Multi food grinder - AT950A

Supplied with 3 screens for all different types of preparation (Fine, Medium and Coarse), 2 sausage makers and 1 kebbe maker included, the Multi Food Grinder allows quick perfect mincing of meat, fish or vegetables.

Grinder screens

The selection of fine, medium and coarse mincing screens enables you to produce different thicknesses and textures.

Fine Screen: use this screen for raw meat and fish when you want a fairly smooth texture in foods like sausages and pâtés. Fillings for snacks and starters, like Thai-style fish balls, Chinese wantons and filo parcels, or for meat-filled pasta such as ravioli can all be made with finely minced fish, duck, beef or lamb. This screen is also ideal for preparing cooked meat for beef or lamb kebbe, Shepherd’s pie, and for small nuts.

The fine screen makes a great quick smoked salmon pâté. Mince smoked salmon trimmings and mix with a little cream, melted butter, lemon juice and seasoning. Chill for 30 minutes and you have a perfect salmon starter.

Medium Screen: the ideal size for mincing beef for burgers, chilli-con-carne, meat loaves, moussaka and the filling for Mexican taco shells, as well as mincing lamb for Shepherd’s pie, meatballs and koftas. Try low fat chicken for burgers as an alternative to beef. This screen is also useful for vegetables, hard cheese and nuts.

Coarse Screen: this screen will turn out coarse textured sausage fillings, and you can also mince raw pork, liver and onion for a coarse pâté or for meat terrines.

Pass candied peel through the coarse screen to use in puddings and cakes. You can also try fresh citrus peels to use in marmalade making. Hard cheese can be cut into pieces and passed through the Food Grinder before adding to quiches, fondues and sauces.

Using the Grinder

1. Fit the scroll inside the Grinder body and then fit the cutter blade, cutting side facing outwards.
2. Fit the selected screen making sure the notch fits over the pin in the Grinder body and secure with the ring nut.
3. Place the food to be minced in the tray and using the pusher, gently push the food through. Do not overload the Grinder – only push through one piece at a time. Meat should be cut into 2.5cm (1 inch) wide strips. Other food items should be cut into similar sized pieces, if large.

Hints and tips

1. Push a couple of pieces of bread through the Food Grinder at the end of mincing to help remove any remaining meat or fish.
2. Use the cover as a dish to collect the mince as it is emerges.
3. Keep your Sausage Filler and Kebbe Maker with the extra screens inside the specially designed pusher for easy storage.

Sausage Filler

There are hundreds of varieties of sausage across the world, with each country making distinctive varieties, and even regional variations on national recipes.

Fresh sausages are highly perishable, so it’s a great idea to make your own. You can experiment with any combination of meats and additional flavourings, including herbs like rosemary, sage and thyme to fennel seeds, garlic, chilli, ginger or lemon. You can also make fish, seafood, nut or lentil sausages.

Most sausage fillings have breadcrumbs added to bulk the ingredients and lighten the texture and usually include egg to bind the ingredients together.

Using the Sausage Filler

The Sausage Filler is attached to the Grinder body, so after mincing the meat, remove the screen and cutter and replace it with the base plate and nozzle. There are two nozzles, one for thin sausages, and the other for thick sausages.

To shape your sausage meat mix you can use sausage skins or roll it in breadcrumbs or seasoned flour before cooking. If using skins it is often easier to feed the sausage skin on to the nozzle before attaching to the machine. Moisten the end of the nozzle with water and slip on the skin. Again there are two sizes: standard size casings for the large nozzle are from pigs, and small casings (for the small nozzle) from sheep. You should be able source these from your local butcher.

Keep the casings in a bowl of water in the fridge, as this makes them easier to use. You can freeze any leftover skins in a little water.

1. Place the sausage filling on the feed tray. Switch the Cooking Chef to speed 3 or 4.
2. Using the pusher to push the filling gently into the Grinder body, hold the end of the sausage casing and ease the skin off the Sausage Filler nozzle as it fills.
3. When the casing is full and the filling has all been used, twist the casing to form sausages approximately 10cm long, or into 4cm lengths for cocktail sausages.

Kebbe Maker

Kebbe is a traditional Middle Eastern dish that consists of a cylinder-like shell made from meat (usually lamb) and bulgur wheat. The centre is then stuffed with a spiced minced lamb filling and the ends are sealed to form a parcel, which is then deep-fried.

Making the outer shell is normally a highly skilled job, but the Kebbe Maker will shape the outer shell, whether meat or vegetable-based, ready for stuffing.

Using the Kebbe Maker

1. After mincing the meat for the kebbe shells and filling, remove the mincing screen and blade and replace it with the Kebbe Maker, fitting the notch over the pin in the Grinder body. Fit the cone and screw the ring nut on.
2. Put the kebbe mixture on the feed tray. Switch the machine to speed 1, and using the pusher, gently push the mixture through.
3. Cut the kebbe shells at 7.5cm intervals and lay each tube on a tray. When all the mixture has been shaped, fill and cook according to your recipe.