The Magic is in the Method
Carla van Straten
In the creed of a Masterchef, it is believed that a true chef must have a wide variety of culinary skills. Therefore, Masterchef SA contenders were given a method-meets-taste task to complete; frying in China, poaching in Morocco, and grilling in the USA formed some of the pairs that each contender had to interpret and incarnate into a master dish.
It is one challenge to come up with a cultural authentic recipe while the ticking hands are out to catch you. It’s another challenge to make sure the recipe involves the given cooking method. Masterchef implores us, time and again, that the magic lies in the method – like Thys proved true with his superb Poached Pear dish. With Kenwood kitchen companions, the method is taken care of, so you can focus your time, energy and creativity solely on bringing out the perfect taste.
The Kenwood Premier Silver Chef KMC570 kitchen machine is here to give you some seriously practical help with your cooking and baking. It is an attractive stainless steel machine with classic finishes, a powerful motor, a 4.6 litre bowl with splashguard, and three advanced attachments included; the k-beater, dough-hook and large whisk.
The right kitchen appliances can bring out the best in your ingredients. As for having a wide variety of skills, trust Kenwood’s wide variety of machine attachments to do the hard work for you. The Kenwood Premier Silver Chef was designed to incorporate up to twenty extra Chef Attachments. As revealed in the Masterclass, making your own Tagliatelle pasta has never been further away from tricky as it is now.
With Kenwood attachments and a serious chef in the kitchen, almost anything is possible. The Metal Pasta Roller AT970A enables you to make perfectly thin and stringy pasta. Simply attach it to your Chef kitchen machine and start rolling. There are four cutters to choose from, enabling you to create a range of popular, basic pasta shapes.
Now that you have your own home-crafted pasta fresh and ready, here follows a delicious Italian pasta sauce recipe, to do justice to your pasta.
Authentic Italian Bolognaise
An absolute favourite family recipe – Bolognaise made the right way is better that Gelato!
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 carrots chopped
- 2 stalks of celery chopped
- 800g lean beef mince
- 250ml white wine
- 250ml milk
- Pinch of Origanum
- 2 tins of chopped peeled Italian tomatoes
- 2 tablespoons smoothe tomato paste
- In a heavy pan on a medium heat add the butter and oil, then add the onion, carrot, and celery and cook until they are soft. You don’t want them to brown.
- Add the mince and break it up with a wooden spoon, add salt and pepper to taste.
- Cook for a few minutes, stirring constantly until the meat has lost its red colour.
- Add the wine and simmer for around 5 minutes, then the milk and origanum and stir.
- Add the tomatoes and tomato puree, mix well and bring to the boil. Reduce the heat and simmer on very low, stirring occasionally until the sauce has reached the right consistency. Depending on the amount of liquid in the tomatoes this can be anything from 30-90 minutes.
Serve with tagliatelle, spaghetti, or any thin pasta.