Search Results for 'Roast'

Moroccan Roasted Vegetable & Chicken Soup

Peel & trim the carrots, sweet potato & pumpkin and chop into 2 to 3cm pieces.    Place into a large bowl with garlic and ginger then add the spices and olive oil and toss well to coat.    Preheat oven on CircoRoast to 190°c. Line the universal tray with baking paper and arrange the vegetables in a single layer on the tray. Season with salt and pepper.   Line a second tray with baking paper and place the chicken onto the tray. Rub the chicken with the extra spice and olive oil.     Place the vegetables on shelf 1 and the chicken on shelf 3 and cook for 28 to 30 minutes or until the chicken is cooked. Remove the chicken and allow to rest. Change the oven function to CircoTherm® and set the temperature to 190°C. Continue to cook the vegetables for a further 15 minutes or until tender.    Place the vegetables into a large saucepan with the stock and puree with a stick blender until smooth. Alternatively, use a blender or food processor to puree the vegetables. Cook the soup over a medium heat, Induction level 5 until hot.    Slice the chicken finely. Spoon the soup into serving bowls then top with the chicken, mint leaves & yoghurt. 

Roast Venison with Sweet Potato Mash

Preheat oven to 200° C CircoTherm®. Remove the skin from the saddle of venison then carefully remove the strands of meat to the right and left of the spine as well as the fillets. Put the meat to one side. Coarsely chop the bones using a sharp knife or cleaver and place on a baking sheet together with the skin. Mix with one tablespoon of oil. Grill the bones for 25 min at 200°C using the CircoTherm® Hot Air grill function. Wash the soup vegetables, chop coarsely, then quarter the tomatoes. Add the vegetables, water, red wine, spruce needles and pepper to the roasted bones on the baking sheet. Season everything and steam in the oven at approx. 95° C using the Steam function. Pass the sauce stock through a sieve, then pour into a pan without lid and leave to reduce for about 30 minutes. To make the herb crust, mix the butter, pepper, garlic, herbs, spruce needles, lime zest and nuts. Add the panko breadcrumbs and knead until you have a crumbly dough. Place in the refrigerator. Peel the sweet potatoes and potatoes and boil in a little salted water for 20 minutes. Drain the water, allow the steam to evaporate and mix with butter, milk, nutmeg and salt to form a creamy mash. Keep warm. Brush the meat with oil, season with salt and pepper and sear on the griddle or in a pan for about 3 minutes per side. Place on a grill rack and sprinkle the herby nut crust mix on top. Cook for about 15 minutes at 80°C CircoTherm® until the meat reaches a core temperature of 60°C. Then crisp up the crust by grilling for 2 minutes at 200° C. Note: ensure that the crust does not become too dark. Remove the meat from the oven and leave to rest for a few minutes. Season the sauce with rosehip purée, pepper and salt, remove from the heat and thicken if required using 1-2 teaspoons of cold butter. Cut the meat into slices and serve with the sauce and sweet potato mash.

Roasted Eggplant with Whipped Goat Cheese and Tomato Sugo

Tomato Sugo To begin the Tomato Sugo for you Roasted Eggplant and Whipped Goat Cheese, Place a medium sized saucepan on your cooktop. Turn the cooktop onto level 7 on an induction cooktop or FlameSelect gas cooktop. Place 2 tbsp olive oil in the saucepan along with the chopped onion and half of the crushed garlic. Cook the onion and garlic in the pan for 5-7 minutes or until translucent. Add the cumin and tomato, cook for a further 5 minutes then add half the thyme and the water. Bring to the boil then reduce the temperate to level 5 and cook for a further 30 minutes. While the tomato sugo is cooking, move onto the eggplant preparation. Once the tomato sugo is complete, reduce temperate to level 2 in order to keep warm, add salt, pepper and half the honey. If you want a tomato puree you can use a stick blender at this point, this is optional. Eggplant Pre heat the oven on CircoRoast to 180C. Slice the Eggplant in half lengthways and with a small sharp knife score the flesh diagonally. Rub in the remaining garlic and thyme, drizzle liberally with olive oil and the remaining honey then season with salt and pepper. Place the Eggplants on a wire rack with a universal tray underneath, Place on level 4 of the oven and cook flesh side up for 30 minutes. Whipped Goats Cheese Place the goat’s cheese in a small to medium bowl with the cream and 2 tablespoons of olive oil. Whip until combined. Serve the Roasted Eggplant with Whipped Goat Cheese by placing the tomato sugo on the base of a platter, add the eggplant on top, then dollop the whipped goat’s cheese over the eggplant and serve.

