Chicken and Chorizo Stew by Julie Goodwin, Thermomix Ambassador

Chicken and Chorizo Stew by Julie Goodwin, Thermomix Ambassador

Thermomix Ambassador, first ever MasterChef winner and Australia's favourite home cook, Julie Goodwin, demonstrates how to make a Chicken and chorizo stew in a Thermomix.

INGREDIENTS:

Portions4 portion(s)
2 chorizo sausages, (about 310 g), cut lengthways into halves and then into 1cm slices
40 g olive oil
600 g skinless chicken thigh fillets, cut into strips (about 1 cm x 5 cm)
1 brown onion, (about 140 g) cut into halves
1 garlic clove
1 long red chilli, deseeded
1 red capsicum,, (150 g) deseeded and roughly chopped
70 g tomato paste
400 g canned chopped tomatoes
½ tsp sea salt
¼ tsp Freshly ground black pepper
100 g dried risoni pasta
250 g liquid beef stock (see tips)

RECIPE'S PREPARATION:
1. Place chorizo and 20g of the oil into mixing bowl and cook 6 min/100°C/counter-clockwise operation/speed 1 with measuring cup removed and simmering basket on mixing bowl lid. Set aside.

2. Place remaining 20g oil and chicken strips into mixing bowl and cook 10min/100°C/counter-clockwise operation/Gentle stir setting. Set aside with the chorizo.

3. Place brown onion, garlic clove, long red chilli and red capsicum into mixing bowl and blend 5 sec/speed 10. Scrape down sides of mixing bowl with spatula, then repeat blending 5 sec/speed 10.

4. Add tomato paste, canned tomatoes, salt and pepper and cook 13 min/Varoma/speed 2 with measuring cup removed and simmering basket on mixing bowl lid.

5. Add cooked chorizo and chicken and all remaining ingredients and cook 15 min/100°C/counter-clockwise operation/Gentle stir setting with measuring cup removed and simmering basket on mixing bowl lid. Transfer to a ThermoServer and allow to ret of five minutes before serving


TIP:

Serve Chicken and chorizo stew with a green salad and fresh bread.

If you prefer a spicier stew, don't deseed your chilli.

You can make your own Meat stock concentrate in the Thermomix (see recipe below). Simply subsitute the liquid beef stock for ½ tbsp of Meat stock concentrate diluted in 250 g water.

TM meat stock concentrate: Place 300 g sinew-free meat (e.g. beef, lamb) into mixing bowl and mince 5 sec/speed 7. Set aside. Place 300 g mixed vegetables (e.g. celery stalk, carrot, onion, garlic, tomato) and 4 sprigs fresh herbs of choice into mixing bowl and chop 10 sec/speed 5. Add 150 g sea salt; 30 g red wine; 1 dried bay leaf; 4 whole cloves and; reserved meat mince and cook 25 min/Varoma/speed 2 with MC removed and TM basket on mixing bowl lid. Remove TM basket, replace MC and blend 1 min/speed 7, gradually increasing speed from speed 1 to speed 7.

VARIATION:

Gluten free version: replace the risoni with rice and ensure you purchase gluten free chorizo. Cooking time will vary depending on the type of rice used. Pre-soak brown rice overnight to reduce cooking time.

Chocolate Truffles by Kenwood

The new Kenwood Cooking Chef is the first appliance to fully combine food preparation and Induction cooking

Ingredients

50g cake trimmings
50g butter or margarine
50g caster sugar
50g icing sugar
2 tablespoons of cocoa powder
5g ground almonds
A drop of almond essence
Chocolate sprinkles
Paper sweet cases

Preparation time: 10 minutes
Cooking time: 15 minutes
Tools:  Creaming beater
Difficulty: Easy

Method

1. Crumble the cake trimmings with your fingers.
2. Place butter and sugar in the mixer bowl and mixwith the creaming beater until soft and fluffy.
3. Sieve together icing sugar and cocoa and add to the mixer bowl. Add the ground almonds and almond essence. Mix together.
4. Beat the cake crumbs into the cocoa mixture using a wooden spoon. It should be very stiff.
5. Take a small spoonful of the mixture and roll into a ball with the palm of your hand.
6. Roll each truffle in chocolate sprinkles until well coated. Then put in the paper sweet cases.

source: http://www.kenwoodworld.com

Exclusive Wolfgang Puck Pressure Oven Prime Rib with Garlic and Herbs in 40 Minutes by SurLaTableCorp

Serves: Serves 8 to 10

Ingredients:

1 6-pound prime rib, tied
1 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
10 cloves garlic, chopped

Procedures:

After removing the prime rib from the refrigerator, allow it to sit at room temperature for about 30 to 40 minutes to ensure even cooking.

