The days are getting longer, the skies are finally getting more blue and we'd like to inspire you in the kitchen as the new season rolls in with some delightful spring recipes. As a NEFF Masterpartner we take a look at the NEFF (The Ingredient) for some fresh, delicious takes on food for spring 2024. From tasty vegetarian options to delightful mains and a beautiful dessert, check out the options we've selected below to get you in the kitchen and celebrating the changing of the seasons!
Pan-fried Gnocchi with Chanterelle Mushrooms and Browned Butter Breadcrumbs
4 Servings
Cooks : Full steam for 10 Minutes then HOB
Prep: 25 minutes
Ingredients
Gnocchi:
• 300g dry mashed potato
• 200g plain or pasta flour + extra for rolling.
• 1 egg
• Good pinch of salt and pepper
• 1 tsp olive oil
Also:
• 2 tbsp olive oil
• 16 small sage leaves
• 100g breadcrumbs
• ½ tsp salt
• ½ tsp black pepper
• 60g unsalted butter
• 80g Chanterelle mushrooms
• 100g baby chestnut mushrooms, sliced
• 2 cloves garlic, minced
• 1 round red radicchio, sliced into thin strips
To serve:
• Fresh parsley
Allergens are marked in bold
Step 1
Preheat the oven to 100C Full Steam. First make the gnocchi. Place the mashed potato into a mixer with a dough hook or beater. Add the flour, egg, salt, pepper and oil.
Step 2
Beat slowly until a stiff dough forms. Sprinkle the work surface with flour and divide the dough into 4 balls. Shape each ball into sausage size roll and divide into 2cm pieces with a floured knife.
Step 3
Roll or flatten into pillow shapes with a fork or teaspoon. Add the gnocchi to a large perforated steam tray. Place in the oven and steam for 10 minutes. Remove from the oven.
Step 4
Heat the oil in a frying pan until hot. Add the sage leaves and sizzle for 20 seconds, then remove half of the sage and place on a plate (reserve them for decoration later). Add the breadcrumbs, ¼ tsp salt and ¼ tsp pepper to the remaining breadcrumbs in the pan. Fry, stirring often until golden brown. Remove from the pan.
Step 5
Give the pan a wipe and place the butter in the pan. Heat over a medium heat, stirring occasionally, until the butter turns a light brown colour and starts to smell nutty – about 4-5 minutes. Add the mushrooms and stir to coat in the butter. Cook for 3-4 minutes until lightly browned, then add the garlic and the remaining ¼ tsp each of salt and pepper. Cook for a further minute.
Step 6
Turn up the heat to medium-high and add in the steamed gnocchi. Cook for a further 3-4 minutes, stirring occasionally until the gnocchi is lightly browned, then turn off the heat and stir in the sliced radicchio. Divide between four plates and top with the sage breadcrumbs. Arrange the reserved sage on the dishes and top with a sprinkle of parsley.
Slow Cooked Chicken Ragu
Serves 6-8
Cooks: CircoTherm® 160°Cfor 1 hour Prep 25 minutes
Ingredients
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1 kg chicken thigh fillets
• ½ tsp salt
• ½ tsp black pepper
• 1 large onion, peeled and finely sliced
• 1 red pepper, deseeded and chopped
• 1 stick of celery, finely chopped
• 3 cloves garlic, peeled and minced
• 60 ml red wine
• 3 tbsp tomato puree
• 1 tbsp sugar
• 2 x 400g tins chopped tomatoes
• 100 ml chicken stock
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tbsp Worcestershire sauce
To Serve:
• Cooked pasta
• Parmesan cheese, grated
• Freshly ground black pepper
• Fresh parsley, chopped
Allergens highlighted in bold
Step 1
Preheat the oven to CircoTherm® 160°C. Heat the butter and oil in a large oven-proof pan over a medium-high heat. Sprinkle the chicken with the salt and pepper and then place in the pan. Seal the chicken on both sides.
Step 2
Turn the heat down and add the onion. Cook for 3-4 minutes, stirring often, until the onion starts to soften. Add in the red pepper and garlic, stir and cook for a further 2 minutes. Add the remaining ingredients, stir and bring to the boil.
Step 3
Place a lid on the pan and place in the oven. Cook for 1 hour.
Step 4
Take the pan out of the oven. Remove the chicken thighs and place them on a chopping board. Shred the chicken thighs with two forks and place back in the pan. Stir together.
Step 5
Serve with pasta, topped with parmesan, black pepper and parsley.
Tip
If you’re cooking the ragu to freeze, cool quickly, place in an air-tight container and freeze for up to 1 month. Defrost (you can do this in the microwave on the defrost setting if you’re in a hurry), then reheat in a pan until piping hot or heat in a covered dish in the oven at CircoTherm® 160°C for 20-25 minutes until piping hot.
Roasted Plum Syllabub with Pistachios and Crushed Amaretti
4 Servings, Cooks: CircoTherm 180C 13-15 minutes. Prep:20 mins
Ingredients
Roasted plums:
• 8 plums, de-stoned and chopped in 1cm chunks
• 2 tbsp unsalted butter, melted
• 2 tbsp light brown sugar
Syllabub:
• 300ml double cream
• 75g caster sugar
• 4 tbsp white wine
To serve:
• 25g pistachios, roughly chopped
• 4 amaretti biscuits, crushed
Allergens are marked in bold
Step 1
Preheat the oven to CircoTherm 180C. Line a baking tray with baking parchment. Place the chopped plums on the baking tray and drizzle over the butter. Sprinkle the sugar on top.
Step 2
Place in the oven to roast for 13-15 minutes, until softened and starting to release juice. Remove from the oven and allow to cool to room temperature.
Step 3
Whisk the cream and sugar together until soft peaks form. Stir in the white wine.
Step 4
Divide half of the roasted plums between 4 serving glasses. Spoon or pipe over half of the syllabub. Repeat with the remaining plums and syllabub. Sprinkle on the pistachios and amaretti and serve.