Category Archives: Meat

Aussie Meat Pies

Tonight I tried the Aussie Meat Pies from the new Everyday Cookbook.

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They turned out rather well despite it being a rushed effort, squeezed in before soccer training. We were counting the minutes until they were ready, kid 1 wolfed one down and out the door we went!

You have to make one quantity of shortcrust pastry and one quantity of rough puff pastry, then the filling.

All elements were easy and both pastries easy to work with.

For the filling, I used rump steak. I must say I found the meat was still a tad chewy, but ok. The sauce is quite rich. Like I mentioned, Kid 1 was keen to eat a second one had we had time, so on that front they were a winner. Kid 2 tasted it (double win…don’t ask!)
I must say I prefer the sauce to be milder, more casserole-like,(if that makes any sense!). I’m not really seeing how soy sauce enhances the flavour. I’d like to see more veggies in the base, a dash of red wine, some beef stock…I’ll have to try something out.
Let me know if you’ve got a fail safe beef pie recipe.

On another note, the pastry was great! That was my first attempt at rough puff pastry and it was light and flaky. They came out of the muffin tins easily and held shape well.

Wait, wait…kid 2 is going back for more! Yes! They must be good!!

Here’s a link to the recipe: Aussie Meat Pies

Beef Rendang

Every now and then I trawl through magazines that have been lying around the house and rip out anything of value. It might be a garden picture, a home interior, a picture of some home storage I long for, a craft idea, but more often than not I am tearing out recipes to add to my vast collection. I love trying new things.

I came across this one in a Donna Hay magazine. I had tried the Beef Rendang Recipe in the Thermomix Everyday cookbook – not bad. But this recipe had a few more exotic ingredients and sounded interesting. So off I trotted and gave it a go.

I had never used galangal before. It’s a member of the ginger family and is often used in Asian cuisine. When raw, it’s flavour is stronger than ginger. It is very hard and I decided to peel and grate it with a microplane before adding it to the TM bowl.

galangal

I have also been experimenting with using cheaper cuts of meat in the Thermomix. I have been pleasantly surprised with the results. The meat is tender and soft, as if I have had it in a slow cooker for 3-4 hours. Is there anything this Thermomix cannot do? In fact, the recipe I converted it from says to cook the Beef Rendang for 3.5 hours in a casserole dish in the oven. About an hour does it in the Thermie. You have to love that!

The result was a delicious, fresh tasting meal. You could really pick out all the wonderful flavours and I loved knowing that everything in it was fresh. It really makes such a difference making things from scratch.

I have uploaded my converted recipe to the Thermomix Recipe Community.

Here is the link – Beef Rendang

A fantastic meal to make now that the weather is finally turning cooler. Autumn is here!

Beef Rendang

Moroccan Beef with Cous Cous

Now that I am feeling comfortable with my Thermomix, I am branching out more to convert my old favourite recipes. I have kept a folder of my favourites over the years and when I hit a rut in my cooking routine, out it comes and the ol’ faithfuls are put into action once again.

This is a terrific family meal which is simple and tasty. It is from Donna Hay’s “Cooking” book. I think it was one of the first Donna Hay books I purchased. And I have a few…well, more than a few. I’ve loved her recipes for years.

I usually cook this on the stove top for a few hours, or in the slow cooker, and it always tastes better the next day once the flavours have had a chance to blend.

I used Chuck Steak in this recipe. A cheaper cut which you need to cook for longer. I haven’t tried a recipe like this before in the Thermomix and I was keen to see what the results would be like.

May I say, I was very impressed! As a consultant for Thermomix, I am often asked about casseroles and how the Thermomix compares to a slow cooker. I have noticed that many Thermomix recipes use cheaper cuts of meat and I was eager to see the results.

I cooked this dish for 50 minutes and the meat was really tender and soft. Can the Thermomix do no wrong? I’m always so pleased with this machine every time a try out a new function.

I reduced the amount of liquid from the original recipe, and the dish is still quite liquid at the end of cooking. You could remove the MC whilst cooking and replace it with the basket to stop splatters. Or, if you are reheating it in a saucepan the following day as I did tonight, just reduce it a little then.

I have uploaded it onto the Thermomix Recipe Community. This website is a fantastic resource for all Thermie owners. You can just key in whatever ingredients you have and up comes a huge list of recipes for you. It’s great inspiration when you are bored with your regular meals. You can post all of your own triumphs for others to try as well!

Here’s the link: Moroccan Beef

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I hope you like it!

Beef, Vegetable and Barley Soup

I love this meal. It’s delicious and hearty and fabulous in winter. I’m starting early. I can’t wait any longer for the cooler autumn weather, and besides, I needed something quick and easy tonight.

I happened across another foodie blog, foodfilanderer and found the perfect solution to my dinner dilemma.

Barley and Autumn Vegetable Soup

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Now, I have a recipe from The Biggest Loser website called Lamb and Barley Hotpot which I really love and Son 1 loves it with gusto too. He was harping for it tonight so despite having no lamb I set about doing my best. (I always find that I’m just scrounging to make something out of what little is in my fridge or cupboard – the life of a working mum, what can I say!)

I haven’t cooked barley in my Thermomix before so looked for a recipe which involved cooking barley and up came the recipe from the ‘foodfilanderer’ blog.  What an easy one it was!

I made my own tweaks and chopped vegies on speed 5 for a couple of seconds – potato, sweet potato, celery, carrots and 4 cloves of garlic, added 3/4 cup of barley to the bowl, chopped scotch fillet, a tablespoon of Vegetable Stock Concentrate from the EDC cookbook, 2 tablespoons of tomato paste and water to the maximum mark on the TM bowl. Cooked it for 45 minutes at 100 degrees on Reverse Speed 1. It was perfect! If using lamb, I would add a few leaves of rosemary too. You could also throw in other chopped vegies like green beans towards the end of the cooking process. It’s one of those recipes that you can use up what you have and it will always turn out tasting great.

