Magimix PRO 500 - Manual (Page 18)

16
Starters
Cheese cigars
Moroccan
Serves 4
6 sheets filo pastry
200g fresh goat’s cheese
2 tbsp chopped mint
2 tbsp chopped chives
2 tbsp flat leafed parsley
1 egg + 1 egg yolk
Salt and pepper
Oil for frying
Preparation: 20min.
Cooking: 3 to 4min. per batch
Combine the cheese, beaten egg, herbs, salt and
pepper and mash together.
Lay the sheets of pastry flat and cut in half. Place a
tablespoon of the cheese mixture along the length of
each sheet, then fold over the ends and roll up into a
cigar shape. Seal with the beaten egg yolk, using a
pastry brush.
Heat the Deep Fryer to 180° C. Fry the cigars in small
batches until golden brown for 3 to 4 minutes. Drain
in the basket, then on kitchen paper. Keep warm while
frying the remaining batch(es).
Serve hot, preferably on a salad of grated carrot and
celeriac.
Mixed Vegetable Tempura
Japanese
Serves 4
½ head broccoli, broken into florets
½ small head cauliflower, broken
into florets
1 onion, sliced in rings
1 or 2 courgette(s), sliced
1 or 2 carrot(s), sliced
Oil for frying
For the Batter
250g self-raising flour
2 tsp ground or crushed
coriander seeds
Pinch of Cayenne pepper
¼ tsp ground cumin
¾ tsp sea salt
Fizzy cold water, as needed
2 free-range eggs
Preparation: 30-40min.
Cooking: 3 to 4min. per batch
First make the batter. Place the eggs, flour and all the
spices into a bowl and whisk until thoroughly combined.
Whilst whisking, gradually add sparkling water until an
ideal batter consistency is formed.
Blanch the broccoli and cauliflower and drain well.
Dip the vegetables into the batter and roll them around
until evenly coated.
Heat the oil to 180° C. When the oil is hot, deep-fry
a few at a time. They should float to the top and turn
golden brown within 3-4 minutes. Drain in the basket
and then on kitchen paper.
To keep the vegetables warm, place them in the oven on
a low heat while frying the remaining batches.
Serve hot.