Here’s another of Norma Miller’s tasty halogen recipes!

Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link to the right in our sidebar.

Ingredients (serves 4)

1 tsp ground allspice
½ tsp ground ginger
3 tbsp prepared French mustard
2 tbsp sunflower oil
Freshly milled salt and black pepper
950g/2 lb 2 oz boned leg of lamb

Method

Meat is so successful cooked in the halogen oven. Remember to leave it to rest for 10 minutes before carving. You will need a large shallow roasting tin which fits in your oven.

1.Preheat the halogen oven to 190°C (374°F).

2. Spoon the ground allspice and ginger, mustard, oil and a little seasoning into a small bowl and mix to a paste.

3. Trim off any excess fat from the lamb. With a sharp knife, make several deep cuts into the meat on all sides.

4. Rub the paste all over the lamb, pushing it into the cuts.

5. Put the lamb into the roasting tin and cover with foil. Put into the hot oven (low rack) and cook for 20 minutes. Turn the lamb over, cover and cook a further 20 minutes. Again, turn the lamb over, open the foil and cook a further 10-15 minutes or until browned, piping hot and cooked through. Serve sliced with the pan juices spooned over.

Source: “The Halogen Oven Secret”, Norma Miller

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Here’s a healthy snack recipe from Sarah Flower.

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

Ingredients (serves 2)

1 small tin tuna
Mayonnaise
Cheddar, grated
Seasoning
1-2 panini rolls

Method

Create your own café-favourite snack in your halogen.

In a bowl, mix the tuna, mayonnaise (enough to reach a creamy consistency) and Cheddar to taste. Season well.

Slice open your panini rolls and fill with tuna mixture. Place the tops back on.

Place them on the grill rack (high rack) and set the halogen to 250°C (482°F). Cook for 4-6 minutes until golden and the tuna/cheese has started to melt.

Serve with a side salad and tortilla chips.

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

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Here is a fantastic mains recipe from Norma Miller!

Her book, containing more than 150 delicious halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link to the right in our sidebar.

Ingredients (serves 2-3)

225g/8 oz skinless salmon pieces
3 tomatoes
Small handful of fresh fennel leaves
1 lemon
2 tbsp fish or vegetable stock
Freshly milled salt and black pepper
100g/3 ½ oz macaroni pasta
150ml/ ¼ pint low-fat crème fraîche
2 tbsp milk
50g/1 ¾ oz grated Cheddar cheese

Method

Macaroni cheese with a twist. Use any type of short pasta tubes to make this tasty dish. You will need an ovenproof dish which fits in your oven.

1.Preheat the halogen oven to 200°C (392°F).

2. Cut the salmon into bite-sized pieces, removing any bones. Thinly slice the tomatoes and chop the fennel leaves. Squeeze the juice from the lemon.

3. Arrange the tomato slices over the base of the dish and scatter over the salmon pieces. Sprinkle over the chopped fennel, pour over the lemon juice and stock and add a little seasoning. Cover with foil.

4. Put the dish into the hot oven and cook for 12-15 minutes until the salmon is almost cooked.

5. Cook the macaroni according to the packet instructions and drain.

6. Put the hot macaroni into a bowl and stir in the crème fraîche, milk and seasoning.

7. Remove the lid from the oven and lift out the dish. Replace the lid, and set the timer for 20 minutes.

8. Quickly spoon the creamy macaroni over the salmon and sprinkle over the grated Cheddar cheese. Put back into the hot oven and cook for 10-15 minutes until piping hot and cooked through.

Source: “The Halogen Oven Secret”, Norma Miller

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Here’s a brilliant starter recipe from Paul Brodel & Carol Beckerman.

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

Ingredients (serves 4-8)

1/5 kg (3 lb) chicken wings
2 cloves garlic, minced
½ tsp salt
2 tbsp soy sauce
2 tbsp hoisin sauce
3 tbsp honey
1 tsp sesame oil
2 pinches cayenne pepper
freshly ground black pepper
1 spring onion, green part only, finely chopped
1 ½ tbsp sesame seeds

Method

With some kitchen shears, snip off the tips of the chicken wings and halve the wings at the joint. If desired, remove as much skin as you can.

In a large bowl, mix together the crushed garlic, salt, soy sauce, hoisin sauce, honey, sesame oil and cayenne pepper. Add the chicken wings to the bowl, and turn around to coat all over. Season with plenty of freshly ground black pepper.

If you have time, place in the refrigerator to marinate for an hour or so. Transfer the chicken wings to the round oven tray, and cook on the high rack of the halogen oven at 230°C (450°F) for 10 minutes, turning every 2-3 minutes.

Turn the temperature down to 205°C (400°F) and cook for 10-15 minutes more, or until cooked through, turning halfway through cooking time.

Remove from the oven and stir in the spring onion and sesame seeds. Serve immediately.

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

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Ingredients (serves 10)

…Perfect accompaniment to any Italian food!

2 cups biscuit mix, dry
2 tablespoons basil pesto, from jar
¼ cup Parmesan cheese, grated

2/3 cup milk, nonfat
¼ cup butter, softened or melted
1 teaspoon garlic powder
1 teaspoon parsley, dried

Method

Mix all ingredients, except for butter, garlic powder and parsley, together and scoop out with an ice cream scoop onto tray. Place on low rack of the Halogen oven and bake at 205°C/400°F for 10 minutes.

