Search Results for 'Roast'

Dry roast the hazelnuts in a pan for 2 minutes and then chop them up roughly. Leave it aside to cool. Drain the chickpeas and keep the water from the tin. Collect around 200ml of water. Measure the water once you have drained it from the tin and use the exact amount of sugar for the meringue. Start to whisk aquafaba in a clean bowl for 6-8 minutes until it’s fluffy and has soft peaks. Slowly add the sugar 1 tbsp at a time while whisking continuously. Now whisk for a further 5 minutes until glossy and stiff. Meanwhile, preheat the oven at 100 C CircoTherm®. Line two baking sheets with baking parchment and put eight portions of meringue on the prepared sheets. Sprinkle some hazelnuts on top and bake for 1 ½ to 2 hours until crispy and dried out. Leave it aside to cool completely. When you are ready to serve stir the yogurt until smooth. In a pan, add the sugar and the berries and cook on low heat for 2 minutes until they start to soften. Use a fork and mash them up and cook for another minute on low heat. Leave it aside to cool. Place the individual meringues on serving plates, dollop some coconut yogurt, drizzle the berry syrup and place some fresh berries on top then sprinkle some hazelnuts and serve immediately. The meringues can be made a few hours in advance but only assemble when you are ready to serve!

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!

Place the onion, garlic, parsley and coriander into a food processor and pulse until finely chopped. Add the chickpeas, spices, flour and baking powder and season well with salt. Continue pulsing to form a rough paste. Remove from the food processor and chill for 30 minutes. Preheat the oven on CircoRoasting to 190°C and line the universal pan with baking paper. Shape the falafel mix to form 20 patties approximately 1cm thick and place onto the prepared tray. Brush the patties with olive oil and cook on shelf position 4 for 18 to 20 minutes or until lightly golden. While the falafel are cooking, make the tahini sauce by combining all the ingredients and mixing well. Serve Falafel with salad greens, tabbouleh, & tahini sauce.

Preheat the oven Circo Roast 185°C Drizzle the chicken with oil and coat with the Chermoula. Marinate for 1-2 hours if time permits. Place the chicken onto an oven shelf, over a universal tray. Insert the probe into the thickest part of the largest chicken fillet. Set the probe for 73°C and select medium Vario Steam. The chicken will take 25-30 minutes approx. Remove the probe, wrap the chicken and keep warm. Combine the rice and water in the small steaming dish. Steam on 100°C for 16 minutes. Cut the chicken fillets crossways into slices and place decoratively into the serving bowls with the rice, chickpeas , cabbage, cucumber, red onion and tomato combined with the mint. In a jar combine the vinegar, juice, oil, salt, pepper and sugar. Shake until combined then drizzle over the salad ingredients. Spoon the yoghurt over the chicken and sprinkle each bowl with feta. Serve immediately.

Preheat the oven on CircoRoast to 190°c & line the universal pan with baking paper. Place the chicken fillets on the tray and rub with the smoked paprika. Brush the chicken with olive oil and cook on shelf position 3 for 22 to 25 minutes or until the chicken is cooked. Change the oven function to CircoTherm at 190°c While the chicken is cooking, 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. Add the extra olive oil to the pan and fry the onion and garlic for 2 to 3 minutes. Add the spices & oregano & continue cooking for a further minute before adding the capsicum. Continue frying for 2 minutes. Stir in the chipotle in adobe and the tomatoes then reduce the heat to low, Induction level 3 and cook for 4 to 6 minutes or until slightly reduced & thickened. Stir in about two thirds of the black beans and reserve the remainder. Arrange the corn chips in an ovenproof dish, reserving some to serve with the Nachos.  Place the sliced chicken onto the corn chips and spoon the sauce over the top. Sprinkle with the cheese and bake for 12 to 14 minutes or until the cheese is melted and slightly golden.

