Search Results for 'Roast'

Preheat the oven to CircoTherm® 170°C. Line a large baking tray with baking paper. Slice the butternut pumpkin in half, lengthways and discard the seeds. Place the butternut pumpkin halves, cut side down, in the baking tray and roast for 45 minutes. Meanwhile, start on the risotto. Heat the oil and butter in a large frying pan, over a medium heat. Add the onion and cook, stirring often, for about 5 minutes until the onion softens. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Continue to stir regularly. After about 20 minutes, you should have used all of the stock, and the rice should have softened, but still have a slight bite to it. If the rice is still too hard, you can add in a ladle or so of hot water from the kettle and cook for a minute or two longer. Once the risotto is cooked, turn the heat down to very low. Add in the cheddar and stir to melt, then add in the lemon juice, salt, pepper and chestnuts. Give everything a good stir and cook for a further minute or two. Turn off the heat. Remove the pumpkin from the oven and carefully (use a tea towel to protect your hands) scoop out the flesh, leaving a 1-2 cm border all the way around. Stir the pumpkin into the risotto. Line the insides of the pumpkin halves with two-thirds of the kale leaves and spoon the risotto into the two halves. Top one of the halves with the cranberries and walnuts, and the other half with the remaining kale. Put the two halves of the pumpkin carefully back together again, and secure into place using kitchen twine. Do not pull the twine too tight, or it will cut through the pumpkin. Place back on the baking tray and cook on CircoTherm 170°C with low added steam (if available) for a further 15-20 minutes until lightly golden. Serve decorated with fresh herbs, and more cranberries and walnuts if you like.

Rub the chicken with 2 tablespoons of olive oil and the garlic. Season well. Slice fillet length wise, half way to form a pocket. Insert cheese and fresh herbs. Wrap fillet with prosciutto to encase filling and tie with kitchen string if desired. This can be prepared earlier and left to marinate or freeze for later use. Place fillet onto greased universal tray. Layer vegetables around circumference of the chicken. Drizzle with the remaining olive oil and lemon juice and seasoning as desired. Insert MultiPoint Meat Probe into thickest part of chicken and place in oven on Shelf Level 3. Select oven function CircoRoasting® at 180°C with a medium level of steam. Plug Meat Probe into oven and select core temperature 75°C for the chicken. Allow the chicken to rest before slicing the chicken diagonally. While the chicken is resting the vegetables can stay on the tray. Simply return the vegetables on the universal tray to the oven for a further 5 minutes to crisp by turning the steam off and continuing on CircoRoast to achieve desired result. Serve with a sprinkle of fresh herbs.

Day 1 Heat the olive oil in a large saucepan. Sauté the carrot, onion, celery, cinnamon stick and bay leaves for 10 minutes on a low heat. Turn up the heat and add the meat. Brown on both sides for 5 minutes and pour in the wine. Simmer for 2 minutes and add the beef stock. Allow to simmer uncovered for 3-4 hours, over a very low heat, checking occasionally in case it needs more liquid. Once the meat can be shredded with a fork, add the chopped tomatoes, tomato paste, salt and pepper. Stir and reduce until all the liquid has evaporated for approx. 30 minutes. Remove the cinnamon stick and bay leaves. Shred the meat with a fork once it has cooled. Slice 5 of the eggplants and put into a colander standing in the sink, sprinkling each layer with a bit of the coarse salt. Leave them for 30 minutes so some of the bitter juice drains from the eggplants. Rinse the eggplants thoroughly and dry with a tea towel. Fry the eggplants in olive oil in a frying pan in batches until browned on both sides. Remove each batch from the pan when ready and place on a bed of kitchen paper to absorb as much oil as possible overnight. Day 2 Blacken the 2 remaining eggplants over a naked flame, turning them every couple of minutes to blacken evenly, until the skins split, in order for the flavour to become deliciously smoky. Once cool, peel off the blackened skin (using a knife and kitchen paper or under running tap water). Chop finely. Heat the butter in a saucepan. Add the flour and stir to make a roux. Add the milk gradually, stirring constantly. Once the béchamel has thickened, add salt, pepper and nutmeg and stir. Add most of the grated cheese, stir and then tip in the chopped smoky eggplants. Mix thoroughly. In a large roasting pan, put a layer of fried eggplants, then a layer of ragu, and repeat until finished. Finally pour the béchamel over the top, sprinkle with grated cheese and a pinch of grated nutmeg and put on the middle rack of a preheated oven on CircoTherm at 180° C. Cook for approx. 50 minutes or until golden brown. Remove from the oven and allow it to rest for at least half an hour before serving. Traditionally, moussaka is accompanied with Greek feta cheese and a glass of rosé or red wine.

