2 Chicken breast fillets
Barbecue sauce or sauce of your choice
Grated cheese
4 Smoked bacon rashers
Wash and pat dry chicken fillets on kitchen roll
Add a sprinkle of salt and pepper. Spread some barbecue sauce onto chicken
Add grated cheese
Now wrap the bacon rashers around so that chicken is totally enveloped

Cook on a lower rack for 30 mins @ 200c. Turn over 1/2 way through to brown both sides

Best served with baked jacket potatoes

Ingredients:

1 tblsp of either butter or olive oil
1 leek
1 large potato
1 stick of celery
2 large carrots
1 garlic clove (crushed)

1 tblsp parsley (fresh) or 1/2 that amount( if dried)
1 1/2 pts of chicken stock (or water and stock cubes)
1 tsp curry powder (secret ingredient)
seasoning

Method

Roughly chop up all the vegetables, keeping the chopped leek separate…

Heat the oil/butter in a pot and then gently fry the leeks for 3 or 4 minutes. Once they have softened a little, add the rest of the vegetables.

Let everything sizzle for a little while longer – stirring to prevent any burning.

Add the stock, curry powder, bring to the boil and then simmer for 30-40 minutes until everything is cooked and soft. Let the soup cool a little and then liquidise with a hand blender or liquidiser. At this point, taste the soup and then add salt & pepper to your taste.

If the soup is too thick, thin it down with either a little more stock or milk.

If it is too thin, add a little instant potato until you are happy with it.

Serve with crusty bread or a naan.

Enjoy

Share and Enjoy

Ingredients:
300g potatoes, peeled and chopped into 1cm pieces
1 red pepper finely chopped
4 large eggs beaten
1/2 red onion finely chopped
100g feta cheese

Preheat halogen oven to 225c for a couple of minutes, put an oven proof dish in to heat through with a drizzle of olive oil in. ( Or the halogen oven frying pan works well for this recipe: http://bit.ly/g7sFMn )

Add the potatoes to the hot oil and stir to coat. Cook until potatoes are evenly coloured on all sides (stirring occasionally). Add the pepper and onion with a little more olive oil and stir to coat evenly. Cook for a further 5 mins.

Remove dish from oven and add the beaten eggs.

Give the dish a shake to evenly spread the eggs. Do not stir as eggs will scramble.
Put the dish back into the oven and crumble feta cheese (although any cheese would do) over the top along with salt and pepper to taste and cook for a further 5mins until golden and set

Try this beautiful cake recipe in your halogen oven and let us now what you think!

You won’t be disappointed!

Ingredients (serves 10):
170g unsalted butter
170g light brown sugar

4 medium sized eggs
100ml apple juice
170g sultanas
170g raisins
170g currants
250g plain flour
55g ground almonds
2 x 15ml tablespoons black treacle
1 x 5ml teaspoon mixed spice
½ x 5ml teaspoon grated nutmeg
½ x 5ml teaspoon freshly ground cinnamon
1 x 15ml table spoon bicarbonate of soda
55g toasted flaked almonds, chopped
255g mixed dried fruit, chopped
30g glacé cherries, halved
2 – 3 x 15ml tablespoons sherry

Method:
1. Pre-heat the Halogen Oven to 140ºC (290ºF).
2. Whisk the butter and sugar together until light and fluffy.
3. Beat the eggs & add to the butter, a little at a time, beating well between each addition
4. Stir in the treacle.
5. Sift the flour and dry ingredients together, add the fruit and stir into the butter mixture. Stir in the sherry and add just enough apple juice to moisten.
6. Turn the mixture into a deep, 25cm (9 inch) prepared cake tin (ideally a ring shaped tin) and bake in the Halogen Oven for 45 minutes – 1 hour. (low to medium rack)
If cooked, a skewer will come out clean, when inserted into the middle of the cake
7. Leave to cool in the tin for 15 minutes before lifting onto a wire rack to cool.