User manual MAGIMIX MULTIFUNCTION STEAMER

[. . . ] Ma Cuisine Vapeur Ma Cuisine Vapeur Instructions for use Recipe book ! IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. To protect against fire, electric shock and injury to persons do not immerse cord, plugs or base in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Allow to cool before putting on or taking off parts, and before cleaning the appliance. [. . . ] Arrange the fillets in the other steamer basket, skin side down, and add to the potatoes after 20 min. If you have the automatic model, cook the potatoes first for 30 min at 100 °C. Then, insert the basket containing the fish underneath the potato basket and cook both for approximately 10 min at 80 °C. To make the sauce, work the garlic purée into the egg yolk and slowly whisk in the olive oil. Add the chilli powder and saffron, finishing off with the lemon juice. Arrange the fish and potatoes on a serving dish and serve hot with the rest of the sauce. 28 Fish Cod and tomato parcels Serves 4 4 cod fillets 8 cherry tomatoes 1 garlic clove 1 tbsp olive oil Salt & pepper Preparation: 15 min Cooking: 15-20 min at 100° / 25-30 min at 80°* *(automatic model only) Place each fillet on a square of baking parchment. Divide the tomato halves between the fillets, add the garlic, sprinkle with olive oil and season with salt and pepper. Pour a litre of water into the water tank, arrange the cod parcels in a steamer basket, put the lid on and cook for the time indicated above. Herb-steamed john dory Serves 4 1 large john dory weighing 2. 5 kg (or 2 fish, each weighing 1. 5 kg), filleted, skinned and boned 3 sprigs tarragon 2 sprigs basil 2 sprigs thyme ½ sprig rosemary 250 g basmati rice Salt & pepper Preparation: 20 min Cooking: 35-40 min at 100° / 40-45 min at 80°* *(automatic model only) Pour a litre of water into the water tank and add all the herbs, together with some salt and pepper. After 10 min, switch the steamer off and allow the liquid to infuse for 5 min. Lay the fish fillets flat in the steamer baskets, put the lid on and cook for 5-10 min at 100 °C or 10-15 min at 80 °C, if you have the automatic model. Carefully arrange the fish fillets on a warmed serving dish, sprinkle with a little dressing and serve with the drained rice, sprinkled with a little of the dressing. Serve the remaining dressing separately in a sauceboat. Dressing 6 tbsp olive oil 2 tbsp red wine vinegar 10 sprigs tarragon 4 basil leaves 30 Fish Salmon steaks with tomato Serves 4 4 salmon steaks, skinned and boned 8 tomatoes 4 tbsp olive oil Coarse salt Preparation: 10 min Cooking: 15-20 min at 100° / 25-30 min at 80°* *(automatic model only) Wash the tomatoes and leave them whole. Place the tomatoes in a steamer basket, put the lid on and cook for the time indicated above. Plunge the cooked tomatoes into cold water, remove their skins and cut into large dice, discarding the juice. Arrange the salmon and tomato on a serving dish, sprinkle with the olive oil and scatter with coarse salt. Serve hot with rice or steamed potatoes. Steamed trout with broccoli mousse Serves 4 4 trout fillets, boned 800 g broccoli 200 g floury potatoes (e. g. King Edward) 4 tbsp olive oil 4 tbsp lemon juice Salt & pepper Preparation: 15 min Cooking: 25-30 min at 100° / 50-55 min at 80°* *(automatic model only) Divide the broccoli into small florets and wash. Pour a litre of water into the water tank, arrange the vegetables in the steamer baskets, sprinkle with a little salt, put the lid on and cook for 25-30 min. * After 10 min, add the trout. Add the oil and lemon, and season with salt and pepper while the machine is still running. Arrange the trout fillets on a serving dish and serve the purée in a separate dish. * If your steamer has the 80 °C fish setting, steam the broccoli and potato first in one basket for 2530 min at 100 °C, then cook the fish in the other basket for 20-35 min at 80 °C. Fish 31 Sole stuffed with avocado Serves 4 4 sole fillets, skinned and boned 2 avocado pears 1 lemon 200 ml crème fraîche 3 tbsp white wine Salt & pepper Preparation: 20 min Cooking: 8 at 10 min at 100° / 15-20 min at 80°* *(automatic model only) Halve one of the avocado pears and scoop out the flesh. Lay the sole fillets flat on the worktop, season with salt and pepper and spread with the mashed avocado. [. . . ] Place the pots without their lids in a steamer basket, remembering not to put any water in the water tank. Tip: to make sure that the fruit does not float to the top, pour the milk into the pots very slowly and gently over the back of a spoon. 56 Yoghurts Wickedly rich chocolate desserts (automatic model only) Makes 9 yoghurts 400 g plain or milk chocolate 2 whole eggs 500 ml whole milk Preparation: 10 min Cooking: 12 hours at 40° Resting time: 3 hours in the refrigerator Melt the chocolate with the milk in a saucepan. Place the pots without their lids in a steamer basket, without putting any water in the water tank. Put the steamer lid on and cook for 12 hours at 40 °C. Foam strawberry yoghurts (automatic model only) Makes 9 yoghurts Preparation: 15 min 1 l whole milk Cooking: 12 hours at 40° 125 g yoghurt Resting time: 3 hours in the refrigerator 200 g foam strawberry sweets Heat the milk with the foam strawberries. [. . . ]