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Bourgini 16.3030 Manual

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EN
Mix in the paella rice, add the hot saffron stock and
mix in the tin of tomato paste. Let the rice simmer
for about 20 minutes, turning it every now and then.
Add the green peas for the last 3 minutes. Once the
rice has absorbed all the liquid and is done, place
the shrimps on top of it together with a few pieces
of lemon.
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.
… 12 …


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