Rub the tied prime rib with 1 cup of oil and season heavily with salt and pepper on all sides. Rub the roast with the chopped herbs and garlic on all sides,

Place the prime rib in the roasting pan on the rack provided. Cook for 45 minutes for rare, 50 minutes for medium and 55 minutes for medium well.

Remove the roast from the oven at desired temperature and let it rest for 15 minutes before slicing.

Wolfgang Puck Worldwide Inc., (c) 2010

How to Make Homemade Sausage With KitchenAid® Stand Mixer by Food Farmer Earth

All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.

Food Farmer Earth - a journey of wide discovery about our food
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Visit Cooking Up a Story for more stories, recipes, photos, and complete written posts
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Ice Cream Maker - Cuisinart ICE-21 - REVIEW by JimsReviewRoom

From Cuisinart: Frozen Yogurt – Ice Cream & Sorbet Maker

Now you can enjoy the finest homemade frozen treats – at home! The fully automatic Cuisinart® Frozen Yogurt – Ice Cream & Sorbet Maker lets you make your favorites in 20 minutes or less, with no fuss and no mess. Just add ingredients to the bowl, press ON and the machine does the rest!

Features

New patent-pending mixing paddle makes frozen treats in 20 minutes or less! 

Large capacity – makes up to 1½ quarts

Double-insulated freezer bowl eliminates the need for ice

Easy-lock lid with large spout makes adding ingredients simple and mess free

See more at: http://www.cuisinart.com/products/ice_cream/ice-21.html#sthash.uUJLKBLV.dpuf

Tefal Toast'n Egg & Express Boil Demonstration

The Toast N' Egg revolutionises breakfast time by combining a toaster and egg cooker in one. You can simply have an egg or just toast on its own, or combine the two for a 4 minute breakfast! Ever versatile, the Toast N' Egg can either poach muffin-sized eggs on the poaching tray or hard boil them in the steamer tray. There are two wide slots for toasting, ideal for bread, muffins or bagels. The ingenious Toast N' Egg also features a warming tray for heating pre-cooked meats.

This toaster also benefits from variable toasting settings for ideal browning results and a convenient Mid Cycle Cancel function. The crumb tray ensures easy cleaning and the high-lift capability allows for easy removal of your toast.

•Variable toasting settings for ideal browning results
•High-lift capability for easy removal of your toast removal
•Cord storage

Tefal website

Kenwood Bread Machine by Wendy from Lakeland by Wendy from Lakeland

The kitchenware retailer, shows how easy it is to make home-made bread with the Kenwood Bread Machine. With a wide aray of pre-programmed recipes, including gluten-free and pizza dough, cake and jam functions,

About the Bread Machine BM450
Our top-of-the range, artisan bread maker offers superb baking performance and versatility. This bread machine has a convection fan to control the temperature for an even bake and a rapid bake function that can have a loaf baked and ready in under an hour. The BM450 has a wide range of programs and an automatic ingredients dispensing system. It offers a 58-minute rapid bake function, 15 standard baking programmes and a further five that you can set yourself, to time each baking stage - pre-heating, kneading, rising and baking.

Performance
The BM450 Bread Maker has a number of extra features to help you create a greater range of breads. A 125g ingredients dispenser will automatically open and add ingredients at exactly the right moment. The fan-assisted baking system ensures an even baking temperature. Plus, you've a 15-hour delay timer that allows you to bake bread just in time for when you wake up or come home at the end of the day.

