With only a little wink of apology to Monsieur Dupont and his wonderful recipe, Café de Paris Beurre, this is another great way to use Umami Paste to increase your flavour enjoyment. This recipe appears in my Keeping it Simple book, now only available as an eversion due to being a best seller!! (It is also available to Insider Club members as part of their ebook collection. MASSIVE!
If you don't have it, let this recipe be a reason you invest. If you want beautiful pictures, yummy ideas and recipes, hints and tips, then this is the Thermomix cookbook for you...along with literally thousands of other Thermomix users out there!
But I digress...make a batch of this and slather it on crayfish (which is what I will be doing) seafood, grilled chicken, steak, cooked pasta, crusty bread...the possibilities are endless. Keep it in the freezer, in a roll for easy slicing. Enjoy...
Grilled Steak Salad with Avocado
Quinoa Stuffed Butternut Pumpkin
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Need
- 200 Grams unsalted butter cubed BUY
- 3-5 Capers
- 1 cloves garlic
- Handfuls chives
- Handfuls Italian parsley
- 2 Teaspoons French Mustard
- 2 Tablespoons white wine
- 30 Grams Umami Paste Recipe
- 1/2 Teaspoon curry powder
- Pinches pink salt flakes pink salt flakes BUY
Do
- 1
Place all ingredients into Thermomix bowl and blend 15-20 sec/speed 8.
- 2
Roll into a sausage shape and wrap in baking paper. Freeze until use. Slice off a piece as required.
