Search Results for 'Roast'

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 Circo Therm®, 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.

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.