Can Homemade Tex-Mex BEAT Delivery in the Thermomix?

🌮 CAN WE OUTRUN THE DELIVERY GUY? TEX-MEX TIME CHALLENGE 🌮 ¡Hola amigos! Get ready for our most thrilling challenge ever! We’re racing against the clock to show that homemade Tex-Mex in the Thermomix can outshine any delivery service! 🏃‍♀️⚡ This week is all about TEX-MEX MADNESS – can we whip up a whole feast before the delivery guy even rings your doorbell? Here’s what we’re racing to create tomorrow: 🌮 Beef Tacos with zesty homemade taco seasoning & salsa roja 🍗 Chicken Quesadillas bursting with chipotle-lime goodness 🌯 Flavor-packed Enchiladas 🍹 Drink of the Week: Apple Lime Agua Fresca with the SAFTPRO 🍩 Churros for the ultimate sweet finale What to expect: ✨ Paula & Chris in high-speed cooking action ✨ Sparkle & Spud cheering us on like lively race commentators! 🐾🏁 ✨ Lightning-fast Thermomix skills ✨ The ultimate time challenge showdown ✨ FREE GIVEAWAY – ¡Vamos! 🎁 JOIN OUR TEX-MEX RACE: Paula & Chris (+ Sparkle & Spud!) 🐾

[Music] [Music] [Music] [Music] [Music] [Music] [Music] [Music] Hello and good evening and welcome to Spark. Kitchen. Um, my name is Chris actually and my name is Paula and she’s back. I am. She is back. Okay, so tonight we doing textman. So we have a challenge actually and we have to go do disclaimer right now in the challenge. So we did prep a lot of things but you know we have to be honest a delivery service doesn’t start prepping things in the last minute as well when you order it. Everything is prepped already. They have their um chim churro prepped. They have their rice prepped and everything. So, we did prep a lot of things today already, but obviously we’re doing like the main proteins and everything we’re going to do live. So, I went online and I looked my closest Mexican or Mexican delivery at the moment when we saw we start the challenge. I don’t know you have your phone here because my phones are right now as a cameras. We set a timer. So, they’re saying 55 to 60 minutes for delivery time which is good because she’s just went to get to her phone. I did. Um, it’s 55 to 60 minutes, but I will I will challenge both of us. I’ll say 47 minutes. Okay. So, do you want a timer or do you want a stopwatch? I want a timer actually. Okay. Oh, he’s he’s bold. I’m bold. So, 45 minutes. 47. 47 minutes. Particular about that. 47 minutes. Um, not now. Once we have done the juice and then we’ll go well. Um today tax um few things on the program as well. So um I hope we’re gonna beat them but I do believe we’re gonna beat them because I salute your confidence. No, but you see this is the question right now and I think there’s something we wanted to talk about and I want to talk before we start even that one. Um Paula already saw these videos and I want to bring that now in every show because we noticed that we went viral on some videos recently which were shorts and where we were talking about oh sparkle’s getting play mode now. Um where we were talking about food cleanliness and everything and there is one channel actually on Tik Tok and I follow this guy who goes and takes any food that he can buy in the store and he does the microscopic view on it. Right. No. So, in one, it’s quite shocking. And I’m not going to show you the video today because I’m going to put you off of um TM Max food, but one was the tortillas. Do you remember? And on the tortillas, there are actually all over bugs all over it. They’re crawling over it and eating it. And that’s what you’re putting in your uh into your food. The funny thing about that is to be very honest is like in these industry factories, they are prone to get this. I mean, there are other things that we saw with warms and everything. And I’m going to show you some videos actually in between sometimes, but I’m going to give you the remedy how to actually deal with that’s the Theromix T7 that turns off. Um, how you can remedy that. And let’s go for the tortilla chips. So, I’m going to give you a really easy hack. If you have an air fryer, take your entire bag of tortilla chips, throw it in the air fryer for 3 minutes at 180 degrees. Make sure it is hot already. It doesn’t going to brown your tortillas anymore. Just put them in 3 minutes once the air fryer is hot. It will kill every bug on that thing. Wow. And then you can take them out again, the tortillas. And what you can do is just cool them down and then they’re just as normal, but you have ensured that the bugs are dead. That’s good to know. Simple, easy trick. And there are so many other remedies you can do with other things like with fruits and vegetables we’re talking about. There’s bicarbonate, soda, water, and things like that. So, I want to talk about these things because apparently that interests you a lot. So, here we go. And that’s what we’re going to do. So, I don’t know if anybody’s in the chat. I see. Okay, I see blue chatter already. There’s so many. This will be interesting, Diane. Yes. Hi, Diane. Um, yeah, it will be interesting. Oh, you know, it will be interesting if we manage. Yeah, use the light. So, let’s without further ado, let’s start with the juice actually. So today we’re going to do um a bit of a water juice actually which is um an apple pier lime good aqua fresco. So Paula starts already with one less piece of lime. Uh Paula starts and Diane we were already talking about it. I said let’s see what’s going to happen today. Paula likes it. She dropped a lime to be fair. It’s all it’s like a Jenga. So, um, speed three. Actually, Paula, we’re going for and speed of three. I’m just going to see the nut is turning. Yep, that’s good. And let’s just start