NEFF The Ingredient - Recipes "Water"

NICE TO EAT YOU!

M A Y

1 7

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REINHARD HUNGER

STYLI NG

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CHRISTOPH HIMMEL

NICE TO E AT YOU

EDITORIAL ― M AY 2 0 17 ―

THE SMELL OF FREEDOM

As soon as the first rays of sun start warming up the air and the nights lose their cold bite, people like to go outside. When the working day is done – or when, on the weekend, it doesn’t even start – you won’t find a park, a beach, a riverbank, barely even a garden in which friends and family aren’t getting together to enjoy each other’s company, to play, chill, laugh and cook. This last activity is one that people are getting more and more enthusiastic about (surveys certainly say so).

And in view of this, this recipe booklet is dedicated to open-air cooking. The idea behind the 13 recipes on the following pages is that they should be easy and work anywhere outside or can be prepared at home for take away. All you´ll need is a relaxed mood, high quality ingedients, nice weather and a nice outdoor location.

Once you’ve got all that, look forward to the smell of savoury meat, delicate fish and aromatic vegetables in the balmy air. We hope you have a fantastic summer!

Your NEFF editorial staff

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GRILLED COD CUTLETS WITHM HARISSA BUTTER SERVES

4

INGREDIENTS

PREPARATION

4

3 TBS

1 2 1

80 G 1–2 TSP 1/4 TSP

1 100 G 1 TBS 1

Wash the cutlets, pat them dry, and then place them in a heatproof dish. Stir 2 tbs of the oil with the lime zest and juice and pepper; brush the cutlets with this marinade on both sides and then put in the fridge for 30 minutes.

COD CUTLETS (APPROX. 800 G OLIVE OIL ZEST AND JUICE OF HALF A LIME (ORGANIC) FRESHLY GROUND BLACK PEPPER CLOVE OF GARLIC SPRIGS OF PEPPERMINT HANDFUL OF FRESH CORIANDER LEAVES BUTTER (SOFT) HARISSA PASTE GROUND CUMIN SEA SALT RED CHILLI ROCKET RED WINE VINEGAR LIME (CUT INTO SEGMENTS)

Mince the garlic; wash the peppermint and coriander, dry, and chop. Combine the butter with the garlic, herbs, harissa, cumin, and a good pinch of salt. Cut the chilli in half lengthways, remove the pips, and then chop finely.

Wash the rocket, leave it to drip dry, and then put it on a board. Drizzle the remaining olive oil and the red wine vinegar over it; season with salt and pepper.

Put the fish on the BBQ for around four minutes either side; place on the bed of rocket with the harissa butter and the finely chopped chilli; serve with the wedges of lime.

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A S PA R AG U S B R U S C H E T TA SERVES

4

INGREDIENTS

PREPARATION

2 TBS HAZELNUTS 300 G ASPAR AGUS 30 G BUTTER (MELTED) SALT

FRESHLY GROUND

BLACK PEPPER 2 PINCHES SUGAR

CHILLI FLAKES 75 G GRUYÈRE 8 SLICES COUNTRY LOAF 2 TBS OLIVE OIL 1 TBS BASIL LEAVES (FINELY CHOPPED) 1 TBS CHIVES (FINELY CHOPPED)

Toast the hazelnuts in a pan, then transfer to a board and chop roughly. Peel the bottom third of the asparagus spears, cutting off the ends; then slice the asparagus very thinly.

Mix the slices with the melted butter, salt, pepper, sugar and chilli. Grate the cheese and add to the asparagus mix.

Spread the resulting asparagus cream over slices of the bread, sprinkle with nuts, and then place on the edge of the BBQ; put the lid on the barbecue and leave the slices for around two minutes. Garnish with basil and chives before serving warm.

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SUMMER SALAD W I T H B A R B E C U E D AV O C A D O SERVES

4-6

INGREDIENTS

PREPARATION

2 2

250 G 2 TBS 5 TBS 2 TBS 1 TSP

1 PINCH

Using a sharp knife, peel the oranges, cutting away all the white pith. Cut out the fillets of the fruit between the joins of the segments, catching juice that runs off in a bowl. Halve the avocados, remove the stone, peel the halves, and then cut the fruit into wedges. Sprinkle some lemon juice over the slices to stop them discolouring.

