Stuffed Tomatoes; Kefta Kebabs - MAGIMIX Ma Cuisine Instructions For Use Manual

Stuffed tomatoes

SERVES
FOOD PROCESSOR
PREPARATION
COOKING
Large tomatoes
Meat
Bread (crusts removed)
Milk
Garlic cloves
Onions
Sprigs parsley
Paprika
Salt & pepper
01. Preheat your oven to 180 °C (gas mark 4).
02. Wash the tomatoes. Remove the top third, or "hat". Scoop out the flesh with a
teaspoon. Sprinkle salt on the inside and place them upside down on kitchen
paper to drain out the excess liquid.
To make the stuffing
03. Soak the bread in lukewarm milk.
04. Peel and quarter the garlic and onions, removing the garlic's bitter central shoot.
Wash and dry the parsley. Transfer to the main bowl with the metal blade. Pulse
3-4 times.
05. Cut the meat into large pieces and add to the main bowl. Process for 20 seconds.
Squeeze the bread out and add to the bowl, together with a little of the tomato
flesh, the paprika and the salt and pepper.
06. Pulse 4-5 times to achieve an even texture. Check the seasoning.
Fill the tomatoes with the meat stuffing. Put their "hats" back on. Arrange in an
07.
oven dish and sprinkle with olive oil.
08. Bake for the time indicated in the table.
Chef's tip:
delicious served with rice or bulgur wheat.
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2 4-6 6-8 8 +
3200 3200 4200 5200
30 min 30 min 40 min 50 min
30 min 30 min 35 min 40 min
4 8 12 16
225g 450g 675g 900g
60g 100g 130g 150g
2 tbsp 4 tbsp 4 tbsp 6 tbsp
1 2 3 3
1 1 2 2
3 5 7 10
1 tsp 1 tsp 2 tsp 2 tsp

Kefta kebabs

SERVES
FOOD PROCESSOR 3200
PREPARATION 20 min
10 min
COOKING
Lean beef
Onion
Sprigs fresh coriander
Sprigs fresh mint
Ground cumin
Paprika
Ras el hanout (Moroccan) spice mix
Olive oil
Salt & pepper
01. Strip the mint and coriander leaves from their stalks and put them in the main
bowl with the metal blade. Process for a few seconds.
Peel the onion and cut into large pieces. Add to the herbs in the main bowl and
02.
pulse 5 times. Set aside.
03. Cut the meat into large pieces and transfer to the main bowl. Process for 20
seconds, or until the meat is chopped, but not hashed. Add the olive oil, onion,
herbs and spices. Season with salt and pepper. Pulse twice.
Shape the mixture into small meatballs with your hands. Thread them onto skewers,
04.
about four to each one. Cook them under the oven grill, on your barbecue or in
a large nonstick frying pan.
05. The meatballs should take about 10 minutes to cook, but keep a close eye on
them.
Chef's tip:
serve with mashed or steamed potatoes, or bulgur wheat.
2 4-6 6-8 8 +
3200 4200 5200
20 min 20 min 20 min
10 min 10 min 10 min
250g 500g 700g 1kg
½ ½ 1 1
1 1 3 3
1 1 3 3
1 tsp 1 tsp 2 tsp 2 tsp
1 tsp 1 tsp 2 tsp 2 tsp
1 tsp 1 tsp 2 tsp 2 tsp
1 tsp 2 tsp 3 tsp 4 tsp
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