Grate, chop, slice, press, blend, french fry, whisk and knead, these are just some of the things the Magimix Patissier can do. As exciting as it is reading about what any machine can do, it’s always best to see it in action, and who better than Mr Bad Chef himself, Adrian Richardson. Adrian spent a very entertaining evening at our Osborne Park store wowing guests and showing off features of the Magimix and the Barmix. From a super simple pasta to an Asian inspired slaw, strawberry sponge cakes and Tequila sunrises, Adrian showed how best to use the Magimix Patissier and the Barmix to serve your family a delicious meal (or super tasty cocktail) in half the time.
Adrian kicked off the show with a flavorsome yet simple pasta complete with mushroom sauce. In no more than a few minutes, Adrian had the pasta dough in his hands all with the aid of the Magimix. After handing the dough round the room so everybody could have a poke and feel, Adrian invited a member of the audience to help roll the dough. After a few minutes, the pasta was ready to cook and then eat. One lucky member of the audience was hand fed!
While the audience were sampling the pasta with mushroom sauce, Adrian used the Barmix to blitz up some buttered peas for his ricotta cheese gnocchi. From there he used the slicer and grater attachments of the Magimix to create an Asian slaw for a pulled pork bun. He continued to show us how to best use these gadgets by whipping up the batter for a sponge cake in the Magimix and whipping cream in a matter of seconds with the Barmix. After all this hard work, Adrian was getting thirsty so he threw on the juice attachment and juiced away, showing us just how versatile the Magimix really is. Living up to his title of the Bad Chef, he added just a splash of vodka to end the night.
- 400g plain flour, sifted
- 4 free range egg yolks
- 4 free range whole eggs
- 1 tablespoon extra virgin olive oil
- pinch of salt
- Place flour, whole eggs, oil and salt into the Magimix Pattiser fitted with the dough blade.
- Add one yolk and pulse for a few seconds, then continuing adding yolks one at a time pulsing in between.
- Once all yolks are added, pulse the dough for 1 minute until the dough forms a ball.
- Rest the dough.