SMALL OR ANGES SMALL AVOCADOS JUICE AND ZEST OF HALF A LEMON (ORGANIC) MIXED LEAF SALAD MIXED HERB LEAVES SUNFLOWER SEED OIL WHITE WINE VINEGAR HOT MUSTARD SEA SALT FRESHLY GROUND BLACK PEPPER SUGAR

Clean and wash the salad leaves, letting them drip-dry thoroughly. Pull into bite-sized portions and place in a salad bowl. Add the orange fillets and herb leaves. Mix the orange juice, oil, vinegar, and mustard into a dressing, adding lemon zest, salt, pepper, and a little sugar to taste.

Grill the avocado wedges briefly on the cooler edge of the barbecue until they have brown griddle marks; lay the wedges on the salad leaves and dress. Serve immediately.

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WA T E R M E L O N S A L A D W I T H M I N T A N D FETA SERVES

4-6

INGREDIENTS

PREPARATION

750 G WATERMELON 200 G CUCUMBER 100 G ROCKET 200 G FETA 1 SHALLOT (FINELY CHOPPED) 1 TSP THYME LEAVES (MINCED) ½ TSP OREGANO LEAVES (MINCED) 1 TBS FLAT-LEAF PARSLEY (MINCED) 2 TBS LEMON JUICE, SOME ZEST 1 - 2 TBS RED WINE VINEGAR 4 TBS MILD OLIVE OIL 1 TSP HONEY ¼ TSP GROUND CUMIN

SALT

FRESHLY GROUND

BLACK PEPPER 4 SPRIGS PEPPERMINT

Peel the melon, remove the pips, and cut into bite-sized portions. Then peel the cucumber, halve it lengthways, and spoon out the pips. Cut the halves into slices around 1 cm thick.

Wash the rocket, allowing it to drip-dry well; cover it with slices of cucumber and melon and with pieces of feta cheese.

In a small bowl, combine the shallots, herbs except for the mint, lemon juice and zest, vinegar, oil, honey and spices to make a dressing; pour over the salad. Wash the mint, shake dry, pull off the leaves and arrange over the salad.

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THE BEST BBQ MARINADE SERVES

4

INGREDIENTS

PREPARATION

3 CLOVES OF GARLIC 1 LARGE ONION 30 G DRIED APRICOTS 1 TBS R APESEED OIL 1 TBS UNREFINED SUGAR 1 CAN OF PEELED TOMATOES 2 TBS APPLE VINEGAR 2 TSP TOMATO PUREE 1 TBS RUNNY HONEY 1 TSP HOT PAPRIK A 1 TSP SWEET PAPRIK A 1 HEAPED TBS OREGANO 1-2 RED CHILLIS (FINELY CHOPPED) 1 TSP WORCESTERSHIRE SAUCE 1 PINCH STAR ANISE 3 CLOVES 2-3 TSP SALT

FRESHLY GROUND BLACK PEPPER 1-2 TBS WHISKEY 1 TBS LIME JUICE

Peel the garlic and onion, mincing finely with the apricots. Heat the oil in a pot and sweat the mix in it until the onions are translucent.

Add the unrefined sugar and allow to caramelise lightly before pouring in the tin of tomatoes and adding the vinegar, tomato puree, honey, paprika, oregano, chilli and Worcestershire sauce; bring to the boil while stirring.

Put the star anise and the clove in a tea egg and let them infuse the sauce for 15 minutes, leaving a lid on the pot and turning the heat down to medium; then remove the tea egg and reduce the temperature further. Add the remaining ingredients to taste, bring to the boil again briefly, and then put into two sterile preserving jars.

Put the jars into a FullSteam oven heated to 100 ° C for 12 minutes and then leave to cool.

Store the BBQ marinade away from heat and use within six months.

