Search Results for 'Roast'

Preheat the oven on Slow cooking/Low temperature cooking function 100°C.   Combine the nuts, seeds and spices in a medium bowl.   Whisk together the remaining ingredients until smooth, add to the nuts and mix until well coated. Spread the nuts on a lined universal tray. Gently roast the nuts, stirring occasionally for 3 ½ hours. Allow to cool on the tray then store in airtight containers.  

Line the universal tray with baking paper. Heat butter in a frying pan over medium heat, Induction level 7 and cook shallot until soft. Allow to cool. In a bowl mix together the cream cheese, dill, zest, salt, pepper and cooled shallot. Mix until combined. Defrost puff pastry sheets. Lay one sheet of pastry on the prepared tray. Place one salmon fillet in the centre and evenly spread the cream cheese mixture on top, edge to edge. Top with second salmon fillet. Cover salmon with a second sheet of pastry, brush edges with a little beaten egg and seal to make a parcel. Depending on the size of the salmon parcel, a small amount of pastry may be needed to be added from the third sheet of pastry. Brush with beaten egg. Cut the remaining pastry into strips and arrange in a lattice pattern over the salmon parcel. Brush again with beaten egg. Place salmon in the refrigerator while the oven is heating up. Preheat oven on CircoTherm to 190°C. Place salmon in oven and on shelf level 2 and cook for 45 minutes or until golden brown. While the salmon is cooking, place the tomatoes, garlic, olive oil, balsamic vinegar, sugar, salt and pepper in a small baking dish. Toss to combine. When the salmon is cooked, remove from the oven and allow to rest for 10 to 15 minutes. Add the tomatoes to the oven and cook for 10 to 15 minutes or until the tomatoes just start to split. Serve the salmon en croute with the roasted cherry tomatoes and fresh dill.

Preheat oven on CircoTherm to 190°C with medium steam. Line the universal pan with baking paper.    Place the potatoes, carrots, garlic and olive oil in a large bowl. Season well with salt and pepper and toss to coat with the oil.  Place the potatoes onto the prepared tray and cook for 18 to 20 minutes. Add the carrots to the tray and continue cooking for a further 18 to 20 minutes or until the vegetables are cooked.     While the vegetables are cooking, prepare the dressing. Place all the ingredients in a screw top jar and shake well to combine.    When the vegetables are cooked place into a serving bowl and pour the dressing over while the vegetables are still hot. Allow to stand for 10 to 15 minutes before tossing well with the onion and herbs. Serve warm or cold.  

Preheat the oven on CircoTherm to 180°C and line the universal tray with baking paper.  Place the apples onto the tray and sprinkle with the sage leaves. Combine the pistachios and the brown sugar. Add the melted butter and mix well. Sprinkle this mixture over the apples. Cook on shelf position 3 for 15 to 20 minutes or until apples are just tender. Allow to cool.  Arrange the radicchio leaf cups onto a serving platter. Spoon the cucumber evenly between the cups. Arrange the roasted apples over the cucumber and sprinkle with any of the pistachios that have fallen onto the universal tray.   Place the dressing ingredients in a jar and shake well to combine. Drizzle the dressing into each salad cup then sprinkle with blue cheese and chives

Preheat the oven on CircoRoast at 180°c and line the universal tray with baking paper. Place the chicken breast side down onto a board. Using kitchen shears, cut closely down either side of the back bone then remove it. Turn the chicken over & press firmly on the breast bone to flatten the chicken then tuck in the wing tips. Place the chicken onto the prepared tray. Squeeze some of the lemon over the chicken, then tuck the wedges under the chicken with the onion, garlic and oregano. Brush the chicken with the olive oil & season well with salt & pepper. Cook on shelf position 3 for 50 to 60 minutes or until cooked. The juices should run clear when tested with a skewer. While the chicken is cooking, place the potatoes and the lemon halves into a large saucepan and cover with water. Bring to the boil over a high heat, Induction level 9 then reduce to a medium heat, Induction level 5 and boil gently for 12 to 14 minutes or until the potatoes are just tender. Drain the potatoes & toss with the juice from the lemon halves, olive oil and oregano leaves. Place onto a baking tray that has been lined with baking paper & season well with salt and pepper. When the chicken is cooked, change the oven function to Circotherm & increase the temperature to 200°c. Place the potatoes on shelf 3 and cook for 12 to 15minutes or until golden. While the potatoes are cooking, make the lemon sauce by placing the garlic, shallot, lemon juice and stock into a small saucepan. Bring to the boil over a high heat, induction level 9 then reduce to medium low heat, induction level 4 and boil gently to reduce by one third. Reduce the heat to low, Induction level 2, then, using a whisk, gradually incorporate the butter to form an emulsion. Drizzle the sauce over the chicken before serving.

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. 

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.

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.

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.