Peruvian Chicken and Rice

Ingredients:

• 1lb. Rice.
• 4 Chicken thighs, cut into pieces.
• 6 Cups poultry stock.
• ¾ Cup black beer.
• 1  Medium red onion.
• 1 Chili pepper.
• 3.5 oz. Peas.
• 1 Green pepper.
• 1 carrot.
• 2 Garlic cloves.
• 1 Bunch cilantro leaves.
• 1 Tablespoon choricero pepper pulp.
• Oil.
• Salt.
• Pepper.

Directions:

Chop green pepper, chili and carrot into thin  julienne strips.
Chop the onion and garlic into a brunoise.
Place cilantro and a bit of broth in a Magefesa blender and process.
Heat oil in a Magefesa Enameled Steel Paella Pan and sauté the chicken pieces Magefesa.Remove from heat and reserve.
Add peppers, onion, carrot and garlic to pan and sauté for further minutes.
Return chicken to pan, pour in beer and cook until reduced.
Add the tablespoon of choricero pepper pulp and liquefied cilantro, and sauté for 4 minutes.
Incorporate rice, making sure it gets well distributed throughout the pan.
Pour in hot poultry stock, cook for 5 minutes on high heat. Season with salt and pepper.  Lower heat and simmer for 12 -15 minutes.
Remove from heat, covered with a cloth and let rest for 5 minutes before serving.

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Spanish Potato Omelette Filled With Tomato, Ham and Cheese

Ingredients:

• 2 lbs. Potatoes.
• 5 Eggs.
• 1 Medium Onion.
• 7 Oz. Ibérico ham (cut into thin slices).
• 1 Ripe tomato.
• 4 Oz. Thinly sliced creamy cheese of your choice.

Directions:

Follow the directions given for the traditional Spanish omelette recipe to prepare the potato and onion egg mixture.
Cut the tomatoes in very thin slices. Distribute one tablespoon of oil among the two pans of a 10” Magefesa Frittata pan and place on the stove top over medium heat. Pour half of the egg mixture into the smaller pan. Top with the slices of tomato, followed by the ham and cheese trying to cover the surface except for ½” around the edge. Cover with remaining egg mixture. Let brown the egg mixture and gently flip the pan over. Buy following this technique you will be able fill your omelettes with ingredients that melt easily, or sauces such as Bolognese, or a Zucchini Ratatouille Zucchini, without letting them mix with the egg mixture.

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http://www.magefesausa.com

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Rice with Lobster

INGREDIENTS

• 8 Cups fish stock
• 2.5 Pounds lobster.
• 6 Cups of rice.
• 2 Green peppers into a brunoise.
• 4 Ripe tomatoes concasse.
• 4 Garlic cloves
• 1 Choricero pepper
• Olive oil.
• Saffron.

DIRECTIONS

Prepare the fish stock, (see recipe).
Chop peppers, garlic and tomatoes.
To prepare lobster give a longitudinal cut from the cross of the head to the tail, and then we turn it around and make a cut on the head. We separate the tail from the head and tweezers.
In a 16 “Carbon Steel Paella Pan Magefesa heat a little mild olive oil and sauté the lobster on the side of the meat. Remove and set aside.
Add peppers and garlic to the pan. Cook for a few minutes and then add tomato.
Stir in the rice. Saute a few seconds.
Pour in fish stock and add the pulp of the pepper choricero, previously put to soak.Incorporate the lobster with the part of the shell facing down.
Cook for 15 minutes on high heat, add the saffron previously mashes in a mortar with a few spoonfuls of fish stock. Cook for about 5 min more.
Add more fish stock if you want to get a rice dish on the “soggy” side and some prawn tails. Serve the leftover stock from the paella and then the rice with lobster.
If we have an oven, can finish the dish in it. Pace it for 5 min. at 190 degrees, we will achieve a more uniform cooking of the grains.

 

Grilled food: The fat -free cooking

Overweight is becoming one of the greatest problems in the word today.
Is it that we eat too much or the root of the problem is rather that we cook extremely greasy foods? Without any doubt, our bad and sedentary habits contribute to worsen the problem. Nowadays we live so fast that replacing healthy meals with fast and pre-cooked food is becoming common in many households. This lifestyle affects our body in a negative way, leading to chronic disorders like cardiovascular diseases.

How can we avoid these problems?
All you need to do is take a few minutes to get in the kitchen every day and cook a healthy and nutritive meal. With the proper piece of equipment that´s all it will take!
Some grilled chicken or fish, and a side of salad or mashed potato would be a great choice for dinner. For lunch, you can get away with high calorie recipes, but remember to always keep it on the healthy side, and to include the recommended amount of fiber, vegetables, cereals, etc… in every meal.

