Search Results for 'Roast'

Cut the chicken tenderloins in half width ways. Combine the soy sauce, miso paste and garlic in a bowl and mix well. Add the chicken pieces and stir to coat with the marinade. Cover and refrigerate for 2 hours or over night if possible. Cut the nori squares in half, then cut each half into strips approximately 10cm by 4cm. Preheat the oven on CircoRoasting to 200°C and line the universal tray with baking paper. Wrap a strip of nori around each piece of chicken and place onto the prepared tray, leaving some room in between each piece. Lightly spray the chicken with olive oil and sprinkle with sesame seeds. Cook on shelf position 4 for 13 to 14 minutes or until the chicken is cooked. Insert a skewer into each chicken piece and serve with Sriracha mayonnaise and pickled ginger.

Preheat oven on CircoTherm to 180˚C and line the universal pan with baking paper. Wash the sweet potatoes well, pat dry and place onto the prepared pan. Using a fork, pierce several holes in each sweet potato. Cook on shelf position 3 for 1 hour or until tender. When the potatoes are cool enough to handle, peel away the skin and mash the potato. Spread the mash onto a large plate and allow to cool, uncovered. This will help to evaporate any excess moisture. When cooled, combine the sweet potato mash with the salt, pepper, nutmeg, rosemary and egg yolk. Sift the flour onto the bench top and make a well in the centre. Place the sweet potato mix into the well and begin to incorporate the flour until you have a workable dough that is not too sticky. Roll the dough into a ball then cut into 8 even pieces. Roll each piece into a log approximately 2cm in diameter, then cut the gnocchi into 3cm pieces. Gently toss the pieces in the excess flour. Grease an 8 cup shallow ovenproof dish. Preheat oven on CircoTherm to 190°C and place the wire rack on shelf position 3. Bring a large saucepan of water to the boil over a high heat, Induction level 9. Reduce the heat to medium high, Induction level 7 then gradually add the gnocchi in batches and cook until the gnocchi rises to the surface. Remove with a straining spoon and place in a single layer into the prepared dish. Continue until all the gnocchi is cooked. Place the butter into a small saucepan and melt over a medium heat, Induction level 6, until foaming. Add the garlic and rosemary and cook, stirring constantly for two minutes. Stir in the maple syrup then pour over the gnocchi to coat. Fold the pancetta pieces and tuck between the gnocchi. Sprinkle with the Parmesan and cook for 20 to 22 minutes or until golden. Place the truss tomatoes on the universal tray that has been lined with baking paper. Drizzle with olive oil and roast on shelf position 1 for 6 to 8 minutes while the gnocchi is cooking. Serve the Gnocchi with rocket and the roasted tomatoes.

Preheat oven on CircoRoasting to 210°C. Half the potatoes lengthways then make slices into the potatoes a few millimetres apart without completely cutting through the potato. Place into a large mixing bowl, cover with the olive oil, add the sage and season with salt and cracked pepper, just enough to lightly coat the potatoes. Mix the potatoes well then on a universal oven tray lined with baking and then place the potatoes flat side down. Place into a preheated oven on shelf level 3 and cook for 28 minutes or until potatoes are golden brown. Remove potatoes from the oven and grate the gruyere cheese over the top of the potatoes and place back into the oven for a further 5 minutes. Remove from the oven and serve on a large warm serving dish.

Place the potatoes in the large perforated tray and place on shelf position 2 or 3. Select steam 100°C and keep the cooking time set to 20 minutes. When the oven has reached the preheated temperature, add the eggs and set the timer for 10 minutes. Remove the eggs, then add the beans and set the timer for 4 minutes. Place the eggs into a bowl of iced water to cool. Remove the beans and continue cooking the potatoes until the original cooking time is complete. Set aside with the potatoes and beans. Place all the ingredients for the dressing into a jar and shake well to combine. Wipe any excess moisture from the oven, then preheat on CircoRoasting to 220°C. Line the universal tray with baking paper and place the tuna onto the tray. Rub the tuna with olive oil and season with salt and pepper. Cook on shelf position 4 for 12 minutes. While the tuna is cooking, arrange the salad leaves on a serving plate. Peel and halve the eggs and arrange over the leaves with the potatoes, beans, olives cucumber and tomatoes. When the tuna has cooled slightly, break into flakes and place onto the salad and top with red onion. Pour the dressing over the salad and serve.

