New England Clam Chowder by Magefesa USA

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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.

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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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Peasant Soup with Beef and Cabbage by Magefesa USA

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Ingredients:

  • 1 lb. Beef cheeks, cut into ½ inch cubes
  • ½ lb. small cabbage, thinly sliced
  • ¼ lb. carrots, cut into strips
  • ¼ lb. stalks celery, diced
  • ¼ lb. green beans, cut into strips
  • ½ lb. potatoes, peeled and diced
  • 2 garlic cloves, minced
  • 6 cups beef stock
  • 2-3 tbsp. olive oil
  • 1-2 tsp. paprika
  • Salt and ground black pepper to taste

Optional:

  • Radishes and chives to decorate

Directions:

Clean and trim beef cheeks, remove any excess fat and chop into ½ inch cubes. Heat olive oil in your MAGEFESA cooker, brown garlic lightly and stir in beef. Sauté until beef is well browned on all sides. Season to taste and add paprika. Pour the beef stock and bring it to a boil over medium heat. Skim any foam, fat or scum from the surface.
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 16-18 minutes (Practika Plus, Qualix and Athenas models), 20-22 minutes (Nova and Favorit model).

Once cooking time has elapsed, remove pressure cooker from the heat and release steam using the fast pressure release method. Cautiously open the lid and stir in cabbage, potatoes, celery, carrots and green beans. Adjust salt and pepper. Close lid securely, select position I, bring to pressure over high heat and wait until the pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for another 4-6 minutes (Practika Plus, Qualix and Athenas models), 3-4 minutes (Nova model).
Once cooking time is reached, remove pressure cooker from heat and release steam using the natural pressure release method. Open the unit cautiously once all steam is released. Check for meat and vegetable doneness and serve hot.

Chicken and rice soup with vegetables by Magefesa USA

Chicken and rice soup with vegetables. (9)

Ingredients:

  • 1 1/2 lbs. Skinless chicken breasts, chopped
  • 1/2 cup round white rice
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 small zucchini, diced
  • 8 mushrooms, sliced
  • 2 ripe tomatoes
  • 1 stalk celery, diced
  • 1 tbsp. olive oil
  • 1 tsp. dried basil
  • Salt and pepper to taste
  • 6 cups poultry stock

Directions:

Heat oil in Magefesa pressure cooker; let onion, carrot and celery brown for 4-5 minutes. Add chicken and brown lightly. Add mushrooms, tomatoes and rice. Pour hot chicken stock over it and season to taste. Sprinkle basil to taste. Close lid securely, select the “I” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 6-8 minutes. Once time has elapsed, remove pressure cooker from heat source and release steam using the natural release method. Remove lid, add zucchini and pressure cook over medium heat for 5 more minutes-there is no need to close the unit again-. Adjust seasonings and let rest for a few minutes before serving.

VIDEO RECIPE

Braised veal shank in pressure cooker by Magefesa USA

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Ingredients:  

  • 5.5 lb. Bone-in veal shank
  • 1 lb. shallots
  • 2 – 3 carrots
  • 3 garlic cloves
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 80 ml. sherry wine
  • 400 ml beef stock
  • Salt and pepper
  • Olive oil

Directions:
Heat olive oil in Magefesa pressure cooker. When oil is hot enough, brown veal shank, previously seasoned, until well brown on both sides. Remove and set aside. Stir in garlic, shallots and carrots and sauté for a couple of minutes until they turn brown. Transfer veal shank back to pot, season with rosemary and thyme and pour sherry wine over it. Let reduce over medium-high heat for a couple of minutes, letting the alcohol freely boil away, and pour in beef stock. Close lid securely, select the “II” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 45-50 minutes (Practika Plus, Qualix and Athenas models), 55 – 60 minutes (Nova and Favorit models). Once time has elapsed, remove pressure cooker from heat and release steam using the natural release method. Check for doneness and let it rest 20 minutes before serving.

