Club 500

Josie’s Top 5

Josie Pino is one of the group Leaders in Sydney, NSW who has achieved her Club 500. This makes Josie the first Consultant in Australia to reach 500 sales!

To celebrate this amazing milestone, we are featuring 5 of Josie’s top recipes.

Try her delicious recipes for Savoury Pancakes, Osso Bucco, Meatloaf, Angel Cake and Rum Baba.

Savoury Pancake

This a cold dish to serve as an entrée

Pancake Ingredients

3 large eggs, separated
Salt and pepper
120g plain flour
2 tsp baking powder
140g milk

Filling Ingredients

1 spring onion/shallot
Small handful fresh parsley
60g semi dried tomatoes
160g tinned tuna, drained
40g capers
100g mayonnaise (made in TM)
30g lemon juice
Salt and pepper

Pancake Method

Insert Butterfly.

Place egg whites and salt into TM bowl and whisk at 50ºC on speed 3 until stiff peaks form (approximately 3 minutes) without MC in place.

Add the remaining pancake ingredients and continue to mix for 30-40 seconds on speed 4 to combine.

Heat a good non stick pan on medium heat. Pour some of the batter into the pan and fry for a couple of minutes on both sides until golden.

Filling Method

Wash and dry the bowl well.

Add spring onion and parsley and chop for 3 seconds on speed 6.

Add tomatoes and chop for a further 3 seconds on speed 5.

Place tuna, capers, mayonnaise, lemon juice, salt and pepper and mix for 6 seconds on speed 1. Ensure all ingredients are combined.

Remove from bowl and place in each individual pancake, roll and close up.

Tips

Add a slice of smoked salmon or 2 slices of avocado with a slice of lemon and decorate with fresh parsley.

Osso Bucco

Ingredients

6-8 pieces osso bucco (veal if possible or small beef shins)
Vegetables to steam (i.e. Broccoli, Carrot, Snow Peas. Green Capsicum etc.)

Marinade Ingredients

1 clove garlic
1 onion, peeled and halved
Fresh herbs of choice i.e. parsley, basil, thyme, rosemary
150g wine (red or white)
40g olive oil
Salt and pepper to taste

Marinade Method

Place garlic, onion and herbs into TM bowl and chop for 5 seconds on speed 7. Scrape down side with spatula.

Add wine, oil, salt and pepper and infuse by mixing for 10 seconds on speed 4.

Using a ceramic or glass container to cover the meat with herb mixture and leave to marinate for at least 1-2 hours. Arrange meat in Varoma dish and tray, keep extra marinade for sauce.

Sauce Ingredients

1 clove garlic
¼ onion, peeled
Fresh herbs of choice i.e. parsley, basil, thyme, rosemary
40g oil
100g red wine
2 tbsp TM vegetable stock concentrate
2 cans peeled tomatoes
50g water
1 red capsicum, roughly chopped
Vegetables of choice

Sauce Method

Place garlic, onion and herbs into TM bowl and roughly chop for 2-3 seconds on speed 7. Scrape sides with spatula.

Add oil and sauté for 2 ½ minutes at 100ºC on speed soft.

Add wine and stock and cook for 2 minutes at 100ºC on speed 1.

Add tomatoes, water, leftover marinade and capsicum into bowl and set Varoma into position. Cook for 40-60 minutes at Varoma temperature on speed 2. Cooking time depends on the type and thickness of meat, cooking time can vary between 40-60 minutes. In the last 15-20 minutes of cooking add extra vegetables into Varoma and continue to steam with meat.

Place meat on a serving platter or dish and pour sauce over meat. Serve with rice, pasta or mashed potatoes.

General Tips

To prevent meat from curling while cooking, cut along the sinew membrane with scissors.

Josie’s Special Meatloaf in Red Sauce

Josie’s signature dish, this has been made Australia wide in cooking classes and homes alike. A great meal for a big family, it will serve up to 12 people!

Meatloaf Ingredients

1 clove garlic
Few rosemary leaves
500g beef, cubed and chilled (topside or rump steak)
1 small bunch parsley
60g Parmesan cheese (grated in TM)
2 eggs
50g breadcrumbs
Salt and pepper to taste
2 slices double smoked ham
8-10 prosciutto slices or bacon slices
2 slices mozzarella or Edam cheese
Vegetables of your choice (sweet potato, plain potato quartered, carrot roughly chopped)

Meatloaf Method

Place garlic and rosemary into TM bowl and chop for 6 seconds on speed 6.

