Welcome To The World Of Neff - Sampford IXL

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Meat Roast Lamb with Garlic and Rosemary Simple to Make Cooking time: 1 hour 30 minutes - 2 hours Method Ingredients leg of lamb joint 3 - 4 garlic cloves sprig of rosemary Sauce 125ml ( 1/ 4 pt) red wine 45ml (3tbsps) redcurrant jelly 1 garlic clove, peeled and crushed 5ml (1tsp) fresh rosemary, chopped 1. Insert a sharp knife into the joint to make some slits. Slice the garlic and insert into slits and alternate with sprigs of rosemary. 2. Roast at 160°C (as per roasting chart). 3. When cooked, remove and wrap in foil to allow to stand before carving. 4. Add the red wine, redcurrant jelly, garlic and rosemary to a pan and heat, stirring continually until the redcurrant has dissolved. 5. Serve with the joint or if making traditional gravy use in place of stock. 40 Time on Your Hands Cooking time: approx. 2 hours Method Meat Pork Tagine Ingredients 450g (1lb) lean pork cubes 1 onion, peeled and chopped 15ml (1tbsp) turmeric 15ml (1tbsp) ground cumin 5ml (1tsp) cinnamon 5ml (1tsp) ground coriander 55g (2oz) raisins 55g (2oz) pine kernels 450ml ( 3/ 4 pt) vegetable or pork stock 1x400g tin of chick peas, drained 225g (8oz) cous-cous salt and pepper 15ml (1tbsp) fresh coriander, chopped 1. In a casserole dish, put pork, onions and spices and stir well to coat. 2. Sprinkle in the raisins, pine kernels and pour over stock. 3. Stir in the chick peas. Cover and place in oven at 160°C for 1 1/ 2 - 2 hours. 4. Once the meat is cooked, sprinkle in the cous-cous and season. Return to the oven for 15 minutes. 5. Remove from the oven and stir. Sprinkle with coriander to serve. 41
1. Cod Loin with Salsa Verde 2. Oriental Tuna 3. Orange Crumb Salmon 4. Smoked Haddock Bake 5. Citrus Stuffed Trout 6. Teriyaki Salmon 7. Smoked Salmon Fishcakes 8. Crunchy Tuna Pie 9. Salmon Jalousie 10. Monkfish Parcels 42 Fish and Seafood Simple to Make Cooking time: 20 minutes Method Fish and Seafood Cod Loin with Salsa Verde Ingredients 4 cod loin steaks black pepper Salsa Verde 20g pack of flat parsley 15g pack of basil 1 garlic clove, peeled and crushed 6 - 8 mint leaves 30g (1oz) capers 15ml (1tbsp) red wine vinegar 15ml (1tbsp) olive oil salt and black pepper 30ml (2tbsps) crème fraiche 1. Place the cod loins on a wire grid over the roasting/grill pan, sprinkle with black pepper and bake for 20 minutes at 160°C. 2. Put herbs, garlic, capers, oil and vinegar into a small food processor bowl or chop herbs, garlic and capers finely and mix with wine vinegar and oil. Season, fold in crème fraiche and leave to stand. 3. Serve the cod with the salsa on the side. 43
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 10 and 11: Time on your hands Cooking time: 25
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 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

Welcome To The World Of Neff - Sampford IXL

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