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

Ingredients

1 1/2 (6oz) cups flour
3 tsp baking powder
1/2 tsp celery salt
1/2 tsp sage
1/2 tsp salt
1 tsp dried parsley
1 1/2 tbsp margarine
1/4 pint (3/4 cup) water
1 1/2 tbsp shortening

Method

Mix all ingredients in a large bowl using fork. Mixture is for 10 dumplings. Add the water then cut up the shortening. Drop into hot stew.

Cook in halogen oven on the low rack at 180°C/356°F for 10 minutes uncovered then cover with foil and cook for another 10 minutes. After the 20 min the dumplings are ready! Serve straight out of the oven.

Ingredients

1 large potato, peeled and diced
½ medium onion, sliced
1 tsp olive oil
salt and freshly ground black pepper
½ red pepper
½ medium courgette, diced
125 g (5 oz) button mushrooms
1 tsp Italian seasoning

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 to the right in our sidebar.

Method

Nothing grills as quickly as a halogen oven, which makes it ideal for preparing this recipe. Serve with fried eggs and grilled tomatoes.

In a large bowl, mix the potato, onion, red pepper, courgette, mushrooms, Italian seasoning and olive oil. Season with salt and pepper.

Tip mixture onto the round baking tray and set it on the low rack in the halogen oven. Cook at 230°C (450°F) for 25 minutes, stirring every 7 minutes. Remove and serve.

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

Ingredients

4 turkey fillets
Olive oil
Green pesto
Black pepper

Here’s another 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

This is a really easy meal but tastes divine.

Rub the turkey with olive oil and place on a baking tray.

Carefully spoon pesto over each of the turkey fillets. Season with black pepper.

Place on the high rack and cook (190°C/374°F) for 20-25 minutes, or until the turkey is cooked to your requirements.

Serve with mini roast potatoes and green vegetables.

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

Ingredients

3 tablespoons flour
1 tablespoon paprika
Seasoning
500g (18oz) stewing beef
Olive oil
2 red onions, sliced
2 cloves garlic, roughly crushed
2 sweet potatoes, diced
4 carrots, diced
500ml (18fl oz) stout
50g (2oz) pearl barley
2 tablespoons brown sugar
2 bay leaves
Large handful of thyme, chopped

Dumplings
120g (4oz) self-raising flour
50g (2oz) suet
Seasoning
1 tablespoon fresh parsley (or 2 teaspoons dried)
50g (2oz) stilton
3-4 tablespoons water

300-400ml (11-14fl oz) hot beef stock

Here’s a delicious halogen oven recipe from Sarah Flower. Please note: this recipe requires cooking on a hob at the start.

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

Place the flour and paprika in a bowl and season. Rinse the beef, then coat with the flour.

Select your ovenproof/hob-proof casserole dish, making sure it fits in your halogen oven. Place this on the hob and heat a little oil over a medium heat.

Add the beef and cook until browned. Then remove and leave to one side.

Add the onion and garlic and cook until the onion starts to soften. Add the sweet potato and carrot and allow to sweat for a few minutes. Place the beef back in the casserole dish.

Pour on the stout, stirring well. Then add the barley, sugar, bay leaves and thyme. Season to taste.

Cook the casserole on the hob for another 5 minutes, before transferring to the low rack of the halogen oven. Cover with a lid or double layer of tin foil. Set the temperature to 160°C (320°F) and cook for 50 minutes.

Meanwhile, prepare the dumplings by mixing together the flour and suet. Then season and mix in the fresh parsley (if using) and crumbled stilton. Add a little water at a time until you have formed a pliable but not too sticky dough. Form into balls and leave on a floured surface until needed.

Check the casserole after 50 minutes. Add the hot beef stock if needed. Cook again for 10 minutes, before removing the lid and adding the dumplings.

Cook for a further 20-30 minutes until they are light and fluffy. Serve immediately.

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