Welcome To The World Of Neff - Sampford IXL

Simple to Make
Cooking time:
50 minutes
Method
Poultry
Spanish Chicken
Ingredients
4 chicken breasts or quarters
1 large spanish onion, sliced
3 peppers of assorted colours, deseeded and sliced
2 cloves of garlic, crushed
2 beef tomatoes, quartered
8 - 10 black olives, pitted
60ml (4 tbsps) dry white wine
salt and black pepper
30ml (2tbsps) olive oil
1. In an ovenproof dish, layer slices of onions, peppers, tomatoes and olives and season.
2. Mix garlic in with the white wine and pour over and sit the chicken on the top.
3. Drizzle the chicken with olive oil and cover the dish tightly with foil.
4. Bake at 160°C for 30 minutes.
5. Remove the foil and turn the oven up to 180°C for 15 - 20 minutes until chicken golden
and cooked through.
6. Serve with fresh crusty bread or potatoes.
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Simple to Make
Cooking time:
45 minutes
Method
Poultry
Chicken and Sausage Hotpot
Ingredients
450g (1lb) sausages, chicken, turkey or pork
450g (1lb) chicken meat, cooked and diced
1 onion, peeled and chopped
2 leeks, washed and thinly sliced
200g tin of sweet corn, drained
30g (1oz) margarine or butter
30g (1oz) plain flour
250ml ( 1/ 2 pt) milk
salt and black pepper
450g (1lb) potatoes, peeled and thinly sliced
15ml (1tbsp) melted butter
1. Fry the sausages until browned, remove and slice into thick chunks.
2. Add the onions and leeks to the pan and fry until softened.
3. Remove to a casserole dish and stir in chicken and sweetcorn.
4. Add flour, butter and milk to pan and stir until sauce thickens and boils. Season and pour over
the ingredients in the casserole.
5. Layer thin slices of potato over the top and brush with melted butter.
6. Bake at 170°C for 40 - 50 minutes.
Note: Blanching the potato slices in hot water before layering can shorten this time. A cooking time
of 30 - 35 minutes is then possible.
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