Yo eating peoples!


so i bought the lady friend a magimix food processor for her bday last week, keen to find out ways of using it.


last night did a stuffing of breadcrumbs, fresh sage, garlic, macadamias, dried apricots with a lil bit of S+P+ Olive oil. 10 seconds later, all done. best stuffing i've ever eaten!

what wiz bang things have you done with a food processor?

i just used a stick blender ....you could try a gazpacho

yeh we got one of them too.

are they pretty easy? not really keen on cold soup in the middle of winter here in London though. might hold out till summer

I would make salsa verde, chicken / duck liver / salmon pâté, homemade dips =)

not really a london winter thing, but I love doing a coriander, parsley, lemon, chilli, olive oil pesto/marinade and hitting it up with prawns or fish. I suppose you could do chicken or pork as well.

Don't put your fingers in

we're making pesto tonight (just w/ some spaghetti)

that marinade sounds pretty tasty, will give it a try with some chicken (gf doesnt eat prawns....dont even get me started on that one )

yeah, play around with the flavours... use hot paprika or smoked instead of chilli, lime, lemongrass... it's a good base mix to try stuff.

oh, forgot... the base also has garlic and a touch of ginger.... I usually swap with galangal.

chermoula ...neil perry did a nice chermoula fish on Poh's kitchen last night ...check abc

Davey we just got a food processor too! We made a laksa/pad Thai paste from Jamie Oliver's 15min meals that was epic. So much nom.
Also have done a pesto. Going to make some chicken and ginger burgers soon. I'l post the recipes when I'l on my laptop

vegie burgers are also win... sunflower seeds, linseed, wallnuts in mixed quantities as a base, then just add whatever vegies you want. I usually have spinach, carrots, garlic, chilli, zucchini... whatever is in the fridge. needs a reasonable glug or 2 or oil to hold together.

so these are the chicken burgers

http://www.taste.com.au/recipes/2105...with+lime+mayo

and this is the laska/pad thai noodle thingy.

INGREDIENTS
Chicken
4 skinless, boneless chicken thighs
1 heaped tsp Chinese five-spice
1 tbsp runny honey
1 tbsp sesame seeds
1 fresh red chilli

Laksa
1 chicken or vegetable stock cube
1 butternut squash (neck end only)
2 cloves of garlic
1 thumb-sized piece of ginger
1 fresh red chilli
1 tsp turmeric
½ a bunch of spring onions
1 heaped tsp peanut butter
4 dried kaffir lime leaves
½ a bunch of fresh coriander
1 tbsp sesame oil
1 tbsp low-salt soy sauce
1 tbsp fish sauce
300g medium rice noodles
2 bunches of asparagus (600g)
1 x 400g tin of light coconut milk
3 limes

BEFORE YOU START COOKING YOU NEED
Ingredients out
Kettle boiled
Griddle pan, high heat
Large lidded pan, high heat
Food processor (coarse grater & bowl blade)

START COOKING
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube.

Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles.

Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

*********


so damn tasty!----stolen form Jamie Oliver btw.

i also love food processor.

Crown Of India

Any tips on a decent model to buy? Want something that won't fall apart from regular use but can't afford Kitchenmaid style prices

We just got a Russell Hobs one from Harris Ccarf for $99 a few weeks ago but it was on sale. Don't know if they are still doing them that cheap.

Harris Scarf is pretty damn good pricing. I've used Breville and Sunbeam in the past and they've stood up to the test. I usually end up leaving them at share houses

we got a magimix, which was about $450 aus

20 year warranty on em.

the only one i can vouch for. we got a shitload of attachments with it as well

I bought a food processor the other day - only made hummus in it so far (and fuck me it was good hummus).
Thanks for the fred and the ideas!

i bought a russell hobbs one yesterday. it was $98 from big w. so awesome. they do everything! i made a biscuit base in mine for a cake then did a cream mixture as well. took a minute to whip the cream.

best creation so far was parsnip puree i did last night

parsnips
spring onion
garlic
salt

chopped all up then put in a saucepan with some milk

cook for bout 20 mins on a simmer

put in processor, whiz it up. BAM!

freakin' awesome.

gonna do some hommus this week too, what did you put in yours ruthykins?

