Meat for every occasion

Find here delicious meat and poultry recipes, including stews, patties, burgers, pies and roasts. Ideas for the lunchbox, midweek dinners or weekend lunches.

Meat midweek meals

Pork with Spinach Lentils

Meatballs with Tomato Sauce

Curry Noodles with Pork

Seared Steak Rocket Salad

Greek Style Pork Stew

Mediterranean Turkey Roulades

Chilli con carne

Quick Beef Massaman Curry

8 Easy chicken dinners

Chicken, Spinach and Leek Risotto

Creamy Chicken and Sun-Dried Tomato Pasta

Cajun Chicken and Sweet Potato Mash

Lemon Chicken with Couscous and Tzatziki

Orzo Pasta with Chicken and Pesto

Coronation Chicken

Chicken Étouffée

Chicken and Cauliflower Curry

Thermomix® Tips

Homemade minced meat:
For freshly minced meat, freeze sinew-free pieces (3 cm thick) of any kind of meat (e.g. beef, pork, lamb, turkey, chicken) in a single layer for 30-40 minutes. Mince the partially-frozen meat 10-15sec/speed 6 . Use your homemade minced meat for burgers, meatballs, meatloaf, Bolognese sauce or Shepherd’s Pie.

Shredding meat:
To shred meat, place deboned, cooked meat without any sauce in the mixing bowl and shred 4-5sec//speed 4. This is great for tacos, quiches, pies or croquettes and is a good way to use up meat leftovers.

Patties, burgers and quiches

Healthy Greek Turkey Burgers

Chorizo and Chicken Burgers

Meat and Cheese Stuffed Cassava (Carimañolas de carne y de queso)

Tomato Basil Chicken Quiche

Cook to your preference

Rare, medium or well done? How do you prefer your steak? Use the Sous-vide mode to choose the right temperature to cook your steak: 54ºC for medium-rare, 60ºC for medium or 64ºC for well done. With the Sous-vide mode you can cook steaks and ribs to your preference, perfectly every time. What’s more, tougher cuts of meat, such as brisket or cheeks , will become succulent and soft with the Sous-vide mode.

Weekend lunches

Pork, Chestnut and Chorizo Stew

Spicy Pulled Beef

Chicken and Spinach Lasagne

Lamb Shoulder with Red Wine and Rosemary

Steaming meat

Steaming is another cooking method that delivers extraordinarily juicy, tasty meat dishes. Multi-level cooking means meat juices will drip down from Varoma into the rice or vegetables that are in the simmering basket. Spice rubs or paprika add colour and flavour to meat. For juicy browned poultry or meat, pan-fry briefly before or after steaming. Line the Varoma tray with baking paper to catch juices to add to a delicious pan sauce.