Add cubed meat into bowl. Set dial to closed lid position and pulse meat 8-10 times on Turbo to mince.

Add remaining ingredients except ham, prosciutto, cheese slices and vegetables and set dial to closed lid position and pulse 5 times on Turbo again. Mix for 20 seconds on speed 5.

Remove mixture from the bowl and shape into a large rectangle 3cm thick, on aluminium foil or baking paper. Place ham and cheese slices and any other ingredients of your choice on the rolled out mixture. Put ingredients in the centre or towards the bottom of the mince rectangle (closest to you). Then taking the alfoil or baking paper, roll the meatloaf over to close the edges and form a log shape. Wrap the prosciutto or bacon around the meatloaf.

Spray Varoma dish with oil, place meatloaf longways across the centre of the dish and pack vegetables loosely around it.

Serve on large platter together with vegetables and pour sauce over.

General Tips

Boiled eggs, sun dried tomatoes or other favourite ingredients can be placed inside the meatloaf.

Turbo mincing will create a coarse textured meat. If fine texture is desired, mince it on speed 8 for 10-20 seconds in 300g batches.

Red Sauce Ingredients

1 clove garlic
1/2 onion, peeled and halved
1 small bunch parsley
1 celery stick, roughly chopped
40g oil
150g white wine
2 tins 400g peeled tomatoes
1 sweet potato, quartered
1 carrot, roughly chopped
1 large potato, quartered
Salt & pepper to taste

Red Sauce Method

Place garlic, onion, parsley and celery into the TM bowl and chop for 3 seconds on speed 5.

Add oil and sauté for 3 minutes at 100°C on speed 1.

Add remaining ingredients and cook for 5 minutes at Varoma temperature on speed 1.

Place Varoma dish with meatloaf into position and cook for 35 minutes on speed 2 at Varoma temperature.

Angel Cake

Ingredients

8 eggs, separated and at room temperature
300g caster sugar
200g flavourless vegetable oil
200g warm water
30g baking powder
1 tsp lemon essence (optional)
300g plain flour

Method

Place egg whites into TM bowl and whip for 4 minutes at 50ºC on speed 3 with Butterfly in place and without the MC. Set aside in large mixing bowl. Set oven to 170°C. Do not turn on any earlier or later.

Place the egg yolks and sugar into TM bowl and mix for 4 minutes on speed 4.

Add to yolk mixture the oil, water, baking powder, lemon essence and flour. Mix for 30 seconds on speed 4.

Remove from the bowl and add into the egg white mixture. Gently fold together with wooden spoon until smooth then pour into Angel Cake tin. Cook for approximately 55 minutes.

Remove from oven and place on top of wine bottle (through hole in centre). Allow to cool completely before removing from tin.
Dust with icing sugar and serve with lemon custard.

Rum Baba

Ingredients

50g Sugar
6 Eggs
80g Butter
2 Sachets of Dry Yeast
200g Bakers Flour
100g Self Raising Flour
Pinch of Salt

Method

Place eggs, sugar, salt, butter and yeast in the TM bowl and mix for 10-15 seconds on speed 6.

Add flours and mix for 10 seconds on speed 6 then with dial set to closed lid position, knead for 20 seconds on Interval speed.

Leave the dough in the bowl for approximately 30 minutes until it rises to the top of the bowl – to the lid.

Re-knead it for 1 minute on Interval speed.

Place the dough into a 32cm Kugelhopf tin (ring tin). Let it rise until it comes to the top of the tin in a 50ºC oven.

Once risen to the top of the tin bake for 20 minutes at 160ºC-170ºC until golden brown.

Cool slightly.

Pour Rum Syrup (recipe below) over the top of the Baba.

Loosen the sides and middle of the cake and remove from tin. Drizzle more Rum Syrup over other side of the Baba.

Note: The recipe below for Rum Syrup makes quite a large quantity. It can be kept in the fridge for next time or you can halve the quantity in the recipe. In Italy they pour a lot of syrup on the Baba (almost soaking it in the syrup). You can adjust the quantity of syrup to your liking. Experiment and work out your favorite quantity. Place it in a squirt bottle (i.e. the bottles that are used for vinegar, sauce etc) as this makes it easier to pour onto the Baba.

Rum Syrup

Ingredients

500g Water
400g Sugar
2 MC Rum
Rind of one Lemon

Method

Place water, sugar and lemon rind into TM bowl and cook for 5 minutes at 60ºC on speed 1.

Remove the lemon rind and add the 2 MC’s of rum and mix for 10 seconds on speed 5.

Place into a squirt bottle and soak the Baba all over.