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GRILLED CHICKEN SATAY S E R V E S 4-6

INGREDIENTS

PREPARATION

2 1 1 TBS 2 TBS 1 TBS 50 ML 250 ML 3 TBS 1 TBS

1 TSP 750 G 2 TBS 1 TBS 1 TBS 2 TSP

Clean the spring onions and cut them into fine rings. Halve the chilli lengthways, remove the pips, and chop finely.

SPRING ONIONS RED CHILLI PEANUT OIL UNREFINED SUGAR RED CURRY PASTE APPLE VINEGAR COCONUT MILK PEANUT BUTTER PEANUTS (ROASTED AND SALTED) LIME JUICE FILLET OF CHICKEN BREAST CHILLI POWDER CURRY POWDER CAYENNE PEPPER SEA SALT SKEWERS (WOODEN OR METAL)

Heat the oil in a small pot and sweat the onion and chilli in it for around 3 minutes. Add the sugar and allow to caramelise briefly while stirring.

Stir in the curry paste, apple vinegar and coconut milk and bring to the boil for 2-3 minutes; reduce the heat to the lowest setting and mix in the peanut butter; chop the peanuts and add to the sauce, along with lime juice to taste, before leaving to cool off slightly.

Wash the fillet of chicken breast, pat dry, and cut into strips. To make the marinade, mix the chilli powder, curry powder, cayenne pepper, salt and peanut oil; make sure the meat is fully covered by the marinade and skewer the strips in a wave pattern.

Allow the skewers to dry off and then grill both sides over a medium heat. Serve with the sauce.

Pro tip: If well chilled, satay skewers can be taken to a barbecue outdoors and cooked al fresco; the sauce can be transported in a jam jar – and also tastes great as a dip for raw vegetable sticks.

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XA K X TX H A R I N A B O H M

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SALMON WITH ALMONDS SERVES

4

INGREDIENTS

PREPARATION

2 TBS ½ TSP ¼ 1 8

2 TBS

1⁄ 2 TSP

1⁄ 2 TSP 1⁄ 2 TSP 1⁄ 2 TSP

Chop the almonds (not too finely) and toast in a pan. Mix with the curry powder and leave to cool. Wash the coriander, shake dry, and mince; add to the curried almonds.

ALMONDS (PEELED) CURRY POWDER BUNCH OF CORIANDER SPRING ONION 160 G SLICES OF SALMON FILLET OLIVE OIL JUICE AND ZEST OF HALF A LEMON (ORGANIC) GROUND CORIANDER SEEDS GROUND PINK PEPPER GROUND BLACK PEPPER GROUND FENNEL SEEDS

Chop the spring onion. Lay the salmon fillets on tin foil brushed with oil and season with lemon, the spices and salt.

Fold the aluminium foil up to make packets and grill on the side of the barbecue for around four minutes, turning for another two minutes, before servin on a plate with the curried almonds.

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GR I L L E D OYST E R S WITH MINT MOJO SERVES4

INGREDIENTS

PREPARATION

16

Clean the oysters and use an oyster knife to open the shells; put the bottom half of the shell on the grill with the meat facing upwards.

As soon as the mollusc starts to contract, add the lime salt and a drop of tabasco to the meat and grill for another two minutes.

OYSTERS LIME SALT TABASCO

FOR THE MINT MOJO: ½ BUNCH OF MINT 1 CLOVE OF GARLIC 20 G WHITE BREAD 1 GREEN CHILLI 15 G FRESH MINT ½ TSP SEA SALT 75 ML OLIVE OIL 2 TBS LIME JUICE 20 G TOASTED ALMONDS

To make the mojo, wash the mint, shake it dry thoroughly, and put it in a blender with the rest of the ingredients; process to a fine paste.

Serve the oysters with this paste; baguette toasted on the grill is an excellent accompaniment.

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REINHARD HUNGER

STYLI NG

___ CHRISTOPH HIMMEL

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REINHARD HUNGER

STYLI NG

___

CHRISTOPH HIMMEL

NICE TO E AT YOU

SMOKED RIVER TROUT WITH WILD HERB STUFFING SERVES

4

INGREDIENTS

PREPARATION

4

1

3-4

1 2

Wash the trout and dab them dry with kitchen roll; season them with salt and pepper inside and out.

