As a proud MasterPartner of NEFF, we are always fascinated by the amazing recipes they produce alongside their incredible range of appliances. We wanted to highlight some of our favourites for you to try this summer and make the most of a BBQ in the heatwave with some delicious salads, desserts and even a marinade to make yourself and impress friends and family with!
Check them out below and of course make sure you visit NEFF’s ‘The Ingredient‘ website for further inspiration!
Makes 2x 500 ml bottles Cooks Hob and Full Steam for sterilising 100C for 12 -15 minutes. Prep: 30 Minutes Ingredients
1 large onion (chopped) 3 garlic cloves (chopped) 30 g dried apricots (chopped) 2 tbsp rapeseed oil 2 tbsp brown demerara sugar 500 g crushed tomatoes (tin or jar) 3 tbsp apple vinegar 1 tbsp concentrated tomato puree 1 tbsp honey 1 tsp each mild and hot paprika powder 2 heaped tbsp dried oregano 1-2 fresh hot chillies (chopped) 1 tbsp Worcester sauce 1 star anise 3 cloves 2-3 tsp salt Freshly ground black pepper 3 tbsp whiskey 1-2 tsp lemon juice Allergens highlighted in bold Step 1 Fry the onions, garlic and chopped apricots in hot oil. Sprinkle sugar and allow it to caramelise slightly. Add crushed tomatoes (be careful as they may splatter), apple vinegar, tomato puree, honey, paprika, oregano, chopped chilli and Worcestershire sauce. Boil up at medium heat while stirring. Step 2 Add star anise and cloves to the sauce and let it simmer. After 15 minutes, turn off induction hob, strain the sauce to remove the star anise and cloves, and allow to rest for 30minutes. Step 3 Season with salt, pepper, whiskey, lemon juice and blend finely. Test if you would like to add more sweetness or acid and then add more sugar or lemon to taste. Boil up again. Pour the sauce into two sterilised bottles of 500 ml each. Select 100°C Full Steam and place closed bottles for 12 minutes. Then leave to cool. Step 4 Keep bottles in a cool, dark place and use within six months. Once opened, the sauce should be consumed within one month and kept in the fridge. Tip If you prefer a smokier flavour, simply use smoked paprika powder
FOR THE SALMON: Salmon ﬁlets (100 g each) 1 tbsp Olive oil Grated zest of ½ organic orange Salt, pepper FOR THE DRESSING: 2 tbsp Juice from ½ organic orange 3 tbsp White balsamic 3 tbsp Olive oil 1 tbsp Liquid honey Salt, pepper FOR THE SALAD: Ca. 200 g Kale (without stalk, chopped in pieces) 2 Small apples Juice from ½ lemon 2 Cooked beetroots 40 g Almonds 100 g Feta Allergens are marked in bold
Rinse the salmon in cold water and dry with kitchen paper. Mix olive oil, orange zest, salt and pepper in a bowl. Marinate the salmon and place in an unperforated steamer basket. Step 2 For the dressing, put all the ingredients in a screw-top jar and shake well. Season to taste with salt and pepper. Step 3 Place the washed kale and the dressing in a bowl and knead with your hands for about 2 minutes. Step 4 Steam the salmon ﬁlet at 75 °C (shelf height 2) for about 8 minutes. The cooking time depends on the thickness of the fillets, the fish should still be a little glassy in the middle. Step 5 In the meantime, wash and core the apples and cut them into pieces. Sprinkle with a little lemon juice. Cut the beetroot into cubes or sticks. Coarsely chop the almonds. Add everything to the salad and mix together. Step 6 Crumble the feta over the salad. Arrange the cooked salmon in pieces on the salad and serve.
Ingredients INGREDIENTS FOR THE SHORTBREAD 100 g unsalted butter softened 40 g golden caster sugar 100 g plain flour 45 g rice flour pinch of salt 1 tbsp icing sugar INGREDIENTS FOR THE FILLING 1 x 500ml round carton of vanilla ice cream 4 large strawberries, chopped into small pieces 4 tsp strawberry jam 1 tbsp fresh thyme leaves Allergens are marked in bold Step 1 Line two baking trays with baking parchment or silicone mats. Using a stand mixer, mix the butter and sugar until pale and creamy. Add the two flours and salt and mix again until just incorporated (do not over-mix as it will make your cookies tough). Step 2 Form the dough into a ball and place it onto a lightly floured surface. Roll out to approx. 5mm thick. The dough is quite delicate and will try to crumble in places. Just push it back together if it crumbles. Step 3 Using a round, 8cm diameter cookie cutter, cut 8 circles out of the dough. Dip the cookie cutter in flour first to prevent it sticking to the dough. You can re-roll the dough as necessary but try not to re-roll more than a few times as this will result in tough cookies. Place the cookies on the two prepared baking trays. Step 4 Cover each of the trays with cling film and place in the fridge for at least 30 mins (up to overnight). The chilling time helps to develop the flavour of the shortbread and will ensure a more ‘sharp’ shape. Step 5 When you are ready to bake, preheat the oven to CircoTherm 170C. Take the shortbread out of the fridge and take off the cling film. Sift the icing sugar over the cookies, and cook in the oven for 8-10 minutes, until the edges start to turn slightly golden. Step 6 Take out of the oven and leave to cool for 5 minutes, then remove from the tray with a palette knife and place on cooling rack to cool completely. Step 7 Take the ice cream carton and place on its side. Use a sharp knife to cut the carton into 4 thick slices. Place each slice on top of one of the pieces of shortbread. Scoop a teaspoon of ice cream out of the centre of each of the ice cream discs and replace with a teaspoon of strawberry jam. Step 8 Peel off the cardboard surrounding the ice cream discs and top each disc with a teaspoon of strawberry pieces and a few fresh thyme leaves. Place a shortbread cookie on top of each stack to make ‘sandwiches’. Serve immediately. Tips Tip 1 – You can wrap the sandwiches individually in cling film and freeze, then take out of the freezer and allow to soften for 5 minutes before serving. Tip 2 – You can top the ice cream sandwiches with a further spoonful of ice cream, a halved strawberry and a few thyme leaves for extra decoration if you wish.