Search Results for 'Bread'

To make the rhubarb relish, heat a large saucepan over a medium heat, Induction level 5. Add the oil, then the onion, ginger and spices. Cook, stirring constantly for 2 to 3 minutes or until fragrant. Reduce the heat to Induction level 4 and stir in the remaining ingredients. Cook for 14 to 16 minutes, stirring regularly until the rhubarb has broken down and the mixture has thickened. Allow to cool. Rub the pork skin with the olive oil then rub then spice all over the pork skin ensuring the mix gets into the cracks from the scoring. Refrigerate uncovered for 3 to 4 hours or overnight if possible. Preheat the oven on Bread Baking to 220°C with Medium Steam. Line the universal try with baking paper and place the wire rack on top. Place the pork onto the rack and cook on shelf position 3 for 20 minutes. Change the oven function to CircoTherm and set the temperature to 160°C. Cook for a further 1 hour and 15 minutes or until cooked. Allow to rest for 15 minutes before slicing and serving. Serve with rhubarb relish and roasted vegetables.

Cut the cauliflower into bite size florets. Place the flours and seasonings into a medium bowl and make a well in the centre. Add the buttermilk and the water, then using a whisk, mix to form a smooth batter.    Preheat the oven on CircoTherm to 200°C and line 2 baking trays with baking paper. Dip the cauliflower florets into the batter then roll them in the panko breadcrumbs to completely coat. Place the florets onto the prepared trays leaving space between each piece. Spray lightly with canola spray.    Cook on shelf positions 1 and 3 for 15 minutes. Remove from the oven and brush each floret with the BBQ sauce then cook for a further 12 to 15 minutes.     Sprinkle with green shallots and serve with ranch dressing or aioli.  

Roast the walnuts without oil in a pan. Chop coarsely and set aside. Wash the lettuce and spin dry. Cut the beetroots into strips, the figs into wedges. Peel and fillet the oranges. Set the fillets aside, squeeze the juice from the rest of the oranges, collect the juice. Mix with oil, vinegar and honey to make a dressing. Season with salt and pepper. Preheat the oven to 230 C Grill option. Cut the goat’s cheese into 2 cm thick slices, place on a baking sheet lined with baking paper. Pluck rosemary needles from the stems, chop finely. Spread honey and rosemary on the goat’s cheese. Gratinate the goat’s cheese in the preheated oven (2nd rack from the top) for about 5 minutes. Mix the salad with dressing, arrange on plates with orange fillets, beets, figs and goat cheese. Serve sprinkled with walnuts and pomegranate seeds. Tip: For a Christmas touch, toast 4 slices of bread, cut out stars and serve with the salad!

Preheat oven on Bread baking to 220°C. Line universal tray with baking paper. Place grated zucchini in a strainer over a bowl. Sprinkle with salt and stir to combine. Allow liquid to drain from the zucchini for 15 minutes. Squeeze zucchini to remove as much liquid as you can. In a bowl, combine the zucchini, peas, spring onion, garlic, dill, eggs, feta and panko crumbs. Check seasoning and add black pepper to taste. Divide mixture to make 12 patties, gently squeeze to mixture to form the patties, place on prepared tray and lightly flatten. Spray lightly with olive oil spray. Bake for 20 to 25 minutes on shelf level 2 or until lightly golden. While the fritters are cooking, make the yoghurt sauce. Combine all of the ingredients in a bowl and stir to combine. Serve the fritters with the yoghurt sauce.

Preheat the oven on Circo Therm® to 160°C. Grease and line a 28 x 18cm slice pan.    For the base: In a bowl combine the sifted dry ingredients, brown sugar and coconut. Add the melted butter and mix well. Spread the mixture evenly on to base of prepared pan and gently press. Bake for 15 minutes or until lightly golden. Cool.  Reduce the oven temp to 150°C.    Make the crumble while the base is cooking. In a bowl combine the flour, brown sugar and cinnamon, add the butter and rub in until the mixture resembles breadcrumbs. Add a little water to bring the mixture together. Chill until just firm.    To make the filling: In a bowl beat the cream cheese and sugar with an electric mixer until combined. Add the eggs and beat again until smooth. Fold through the sour cream and lemon rind then spoon over the prepared base. Place teaspoonfuls of the lemon curd over the surface of the cheesecake then lightly swirl through the curd. Bake the cheesecake for 20 minutes.    Remove slice from the oven then gently sprinkle over the prepared crumble mixture. Bake a further 20-25 minutes or until just set. The centre will be a little wobbly. Cool in the oven with the door ajar. Chill until required then serve sliced with an additional drizzle of lemon curd and a little extra cream.  

