Search Results for 'Roast'

Peel and slice garlic. For the mint sauce, finely chop the mint, parsley, and chili. Mix with the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Preheat the oven to 160°C Circo Therm®. Salt the rack of lamb on all sides and fry on Induction Hob heat setting 7 with some olive oil in an ovenproof pan. Add garlic to the pan and transfer to preheated oven. Roast for approx. 10 min. Slice the lamb into chops and serve with mint sauce. Enjoy!

Preheat oven on CircoTherm to 100°C. Bash the heads of the garlic with the palm of your hand or with a small plate. Place in a container with a lid and shake vigorously for 2 – 3 minutes or until the peel of the garlic starts coming off the cloves. Remove all the remaining peels and place the peeled garlic cloves into an oven proof dish that can hold at least 1 litre. Cover the garlic cloves with olive oil or any high temperature oil that isn’t already flavoured. Add in the dried whole chilli and thyme along with the salt. Place on shelf level 2 of the oven and cook for 1 ½ hours. When finished remove from the oven and allow to completely cool before transferring to a preserving jar or a container with an air tight lid.

Preheat oven on CircoRoasting to 200°C. Line the universal tray with baking paper. Place onion, capsicum, carrots, potato, fennel and garlic on to the universal tray. Drizzle with oil, season with salt and pepper and toss to mix. Spread vegetables in a single layer, place on shelf level 4. Cook for 10 minutes. While vegetables are cooking, carefully squeeze the sausages to remove the filling to make 3cm meatballs. Stir the vegetables and evenly top with meatballs. Increase oven temperature to 220°C and cook for 10 minutes. Stir the vegetables and meatballs and continue to cook for a further 10 minutes or until lightly golden. While the vegetables and meatballs are roasting, make the tomato soup base. Heat a large saucepan over moderate heat, Induction level 6. Add the oil and garlic and sauté for 1 to 2 minutes. Add the tomato and chilli and stir to combine, cook for 1 minute. Check the acidity of the tomato and add sugar to taste. Add the chicken stock and season with salt and pepper. Lower heat and simmer soup base for 10 minutes. Keep warm. Spoon the roast vegetables and meatballs into large soup bowls. Ladle on the tomato soup and sprinkle with parsley. Serve with crusty bread.

Place the flour, baking powder and pecans into the bowl of a food processor and pulse to combine. Add the butter and process until the mixture resembles breadcrumbs, Add the egg and continue to process until the pastry comes together. Remove from the bowl and shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes or until firm.    Preheat the oven on CircoTherm to 200°C and line the universal tray with baking paper.  Place the pumpkin into a large bowl and toss with the olive oil and torn sage leaves. Place onto the prepared tray an season with salt and pepper.  Cook on shelf position 3 for 20 to 22 minutes or until the pumpkin is tender. Allow to cool completely.    While the pumpkin is roasting, place the pastry between 2 sheets of baking paper and roll to 2 to 3mm in thickness. Place the pastry into a 23cm x 3cm deep quiche pan and refrigerate until ready to use.    Preheat the oven on CircoTherm Intensive to 200°C and place the wire rack on shelf 1. Combine the eggs, cream and milk using a whisk. Pierce the base of the pastry with a fork. Arrange the cooled pumpkin and the feta over the pastry and sprinkle with grated nutmeg to taste. Carefully pour the egg mixture over the pumpkin and feta and cook for 10 minutes, then reduce the temperature to 150°C and continue cooking for 22 to 25 minutes or until golden and set.    While the quiche is cooking, heat a small frying pan over a medium to high heat, Induction level 7. Add the butter and melt until foaming, then add the sage leaves and fry, stirring constantly until the leaves are crispy.    Sprinkle the quiche with the sage leaves before serving. 

