Saturday, 7 May 2011
I have a new toy.
Its a Magimix 4200.
As those of you who followed my macaroon catastrophe may recall, my trusty handwhisk went up in smoke this week. Literally. I'd been thinking for a while to purchase me a posh mixer/processor item and with the sad demise* of the handwhisk, I found myself happily perusing the Kitchen Department of John Lewis.
I'd heard some pretty darn good things about the Magimix over the years. So the saleslady, it was fair to say, didn't have her work cut out selling it to me. I did enjoy her demonstration: when I asked how it worked, a carrot suddenly appeared in an extremely-efficient-John Lewis type of way and we both stared, fascinated, as the Magimix swiftly decapitated and annihilated the carrot. I, or rather it, was sold.
It proved a bit of a mission to get it home, being very bulky and heavy. Mental note to self: do not buy large, heavy and bulky electrical items from the UK's busiest shopping street and expect it to be easy to get home. I dragged it though John Lewis, heaved it along Oxford Street, kneecapped several tourists in my way and lugged it on to the No 6 bus home.
Upon setting the Magimix (or 'chopper box' as A refers to it) up I was itching to recreate the carrot massacre of earlier. Nothing in the kitchen was safe. Everything and anything that was remotely edible went in. We have no item of food left in the entire flat that hasn't been sliced, chopped, grated, diced, whipped, mixed etc etc.
So, with thanks to our special guest, the Magimix, tonight Matthew for tea we're having chilli, courgette and chicken pizza. Here's how:
Chilli, Courgette and Chicken Pizza
(adapted from Olive Magazine, June 2011 and Women's Institute 'Bread' by Liz Herbert)
Makes two small round pizzas or one large rectangle pizza
For the pizza dough:
225g strong white bread flour
half a teaspoon of salt
three quarters teaspoon fast action dried yeast
1 tablespoon olive oil
150ml warm water
For the tomato sauce:
400g tin chopped tomatoes
1 crushed garlic clove
1 tablespoon tomato puree
1 tablespoon olive oil
half a teaspoon red wine vinegar
half a teaspoon dried oregano
For the topping:
1 medium courgette, sliced (in a Magimix!)
2-3 tablespoons basil pesto
115g cooked, diced (in a Magimix!) chicken breast tossed in 2 teaspoons of olive oil and a quarter of a teaspoon of chilli flakes
3-4 tablespoons grated (in a Magimix!) Parmesan cheese
Basil leaves to decorate
1. Combine the flour, salt and yeast in a bowl. Make a well in the centre and pour in the oil and water. Using a knife then your hands combine to a soft dough
2. Knead on a work surface for 10-12 minutes until smooth and elastic
3. Cover and let it prove in a warm place for an hour or until doubled in size
4. Combine all the tomato sauce ingredients in a small pan and bring to the boil. Reduce the heat and simmer, uncovered for approximately thirty minutes until thickened
5. Preheat the oven to 230C/450F/Gas Mark 8. Grease and pop some greaseproof paper on one or two baking sheets depending on how big you'd like your pizza
6. Roll out the dough into two small circles or one large rectangle and brush lightly with olive oil
7. Spread the tomato sauce on top of the dough
8. Scatter over the courgette and the chicken
9. Dot over the pesto and sprinkle over the Parmasan
10. Bake for 10-14 minutes until the dough is crispy and sprinkle over the basil leaves
*Well, not that sad. I got my Magimix out of it. I love the Magimix. You may already know this.