Grab the recipes

from our Live Cookery Experience

Four Seasons Kitchens

Siemens Recipes

The Live Cookery Experience – Saturday 17th June 2023

Thanks 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. Can’t wait for the next one!

If you want to get the recipes from the day, they are listed below.

When is the next one?

Our live cookery experience was such a hit we are having the next one on Saturday 18th November 2023. We’ll provide an update on the menu very soon. If you want to let us know you are coming, we’ll get you a front row seat 🙂

Let us know you’re coming

Recipes

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

  • 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

  • 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.

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

  • 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.