Fresh tomato Passata

Serves 8

KitchenAid KSM150 Standmixer

Attachments used- Fruit & Vegetable strainer +MVSA Rotor slicer/shredder- fine shredding drum

Preparation time 10 minutes

Cooking time 45minutes

2kg fresh ripe Tomatoes, cut to fit in the feed tube.

2 medium Onions                                                                                                                                   Click here to view video demonstration

2 Celery stalks

2 small Carrots

80ml oil

Salt and freshly ground pepper

200 ml vegetable stock

1.      Process the tomatoes, using the strainer, on speed 4.

2.      Attach the fine shedding drum. Shred the onion, celery and carrot.

3.      Heat the oil in a sauté pan. Add the vegetables sauté until soft. Add the tomatoes and stock.  Season and bring to the boil. Turn heat down, simmer for 45 minutes.

4.       Serve with Fresh Herb Pasta, Veal saltimbocca sausages and freshly shaved Parmigiano Reggiano

Recipe by Anthea Livingstone

KitchenAid Retail
KSM150 Mixer (91010)

   Veal saltimbocca sausages

Makes 1.5kg Sausages

KitchenAid KSM150 Standmixer

 Attachments used -Food Grinder + Flat Beater+ Sausage Stuffer

Preparation time 15minutes

Cooking time 20 minutes

1kg Veal Shoulder 

500g Pork Belly

50g Speck

40g butter

100g button mushrooms minced     

1 medium onion diced

1 clove garlic crushed

16 fresh sage leaves

 Murray River salt flakes and fresh ground white pepper
click here to watch video demonstration

Natural or synthetic casings

Rice Bran oil for frying

1.      Heat a fry pan over medium heat.  Add onion to the heated butter, sauté until onion is translucent. Add garlic, sage and mushrooms. Cook for 3 minutes. Set aside.

2.      Trim and prepare meat. Using the course plate in the food grinder, mince meat on speed 4. Change to the fine plate and put through again.

3.      In the 4.8lt S/s mixing bowl, using the flat beater on speed 2, mix the onion mixture into the minced meat.

4.      Soak the natural casings in cold water for 20 minutes. Rinse thoroughly.  Attach and grease the large sausage stuffer tube. Slide the casing on, tying off the end. On speed 4, feed through the meat mixture. Gently twist into small sausages.

The sausages then poached in water for 10 minutes. Drain.

Heat Rice bran oil in a sauté pan, over medium heat, fry the sausages for 10minutes, turning gently until brown. Serve with fresh tomato Passata and Herb Pasta.

KitchenAid Retail
KSM150 Mixer (91050)

Recipe by Anthea Livingstone