Ingredients

2 chicken breast fillets
Barbecue sauce or sauce of your choice
Grated cheese
4 smoked bacon rashers

Method

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 low rack for 30 minutes at 200°C (392°F). Turn over halfway through to brown both sides.

Best served with baked jacket potatoes

Ingredients

2 red onions, quartered
3-4 cloves garlic, roughly chopped
1 aubergine, thickly sliced
2 courgettes, thickly sliced
8-12 vine tomatoes
2 red peppers, quartered
Drizzle of olive oil
Dash of balsamic vinegar
1 teaspoon sugar
2 teaspoons dried oregano
Seasoning

Here’s a tasty halogen recipe from Sarah Flower.

Her book, containing 200 tasty Halogen recipes, entitled “The Everyday Halogen Family Cookbook”, is available through the Amazon link to the right in our sidebar.

Method

This is a really easy dish, suitable to eat on its own with the crumbled feta or goat’s cheese, or to use as a pasta sauce/base or even as a pizza topping.

Prepare the vegetables and place into an ovenproof dish, ensuring they are evenly distributed.

Mix the olive oil, balsamic, sugar, oregano and seasoning together. Pour this over the vegetables before tossing well ensuring the vegetables are evenly covered.

Turn on the halogen to 200°C (392°F). Place the ovenproof dish on the low rack and cook for 20-30 minutes until the vegetables are soft.

To serve, sprinkle with fresh Italian herbs and crumbled goat’s cheese or feta.

Source: “The Everyday Halogen Family Cookbook”, Sarah Flower

Ingredients

6 tbsp finely shredded Swiss cheese, such Gruyère
2 tbsp sour cream or crème fraîche
salt and freshly ground black pepper
½ tsp Worcestershire sauce
½ tsp Dijon mustard
4 slices white sandwich bread, buttered
2 thin slices deli ham

Here’s a great halogen recipe from Paul Brodel & Carol Beckerman.

Their book, containing more than 100 delicious Halogen recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link down the page to the right in our sidebar.

Method

The traditional French ham and cheese sandwich is ideal for cooking in the halogen oven. It will be crisp and golden on the outside and succulent on the inside.

In a small bowl, mix the cheese with enough cream or crème fraîche for it to hold together. Add the seasoning, Worcestershire sauce and mustard, and mix until combined.

Place 2 slices of bread butter-side down on the oven tray. Divide the cheese mixture between them, and spread it right to the edges.

Add the deli ham, cutting it to fit, if necessary. Cover with the other 2 slices of bread, butter-side up, to make 2 sandwiches. Press down lightly.

Place the oven tray on the high rack of the halogen oven and cook at 200°C (400°F) for 3-4 minutes. Turn the sandwiches over and cook for 3-4 minutes more, or until golden brown on the outside and melting on the inside.

Another Way

To make a Croque Madame, add a fried egg to the sandwich just before cooking.

Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman

Ingredients

4 – 4 ½ kg (9 – 10 lb) turkey crown 1 bulb garlic, cut in half 1 lemon, cut in half small bunch of thyme 2 bay leaves 2 tbsp olive oil salt and freshly ground black pepper

Method

Remove and discard giblets and excess fat, wash turkey under cold water and pat dry.

Place the garlic, lemon, thyme and bay leaves inside the cavity of the bird and rub the skin with the olive oil. Season the skin and cavity well with salt and freshly ground black pepper

Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.

Cook for one hour. Using tongs turn the bird so that the other end of the breast is uppermost.

Turn the temperature down to 170°C (338°F) and cook for a further 30 to 45 minutes or until the juices run clear when you insert a skewer into the base of the breast.

When cooked, remove the turkey from the halogen oven onto a warm plate. Cover the turkey in foil and leave to rest for 10 to 15 minutes.

Serve with roast potatoes, peas and carrots.