Forum Thermomix
Thermomix Recipes for TM5 and TM31 => All In One Meals using the Varoma => Topic started by: CarolineW on October 08, 2010, 11:42:12 pm
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Name of Recipe: Salmon with Mango Sauce and veggies
Number of People: 4-6
Ingredients:
4 Fillets of Salmon (or whatever fish/meat you think will go with mango sauce)
2 carrots cut into slices (or whatever else you fancy)
250 g green beans (or whatever)
Sauce:
250 g mango pieces / 1 mango
50 g brandy
0.5 tsp green pepper, fresh
0.5 tsp curry powder
300g fish stock
200g cream
120g plain yogurt
Preparation:
Season your salmon (or whatever) and put it in the Varoma. Add your veggies, then place the Varoma to the side for a little while.
Place mango, brandy, green pepper & curry into mixing bowl. Cook 5 mins / Varoma / 1
Add stock, Place the Varoma in position and cook 20 min / Varoma / 1
Set Varoma aside (keeping warm, ideally)
Add cream through lid cook 5 min / 90 / 1
Add yogurt and blend 30 sec / speed 1
Season with salt and pepper to taste.
Serve it all together.
Photos:
Tips/Hints:
This is an adapted recipe from Full Steam Ahead (where it's part of a yummy looking, but more fiddly than I'm ever going to do for a bog standard family meal recipe). I see no reason why potatoes couldn't be cooked at the same time in the basket, similar to baf's Award winning recipe. I'm going to give it a try, and I'll report back. If you try it before me, please let us know how it went :)
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This one really would work for chicken fillets Caroline. I think like you, the one in the FSA book is a little posh for everyday eating but would be great for visitors.
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Thanks Caroline, I like salmon fillets and am always looking for new ways to have them. I will give this a go. :D
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CarolineW thanks for all these Varoma recipes. :-*
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Nice one CarolineW - great sauce. Coming into our mango season.
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Made this - very tasty - but the sauce is a bit runny for my liking. What do you suggest I do to thicken it up a bit.
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I just thicken my sauces with a bit of cornflour mixed with water Shrinu. A lot of the recipes in the books have very thin sauces and I always thicken them. Welcome to the forum, perhaps you could go to Introduce Yourself and tell us a bit about yourself, where you are from, how long you've had your TMX etc.
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Has anyone tried this with tinned mangoes? If you have would you recommend it? Or should I wait til mango season? :-\
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abstar, the mango gets blitzed at the end anyway so I can't see why you couldn't used tinned. You can get frozen mango cheeks these days too.
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Thanks JD. Ill have to look for frozen mango cheeks when I go to Perth next, thats a great idea!
abi
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I make this very often but took the green pepper to mean green peppercorns as the quantity is so small. I also found the sauce thin and I reduced the liquid quantity. The original recipe is actually much simpler than it looks - especially if you get the fishmonger to trim and slice the fillets for you. Quite delicious and an easy dinner party recipe.
Shayla