Using a sharp knife, cut a few deep incisions into each drumette and place into a large bowl. Combine the marinade ingredients and pour over the drumettes and toss well to coat. Cover and refrigerate for 1 to 2 hours or overnight if possible.     Preheat the oven on CircoRoasting to 190°C and line the universal tray with baking paper.    Combine the ingredients for the coating mix in a medium bowl. Toss the drumettes in the mix to coat well then arrange on the prepared tray. Spray generously with canola spray.  Cook on shelf position 4 for 22 to 25 minutes or until chicken juices are clear when tested with a skewer.    Serve sprinkled with red chilli and spring onion. 

Step 1 - Prepare carrots Preheat the oven to 190 °C CircoTherm® hot air. Peel the carrots, leaving some green. Whisk together the oil, maple syrup, and balsamic vinegar. Season with salt and pepper and use to marinate the carrots. Spread carrots on a baking sheet. Bake for 20 minutes with "steam addition medium". Bake without adding steam for another 15-20 minutes until the carrots are done. Keep turning every now and then. Step 2 - Cook Beluga lentils For the salad, rinse the lentils in a colander and drain. Place in a saucepan with the vegetable broth, bring to the boil briefly and then cover and simmer over low heat for about 20 minutes. Check the consistency in between. Pour off the remaining broth and let the lentils cool. Step 3 - Prepare dressing Roast the flaked almonds in a pan until golden brown, set aside. Wash the coriander, parsley and mint, shake dry and chop finely. Mix the zatar spice mixture, oil, balsamic vinegar, lemon juice and zest and maple syrup in a bowl to form a dressing. Pour over the lentils and mix well. Step 4 - Make the sauce and arrange the lentil salad For the sauce, mix the yoghurt, balsamic vinegar and lemon zest in a bowl. Peel the garlic and press into the sauce. Mix together, season with salt and pepper and set aside. Arrange the lentil salad on a large platter or plate. Top with the carrots and drizzle generously with the yoghurt sauce. Finally, crumble the feta with your fingers and spread on the salad.

Line the universal tray with baking paper. Halve the eggplants lengthwise and lightly score the flesh.  Place onto the tray skin side down.  Combine the remaining ingredients, except the sesame seeds in a bowl and brush over the eggplants. Sprinkle with the sesame seeds.  Place on shelf position 1 and set the oven on Microwave Combination. Select CircoRoasting at 210°c with 360w Microwave. Cook for 17 to 18 minutes or until tender.   Serve with steamed rice. 

Preheat oven on CircoTherm to 140°C and place the wire rack on shelf 2. Brush the burritos on both sides with the olive oil and gently press each one into a 6 cup Texas muffin pan. Loosely scrunch 6 pieces of foil and place a piece in each burrito so as it holds its shape when cooking. Cook for 10 minutes then remove the foil and cook for a further 8 to 10 minutes or until golden and crispy. Remove from the tray and cool on a wire rack. While these are cooking, prepare the corn salsa. Heat a frying pan over a medium to high heat, Induction level 7. Place the corn cobs into the pan and allow to cook, turning regularly until the corn begins to blacken. Remove from the pan and cool before slicing the corn from the cob and combining with the remaining salsa ingredients. When the burritos are cooked, change the oven function to CircoRoasting and set the temperature to 210°C. Combine the jalapeno with the spices, lime juice and olive oil. Spread this over the steak. Line the universal tray with baking paper and place the wire rack on top. Place the steak onto the rack and cook on shelf position 4 for 14 to 15minutes or until cooked to desired doneness. Allow the steak to rest before slicing into strips. Spoon the corn salsa into the burrito bowls and top with the sliced steak. Serve with avocado, lettuce and jalapenos.

Preheat oven on CircoRoasting to 180°C. In a baking dish, toss together the fennel, tomatoes, the Venetian gondola spice and olive oil. Season with salt and pepper. Place dish on shelf level 3 and cook for 20 minutes or until fennel has lightly caramelised and tomatoes just soften. While the fennel and tomato is cooking, make the garlic bread. Combine the butter and garlic salt. Spread butter on each side of the ciabatta slices. After the 20 minutes of cooking time, add the fish and bread. Arrange two slices of bread and then a flathead fillet alternatively, gently pushing into the fennel and tomato mixture. Return baking dish to the oven and continue cooking for 15-20 minutes, or until fish is cooked and the garlic bread lightly golden. Sprinkle with dill and serve.