Tenina’s Test Kitchen

Yorkshire Pudding Batter

You can use this batter for basic crepes, pancakes, popovers (recipe here soon) or make it to go with the delicious Chicken Sausage Toad in the Holders recipe.  You won’t be sorry!!

Ingredients

200g eggs (approx 3 large)

Pinch pink salt flakes

200g plain flour

350g milk

75g iced water

Method

Place all ingredients except for water into TM bowl and blend for 30 seconds on speed 10

Scrape down sides of bowl and lid and repeat.  Allow batter to rest in bowl for at least 10 minutes

Just prior to cooking add ices water and blend for 10 seconds on speed 10

If making crepes or pancakes, butter a flat frying pan and heat to a medium heat.  cook each crepe on both sides until edges are just slightly browned.  Keep covered until ready to use.

Serves: 4

Approximate Calories per serve: 296

Chicken Sausage Toad in the Holders

TH Chicken Sausage Toad in the Holder

This is comfort food if ever there was one!  Delicious, yummy, kid friendly – you will love it!!

 

Ingredients

500g chicken thigh fillets

1 quantity of Yorkshire Pudding Batter

3 cloves garlic

1 onion halved

2 – 3 sprigs thyme, plus extra for garnish

2 teaspoons pink salt flakes

2 teaspoons freshly cracked black pepper

50g duck fat

100g dry breadcrumbs

Extra Virgin Olive Oil (if needed)

Method

Cut chicken into 3cm cubes and place on a plate in the freezer for about half an hour, to allow it to start to freeze (make sure chicken is spread evenly on the plate – not in one big lump, as I first did :-()

Pre-heat oven to 220ºC and grease 18 – 20 muffin tin moulds.  Set aside

Pre make the Yorkshire Pudding Batter and set aside in a jug in the fridge

Place garlic, onion, thyme (leaves only) salt and pepper into TM bowl and chop for 4 seconds on speed 8

Add duck fat, breadcrumbs and semi frozen chicken and blend for 10 seconds on reverse speed 8.  Use spatula to help incorporate.  You may need to blend for another 10 seconds on reverse speed 8, to ensure you have a chunky but well combined consistency

Form small balls of sausage with wet hands and place in each of the prepared muffin moulds

Drizzle with a little oil and place in the hot oven for 15 minutes until very hot and fragrant

Working quickly, remove trays from oven, pour cold batter into each muffin mould, covering the sausage as much as possible

Return to the oven for 15 minutes until well puffed and golden

Serve with additional thyme leaves as garnish

**The trick to puffed and light Yorkshire pudding is very hot fat and speed.  The faster you get the batter on to the hot fat and back into the hot oven the puffier the result you will get

I also used less pepper as my kids love these, but don’t like the spice!

Serves: 4

Approximate Calories per serve: 510

 

White Chocolate Cheesecake with Raspberry Ganache

White Choc Cheesecake with Rasp Ganache

Ok – don’t stress!  I promise you this recipe is heaps easier than it looks!!  This is another one of Tenina’s recipes – she calls it Impress without Stress and it is delicious!!! Just remember to give yourself enough time to allow the finished cheesecake to set and cool in the fridge – I make this in the morning so it is ready for dinner that night.

 

Ingredients

200g chocolate cream filled biscuits (Oreos)

40g unsalted butter, cubed

400g white chocolate, in pieces

500g cream cheese

50g caster sugar

1 teaspoon vanilla paste

4 eggs

Ganache

20g good quality raspberry jam (pushed through a sieve to remove seeds)

100g dark chocolate, in pieces

50g cream

Fresh or frozen raspberries for decorating

Method

Pre heat oven to 180ºC and line the base of a 16cm spring form pan with baking paper

Place biscuits and butter into bowl and mill for 15 seconds on speed 6

Press into prepared tin and bake for 10 minutes.  Remove from oven and cool

Place white chocolate into clean and dry bowl and chop for 6 seconds on speed 8

Scrape down sides of bowl and melt for 10 minutes at 50ºC on speed 1

Add cream cheese, sugar. vanilla bean paste and eggs.  Beat for 1 minute on speed 6.  Scrape sides of bowl and repeat

Pour onto biscuit base

Place cake tin on top of a pair of chopsticks in the steamer dish.  (chopsticks help the steam circulate – I don’t have chopsticks so I use 4 teaspoons!!)

Rinse TM bowl and add 1000g water.  Place steamer bowl in position

Cook cheesecake for 60 minutes at Varoma temperature on speed 3.  Chill until completely set in the centre (it will be slightly wobbly until cold)

Ganache

Place jam, dark chocolate and cream into bowl and melt for 5 minutes at 50ºC on speed 1

Decorate with raspberries and serve with additional whipped cream if desired.

