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

See more

8 Easy chicken dinners

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

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.

Read More

Weekend lunches

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.

Varoma meat recipes for you to enjoy

See more

Best side dishes for meat