Skrei Cod, Koskera style by Magefesa USA

fish-2304990_1920

INGREDIENTS:

  • 600 gr. Skrei cod, fresh cod
  • 300 gr. Clams
  • 1 Spring onion
  • 100 gr. Peas
  • 8 Asparagus tips
  • 2 Boiled eggs
  • 2 Garlic cloves
  • Freshly chopped parsley
  • 50 ml. White wine, txacoli
  • Flour
  • Fish broth
  • Olive oil
  • Salt and green pepper

DIRECTIONS:
Heat the olive oil in a Magefesa stainless steel pan, when it gets hot, lightly brown the laminated garlic and then add the finely chopped spring onion. Sauté over medium heat and add a pinch of salt. Add a teaspoon of flour, stir well and sprinkle with a glass of white wine. Pour the hot fish broth, dissolve the sauce. Add the cod loins, clams, peas, asparagus yolks, green pepper and cooked eggs cut into quarters. Cook over medium heat for 8 – 10 minutes. Adjust seasoning and serve with the freshly chopped parsley.

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“Recado” by Magefesa USA

Magefesa_recado

Ingredients:

  • 6 – 8 Garlic cloves
  • 6 – 8 Dioica peppercorns
  • 10 – 12 Black peppercorns
  • 2 – 4 Cloves
  • ¼ Cinnamon stick
  • 1tsp. Cumin seeds
  • 1tsp. Dried oregano
  • 1 tsp. Cilantro seeds
  • Thick marine salt
  • White wine vinegar
  • Bitter orange juice

Directions:

Place the flat side of the knife on the cloves and push down slightly, there is no need to peel them. Brown the garlic cloves lightly on a MGF Delicia/Sabor roaster for 4 or 5 minutes. Stir in the rest of spices and aromatic herbs, roast quickly to enhance aromas. Peel the garlic cloves and blend the roasted ingredients in a MGF Mixto blender. Meanwhile, add the white vinegar gently until you get a dense texture. If the recado is not going to be used immediately, store it in the fridge in a hermetically sealed container. When using the recado, calculate the necessary quantity and dissolve it in bitter orange juice, until obtaining the consistency of a marinade depending on the intended use.

“Recado” (or “Recaudo” in some areas) is the name given to the different seasoning mixes used to add flavor to stews, meats, poultry, and fish. In the southern states of Mexico, like in the State of Yucatan, the recados are usually sold at the markets, with some of them made for specific purposes. If you have not the chance to visit such markets, find below our homemade recipe.

Spicy carrot and celery soup with yogurt by Magefesa USA

Magefesa_carrots-soup

Ingredients:

  • 600 gr. Carrots
  • 2 – 3 Stalks of celery
  • 1 Medium white onion
  • 2 Garlic cloves
  • 1200 ml. Vegetable or poultry stock
  • ½ Lemon (juice)
  • 2 Yogurt, Greek type
  • ½ tsp. Cumin in grain
  • ¼ tsp. Cinnamon ground
  • ¼ with Ground cloves
  • Salt and white pepper
  • Virgin olive oil
  • 1 tbs. Butter
  • Honey
  • Fresh coriander
  • Sweet paprika (La Vera C.O.)

Directions:

Drain the whey from the yoghurt on a fine mesh strainer. Peel and wash the vegetables, cut them into 2 cm. cubes and laminate the garlic.
Heat a little olive oil in our Magefesa pressure cooker, when it starts to get hot, add the tablespoon of butter and the vegetables. Cook over medium heat for about 4 or 6 minutes.
Enhance the fish with the spices and season with salt and pepper. Cover with the vegetable broth. Close the unit, cook over high heat wait for the working valve or regulating valve to start releasing steam. Reduce heat to medium – low and let it cook for the set time depending on the model of pressure cooker used.
After the required time has elapsed, remove the pressure cooker from the heat source and release the pressure using the natural pressure release method, refer to instruction manual.
Once the pressure sensor is lowered and allows us to open the pot, grind the soup with the help of a Magefesa blender. Beat the yogurt with the honey and the lemon juice.
Serve the soup in a bowl or deep dish, accompanied by the yogurt mixture and sprinkled with the freshly chopped paprika and cilantro.

