New area for Recipe Requests

[CarolineW]

Hi, I'd like to know if anyone has a recipe for apple butter. Thanks

Well, the apple butter that I made last year was using a crock pot / slow cooker.  I followed the recipe exactly as all the reviewers reckoned that the spicing was perfect, and I have to say that we loved it.  You can find it here

http://www.recipezaar.com/Crock-Pot-Apple-Butter-143307

Um, or possibly here

http://www.recipezaar.com/Apple-Butter-11492

Turns out I didn't record which one I chose to use in the end 

If you don't have a slow cooker, or particularly want to use the TM, then just browse the Recipezaar site for standard apple butter (but suggest you look for the 5 star rating - then you know it's going to be really good), and adapt for the TM.  Or post the recipe and request help on how to convert it in the recipe conversion thread on this forum.

[Tenina]

Hey Amanda, Can I try this to add to the Meat book??? It sounds terrific!

[judydawn]

Judy
Have a great recipe for salt baked pork in the Varoma.

Serves 6 or 8
1 or 1 and a half kilos pork loin in one piece
2 kilos rock salt
Mixed dried herbs

Its a fantastic recipe, so easy, and the best thing is it can even be eaten cold the following day. I made it for lunch today! (Hot)
Only tip is when finished cooking DO NOT not leave it in the salt, as it dries out and shrinks! Once finished cooking, take it out of the salt and leave it to cool a few minutes, and then slice as thin as possible with a very sharp knife. And serve, no sauce needed, although sometimes we do pour on a little olive oil and black pepper.

Add 1 and a half litres water into THX. Program 9 mins, Temp Varoma, speed 1.
Meanwhile coat the pork in mixed herbs, I use Provençal herbs, but you can use whatever you like.
Place a little salt in the bottom of the Varoma dish, and then place the pork on and cover with the salt. Pack it down well, if you need to, wet your hands and pack it all down so it is well sealed. And cover with the lid. Once the THX has heated up, I calculated 9 mins. Program 60 mins (for one a half kilos, 50 mins for a smaller piece), Temp Varoma. Speed 1.

But as it keeps so well, and can be eaten cold, I would recommend making the bigger piece.

Once time is up, break off the salt, place pork on a board, and ask DH to carve it as thin as possible.

My family love this pork and its soooo simple....and versatile, great for sandwiches/rolls on a picnic.

Bron

I bought this piece of meat today Bron (boneless, is that right) plus the 2kg rock salt - as it is just tomorrow's lunch for the 2 of us, it worked out pretty expensive. Alll up cost me $28!!! Pity I'm not cooking it for a special occasion. Maybe I'll only cook half of it to cut the cost a bit - it is quite cool here at the moment so we don't really need cold leftover meat for sandwiches etc.  Do you really need all that salt @ $3 a kg?

[bron]

Yes 2 kgs to cover the piece! I guarantee that it will go even the two of you, slice it as thin as possible though.

[bron]

JD how did it work out? We also had it for lunch today, carved thin with some olive oil poured over, delicious!

Yes of course Tenina! It is a wonderful easy way to roast with steam. Before I had my THX I used my oven to make it. But its far better in THX....of course!

[judydawn]

Didn't have it today, had the chicken wings instead Bron.  On tomorrow's menu now and will certainly let you know how it goes.

[bron]

JD, by the way your salt is really expensive, mine is 0.60€ per 2 kilo bag! not sure how much the Australian dollar is, but that does seem pretty steep, plus the pork, mine costs around 5 or 6€ for a piece that fills the varoma and serves at least 6 to 8, hungry ones! Are you sure you got the right piece? Sounds pretty pricey to me!

[judydawn]

I thought your ingredients must be a lot cheaper over there as I noticed you use the salt treatment for trout and have done this pork one a few times.  I bought boneless, skinless pork loin and would normally only pay this price for some special dinner or for visitors but before I serve it to anyone else I like to try it out myself. I think I could use the pork scotch fillet in lieu of the loin and that would work out cheaper but not to worry, we will see how we go and I won't tell DH how expensive the meal is, not that he would worry about that sort of thing.

[Thermomixer]

Might have to check out salt suppliers - surely we can get cheaper than that JD,  maybe the Asian grocers?

[brazen20au]

our local coles had sea salt in several places - forget the horrendously expensive health food aisle  the herb & spice / baking aisle had 2kg bags of sea or rock salt for $4/2kg

[Thermomixer]

Thanks Karen - I didn't think that it should be that expensive.  JD - you may need to phone around

[judydawn]

I tend to shop locally at Foodland and they don't have as much as the other big 2 so will make a point of checking them out when at one of the major shopping centres.   Thanks for your input everyone.

[brazen20au]

judy i was glad to see it too as i've been buying my expensive sea salt in the health food aisle myself LOL

[Thermomixer]

We have a salt "producer" who makes salt-licks for cattle, but also sells human salt -sure they would be much cheaper.