October 2024 Recipes

from our Live Cookery Experience

Four Seasons Kitchens

Siemens Recipes

The Live Cookery Experience – Saturday 26th October 2024

Thanks again to everyone that came to the Live Cookery Experience in association with #Siemens. Also a big thanks to Ann for preparing some fantastic food for our guests. If you want to get the recipes from the day, they are listed below.

Recipes

Ingredients

  • 175g butter
  • 175g caster sugar
  • 175g self raising flour
  • 1 tsp. baking powder
  • 2 tsp. ground ginger
  • 3 eggs
  • 100g diced stem ginger

Method

  1. Place the butter, sugar, self-raising flour, baking powder, ground ginger, eggs and 50g of diced stem ginger into a mixing bowl. Beat to combine.
  2. Pour the mix into a lined 2lb loaf tin.
  3. Cook using microwave combination 180°C hot air and 180W microwave for 15 minutes.
  4. Remove from the oven and spread the top with the remaining 50g of diced stem ginger.

*Serve with mascarpone cream, whisk together 300ml whipping cream, 250g mascarpone, 1 teaspoon vanilla extract and 3 tablespoons of icing sugar to soft peaks.

Ingredients

  • 1x pack ready rolled shortcrust pastry
  • 2 tbsp. raspberry jam
  • 200g butter, softened
  • 200g caster sugar
  • 4 eggs
  • 200g ground almonds
  • 1 tbsp. almond extract
  • 25g flaked almonds

Method

  1. Pre heat the oven to 175°C Pizza Setting.
  2. Line a 30x20cm fluted baking tin with the ready rolled pastry. Trim any excess. Spread the base of the pastry evenly with the jam.
  3. Cream together the butter and sugar. Slowly add the egg.
  4. Add the ground almonds and almond extract and mix well to combine.
  5. Spoon the filling into the prepared tin and level.
  6. Scatter over the flaked almonds.
  7. Place the wire shelf on shelf level 1 in the oven. Bake on shelf level 1 for 35-40 minutes.

Ingredients

  • 200g dark chocolate (use vegan dark chocolate if making vegan)
  • 1x397g can condensed milk (use vegan condensed milk if making vegan)
  • 50g butter (use plant butter if making vegan)
  • 1 tsp vanilla essence
  • 225g self- raising flour (use gluten free self raising if making gluten free)
  • 100g glace cherries

Method

  • Break the chocolate into pieces and place in a pan along with the butter. Melt on induction level 2.
  • Add the condensed milk and vanilla and stir using a silicone spatula until the chocolate and butter have melted.
  • Remove the pan from the heat and stir in the flour and cherries.
  • Line a square 20x20cm baking tin with baking paper. Spread the mixture evenly in the baking tin and level the top.
  • Pre-heat the oven to 170C 4D Hot Air.
  • Bake in a pre-heated oven for approximately 45 minutes (the brownie should still have a slight wobble as it will firm-up as it cools.
  • Leave in the tin to cool to cool or serve warm.

Ingredients

Makes 8 slices.

  • 70g chorizo, diced
  • 6 spring onions, sliced
  • 10 Eggs
  • 50g Parmesan cheese
  • Handful of mint leaves, chopped
  • Salt and pepper

Method

  1. Fry the chorizo in a large frying pan, over a medium heat for 3 minutes. Add the spring onion and fry for a further 2 minutes.
  2. In a bowl, mix the eggs, parmesan cheese and chopped mint, season well with salt and pepper.
  3. Pour the egg mixture into the frying pan and mix to combine.
  4. Allow the egg to cook over a gentle heat for 3 minutes.
  5. Preheat the grill and place the frittata under the grill for 5 minutes or until golden brown and cooked through.

Ingredients

  • 200g dark chocolate
  • 1x397g can condensed milk
  • 50g butter
  • 1 tsp vanilla essence
  • 225g self- raising flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground mixed spice
  • 1/2 tsp. ground nutmeg
  • 100g white chocolate chips
  • 100g mincemeat

Method

  1. Break the chocolate into pieces and place in a pan along with the butter. Melt on induction level 2.
  2. Add the condensed milk and vanilla and stir using a silicone spatula until the chocolate and butter have melted.
  3. Remove the pan from the heat and stir in the flour, spices white chocolate chips and mincemeat.
  4. Line a square 20x20cm baking tin with baking paper. Spread the mixture evenly in the baking tin and level the top.
  5. Pre-heat the oven to 170C 4D Hot Air.
  6. Bake in a pre-heated oven for approximately 45 minutes (the brownie should still have a slight wobble as it will firm-up as it cools.
  7. Leave in the tin to cool to cool or serve warm.

Combination – 160c Hot Air, 180w microwave 25 minutes.