I didn’t get around to the fresh bread to go with it. My Supermum cape was in the wash today.

This is the Biggest Loser Lamb and Barley Hotpot

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European Roast Turkey

You may be familiar with the large frozen turkey in my freezer. It’s still there. Taking up way too much room.
But, relief is on the horizon!

My dear mother-in-law read my last turkey post and took pity on the poor unwanted bird, and declared a home for it in her freezer until the 25th! Hooray! Moving day is hopefully in the near future. M, if you are reading this, your turkey awaits!

She got so excited about this new addition to her family (yes, it is that large that it warrants a respected place in the family), that she promptly sent me the recipe for her traditional Christmas Turkey.

We have it every year on Christmas Day. It’s a labour of love in the Aussie summer heat, but its warmly welcomed onto our table and into our tummies with many an ‘ooh’ and ‘aah’!

What makes it special is the delicious fruity stuffing inside and crispy bacon on the outside. It’s a fantastic combo, salty and sweet, perfectly complementing the succulent turkey meat.

Here’s my mother-in-law’s Russian recipe.

Ingredients

One (5.5-6.5 kg) fresh whole turkey
500-750 gram bacon
3-4 Granny Smith apples peeled and chopped
250-300 gr. pitted prunes
250-300 gr. dried apricots

Directions

1. Rinse turkey with cool water and dry with paper towels.
2. Preheat oven to 400-450 degrees Fahrenheit
3. Combine apples, prunes and apricots and stuff turkey cavity
4. Place turkey on a rack inside a large baking dish and then wrap in bacon.
5. Cover in alfoil and put in the oven.
6. Reduce oven temperature to 350 degrees and cook for 2 1/2 hours.
7. Remove alfoil. Baste turkey with pan juices. Cook another 30 to 60 more minutes, basting after 30 minutes. Allow bacon to crisp.
8. To check that the turkey is cooked, insert an instant-read thermometer into the thickest part of the thigh. The temperature should reach 180. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.

When fully cooked, transfer turkey to a serving platter and let rest for 20-30 minutes.

My mouth is watering already thinking about the masterpiece my frozen turkey will become.

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Asian Salad, Meatballs and Sweet Chilli Dipping Sauce

I have the house to myself tonight. Silence….that’s what I hear!
I decided to whip myself up a little healthy dinner to celebrate my solo, no time limits, no kids to feed and put to bed, mummy time!

I made a little Asian influenced salad with baby spinach, coriander leaves, bean sprouts, shredded carrot, cucumber, shallots and capsicum.

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For the dressing, I followed a thermomix recipe from the EDC cookbook which used garlic, ginger, coriander, light soy, rice wine vinegar and sesame oil. Delicious – use sparingly though.

I made Kid 1’s favorite Won Ton Soup the other night. Lo and behold, Kid 2 wolfed it down for the first time too. The boys made the broth from the recipe. I think it helps when kids can be involved in cooking and I felt proud of them. It really was the yummiest broth too, but now I’m digressing.

The point is, that I had some pork mince mixture left over, (I ran out of wonton wrappers) so I froze the remainder. The perfect amount for one. One. It’s very rare that I am cooking for one.

This wonton filling is really tasty. Pork mince, grated ginger, chopped shallots, a little oyster sauce and sesame oil. I made the mixture into meatballs and pan fried them.

In the meantime, I tried out the sweet chilli dipping sauce from the EDC thermomix cookbook. I nearly burnt my lips off testing it when it was done. I used small red chillies instead of the large. Hot, hot, hot! I thought it might have been a thicker, sticky sauce but mine was runny. Maybe I did something wrong. Who knows! And quite frankly, who cares because it was a hit with my meatballs.

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Dinner for One was a treat! I should do this more often!

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Beef Stroganoff and Heavenly Potato Mash

The Thermomix Everyday Cookbook is keeping me pretty entertained at the moment. So no, this is not a fancy, made up recipe of my own, but just a simple road test for those of you new to Thermie like me.

My husband loves Beef Stroganoff and it is something I have made often for him. I think it reminds him of the dishes his Russian Grandma would make as he grew up. The EDC recipe is a little different in its ingredients, but vastly different in the method. Obviously, because it uses the Thermomix, and with that comes a lot less hassle and a lot less cleaning up. Hooray to that.

Traditionally, you toss the beef strips in seasoned flour, coating them lightly and pan fry them. They brown off nicely, BUT, what you also get is a crusty coating stuck fast to the bottom of your pan, which you then add wine or liquid to in order to incorporate the flour into the sauce to thicken it. And keep your fingers crossed it all lifts off the pan, otherwise get your steel wool scrubbing arm ready for wash up time.

Many steps and many dirty dishes make Beef Stroganoff, not light work.

And then on the other hand, we have “Beef Strog Thermie style” (to the tune of Gangnam Style)!

Chop your onion, saute it for 2 mins, throw all other ingredients in the Thermomix and 20 mins later, out comes Beef Stroganoff! It was very tasty. My other recipe doesn’t use wine, so I will be interested to hear Hubby’s verdict.

I threw it in the Thermoserver to keep warm while I made the best potato mash ever!

First time I have made it with my dream machine and certainly not the last. Even mash-phobic Kid 1 thought it was good!

Farewell most ridiculous, bent, lump-leaving potato masher! I won’t miss you. Ever.

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Tonight it was a mash made in heaven. (He, He!)

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