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Sunbeam MX9500 Planetary Mixmaster Manual

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Recipes continued
Pumpkin, Walnut, Rocket and Burnt Butter
Tagliatelle
Serves: 3-4
1 quantity pumpkin tagliatelle
500g butternut pumpkin, peeled, cut into
2cm cubes
2 tablespoons olive oil
120g butter, cubed
½ cup walnuts, halved
200g rocket
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C. Line a baking tray
with baking paper.
2. Spread pumpkin over prepared baking tray
and drizzle with oil. Bake for 30 minutes
or until soft and golden brown.
3. Fill a large saucepan with water, bring to
the boil.
4. Place tagliatelle in boiling water. Cook for
3-4 minutes or until just tender. Drain. Set
aside.
5. Melt butter in a medium frypan over
medium heat. Allow butter to foam and
turn a light golden colour. Add walnuts.
Cook butter for a further 30 seconds before
removing from the heat.
6. In a large bowl combine pumpkin, pasta,
walnut mixture and rocket. Season to taste
with salt and pepper. Serve.
Slow Roasted Pork Ragu in Red Wine over
Tagliatelle
Serves: 4-6
1 quantity traditional tagliatelle
1.5kg pork shoulder, on the bone
2 x 400g cans chopped tomatoes
5 cloves garlic, roughly chopped
3 onions, roughly chopped
2 tablespoons olive oil
1 ½ cups red wine
2 cups chicken stock
10 tomatoes, halved
1 tablespoon balsamic vinegar
1 tablespoon lemon zest
1 cup roughly chopped fresh basil
2 tablespoons chopped fresh oregano
Salt and freshly ground black pepper, to taste
Grated parmesan cheese, to serve
1. Preheat oven to 160°C.
2. In a large roasting pan add pork, chopped
tomatoes, garlic, onions and olive oil. Add
the stock and half of the wine, season
well. Season heavily with salt and pepper.
Place in oven and cook for 2 hours, turning
occasionally.
3. After 2 hours add tomatoes to the pan.
Return to oven and cook for a further hour.
4. Remove pork from pan. Using two forks
gently tear the pork into bite sized pieces.
Pour remaining sauce into a blender and
process until smooth.
5. Pour sauce into a medium saucepan and
heat over medium heat. Add balsamic
vinegar, remaining wine and lemon. Bring
to a simmer and cook for 15 minutes.
… 41 …


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