Ingredients

3 tbsp wok oil
625g/1lb 6oz lean braising steak cut into small chunks
2 celery sticks
2 red peppers cored and chopped into chunks
415ml/14.5 uk fl oz hot beef or veg stock from cube
1 tbsp dark soy sauce
3cm fresh ginger grated
½ tsp dried red chilli
1 tbsp cornflour
2 tbsp water
200g/7oz sugar snap peas halved length ways
½ bunch spring onion

Method

Please note: this recipe requires cooking on a hob at the start.
Prep time 25 mins
Cook time 1hr 10 mins
Preheat halogen oven to 200°C (392°F).

Heat 2 tbsp oil in large frying pan on hob. Fry beef until lightly browned. Transfer meat to casserole dish.

Add remaining oil to pan, fry celery and peppers until beginning to soften then add to meat in dish.

Pour over stock, add soy sauce, ginger and chillies to dish, stir gently then cover with foil and place on low rack in the halogen oven. Cook for 50 mins or until beef is tender.

Blend cornflour with water. Stir into beef, add snap peas and spring onion. Cover again with the foil and cook for a further 10 mins. Serve with Thai rice.

Ingredients

3 tbsp wok oil
625g/1lb 6oz lean braising steak cut into small chunks
2 celery sticks
2 red peppers cored and chopped into chunks
415ml/14.5 uk fl oz hot beef or veg stock from cube
1 tbsp dark soy sauce
3cm fresh ginger grated
½ tsp dried red chilli
1 tbsp cornflour
2 tbsp water
200g/7oz sugar snap peas halved length ways
½ bunch spring onion

Method

Please note: this recipe requires cooking on a hob at the start.
Prep time 25 mins
Cook time 1hr 10 mins
Preheat halogen oven to 200°C (392°F).

Heat 2 tbsp oil in large frying pan on hob. Fry beef until lightly browned. Transfer meat to casserole dish.

Add remaining oil to pan, fry celery and peppers until beginning to soften then add to meat in dish.

Pour over stock, add soy sauce, ginger and chillies to dish, stir gently then cover with foil and place on low rack in the halogen oven. Cook for 50 mins or until beef is tender.

Blend cornflour with water. Stir into beef, add snap peas and spring onion. Cover again with the foil and cook for a further 10 mins. Serve with Thai rice.

Ingredients

3-4 cloves garlic, crushed
½ teaspoon chopped chillies
1 teaspoon dried rosemary
Seasoning
2-3 tablespoons olive oil
1 leg of lamb
2 sweet potatoes
6-8 potatoes
2-3 teaspoons paprika
2-3 teaspoons semolina
Olive oil spray
2 red onions
2-3 sprigs of rosemary

Here’s a 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. Please note: this recipe requires cooking on a hob at the start.

Method

Mix together the garlic, chilli, rosemary, seasoning and olive oil to form a paste. Rub this over the leg of lamb. You can score the flesh first to help give the paste something to hold on to.

Place on the lower rack and cook for 15 minutes at 230°C (446°F).

Meanwhile, cut the potatoes to size and steam or parboil for 10 minutes. Drain and return to the empty saucepan. Add the paprika and semolina. Pop the lid back on the saucepan and shake to fluff up and coat the vegetables.

Place the potatoes around the lamb. Spray with olive oil. Halve the onions and place them with the vegetables, along with the rosemary sprigs.

Cook for another 10 minutes before turning down to 190°C (374°F) and cooking for 30 – 45 minutes or until both the meat and potatoes are cooked to your satisfaction.

The cooking time for lamb depends on the size of the joint. Remember to turn the lamb and vegetables regularly and add a spray of oil or paste as required.

Serve with homemade gravy.

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

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.

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