- 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
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.
- 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.
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.
- 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.
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.
- 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.
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.
- 1 Free- range chicken (1.800 gr.).
- 2 Onions (brunoise).
- 3 Garlic cloves.
- 100 gr. Almonds.
- 2 Fried bread slices.
- Saffron threads.
- 2 or 3 Cloves.
- Poultry stock.
- Olive oil.
- Salt and pepper.
Chop the chicken and season to taste. Heat a little bit of olive oil in the skillet of a Magefesa Kuchen cookware set. When hot, add the garlic and fry the almonds lightly. Remove and keep. Brown the fried bread slices with the same oil until well browned, remove and do the same with the chicken liver.
Set all the ingredients in the whisk glass of a Magefesa Mescolare blender, add the poultry stock and season with some saffron threads, parsley and cloves. Grind the whole until you get a fine homogeneous cream. Take advantage of the remaining oil and brown the chicken in batches in a 24 cm pot of our Magefesa Kuchen cookware set. Once chicken is brown, fry the onion lightly over medium heat for 8 or 10 minutes. Incorporate the grinded fry-up and add the whole to the pot. Let it cook over medium-low heat and cover with the lid for 90 minutes. Once time has elapsed, check meat doneness and adjust seasoning. Let it rest for about 20 minutes before serving.
- 1 Corn-fed chicken (3 kg).
- 200 gr. Iberian streaky bacon.
- 3 Medium onions.
- 2 Green peppers.
- 3 Garlic cloves.
- Extra virgin olive oil.
- 100 ml. White wine.
- Bay leaf.
- Black pepper.
Clean and trim the chicken, remove the backbone and excess fat; season to taste and spice with fresh thyme and crushed garlic. Make chicken giblet stock. Watch next recipe Poultry stock
Julienne onions, peppers and streaky bacon. Heat a little extra virgin olive oil in a Magefesa Star pressure cooker; when it is hot, brown the chicken with the garlic and streaky bacon. Remove the whole, once the chicken is perfectly browned and fry the onion together with green pepper in the same oil for 10 to 12 minutes. Bring the chicken, garlic and streaky bacon back to the pot.
Pour white wine over it and spice with the bay leaf. Cook for a few minutes until the alcohol evaporates. Cover the chicken with the chicken stock, close the pot and cook over high heat until the working valve starts to release steam. Lower heat intensity and let it cook for 25 to 30 minutes.
When the cooking time is over, remove the unit from the heat source and wait until the pressure is fully released before opening the pot. Check doneness and adjust seasoning.
Accompany the stew with rice, red peppers and paprika.
Recipe adapted from “El libro de la cocina española” by Nestor Lujan and Juan Perucho.
- 300 gr. Carnaroli or arborio rice
- 1/2 red onion
- 60 gr. pumpkin
- 150 gr. zucchini
- 75 gr. carrot
- 675 ml. vegetable or poultry stock
- 70 ml. dry white wine
- 60 gr. butter
- Grated Parmesan cheese
- Black pepper
Chop the onion into fine brunoise. Chop the zucchini and carrots, once peeled, into small cubes. Heat olive oil in a Magefesa Athenas superfast pressure cooker until hot, add a knob of butter and fry the onion over medium heat until it turns transparent. Add the carrot and sauté for a couple of minutes more.
Add the bacon and pumpkin, sauté for a few seconds before adding the zucchini. Then add the rice and sauté until the grains turn transparent. Moist with white wine and allow the alcohol to evaporate. Pour the hot vegetable stock and season to taste.
- 300 gr. Rice.
- 2 Chicken thighs.
- 1 Rabbit loin.
- 1/2 Green pepper.
- 1/2 Red pepper.
- 2 Garlic cloves.
- 1 Medium size grated ripe tomato.
- 100 gr. flat Green beans.
- 8 Green asparagus (remove the hard part of the stalk and cut into julienne).
- Mild olive oil.
- 675 ml. Poultry stock
Bone the chicken and rabbit thighs. Dice the meat into 2 cm cubes and season to taste. Wash and chop all vegetables into fine julienne except for tomato and garlic cloves. Grate the tomato and chop garlic finely. Heat mild olive oil in a MAGEFESA fast pressure cooker. When hot, brown the meat until uniformly brown. Remove and keep.
Brown the meat in the same oil (add a little more if necessary); incorporate the red and green pepper together with the garlic, sauté over medium heat stirring frequently. Add the green beans and sauté for a few minutes more. Remove and keep. Incorporate the grated tomatoes to the pot and sauté, tomatoes will help release ingredients stuck to the bottom of the pot and will help enhance flavors. Once the sauce is ready, bring back the meat and vegetables that have been saved. Add the rice and sauté the whole quickly for a few minutes or until rice begins to turn transparent.
Sprinkle paprika, stir quickly and moisten with hot stock. Sprinkle saffron and share the asparagus. Close the pot and let it cook over high heat, the working valve will start to release steam or rotate, depending on the model used. Reduce heat to low so that the internal pressure is kept inside the unit or the working valve turns around uniformly. Start to count time, between 7 and 8 minutes. Once time has elapsed, remove the pot from the heat source and release pressure using the fast pressure release system method (see the instructions manual). Cover the pot with a kitchen towel and let it rest for about 5 minutes before serving.
- 3 or 4 Eggs.
- 150 gr. Desalted cod.
- 30 ml. Evaporated milk
- 1 Chive
- 1 Garlic clove
- 50 gr. Green beans
- 6 Green asparagus
- 6 Cherry tomatoes
- Mild olive oil
- Varied mix of peppers, (white, pink, black, green, Sichuan)
Preheat the oven to 374°F. Chop the onion and garlic into fine brunoise. Julienne green beans and asparagus, once thoroughly washed.Heat a bit oil in a 24 cm MAGEFESA Nova Line skillet and sauté the onion and garlic over medium-low heat. Incorporate vegetables and sauté for 5 to 6 minutes. Meanwhile, beat the eggs with the evaporated milk and finely chopped parsley; season to taste.
Shred the cod. When vegetables are ready, incorporate the cod, chopped cherry tomatoes and the mix of eggs with evaporated milk. Add Cebreiro cheese dices and introduce the pan into the oven. Reduce heat to 356°F and bake for about 8 to 10 minutes.
- 200 gr. Mixed sprout salad (lettuce, lollo rosso, oak leaf, shiso, mustard, etc.).
- 250 gr. Chicken breast.
- Mixed fruits (strawberries, raspberries, blueberries, pomegranates, mango, etc.)
- 125 ml. Creamy yogurt, Greek style.
- White pepper.
- 1 tbs. Red curry.
- 30 ml. Mild olive oil.
Prepare a paste with the red curry and olive oil. Chop the chicken breast into long thin strips, incorporate the red curry paste and stir well. Let it marinate into the fridge for 2 to 3 hours. Prepare a dressing with the spiced yogurt to taste and a few drops of lime juice. Once the chicken marinating time has elapsed, heat a few drops of olive oil in a Magefesa skillet and fry the chicken over medium heat until evenly browned. Remove and let it cool. Wash fruits and chop the largest ones if necessary. Set a base of mixed salad and split the chicken strips and fruits over it. At the time of serving, dress the salad with yogurt cream.
We can use any kind of fruit for this salad, but this time it is better to use reddish fruits because it is the color that symbolizes love, passion, strength or pleasure.