Search Results for 'Roast'

Preheat the oven on CircoTherm® Eco to 140⁰C. Place a wire rack on shelf level 2. Heat half of the olive oil in a large heavy based flameproof casserole or baking dish. Cook half the lamb shanks until evenly browned all over. Repeat with remaining oil and lamb shanks. Set shanks aside. Over a medium heat add the onion, leek and garlic and cook for 3 minutes or until onion is soft and golden. Add cumin, coriander, harissa, cinnamon and saffron and cook for 2 minutes or until fragrant. Add the white wine, orange zest and juice and continue to cook for a further 3 minutes. Add the apricot, dates, tomatoes and chicken stock and bring to the boil. Return the lamb shanks and stir to combine all the ingredients. Cover the lamb shanks and then place in the oven. Cook for 3 – 4 hours or until the meat is tender and falling off the bone. Remove from the oven. Carefully remove the shanks from the sauce. Over a medium heat on the cooktop, boil the sauce for 5-10 minutes to reduce and thicken. Skim excess fat. Return lamb shanks and cook for 5 minutes to ensure lamb shanks are heated through. Garnish lamb shanks with parsley and coriander. Sprinkle with dukkha and serve. For other popular lamb recipes try our: Spicy slow roasted lamb shoulder recipe Lemon ginger lamb ribs recipe Middle Easter lamb pizza recipe

To make the dough, in a mixing bowl, dissolve the yeast into water. Using a stand mixer, combine flour and salt in the stand mixer bowl with a hook attachment. Commence on a low speed, and add the water slowly. Increase the speed slightly and allow to mix until smooth. This should take about 5-8 minutes. Cut dough into 120g balls and place on a floured tray. Cover and allow them to prove in a warm place until they are double their size, about 20-30 minutes. Meanwhile, combine remaining ingredients in a bowl, mix well and place through a mincer with the smallest dial available. Keep refrigerated until required. When the dough has proved, on a floured bench and using a rolling pin, flatten the balls of dough in an oval shape to 2mm thickness.  Shape into boat shapes and pinch the edges. When assembling the pizzas, add enough lamb mix to just cover the surface.  Repeat this process with all the dough. Preheat oven and pizza stone to 200C. Cook pizza for 10 minutes until crisp on the bases. Drizzle with pomegranate molasses, scatter over mint and coriander and serve. For other popular lamb recipes try our: Moroccan lamb shanks Lemon ginger lamb ribs Spicy slow roasted lamb shoulder

Preheat the oven on CircoTherm® at 170°C and place wire rack on shelf level 3. Grease each ramekin with butter and then coat with flour until the inside is evenly coated. Place the milk in a saucepan on Induction level 5 or medium heat on gas. In a second saucepan, melt the butter, add the flour and stir continuously on Induction level 4 or medium gas. When the colour of the mixture changes from yellow to white (about 2-3 mins), add half of the milk and stir until combined then add the remaining milk and again stir until combined. Add the grated cheese, paprika, mustard, salt and pepper, remove from the heat, then add the egg yolks one at a time until combined. Set aside.  Whip the whites until a soft to medium peak forms and then gently fold into the cheese mixture 1/3 at a time.  Evenly fill the ramekins and place in a high sided roasting dish. Fill the dish with hot water until half way up the sides of the ramekins. Bake for 15-20 minutes. Remove and cool for 5 -10 minutes then turn out onto a plate lined with baking paper and refrigerate until required. To reheat the Soufflés, line the universal tray with baking paper. Preheat the oven on CircoTherm® at 180°C and bake for 10 – 15 minutes until light and golden. The soufflé should now hold its shape without collapsing.  Serve with salad greens tossed with balsamic vinaigrette.

For the vanilla sauce, mix together all the ingredients except the bay leaf and refrigerate for 2 hours. Add the bay leaf to the vanilla sauce and pour into a vacuum sealed bag. Cook using FullSteam at 80°C for 20 minutes. Leave the sauce to cool, remove the bay leaf. Core and peel apples. Cut into 4 – 5mm thick rings. Line two trays with baking paper and spread the apple across two trays. Set the oven to grill, 250 ° C. Dust the apple rings with the powdered sugar. Insert one tray at level 4, grill for 3 minutes. Remove immediately and insert the second tray. Place the caramelised apple rings in a small tower and pour over the cold vanilla sauce. Sprinkle with roasted pistachios and almonds, serve.

Roast hazelnuts in a saucepan until you can smell their aroma and the thin peel starts to burst. Place on a tea towel and rub off the brown peel – it needn’t be removed entirely. Allow nuts to cool down and blend them in your food blender. Wash lemon in hot water, dry it, grind the zest and squeeze the juice. Take off three tablespoons of sugar and keep it for later. Mix butter with salt and the rest of the sugar until creamy. Add the eggs one after the other and continue stirring. Mix ground hazelnuts, lemon zest, vanilla pulp, two tablespoons of apple cake spice, flour and baking soda (or cream of tartar) in a bowl. Preheat your oven to 160°C CircoTherm. Mix mashed apples and two tablespoons lemon juice with the creamy butter mix. Add the dry nut mix and stir until the dough is even. Line a tart tin with baking paper and pour in the dough. Smoothen the surface. Remove apple core with a remover, peel the apples and cut them into 5-7mm thick rings. Cover apple rings with lemon juice immediately and place on the dough. Mix the rest of the sugar with the remaining apple cake spice and sprinkle on the apples. Bake for 35-40 minutes on shelf position 2 until golden brown. Remove from the oven, cool down for ten minutes and place the cake with the parchment paper on a cooling rack. Allow to cool down completely, garnish with icing sugar and serve with whipped cream.