VIDEO-RECIPE

New Orleans Dirty Rice by Magefesa USA

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Ingredients:

  • 1 ½ c. Long grain white rice.
  • 2 ½ c. Chicken stock.
  • 1/2 lb. Chicken livers.
  • 1/2 lb. Ground pork.
  • 1/2 lb. Andouille sausage.
  • 1 s. Onion, diced.
  • 1 s. Green bell pepper, diced.
  • 2 Stalk celery, diced.
  • 2 Cloves garlic, minced.
  • 2 tsp. Cajun seasoning.
  • 4 tbsp. Olive oil.
  • 1-2 Cayenne pepper.
  • Salt and ground black pepper to taste.
  • Parsley.

Directions:

Heat olive oil in MAGEFESA pressure cooker; when oil is hot enough, brown garlic lightly with cayenne pepper. Stir in onion, green pepper and celery, and then stir-fry over medium heat 6 or 8 minutes until the onion turns translucent. Add chicken livers and ground pork. Season to taste and stir-fry the whole until golden. When the stir fry is ready, add rice and sausages cut into 1 inch slices. Season with Cajun seasoning and stir gently. Pour hot chicken stock over it and adjust salt and pepper if necessary. Close lid securely, select the “II” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 6-7 minutes. Once the required time has elapsed, remove pressure cooker from heat and release steam using the cold water release method. Open the unit cautiously according to the instruction manual. Sprinkle with finely chopped parsley and cover with a kitchen cloth. Let rest 5 minutes before serving.

VIDEO – RECIPE

Eggplant Ratatouille by Magefesa USA

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Ingredients:

  • 1/2 lb. Eggplant, diced
  • 1/2 lb. Zucchini, diced
  • 1 large Onion, diced
  • 1/2 lb. Green bell pepper, diced
  • 1 Red bell pepper, diced
  • 3 Garlic cloves, minced
  • 1 lb. Ripe tomatoes (diced, peeled and seedless)/ canned tomatoes
  • 3 -4 tbsp. Olive oil
  • Vegetable stock
  • Salt and white pepper to taste
  • 1 tsp. Dried thyme
  • 1 tsp. Dried basil

Directions:
Heat olive oil in MAGEFESA pressure cooker; when oil is hot enough, brown garlic lightly and stir in onion and peppers. Sauté the whole over medium heat 6 or 7 minutes or until the onion turns translucent. Add eggplant and zucchini, and then stir-fry the whole about 4 or 5 minutes. Add tomatoes; if canned tomatoes are used, add also their own juice. Pour stock over it until covered. Season to taste and stir in thyme and basil. Close lid securely, select the “I” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook about 6-8 minutes. Once the required time has elapsed, remove pressure cooker from heat and release steam using the natural release method.  Open the lid cautiously according to the instruction manual and adjust salt and pepper. Serve it accompanied by rice, eggs or baked potatoes.

VIDEO-RECIPE

Spicy cod chowder southern style by Magefesa USA

spicy-cod-chowder-souther-style-30-01-17-13

Ingredients:

  • 1 lb. Fresh cod fillet, chunked.
  • 1 c. Bacon, cut into strips.
  • 2 Medium red potatoes, diced.
  • 1 Red onion, diced.
  • 1 Celery stalk, diced.
  • 1 Leak, sliced.
  • 2 Cloves garlic, minced.
  • 1/2 Stick butter.
  • 1 tbsp. Olive oil.
  • 1 tsp. Thyme.
  • 1 tsp. Hot paprika.
  • 1/2 Bay leaf.
  • Salt and ground white pepper.
  • 1/4 c. Cream 18 % fat.
  • 6 c. Fish stock.
  • Finely chopped parsley or chives.

Directions:  
Heat olive oil and butter in Magefesa pressure cooker; when hot enough, add bacon and sauté until brown. Remove bacon from cooker and set apart on a plate lined with paper towels. Stir in vegetables and sauté over medium-low heat for 5 or 6 minutes. Add potatoes and spice with hot paprika, bay, thyme and season to taste. Sauté the whole for a few seconds and cover with the fish stock. Close lid securely, select the “I” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 6-8 minutes. Once time has elapsed, remove pressure cooker from heat source and release steam using the natural release method.  Test for doneness of potatoes and add cream and cod. Cod will continue to cook in residual heat from the stew. Let it rest for 10 or 15 minutes. Serve hot and sprinkled parsley.

