Search Results for 'Chicken'

Preheat oven on Circotherm at 160°C. Place saffron threads into a small bowl, add the water and stir, allow to stand for 5 minutes. Heat a little oil in a large frying pan over a med-high heat/setting 8 and cook the chorizo for 2 to 3 minutes or until lightly browned. Remove from the pan, drain on paper towel. Toss the chicken in half the smoked paprika, add the remaining oil to the pan then fry the chicken pieces for 3-4 minutes to lightly brown the chicken. Remove and place into 32cm x 28cm deep baking dish with the chorizo. Add the onion, garlic, capsicum and chilli flakes to the pan and sauté for 2-3 minutes then stir through the saffron, remaining paprika and the rice. Toss over the heat for another minute then add to the baking dish. Pour over the stock and wine and mix well. Bake using Circotherm with a high level of added steam for 35 minutes, stirring twice during the cooking. Meanwhile heat the extra oil in the same frypan and cook the prawns quickly over a med- high heat /setting 8 until just cooked. Cool. Add the prawns and peas to the Paella and bake a further 10 minutes. Toss through the tomatoes and parsley leaves then spoon into serving bowls, garnish with lemon. Serve immediately

The day before Add the kombu and water together in a large bowl and let sit outside overnight. Salt the pork shoulder and tie up with butchers twine to hold it together then refrigerate overnight. Mix the soy sauce, sake and mirin together and refrigerate. Steam the eggs on FullSteam from a cold oven at 100 degrees for 6-8 minutes then remove and place in iced water to cool then peel. Once peeled, add to the soy mixture and let it sit overnight. On the day On induction level 8 or FlameSelect® level 9 colour the pork shoulder in a large pan then put into a large  ovenproof dish along with the pork ribs, chicken stock, ginger, garlic, carrots, celery, bonito flakes, spring onions and as much of the kombu water as possible (retain the excess) Set the oven to low temperature cooking at 120 degrees for 6 hours. Remove from the oven and wrap the pork shoulder in cling film to help with cutting. Cut into approximately 1 - 1.5cm slices. Strain the stock through a fine strainer or muslin cloth, discard all the food remains. Place the stock back on the cooktop and bring back to a boil then add the mirin and soy mix, noodles and eggs to heat through and serve.  Once in the bowl add the pork, bamboo shoots, nori sheet, spring onions then serve.

One look at the ingredients list is enough to tell you that our Minestrone Soup recipe is anything but boring! The pasta in your minestrone soup (your choice which you use, but something small is the preference) helps to add some filling bulk, but we won’t pass up a piece of bread on the side. With a tomato base and plenty of vegetables, we add an extra depth of flavour with crispy golden pancetta and a pinch of chilli. To begin, dice the pancetta, tomato, potato, carrots, celery and onion all into 1cm dice. (you can roughly chop the onion celery and carrot in a food processor if needed) Strain and rinse the borlotti beans. Place a large pot on induction, level 7 or 8 on FlameSelect. Add the olive oil and pancetta and fry for 2-4 minutes or until it has coloured golden brown. Add the onion, celery, carrots, garlic and chilli, fry until the onion becomes transparent then add the chicken stock and tomato, bring to the boil. Once boiling, add the potato and pasta and cook for a further 20 minutes before adding the borlotti beans and basil. Season your minestrone soup with salt and pepper and then serve.