with that one. So, I’m going to turn off the this one right now. So, Chris has done some prep. What’s the secret to your fruit for your slow juicer, Chris? Oh, the secret to the slow juicer, you need to make sure that you don’t overload it and it needs to be small. So, you have to have small items. Um, and I’m going to give it to you mix so you can see Paula what she’s doing. Um, so you need to have small pieces in it and don’t put too many at the same time because then they might get stuck behind and it doesn’t it actually ends at the end. So, you don’t want that. So, you want to go really like there. You can go a bit faster though, Paula. But airing on the side of caution. Yeah. And Spot wants to get this line, but he’s like, “It’s not going to be nice for you. I’m going to go down there in between Paula and get it. Get away, Spot. Bed now. Bed now. Both of you. She’s dripping her mouth. Sparkle’s mouse is dripping. It’s nothing for you to eat right now. I don’t think dogs are too partial to citrus, really. No. Lie down. Out. Sorry about that. I have to shout with her bed now. She doesn’t. She doesn’t listen. She’s sitting there and waiting. But did she ate? Huh? Ola, she did? Yes. Wow. So, no. Did she eat? No. Oh, they ate food. Yes. Both. Both. Yes. Yes. Yes. Yes. Oh, yeah. Okay. Fine. That’s why that’s why I’m wondering if they did eat both. Right. So, we got the And you had we had to open one thing. Thank you. I was wondering about that. The juice didn’t come out indeed. So you hear it now running out. Lovely. Out. Out. Out. Now. So obviously seasonally pears and apples are in season at the moment. So it’s a great juice to be doing. Right. Yeah. And now we’re going to get actually really quickly the decanter. We’re going to put it in. So Chris, obviously coming from the States, Texmex is Mexican people would not say that this is authentic Mexican food. It’s a a twist on it. This it is a bit of a twist on it, but I try to ingredients. Yes. Simulate ingredients. You see some of it actually getting stuck. So yeah, I’m vertically challenged. So I’ve got to look through it rather than from the top. [Music] Amazing. Almost done. Almost done. Fantastic. So, what I’m going to do right now, I’m going to fill that up on top. I’m actually going to throw into the juicer right now. Soda water. Ah. Right. So we’re done now with all the So that once it will flush out as well all the things right now in it. And you can see it’s actually really filling up with it. It is nice. We’ve got all that lovely pulp which you can use for baking or something like that. No, even for dessert, right? Indeed. So, just a bit more water on up on on top. That’s good. So, the slow juice is doing all the hard work. Of course, I’m just giving it the fruit to crush. Yes. And I think we’re almost done. It’s still coming a bit out of it. And as we need the sink, I will put the slow juicer right onto the lovely dishwasher. I’m going to put it there. Not dismantle it yet, right? But I’m going to just put it there. Right. I think we’re done. So, turn it off. All right. Um, so if it’s your first time watching, we’re using it on the beloved TM6, but you can also obviously uh with an attachment use this on your TM7 as well. Yes. Let me just put that over. And if you don’t mind to give me the main unit, the main screen, just remind me, we need to dismantle it. Indeed. Do you want this as well? Yes. Lovely. This one we can already put there, right? Awesome. And you want that the pulp? No, we can just throw it out. Yeah. Well, you I’ll pop it there. I just want to put it in the rubbish. Oh, okay. Paul, let’s give you the pulp. Indeed. Pulp fiction, Chris. Pulp fiction. So now, um, as we have done the juice actually, so you could put some ice and I might want to do some ice in it as well. One second. So we’re just over, um, a liter. So, we’ve got obviously um there were apples, uh pears, and the fresh lime. And obviously that’s soda water. If you didn’t have soda water, you could just use make your own sort of sparkling water. You can even do with um still water. Oh, nice. Okay. That’s how it is, right? Good. And it’s actually a replacement for all these flavored waters you buy in your shop. Indeed. So you have your lovely frisk aqua fresca. Yeah. And very nice. Put on the te caner. And I’m actually going to do that now. Okay. Main zoom. Oh, I didn’t even I filled it already in. Sorry. I didn’t switch the camera. Want to have a tripa? I’ll have a little try. Love one. Thank you. Fancy. Thank you. Sure. Cheers. Cheers. Good health. Good health. Oh, that is delicious. Really fresh. It’s very limey. Yeah. Yeah. You can sweeten it up if you want to put sugar in it, obviously, but I will For me, that’s perfect. Yeah. for me as well. I just I I really like My daughter, however, would be loitering with um some stevia drops or something like that. Uh but whatever sweetener is to your liking. Very nice. Dare I say it would be really nice with a shot of tequila in it, Chris, if we’re going down the text route. It would be nice. Yes. But you know, I think we have we have enough um to do today. So indeed. Indeed. I’m just going to quickly clean out the bowl. Lovely. So Paul, so Chris, I’ll give you two minutes. Let give me two minutes to just get orientated and get the TM7 up running. Okay. And then I’ll start my timer. Timer. Exactly. One in one minute. It would be nice if anyone’s online to put their vote in now to see whether they think that we can I could do this. I could do the voting. Yeah. As well, but I don’t know how to do the poll right now. I do it next time. Just just put it in the chat if you think we’re going to do it or not. Uh and obviously it’s always nice to know who’s online whilst we’re live. Uh and if you are watching this later, don’t forget to uh like, subscribe, and share. Right. So I am doing my guacamole. The first thing I’m going to start, so I’m going to just explain you what I have. I have apples in my guacamole. And a lot of people say apple and the guacamole. Yes. Interesting. You will see why. Um, so right timer start now. Okay, off we go. 47 seconds. Let’s go. 47 seconds. Minutes. Sorry. 