retailer has closed its business, please contact us at the
details below. You must make the Product available to
us or our authorised repair agent for inspection. The
cost of delivery of the Product to and from us for the
purpose of assessment is your responsibility.
Limitations
We make no express warranties or representations
other than as set out in this Guarantee. The replacement
of the product or the refund of the purchase price is the
absolute limit of our liability under this Guarantee.
Contact
Albi Imports
P: +61 (03) 9474 1300
E: [email protected]
albi.com.au
RECIPES
LAMB & FETA BURGERS (serves 4)
Ingredients:
2 slices day old bread, crust removed
500g lean lamb, diced
1 small onion, chopped
¼ tsp. allspice
3 tbsp. flat-leaf parsley, chopped
200g feta cheese, crumbled
1 tbsp. olive oil
Sea salt
Turkish bread (to serve)
Mint leaves (to serve)
Spicy tomato relish (to serve)
Method:
Set up your appliance with mincing attachments.
Cut bread into cubes, soak in a small amount of water
for 2 minutes, then squeeze out excess water.
Combine bread, lamb, onion and feta. Place mixture
on feeder plate and feed through appliance using food
pusher.
Transfer mixture to a bowl and use your hands to mix in
parsley, seasoning and olive oil.
With damp hands, form mixture into oval shapes.
Cover with cling-wrap and refrigerate for at least 1 hour.
Cook on grill plan for 5-7 minutes depending on
thickness until cooked through.
Serve on Turkish bread with mint leaves and spicy
tomato relish.
BEEF, ROSEMARY & PEPPER SAUSAGES (makes 6)
Ingredients:
600g good quality beef, diced
200g fat pork belly, diced
15-20g seasoning (salt, pepper, chopped fresh
rosemary)
½ lemon rind
Sausage casings
Method:
Combine ingredients (excluding casings) and set aside.
Set up your appliance with mincing and sausage
attachments.
Wrinkle the entire length of the sausage casing over the
nozzle. Tie the end so that meat does not come out.
Place mixture on metal feeder plate and feed slowly
through appliance using food pusher.
Ease into casings gently using fingers if required. Twist
into individual sausages as you go. Tie off end when
finished.
Refrigerate for several hours before cooking.
Cook and serve as desired.
