Search Results for 'Steam'

Autumn is every fungi foodie’s dream. With supermarket aisles bursting at the seams with the season’s most spectacular display of mushrooms in all shapes and sizes, it’s the perfect time of year to experiment with the rich and delicate flavours of the food group - from intense truffle risottos to creamy mushroom bakes. Whether you’re picking your own mushrooms, trying out some new fungi-fuelled ingredients like truffle oil or dried mushrooms, there is a recipe for everyone in the NEFF archives: Mixed mushroom bruschetta Simple, but surprisingly memorable, this creamy ciabatta-based dish is perfect for a midweek snack or an entrée at your next dinner party. Topped with a delicious mushroom sauce, your guests will keep coming back for more to taste the intricate mix of sophisticated flavours. 3 cheese mushroom lasagne This is one that the whole family will enjoy – the perfect comfort food with the ideal amount of fungi flair. Dried porcini mushrooms make for a rich base, while mixed mushrooms are layered between sheets of fresh pasta and paired with three delicious cheeses – a true celebration of warmth and flavour! Forest mushroom and truffle oil risotto There are few things more more impressive than a perfectly-creamy, home-cooked risotto, but the dish has a bit of a bad rap for being hard to master. Luckily, this easy mushroom risotto recipe is simple to prepare, and filled to the brim with an assortment of fresh forest fungi – from portabello and enoki to oyster mushrooms and rich truffle oil.  With a NEFF oven with FullSteam all you need to do is put the ingredients into the oven to cook, no stiring required! Homemade chicken and mushroom pies Mushrooms pair well with a variety of meats and flavours – but chicken and mushroom pies must be one of the most famed combinations. With buttery, flakey pastry and a creamy thyme-infused filling, these will be the talk of the household for weeks to come. NEFF’s CircoThermo Intensive is used in this recipe to help you achieve golden pastry bases.

The Easter festivities are almost upon us, bringing with them a season of fresh starts, new beginnings and endless chocolate. But it’s about time we refreshed our Easter table too, setting aside the store-bought chocolate Easter eggs in favour of a more memorable menu – fit for even the most discerning of Easter bunnies! Surprise your kids and loved ones with these delicious Easter recipes – from a fool-proof chocolate mousse recipe that will wow guests of all ages, to chocolate-fuelled egg nests that will delight little hands on their early morning easter egg hunt: 1. Fudgy chocolate mousse cake You heard that right! A chocolate mousse recipe and a fudgy chocolate cake all in one, with the strong and delicate flavours of roasted strawberries to round it all out. Made rich and smooth by the NEFF VarioSteam function, this recipe is a show-stopper, and certainly provides the hit of cacao that the family will be expecting this Easter. Click here for the recipe. 2. Try hiding this chocolate hamper From brownies and truffles, to fudge and chocolate bark, this bundle of bite-sized chocolate delights will keep little hands searching and adults intrigued. Fill your Easter baskets with cocoa treats and send your family members home with a few too! Click here for the recipes.  3. Decadent chocolate macarons Forget Easter eggs: egg whites are where the magic happens this season, with this delicious chocolate macaron recipe with chocolate chilli ganache. While they can be tricky to perfect, these individual French delicacies are so rewarding to get right, and will leave a lasting impression on your guests. Click here for the recipe. 4. Chocolate brûlée for the adults No two words can get adults excited about dessert quite like crème brûlée, but this chocolate version will be a winner with everybody at your table. Rich and creamy, this sophisticated dessert is sure to disappear faster than a bowl of chocolate eggs. Click here for the recipe.

Preheat oven on CircoTherm® to 140⁰C with VarioSteam® level high. With a sharp knife deeply score the rind at 1 cm interval diagonally across the pork belly. Repeat scoring at 90⁰ to make a criss-cross pattern. Line a baking dish with baking paper. Evenly layer the onion, apple and garlic in the base of the baking dish. Sprinkle on the seeds and pepper to taste.  Place pork on top. Carefully pour cider around pork and then loosely place a piece of baking paper on top. Cook pork for 2 hours. After two hours, remove the pork from the oven. Turn oven to CircoRoast® at 190⁰C. Place wire rack on the enamel tray. Discard flavourings and place on wire rack. Pat dry the pork rind with paper towel and then rub with salt. Cook pork for 20-30 minutes or until rind is golden and crisp. Serve sliced or cubed.