Place the garlic, thyme, rosemary and cream in a saucepan. Put the saucepan on Induction level 5-6 and simmer until cream thickens, up to 30 minutes. Peel the potatoes and with a mandoline slicer or the thinnest blade of a food processor slice the potatoes. Line a deep loaf pan or terrine approx. 21 x 11 x 8 cm with baking paper. Carefully lay the potato slices one at a time overlapping each other. Continue row after row making sure there are no gaps between the potato slices. Season each layer of potato with salt and pepper and sprinkle with a little of the parmesan. Repeat this process until all the potato has been used. Next strain the cream mixture to remove all of the herbs and garlic and pour over the potato. Using gloved hands push down the potato to make sure the cream has gone between the layers and then top with the cheese if desired (optional). Preheat the oven on Top and Bottom Heat to 170°C. Place the dauphinoise on a wire shelf on shelf level 3 and cook for 1.5 hrs until it is golden brown and when there is no resistance when a knife is inserted through the centre. Remove dauphinoise from the oven, cover with a sheet of baking paper and allow the dauphinoise to cool to room temperature. Place a dish or tray slightly smaller than the loaf pan and place 4 x 400g cans of food on top to press down the potato. Put the dauphinoise in the refrigerator overnight. Remove the dauphinoise from refrigerator; remove weights, top tray and the sheet of baking paper. Place a chopping board on top of the potato and then flip it over. The loaf pan should then slide off. Remove the baking paper and trim the edges of the potato until straight before cutting into 8 pieces. Preheat the oven on CircoTherm® at 180°C. Place the pieces of dauphinoise 2 cm apart on the universal tray lined with baking paper. Cook for 15 minutes or until hot. - If you love this Dauphinoise potatoes, give our other popular potato recipes a go: Cheesy jacket potatoes How to make baked potato chips How to make crispy potatoes With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience. CircoTherm® lets you cook, roast and bake on all levels simultaneously, without mixing flavours. It’s an entertainer’s dream.

To begin your classic lemon tart, sift the flour, sugar and salt together into a bowl. Rub butter into the flour to resemble fine breadcrumbs. Add the egg yolk and mix with a spatula to bring the ingredients together. Knead the dough gently on a lightly floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Lightly grease a 24cm removable base flan tin. Roll the pastry out between two sheets of baking paper. Carefully line the tin with the pastry, press it gently into the sides and trim the edge. Return pastry to the refrigerator for 15 minutes. Preheat the oven on CircoTherm® Intensive at 160°C. Gently prick the pastry base with a fork. Cover the pastry with baking paper and fill with baking weights. Place the pastry on the universal tray, put the tray in the oven on shelf level 1 and bake for 10 minutes. Remove the baking weights and paper and bake for a further 5 to 10 minutes or until lightly brown. Remove pastry shell from the oven and select CircoTherm® at 130°C. To make the filling, whisk together the eggs, egg white, lemon juice, rind, sugar, cream and vanilla. Whisk gently so no air bubbles form in the mixture. Slowly pour the filling through a strainer into the pastry shell. Bake for 25 minutes or until just set. Remove from the oven and allow the tart to cool for 20 minutes on the bench. Place in the refrigerator until cold. Serve the lemon tart with a dusting of icing sugar, cream and fresh berries. For other popular lemon recipes and tips view our: Lemon cheesecake recipe Guide to growing lemons at home How to make preserved lemons With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience. CircoTherm® lets you cook, roast and bake on all levels simultaneously, without mixing flavours. It’s an entertainer’s dream.

Heat a large saucepan on Induction level 8 or medium to high on a gas cooktop. Add the oil, onion and garlic and cook until the onion is translucent. Add the tomatoes, sugar and balsamic vinegar, bring to the boil and then reduce to level 5 or a medium heat and simmer for 30 minutes or until sauce thickens. Then add the basil, butter and salt and pepper to taste. While the sauce is simmering place the mince in a medium bowl, add the remaining meatball ingredients, salt and pepper to taste. Using gloved hands combine the ingredients well. Preheat oven on CircoRoast 200°C with VarioSteam® high intensity. Roll the mince mixture into balls about 5cm round and place on the universal pan lined with a sheet of baking paper. Cook meatballs for 15 – 20 minutes or until golden. When the meatballs are cooked add to the tomato sauce. To cook the pasta, use the boost setting on Induction or a high heat on gas to bring a large saucepan of water to the boil. Once the water has boiled, select Induction level 9 or a high heat on gas, add the pasta and cook for the time recommended on the packet. Once the pasta is cooked, drain and stir through the meatballs and tomato sauce.

Place fry sensor pan on Induction, level 4 on fry sensor. Wait till temperature has been reached; add butter and half the oil. Add mushrooms, onions and garlic; cook, stirring until soft. Add wine and cook until liquid has evaporated; add thyme and parsley; set aside and keep warm. To toast ciabatta, drizzle olive oil over both sides. Pre-heat fry sensor pan on level 5 fry sensor. Once temperature has been reached, place bread in frying pan and cook for approximately 3 minutes on each side or until crisp. Fry sensor is great for toasting smaller quantities, is easy to use, and no mess. Alternatively, ciabatta can be toasted in oven on 210°C, circoroaster, level 3. Appoximately 3-4 minutes top side, once turned, 2-3 minutes underneath. Place mushrooms on top of cooked ciabatta.