Chilean style sorrentinos filled with foie… by Magefesa USA

Chilean style sorrentinos filled with foie, porcinni mushrooms and cheese.

Ingredients:

• 1 Package Wonton pasta.
• 2/3 lb Fresh duck foie gras.
• 7 oz. Porcini mushrooms.
• 14 oz. Nuts (walnuts, pine nuts or almonds).
• 4 oz. Cheese.
• 1/2 Cup of brandy.
• 3-1/4 Cup milk.
• 2 Cups 35% fat cream.
• Salt.
• White pepper.

Directions:

Devein foie gras carefully and chop  mushrooms into Julianne strips.
Place foie gras in a nonstick aluminum Magefesa pan and sauté for a few seconds. Flambé the foie with brandy. Remove from pan and reserve.  Add mushrooms to pan and fry in the foie gras fat.
To prepare the sorrentinos stuff, place mushrooms, foie gras, nuts and cheese in a Blenda Magefesa blender. With the mixer attachment on, process until ingredients are fully blended.
Season with salt and pepper to the taste.
Wonton pasta is usually commercialized in 4 inch squares. Using a cookie cutter, cut the squares into circles using a cookie cutter.
Place a teaspoon of filling in the middle of each pasta circle. Wet the edges with water and place a second pasta circle on top. Press the edges to seal.
Heat cream, together with the milk in a nonstick stainless steel Magefesa casserole. Add sorrentinos and cook over low heat until pasta is cooked.
Reduce cooking sauce, cover sorrentinos with the sauce and serve.

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Pan-seared salmon with creamy dill sauce by Magefesa (VIDEO)

Ingredients:

• 4 (5oz) Salmon filets.
• 1 Small onion.
• 2 Cups 18% fat cream.
• Salt.
• White pepper.
• 1 Sprig of fresh dill.
• 1- ½ Tablespoons butter.
• Mild olive oil (0.4º).

Directions:

Chop the onion into thin julienned strips.
Melt butter together with a drop of olive oil in the smaller pan of a Magefesa Frittata pan set.
Place salmon fillets in the pan and brown on both sides. Remove from pan and reserve.
Add onion to the same pan and let cook in the butter-oil mixture over low heat until soft.
Pour in the cream, season with salt and pepper and let simmer for a few minutes.
Return salmon to pan, sprinkle with chopped dill and cover with the larger pan to close the frittata
pan set.
Cook over low heat for about five minutes.
Transfer salmon fillets to a serving dish and top with creamy dill sauce.
To avoid finding the onion pieces in the sauce, place softened onion and cream in a Smax Magefesa blender
and process until well incorporated.

Magefesa´s Videorecipe

 

 

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Charquicán (Chilean Jerky beef stew)

Ingredients:

• 6 medium potatoes.
• 1- 2/3 cup pumpkin.
• 1 corn cob.
• (kernels separated  from  the cob)
• 1-1/3 cup green beans.
• 1 medium onion.
• 1 garlic clove.
• 1 lb minced beef.
• 1/4 lb jerky beef.
• 8 cups beef stock
• 1 tablespoon paprika.
• 1/2  tablespoon ground cumin.
• 4 basil leaves.
• 1/2 tablespoon merquén.
• (Spicy condiment made of smoked Chilean peppers)
• 1/3 cup 0.4° mild olive oil.
• 2-1/2 tablespoons butter.
• Salt.

Directions:

Cut potatoes and pumpkin into paysanne. Chop the onion in brunoise and the green beans into 1- inch long pieces.
Crumble the jerky beef and leave to soak for about 20 min
Heat oil and butter in a nonstick aluminum Magefesa frying pan. Add onion and garlic and cook until soft.
Add minced meat to pan. Season with salt, cumin and merquén., and sauté for a few minutes. Stir in the jerky beef. Set aside
Sauté potatoes, pumpkin, green beans and the corn in a stainless steel Magefesa casserole. Sprinkle with paprika. Cover with beef stock
Cook over medium heat until ingredients are soft.
Slightly crush the potatoes and  pumpkin.
Add meat and chopped basil leaves. Rectify seasoning.
Cook about 5 min more.
Served with fried eggs.

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Steamed salmon bites with dilled leek and broccoli by Magefesa USA

Ingredients:

• 1 lb Salmon filets.
• 2 Leeks.
• 14 oz Broccoli.
• 1 Carrot.
• 4 oz Green beans.
• 1 Garlic clove.
• Half medium onion.
• 1 Bunch of fresh dill.
• 1/8 Cup wine white.
• Salt.
• White pepper.

