Welcome To The World Of Neff - Sampford IXL

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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. 16 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. 17
Simple to Make Cooking time: 1 hour 30 minutes Method Starters and Snacks Chicken Liver Pâté Ingredients 225g (8oz) chicken livers 225g (8oz) sausage meat 1 small onion, chopped 1 clove garlic, crushed pinch of dried mixed herbs 15ml (1tbsp) parsley, chopped 1 egg salt and pepper 225 - 285g (8 - 10oz) bacon rashers 1. Mince or chop the chicken livers and place in a bowl. Add the sausagemeat, chopped onion, crushed garlic, dried herbs, chopped parsley, egg and seasoning. Mix together thoroughly. 2. Remove the rind from the bacon and stretch with a knife. Grease a 450g (1lb) loaf tin and use most of the bacon rashers to line the tin. Fill with the pâté mixture, cover the top with more bacon and then a layer of foil. 3. Place the loaf tin in a roasting/grill pan of hot water and cook at 160°C for 1 1/ 2 hours. 4. Remove foil for the last 15 minutes for a browner crispier finish. 5. Cool completely and slice to serve. 18 Simple to Make Cooking time: 1 hour 20 minutes Method Starters and Snacks Tomato Tartlets Ingredients 1kg (2lb 3oz) cherry tomatoes 15ml (1tbsp) caster sugar 5ml (1tsp) mixed dried mediterranean herbs fresh basil, marjoram or coriander 1 large clove of garlic, finely chopped 45 - 60ml (3 - 4tbsps) olive oil 15ml (1tbsp) balsamic or sherry vinegar (optional) 1 pack of puff pastry fresh herbs for garnish – basil or chives 1. Cut the cherry tomatoes into halves. Place into an ovenproof dish in a single layer. 2. Sprinkle evenly with herbs, sugar and garlic. Then spoon over the olive oil and vinegar. 3. Roast for 1 hour in the oven at 170°C until the tomatoes are concentrated and slightly charred. If you haven’t time to do this, cut the tomatoes into quarters and marinate with the sugar, oil, herbs, garlic and vinegar for 15 - 30 minutes. 4. Roll out the puff pastry and line a 12 hole bun tin with circles and put about 3 pieces of tomato and some marinade in each case. 5. Bake at 180°C for 15 - 20 minutes. 6. Serve hot, warm or cold garnished with fresh herbs or on a bed of salad leaves as a starter with some garlic mayonnaise. 19
Page 2 and 3: Welcome to the World of Neff Cookin
Page 4 and 5: 4 Be sure to refer to the recipe fo
Page 6 and 7: 8 Metric Equivalent 30g 45g 55g 85g
Page 8 and 9: Quick and Easy Cooking time: 20 min
Page 12 and 13: 1. Feta Stuffed Chicken Breasts 2.
Page 16 and 17: Simple to Make Cooking time: 50 min
Page 18 and 19: Simple to Make Cooking time: 2 hour
Page 22 and 23: Meat Roast Lamb with Garlic and Ros
Page 28 and 29: Fish and Seafood Monkfish Parcels V
Page 30 and 31: Time on your Hands Cooking time: 1
Page 34 and 35: 1. Meringues 2. Eton Mess 3. Pineap
Page 40 and 41: 1. Victoria Sponge Cake 2. Coffee C
Page 48 and 49: Bread Chunky Vegetable Soup with Cr
Page 50 and 51: Simple to Make Cooking time: 1 hour
Page 58 and 59: Method Roast Beef Lunch/Dinner Appl
Page 60 and 61:
Method Menu for Entertaining Guinea
Page 62:
■ Gnocchi - Baked Gnocchi with Sp
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Welcome To The World Of Neff - Sampford IXL

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