- 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
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.
- 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
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.
- 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.
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
- 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
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.
- 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.
- 4 Red partridges.
- 3 Onions.
- Extra virgin olive oil.
- 200 ml. Sherry wine.
- Poultry stock.
- Black pepper.
- Cranberry compote (see recipe).
FOR THE FILLING
- 2 Apples.
- 120 g. Fresh bacon or pancetta.
- 20 gr. Seedless raisins.
Peel and core apples; julienne the bacon and apples. Melt a knob of butter in a MAGEFESA Nova Line skillet, add the bacon and fry it for a few seconds, then add the apples, raisins and sprinkle with a tablespoon of sugar. Let it caramelize over medium heat for a few minutes. Once we have the partridges thoroughly cleaned, fill them with freshly prepared farce, season to taste and tie with twine (heat resistant rope). Heat olive oil in a Magefesa Athenas pressure cooker; when hot, brown the partridges remove and set aside. Julienne and peel the onions. Fry the partridges in the same oil, sauté the onions over medium heat. Bring partridges back to the pot, moisten with the sherry wine and let alcohol evaporate for a few seconds.
Spice with thyme, cover it with poultry stock or water and close the pot. Select position II and lower heat to minimum and wait until the regulating valve starts releasing steam. At that very moment, reduce heat to low and cook for 20 min. After time has elapsed, remove the pot from the heat source and let it rest a few minutes until the pressure sensor goes down and allows us to open the pot. We check the doneness of partridges, if correct, adjust seasoning. Serve them accompanied by blueberry compote.
- 400 gr. Medium potatoes
- 100 gr. carrots
- 150 gr. green beans
- 3 eggs
- 80 gr. green olives
- 125 gr. tuna in olive oil, (1 can)
- 60 gr. canned roasted red peppers
- 25 gr. canned fine peas
- 300 ml. mayonnaise
Wash potatoes, carrots and green beans under cold running water. Once they are perfectly washed, set the potatoes, carrots and green beans in a Magefesa Nova pressure cooker and cover with 500 ml. of water with a pinch of salt. Set the trivet and steamer basket for steaming and place the eggs on. Close the pressure cooker and heat over high heat until the working valve warns that pressure has been reached, low temperature to minimum and let it work for 5 minutes. Once time has elapsed, remove the pressure cooker and let pressure to be completely released before opening the unit. Plunge the eggs into water with ice to interrupt the boiling process and let the rest cool until can be handled.
Meanwhile, we dice the rest of ingredients, the olives, peppers, tuna, asparagus, etc into small dices and keep in a wide bowl. Add the potatoes, carrots, green beans and boiled eggs chopped the same size as before. Mix them with mayonnaise gently to prevent the mix from forming unpleasant dough. Let it rest in the fridge for some hours before serving.
The Russian salad is usually decorated with peppers, asparagus, grated egg, grated carrots, etc. If we use home-made mayonnaise, we should take into account it should not be consumed after some time out of the fridge especially in hot weather.
If we want to enhance the flavor of a homemade mayonnaise, we may add some drops of vinegar or lemon juice, a tablespoon of mustard, salt and white pepper.
- 32 Anchovies from Cantabrian (Engraulis encrasicolus).
- 3 Garlic cloves.
- 1 Parsley sprig.
- Cayenne pepper.
- 150 ml. Virgin olive oil.
- 150 ml. Mild olive oil, 0, 4º.
- 25 ml. Sherry or white wine.
Preheat the oven to 392ºF. Clean the anchovies and remove the head and entrails, wash under cold running water. Remove the central bone in a way that the loins do not separate, season to taste. Pour olive oil, wine, garlic cloves and parsley in a Magefesa Mixto blender jar and start beating with the set of mixing beaters place at the very bottom of the jar. When we see that the oil emulsifies with garlic, raise the beater slowly until we get a cream similar to light mayonnaise. Set the anchovies open in a clay pot with a bit of oil on the bottom to prevent them from sticking. Pour the emulsion over the anchovies, add cayenne pepper to taste. Bake to 356ºF for 10 minutes and serve in the same pot recently baked.
Anchovies are also known in Spain as boquerón, depending on the province or the way they are eaten. It is a small blue fish with high gastronomic value.
- 800 gr. Boneless lamb leg.
- 2 Garlic cloves.
- 2 Onions.
- 2 Green peppers.
- 2 Carrots.
- 1 Bunch celery.
- Black pepper.
- 500 ml. Red wine.
- 3 Tablespoons choricero pepper pulp (brick-red, wrinkled, dried pepper).
- Extra olive virgin oil.
- 200 gr. Couscous.
- 200 gr. Vegetable broth.
- 200 gr. Green beans.
- 1 Ras el Hanout (Moroccan spice blend).
- 1 Tablespoon butter.
- Mild olive oil, 0,4º.
Chop lamb meat into more or less regular 2 x 2 cm dices. Make a stock with the bones and remains. Chop the onions, peppers, carrots and celery into fine brunoise. Brown the lamb meat that we have previously coated with flour, in a Magefesa Non Stick Aluminum Vitalia Dutch Oven with some oil. When brown, remove and keep. Poach the vegetables and garlic in the same oil where we have browned the meat, add more when necessary. Cook it low heat until soft. Add the meat, choricero pepper pulp, rosemary, salt and black pepper. Sauté for some minutes and moist with red wine. Cover the Dutch oven and let it cook low heat until the meat is done to perfection, add the broth when necessary. To make cous-cous we start by chopping green beans into fine julienne.
Melt the butter with a bit of olive oil in a Magefesa Coral Rice Cooker; add the green beans and sauté for some minutes. Season with salt and Ras el Hanout. Moist with the vegetables stock and boil. Pour the cous-cous and remove from the stove. Let it rest with the rice maker covered for 5 or 6 minutes. Serve with the help of a ring mold, place a cous-cous base and the lamb stew on it. Decorate with some rosemary sprouts.