Halogen Oven Meat Recipes
Ingredients
1kg/2lb 2oz piece beef fillet, trimmed
Salt and freshly ground black pepper
2 tbsp vegetable oil
1 tbsp fresh thyme leaves
2 tbsp English mustard
250g/9oz ready-made puff pastry
1 free-range egg, beaten
2 tbsp butter
Instructions
1. Season the beef with salt and freshly ground black pepper and sprinkle with thyme.
2. Heat a frying pan until very hot and add a little oil.
3. Cook the beef briefly, turning occasionally, until brown on all sides. Remove the beef and allow to cool then spread the mustard all over the beef.
4. Roll the puff pastry out so that it's big enough to wrap around the beef and completely enclose it.
5. Place the beef on top of the pastry and roll it up to form a parcel. Brush the edges with beaten egg and press down to close.
6. Brush the beef wellington all over with beaten egg and then place in the fridge for 30 minutes.
7. Place the beef wellington onto a sheet of buttered baking parchment.
8. Transfer to the Halogen Oven to bake on 160°C for 30 minutes, until the pastry is golden-brown and the beef is cooked to your liking. Use the lower rack.
9. You may need to cover with foil for the first 15 minutes to ensure it doesn't burn.
10. Remove from the oven resting for five minutes, and then serving in slices with your chosen vegetables.
Halogen Oven Fish Recipes
Ingredients
140g salmon fillets
3ml Dijon mustard
Salt and pepper to taste
1g chopped fresh oregano
2/3 clove garlic, minced
3ml white wine
3ml honey
15ml balsamic vinegar
Instructions
1. Line a small baking sheet with aluminium foil, and spray with non-stick cooking spray.
2. In a frying pan cook and stir garlic until soft.
3. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
4. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
5. Bake in Halogen Oven on baking sheet for 10 to 14 minutes at 250°C, or until flesh flakes easily with a fork.
6. Brush fillets with remaining glaze, and season with salt and pepper.
7. Serve with a green salad and new potatoes.
Halogen Oven Chicken Recipes
Serves 1
Ingredients
70g fresh spinach leaves
30g sour cream
15g shredded pepper jack cheese
1 clove garlic, minced
1 skinless, boneless chicken breast halves - pounded to ½ inch thickness
0.2g ground black pepper
2 slices bacon
Instructions
1. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted.
2. Drain and stir in sour cream, pepperjack cheese, and garlic.
3. Lay the chicken breast out on a clean surface, and spoon some of the spinach mixture onto centre of each one.
4. Roll up chicken to enclose the spinach, and then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
5. Bake covered for 20-22 minutes on 180°C in your Halogen Oven, then increase heat to 250°C for an additional 5 minutes to brown the bacon.
Halogen Oven Vegetarian Recipes
Serves 2
Ingredients
Low fat spray
4 shallots sliced
1 garlic clove, crushed
½ small butternut squash, chunks
1 courgette, sliced
1 red pepper sliced thickly
50g fine green beans, halved
1 vegetable stock cube, in 300ml
(10 floz) boiling water
150ml fat free coconut milk
½ tsp ready prepared 'fresh' lemongrass
½ tsp 'fresh' root ginger
1-2 tsp Thai red or green curry paste, according to taste
1 tbs chopped fresh coriander
Salt and freshly ground black pepper
Coriander sprigs, to garnish
Instructions
1. Lightly spray a wok or large frying pan with low fat cooking spray.
2. Add the shallots or onion and garlic and sauté them for 2-3 minutes, until softened.
3. Transfer to casserole dish and add the butternut squash, courgette, pepper, beans, vegetable stock, coconut milk, lemongrass, ginger and curry paste.
4. Cook in Halogen Oven for 20-25 minutes at 250°C, until the vegetables are tender and the liquid has reduced.
5. Add the coriander and season to taste.
Halogen Oven Pasta Recipes
| Ingredients For the sauce 2 tbsp Olive Oil 1 medium onion, chopped 2 cloves garlic, chopped 1 x 400g plum tomatoes 125ml red wine 125ml chicken or beef stock ½ tsp brown sugar 1 tbsp tomato purée 1 tbsp basil |
For the meatballs 4 tbsp milk 300g minced beef 300g minced pork 100g pecorino cheese 1 tbsp flat leaf parsley, chopped 1 tsp oregano 1 small onion, grated 1 clove garlic, chopped 1 egg ¼ tsp nutmeg Flour, for dusting Oil, for frying Cooked spaghetti, to serve |
Instructions
1. For the sauce: heat the oil in a pan and cook the onion until softened. Add the garlic and fry for another minute.
2. Stir in the tomatoes, wine, stock, sugar and tomato purée and transfer to a casserole dish.
3. For the meatballs: soak the bread in the milk until it is completely soft, squeeze dry and break into the smallest pieces possible.
4. Put in a bowl and mix in the beef, pork, cheese, herbs, onion, garlic, egg and nutmeg.
5. Season with salt and pepper and mix together.
6. Dust your hands with flour and roll the mixture into small balls.
7. Heat a little oil in a frying pan and fry the meatballs until brown, transfer to casserole dish and cook on 200°C for 10 minutes until sauce thickens.
8. Stir through the basil and serve over spaghetti.
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