This event was the first ever live streamed Neff cook-along at Counter Interiors in York and it was a fantastic experience demonstrating in the showroom with the audience following along at home! It was a really fantastic evening and I think the customers found the interactive Neff cook-along both fun and informative.
I have been a Neff home economist for over 15 years and I have done lots of cookery demonstrations in showrooms throughout the North of England and Scotland, however this was the first time anyone had done a live streamed Neff cook-along with customers following along at home and although initially being in front of a camera without an audience in front of me was a bit daunting I soon got into the swing of chatting to customers in their homes. Everyone managed to cook up a delicious meal using their new Neff appliances and I talked them through the recipes giving them hints and tips to ensure that they get the best out of their new ovens.
Here are the recipes if you would like to try them at home…
Crispy Coated Chicken
Serves: 4
Cook: CircoTherm 190C
Or Circo Roast with added steam 180˚C for 12-15 minutes
Prep: 15 minutes
Ingredients
4 chicken breasts
60g cornflakes
60g Panko breadcrumbs
10g flat leaf parsley, chopped finely
10g black sesame seeds
Pinch of dried chilli flakes
Salt and black pepper
3 tbsp plain flour
2 medium eggs
20g melted butter
Method
- Turn on oven at CircoTherm 190C (no need to preheat for CircoRoast with added steam)
- Put your chicken breast onto a chopping board and with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Open out the breast so that it resembles a butterfly. Wash your hands and board.
- Lightly crush the cornflakes in a shallow bowl then add the breadcrumbs, parsley, sesame seeds and pinch of chilli. Mix to combine and season with salt and pepper.
- Place the flour in a shallow bowl. And season with salt and pepper. In a separate shallow bowl whisk the eggs then dip chicken breast in flour first then in the egg mix and finally coat in the cornflake mix.
- Place on baking tray lined with baking parchment, drizzle melted butter on top and bake for 12-15 minutes until the chicken is cooked and the coating is crisp and golden.
Roasted Vegetable Traybake
Serves: 4
Cook: CircoTherm 190C
Or Circo Roast with added steam 180˚C for 12-15 minutes
Ingredients
4 cloves garlic
800g baby potatoes, washed, parboiled for 10 minutes then halved
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
2 medium courgettes, cut into chunks
1 small aubergine, cut into chunks
2 medium red onions, cut into wedges
2 tbsp sunflower oil
1 tbsp dried Italian herbs
Salt and black pepper
Method
- Smash the garlic with the back of a knife then add to a large mixing bowl along with all of the vegetables.
- Drizzle the vegetables with the oil, sprinkle with Italian herbs, season with salt and pepper then toss so that the vegetables are coated in the oil and seasoning. Alternatively place all of the ingredients into a large freezer bag and gently shale to coat in the oil.
- Tip the vegetables onto a universal pan then roast for 25 minutes
Salsa Verde
Serves: 4
Ingredients
20g pack of flat parsley
15g pack of basil
1-2 garlic cloves, peeled and crushed
6-8 mint leaves
30g capers
1tbsp red wine vinegar
1tbsp olive oil
2tbsps crème fraiche or natural yoghurt
1 green chilli (optional) finely chopped
salt and black pepper
Method
- Place all of the herbs on a board and chop finely, add to a mixing bowl with the remaining ingredients and whisk together until combined. Season to taste. Or roughly chop the ingredients then add all ingredients except crème fraiche to a mini chopper and whiz together, transfer to a bowl and finally stir through the crème fraiche, season to taste.
If you would like to watch the cook along just click on the link
https://www.facebook.com/337154416346471/videos/1104160076624908
https://www.jillweatherburn.co.uk/services/cookery-demonstrations/