It's a source of consternation to a vast number of licensees
Finish with a few basic kitchen utensils, boards and containers, and you can be bashing out top-notch, quality food all day with no more food skills than the Basic Food Hygiene certificate.
The Magimix will blitz to a pulp anything that gets in its way. While this is potentially bad news for unruly punters, it's very good news for your fledgling menu. It will enable you to produce anything from a delectable beer-infused Welsh Rarebit (posh cheese on toast), to a fiery chilli marinade for chicken, guaranteed to have them quaffing the amber nectar faster than you can call "last orders".
Once prepared, the oven will do the rest giving you instant, freshly prepared, tasty food in minutes. So, it's with these two pieces of equipment in mind, a minimal space and little cooking skill that I've assembled this month's menu go forth and multiply (your profits).
Fish cakes
Method: Chuck a few handfuls of assorted cooked fishoff-cuts into the Magimix with fresh herbs, lemon juice, salt and pepper and a little mayonnaise. Mix with some mashed potato and then coat with flour, egg-wash and breadcrumbs. Bake in the oven and serve with a crispy salad and mayonnaise.
Welsh rarebit
Method: Chuck into the Magimix a few handfuls of grated cheddar, a couple of teaspoons of English mustard powder, some Worcestershire Sauce, a good slug of ale and a couple of egg yolks and blitz to a paste. Spread thickly onto toast and freeze or refrigerate until required. To serve, stick under the grill until golden brown.
Smoked chilli chicken
Method: Chuck a couple of handfuls of red chillies in the Magimix with a slug of olive oil, a few teaspoons of smoked paprika and a squeeze of lemon juice. Cut some chicken breasts into strips and coat in the marinade. Bake in the oven until cooked and then serve cold on skewers with a yoghurt and mint dip.
Chicken liver pâté
Method: Roast a few handfuls of chicken livers in the oven with some chopped onion, garlic and thyme. When cooked, add a good slug of brandy and then blitz to a paste in the Magimix, adding a little double cream as you do. Serve with hot buttered toast and a crisp salad.
Contact details:
The GastroLine food system: Sales@ffsukltd.com
The Magimix: www.magimix.com
Richard Fox: richard@fandbpartnership.com
