contains alcohol

Prawn dumplings (xia jiao) 

soy sauce

g rice wine vinegar

tbsp sesame oil

½ - 1 tsp dried chilli flakes

sesame seeds

water

wheat starch

potato starch

90 g tapioca starch

ginger

mushrooms

g spring onions/shallots

coriander

shrimp

sake

white pepper

carrot

Place a bowl onto mixing bowl lid and weigh soy sauce and vinegar into it. Add oil, chilli flakes and sesame seeds, then stir to combine and set aside until ready to serve.

Dipping sauce

Place water into mixing bowl and heat 3 min/80°C/speed 1.

Add wheat starch, potato starch and tapioca flour and mix 15 sec/speed 3, then knead Dough /1 min. Transfer dough onto a work surface dusted with wheat starch. Divide dough into 2 equal portions and roll each portion into a log (approx. 4 cm). Wrap in plastic wrap and set aside. Clean and dry mixing bowl.

Dumpling dough

Place ginger and mushrooms into mixing bowl and chop 3 sec/speed 7.

Add spring onions/shallots and coriander leaves and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add shrimp, oil, sake, soy sauce and pepper and mix 15 sec/speed 3. Transfer into a bowl. Clean and dry mixing bowl.

Filling

Divide carrot slices between Varoma dish and tray. Using oiled hands, cut each dough log into 10 slices (approx. 1 cm). Keep dough covered with plastic wrap while making dumplings to prevent it from drying out. Flatten each slice with the palm of your hand into a disc. Using a rolling pin, roll out each disc into a thin circle (2 mm thickness, 10 cm diameter), dusting with a little wheat starch as needed to prevent dough from sticking. Place 1 heaped teaspoon of the filling in the centre of each disc. Seal dumplings by folding in half, then pinching and pleating the edges to seal, trimming away any excess dough, if needed. Arrange a dumpling on each carrot slice.

Place water into mixing bowl. Place Varoma into position, secure Varoma lid and steam 12 min/Varoma/speed 1. Serve dumplings warm with dipping sauce.

Assembly and cooking

Italian sausages

g sea salt

tsp mixed spice

nutmeg

¼ tsp ground cloves

cinnamon

⅛ tsp ground coriander

chilli flakes

g white wine

pork shoulder

garlic

sausage casings

Place a large bowl onto mixing bowl lid and weigh all ingredients, except garlic into it, then stir well to combine and set aside. 

Place garlic into mixing bowl and chop 3 sec/speed 7.

Working in batches, place 250-300 g of reserved spiced meat mixture into the mixing bowl and mince 20 sec/speed 8. Remove any gristle or sinew and discard, then repeat mincing 20 sec/speed 8 or until evenly minced (see Tips). Place in a large bowl, then repeat with remaining spiced meat mixture. Wearing gloves, massage or knead the meat for approx. 1-2 minutes to combine thoroughly.

Fill sausage maker with mince, thread sausage casings (see Tips) onto nozzle and fill. Cook sausages or store them in the fridge or freezer until needed (see Tips).

Rum balls

g unrefined coconut oil

60 g raw almonds

coconut

tbsp raw cacao powder

tbsp monkfruit sweetener

salt

Place coconut oil into mixing bowl and melt 30 sec/60°C/speed 2 or until melted.

Add all remaining ingredients and blend 10-15 sec/speed 7, until mixture comes together.

Place extra coconut onto a plate. Form mixture into approx. 16 balls (approx. 2 teaspoons each), then roll balls in coconut to coat. Place into the refrigerator for a minimum of 30 minutes to set before serving.

Piña colada

500 g ice cubes

pineapple

- 150 g caster sugar

coconut milk

Malibu® rum

Place ice cubes, pineapple pieces and sugar into mixing bowl, then blend 2 min/speed 5-10, increasing speed gradually from speed 5 to speed 10.

Add coconut milk and Malibu®, then mix 5 sec/speed 3.

Spread some desiccated coconut onto a plate. Lightly dampen the rims of 6 hurricane glasses with water, then dip rims into coconut. Divide piña colada between glasses and garnish with a pineapple wedge to serve.

Panna cotta

titanium strength gelatine leaves

500 g pouring (whipping) cream

250 g full cream milk

150 g caster sugar

vanilla bean paste

berries

Place gelatine leaves into a ceramic or glass bowl and cover with cold water. Set aside to soak until gelatine leaves have swelled and softened (approx. 5 minutes).

Place cream, milk, caster sugar and vanilla bean paste or vanilla sugar into mixing bowl and cook 6 min/80°C/speed 3.

Squeeze water from gelatine leaves, then add squeezed gelatine leaves to mixing bowl and mix 10 sec/speed 3, or until gelatine has dissolved.

Lightly brush water or cognac into 8 serving glasses or ramekins (100 -120 mL), then transfer panna cotta mixture into them. Cover each with plastic wrap and place into refrigerator to set for a minimum 6 hours.

Once set, remove from refrigerator and garnish with fresh seasonal berries to serve.

Hong shao rou (braised pork belly)

pork

g rock sugar

g light soy sauce

g dark soy sauce

g Shaoxing wine

Place ginger into mixing bowl and chop 3 sec/speed 7.

Add pork, sugar, soy sauces, wine and water (optional) and cook 45 min/100°C//speed .

