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Place the cinnamon, cardamom and fennel seeds in a medium saucepan and dry roast the spices over Induction level 8 or FlameSelect® level 9 for 5 minutes or until aromatic. Place the spices in a piece of chux or muslin cloth and tie into a pouch. Return spice pouch to the saucepan, add the orange juice and zest, sugar and butter. Bring the glaze to a boil on Induction level 8 or FlameSelect level 9. Reduce heat and simmer for 10 minutes. Reduce heat to low while preparing the ham. Remove the skin of the ham by first cutting around the leg, 10 cm from the end. Using a sharp knife, run the knife tip under the skin to make a 10 cm slit to fit your fingers. When you have a good grip of the skin pull the skin back, it should pull back easily. Use a knife if needed, ensuring little fat is removed. Score the fat with incisions 2 cm apart in one direction, then again in the other direction which will give a diamond pattern. Push the cloves in the corner of each diamond all over the top of the ham. Place the ham on a wire rack, on top of the universal tray lined with baking paper. To stop the ham from moving you can use some crushed foil place on each side. Remove glaze from the heat and using a pastry brush, coat the top of the ham with the first layer of glaze. Place ham in the oven and select CircoTherm® at 140⁰C with a low level of steam. Set cooking time for 2 hours. Set minute minder for 30 minutes and then baste ham again. Reset minute minder and repeat every 15 minutes until all the glaze has been used and ham has cooked for 2 hours. Remove ham from oven and rest for 30 minutes before serving.

[embed]https://youtu.be/zviEQjn6cJQ[/embed] Place all the fruit in a medium bowl with the boiling water, bi-carb and brandy. Cover and let stand overnight. In a large bowl of an electric mixer, add the butter and sugar, and beat until light in colour. Add the eggs one at a time and then the orange rind. With a large metal spoon, mix in the flours and spices and the fruit mixture. Stir until well combined. There are three ways to cook the puddings. To make individual puddings, grease 12 (1 cup) muffin pans and line the base with a small circle of baking paper. Spoon pudding mixture evenly into pans. Top puddings with a sheet of baking paper and then loosely crimp a sheet of aluminium foil over the muffin tray. Place puddings in oven, select Steam at 100 ⁰C and set cooking time to 45 minutes. To cook the pudding in a pudding basin, grease an 8 cup pudding basin and line base with a circle of baking paper. Spoon in the pudding mixture and smooth top. Place a sheet of baking paper over the top of pudding basin and secure with a locking lid. If a lid is not available, cover with a piece of baking paper that has been pleated to allow for expansion and then a piece of aluminium foil. Secure with string. Place pudding in oven, select Steam at 100 ⁰C and set cooking time for 3 hours. Fill water tank as requested. To cook the pudding in a cloth, wet an 80 cm square piece of calico, place in oven, select Steam at 100⁰C and set cooking time for 3 minutes. Wearing rubber gloves, remove calico from oven, lay out on a flat surface and rub the extra plain flour in a thin layer to cover a 50 cm circle. Spoon pudding mixture onto the circle of calico, gather up the ends and secure with string. Leave enough string to hang the pudding. Place the wire rack on the highest shelf position in the oven. Securely tie the pudding to hang from the circle of the wire. Select Steam at 100⁰C and set cooking time for 3 hours. Fill water tank as requested. When cooked, allow the pudding to hang to cool and dry completely.

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.

