Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: hools003 on February 08, 2012, 12:06:08 pm
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Oh yum!
Very easy to make, basically chuck in onions and garlic and evoo wiz then sauté. Then bung everything else in and cook for an hour!
The flavour was out of this world! Was a lot of gravy so poured into a gravy boat and served with tmx mash, peas, brocolli and carrots.
Definately a keeper. It made two medium sized pies. Thanks Tenina, you're awesome! :)(http://img.tapatalk.com/cbce299a-6503-9edb.jpg)
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Looks fantastic.
I was eyeing ths up, but another 35 +plus day put me off.
It looked easy, well done.
H :)
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Thanks Hally, I must be mad in this heat, but cranked up the air con. I'm on a roll with Teninas book at the moment.
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I've got this on my 'to make' list.
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One of my faves, juicy, but so flavorsome...
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What brand of ale did you use hools?
I picked up a bottle at Aldi yesterday, a sparkling ale....is this suitable do you think?......I only know wine and bubbles :P
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Doesnt make much difference, I dont drink alcohol (just eat it!!)…so dont know the finer points of ale either…
Its just for flavor.
Enjoy!
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I used a corona cos that's what I had in the fridge, only uses 120mls I think so I drank the rest ;)
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This has just finished cooking in my TM, I too used corona as that is what DH likes so we had some in the fridge. I just put the cap back on and will serve it to him tonight, hopefully will still be fizzy.
I plan of having this tomorrow night. I like to plan ahead at the weekends as we are always busy. Probably use bought puff pastry, quick & easy for the weekend.
I too have a lot of liquid, so will have to remove some before using as a pie. I think ds would lov this poured over mash potato :D
I might even make some pies using my pie maker too. lots of options once you have the meat cooked.
I was extremely happy with the taste and will make this again.
Tenina, does yours have a lot of liquid?
H :)
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This is on my to do list next week. Thanks for the review.
Gert
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On my menu too. Hally could you pour off some of the liquid and thicken it and have over the pie and your vegies as a gravy? Or freeze for a gravy with something else?
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On my menu too. Hally could you pour off some of the liquid and thicken it and have over the pie and your vegies as a gravy? Or freeze for a gravy with something else?
Or leave the mc off while cooking?
Gretch
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Yes I am going to pour off some gravy and either use it over the veggies I serve with the meal, or keep it as a gravy for bangers and mash. :P :P
What surprised me was I only added 125ml of corona, a little oil & then there would be the juices from the meat & also the mushroons. I didnt use the full amount of brown swiss, just 200 as that is what I had & I made thre rest up with carrots.
I initially though is there enough liquid in the bowl ???
H :)
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I've got this recipe marked, as I know DH will love it.Got to keep him happy as the book will be on his credit card statement this month. ;) Although over supper the other evening he did say to our DS that the Thermomix was the best present he ever bought for me. :D
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On my menu too. Hally could you pour off some of the liquid and thicken it and have over the pie and your vegies as a gravy? Or freeze for a gravy with something else?
Good ideas Cookie.
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We ate 1/2 the filling tonight between the 3 of us.
Having spent 2 1/2 hours at a day spa, I couldnt be bothered when I came home.
So rice in TM, oven on, bought puff pastry cut into large triangles into the oven. Pie filling heated in microwave.
Approx 15 mins later a lovely meal.
We all ate it different ways, LOL
DS Placed pastry on top of pie filling
DH placed pie filling & rice on top of pastry
Me. Split my pastry & inserted pie filling inside
Tomorrow I will freeze the pie filling, after I have removed some liquid.
H :)
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Made this for our supper this evening.DH and DS scraped their plates clean.I will cut down on the fish sauce next time as I thought it a little strong.Used half of of the cooked recipe under a blanket of (bought)butter puff pastry,the other half will go into the freezer for another day.I agree with Hally there is a lot of gravy produced in the recipe but great to use in other ways.Served the pie with mashed potatoes, steamed carrots and broccoli.
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So happy you made this CP and Hally. Been going to do it but not able yet . Sounds yummy and having too much gravy is never a problem is it? Great to make a big one and freeze half for the 2 of us but will have to slap DH hands if he tries to eat it all.
Gretch
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I made a half recipe today. Used 700g gravy beef, Coopers pale ale for the beer and added a good glug of home made Worc sauce for a bit extra flavour. I only used a shake of fish sauce though because I'm not a fan. I left the MC off when cooking the onions, garlic etc and then put it in for the rest of cooking.
I cooked for 35 mins @ 90 degrees, then cooked further 15 mins, 5 mins at a time, with MC off until I was happy with the beef. Scraped into a bowl and left, uncovered for a little while. When it came time to putting into a suitable dish it was nice and thick and I didn't need to drain off any of the gravy, it was perfect.
Really, really enjoyed this. :D
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Savoury/IMG_1466.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Savoury/IMG_1469.jpg)
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Lovely Julie, did you make the pastry or is it a bought one?
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Thanks Judy, it was bought butter puff. Unlike shortcrust, I'm happy with bought puff pastry. ;D
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Lovely Julie. Now we see who is the artistic one and a proper photographer as well.