Serves: 12

Approximate Calories per serve: 536

Go to http://www.tenina.com/ for more of Tenina’s delicious recipes

 

 

Chorizo, Artichoke and Potato Salad

This is the most delicious salad – I actually made it for Christmas Day.  It takes a little bit of time waiting for potatoes to steam, but the end result is definitely worth it.  Can be a side or a main meal – you choose!

TH Chorizo Artichoke and Potato Salad

Ingredients

2 chorizo sausages thinly sliced

juice of 1 lemon

400g red skinned potatoes, diced

1000g water for steaming

320g jar artichoke hearts, drained and chopped

½ red onion thinly sliced

2 celery stalks, sliced

1 punnet grape tomatoes, halved

generous handful Italian parsley, torn

generous handful mint, torn

½ quantity Honey Mustard Dressing

Method

Place chorizo in a heated frying pan and cook on medium heat with lid on, turning occasionally until fat is rendered and chorizo is well coloured

Deglaze the pan with lemon juice and allow to cool in the pan while you prepare rest of salad

Place diced potatoes in steamer dish add water and steam for 35 minutes at Varoma temp on speed 3.  Test potatoes, and cook for a further 10 minutes if required

Remove potatoes and add to large mixing bowl

Add remaining ingredients, including chorizo and juice

Pour dressing over salad, toss and serve warm

Serves:8 (generous side salad)

Approximate Calories per serve: 119

You can always add more potato, chorizo and veggies to feed more people – remember to add more dressing too!

Go to http://www.tenina.com/ for more of Tenina’s delicious recipes

 

 

 

Honey Mustard Dressing

You will love this salad dressing.  Use it on Chorizo, Artichoke and Potato Salad, or any other salad you choose!  I promise it will become one of your favourites!

Honey Mustard Dressing

Ingredients

80g honey

2 tablespoons dark brown sugar (optional)

2 tablespoons seeded mustard

80g balsamic vinegar

sea salt and cracked pepper to taste

240g extra virgin olive oil

Method

Place honey, sugar, mustard and vinegar into TM bowl and cook for 3 minutes at100ºC on speed 2-3 withMC off

Add seasoning, oil and mix for 3 seconds on speed 4

Refrigerate until ready for use

Serves: 16

Approximate calories per serve: 157

Go to http://www.tenina.com/ for more of Tenina’s delicious recipes

Caramelised Garlic Paste

Yum, Yum, Yum.  This is another delicious recipe from Tenina!  Add it to sauces, spread on chicken or steak before grilling, add to an cheese and bickie plate as an alternative dip – you will love it!Caramelised Garlic

Ingredients

3 whole heads of garlic

25g balsamic vinegar

30g extra virgin olive oil

2 tablespoons dark brown sugar

generous pinch of salt

Method

Place garlic heads and enough water to cover them into TM bowl and cook 10 minutes Varoma temp reverse speed 1

Drain garlic through simmering basket and allow to cool slightly

Cut through head and squeeze cloves out through the skins

Return garlic flesh to clean, dry TM bowl and add vinegar, oil, sugar and salt

Cook for 8 minutes Varoma temp reverse speed 1

Cool slightly then blend 5 second on speed 4 for a coarse texture or 5 seconds on speed 6 for a smooth texture

Keep in a sterilised jar in the fridge for up to a month

Go to http://www.tenina.com/ for more of Tenina’s recipes

 

Cheesecake Swirl Brownie Cake

 

I made this delicious cheesecake by Tenina when we had some friends come over for a barbie.  It was a lovely finish to a simple meal, and the kids enjoyed it too, and I love that it looks so impressive, but as usual with Tenina’s recipes – it was quite easy!

TH Cheesecake Swirl Brownie Cake

Ingredients

Cheesecake Swirl

100g sugar

250g cream cheese

3 eggs

1 tablespoon vanilla paste

50g plain flour

Cake

180g sugar

250g plain four

40g cocoa

pinch pink salt flakes

1 teaspoon bicarb soda

220g cool water

65g balsamic vinegar

100g flavourless oil

2 teaspoons vanilla bean paste

Method

Place a baking dish half filled with water on the bottom shelf of oven and preheat to 180ºC

Cheesecake Swirl

Place sugar into TM bowl and mill 10 seconds on speed 10

Add remaining swirl ingredients into TM bowl and blend for 10 seconds on speed 6

Scrape down sides of bowl and repeat

Remove from bowl and set aside

Cake

Place all cake ingredients into TM bowl and blend for 30 seconds on speed 6

Scape down sides of bowl and repeat

Pour into a 30cm x 20cm deep cake tin or dish

Spread swirl mixture on top of cake, and scoop bottom layer up and over to marble and swirl

Carefully place cake tin into baking dish of water and bake for 25 minutes or until set in the centre

**If you have a steam oven, dispense with water bath and use steam oven on Combi setting with dry heat and steam combined

Serves: 12

Approximate Calories per Serve: 343

Go to http://www.tenina.com/ for more of Tenina’s recipes