The Mediterranean diet originated in Southern Italy, with strong influences from surrounding countries including Greece, Egypt, Israel, Croatia and Spain. With plenty of plant-based food, a healthy dash of olive oil and a cheeky glass of vino, it’s no wonder it’s considered one of the best in the world. So step away from diet trends and get on board with these simple Mediterranean recipes. Tomato Bruschetta When considering appetisers to serve before a meal, tomato bruschetta is often the first dish that comes to mind. Refreshing and delicious, it embraces the Mediterranean principles of using fresh seasonal produce with a drizzle of olive oil and vinegar. You can decorate the bruschetta with basil and serve it on a wooden chopping board for a truly authentic entrée produced in minutes. Tomato and Basil Linguini The Mediterranean diet is notoriously low in red meat. Rather than choosing Bolognese pasta, why not opt for a light linguini cooked in a tomato and basil sauce. It’s the perfect summer recipe that the whole family will love. You can pair the pasta with a glass of red wine for a truly authentic sensory experience. Moroccan Lamb Shanks With meat that falls off the bone and melts in your mouth, these Moroccan Lamb Shanks are impossible to resist. The recipe combines a variety of exotic spices to create an aromatic dish that will fill your kitchen with the alluring scent of Northern Africa. You can serve the meat on a bed of steamy couscous with a side of steamed greens for a healthy Mediterranean dinner any night of the week. Fried Salmon with Curried Almonds The best Mediterranean dishes are quick and easy to make. With oily fish and curried almonds, this fried salmon is an excellent way to get your nutritional requirements in a single saucepan. It’s full of flavour, putting a fun twist on a Mediterranean classic. Twice baked Cheese Soufflé Add a touch of France to your Mediterranean spread with a delicious twice baked cheese soufflé. These rich and creamy treats can be prepared in advance and reheated when you are ready to eat, making them the perfect entertaining dish. Greek Lamb It would be impossible to write an article about Mediterranean dishes without mentioning Greek lamb. While we might not always have the space or time to cook it on a spit, there are still a number of ways to get authentic Greek flavours flowing in a NEFF oven. The spicy slow roasted lamb shoulder is one of our favourites!

Whether you want to double check your cleaning methods or need more information on how to use a function, our friendly support team is always on hand to answer your questions. Understanding how to best use and care for your NEFF appliances will ensure you get the most out of them for many years (and family meals) to come. Here are some of the biggest questions we’re often asked by people who own NEFF appliances: How do I clean an induction cooktop? Your induction cooktop is made from a strong ceramic-glass. However, you will still need to properly care for it to ensure it has a long lifespan. Clean your hob after every use to prevent food deposits from being burnt on, but wait until the residual heat indicator has turned off. Wipe it with a damp dish cloth and dry it with a towel to prevent limescale build up. You should only use cleaning products that have been specifically designed for use on induction cooktops. Never use undiluted washing liquid, abrasive cleaners, scouring pads, high pressure cleaners, or harsh cleaning agents such as oven sprays or limescale removers. For stubborn dirt or built up food, you can purchase a glass scraper from most of our retailers. What is the best setting for crispy pastry in my oven? Our CircoTherm® Intensive function is ideal for anything needing a crisp underside. This function uses a combination of hot air and bottom heat. What is the Pyrolytic Self-Cleaning function? The Pyrolytic Self-Cleaning function blasts spillages in your oven at a high temperature, this creates a perfectly clean oven and a residue of fine ash that can be easily wiped away. This means you’ll spend less time cleaning and more time cooking. This feature is not available in all ovens, check the specifications in your user manual to see if this feature is available. What type of pots should I use on an induction cooktop? Our induction cooktops will only work if you use ferromagnetic cookware created for induction cooking. This includes cookware made from enamelled steel, cast iron or special induction-compatible cookware made from stainless steel. Thin steel, aluminium, glass, earthenware and copper cookware should not be used on our induction hobs. You can check whether your cookware is suitable using our Cookware Check function on the induction cooktop. Refer to your user manual for further instructions on how to check your cookware. Do I still need to use a water bath to steam? If you are accustomed to using a water bath in some of your bakes, then our FullSteam® ovens will definitely make your life easier. If you have purchased a NEFF FullSteam or VarioSteam oven, then these functions can replace your usual water bath in your bakes. Click here for more information about FullSteam vs VarioSteam ovens. How long is my warranty? Your kitchen appliances are a long term investment and we know our customers expect the best, which is exactly what we deliver. We back up this commitment with a guaranteed 4-year warranty on all appliances, including all parts and labour. Have more questions about your NEFF appliances? Add them to our Facebook post and we’ll be sure to answer them in the future or book in for a NEFF demonstration to have all your questions answered by an expert on the spot.

To make the tomato sauce, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 minutes. Add the passata, salt, sugar and black pepper to taste. Cook for 10 minutes or until sauce has thickened. To make the filling, heat the olive oil in a large frypan. Add the onion and garlic and cook for 3 minutes. Add the spinach and cook for 2 minutes to remove excess moisture. Remove from heat and spoon on to a large plate to cool. In a large bowl, combine the basil, ricotta, eggs, parmesan, nutmeg, salt and pepper. Add the cooled spinach mixture and stir to combine. Preheat oven on CircoTherm® to 180⁰C with a medium level of steam. Using a large plain nozzle piping bag or spoon, fill the cannelloni shells. Pour 1/3 of the tomato sauce into a large greased baking dish then lay the filled cannelloni on top. Pour remaining tomato sauce over the cannelloni. Top with mozzarella cheese and bake for 25-30 minutes or until golden.

