New area for Recipe Requests

[Thermomixer]

So you want a recipe for ...  Now our master Moderator has given us a place to start the ball rolling.

Recipes would be best published in the respective areas, but link from the request to let the searcher know.

Hope that makes sense - talking troppo Italian at present. 

[brazen20au]

yay, i have a request too!

[Master Moderator]

I would like to thank UnConundrum for coming up with the idea of having this topic.

:-)

[UnConundrum]

 

[estrella]

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

[brazen20au]

isn't apple butter just apple sauce cooked longer and processed til really smooth?

[estrella]

apple butter......just that? thanks! and i guess i will put some spices.....

[brazen20au]

sorry, i meant to google and check if i was right but i forgot, please don't just take my word for it, i have never made it! lol

[judydawn]

Anyone have any recipes using pork (either pork fillet or stewing pork).  I have an old one which I will try and convert but in the meantime, someone else may have some.  None in the everyday cookbook that I can see.  Pork and chicken are my favourite meats to cook with.

[bron]

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

[judydawn]

Thanks Bron, printed out and put in my 'to do' folder.  Only 2 of us so I think the smaller size would be ample and was wondering if a whole piece of pork scotch fillet could be cooked this way too or does it have to be the loin of pork?

[bron]

Sorry Judy, don't know what that is! 
Been in Spain too long.
Is it the tender piece which is about 20cms long, and the most expensive part?

[Master Moderator]

Done. Thanks for the suggestion and sorry for the delay.

http://www.forumthermomix.com/index.php?board=42.0

Admin

[judydawn]

No, that's the pork fillet.  Scotch fillet has a little fat in it but is still a good cut - it would cook up moister than the pork fillet I would think.

[bron]

Well if thats the pork fillet, then this recipe is for the pork loin, sorry )
Like I mentioned been here too long, and forget certain words and expressions some time. And all the meat cuts and types of fish!!
In Spanish we call it 'Lomo' which is the loin, and the 'solomillo' is the fillet, which can also be salt baked, but I imagine half the length of time, maybe 25 or 30 minutes.