MAGIMIX Mini Plus User Manual

Also see for LE MINI PLUS: Manual

MAGIMIX Mini Plus User Manual Manual pdf 35 page image

Preparation: 20 min.Cooking: 30 min.Equipment: frying pan,cake tinChicken Liver TerrinePre-heat the oven to 150°C / 300°F (gas mark 2).Remove all the membranes from the chicken livers andmarinate them for 10 minutes in the port, along with 3 bayleaves and the crushed sprigs of thyme. After this time,remove the bay leaves.Chop the onion in the mini bowl.Fry the bacon and onion in one tablespoon of hot oil for 2minutes. Drain.In the main bowl, fitted with the main blade, chop the bacon,onion and liver, adding the eggs, butter, a pinch of salt and2 pinches of pepper via the feed tube. This should take aboutone minute.Tip the mixture into an oiled tin and decorate the top with abay leaf.Bake in the oven for 30 minutes and leave to cool beforeputting in the refrigerator. Serve with gherkins, toastedfarmhouse bread and a hot tomato sauce (see p. 45).This terrine can be kept in the refrigerator for 5 days, butmust be consumed rapidly once it has been cut into.Ingredients(serves 4)• 200g (7 oz)chicken livers• 100g (4 oz) smokedstreaky bacon• 3 tbsp port• 5 sprigs thyme• 4 bay leaves• 1/2 onion• 2 eggs• 50g (2 oz) butter• Gherkins• Salt and pepper31APPETISERS AND STARTERSPreparation: 15 min.Equipment:small terrinesFresh & Smoked Salmon PâtéSkin the fresh salmon.Cut both types of salmon into large pieces.Place all the fish in the main bowl with the main blade andchop using the pulse button. Add the yoghurt, mustard anda tiny pinch of salt and pepper. combine using the pulsebutton. Check the seasoning.Place the mixture in small terrines. Decorate with sprigs ofdill. Serve with hot toasted farmhouse bread.Ingredients(serves 4)• 300g (10 oz) fresh rawsalmon• 100g (4 oz) smokedsalmon• 125 g unsweetenedyoghurt• 1 tbsp French mustard• 3 sprigs dill• Salt and pepper