Can you believe it’s already March? A strange time of year, when the weather is unpredictable, and no-one knows what to wear (or cook). When in doubt, it’s always best to reach for a crowd pleaser. So why not try one of our delicious slow cooked recipes in a NEFF oven? Simple and flavoursome, these recipes make the most of any cut of meat, while keeping the whole family happy at dinner time. Slow cooked beef brisket One of the best things about slow cooking is that it can turn a secondary cut of meat into a 5-star meal. Cooking the meat on a low temperature for a long period of time will ensure it softens, falls off the bone and melts in your mouth (yum). While traditionally made in a slow cooker, you can recreate this effect in a NEFF oven, using Low Temperature Cooking and CircoThermâ. Simply season the meat in the morning, and let the oven do the rest. Have you tried our slow cooked beef brisket? Click here for the recipe Lamb Rogan Josh A spicy Lamb Rogan Josh is a great curry to make on a slow Sunday afternoon. Cooked for 2-3 hours on top and bottom heat, your NEFF oven will ensure the lamb is tender, infused with the fragrant flavours of cumin, coriander and turmeric. It can be served on a bed of rice, or on its own, with naan bread to soak up the delicious left over sauces. We recommend garnishing the final product with natural yoghurt and chopped coriander for an authentic Indian dish, made with love. Click here for the recipe. Slow Roasted Tomatoes While slow cooking is traditionally associated with meat, the same rules apply for meat-free dishes. Our slow roasted tomatoes will caramelise the sugars and maximise the flavours. The slow cooked dish can be eaten hot, warm or chilled. Why not serve as a side for roast meats or include in your next antipasto platter? Click here for the recipe. Lamb Shanks Lamb shanks are a family favourite. Cut from the meaty lower leg and full of flavour, it’s not hard to see why we love them so much. You might have seen it included in classic dishes such as Osso Bucco, and lamb shank casseroles - but have you ever tried it with Moroccan seasoning? Served on a steamy bed of couscous, the Mediterranean dish is sure to be a hit at the dinner table. And if you’d like to include some greens, try adding some fresh tabouli salad to the mix! Click here for the recipe.

Simplicity is key when it comes to weeknight dinners. Especially with work, kids and a household to juggle. Luckily, you don’t need to empty all the pots and pans in your cupboard to make a nutritious meal. Keep mess and stress to a minimum this week with these five one pot dinners you can whip up this week: Lamb Rogan Josh Want to get a little more adventurous in the kitchen? Why not try this rich and aromatic curry that will take you on a sensory journey all the way back to Bengal. The slow cooking will ensure the lamb is nice, tender and full of flavour, and the dish only takes 15 minutes to prepare. Serve it up with chopped coriander and yoghurt for a truly authentic Indian meal everyone at the table will love. Eggplant in Coconut Mustard Curry After something faster and more vegetarian-friendly? Why not try our Eggplant curry? Full of flavour and deliciously filling, this meat-free meal proves that vegetarian meals can be exciting. Forest Mushroom and Truffle Oil Risotto Most risottos are labour intensive, requiring hours of standing over a stove and stirring the pan. But NEFF’s FullSteam function is a gamechanger, meaning you can put all the ingredients in a stainless steel tray and let it cook while you sit on the couch with a glass of wine. Feel like something a little different? Chicken, ham and pea risotto Risotto is such a classic recipe, we had to come back for more. This risotto really couldn’t be any easier – giving you a completely meal in a single tray with no stirring required. With zesty lemon hints coming through, you’ll want to have some leftovers of this delicious recipe! See? There’s no need to turn your kitchen upside down to create delicious midweek meals that the whole family will love!

