Dorinda Hafner

Yo! Guys, I have an Announcement! I'm in love. Yes, Dorinda's in love with a machine. It's called Thermomix or TM 31 for short.

It grinds my nuts, creams my eggs, stews my meat, steams my fish, chills my ice cream, kneads my dough, weighs my stuff, keeps track of the time of preparation and cooking of my food, makes my juices run then, would you believe, it even cleans itself!

TM 31 is a compact prep and cooking machine so good, it gives instant satisfaction, enough to make me blush talking about it.

What more can a woman want? Hmm... why don't they make humans like this?

Don't wait, go out and buy one you'll love it!

Dorinda’s "Moi-Moi"

(West African Savoury Bean Paté)
© Dorinda C. Hafner 2003

Ingredients (Serves 8-12)

540g Dry Black-eyed Beans
3tbs Tomato Paste
2 Extra large Eggs (60g per egg)
1-2tbs Sambal Oelek (savoury, coarse, red pepper sauce from supermarkets & delis)
1 Small Onion (peeled & cut in half)
1 Clove Garlic (peeled)
230ml water
Salt & freshly ground black pepper
Olive Oil to grease
Garnish: Fresh cherry tomatoes and chopped fresh coriander & parsley.

Method

Drop garlic and onion on to working blades and chop for 5 to 8 seconds on speed 6.

Soak dry beans in lots of cold water overnight to re-hydrate. Rinse under cold running water, drain through a sieve and place in bowl of TM 31.

Add tomato paste, eggs, Sambal Oelek pepper sauce and the water. Season with salt and pepper according to personal preference but remember the Sambal Oelek is quite salty! Blend for 60 seconds on speed 9.

Grease and fill a ceramic small dish or many ceramic small ones to fit into the Varoma with the paté mixture. Steam for 25 minutes on Varoma on speed 2.

Repeat the process if you cannot fit in all the mixture at once.
Remove from Varoma and rest it covered, for 3-5 minutes before you turn it out onto a serving platter. Slice bean paté like a cake into thick portions. Garnish with fresh coriander, parsley and cherry tomatoes and serve warm or cold as you wish. Bon appetite!

Note: You can also steam mixture in a bain marie in a regular oven (using different style dishes ie. ring cake dishes or many small ones) at 180°C until paté is cooked & firm to the touch (about 90 minutes, cooking time will vary if using many small dishes). Check regularly during cooking and top up water with boiling water.