Magimix COMPACT 3200 XL - Manual (Page 43)

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1. Preheat your oven to 180 °C (gas mark 4). If you are using caul fat, soak it in
hot water.
2. Put the chicken livers, pork, salt and pepper in the main bowl fitted with the metal
blade.
3. Pulse a few times. Add the eggs and cognac via the feed tube. Pulse again 5-6
times. The meat should not be too finely minced.
4. Squeeze out the caul fat and line the terrine with it.
5. Transfer a third of the mixture to the terrine, add some of the veal, cut into thin
strips, and scatter with thyme. Repeat this process, ending with the final third.
6. Decorate with a few bay leaves and sprigs of thyme.
7. Pour some water into the oven’s drip tray (or another dish), place the terrine in
it and cook in the oven for the time indicated in the table.
8. Allow to cool, then transfer to the fridge.
Chef’s tip: serve with toasted country loaf and gherkins.
1. Steam the salmon steaks for 10 minutes.
2. During this time, wash and peel the cucumber. Cut into three sections. Fit the
dicing kit in the midi bowl, switch the processor on and dice the cucumber
sections one at a time, exerting a steady pressure on the pusher with both
hands. If you do not having the dicing kit, cut the cucumber into large dice
by hand. Transfer to a colander and sprinkle with salt to drain out the excess
liquid.
3. Put the fresh dill in the main bowl with the metal blade and pulse a few times.
4. Add the cooked salmon, broken up into large flakes, followed by the smoked
salmon, cut into pieces, and the cream. Blend for 30 seconds.
5. Open the lid and add the juice of the freshly-squeezed lemon, together with the
snipped chives. Season to taste.
6. Blend for a further 30 seconds. Check the seasoning.
7. Divide the diced cucumber between glasses and top with the salmon mixture.
Scatter with toasted pine nuts and a sprig of dill.
8. Chill in the fridge for 2 hours before serving.
Country pâté Salmon rillettes
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 10 min 10 min 10 min 10 min
BAKING 2 hr 2 hr 2½ hr 2½ hr
EQUIPMENT: TERRINE
Pork 250g 500g 750g 1kg
Chicken livers 125g 250g 375g 500g
Veal escalopes 60g 125g 190g 250g
Eggs 1 1 2 3
Cognac 1 tbsp 2 tbsp 3 tbsp 4 tbsp
Pork caul* (optional) 1 1 1 1
Fresh thyme and bay leaves
Salt & pepper
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR 3200 3200 4200 5200
PREPARATION 15 min 15 min 15 min 15 min
RESTING 2 hr 2 hr 2 hr 2 hr
BAKING 5-10 min 5-10 min 5-10 min 5-10 min
Fresh salmon steaks 100g 200g 300g 400g
Smoked salmon 50g 100g 150g 200g
Thick crème fraîche 50g 100g 150g 200g
Lemon ½ ½ 1 1
Cucumber ½ ½ 1 1
Chive leaves 3 5 7 10
Sprigs dill 1 2 2 3
Pine nuts (optional)
Salt & pepper
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STARTERS