Search Results for 'Roast'

Preheat the oven on CircoTherm® to 180°C or 200°C top/bottom heat. Mix the olive oil with the salt, pepper, finely chopped garlic and maple syrup. Rinse the tomatoes and thyme, and pour the garlic oil over them. Roast the marinated tomatoes with the thyme in a roasting pan at for approximatly 20 minutes. Peel and dice the onion and sauté in a saucepan with some olive oil until translucent. Add pearl barley and saffron, and pour in the vegetable stock. Simmer gently for approx. 25 minutes. Stir occasionally while cooking. As soon as the pearl barley has soaked up the vegetable stock, add the soy cream, yeast flakes and salt, and continue to cook until the risotto is creamy and al dente. Season with a little olive oil, parsley, salt and pepper and allow to rest on the coktop for 5-10 minutes with the lid on. Serve the risotto with the oven-roasted tomatoes and additional topping items.

Pull the leaves off the cauliflower and cut out the base of the stem so that the cauliflower can sit whole and stable.  Drizzle olive oil all over the cauliflower and season with the z'atar spice, salt and pepper. Roast on CircoRoast at 185ºC with a medium level of added steam for approximately 30 minutes, or until it yields easily when pierced with a knife. Half way through toss the cauliflower leaves in to roast as well - they are delicious! The cauliflower should look nice and golden brown.  On a large platter, spread the hummus in generous amounts around the edges of the plate.  Sit the cauliflower on top in the middle of the platter and scatter the rest of the ingredients on top and around it.  Arrange roasted leaves in a fan around the cauliflower as well if you like. Serve by cutting into wedges.   

Preheat the oven CircoTherm® 180°C. Combine the vegetables and rosemary then place into a paper lined 32 x 26cm deep baking dish (approx 3 litre), drizzle with the oil and bake for 30-35 minutes until the vegetable are tender and starting to brown on the edges. Meanwhile in a bowl whisk together the eggs, cream, half the Parmesan and seasonings, then pour over the cooked vegetables. Poke in the tomatoes then crumble over the feta and sprinkle with the remaining Parmesan. Reduce the temperature to 160°C and bake for 35-40 minutes until the custard is set and the frittata is a little puffed up and lightly golden. Serve warm or cold with a green salad.

Preheat oven to 190°C on CircoTherm®. Arrange the cauliflower steaks in a single layer in a lined baking tray, spray well with oil and season. Bake for 25 minutes, turning once, until just tender and browning on the edges. Meanwhile combine the passata with the garlic, herbs and sugar. Spoon a 1/4 of the passata mix onto each cauliflower steak and top each with the combine cheeses. Preheat the Full Surface Grill to 225°C. Grill the cauliflower for 5 minutes or until the sauce is heated through and cheese melted. Serve immediately with a green salad.

Grate or thinly slice the palm sugar. Place with the ginger, coconut milk and salt in a small to medium sized saucepan and bring to the boil, reduce and simmer for a further 10 minutes then strain. Pre heat the oven to 220˚C on CircoRoast, run a knife around the centre of the nectarines then twist to separate from the core. Place onto a universal tray with baking paper underneath and lightly dust with the caster sugar then roast for 15 minutes on level 3. Drizzle with the coconut syrup. This recipe is great served with icecream and a sprinkle of chopped nuts.

Truss the beef then on a high heat sear then coat it in the mustard and rosemary. Heat the oven to 200˚ on Circotherm. Coat the potatoes with the seeded mustard salt and pepper then put on a universal tray with a sheet of baking paper and place on level 2 of the oven. Place the eye fillet on a wire rack on level 3 of the oven. Insert a meat probe into the fattest part of the meat and set to 55˚ (med rare) about 30 minutes. Once the meat is done remove from the oven and set aside to rest. Change the heat to Circoroast and continue to cook the potatoes for a further 15 minutes. For the jus place all the ingredients together in a medium to large pot and bring to the boil while consistently stirring, then drop back to a simmer for a further 10 minutes. Slice the rested roast beef and serve with potatoes and jus.

Preheat oven on Circotherm function at 150˚c. Remove the leaves from the stems of the kale and break into large pieces. Rub the olive oil into the leaves and arrange on two trays that have been lined with baking paper. Cook on shelves 1 and 3 for 15 to 18 minutes until crispy. Peel the beetroot leaving some of the root intact. Coat in olive oil and place onto the universal pan that has been lined with baking paper. Season with pepper. Place tray into the oven on shelf position 2 and select Microwave Combination hot air  at 210C with 360w microwave. Cook for 15 to 18 minutes or until beetroots are tender. Coat the feta pieces in chopped pistachio’s. Place fry sensor pan on Induction cooktop and select level 5 on fry sensor. When the temperature has been reached, add the oil then quickly fry the feta until lightly golden. Place the kale chips on a serving plate and arrange the beetroot on top. Place the pistachio feta around the beetroot. Combine all the ingredients for the dressing & drizzle over the salad.

Preheat the oven on CircoTherm 130˚c. Lightly grease and base line a 23cm springform pan. Place the biscuits into a food processor and process until crumbed. Add the butter and process until well combined. Press the biscuit mixture evenly into the base of the prepared pan. Beat the cream cheese, sugar and cornflour in a large bowl with an electric mixer until smooth. Add the lemon juice and eggs and mix well. Add the sour cream and mix on a low speed until smooth and creamy. Pour ¾ of the mixture over the biscuit base. Gradually combine the remaining mix with the melted chocolate until evenly blended. Place spoonful’s of the chocolate mix onto the cheesecake and using a skewer swirl the mixes together. Gently tap the pan to level the cheesecake. Place the cheesecake onto the multipurpose pan and cook on shelf position two for 40 to 45 minutes or until cheesecake is just set. Turn the oven off and leave the cheesecake in the oven for 1 hour before removing. Allow to cool then refrigerate for 1 to 2 hours before serving. Preheat oven for the cherries on CircoTherm at 200˚c. Place the cherries onto the multipurpose pan that has been lined with baking paper. Sprinkle with sugar then cook for 6 to 8 minutes or until the juices release from the cherries and the sugar dissolves. Place the cherries and the juice into a bowl and allow to cool. Serve with the cheesecake.

Slash the lamb several times on both sides. Mix the yogurt with all the marinade ingredients until well combined. Place a sheet of foil on a roasting tin and put the leg of lamb on it. Then massage the marinade all over it. Cover and chill for a couple of a couple of hours or overnight it time permits. Get the lamb out of the fridge an hour before roasting. Preheat the oven to CircoTherm®, 180°. Roast the lamb for 1 hour and 40-45 min on shelf 2. This will provide you with meat that is a bit pink in the middle. You might have to put a small piece of foil over it in the last 10 minutes if it gets too charred. Leave it covered and let it rest for 20-25 minutes before carving. To prepare the potatoes, heat the oil in a pan and add the mustard seeds. Once they sizzle, add the spices and 2 tbsp of water. Add the boiled and cut potatoes to it and mix well. Add the coriander, combine well, and serve with the lamb.