MAGIMIX Mini Plus Instructions For Use Manual page 26

Main
Stuffed chicken breasts
Course
Carefully peel back the skin of the chicken breasts in order
to remove all the fat from underneath and set aside. Slice the
Preparation: 50 min.
carrot using the slicer disc and cook the carrot and beans in
Cooking: 30 min.
salted boiling water for about 5 minutes. Drain and set
Equipment: saucepan,
aside.
sauté pan, string,
In the mini bowl chop the shallots and set aside.
serving dish
Fit the main blade inside the bowl, chop the tarragon, then
Ingredients
the pieces of chicken leg. With the machine running, pour
(serves 4) the creme fraiche, salt and pepper through the feed tube.
Place a little of this stuffing under the skin of each chicken
• 2 chicken breasts with
their skin breast, using a spatula. Add layers of beans and carrot.
• 2 skinless and boned
Cover with more stuffing, fold the skin back over the meat
chicken legs
and secure these «parcels» with string.
• 2 shallots
• 150g (5 oz) French
In a sauté pan, heat the oil, brown the breasts all over,
beans
seasoning both sides. Then, add the shallots and a little
• 1 carrot
stock. Cook for about 20 minutes over a low heat. Remove
• 6 fresh tarragon leaves
from the heat, leave to rest, remove the string, cut into fairly
• 6 tbsp crème fraîche
(half-fat, if possible) thin slices and arrange on the serving dish.
• 2 tbsp olive oil
Deglaze the pan with the rest of the stock, add the tomato
• 500ml (18 fl oz)
purée and check the seasoning. Pour a little of this sauce
chicken stock
around the chicken and serve the rest in a gravyboat.
• 1 tsp tomato purée
R2
• Salt and pepper
Potato & Turnip Gratin
R4
Pre-heat the oven to 180°C / 355°F (gas mark 4).
E2 R2
Preparation: 20 min.
Fit the slicer disc in the bowl and slice the potatoes and
Cooking: 40 min.
turnips separately. Empty the bowl, then grate the Gruyere
R4
E4
Equipment: gratin dish
cheese, using the grater disc.
Rub the gratin dish with the garlic clove, butter it thoroughly,
Ingredients
E2
arrange alternating slices of potato and turnip, adding a
(serves 4)
little butter, salt, pepper, nutmeg and grated cheese
E4
• 1 garlic clove
between each layer. You should end up with several layers.
• 100g (4 oz) butter
Mix the creme fraiche and milk in a bowl.
• 4 medium potatoes
• 5 medium turnips
Pour this mixture over the slices, making sure it permeates
• 250ml (9 fl oz) crème
the different layers
fraîche
Bake in the oven for 40 minutes, switching on the grill for
• 250ml (9 fl oz) milk
• 75 g (3 oz) Gruyere
the last 3 minutes in order to give it an attractive golden
cheese
crust.
• Salt and pepper
• Ground nutmeg
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E4 E4
R2 R2
R4 R4
E2 E2
E4 E4
Dessert
Chocolate Pie
Pre-heat the oven to 180°C / 355°F (gas mark 4).
Make the French flan pastry (see p. 23). Butter the dish and
Preparation: 30 min.
line it with the pastry. Bake blind* for 20 minutes.
Cooking: 30 min.
Equipment: tart ring or Bring the cream, milk and vanilla sugar to the boil. Turn off
quiche tin
heat and add the chocolate, broken into pieces. Melt the
chocolate in the mixture.
Ingredients
Remove from oven and lower the temperature to 150°C/
(serves 4)
300°F (gas mark 2).
• 1 quantity French flan
Fit the main blade and the Blender
pastry
• 200g (7 oz) dark
bowl, then tip in the brown sugar, the whole egg and the
chocolate
egg yolk and blend. Then add the chocolate and cream
• 1 egg + 1 egg yolk
mixture and blend again.
• 50ml (1½ fl oz) single
cream Pour the mixture into the pastry shell and return to the oven
• 50ml (1½ fl oz) milk
for 20 minutes.
• 7 ½ g vanilla-
Let it cool.
flavoured sugar
• 80g (3 oz) soft brown
sugar
• Knob of butter
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R4
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E2
E2 E2
E4
E4 E4
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ix attachment in the
DAUPHINOIS MENU
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