Cast Iron Mincer

Cast Iron Mincer
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Cast Iron Mincer

Well this really is something your Granny had in her kitchen - a cast iron mincer to make her own mince and use up the end of the Sunday joint to make a tasty shepherds pie.  

If our shop is anything to go by - there is a real resurgance in preparing your own mince to make really tasty additive free burgers, as well as shepherds pie, lasagnes - the list is endless.  These dishes are all the tastier knowing exactly what has gone in to the mince used to make them.

Complete with three cutting blades, screw clamp fitting with rubber grip and sausage making attachment.

Clamp size: 3.5cm



Price : £19.99
Product code : kcmincer5
 
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Lamb Koftas with Spaghetti , Squash and Pinenuts

Ingredients:

  • 375g/12oz lean lamb mince
  • 30ml/2tbsp freshly chopped mint koftas
  • Salt and freshly milled black pepper
  • 1 small red onion, peeled and grated
  • 50g/2oz mushrooms (wild, if in season), finely chopped
  • 15ml/1tbsp sherry or Madeira
  • 1 small butternut squash or pumpkin (about 175g/6oz total prepared weight), peeled, deseeded and cut into small dice
  • 375g/12oz spaghetti
  • 3 sun-dried tomatoes, in oil, drained (oil reserved) and roughly chopped
  • 40g/1oz pine nuts, toasted
  • 25g/1oz freshly grated Parmesan, optional
  • Small handful freshly chopped flat-leaf parsley, to garnish

Method:

  1. In a large mixing bowl mix together the mince, mint, seasoning, onion, mushrooms and sherry or Madeira. Shape into eight to ten 6cm/2inch
  2. Meanwhile, cook the butternut squash in boiling water for 3-4 minutes, or until soft. Remove from the pan (retain the water) with a slotted spoon and set aside.
  3. Add extra hot water to the pan, if required, bring to the boil, add the spaghetti and cook according to the packet instructions.
  4. Cook the koftas under a preheated moderate grill for 6-8 minutes, turning once.
  5. Drain the pasta, add the butternut squash and gently toss with sun-dried tomatoes, the reserved oil from the tomatoes and any meat juices from the grill pan.
  6. Arrange on a warm plate with the koftas, garnish with the pine nuts, Parmesan (if used) and parsley.

Recipe courtesy of British Beef & Lamb

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Ravioli

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INGREDIENTS

Sauce

90g butter
1 tablespoon oil
940g canned whole tomatoes
2 cloves garlic
teaspoon allspice
teaspoon rosemary
teaspoon basil
salt and pepper

Pastry

500g plain flour
2 eggs
1 tablespoon oil
pinch salt
180ml water
1 egg-yolk
1 tablespoon water, extra
Filling
250g minced beef
250g cooked chicken meat
60g salami
2 rashers bacon, rind removed
125g ham
4 cloves garlic
15g chopped parsley
teaspoon allspice
teaspoon salt
2 eggs
100g cooked spinach

METHOD

Using the pasta machine, process the dough through the machine to produce pasta sheets of 2mm in thickness.

Then use the ravioli stamper to cut the dough into fluted squares. Place teaspoonfuls of filling in the middle of half the quantity of squares. Brush along edge of pastry with combined egg-yolk and extra water, and cover with the remaining half of squares.

Seal edges of pastry around filling, pressing well together. Make sure you dont overstuff the parcels and that you seal the edges to prevent the filling leaking out during cooking.

Place quarter of ravioli into very large pan of boiling salted water, boil uncovered for 20 minutes; remove from pan. Repeat with remaining ravioli in quarter batches. Drain water form pan, add sauce, bring to boil, add ravioli to sauce, bring to boil, reduce heat, simmer very gently uncovered for 10 minutes. Serve with grated parmesan cheese.

Sauce:

Place butter and oil into pan, add crushed garlic, saute for 1 minute. Place undrained tomatoes into electric blender, blend on medium speed for 30 seconds or until pureed, or push undrained tomatoes through sieve. Add tomato mixture, with remaining ingredients, to pan, stir until combined. Bring to boil, reduce heat to very low, cover, simmer gently for 60 minutes, stirring sauce occasionally.

Pastry:

Sift flour and salt into bowl. Place eggs and oil into bowl, beat until combined. Add egg mixture to flour, gradually add water, stir until mixture is a firm but pliable dough. If eggs are large, you may not need to use all the water. Do not have dough too soft or it will be hard to handle. Turn dough out on to lightly floured surface, knead for 5 minutes. Place dough into very lightly oiled bowl, cover, stand 30 minutes.

Filling: Put all ingredients except eggs through mincer. Place into bowl, add lightly beaten eggs; mix well.

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