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

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

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

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.