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Well I managed to make dinner, (and take a pic and write up the recipe!)…what a superstar! I am off to NSW tomorrow morning for 5 Celebrate and Bake classes…I had a final edit on For Foods Sake chock full of thermo methods and recipes this morning plus a photo shoot for the front cover or something…glamour, glamour all the way! (You should see me at the moment, and then you would recognise the irony in that!) Dinner Spinner, my self published thermomix recipe book, has come in handy for me already..but this is not in it and of course (dear reader) I must look after you all on here still…for free…right? SO happy Mexican Soup…and yes…it feeds a tribe…did I mention? All using a Thermo mixer!
20g Fini EVOO
3 onions, quartered
1/2 red chilli
4 garlic cloves
40g Umami Paste
2 bay leaves
500g water or liquid stock
2 x 400g tins diced tomatoes
100g Chunky Tomato Salsa
Sea salt to taste
3-4 cloves garlic
40g red onion
1/2 red chilli (that would be the Other half)
600g beef fillet, cubed
300g pork fillet, cubed
30g whole milk
1 large egg
1 tsp salt
Freshly ground black pepper to taste
1/2 tsp ground cumin
Crumbled tasty cheese of choice
Fresh lime wedges
Steamed long-grain white rice as needed
Make meatballs first; Preheat oven to 200ºC and line a large tray with baking paper.
Place garlic, onion and chilli into Thermo bowl and chop 2 sec/speed 6. Scrape down sides of bowl and add remaining ingredients.
Mince 20 sec/Reverse + speed 8-9 until desired consistency is reached. You may need to assist the process with the spatula.
Form walnut sized meatballs and arrange on tray. Bake for 30 minutes until well browned and fragrant.
Meanwhile, without cleaning the bowl, make the soup;
Place EVOO, onions, chilli and garlic into Thermo bowl and chop 3 sec/speed 6. Saute 5 min/Varoma/speed 1.
Add remaining ingredients to Thermo bowl and cook 16 min/100ºC/speed 1.
Serve over steamed rice and meatballs, topped with cheese, coriander and lime juice.
AND DONT BURN YOUR TONGUE in your haste to down this fantastic soup!