Halogen Oven Recipes

Tag: Halogen Recipe

Citrus Stuffed Turkey Joint

Posted on by halogenovenrecipes

Citrus Stuffed Turkey Joint

Posted by Editorial Staff on Jul – 25 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
1.8 kg/63.5 oz skinless boneless joint turkey
50 g/1.8 oz butter (or olive oil)
1 clove garlic, finely chopped
1 stick celery, chopped
1 onion, finely chopped
1 red pepper, finely diced
150 g/5.3 oz dried apricots, finely chopped (optional)
1 lemon, zest and juice only
handfuls parsley, chopped
handfuls thyme, chopped
200 g/7.1 oz fresh breadcrumbs
60 ml/2.1 uk fl oz chicken stock
6 rashers streaky bacon
salt and finely crushed black pepper
Cuisine: Cooking time: 30 mins Serving: 2 people

Method

1. Preheat the halogen oven to 210°C (410°F).

2. Heat half the butter and cook the garlic, celery, onion and pepper until soft about 10 minutes but this will vary. Add the apricots, lemon zest and juice, herbs, breadcrumbs and season mix.

3. Gradually add enough stock to make the stuffing moist but not wet.

4. Lay the turkey breast out flat, skinned side down. Spoon the stuffing down the middle then roll up and tie. Place the turkey breast upwards, smear with remaining butter and cover with the bacon.

5. Cover with foil, place on the low rack in the halogen oven and roast for 30 minutes per kilo plus 30 minutes extra, removing the foil for the last 30 minutes. Check the juices run clear, remove then leave to rest for 20 minutes. Serve sliced with a selection of roasted vegetables.

Meal: Food type:

Leave a Reply


CAPTCHA

*

Lemon and Oregano Pork Escalopes

Posted on by halogenovenrecipes

Lemon and Oregano Pork Escalopes

Posted by Editorial Staff on Mar – 7 – 2013 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
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
Cuisine: Cooking time: 15 mins Serving: 10 people

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

Meal: Food type:

Leave a Reply


CAPTCHA

*

score