Design for life
The BM450 Bread Maker blends striking contemporary design with intuitive, touch-sensitive controls to create a sophisticated, easy to use bread maker that's perfect for keen bakers and bread lovers. It has a viewing window and an internal oven light that makes it easy to keep an eye on baking progress. There's also an optional, round bread making pan for creating round loaves and sweet breads. The combination of black metal, stainless steel and glass, gives the BM450 a distinctive stylish look

How to Use a Pressure Cooker by David Venable

Probably the number one reason that people don't pressure cook is because they're afraid of pressure cookers. But today's electric, digital pressure cookers, are nothing like the pressure cookers that our moms and grandmothers used. The new digital electric models are super safe. Loaded with safety back-ups, they're incredibly easy to clean and they don't make a mess in your kitchen. So, how does a pressure cooker work? It's really quite simple. It allows steam to build up inside the pressure cooker, and cook the food more quickly. It also takes all the spices and all the ingredients you put inside and force it into the food, so every single bite is not only fork tender, but also incredibly flavorful. Now today, we're going to be making my pressure cooker beef and rice. And this recipe can be found under David's Recipes on QVC.com.

What we're first going to do is set the browning feature. What's important to know about a pressure cooker is that this works and behaves just like a skillet before it turns into a pressure cooker. I can actually brown the stewing beef. One of the nice things about using a pressure cooker is that you can use a lesser cut of meat. Now my recipe calls for stewing beef and if you prepare this traditionally, it can be really tough and stringy, but when you cook it under pressure, it becomes fork tender and really flavorful.

While it's important to add some water to a pressure cooker, you don't have to add a lot of water because remember that the foods that you're cooking will release some of their own natural juices. But it is always a good idea to add liquid like a zesty tomato juice. If your recipe calls for vegetables in the pressure cooker, remember that vegetables do not need to cook very long and some don't belong in the pressure cooker at all. Softer vegetables like asparagus and green beans should never go in the pressure cooker because they'll only turn to mush. The rest of your vegetables should only be cooked a few minutes. Probably no more than fifteen minutes maximum. Now if you don't have fresh vegetables on hand, you can use frozen.

It's important to remember if you're using the frozen, you need to allow a little extra cooking time and add a little less liquid because those frozen vegetables will give off more water. Let's talk more about safety. These digital, electric pressure cookers have many back-up safety features. In fact, there's no way to open this lid until I release the pressure. That process is very easily done, just by flipping one switch. The next step is to cook the rice. And rice will cook incredibly fast in the pressure cooker and we're going to use left-over liquids to make sure that it cooks beautifully and that it absorbs all that flavor. Another good idea, is to add a little cooking oil. This also will help keep that starch down and make sure that the rice doesn't foam. The best thing to remember while cooking rice is the ratio, one cup of rice to one and a quarter cup of water.

It's also important to remember that when you are finished with the cooking cycles, let the pressure cooker release naturally so you don't get any foaming in the valves and it all comes out beautifully and clean. So, with a little pre-planning and prep work, you'll be safely pressure cooking in no time. And once you learn these simple tricks, your food will come out quickly and the flavor will be fantastic.

Discover ActiFry, automatic deep fryers/ stir-fryers, an Innovative Kitchen Appliance by T-fal

Discover ActiFry. As a healthy alternative to traditional deep fryers, ActiFry will change your perception of how food can be cooked. Enjoy tasty homemade meals with this versatile low fat multi-cooker, using just a tablespoon of oil, its pulsating heat system and stirring paddle.
A Revolutionary Design ActiFry achieves remarkable results, thanks to an innovative, patented design and technology. Features include, a removable ceramic-coated, non-stick pan, a transparent steam-free lid, pulsating heat technology and an automatic stirring paddle which ensures even distribution of oil in each meal prepared.

Chef Ming Tsai uses T-fal ActiFry to make Larb

Philips Airfryer Avance XL Zwart

Philips Airfryer

The Philips Airfryer Recipe : Roast chicken & Potatoes. 

Cook with little or no oil See how some of Australia's favourite meals cooked to perfection with little or no oil thanks to the revolutionary Philips Airfryer. Enjoy great tastes with up to 80% less fat.

Why Chefs Love Pressure Cookers

We at America's Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring.

Our new cookbook, Pressure Cooker Perfection, brings you 100+ bulletproof recipes supercharged with flavor: http://amzn.to/Uqkz5a

America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
http://www.americastestkitchen.com

More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
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