This are just a few ideas of recipes and ways to use your Magimix Food processor, Fryer, Juicer, Steamer, Ice cream maker, but there are thousands of others to try.
Starters using a Magimix
Chicken liver pate
Preparation: 20 min
Cooking: 5 min
Ingredients (for 4 serves)
- 8 oz (250 g) chicken livers
- 1 clove garlic
- 2 Tbs port or sweet sherry
- 1/2 small onion
- 4 oz (125 g) butter
- Salt and pepper
- Fit the Magimix food processor double-bladed knife. Peel the onion and garlic, roughly chop them, put them into the main bowl and process for 15 seconds or until finely chopped.
- Melt half the butter in a frying pan and gently cook the onion and garlic, until soft and transparent. Raise the heat and add the trimmed chicken livers. Cook, stirring, for four to five minutes or until they are brown on the outside but still pink in the centre. Empty the contents of the pan into the bowl, add the remaining butter, the port or sherry and seasonings and process for 30 seconds or until smooth. Turn into a dish or bowl and when cold pour melted butter over the surface. Refrigerate until needed.
Green tomato fritters with cayenne and paprika sauce
Preparation: 20 min + 1 h
Cooking: 4 to 5 min
Ingredients (for 4 serves)
- 4 green tomatoes
- 200 g sieved flour + 3 tablespoons
- 1 level teaspoon baking powder
- 1 pinch salt
- 1 pinch cayenne pepper
- 3 tablespoons olive oil
- oil for frying Sauce
- 5 cl single cream
- 200 g well-drained fromage frais
- 1 teaspoon paprika
- 1 pinch grated nutmeg
- 2 pinches cayenne pepper
- salt and pepper
- Prepare the batter : combine the flour, baking powder, salt and cayenne pepper in a large bowl. Add the oil and gradually mix in 25 cl of tepid water. Whisk until the batter is completely smooth and leave to stand for an hour at room temperature.
- During this time, prepare the sauce. Whisk the fromage frais and add the cream. Season with nutmeg, paprika, cayenne, salt and pepper, leave in the refrigerator.
- Wash and dry the tomatoes, remove the stalks. Cut into slices 4 mm thick. Sprinkle 3 tablespoons of flour onto a plate.
- Heat the Deep Fryer to 175°C. Holding them with a fork, coat both sides of the tomato slices with the flour, then the batter. Fry for 4 to 5 minutes in small batches, to prevent them from sticking to each other, turning them over halfway through, so that both sides are evenly coloured. Drain in the basket, then on kitchen paper. Keep warm while frying the remainig batch(es). Serve hot with the chilled sauce, accompanied by grilled bacon and thin slices of fennel.
Main course using a Magimix
Salmon slivers on a bed of tomato and avocado
Preparation: 15 min
Cooking: 6 min
Ingredients (for 4 serves)
- 400 g thick salmon steak, boned and skinned
- 2 medium-sized avocados
- 1 tablespoon lemon juice
- 250 g cherry tomatoes
- 100 g mixed salad leaves
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper
- Wrap the salmon in cling film. Leave in the freezer for 20 min.
- Wash the salad leaves. Blend all the dressing ingredients. Cut the avocados into dice and sprinkle with lemon juice to prevent them from becoming discoloured. Wash the tomatoes and cut into quarters.
- Take out the salmon, unwrap it and cut into paper-thin slices using a sharp knife. Pour a litre of cold water into the food steamer base. Place the fish in one of the perforated baskets, cover and cook for approx. 6 min. Check regularly - the fish is ready as soon as the slices start to turn white.
- Arrange the salad leaves, tomatoes and avocado on a serving dish, sprinkle with the dressing, add the salmon while still hot and serve at once.
Desserts using a Magimix
Iced pear terrine
Preparation: 10 min + 25 min
Cooking: 10 min
Ingredients (for 4 serves)
- 500 g ripe pears
- 1 vanilla pod
- 1/2 lemon
- 100 g sugar
- 1 tablespoon pear
- eau-de-vie
- In a saucepan, dissolve the sugar in 30 cl water and add the vanilla pod, split lengthways. Bring to the boil.
- Wash the pears, discard the pips and cut into chunks.
- Add the juice of the half-lemon to the boiling syrup, followed by the pear.
- Lower the heat and simmer for 5 min.
- Turn off the heat, remove the vanilla pod and leave to cool.
- Process the pears and syrup in the juice extractor or the coulis maker (with this function, you will retain more of the fruit's texture), then add a tablespoon of pear eau-de-vie.
- When it is completely cold, pour the mixture into the sorbet maker and freeze for approx. 25 minutes.
- Transfer to a terrine and keep in the freezer.
- Serve with chocolate sauce or a red fruit coulis
Raspberry and redcurrant ice cream with soft cheese
Preparation: 5 min
Cooking: 5 min
Ingredients (for 4 serves)
- 8 oz (250 g) raspberries
- 4 oz (100 g) redcurrants
- 3 oz (75 g) sugar
- 4 oz (100 g) soft cheese
- 8 fl oz (250 ml) milk
- Gently stew the redcurrants with the sugar and 3 fl oz (75 ml) water. When they are soft purée both the redcurrants and the raspberries and strain the purée to remove the pips. Put the cheese in a bowl and gradually beat in the milk. When it has amalgamated stir in the fruit purée.
More Recipe Ideas
This is just a few ideas of recipes and ways to use your Magimix Food processor, Fryer, Juicer, Steamer, Ice cream maker, but there are thousands of others to try.