My very first project that I did on my own after leaving Thermomix in Australia, was a little book titled Dinner Spinner. The pics were terrible, but I don’t mind admitting the recipes have stood the test of time. We may do a digital version one day...for all you book-phobes out there!! In the meantime...this also appeared on Spin A Dinner the most delicious app for Thermomix users available on both Apple and Android...and the ipad app has voice control! No touching your screen, mid cook...just tell it to move to the next page and it does...YAY. (We loved that bit too!!)
Alas apps are the fastest way to lose lots of money, but you can add this recipe and the Insider Club to your home screen, which is the next best thing. PLUS we have loads more content that that little app that could ever handle!
Go ahead and slow cook it...when this recipe came out, that wasn't even a feature as it is now on Thermomix.
Make sure you serve it with some or all of the following:
Spinach or Chilli Paprika Flour Tortillas
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
- 200 Grams onions, roughly chopped
- 5 cloves garlic
- 2-3 dried chillies soaked in boiling water, drained
- 1 Teaspoon each ground cumin, coriander, turmeric, sweet paprika, cinnamon
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) EVOO BUY
- 1 Kilo pork scotch fillet, cubed
- 400 Grams tomato puree
- 70 Grams tomato paste
- 35 Grams Umami Paste Recipe
- pink salt flakes pink salt flakes to taste BUY
- 2 Tablespoons dark brown sugar
- 400 Grams Red Kidney Beans tin kidney beans, drained
- 2 Tablespoons balsamic vinegar
- Fresh coriander, oregano, mint to taste
-
Garnish
- Diced fresh tomatoes, Kalamata olives and lime wedges
- Steamed rice
Do
- 1
Place onions, garlic, drained chillies, all ground spices and EVOO into Thermomix bowl and chop 4 sec/speed 5. Scrape down sides of bowl.
- 2
Saute 5 min/Varoma/Reverse/speed 1.
- 3
Add meat, tomato puree, pastes, salt and sugar.
- 4
Cook 40 min/90ºC/Reverse/speed 2.
- 5
Add beans, vinegar and herbs and heat 5 min/90ºC/Reverse/speed 2.
- 6
Serve with tomatoes, olives, lime wedges and steamed rice.
