Preheat the oven to 220°C Top & Bottom Heat. Low Added Steam.
Sift the self-raising flour, baking powder and salt into a bowl. Add the butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs and there are no obvious lumps of butter left.
Stir in the sugar, lemon rind and blueberries.
Make a well in the centre and add about ⅔ of the buttermilk and the sour cream. Use a knife to work the dough, adding a little more buttermilk as required to form soft but not sticky dough.
Sprinkle a little flour onto a work surface. Tip out the dough and pat with floured hands to smooth. Work the dough as little as possible or the scones will be tough. Pat out gently to about 2cm thick.
Use a pastry cutter to cut into rounds. Place on a baking sheet lined with parchment. Glaze with a little of the buttermilk.
Bake for 12-15 minutes depending on size. Remove to a wire rack to cool.
Serve with blueberry jam and cream or butter.
Beef & Guinness Casserole
3 tbsp light olive oil
1 kg stewing beef trimmed of fat and cut into 2cm cubes
1 large onion, chopped
2 streaky rashers, finely sliced
1 tbsp flour
2 tsp chopped fresh thyme
250ml Guinness or stout
250ml beef stock
1 large tbsp tomato puree
1 bay leaf
300g chestnut mushrooms, sliced
Salt and pepper.
Preheat your Neff oven to 150°C Bottom Heat.
Heat one tablespoon of oil over a high heat in an oven-proof casserole. Brown the beef on all sides in batches. Remove to a plate and set aside.
Add another tablespoon of oil to the casserole and cook the onion and streaky rasher over a medium heat for about 3 minutes. Add the flour and cook for another minute.
Sprinkle in the thyme, then pour in the Guinness and beef stock. Add the tomato puree and bay leaf and stir well.
Put the beef back in the pot and bring to the boil. Cover the casserole with a lid. Transfer to the preheated oven and cook for 1 hour and 30 minutes.
While the beef is cooking prepare the mushrooms. Heat the last tablespoon of oil in a medium frying pan over a high heat. Add the sliced mushrooms and cook for about 3 minutes or till soft. Season with salt and pepper.
Add the mushrooms to the casserole then place back in the oven and cook for another 45 minutes. Check that the beef is tender, if it's still tough cook for another 20 minutes or until the beef is done.
Season well with salt and pepper and serve with mashed potato.
Lemon & Summer Berry Cake
225g self-raising flour
Pinch of salt
225g unsalted butter, softened, plus extra for greasing
225g caster sugar
Zest of 1 lemon
1 tsp vanilla extract
200ml double cream
Icing sugar to taste
4 tbsp lemon curd
150g mixed raspberries and blueberries
Edible flowers to decorate (optional).
Preheat your Neff oven to 180°C Top & Bottom Heat. Low Added Steam.
Grease and Line 2 x 20cm sandwich tins.
Sift the flour and salt together and reserve.
Beat the butter and sugar with an electric hand mixer in a large bowl until soft and fluffy, and then begin to incorporate the beaten eggs a little at a time. If the mixture starts to curdle, add a tablespoon of flour and keep on mixing.
Once all the eggs are added, fold in the flour, lemon zest and vanilla.
Spread carefully into the cake tins and cook for 20 minutes or until golden and firm to touch.
Remove the cakes from the oven and leave to cool for 5 minutes, before turning out to cool
on a wire rack.
Beat the cream with a little icing sugar until soft peaks form.
Spread the lemon curd over the base of one cake. Cover with cream, scatter over the berries.
Top with the second cake.
Decorate with a sprinkle of icing sugar and some edible flowers if you wish.
Summer Vegetable Tart
180g plain flour
100g cold butter, diced
Pinch of salt
2-3 tbsp water.
For the Filling:
125g asparagus spears, chopped into 1cm pieces
3 medium free-range eggs
Salt and pepper
125g grated Gruyère cheese
6 spring onions, chopped
1 bunch chives, chopped.
To make the pastry. Place the flour, butter and salt into the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Add the water a little at a time until a smooth dough is formed. Don't over mix. Wrap the pastry in plastic wrap or foil and refrigerate for 30 minutes.
Roll out the pastry on a floured surface until it is about 3mm thick. Use the rolling pin to support the pastry and transfer it to a 26cm loose based tart tin. Carefully tuck the pastry into the tin then trim any excess. Chill again for another 30 minutes.
Blanch the asparagus and peas in boiling salted water for 1 minute. Drain and refresh in cold water.
Beat the eggs with the cream and milk. Season with salt and pepper then pour into the pastry case.
Scatter over the cheese, then the asparagus, peas and spring onions. Finish with the chopped chives. Place in the oven on the bottom shelf. (Shelf Level 1).
Bake for 15 minutes, then turn down the heat to 170°C and bake for another 30-35 minutes or until set and golden brown.
Roast Leg of Lamb with Salsa Verde
1 tbsp olive oil
3 large cloves garlic, crushed
1 sprig rosemary finely chopped
1 tbsp lemon juice
1 leg lamb about 2 kg
2 onions, roughly chopped
2 carrots, roughly chopped.
For the Salsa Verde
1 tbsp capers
6 anchovy fillets
30g flat leaf parsley,chopped
20g basil, chopped
10g of mint, chopped
1 clove of garlic, crushed
1 tsp Dijon mustard
2 tsp of red wine vinegar
8 tbsp extra virgin olive oil
Salt and pepper to taste.
Preheat your Neff oven to 200°C Circo-Roasting. Medium Added Steam.
Mix together the olive oil, garlic, rosemary and lemon juice.
Use a sharp knife to make incisions all over the lamb, about 2 cm apart.
Spread the garlic and rosemary mixture all over the lamb.
Put the onions and carrots in the universal pan and put the leg of lamb on the bed of vegetables. Roast in the oven on shelf level 2 for 30 minutes. Lower the temperature to 180°C and roast for a further hour. Add another 20 minutes for well-done lamb. While the lamb is cooking make the Salsa Verde.
Finely chop the capers and anchovies. In a bowl combine the herbs with the garlic, mustard, capers, anchovies and red wine vinegar. Pour in the olive oil and mix well. Season with salt and pepper.
Remove the lamb from the oven and transfer to a serving dish. Cover and allow to rest for 30 minutes before carving. Serve with the Salsa Verde.
To serve. Place some of the black beans in a tortilla, then sprinkle over some sour cream, cheese and avocado salsa. Roll up and serve immediately.