Brush their cavities with sweet mustard.

Wash the wild herbs, dry, and mince.

Chop the tomatoes finely, cut the spring onion into fine rings and the limes into fine slices, putting two orthree slices into each trout.

Add the chopped herbs into the cavity, press and use toothpicks to hold it shut.

RIVER TROUT (PREPARED) SEA SALT FRESHLY GROUND BLACK PEPPER SWEET MUSTARD HANDFUL OF WILD HERBS (E.G. NETTLES, RIB LEAF, WILD GARLIC LEAVES, GROUND ELDER/BISHOP’S WEED) DRIED TOMATOES (NOT IN OIL) SPRING ONION LIMES (UNWAXED)

Nail the fish to a soaked beech-wood plank using wooden plugs and then place on the BBQ. Just before they are finished cooking (after around 15 minutes), cover the board with a pail and leave the fish to hot-smoke. If it‘s raining you can use a smoker bag to prepare the the river trout in the oven. Place the oven rack in the lowest position in the oven. Pre-heat the oven to 475 ° - 500 ° F or 250 °- 260 ° C. Fill the bag with the food (only fill 2/3 of the bag for best results).

Place the food directly in the smoker bag and close it by folding the opening at least twice and then turning in the corners. Place the bag in the hot oven directly on the rack and cook the fish at 475 ° F or 250 ° C for the first 15 minutes. After reducing the temperature to 375 ° F or 190 ° C cook it 8 Minutes more. Take the bag from the oven and let the food rest in unopened bag for 5 - 10 minutes before opening. Boiled potatoe with their skins on and wild herb dip taste great with this dish.

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WR APPED PORK WITH DRIED FRU IT A ND CHILLI SERVES

4-6

INGREDIENTS

PREPARATION

1 KG

1 1 6 3 TSP A FEW A FEW

1 TBS 500 ML

Dig a hole in the ground that is roughly 50 cm deep and twice as wide as the roast.

Line the bottom and the sides of the hole with stones and then make a wood fire in the pit which burns down to produce sufficient embers.

LEAN LOIN OR NECK OF IBERICO PORK ONION SMALL RED CHILLI DRIED APRICOTS MUSTARD SPRIGS OF FRESH THYME SPRIGS OF FRESH ROSEMARY SEA SALT MIXED PEPPER, FRESHLY GROUND OLIVE OIL RED WINE WATER

While the fire burns, cut the meat with a sharp knife to make it as flat as possible so that it can be rolled up. Peel the onion, halve the chilli lengthways and remove the pips; mince the onion, apricots, and chilli, and then mix with the mustard.

Remove the leaves from the sprigs of thyme and rosemary and add to the mix.

Season the meat with salt and pepper, spread the resulting paste over it, and roll the meat up. Tie it up tightly with butcher’s twine, rub it with salt, pepper and olive oil, and then put it in an enamel pot.

Put two or three bricks on top of the embers and then place the pot on top of them. Pour the red wine into the pot and close it. Put the hot stones from the edge of the fire pit on the lid and then close the pit with cut grass and earth, leaving the pot to roast for about one hour.

Then open up the oven and give some water to the meat. Close the oven again and roast the meat for one more hour. Then open the oven, remove the roast from the pot and leave it to cool; cut into slices and serve with freshly baked bread and roasting gravy. Pro tip: If it‘s raining or you don‘t want to dig a hole in your garden, you can also prepare the meat in the oven. Use a moistened Römertopf to cook the iberico pork in its own juice.

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REINHARD HUNGER

STYLI NG

___ CHRISTOPH HIMMEL

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REINHARD HUNGER

STYLI NG

___

CHRISTOPH HIMMEL

NICE TO E AT YOU

STON E-BA K E D A NC HOV Y F L AT BR E A D SERVES

6

INGREDIENTS

PREPARATION

500 G 1 10 G 1 TBS 3 TBS 250 ML 1 TBS 50-75 G

Combine the flour, yeast, salt, chilli, oil and water into a smooth dough; leave it to rise, covered, for 30 minutes. Use a wet knife to cut the dough into four or six parts and then pull them into flatbread shape.

