Welcome To The World Of Neff - Sampford IXL

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Fish and Seafood Monkfish Parcels Vegetables and Vegetarian Time on your Hands Ingredients Cooking time: 1 large monkfish tail 30 minutes 1 carrot, cut into thin strips 4 spring onions, cut into thin strips 2.5cm (1”) root ginger, peeled and cut into very thin strips salt and black pepper Method Sauce 5ml (1tsp) honey 10ml (2tsps) sesame oil 15ml (1tbsp) soy sauce 30ml (2tbsps) white wine 4 sheets of bakewell or greaseproof paper 1. The monkfish needs to be cut either side of the bone and cut into 4 portions (ask your fishmonger for some help with this, if necessary). 2. Mix together the sauce ingredients. 3. Lay out each sheet of paper and in the centre share out the vegetables and ginger. Top with portion of fish. 4. Pour the sauce into each parcel. Season the fish. 5. Fold up the paper to provide seal both ways. Secure with a paper clip. 6. Place onto the roasting/grill pan and cook for 30 minutes at 160°C. 7. Serve in the parcel onto the plate to keep in flavour and juices. 52 Serve with rice or rosti potatoes. 1. Roasted Mediterranean Vegetables 2. Roasted Pepper and Tomato Soup 3. Roasted Vegetable Lasagne 4. Spanish Tortilla 5. Baked Gnocchi with Spinach and Parmesan 6. Oven Baked Rosti Potatoes 7. Spinach and Cheese Quiche 8. Sweet Potato and Celeriac Gratin 9. Twice Baked Potatoes 10. Vegetable Curry 53
Vegetables and Vegetarian Roasted Mediterranean Vegetables Simple to Make Cooking time: 1 hour Method Ingredients 4 peppers of assorted colours, deseeded and cut into chunks 2 courgettes, cut into 1cm ( 1/ 4”) slices 3 red onions, peeled and quartered 1 aubergine, cut into chunks 45 - 60ml (3 - 4tbsps) olive oil salt and black pepper 4 - 6 garlic cloves, whole (to achieve a mild garlic flavour, do not remove the skin) 1. In a large bowl mix all the sliced and chopped vegetables, season and toss well in oil. 2. Transfer to the roasting/grill pan and spread out. Roast for approx. 1 hour at 160°C. Variations Try adding whole cherry tomatoes, olives, cubes of feta or goat’s cheese. Or allow the vegetables to cool, add in 15ml (1tbsp) balsamic vinegar and a handful of torn fresh basil and use as a bruschetta topping (refer to the index for page details). Alternatively, roast any vegetables of your choice in the olive oil. If using hard root vegetables like parsnips carrots, celeriac, swede etc. cut into chunks and plunge into boiling water and bring back up to boil. Drain and then toss in oil. This will enable these harder vegetables to cook in 1 hour. The ingredients are also an excellent base for the roasted vegetable lasagne (refer to the index for page details) and can also be used for the roasted pepper and tomato soup recipe (refer to the index for page details). 54 Vegetables and Vegetarian Roasted Pepper and Tomato Soup Simple to Make Cooking time: 30 minutes Method Ingredients 2 red or yellow medium peppers, deseeded and cut into quarters 1 small onion, quartered 450g (1lb) flavoursome tomatoes cut into halves 45ml (3tbsps) olive oil 15ml (1tbsp) balsamic vinegar a few sprigs of lemon thyme and parsley 200ml (8floz) water 250ml (10floz) milk salt and pepper 2.5ml ( 1/ 2 tsp) sugar crème fraiche, to finish 1. Spread the peppers, onions and tomatoes in a single layer in an ovenproof dish. 2. Mix the oil and vinegar and sprinkle over, with the herbs. 3. Place in the oven at 190°C for 30 minutes until roasted and slightly charred. 4. Liquidise the vegetables in a food processor, adding some water to create a thick puree. Pass the mixture through a sieve into a saucepan. Add the milk and water to achieve the desired consistency. 5. Season and stir through some crème fraiche before serving. 55
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 22 and 23: Meat Roast Lamb with Garlic and Ros
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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