MAGIMIX Cook Expert Recipe Manual page 73

PORK FILLET EN PAPILLOTE
with garlic cream
: 15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 PROGRAMMES
400g pork fillet
1½ tbsp olive oil
1 courgette (150g), washed
100g sundried tomatoes, chopped
1 Prepare the garlic cream. Set aside. Remove the fat from the pork fillet and cut into
slices 1cm thick. Set aside.
2 Cut out four rectangles of baking paper and brush with olive oil. Fit the food
processing bowl, with the midi bowl and install the 4mm slicing disc. Slice the
courgette using the FOOD PROCESSOR programme; place the slices in the centre
of each baking paper rectangle.
3 Spoon a little garlic cream onto the courgettes, top with sliced pork fillet and
sundried tomatoes. Fit the metal bowl and add 500ml water. Tightly close the
papillotes* and place in the steamer basket. Run the STEAM programme for
25 minutes.
4 Serve the remaining garlic cream on the side.
garlic cream
1 Fit the food processing bowl with the mini bowl and add the garlic cloves (halved),
cashews and crème fraîche.
2 Blend for 45 seconds using the FOOD PROCESSOR programme. Season to taste,
adding a little olive oil if the cream is too thick.
T I P
The garlic cream is also a delicious accompaniment for roast lamb, and grilled
or cold meats.
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280
: 25 min
: :
ATTACHMENTS
G A R L I C C R E A M :
4 garlic cloves, peeled, germ
removed*
50g unsalted cashews
200g crème fraîche
salt, pepper