Sea Curry

Thermomix® time: 23 min
Total time: 30 min

Ingredients  fish-and-seafood

  • 500 g fresh clean mussels
  • 1 pinch salt
  • 4 cardamoms
  • ½ tsp coriander seeds
  • ½ tsp cumin
  • ½ tsp ground pepper
  • 10 g vegetable oil
  • 170 g onion
  • 2 garlic cloves
  • 10 g fresh coriander
  • 1 red pepper
  • 10 g fresh ginger
  • 4 tomatoes, peeled, cut into quarters
  • 100 g white wine
  • 1 tsp curry
  • ½ tsp turmeric
  • 600 g mix of fish and seafood
  • 200 g coconut crème

Preparation

  1. Place mussels into Varoma dish and set aside.
  2. Place salt, cardamom, coriander, cumin and ground pepper into mixing bowl and chop 10 sec/ speed 10.
  3. Add oil, onion, garlic, fresh coriander, red pepper, ginger and tomatoes and chop 7 sec/ speed 5.
  4. Sauté 7 min/ Varoma/ Speed 1.
  5. Add wine, fish and seafood, curry and turmeric. Close the lid, place Varoma into position and cook 13 min/ Varoma/ reverse position/ speed 1.
  6. Remove mussels from shells and place into mixing bowl. Add coconut crème and set 3 min/ 100ºC/ reverse position/ speed 1. Serve with white or basmati rice.

 

 

Stuffed Artichokes with Anchovy

Thermomix® time: 45 min
Total time: 60 min

Ingredients stuffed-artichokes

  • 4 artichokes
  • 60 g handfuls of fresh breadcrumbs soaked in 20 g vinegar and squeezed dry
  • 4 garlic cloves
  • 8 black olives
  • 6 anchovy fillets
  • Ground pepper to taste
  • 10 g parsley
  • 30 g olive oil
  • 300 g water

Preparation

  1. Start by washing and cleaning the artichokes, remove the leaves from the bottom, cut and clean the stem. With scissors cut all the tips of the leaves, the part that you don’t eat. With a knife cut all the leaves together at once.
  2. Turn the artichokes down and give it a few small bumps, it helps to be able to open more easily the leaves and garnish the artichokes.
  3. Place breadcrumbs, garlic, anchovies, olives, ground pepper, parsley and olive oil into mixing bowl and chop 12 sec/ speed 7.
  4. Stuff the artichokes and place them in Varoma in an upright position, so that the stuffing doesn’t topple.
  5. Without washing the bowl, put water, close, place the Varoma on top and cook 45 min/ Varoma/ speed 2.
  6. Serve and season with some olive oil.

Stew ħut u Frott tal-baħar | Seafood Stew

Ingredients Seafood stew

  • 2 large onions
  • 2 garlic cloves
  • 10 g parsley
  • 60 g olive oil
  • 3 tomatoes, cut into quarters
  • 4 medium potatoes, cut into quarters
  • 1 kg seasoned mixed fish, shrimps and mussels
  • 200 g white wine
  • 200 g water
  • ½ tsp aniseeds
  • Salt and pepper to taste

Preparation

  1. Place onions, garlic cloves, parsley and olive oil into mixing bowl and chop 5 sec/ speed 4.
  2. Cook 5 min/ Varoma/ speed 1.
  3. Add tomatoes and potatoes in the simmering basket and set aside.
  4. Soak a sheet of baking paper, large enough to cover the Varoma tray, and place fish and seafood. Set aside.
  5. Add wine, water and spices into mixing bowl.
  6. Insert the simmering basket, place Varoma into position, and cook 20 min/ Varoma/ speed 2.
  7. Serve in deep plate, first placing in the bottom ftira bread, then the potatoes and tomatoes, fish and seafood, and finally pour the sauce.

 

Fish Macaroni with Spearmint

Ingredients Fish Macaroni with Mint

2 medium onions

6 cloves garlic

50 g olive oil

3 tomatoes w/o skin and w/o seeds

800 g water

1 large bunch of parsley

1000 g croaker

Salt to taste

1 lemon

400 g thin macaroni

 

Preparation

  1. Chop the onion and garlic with the olive oil 5 Sec/ Speed 5. Sauté 5 Min /Varoma/ Reverse/ Speed spoon.
  2. Add the tomatoes into quarters and cook 7 Min/ 100º/ Revrese/ Speed spoon.
  3. Add the water and 15 g of parsley, place the fish previously seasoned with salt and lemon into the Varoma and cook 25 Min/ Varoma/ Reverse/ Speed 2. Reserve the fish.
  4. Add the macaroni to the TM bowl, a pinch of salt and set the cooking time on the pasta package/ 100º/ Reverse/ Speed spoon, adding a little water if necessary or white wine if you prefer.
  5. In a deep bowl chop the fish into splinters and mix very well with pasta and broth. Decorate and add flavor with the remaining chopped parsley.