Search Results for 'Roast'

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.

To begin making your slow roasted beef brisket with a spiced rub, combine the dry spices and rub onto the brisket. Place the sugar, water, tomatoes, vinegar and treacle into a saucepan and bring to the boil. Simmer for 10 minutes. Place the brisket in an ovenproof dish that has a tight fitting lid. Pour over the tomato sauce and place the lid on top. Put the brisket into the oven and select the Low Temperature Cooking function at 120⁰C. Cook the brisket for 12 hours. Turn the brisket over in the sauce every 3 hours. After cooking remove the brisket from the sauce. Place brisket on a wire rack with a universal tray lined with baking paper underneath. Return the brisket to the oven and cook on CircoTherm® at 160⁰C for 20 minutes to caramelise the beef. Skim the fat from the cooking liquid. While the brisket is cooking, in a saucepan reduce the cooking liquid down to a sauce consistency. Slice the brisket and serve the sauce on the side.

Peel and deseed the pumpkin. Cut 200 g into 2cm cubes and grate the remaining 100 g, set aside grated pumpkin. Place the cubed pumpkin into a medium mixing bowl with half of the thyme, honey, olive oil, salt and pepper and mix until well combined. Line the universal enamel tray with baking paper and top with pumpkin. Place tray in the oven on shelf level 3. Turn oven on to CircoRoast at 180⁰C and cook pumpkin for 30 minutes. Put the rice, grated pumpkin, onion, garlic water or stock and remaining thyme in the small non-perforated stainless steel tray. Place the tray in oven and select Full Steam 100⁰C. Cook risotto for 25 minutes. Remove the risotto from the oven then add the parmesan, butter and roasted pumpkin. Stir until all ingredients are combined, check for seasoning and serve.

To begin making your spicy slow roasted lamb shoulder, remove lamb from refrigerator 1 hour before cooking. Preheat the oven on Low Temperature Cooking at 100⁰C. Line the universal tray with foil and top with the wire rack. In a medium mixing bowl, combine the oil, brown sugar and all of the spices to form a paste. Rub the spice paste thoroughly all over the lamb. Place the lamb on the wire rack and place both trays onto shelf level 2 of the oven. The universal tray will be between the shelf rails and the wire rack will sit on top. Cook the lamb for 8 hours or until tender and meat pulls apart. This spicy slow roasted lamb shoulder is meltingly tender. It may take the day to cook, but will be gobbled up very quickly!

Line a baking tray big enough to hold the tomatoes with baking paper. Place to tomatoes cut side up on tray. Sprinkle with garlic cloves, thyme, paprika, sugar, salt and pepper. Drizzle with oil and vinegar. Select CircoTherm® 130⁰C and place tomatoes in oven. Roast tomatoes for up to 1 hour or until soft and lightly golden.

Preheat oven to 150°C CircoTherm® and set steam assist to medium. Grease and line a 20cm round deep sided cake tin, ensuring the sides of the baking paper are higher than the rim, because it will rise. In a small saucepan, place 200g of the sugar with the water & dissolve on a low heat for about 5 minutes. Place the chocolate & butter in a bowl over a pan of simmering water to melt. Add the sugar syrup & stir until almost melted then remove the bowl from the simmering water & finish melting off the heat, stirring until completely melted & combined. Set aside. In the bowl of a stand mixer with whisk attachment, add eggs with the remaining 100 g of sugar & whisk on high speed until eggs triple in volume. Turn the mixer to low & slowly pour chocolate mixture into the egg mixture. Don’t over mix. Pour the mixture into the prepared tin and place on third shelf in oven. Bake for about an hour or until just set, it will have a slight wobble in the centre. Remove from oven and cool completely in the tin. Meanwhile, to roast the strawberries, set oven to the grill setting. Toss strawberries together with sugar and lemon juice to coat in a medium bowl. Spread out on a large baking tray and grill for 6 to 8 minutes, or until strawberries are tender and juices bubble. Serve slices of cake with roasted strawberries and a dollop of crème fraiche.

Place the whole potatoes on the solid stainless steel tray. Select Full Steam 100°C and steam potatoes for 30 minutes. Check the potatoes are cooked by inserting a knife into the potatoes. Allow the potatoes to cool for 10 minutes before continuing. Start the tomato sauce while potatoes are cooling. Preheat oven on CircoRoast at 190°C. Line the universal tray with baking paper. Place the tomatoes and garlic on the tray and sprinkle with sugar and vinegar. Add butter, oil, salt and pepper and toss to combine. Place tray on shelf level 3 and roast for about 20 minutes. When ready to serve stir through basil leaves. Taste the sauce and add more sugar, salt and pepper if desired. Cut the potatoes in half and remove the potato flesh, mash the potato or put through a ricer or mouli. Add the parmesan, egg, salt and plain flour and gently press and squeeze mixture together to make a soft dough. Turn out dough on to a lightly floured bench and divide into four. Roll each piece into a long sausage approx. 1cm diameter. Cut sausages into 3cm long pieces. Line the large perforated stainless steel tray with baking paper. Place the gnocchi on the baking paper without them touching. Use small perforated stainless steel tray also if required. Preheat oven on Full Steam 100°C. Cook gnocchi for 10-12 minutes. Toss the gnocchi through the roasted tomatoes and basil and serve. Serve with extra parmesan cheese and crusty bread. For popular gnocchi recipes and tips visit: How to make gnocchi the Italian way Beetroot gnocchi with walnut-sage butter

Combine mustard, olive oil, garlic, thyme, rosemary, salt and pepper and rub into the meat. Cover and leave to marinate in the fridge for 2 hours or overnight. Take the meat out of the fridge 1 hour before cooking to allow it to reach room temperature. Preheat the oven on CircoRoast to 190°C. Line the universal tray with baking paper and place wire rack on top. Sit the beef on the rack and insert the MultiPoint MeatProbe making sure not to touch the bone. Place the meat in the oven on shelf level 2, select VarioSteam® intensity Medium and set MultiPoint MeatProbe temperature to 45-50°C for rare, 55-60°C for medium and 65-70°C for well done. When internal temperature is reached, remove the roast from the oven, cover with foil and rest for at least 20 minutes. To make the gravy, place the onions, garlic, butter and olive oil in a heavy based saucepan and cook over a medium heat, for about 20 minutes. Stir onions frequently to ensure they do not burn and that the onions caramelise. Stir in the flour and cook for 2 minutes. Add the red wine, stirring well to combine. Add the beef stock and thyme and continue to stir over a medium heat for about 10-15 minutes or until gravy thickens. Season the gravy with black pepper to taste. Carve the beef and serve with the caramelised onion gravy.