Sage the Control Grip All In One, Инструкция

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23
Pizza Sauce
Makes 375g
1 medium red onion, quartered
3 cloves garlic
1 tablespoon olive oil
800g can whole plum tomatoes
1 tablespoon chopped fresh oregano
½ teaspoon dried chilli flakes
1 bay leaf
1 teaspoon sugar
Salt and pepper to taste
1. Assemble processing bowl with S-blade.
2. Add onion and garlic to processing bowl. Place
lid on bowl. Select speed 15 and pulse until
finely chopped.
3. Heat oil in a medium sized saucepan; add onion
mixture and cook, stirring occasionally, until
onions are translucent.
4. Place tomatoes into processing bowl and pulse
until finely chopped. Add tomatoes to onion
mixture with oregano, chilli flakes, bay leaf
and sugar.
5. Bring mixture to the boil then reduce to a simmer
and cook for 10–15 minutes or until thickened.
6. Allow to cool; remove bay leaf and store in
an airtight container for up to 7 days in the
refrigerator. Sauce can also be frozen.
Potato Gnocchi
Serves 4–6
1 kg medium size Desiree, Dutch Cream or Nicola
potatoes quartered
1 egg, lightly beaten
110g plain four, plus extra for dusting salt
1. Peel potatoes and cut into 2.5cm pieces. Place
potatoes into a large saucepan and cover with
cold water. Cover and bring to the boil over a
high heat. Once boiling remove lid and cook
for about 20–25 minutes or until potatoes are
tender and a skewer can be inserted easily. Drain
potatoes well.
2. Place potatoes back into the dry saucepan and
gently shake the potatoes in the saucepan over
a low heat for 1–2 minutes to remove excess
moisture. Remove from heat and allow to cool for
5 minutes.
3. Assemble the motor body with the potato masher
attachment set to the finest setting; using speed
15 mash potatoes until smooth. Do not over
process as this will cause the potatoes to
go gluey.
4. Place potato onto a clean flat work surface and
make a well in the centre. Pour egg into the
centre and add flour and salt. Knead mixture
gently together to form a soft dough.
5. Cut dough into 10 portions and roll into a long
thin logs 2cm in diameter. Cut each log into
1.5 cm portions.
6. Bring a large pot of water to the boil; once boiling
add salt. Gently drop 20–25 gnocchi into cooking
water. Stir once; when gnocchi rises to the top,
scoop out with a slotted spoon and place into a
large bowl. Repeat with remaining gnocchi.
Serve gnocchi with pesto on page 18.