Saturdays have long become a favourite of mine, and not just because it's the weekend. I'd say that part is obvious.
So why Saturdays? It's the day my team and I get to cook and share our passion for Thermomix with others, hoping to inspire more people to create delicious, healthy, sometime indulgent, foods from the comforts of home. Our menus vary from week-to-week. Sometimes we travel around the world virtually to share International cuisines, other times we show off our favourite dishes, and sometimes we even make our menus thematic. The best part about Thermomix and Cookidoo (our digital recipe platform) is that the possibilities and recipes really seem to be endless - they never get boring, repetitive, or tasteless. Did you know we have access to over 75,000 recipes from around the globe? Mind-boggling, isn't' it!
This weekend we featured one of my favourite Pork recipes, using both my Thermomix and Joule Sousvide circulator. The results are out of this universe, seriously!
I fired up the grill to sear the outside of my pork tenderloins, before putting both into a BPA-free Vacuum sealing bag. My Thermomix then chopped up the garlic, shallot, parsley, and cilantro in 2 seconds, before adding some oil, vinegar, salt, pepper, and chilli flakes. One half of this mixture would make up the marinade for the pork (I added this into the bag, then vacuum sealed it), and the other half went into a bowl as the salad dressing for the warm rice salad.
I like my tenderloin to be pink and juicy, so I set my circulator to heat up to 58 ℃ (137℉). Once it reaches optimal temperature, the pork takes 1 ½ hours to cook. Alternatively, this can also be done in the Thermomix TM6, which has the capabilities of cooking sousvide as well. All you need is the blade cover!
About 30 minutes before the pork would come out of its lovely bath, I started making the rice salad. The display and integrated recipe guided me every step of the way. It prompted me to cut up my zucchini, carrots, and red pepper, all of which would be placed into the Varoma dish and tray. I also weighed out my rice into the simmering basket, which I was also able to use as a strainer to rinse the rice. The integrated scale in the TM6 let me know exactly how much of which ingredient I was adding to the dish/tray/basket and bowl. All that was left to do was add 1000g of water to the mixing bowl, add my simmering basket with the rice, place the lid onto of the bowl, and stack the Varoma dish and tray on top of the lid. Again, the display prompted me every step of the way and even let me know that the rice and veggies would now steam for 25 minutes.
The timing was perfect! As the rice and veggies finished, so did my pork tenderloins. The beauty of sousvide is that the food will never overcook, so I was safe to leave it immersed in the hot circulating water a little longer while I plated my meal. I put the rice and veggies into the bowl with the dressing and tossed to mix. I removed the pork from the bag and sliced it up. All that was left to do was plate my food.
Well, check this out! I plated some of the salad and a few slices of the pork, and drizzled it with some extra chimichurri sauce. All that was left was to dive into my food. It was pretty spectacular, to say the least.
** Want the recipe? Click on the recipe title to be taken to the recipe on Cookidoo. **
What a week it's been!
From work to appointments to coaching, it's been one of those weeks where it seems I was always playing catch up. The weather has actually been sunny and decently warm, and it really only took a turn to what we are more used to here on the west coast over the past 24 hours: rainy, damp and darker days. These rainy days definitely have me missing summer, especially burgers on the patio.
Fret not - Thermomix and Sous Vide to the rescue!
As a matter of fact, these were probably some of the best burgers I've had in a long time. The key to a delicious and healthy burger is the quality and type of protein you choose to use. I do love turkey burgers, but nothing beats a satisfyingly juice grass-fed grass-finished bison burger. One thing I absolutely love about my Thermomix is that I can throw the meat into the mixing bowl and with the magic of the Turbo setting, can turn chuck style meat into minced meat, to the exact consistency I desire. Not only that, all of the spices and ingredients are evenly distributed. But since I already had ground meat, I was able to skip this part.
As for the rest of the burger making process, I just threw everything into the mixing bowl: onions, garlic, parsley, breadcrumbs, egg yolks, mustard, salt, pepper, Worcestershire sauce, and ground meat. After 15 to 20 seconds of mixing, I had my burger mixture ready to form 6 patties about 160g each. They then went into a freezer ziplock bag and into the fridge to rest.
Time for Joule to heat up the water to an optimal temperature of 56ºC (133ºF)! The burgers ended up taking a 30 minute long hot bath to cook to an optimal but safe medium rare. Please note - I would only ever recommend cooking beef burgers to a medium-rare if you source the highest quality fresh protein available.
While the burgers were cooking, I also made some delicious BBQ caramelized onions, prepared my homemade truffle aioli and toasted up some delicious homemade brioche buns I had made the night before. And yes, these were also made in my Thermomix.
The patties were given a quick sear in a hot cast iron pan and basted with some sizzling hot free-range duck fat for an additional burst of flavour!
And voilà - lunch/dinner was served - the process was simple, the meal was satisfying, and the flavour bombs were exploding in my mouth, left, right and center! For less than $20 and maybe 20 minutes of hands on work, I've got myself 6 servings of delicious, clean, healthy burgers. Bye bye Skip the Dishes!
Side note - when I formed the brioche buns, I was not thinking about the size of the burger patties. So my meal ended up being more of a deconstructed burger. Less mess - same amazing taste!
This is me
Just a simple gal living on the West Coast of Canada, sharing her love and passion for food and fitness... and her puppy dogs.