Recipes

Getting to know your KitchenAid Mixer
Every time you use your KitchenAid mixer you’ll get
to know it a little better and learn what it does best.
Don’t only use recipes writen for the KichenAid mixer -
it will speed up almost any food preparation. You can convert
all your favorite recipes using just your own observations
and experience.

TIPS. When mixing, start on the lowest speed and gradually increase to the required sped to prevent too much splashing, especially when there is a large amount of liquid ingredients.

When whisking, start at the slowest speed until the mixture
is frothy. You can then increase it further to a fast whisking speed. Do not whsik too quickly, this will incorporate less are, leading to a dense and heavy mixture.

Country Pork Pate
Serves 6 to 8
Preparation time: 20 minutes,
plus 1 to 2 days chilling
Cooking time: 2 hours

3 shallots
2-4 cloves garlic
2 Tbsp butter
450-g piece pork belly,
rind and bons removed
175 g veal or pork fillet
175 g chicken livers
150-g stoned black olives
5 Tbsp chopped fresh mixed herbs (thyme, parsley, basil)
2-3 Tbsp brandy
Salt and freshly ground black pepper
8-10 rashers rindless back bacon

1 Preheat the oven to 160oC. Using the rotary/slicer/shredder, with the medium shredding drum attached on speed 4,
chop the shallots and garlic. heat the buter in a frying pan
and saute the shallot mixture for 5 minutes or until softened. Leave until cool.

2 Change the food grinder and with the fine grinding plate,
on speed 4, mince the belly of pork, veal or pork fillet,
the chicken livers and prosciutto into a bowl. Chop the olives roughly. Add remaining ingredients, except for bacon, mix together with the flat beater.

3 Line a 1.1-litre terrine dish with the bacon, leaving the ends
so that they hang over the sides. Place the meat mixture into
the dish and pack down firmly. Fold the bacon over the top cover with either a lid or aluminum foil.

4 place in a roasting tin half-filled with hot water. Cook in the oven for 1 hour and 45 minutes to 2 hours or until pate has begun to shrink away from the sides.

5 Remove from the roasting tin and leave to cool for about
an hour. Leave to cool completely, then place in the refrigerator. Store in refrigerator for 1 to 2 days before serving, keeping
the weights in place, then eat within 2 to 3 days.

Pasta Dough
Makes 450 g pasta dough
Preparation time: 10 minutes plus 1 hour chilling time

300 g flour, durum wheat flour
or plain flour
3 medium egss
1 Tbsp olive oil

1 Place the flour, eggs and oil in the mixer bowl and attach
the flat beater. On speed 1, mix slowly until the mixture
is thoroughly incorporated. Exchange the flat beater
for the dough hook an gradually inrease the speed to 4,
kneading for 5 to 8 minutes until a smooth, elastic
pasta dough is formed. Wrap in cling film and leave to chill
in the refrigerator for at least 1 hour.

2 Attach the pasta roller to the mixer and set the adjustment
knob to 1. Cut the dough into eight pieces and pass one portion very slowly through the roller at speed 2, then fold it in half.

Do this four to five times. When the dough is no longer sticky,
set the adjustment knob to 2 and pass the pasta through,
but do not fold the dough this time. Continue rolling the dough through four to five times on each setting until the desired setting is reached. Repeat with the other portions of dough.
The pasta dough is now ready to b cut.