I am loving my Magimix -its letting me make and try new things and it speeds up others. For example:
I quite like fish, but don’t eat much of it – with the reason mostly being that Mr C doesn’t really like fishy fish. He enjoys the Tuna Burgers I make but has never really enjoyed any of the salmon dishes I have tried.
Today, however, with the help of a fish booklet that fell out of Delicious Magazine we may now have a salmon dish to add to our menu. The salmon fillet is coated in a Chermoula which was very tasty and served with a light accompaniment of couscous…
Ingredients (For 2)
- 2 salmon fillets
- 1 small garlic clove, chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- just less than 1/2 tsp paprika
- 1/2 tsp chopped red chili
- Pinch saffron strands
- 1/2 tbspn lemon juice
- small handful coriander & same of mint
- 1 tbspn olive oil
- small pinch salt
For the Couscous:
- 1 red pepper
- 175ml chicken stock
- 140g couscous
- 1 tbspn extra-virgin olive oil
- 1 knob of butter
- 1/2 lemon juice
- 1 tbspn chopped mint
How to Do It
- Pre-heat oven to 200°c (fan)
- Roast pepper for 30 mins & the pop in bag to cool – once cool remove skin seeds – chop finely
- Once pepper is cooked tun oven up to 210°
- Make the chermoula – put all chermoula ingredients into magimix & blend
- Line baking tray with baking paper.
- Season skin side of salmon with salt & pepper then spread with some chermoula.
- Turn fillet over, season again and add chermoula.
- Cover the baking tray with tin foil – seal tightly
- Pop salmon in over & set timer for 12 minutes
- As soon a s salmon goes in the oven, make sure the stock is in a pan & boiling. Take it off the heat, add the couscous & cover (keeping it off the heat).
- After 5 mins, fluff up the couscous, add butter & olive oil and mix well – popping back on heat briefly to ensure its warm through.
- Take off heat again and add lemon juice, roasted pepper, chopped mint and season well.
- Serve couscous and salmon for a very tasty meal…
I’ve used the magimix to make cakes twice. The first time we weren’t impressed by it but yesterday, due to time constraints, I used it to make some cupcakes and they worked much better. I did take a photo but the camera isn’t brilliant so you’ll have to wait until next time ;)
Its Mr C’s birthday on Tuesday though so I will be baking again but I think I’ll stick to my Dualit hand mixer for that!
Today I made some more bread & the magimix comes with a dough hook so I thought it silly not to give it a go. The outcome was a tasty fresh loaf and hardly any mess. All the ingredients are thrown in the magimix, it forms a dough ball and then you leave it in situ for half an hour. After this time you need to pulse the magimix 3 or 4 times and effectively, knock the dough back. The mixture then gets transferred to a big bowl and left to rise for 2 hours in the airing cupboard.
After two hours the dough is tipped out, gently moulded into a rectangle and placed in a loaf tin. I left it settle and rise again for 10 minutes whilst the oven heated up to 200°c. It cooked for about 35 minutes and produced a really nice loaf…