Category Archives: Veal/Lamb Dishes

Pizza topping – minced lamb with harissa and feta

(Recipe adapted from In The Mix)

After my very first attempt at making pizza dough, I decided to extend my streak and mince meat in the Thermomix for the first time. And yay, it was easy, and more importantly, quick!

Ingredients 

500g lamb, cubed (I ended up buying a small lamb roast and cutting it up myself, which was cheaper than the other cuts)

Handful parsley (I didn’t bother)

2 cloves garlic, peeled

1/2 onion (I had a red one on hand so I used that)

Chilli, to taste, optional (I used harissa)

A handful of rocket

125ml Greek yoghurt (I actually forgot to buy the yoghurt, but it’s lovely together so I’d definitely recommend it)

Juice of 1/2 a lemon (I had limes on hand, and I used 1 lime per pizza to make up for the lack of yoghurt)

Some cubes of feta (this isn’t part of the recipe, but you can’t go wrong with lamb, feta and lemon!)

Method

  • Place the cubed lamb in the freezer for 20 minutes (you can do this just before starting to prep your pizza dough, and take it out once the dough is left on its own to rise)
  • Place the parsley, garlic, onion and chilli (for some reason, I’d decided to stir in the harissa at the end, rather than just popping it in now and letting the Thermomix do the job for me! Common sense – window – out.)
  • Chop for 2 seconds/speed 6.
  • Add the cubed and slightly frozen lamb. Mince for 10 seconds/reverse/speed 6.
I rubbed a bit of garlic-infused olive oil and ended up making mini lamb mince balls to place on top with the feta cubes.
Popped it into a 180 degree oven for about 20 minutes, topped with rocket and lemon, and chowed down.
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Beef Stroganoff

(Recipe taken from the Everyday Cooking for Every Family TMX cookbook)

So… I wasn’t TOO impressed with this recipe. Again, because there’s not that much time for the meat or the mushrooms to absorb the flavour of the sauce, it wasn’t as full-bodied in taste as you would hope (I was trying really hard to find another word to use than the totally wanky FULL-BODIED but somehow my brain’s just not functioning). I had leftovers the next day and it was still fairly bland.

You can certainly use lamb here if you prefer, go for a cheap cut (as you would with all stews and braises).

Ingredients

1 onion, peeled and halved

30g butter

500g tenderloin fillet cut into 2.5cm strips (I bought small cubes of tenderloin from the butcher)

120g mushrooms, washed and halved (I don’t know about you, but washing mushrooms just feels weird to me. I used field mushrooms, peeled the outer layer off and cut the top off the stem)

2 tbsp tomato paste

100g white wine

100g water plus 1 tbsp TM vegetable stock concentrate

1 tbsp cornflour

1 tsp dijon mustard

120g sour cream

1 tbsp paprika (I used sweet paprika)

1/4 tsp cayenne pepper

1 tsp salt

Fresh parsley to garnish (I didn’t bother)

Method

  • Place onion into TM bowl and chop for 5 seconds on speed 7.
  • Add butter and cook for 2 minutes/100 degrees/speed 1.
  • Place remaining ingredients (except parsley) into TM bowl and cook for 20 minutes/100 degrees/Reverse/Speed Soft.
  • Garnish with parsley (if you have this) and serve with pasta or some mashed potato.

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Veal Pizzaiola

(Recipe from the Everyday Cooking for Every Family TMX cookbook)

Considering my immense love of one-pot meals, the fact that I can make a meat dish, a side of veggies AND  a sauce in one hit makes me think I may just love the TMX more than my husband.

Although, I must admit to finding the recipe in the book a bit strange, so I jumped on the interweb and realised that there were some errors in the step-by-step process. Tsk tsk, editors.

Ingredients

500g lean veal, cut into thin medallions (I bought veal schnitzel from the butchers)

40g olive oil

Salt to taste

Fresh or dried oregano (I used dried)

Broccoli, broken into florets (or other veggies of your choice. I also used a red capsicum and mushrooms).

2 potatoes, thinly sliced (I overloaded on the veggies, so didn’t bother with the carbs).

1 clove garlic (if you’ve read more than 3-4 entries on this blog you will know that 1 clove really means 4 cloves in my book)

400g tomato puree or a can of diced tomatoes (I got puree)

Pitted black olives (optional, I didn’t bother)

Method

  • Marinate the meat in the oil, salt and oregano for 10 minutes. If you’re following the recipe in the cookbook step by step, you’re likely to use all 40gs of oil here. Don’t. Go with the standard amount you would use to marinate meat. The cookbook doesn’t state the oil split, and you’ll realise later on that you actually need more.
  • Place the veggies (and potatoes if you’re using them) in the Varoma dish (the deep one, for the newbies).

  • Place the marinated meat on the Varoma tray and set aside. (I didn’t follow this step, I didn’t want the oil dripping all over the veggies)
  • Place garlic into the bowl and chop for 3 seconds on speed 7.
  • At this point you’ll realise you need more oil. I used about 30gs.
  • Add the oil to the bowl and saute for 2 minutes at 100 degrees celcius on speed 1.
  • Add the tomato puree, plus salt and olives to taste. Then – while the recipe doesn’t say so – this is the time where you need to place the dish of veggies and tray of meat on top.

  •  Cook for 20-25 minutes at Varoma temperature on Reverse + Speed Soft. 
  • Done.


Side notes – while the sauce was okay, it could have packed a bit more punch. Perhaps adding some chopped capsicum and red onion/shallots to the garlic may have helped? Some fresh chilli? Anchovies? Will experiment a bit more the next time!

Also, while this dish is pretty healthy and tasty, it’s not the most exciting looking dish in the world. So I’d personally avoid serving this to guests, and your family should be kissing your feet because you made something so wholesome and quick just for them rather than worrying about how it looks. Or give them a lecture about how beauty is not just about what’s on the outside, OKAY?

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