As the seasons change once again we look to Neff's The Ingredient for a whole host of inspiration to cook up some warming dishes in the kitchen. The recipes that bring a community or family together to enjoy food that matches the mood of the colder weather setting in as we prepare for the festive season. Dishes that inspire a beautiful night in with family or friends to counter the colder months with hearty, delicious food made right from the engine room of your very own home. Check them out below.
Cajun Chicken Thighs & Roasted Carrots
4 Servings
INGREDIENTS 1kg chicken thighs cut by the butcher 3 tbsp Cajun spice mix 1 bunch thyme 800g rainbow carrots 2 heads garlic 2 tbsp maple syrup Olive oil Salt, pepper
Step 1 Marinating and baking chicken thighs in Cajun seasoning
Preheat the oven to 170°C Circo Therm®. Marinade the chicken thighs in the Cajun spice mix, salt and two tablespoons of oil, arrange them on a baking sheet and bake in the oven for 30 minutes.
Step 2 Preparing potatoes, garlic, and thyme
Wash the potatoes thoroughly, peeling if necessary, and slice into long pieces. Cut the garlic heads in half. Wash and drain the thyme.
Step 3 Plating chicken thighs and vegetables with maple glaze
Take the baking sheet with the chicken out of the oven and place the thighs on a plate. Arrange the carrots, potatoes, garlic and thyme on the same sheet. Deglaze with 100ml water and the maple syrup, season with salt and pepper and combine everything well.
Step 4 Baking cajun chicken and vegetables together
Distribute the chicken on top of the vegetables, skin side up, and bake in the oven for a further 20 minutes.
Step 5 Roasting cajun chicken thighs and carrots under the grill
Finally, set the oven grill to 230°C and roast the chicken and carrots for max. 10 minutes more.
Step 6 Presenting chicken thighs on a platter
Arrange everything on a platter and serve hot.
Beer Bread with Bacon Butter
10 Servings
INGREDIENTS FOR THE BREAD: 350 g sifted plain flour 2 tsp baking powder ½ tsp salt ½ tsp garlic granules 2 tbsp cane sugar 330 ml beer 3 tbsp melted unsalted butter (this is to spoon over the cooked bread, so no need to melt until the bread is ready).
INGREDIENTS FOR THE BACON BUTTER:
150 g rashers streaky bacon
150 g soft butter
Pinch of black pepper and salt
¼ tsp Dijon mustard
Butter for greasing the loaf tin
Allergens are marked in bold
Step 1
Preheat the oven with the Twist Pad Flex® to 175 °C CircoTherm® and grease a loaf tin. In a bowl, mix together the flour, baking powder, salt, garlic granules, sugar and beer in quick motions using a wooden spoon. It should be a thick, sticky mixture.
Step 2
Transfer to the prepared bread tin and smooth out the top. Choose Added Steam Intensity Level 3 and bake in the oven for approx. 15 minutes with Added Steam, then continue baking for approx. 40 minutes on shelf level 2 until browned.
Step 3
Meanwhile, fry the bacon in a dry pan on Induction Hob heat setting 8, until crisp or choose Temperature Cooking with the Twist Pad Flex® and fry the bacon at 140 °C for approx. 10 minutes, until crisp. Remove from the pan and allow to cool completely.
Step 4
Place bacon in a food processor and pulse until the bacon breaks down. You want a mixture of small pieces and crumbs. Add the butter, pepper and mustard to the bacon and pulse again to combine.
To make butter quenelles, use a deep tablespoon and room temperature bacon butter. Dip the spoon in hot water just before every butter quenelles and tap on the towel to shake off excess water. Dip the warm spoon into the butter, bring it towards you at the same time in a single motion, and wrap the spoon around the quenelle.
Step 5
When the bread is cooked, remove from the oven, spoon over the melted butter and allow to cool for 30 minutes if serving warm, or longer if serving the bread cold. Serve with butter quenelles. Enjoy!
Beetroot Chocolate Cake
Ingredients for 1 loaf pan (26 cm):
70 gr hazelnuts 3 eggs (medium size) 1 pinch of salt 125 g butter 160 g chocolate (70% cacao) 200 g beetroot 150 g light brown cane sugar 50 g fine polenta 1 tsp ground cinnamon ¼ tsp ground nutmeg zest of 1 organic orange butter and flour for the baking tin garnish: icing sugar and candied beetroot Serve with whipped mascarpone cream
Step 1
Preheat your oven with the Twist Pad Flex® to 160°C CircoTherm® and grease and flour a round baking pan (26 cm). Roast hazelnuts in a dry pan on Induction Hob heat setting 8 or choose Temperature Cooking with the Twist Pad Flex® and roast hazelnuts at 140 °C for approx. 10 minutes, until fragrant and golden. Allow to cool down.
Step 2
Wash and peel beetroot. Use a zester and keep a few beetroot rasps for garnishing. Chop the rest of the beetroot. Blend beetroot with sugar and hazelnuts in a food processor.
Step 3
Separate the eggs. Add egg yolks to the beetroot and keep blending until you have created a smooth mass. Beat the egg whites with a pinch of salt until stiff and slowly fold in.
Step 4
Choose Temperature Cooking with the Twist Pad Flex® and slowly melt butter and chocolate in a heat proof bowl over a pot with water at 70 °C. Pour into a mixing bowl and mix with the beetroot mass. Add polenta, cinnamon, nutmeg and orange zest.
Step 5
Add the batter to the baking tin and bake on shelf level 2 for approx. 50 to 55 minutes. Check with a toothpick if the cake is done. Remove the cake from the oven, allow to cool down for 10 minutes, then flip and completely cool off on a cake rack.
Step 6
Garnish with icing sugar and decorate with a few beetroot rasps. Serving suggestion: Serve with whipped mascarpone cream (Mix mascarpone with icing sugar and vanilla extract to one’s liking). Enjoy!