Ingredients

300g/10½ oz sweet potatoes
2 tbsp milk
2 tbsp butter
Freshly milled black pepper
1 green pepper
400g (14 oz) can crushed tomatoes
200g (7 uk fl oz) carton low-fat crème fraîche
Large handful of spinach leaves
½ tbsp fennel seeds
4 thin skinless fish fillets, about 115g/4 oz each
1 tbsp olive oil

Here’s a tasty halogen oven 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.

Method

Sweet potatoes are often overlooked as a topping in place of traditional mash. They cook more quickly than potatoes, are a fabulous orange colour and give a little spice and sweetness to the dish. You will need a large shallow ovenproof dish which fits in your oven.

1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the halogen oven to 200°C (392°F).

2. Peel the sweet potatoes, cut into pieces and cook in boiling water until soft and drain. Whilst still hot, add the milk, butter and black pepper, then mash with a potato masher or crush with a fork.

3. Cut the pepper in half, remove and discard the seeds and stalk, and very finely chop.

4. Put the chopped pepper into the dish and pour over the tomatoes and crème fraîche. Stir in the spinach leaves, fennel seeds and a little black pepper.

5. Put into the hot oven and cook for 20-25 minutes until the sauce begins to thicken slightly and the peppers soften.

6. Remove the dish from the oven (turn the timer to keep the oven on) and lay the fillets on top of the sauce. Drizzle over the oil and cook for 12-15 minutes until the fish is just cooked. As before, remove from the oven and spread a thin layer of mashed sweet potato on top of the fish. Turn up the heat to 250°C (482°F) and cook for 10 minutes until the mash is piping hot, slightly browned and cooked through.

Source: “The Halogen Oven Secret”, Norma Miller

Ingredients

Topping
6oz (170g) butter
14oz (400g) mincemeat
2.5oz (70g) caster sugar
3 apples sliced

Base
5.5oz (155g) plain flour
1.75oz (50g) melted butter
1tsp baking powder
3 tbsp caster sugar
2 egg yolks

Method

Pre-heat oven to 200°C (392°F).

Base
In bowl/processor, mix butter, sugar, flour, eggs and baking powder until mixture sticks together.

Press mixture flat into cake tin and bake on lower rack for 10 mins.

Topping
Spread mincemeat over cooked base, this can be made easier if you heat mincemeat for a few mins in halogen. Not too long about 1 min on lowest setting or just use heat created by cooking base.

Lay sliced apples over the mincemeat, slightly overlapping the slices. Drizzle melted butter over apple and sprinkle sugar before baking for a further 10 mins at 200°C (392°F).

Ingredients

Pork chops (maximum of 4 to fit on the rack)
750g (26oz) red or white skinned small potatoes

Here’s a tasty halogen oven recipe for pork chops with roast potatoes. Please note: this recipe requires cooking on a hob at the start.

Use all your normal dressing/Seasonings

Method

Roast potatoes
Parboil then roast for 1hr at 200°C (392°F) on the low rack – just brush with a little olive oil to help with browning…..

Pork chops
Cook at 200°C (392°F) on high rack for 20 mins. Turn chops after 10 mins. Continue cooking for the 10 mins; check meat is cooked through.

Serve with green beans or asparagus.

Ingredients

2 eggs
8 good quality pork sausages
125g/4.5 oz plain flour
½ tsp salt
3 tbsp vegetable cooking oil
200ml/0.66 uk pint milk

Here’s a halogen recipe for this famous dish.

Method

Put the flour and salt in a big bowl, make a well in the centre, now add the eggs.

Pour in half of the milk, mix in well until it’s smooth – add the rest of the milk, whisk well until you see tiny bubbles. Leave it to rest a while.

On the low rack of the Halogen Oven place a small roasting tin with oil and sausages in it. Cook at 200°C (392°F) for around 10 minutes or until sausages turn brown.

Next pour the batter over the sausages (the oil in the roasting tin must be very hot when you do that) and cook at 200°C (392°F) for about 30 to 40 minutes or until the batter has risen and is golden brown.

Toad in the Hole complete. Serve with onion gravy and green peas if you wish.

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