Did you know that on Lunar New Year, those who celebrate eat certain dishes for luck and prosperity? Whether or not you celebrate, we invite you to try creating these delicious dishes with the help of your Magimix.
Steamed Fish: Cook Expert
Ingredients (Serves 4):
1 whole striped bass or sea bass (cleaned)
3 tablespoons fresh ginger (finely julienned)
2 green shallots (finely julienned with green and
white parts separated)
8 sprigs fresh coriander (roughly chopped)
¼ cup canola oil (plus 2 tablespoons)
¼ cup water
¼ teaspoon salt
¾ teaspoon sugar
¼ cup light soy sauce (or seasoned soy sauce)
Fresh ground white pepper to taste
Method:
1. Give the fish a rinse, shake off the excess water and transfer to a heat-proof plate. Place the plate on the XXL steamer tray. Do not salt or season the fish before steaming.
2. Add 3 cups of water to the stainless-steel bowl of the Cook Expert (or until the specified STEAM line).
3. Attach XXL Steamer. Set the STEAM programme for 15 minutes / 120 degrees C. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone.
4. Pour off all the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
5. Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle. Add in the sauce mixture and heat until simmering.
6. Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot.
Recipe adapted from The Woks of Life
Good Luck Dumplings: Food Processor
Ingredients:
4 leaves of kale, roughly chopped
2 scallions, roughly minced
2 tablespoons low sodium soy sauce
450g turkey mince or meat of choice
1 egg
1 tablespoon sesame oil
1 teaspoon ground white pepper
1 package prepared round dumpling wrappers (see
separate recipe if making wrappers from scratch)
1 tablespoon canola oil (for pan-frying potstickers)
1/2 cup of water (for potstickers)
For the dipping sauce:
3 tablespoons low sodium soy sauce
1.5 tablespoon Chinese black vinegar
1/2 tablespoon sesame oil
1 tablespoon finely minced scallions
1 tablespoon minced fresh ginger
Method:
Assembling the dumplings
1. Place all the ingredients for the dumpling filling (except the wrapper) in the food processor main bowl. PULSE until finely minced.
2. To make each dumpling, place a wrapper on a clean surface or your palm, and heap a teaspoon or two of filling into the centre, depending on the size of the wrapper. Be careful not to overfill or it will be hard to get a good seal.
3. Moisten the inside edges of the filled wrappers using your finger or a chopstick dipped into a little water and fold over, forming crescents.
4. Press the edges together, making pleats to seal. Make sure they are well sealed, or the filling will fall out when you cook them.
Cooking
1. Heat a tablespoon of canola oil into the bottom of a frying pan and place dumplings (standing up) into the pan, leaving a little room around each dumpling.
2. Add 1/4 cup of cold water, then turn heat to low and cover pan.
3. Cook on low heat for about 3 minutes, until water is almost evaporated, then add another 1/4 cup of cold water and repeat the process.
4. Dumplings are done when the water has evaporated,and the bottoms have a nice golden, sticky crust.
For the dipping sauce:
Combine soy sauce plus any combination of sesame oil,chili sauce or oil, vinegar, minced scallions, minced cilantro and minced ginger, to taste.
Dumpling Wrappers: Food Processor
Ingredients (Makes approx. 45 wrappers)
300g all-purpose flour
150ml water
Method
1. Place the flour into the food processor main bowl. You can use either the food processor main blade or dough blade.
2. While the food processor is running, slowly pour water into the bowl through the feed tube. Watch carefully and prepare to stop pouring water when the dough begins to form and clean the flour from the walls of the bowl.
3. Stop the food processor and check the consistency of the dough. Continue running the food processor until your dough is smooth.
4. Form the dough into a ball and let it rest, covered with a tea towel for 30 to 45 minutes.
5. Once rested, divide the ball into two and form two logs.
6. Cut the logs into 12g pieces. You should have Around 44 to 45 pieces.
7. Roll each piece into thin, round sheets.Remember to dust with flour to prevent sticking.
Recipe adapted from China Sichuan Food
Spring Rolls: Juice Expert 3 with Veg Prep Kit
Ingredients (Makes approximately 20)
• 20 spring roll wrappers
• 1 cup shredded pork
• 2 carrots
• 1/4 wombok, white part
• 2 tablespoons cooking oil
• 1 tablespoon oyster sauce
• 50 g bean sprouts
• oil for deep-frying
Slurry for sealing spring rolls
• 1 tablespoon flour
• 1 tablespoon water
Marinating sauce
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon light soy sauce
• 1 tablespoon Shaoxing cooking wine
• 2 teaspoons corn starch
• 1 tablespoon sesame oil
Method:
1. Marinate pork with all the marinating sauce in a small bowl. Set aside for around 15 minutes.
2. Heat up around 2 tablespoons of cooking oil in a wok or fry pan, add shredded pork in and fry until there is no pink colour anymore. Transfer immediately to avoid overcooking.
3. Assemble the Veg Prep Kit on your Magimix Juice Expert
4. Use the 2mm grating blade to grate the carrots.
5. Change to the 4mm slicing blade and slice the cabbage using the same bowl.
6. Heat up around ½ tablespoon oil in a pan and fry all the spring roll ingredients until slightly soft. Sprinkle with a pinch of salt and mix well.
7. Prepare all the ingredients (fried pork and spring roll ingredients) and your spring roll wrappers. Whisk the slurry in a small bowl.
8. Assemble the spring roll one by one, using the slurry to seal.
9. Pre-heat the oil for deep-frying in a small pot or a wok. You will know when the oil is ready when you place a chopstick in and small bubbles form around it. The oil temperature should be around 160 degrees C.
10. Slowly slide the spring rolls in and deep fry in small batches. Roll the spring rolls around the oil until they turn golden brown. Transfer them to a plate lined with paper towels when finished.
11. Serve with your favourite dipping sauce
Recipe adapted from China Sichuan Food
Watermelon Smoothie: Blender
Ingredients:
¼ Watermelon
Water
Mint (for decor)
Ice (for decor)
Method:
1. Cut watermelon into 4cm cubes and place in the blender glass jug. Fill the glass jug with water until just below the watermelon.
2. Run the SMOOTHIE programme.
3. Optional: Strain the watermelon smoothie to create watermelon juice.
4. Transfer the juice or smoothie to a pitcher or glasses.
5. Add ice cubes and garnish with mint leaves.
Check out our other recipes. Download the FREE Magimix App today!