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Meatloaf by Magefesa USA

Magefesa_Meatloaf

Ingredients:

  • 2 lb. ground meat, beef (80%) pork (20%)
  • 1 cup onions, minced
  • 1 cup mushrooms, minced
  • 2 carrots, minced
  • 2 cloves garlic, minced
  • 2 tbsp. finely chopped fresh parsley
  • 2 large eggs, beaten
  • Sliced bread (4 slices)
  • ½ cup whole milk
  • 2 tbsp. tomato paste
  • 2 tbsp. pitted black olives, sliced.
  • Olive oil
  • ¼ cup brandy
  • Salt and ground black pepper
  • 2 cups water
  • To flavor water (optional)
  • 1 tsp. oregano
  • 1 tsp. Szechuan pepper
  • 1 bay leaf

Directions:

Chop slices of bread into small pieces and soak in milk. Heat olive oil in MAGEFESA cooker. Once oil is hot enough, brown garlic lightly and incorporate the onion and carrots. Season lightly and sweat over medium-low heat for 5 or 6 minutes. Stir in mushrooms, raise temperature and sweat for 3 or 4 minutes.
Lastly, add the tomato paste, olives, parsley, pour brandy over and allow it to reduce until alcohol evaporates. Remove and let it cool down. In a large bowl, mix ground meat and season to taste. Combine bread soaked in milk, eggs and gently fried vegetables.
Form the meatloaf into the shape of a bread loaf, cover it with plastic wrap and refrigerate until meatloaf feels firmer and more compact. Fit the trivet in the cooker, pour water inside and optionally flavor it with aromatic herbs. Grease the steamer with some drops of oil, stir in meatloaf and place it in the pressure cooker. Close lid securely, select position II, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 14-16 minutes (Practika Plus, Qualix and Athenas models), 16-18 minutes (Nova model).
Once time has elapsed, remove pressure cooker from heat and release steam using the natural pressure release system. When the pressure sensor is in the lowest position, open the lid cautiously, remove the steamer basket and let the meatloaf cool before serving.
If you want to make a more traditional meatloaf recipe, you can glaze it with a mixture of ketchup, Worcestershire sauce, brown sugar, mustard, paprika and garlic powder before adding it to the cooker.

Spicy Pulled Pork by Magefesa USA

spiced pulled pork

 

Ingredients:

  • 2 lb. Pork shoulder
  • 2 large onions, diced
  • 4 cloves garlic, finely chopped
  • Chipotle peppers to taste
  • ½ cup dried white wine
  • ½ cup apple cider vinegar
  • 2 cups beef stock
  • 1 tbs. old style mustard
  • 2 tbs. olive oil
  • Salt and ground black pepper to taste

Directions:

Season the pork shoulder and slather on the old-style mustard. Heat olive oil in MAGEFESA pressure cooker. When the oil is hot enough, brown the pork shoulder on both sides until well browned; remove and set aside. In the same pot, stir in the onion and garlic and stir-fry over medium heat for 5 to 6 minutes.
Place the pork shoulder back in the pot. Add chipotle pepper to taste, white wine and apple cider vinegar. Reduce until the alcohol has evaporated and pour beef stock over it.
Close lid securely, select position II, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 30-35 minutes (Practika Plus, Qualix and Athenas models), 35-40 minutes (Nova model).
Once cooking time has elapsed, remove pressure cooker from heat and release steam using the natural release method. Open the unit cautiously following the manufacturer instructions; let it cool down. Blend the juices with a hand mixer and adjust salt and pepper. Shred the pork meat into the pot and bring it to a boil. Let it rest for 4-5 minutes before serving.
This is a very versatile meat dish; it can be used for hamburgers, sandwiches, pies or tacos.

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Cioppino by Magefesa USA

Ciopinno

Ingredients:

  • 1 lb. cleaned fish (cod, halibut or salmon), cut into 1 inch cubes
  • ½ lb. mussels, steamed and unshelled
  • ½ lb. prawns, unshelled and deveined, remove heads
  • ½ lb. clams, scrubbed
  • 1 onion, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 6 cups fish stock
  • ½ cup sherry white wine
  • 3 tbsp. tomato paste
  • 2 tbsp. olive oil
  • ¼ stick butter
  • ½ tsp. Calabrian pepper
  • Course Coarse Sea Salt and ground white pepper to taste
  • 2 tbs. dehydrated wakame seaweeds
  • Parsley, cilantro and chopped chives

Directions

Heat olive oil and butter in your MAGEFESA pressure cooker over medium heat add garlic and sauté. Stir in onion and celery. Sweat for 8 to 10 minutes over medium-low heat or until onions appear translucent.Pour sherry white wine into the pot and cook over high heat for a couple of minutes, until alcohol evaporates. Incorporate the tomato paste, fish stock and broth from the steamed mussels. Let it cook for 4 or 5 minutes. Stir in fish, mussels, clams and prawns. Sprinkle with wakame seaweeds and season to taste.

Close lid securely, select position I, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 2-3 minutes (Practika Plus, Qualix and Athenas models), 1-2 minutes (Nova model).

Once cooking time has elapsed, remove pressure cooker from heat source and release steam using the fast pressure release method. Open the lid cautiously following the instructions manual indications. Adjust seasonings, sprinkle with parsley, cilantro or fresh chives and serve.