To begin making your Roast turkey, remove the wish bone of the turkey then separate the skin from the flesh by running your fingers in between them both. Clean cavity and pat dry with paper towel. Mix the garlic, thyme, zest and oil together and place between the skin and flesh of the turkey. Fill cavity with stuffing. Truss the turkey following the NEFF demonstration video. Place on a wire rack, on top of the universal tray lined with baking paper. Insert the MultiPoint MeatProbe fully in to the breast, entering in from the shoulder. Place trays in the oven on level 2 of a full size oven or level 1 of a compact appliance. Select CircoTherm® at 160⁰C and a high level of steam. Connect the MultiPoint MeatProbe, set your core temperature to 75⁰C and press Start. Remove turkey from the oven, remove probe and allow oven to cool. Select Keep Warm function at 60⁰C with a high level of steam. Rest the turkey for 30 minutes to 1 hour before serving. Turkey Stuffing Preheat oven on CircoTherm® at 160⁰C. Place almonds on the universal tray and cook for 5-10 minutes or until lightly toasted. Place almonds with remaining ingredients in a mixing bowl and mix until well combined. Use to stuff turkey before trussing. If cooking stuffing separately, shape into a log, wrap in plastic wrap and refrigerate overnight. To cook stuffing, remove plastic wrap and place on universal tray lined with baking paper. Preheat oven on CircoTherm® to 160⁰ with a high level of steam and cook for 30-40 minutes. Serve sliced. Turkey Jus Place the chicken stock, beef stock and red wine in a medium to large saucepan. Place on Induction level 8 or FlameSelect® level 9 and bring to the boil. Add the garlic, thyme, honey and mustard then simmer on level 5-6 and reduce by half. Mix the cornflour and water together and whisk into the jus, simmer for a further 10 minutes and then strain through a fine sieve. If you have pan juices from your roast turkey add them just before the cornflour mix. Notes If using a frozen turkey, please ensure that it has been fully defrosted. Using VarioSteam® and the MultiPoint MeatProbe makes this recipe foolproof. While the added steam ensures that your turkey remains moist and flavourful, the meat probe monitors the internal temperature of your meat, automatically switching off your oven once it's been cooked to perfection.

Combine all of the filling ingredients in a bowl and mix to combine. Line the large perforated stainless steel tray with baking paper. Preheat oven on FullSteam 100°C. Take 1 teaspoon of the chicken mixture and shape into a ball with wet hands. Place filling on a wrapper and wet wrapper edge with a little water. If using wonton wrappers, pinch the wrapper around the filling to make a purse shape. If using gyoza wrappers, fold the wrapper and pinch pleat the edge to seal. Place dumplings on the prepared tray. Repeat with remaining mixture. Steam the dumplings for 12 – 15 minutes or until cooked. Serve with your choice of dipping sauce.

Preheat oven on CircoTherm® to 180⁰C. Place hazelnuts and almonds on the universal enamel tray and roast almonds for 10 minutes. Allow to cool. When cool, place nuts in a food processor and process until coarsely chopped. Transfer nut mixture to a bowl. Place the sesame seeds in a heavy based frying pan and toast over a medium heat until golden. Add to the bowl with the nuts. Add the coriander, cumin and chilli to the frying pan and cook over a medium heat until aromatic, about 2 minutes. Place the spices in a mortar and pestle and pound until finely crushed. Add the spices, pepper and salt to the nut mixture and mix well. Place dukkah in a flat dish to serve. Dip pieces of crusty bread into extra virgin olive oil and then press into the dukkah to coat. Dukkah can be kept for 1 month in an air tight container. Three ways to use dukkah in your cooking: While the traditional way of enjoying dukkah with crusty bread is delicious, it’s definitely not the only use for this delicious mixture. Here are three of our favourite ways to use leftover dukkah: Sprinkled over roasted vegetables Serve your salads or vegetables with a sprinkling of dukkah on the top for extra flavour and crunch. Roasted cauliflower in particular pairs beautifully with this recipe. Folded through dips Give your hummus an extra hit of flavour and texture with dukkah. You can either fold it through the dip as a surprise flavour hit, or sprinkle it on top to add more colourful, textural interest to your table. As a coating for fish or chicken Combine your dukkah with panko bread crumbs and use as a crispy coating for your favourite proteins. Fish and chicken pair beautifully with this recipe, with the flavour from the nuts adding a great earthy element to classic recipes.

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