Moulinex HV8 ME645 - Manual (Page 9)

Check that it is correctly connected to the power supply.
If the problem persists, contact an approved Moulinex service centre (see list in service booklet).
Let’s work together to protect the environment!
Your appliance contains valuable materials which can be recovered or recycled.
Leave it at a local civic waste collection point or an approved service centre so that it can be
disposed of correctly
N.B. When preparing recipes that require extensive use of the mincer take care not to operate it continuously
for more than 20 seconds.
Sample recipe, using 4.7 mm medium screen (A4b):
LEBANESE KEBBE
(meat balls with yoghurt)
(Serves 6) – Preparation time: 1 hr
Leave to chill for 1 hr in fridge
Ingredients for kebbe paste:
600 g of meat – 300 g of cracked bulgur wheat - Salt
Ingredients for sauce:
1 kg yoghurt – 1 bunch coriander – 4 cloves garlic – 3 tablespoons cornflour – Salt, pepper
1. Cut the meat into 4 pieces. Fit the 4.7 mm screen on your mincer. Mince the meat, adding the bulgur wheat as you
do so. Add salt and allow to chill for 1 hour in a cool place.
2. To make the kebbe balls: fit the kebbe accessory on to the mincer. Roll the mixture into a ball, sealing the ends with
a little water.
3. To prepare the sauce: wash the coriander, dry it with kitchen paper and remove the leaves. Peel and crush the garlic.
Cook the coriander and garlic gently in a pan for 1 – 2 minutes. Set aside.
4. Beat the yoghurt and cornflour together. Add salt and pepper. Put the mixture into a saucepan after passing it
through a fine sieve. Heat until the mixture boils and then turn down the heat. Stir the mixture continuously while
it is cooking to ensure that the yoghurt does not curdle.
5. Add the garlic and coriander. Warm the kebbe balls in the mixture for 10 minutes.
Variation on the recipe: You can also stuff the balls with a mixture of onion and minced meat (previously lightly
browned in a little oil with a few pine nuts).
BRIOUATS
(Serves 4) – Preparation time: 40 min. Cooking time: 35 min.
Ingredients:
250 g puff pastry – 350 g beef steak – 1 onion – 2 eggs – Paprika – Ground cinnamon and ginger – Parsley – Coriander
– Chervil – Sugar – 60 g melted butter – Olive oil
1. Fit the 4.7 mm screen on your mincer. Cut the onion into 8 pieces and put it through the mincer. Warm 4 tables-
poons of olive oil in a pan and add the onion. Sweat it on a low heat without allowing it to brown. Set aside.
2. Mince the beef. Brown it on a low heat with the onion for 10 minutes. Set aside.
3. Mince the herbs. Add them to the pan with salt and pepper, half a teaspoon of paprika, a pinch of ginger and a small
teaspoonful of cinnamon.
4. Add the beaten eggs, stir into the mixture and then remove from the heat.
5. Roll out the puff pastry. It should be quite thin. Cut it into squares 10 cm x 10 cm. Brush the edges with butter.
6. Put a small spoonful of filling on each square. Roll the squares up and seal the ends.
7. Fry the briouats in very hot oil. When fried, place on kitchen paper for a few seconds. Sprinkle with sugar and
cinnamon. Serve very hot.
Variation on the recipe:
Fit the 4.7 mm screen on your mincer. Cut the onion in 8 pieces. Mince a little meat and then the onion.
Then mince a little more meat, then the herbs and then the rest of the meat. Beat the eggs and add them to the stuffing with
salt and pepper, half a teaspoon of paprika, a pinch of ginger and a small teaspoonful of cinnamon. Mix all the ingredients
together. Proceed as in steps 5 to 7 above.
DISPOSAL OF ELECTRICAL OR ELECTRONIC PRODUCTS
WHAT DO I DO IF THE APPLIANCE DOESN’T WORK?
RECIPES
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