Welcome To The World Of Neff - Sampford IXL

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Simple to Make Cooking time: 20 minutes Method Fish and Seafood Teriyaki Salmon Ingredients 4 boneless salmon fillets about 150g (5oz) each Marinade 30ml (2tbsps) teriyaki sauce 1 garlic clove, crushed 2.5cm (1”) piece of ginger, peeled and grated 30ml (2tbsps) sesame oil 5ml (1tsp) chinese 5 spice powder 15ml (1tbsp) clear honey 1. Combine all marinade ingredients. 2. Add the salmon fillets and coat in the marinade. 3. Refrigerate for 30 - 45 minutes, turn after 20 minutes. 4. Place the salmon on the wire grid over the roasting/grill pan – skin side down 5. Cook at 180°C for 20 minutes. 6. Boil the marinade for 2 - 3 minutes and pour through a sieve over the cooked salmon before serving. 48 Simple to Make Cooking time: 25 minutes Method Fish and Seafood Smoked Salmon Fishcakes Ingredients 675g (11/ 2 lb) potatoes, peeled 55g (2oz) butter 225g (8oz) smoked salmon trimmings 30ml (2tbsps) fresh dill, chopped 10ml (2tsps) dijon mustard 1 egg zest and juice of 1/ 2 lemon salt and black pepper flour to shape Sauce 60ml (4tbsps) crème fraiche juice of 1/ 2 lemon 2.5ml ( 1/ 2 tsp) dijon mustard 15ml (1tbsp) fresh dill, chopped 1. Dice and cook the potato until cooked. Mash with the butter, then leave to cool slightly. 2. Add the smoked salmon, dill, mustard and egg, lemon rind and 1/ 2 the juice to the cooled potato and season. 3. Turn onto a floured board and shape until a thick dough. Cut into 8cm (3”) rounds. 4. Place onto greaseproof paper on a roasting/grill pan and bake for 20 - 25 minutes at 170°C until golden brown. 5. Make sauce by blending ingredients in a small bowl and serve with fishcakes. 49
Simple to Make Cooking time: 30 minutes Method Fish and Seafood Crunchy Tuna Pie Ingredients 400g tin of tuna, drained 200g tin of sweet corn, drained 225g (8oz) prawns 110g (4oz) frozen peas zest and juice of 1 lemon 30g (1oz) butter 30g (1oz) flour 250ml ( 1/ 2pt) milk salt and pepper Crumble Topping 170g (6oz) plain flour 85g (3oz) butter 55g (2oz) cheddar cheese 15 - 30ml (1 - 2tbsps) fresh parsley, chopped 1. In an ovenproof dish, place the drained tuna, sweet corn, prawns and peas. Sprinkle with lemon zest and juice. 2. Make white sauce by putting butter, flour, milk and seasoning and warm gently together until butter melted, then boil until the sauce is smooth and glossy and pour over the fish. 3. Make the crumble by rubbing butter into the flour, stir in cheese, parsley and seasoning. Sprinkle over the fish and sauce. 4. Bake at 170°C for 30 minutes. 50 Simple to Make Cooking time: 30 minutes Method Fish and Seafood Salmon Jalousie Ingredients 1 pack of puff pastry 225g (8oz) cooked salmon 110g (4oz) mushrooms, sliced 4 - 6 spring onions, sliced finely 90ml (6tbsps) crème fraiche 30 - 45ml (2 - 3tbsps) fresh dill, chopped zest and juice of 1 lemon salt and pepper 1 egg, beaten to glaze 1. Pre-heat the oven to 180°C. Roll the pastry out and divide into two. 2. Flake the salmon and mix with sliced mushrooms, spring onions, dill, lemon zest and juice, crème fraiche and season. 3. Place one half of the pastry on the greased or lined roasting/grill pan. Top with salmon mixture leaving a 2.5cm (1”) border all round. 4. Fold the remaining pastry in half and cut from the centre towards the edge at 2.5cm (1”) intervals, leaving a 2.5cm (1“) border all round. Then unfold. 5. Wet the edge around the filling and position the pastry over to top. Seal the edges well and decorate with a fork or into scalloped edges. 6. Brush the top with beaten egg and place in the oven. Bake for 25 - 30 minutes until golden brown. 51
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
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