Mix together remaining ingredients and brush onto tops of rolls. Return to oven and bake a few more minutes.

If you want the bottoms to brown more, you may want to turn them over the last five minutes of baking.

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Ingredients (serves 6)

Base: 450g (15.9 oz) shortcrust pastry mix
Filling: 500g (17.6 oz) Bramley apples, peeled, cored and chopped
1 pinch ground cloves
5ml (0.2 fl oz) teaspoon ground cinnamon
1 pinch freshly grated nutmeg
50g (1.8 oz) raisins

70g (2.5 oz) caster sugar
Top: 1 medium size egg, well beaten
20g (0.7 oz) caster sugar

Method

Pre-heat the Halogen oven to 200°C (392°F).
For the pastry base: make up the pastry as per the pack instructions, use ¾ to line a 23cm pie dish. Cut the remaining rolled pastry into strips 1cm wide.

For the filling: Combine together all the filling ingredients and pile into the pastry-lined pie dish.

To top: Top with the pastry strips to form a lattice. Glaze with a little of the egg and sprinkle sugar over the top.

Cook for 25 – 35 minutes in the Halogen oven.

Serve immediately with ice cream or cream.

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Ingredients

100g (3.5 oz) mature cheddar
150g (5.3 oz) plain flour
1 1/2 tsp baking powder
1 large egg
basil

50g (1.75 oz) melted butter or marg
90ml (3.17 fl oz) milk

Method

Firstly, sift the flour and baking powder together into a bowl. Grate half the cheese and cut the other half into small pieces. In another bowl beat the egg and mix in the milk and butter.

Combine the cheese and milk mixture, and then add the flour mix and stir until evenly incorporated, don’t over mix.

Place a dessert spoon of the mixture full into each fairy cake case, makes about 12, put the cake cases onto the frying or steaming tray and put onto the lower rack in the Halogen oven and place the extender ring on. Cook at 180°C/356°F for 15 mins.

If you want to you can half the cheese and add 50g of sun-dried tomatoes or olives chopped.

Check the cakes are done, sprinkle with basil then serve, and enjoy!

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This is a fantastic recipe for cooking dumplings in your Halogen oven. If you want to change it up a bit, you can grate some pumpkin and put it in with the mixture. Very tasty!

You can ignore the meat part, unless you are cooking meat.

Ingredients

75g (3oz) plain flour
75g (3oz) wholemeal flour
2 tsp baking powder

1lb (454g) ground beef or lamb

3 tbsp dried breadcrumbs
2 tbsp chopped chives
1 tsp poppy seed
1 egg
150ml (1/4 pint) milk

Method

In a large bowl, using small amounts of ground meat roll equal sized balls about 1 inch each in diameter and place on an ungreased tray suitable for your Halogen oven.

Put flours, baking powder, breadcrumbs, chives and poppy seed into a second bowl. In a separate bowl beat egg with milk and add to flour mixture to make a dough. Add more milk if dough too dry.

Place tray with meat in Halogen oven at 180°C/356°F. After 5 minutes, carefully drop dough mixture over meat for last 15-20 mins of meat cooking time.

Cover with foil and cook for last 10 mins of meat cooking time. Remove foil and cook for a further 5 mins to brown.

Serve and enjoy!

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Ingredients

1 chicken breast
1 teaspoon pesto
Mozzarella cheese

Method

1. Flatten the chicken breast out (put it in a plastic bag and hit it a few times with a rolling pin).

2. Next place into the Halogen Oven on to the lower rack and cook at 190°C/374°F for 20 minutes (may need to cover in foil so that top doesn’t burn).

3. Spread some pesto on the top, and put sliced mozzarella on top of that.

4. Put back into your Halogen Oven and watch until cheese is melted.

5. Serve with jacket potato (45-50 minutes in your Halogen Oven!) and some of your favourite veg.

Enjoy!

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Hi all, here’s a new recipe courtesy of one of our readers F. Soobhany

Ingredients

Any left-over vegetables from your Sunday lunch – mashed potatoes, parsnip, swede, peas, carrot (except cabbages & sprouts)
Herbs of choice – spring onions, thyme, coriander (optional)
Pinch of salt and pepper
Spices of your choice (I use a pinch of garam masala and a pinch of turmeric)
Crushed cornflakes (for garnishing prior to baking)
Olive oil or vegetable oil for drizzling over cakes

Method

Mix all above ingredients together except for cornflakes and oil. Using your hand, form into balls (billiard ball-size).

Flatten to form into the shape of a burger. Dip into crushed cornflakes to coat evenly on both sides. Drizzle with oil.

Heat Halogen oven to 200°C/392°F. Place cakes on high rack. Bake for 20 minutes or until cakes brown (not burnt). Turn over after 10 minutes to brown other side.

Serve hot with salad and any dip or sauce of your choice.

Additional Information
You can add a tin of well-drained tuna fish to mixture to make fish cakes.
Or you can add chopped left-over meat to make veg & meat cakes.

Bon Appetit

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