Magimix Mini PLUS Specifications download pdf (Page 50)

Stuffed chicken breasts

Main

Course

Carefully peel back the skin of the chicken breasts in order to

remove all the fat from underneath and set aside. Slice the

carrot using the slicer disc and cook the carrot and beans in

salted boiling water for about 5 minutes. Drain and set aside.

In the mini bowl chop the shallots and set aside.

Fit the main blade inside the bowl, chop the tarragon, then

the pieces of chicken leg. With the machine running, pour the

creme fraiche, salt and pepper through the feed tube.

Place a little of this stuffing under the skin of each chicken

breast, using a spatula. Add layers of beans and carrot.

Cover with more stuffing, fold the skin back over the meat

and secure these "parcels" with string.

In a sauté pan, heat the oil, brown the breasts all over,

seasoning both sides. Then, add the shallots and a little stock.

Cook for about 20 minutes over a low heat. Remove from the

heat, leave to rest, remove the string, cut into fairly thin slices

and arrange on the serving dish.

Deglaze the pan with the rest of the stock, add the tomato

purée and check the seasoning. Pour a little of this sauce

around the chicken and serve the rest in a gravyboat.

Preparation: 50 min.

Cooking: 30 min.

Equipment: saucepan,

sauté pan, string,

serving dish

Ingredients

(serves 4)

• 2 chicken breasts with

their skin

• 2 skinless and boned

chicken legs

• 2 shallots

• 150g (5 oz) French

beans

• 1 carrot

• 6 fresh tarragon leaves

• 6 tbsp crème fraîche

(half-fat, if possible)

• 2 tbsp olive oil

• 500ml (18 fl oz)

chicken stock

• 1 tsp tomato purée

• Salt and pepper

Preparation: 20 min.

Cooking: 40 min.

Equipment: gratin dish

Ingredients

(serves 4)

• 1 garlic clove

• 100g (4 oz) butter

• 4 medium potatoes

• 5 medium turnips

• 250ml (9 fl oz) crème

fraîche

• 250ml (9 fl oz) milk

• 75 g (3 oz) Gruyere

cheese

• Salt and pepper

• Ground nutmeg

Potato & Turnip Gratin

Pre-heat the oven to 180°C/ 355°F (gas mark 4).

Fit the slicer disc in the bowl and slice the potatoes and turnips

separately. Empty the bowl, then grate the Gruyere cheese,

using the grater disc.

Rub the gratin dish with the garlic clove, butter it thoroughly,

arrange alternating slices of potato and turnip, adding a

little butter, salt, pepper, nutmeg and grated cheese between

each layer. You should end up with several layers.

Mix the creme fraiche and milk in a bowl.

Pour this mixture over the slices, making sure it permeates the

different layers

Bake in the oven for 40 minutes, switching on the grill for the

last 3 minutes in order to give it an attractive golden crust.

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Magimix Mini PLUS Specifications Page 50

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