47 seconds. I would get I was going to give Paulian slip. Slip. Exactly. So, right. Apples, onions, tomatoes into the Theromix. Two avocados into your Theromix. Nice soft avocados. Yep. Nice soft avocados. Lid on. Um, where we are? 5 seconds. 5 seconds. Speed five. Easy to remember. Five for five. Five for five. And off you go. Oh, maybe not. Lovely. Ah, and a half five more seconds. Oh, am I to be doing a time check or just not let people know? No, no, no. Don’t tell me if I I ask you when I feel like Okay, that’s fine. I’m getting a pro. It’s getting proated, but we’re fine. 5 seconds. Ah, that sounds better. Yep, that is exactly what I wanted. Have a lime. Very nice lime. Juice of one lime. Juice of a second lime or half half lime. So one a full lime. Done. Lovely. 3 seconds. Speed three. reverse. Right. Oh, one thing forgot. See, that’s all right. Some salt. Oh, of course. Chris doing a lovely chef’s pinch. Pinch salt. And just for a little bit of heat, but not Tbasco, green Tabasco, which is So what’s the difference between the green and the green? Well, the green the the green is actually mild. It’s the green jalapenos. And it’s mild, actually. And that’s what I was just thinking about. I forgot about that. Oh, some jalapenos. Jalapenos. Nice. Just a couple of them. Not many. That’s it. Nice. Here we go. Down. Close it. And off you go. So quiet. It is. And it didn’t do anything. I knew that. One, two, three. One, two, three. No, it’s taking the Mickey out of me right now. Three, four seconds. And I’m going to go actually with three. This is really weird. It actually it changed No, they still see it’s really weird because even the displays be acting a bit weird at the moment. Okay, it’s not coming up, right? Hold on a second. Three three seconds. Yeah, make three seconds. Make four, five seconds. Fine. Make five. Make five now. Okay, blade five. Yeah. Oh, sorry. And here blade five. Five. I’ll reverse blade five because it wasn’t even showing me the button at the moment for a second. It was just not going there. Find it really weird. All right. No, you see it doesn’t even move anything. Maybe it’s in a bubble. I don’t know. These things happen as well that it’s a bubble when it forms a bubble. It it doesn’t No, it it’s it doesn’t take anything out. So, I’m going to not even timing. I’m going to put three now. I’m just going to go now. It’s doing Sounds like it. Yeah. Now, it’s doing it. Done. Yeah. Done. So, happy days. Happy days. Nice. There you go. Don’t you have your lovely avocado uh guacamole guacamole deep? Obviously, if you’ve ever looked at what’s in the guacamole that you would buy from the shops, uh my theory is that if you need a chemistry degree to understand what it is, or if it didn’t sit in the cupboard in my grandmother’s kitchen, I don’t want to be eating it. Yeah. I wanted to show you something that is not in the shop yet, but it’s going to come in shop. I just received it today from the manufacturer and it’s just a spoon. So, entertain the people for a minute. Oh, I will do. Right. So, obviously turning your Theromix. No, I don’t want you to scrape. That’s That’s what I’m looking for. I’m looking actually for Oh gosh. I’ll stand corrected. Yes, that’s where I am. And I don’t know where it is right now. I had it here lying before. So, you see kind of interesting. It’s like a green white box actually with a scraper. No. No. Well, I will show it to you the next show because indeed I don’t know where it is right now. I had just received it today. So, it’s a full scraper that scrapes the walls at once. Oh, exciting. And that is just such a game changer. See, but you know, I’m playing with the time. What is the time right now, Paul? We time, Chris, what do you think it is? I’m a really poor judge of time. Eight minutes. Six minutes. Oh, you’re very close. Uh we’re now just about uh to past 40 minutes. So there we say seven minutes. That’s good. So guacamole out. Excellent. Paula, can I just ask you to please clean the bowl in between in the We I need it in a minute again. So here’s my guacamole just to show it to you. Lot of guacamole today. And I have messed up the camera thing here. Right there. Okay, fine. Where is it now? I hope you still see us. There you go. Yes. Um, need to taste it for a minute. Yep. Is exactly what I wanted. And you taste the apple afterwards. So, I’m going to put the guacamole here. Done. Next steps is my lovely minced beef. No, actually, yes, it’s going to be my minced beef. I’m going to use the TM6 for the minced beef right now. Okay. Well, I’m just working in the bowl. Yep. And can you change that, please, to the other blade which is there in the back? Yes, I will do. So, 500 g minced beef into the TM6. So, there are different types of amounts of fat. What do you like to use for this recipe? I always I always like to use the highest fat. Um, okay. I actually do. I beef. Yeah. Fat is not your problem in life. No. Even though people think that, that is a myth. You don’t get fat from eating fat, do you, Chris? No, you don’t. So I have prepared today already all