Directions:

Cut salmon filets into 1“cubes approximately. Season salmon pieces with salt and pepper.
Wash the broccoli and separate into florets. Next, cut leeks into thin rings and chop carrots and green beans into julienne strips.
Pour some water into the smaller pan of the Magefesa Frittata pan set, just enough to cover the bottom of the pan. Add wine, chopped onion, garlic cloves and a few sprigs of dill.
Place the broccoli, carrots, green beans and leeks in a steaming basket. Season lightly with salt and pepper. Once the water has come to a boil, place the steaming basket inside the pan and cover with the larger pan of the frittata set.
Let simmer for about 3 minutes.
When time is up, open the pan, add the salmon pieces and cook, covered, for 6 minutes. Uncover the pan and check for doneness.
When salmon is cooked to your liking remove ingredients from the steaming basket and transfer to a serving dish. Drizzle with a touch of extra virgin olive oil and serve immediately.

Donostian Style Txangurro by Magefesa USA

Ingredients:

• 1- 3lb crab
• 2 garlic cloves.
• 2 medium onions.
• 2 leeks.
• 2 carrots
• 2 ripe tomatoes.
• 1 cup sherry  brandy.
• Mild olive oil (0.4º).
• Salt, white pepper and parsley.
• Breadcrumbs.
• Butter.

Directions:

In a stainless steel Magefesa pressure cooker, cook crab for 15 min. approx. Remove from pot and let cool, covered, with a wet clean kitchen cloth.
Crumble crab meat, being very careful not to leave any remains of shell or cartilage. Reserve the shell.
Chop onion, garlic, carrots and leeks into fine brunoise and tomatoes in concasse.
Cook vegetables in a nonstick aluminium Magefesa pan. When soft, add tomato and sauté until tomato softens.
Add crab meat, chopped parsley. Flambé ingredients with the brandy and season with salt and pepper.
Fill the crab shell with ingredients, sprinkle with bread crumbs and place two or three teaspoons butter on top.
Cook in the oven at 360 °F until gratin.
When cooking the crab, cook 1 minute for every 100 gr. (4 oz) of weight approximately, counting from the moment water breaks into a boil. If seafood is alive cook it in cold or warm water. This will prevent the legs from separating from the body when placed in boiling water.
The proportion of water and salt is 1.2 oz of sea salt per liter of water.
If we happen to have a crab with a missing we will fill the hole with some softened breadcrumb prior to cooking.  This will prevent the shell from being filled with water during cooking.
Female crabs are more appreciated than males as they tend to be more compact, with higher meat density for the same bone size.

Traditional Chilean beef Stew by Magefesa USA

Ingredients:

• 6 potatoes.
• 1 small green bell pepper.
• 1 onion.
• 2/3 lb thick flank.
• 1/2 lb pumpkin.
• 1 carrot.
• 3/4 cup peas.
• 1 corn cob (kernels separated from the cob)
• 1/3 lb green beans.
• 1 tablespoon paprika
• Salt, black pepper and oregano.
• 8 cups beef stock.

Directions:

Chop potatoes, onion, pumpkin, carrots and pepper into paysanne.
Cut the green beans into jardinière.
Chop meat into 1”cubes approx.
Heat olive oil in a stainless steel Magefesa casserole. Incorporate meat and cook until well browned. Remove from heat and set aside.
Add onion, carrots and pepper to pan and cook until soft.
Incorporate pumpkin, potatoes, and paprika. Sauté for a couple of minutes.
Return meat to pan, add peas and corn kernels and cover with the stock.
Cook, covered, over medium heat for about 20 minutes
Beef may be replaced with pork, turkey or chicken.

American chef highlights the qualities of Magefesa pressure cookers.

Since we first introduced our pressure cookers to the U.S.market in the mid-1980s they have become a favorite among many expert cooks and food enthusiasts.
Sassy Knutson, a Personal Chef and founder of the website www.vegancoach.com has tested our Super Rapid III pressure cooker with a tasty vegetarian lentil soup recipe.
Here is a bit more about Sassy, and what she has to say about our cooker.

