Search Results for 'Roast'

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.

Place the pork in a large bowl. Add the oil, honey, vinegar, garlic, shallot, lemon rind and juice, thyme, salt and pepper. Stir to combine and then marinate the pork for at least two hours in the refrigerator. Preheat the oven on CircoRoasting® to 190°C with VarioSteam® level 1. Remove the pork from the marinade and place on a shallow baking dish. Insert the MultiPoint MeatProbe into the thickest part of the pork and set the internal temperature to 65 – 68°C. Set minute minder for 15 minutes to remind you to add the figs. While the pork is cooking add figs to the marinade. After pork has cooked for 15 minutes, place the figs around the pork cut side up and pour over all of the marinade. Cook until internal temperature is reached or until pork is cooked to desired doneness. Remove pork from the oven and allow to rest. Figs can be returned to the oven to further caramelise if desired. Serve pork sliced on the diagonal with figs and spoon over sauce.

Pre-heat oven to 180°C CircoRoasting®. Heat oil in a frying pan over medium heat. Sauté garlic, parsley, pears and chilli; cook until pear is tender; add the pine nuts; transfer to a bowl and allow to cool; add the cheese. Mix well. Trim the lamb if necessary and season with salt and pepper. Divide the pear filling between lamb, pressing along the centre of each loin. Roll up to enclose filling and tie with string at 2cm intervals. Heat olive oil in a frying pan, sear lamb until golden and place into a roasting pan. Fry onions and brown sugar in the same frying pan over medium heat until soft and caramelised. Deglaze with wine and stock and pour over the lamb. Insert meatprobe horizontally into the thickest part of the meat. Set a core temperature (60°C for rare, 65°C for medium, 70°C for well done) and the oven will set the right amount of time for you. Remove from oven and allow to rest for 10 minutes. Remove cooking string and serve the lamb loin sliced, with the roasting juices poured over the top.