Moulinex hv4 Mode D'emploi page 62

RECIPES
B B R R I I O O U U A A T T S S
(Moroccean puff pastry parcels
filled with minced beef)
4 Portions – Preparation: 40 min.
Cooking: 35 min.
I I n n g g r r e e d d i i e e n n t t s s : :
250 g puff pastry, 350 g beef steak (rump),
1 onion, 2 eggs, beaten paprika, cinnamon &
ginger powder.
Fresh herbs - parsley, coriander and chervil,
sugar, 60 g butter, olive oil.
1 1 . . Fit the A4b fine minicing disc onto the
mincer. Cut the onion into 8, then put it
through the mincer. Heat 4 tablespoons of
olive oil in a deep sided frying pan and then
add the onion. Sweat it over a gentle heat
without letting it brown. Set to the side.
2 2 . . Mince the beef. Brown it over a gentle heat
with the onion for 10 minutes. Put to the side.
3 3 . . Put the herbs through the mincer. Then add
them to the frying pan with salt and pepper,
half a teaspoon of paprika, a pinch of
ginger and a small spoonful of cinnamon.
4 4 . . Then incorporate the herbs and beaten
eggs with the meat and mix together. Do
not cook any more.
5 5 . . Roll out the puff pastry quite thinly. Cut it into
10-cm squares. Butter the edges.
6 6 . . Fill each square with a small spoonful of
stuffing. Then roll them up, sealing the ends.
7 7 . . Fry the briouats in hot vegetable oil. Once
they have been fried, leave them to sit for a
few moments on kitchen roll. Sprinkle them
with cinnamon. Serve very hot.
V V a a r r i i a a t t i i o o n n : : Fit the A A 4 4 b b fine mincing disc onto
the mincer. Cut the onion into 8. Mince a little
meat and put the onion through the mincer.
Next introduce a little more meat, then the
herbs, and finally the rest of the meat.
Beat the eggs, incorporate them into the
stuffing with salt and pepper, half a teaspoon
of paprika, a pinch of ginger and a small
spoonful of cinnamon. Mix everything
together. Follow steps 5 to 7.
L L A A H H M M A A B B I I A A J J E E E E N N
(Stuffed Meat Focaccia)
4 Portions – Preparation: 20 min. + 1 hr
Cooking: 45 min.
I I n n g g r r e e d d i i e e n n t t s s : :
300 g pizza dough mix, 300 g beef or lamb,
4 ripe tomatoes, peeled and chopped,
1 onion, 1 dry red chilli, finely chopped
fresh tarragon, mint and thyme.
Juice of 1 lemon, sugar, milk, olive oil.
1 1 . . Make pizza dough according to packet
instructions but add a teaspoonful of oil and
half a glass of milk. Mix to form a ball. Cover
and leave to rise for 1 hour.
2 2 . . Fit the A4b fine mincing disc onto the
mincer. Cut the onion into 8. Mince a little
meat and then put the onion through the
mincer. Next introduce a little more meat,
then the herbs, and finally the rest of the
meat.
3 3 . . Gently heat 3 tablespoons of olive oil in a
frying pan and then add the mixture.
Incorporate the chopped tomatoes, salt and
pepper, and a teaspoon of sugar. Leave to
cook for 10 minutes.
4 4 . . Mixing everything together, then add a small
glass of water plus the lemon juice to the
mixture.
5 5 . . Add the chilli. Cover and cook over a gentle
heat for 20 minutes. Remove the lid and
leave to reduce for a moment. Stop the
cooking and leave it to cool.
6 6 . . Preheat the oven to 220°C, th.6/7), (UK gas
mark 7).
7 7 . . Form 4 circles from the dough. Fill with
stuffing and fold over the focaccia.
8 8 . . Cook for 10 minutes in the oven. Serve
immediately.
V V a a r r i i a a t t i i o o n n : : U U s s e e a a t t o o m m a a t t o o c c o o u u l l i i s s i i n n s s t t e e a a d d o o f f f f r r e e s s h h
t t o o m m a a t t o o e e s s . .
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