Bourgini Classic Magic Multi Pan Deluxe Mode D'emploi page 12

EN
Mussels
• 4 kg mussels
• 2 leeks and 2 onions
• A few stalks of celery
• 2 bay leaves
• 1 glass of dry white wine, water or beer
Rinse the mussels and discard any broken ones. Cut
the leek and onion into thin rings. Coarsely chop the
celery leaves. Put these together with the vegetables,
the bay leaves and the wine in the Classic Magic Multi
Pan Deluxe.
Fill the pan up to 3/4 with mussels, sprinkle pepper
over them and bring to the boil on full heat with the lid
closed. When the mussels are boiling, the liquid will
push the lid up. Lift the lid so the steam can escape
and the liquid can drop again. Turn the mussels with a
spatula or by shaking them. Place the lid back on the
pan and let the moisture push up the lid twice more in
the same way.
When the mussels are open, they are done. Serve
directly with chips or bread.
Pasta with tomato and mince sauce
• 500 g minced beef
• 500 g pasta
• 2 onions
• 4 or 5 beef tomatoes
• 2 small tins of tomato paste
• 2 cloves of garlic
• Oregano and basil to taste
• Salt and pepper to taste.
Peel (first dip them in boiling water) and dice the
tomatoes. Finely chop the onions, put oil in the Classic
Magic Multi Pan Deluxe and lightly fry the onions. In the
meantime, finely chop the garlic and add. Add the mince
as well, moving it about it until it is loose. As soon as
the mince turns brown, add the diced tomatoes, as well
as the pepper, salt, basil and oregano. Put the lid on the
pan and let everything reduce. Add the tomato purée
after about 20 minutes in order to make the sauce a bit
thicker. Simmer on low heat for another 10 minutes.
In the meantime, boil the pasta. Strain the pasta and
add it to the sauce. Enjoy your lovely Italian pasta dish.
Nasi Goreng
• 300 g rice
• 1 chilli pepper and 2 finely chopped onions
• 2 leeks, cut in thin rings
• 2 cloves of garlic (finely chopped)
• 2 eggs
• 1 tsp cumin powder
• 3 tbsp ketjap manis
• 2 tsp sambal oelek
• 300 g chicken filet, cut into pieces
• 100 g ham
• Olive oil
• Freshly ground black pepper and sea salt
• Ketjap asin or oyster sauce
Boil the rice until it's done, possibly in chicken stock.
It's best to make the nasi with cold rice because the rice
will fry better that way. In other words, you will have to
boil the rice well in advance in the Multi Pan.
Rub the chicken with pepper and salt, dice it, and cut the
ham in still smaller cubes.
Finely chop the chilli pepper, making sure to remove the
seeds. Mix the sambal well into the ketjap manis.
Heat the oil in the Classic Magic Multi Pan Deluxe and
fry the chicken and diced ham on position 6.
Once they begin to colour, add the onion, pepper, garlic
and cumin to the wok and fry the vegetables until
transparent. Then, add the leek and simmer for a few
minutes more.
Once the leek is cooked al dente, add the rice and the
ketjap mix, and simmer on position 1 for 2 to 3 minutes
until the rice is done. If the temperature is too high as
you fry the rice, it will become hard!
Add salt and pepper to taste.
Beat the eggs, fry them as a normal omelette, cut them
into fine strips and mix them through the rice.
Add some more ketjap to taste, if desired.
Vegetable soup
• 300 g minced beef
• Pinch of paprika powder
• Pinch of garlic powder
• Pinch of salt and pepper
• 1.2 L water
• 2 cubes of vegetable stock
• 250 g soup vegetables (finely cut)
• 1 large onion
• 1 small lump of butter
Mix the mince with the spices and make small balls.
Finely chop the onion. Melt the butter in the Classic
Magic Multi Pan Deluxe. Fry the onion until it begins to
colour. Add the soup vegetables and fry for 1 minute.
Add the water and the cubes of vegetable stock and
bring to the boil. Add the little meatballs and let the
soup simmer for 10 more minutes.
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