my lovely things here and this is now my mixture of some spices. Secret spices. I’m not going to tell you tonight. Oh Chris is secret. No Chris, but this is going to be we’re going to introduce next week the recipe platform to you. All the things we have done will be on the recipe platform and when you subscribe you get 14 days trial on it. And that is fantastic. It’s clean. I believe that. Okay. That’s You’re showing them what the blade. Exactly. They were doing and there all of the recipes are there and he said, “I get you for it I’ll give you a 14-day trial and then obviously it’s $4.95 a month.” And the good thing is every recipe there is linked directly to cookie dough. So you can send the recipe right immediately to your recipe library on your um the mix. So here’s my here’s my lovely taco mix that I’ve done. I’m going to throw that right in with the beef. Do you want to smell it? Oh, nice. Some interesting things in there. Excellent. Well, considering I’m surprised by the apple, I’m TM6. I have no idea. How do I get to the browning mode nowaday? I know the guided recipe. So, browning mode is within Yeah, the recipe thing. The recipe thing. So, let me find there is actually in Australian cookie dough uh mince browning. Yeah, I think that’s So, I’m going to look for that. But get away. He’s like on I’m taking the chicken. I had to put it in the microwave for defrosting because it was not defrosted properly. Out. Both of them are here actually. So, I’m just going to take And I did my lovely trick last week already. So, I’m going to show you that again. I’m using my scissor to to cut the chicken. This is the thing. They love chicken. I mean, that’s what they are fed basically daily basis on raw fed. Um, they get minced chicken. So, when they smell chicken, they go crazy. You just had food, sparkle. Well, you know, can can still try. So, I’m using chicken thighs and I and I tell you why. Because obviously half the cost and try the flavor as always and it I find it’s really nice, but you need to like the darker meat obviously, you know. Um, but I think chicken thighs are absolutely brilliant. Do you want any oil in this at all or not? It’s already in. Okay. I’m on a time thing. I think about these things very quick. Do you have your splash guard anywhere? No. Okay. Doesn’t matter. Okay. Let it splash indeed. Right. Oops. Chicken in. Out of the kitchen now. Seriously. My god. So, here we go. We call it Sparkle’s Kitchen. Obviously, this is for my casadas. So, this is my casadilla mix and it has a bit of a barbecue. It has a barbecue curry flavor into it. Yes, that is what I can smell. Can I get rid of this plate for you? Yes, please. Lovely. Olive oil top. And because it’s going to be a lime and chilada, lime casadillas. So, here we go with the juice of lime that comes in a minute. But first of all, no, don’t worry. Paul is going going under the camera. I love I am browning mode. Back in the room. Gentle. Yes. Start. Nice. Oh, maybe lid. No, that would help. It would. Right. Paula has already melted for us the chocolate, which is great. I have. So, um, if you haven’t, uh, tempered chocolate with Thermomix, it’s amazing. Um, you don’t need to use the oldfashioned bamarie. So, all I did before we came on camera was, uh, we’re using milk chocolate today. So, it’s about 35% cacao in it or cocoa. Um, I broke it up into pieces. Uh then I went for about oh 5 to 7 seconds on a speed of 7 and that was to grate it and then I melted it gently. Was about 3 or 4 minutes 50° um speed of about two. So obviously that’s been sitting for a while. So when we’re ready to use it we’re going to put we actually going to do now the sauce. Okay. So, where is my Nope, that’s not this one, that one, that one, that one, that one, that one. So, obviously, if you’re doing chocolate sauces, um the great thing is that you’re going to have the absolute precise temperature and so you’re not going to uh burn the chocolate because if you have too high temperature, uh it’s going to make the chocolate taste bitter and uh that’s not an effect that you want. But but no, I’m actually This is what we It’s not going to burn on your bowl anyway because I’m going to show you another thing. Oh, see chef’s tricks. I love it. I love it. Not like chef’s tricks, but there. So, when you see this is the thing that we have as well. This is the mix pro. So, it has an I need to show you the attachment. It has an attachment like this that goes into your thing. By the way, I know this is the TM6 one. It works on the TM7 because it doesn’t work with the TM7 with because that has changed. Okay. But you can put that in and it works fine on the TM6. It locks in fine on the TM7. So, you can use that if you have a TM6. Otherwise, if you don’t have a TM6, we will sell a bundle as well with a TM6 whisk, which is that. And you see this has two little rubber silicon scrapers on the bottom. These two scrapers actually are sitting right on the mixing bowl. So, it’s going to scrape constantly everything. So, there’s no burning anymore. This prevents you from burning anything. They go up to 220° so you can even burn with them. Wow. They’re safe. And I’m going to show you. I’m going to put that in there right now. You see the chocolate here. So, I’m going to go in and you hear it’s going to click in correctly. And you need to press it down so that it clicks exactly in. There you go. I don’t know if you heard the click. It’s clicked in. You can actually lift now the bowl on that thing. It’s clicked in. Now putting it back onto the lovely thing. How much is the time left? Well, we are almost a third of the