Magimix MINI PLUS User Manual download pdf (Page 12)

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 in 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

• 150 g (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

• 100 g (4 oz) butter

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.

Dauphinois Menu

Parmesan Soufflé

Grate the cheese using the 2-mm grater disc and set aside.

Melt the butter in a saucepan over a low heat, add the flour

and stir in using a wooden spoon. Continue to cook the

mixture over a low heat, stirring constantly, in order to cook

the flour. After 5 minutes, gradually add the hot water,

continuing to stir the mixture. Turn the heat up and let it boil

for 3 minutes, stirring all the time, then add the grated

cheese.

Pre-heat the oven to 175° C / 350°F (gas mark 3-4).

Separate the eggs.

Away from the heat, gently stir the egg yolks one at a time

into the mixture. Leave to cool.

Whisk the egg whites until stiff, using the egg whisk (see p.

45).

Carefully fold them into the cooled mixture and add pepper

to season. Pour into the ramekins, bake for 15 minutes and

serve immediately.

Tip: you can serve these soufflés with hot tomato sauce.

Hot Tomato Sauce

In the bowl fitted with the main blade, chop the parsley,

chives and basil. Set aside. Next, chop the shallots, garlic

and tomatoes.

In a saucepan, heat a tablespoon of oil, add the chopped

herbs, the chopped garlic, shallots, tomatoes, the purée,

sugar, salt and pepper. Cook over a low heat for 15 minutes.

Check the seasoning and serve piping hot.

Starter

Preparation: 20 min.

Cooking: 15 min.

Equipment: saucepan,

ramekins

Ingredients

(serves 4)

• 3 eggs

• 120 g (4½ oz) piece

Parmesan cheese

• knob of butter

• 1 tbsp plain flour

• 150 ml (5 fl oz) hot

water

Preparation: 15 min.

Cooking: 15 min.

Equipment: saucepan

Ingredients

(serves 4)

• 6 sprigs of parsley

• ½ bunch of chives

• 5 fresh basil leaves

• 1 tbsp olive oil

• 4 shallots

• 1 garlic clove

• 4 tomatoes

• 3 tbsp tomato purée

• 2 tsp brown sugar

• Salt and pepper

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Magimix MINI PLUS User Manual Page 12

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