Halogen Oven Recipes

Tag: Healthy Recipes

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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Macaroni Bake : Halogen Oven Recipes

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Macaroni Bake

Posted by darko on Aug – 20 – 2012 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
125g (4.4oz) leeks, thinly sliced
150g (5.3oz) macaroni
2 red onions, finely sliced
1 pepper, finely chopped
15ml (0.026 pint) tablespoon olive oil
150ml (1/4 pint) carton natural yoghurt

150g (5.3oz) light cream cheese
400g (14oz) can chopped tomatoes, drained
Salt and freshly ground black pepper
65g (2.3oz) Cheddar cheese, grated
Cuisine: Cooking time: 41 mins Serving: 4 people

Method

1. Pre-heat the Halogen Oven to 180ºC (356ºF).
2. Put the leeks into a saucepan of boiling water. Bring back to the boil and drain.
3. Cook the macaroni in a large pan of boiling salted water for 10 – 12 minutes and drain.
4. Mix together the onions and peppers. Heat the oil in a large frying pan and fry for 3 – 4 minutes until softened but not brown.
5. In a bowl, mix together the yoghurt, cream cheese, tomatoes and seasoning. Mix in the macaroni and the vegetables.
6. Put into a suitable (oven safe) dish and sprinkle with grated cheese. Bake on low rack for 20 – 30 minutes until golden.

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Roast Turkey Crown with lemon and thyme : Halogen Oven Recipes

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Roast Turkey Crown with lemon and thyme

Posted by darko on Nov – 15 – 2013 under Cookbooks, Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Healthy Recipes, Recipes
Ingredients
4 – 4 ½ kg (9 – 10 lb) turkey crown 1 bulb garlic, cut in half 1 lemon, cut in half small bunch of thyme 2 bay leaves 2 tbsp olive oil salt and freshly ground black pepper
Cuisine: Cooking time: 45 mins Serving: 2 people

Method

Remove and discard giblets and excess fat, wash turkey under cold water and pat dry.

Place the garlic, lemon, thyme and bay leaves inside the cavity of the bird and rub the skin with the olive oil. Season the skin and cavity well with salt and freshly ground black pepper

Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.

Cook for one hour. Using tongs turn the bird so that the other end of the breast is uppermost.

Turn the temperature down to 170°C (338°F) and cook for a further 30 to 45 minutes or until the juices run clear when you insert a skewer into the base of the breast.

When cooked, remove the turkey from the halogen oven onto a warm plate. Cover the turkey in foil and leave to rest for 10 to 15 minutes.

Serve with roast potatoes, peas and carrots.

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Apricot & Honey Stuffed Mackerel

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Apricot & Honey Stuffed Mackerel

Posted by Editorial Staff on Sep – 27 – 2012 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
50g (1.8oz) ready to eat apricots chopped
50g (1.8oz) Bulgar wheat
2 tbsp Clear honey

1 crushed garlic clove
2 tbsp chopped tarragon
2 tsp mint
50g (1.8oz) butter + extra for greasing
4 small whole mackerel gutted & cleaned
1/4 pint (14.4fl oz) white wine dry
2 tbsp double cream
salt & pepper
chopped parsley to garnish
string
Cuisine: Cooking time: 30 mins Serving: 4 people

Method

Mix apricots, Bulgar wheat, honey, garlic, tarragon, mint, salt & pepper. Fill the fishes’ cavities with mixture and tie two lengths of string round fish to hold in stuffing.

Place fish side by side in buttered shallow dish, pour over wine and dot with butter. Cover with foil and place on low rack in Halogen Oven.

Set temperature to 200°C (392°F), cook fish for 20-25 mins, removing foil for last few mins of cooking. Swirl cream into juices and serve sprinkled with parsley, accompanied by lemon wedges…

Serve and enjoy.

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Cottage Pie/Shepherd’s Pie

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BEEF or LAMB: Cottage/Shepherd’s Pie

Posted by Editorial Staff on Aug – 13 – 2012 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
Fresh mince beef or lamb (depends on how many you’re feeding for quantity) Veg or olive oil 1-2 onions chopped 1-2 carrots sliced 110g (4oz) mushrooms sliced celery chopped bacon (optional diced) Worcester sauce beef stock salt & pepper herbs of choice (thyme, mixed herbs etc) 450-900g (1-2lbs) cooked smashed potato
Cuisine: Cooking time: 35 mins Serving: 3 people

Method

Fry onions and other veg, remove from pan and keep warm. Fry meat. Return veg to browned meat, add stock, cook on low heat for 10-15 mins. Meanwhile boil potatoes till soft mash with a little butter and pepper. Drain meat, save stock to make gravy, place into a suitable pie dish cover with the potato, place in Halogen Oven on low rack at 180-200°C (355-390°F) for approx 20-25 mins or until top brown. During cooking time thicken gravy with cornflour and cook veg of choice.

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Lemon and Oregano Pork Escalopes

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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

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Omelette in your Halogen oven : Halogen Oven Recipes

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Omelette in your Halogen oven

Posted by darko on Nov – 5 – 2012 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
2 eggs
30 ml (1fl oz) milk
Salt & pepper
Cuisine: Cooking time: 10 mins Serving: 1 people

Method

Whisk eggs, milk, salt & pepper in a small bowl. Pour mixture into a greased dish (or Halogen Oven Frying Pan). Cook in Halogen Oven at 240°C/464°C on the lower rack, stirring after a few mins.

Watch the mixture cook, leaving till top surface is set, then flip over and cook till base is done, remove from pan then fold over.
Enjoy!

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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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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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Savoury mini cheese muffins

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Savoury Mini Cheese Muffins

Posted by Editorial Staff on Feb – 15 – 2013 under Halogen Oven Recipes, Healthy Recipes, Recipes
Ingredients
100g (3.5 oz) mature cheddar
150g (5.3 oz) plain flour
1 1/2 tsp baking powder
1 large egg
basil

50g (1.75 oz) melted butter or marg
90ml (3.17 fl oz) milk
Cuisine: Cooking time: 15 mins Serving: 2 people

Method

Firstly, sift the flour and baking powder together into a bowl. Grate half the cheese and cut the other half into small pieces. In another bowl beat the egg and mix in the milk and butter.

Combine the cheese and milk mixture, and then add the flour mix and stir until evenly incorporated, don’t over mix.

Place a dessert spoon of the mixture full into each fairy cake case, makes about 12, put the cake cases onto the frying or steaming tray and put onto the lower rack in the Halogen oven and place the extender ring on. Cook at 180°C/356°F for 15 mins.

If you want to you can half the cheese and add 50g of sun-dried tomatoes or olives chopped.

Check the cakes are done, sprinkle with basil then serve, and enjoy!

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