How to made Chocolate Brownie

  

    Ingredients

    335g  Cake Flour

    400g  Butter

    400g  Bitter Sweet Chocolate

    10      Egg

    500g  Sugar

    15g    Salt

    650g  Chopped Walnut

    220g  Chocolate Chips

    Some  Chopped Almond Chips

 

Method

1. In a saucepan, melt butter and bitter sweet chocolate.
2. Combine eggs, sugar and salt together. Add into chocolate mixture, stir well.
3. Add cake flour, chipped walnut and chocolate chips, blend until well combined.
4. Spray some oil in baking pan, sprinkle with chipped almond chips, and pipe in batter.
5. Bake for around 20 to 25 minutes at 180⁰C. Remove cake from oven and dip with melted chocolate.

 

 

 

How to made Pork, fresh herb and prune sausages

Makes 12 sausages

Ingredients

500g diced pork
500g pork belly, diced
¼  bunch fresh flat leaf parsley
½  bunch fresh chives
3  sprigs fresh oregano
6  sage leaves
4  pitted prunes
1  tbsp olive oil
1½  tsp sea salt flakes
freshly ground black pepper
natural or synthetic casings, soaked as below (see cooks tip)


Method

Attach the coarse grinding plate to the food grinder on the stand mixer.

Turn the mixer to speed 4 and feed three quarters of the meat into the hopper, pushing the meat down with the pusher. Add herbs, prunes and remaining meat and push down with the pusher. Turn off mixer, remove the coarse grinding plate and attach the fine grinding plate. Repeat the grinding process adding the coarsely ground meat back into the hopper.

To the port mixture, add the oil, salt and pepper. Attach the flat beater and mix on speed 4 until well combined.

Grease the outside of the large sausage stuffer tube and slide on about half a metre of the casing. * One speed 4, feed through the mince mixture, taking care not to tightly pack the skin. Lay the sausage flat and twist into lengths. For easy handling while cooking, cut each link into individual sausages.

Place the sausages into a saucepan and cover with water, bring to a very gentle boil, this par cooks the sausages*. Drain well and dry with paper towel.

Drizzle the sausages with a little extra olive oil and char grill on a hot bbq or in a large non stick frying pan. Cook for 5 minutes over a low heat, turning the sausages occasionally. Do not prick the sausages, this will cause them to split and dry.

Serve the sausages with a crisp garden salad and relish or sauce of choice.


Tips:

* Natural fresh casings are available from better quality butchers. Check if they have been soaked before using. to soak place them in cold water for about  30 minutes then rinse well. Store fresh casings in salted water in the refrigerator and use within 2-3 days. other casing option include synthetic and natural collagen.

* Tieing the end of the casing : The end of the casing can be tied before stuffing. if not tieing until after filling, allow enugh skin to easily tie off.

* Parcooking is an excellent method the remove excess fat and ensure the sausages cook evenly without splitting or burning.

After parcooking, sausages are best eaten within 1-2 days, regrigerate in a sealed container.

How to made Thai Chicken Sausages

Ingredients

1¼ kg chicken thigh fillets, not trimmed, well chilled
½  bunch coriander, roughly torn (leaves & stem)
½  small red onion, peeled & quartered
1   stem lemon grass, tender white section only, roughly chopped
2   lime leaves, roughly chopped
¾  cup (115g) fine rice flour
2  tsp green curry paste
Natural or synthetic casings (skins), soaked as below (see tips)
2  tsp vegetable oil


Method

Cut the chicken into large cubes. Using the coarse grinding plate, attach the Food Grinder to the Stand Mixer and place the mixing bowl under the grinder.

Turn the mixer to speed 4 and feed the chicken into the hopper, pushing the chicken down with the stomper. Mince the coarsely ground meat a second time, followed by the coriander, onion, lemongrass and lime leaves.

Attach the Flat Beater and mixing bowl to the Stand Mixer. Add the rice flour and curry paste to the ground chicken; turn the mixer to speed 4 and mix for 4 minutes or until mixture is soft and sticky.

Grease the outside of the large Sausage Stuffer Tube; slide on ½ to ¾  of a metre of the casing and fit the tube onto the Grinder. With the mixer set to speed 4, feed the mince mixture into the hopper, taking care to not overfill the casing. Lay the sausage flat on sausages. Refrigerate for 1 hour (if time allows).

To cook, place the raw sausages in a medium sized saucepan and cover with cold water. Bring to the boil and simmer gently for 1 minute. Drain and cool.

To brown, heat the oil in a hot, non stick pan and lightly fry the sausages for 3-4 minutes or toss in a little vegetable oil and roast in an 180⁰C (170⁰C fan forced) oven for 7 - 8 minutes or until golden brown.

Tips:

Natural, fresh casings are available from better quality butchers and online. Check if they have been soaked before using. To soak, place them in cold water for about 30 minutes then rinse well. Store fresh casings in salted water in the refrigerator and use within 2-3 days. Other casing options include synthetic and natural collagen.

Thigh f fillets are the best cut to use for these sausages as the thighs have the natural fat needed for a good sausage. Sausages that are too lean are very dry once cooked. Poaching the sausage before browning not only removes the excess fat, but prevents the skins splitting.

How to make Sausages in a KitchenAid Sausage Stuffer Attachment

Learn the tips and tricks to using the Sausage Stuffer

Jo Richardson shows you how to make Pork, Herb and Prune Sausages.

 

 

 

  

KitchenAid - Mixer Attachment Pack with Sausage Stuffer Kit for KitchenAid Stand Mixers - White

Kitchen Aid Stand Mixer

 

 
KitchenAid - Artisan Series Stand Mixer

 

 

 

 

 

How to made Soy, Barley and Linseed Bread.

Learn the tips and tricks to making your own bread using the Stand Mixer.

Jo Richardson shows you how to make Soy, Barley and Linseed Bread.

 

>> BUY NOW <<

 

 

 

 

How to made Fondant

Let's play with Fondant !

Ingredients

10g Unflavored gelatin
30g Water
44g Glucose
10g Glycerin
500g Icing Sugar (sifted)

Icing Colour
Flavoring

Method

1. Sprinkle gelatin on water, let stand until thick, about 5 - 10 minutes.
2. Place gelatin mixture over double boiler and heat until dissolve. Add in glucose & glycerin and combine well.
3. Cool until lukewarm.
4. Place icing sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well. Mix in icing sugar and adding more (a little at a time), until stickiness disapperars.
5. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar. If too stiff, add water (a drop at a time).
6. Use fondant immediately or store in sirtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.