新加坡的朋友們也喜歡這道菜！😍🙇🏻♂️
#ThermomixSpotted #NoCarbRisotto
No carb risotto by Hong Kong celebrity Chef Patrick Chen on Chapman To's Late Night Show in Hong Kong
𝙎𝙘𝙧𝙤𝙡𝙡 𝙙𝙤𝙬𝙣 𝙛𝙤𝙧 𝙩𝙝𝐢𝐬 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝙧𝙚𝙘𝙞𝙥𝙚 𝙗𝙮 𝘾𝙝𝙚𝙛 𝙋𝙖𝙩𝙧𝙞𝙘𝙠 𝘾𝙝𝙚𝙣 𝙞𝙣 𝙀𝙣𝙜𝙡𝙞𝙨𝙝
Chef Patrick cooked this very special carb-free risotto dish partially with his Thermomix® on Chapman To's Late Night Show in Hong Kong. He has kindly adapted the recipe to make it 100% Thermomix® for us. The dish, 𝐒𝐪𝐮𝐢𝐝 𝐫𝐢𝐬𝐨𝐭𝐭𝐨 𝐰𝐢𝐭𝐡 𝐬𝐩𝐢𝐧𝐚𝐜𝐡 & 𝐜𝐫𝐚𝐛 𝐝𝐮𝐱𝐞𝐥𝐥𝐞𝐬, is an excellent recipe for entertaining at home and is sure to impress – especially for friends who are on carb-free diet or those who are pescetarians (do not eat meat but eat seafood)😉 Parts of the recipe may even be prepared in advance to speed things up.
Recipe credit : Chef Patrick Chen
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𝐒𝐪𝐮𝐢𝐝 𝐫𝐢𝐬𝐨𝐭𝐭𝐨 𝐰𝐢𝐭𝐡 𝐬𝐩𝐢𝐧𝐚𝐜𝐡 & 𝐜𝐫𝐚𝐛 𝐝𝐮𝐱𝐞𝐥𝐥𝐞𝐬 菠菜蟹肉魷魚意大利”飯
INGREDIENTS
𝐂𝐚𝐫𝐛 𝐟𝐫𝐞𝐞 "𝐑𝐢𝐬𝐨𝐭𝐭𝐨"
✅ 2 squids
✅ 3g salt
𝐂𝐫𝐚𝐛 𝐦𝐞𝐚𝐭 𝐝𝐮𝐱𝐞𝐥𝐥𝐞𝐬
✅ 50g crab meat
✅ 20g white mushroom
✅ 20g onion
✅ 80ml stock
✅ 3g salt
✅ 2g black pepper powder
✅ 15g cooking oil
𝐑𝐞𝐝 𝐩𝐞𝐩𝐩𝐞𝐫 𝐧𝐮𝐭 𝐬𝐚𝐮𝐜𝐞 (𝐑𝐨𝐦𝐞𝐬𝐜𝐨 𝐬𝐚𝐮𝐜𝐞)
✅ 200g oil-soaked red bell pepper
✅ 1 clove garlic
✅ 135g roasted cashew nuts
✅ 2 TBSP tomato paste
✅ 3 TBSP sherry vinegar
✅ 2 tsp smoked red bell pepper
✅ 1/2 tsp cayenne chili powder
✅ 1/2cup extra virgin olive oil
✅ 2g salt (or pinch to taste)
✅ 2g black pepper powder (or pinch to taste)
𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐟𝐨𝐚𝐦
✅ 605g spinach
✅ 100g chicken stock
✅ 2-4g xanthan gum
✅ mustard sauce
DIRECTIONS
𝐒𝐪𝐮𝐢𝐝 “𝐫𝐢𝐬𝐨𝐭𝐭𝐨”
1. Clean the squid and use only the body
2. Finely diced into small cubes
3. Add into simmering basket with 1300 g water (enough to cover the squid), add salt and bring to boil (about 12 minutes)
3. Add squid and blanch in simmering basket, 2min/100c/sp 3.5
4. Remove and keep chilled in the fridge for use later
𝐂𝐫𝐚𝐛 𝐝𝐮𝐱𝐞𝐥𝐥𝐞𝐬
1. Add mushroom and diced onions into the bowl
2. Add oil and stir fry 5m/120C/sp2
3. Put in the crab meat, add salt and pepper to taste, cook for 3min/100c/sp1
4. Pour in the stock and cook without MC cup and reduce 3min/varoma/sp1 (add another min if the mixture is still wet)
5. Remove and store in the fridge
𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐟𝐨𝐚𝐦
1. Drench the spinach. Cook at 4m/Varoma/reverse
2. Place the spinach in a cheese cloth and squeeze out all residual water until the spinach becomes a dry ball
3. Heat up the chicken stock at 2min/100c/speed 2
4. Add the “dried” spinach
5. Blend at speed 1min/1-10
6. Add xantham gum
7. Scope mixture into a pipping bag (optional or into a foam gun with Nitrogen)
𝐑𝐨𝐦𝐞𝐬𝐜𝐨 𝐒𝐚𝐮𝐜𝐞
1. Place the nuts into the bowl and mill 10sec/speed 7
2. Add the rest of the ingredients and mix 10sec/speed 5.
Drizzle the oil through the lid hole while mixing
3. Scrape down and add seasoning to taste and mix another 10sec/sp 4 or until you achieve the consistency you desire
TO SERVE
1. Stack the varoma dish
2. Place the squid and romesco sauce into a metal steaming dish and mix with a spoon
3. Place the crab duxelles in a metal steaming dish
4. Cover both dishes with a baking paper to prevent water from dripping onto the dishes
5. Place both dishes into the varoma
6. Steam at 10min/varoma/speed 3.5 to heat up the mixtures gently
7. Use a cookie cutter to arrange the components onto a plate (refer to video). Serve with spinach foam pipped next to the "risotto" and crab duxulles
Bon appetit
PLEASE NOTE : NC17 Adult content only 😝
The video is an entire episode in typical street-style Hong Kong Cantonese dialect dialog and may contain language that some may find "offensive". Do not watch if you think you may be offended by the cheeky banter.
https://youtu.be/N1vK7YPx0WM
Video credit : 杜汶澤 喱騷 Chapman To’s late show
#Thermomix #ThermomixSG #ThermomixChef #Chef #ThermomixRecipe#pescetariansRecipe #Carbfreediet #chefrecipe #FrenchRecipe
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