Search Results for 'Roast'

Preheat oven on CircoRoast to 190˚C. Line the universal pan with baking paper. Place all the ingredients, except the lemon, into a large bowl. Squeeze the lemon juice over the ingredients, then add the lemon pieces to the bowl and toss all the ingredients well. Place the potatoes and onion in a single layer on the tray then place the chicken on top with the skin facing up. Arrange the haloumi and lemon pieces around the chicken. Cook on shelf position 3 for 28 to 30 minutes or until cooked. Allow chicken to rest for a few minutes before slicing thickly and serving over remaining ingredients.

Cut each chicken fillet into 3 even size pieces then score the chicken with a sharp knife. Combine all the ingredients for the marinade in a bowl, add the chicken and mix well to coat. Cover and refrigerate for 2 to 3 hours or overnight if possible.  Preheat oven on CircoRoast to 200˚c. Line the universal pan with baking paper and place a wire rack on top. Place the chicken onto the rack and cook on shelf position 4 for 12 to 14 minutes. While the chicken is cooking, prepare the sauce. Heat a large pan over a medium to high heat, Induction level 7. Add the butter, onion, ginger, garlic and chilli and fry for 3 to 4 minutes. Add the spices and cinnamon sticks and continue cooking for a further minute. Add the remaining ingredients and mix well. Add the cooked chicken and stir well to coat with the sauce. Cover with a lid and reduce the temperature, Induction level 4 and simmer gently for 25 to 30 minutes.    

Preheat the oven on CircoRoast to 190˚C (see note). Line the universal tray with baking paper and place a wire rack on top. Combine the hoisin and the peanut oil and brush over the chicken. Cook on shelf position 3 for 20 to 25 minutes or until chicken is cooked.  Allow to cool completely before slicing thinly. Place the noodles into a bowl and cover with boiling water and allow to stand for 2 to 3 minutes or until the noodles have softened. Drain. Lay the halved lettuce leaves out on a clean work surface. Arrange the filling ingredients, including the sliced chicken and the noodles onto the lettuce leaves finishing with the mint and coriander on top. Fill a wide, shallow dish with warm water. Dip a rice paper sheet into the water until softened. Remove and place onto a clean work surface. Place the filled lettuce leaf in the middle. Fold the bottom edge of the rice paper sheet over the filling, then fold in the sides and roll to enclose. Repeat until you have made 12 rolls. To make the dipping sauce, combine the peanut butter & the boiling water and mix until smooth. Add the remaining ingredients and mix well.

Combine the dates, sugar, bi carb soda, butter and water in a saucepan and place on a medium heat, Induction level 5. Cook, stirring occasionally, until sugar has dissolved & butter has melted. Transfer to a mixing bowl and allow to cool. Preheat oven on CircoTherm to 160˚C and place the wire rack on shelf 3. Grease and line a 23cm shallow square cake pan. Add the vanilla & eggs to the cooled date mixture and mix well. Fold in the sifted flour until well combined. Pour the mix into the prepared cake pan and bake for 35 to 40 minutes or until cake is cooked when tested with a skewer. Rest cake, allowing to cool in pan for 5 minutes. Change the oven function to CircoRoast and set to 190˚C. While the cake is cooking, make the sauce by combining all the ingredients in a saucepan. Cook over a medium heat, Induction level 6, stirring regularly until sugar dissolves and mixture is combined. Continue to cook for 3 to 5 minutes or until thickened slightly.  Remove the cake from the pan and place onto a universal pan that has been lined with baking paper. Arranged fresh dates on top and drizzle with half a cup of the sauce. Return the cake to the oven on shelf position 3 and cook for a further 6 to 8 minutes or until the topping is bubbling and glossy. Serve with the remaining caramel sauce. 

Wash potatoes and place on large perforated stainless steel steamer tray. Cook on FullSteam 100°C for 30 minutes or until potatoes are soft (see note if you don't have a FullSteam oven). Transfer potatoes to oven tray and lightly crush each one with a potato masher or fork. Mix garlic, rosemary and olive oil together and drizzle over smashed potatoes.  Season with freshly ground salt. Roast on CircoTherm 200°C for 40 minutes or until golden and crisp.

Peel the potatoes and cut into quarters. Put the potatoes on the large perforated stainless steel tray. Place the tray into the oven, select FullSteam 100⁰C and cook for 15 – 20 minutes or until potatoes are cooked when tested with a fork. If you do not have a FullSteam oven you can boil the potatoes for 20-25 minute or until cooked. Remove from the oven or strain the potatoes and set aside. Let them cool down naturally. Preheat the oven on CircoRoasting® to 210 ⁰C. Place the duck fat into a large baking tray, place on level 2 and heat for 8 minutes. Add the garlic, thyme, potatoes, salt and pepper and bake for 30 - 40 minutes or until they are golden brown. Turn the potatoes over half way through. Place cooked potatoes on absorbent paper for 2-5 minutes before serving.

Preheat the oven on CircoRoast at 220˚c. Place the beef on the wire rack over a multipurpose pan that has been lined with baking paper. Brush beef with olive oil. Insert the MultiPoint MeatProbe into the centre of the beef. Place beef into the oven on shelf level 3 and connect the probe to the oven. Select the MultiPoint MeatProbe to 54˚c and high steam When beef is cooked allow to rest for 10 to 15 minutes before slicing thinly. Combine the salad ingredients reserving the peanuts & shallots for serving. Arrange the beef slices over the salad. Combine the dressing ingredients and mix well. Drizzle over the salad and sprinkle with peanuts and shallots.

Preheat the oven to CircoTherm® 190°C. Place all of the tabbouleh ingredients in a bowl and toss together. Leave to stand so that the flavors infuse while you prepare the vegetables. Place the red onion, sweet potato and cauliflower in a roasting tray. Lightly bash the garlic, in the skin using a wooden spoon, and place the garlic in the tray too. Drizzle on the olive oil and sprinkle on the salt, pepper, paprika and cumin. Toss it all together using your hands, then place in the oven for 10 minutes. After 10 minutes, add the broccoli and toss everything together again. Cook for a further 15 minutes. After 15 minutes add the kale, toss everything together again and place back in the oven for 3-4 minutes with low added steam if available. Meanwhile, make the lemon sumac dressing by mixing all of the dressing ingredients together in a small bowl. Serve the tabbouleh with the roasted vegetables and a sprinkling of feta cheese and pomegranate arils. Serve with the lemon sumac dressing.

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.