MAGIMIX Mini Plus Instructions For Use Manual page 21

Steak tartare
Wash and drain the parsley.
Put it in the bowl fitted with the main blade. Give 5
Preparation: 20 min.
pulses. Peel the shallots and onions. Cut into four.
Cooking: none
Add them to the bowl. Give 5 pulses.
Cut the meat into pieces. Add chives and capers. Give
Ingredients
some pulses.
(serves 3)
The meat should be chopped and not pureed. Serve
• 450g (1 lb) rump steak,
immediately. Delicious with home fries.
sirloin steak
• 1 shallot You can serve it with sauces, Worcestershire, ketchup
• 2 onions
and Tabasco
• 3 tbsp capers
• 1 small bunch chives
• ½ bunch flat-leaved
parsley
• Salt and pepper.
Stuffed Aubergines
Pre-heat the oven to 190°C / 375°F (gas mark 5).
Halve the aubergines lengthways and sprinkle with lemon
Preparation: 20 min.
juice to stop them browning.
Cooking: 50 min.
Equipment: frying pan, Lay them in a dish and bake for 20 minutes in the oven (or
earthenware dish
cover with microwaveable cling film and microwave for 10
minutes). Then, scoop out some of the flesh with a spoon.
Ingredients
Cut the lamb into pieces and put these in the main bowl,
(serves 4)
fitted with the main blade, along with the aubergine flesh,
shallots, garlic and parsley.
• 2 medium aubergines
• 260g (10 oz) shoulder
Use the pulse button to chop everything, then add the
of lamb
Worcestershire sauce via the feed tube, along with the
• 2 peeled and halved
salt and pepper. After using the pulse button a few more
shallots
times, transfer the mixture to a frying pan in which the oil
• 1 small garlic clove
• 1 tsp Worcestershire
has been heated and fry for a few minutes.
sauce
Fill each aubergine shell with this stuffing, check the seaso-
• 1 bunch parsley
ning and bake in the oven for 30 minutes.
• 1 lemon
• Salt and pepper
Tip: these aubergines can be served with a tomato coulis.
• 1 tbsp olive oil
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Stuffed Tomatoes
Preheat oven to 180°C / 355°F (gas mark 4).
Wash the tomatoes. Cut the top off the tomatoes and set
Preparation: 30 min.
aside. Remove the flesh and seeds of the tomatoes using
Cooking: 30 min.
Equipment: a small spoon. Salt the inside of the tomatoes and leave to
kitchen paper,
stand, upside down on kitchen roll, to allow the excess water
earthenware dish
to drain out.
For meat stuffing
Ingredients
Put the bread soaked in the warm milk. Peel the garlic and
(serves 3)
onions. Wash and drain the parsley. Peel the garlic. Cut into
• 6 large beef tomatoes
quarters. Put them in the bowl with the main blade. Give 3-4
• 250g (8 oz) lean rump
pulses.
steak
• 50g (2 oz) white Cut the meat into pieces. Add it to the bowl. Turn 20 seconds.
breadcrumbs
Add the squeezed bread,some flesh of tomatoes, paprika,
• 1 small onion
salt and pepper. Pulse 4-5 times to obtain a homogeneous
• Few sprigs of parsley
mince. Check the seasoning.
• 1 tsp paprika
For the assembly of tomatoes
• 4 tbsp milk
• 1 clove garlic
Stuff the tomatoes with the mixture. Sit the tomato lid on top.
• 1 tsp paprika
Put them in a dish. Sprinkle with olive oil.
• olive oil
Cook for 30 min.
• Salt and pepper
Delicious served with rice or wheat.
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