Welcome To The World Of Neff - Sampford IXL

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Quick and Easy Cooking time: 20 minutes Method Entertaining Almond Petit Four Ingredients 110g (4oz) ground almonds 85g (3oz) caster sugar 2 egg whites 5ml (1tsp) almond essence rice paper Decoration split almonds and glacé cherries Glaze 15ml (1tbsp) caster sugar, dissolved in 30ml (2tbsps) milk 1. Preheat oven to 160°C and mix the almonds and sugar together. 2. Whisk the egg whites stiffly; fold in almonds, sugar and almond essence. 3. Put the mixture into a piping bag with a star nozzle. Pipe small stars onto a rice paper-lined baking sheet. Decorate if desired. 4. Bake for 15 - 20 minutes until a pale golden colour. 5. Brush with the glaze. Note: If you do not plan to eat these the same day, do not use a glaze as they become sticky and it spoils the keeping quality of these delicious petit four. 100 Simple to Make Cooking time: 40 minutes Method Entertaining Pecan Pie Ingredients 1 pack of sweet short crust pastry 100ml (4floz) maple syrup 110g (4oz) demerara sugar 55g (2oz) butter 2 eggs 110g (4oz) pecan nuts 1. Pre-heat the oven to 190°C. Roll out the pastry to line a 23cm (9”) flan tin. 2. Line with greaseproof paper over the base and up the sides, pour in baking beans and bake blind for 15 minutes. 3. Boil the maple syrup, sugar and butter together for 2 - 3 minutes. Cool slightly. 4. Remove the beans and greaseproof from the flan case. 5. Beat the eggs into maple syrup mixture. Arrange the pecan nuts in the flan case and pour over the syrup. 6. Bake at 160°C for 25 minutes until the filling is set. 7. Serve warm or cold with cream or crème fraiche. Note: For a richer pie, try lining the baked flan case with 110g (4oz) of melted chocolate before adding the nut and syrup mix. For an even quicker version use a pre-prepared sweet flan case and use the filling above. 101
Entertaining Roast Loin of Pork with Black Pudding Stuffing Time on your Hands Cooking time: 1 hour 30 minutes – 2 hours Method Ingredients 1kg (2lb3oz) joint of pork loin 110g (4oz) black pudding, diced 110g (4oz) fresh white breadcrumbs 30ml (2tbsps) onion chutney 5ml (1tsp) fresh root ginger, grated or ginger purée salt and pepper 1. With a sharp knife cut an 8cm (3”) slit in the centre of the joint all the way through. 2. Mix the breadcrumbs with the diced black pudding, salt and pepper, ginger and onion chutney. 3. Push the mixture into the slit from both ends until it is well packed inside the joint. 4. Weigh the joint and then roast at 170°C for 30 minutes per 0.5kg plus an extra 30 minutes. 5. When cooked remove from the oven, cover with foil and allow to rest for 10 minutes before carving. 6. For a richer gravy add 30 ml (2tbsps) of the onion chutney to the gravy. 102 Time on your Hands Cooking time: 25 minutes Method Entertaining Vegetable Strudel Ingredients 2 peppers deseeded and quartered or a jar of roasted peppers 5ml (1tsp) olive oil 8 - 10 sun-dried tomatoes, drained and sliced 270g jar of artichokes hearts drained and sliced or 225g (8oz) shitake mushrooms, sliced 140g (5oz) goats cheese 30ml (2tbsps) fresh basil, chopped or torn 1 garlic clove, crushed salt and black pepper 5 large sheets of filo pastry 30g (1oz) butter, melted 15ml (1tbsp) poppy seeds 1 egg, beaten Gravy 1 onion, finely chopped 30g (1oz) butter 30g (1oz) flour 60ml (4tbsps) marsala or port wine 250ml ( 1/ 2 pt) stock 15ml (1tbsp) worcesterhire sauce or mushroom ketchup 4 fresh basil leaves 1. If using fresh peppers, brush with oil and grill until charred. Place in a plastic bag and leave to cool. <strong>The</strong>n peel and slice. 2. Pre-heat the oven to 190°C. Line the roasting /grill pan with a non-stick baking liner or greaseproof paper. 3. Layer 4 sheets of pastry brushing each layer with butter. Place on to the prepared tin. 4. Arrange layers of peppers, artichokes or mushrooms and dot with cheese. Season with basil, garlic, salt and pepper. 5. Brush with egg around the edge then roll up and brush the top with egg. Decorate with coils of pastry or just sprinkle with poppy seeds. 6. Bake for 20-25 minutes until golden brown. 7. Meanwhile make the gravy by melting the butter and frying the onion until soft. Add the flour then whisk in the liquids and bring to the boil. Season and add the worcestershire sauce or mushroom ketchup and basil to flavour. 8. Serve hot with the gravy or cold with a salad. 103
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 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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