Ingredients

300g (12oz) self-raising flour
Pinch of salt
1 tsp. mixed spice
1 tsp. ground cinnamon
1 tsp. ground ginger
150g (6oz) baking margarine or butter
100g (4oz) golden caster sugar
100g (6oz) mixed dried fruit
50g stem ginger, chopped
1 medium sized egg
200ml (8 fl oz.) milk
1x15ml (1tbsp) Demerara sugar to sprinkle on top of the raw cake mix

Method

  1. Sift flour, salt & spices into a mixing bowl.
  2. Rub in the baking margarine or butter until the mixture resembles fine breadcrumbs.
  3. Stir in the golden caster sugar and mixed fruit.
  4. Whisk the egg and milk together. Add to the other ingredients and mix well.
  5. Put the mixture into a greased and lined 18cm (7′) round solid bottom metal cake tin.
  6. Smooth the mixture with a palette knife. Evenly sprinkle over the demerara sugar.
  7. Place in the Siemens Combination microwave on the wire rack at level 1.
  8. Set to 160oc Hot Air, 180w microwave. Bake for approximately 25 minutes. Test with a cake skewer to see if it comes out clean.
  9. Leave in the tin until it is cool. Carefully turn out the cake. Store in an airtight container.

Ingredients

  • 1 pack Halloumi Cheese
  • 1 lemon
  • 2 tbsp. olive oil
  • salt and pepper
  • rocket leaves to garnish

Method

  1. Slice the halloumi cheese into approximately 1cm thick slices.
  2. Place in a bowl and add the zest of 1 lemon, juice of 1 lemon and olive oil. Season and set to one side to marinate.
  3. Heat the griddle on the flex induction zone over a medium heat.
  4. Place the halloumi on the griddle and cook for 2-3 minutes on each side to achieve griddle marks.
  5. Place on a serving platter and drizzle over the remaining marinade.
  6. Scatter over the rocket leaves and serve.

Gluten and Dairy Free.

Ingredients

For the cake:

  • 175g Block Flora plant butter
  • 175g Caster sugar
  • Grated zest of 1 lemon
  • Grated zest of 1 lime
  • 3 large eggs
  • 150g Gluten Free Self-Raising flour
  • 50g desiccated coconut

For the drizzle

  • Juice of 1 lemon
  • Juice of 1 lime
  • 50g of caster sugar

For icing

  • 110g icing sugar
  • Juice of 1/2 lemon
  • Juice of 1 Lime

To decorate

  • Desiccated coconut
  • Zest of lemon and lime

Method

  1. Line a 2lb loaf tin with baking paper.
  2. Cream the plant butter and caster sugar together using an electric mixer.
  3. Add the zests and eggs and whisk well to combine.
  4. Fold in the flour and coconut.
  5. Spoon into the prepare tin.
  6. Place in the combination microwave and select 180°C hot air and 180W microwave. Set the timer for 15 minutes and press start.
  7. After 15 minutes check the middle of the cake using a cocktail stick – it should be clean when removed. If the cake needs a little longer add 2-3 minutes cooking time.
  8. Remove from the oven and set aside whilst you prepare the drizzle.
  9. For the drizzle, mix the lemon and lime juices with the sugar and pour over the warmed cake.

Gluten and Dairy Free.

Ingredients

  • 1 pack chipolata sausages
  • 2 Tbsp. mango chutney

Method

  1. Pre-heat the oven to 180°C 4D HotAir.
  2. Place the sausages on the wire shelf over the universal pan.
  3. Cook for 15-20 minutes or until piping hot.
  4. Place the mango chutney in a bowl.
  5. Add the hot sausages and stir to coat.

*Try the following to ring the changes…

  1. tbsp. Hoisin and 1 tbsp. honey
  2. tbsp. Sweet chilli sauce

Ingredients

  • 175g margarine
  • 175g caster sugar
  • 3 eggs
  • 175g self-raising
  • 1 tsp. ground ginger
  • 1 x 225g jar of chopped stem ginger

Method

  1. Line 2lb loaf tin with baking paper.
  2. Place the margarine, sugar, flour, eggs, ground ginger and half of the stem ginger into a bowl. Mix well using and electric mixer.
  3. Pour into the prepared tin.
  4. Bake using Microwave Combination 180°C and 180W* for 15-18 minutes.
  5. Allow to cool slightly and serve warm as a pudding or cool completely and slice as a cake.

Note: This recipe can be adapted. Omit the stem ginger and use the zest of one lemon in the cake mix. Mix the juice of one lemon with 80g caster sugar, once baked make holes in the cake with a skewer and pour over.

Ingredients

  • 1 pack chipolata sausages
  • ½ tbsp. wholegrain mustard
  • 2 tbsp. runny honey

Method

  1. Pre-heat the oven to 180°C.
  2. Place the sausages on the wire shelf over the universal pan.
  3. Cook for 15-20 minutes or until piping hot.
  4. Place the mustard and honey into a bowl, mix well.
  5. Add the hot sausages and stir to coat.

