Page 16 - Kenwood Cook Book

Crisp Pork Chops

USING LIQUIDISER Make breadcrumbs in the liquidiser and
’Crisp and appetizing – you’ll set aside. Feed parsley and onion
love these’ through lid into the liquidiser until
2 fairly thick pork chops chopped. Switch off, add egg and
1 cup fresh white seasoning, and blend on top speed for
breadcrumbs 30 seconds.
1 egg Pour into a wide, flat dish and lay the
1 tsp salt chops in the mixture.
½ tsp pepper Leave them soaking for about half an
1 small onion, quartered hour, turning once or twice during this
2 or 3 good sprigs of parsley time.
fat for frying Spread half the crumbs on a plate and
Serves 2 lift the chops on to them, spooning any
remaining egg mixture on top.
Pour more of the crumbs on top of the
chops and press firmly so they are both
well coated.
Fry in hot fat to a rich golden brown,
turning the chops halfway through
cooking time.
Once the outside is brown, reduce the
heat, allowing 15-20 minutes for
cooking.
Test with a sharp knife to make sure the
chops are well cooked before removing
from pan.

Pork Sausages

USING MINCER, ‘K’ BEATER Soak the bread and squeeze out the
AND SAUSAGE FILLER excess water. Place the resulting bread
1½ lb lean pork pulp in the bowl.
½ lb fat pork Cut the meat into long thin strips and
4 oz stale bread pass through the meat grinder on speed
1 egg 4-maximum using the fine holed screen.
1½ tsp salt Mix the minced meat thoroughly with the
½ tsp pepper bread and egg for about 2-3 minutes,
1 tsp mixed herbs using ‘K’ beater on speed 2.
Add seasoning and mix thoroughly
again.
The mixture is now ready for sausage
making (see page 15).

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