Magefesa´s recommended product

Provence Blue 9″

PRODUCT FEATURES

• Heavy gauge carbon steel construction heats fast and evenly providing superior cooking results.
• Premium porcelain enamel exterior is durable and stick resistant making cleaning effortless.
• Double layer nonstick interior surface requires minimum oil making it ideal for healthy cooking.
• Bakelite handle guarantees a comfortable, secure grip.
• Stainless steel rim protects fry pan from chipping.
• Compatible with all cooking surfaces.
• Available in different sizes and colors.

Magefesa recommends:

Swordfish in vegetables sauce and saffron

Ingredients:

• 4 Swordfish filets
• Salt
• Pepper
• 2 lemon ( juiced)
• 120g Flour
• 6 tablespoons oil
• 1 onion
• 2 carrots
• 100g celeriac
• 1 leek
• 200ml white wine (dry)
• 150 ml cream
• A pinch of saffron
• 2 tablespoons dill

Directions:

Season the swordfish filets, and dress with lemon juice. Coat filets in flour and put it in a saucepan with some oil over medium heat. Fry the filets both sides for 3 minutes and reserve.
Peel onion and cut it in squares, do the same thing with carrots and celeriac and cut the leek in slices.
Fry vegetables lightly in saucepan for 5 minutes stirring carefully. Add white wine cream, and season with saffron and let the sauce gets thick.
Spice all the ingredients and serve with fish and sprinkled dill.

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Magefesa revolutionizes gastronomy scene with the help of chef Pacho González De Miguel.

As well as being a kitchenware and small appliance leading brand  who offers some of the most competitive products in the market, at Magefesa we have taken our passion one step further providing  you with the most  delicious recipes to prepare with your Magefesa cookware.

We are proud to introduce our chef and culinary consultant Pacho González de Miguel, who will be in charge to teach us how to cook the yummiest and most versatile recipes.
He will cover all cooking aspects: from simple stocks to accompany your recipes to the most fancy dishes for a more formal dinner. He will also give us valuable tips so we can master some of the most basic cooking techniques as well as giving expert advice on how to maintain your Magefesa products in optimal conditions.
So if you don’t cook on a regular basis or you are not very skilled in the kitchen, don’t worry, Pacho is here to share both the joy of cooking and how to make tasty food that is simple and  easy to prepare!

We hope you are as excited as we are with the arrival of chef Pacho to our team. Through our mainly diffusion channels, we will launch our new cooking sections under the expert eye of Pacho.
- http://www.magefesausa.com & http://www.e-magefesa.com websites:
On both sites, you can find a wide selection of recipes organized by categories (appetizers, desserts, etc.), general guidelines on how to clean and maintain your  products  in optimal conditions and  some of the best kept cooking secrets!
Our wordpress blog is another place where we provide you with exclusive news as well as extended articles about Magefesa products and suitable recipes to make the most of your cookware.

- Youtube Channel:
Our chef Pacho will give us  step by step instructions on how to prepare featured recipes,  with some tutorial videos on both easy and  more elaborate meals.

- Facebook:
As we always do on Facebook, we will keep you up to date with the latest cooking news and bring you  the most innovative recipes, as well as running great contest and promotions for our fans and friends.
Soon we will be launching a new section: Ask Pacho, where all of you will have the  chance to ask our  expertise chef  Pacho all the questions about  the recipes, preparation  process of the dishes, cooking tips and techniques…. so that your dishes come out perfect!

Twitter:
Another Magefesa communication channel for those who don´t have a facebook  account and want to be in touch with us.

So you are all invited to enjoy our new gastronomy sections! Hoping we can help you to improve your cooking skills and encourage you to get more experimental in the kitchen so you can surprise your family and friends with new, exciting textures and flavors!

See more details on our Website:
http://www.magefesausa.com

Follow us on Facebook, Twitter and Youtube Channel:
http://www.facebook.com/pages/Magefesausa/126877655548

https://twitter.com/#!/MAGEFESA

www.youtube.com/MagefesaMGF

How to take care of your Magefesa paella pan

Wash thoroughly with mild soap and warm water using a sponge or dishcloth to remove manufacturing oils and polishing compounds.
For routine cleaning and maintenance wash thoroughly in warm water after each use.
Impregnate with oil  and cover with plastic wrap before store in your cupboard.