way done. We’re just about to come up to 31 minutes. So, a little bit right little bit more. So, in goes just about half a pot of whipping cream. Nice. And now comes some hot chili flakes. Oh, nice. Just some for the chocolate. So, you can do it with dark chocolate or you can do it with milk chocolate. I like it with milk chocolate for the churros. So, if it was me, I’d go dark. Yeah, me too. Well, you know, but my daughter’s going to love the milk. So, back onto the lid on and I’m going to put it actually now. How many times we have left? You said uh we have 30 minutes left. So, we do 25 minutes and I might even go high in the temperature. I’m going to just go to 70°. That’s it. I’m just Yeah, I’m I’m so unus to the thread. So, and at this stage, so it’s going to heat it up and stir it in. It’s noise. It’s going very gently. Very gently. So, that’s done running already. Right. It’s not liking the heat. It’s not liking the heat. Why is it not liking? I don’t know. Let’s have a look. Oh, Mickey. Why is it always on reverse? I don’t understand. So, uh, the reason why it’s always on reverse is because this doesn’t have a locking arm and from a safety point of view, the maximum that it would go is um two, but it always goes in reverse. So, that if um from a safety point of view, okay, learn something every day you do. Right. So, while my chicken is browning right now, smelling lovely in the kitchen, by the way, smelling lovely in the kitchen. So, what I’m going to do, I say I say I hadn’t done any mayonnaise today. You done with these? Um, yes, for the moment. Yes, I am. No, leave it. Just Yeah, my my sticky thing fell off. Yep. So, just going to take a bowl. Some mayonnaise in there. See, I don’t even bother to use this squeezer. Can I just say if you saw when we did um California Yes. and Chris did the burgers, he did the one with um the burger bun and the one without bit tomato ketchup. Not much, just Chris’s burger sauce. My daughter has not stopped talking about it. So, some of the mild Tabasco as well. some bit spicier to masco. So, I’ve got to break this up a bit. Can I? Yeah. Yeah. Break it off. Yeah. Just need to break it off. Right. So, and then some Sriracha sauce. Just a big spoon. Mix it all together. And you will see what I do with it afterwards. I’m not doing anything with it right now. I just want to nicely mix. Have a Sriracha sauce, a Sriracha mayonnaise. Needs a bit more. Yep. Let me see how my browning is going. Yes, my chicken looks good right now. M very nice. Just to show you, it has been nicely browned already. It created already a sauce, which is great. Because of my lack of height, I have to go on tippy toes to have a look at this. Just going to break it down a little bit. Put it back on. Nice. So, I’m going to give it the Oh, no. It’s done already, actually. Um, so what I’m going to do now, I want to shred it. Okay. So, what I’m going to do with the blade that I have in there, the the the whisker blade, I’m just going to go Yeah. Now, let’s go to speed 7 and a half. We can always increase. Off you go. I shouldn’t show you the time. No, don’t see the time. Wow. Very good. Love that. And not with the normal blade. It’s just the the universe mar magic plate. So that is exactly what I wanted. I wanted the chicken to be actually nicely done there and shredded. So while we have done that, I want to taste that as well because I want to make sure that everything is the flavor I want. Okay, that’s good. I need to put the chores Paula. Do you mind to put the chores to the side at the moment because I I will need to away from where I could eat them. Yes. So, as I said, it’s a lime. It’s a lime um filling. So, I’m going to put again an entire lime in there to lift that up. Right. So, obviously Chris is using fresh limes. You can buy the pre-done lime juice. The flavor is not going to be anywhere near as good. No, it isn’t. Um, and also they put a preservative in it, which is um, so if you have a an allergy issue, sulfites, those bottles of pre-done lemon and lime juice are not your friend. You want to avoid that, right? So, one other lime that’s a smaller one. This is not This is the one I bought at Sainsbury and the other one I had I bought in my Asian store. They have the big limes and they are brilliant. I love them. They’re so fresh and they’re organic and I really, you know, I always roll my citrus fruit on my countertop. Yeah. And that will uh start to sort of break it down inside before you cut it. And then you should get more juice out of it. I don’t think um my squeezing prowess is that great. So, but mine yours is very good. You’ve had years of practice, Chris, being a chef. Yes, I am. So, here you go. I’m going to take one big So, this is a mild. That’s like Yeah. one. But this one is the dangerous one. Okay. This is the typical Mexican jalapeno or spice one. So, it’s going to go in there, but only maybe half of it. Okay. Cuz it has quite a less than there. So, in there with the rest of them. So, we are halfway, everyone. Okay. Halfway. Yeah, that’s all good. He’s feeling confident. This is good. Hang on. Yep. There we go. Off we go. Do it again. Air fryer on. Diane saying, “I need a stool.” Yes, I do need a stool. Um Diane, in my kitchen at home, I have a little step stool which was bought for when my daughter was little and it was for my daughter. My daughter’s now up here and of course she gets everything out of the cupboards for me when she’s feeling cooperative. I’m having an issue. I have What do you need? I have a square a square tray. remember and I used it earlier today when I was doing the churros and I