Search Results for 'Roast'

Set oven to CircoRoast at 200°C. In a medium sized bowl, mix together Greek yoghurt, lemon zest and juice, extra virgin olive oil, mint, Gewürzhaus Greek Grilling Spice and salt & pepper and stir well. Set aside 2/3’s of this marinade in a small bowl to serve with the lamb. Trim any silver skin from the lamb rumps and add them to the remaining yoghurt mixture and coat well.  Leave to marinade for at least 15 minutes or up to an hour. Line a universal tray with baking paper and place the lamb rumps on the tray and into the oven on Level 3. Cook the lamb for 20 minutes, then remove from the oven and rest for 10 minutes, covered with foil. While the lamb is resting, turn the oven temperature down to 160°C. Cut each cos in half lengthways leaving the stems intact and brush cut sides with the extra virgin olive oil.  Place on a universal tray, cut side up on Level 4 and cook for 4 minutes. Slice each lamb rump into 4 thick slices.  Divide between 4 plates and add a cos lettuce half to each plate.  Dress with a little of the extra yoghurt sauce and a drizzle of extra virgin olive oil over the lamb and cos.  Top the lettuce with a sprinkle of pomegranate seeds and extra mint leaves.

Preheat oven on CircoTherm® Intensive to 180°C. In a food processor combine the flour, salt, mixed spice and butter then pulse until the mixture resembles breadcrumbs. Whisk together the egg and sugar then add to the dry ingredients, pulsing until the mixture starts to come together. Form the pastry into a ball then flatten to a 15cm disc, wrap in plastic wrap and chill for 30-45 minutes. Roll the pastry out between 2 sheets of baking paper to line a 26cm tart tin with removable base. Trim the edges then chill for another 45 minutes. Line the tart shell with baking paper then load with rice or beans. Bake for 12 minutes then remove the loading and bake empty for a further 6-8 minutes until lightly golden. Cool. Change the oven function to CircoTherm®. Place the pecans onto a tray and bake for 12-15 minutes until lightly roasted. Cool. Reduce the oven temperature to 160°C. Meanwhile in a small saucepan combine the condensed milk, chocolate, butter, vanilla and mixed spice, stir over a medium heat Induction setting 5 until the chocolate has melted and the mixture is smooth. Allow to cool slightly then whisk in the eggs until well combined. Stir through the pecans and dates. Pour the chocolate pecan mixture into the prepared pastry case, ensure the nuts and fruit are evenly dispersed. Bake for 25 minutes or until the filling is set. Allow to cool. Dust with icing sugar or cocoa and serve with a drizzle of cream.

Set your oven to CircoRoasting at 180°C. In a small bowl, mix the Gewürzhaus BBQ Glaze Spice, extra virgin olive oil and lime juice.  Rub this mixture all over the butterflied chickens. Place the chickens skin side down onto a baking paper lined universal tray and put into the oven on level 3. Cook for 15 minutes then turn the chickens over to the skin side. Continue to cook for approximately a further 30 minutes or until a skewer inserted into the thigh of the chicken shows the juices running clear. If using a meat probe, cook until the internal temperature of the chicken reaches 75°C. While the chickens are cooking, combine all the salsa ingredients and set aside. Once the chicken is cooked, remove from the oven and allow to rest for 5 minutes covered with foil. Chop each chicken into quarters, place two quarters on each serving plate and top with a large spoonful of mango salsa.  Finish with another squeeze of lime juice, a drizzle of extra virgin olive oil and a sprinkle of salt flakes if desired.

Heat a frying pan over a medium high heat, Induction level 7. Add the oil to the pan, then the onion and garlic and fry until lightly golden. Add the spice and the harissa and continue cooking for a further minute. Add the rice, barley and bulgur to the pan, mix well and remove from the heat. Transfer to the unperforated steamer tray, add the stock and carefully mix to combine. Place into the oven on wire shelf or large perforated steamer tray. Select FullSteam 100°c Set the cooking time for 25 minutes and press start. Remove from the oven and stir in currants and tomatoes, then continue cooking for a further 3 minutes or until grains are tender. Stir in the chopped herbs. While the pilaf is cooking, place the lamb rumps onto the universal tray that has been lined with baking paper. Rub with the oil and the spice. If using a separate oven, preheat on CircoRoast to 190°c. Place the lamb on shelf position 4 and cook for 24 to 25 minutes or until cooked. Serve with the Pilaf and hummus and yogurt. Notes:- If using the temperature probe, set the core temperature to 68°c If you have VarioSteam add medium steam to the lamb If you are cooking the lamb in the same oven as the Pilaf, be sure to wipe out any excess water from the oven before preheating on CircoRoast

