Search Results for 'Roast'

Mix all the dry ingredients together so they make a paste and then rub into the whole chicken. Select CircoRoast on 200˚C and set the MultiPoint MeatProbe to 75-80˚C. Insert the probe into the chicken from one breast across to the other and press start. Cut all vegetables into 1 inch squares then place into a bowl with the olive oil, rosemary, thyme, mustard, honey and smoked paprika.  Season with salt and pepper then mix.  Place on a universal tray with the baking sheet underneath then put in oven underneath the chicken for the last half of the cook. This will be approximately 35-45 minutes in for a 1.2kg chicken. Once the chicken is cooked remove from the oven and elevate the veg to level 4 and continue to cook for a further 20 minutes or until golden brown and soft.

Preheat oven on CircoTherm® to 200°C with a high level of steam (see notes). Remove leaves and hard stalks from the cauliflower. Slice cauliflower into small pieces and arrange in a lightly greased shallow casserole dish. Mix all remaining ingredients together until well combined and season with salt and pepper. Spoon over the top of the cauliflower wedges and cook for 15 to 18 minutes or until cauliflower is just tender and cheese topping is golden brown. Notes If you do not have added steam functionality in your oven, parboil the cauliflower using your cooktop first.

Place the macadamia nuts onto the universal tray lined with baking paper. Place tray in the oven on shelf level 3. Select CircoTherm® at 160⁰C and cook for 10-12 minutes from a cold oven. When lightly golden, remove and set aside to cool. Peel the beetroot and then dice into thin wedges. Place into a medium mixing bowl with the sumac, honey, olive oil, salt and pepper, and stir until everything is combined. Line universal tray with baking paper and spread out beetroot in a single layer. Cook beetroot on CircoTherm® at 160⁰C for 35-45 minutes on level 3, then set aside to cool. While the beetroot is cooking, pick the mint and basil leaves and tear into 2-3 pieces. With the back of a knife or under a clean pot crush the macadamia nuts slightly. Place the Persian fetta in a small mixing bowl with the oil from the container. Using a whisk or spoon mix together until combined. Put the beetroot into a large mixing bowl with the spinach, basil, mint and nuts and toss until combined, then pour onto serving platter. Top salad with yellow cherry tomatoes, then add dollops of the fetta. Drizzle with balsamic glaze just before serving.

Mix all of the dried ingredients together with the olive oil and stir until combined. Rub spice mixture over the lamb and let it marinate overnight if possible or at least 30 minutes before cooking. Line universal tray with baking paper and place a wire rack on top. Place lamb on the wire rack and put lamb in the oven on shelf level 2. Set the oven to CircoTherm® at 140⁰C and roast for 4 hours. Remove lamb from the oven and let rest for 20 -30 min before carving.

Place all the herbs, spices, juice and oil together in a medium bowl. Mix until it becomes a paste. Line universal or baking tray with baking paper. Lay the salmon on baking paper and season liberally with salt and pepper. Rub the spice mix over the top of the salmon. Place the tray into oven on shelf level 3. Insert the meat thermometer into the fattest part of the salmon and set it to 60⁰C.  Cook salmon on CircoRoast® at 200⁰C until core temperature is reached. Remove and rest for 10 minutes before serving.

Place rice and quinoa mix in a microwave proof dish and add 2 ½ cups of water. Cover dish loosely with plastic wrap. Place the dish in the oven on the wire rack in shelf position 1. Select Microwave 600W and cook the rice and quinoa for 30-40 minutes or until rice is cooked. Stir rice once during cooking time. When cooked remove from oven, cover and allow to stand while vegetables are cooking. Line the solid enamel tray with baking paper. Place onion, carrot, beetroot and sweet potato on the prepared tray and drizzle with olive oil. Season the vegetables with salt and pepper. Place vegetables in the oven on shelf level 2. Select Microwave Combination, CircoRoast 200°C with 360W and adjust cooking time to 10 minutes. Add the pumpkin and garlic and cook for a further 10 minutes. Place rice, quinoa and roasted vegetables in a large serving bowl. Add sesame oil and coriander leaves and toss to combine.  Serve warm.