Place the flour and butter for the pastry into a medium size bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg and mix to from a dough. Wrap the pastry in plastic wrap and allow to rest while you prepare the filling. Heat a frying pan over a medium high heat, Induction level 7. Add the oil to the pan, then the onion and cook stirring constantly for 3 to 4 minutes or until the onion is tender. Reduce the heat to medium, Induction level 5 and add the spinach. Continue cooking, stirring regularly until the spinach has wilted and the moisture has evaporated. Add the nutmeg and season with salt and pepper. Allow the mixture to cool completely. Preheat the oven on CircoTherm Intensive to 200°C and place the wire rack on shelf position 2. Lightly grease a 6 cup Texas muffin pan. Divide the pastry into 6 pieces and roll each piece to line a muffin cup. Pierce the base of each pastry with a fork. Divide the spinach mixture between the 6 pastry cups. Line the universal tray with baking paper and lay the prosciutto slices onto the tray. Place the prosciutto on shelf position four and the pastry on the wire rack. Bake for 10 minutes. Reduce the oven temperature to 180°C. If the prosciutto is crispy remove it from the oven and allow to cool. Sprinkle the grated cheese over the spinach then break an egg into each tart. Cover the tray with lightly greased foil. Continue to cook for a further 16 to 18 minutes or until the eggs are cooked. Serve with readymade hollandaise sauce or tomato chutney.

Preheat the oven Circotherm Intense 200°C Combine the flours, sugar, hazelnuts and butter into a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine. Add a little water a tablespoon at a time if necessary. Turn onto a lightly floured surface and gently knead to form a soft dough, roll into a ball then flatten to a disc shape. Wrap in plastic wrap and chill for at least 30 minutes. ROLL out the pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with removable base. Trim the edges then prick the base well with a fork. Chill a further 30-60 minutes. Bake the pastry base for 12-15 minutes or until cooked and golden brown. Allow to cool. In a medium saucepan combine the sugar and butter, stir over induction setting 7 until the butter has melted. Reduce to setting 5 and allow the mixture to cook for 5 minutes, stirring frequently. Pour in the condensed milk and whisk until the mixture is smooth, cook a further 6 minutes, whisking frequently. Remove from the heat, whisk in the cream until smooth and allow to cool a little and thicken. Pour the cooled caramel into the pastry base. Chill until just firm then top decoratively with the sliced bananas and cream. Sprinkle liberally with grated chocolate and chocolate curls. Serve immediately or chill until required.

Place the sliced zucchini in a large bowl and toss with the oil, garlic, mint, oregano, salt and pepper. Thread and weave the zucchini slices around the cubes of halloumi on to each bamboo skewer. Each kebab will have four cubes of halloumi. Pour all the marinade over the prepared skewers and leave to marinate while making the dressing. To make the lemon and mint dressing, combine the hummus, garlic, lemon juice, rind and mint. Stir to combine and then spoon into a serving bowl. Preheat Grill to 220°C. Line the enamel with baking paper. Lay the prepared kebabs evenly on the tray and discard any marinade. Cook the kebabs for 8 minutes or until lightly golden. Turn the kebabs and cook again for 6 to 8 minutes or until lightly golden. Warm the pita bread under the grill while platting the kebabs. Spread half of the hummus on a large serving platter. Top with kebabs and mint. Serve kebabs with remaining hummus and warmed pita bread.  

Preheat the oven on Circo Therm® to 180°c & line the universal tray with baking paper. Cut the top from the loaf & scoop out the soft bread from the centre leaving a 2cm shell of crust. Cut the soft bread & the top into 3cm pieces & arrange in a single layer on the tray. Combine the melted butter with the garlic & the parsley & mix well. Brush some of the butter over the bread pieces to coat well. Cook on shelf position 3 for 15 minutes or until golden & crunchy. Brush the inside of the cob with half of the remaining butter. Place the cream cheese & sour cream into a bowl & mix until smooth. Add the shallots, extra parsley & the grated cheeses & mix well. Place the cob loaf on a large piece of foil & spoon the cheese mixture into the cob. Pour the remaining butter over the cob, allowing some to drizzle around the outside of the bread then wrap the loaf with the foil. Reduce the oven temperature to 160°c & cook on shelf position 3 for 15 minutes. Remove the bread & unwrap it, leaving in on the foil & return to the oven for a further 13 to 15 minutes or until golden. Serve with the bread pieces, extra garlic bread slices or vegetable crudités.