- TM 5
Ingredients
Sou vide bug tail
- 2 Moreton Bay Bugs , green
- 20 g vegetable oil
- 2000 g water
Fondant cauliflower
- 1 whole cauliflower
Cauliflower purée
- remaining cauliflower, florets only, cut into pieces
- 200 g pouring (whipping) cream
- 200 g Milk
- 1 tsp salt
Brioche crumb
- 1/4 premade brioche dough (see Tips)
- 100 g Butter
Hollandaise
- 1 brown onion, cut into quarters
- 1 carrot, trimmed and cut into thirds
- 1 celery stick, cut into halves
- 1 tsp thyme, leaves only
- reserved bug shells
- 130 g Butter
- 1 tbsp white wine vinegar
- 4 egg yolks
- salt, to taste
- ground black pepper, to taste
Accessories you need
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Varoma
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place water into mixing bowl and heat 10 min/65 °C/speed 1 or until water reaches temperature. Meanwhile, remove tail meat gently from shell and reserve shells.
- Place bug tails and oil into seperate vacuum bags and seal using a cryovac machine or place into snap lock bags and seal removing all the air. Insert simmering basket and place sealed bags into it. Cook 4 min/65°C/speed "Gentle stir setting" . Remove simmering basket with aid of spatula and set aside. Keep cooking liquid.
- Cut a 2.5 cm thick slice from centre of cauliflower. Using a round cookie cutter (60 mm diameter), cut 2 rounds of cauliflower, including part of the stem to hold the round together. Cut a 2 cm wide finger of the cauliflower stem and set aside. Set aside remaining cauliflower for purée.
- Place Varoma into position and place cauliflower rounds into it. Secure Varoma lid and cook 10 min/Varoma/speed 2. Set Varoma aside. Discard cooking liquid.
- Place remaining cauliflower into mixing bowl and chop 4 sec/speed 4 or until a rice consistency.
- Add cream, milk and salt and cook 20 min/100°C/speed "Gentle stir setting" , placing simmering basket instead of measuring cup onto mixing bowl lid. Check if cooked and soft, if not cook a further 5 min/100°C/speed "Gentle stir setting" . Using simmerng basket drain cauliflower.
- Place cooked cauliflower back into mixing bowl and purée 40 sec/speed 6-10, increasing speed gradually from speed 6 to speed 10. Scrape down sides of mixing bowl with spatula and repeat puréeing if necessary. Transfer into a bowl and set aside.
- Place a non stick frying pan onto heat and add butter. Cook until melted and bubbling. Add brioche dough and break up using a whisk, stirring continuously for 10 minutes. Add more butter if required, until dough is a dark brown crumb consistency. Drain crumb. Transfer onto a tray and set aside to cool.
- Without washing frying pan, return pan to heat and fry reserved cauliflower fondant rounds until brown on each side. Set aside.
- Place carrot, onion, celery and thyme into mixing bowl and chop 4 sec/speed 4.
- Add butter and reserved bug shells and cook 10 min/100°C/speed 1. Place a nut milk bag or muslin cloth into simmering basket and place over a jug. Strain butter, discarding solids. Set aside to cool slightly.
- Place clarified butter, noting weight into mixing bowl. Add more butter if need to equal 130 g of butter. Insert butterfly whisk and add egg yolks and vinegar and cook 8 min/90°C/speed 3. Add salt and pepper to taste and transfer into a jug.
- To assemble, place a large spoonful of purée onto centre of plate. Place a bug tail next it and burnish with a butane torch. Top with Hollandaise. Place cauliflower fondant next to tail and sprinkle with Brioche crumb. Very thinly slice cauliflower stem lengthways into ribbons and arrange on top of tail. Sprinkle with sea salt and a few drops of good EVOO before serving.
Sou vide bug tail
Fondant cauliflower
Cauliflower purée
Brioche crumb
Hollandaise
Tip
To make your own brioche dough, please refer to the recipe in The Basic Cookbook.
Thermomix Model
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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