KClub August 2007

Welcome to Kenwood KClub

Dear %%title%% %%first_name%% %%last_name%%,

Welcome to the August 2007 issue of Kenwood KClub.

Firstly, congratulations to our two lucky KClub winners for July 2007:

• Mr Eric Raudkepp of Kenthurst, NSW
• Ms Eloise Garcia of West Ryde, NSW

You have each won a Kenwood
MPCW06 Anodised 5 piece Cookware set
valued at $599.00 RRP each (inc. gst).

In this issue of KClub two lucky members will have the chance to win the newly released FP950 Food Processor. The FP950 is a breakthrough in design and is the only Food Processor to have a built in "add n weigh" digital scale. It boasts a powerful 1000W motor with 6 speeds plus pulse and features a wide range of optional accessories and is finished in brushed stainless steel.
Click here for more information on the current prize draw.

Commencing this month, Kenwood is offering a great promotion on their steam mop range. Any customer who purchases a Kenwood SC5000 or SC2000 steam mop between 1st August and 30th September 2007 will receive a $25 or $15 cash back via redemption. Claim forms must be filled out and sent in along with a copy of your purchase receipt. Forms are available in store and also on the Kenwood website. Please refer to the claim form for terms and conditions.

Download the redemption form here
(452 KB PDF format)

The feature product for August is the SC5000 steam mop. The Kenwood SC5000 produces 100 degrees of steam cleaning, which kills germs and dust mites. It is suitable for sealed floors, such as lino, tiles, wood, slate and marble.
Click here for more information on the current feature product.

Our feature recipe this month is "Stuffed Roast Monkfish Tails". This delightful dish is a sophisticated alternative to your Sunday Roast and is perfect for entertaining friends and family.
Click here for this months feature recipe.

I hope you enjoy this issue of KClub, and stay tuned for fantastic giveaways, updates and promotional offers.

Kind Regards
Kenwood Marketing Department

Kenwood Online Accessories Shop

Kenwood Online
Accessories Shop

Enjoy the ease of
online shopping?

You can now buy
Kenwood accessories online

Use our online accessories shop and have the genuine Kenwood accessories you require delivered direct to your door.

The KClub Prize Draw

Enter our August draw now for your chance to WIN one of two Kenwood FP950 Food Processors, valued at $499.00 each RRP (inc. gst).

Registered KClub members simply go to the KClub members login page, login and enter the competition by 5.00pm (EST) on 31/08/2007 for your chance to win. Entry is limited to KClub Members over 18 years of age only. One entry per KClub Member per monthly draw.

Do you know someone who would like to join KClub and take advantage of this great offer?
Click Here

*Conditions apply.
Terms and conditions can be found on entry page.

Feature Product

SC5000 - Steam Mop

• 100 degrees steam cleaning, kills germs and dust mites, suitable for sealed floors, such as lino, tiles, wood, slate and marble
• Produces 30% more steam than other models
• Starts producing steam within 30 seconds of start up
• Detachable two stage handle suitable for spot cleaning
• On/Off power indicator and steam ready indicator
• 350ml detachable water tank, with dual water windows, allows for faster refill, does not require unit to be turned off
• Flat ergonomic design to reach the most difficult places
• Includes two Micro Fibre cloths and one pre-heating pad

Feature Recipe

Stuffed Roast Monkfish Tails

Ingredients:

• 25 grams dried cep mushrooms
• 1 onion, quartered
• 1 clove garlic, peeled
• 15 grams butter
• 60 ml (4 tbsp) olive oil
• 50 grams button mushrooms
• 25 grams walnut halves
• 15ml (1 tbsp) fresh rosemary leaves
• 15ml(1 tbsp) fresh lemon thyme leaves
• lkg monkfish tail
• 2 red peppers, deseeded and cut into 8 lengthways
• 1 onion, cut into 8 wedges
• 4 large cup mushrooms
• 6-8 baby corn cobs
• 30ml (2 tbsp) lemon juice
• salt and freshly ground black pepper
• few sprigs lemon thyme
• fresh herb sprigs, to garnish, optional

Method:

1. Place the ceps in a bowl, cover with hot water and leave to soak for 20 minutes. Meanwhile using the Food Processing Attachment fitted with the knife blade, chop the onion and garlic.
2. Melt the butter with 15ml (1 tbsp) oil in a frying pan, add the onion and saute for 5 minutes Using the Food Processing Attachment, chop the button mushrooms, add to the onion and fry for 2 - 3 minutes. Remove from the heat.
3. Drain the ceps and place In the Food Processing bowl with the walnuts and rosemary and chop. Add to the frying pan with the lemon thyme leaves, stir to combine and set aside to cool. Preheat the oven to 200°C/400°F/Gas 6.
4. Remove any skin and membrane from the monkfish then fillet by cutting down either side of the bone. Place one fillet cut side up, spread with the mushroom stuffing and place the other fillet on top, cut side down. Tie with string. Heat 30ml (2 tbsp) oil in a heavy based frying pan and quickly sear the monkfish, for 2-3 minutes, to seal. Remove and set aside.
5. Quickly brown the peppers, onion wedges and mushrooms. Transfer to a roasting tin with the corn cobs Place the monkfish on top. Sprinkle with lemon juice, remaining oil, seasoning and lemon thyme sprigs. Bake for 20 minutes, or until fish turns opaque, basting after 10 minutes.
6. To serve, remove string and lift monkfish on to a warmed serving platter with the roasted vegetables Garnish with extra herbs, if wished.

Preparation Time: 25 min

Cooking Time: 35 minutes

Serves: 4-6

Freezing: Not recommended