cleaned it and it’s washed. It must be washed but I don’t I wonder where I put it. What’s it made of? Oh, I have it already. There we go. There you go. Enchil. So Paula, if you want to decant already the rice and Yeah. into that container. The container. Right. So uh again off camera just like a your local sort of takeaway would do. We’ve done some prep. Uh, as we know, Thermomix is amazing for steaming of rice and cooking it beautifully. Um, and I’m going to How do I get that little thing off? So, we we’ve obviously Thank you. We’ve steamed it. So, I have beans in there. Just kidney beans from the tin. From the tin. From the tin. I didn’t have time to Oops. put them. So, the kidney beans are out. Yep. Hold on a second. It’s This is the stainless steel basket that we showed you last week already, which is really brilliant. Now, why did I steam the kidney beans on top of it? Because I’ll show you in a minute. When you see it has colored already the rice in the right color that I wanted and has taken the flavor of the kidney beans. I do that with tomatoes as well. I put tomatoes on top of it. Okay. So, put Hello. Well cooked. It is. So, um before I did the rice, uh as I always do, I um had liter of water. Then I put the rice in uncooked basmati rice. I think we’ve gone for just over 200 grams. Um and then I always wash the rice. So, I basically blitzed up the um turned the speed up to about 8, did that for about four or 5 seconds, took the lid off once I was done, and gave it a stir with my spatula to make sure all of the grains were wet. And the reason why you want to do that is that means you’ll have your rice cooked all the way through. Um, some recipes have that step included, but I always make a habit of doing that because learn from what mistakes I’ve had over the years. And if I haven’t done that, you’ll have a crust of uncooked rice at the top. You’ll have beautifully cooked underneath. But of course, you want it all cooked because we don’t like wasting food. Want tomatoes, basically chopped tomatoes already. I’ll just keep them cold as they are. Um, and I’m just going to mix that all together now really quickly in it. Right. I think the beef’s done, Chris. Fantastic. Happy with that? Yep. I’ll get to it in a minute because So, obviously with the Theromix TM6, you have a mode called um high temp. And to find the recipe for uh ground beef mints or pork mints or chicken mints, there are recipes there. These are recipes where you have to follow uh the recipe cuz it’s embedded. This function is embedded. Uh but if you’re fortunate enough to have a TM7, you now have a browning mode which you can use manually. So I’m going to do just take tortilla chips uh tortilla plates right now. And I it’s difficult for you to see. So I’m going to put it up here. I have here my enchilada sauce that I have prepared beforehand. So we’ve got shop bought tortillas, but if you feel so inclined, there are recipes where you can make your own. Just going to spread some of the enchilada sauce on top of it. Yeah, it’s my air fryer. It’s correct. That’s going the rice and beans on top. Roll this lovely thing into a piece and leave it in there. Next one. time just under 18 minutes. Okay. Well, I think we’re going to beat it. And that is actually, as I said, he has 55 to 60 minutes. So, that’s why I said 47 minutes gives me lead time to actually be still there on time. Say I was smart. Indeed. So again, roll it in, wrap it in, put it well, you know, nicely underneath. Next one. Oh, ripped it. Doesn’t matter. Goes in the stomach. It’s all the same. So, tell us about the enchilada sauce. Well, I tell you the enchilada sauce secret. Chris is the sauce master and I love sauce. I don’t like dry food. Everything’s got to have a sauce. Even to the point of if I was to have a fried egg, I’d have to have some melted butter with it. Always. Yeah. So, third enchilada. Rest of the sauce on top. It smells really smoky, full of flavor, but it’s a secret allegedly. No. Until next week. Until next week. Where you going? Chris winding in. When you’re going the recipe, answer. And there’s the rice. Cheese. Any particular type of cheese you’ve got? I used today in my I know hard cheddar I don’t know nice something I don’t know what it was cheese on it into the air fryer amazing and then it goes and off it goes done so this is going to melt now all the thing is going to lovely bubble up we have a lot of rice left that you can use as well on the side but we’re going not going to do it on the side so I’m going to put it away okay dogs out of the now. Okay, we’re coming up to 15 minutes. So, we’re 2/3 of the way done. That’s good. A third to go. Quesadillas. Quesadillas. Quesadillas plating. And you will see what I’ll do afterwards. I need to lift it up later on because um I’m going to put them underneath on the grill actually to do that. So, casadillas. Actually, I have two. actually do one casadilla then a lot of chicken left over then. Okay, so here’s my chicken mix. And where’s my sparkle? Right on. Q is wanting to eat some meat. Chicken up. I’m going to show you that in a minute. Don’t worry. Can I just say the smell in the kitchen is amazing. All right, we’ll need the other TM6 fired up in a minute for vegetables. Okay. Don’t worry, that’s just a mini timer. That’s a mini timer. Okay, so 14 minutes left. 14 minutes left. That’s going to be fine. I love how Chris is never never shy with the cheese, which is always good in my books. That’s casadas. Happy days. Happy days. Casadillas need to have cheese otherwise. There you go. I’m going to show it to you. Oh my gosh. On the hand. So, can