“Back in 2003, I was a Personal Chef looking for ways to decrease the time I spent in the homes of my clients preparing beans, soup, and stews.  A friend suggested I try pressure cooking.  
Well, my previous experience with pressure cookers was SCARY, to say the least (remember the old jiggle-top cookers?  Ack!).  But she explained pressure cooking had come a LONG way, and recommended I check out Magefesa’s Super Rapid II.  I fell in love instantly, and was whipping up beans in no time at all.  The Super Rapid II will always hold a special place in my heart.  
So I was VERY excited when I heard Magefesa came out with an updated model, the Super Rapid III.  I’ve been playing around with this new cooker, and WOW I am so impressed.   
The first thing I noticed is the Super Rapid III is not as heavy as the Super Rapid II.   So it’s easier to handle and carry, which is important when dealing with hot foods.
The Super Rapid II is also very, very quiet, from the time you lock on the lid until your cooking is complete.  In fact, I’d be willing to bet it just might be the quietest cooker on the market today.  
In addition, it’s extremely responsive, and quite easy to regulate the temperature.  (Even on my electric stovetop!)  Once high pressure is reached, the cooker retains the pressure well.  So you can actually shut the heat off or remove the cooker from the burner and the cooker will stay at high pressure for quite a while, which conserves energy.
What I love so much about the Super Rapid line of cookers are the short handles on both sides of the cooker, which stay cool enough to handle.  This is especially important when you want to carry your cooker over to the sink to “quick release” the pressure.
Anyone familiar with the Super Rapid II will know that pressure cooking was made simple because of the small red button in the lid (Pressure Indicator) that signifies low or high pressure.   Well, I’m happy to say that the Super Rapid III carries on this tradition.  Simply allow the small red button to rise to the first line to reach low pressure, and the second line to reach high pressure.  How easy is that?  
All in all, I am overjoyed that Magefesa chose to update their Super Rapid II into this fantastic new edition, the Super Rapid III.   
Here’s a yummy recipe I made in the Super Rapid III – hope you enjoy!”

Patty “Sassy” Knutson
Chief Cook and Bottle Washer
VeganCoach.com

Vegetarian Lentil Soup
Serves 8

• 1-2 tsp extra-virgin olive oil
• ¾ cup chopped onion
• 2 medium carrots, cut in half lengthwise and sliced into very thin half moons (about 1 ½ cups)
• 2 stalks celery, cut in half lengthwise and sliced into 1/2” wide pieces
• ½ large green bell pepper, chopped (about ¾ cup)
• 2-3 Tbsp chopped jalapeno
• 2 garlic cloves, chopped

*****

• 2 cups green lentils, or your favorite lentil (unlike beans, lentils do NOT need pre-soaking)
• 1” kombu (optional)
• 4 cups coarsely chopped collard greens
• ¼ – ½ cup coarsely chopped walnuts (or cashews)
• 8 cups water

*****

• 1 large tomato, coarsely chopped (with seeds)
• 1 Tbsp nutritional yeast (or non-dairy parmesan)
• 1 Tbsp maple syrup, or your favorite natural sweetener
• 1 Tbsp balsamic vinegar, or more to taste
• 1 ½ tsp sea salt, or more to taste
• 1 tsp cumin
• ½ tsp Liquid Smoke flavoring
• Freshly ground black pepper, to taste

Place pressure cooker over medium-high heat.  Add olive oil, then onion, carrots, celery, green pepper, and jalapeno.  Stir occasionally until onions turn translucent.  Next, add garlic.  Stir.
Turn the heat to high.  To the cooker add lentils, kombu, collard greens, walnuts, and water.  Place lid on cooker, and lock into place.
When cooker has reached high pressure, lower heat to very low and cook under high pressure for 5 minutes.  Remove from the heat and let sit for 10 minutes to bring pressure down naturally.
(If the pressure has not come down all the way after 10 minutes, carefully place in sink and run cold water over the lid to release the pressure inside. Return to stovetop.)
Unlock and carefully remove lid.  Remove kombu.  Stir in remaining ingredients.  Serve.

Serving idea: Serve with tortilla crisps.  Spread tortillas with your favorite non-dairy buttery spread, sprinkle with nutritional yeast or non-dairy parmesan, sea salt and freshly ground black pepper.  Place on under broiler until crisp.  Carefully remove to a cooling rack to cool slightly.  Slice into wedges and serve.

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Fish Cake by Magefesa USA

Ingredients:

• 1 lb fish rock.
• 4 eggs.
• 1/2 cup tomato sauce.
• 1-1/4 cup 35% fat cream
• Salt, white pepper, nutmeg.
• 1 onion.
• 1 carrot.
• 1 leek.
• Parsley.
• Butter.
• Breadcrumbs.

