- TM 31
Ingredients
Cheese and polenta dumplings
- oil, for greasing
- 300 g cheddar cheese, cut into pieces (3 cm)
- 4 sprigs fresh flat-parsley, leaves only
- 190 g polenta
- 80 g self-raising flour
- 1 pinch sea salt
- 1 tsp baking powder
- 100 g full cream milk
- 1 egg
Beef cobbler
- 1 brown onion (approx. 150 g), cut into halves
- 3 garlic cloves
- 20 g extra virgin olive oil
- 500 g Beef mince
- 1 tsp raw sugar
- 1 tsp paprika
- 1 tsp ground ginger
- 1/4-1/2 tsp ground cayenne pepper, to taste
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 pinch Freshly ground black pepper
- 400 g canned chopped tomatoes
- 2 tsp Vegetable stock paste (see Tips)
- 100 g water
- 1 tbsp tomato paste
- 400 g canned black beans, drained and rinsed
- 100 g red capsicum, deseeded and cut into pieces (2 cm)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 160°C. Lightly grease a casserole dish (29 x 22 x 8 cm) and set aside.
- Place cheddar cheese and parsley into mixing bowl and grate 8 sec/speed 8. Transfer into a small bowl and set aside.
- Without cleaning mixing bowl, place polenta, flour, sea salt, baking powder, milk and egg into mixing bowl and blend 5 sec/speed 3.
- Add 150g of the reserved cheese and parsley mixture and blend 3 sec/speed 5. Transfer into a separate bowl and set aside. Clean and dry mixing bowl.
- Place onion, garlic and oil into mixing bowl and chop 3 sec/speed 5.
- Scrape down sides of mixing bowl with spatula, then cook 3 min/Varoma/speed 1.
- Add beef, sugar, paprika, ginger, cayenne pepper, cinnamon, allspice and black pepper and cook 3 min/Varoma/
"Counter-clockwise operation" /speed 
"Gentle stir setting" . - Add tomatoes, stock paste, water and tomato paste and cook 10 min/100°C/"Counter-clockwise operation" /speed "Gentle stir setting" .
- Transfer beef mixture into prepared casserole dish, stir through black beans and capsicum. With damp hands, divide dumpling mixture into 16 portions (approx. 40 g each) and roll into balls. Place dumplings on top of beef. Place remaining cheese and parsley mixture on top of dumplings and bake for 45 minutes (160°C), until golden brown. Rest for 5 minutes before serving.
Cheese and polenta dumplings
Beef cobbler
Tip
Please refer to The Basic Cookbook or Everyday Cookbook for the Vegetable stock paste recipe.
This recipe is from the Hearty Casseroles and Bakes collection at Cookidoo.com.au
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
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Comments
Great hearty meal. Serve with salad or vegies of choice.
Is the polenta 160g raw or cooked?
Thanks
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