Ingredients
Main ingredients
- 1 leek, large diameter
- 150 g chicken, diced and partially frozen
- 100 g pork meat, diced and partially frozen
- kitchen twine, cotton/ food safe
- 400 g raw cauliflower, broken into small florets
- 300 g snow peas, trimmed
- 2 tablespoons Thermomix veg stock paste
- 2 teaspoons Sumac or Smoked Paprika, to garnish, optional
Pesto
- 130 g Macadamia Nuts, roasted
- 2 sticks lemongrass (white part only), peeled of tough outer layer
- 1 bunch fresh coriander leaves
- 1 lime, peeled of rind and pith
- 2 cloves garlic, peeled
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 25 g macadamia oil
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Remove green top and root end of the leek. Make a cut down the length of the leek, cutting into the centre but no further. You want to be able to peel each individual layer of leek away in one piece so that you have several rectangular sheets of leek. If your leek is particularly thick you may like to cut the outer layers into two narrow strips to form smaller parcels. Rinse thoroughly of dirt and sand. Soak the leek sheets in hot water to soften or steam in your varoma. To do this, add 500g hot water to bowl, steam 5 minutes on Varoma setting speed 2.
Add all pesto ingredients EXCEPT the macadamia nuts and process on speed 7 for 15 seconds.
Scrape contents back down and add macadamia nuts and process on Turbo for 1 second, repeat until you achieve your desired texture.
Scrape out and set aside. Do not clean the bowl, leave the remainder and incorporate into the mince in the next step.
Add the pork and chicken meat to the bowl and Turbo for 1 second each time until you achieve an even fine mince texture (5 or 6 times).
Set mince aside in a dish and wash and dry the Thermomix bowl.
Place Cauliflower florets into the bowl and break down into rice sized granules by using
"Counter-clockwise operation" reverse speed 4.5 for 5 seconds. You may need to add 2 more seconds if using larger quantity or older cauliflower. Add riced cauliflower into steamer basket and set aside. Fill bowl with 1000 g of water and the vegetable stock paste and pre-heat for 5 mins, speed 2 at 100 degrees whilst assembling parcels.
Take 1 softened leek sheet and spread a layer of mince using a spoon or clean wet hands approximately 1/2 cm thick on top of the leek leaving a small gap at the top of the sheet.
Spread a thin layer of pesto over the top of the mince and roll the leek up from the bottom to form a small log. The small gap will allow the parcel to close neatly.
Secure with some kitchen twine tied in a simple knot.
Arrange on the Varoma tray (and Varoma dish if you have many) leaving some gaps for steam to pass through and steam for 9 minutes, Varoma temp, speed 2.
Insert steamer basket with riced cauliflower and add snow peas (or other thinly sliced vegetables such as carrots or zucchini) to the deeper Varoma dish. Steam all three layers together for 10 minutes, Varoma, speed 2.
Remove vegetables and keep warm in your Thermoserver whilst finsihing off the parcels. Quickly fry the steamed parcels in a hot frypan with a little macadamia oil if you wish. Brown the leek lightly on all sides for a few seconds. Cut the twine with kitchen scissors and serve with steamed vegetables and riced Cauliflower. Sprinkle with Sumac or smoked paprika if desired.
Prepare Leek Sheets
Make the Pesto
Make the mince and prepare Cauliflower Rice
Assembling and cooking the Parcels
Tip
You can vary the Pesto flavours, try pistachio nuts instead of macadamia nuts and the coriander and lemongrass can be substituted for ginger and lemon myrtle or even kaffir lime leaves or kaffir lime zest for a north Australian touch.
You could use all pork or all chicken for this recipe. For a vegetarian option, substitute the meat with 300g of crumbled and squeezed out Tempeh or firm Tofu and a tablespoon of TM vege stock paste.
Thermomix Model
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Recipe is created forTM 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.
Comments
Delicious thanks for sharing! Didn't have enough leek, (will buy two next time) so used the rest of the meat in puff pastry. Yummo
Tastes great. Got the family tick of approval.
Fantastic Recipe... tried them at a Branch Meating! So good! Thanks for Sharing!
Liz xx
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