Magimix MINI PLUS - Manual (Page 23)

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Preparation: 30 min.
Cooking: 15 min.
Equipment: pan, sieve,
stemmed glasses.
Sauce: in a pan, fry the shallots, leeks and mushrooms
in the oil for 10 minutes. Use the main blade to chop the
garlic and add to the contents of the pan, along with the bay
leaf, thyme and cloves. Add the wine and reduce the sauce
by one third (about 25 minutes). Season with salt and pepper.
Next,
add the fish and simmer for 15 minutes. Taste and
adjust the seasoning if necessary. Serve piping hot with
croûtons.
Spiced Pears
Pour the sugar and water in a pan, add cinnamon, nutmeg
and peppercorns and bring slowly to the boil. Turn off the
heat and leave this syrup to infuse for 10 minutes.
Peel
the pears, rub them with half a lemon to prevent them
from browning and poach them for 15 minutes in the syrup
over a low heat.
During
this time, juice the orange using the citrus press.
Drain the pears and strain the syrup through a sieve. Boil
this liquid to reduce by half, add the orange juice and
grenadine syrup, then reduce once again by half.
Put
the pears back in the syrup and leave to cool, turning
them several times.
Serve
in individual stemmed glasses, pour over the syrup
and decorate with strips of orange peel.
Ingredients
(serves 4)
• 4 Conference or Comice
pears
• 1/2 lemon
• 2 oranges
• 100 ml (3½ fl oz)
grenadine syrup
• 200 g (7 oz) sugar
• 10 black peppercorns
• 1 clove
• 1 pinch of ground
nutmeg
• 1 piece cinnamon stick
• 1 litre (1¾ pt) cold water
Dessert
Ingredients
(serves 4)
• 4 monkfish fillets (1.2 kg
or 2 lb 9 oz)
• 1 bottle red wine (Médoc,
if possible)
• 1 litre (13/4 pt) fish stock
• 1 tbsp oil
• 3 shallots
• 3 leeks
• 400 g (14 oz) mushrooms
• 1 garlic clove
• 1 bay leaf
• 1 sprig thyme
• 2 cloves
• Salt and pepper
• Croûtons
Southwestern Menu
Cut the monkfish fillets into 100g (4 oz) pieces.
Wash the leeks. Cut off the green part and the roots. Slice
them using the 2-mm slicer disc, standing them upright in the
feed tube. Set aside.
Clean
the mushrooms. Slice and set aside.
Pour the fish stock into a pan and bring to the boil.
Lower the heat and poach the pieces of fish for 3 or 4 minutes.
Keep them in a warm place.
Starter
Monkfish in a Red Wine Sauce
Preparation: 20 min.
Cooking: 55 min.
Equipment: saucepan.
Main
Course
Preparation: 20 min.
Cooking: 30 min.
Equipment: mixing
bowl, frying pan
French Rösti
Peel, rinse and dry the potatoes.
Peel the garlic.Wash and dry the parsley. Put both
ingredients in the Mini Bowl. Pulse a few times. The mixture
should be chopped, not puréed. Set aside.
Grate
the potatoes using the 2mm grater disc (first, cut any
large potatoes in half).
Put
the grated potatoes, chopped garlic and parsley, salt
and pepper in a large bowl. Mix well.
In
a frying pan, heat half the oil and half the butter. Tip in
the mixture, press it down firmly and cook over a moderate
heat for 15 minutes.
After
this time, the rösti should be golden brown. Turn out
onto a plate. Heat the remaining oil and butter. Slide the rösti
back into the pan to brown on the other side and leave to
cook for a further 15 minutes.
This preparation can be served as small individual potato cakes,
using a small round cutter as a mould.
Ingredients
(serves 4)
• 5 medium potatoes
• 3 garlic cloves
• 40 g (11/2 oz) butter
• 4 tbsp oil
• 5 sprigs parsley
• Salt and pepper