To make the paste In a dry frypan, add the coriander seeds, cumin seeds and black peppercorns on Level 7 Induction/Flame Select Gas and gently fry until fragrant – around 2 minutes. Allow to cool slightly. Then add all the paste ingredients into a food processor and blitz until smooth. The paste is now ready for use. You will need half this recipe for the soup.  The remainder can be frozen for up to 6 months. For the soup Heat your Neff oven to CircoRoast 190° Line a universal tray with baking paper.  Lightly spray the capsicum halves with cooking spray all over, season with a little salt, then place cut side down onto the tray.  Place into the oven on Level 3 and roast for 25 minutes until the capsicum skin begins to blister and blacken. While the capsicums are roasting, place the potatoes and sweet potatoes into a large saucepan – at least 4lt capacity. Cover with water and bring to the boil over a high heat.  Simmer until the potatoes are very tender. Take the tofu and blend in a blender or with a stick blender until smooth. Set aside. Heat the vegetable oil in a fry pan, add the leeks and saute on a low heat – Induction/Flame Select Gas Level 4-5. Add a pinch of salt and cook without colouring until the leeks are soft.  Add half of the spice paste to the pan, increase the heat to Level 7 and fry for 1 minute until the mixture is fragrant. When the potatoes are soft, drain and put back into the saucepan. Add the leek and spice paste mixture. Add the coconut milk and stock.  Begin to gently heat the mixture over a medium heat – Induction/Flame Select Gas Level 7.  Stir to combine.  Simmer for 5 minutes. Remove the capsicums from the oven and wrap in carefully wrap in a clean tea towel to cool. Set aside while you finish the soup. Once the soup has simmered for five minutes, add to a blender or food processor and blend until smooth. Return the blended soup back to the saucepan and place over a low heat – Induction/Flame Select Gas Level 2.  Add half the blended tofu and stir gently to combine.   If the soup looks too thick, add a little more stock or water to your liking.  Keep the soup on the low heat. Take the cooled capsicums and peel away the blacken skins. Slice them into ½ cm wide strips. Check the soup for seasoning – adding a little salt if required. Ladle into 4 warmed wide coupe dishes.  Spoon the remaining blended tofu over the soup and swirl to create a pattern on the surface.  Top this with capsicum slices and garnish with the reserved coriander leaves. Sprinkle with the optional garnish additions if you wish.

Heat 1 tbsp olive oil in a heavy based large saucepan on Induction/Flame Select level 8. Saute the celery and onion with the salt until they start to turn opaque and soften a little.  Add the capsicum, carrot and garlic and continue to cook for a further 3 minutes.  Remove from the dish. Heat your oven to CircoTherm function at 180° Heat the remaining 1 tbsp olive oil in the same pan, add the beef and cook until all the beef in completely coloured. Add the chillis, paprika, cumin and cayenne, stir to combine.  Then add the vegetables back into the dish. Add the chocolate, tinned tomatoes and sugo. Stir gently until the chocolate has melted then transfer the mix into a 2lt oven proof dish.  Place into the oven and cook for 30 minutes. While the chilli is cooking, mix together the yoghurt, cheese, breadcrumbs and lime zest for the topping. Set aside.  Combine all the salsa ingredients and gently toss together.  Set aside. After the 30 minutes cooking time, remove the baking tray from the oven and change the function to CircoRoast at 180° Add the 4 bean mix, corn kernels and lime juice and mix evenly through the chilli. Dollop the topping mixture over the chilli and spread out a little to completely cover the dish. Return to the oven on Level 3 and continue to cook for a further 15 minutes or until the topping turns golden. Spoon the chilli into serving dishes and top with the avocado salsa. The chilli can be served with your favourite accompaniment such as rice, baked potatoes or crusty bread.

For the BBQ sauce, place all ingredients into a small saucepan, bring to a boil then reduce the heat and simmer for 10 minutes. Set aside to add to the meatloaf mix and for serving with the finished dish. Combine the breadcrumbs with the milk in a small jug and leave to soften while combining the remaining ingredients. In a large mixing bowl combine the ¼ cup BBQ sauce, egg, onion and salt & pepper and whisk together. Add the mince and breadcrumb mixture to the bowl.  Using clean hands, gently combine all the ingredients together until evenly mixed.  Don’t over mix as this could result in a tough meatloaf. Heat your oven to CircoTherm at 160° Take a piece of foil the size of your universal tray.  Cover this with a piece of baking paper.  Take your meatloaf mixture and form to the approximate size and shape of a loaf of bread on the baking paper.  Make the loaf a little narrower than you would like the finished dish as the meatloaf will expand slightly while cooking. Use 2 tbsp of the reserved BBQ sauce to spread over the meatloaf. Fold the baking paper over the meatloaf, then cover with the foil.  Cook for 30 minutes. Unwrap the meatloaf and carefully tip off or wipe away any excess juices from the tray. Then use another 2 tbsp of BBQ sauce to glaze again.  Change your oven function to CircoRoast at 180°C and return the meatloaf to the oven, leaving it uncovered, for a further 20 minutes.  If using a meat thermometer, cook to 68° Once cooked, remove the meatloaf from the oven, cover with foil and rest for 10 minutes. Slice and serve with the remaining BBQ sauce on the side accompanied by creamy mash potatoes and steamed greens.

Place the mince into a large bowl with the next seven ingredients. Mix well to combine then shape into 28 meatballs. Preheat oven on CircoRoast to 200°C. Line a universal pan with baking paper & place the meatballs in a single layer on the tray. Cook on shelf position 4 for 15 minutes. Change the oven function to CircoTherm®, set the temperature to 170°C and place the wire rack on shelf position 2. While the meatballs are cooking, cook the pasta in boiling water until tender. Drain then toss with olive oil, halved cherry tomatoes & basil. Season well with salt & pepper. Place the pasta into a lightly greased ovenproof dish, approximately 28cm by 22cm or 4 litre capacity. Arrange the meatballs over the pasta and pour over the canned cherry tomatoes to coat them. Combine the cheeses & sprinkle over the top. Cook for 30 minutes or until the cheese is golden.