Preheat oven on CircoTherm® to 160⁰C and if available select a low level of steam. Grease and line a 28 cm x 12 cm loaf pan. In a bowl of an electric mixer, place the butter, sugar and vanilla and beat until pale and fluffy. Add the egg in 3 batches and beat well. Stir in the mashed banana. Sift together the flours, baking powder, bicarb and salt. Fold in the flour and milk alternatively. Set aside approximately 20 chips and 8 berries. Add the other raspberries and chocolate chips and gently combine. Spoon mixture into the prepared loaf pan. Add left over chocolate chips and raspberries to the top of mixture. Bake for 1 hour and 10 minutes or until cooked when tested with a skewer. Allow to cool in the loaf pan for 15 minutes before turning out on to a wire rack. Slice banana bread when cool.

Although the spring days are getting longer, it can still be hard to find enough hours in a day to prepare good, healthy meals for you and your family. Sometimes after a long day at work, you might be craving a delicious dinner but can’t bring yourself to actually make it. Even the most enthusiastic cook occasionally finds themselves feeling a little bit too tired to make the elaborate meal they had planned. Quick and easy mid-week meals Often, we assume that good home-cooking requires hours spent slaving over the stove. But here in the NEFF kitchen, we’ve got a few quick tricks up our sleeves. These easy mid-week meals are perfect for a fast feast – and they’re good for you too: 1. Easy mid-week chicken risotto Craving the creamy rich flavours of a warm risotto, but don’t have the time to stand and stir the pot for hours? This delicious chicken and parmesan recipe will deliver powerful flavours, smooth textures and a mid-week dose of nutrients – all in under an hour. Thanks to the NEFF steam oven there’s no need to stand at the stove stirring all night either! Click here for the NEFF recipe. 2. Quick lamb korma There is nothing better than a spicy curry halfway through the week. And this chicken korma recipe is perfect because it takes less than half an hour to prepare! Tuck into an easy mix of healthy veggies and gentle spice, served with coconut rice. 3. Super-fast (and scrumptious) salads A good hearty salad is probably the most versatile food group if you’re looking for a quick fix. It can be as simple as throwing a few fresh greens and raw vegetables together with an easy salad dressing. Why not try roasting some root vegetables in olive oil and rosemary, and sprinkling your favourite nuts over the top. Voila! Healthy and delicious. 4. Practical pancakes You can’t go wrong with pancakes – no matter what time of day it is. Less than half an hour of your mid-week meal schedule will result in fluffy, sweet goodness. Leave off the cream and up the serving of fresh fruit for a healthier version. Or – if you’re feeling brave – experiment with more savoury pancakes like this pumpkin-filled recipe for an easy and fulfilling dinner.

The mere thought of making a risotto can strike fear into the heart of inexperienced foodies. When you’re just too tired to stand for another minute, your best intentions for a scrumptious risotto dinner can fall by the wayside. Not only is this risotto recipe so easy you’ll never make it the old way again, but even the slowest home cook get it on the table in just 45 minutes (and most of that time can be spent sitting down and waiting!). What makes this risotto method so quick? This recipe uses NEFF’s FullSteam oven function, which helps to inject steam throughout the cooking process to cook your risotto to perfection without needing to continuously stir and add water or stock. Unlike VarioSteam, NEFF’s other steam oven option, this method uses continuous steam alone to combine the flavours and cook your ingredients without switching containers or stirring for an hour. Ingredients 250 Arborio rice 750 ml water 2-4 cloves garlic crushed ½ brown onion 1 breast Chicken 100 g smoked Ham 200 g Fresh or frozen peas 1 Lemon (zest and juice) 1 Chilli (optional) 50 ml olive oil 50 g butter 50 g parmesan Method In a medium steam dish place your rice, dice the chicken breast into 2 cm cubes and add to the rice, fine dice your onion, crush your garlic, cut the chilli, zest your lemon and roughly chop your ham and add to the container, finally add your oil and water and place in your steam function on 100 degrees for 20 minutes. When timer goes off add the peas and cook for a further 5 minutes, when completed remove from the oven then add your butter and parmesan. Stir until everything is combined then serve. NEFF cook’s notes This recipes uses a NEFF FullSteam Oven | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.