- 1 leek, large diameter
- 150 g chicken, diced and partially frozen
- 100 g pork meat, diced and partially frozen
- kitchen twine, cotton/ food safe
- 400 g raw cauliflower, broken into small florets
- 300 g snow peas, trimmed
- 2 tablespoons Thermomix veg stock paste
- 2 teaspoons Sumac or Smoked Paprika, to garnish, optional
- 130 g Macadamia Nuts, roasted
- 2 sticks lemongrass (white part only), peeled of tough outer layer
- 1 bunch fresh coriander leaves
- 1 lime, peeled of rind and pith
- 2 cloves garlic, peeled
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 25 g macadamia oil
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Remove green top and root end of the leek. Make a cut down the length of the leek, cutting into the centre but no further. You want to be able to peel each individual layer of leek away in one piece so that you have several rectangular sheets of leek. If your leek is particularly thick you may like to cut the outer layers into two narrow strips to form smaller parcels. Rinse thoroughly of dirt and sand. Soak the leek sheets in hot water to soften or steam in your varoma. To do this, add 500g hot water to bowl, steam 5 minutes on Varoma setting speed 2.
Add all pesto ingredients EXCEPT the macadamia nuts and process on speed 7 for 15 seconds.
Scrape contents back down and add macadamia nuts and process on Turbo for 1 second, repeat until you achieve your desired texture.
Scrape out and set aside. Do not clean the bowl, leave the remainder and incorporate into the mince in the next step.
Add the pork and chicken meat to the bowl and Turbo for 1 second each time until you achieve an even fine mince texture (5 or 6 times).
Set mince aside in a dish and wash and dry the Thermomix bowl.
Place Cauliflower florets into the bowl and break down into rice sized granules by using reverse speed 4.5 for 5 seconds. You may need to add 2 more seconds if using larger quantity or older cauliflower. Add riced cauliflower into steamer basket and set aside.
Fill bowl with 1000 g of water and the vegetable stock paste and pre-heat for 5 mins, speed 2 at 100 degrees whilst assembling parcels.
Take 1 softened leek sheet and spread a layer of mince using a spoon or clean wet hands approximately 1/2 cm thick on top of the leek leaving a small gap at the top of the sheet.
Spread a thin layer of pesto over the top of the mince and roll the leek up from the bottom to form a small log. The small gap will allow the parcel to close neatly.
Secure with some kitchen twine tied in a simple knot.
Arrange on the Varoma tray (and Varoma dish if you have many) leaving some gaps for steam to pass through and steam for 9 minutes, Varoma temp, speed 2.
Insert steamer basket with riced cauliflower and add snow peas (or other thinly sliced vegetables such as carrots or zucchini) to the deeper Varoma dish. Steam all three layers together for 10 minutes, Varoma, speed 2.
Remove vegetables and keep warm in your Thermoserver whilst finsihing off the parcels. Quickly fry the steamed parcels in a hot frypan with a little macadamia oil if you wish. Brown the leek lightly on all sides for a few seconds. Cut the twine with kitchen scissors and serve with steamed vegetables and riced Cauliflower. Sprinkle with Sumac or smoked paprika if desired.
Prepare Leek Sheets
Make the Pesto
Make the mince and prepare Cauliflower Rice
Assembling and cooking the Parcels
You can vary the Pesto flavours, try pistachio nuts instead of macadamia nuts and the coriander and lemongrass can be substituted for ginger and lemon myrtle or even kaffir lime leaves or kaffir lime zest for a north Australian touch.
You could use all pork or all chicken for this recipe. For a vegetarian option, substitute the meat with 300g of crumbled and squeezed out Tempeh or firm Tofu and a tablespoon of TM vege stock paste.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Lasagne with Spinach and Ricotta
- Variation Balti Beef Curry
- Curried Sausages
- Variation Balti Beef Curry
- Beef and Vegetable Puree 6 months+
- Our favourite Curried Sausages
- POT STICKERS (PAN FRIED DUMPLINGS)
- Satay Chicken
- Simple version of Lala's Creamy Lemon Butter Chicken
- Satay Recipe
- Beef Rotolo
- Asian Style Chicken Burgers