Directions:

Place cold water in a Magefesa Practika plus pressure cooker and cook fish and vegetables in it. Once it starts to boil skim the top of any foam or impurities and close the pot. Cook 5 minutes at high pressure.
Using the fast pressure reduction method, open the pot and let cool until able to handle the fish.
Place eggs, tomato sauce and cream in a metal pastry bowl add the eggs, tomato sauce and process with a Magefesa hand blender using the set of  rod mixers.  Crumble fish, making sure to remove all the bones.
Incorporate fish meat to the bowl with the egg mixture and mix well. Season to taste.
Grease a pudding mold with butter or oil, sprinkle with breadcrumbs and remove the excess. Pour the cream into the mold.
Bake in a Bain Marie at 240ºF for 40 min – 45 minutes or until set.
It can be served with mayonnaise, pink sauce or salad.
Another way of lining the molds to bake in a Bain Marie is using transparent film roll, as long as we don’t cook at high temperatures.

Every time we use the Bain Marie technique to cook a flan, pudding or any other dish  made of eggs, it is highly recommended  to set the oven at  low temperatures (240– 280 °F). This way we will avoid the appearance of bubbles that may spoil the texture and the overall appearance of the dish.

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Chilean Creamy Cheese Beef Empanadas

Ingredients:

• Dough Ingredients:
• 4 cups flour.
• 1/2 cup lard.
• 2 eggs.
• Warm water.
• Salt.

Filling Ingredients:

• 2 large onions.
• 1 garlic clove.
• 1- 2/3 cup minced beef.
• 1/3 lb creamy cheese.
• 1/3 cup sultanas.
• Olive oil.
• Salt, pepper.
• Fresh basil and ground cumin.
• Mild olive oil (0.4°)

Directions:

Cut the cold butter into cubes and bring to room temperature until they are soft to the touch.
Place flour, and room temperature eggs and butter in a Magefesa blender. With the mixer attachment on, process at low speed. Gradually add the warm water until you get a smooth and homogeneous dough that it´s not sticky.
Cover with a clean kitchen cloth and let stand for approximately 30 min. Knead with the help of a rolling pin and cut into circles.
Chop the onion and garlic into fine brunoise.
To prepare the filling, heat the olive oil in an enamel steel Magefesa casserole and sauté the chopped onion and garlic.
Season meat with salt, pepper, and ground cumin. Incorporate to pot with the onions and garlic and sauté for a few minutes.
Add sultanas, chopped basil and diced cheese. Cook until cheese melts.
Fill the pie with the ingredients. Seal dough and brush with beaten egg.
Place in the oven and bake at 430ºF for 20 to 25 minutes.

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Mint Chocolate Fondue

Ingredients:

• 1- 3/4 cup 64% cocoa chocolate frosting.
• 1 cup 35% fat cream.
• 1/2 cup milk.
• 1/4 cup aged rum.
• 6 mint leaves.

Directions:

Heat the cream and milk in a nonstick aluminum Magefesa saucepan. When it starts to boil turn off the heat and let mint leaves infuse for about 5 min.
Melt chocolate frosting in the microwave.
Mix chocolate with the milk. Add rum and cook about 3 min, stirring constantly.
Pour into the fondue.
As dipping ingredients you can use fresh or candied fruits, biscuits, muffins, sobaos, etc
If we want to give a crispy touch add chopped nuts or cereals to the fondue.
To flavor the chocolate you can substitute mint for cinnamon, peel of citrus fruits, cardamom, vanilla, coconut and other fruit liqueurs, or any other favorite ingredients you may have.
If you find dark chocolate frosting too strong, it can be substituted for milk chocolate, white chocolate or colored frosting. However, have in mind chocolate melting points are not the same for all types of chocolate. White chocolate burns more easily than black chocolate.
Melting point for the various types of chocolate:
Dark chocolate from 130 °F to 135 °F
Milk chocolate or white chocolate,  from 110 °F  to120 °F
If we want to replace the chocolate frosting in this recipe, the following list shows the weight equivalence between the different varieties.
3 cups 35% cocoa white chocolate
2 cups 40% cocoa chocolate pudding
1 – 3/4 cup 60% cocoa dark chocolate
1 – 1/2 cup 70% cocoa dark chocolate

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