you see it? It’s like the cassadilla is filled with a chicken and then another wrap goes on top. Lovely. Put it on the top. Now, I need to have a towel now because these ones are already starting already to melt. That’s good. Amazing. Need that lift up. Hola, if you can take the cassadilla and just drop it on the grill there for me. Oh my gosh. Please don’t drop it on the floor. Spark it out of the way. Just take it like this. Just dub it on. Thank you. Just drop it on. That’s good. Thank you. This goes on. Nice. There we go. Always doing multi-level cooking in the air fryer. Yeah. Fantastic. Nice. Cheese out of the way for a minute. Now I have prepared tacos. Let’s do tacos together. Excellent. Out of the way. Okay. So, what do you need for this? I need that. Just some oil in there. Yeah. Just the bell pepper. Yeah. And put it like into any brownie mode, whatever you do. Again, um some oil. Can I have some olive oil? I’ll give you oil in a second. There you go. this vegetables. Amazing. There you go. So, I’ve done a chimuri already earlier which is here. Anyway, I am going to assemble now. Can I use your lovely plate there? Please do the presentation because I really do like that one. So, and while you I you saw already I’ve done the chur here and I show you right now a video and how I’ve done the churus. So, pay attention. Uh, where you go? Add video lid. Local video. Off you go. Right. Can I steal this lid for the veg? Yep. Okay. Up is showing at media source video. I’ve done that. No. Upload video. Sorry guys for one second. Give me a minute. I was I had uploaded already. He had I don’t know why it’s not coming right now, but it’s uploading. We’ll there in a minute. Marvelous. Just over 10 minutes, Chris. That’s good. We’re good in time. Excellent. And if you want to do me another favor. Yeah. Take the I know you can’t reach them. No. He’s asking me to do something that’s at height, everyone. So, out and we’re puring the chocolate sauce in there. Oh, nice. Processing the video. He’s processing the video, guys. Sorry about that. I hope you can still see me, hear me, or whatever. You see me in the corner, I guess. Right. Right. Yeah. Not yet. You don’t need to cure them out yet, but No, no, no. I’ve got them ready. I’ve just got two if that’s okay. Good. Fantastic. Is that all right? That’s okay. That’s good enough. No, it tells 15 16%. So, we’re going to go there in a second. So, I’m going to start. I hope you can still see in the bottom, I think. I don’t know how if you see this now while he’s uploading it. I’m processing. Lovely. I’m trying to maybe I go back while he’s processing that. I don’t know. X local video. It shouldn’t even do that. Upload it. I could actually open it directly. Oh, there you go, guys. This is how it is. The showers are here. [Music] Love that. And I take my time because I know I’m actually going to win. Under 9 minutes now. That’s fine. I’ll be done in five minutes. It looks cold. [Music] What type of flower is that? No flower. Okay. It’s giving me many times now. [Music] Amazing. [Music] 8 minutes has passed everyone. Okay. You see, I’m standing here watching the video and I do because I am amazing. I love this. [Music] [Music] [Music] out. [Music] The same you do it for a shoe um shoe do everything. It’s it’s a burnt dough, right? That’s why you start assembling the tacos. Some salads. [Music] I’m Chim. [Music] Electric creature is very versatile, isn’t it? [Music] Sriracha may [Music] with the sugar. Is that normal sugar or caster sugar that you’ve done with the normal sugar? Oh, caster sugar. Yeah, caster sugar. Yeah. I know my beef out of the kitchen. Sparkle [Music] on the tacos. And obviously we’re doing your chicken. I had been cooking as well. So it’s explaining that I’m going to do this. We’re in Dallas. That’s me. 5 minutes. Chris. Yep. And Chris just messed up something. Chris just threw the entire taco onto his mouth. But that’s okay. Can I get a kitchen towel? Thank you. Yeah. Right. Do you want me to pour out the sauce? No, not yet. I’ll do that. I will in a minute. I’m not doing anything. This is Chris. This is today me. It is today. Chris [Music] has done [Music] Done. So video is done and that’s how we’ve done here as well was my tacos. Lovely. Sorry, just one second. Okay. You see it did it again. It just fells fells over. It does. You can actually buy taco stands. Trays. Yeah. Or stands. I had I had them, but you know, I don’t know where they are now. Okay. Just when I’m going to make the camera big again in one second, guys. Let me just Super exciting stuffing them. And there you go. Camera without the mayonnaise. Maybe. There we go. Here are my beef tacos done. Three and a half minutes left, people. Yep. That’s good. Now I need my other plate out of my way. This one. Okay. Need to put the chice on the side a little bit here because I need to get the enchiladas out. Okay. up. Wow. I’m going to cut into one enchilada here. You happy with that veg? You happy with that veg? I’m happy with that much. Right. So, without burning Chris or me, I’m just going to quickly Sorry, the enchilada broke right now because I’m a bit fast here right now, but that’s okay. It’s all right. Some of the vent. Yes. Um, okay. Here is a spatula if you want. No, I don’t want spatula. I have my lovely thing there. Just some salt. 2 minutes. 22. 222. 