MAGIMIX Ma Cuisine Vapeur Instructions For Use Manual

Contents

MAGIMIX Ma Cuisine Vapeur Instructions For Use Manual Manual pdf 37 page image

36Preparation: 30 minCooking: 30-35 min at 100°CServes 412 rabbit legs6 cabbage leaves8 small carrots4 small courgettes4 sprigs rosemary4 sprigs thyme4 bay leavesSalt & pepper1. Bone the rabbit legs and season with salt andpepper. Wash the cabbage leaves, cut in halfand discard the tough central rib. Peel and washthe carrots and courgettes and cut into batons.2. Place one rabbit leg on each half-leaf, top witha few vegetable sticks and roll up to form smallparcels.3. Pour a litre of water into the water tank. Arrangethe rabbit parcels in one basket and thevegetables, rosemary and seasoning in theother. Put the lid on and cook for 30-35 min.Allow the water to drain.4. Serve hot, drizzled with olive oil or chilli oil,according to taste.Rabbit and vegetable parcelsPreparation: 10 minCooking: 25-30 min at 100°CServes 42 Morteau smoke-curedsausages12 medium-sized potatoes500ml white wineHerby fromage frais250g fromage fraisParsleyChives1 garlic cloveSalt & pepper1. Pour 500ml white wine and 500ml water intothe water tank.2. Prick the sausages with a fork and place them inthe lower steamer basket.3. Peel the potatoes and place them in the upperbasket.4. Put the lid on and steam for 25-30 min.5. Meanwhile, combine the fromage frais with thechopped parsley, garlic and chives. Add 1 tbspwhite wine and season with salt and pepper.6. Slice the sausages and serve with the potatoesand sauce.Morteau sausages with herby fromage fraisMeat