Welcome To The World Of Neff - Sampford IXL

Time on your hands
Cooking time:
25 minutes
Method
Starters and Snacks
Spinach and Feta Triangles
Ingredients
12 sheets of filo pastry
30g (1oz) unsalted butter, melted
45ml (3tbsps) olive oil
Filling
1 packet frozen leaf spinach, cooked and drained
or 340g (12oz) fresh spinach, stemmed
15ml (1tbsp) olive oil
1 large onion, chopped
1 clove garlic, crushed
55g (2oz) feta cheese, crumbled
140g (5oz) cream cheese
30ml (2tbsps) parsley, chopped
15ml (1tbsp) chopped oregano or 1tsp dried
10ml (2tsps) fresh mint, chopped
salt and pepper
1. Cook the spinach (if using frozen follow instructions). Drain and press out all the moisture.
If using fresh spinach – wash thoroughly. Place in a pan over medium heat until wilted and
tender for about 5 - 6 minutes. Drain and press out all the liquid with the back of a wooden
spoon. Chop the spinach.
2. Heat the oil and cook the onion and garlic, covered, over low heat until soft.
3. Put the onion and garlic in a bowl and add the remainder of the ingredients, mix well.
4. Preheat the oven at 170°C.
5. Stack the sheets of filo pastry and cut them into strips 8cm (3”) wide by the length of pastry
6. Take one strip and lay on a board. Cover the remaining strips with a damp cloth to prevent drying.
7. Brush the strip with olive oil.
8. Put 1 - 2 tsp. of filling on one end of the strip.
9. Fold over to form a triangle. Continue to fold until you get to the end of the strip.
10. Repeat the process with the remaining filling and filo pastry.
11. Place the triangles on lightly buttered baking tray or use non-stick liner.
12. Brush with the melted butter and bake for 20 - 25 minutes, until brown and crisp.
13. Serve as a starter, or make smaller triangles and serve as a canapé.
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Simple to Make
Cooking time:
45 minutes
Method
Starters and Snacks
Barbecue Ribs
Ingredients
1 - 2 racks of pork ribs
Marinade
120ml (8tbsps) tomato ketchup
30ml (2tbsps) soy sauce
30ml (2tbsps) worcestershire sauce
30ml (2tbsps) cider vinegar
15ml (1tbsp) olive oil
15ml (1tbsp) honey
10ml (2tsps) dijon mustard
10ml (2tsps) brown sugar
zest and juice of 1 orange
3 cloves garlic, crushed
2.5cm (1”) root ginger
Sauce
To the above add 30ml (2tbsps) honey
1. Divide the racks into individual ribs and place in a large bowl.
2. Mix the marinade ingredients and pour over the ribs. Cover and refrigerate over night.
3. Place ribs and marinade into a roasting/grill pan and cover tightly with foil.
Cook at 160°C for 30 minutes.
4. Remove foil and tip the sauce into a saucepan. Add honey and boil rapidly until thick.
5. Roast ribs for further 15 minutes at 190°C or finish on your barbecue.
6. Serve hot with the sauce.
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