There’s nothing like the fresh tang of a Thai salad on a summer’s day, or the warm sweetness of a coconut-infused rice dish to round out your dinner menu. Transport your guests to the streets and shores of the home of Pad Thai this summer with a range of authentic home-cooked Thai recipes – fit for any foodie’s adventurous tastebuds and easy to whip up with the help of some NEFF appliances. Seafood Thai green curry with coconut rice This lemongrass and garlic-infused dish is perfect for all occasions – from a family gathering to a sophisticated dinner party centrepiece. The mild coconut milk curry sauce is sure to please all levels of taste, and the coconut-infused jasmine rice is delicious enough as a dish its own. Plus, your NEFF FullSteam Oven will help make the cooking process quick and easy. Chilli Thai chicken cakes Perfect as a starter at your next dinner party – and even better as a leftover in your lunch box – these bite-sized chicken cakes are packed with fresh flavour and spice. Best served with a sweet lime dipping sauce that will leave your guests begging for the recipe. Chicken satay Who doesn’t love a creamy peanut sauce? This spicy coconut-infused recipe harks back to the authentic flavours of Thai street food, and is the perfect appetiser for your next feast. Even the kids are sure to tuck in, with tender chicken and mild spices that will keep guests of all ages happy. Your CircoRoast NEFF function is sure to lend a helping hand in this recipe.

In 1877, Carl Neff and six partners moved into a small semi-timbered cottage in Germany's Baden-Württemberg province and set up the first NEFF workshop. A former master locksmith, Carl Neff turned his eye for quality to the first NEFF models – coal-burning stoves – and since then NEFF has continued to imbue its products with a craftsman’s touch to create products that are both well-built and simple to use. Not only has the NEFF name become synonymous with quality Germany engineering, but throughout its illustrious 142-year history its designs have rocked the world. Here are just some of the kitchen innovations that were born at NEFF: Dual level cooking Back in 1949, NEFF created an oven that came with two separately-controlled heating compartments that allowed you to cook different dishes at different rates. Helping passionate cooks to save time while creating quality meals has always been at the forefront of NEFF’s design plans. Thermostats for everyone It seems strange now to imagine using an oven that isn’t temperature controlled, but in the 50s NEFF was the first company to introduce thermostats as standard across all our ovens. During the same decade, NEFF also introduced other innovations including the induction cooktop, the microwave and the Arcus stove. Have it your way The 1970s brought to life the NEFF Domino modular cooker, allowing you to choose different elements – such as gas, electric, fryer, grill or warmer elements – and combine them into one unit. This period also saw the invention of the CiroTherm® oven, allowing you to cook different dishes on multiple levels without the flavours intermingling. We like to move it The 80s are seen as an energetic and flashy decade, so it makes sense that our innovations were all about making it easier to manoeuvre food into and out of a hot oven. With racks mounted on the walls on rollers and rails, as well as interior lighting, it was a time to find your cooking groove. Keep it clean In the 1990s technology evolved in leaps and bounds and NEFF was no different. From slick looking cooktops to digital displays and high end audio equipment, the tech boom made its way into our kitchen. Perhaps most exciting for time-poor home cooks was the introduction of NEFF’s EasyClean technology that allowed you to keep your kitchen looking good as new without the effort. Expanding the range While our ovens are the jewel in our appliance range, NEFF’s team of innovators are always looking for ways to make your whole kitchen better. The early 2000s saw the introduction of the Compact Café – the ultimate home coffee gadget for bean connoisseurs. We’ve got steam heat The past decade has seen the benefits of steam take centre stage. Our VarioSteam technology injects moisture into the oven in the form of steam, allowing your roasts to come out succulent and juicy every time. We also introduced our FlexInduction cooktops, allowing you to place your pan anywhere on the cooktop’s surface and have it heat up, while the rest of the cooktop stays cool to the touch. The great disappearing door Perhaps our most popular invention to date has to be our exclusive Slide&Hide® oven doors, that disappear below your oven when opened to save room and give you better access to your oven. NEFF has certainly come a long way since the first workshop in 1877, but we’ve never lost our drive to innovate.

