Monday, 12 April 2010

For the fellow Thermomix users

I converted my Grandmother's recipe for Pasteis de camarao (with the help of Tessa Kiro's 'Piri Piri Starfish' and EveryDay Cooking by Thermomix)

Into tmx bowl put...

150mls water

150 mls milk

1/2 teas salt

50gram butter

Cook for 10 minutes, 100degrees, speed 2.


250 plain flour all at once and mix for 30 seconds, speed 4.

Remove pastry from bowl and allow to cool.

In bowl add 2 cloves of garlic. Chop 3 seconds speed 7. Add 50grams butter and cook for 1 minute 100 degrees speed 1. Add 200grams peeled deveined prawns. Closed lid, turbo pulse 2 times (might need 3. You want small chopped bits, not paste!) Cook 2 minutes 100 degrees  reverse speed 3. Remove from bowl. Do not wash bowl!

In bowl make tmx bechemel sauce EDC pg 58

250 gram milk

30 grams cornflour

15 grams butter

1/2 tea salt

Place all ingredients into tmx bowl and cook for 7 minutes at 90 degrees speed 4. Remove from bowl and add a bay leaf. Leave leaf to steap until sauce is cold.

When sauce is cold mix in the cold garlic prawn mixture. Add salt and pepper to taste.

Roll out pastry nice and thinish. Cut into rounds I used a cutter that was about 10cms. Organise a bowl with beaten eggs, and a bowl with breadcrumbs.

Fill centre of pastry circle with filling. fold in half and seal. Dip folded pastry in egg and then crumbs. Fry in a large frying pan with about an inch of olive oil and fry until golden.

Drain well and serve on a plate with a wedge of lemon to squeeze over.

1 comment:

Anonymous said...

Gosh they look professional. Well done!