Kenwood KAX950ME Bedienungsanleitungen Seite 12

Pork Sausage
Recipe
100g (4oz) dry bread
⁄
600g (1 1 lb) pork, lean and fat,
2
cut into strips
1 egg, beaten
5ml (1tsp) mixed herbs
salt and pepper
1 Soak the bread in water, then
squeeze and discard the
water.
2 Mince the pork into a bowl.
3 Add the remaining ingredients
and mix well.
4 Make into sausages (see 'to
use the sausage filler').
5 Fry, grill or bake until golden
brown.
Kebbe maker
Kebbe is a traditional Middle
Eastern dish: deep-fried lamb-
and-bulgur-wheat parcels with a
minced meat filling.
cone
shaper
To Use the Kebbe
Maker
Refer to Illustrations
1 Fit the scroll inside the body.
2 Fit the shaper
notch over the locating pin.
3 Fit the cone
4 Loosely screw the ring nut on.
5 Lift off the slow speed outlet
cover.
6 With the attachment in the
position shown, locate to the
slow speed outlet and rotate
to lock in place.
7 Tighten the ring nut firmly by
hand.
8 Fit the tray.
9 Switch to speed 1 and using
the pusher, gently push your
mixture through. Cut into
lengths.
Q
W
–
– put the
.
Stuffed Kebbe
Recipe
Outer casing
500g (1lb 2oz) lamb or fat-free
mutton, cut into strips
500g (1lb 2oz) bulgur wheat,
washed and drained
1 small onion, finely chopped
Important
Always use the bulgur wheat
straight away after draining. If
it is allowed to dry out, it may
increase the load on the mincer
resulting in damage.
1 Using the fine screen, mince
alternate batches of meat and
wheat.
2 Mix. Then mince twice more.
3 Stir the onion into the mix.
4 Push through, using the kebbe
maker.
Filling
400g (10oz) lamb, cut into strips
15ml (1tbsp) oil
2 medium onions, finely chopped
5-10ml (1-2tsp) ground allspice
15ml (1tbsp) plain flour
salt and pepper
1 Using the fine screen, mince
the lamb.
2 Fry the onions until golden
brown. Add the lamb.
3 Add the remaining ingredients
and cook for 1-2 minutes.
4 Drain off any excess fat and
allow to cool.
To finish
1 Push the casing mixture
through, using the kebbe
maker.
2 Cut into 8cm (3") lengths.
3 Pinch one end of the tube to
seal it. Push some filling – not
too much – into the other end,
then seal.
4 Deep fry in hot (190˚C) oil
for about 6 minutes or until
golden brown.
5