Twelve Drummers drumming
We did it !!! 12 days of waffling on with what I hope have been useful hints and tips for using your steam cooking appliance, and a whole host of other ideas. Here at Martins we are always on hand for any advice when it comes to picking your perfect appliances. We have our beautifully designed Kitchen Showrooms with live ovens, hobs, dishwashers and refrigeration, which you are welcome to have a full demonstration of.
We also have Executive Chef and Home economist cooking demonstration evenings throughout the year, these exclusive events are open to any potential or existing customers who wish to see the results which can be achieved and watch the ovens put through their paces by the professionals.
There is also the opportunity to attend one of our own events with in-house fully trained staff, for those customers wishing to have a more hands on experience. Our service doesn't stop when your products are delivered and installed, we can offer you the opportunity to have one of our staff come to your home and fully demonstrate or indeed cook for/with you, on your new oven, or run through the operating of any other appliance.
For more information on any of these events or services please call us on 01580 753470 option 2, sales. or email email@example.com
Just a few more cheeky recipes for you to try before we go.....
BUTTERNUT SQUASH RISOTTO
Ingredients,1 tbsp olive oil,1 large onion, peeled and chopped,2 garlic cloves, chopped,1 butternut squash, peeled, seeded and diced,400g risotto rice,1600ml vegetable stock'2 tbsp tomato paste.knob of butter,bunch of roughly chopped flat leaf parsley,150g freshly grated parmesan.
Steamed Courgette Souffle
INGREDIENTS,4 small courgettes (same size ideally and straight), evenly halved length ways,A little table salt
For the Béchamel,30g butter,30g flour,150ml whole milk
For the Soufflé,80g aged comte cheese, grated,1 tbsp parmesan cheese, grated,1 tbsp Dijon mustard,2 eggs (yolks and whites separated) plus 2 extra whites
Prepare the courgettes – half them length ways into two even halves. Then very carefully scoop out the white flesh, leaving approximately 3mm of flesh, near the skin. Place the courgette skins on a cooling rack and sprinkle evenly all over with a little table salt, set aside for 15 minutes. Do the same with the flesh (but keep them separate from the skins).
Place the courgette flesh and the skins on two separated perforated containers and stea on 90°C for 5 minutes. When finished, remove the flesh and steam the skins for another 3 minutes. Drain on kitchen towel and transfer to greased ovenproof dishes.
Make the béchamel sauce – melt the butter in a small saucepan. Stir in the flour and simmer gently for a minute, then remove from the heat and stir in the milk, little by little until all has been absorbed. When all added, continue to cook the sauce, whisking consistently until it thickens. Simmer for two minutes, remove from the heat and then transfer into a food processor with the steamed courgette flesh, cheeses and the mustard. Blitz until smooth. Transfer the béchamel to a large bowl and stir in the egg yolks.
When ready to serve, preheat the oven on Fan Plus at 175°C. Whisk the four egg whites in an electric mixer with a pinch of salt, until stiff peaks, then carefully fold into the béchamel base in two batches and check the seasoning.
- Divide the mixture between the eight dishes and bake for approximately 8 minutes for an individual soufflé or 12 minutes for a large soufflé, until risen slightly. Serve immediately.
From all at Martins of Hawkhurst, we wish all our followers and customers a very Merry Christmas and a Happy New Year.