Stir with spatula to ensure even cooking, then cook 15-20 min/100°C/speed , without measuring cup, until meat is tender and sauce is slightly thickened. Garnish with coriander just before serving.

Bloody Mary

120 - 150 g votka

400 g domates suyu

60 - 70 g limon suyu

tutam tuz

tutam karabiber

Worcestershire sosu

½ tk acı sos

400 g buz küpü

sap kereviz

dilim limon

Votka, domates suyu, limon suyu, tuz, karabiber, Worcestershire ve acı sosu karıştırma kabına koyup 25 sn/hız 3'te karıştırın.

Buzu ekleyip 20 sn//hız 1'de karıştırın. Limon dilimi ve kereviz sapıyla süsleyerek soğuk servis edin.

Teriyaki chicken thighs

g soy sauce

g honey

g brown sugar

⅛ tsp chilli powder

g sake

chicken thighs

g lemon juice

tsp cornflour

spring onion/shallot

½ fresh long red chilli

Place ginger into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add soy sauce, honey, sugar, vinegar, chilli powder and sake into mixing bowl and heat 1 min/90°C/speed 5. Transfer into a bowl, add chicken thighs and mix well. Cover with plastic wrap and place into refrigerator to marinate for minimum 30 minutes. Clean and dry mixing bowl.

Drain excess marinade from chicken thighs into a jug and place, side by side, into a snap lock bag (18 x 16.5 cm - see Tips) and seal leaving a gap of approx. 3 cm still open. Set marinade aside. Fill sink or a large container with water. Slowly submerge bag into the water (pressure from the water will force the air out), sealing the bag closed just before it is completely submerged. Place bag into simmering basket, ensuring it sits on the bottom of the basket.

Place water and lemon juice into mixing bowl and start Sous-vide /15 min/75°C.

Insert simmering basket with bag, ensuring bag is completely covered with water (water should be able to circulate around the bag) and start Sous-vide /1 h/75°C. Remove simmering basket with aid of spatula and discard cooking water.

Carefully cut corner of snap lock bag and pour meat juices into mixing bowl. Add reserved marinade and cornflour, then cook 5 min/120°C/speed 2.5, place simmering basket instead of measuring cup onto mixing bowl lid. Meanwhile, using a paper towel, pat cooked chicken thighs dry and set aside.

Place a non-stick frying pan over medium-high heat. Add oil and place cooked chicken thighs, skin side down, into frying pan (chicken should not sizzle) and allow to cook for 5 minutes on each side or until skin is crisp (see Tips) and chicken is cooked through. Add sauce and cook for 30-40 seconds. Garnish with toasted sesame seeds, spring onion/shallot and chilli slices to serve.

Red onion relish

olive oil

red onions

g dark brown sugar

g red wine

g balsamic vinegar

g apricots

green apple

tsp black pepper

tsp sea salt

tsp yellow mustard seeds

Place all ingredients into mixing bowl and cook 40 min/100°C/speed 1.5.

Transfer into a sealable storage jar, then allow to cool before placing into the refrigerator until ready to use.

Mushroom sauce

parsley

g salted butter

eschalots

250 g fresh shiitake mushrooms

Worcestershire sauce

250 g pouring (whipping) cream

black pepper

chives

Place parsley into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.

Place garlic, butter and eschalots into mixing bowl and chop 2 sec/speed 5, then cook 5 min/Varoma/speed 2, without measuring cup.

Add wine and cook 5 min/Varoma/speed 1, without measuring cup.

Add all mushrooms and cook 5 min/Varoma//speed 1.

Add Worcestershire sauce, cream and reserved parsley and cook 2 min 30 sec/100°C/speed 1.

Add salt, pepper and chives and stir with aid of spatula, then serve while warm.

Chicken chasseur

g gluten free cornflour

g olive oil

g eschalots

200 g button mushrooms

thyme

dry white wine

g Chicken stock paste

tomato paste

800 g skinless, boneless chicken thighs

Place a small bowl onto mixing bowl lid and weigh cornflour and 35 g of the water into it. Stir until smooth and set aside. 

Place garlic into mixing bowl and chop 3 sec/speed 7. Do not scrape down sides of mixing bowl.

Add oil, eschalots, mushrooms and thyme and cook High Temp. .

Add wine and cook 2 min/100°C//speed 2, without measuring cup.

Add stock paste, tomato paste, pepper, chicken and remaining 150 g water, stir to combine with spatula, then start Slow Cook /1 h 30 min/90°C.

Stir reserved cornflour mixture, then add to mixing bowl and cook 3 min/100°C//speed 1.

Season with salt and garnish with extra thyme to serve (see Tips). 

Top 11 contains alcohol recipes from across the web

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Top Tags

Prawn dumplings (xia jiao)

Italian sausages

Rum balls

Piña colada

Panna cotta

Hong shao rou (braised pork belly)

Bloody Mary

Teriyaki chicken thighs

Red onion relish

Mushroom sauce

Chicken chasseur

Top 11 contains alcohol recipes from across the web

The most viewed contains alcohol recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Prawn dumplings (xia jiao)

Italian sausages

Rum balls

Piña colada

Panna cotta

Hong shao rou (braised pork belly)

Bloody Mary

Teriyaki chicken thighs

Red onion relish

Mushroom sauce

Chicken chasseur

The most viewed contains alcohol recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine