As it is almost Christmas, we thought we’d help get you ready for the most exciting part of the season– the Christmas dinner of course! Our appliance partners NEFF have been good enough to share some fantastic recipes with us and we couldn’t wait to pass them on to you -have a go and plate up something different this year.
First up, a starter to get your taste buds tingling…
Scallop and Prawn Gratins
- 1 tbsp. olive oil
- 15g butter
- 3 shallots, peeled and finely chopped
- 4 tbsps. white wine
- 200ml crème fraiche
- 270g small scallops
- 225g raw, peeled king prawns
For the topping:
- 55g fresh breadcrumbs
- 15g butter, melted
- 2 small cloves of garlic, peeled and crushes
- 2 tbsps. chopped flat leaf parsley
- 2 tbsps. snipped chives
- Heat the olive oil and butter in a pan over a medium heat. Add the chopped shallots and cook for 10 minutes, stirring regularly, until very soft and golden.
- Add the white wine and bubble for 20 seconds. Spoon in the crème fraiche and season lightly. Simmer gently for 3-4 minutes until thickened slightly.
- Arrange the scallops and prawns in 4 individual gratin dishes and pour over the hot crème fraiche sauce.
- Make the topping. Mix the breadcrumbs with the melted butter, garlic, parsley and a little seasoning, before sprinkling evenly over each dish. Place on the Universal Tray and cook on shelf 1, on CircoTherm at 170 degrees Celsius for 15 minutes until the crumbs are crisp and golden and seafood is cooked through. Garnish the gratins with snipped chives and serve.
Next up, a main course you can’t resist…
- 1 whole salmon, filleted
- 3 slices of fresh bread
- 30g (10oz) fresh coriander
- 2 spring onions
- ½ small red chilli, deseeded and finely chopped
- 55g (2oz) butter, melted
- Zest and juice of 2 limes
- Salt and freshly ground pepper
- 110g (4oz) tiger prawns, cooked and peeled
- Prepare the breadcrumbs in a food processor. Then cut up the spring onions and add these to the breadcrumbs with the herbs and chilli, then process the mixture again.
- Melt the butter and add to the processer with the zest and juice of 2 limes, process until it starts to bind together.
- Lay out half the salmon fillet and spread the stuffing along the fish, on top of this then lay the prawns. Place the other half of the fillet on top and lift onto a wire grid to cook.
- Cook on a wire grid over a universal pan at 160 degrees Celsius for 25 minutes per kilo, until firm to the touch. If the fillets are very thick it may take a little longer.
- Remove from the oven and allow to cool for a few moments. It is best to place the serving dish on top and turn the wire rack over to leave the salmon on the plate.
- Remove the skin by sliding a palette knife under it and decorate with fresh herbs. Serve with a hollandaise sauce or chilli dipping sauce for a more exciting taste.
A little something on the side…
Braised cabbage with bacon and apple
- 4 tbsps. olive oil
- 8 rashers streaky bacon, each rasher cut into 6
- 700g (1lb 81/2oz) savoy cabbage, shredded
- 1 large cooking apple, peeled, cored and diced
- 1 tbsp. thyme leaves
- 1 tbsp. white wine vinegar
- 2 tbsps. honey
- Oil the universal tray with 1 tbsp of the oil and place on shelf 1 on CircoTherm 180 degrees Celsius for 1 minute to heat through.
- Arrange the bacon on the hot tray and cook for 5 minutes until browned.
- Wash the shredded cabbage and shake loosely, leaving moisture on the leaves. Mix together the remaining ingredients, the remaining oil and the cabbage and spread over the hot tray, mixing in with the bacon pieces.
- Cook for 30 minutes, stirring occasionally. Season to taste and serve straight away.
Something sweet to finish…
Rich fruit cake
- 340g butter
- 340g soft dark brown sugar
- 400g plain flour
- 1 tsp mixed spice
- 1 tsp cinnamon
- 340g currants
- 225g sultanas
- 225g raisins
- 170g glace cherries, chopped
- 110g mixed peel
- 110g almonds, chopped
- 4 tbsps. Brandy
- 6 eggs
- Zest of 1 lemon
- 1 tbsp. black treacle (optional)
- Grease and line a cake tin. Cream together the butter and sugar until light and fluffy.
- Gradually add the eggs and fold in the sieved flour with a metal spoon.
- Add the fruit and brandy and mix well. If the mixture is very pale, add some treacle until a light coffee colour is achieved.
- Put the mixture into the prepared tin and form a slight hollow in the centre. Bake at 140 degrees Celsius for 2 ½ hours CircoTherm or 150 degrees Celsius Top and Bottom Heat.
- To store: before icing the cake, wrap tightly in foil.
TOP TIP: For a richer result, soak the fruit in brandy for 2-3 days before making the cake. Simply cover with cling film and stir each day.
We hope these recipes serve you well over the Christmas period. If you like these keep an eye out for the weekly recipe post on our social media feed every Friday and pick more great cookery tips!