Magimix MINI PLUS - Manual (Page 12)

18
19
18
18
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