Heat the oven to 250 degrees on CircoRoast. Coat the capsicum with 2 tbsp of the olive oil and place on the universal tray and bake for 10 minutes turning halfway through. Once cooked remove from the oven place into a container with a lid or wrap with cling film then set aside. Place the rice into a non-perforated steamer tray add the rest of the olive oil and coat. Add all the other ingredients and place into an oven set to FullSteam at 100 degrees for 20 minutes. Once cooked remove from the oven and using a fork, fluff the rice by running it through to separate the grains of rice. Set aside. For the sauce heat the oven on CircoTherm® at 180 degrees. Roughly chop the tomato and place on the universal tray with all the other ingredients and bake for 25 minutes. Remove from the oven and pour into a medium mixing bowl. Use a spoon and mash the tomatoes until a saucy consistency. Cut the top off the capsicum and peel off the skin. Clean out the inside then stuff with the rice, place onto a universal tray and put the tops back onto the capsicums. Heat on CircoTherm® at 160 degrees for 10 minutes then serve with the sauce underneath.

Roughly dice the tomato and place on a universal tray lined with baking paper.  Add the diced onion, olive oil, chilli. Add half of the garlic, smoked paprika, cinnamon, salt and allspice. Place on level 3 of the oven. Use the remaining spices to coat the chicken then place on a wire rack on level 4 of the oven. Using the MultiPoint MeatProbe insert it into the largest chicken and set the core temperature to 70 degrees on CircoRoast and add a high level of added steam. Start from a cold oven. Once cooked remove and cool the chicken, then shred or roughly chop. Place the rice into a steamer tray with the water, washed kidney beans and a teaspoon of salt. Steam for 20 minutes then cool and add to the chicken. Place the tomatoes into a medium mixing bowl and using the back of a spoon mash the tomatoes until they become a saucy consistency. Roughly chop half the coriander and mix into the sauce, then divide into thirds. Place the first third onto the bottom of a baking tray, mix the second third into the chicken and rice, use the last third to dip the tortillas into before adding the chicken mix and rolling up. Once you have prepared the tortillas lay all the enchiladas seam side down into the baking pan and pour any remaining tomato sauce over the top, then add the tasty cheese and mozzarella. Place back into the oven on top and bottom heat and bake on 200 degrees for 15 minutes or until the cheese has browned. Remove from the oven and serve with dollops of sour cream and the remaining coriander over the top.

Preheat oven on CircoTherm® to 140⁰C with VarioSteam® level high. With a sharp knife deeply score the rind at 1 cm interval diagonally across the pork belly. Repeat scoring at 90⁰ to make a criss-cross pattern. Line a baking dish with baking paper. Evenly layer the onion, apple and garlic in the base of the baking dish. Sprinkle on the seeds and pepper to taste.  Place pork on top. Carefully pour cider around pork and then loosely place a piece of baking paper on top. Cook pork for 2 hours. After two hours, remove the pork from the oven. Turn oven to CircoRoast® at 190⁰C. Place wire rack on the enamel tray. Discard flavourings and place on wire rack. Pat dry the pork rind with paper towel and then rub with salt. Cook pork for 20-30 minutes or until rind is golden and crisp. Serve sliced or cubed.

