Hosting My First Live NEFF Cook-Along

Hosting the very first live-streamed NEFF cook-along at Counter Interiors in York was an exciting experience. Not only was I demonstrating in the showroom, but customers were also cooking along from the comfort of their own homes.

Overall, it was a fantastic evening, and the interactive format proved to be both fun and informative. It was wonderful to see everyone cooking together while discovering how to get the best from their new NEFF appliances.

A New Way to Demonstrate

I have worked as a NEFF Home Economist for more than 18 years. During that time, I have delivered countless cookery demonstrations in showrooms across the North of England and Scotland.

However, this event was something completely different. It was the first time we had hosted a live-streamed cook-along where customers prepared the recipes in real time from their own kitchens.

At first, presenting to a camera rather than a live audience felt a little daunting. Before long, though, I settled into the session and found myself chatting naturally to everyone at home.

Throughout the evening, I guided customers through each recipe, sharing plenty of hints and tips along the way. As a result, everyone created a delicious meal while learning how to make the most of their new NEFF ovens.

The Recipes

To showcase the versatility of the appliances, we prepared three simple yet delicious recipes that are perfect for cooking at home.

Crispy Coated Chicken

Serves: 4
Cooking function: CircoTherm 190°C or CircoRoast with Added Steam 180°C for 12–15 minutes
Preparation time: 15 minutes

Ingredients

• 4 chicken breasts
• 60g cornflakes
• 60g panko breadcrumbs
• 10g flat-leaf parsley, finely chopped
• 10g black sesame seeds
• Pinch of dried chilli flakes
• Salt and freshly ground black pepper
• 3 tbsp plain flour
• 2 medium eggs
• 20g butter, melted

Method

1. First, select CircoTherm 190°C or CircoRoast with Added Steam 180°C. (There’s no need to preheat when using CircoRoast with Added Steam.)
2. Next, butterfly each chicken breast by placing it on a chopping board and carefully slicing through the thickest side, stopping just before cutting all the way through. Open it out like a book and wash your hands and chopping board.
3. Meanwhile, lightly crush the cornflakes in a shallow bowl. Stir in the breadcrumbs, parsley, sesame seeds and chilli flakes, then season with salt and pepper.
4. Place the flour in a second bowl and season lightly. Beat the eggs in a third bowl.
5. Then, coat each chicken breast in the flour, dip into the beaten egg and finally press into the cornflake mixture until evenly coated.
6. Arrange the chicken on a baking tray lined with baking parchment. Drizzle over the melted butter.
7. Finally, bake for 12–15 minutes until the chicken is cooked through and the coating is crisp and golden.

Roasted Vegetable Traybake

Serves: 4
Cooking function: CircoTherm 190°C or CircoRoast with Added Steam 180°C

Ingredients

• 4 garlic cloves
• 800g baby potatoes, parboiled for 10 minutes and halved
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 2 courgettes, cut into chunks
• 1 small aubergine, cut into chunks
• 2 red onions, cut into wedges
• 2 tbsp sunflower oil
• 1 tbsp dried Italian herbs
• Salt and freshly ground black pepper

Method

1. To begin, lightly crush the garlic cloves with the back of a knife and place them in a large bowl with the prepared vegetables.
2. Drizzle with the sunflower oil, sprinkle over the Italian herbs and season with salt and pepper.
3. Next, toss everything together until the vegetables are evenly coated. Alternatively, place all the ingredients into a large freezer bag and shake gently.
4. Tip the vegetables onto a universal baking tray in a single layer.
5. Finally, roast for around 25 minutes until tender and lightly caramelised.

Salsa Verde

Serves: 4

Ingredients

• 20g flat-leaf parsley
• 15g basil
• 1–2 garlic cloves, crushed
• 6–8 mint leaves
• 30g capers
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 2 tbsp crème fraîche or natural yoghurt
• 1 green chilli, finely chopped (optional)
• Salt and freshly ground black pepper

Method

1. First, finely chop all of the herbs and place them in a mixing bowl.
2. Next, add the garlic, capers, vinegar, olive oil and chilli, if using, then whisk together.
3. Stir through the crème fraîche or yoghurt and season to taste.
4. Alternatively, roughly chop the herbs and blend everything except the crème fraîche in a mini food processor. Transfer to a bowl, stir through the crème fraîche and season before serving.

Watch the Cook-Along

If you’d like to recreate the dishes at home, why not follow the recipes above? Better still, you can watch the full cook-along to see the recipes demonstrated step by step.

https://www.facebook.com/337154416346471/videos/1104160076624908

 

https://www.jillweatherburn.co.uk/services/cookery-demonstrations/

https://www.neff-home.com/uk/en