Halogen Oven Recipes

Tag: Halogen Recipe

Spiced Seafood with Rice Noodles : Halogen Oven Recipes

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Spiced Seafood with Rice Noodles

Posted by darko on Jun – 18 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
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
Cuisine: Cooking time: 20 mins Serving: 2-3 people

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

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Roast Gammon Joint : Halogen Oven Recipes

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Roast Gammon Joint

Posted by darko on Mar – 25 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
2 kg/4.4 lb gammon joint
Cuisine: Cooking time: 70 mins Serving: 4-6 people

Here’s a simple yet delicious recipe for cooking gammon joint in your halogen oven.

Method

For a 2 kg gammon joint

Place the gammon on the bottom rack and cover with foil loosely. For halogen ovens smaller than 12L models use the extension ring to take the heat source higher.

Preheat the halogen oven to 160°C (approx 325°F) and cook for 1 hour. Turn it and cook for another hour.

Then remove foil and, still at 160°C, let it brown for 10 minutes.

When it’s brown all round, check the gammon’s cooked through. Depending on the shape/thickness of your joint, cooking times may vary a bit.

Test with a skewer to make sure juices run clear.

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Chips/French Fries : Halogen Oven Recipes

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Chips/French Fries

Posted by darko on Jan – 4 – 2011 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
2 Medium Potatoes (washed and peeled)
Cooking oil/olive oil
Cuisine: Cooking time: 15 mins Serving: 2 people

Method

Preheat the oven at 250°C/482°F for 6 minutes prior to cooking.

Slice the potatoes into 2-3mm spears (for fries). For chips, slice into 5-10mm.

Spread the potato spears out evenly in a halogen oven frying pan. Halogen Oven Steamer & Frying Pan available here (only with steamer from Amazon).

Brush with a splash of oil for added crispness, reduce the oven heat to 200°C/392°F and place the baking pan onto the high rack in the halogen oven, cook the french fries for 10 minutes.

Reduce temperature to 180°C/356°F and cook 5 minutes more for chips.

You can also use paprika or curry to make the fries. Just sprinkle in the desired powder.

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Roast Leg of Lamb with Roasted Vegetables : Halogen Oven Recipes

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Roast Leg of Lamb with Roasted Vegetables

Posted by darko on Jun – 28 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
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
Cuisine: Cooking time: 60 mins Serving: 4-6 people

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

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Croque Monsieur

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Croque Monsieur

Posted by Editorial Staff on Jun – 20 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
6 tbsp finely shredded Swiss cheese, such Gruyère
2 tbsp sour cream or crème fraîche
salt and freshly ground black pepper
½ tsp Worcestershire sauce
½ tsp Dijon mustard
4 slices white sandwich bread, buttered
2 thin slices deli ham
Cuisine: Cooking time: 15 mins Serving: 2 people

Here’s a great 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.

Method

The traditional French ham and cheese sandwich is ideal for cooking in the halogen oven. It will be crisp and golden on the outside and succulent on the inside.

In a small bowl, mix the cheese with enough cream or crème fraîche for it to hold together. Add the seasoning, Worcestershire sauce and mustard, and mix until combined.

Place 2 slices of bread butter-side down on the oven tray. Divide the cheese mixture between them, and spread it right to the edges.

Add the deli ham, cutting it to fit, if necessary. Cover with the other 2 slices of bread, butter-side up, to make 2 sandwiches. Press down lightly.

Place the oven tray on the high rack of the halogen oven and cook at 200°C (400°F) for 3-4 minutes. Turn the sandwiches over and cook for 3-4 minutes more, or until golden brown on the outside and melting on the inside.

Another Way

To make a Croque Madame, add a fried egg to the sandwich just before cooking.

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

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Hot Cross Buns: a Halogen Easter Special!

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Hot Cross Buns: a Halogen Easter Special!

Posted by Editorial Staff on Mar – 27 – 2013 under Easter halogen oven recipes, Easter halogen recipes, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
1lb/16oz flour
1 tsp salt
1 level tsp mixed spice (or less)
0.12lb/2oz butter
0.12lb/2oz currants
0.06lb/1oz yeast
0.09lb/1.5oz sugar
0.5 pint/10 uk fl oz milk (about)
Cuisine: Cooking time: 25 mins Serving: 6-8 people

Here’s a fun traditional recipe for Easter with family and friends.

Method

Sift together the flour, salt and spice. Rub in the butter and then add the currants.

Warm the mixture. Cream the yeast and the sugar together and add the warm milk; leave to sponge for about 10 minutes.

Mix the flour etc. with the yeast and milk to form a light dough. Beat well and leave in a warm place to rise until the dough has doubled its bulk. Turn onto a floured surface and knead well and then divide into 12 pieces. Make into buns then flatten and mark with a cross.

Stand on a floured baking tray in a warm place to prove for about 20 minutes. Bake in the halogen oven for 20 minutes at 180°C (356°F). When cooked, brush with a glaze made by dissolving a little sugar in water.

Use a mixer with a dough hook; it works very well. Put 6 or as many as fit in the halogen oven on the higher rack and 6 on the lower. Use the extender ring if the ones on the top brown too quickly.

