Come Raid My Fridge is the latest little brain child that we hope will grow into something amazing in the next few months and years! If you haven't joined us on the Insider Club yet, it is TIME. We are growing bigger and better and our offers are growing bigger and better PLUS we are now doing FOODIE retreats. Our first is September 2019 and we are off to Singapore for a Foodie Fling! If you aren't an Insider, head on over to our join page and come on in! The mixing is much better on the inside. But I digress!
For some of our video content for the Insider Club we decided to create our own little brand for a potential TV pitch. If you like it we want to hear all about it. If you don't, we want to hear all about it too! So the idea is that we rock up to someone's house, with no pre-planning other than to say we are coming on this date, then I put my brain in gear and make a three course meal from all that is in your fridge and pantry...or your neighbour's garden if needs be! Thanks to Ingrid Briggs (and her neighbour) for being the first one willing to have us descend on her kitchen and raid her fridge. It was a TON of fun and we had some amazing produce and food to work with. With some pretty special results which will all be available to you over the next couple of months. In the meantime, if you think you are ready for me to Come Raid your Fridge, let me know! We'd love to come visit!
This recipe is DELISH and luckily for us Ingrid's husband had just come home from a fishing trip where he had managed to capture some crayfish, so it was the perfect match with this amazing butter. But don't wait for crayfish to arrive at your house...use it on anything. It is truly amazing with or without the cray tails and figs!
If you don't have one of our butter presses yet, today is your lucky day. We are now selling them in our store. Authentic French design for a great Aussie product.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams sliced prosciutto (approx 8 slices)
- 10 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Handful fresh herbs of choice, we used lemon thyme, dill, parsley and coriander
- 225 Grams Butter BUY
- 2 heaped Teaspoons Yellow Mustard Recipe
- dash white wine
Fry the prosciutto in a frypan drizzled with EVOO until crisp. Cool slightly. Break or crumble into pieces.
Place all remaining ingredients into the Thermomix bowl except the prosciutto and blend 10 sec/speed 6. Add prosciutto and blend 3 sec/speed 6.
Press in the French Butter Press onto a piece of baking paper and wrap well. Freeze or refrigerate.
On anything that needs a kick of flavour.