Search Results for 'Roast'

Line a universal pan with baking paper. Gently massage butter into chicken under the skin and over the skin. Massage olive oil over outside of chicken and season with salt and pepper. Place whole garlic cloves, preserved lemon and thyme under the skin of breast and drumsticks. Place chicken onto prepared universal pan; place onto level 3. Insert meat probe into chicken breast. Set oven to CircoRoasting® 200°C, core temperature 76°C, low steam. The oven will turn off when the core temperature has been reached (approximate cooking time is 40 minutes). The result is a beautifully cooked, moist and golden chicken!

Preheat oven on CircoRoasting® to 180°C. Line the enamel tray with baking paper. With a sharp knife, trim the stems of the figs and cut into quarters, but only bring the knife 3/4 of the way down - do not cut through the base. Pull the quarters apart gently to make room for the filling. Put a teaspoon of honey into the base of each fig; sprinkle each fig with thyme and place a piece of goat cheese into each fig; season with freshly ground black pepper. Wrap a slice of prosciutto around each fig; place figs onto prepared tray. Cook for 10-12 minutes or until prosciutto is crispy and golden. Serve immediately.

Pre-heat oven to 200°C CircoTherm®. Place washed beetroots in a ovenproof dish and cover with the lid. Alternatively you can use aluminium foil to cover the dish. Bake for 1 hour, then turn the oven off and leave the dish in the remaining heat for another 15 minutes. Peel beetroots under running water. Use a scale to measure 200 g beetroot. Grind finely. Mix with ricotta, egg, parmesan, salt, pepper and spices. Add flour. Cover a baking tray with soft butter. Place around 80 g flour in a mixing bowl. Use two teaspoons to extract just enough dough for each gnocchi – in total it’ll be 90 gnocchi you roll in the mixing bowl with your hands. Place on the baking tray. Dip a fork first into flour and then into the gnocchi to create lines. Roast the walnuts in a pan until you can smell them. Add butter and sage leaves and sauté for three minutes until the butter turns lightly brown. Steam cook gnocchi at 100°C for ten minutes. Add pepper and serve with walnut-sage butter and parmesan. For popular gnocchi recipes and tips visit: How to make gnocchi the Italian way Potato gnocchi with roasted tomato sauce

Grease a 12 cup muffin tin with olive oil. Grind saffron threads and mix with melted butter. Mix potato slices with salt, spices, melted butter and herbs in a mixing bowl. Then layer them into the muffin cups and squeeze gently. Bake at 160°C CircoTherm® at shelf position 3 for 45 minutes until the top potato slices are light golden brown. Chop the almonds coarsely and roast them in a saucepan until you start smelling their aroma. Sprinkle with icing sugar and caramelize briefly. Sprinkle almonds on the potato towers.

Place pork into a glass dish; pour over combined oils, garlic, shallots, ginger, spices, tamari and cider. Add plums; cover with plastic wrap and marinate several hours (or overnight, if time allows) in the fridge. Drain pork and plums from marinade, reserving marinade; place onto a NEFF lightly greased enamel dish. Insert meatprobe horizontally into flesh of pork. Place tray on shelf 3, select 180˚C CircoRoasting® with medium steam. Set core temperature to 68˚C and the oven sets the right amount of time for you. If you don’t have a meatprobe, cook for 20 to 25 minutes, depending on the thickness of the meat. Meanwhile pour reserved marinade in a saucepan; bring to the boil, then turn heat down to medium and reduce marinade; season if needed. Strain and pour over rested pork and plums. Sprinkle with sesame seeds and top with coriander. Serve with rice and greens.

For the Lime and Ginger Glaze, place marmalade, lime juice, sugar, soy sauce, garlic, ginger, chilli and lemongrass into a small saucepan; cook, stirring over a low heat until ingredients are well combined and marmalade has dissolved. Increase heat to medium and simmer, stirring occasionally, for 8 to 10 minutes or until glaze has thickened. Remove from the heat and stir in coriander. Set aside to cool for 5 minutes. Pre-heat oven to 220°C CircoRoasting® with medium added steam. Brush salmon liberally with prepared glaze; place on a wire rack over the universal tray or roasting dish. Slide tray into level 2 and cook for 4 minutes. Brush with more glaze and cook for a further 3 to 4 minutes until salmon is cooked to your liking glazed, golden and charred. Serve salmon with steamed coriander rice and steamed Asian Greens.

Preheat the oven to 180˚C CircoRoasting®. Heat the oil in a large roasting pan over moderately high heat and brown the veal shank for about 4 minutes on each side. Season with salt and remove from the pan. Add the carrots, celeriac, shallots, garlic and dried apricots to the pan and brown briefly on medium heat with the remaining olive oil. Add the white wine and reduce by half. Add the thyme and beef stock. Add a bay leaf and season with salt and pepper. Carefully return the veal shank to the roasting pan. Transfer the pan to oven and roast the veal for 80 minutes. After 45 minutes, turn the veal over. Soak the saffron in 2 tsp water and add to the pan. To serve, debone the veal, slice it and sprinkle it with sea salt. Top it with sauce and vegetables.