Ingredients

4 turkey fillets
Olive oil
Green pesto
Black pepper

Here’s another delicious 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 meal but tastes divine.

Rub the turkey with olive oil and place on a baking tray.

Carefully spoon pesto over each of the turkey fillets. Season with black pepper.

Place on the high rack and cook (190°C/374°F) for 20-25 minutes, or until the turkey is cooked to your requirements.

Serve with mini roast potatoes and green vegetables.

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

Ingredients

3 tablespoons flour
1 tablespoon paprika
Seasoning
500g (18oz) stewing beef
Olive oil
2 red onions, sliced
2 cloves garlic, roughly crushed
2 sweet potatoes, diced
4 carrots, diced
500ml (18fl oz) stout
50g (2oz) pearl barley
2 tablespoons brown sugar
2 bay leaves
Large handful of thyme, chopped

Dumplings
120g (4oz) self-raising flour
50g (2oz) suet
Seasoning
1 tablespoon fresh parsley (or 2 teaspoons dried)
50g (2oz) stilton
3-4 tablespoons water

300-400ml (11-14fl oz) hot beef stock

Here’s a delicious halogen oven recipe from Sarah Flower. Please note: this recipe requires cooking on a hob at the start.

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

Place the flour and paprika in a bowl and season. Rinse the beef, then coat with the flour.

Select your ovenproof/hob-proof casserole dish, making sure it fits in your halogen oven. Place this on the hob and heat a little oil over a medium heat.

Add the beef and cook until browned. Then remove and leave to one side.

Add the onion and garlic and cook until the onion starts to soften. Add the sweet potato and carrot and allow to sweat for a few minutes. Place the beef back in the casserole dish.

Pour on the stout, stirring well. Then add the barley, sugar, bay leaves and thyme. Season to taste.

Cook the casserole on the hob for another 5 minutes, before transferring to the low rack of the halogen oven. Cover with a lid or double layer of tin foil. Set the temperature to 160°C (320°F) and cook for 50 minutes.

Meanwhile, prepare the dumplings by mixing together the flour and suet. Then season and mix in the fresh parsley (if using) and crumbled stilton. Add a little water at a time until you have formed a pliable but not too sticky dough. Form into balls and leave on a floured surface until needed.

Check the casserole after 50 minutes. Add the hot beef stock if needed. Cook again for 10 minutes, before removing the lid and adding the dumplings.

Cook for a further 20-30 minutes until they are light and fluffy. Serve immediately.

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

Ingredients

2 kg/4.4 lb gammon joint

Here’s a simple yet delicious recipe for cooking gammon joint in your halogen oven.

Method

For a 2 kg gammon joint

Place the gammon on the bottom rack and cover with foil loosely. For halogen ovens smaller than 12L models use the extension ring to take the heat source higher.

Preheat the halogen oven to 160°C (approx 325°F) and cook for 1 hour. Turn it and cook for another hour.

Then remove foil and, still at 160°C, let it brown for 10 minutes.

When it’s brown all round, check the gammon’s cooked through. Depending on the shape/thickness of your joint, cooking times may vary a bit.

Test with a skewer to make sure juices run clear.

Ingredients

15 g (1/2 oz) fresh yeast
250 – 300 ml (9 – 10 fl oz) tepid milk
1 tsp caster sugar
450 g (1 lb) strong plain flour
1 tsp salt
50 g (2 oz) butter

Method

Crusty bread rolls Halogen recipe

1. Blend the yeast with 150 ml (5 fl oz) of the milk and sugar. Sift flour and salt, add butter, and rub into flour.

2. Stir in yeast mixture and sufficient milk to make fairly soft dough.

3. Turn out onto a floured surface and knead thoroughly for 10 mins until dough is firm, elastic and no longer sticky. Place in a large bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size (1 – 2 hrs).

4. Turn out onto a lightly floured surface and knead well for 2 – 3 mins. Divide into 12 equal pieces and shape into rolls.

5. Place the rolls on greased baking sheets (can just cover the rack with foil – shiny side up), spacing them well apart. Cover with tea towel and leave to prove until doubled in size. Cut slits in the top of each roll.

6. Bake for 30 mins at 225°C (437°F) on lower rack in Halogen Oven and keep watch on them until well risen and golden. If they brown too quickly, turn temperature down to 210°C (410°F) and bake for the rest of the time. Check they are not soft underneath, if so bake for 5 – 10 mins more.

Serve and enjoy. They’re delicious with butter, jam or a spread of your choosing, or accompanying soup, etc.

Ingredients

1 (1 kg/2 lb) rack of lamb
2 sprigs fresh rosemary
1 whole garlic bulb (top cut off)
olive oil

Redcurrant Sauce
1 tbsp olive oil
2 shallots, finely diced
400 g (14 oz) redcurrants
125 ml (4 fl oz) red wine
125 ml (4 fl oz) chicken stock

Here’s a delicious 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 to the right in our sidebar.

Method

Place the lamb on the low rack in the halogen oven and cover with the rosemary.

Place the garlic on its stalk next to the leg, drizzle everything with olive oil and cook at 240°C (460°F) for 10 minutes. Turn the lamb over, reduce the temperature to 175°C (350°F) and cook for 20 minutes.

Turn again and cook for a further 20 minutes for pink, 25 minutes for medium and 30-35 minutes for well done.

Remove the lamb from the oven and leave to rest in a warm place for a few minutes before serving.

To make the sauce, fry the shallots in a small frying pan with a little olive oil until translucent, then add the redcurrants. Cook until they burst, then add the red wine and chicken stock.

Increase the heat and reduce the sauce by about half, then strain into a small serving dish.

Serve the lamb with the warm redcurrant sauce, with peas and mashed potatoes.

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