Heat in a frypan over FlameSelect® level 8 or Induction level 8. Add the oil and bacon and cook for 2 minutes. Add the onion and garlic and cook until onion is softened and golden. Add the thyme leaves and cook for a further minute. Allow to cool. Preheat oven on CircoRoast to 180⁰C with a medium level of steam. Top enamel tray with wire rack. In a medium bowl, combine the cranberries, pistachio nuts, parsley, zest, breadcrumbs, egg, orange juice and cooled bacon mixture. Season well with salt and pepper. Mix until well combined, then press the stuffing into a large sausage the length of the chicken. Lay the chicken out flat and even out the meat. Place the stuffing in the centre of the chicken, roll up the chicken over the stuffing and tie the roll firmly at 2cm intervals with string. Carefully lift the chicken on to the prepared wire rack. Brush with extra oil and season with salt and pepper. Insert MultiPoint MeatProbe fully at one end of chicken, horizontally into the centre of the stuffing. Place chicken into the oven on shelf level 2 and connect probe. Adjust internal core temperature to 70⁰C and press Start. Cook until core temperature is reached. If a probe is unavailable, cook chicken for approximately 1 hour or until chicken cooked and golden. While the chicken is cooking, make the cranberry sauce. Combine all of the sauce ingredients into a medium saucepan. Heat sauce over Flame Select level 7 or Induction level 7. Cook sauce for 10-15 or until the cranberries have softened and the sauce is syrupy. Turn off heat, pour in brandy, cover with a lid and allow the stand. Serve warm or at room temperature. When chicken is cooked wrap in aluminium foil and allow to rest for 15 minutes or refrigerate if eating cold. Cut the chicken into 1 cm slices, arrange on a serving platter and serve with cranberry sauce.

Preheat oven on CircoTherm® to 100⁰C or select Baking and Roasting Assist > Baking > Pavlova and adjust the temperature to 100⁰C. Line the enamel tray with baking paper. In a large bowl of an electric mixer, beat the egg whites and salt until soft peaks form. Slowly add the sugar in three batches. Add the vanilla. Beat meringue until stiff peaks form and all of the sugar has dissolved. Check the mixture by rubbing a small amount between your fingers. Using a wire whisk, fold in the cornflour and vinegar. Spoon the meringue onto the prepared tray and flatten out using a spatula to approximately 25 cm in diameter. Use a spatula to shape the edges and to pull the meringue mixture up, making a crown like finish. Place in the oven and cook for 2 hours or the time suggested by Baking and Roasting Assist. Leave the Pavlova in the oven to cool for at least ½ hour or until completely cool. Put the cream, vanilla and sugar in a medium bowl. Whisk until soft peaks form. Place the Pavlova on to a serving plate and spread with whipped cream. Dress with the strawberries, raspberries and blueberries. Cut passionfruit in half and spoon pulp over the top of the berries.

Preheat oven on CircoTherm® at 200⁰C and line enamel tray with baking paper. Cut capsicums in half, remove seeds and place cut side down on tray. Rub with olive oil. Cook for 15-20 minutes or until skin has blistered and charred. Carefully place capsicum into a plastic bag, seal and set aside to cool. When cool, remove stem and skin and slice into strips. Put aside. Using kitchen scissors, cut off the snapper wings and trim the tail. Line enamel tray with baking paper and top with snapper and brush with extra olive oil. Season with salt and pepper. Insert Multi Point MeatProbe fully into the thick shoulder of the snapper, if available. Ensure oven is on CircoTherm® at 200⁰C and add a high level of steam, if available. Mix together half of the sliced chorizo and half of the roasted capsicum slices in a small bowl. Place mixture evenly on top of the snapper. Place snapper into the oven, connect the probe into oven and set internal core temperature to 63⁰C. If a probe is not available cook for 20-25 minutes or until flesh is white and flaky. While the snapper is cooking preheat a fry pan over Flame Select level 8 or Induction level 8. Add the remaining chorizo and fry until golden. Add garlic and paprika and cook for a further minute. Place chorizo mixture into a bowl, retaining all of the oil and add the remaining roast capsicum including any juices, mango and coriander. Toss gently. When the snapper is cooked place onto a serving platter. Top with extra chorizo and mango mixture, serve immediately. https://youtu.be/uLZZGx2Kkpc