Search Results for 'Roast'

Place the cinnamon, cardamom and fennel seeds in a medium saucepan and dry roast the spices over Induction level 8 or FlameSelect® level 9 for 5 minutes or until aromatic. Place the spices in a piece of chux or muslin cloth and tie into a pouch. Return spice pouch to the saucepan, add the orange juice and zest, sugar and butter. Bring the glaze to a boil on Induction level 8 or FlameSelect level 9. Reduce heat and simmer for 10 minutes. Reduce heat to low while preparing the ham. Remove the skin of the ham by first cutting around the leg, 10 cm from the end. Using a sharp knife, run the knife tip under the skin to make a 10 cm slit to fit your fingers. When you have a good grip of the skin pull the skin back, it should pull back easily. Use a knife if needed, ensuring little fat is removed. Score the fat with incisions 2 cm apart in one direction, then again in the other direction which will give a diamond pattern. Push the cloves in the corner of each diamond all over the top of the ham. Place the ham on a wire rack, on top of the universal tray lined with baking paper. To stop the ham from moving you can use some crushed foil place on each side. Remove glaze from the heat and using a pastry brush, coat the top of the ham with the first layer of glaze. Place ham in the oven and select CircoTherm® at 140⁰C with a low level of steam. Set cooking time for 2 hours. Set minute minder for 30 minutes and then baste ham again. Reset minute minder and repeat every 15 minutes until all the glaze has been used and ham has cooked for 2 hours. Remove ham from oven and rest for 30 minutes before serving.

Preheat oven on CircoRoasting® to 180⁰C and line a universal tray with baking paper. Combine honey and butter in a microwave safe bowl and microwave on 600W for 30-45 seconds to melt the butter. Stir to combine. Place the Brussel sprouts and bacon in a large mixing bowl. Pour honey mixture over the Brussel sprouts and toss well. Season with salt and pepper. Place Brussel sprouts and bacon mixture onto prepared tray. Cook for 20-25 minutes or until sprouts are golden and bacon crisp. To serve, spoon Brussel sprouts, bacon and cooking liquid into serving bowl and squeeze the lemon over the top.

Place all the spices, cornflour, salt and oil into a large mixing bowl and combine. Cut the sweet potato lengthwise into 8 pieces. Place into the mixing bowl with the spices and mix together. Pre heat the oven to 210°C on CircoRoasting®. Line a universal tray with baking paper and place the wedges evenly on the tray. Bake for 15 minutes. Turn the potatoes over and cook for another 15 minutes. Remove from the oven and serve.

Peel the pumpkin & scoop out the seeds. Place onto a chopping board cut side down. Place a chop stick on either side of the pumpkin then, using a sharp knife, slice through the pumpkin to the chopsticks at 5mm intervals. The chopsticks will prevent cutting all the way through the pumpkin. Transfer the pumpkin to a tray lined with non-stick baking paper. Carefully arrange half the onion slices between the slits in the pumpkin. Combine the olive oil & the sumac & brush over the pumpkin. Sprinkle with salt & freshly ground pepper. Roast on CircoTherm® 200°C with medium steam for 30 mins or until golden & tender. Allow to cool. Place yogurt, tahini, parsley & lemon juice for dressing in a food processor & process till mixture is well combined. Season with salt & pepper. Set aside. Combine the remaining onion slices with the extra sumac. Carefully transfer the pumpkin to a serving plate. Drizzle with dressing & sprinkle with onion mixture, pomegranate seeds, extra continental parsley & pumpkin seeds.

Place quinoa and stock into a small saucepan, bring to the boil, reduce heat and cook over low heat until the liquid has been absorbed, approx. 15 minutes. Set aside. Preheat oven to 200°C CircoTherm®. Arrange onion, pumpkin and cauliflower on 2 oven trays, toss with oil to coat and sprinkle over cumin and ground coriander, salt and pepper. Place in oven to cook for 40 minutes, until tender, with golden brown edges. Remove and allow to cool. Mix the quinoa, lentils, pomegranate seeds and herbs and leaves together. Dress lightly with extra virgin olive oil. Place the roasted vegetables on a serving platter and scatter over the salad. Drizzle with pomegranate molasses and serve. Photography by Steen Vestergaard. Styling by Caroline Velik. Food preparation by Caroline Velik.  

