Corned Silverside Thermomix

Yes you can cook corned silverside in your Thermomix in your varoma. It's better than any I've ever cooked on the stove. Reserve some of the cooking liquid to make a sauce....perfect! 

Use your basket (as above)or varoma dish to rinse the brine off before cooking

Here is a recipe you can try where it cooks in the varoma. 

Try it!!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Cooking a roast in your Thermomix...yes it can be done!

This created a LOT of interest last night on my page Nat's Thermomixen in the Kitchen...so I thought all the other Thermomixers out there would like to see how to cook a roast in the varoma.

Take a piece of roast meat...find a dish it will fit in that also fits inside your varoma

Brown your meat on all sides and put inside a dish that will fit in your varoma, to collect the meat juices as it steams (use this later for gravy). If you don't have a dish, use some foil. This is a 1.5L rectangle pyrex dish

For your steaming liquid, de-glaze your pan you used to brown your meat by pouring in a little boiling water and scraping the bottom to get up all the juices and caramelised meat. Pour liquid into TM bowl and add a few cloves of garlic. Use about 1L of liquid

Cook for 35-40 minutes, varoma, speed 2. (keep juices above for gravy) When finished removed your meat to the top tray, sitting on top of the lid...to catch any juices dripping as you let your meat rest (see next photo)

I had the steaming basket inserted and filled with potatoes, which I added for the last 20 minutes. You can also place veggies around your roast meat for the last 20 minutes

Cover your meat with foil and allow it to rest. Notice the meat is sitting on the top tray with the varoma lid underneath to catch any more juices...you want to keep these for gravy!!

Need I say more? Cook to your liking. This was a 1kg butterflied lamb pre-marinated in rosemary and garlic. I cooked it for 40 minutes.

It really is very simple, takes less time, is way more tender and juicy than in the oven, and you don't have to clean the oven! I'd love to hear from you if you make it, over at my Facebook page Nat's Thermomixen in the Kitchen.