Cauliflower puree is awesome...as are Movida's Beef Cheeks to go with them

Beef Cheeks with Pedro Ximenez

1.5 kg beef cheeks
125 ml olive oil
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml Pedro Ximenez Sherry
500 ml red wine
3 bay leaves
3 tablespoons fresh thyme leaves
1 teaspoon salt
1 head cauliflower, broken into florets
185 ml cream
40 grams butter

1.Trim the beef cheeks to neaten them up and remove any new sinew and silver skin. Season well.

2.Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.

3.Add the remaining olive oil, then add the carrot, garlic, onion and saute over high heat for 12 to 15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml water. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3 to 4 hours, or until the cheeks are beginning to fall apart.

4.Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.

5.The sauce from the beef cheeks should by now be reduced and glaze like. It if needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm, and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.

6.Serve the cheeks and their sauce on warm plates with the cauliflower puree.

I made them in a slow cooker on low for 8 hours and they were freaking amazing!

yeh that sounds pretty insane.

The Mrs has one and is constantly making boss stuff.

The other night I made a rad topping to go on top of my pan fried Barra

thin Yoghurt or fatty Mayo base
parsley
coriander
anchovies to taste
lemon
salt and pepper
if wanting heat fresh chilli

blend and spread on top of fish

Add diced cucumber too!

i'm looking for a food processor, and also wouldnt mind a blender as well

looking at the combo unitrs like this: http://www.target.com/p/ninja-mega-k...age.vertical_1

any reasons not to get something like that ^ ?

Cheers

Quote:

Originally Posted by Random_Kiwi

Cauliflower puree is awesome...as are Movida's Beef Cheeks to go with them

Beef Cheeks with Pedro Ximenez

1.5 kg beef cheeks
125 ml olive oil
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml Pedro Ximenez Sherry
500 ml red wine
3 bay leaves
3 tablespoons fresh thyme leaves
1 teaspoon salt
1 head cauliflower, broken into florets
185 ml cream
40 grams butter

1.Trim the beef cheeks to neaten them up and remove any new sinew and silver skin. Season well.

2.Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.

3.Add the remaining olive oil, then add the carrot, garlic, onion and saute over high heat for 12 to 15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml water. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3 to 4 hours, or until the cheeks are beginning to fall apart.

4.Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.

5.The sauce from the beef cheeks should by now be reduced and glaze like. It if needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm, and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.

6.Serve the cheeks and their sauce on warm plates with the cauliflower puree.

I made them in a slow cooker on low for 8 hours and they were freaking amazing!

Yeah I'm gonna have to give them a crack sometime soon too. I've got a slow cooker though I'm thinking I might use my enamel dutch oven or french pan in a really slow oven, nice thing about the enamelware is you can start things off on the stovetop with it then move them to the oven, and they heat really evenly once they're in there. I've been doing curries that way recently, after 2 hours the meat is coming apart.

Yeah, those enamelware things are the bomb, damn pricey though, $200+ for a casserole dish, pass!

Quote:

Originally Posted by Tha Gooch

Iooking at the combo unitrs like this: http://www.target.com/p/ninja-mega-k...age.vertical_1

any reasons not to get something like that ^ ?

Cheers

Guess not, would try for a more known brand though, but that's just me...can't remember what brand I have, but it's more a side by side combo like this:



And it deft does the job for most everything we've needed it for.

Your linked one looks like the food processor attachment would be pretty small and you'd not get the grater/sliver/chopper attachments, or beaters/dough hooks like most full size processors come with.

I've been thinking about food processors for days, this thread has just tipped me over the edge! I'm going to order one right now.

Magimix you say?

Quote:

Originally Posted by Random_Kiwi

Yeah, those enamelware things are the bomb, damn pricey though, $200+ for a casserole dish, pass!

Didn't you read my first post in the Tools of the trade thread? Only paid $20 for mine, enamelware doesn't have to be exxy. Sure the Le Creusset ones are great and will last a lifetime, but you can buy enamelware that cooks every bit as well for a fraction of the cost, it's just that you'll probably measure it's lifespan in years rather than decades.

Quote:

Originally Posted by SpaceMonkey

Didn't you read my first post? Only paid $20 for mine, enamelware doesn't have to be exxy. Sure the Le Creusset ones are great and will last a lifetime, but you can buy enamelware that cooks every bit as well for a fraction of the cost, it's just that you'll probably measure it's lifespan in years rather than decades.

I have one from Kmart that cost me $20 and it lasted 4 years. Only died because I was brutal on the enamel and it chipped away.

Then it makes a grant planter for herbs!

^ the trick with them is to heat them slowly, rapid temperature changes will cause the enamel to flake and crack a lot quicker.