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!
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- 20 g Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
- 3 onions, quartred
- 1/2 red chilli
- 4 cloves of garlic
- 300 - 350 g capsicum
- 40 g Umami paste Umami Paste
- 2 bay leaves
- 500 g water or liquid stock
- 2 x 400 g tins of diced tomatoes
- 100 g chunky tomato salsa Chunky Tomato Salsa
- Sea salt to taste
- 3 - 4 cloves of garlic
- 40 g red onion
- 1/2 red chilli (that would be the other half)
- 600 g beef fillet, cubed
- 300 g pork fillet, cubed
- 60 g polenta
- 30 g whole milk
- 1 egg, large
- 1 tsp salt
- Freshly ground black pepper to taste
- 1/2 tsp ground cumin
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.