Combine the ingredients for the marinade and mix well. Place into a non-metallic rectangular dish approximately the size of the pork. Score the rind of the pork with a sharp knife at 1cm intervals. Place the pork into the dish skin side up. Gently push down on the rind so as the meat is coated with the marinade but not the rind. Refrigerate uncovered overnight. Remove the pork from the dish and discard the marinade. Rub the rind of the pork generously with oil and salt. Preheat the oven on CircoTherm® to 160°C. Line the universal tray with baking paper & place the pork skin side down onto the tray. Cook on shelf position 3 for 1 hour and 20 minutes. Remove the pork from the oven, change the oven function to CircoRoast and increase temperature to 210°C. Turn the pork over and continue cooking on shelf position 3 for 25 to 30 minutes or until the rind is golden and crispy. Allow the pork to rest for 10 to 15 minutes before slicing & serving. While the pork is cooking, prepare the salad. Place the noodles into a bowl and cover with boiling water and allow to stand for 2 to 3 minutes or until the noodles have softened. Drain and place into a large bowl with the remainder of the salad ingredients and toss well. Combine all the dressing ingredients & mix well. Pour over the salad & toss to combine.

Combine the ingredients for the marinade in a large bowl and mix well. Trim the thigh fillets of any excess fat and halve. Cut the eggplant in half then cut each half into 4 wedges. Place the chicken and the eggplant into the bowl, toss well to coat and allow to marinate for 1 hour. Preheat the oven on CircoRoasting® to 200°C. Line the universal tray with baking paper and arrange the chicken in a single layer on the tray. Sprinkle with the sesame seeds. Line a separate tray with baking paper for the eggplant. Place the chicken on shelf position 4 for and the eggplant on shelf position 3 and cook for 16 to 18 minutes or until the chicken is cooked and golden. Remove the chicken, then move the eggplant to shelf 4 and cook for a further 3 to 5 minutes or until the eggplant is golden. Place the rice into a strainer and rinse well under cold running water. Drain the rice then transfer to the solid stainless steel tray and add the water. Place into the oven and select FullSteam 100˚C and steam for 18 minutes. Alternatively, if you don't have have a steam oven. Cook your rice on your cooktop. Serve the chicken and eggplant with the sushi rice. This recipe can also be served with steamed greens.

To begin cooking your spicy coconut fish, preheat oven to 200°c on CircoRoast.  Line the Universal pan with baking paper & place the fish pieces on the tray.  Combine the coconut milk with the Wok Spice, shallots ginger and Thai basil and mix well. Spoon over the fish and lightly spray with olive oil.   Cook on shelf position four for 18 to 20 minutes or until the fish flakes slightly when tested with a fork. The thickness of the fish will determine the cooking time.  Sprinkle the spicy coconut fish with extra sliced shallots and serve with steamed rice & beans. 

Pre heat the oven on CircoRoast to 180°C. Peel the carrots and cut into quarters lengthways. Place into a medium mixing bowl, along with the garlic, honey, cumin, turmeric, garam masala, half the olive oil, salt and pepper and combine. Line a universal tray with baking paper. Pour the carrot mixture onto the tray and place on level 3 of the oven. Bake for 45 minutes. Remove the carrots from the oven and place into a food processor along with the cream cheese, coriander and remaining oil. Mix until the ingredients have combined and there are no lumps. Test the seasoning then place into a container and refrigerate until ready for use.

To make your open lamb burgers, combine the lamb mince with the next 6 ingredients. Season well with salt and pepper. Squeeze the excess moisture from the grated potato, add to the mince and mix well to combine. Shape into 8 patties then refrigerate until ready to cook. Preheat oven on CircoRoast to 220˚C. Line the universal pan with baking paper and place a wire rack on top. Line another tray with baking paper. Place the eggplant and the sweet potato in a bowl and toss well with olive oil. Season with salt and pepper. Arrange the eggplant slices on the wire rack and the sweet potato slices on the separate tray. Place the eggplant slices on shelf position 4 and the sweet potato on shelf 2. Cook the eggplant for 8 to 10 minutes or until golden. Leaving the sweet potato in the oven, remove the eggplant and line the tray with a fresh piece of baking paper. Arrange the capsicum slices, skin side up on the wire rack and place on shelf position 4 for 10 to 12 minutes or until skins begin to blister and blacken. Remove the sweet potato and the capsicum from the oven and reduce the temperature to 200˚c. Place the capsicum into a bowl and cover to allow the capsicum to sweat before removing the skin. Reline the tray with baking paper & place the lamb patties onto the wire rack. Cook on shelf position 4 for 20 to 22 minutes or until cooked. To make the dressing, place all the ingredients into a blender or food processor and process until smooth & combined. Arrange the sourdough & vegetables on a plate, top with the lamb and the dressing.