Tag: Cooker

Pork Escalopes With Mushrooms Recipe Cooked With Magic Cooker – Gordon Ramsay’s version

Scallops with mushrooms are a second course based on pork, quick and easy!

Despite their simplicity of preparation, they give a touch of refinement to our tables.

Here's how to prepare it:

start cleaning the champignon mushrooms and cut them into slices. Also slice half an onion.

Meanwhile, in a saucepan, melt the knob of butter and arrange the floured slices. I used casserole 32 Stone Magic Cooker.

Sprinkle the slices with a glass of red wine.

Cover with your lid Magic Cooker and cook over high heat for about 3 minutes.

After 3 minutes, reduce the heat to low by adding the salt, mushrooms and onion.

Cook at a minimum for about 8 minutes.

At the end of cooking you can, if you prefer, flavor with lemon before serving your dish.

Excellent dish to accompany a good bottle of red wine.

Timbale Di Pepper Recipe With Magic Cooker – Gordon Ramsay’s version

The timbale of peppers with Magic Cooker is a casket of soft bread that encloses a filling of vegetables is cheeses, flavored with a tasty diced bacon. For the preparation of vegetables i used the Magic Cooker lid reducing cooking times and maintaining the organoleptic properties of the peppers.

Prepare thedough:

in a food processor combine 500 gr of flour (the remaining part will be used later for the preparation of roux), the butter, L'egg, the brewer's yeast previously dissolved inwater lukewarm, it sugar, the salt. Working thedough until you get an elastic, soft and non-sticky dough. Place the dough in a bowl, cover with a cloth and leave to rise until doubled in volume, in a place away from drafts (for example inside the oven off).

Prepare the vegetables:

clean and cut into small pieces i peppers and finely slice the onions.

Transfer the vegetables in wok, add a thread of extra virgin olive oil, the salt and a small part of vegetable broth (About 100 ml). Cover with the Magic Cooker lid and leave to simmer for 10 minutes.

Prepare the roux:

in a saucepan melt the margarine, join the remaining part of flour (50 g) mixing so that no lumps form. Then add the remaining part of vegetable broth (Approximately 500 ml), continue to mix until completely thickened.

In a large bowl combine all the ingredients: i peppers cooked, the cheese fontina cut into cubes, the grated Parmesan cheese, the bacon and the roux of broth.

Once the leavening is complete, roll out 3/4 of thedough, line a pan with a diameter of 28 cm and add the filling. Cover the timbale with the remaining part of the dough.

Prick the surface with the tines of a fork and bake at 250 ° in static mode for about 30 minutes.

Once cooked, let it cool before serving. Enjoy your meal!

As an alternative to bacon you can use the bacon, the result will be very tasty!

About the author

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

Centenarian Zucchini Recipe Cooked With Magic Cooker – Gordon Ramsay’s version

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Difficulty
Low
Cost
Bass
Portions
6
Cooking
20 minutes
Preparation
15 minutes

Vegetable originating in South America, the chayote (Sechium edule) is known in Italy by several names: centenary courgette, thorny courgette, spiny potato, spiny eggplant, American aubergine, patanzana, wolf tongue.

Italy there centennial courgette it has several uses, it is used both for savory preparations and for the preparation of sweets, jams and candied fruit. It is therefore a very versatile vegetable that satisfies all palates. Alla centennial courgette many beneficial properties are recognized: it is rich in vitamins, mineral salts and folic acid.

INGREDIENTS

2 centenary zucchini

1 tsp Tomato extract

2 blond onions

150 ml Vegetable broth

q.b. salt

q.b. Parsley

q.b. Extra virgin olive oil

METHOD

We begin our preparation by peeling the centenary courgettes and cutting them into pieces. We also finely cut the blonde onions.

We transfer the zucchini and the onions inside the saucepan Magic Cooker Aria.

Let's add thetomato extract and the vegetable broth taking care to leave some in case it is necessary to add more liquid during cooking.

We regulate of salt, we cover with the Magic Cooker lid and over medium heat we cook for 15 minutes. We check the cooking and the amount of liquid in the saucepan and if necessary add a little more vegetable broth. We lower the heat and bring to complete cooking for another 5 minutes. Let it rest with the fire off for 10 minutes.

Before serving we add a round of extra virgin olive oil.

We decorate as desired with the parsley or with a few leaves of aromatic herbs. Great to enjoy with a slice of homemade bread!