Combine the pumpkin, onion, garlic and olive oil in a large bowl. Season with salt and pepper. Toss to combine. Line the enamel universal tray with baking paper and arrange vegetables evenly on the tray. Put the tray onto shelf level 3. Select CircoRoast® and cook at 180⁰C for 30 minutes, turning vegetables after 15 minutes. While the pumpkin is roasting remove the basil leaves from the stems. Discard the stems. Keep half of the leaves aside to be added to the soup later. Place the remaining leaves in the bowl of a food processor with the extra olive oil and process until smooth. Set aside. Put the roast vegetables into a large saucepan. Add the cream and water to the saucepan and place on an Induction or Step Flame cooktop. Set the level to 7 on Induction or 8 on Step Flame. Bring to the boil. When the soup is boiling add the basil leaves, remove from the heat and using a hand–held blender, puree the soup until smooth. Season to taste and serve drizzled with basil oil.

Cut the chicken into 2 cm pieces and place into a medium mixing bowl with the turmeric, cumin, coriander, garlic, ginger, salt and oil. Mix until combined. Thread about 5 pieces of chicken on to each skewer. Refrigerate until needed. To make the sauce: combine all of the ingredients in a blender except the peanuts and coconut. Blend until a course paste forms. Place paste in a medium saucepan. Cook paste for 3-5 minutes or until aromatic on Induction cooktop level 6 or Step Flame cooktop level 7. Add the peanuts and coconut milk and bring to the boil, then reduce heat to a simmer, level 5 on Induction or level 6 step Flame. Cook for about 10-15 minutes or until it has thickened. Keep warm. Preheat the oven on CircoRoast® to 180⁰C. Place the chicken skewers on the wire rack with the enamel tray underneath. Place the tray on level 4, cook for 10 to 15 minutes or until cooked through. Serve the chicken skewer with the warm spicy coconut sauce.

Preheat the oven on CircoTherm® to 160⁰C. Spread the pine nuts evenly on the enamel universal tray. Toast the pine nuts for 8-10 minutes or until golden brown. Set aside to cool. Top the carrots leaving 1-2 cm of the stem, peel and place in a large bowl. Remove the leaves from the thyme and add to carrots. Add the maple syrup, sumac, salt and pepper. Toss to combine. Line enamel universal tray with baking paper and increase oven temperature to 180⁰C.  Place the carrots on the prepared tray and roast for 25-30 minutes. While the carrots are roasting, mix together the lemon zest, juice, sour cream, salt and pepper in a small bowl. When the carrots are cooked, place on a serving plate, drizzle the sour cream over the top and sprinkle with the chopped parsley. Finally, top with the toasted pine nuts and serve.

Preheat oven on CircoTherm® to 180⁰C. Place hazelnuts and almonds on the universal enamel tray and roast almonds for 10 minutes. Allow to cool. When cool, place nuts in a food processor and process until coarsely chopped. Transfer nut mixture to a bowl. Place the sesame seeds in a heavy based frying pan and toast over a medium heat until golden. Add to the bowl with the nuts. Add the coriander, cumin and chilli to the frying pan and cook over a medium heat until aromatic, about 2 minutes. Place the spices in a mortar and pestle and pound until finely crushed. Add the spices, pepper and salt to the nut mixture and mix well. Place dukkah in a flat dish to serve. Dip pieces of crusty bread into extra virgin olive oil and then press into the dukkah to coat. Dukkah can be kept for 1 month in an air tight container. Three ways to use dukkah in your cooking: While the traditional way of enjoying dukkah with crusty bread is delicious, it’s definitely not the only use for this delicious mixture. Here are three of our favourite ways to use leftover dukkah: Sprinkled over roasted vegetables Serve your salads or vegetables with a sprinkling of dukkah on the top for extra flavour and crunch. Roasted cauliflower in particular pairs beautifully with this recipe. Folded through dips Give your hummus an extra hit of flavour and texture with dukkah. You can either fold it through the dip as a surprise flavour hit, or sprinkle it on top to add more colourful, textural interest to your table. As a coating for fish or chicken Combine your dukkah with panko bread crumbs and use as a crispy coating for your favourite proteins. Fish and chicken pair beautifully with this recipe, with the flavour from the nuts adding a great earthy element to classic recipes.