Creamy Pork Stew using a Thermomix
(4.9)
Preparation time
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Difficulty
Dive into the depths of culinary delight with our Monkfish Stew, a dish that marries the ocean's bounty with the rustic charm of a hearty stew! Originating from the coastal kitchens of Europe, this dish showcases the monkfish, often referred to as 'poor man's lobster' due to its sweet, succulent flesh. With a medley of button mushrooms, vibrant leeks, and a splash of white wine, this stew is not just a meal; it's a warm embrace on a cold day. Fun fact: saffron, the golden spice that adds a touch of luxury, is the most expensive spice in the world, often harvested by hand! So, while you're savoring this creamy, fragrant dish, remember that you're not just eating; you're indulging in a slice of history!
Ingredients
- 1 Shallot
- 50 g Butter
- 10 g Olive oil
- 600 g Pork loin
- 10 g Flour t55
- 100 g White wine
- 100 g Water
- 5 g Salt
- 2 g Pepper
- 250 g Button mushroom
- 200 g Frozen cooked shelled shrimp
- 200 g Whipping cream
Steps
Pork and Mushrooms
- Cut the Pork Loin into 2 cm cubes.
- Add 1 shallot in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 50 g of butter, 10 g of olive oil in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 600 g of pork loin in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
Sauce and Completion
- Add 10 g of flour t55, 100 g of white wine, 100 g of water, 5 g of salt, 2 g of pepper in the food processor bowl.
- Mix manual: 10:00min / 95°C / Speed 2.
- Add 250 g of button mushroom, 200 g of frozen cooked shelled shrimp in the food processor bowl.
- Mix manual: 5:00min / 95°C / Speed 1 in inverse.
- Add 200 g of whipping cream in the food processor bowl.
- Mix manual: 2:00min / 90°C / Speed 1 in inverse.
- Serve Hot.