Gretch
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Lovely Julie, it is a lovely pie.
I made 20 mini pies today using the rest of my filling. Loved by all, fights over who took the few left home ;D
H :)
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Beautiful as always Julie :-*
I am cooking this now....using the 1kg of gravy beef....but could only fit 200g of mushies in the jug......looking forward to it.....and hubby thought it Christmas to be getting a pie for dinner :P
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I also made but not in the Thermomix. I had quie a bit of beef and didn't think it would fit. Plus, I'm not a fan of red meat cooked in the TMX.
Absolutely love the flavour. My beef was pre-cut and probably stewing steak. I cooked it for an hour and a half on the stove and it was still tough! Ended up throwing it in the pressure cooker.
I made the pastry, but didn't use all the butter. It was just getting too difficult to roll out. It was flaking as I was rolling so I gave up. In the oven now!
Tenina sure does understand flavour.
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Lovely flavours, didn't tip out excess gravy, but will add more cornflour next time, and cook a little longer with mc out.
(http://i618.photobucket.com/albums/tt266/nachothecat/0e75af83.jpg)
Used 1 kg meat, and it made 2 pies using the Jamie 0liver pie tins.
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YUM, MAddy, all these pics of this recipe are making me hungry for it….
going to make it again this week, the weather has cooled off a tad….
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We had this last night. I made the meat the day before and let it chill overnight. The pie is ever so nice. By letting it chill overninght the gravy was just right. I only made a ˝ quantity.
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Cooked the beef filling today to make the pie either tonight or tomorrow... Thinking tomorrow now that you said you left it over night and also will allow the flavours to develop further...
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I'm cooking it again to day, but in my Le Creuset as I have other things I need to make in Thermie such as bread and custard.
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Ok quick quick.. Crazy week this week and im sitting typing this after 1am so here it is..
We finally had this tonight.. Made the filling and it sat in The fridge for two days.. Made some up as individual tortes and the others up as pies (individual ones too) and,..... They were delish.. Dh even said they made his top 10 preferred dishes lol so thats saying something and ds who is incredibly fussy scoffed his down and said je me regale!!! (basically he is in heaven and really enjoying his dinner which doesnt happen often so big smiles all round)
The only thing i may add next time is perhaps a little sweet or spice .. Its very nice but just thought a little something extra would take it just that bit further.. 9 1/2 out of 10 from us tenina!!! A definate yum!!
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My turn to try this one. Made half quantity of the recipe using Blade steak but used the full amount of cornflour seeing as everyone is saying it is very runny. I left the MC off for the last 35 minutes of the 60 minute cooking time. Made 2 individual pies and 1 little ramekin for Mum but DH decided he couldn't eat the bigger one and he would have the smaller one. Really enjoyed this - steamed the vegies whilst the pie was in the oven. The timing works out perfectly if you are all ready to go.
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I made this for a Mothers Day lunch. I doubled the recipe and cooked it in my pressure cooker. I used a whole stubby of Coopers Pale Ale and beef shin( as it looked so nice in the shop). Once I bought it to pressure, it only took 15 minutes to cook. The meat was so tender, and flavoursome. It had just the right amount of sauce too. I topped it with bought puff pastry as I was short on time. I made the filling the day before, and the flavours developed nicely overnight.. I have to say though, this was not all that popular with the kids as I think that the flavour of the ale was too rich for them. I loved it ;D
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I made this for a Mothers Day lunch. I doubled the recipe and cooked it in my pressure cooker. I used a whole stubby of Coopers Pale Ale and beef shin( as it looked so nice in the shop). Once I bought it to pressure, it only took 15 minutes to cook. The meat was so tender, and flavoursome. It had just the right amount of sauce too. I topped it with bought puff pastry as I was short on time. I made the filling the day before, and the flavours developed nicely overnight.. I have to say though, this was not all that popular with the kids as I think that the flavour of the ale was too rich for them. I loved it ;D
Alright you guys , am I know going to have to buy a pressure cooker? Everybody seems to have one these days.
This is a very good recipe
Gert
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Cooked it in the pressure cooker for 30 mins and the meat was lovely and tender. Thumbs up from the meat eaters in our household.
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I made this on the Thursday night to share with 40 friends at a casserole night. I doubled the meat but only increased the liquids by half, going by the comments I read. I also left off the mc whilst cooking. I wanted to double the quantity of mushrooms but the *: was quite full. I just kept adding the mushrooms over the course of cooking time allowing each lot to cook and make more room. I also added an extra 30mins cooking time. I had rave reviews from everyone. 5/5 from all!
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Threw this in my pc.
Still had a lot of liquid, but love it. Left over liquid is a good base for something else ;D
Splitting this with another family. Great it makes so much :)
H :)
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I made this recently with very good results. DD doesn't like mushrooms so I left those out of the mix and cooked them up separately. I made mini pies in muffin tins with mine. Using the one mix I made 3 flavour variations since the mix made so much. One was mushroom, by just adding the separately cooked mushrooms, one was beef with the mix as is, and one was pepper by adding some pepper to the cooked meat.
Delicious Tenina. Can't wait for the new book.