MAGIMIX Mini Plus User Manual

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46Stuffed chicken breastsMainCourse Carefully peel back the skin of the chicken breasts in order toremove all the fat from underneath and set aside. Slice thecarrot using the slicer disc and cook the carrot and beans insalted boiling water for about 5 minutes. Drain and set aside.In the mini bowl chop the shallots and set aside.Fit the main blade inside the bowl, chop the tarragon, thenthe pieces of chicken leg. With the machine running, pour thecreme fraiche, salt and pepper through the feed tube.Place a little of this stuffing under the skin of each chickenbreast, using a spatula. Add layers of beans and carrot.Cover with more stuffing, fold the skin back over the meatand secure these "parcels" with string.In a sauté pan, heat the oil, brown the breasts all over,seasoning both sides. Then, add the shallots and a little stock.Cook for about 20 minutes over a low heat. Remove from theheat, leave to rest, remove the string, cut into fairly thin slicesand arrange on the serving dish.Deglaze the pan with the rest of the stock, add the tomatopurée and check the seasoning. Pour a little of this saucearound the chicken and serve the rest in a gravyboat.Preparation: 50 min.Cooking: 30 min.Equipment: saucepan,sauté pan, string,serving dishIngredients(serves 4)• 2 chicken breasts withtheir skin• 2 skinless and bonedchicken legs• 2 shallots• 150g (5 oz) Frenchbeans• 1 carrot• 6 fresh tarragon leaves• 6 tbsp crème fraîche(half-fat, if possible)• 2 tbsp olive oil• 500ml (18 fl oz)chicken stock• 1 tsp tomato purée• Salt and pepperPreparation: 20 min.Cooking: 40 min.Equipment: gratin dishIngredients(serves 4)• 1 garlic clove• 100g (4 oz) butter• 4 medium potatoes• 5 medium turnips• 250ml (9 fl oz) crèmefraîche• 250ml (9 fl oz) milk• 75 g (3 oz) Gruyerecheese• Salt and pepper• Ground nutmegPotato & Turnip GratinPre-heat the oven to 180°C / 355°F (gas mark 4).Fit the slicer disc in the bowl and slice the potatoes and turnipsseparately. Empty the bowl, then grate the Gruyere cheese,using the grater disc.Rub the gratin dish with the garlic clove, butter it thoroughly,arrange alternating slices of potato and turnip, adding alittle butter, salt, pepper, nutmeg and grated cheese betweeneach layer. You should end up with several layers.Mix the creme fraiche and milk in a bowl.Pour this mixture over the slices, making sure it permeates thedifferent layersBake in the oven for 40 minutes, switching on the grill for thelast 3 minutes in order to give it an attractive golden crust.46 DAUPHINOIS MENUE2 R2