Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: breadsauce on January 16, 2013, 06:30:04 am
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Name of Recipe: Lamb Crumble - adapted from a recipe on allbritishfood.com
Number of People: 2 - 4
Ingredients:
Meat
350 g cooked roast lamb
1 medium onion, skinned
15 g plain flour (All purpose)
1 level tbsp tomato puree (paste)
300 ml beef stock
salt and pepper
Crumble
100g plain flour
50 g butter, diced
50 g Cheddar cheese, diced
1/2 tsp dried mixed herbs
salt and pepper
Preparation:
Crumble
1. Put the flour and butter in the *:, speed 4, 10-15 seconds until it resembles fine breadcrumbs.
2. Add cheese, mixed herbs and seasoning, speed 7, 5 seconds until cheese is chopped finely and mixed in.
3. Put crumble in a bowl and set aside.
No need to clean the *:
Meat
1. Mince together the meat and onion speed 7, 5 seconds. Scrape down the sides and repeat if required.
2. Add 15 g flour, the tomato puree, stock and seasoning. Mix on speed 4, 5 seconds until well combined.
3. Pour into a greased, shallow oven proof dish and spoon crumble over the top.
4. Bake in the oven at 190°C (375°F) mark 5 for 45 minutes-1 hour.
Serve immediately.
Tips/Hints:
I used cooked lamb I had previously finely minced so it cooked up like corned beef, would have preferred the meat to have been a bit chunkier.
Original recipe calls for Cheshire Cheese but I can't get it here and the cheddar worked perfectly.
SB
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Interesting recipe breadsauce, thanks for that.
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Crumble usually means a sweet. This sounds very nice. I never thought of a savoury crumble. We're having a lamb roast during the week, if I can save some from DH I will give this a try.
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I am interested too, have left over roast beef in the freezer :)
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Printed this one out, great way to use leftovers - thanks!
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Hehe, we squinted too when the idea was first mooted but the smell coming from the oven soon changed our minds.
There is some roast pork in the freezer that will get the same treatment but I am considering upping the sage for the crumble and replacing half the stock water with 100% apple juice (and maybe a handful of raisins for sweetness).
OK, Sid has finished the bread dough, I hope you all enjoy this as much as we did.
SB