Welcome To The World Of Neff - Sampford IXL
Welcome To The World Of Neff - Sampford IXL
Welcome To The World Of Neff - Sampford IXL
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Time on your Hands<br />
Cooking time:<br />
45 minutes<br />
Method<br />
Entertaining<br />
Soft Fruit Meringue Roulade<br />
Ingredients<br />
5 egg whites<br />
275g (10oz) caster sugar<br />
55g (2oz) flaked almonds (optional)<br />
Filling<br />
300ml (10floz) double cream<br />
340g (12oz) soft fruit of your choice<br />
(raspberries, strawberries, mango)<br />
1. Line a 33x23cm (13x9”) “Swiss roll” tin with baking parchment or greaseproof paper.<br />
2. Whisk the egg whites using an electric mixer until very stiff.<br />
3. Gradually add the sugar, a little at a time at a high speed. Whisk until very stiff and glossy<br />
and all the sugar has been incorporated.<br />
4. Spread the meringue mixture into the prepared tin and sprinkle with almonds.<br />
5. Bake at 160°C for about 40 - 45 minutes until golden in colour and firm to the touch.<br />
6. Turn the meringue, almond side down onto a sheet of baking parchment. Remove the paper<br />
from the base of the cooked meringue and allow to cool.<br />
7. Meanwhile whisk the cream until it stands in stiff peaks and spread over the meringue.<br />
Spoon over the fruit.<br />
8. Roll from the long end, using the parchment paper, to form a roulade (i.e. a Swiss roll).<br />
Cover and chill before serving.<br />
106<br />
Time on your Hands<br />
Cooking time:<br />
50 minutes<br />
Method<br />
Entertaining<br />
Whole Stuffed Salmon<br />
Ingredients<br />
1 whole salmon, filleted<br />
3 slices of fresh bread<br />
30g (1oz) fresh coriander<br />
2 spring onions<br />
1/ 2 small red chilli, deseeded and finely chopped<br />
55g (2oz) butter melted<br />
zest and juice of 2 limes<br />
salt and freshly ground pepper<br />
110g (4oz) tiger prawns, cooked and peeled<br />
1. Prepare the breadcrumbs in a food processor. Cut up the spring onions. Add these, the herbs<br />
and chilli to the breadcrumbs and process again.<br />
2. Take the lid off and add the melted butter and the zest and juice of 2 limes. Season well.<br />
Put the lid back on and process until it starts to bind together.<br />
3. Lay out one fillet and spread the stuffing along the fish.<br />
<strong>The</strong>n lay on prawns. Place the other fillet on top and lift onto the wire grid to cook.<br />
4. Cook on the wire grid over the roasting/grill pan at 160°C for 25 minutes per kilo, until firm<br />
to the touch. If the fillets are very thick it may take a little longer.<br />
5. Remove from the oven and allow to rest for a few moments. Remove the top skin by sliding<br />
a palette knife under it. Place the serving dish on top and turn the wire rack over to leave the<br />
salmon on the plate as you turn it back.<br />
6. Remove the skin and decorate with fresh herbs. Serve with a hollandaise sauce or chilli<br />
dipping sauce for a more exciting taste.<br />
Note: Have the stuffing layer thicker at the thin end of the fillet so that it cooks more evenly.<br />
107