Preheat oven to CircoTherm 200°C and place wire rack on shelf level 1. Line the universal tray with baking paper. In a large bowl place the cauliflower, chickpeas, spices and olive oil. Toss well to combine. Spread out in a single layer on the universal tray and season with salt and pepper. Place cherry tomatoes in a small baking dish. Add garlic, smoked paprika, chilli flakes, salt and oil. Toss to combine. Wrap tortillas in aluminium foil. Place cauliflower and chickpeas in the oven on shelf level 3 and tomatoes on the wire rack. Cook for 10 minutes. Remove tomatoes and allow to cool on the bench. Stir the cauliflower and chickpeas and continue cooking for a further 10 minutes. Place the tortillas on the wire rack, stir the cauliflower and chickpeas and continue cooking for another 10 minutes. While the cauliflower and chickpeas are cooking, make the avocado and coconut yoghurt and cabbage salad. Place the avocado in a small bowl and mash with a fork, stir through the yoghurt, zest, juice and coriander. Season well with salt and pepper. Toss the shredded cabbage with the aioli. To serve, spread avocado and coconut yoghurt on to a tortilla. Top with cabbage and cauliflower and chickpeas. Spoon on the salsa and top with cheese.

Preheat the oven on CircoTherm to 190°C and line the universal tray with baking paper.    Drain the chickpeas and rinse well. Spread in a single layer on paper towel and dry completely. Place the chickpeas into a bowl with half the olive oil and toss well to coat the chickpeas. Spread out onto prepared tray, so as the chickpeas are not too close together. Combine the coriander, cumin, sumac and salt and set aside until the chickpeas are roasted.    Peel and trim the ends of the carrots and parsnips and cut into quarters lengthwise. Line a separate tray with baking paper. Toss the vegetables with the remaining olive oil and place in a single layer on the prepared tray. Season well with salt and pepper.     Place the chickpeas on shelf position 1 and the vegetables on shelf position 3. Cook for 25 to 30 minutes or until the vegetables are cooked and the chickpeas are becoming crispy.    Sprinkle the reserved spices over the chickpeas when cooked. Arrange the spinach and the herb leaves onto a platter and place the carrots and parsnips on top. Place all the ingredients for the dressing into a jar and shake well to combine. Drizzle the salad with the dressing then top with roasted chickpeas. 

Preheat oven to 180 °C CircoTherm®. Peel the onions and beetroot (beetroot will stain your hands, so wear some rubber gloves when doing so). Cut the veg into broad strips but don’t discard the shavings as they can be sautéed and eaten as a delicious, healthy snack! Now brown the onions in the pan. Add the brown sugar and caramelise, deglazing with some balsamic vinegar. Add the beetroot and sauté for ten minutes, then drizzle over the olive oil and honey. Meanwhile, dice the goat’s cheese and coarsely chop the nuts and season with sea salt and pepper. Finally, cut the parchment paper into 30cm large squares. Portion out the vegetables into the centre of the paper squares, until all the ingredients are distributed evenly. Top with fresh goat’s cheese and walnuts and season each portion with a pinch of cumin. Fold the paper into the centre forming a parcel and close with kitchen twine. Cook in the oven for 20 minutes. Finally, finely chop the spring onions and scatter on top before serving. Enjoy on its own or as a side dish. Tip: this recipe is delicious with pitta bread. It also works well as a side dish with roast meat. You can also replace the beetroots with other vegetables, such as sweet potatoes or pumpkin. Goat’s cheese also pairs well with a variety of nuts – try substituting the nuts in this recipe for pistachios, hazelnuts, pine nuts or your nut of choice!

Prepare the Roast Pumpkin Risotto as instructed, adding the extra cubed pumpkin when roasting the pumpkin for the risotto.    When the pumpkin is roasted, set aside rather than adding it to the risotto.    When the risotto has completely cooled, shape the arancini by taking a spoonful of the mixture into your hands and shape it into a patty. Place a piece of roasted pumpkin into the centre and carefully shape the risotto around the pumpkin to form a ball. Repeat to form 36 arancini. Refrigerate for 30 minutes to ensure the mixture is firm.     Place the flour, eggs and panko crumbs into separate bowls. Roll each arancini ball in the flour, then dip into the egg and then crumbs ensuring that the arancini is completely coated.     Preheat the oven on CircoRoasting to 200°C and line the universal tray with baking paper. Place the arancini onto the tray and spray generously with canola spray to coat completely.  Cook on shelf position 4 for 15 minutes or until golden. Serve with Chipotle Aioli. 

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.