Ingredients

300g/10½ oz sweet potatoes
2 tbsp milk
2 tbsp butter
Freshly milled black pepper
1 green pepper
400g (14 oz) can crushed tomatoes
200g (7 uk fl oz) carton low-fat crème fraîche
Large handful of spinach leaves
½ tbsp fennel seeds
4 thin skinless fish fillets, about 115g/4 oz each
1 tbsp olive oil

Here’s a tasty 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 to the right in our sidebar.

Method

Sweet potatoes are often overlooked as a topping in place of traditional mash. They cook more quickly than potatoes, are a fabulous orange colour and give a little spice and sweetness to the dish. You will need a large shallow 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).

2. Peel the sweet potatoes, cut into pieces and cook in boiling water until soft and drain. Whilst still hot, add the milk, butter and black pepper, then mash with a potato masher or crush with a fork.

3. Cut the pepper in half, remove and discard the seeds and stalk, and very finely chop.

4. Put the chopped pepper into the dish and pour over the tomatoes and crème fraîche. Stir in the spinach leaves, fennel seeds and a little black pepper.

5. Put into the hot oven and cook for 20-25 minutes until the sauce begins to thicken slightly and the peppers soften.

6. Remove the dish from the oven (turn the timer to keep the oven on) and lay the fillets on top of the sauce. Drizzle over the oil and cook for 12-15 minutes until the fish is just cooked. As before, remove from the oven and spread a thin layer of mashed sweet potato on top of the fish. Turn up the heat to 250°C (482°F) and cook for 10 minutes until the mash is piping hot, slightly browned and cooked through.

Source: “The Halogen Oven Secret”, Norma Miller

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 (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