Lots of fantastic recipes here! Keep them coming so we can turn these into a Varoma Cookbook!

Pimped Up Silverside or Corned Beef with a Honey Bourbon Glaze
An original recipe by Vicky S

1/3 cup tomato sauce
1/4 cup bourbon (I used Honey Bourbon for a sweeter taste)
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon seeded mustard

1kg silverside
1/2 onion
1 tablespoon brown sugar
1 tablespoon brown vinegar
6 whole cloves
6 whole peppercorns
1 tablespoon vegetable stock concentrate
1 litre of hot water

1 egg
1 tablespoon cornflour
1 teaspoon dry mustard powder
1/4 brown vinegar
3/4 cup reserved liquid from bowl
1 tablespoon of sugar (only if you didn’t use a sweet glaze, otherwise the liquid from the bowl will be sweet enough)

Make Glaze ( you can do this ahead of time)
Place all glaze ingredients into the thermomix bowl and cook 100 degrees, speed 3, for about 10-15 minutes until it has thickened slightly. Remove and place into a container or pouring jug.

Place onion in the bowl and chop for 3 seconds speed 4. Scrape down.
Place sugar, vinegar, cloves, peppercorns, stock and water in the bowl.
Wash silverside and place in the botton tray of the varoma and sit on top of the bowl. No need for baking paper.
Cook at Varoma temp, 50-60 minutes, speed 2.

After 50 or so minutes add some vegies of your choice around the side of the varoma. I added potatoes and carrots. Also add some more water to your thermomix bowl.

This is where you start to use your glaze. Pour a little on top of the silverside until it is just coated. Don’t worry if it drips through to the bowl. Then you need to repeat this three or four times over the next 30 minutes while your vegies are cooking. The more times the better! I even turned my silverside to get sauce on both sides.

After about 1 – 1 1/2 hours it will be cooked enough.
Remove from Varoma and place in thermoserver to keep warm.

Rinse and dry the bowl reserving some liquid.
Add all ingredients and cook at 70 degrees, 5 minutes, speed 3 or until thickened. Add more reserved liquid if you need to.

Slice the silverside and serve up with sauce drizzled over the top.


Chicken Breast stuffed with Bocconcini and Pesto, wrapped in Prosciutto
An original recipe by Kristen P 

Flatten out a chicken breast fillet, smear some pesto on it. Tear up some bocconcini balls and place on top of the pesto.  Roll and wrap in prosciutto (I used toothpicks to keep mine together). 
Then steam for 20-25 minutes, varoma temp, sipped 2-3, (time might differ depending on the size of the fillet).
Steam vegetables on the top rack as well to make it a complete meal.

Dinner Inspired by the “Chicken Veloute Meal”
An original adaption by Jessica N (A brand new owner!!!)
1 clove garlic
1 medium brown onion (halved)
30g olive oil
500g water
1 tbsp TM vegetable stock concentrate
190-220g leeks (1-2 leeks approx, white part only).  Roughly chopped.
370-400g potatoes (approx 3 sml potatoes) roughly chopped. *Be careful to keep the potato and leek in proportion, too much potato will make it too starchy.*
20-30g red capsicum (deseeded)
Approx 400g chicken (tenderloins or breast is best). Cut into strips.
Whatever herbs you desire.  I used a dried herb blend
200-300g chopped vegetables (I used broccoli but you could also use cauliflower, asparagus, peas, corn, the list is endless.  If you want variety, just make sure that they all add up to the 200-300g in total).
Sea Salt and ground pepper (to taste)


Using some steps of the recipe to make the soup from the Chicken veloute Meal as follows:
1) Place garlic & onion into mixing bowl & chop 3sec/spd 7.  Add oil and sauté 3 min/veroma/spd 1.
2) Add water and stock to mixing bowl.  Place leeks, potatoes and capsicum into TM basket & insert into position.
3) Place the chicken onto the Varoma tray, season and top with fresh herbs.  Place remaining chopped vegetables onto Varoma tray, making sure there is space between each piece.  Place Varoma into position & steam 17-20min/Varoma/spd 3. 
4) Remove Varoma tray.  Transfer the leeks, potatoes and capsicum into mixing bowl with the water & stock, season with salt & pepper to taste & puree 1 min/spd 9, gradually increasing from spd 1 to spd 9.
5) Add steamed chicken and vegetables to mixing bowl to combine 30sec/reverse/spd 2.
I like to serve over/with rice or pasta. You could add 1-2 tbsn of sour cream if you wanted a creamier texture but I like it as is.
Great for the kids who pick out all the vegetables (like my toddler) because the sauce they are eating is vegetables too.


Steamed Strawberry Cheesecake Muffins
Submitted by Elaine E
Recipe Community



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