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VIDEO-RECIPE

Shrimp risotto with vegetables by Magefesa USA

shrimp-risotto-with-vegetables-31-01-17

Ingredients:

  • 1 ½ cups Carnaroli or Arborio rice.1 lb. Shrimps.
  • 3 ¼ c. Fish stock.1 Red onion, minced (3 ½ oz).
  • 1 Small zucchini, minced (3 ½ oz).
  • 1 Carrot, finely chopped (2 oz).
  • 1 Garlic clove, minced.
  • ¼ c.Dry white wine.
  • 1 Stick butter.3 tbsp.
  • Olive oil.3 tbsp.
  • Parmesan cheese, grated.
  • Salt and white pepper to taste.
  • ½ tsp. Saffron threads.Fresh coriander.

Directions:    
First peel and season the shrimps; heads and shells can be used to enhance fish stock. Heat olive oil and half butter in Magefesa pressure cooker and sauté the shrimps quickly. Remove shrimps from cooker and set apart. Stir in the onion, carrot, garlic and sauté over medium heat for 4 or 5 minutes. Add the zucchini and let it all simmer for a couple of minutes more. Add the rice and sauté the whole until grains turn transparent. Pour the wine over it and let reduce for some seconds letting the alcohol freely boil away. Pour the hot fish stock over it, season to taste and add saffron threads. Close lid securely, select the “I” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 6 minutes. Once time has elapsed, remove pressure cooker from heat and release steam using the fast pressure reduction method.  Open the lid cautiously according to the instruction manual. Add the rest of diced butter and grated parmesan cheese stirring gently until melted. Return the shrimps to cooker, the residual heat inside will finish the cooking process. Serve dressed with some extra virgin oil and chopped fresh coriander.

VIDEO-RECIPE

Crispy prawns with wakame seaweed and wasabi vinaigrette

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INGREDIENTS

  • 40 Prawns.
  • 5 Sheets brik pastry.
  • 2 Limes.
  • 10 gr. Dehydrated wakame seaweed.
  • 1tbsp. Sesame seeds.
  • 200 gr. Special flour for fried food.
  • 100 ml. Rice vinegar.
  • 50 ml. Soft olive oil.
  • 10 ml. Soya bean sauce.
  • 1 Red onion.
  • 1tbsp. Wasabi paste.
  • Mild olive oil.
  • Salt and white pepper.

DIRECTIONS

Hydrate the seaweeds in a bowl with cool water for 20 minutes. Clean the prawns taking heads aside that will be moved away and the shell but keeping the last part and the tail. The shells can be frozen to be used later in a seafood broth. Move the intestine away with the help of a brochette. Make some transversal and not too deep cuts to the lower side of prawns in order to avoid the tail to wind. Season it at taste.
Drain and chop seaweeds thinly. We can be helped by a Magefesa Picaplus Mincer. Place the special flour for fried food, the minced seaweeds, the grated rind lime and the sesame seeds in a Magefesa Mixtura Mixer bowl, mix slowly and add cool water until getting a cream similar to crêpes. Chop each brick pasta in the middle and each half into four, so we get 40 brick pasta triangles.
Paint triangles of seaweed cream with a kitchen brush, place the fine point of the triangle on the very last part of the prawn, wrap the tail completely like a mummy trying that it is well adjusted so that no oil can go in when frying .This step should be done little by little so that the pasta does not dry to be wrapped easily. Place it on a non-stick paper until having all prawns wrapped. Sauté prawn’s heads in a Magefesa Stainless Steel Gourmet Skillet for a couple of minutes, move it away and leave it cooling.
Squeeze heads to extract the juice that will make our vinaigrette more powerful. Emulsify, for wasabi vinaigrette, in a Stela Magefesa Mixer jar the mild olive oil, rice vinegar, soya sauce, wasabi tablespoon, strained heads’ extract and some drops of lime juice to taste, once emulsified add the chopped red onion cut into very fine brunoise. Fry the prawns in plenty virgin olive oil until brown and serve accompanied by wasabi vinaigrette.
These prawns can be prepared beforehand and be kept in the freezer until the time of being served as an appetizer or starter.

VIDEO RECIPE