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Red beans with tasso ham and rice by Magefesa USA

Magefesa_Red beans and rice

Ingredients:

  • 1 lb. dry red or black beans, soaked
  • 1 cup cooked white rice
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 small green pepper, diced
  • 2 cloves garlic, minced
  • 1 lb. Tasso ham (smoked pork shoulder)
  • 1 piece smoked ham hocks
  • 2 tbsp. mild olive oil
  • 2 tsp. Cajun seasoning
  • 1 tbsp. fresh parsley, finely chopped
  • Salt and ground black pepper to taste

Directions:
Rinse beans under cold running water, drain well and transfer to a mixing bowl. Cover beans with plenty of cold water and soak for at least 8 hours.
Heat olive oil in Magefesa pressure cooker; when the oil is hot enough, sauté minced garlic cloves. Add in onions, pepper and celery; season lightly. Allow to cook for 6 to 8 minutes or until onions look translucent.
Stir in Tasso ham, hocks, drained beans and Cajun seasoning to taste. Add cold water to pot, making sure it covers all the ingredients. Close lid securely, select position II, bring to pressure over high heat and wait until pressure regulating valve begins to release steam.
Reduce heat to medium-low and cook for 20-22 minutes (Practika Plus, Qualix and Athenas models), 24-26 minutes (Nova model).
Once cooking time has elapsed, remove pressure cooker from heat and release steam using the natural pressure release system. Open the lid cautiously following the instructions manual. Adjust seasonings and allow to rest before serving.

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New England Clam Chowder by Magefesa USA

IMG_0058

Ingredients:

  • 1 ½ lb. clams, scrubbed
  • 4 medium potatoes, peeled and diced
  • 2 chives, diced
  • 1 leek, diced
  • 1 stalk celery, diced
  • ½ cup bacon, diced
  • 1 cup light cream 18% fat
  • 4-5 cups fish stock
  • 1 sprig chive
  • ½ stick butter
  • Salt and ground pepper to taste
  • ½ tsp. thyme
  • 1 cayenne pepper
  • ½ cup dried white wine

Directions:

Leave clams to soak in salt water for 20 minutes to naturally remove any sand residue. Heat water in MAGEFESA pressure cooker and add clams. Remove shells as they just start to open. Keep clam meat, drain and reserve the broth. Melt butter in the pressure cooker; add bacon and sauté until golden brown. Incorporate chives, leek and celery. Fry gently.
Stir in potatoes and white wine. Cook alcohol until it evaporates and stir in fish broth, reserved clam broth, spices and salt and pepper to taste.  Close lid securely, select position I, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 8-10 minutes (Practika Plus, Qualix and Athenas models), 6-8 minutes (Nova model).
Once time has elapsed, remove cooker from heat and release steam using the natural pressure release method. Open the unit cautiously following the manufacturer’s instructions.
Add the cream and allow it to reduce over medium heat for a few minutes. Stir gently until soup thickens. Incorporate the clams, adjust seasonings and let it rest for 4 to 5 minutes. Just before serving, sprinkle chives and some oyster crackers.

Chickpea salad with honey mustard dressing by Magefesa USA

Ensalada vegetariana de garbanzos. 27-02-17

Ingredients:

  • ⅓ lb. dry chickpeas
  • ⅓ lb. red cabbage
  • 1 red onion
  • 2 ripe tomatoes
  • 2 garlic cloves, whole
  • 4 tbsp. mild olive oil
  • 2-3 tsp. Dijon mustard
  • 1 tbsp. honey
  • Pink peppercorns
  • Merkén (smoked ground chili) or hot paprika
  • Toasted sesame seeds
  • Flaked salt
  • Lemon juice
  • 2-3 mint leaves

Directions:

Soak chickpeas in lukewarm salty water the previous day.  Once soaked, drain chickpeas.
Heat plenty of water in MAGEFESA pressure cooker, season to taste and add 2 to 3 tablespoons of olive oil and the garlic cloves. Bring to a boil and add chickpeas.
Close lid securely, bring to pressure over high heat and wait until the working valve begins to release steam. Select position II, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 30-35 minutes (Practika Plus, Qualix and Athenas models), 35-40 minutes (Nova model).
Once cooking time has elapsed, remove pressure cooker from heat source and release steam using the natural release method following the instructions manual.
Meanwhile, chop red cabbage and onion. Submerge them in cold water for some minutes. Peel and chop tomatoes into 1 inch cubes approximately, set aside.  To prepare the dressing combine the mustard, olive oil, honey and lemon juice.
Open the lid cautiously, drain and refrigerate chickpeas to taste. To make salad, mix cooked chickpeas, red cabbage, onion and tomatoes in a shallow salad bowl.
Sprinkle with some finely chopped mint leaves, sesame seeds, merkén or hot paprika, pink peppercorns and flaked salt.

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