Once again NEFF is looking for a cookaholic to join the existing panel of creative cooks who will be involved in recipe creation, product testing and among the first to see the latest NEFF appliance developments. The winner will also win £10,000 worth of premium NEFF appliances. Enter here www.nextcookaholic.co.uk.
Entries will be shortlisted after the closing date of 30th June 2017. The Next Cookaholic winner will be chosen through a live cook-off at Big Feastival in August, judged by Nicky and the crowd on Saturday 26 August.
Nicky Corbishley was the winner of NEFF’s 2016 Cookaholic competition. The name of her blog – Kitchen Sanctuary – gives you an idea of the love she puts into cooking and creating new delightful recipes hkitchensanctuary.com, I'm delighted to share one of Nicky's recipes below Sticky Asian Salmon AND Pistachio & Rose Baked Doughnuts. The Dinner and dessert are cooked in the oven at the same time using NEFF’s CircoTherm® technology, which means no transference of flavour.
Asian Salmon
Ingredients:
4 skin-on salmon fillets
2 cloves garlic, peeled and minced
2 tbsp soy sauce
1 tbsp sesame oil
pinch of black pepper
1 tbsp brown muscovado sugar
3 tbsp honey
To Serve:
400g cooked basmati and wild rice
80g baby salad leaves
1 tsp sesame seeds
¼ tsp chilli flakes
1 fresh chilli, thinly sliced
Small bunch coriander, roughly chopped
Lime slices
Pistachio & Rose Baked Doughnuts
200g plain flour
120g golden caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
1 large egg
140g Greek yoghurt
4tbsp coconut oil, melted
100ml milk
1 tsp rose water
Topping:
120g confectioner's sugar
1 tsp rose water
A few drops of pink food colouring gel
4-5 tbsp milk
100g shelled pistachios, finely chopped
4 tbsp edible dried rose petals
Instructions:
Preheat your NEFF oven to CircoTherm 170c.
For the salmon – Place the salmon in a bowl. Mix together the garlic, soy sauce, sesame oil, pepper, sugar, and honey. Spoon the mixture over the salmon, then cover and allow to marinate for 10 minutes whilst you make the doughnuts.
For the doughnuts – Grease two 6-ring doughnut trays.
In a large bowl, mix together the flour, caster sugar, baking powder, bicarbonate of soda and salt. Add in the egg, Greek yoghurt, melted coconut oil, milk and rose essence. Stir together with a wooden spoon until just combined.
Spoon the mixture into a piping bag with no nozzle (or a disposable piping bag with the tip cut off to give a ¾” hole). Pipe the mixture into the doughnut rings.
Remove the salmon from the marinade and place skin-side-down, on a non-stick baking tray. Drizzle a tablespoon of the remaining marinade over each salmon fillet.
Place the salmon tray on the top shelf of the oven and doughnuts in the middle of the oven. Cook for 12-14 minutes until the salmon is just starting to caramelise on top and the doughnuts are golden and risen. Remove from the oven. Leave the doughnuts to cool in the tray.
Serve the salmon in four bowls along with the rice and salad leaves. Top with sesame seeds, chilli flakes, sliced chillies, coriander and lime slices.
When you’re ready for dessert, add the confectioners’ sugar to a large bowl along with the rose water and pink food colouring gel. Add half of the milk and stir with a spoon, Keep adding milk a little at a time, stirring after each addition, until you get a thick icing that coats the back of the spoon.
Remove the doughnuts from the trays. Dip the smooth side into the icing and allow any excess to drip off. Place on a plate and sprinkle with the pistachios and rose petals before serving.