Swap them round after 10 minutes but turn them over on their rack and cook for about another 6-8 minutes, again swapping those on the top with those on the bottom.

Serve and enjoy

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Index

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Lemon and Orange Drizzle Cake

Posted by Editorial Staff on Jul – 17 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
1 orange
1 lemon
175g/6 oz self-raising flour
1 tsp baking powder
2 medium eggs
60g/2 ¼ oz ground almonds
125g/4 ½ oz golden caster sugar
125g/4 ½ oz soft butter
100g/3 ½ oz icing sugar
Cuisine: Cooking time: 20-25 mins Serving: 6-8 people

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

A well-known traditional cake to which I’ve added ground almonds. Bite into a slice and taste the intense citrus flavours of the sweet glaze which is poured over the hot cake. You will need a greased and base-lined 18cm/7 inch deep cake tin (square or round) 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 oven to 180°C (356°F).

2.Finely grate the rind from half the orange and half the lemon, cut both in half and squeeze the juice from the whole fruits (you will need about 6 tbsp). Mix the juices together in a small basin.

3.Sift the flour and baking powder into a large bowl. Break the eggs into the flour and add the ground almonds, sugar, butter, orange and lemon rinds and 3 tbsp fruit juice.

4.With a wooden spoon or mixer, lightly beat the ingredients together until thoroughly mixed, light and fluffy. Spoon into the prepared tin and level the surface.

5.Put into the hot oven and cook for 20-25 minutes until risen, firm to the touch and cooked through.

6.Whilst the cake is cooking, make the drizzle mixture. Sieve the icing sugar into a bowl, pour in the remaining 3 tbsp fruit juices and mix to a smooth paste.

7.Turn the cake onto a wire rack and whilst still hot use a fine skewer to make several holes in the top of the cake. Spoon the drizzle mixture over the top of the cake and leave to cool.

Source: “The Halogen Oven Secret”, Norma Miller

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Rack of Lamb with Rosemary and Garlic : Halogen Oven Recipes

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Rack of Lamb with Rosemary and Garlic

Posted by darko on Mar – 15 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
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
Cuisine: Cooking time: 15 mins Serving: 4 people

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

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Halogen Oven Recipe for Diabetics : Halogen Oven Recipes

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Halogen Oven Recipe for Diabetics

Posted by darko on Apr – 19 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Oven Recipes for Diabetics, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
2 small (whole) skinless, boneless chicken breasts
225g (8oz) carrots, shredded (about 2 small)
225g (8oz) courgette, shredded (about 1 med.)
1 tsp salt
1/4 tsp poultry seasoning
1 sachet chicken-flavoured bouillon
70ml (2.5 uk fl oz) water
Cuisine: Cooking time: 30 mins Serving: 2 people

Chicken Breasts with Carrot and Courgette Stuffing
Here’s a delicious halogen oven stuffed chicken recipe for diabetics. Please note: this recipe requires cooking on a hob at the start.

Method

1. Pre-heat the halogen oven to 190°C (375°F).
2. In medium bowl, combine carrots, courgette, salt and poultry seasoning.
3. Spoon mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks.
4. Then place chicken in a medium size oven dish and sprinkle with bouillon.
5. Add water and cook over medium high heat, heat to boiling.
6. Then cover with foil and cook in halogen oven on low rack for 25-30 minutes or until chicken is tender.
7. Remove toothpicks.

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Lemon and Orange Drizzle Cake : Halogen Oven Recipes

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Lemon and Orange Drizzle Cake

Posted by darko on Jul – 17 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
1 orange
1 lemon
175g/6 oz self-raising flour
1 tsp baking powder
2 medium eggs
60g/2 ¼ oz ground almonds
125g/4 ½ oz golden caster sugar
125g/4 ½ oz soft butter
100g/3 ½ oz icing sugar
Cuisine: Cooking time: 20-25 mins Serving: 6-8 people

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

A well-known traditional cake to which I’ve added ground almonds. Bite into a slice and taste the intense citrus flavours of the sweet glaze which is poured over the hot cake. You will need a greased and base-lined 18cm/7 inch deep cake tin (square or round) 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 oven to 180°C (356°F).

2.Finely grate the rind from half the orange and half the lemon, cut both in half and squeeze the juice from the whole fruits (you will need about 6 tbsp). Mix the juices together in a small basin.

3.Sift the flour and baking powder into a large bowl. Break the eggs into the flour and add the ground almonds, sugar, butter, orange and lemon rinds and 3 tbsp fruit juice.

4.With a wooden spoon or mixer, lightly beat the ingredients together until thoroughly mixed, light and fluffy. Spoon into the prepared tin and level the surface.

5.Put into the hot oven and cook for 20-25 minutes until risen, firm to the touch and cooked through.

6.Whilst the cake is cooking, make the drizzle mixture. Sieve the icing sugar into a bowl, pour in the remaining 3 tbsp fruit juices and mix to a smooth paste.

7.Turn the cake onto a wire rack and whilst still hot use a fine skewer to make several holes in the top of the cake. Spoon the drizzle mixture over the top of the cake and leave to cool.

Source: “The Halogen Oven Secret”, Norma Miller

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