Alboronía con huevos poché (Alboronía with poached eggs) (TM)

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Alboronía con huevos poché (Alboronía with poached eggs) (TM)
Alboronía con huevos poché (Alboronía with poached eggs) (TM)
The new Thermomix TM5 (2014)
Servings:Serves 6
Calories per serving:160
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:28th July 2013
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Alboronía doesn't translate into English but is a sort of thick stew. This Spanish recipe is for Thermomix.


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Ingredients

Method

  1. In the bowl, put the onion and the pepper and chop 5 seconds / Speed 4.
  2. Add the oil and sauté 7 minutes / Temp. Varoma / Speed 1½.
  3. Add the pumpkin and salt 3 minutes / Temp. Varoma / Reverse blade / Speed Spoon.
  4. Finally, add the tomato and cook for 1 minute more at the same temperature and speed.
  5. Remove and reserve.
  6. Line the MC with cling film making sure that it protrudes, pour in a little oil, break an egg into it, season, and tie the cling film, making a sort of bag.
  7. Place the egg in the Varoma bowl and do the same with the remaining eggs.
  8. Put 500ml into the bowl, close the lid and program 12 minutes / Temp. Varoma / Speed 1. [See Chef's notes below]
  9. When it starts steaming, remove the MC and put the Varoma bowl containing the eggs on the top.
  10. Meanwhile, push a cocktail stick through each of the 18 prawn or crayfish tails [lengthways], season, roll in the corn flour and fry them in very hot oil for 5 minutes
  11. Divide the albonoría [the stewed vegetables] in 6 portions, putting a poached egg on top of each, sprinkling each with paprika, and serve with the fried tails.

Recipe source

  • This is a translation of a recipe in Thermomix TM31 - Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

Chef's notes

I think 12 minutes is too long. Whilst I haven't made the Alboronía yet, I have tried using this method for poaching eggs. It works beautifully, but the yolk was too hard for my liking. I used a large egg, straight from the fridge, so if you are using smaller eggs the time will need to be reduce considerably. I tried it again this morning with same sized and reduced the cooking to 9 minutes 30 seconds and this time the yolk was slightly runny. As I like my yolks to be very runny (but with a firm white) next time I will reduce by 1 further minute to 8 minutes 30 seconds.

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