MAGIMIX Ma Cuisine Instructions For Use Manual

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821. Wash the vegetables. Peel the courgettes, carrots and turnips.2. Grate the courgettes, carrots and turnips separately in the midi bowl fittedwith the julienne disc or, failing that, the 4-mm grater disc, stacking themhorizontally in the feed tube.3. Replace the julienne/grater disc with the 2-mm slicing disc. Slice the peppersand lemon. Set the lemon aside.4. Fry the vegetables with a dash of olive oil for 5 minutes. Season.5. Take a separate sheet of baking parchment for each fillet. Place a small moundof vegetables in the middle of each one and lay the fish on top. Sprinkle with alittle white wine. Add a sprig of dill and a slice of lemon.6. Season.7. Wrap the parchment up like a boiled sweet, securing the ends with string.8. Bake in a preheated oven at 180 °C (gas mark 4) for 20-25 minutes. The precisetime will vary, depending on the thickness of the fillets and the vegetables.9. Open the parcels just before serving.Chef’s tip: you can use other types of fish, such as salmon and perch.To make the homemade breadcrumbs1. Cut the bread into 2-cm slices and leave to go stale.2. Put the bread in the main bowl with the metal blade (process in several batchesfor a better end result).3. Process for 2 minutes.4. For more flavoursome breadcrumbs, open the lid, add a selection of dried herbs(thyme, sage, rosemary, summer savory, etc.) and pulse a few times.5. Store in an airtight container.To make the crab cakes06. Make the mayonnaise according to the recipe on p. 28, halving the amounts.07. Break the rusks and put them in the main bowl with the metal blade.08. Process until the rusks have been reduced to a fine crumb, then add the parsley,Worcestershire sauce, mustard and mayonnaise.09. Introduce the eggs via the feed tube while the machine is still running. Add thecrabmeat and pulse a few times to combine.10. Season generously - the cakes must not be bland.11. Shape the mixture into cakes measuring 3 cm across. Refrigerate for 30 minutes.12. Roll the cakes in the breadcrumbs, heat the butter in the frying pan and cook the cakesfor about 2-3 minutes on each side or until golden.Chef’s tip: serve with lemon slices and green beans or a green salad.Hake and vegetable julienne*parcelsCrab cakesSERVES 2 4-6 6-8 8 +FOOD PROCESSOR 3200 3200 4200 5200PREPARATION 30 min 30 min 35 min 35 minBAKING 25 min 25 min 25 min 25 minEQUIPMENT Kitchen string, baking parchmentHake fillets 2 4 6 8Courgettes 1 2 3 4Carrots 2 3 5 6Turnips 2 3 5 6Red peppers 1 2 3 4White wine 60ml 100ml 150ml 200mlLemon 1 1 1 1Sprigs of dill 2 4 6 8Olive oil, salt & pepperSERVES 2 4-6 6-8 8 +FOOD PROCESSOR 3200 4200 5200 5200PREPARATION 15 min 20 min 20 min 20 minCOOKING 10 min 10 min 10 min 10 minNUMBER OF CAKES 6 12 18 24Crabmeat 160g 240g 320g 500gButter 30g 45g 60g 80gRusks 2 2 4 6Eggs 1 2 2 3Mustard 1 tsp 2 tsp 2 tsp 3 tspPinches Cayenne pepper 1 2 2 3Bunches of parsley ½ 1 1 2Worcestershire sauce 1 tbsp 2 tbsp 2 tbsp 3 tbspMayonnaise 1 tbsp 2 tbsp 2 tbsp 3 tbspHomemade breadcrumbs(stale bread)Salt & pepper83FISH FISHR4 E2