Dean Edwards X Thermomix - Midweek Meals - thermomix-TV

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Dean Edwards X Thermomix - Midweek Meals

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Join Dean Edwards and Thermomix in finding daily culinary inspiration with thyird virtual cooking class! This week?s theme is Midweek Meals and on the menu today is succulent Thai-Style Salmon with fragrant Jasmine Rice, perfect for dinner after a long day at work or in school! Don't forget that each week we'll be supporting a set of charities close to our hearts. This weeks' chosen charities are: Oakhaven Hospice ? https://bit.ly/3cTdPtv Women?s Aid North Wales - Colwyn Bay ? https://bit.ly/2BYBUlT Parkinsons UK ? https://bit.ly/3d3vAXn If you'd like to enter our competition to win a TM6 L, simply head over to: Instagram ? @thermomixukandireland Facebook ? Thermomix UK and Ireland Ingredients: Salad Dressing 1 garlic clove 10 g mango chutney 15 g light soy sauce 20 g olive oil 1 lime, freshly squeezed juice only (approx. 25 g) Thai Red Curry Paste 4 dried red chillies hot water, for soaking chillies 2 tsp coriander seeds 60 g red chillies, halved, deseeded if desired (approx. 3) 2 fresh lemon grass, cut in pieces (1 cm) 50 g fresh ginger, peeled, cut in round slices (2 mm) 5 fresh kaffir lime leaves or 2 limes, thin peelings of skin only 3 shallots, halved 4 garlic cloves 25 g fresh coriander, stalks only, cut in pieces, leaves reserved for garnishing 1 tsp shrimp paste 190 g tinned coconut milk Salmon Parcels, Rice and Salad 4 fresh salmon fillets, skinless, boneless (approx. 120 g each) 200 g cherry tomatoes, halved 300 g jasmine rice 400 g water 20 g oil 1 red pepper (approx. 150 g), thinly sliced 1 red onion (approx. 120 g), thinly sliced 1 large carrot (approx. 125 g), peeled, thinly sliced 100 g sugar snap peas, sliced lengthways 1 mango, flesh only (approx. 200 g), thinly sliced 1 red chilli, halved, deseeded if desired, thinly sliced (optional) Method: Salad Dressing: 1. Place dried chillies in a bowl and soak in hot water for 10 minutes then drain and set aside. Meanwhile, continue with recipe. 2. Place garlic in mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula. 3. Add mango chutney, soy sauce, oil and lime juice then mix 10 sec/speed 4. Transfer to a large bowl and set aside. Rinse and dry mixing bowl. Curry Paste 5. Preheat oven to 180°C. 6. Place coriander seeds in mixing bowl toast 2 mins/varoma/speed 1 then grind 1 min/speed 10. Scrape down sides and lid of mixing bowl with spatula. 7. Add drained soaked chillies, fresh red chillies, lemon grass, ginger, kaffir lime leaves, shallots, garlic, coriander stalks, shrimp paste and half of the coconut milk then chop 1 min/speed 10, stopping to scrape down sides and lid of mixing bowl with spatula as needed. 8. Add the remaining coconut milk and mix 10 sec/speed 4. Salmon Parcels, Rice and Salad 9. Cut four squares of baking paper (25 cm). 1. Place each salmon fillet on a baking paper square and spread each with approx. 2 Tbsp curry paste. 11. Divide cherry tomatoes between each parcel, arranging on top of salmon. 12. Wrap to make 4 parcels, transfer to a baking tray and set aside. 13. Place rice, water and oil in mixing bowl then, with the simmering basket in place of the measuring cup, start the rice cooker. 14. Meanwhile, after 5-10 minutes, bake salmon parcels for 10-12 minutes (180°C) until cooked to taste. 15. Whilst baking, add red pepper, onion, carrot, sugar snap peas, mango, and chilli (if using) to bowl with reserved dressing then toss to coat. 16. Serve the salmon fillets with a portion of jasmine rice and some salad on the side, garnished with reserved coriander leaves.   VARIATION Use the steaming method 1000g water into the mixing bowl then Insert simmering basket and weigh in rice. Cook 18 mins/100c/speed 4 Salmon can be steamed in Varoma instead of baking. At the end of step 8, place 2 salmon parcels in Varoma dish and 2 on Varoma tray. Insert Varoma tray. Place 1000 g water and 20 g oil in mixing bowl. Insert simmering basket and weigh in rice. Rinse 10 sec/speed 5 then steam 10 min/100°C /speed 4. Place covered Varoma into position then steam 10-12 min/100°C/speed 3 until salmon is cooked to taste. Meanwhile, prepare salad.
 

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