Preheat oven on CircoTherm to 200⁰C and line a small baking tray with baking paper. Place the grapes on the baking tray, drizzle with oil, honey and vinegar. Top with garlic, thyme sprigs and season with salt and pepper. Bake for 15 to 20 minutes or until the grapes are lightly golden. Turn grapes once during cooking time. While grapes are roasting, cook the camembert. Heat a small cast iron skillet on Induction Frying Sensor level 3. Add the oil, garlic and thyme, and place the whole camembert in the centre of the skillet. Turn camembert carefully when it has softened halfway up the sides, approximately 6-8 minutes. Cook for another 6-8 minutes. While camembert is cooking, toast the almonds on Frying Sensor level 4. Occasionally stir to ensure even browning. Serve the camembert in the skillet, topped with the roasted grapes and all of the cooking liquid. Sprinkle with almonds and serve with cubes of fresh bread.

To begin making your Roast turkey, remove the wish bone of the turkey then separate the skin from the flesh by running your fingers in between them both. Clean cavity and pat dry with paper towel. Mix the garlic, thyme, zest and oil together and place between the skin and flesh of the turkey. Fill cavity with stuffing. Truss the turkey following the NEFF demonstration video. Place on a wire rack, on top of the universal tray lined with baking paper. Insert the MultiPoint MeatProbe fully in to the breast, entering in from the shoulder. Place trays in the oven on level 2 of a full size oven or level 1 of a compact appliance. Select CircoTherm® at 160⁰C and a high level of steam. Connect the MultiPoint MeatProbe, set your core temperature to 75⁰C and press Start. Remove turkey from the oven, remove probe and allow oven to cool. Select Keep Warm function at 60⁰C with a high level of steam. Rest the turkey for 30 minutes to 1 hour before serving. Turkey Stuffing Preheat oven on CircoTherm® at 160⁰C. Place almonds on the universal tray and cook for 5-10 minutes or until lightly toasted. Place almonds with remaining ingredients in a mixing bowl and mix until well combined. Use to stuff turkey before trussing. If cooking stuffing separately, shape into a log, wrap in plastic wrap and refrigerate overnight. To cook stuffing, remove plastic wrap and place on universal tray lined with baking paper. Preheat oven on CircoTherm® to 160⁰ with a high level of steam and cook for 30-40 minutes. Serve sliced. Turkey Jus Place the chicken stock, beef stock and red wine in a medium to large saucepan. Place on Induction level 8 or FlameSelect® level 9 and bring to the boil. Add the garlic, thyme, honey and mustard then simmer on level 5-6 and reduce by half. Mix the cornflour and water together and whisk into the jus, simmer for a further 10 minutes and then strain through a fine sieve. If you have pan juices from your roast turkey add them just before the cornflour mix. Notes If using a frozen turkey, please ensure that it has been fully defrosted. Using VarioSteam® and the MultiPoint MeatProbe makes this recipe foolproof. While the added steam ensures that your turkey remains moist and flavourful, the meat probe monitors the internal temperature of your meat, automatically switching off your oven once it's been cooked to perfection.

In a large sealable container, add the boiling water, salt, honey, thyme and garlic. Stir until the salt and honey are dissolved.  Add the ice water and stir until the ice melts. Remove the string if the pork loin roast is tied. Then remove the skin and set aside. Add the pork, laying it flat in the brine and ensure the brine covers the meat. Soak the pork for 24-36 hours in the refrigerator. The longer you soak the pork the stronger the flavours will be. Preheat the oven on CircoTherm® to 160⁰C with a high level of steam.  Place the pork on a wire rack with the universal tray underneath lined with baking paper. Pat dry and rub with the olive oil and salt. Roll the pork and tie with string at 5 cm intervals. Place the pork on shelf level 2 and cook for 60 minutes. After 30 minutes place the crackling on a separate baking tray on level 3 and liberally coat with salt and olive oil. If VarioSteam® is not available add water to the universal enamel tray while cooking. After the hour of cooking turn oven function to CircoRoast® at 180⁰C with no added steam and cook for a further 20 minutes. Allow pork to rest at least 15 minutes before carving.