Ingredients
steamed silverbeet pouches in coconut cream
- 330g coconut cream
- 1/2 red onion
- 2 cloves garlic
- 400g silverbeet - just the leaves
- salt and pepper for seasoning
- 1litre water
Accessories you need
-
Varoma -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
remove stalks from the silverbeet and break leaves into big chunks and wash and drain thoroughly.
place peeled onion quartered and garlic into TM bowl and chop speed7/3seconds and place into a mixing bowl then add coconut cream and season well with salt and pepper.(this mixture is to be divided into 4 portions)
you need 4x pieces of tin foil approx 400cm in length, for the pouches.
to make the pouches...place a piece of foil into a a bowl to form a pocket.
place 100g silverbeet into foil pressing down and season with salt and pepper then pour 1x portion of coconut cream mix over silverbeet then bring all the side together to form a pouch.
repeat until you have four pouches
place pouches into varoma dish squeezing gently to fit, place varoma lid on and steam for 35 to 40 mins
steamed silverbeet pouches in coconut cream
Tip
this is lovely with steamed white fish.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Got excited thinking this was Lu Sipi a Tongan dish, may just have to add lamb when I try this one!