Thank you so much for joining in the segment on TVSN today! Here are the recipes from today's show. Happy cooking!
No Bake Cheese Cake
Cheesecake base
200-240g digestive biscuits
120g melted butter
70g brown sugar
Pinch salt
Filling
300ml whipping cream (Whipped to a soft peak)
650g cream cheese, room temp
60g sour cream
2 tsp lemon juice
100g castor sugar
2 tbsp (15g) icing sugar
1 tsp vanilla extract
In your 5 cup food chopper, place the brown sugar, salt and hand crush the digestive biscuits into the container. Blitz to a fine crumb, finally adding the melted butter and blitz on speed 1 "chop" until just combined. Grease a spring form tin and place the mix in. Now using a flat based glass, press the mix down and up the sides of the tin (about 3-5 cm up the sides). Set aside in the fridge whilst making the filling. In your 4.8L bowl, place the cream cheese, sour cream, vanilla extract, lemon juice and combine with the flat beater. Now add the castor sugar and mix on speed 4 for 1 minute. In the 2.8L bowl, place the cream and using the whisk, whisk to a soft peak. Now place the cream into the cream cheese mix and mix on speed 4 for 1 minute. Place the cream cheese mix into the base and level off with a spatula. Cover with cling wrap and leave in fridge to set over night. Decorate with swirls of cream and toffee macadamias or strawberries.
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Macadamia Pesto
2 garlic cloves
60g parmesan cheese/grana padano
100g macadamia nut
1 large bunch of basil
1 tsp lemon juice
3 tbsp virgin olive oil
Place garlic, parmesan cheese, macadamia in the 5 cup food chopper and blend to a coarse paste. Add basil leaf, lemon juice and virgin olive oil and blend to a coarse pesto. Using the the drizzle basin on the lid, add more virgin olive oil as needed.
Eat on its own, over eggs or my favourite, as a pasta. Prepare enough pasta for 2, then toss with your macadamia pesto in a large bowl and serve. Garnish with shavings of parmesan and a fresh basil leaf.
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Sponge with cream and strawberries
50g butter (melted)
5 eggs (room temperature)
150g caster sugar
150g self-raising flour
1 tsp vanilla extract
400g cream
2 punnets of strawberries
Preheat the oven to 180C.
Butter and line bottom of 2 x 6" round cake tins. Roll some castor sugar in the sides of the tin.
In your 4.8L bowl with the whisk attachment place castor sugar, vanilla extract and eggs and whip with whisk until pale and 3 x the starting volume. Fold in the sifted SR Flour with a silicon spatula (to not knock out the air), then melted butter. Place cake batter evenly into the 2 tins. Bake at 180c for approximately 15 minutes. Once cooled, decorate with whipped cream and raspberries between the 2 sponge cakes. Dust with Icing sugar and optionally decorate the top with swirls of cream and strawberries.
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Orange sesame dressing
1/4 cup orange juice
1 tbsp orange zest
3 tbsp virgin olive oil
2 tbsp sesame oil
2 tbsp tahini paste
3 tbsp soy sauce
2 tbsp red wine vinegar
2 tbsp honey
1 clove garlic
Salt & pepper to taste
Place all of the ingredients (except olive oil) into the 5 cup food chopper and blend with the chopping blade. Drizzle in the oil via the drizzle basin located on the lid.
Prepare a mixed leaf salad, red onions and baby tomatoes and generously dress with the salad dressing and serve.
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Caesar salad dressing
1 cup mayonnaise (make our own-1 egg, 1 tsp dijon mustard, 1 tbsp white wine vinegar, pinch salt, 1 cup canola oil, 1 tsp yuzu juice)
2 small garlic cloves
3-5 slices of anchovies
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 cup grated Parmigiano-Reggiano / grana padano
Firstly make mayonnaise with the 5 cup food chopper with the whisk attachment. Adding the egg, salt, dijon mustard, white wine vinegar. Blitz for 30 seconds. Now adding the oil via the drizzle basin until a creamy mayonnaise is formed. Finally adding the yuzu juice (or lemon juice).
Now in the 5 cup food chopper with chopping blade, add all the ingredients, (leaving the cheese to last) pulse until incorporated, then adding the grated cheese.
Prepare cos lettuce, bacon bits, croutons and soft boiled eggs and generously mix with dressing and serve. (grilled chicken optional)
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Ultimate roasted chicken salad sandwich
2 roasted chicken breasts
White bread
1 Avocado
4 tbsp Kewpie
Lemon (1 tsp zest, 1 tsp lemon juice)
Salt and pepper to taste
In the 4.8L bowl with the flat beater attachment, place the roasted chicken breast (Deboned) and shred, starting on speed 2, then speed 4. Once shredded, add the kewpie, salt and pepper to taste and lemon juice and zest. Spoon roasted chicken salad onto buttered white bread, adding slices of avocado for a more luxurious sandwich and cut into sandwich fingers to serve (crust off bread optional)
Enjoy your KitchenAid! I would really love to see your results in the kitchen. Please post us a snap of your dish on instagram and tag #jimmywongeats #kitchenaidausnz #TVSN