Ingredients

100g/3 ½ oz mushrooms
2 tbsp sunflower oil
Large handful of spinach leaves
Small bunch of dill
1 lime
Freshly milled black pepper
Large whole fish, such as sea bass or salmon, gutted, about 900g/200lb
55g/2 oz flaked almonds

Here’s a delicious 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

Mushroom, spinach and dill is my choice of stuffing, but try breadcrumbs, fennel and watercress leaves for a change. You will need a large roasting tin 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.Prepare the stuffing: finely chop the mushrooms and put into the roasting tray with 1 tbsp of the oil. Put into the hot oven and cook for 6-8 minutes until the mushrooms are beginning to sizzle. Remove from the oven and spoon the mushrooms into a bowl.

3.Thinly shred the spinach leaves and dill. Grate the rind from the lime, cut in half and squeeze out the juice. Stir them all into the bowl or mushrooms and add a little black pepper.

4.Spoon the stuffing into the body cavity of the fish. Carefully lift the fish into the roasting tin. Make three or four diagonal cuts on the side of the fish, drizzle over the remaining oil and scatter over the almonds.

5.Cover and cook in the hot oven for 40-55 minutes until piping hot and cooked through, but start looking to see if it is cooked from 35 minutes onwards. (The time will depend on the thickness of the fish.) Remove the cover for the last 15 minutes.

Source: “The Halogen Oven Secret”, Norma Miller

Ingredients

450g (15.8oz) lamb
3 tbsp of olive oil
2 onions sliced
4 small carrots chopped

1 green pepper deseeded cut into small chunks
2 garlic cloves
400g (14.1oz) tin tomatoes
2 tsp of light muscovado sugar
1 tsp of ground turmeric
1 tsp coriander
1 tsp cumin
1 tsp chilli powder

pitted dates chopped
300g (10.5oz) instant couscous
2 tsp of veg bouillon powder
425ml (14.3fl oz) boiling water
salt & pepper

Note (serves 6)

Please note: this recipe requires cooking on the hob at the start.

Method

1.Season lamb, heat oil and fry lamb on hob until browned. Transfer to casserole dish.

2.Add onion, carrot & green pepper to frying pan for 5 minutes to soften. Stir in garlic, tomatoes, sugar and spices. Season to taste. Bring to boil, put into casserole dish, cover with tin foil and place on low rack of the Halogen Oven.

3.Set temperature to 200°C (400°F), cook for 45 minutes or until lamb cooked & tender.

4.Meanwhile towards end of cooking time put couscous into a bowl, mix in bouillon, pour in boiling water and allow to stand for approx 10 minutes or until water has been absorbed. Fluff couscous with fork and serve with lamb.

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

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