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

300g/10 ½ oz mixed, shelled shellfish, no need to thaw if frozen
2 tbsp wholegrain mustard
2 tsp Worcestershire sauce
Small pinch of cayenne pepper
300ml/1/2 pint fish or vegetable stock
1 tbsp olive oil
1 tbsp chopped parsley
Freshly milled black pepper
100g/3 ½ oz rice noodles

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

Method

The addition of rice noodles makes a complete meal. Bags of frozen seafood are a useful standby, as is a range of spices. You will need a large 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). Put the kettle on to boil.

2.Put the shellfish into the dish and stir in the wholegrain mustard, Worcestershire sauce, cayenne pepper, fish or vegetable stock, olive oil, chopped parsley and a little black pepper.

3.Cover, and put into the hot oven. Cook for 15-18 minutes until just cooked.

4.Put the noodles into a large bowl, pour over boiling water from the kettle to cover and stand for 10 minutes. Drain well and stir into the cooked seafood. Cover and cook for 4-6 minutes until piping hot.

Source: “The Halogen Oven Secret”, Norma Miller

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

500g/17.6oz lean steak mince garlic clove crushed 2 beef oxo cubes 1 pepper chopped 1 onion or one leek chopped salt jar of bolognese pepper spaghetti

Method

Preheat the halogen oven to 240°C (464°F) for a couple of minutes.

Put in all of the ingredients apart from the spaghetti and bolognese.
Set dial for 7 minutes and blast on 240°C (464°F), stirring occasionally until mince has browned.

Add spaghetti (broken in half) and jar of bolognese. Ensure spaghetti is mixed in with mince and covered by sauce. Cover with lid and set temperature to 200°C (392°F) for 10 mins.

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

½ red onion, sliced
½ tbsp olive oil
150 g (6 oz) refried beans
4 flour tortillas
1 tomato, diced
½ red pepper, sliced
1 jalapeño pepper, sliced and deseeded
75 g (3 oz) cooked diced chicken
4 tbsp grated cheddar cheese
salt and freshly ground black pepper

Here’s a tasty 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.
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Method

Cooked in the halogen oven, this traditional Mexican recipe will make a delicious treat for all the family in no time at all.

Place the red onion with the olive oil on the round oven tray on the low rack in the halogen oven. Cook at 260°C (500°F) for 5 minutes.

Pour in the refried beans, mix and cook for 3 minutes or until thoroughly heated. Remove and pour into a bowl.

Place a flour tortilla on a clean round oven tray. Spread half of the refried beans on the tortilla. Top with half the diced tomatoes, half the peppers and jalapeño, half the chicken and half the cheese.

Place on the low rack and cook at 260°C (500°F) for 6 minutes, then add another tortilla wrap on top to form a sandwich. Cook for 1 minute more.

Remove from the oven and keep warm while cooking the other quesadilla. Slice into quarters like pizza and serve with lettuce and sliced tomato.

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