As a proud MasterPartner of Neff we are always inspired by their innovative, seasonal recipes over on their page The Ingredient. As the BBQ season is here and it's the time where we gather around each other's houses for communal eats, we wanted to share some of our favourite recipes of theirs for the summer season! So have a browse below, see what you like and get inspired in your kitchen!
ARCTIC CHAR WITH KIWI APPLE TARTAR
INGREDIENTS 4 Arctic char fillets, approx. 450g each, scaled 1 green apple 2 kiwis 1 lemon (juice only) 3 shallots 1 clove of garlic 1⁄2 bunch of fresh flat leaf parsley Extra virgin olive oil Salt and Pepper Allergens are marked in bold
Step 1 Preheat the oven and make the fruit tatar
Preheat the oven to 180 °C CircoTherm®. Peel the kiwis and dice finely. Wash the apple and dice finely. Mix these together in a small bowl and pour over the lemon juice. Did you know: in addition to being a tasty accompaniment for char, lemon juice prevents the apples and kiwi from turning brown.
Step 2 Crush the garlic, chop the shallots, season the fruit tartar
Crush the garlic, chop the shallots finely and add to the mixture. Finely chop the fresh parsley and mix it with the fruits. Finally, season the fruit tartar with salt and pepper. Tip: For a bit more sweetness, add a little honey to the tartar.
Step 3 Prepare the fish
Line a baking sheet with a piece of parchment paper and brush lightly with olive oil. Place the arctic char on the sheet (if you take fillets skin side down) cover with the kiwi-apple tartar and drizzle with olive oil.
Step 4 Cook the arctic char fillets
Fold the paper, sealing the arctic char into an airtight parcel and cook for 26–30 minutes (if required, allow a further 5 minutes per 450g of fish) in the preheated oven.
Step 5 Serve the char
Once cooked, serve the char on a bed of roasted vegetables. Tip: This Arctic char recipe pairs particularly well with blistered cherry tomatoes.
KOREAN FRIED CHICKEN WINGS
8 Chicken Wings
INGREDIENTS 8 whole chicken wings Vegetable oil for deep frying 4-5 cloves garlic, finely sliced 4-5 large dried red chillies, soaked in hot water for 10 minutes and roughly chopped Handful toasted peanuts 1 tbsp. sesame seeds The Marinade ½ tsp. sea salt ½ tsp. black pepper ½ thumb sized piece ginger (finely chopped) 2 cloves garlic (finely chopped) 200g cornflour or corn starch 1 tsp baking powder The Sauce 1 tsp English mustard 2 tbsp. gochujang (Korean Chilli Paste) 2 tbsp. light soy sauce 3 tbsp. maple syrup or honey 1 tbsp. brown sugar 1 tbsp. rice vinegar Allergens are marked in bold
Slice through the joint of the chicken wings to separate the flats and drums to make them easier to fry without using excessive amounts of oil. Place in a large mixing bowl and massage ‘The Marinade’ well around all the chicken wings, taking care to use the cornflour/corn starch and baking powder at the end.
Mix ‘The Sauce’ ingredients together in a bowl until sugar fully dissolves. Build your Wok Clock starting at 12 o’clock with the bowl of marinated chicken wings, followed by the peanuts, garlic, chopped dried chillies and lastly ‘The Sauce’.
Fill your wok or deep-fryer 1/3 the way up with vegetable oil, and heat to 180°C. Test the temperature of your oil by placing the tip of a wooden implement, such as a skewer or chopstick, into the oil: if the wood starts to fizz after a second or so, the oil has reached 180°C. Carefully add the chicken wings into the oil and fry for 1 minute before turning the heat down to a medium – low heat. Continue to deep-fry for 6-8 minutes, turning the chicken wings occasionally until very crisp and golden brown. Drain onto a tray covered with kitchen paper and then pour the excess oil carefully through a sieve into a heat-proof bowl.
Return wok to a medium heat, add 2 tbsp. vegetable oil and stir-fry the peanuts for 30 seconds before adding the garlic. Then add the dried chillies, stir fry for 30 seconds, turn the heat up to high and pour in ‘The Sauce’. Bring to a boil and reduce the sauce by half until thickened to a light syrup texture (approx. 1-2 minutes). Add fried chicken into the wok and fold through until fully coated with sauce.
CHICKPEA, RICE & ROCKET SALAD
INGREDIENTS For the salad: 400g tin of chickpeas, drained and rinsed 100g tin of sweetcorn, drained and rinsed 30g fresh rocket leaves 1 red pepper, finely chopped 10g fresh coriander leaves, finely chopped 150g cooked white basmati rice For the dressing: 3 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tsp ground cumin ¼ tsp salt ¼ tsp ground black pepper Allergens are marked in bold
In a bowl put all the salad ingredients and combine it well.
In a small bowl combine the dressing ingredients and whisk it to emulsify. Then pour it over the salad and serve. This salad is great for picnics and packed lunches as it stays fresh for a few hours and nutritious at the same time.
VEGAN HAZLENUT MERINGUE
INGREDIENTS 200g aquafaba (from 2 tins of chickpeas) 200g caster sugar 50g peanuts 300g coconut yogurt 200g mixed berries for the syrup (strawberries, raspberries, blueberries, blackberries) 4 tbsp caster sugar 200g mixed berries (strawberries, raspberries, blueberries, blackberries) Allergens are marked in bold
Dry roast the hazelnuts in a pan for 2 minutes and then chop them up roughly. Leave it aside to cool.
Drain the chickpeas and keep the water from the tin. Collect around 200ml of water. Measure the water once you have drained it from the tin and use the exact amount of sugar for the meringue. Start to whisk aquafaba in a clean bowl for 6-8 minutes until it’s fluffy and has soft peaks. Slowly add the sugar 1 tbsp at a time while whisking continuously. Now whisk for a further 5 minutes until glossy and stiff.
Meanwhile, preheat the oven at 100 C CircoTherm®. Line two baking sheets with baking parchment and put eight portions of meringue on the prepared sheets. Sprinkle some hazelnuts on top and bake for 1 ½ to 2 hours until crispy and dried out. Leave it aside to cool completely. When you are ready to serve stir the yogurt until smooth.
In a pan, add the sugar and the berries and cook on low heat for 2 minutes until they start to soften. Use a fork and mash them up and cook for another minute on low heat. Leave it aside to cool.
Place the individual meringues on serving plates, dollop some coconut yogurt, drizzle the berry syrup and place some fresh berries on top then sprinkle some hazelnuts and serve immediately. The meringues can be made a few hours in advance but only assemble when you are ready to serve!