Umami PasteMake on Drop
Well, I tried to keep it a secret….but…I am now using this in so many recipes that I couldn't do it to you all…so it will appear in the book and it is now officially on here for all of you to start using in all sorts of ways…keep me posted. And if you didn't just notice how I casually slipped it in…you know; like it was nothing, YES, I have a book deal…so exciting, and watch this space. It is not singular…but lets get one out at a time….I am trying to provide value, so not all the recipes you have already seen, with a few exceptions.
If you are new to Umami, it is the fifth flavour and it is amazing how much depth it adds to savory dishes. Try it in anything that is a sauce, soup, braise, curry, you name it, umami it! It is fantastic whipped into fresh butter with parsley and lemon juice, rolled, sliced and plopped on top of cooked fish or steak…you will never look back. SO let your imagination run wild, and get addicted…it is the addictive flavour in all the bad foods you can't just eat one of. (Think Pringles for example!)
Always remember, you saw this recipe here first folks…there is a gorgeous product on the market available ready made, but this recipe is from scratch, develops more flavour over time and has nothing unknown in it! …oh yes, 'You're welcome!'
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- 300 Gram roma tomatoes, cubed
- 90 Gram parmesan, cubed
- 80 Gram toasted walnuts
- 5 Gram Dulse sea vegetable flakes
- 5 Gram good balsamic vinegar
- 2 - 3 anchovy fillet
Place tomatoes into Thermomix bowl and cook 10 min/100°C/Reverse/speed 1.
Press cooled pulp through a fine sieve and separate solids from liquids. (See below for ideas to use solids) Reserve liquid to use in Umami.
Alternatively use 200g tinned tomatoes and proceed with recipe from this point. Place Parmesan and walnuts into clean, dry Thermomix bowl and mill 8 sec/speed 9.
Add all remaining ingredients and blend 30 sec/speed 4, scraping down as necessary.
Serve on crostini, as is.
Other options of how to serve.
Add to a cheese platter as a spread.
Stir through hot soups, bolognaise sauce, curries, and any other savoury dishes as needed.
Blend 1-2 tbsp Umami paste through freshly made butter with some flat leaf parsley and lemon juice for a delicious U-Butter to top a grilled steak, fish, or as an alternative to garlic or herb butter.
Add to risotto or stir through hot cooked pasta with chopped herbs and EVOO for a quick and easy meal.
Rub onto uncooked chicken breast, wrap breast in sliced mozzarella and bacon and cook on hot grill.
Dehydrate tomato solids in warm oven on piece of baking paper for as long as it takes for it to become brittle. Mill and add to powdered stock…recipe to come!