WHEAT FLOUR CUBE OF FRESH YEAST SEA SALT CHILLI FLAKES OLIVE OIL LUKEWARM WATER BUTTER TINNED FISH (E.G. AN- CHOVIES, SARDINES) CAPERS, HERBS (OPTIONAL)

Spread a little butter over the loaves; chop the fish, capers and herbs (if desired) and spread across one half of each of the flatbread loaves, taking care not to go too close to the edges.

Fold the uncovered halves back over, press flat to make stuffed loaves and oil the bread dough.

Put the bread on a hot stone on the edge of the fire and bake until crisp and brown all over.

You can also bake the bread in a pizza stone in the oven. Pro tip: This flatbread also works very well with tinned tuna, sweetcorn, chopped tomatoes, chilli and Parmesan.

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S A LT & S I LV E R FISH STEW SERVES

6

INGREDIENTS

PREPARATION

1 COOKING ONION 1 BULB OF FENNEL 1 RED CHILLI PEPPER 1 CLOVE OF GARLIC 2 TOMATOES 200 G CHERRY TOMATOES ½ BUNCH FLAT-LEAF PARSLEY 3 TBS OLIVE OIL 700 G MUSSELS (SHELLS ON) 500 G COCKLES 200 ML DRY WHITE WINE 250 ML VEGETABLE STOCK 250 ML FISH STOCK

SEA SALT

FRESHLY GROUND BLACK

PEPPER 2 LEMON (ORGANIC) 700 G FISH FILLET (E.G. COD,

SEA BASS, MONKFISH)

Rub down the onion skin with kitchen roll and halve it. Clean the fennel, cutting off and keeping the green ends; then dice the fennel.

Halve the chilli lengthways, removing the pips.

Mince the garlic; wash the tomatoes, removing their stalks and then dicing them.

Wash the cherry tomatoes and the parsley, shaking the latter dry and chopping coarsely.

Scrub the mussels thoroughly in cold water.

Heat two tablespoons of oil in a pot on a gas hob.

Fry off the vegetables and mussels for around five minutes, deglazing with white wine and then adding the vegetable and fish stocks; simmer for a further ten minutes in a closed pot. Season with sea salt and freshly ground pepper.

Slice the lemon and stir it into the soup with the parsley.

Chop the green part of the fennel (not too finely).

Wash the fillet(s) of fish, pat dry with kitchen roll, and cut into bite-sized chunks. Heat the remaining oil in a pan and fry the pieces of fillet, turning regularly. Season with sea salt.

Pour the stew into bowls and add a few pieces of fried fish fillet to each bowl, garnishing with the chopped fennel.

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SHELLFISH SKEWERS ON F E N N E L A N D PE AC H SA L A D SERVES

4

INGREDIENTS

PREPARATION

2 TBS MIXED SHELLFISH (E.G.

CALAMARI, CUTTLEFISH,

KING PRAWNS) 200 G FISH FILLET (AS DESIRED) 3 TBS OLIVE OIL 2 SMALL BULBS OF FENNEL 2 PEACHES 1 TBS CHIVES

(FINELY CHOPPED) 2 TBS FINELY CHOPPED

FLAT-LEAF PARSLEY 1 TBS CORIANDER (FINELY CHOPPED) 2 TBS LIME JUICE AND SOME ZEST 2 TBS RAPESEED OIL

HERBAL SALT

FRESHLY GROUND BLACK PEPPER 2 TBS ROASTED PEANUTS TO GARNISH

Clean and wash the fish, cutting all into pieces of similar size and then alternating them on the skewers. Drizzle with olive oil.

For the salad, wash the fennel bulbs and remove the outer layers and the green.

Slice the bulbs finely (or use a mandolin). Wash the peaches and slice thinly. Using a blender, mix the herbs, lime juice and zest, rapeseed oil and sugar to make a dressing; divide the slices of fennel and peach between the serving plates and pour over the dressing.

Season the skewers with pepper and BBQ them for five minutes, turning every now and then. Lay the cooked skewers across the salad; chop the peanuts and use to garnish.

NOTES

NOTES