Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: JuliaBalbilla on April 30, 2012, 03:01:28 pm
-
Name of Recipe: Salsa para carne (Sauce for meat) - not tested
Serves: Makes 1 cup
Ingredients:
300g onions
150g mushrooms
2 cloves garlic
100g carrots
50g extra virgin olive oil
200g red wine
1 meat stock cube
Preparation:
Put all of the ingredients into the *: except for the wine and the stock cube 4 seconds / Speed 5
Using the spatula, scrape down the inside of the *:.
Program 10 minutes / Temp. Varoma / Speed 1.
Add the wine and stock cube 5 minutes / Temp. Varoma / Speed 4
If you want a smoother sauce blitz 15 seconds / Speed 7 and check the seasoning
Tips/Hints: You can substitute the red wine with cream, yoghurt, cider, white wine etc
Origin: This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
-
Hi Forum Gals (&Guys),
Katie's DH here. I was looking for a sauce to use with some leftover roast pork we had for tea, searched the forum and found this which I see none of you have previously commented on. Katie said I should review the recipe.
So overall this is a very nice flavoursome sauce that goes very well with roast meat and I would say BBQ steak. I'm a bit prejudiced however as I like sauces with a red wine base. A couple of changes that I would recommend:
- Don't take the extra blitz as optional. It's compulsory as otherwise the consistency is kinda weird. So BLITZ ladies BLITZ!!
- Reduce cooking time on the second heating by 30 seconds. Mine burnt slightly...Hmm maybe because I was using Chateau Cardboard rather than vino Español.
Enjoy
R :)
-
Hi Richard, how lovely of you to make this recipe then be persuaded to pop on and review an untested recipe - there should be more husbands out there doing the same. Nice that you had tea ready for Katie when she arrived home from work and your review was great. :-* :-*
Had another read of your review and was wondering if you did the second cooking at 100o instead of using the varoma temp - reduce the time by 30 seconds as you suggested and it might prevent the burning.
-
Thanks R, aka Katie's DH, for a great review. Sounds like a sauce my DH and I would love. Sometimes there are so many recipes on here you just can't find them until someone bumps or reviews it. Who knows you might start a trend with more DH's posting ;)
-
Had another read of your review and was wondering if you did the second cooking at 100o instead of using the varoma temp - reduce the time by 30 seconds as you suggested and it might prevent the burning.
Judy,
Thanks for your kind comments. Also your suggestion about reducing the temperature to 100. Top idea!!! This is why you are the TM Guru and I am the IT functionary. ;)
R
-
Had another read of your review and was wondering if you did the second cooking at 100o instead of using the varoma temp - reduce the time by 30 seconds as you suggested and it might prevent the burning.
Thank you for your review Katiej's DH. Was looking for a sauce to make for pork loin steaks and this seems ideal. I will be making it with cider and will follow your and JD's suggestions.
JB
-
I need you more than you need me Richard - plus you have dear Katie to help you in your kitchen.
-
Well done Richard. Not only can you get computers going but cook as well. Thanks for the review.
-
I am pretty lucky Cookie, as Richard is quite a good cook and he enjoys it. The days I work (Monday to Thursday) I don't arrive home until 6.30pm and he normally has dinner well under way for us :D
Just a note - the recipe says it makes 1 litre but it actually only makes about 1 cup.
Katie :D
-
I have altered the recipe to read 1 cup quantity thanks Katie. This is around 250 mls for our European friends.