Magimix MINI PLUS - Manual (Page 35)

Preparation: 20 min.
Cooking: 50 min.
Equipment: frying pan,
earthenware dish
Stuffed Aubergines
Pre-heat the oven to 190°C / 375°F (gas mark 5).
Halve the aubergines lengthways and sprinkle with lemon
juice to stop them browning.
Lay
them in a dish and bake for 20 minutes in the oven (or
cover with microwaveable cling film and microwave for 10
minutes). Then, scoop out some of the flesh with a spoon.
Cut
the lamb into pieces and put these in the main bowl,
fitted with the main blade, along with the aubergine flesh,
shallots, garlic and parsley.
Use
the pulse button to chop everything, then add the
Worcestershire sauce via the feed tube, along with the salt
and pepper. After using the pulse button a few more times,
transfer the mixture to a frying pan in which the oil has been
heated and fry for a few minutes.
Fill
each aubergine shell with this stuffing, check the seasoning
and bake in the oven for 30 minutes.
Tip:
these aubergines can be served with a tomato coulis.
Ingredients
(serves 4)
• 2 medium aubergines
• 260 g (10 oz) shoulder
of lamb
• 2 peeled and halved
shallots
• 1 small garlic clove
• 1 tsp Worcestershire
sauce
• 1 bunch parsley
• 1 lemon
• Salt and pepper
• 1 tbsp olive oil
64
64 MAIN COURSES
Preparation: 40 min.
Cooking: 50 min.
Equipment: saucepan
(or pressure cooker),
frying pan, gratin dish
Shepherds Pie
Peel the onion and carrot and chop into pieces. Cut the meat
into pieces.
Fit
the main blade, and process the carrot until coarsely
chopped, add the onion and process until coarsely chopped.
Set aside the chopped carrot and onion. Put the meat into the
main bowl and process for 20-30 seconds or until it is at the
required consistency.
Heat
the oil in a frying pan, add the onion and carrot and
cook, over a low heat, until the onion is transparent.
Raise
the heat, add the meat and cook until it has slightly
browned. Sprinkle over the flour, mix well and stir in the
stock, tomato purée, chutney and seasonings. Lower the
heat, cover and simmer for 30 minutes.
Transfer
the meat to a pie dish, cover with the potato which
has been mashed with the milk, butter and seasonings.
Decorate
with a pattern made with the back of a fork and
bake in a moderately hot oven 190°C / 375°F (gas mark 5)
for 30 minutes or until the potato is crisp and golden brown.
Ingredients
(serves 4)
• 1 large onion
• 500 g (1 lb) lean cooked
lamb
• 1 tbsp flour
• 2 tbsp tomato purée
• Salt and pepper
• 1 carrot
• 2 tbsp oil
• 300 ml (1/2 pint) stock
• 2 tbsp chutney
Topping:
• 750 g (112 lb) cooked
potatoes
• 50 g (2 oz) butter
• 2 tbsp milk