Recipes (continued)
Chicken, Lemon Pepper | Makes approx 1kg |
and Tarragon Sausages |
|
1.1kg Chicken Thigh Fillets, roughly chopped
2 tablespoons coarsely chopped fresh tarragon
¼ teaspoon ground white pepper
2 teaspoons lemon pepper seasoning
1 teaspoon salt
2 tablespoons rice flour
1/3 cup cold water
1.Assemble MultiMincer with the blade and coarse disc.
2.Turn MultiMincer on and slowly add chicken pieces into the chute using the food pusher.
3.In a large bowl combine the chicken, tarragon, lemon and white pepper.
4.Whisk remaining ingredients until smooth; pour mixture over the chicken mix and stir through thoroughly.
5.Remove blade and disc and attach base plate and the thin or thick sausage making attachment.
6.Thread sausage casing onto nozzle.
Tip: For thin sausages use a thin casing and the thin nozzle or for a thick sausage use a thick casing and the thick nozzle.
7.Turn Multimincer on and add the sausage mixture into the chute. Once the mixture starts to come through the nozzle, hold the casing at the tip of the nozzle to ensure that the mixture evenly comes through the casing.
Sausage rolls | Makes 24 |
350g blade or chuck steak, diced into 5cm cubes
350g lamb shoulder, diced into 5cm cubes
1 tablespoon oil
1 onion, chopped finely
3 slices bread, crusts removed
¼teaspoon dried oregano
¼teaspoon dried basil
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce Salt and pepper
3 sheets puff pastry
1 egg, beaten
sesame seeds, optional
1.Assemble MultiMincer with the blade and fine disc.
2.Turn MultiMincer on and slowly add beef and lamb pieces into the chute using the food pusher.
3.Heat oil in a skillet and cook onions until translucent.
4.Place bread in a bowl of water and remove immediately. Gently squeeze out some of the water.
5.Combine the onions, bread, herbs, sauce, salt, pepper and mince. Mix until well combined.
6.Place sausage mince into a piping bag fitted with a wide round nozzle. Cut pastry in half and pipe a line of mince down the centre of each pastry half. Roll to enclose.
7.Cut pastry in 4 sausage rolls and place onto baking trays seam side down. Brush with egg and sprinkle with sesame seeds. Bake in hot oven for about 15- 20 minutes or until golden brown.
Tip: For a different flavour you can replace lamb with pork neck. For party size sausage rolls, simply cut into smaller rolls.
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