222. As I said, I actually have more time. Um, it’s very chill, isn’t he? Everyone excitement. Anyone else on the chat? We know Diane’s watching us. Yep. Our number one supporter. Thank you so much, Diane. We love you watching our madness every week. I’m going to put just some vegetables on top of your gelato. Sounds good. There you go. Some chives. Always nice sour cream. Yeah, sour cream is there. Oh, look at that. Enchiladas. Amazing. And oh, sorry. Minute and a half. Yep, that’s good. I’m fine. Um, I’m worried about the sauce. Should I be pouring the sauce? No. Get out of my way. Everyone, can you sense how twitchy I am because I’m not doing much. And because you talk more, that makes me even more twitchy. Oh, I’m sorry, Chris. Chefs don’t like to be put under pressure. Deary mate. Guacamole. Sounds good. Sorry. Need to take that one out of my way right now. I know Paula is going to throw it. Right. All right, let’s see what the quesadillas are doing. Cesadillas is there and it’s hot. Wow. Where’s my thing? As I said, I have time 47 minutes for one particular reason because I know he has 55 to 60 minutes. Where is my I just had it a second ago. What are you looking for? My spatula. Tongs. My tongs. There you go. There they are. There you go. My tongs. So obviously Chris has used his air fryer. You could do this on a frying pan. You could do it on a barbecue as well, couldn’t you, Chris, if the weather was nice? You can get big knife out. 10 seconds. 10 seconds. Okay. So I have now five minutes from that one, but I need two more minutes and then I’m done. He’s given some wiggle room. Wiggle room. That’s good. 47. 47. And I’m Yeah, he had 50 to 60 minutes or he had 55 to 60 they were saying. But hey, listen. Not too shabby. Everyone, look at that quesadilla. Cadilla. Some mayonnaise on top. Nice. That’s Sriracha mayonnaise. Yeah. Lovely. And maybe some chives again. Always my There you go. Sour cream. One do of sour cream on top. Lovely. And just to make it really nice, we’re going to sprinkle some cheese cheese all over. On top. What’s not to love everyone? There you go. And then taking the guacamole out of the way. And there you have your enchilada with rice and beans filled with some grilled paprikas and your chicken cassadillas with a lime dressing. And then the final thing, the shores are already standing here as you can see them properly. I hope you can. I need to I bring it all a bit backwards so you can see it all. And then here we goes with my chocolate sauce. Here are your little ramicans here. Yep. I need a spatula if I have one. Spatula. If I have one here. No, take this one. Don’t worry. Clean it up for a second. I cannot tell you how amazing this all smells. Everyone, here’s your chocolate. M. Oh my gosh. cream or the churus. So if my daughter was here, she’d just drink that. Phenomenal. There you go. And top time. That was just another two minutes everyone. So 49 minutes guys. 49 minutes. And there you go. Right. And I am going to for the churros. Enjoy the churros. Indeed. Amazing. Fantastic. What do you think, Diane? Diane thinks it’s good. What about delivery? Delivery would have up now. You don’t need to deliver at all. If you can make this all in your home. So, I’m just going to take a few photos or video. And that chimmy chur Chris would be great with the steak or all sorts of things, wouldn’t it? Yes, it would. Anyway, guys, this was today’s episode. Next week, we are in Georgia. So, we’re staying in the South before all the special ones come Halloween, Christmas, and everything. And then we go South America as well before we go back to Africa. And then we go to Europe actually back again. Sounds good. So, we’re going to be busy. So now I don’t know if anybody is in the shop right now or anybody in is in there in the chat in the chat. We got Diane, do we have anyone else who wants to say hello? No, maybe nobody wants to say hello. But then Diane, I’ll give you a choice. Give me a minute. Excellent. I’m just doing some quality assurance of the insurance group from Alexa. Stop. How mad is that? This looks phenomenal. Cannot wait to eat it. Right, Diane? Chris has just gone off to find you something nice and exciting. So, this is great. And obviously, what he’s prepared, you can choose. You tell me. You can have the touch pen for the TM6 on the side of the TM6 with the rubber holder actually. Nice. You can have the mix pro that I just showed earlier, the mixing cover. Yeah. Or you can have a lovely separator and strainer and a splash guard for the TM6. You tell me because I know Diane has a TM6 so I can She does have a TM6. Diane, tell me. Oh, is she deciding? Or maybe she’ll tell you off camera. No, I’m think she’s going to tell us. Excellent. Well, look at this. I don’t know how they say goodbye in Texas. Bye y’all. Adios. So, that would be the Mexican way, but I suppose the Texan way would be See you. See y. Bye y’all. Bye y’all. Now, y’all would be more Georgia where we going. Yeah. Yeah. Yeah. Yeah. Yeah. You’re going worn my cowboy hat today. I’ve got a cowboy hat, but it wouldn’t work with the ponytail, I’m afraid. And I don’t I don’t know if you if you’re coming or not at the right. I don’t know. She’s probably there. I’m sure she is. She might be off cooking some dinner in her kitchen, Christina. No, I think she she’s like, “No, no, Alistister has to to take care of himself today, I think.” Right. Okay. Anyway, Dian, let me know on I know I’ll have the pen. You have the pen. You’ll get the pen. Fantastic, Dian. I wish you all a nice evening if you’re watching later on re replay. Um, have a great night and enjoy and see you next week. Bye bye. I’m sorry where we are. We gone. No, we’re not gone yet. We’re still here. See, sometimes that happens to me all the time. I do that and when I never know which one is the end screen, I think that’s the one. And here we go. Bye.