Umami Paste recipe

[Tenina]

Umami Paste
20-30 servings
Ingredients:
300g Roma tomatoes, cubed

90g Parmesan, cubed

80g toasted walnuts

5g Dulse sea vegetable, flakes (available from some Health Food shops)

5g good Balsamic vinegar

2-3 anchovy fillets
Preparation:
Place tomatoes into Thermomix bowl and cook for 10 min/100°C/Reverse + speed 1.

Press cooled pulp through a fine sieve and separate solids from liquids. (See below for ideas to use solids) Reserve liquid to use in Umami.

Place Parmesan and walnuts into clean, dry Thermomix bowl and mill for 8 sec/speed 9.

Add all remaining ingredients and blend for 30 sec/speed 4, scraping down as necessary.
Photos:

Tips/Hints:
Serve on crostini, as is.

Add to a cheese platter as a spread.

Stir through hot soups, bolognaise sauce, curries, and any other savoury dishes as needed.

Blend 1-2 tbsp Umami paste through freshly made butter with some flat leaf parsley and lemon juice for a delicious U-Butter to top a grilled steak, fish, or as an alternative to garlic or herb butter.

Add to risotto or stir through hot cooked pasta with chopped herbs and EVOO for a quick and easy meal.

Rub onto uncooked chicken breast, wrap breast in sliced mozzarella and bacon and cook on hot grill.

Dehydrate tomato solids in warm oven on piece of baking paper for as long as it takes for it to become brittle. Mill and add to powdered stock…recipe to come!

You can use Nori for flavour, just blitz it first in the TMX, but Dulse is a superfood and is really a great addition nutritionally. As for keeping issues, I am using it in almost everything savoury. It is just a great addition to all recipes…lifts them beyond the norm, so never has the chance to go off in my fridge…but freezing is a great option if you don't cook a lot.
Also if you get dulse seaweed instead of flakes, again, just blitz first prior to using. Can add with the parmesan.

Hints from members
Jeninwa - it doesn't last much more than 3 weeks in the fridge.
Hools003 - 5g dulse sea veg flakes = 6 tsp and 5g balsamic vinegar = 1 tsp

[achookwoman]

Thanks Tenina,  This looks great.  Will make it today.

[passionflower]

I have seen this on your site tenina .com and jotted the recipe down, it sounds delicious and I will definitely make it. Thank you so much for sharing.

[trudy]

Thanks for sharing Tenina.

[Daisy]

I made this during the week and it is fantastic!

[judydawn]

I too only just found it on your website Tenina - it certainly sounds a handy little paste to have on hand or in the freezer. Help, I need a bigger freezer

[Cornish Cream]

Thanks Tenina for the recipe

[Lovemythermo]

Does anyone know where you get the Dulse sea vegetable flakes? I've never heard of it.

[jeninwa]

You can get the Dulse sea vegetable flakes from Health food shops.

[Tenina]

You're welcome guys, hope you enjoy…I havent pasted many recipes into here…never enough hours in the day and I figure you can go get them from my site, but I am trying to be more community minded (hahaha) and so glad to know it is appreciated!
xx to you all.
 

[passionflower]

tenina I am just about to get started but havent got dulse flakes will it work without? or can I substitute anything else?

[judydawn]

I found this comment on the net PF.  Tenina can you confirm  that this would do as a substitute?

If you can't find it, use nori-- the kind they use for sushi. If you can't find flakes, you can cut it up with scissors and then run it through a DRY blender, food processor or electric coffee mill to make flakes.

[passionflower]

Thanks Judy but Nori isn't exactly a popular item at my local supermarket. I ended up not making it today but I'm not giving up xx

[Chelsea (Thermie Groupie)]

Dulse flakes are an awesome superfood.  They aren't always stocked at healthfood stores so I would just google it passionflower and buy online. In Australia I get mine from here.  

[meganjane]

I love Dulse Flakes and use them in my salad dressing for added flavour and nutrition.

Just wondering how long this paste would last in the fridge?