Heat in a frypan over FlameSelect® level 8 or Induction level 8. Add the oil and bacon and cook for 2 minutes. Add the onion and garlic and cook until onion is softened and golden. Add the thyme leaves and cook for a further minute. Allow to cool. Preheat oven on CircoRoast to 180⁰C with a medium level of steam. Top enamel tray with wire rack. In a medium bowl, combine the cranberries, pistachio nuts, parsley, zest, breadcrumbs, egg, orange juice and cooled bacon mixture. Season well with salt and pepper. Mix until well combined, then press the stuffing into a large sausage the length of the chicken. Lay the chicken out flat and even out the meat. Place the stuffing in the centre of the chicken, roll up the chicken over the stuffing and tie the roll firmly at 2cm intervals with string. Carefully lift the chicken on to the prepared wire rack. Brush with extra oil and season with salt and pepper. Insert MultiPoint MeatProbe fully at one end of chicken, horizontally into the centre of the stuffing. Place chicken into the oven on shelf level 2 and connect probe. Adjust internal core temperature to 70⁰C and press Start. Cook until core temperature is reached. If a probe is unavailable, cook chicken for approximately 1 hour or until chicken cooked and golden. While the chicken is cooking, make the cranberry sauce. Combine all of the sauce ingredients into a medium saucepan. Heat sauce over Flame Select level 7 or Induction level 7. Cook sauce for 10-15 or until the cranberries have softened and the sauce is syrupy. Turn off heat, pour in brandy, cover with a lid and allow the stand. Serve warm or at room temperature. When chicken is cooked wrap in aluminium foil and allow to rest for 15 minutes or refrigerate if eating cold. Cut the chicken into 1 cm slices, arrange on a serving platter and serve with cranberry sauce.

From unusual fruits and vegetables, to interesting sauces and cooking techniques, cooking Chinese cuisine in your home kitchen can be an unfamiliar experience. But once you know more about the delicious, flavourful ingredients often found at a Chinese New Year feast, you’ll be sure to include Chinese food on your menu – no matter the celebration. We took a wander through the supermarket to explore our favourite techniques, tips and tantalising foods: How to cook Chinese food From leafy greens to salty sauces, the Asian vegetable section is full of delicious traditional fresh ingredients to bring your Chinese foods to life. They’re easy to cook – most just require some seasoning and a light stir-fry to impress your guests. And many are just as delicious served raw. With a bit of time on your hands, you can pair them beautifully to make home-cooked meals that would shine on any Chinese New Year menu – from steamed dumplings to noodle dishes and finger foods. Leafy greens Wombok is strange-looking cabbage-like vegetable that gives a delicious textural crunch to any dish. It’s best served raw and sliced (as you would for a coleslaw) but also takes on a rich flavour when lightly fried with ginger, chilli and garlic. Chinese broccoli comes from the same world as your pak choy, bok choy and spinach families – a soft leafy vegetable that just needs a light fry to wilt and leave your guests wanting more. Kohlrabi is a beetroot-looking root with delicious leafy greens growing out of it. With the texture of broccoli and a unique flavour that shines when served raw or steamed, don’t go past this purple or green bulb the next time you see it. Melons Bitter melon tastes, as its name suggests, quite bitter. But with a bit of clever cooking – take the seeds out, cut and salt the flesh to soak up the bitter juice, and stir-fry with chilli and garlic – it’s a delicious, tender treat. Plus, it’s packed with nutrients (from potassium to vitamin C), and believed to help with blood sugar and liver health. The hairy melon is a little more familiar – sort of like an enormous zucchini. Also known as a fuzzy melon or wax gourd, the delicacy is hard to find and best cooked fresh from the market. The seeds can stay in, but the flesh needs to be ‘rubbed’ with a knife to remove the hairy exterior. It’s delicious mixed with a pork stir-fry. Seasoning staples In any pantry, there are some staples that any home chef would keep on hand in order to bring any dish to life. Why not add some Asian flavours to the mix – perfect for whipping up Chinese food that tastes authentic and delicious with minimal effort. Soy sauce, chilli and oyster sauce are firm favourites in any Chinese recipe book. Plus, no Chinese feast would be complete without some fresh ginger and garlic – buy them whole to get the most flavour and nutrients out of them.