French born and trained fine dining chef David Bitton teams up with Magimix to bring you this flawless yet simple three-course menu – perfect for hot summer days at home.

What’s for lunch:

  • Starter: Prawn Cocktail with Marie Rose Sauce
  • Main: Chicken Roulade with Couscous Salad & Onion Salsa
  • Dessert: Eaton Mess

What you need:

This lifesaver of an appliance does EVERYTHING. The Magimix Cook Expert comes equipped with 12 automatic programmes so you can effortlessly mix, chop, grate, slice, puree and cook all in quick succession.

Get ready to be amazed as you watch David Bitton whip up this super summery three-course menu with the Magimix Cook Expert by his side (and little else).

Prawn Cocktail with Marie Rose Sauce

(Serves 4)

Ingredients

  • 16 cooked, peeled and deveined prawns 
  • ½ iceberg lettuce, finely shredded
  • 4 tbs of Marie Rose sauce
  • 1 lemon, cut into eighths 
  • A sprinkling of fresh chives

For the Marie Rose sauce:

  • 100ml good quality mayonnaise 
  • 2 tsp cognac 
  • Splash tabasco sauce 
  • Pinch cayenne pepper 
  • 4 tsp tomato sauce 
  • Lemon juice

Instructions

  1. Combine all the sauce ingredients and set it aside or fridge it for later.
  2. Shred the lettuce in the food processor using the 4mm blade.

For a shared plate:

  1. Place the shredded iceberg down the middle of a serving tray.
  2. Arrange the prawns and spoon over the Marie Rose sauce. 
  3. Sprinkle with chopped chives and serve with fresh lemon wedges. 

For an individual serve:

  1. Place shredded iceberg lettuce in a martini glass and arrange prawns on top. 
  2. Spoon the Marie Rose over the prawns.
  3. Sprinkle with chopped chives and serve with fresh lemon wedges.

Chicken Roulade with Couscous Salad & Onion Salsa

Ingredients

  • 2 chicken breasts
  • 2 tbsp olive oil
  • ½ cup goats cheese
  • 1 ½ cups fresh baby spinach leaves
  • 2 tbs Bitton black olive tapenade (or other good quality tapenade)
  • ¼ cup semi dried tomatoes
  • Micro herbs to garnish

For the couscous salad:

  • 100g couscous 
  • 200ml water 
  • 2 tbsp Bitton chilli oil (or other good quality chilli oil) 
  • 50g butter 
  • 2 large tomatoes, deseeded 
  • 1 mango, peeled and diced 
  • Onion salsa (see recipe) 
  • 1 bunch coriander, leaves only 
  • Bitton lemon dressing (or other good quality vinaigrette) 
  • Baby herbs to garnish

For the onion salsa:

  • ½ medium brown onion 
  • ½ medium red onion 
  • 4 green shallots 
  • ½ bunch flat leaf parsley, leaves only 
  • 50ml of Bitton lemon dressing (or another good quality vinaigrette) 
  • Salt and pepper

Instructions

  1. Prepare the chicken by placing it between some plastic wrap then pound it with a tenderiser until the chicken is flat and rollable (about double the size).
  2. Brush with olive oil and season one side with pepper. 
  3. Turn seasoned side down and spread with spinach leaves, goats cheese, tapenade and semi dried tomatoes.
  4. Roll up the chicken breast and stuffing (long ways) then place it seam-side down on some plastic wrap. Roll and seal at each end ready to steam.
  5. Steam in small steaming tray over water in the Cook Expert. 15 min, 104 degrees, simmer mode. Turn over at 7 ½ minutes, continue.
  6. Once cooked, undo the ends and allow the chicken to cool prior to slicing it.
  7. Place chicken slices on couscous mixture and garnish with micro herbs.

For the couscous salad:

  1. Place the water, butter and chilli oil in the Cook Expert bowl, 3 minutes, 140 degrees, 1A.
  2. Place couscous in a bowl, pour over water mixture, cover with cling film and set aside. 
  3. Place tomatoes in the food processor mini bowl. Pulse x 2.
  4. Combine prepared couscous, tomatoes, mango, coriander and onion salsa. 
  5. Drizzle over the vinaigrette and combine well.

For the onion salsa:

  1. Place onions, shallots, parsley in the food processor mini bowl. Pulse x 3. 
  2. Combine vinaigrette with the mixture and season with salt and pepper. 
  3. Add half the salsa to the couscous. Keep the other half to use as a garnish.

Eaton Mess

(Serves 6)

Ingredients

  • 6 egg whites, room temperature 
  • Pinch salt
  • 250g icing sugar 

For the Creme Chantilly:

  • 500ml full fat single cream, very cold 
  • 60g icing sugar

For the berry coulis:

  • 100g strawberries 
  • 100g blueberries 
  • 200g raspberries 
  • 50g blackberries 
  • 60g caster sugar

Instructions

  1. Preheat the oven to 110 degrees C. Place the egg whites and a pinch of salt in a very clean dry Cook Expert metal bowl and fit the whisk. 
  2. Run the ‘beaten egg whites’ programme without the cap. Run it for 4 minutes, then gradually add the icing sugar through the opening. 
  3. Line a baking tray with baking paper. Spoon the meringue onto the paper in mounds to the size you like. 
  4. Using the back of the spoon gently indent the top of each meringue.
  5. Bake for 1.5-2 hours. Leave the door ajar and allow the meringues to cool as the oven does.

For the Creme Chantilly:

  1. Refrigerate cream and whisk for 30 minutes beforehand. Cool the Cook Expert bowl by placing a few ice cubes in the bowl.
  2. Run the ‘crushed’ programme, remove the ice and dry the bowl carefully. 
  3. Fit the whisk and pour the cream and icing sugar into the bowl. Remove the cap and run the ‘expert’ programme, 2 minutes 30/speed 7 (no heating).
  4. The cream is whipped when you are able to see the imprint from the whisk.

For the berry coulis:

  1. Place the berries and 60g of caster sugar in the metal bowl.
  2. Run the ‘smoothie’ programme. 
  3. Strain if required and set aside to cool.
Summary
recipe image
Recipe Name
A Dinner Date with David Bitton
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3 Replies to “A Summer Lunch Menu by David Bitton (3-Courses)”

  1. For the meringue is it 10C or 110C in the oven for 45 min? 10 C seems too low as per recipe.

    1. Hi Josephine,
      Thanks for your comment, we have checked the video and it is 110 degrees for 45 mins. Thanks again 🙂

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