Christmas Roast Turkey Breast with Roasted Grapes

Preheat oven on CircoTherm® to 160˚C and place the wire rack on shelf 2 (see note if you have an oven with VarioSteam or a Multipoint Meatprobe). Combine the cream cheese, butter, Parmesan and tarragon in a small bowl and mix well to combine. Season with pepper. Carefully lift the skin from the turkey breast with your fingers to separate it from the flesh then place the cheese mixture between the flesh and the skin. Brush the olive oil over the turkey and season with salt and pepper. Combine the celery, onion & garlic in a bowl with the olive oil and toss to combine. Place into an ovenproof dish and pour the stock over the vegetables. Place the prepared turkey breast on top then cover the dish with foil. Cook for 45 minutes then remove the foil and baste the turkey with the pan juices. Continue to cook, uncovered, basting occasionally for a further 50 to 60 minutes or until juices run clear when the turkey is tested with a skewer. While the turkey is resting increase the oven temperature to 200˚C and line the universal tray with baking paper. Leaving the grapes on the stem lay them onto the tray and brush or spray with olive oil to coat. Season with salt and pepper. Cook on shelf position 3 for 8 to 10 minutes or until the grapes begin to blister. Serve with the turkey.

Pearl barley risotto with oven-roasted Tomatoes

Preheat the oven on CircoTherm® to 180°C or 200°C top/bottom heat. Mix the olive oil with the salt, pepper, finely chopped garlic and maple syrup. Rinse the tomatoes and thyme, and pour the garlic oil over them. Roast the marinated tomatoes with the thyme in a roasting pan at for approximatly 20 minutes. Peel and dice the onion and sauté in a saucepan with some olive oil until translucent. Add pearl barley and saffron, and pour in the vegetable stock. Simmer gently for approx. 25 minutes. Stir occasionally while cooking. As soon as the pearl barley has soaked up the vegetable stock, add the soy cream, yeast flakes and salt, and continue to cook until the risotto is creamy and al dente. Season with a little olive oil, parsley, salt and pepper and allow to rest on the coktop for 5-10 minutes with the lid on. Serve the risotto with the oven-roasted tomatoes and additional topping items.

Whole Roasted Cauliflower

Pull the leaves off the cauliflower and cut out the base of the stem so that the cauliflower can sit whole and stable.  Drizzle olive oil all over the cauliflower and season with the z'atar spice, salt and pepper. Roast on CircoRoast at 185ºC with a medium level of added steam for approximately 30 minutes, or until it yields easily when pierced with a knife. Half way through toss the cauliflower leaves in to roast as well - they are delicious! The cauliflower should look nice and golden brown.  On a large platter, spread the hummus in generous amounts around the edges of the plate.  Sit the cauliflower on top in the middle of the platter and scatter the rest of the ingredients on top and around it.  Arrange roasted leaves in a fan around the cauliflower as well if you like. Serve by cutting into wedges.   

Roasted Vegetable Frittata

Preheat the oven CircoTherm® 180°C. Combine the vegetables and rosemary then place into a paper lined 32 x 26cm deep baking dish (approx 3 litre), drizzle with the oil and bake for 30-35 minutes until the vegetable are tender and starting to brown on the edges. Meanwhile in a bowl whisk together the eggs, cream, half the Parmesan and seasonings, then pour over the cooked vegetables. Poke in the tomatoes then crumble over the feta and sprinkle with the remaining Parmesan. Reduce the temperature to 160°C and bake for 35-40 minutes until the custard is set and the frittata is a little puffed up and lightly golden. Serve warm or cold with a green salad.

Roasted Cauliflower Parmigiana

Preheat oven to 190°C on CircoTherm®. Arrange the cauliflower steaks in a single layer in a lined baking tray, spray well with oil and season. Bake for 25 minutes, turning once, until just tender and browning on the edges. Meanwhile combine the passata with the garlic, herbs and sugar. Spoon a 1/4 of the passata mix onto each cauliflower steak and top each with the combine cheeses. Preheat the Full Surface Grill to 225°C. Grill the cauliflower for 5 minutes or until the sauce is heated through and cheese melted. Serve immediately with a green salad.

Roasted Nectarines or Peaches

Grate or thinly slice the palm sugar. Place with the ginger, coconut milk and salt in a small to medium sized saucepan and bring to the boil, reduce and simmer for a further 10 minutes then strain. Pre heat the oven to 220˚C on CircoRoast, run a knife around the centre of the nectarines then twist to separate from the core. Place onto a universal tray with baking paper underneath and lightly dust with the caster sugar then roast for 15 minutes on level 3. Drizzle with the coconut syrup. This recipe is great served with icecream and a sprinkle of chopped nuts.