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

Ingredients

2 red peppers, cut into thick wedges
2 red onions, cut into wedges
4-5 cloves garlic, halved
8-10 tomatoes, scored but left whole
1 small aubergine, cut into thick wedges
2 courgettes, cut into lengthways wedges
Olive oil
Balsamic vinegar
Sea salt
Sugar
Fresh thyme and rosemary sprigs
1 jar passata
Black pepper

Here’s a simple yet 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.

Method

In your ovenproof dish, combine all the vegetables. Pour over a drizzle of olive oil, a dash of balsamic and a sprinkle of sea salt and sugar. Add the herb sprigs and toss again to ensure it is all evenly coated.

Place on the high rack and cook at 200°C (392°F) for 20 minutes.

Add the passata and combine well. Season with black pepper. Place back in the oven and cook for another 10 minutes.

Serve with crusty bread. For added yumminess, add some cubed feta cheese before serving.

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

Ingredients

700g (25oz) of jumbo prawns (cleaned and peeled)
1 1/4 cup of melted butter or margarine
1 garlic clove (peeled and minced)
2 tbsp of lemon juice

Method

Preheat the halogen oven to 220°C (428°F).
Rinse and dry the prawns.
In a small bowl, mix the melted butter with the lemon juice along with the garlic.
Brush the prawns with the butter mix and arrange directly onto the high rack, or if you have a toasting rack for halogen oven you can also use this as you’re cooking as close to the element as possible for quicker grill times.
Grill the prawns for about 8-10 minutes, times may vary depending on use of the high rack or toasting rack.

Serve with rice, enjoy!

Ingredients

Here’s another of Norma Miller’s tasty halogen recipes!

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.

Ingredients (serves 4)

1 tsp ground allspice
½ tsp ground ginger
3 tbsp prepared French mustard
2 tbsp sunflower oil
Freshly milled salt and black pepper
950g/2 lb 2 oz boned leg of lamb

Method

Meat is so successful cooked in the halogen oven. Remember to leave it to rest for 10 minutes before carving. You will need a large shallow roasting tin which fits in your oven.

1.Preheat the halogen oven to 190°C (374°F).

2. Spoon the ground allspice and ginger, mustard, oil and a little seasoning into a small bowl and mix to a paste.

3. Trim off any excess fat from the lamb. With a sharp knife, make several deep cuts into the meat on all sides.

4. Rub the paste all over the lamb, pushing it into the cuts.

5. Put the lamb into the roasting tin and cover with foil. Put into the hot oven (low rack) and cook for 20 minutes. Turn the lamb over, cover and cook a further 20 minutes. Again, turn the lamb over, open the foil and cook a further 10-15 minutes or until browned, piping hot and cooked through. Serve sliced with the pan juices spooned over.

Source: “The Halogen Oven Secret”, Norma Miller

Ingredients

550 g (1 ¼ lb) pork fillet, in 1 or 2 pieces
25 g (1 oz) flour
salt and freshly ground black pepper
2 eggs, beaten
finely grated zest of 1 lemon
100-150 g (4-6 oz) fresh breadcrumbs
2 tsp dried oregano
1 tsp sunflower oil
spray oil

Here’s a fantastic 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

Cut the pork into 8 slices, about 2.5 cm (1 in) thick, and place them between sheets of parchment paper. Beat with a kitchen mallet or a rolling pin until they are about 6 mm (¼ in) thick.

Set out 3 plates. On the first, put the flour, seasoned with salt and pepper; on the second, put the beaten egg; and on the third, mix together the lemon zest, breadcrumbs and oregano.

Dip each pork escalope first in the flour, then into the egg and finally roll in the breadcrumbs, until well coated.

Lightly grease the oven tray with sunflower oil, and add 4 escalopes at a time.

Cook at 200°C (400°F) on the high rack of the halogen oven for 5 minutes, turn the escalopes over, spray with a little oil and cook for another 5 minutes, until the breadcrumbs are crisp and the pork is cooked.

Keep warm while you cook all the escalopes. Serve with either garlic or lemon mayonnaise.

To make garlic or lemon mayonnaise, just add 1 crushed clove of garlic or 1 tsp lemon zest to 5 tbsp mayonnaise.

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