Why not try the following taste alternatives…

  • 1 tbsp. Hoisin and 1 tbsp. honey
  • 2 tbsp. Sweet chilli sauce
  • 2 tbsp. Mango chutney

Ingredients

  • 2 duck breasts
  • 1 orange
  • A drizzle of olive oil
  • 50ml port
  • 100g frozen cherries
  • 2 tbsp. redcurrant jelly
  • Salt and pepper

Method

  1. Pre-heat the oven to 180°C.
  2. Score the duck skin and season with salt and pepper. Zest the orange and rub the zest into the skin.
  3. Heat the teppanyaki plate over a medium heat. Add a drizzle of olive oil and wipe using a piece of kitchen roll to remove the excess.
  4. Sear the duck breasts for 2-3 minutes on each side.
  5. Add the port, juice of the orange and frozen cherries to the teppanyaki plate.
  6. Carefully place the teppanyaki plate into the pre-heated oven and cook for 7-8 minutes.
  7. Remove the teppanyaki plate from the oven. Remove the duck breasts and allow to rest.
  8. Place the teppanyaki plate back on the hob. Add the redcurrant jelly and reduce the sauce over a medium heat.
  9. Slice the duck breasts and pour over the sauce.

Ingredients

For the merengue:

  • 5 egg whites
  • 275g caster sugar
  • 100g chopped hazelnuts

For the filling:

  • 300ml whipping cream, whipped
  • 200g fresh raspberries

Method

  • Pre-heat the oven to 160°C.
  • Line a baking tray with baking paper.
  • Whisk the egg whites to stiff peaks using an electric mixer. Add the sugar slowly whisking all of the time to form a glossy merengue.
  • Fold in half of the hazelnuts.
  • Spoon the prepared merengue onto the lined baking tray. Scatter over the remaining hazelnuts.
  • Bake in the pre-heated oven for 30-40 minutes.
  • Allow to cool completely. Remove the baking paper and place on a large clean sheet of baking paper. Fill with the whipped cream and scatter over the raspberries. Use the baking paper to roll the roulade.

Swap the fillings to ring the changes. Lemon curd and passion fruit, salted caramel sauce, cherry and chocolate chips…

Ingredients

  • 500g butternut squash, diced
  • 1 red onion, diced
  • 1 courgette, diced
  • 1 red pepper, diced
  • 2 cloves garlic
  • A drizzle of olive oil
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • A pinch of chilli flakes
  • 450ml vegetable stock
  • 1x 400ml tin of coconut milk
  • Salt and pepper
  • Fresh coriander to garnish

Method

  1. Place the vegetables into a saucepan. Add a drizzle of olive oil and cook to soften for 20-30 minutes on a low heat.
  2. Add the spices and cook for 2 minutes.
  3. Add the vegetable stock and coconut milk. Bring to a simmer. Remove from the heat and blitz using a stick blender.
  4. Season to taste and garnish with fresh coriander.

Ingredients

  • 2 Salmon Fillets
  • 2 tbsp. marmalade
  • 1 tbsp. orange juice
  • 1 tsp. Whiskey (optional)

Method

  1. Pre-heat the steam oven to 80°C full steam.
  2. Place the marmalade, orange juice and whiskey if using into a bowl and mix well.
  3. Place the salmon fillets into the solid demi steam tray and spoon over the prepared marmalade glaze.
  4. Cook for 10-15 minutes.

Ingredients

  • 200g risotto rice
  • 4 spring onions, finely chopped
  • 200ml vegetable stock
  • 200ml milk
  • 300g smoked haddock fillet
  • 2 tbsp. crème fresh
  • salt and pepper

Method

  1. Pre-heat the steam oven to 100°C full steam.
  2. Place the risotto rice, spring onion, stock and milk into the small solid steam oven tray, stir to combine.
  3. Steam for 10 minutes. After 10 minutes, add the haddock fillet. Steam for a further 10 minutes.
  4. Remove, cover and allow to stand for 5 minutes.
  5. Stir through the crème fresh and season to taste.

Ingredients

  • 6 plums, stone removed and quartered
  • ½ tsp. mixed spice
  • 1 tbsp. icing sugar

Method

  1. Pre-heat the steam oven to 100°C.
  2. Place the plums, mixed spice and icing sugar into the solid demi steam tray.
  3. Place in the pre-heated steam oven for 5-8 minutes or until soft but still holding shape.
  4. Serve with crème fresh or as an accompaniment to a slice of cake.

Ingredients

  • 300g baby potatoes
  • 2 tbsp. olive oil
  • 1 lemon, zest and juice
  • Salt and pepper

Method

  1. Place the potatoes onto the universal tray.
  2. Drizzle over the olive oil.
  3. Add the lemon zest and juice and season well.
  4. Toss to coat the potatoes.
  5. Cook using microwave combination 180∞C hot air and 360W microwave for 20-25 minutes.