Recipes

Speed Ovens

STANDING RIB ROAST

Main dish
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Ingredients
2 tbs Dijon mustard
2 tbs olive oil
1 sprig fresh thyme or oregano
Salt and pepper
 
Allow ½ kg meat per person because of the bone.

Directions

Rub the salt and pepper into the meat.
Make a mixture from the other ingredients and spoon onto the meat. Let it rest at room temperature
for ½ an hour before putting in the oven.
On the Master Chef program follow instructions and insert Roast Probe.
In a regular oven preheat oven to 425 Fahrenheit and roast for 20 minutes. Turn the oven down to 325
for another hour for rare.
Let the meat rest for 15 minutes (tented with foil but not wrapped) before slicing.
Use the bones for a rich stock.

STUFFED ZUCCHINI

Main dish
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Ingredients
1 kg sausage of choice, casings removed 1 onion, finely chopped
2- 4 zucchini, halved and scooped 2 cloves garlic, crushed
1 can diced tomatoes 1 red pepper, finely chopped
1 bag spinach leaves 1 tbs olive oil
 1 tbs italian seasoning 4 oz grated Parmiggiano

Directions
  1. Chop the vegetables and set aside
  2. Sweat the onions in olive oil for 5 minutes and add the sausage meat, breaking it up into very fine pieces
  3. Add the bell peppers and spinach leaves and incorporate thoroughly. Cook for 10 minutes.
  4. Add the seasoning with salt and pepper to taste.
  5. Add 1/2 a can of tomatoes and stir. Take off heat.
  6. Place zucchini halves on a baking sheet and scoop meat mixture into them. Spoon the remaining tomotes on top and sprinkle with cheese.
  7. Convection bake at 350 degrees for 30- 45 minutes, depending on the size of the zucchini.
  8. Serve with a mixed green salad.

ROASTED PORK BELLY

Main Dish
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Ingredients
2.5 kg pork belly 3 medium onions
3 tsp salt flakes or kosher salt 5 tbs olive oil
3 star anise juice of 1 orange
For the sauce
 1/2 cup brown sugar 1/2 cup red wine vinegar
3 star anise 1/2 cinnamon stick
pan juices 3 slices orange peel
1 cup chicken stock 1/2 cup white wine

Directions

Place sliced onions with skin on at the bottom of a roasting dish. Score the fat of the belly and rub olive oil, salt and pepper on top. Place the star anise in the pan and place in oven. Set to combination steam Convection 320 degrees with 70% humidity for 2.5 hours.

Second stage is convection 375 degrees with 60% humidity for 30 minutes.

Let the meat rest for 20 minutes before cutting. Put all the pan juices in the sauce for added flavour.

 

Bring the ingredients to a boil and cook for 10 minutes. Simmer for 1 hour.

Roasted Pork Loin with Mushroom Sauce

Main dish
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Ingredients
1.5kg pork loin or rib roast
2 boxes cremini or mixed mushrooms
1 ltr beef or vegetable broth
250ml heavy cream
2 tbs olive oil
2 tbs Dijon mustard
Salt and pepper to taste

Directions 

If the pork is frozen place in a Pyrex and rub with salt and pepper then put Dijon on top. Try to spread it around as best as you can without taking off the salt and pepper.

Put oilve oil around the roast and place in the oven.
Pour half the broth in the Pyrex.
Setting Combi Auto Roast, power level 2, 325 degrees for 50 minutes.
At 30 minutes put in mushrooms surrounding the roast.
Pour the remaining broth and add cream.
Let rest for 10 minutes and stir sauce well to incorporate all juice, cream and broth together.

Pizza Grissini

Appetizers
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Ingredients
225g flour
3 g (1 tsp) instant yeast
125ml warm water
1 tbs olive oil
1/4 cup tomato sauce
2tsp dried oregano
100g mozzarella, shredded
75g pine nuts

Directions
  1. Mix the yeast, olive oil and water together and set aside.
  2. Set the oven to Combination Bake. Power level 1 Temp 180C or 350F duration 23 minutes.
  3.  Put the yeast mixture in the flour and knead until a ball forms.
  4. Sprinkle your surface with flour and roll out the dough
  5. Put sauce, cheese and herbs on the dough.
  6. Cut into long strips and place on a parchement lined speed tray. Sprinkle pine nuts on top.
  7. Bake for 23 minutes.

Grilled Asparagus with Bacon

Appetizer
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Ingredients
16 asparagus
16 slices of bacon, thinly sliced
1.5 tbs olive oil
5 tbs mayonaise
3 tbs plain greek yogurt or creme fraiche
1 tsp creamed horseradish
4 italian basil leaves, chopped

Directions
  1. Place asparagus and 100ml of water in the glass speed tray and cook for 3 minutes Microwave setting 850W.
  2. On a worksurface (covered in plastic wrap if you wish) lay the bacon strips out vertically with 2 inches between them.
  3. Drain the water from the tray and dry it. Pat the asparagus dry and set aside of the bacon strips.
  4. Set the Speed oven at Maxi Broil.
  5. Begin rolling the asparagus horizontally. The bacon should overlap all the way up the stalk.
  6. Lay asparagus on the speed tray and add freshly cracked pepper.
  7. Lay asparagus on the tray and pour olive oil over the asparagus and place on level 2 for 5 minutes.
  8. Mix other ingredients to make a dip and place a dollop on each plate when serving.

Lamb Curry

Main Dish
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Ingredients
600g lamb shoulder, cut into pieces
2 onions, finely chopped
1 red pepper, thinly sliced
3 tbs olive or vegetable oil
2 tbs fresh ginger, chopped
1 tbs ground corriander
1 tsp ground cumin
1 tsp tumeric
salt and pepper to taste
500g tomatoes
200ml coconut milk
2 tbs cornstarch

Directions
  1. Put the pepper, onion, ginger and oil in the glass tray and Microwave on level 2 on power 3 or 850W.
  2. In a bowl combine the dried herbs and lamb and mix until the meat is all covered. 
  3. Put it in the glass tray on top of the vegetables. Add the tomatoes and 250 ml of water. Cover with parchment and cook for 45 minutes in combination roast Microwave 300W and roast 190C or 375F.
  4. Make a cornstarch paste and add to coconut milk. Heat this mixture until thickened in a large pot.
  5. Add the meat mixture to the coconut milk and stir. Serve with steamed basmati, fresh corriander and roasted cashew pieces.

SPANAKOPITA

Appetizer
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Ingredients

300g   fresh spinach

1          onion, chopped

1          garlic clove

20g     butter

80g     feta

1          egg, beaten

2 tsp   Greek oregano

1 box  Phyllo pastry

¼ cup olive oil

Directions

Wash spinach leaves. Chop garlic and onions in food processor.

Cook spinach, garlic onion mix and butter on glass tray for 4 minutes on 750W/ Power level one less than max.

Set spinach mix aside

Preheat oven to Convection Bake 375 F

Mix spinach, crumbled feta and oregano in a bowl.

Lay out the phyllo and cover with a damp tea towel. Take one sheet and brush olive oil then another sheet and repeat for 4 layers. Cut into 3 or 4 strips lengthwise to make long strips.

Place a teaspoon to tablespoon of spinach mix at the bottom of the layered strip. Fold into triangle until you reach the top of the pastry.

Brush pastry triangle with egg and bake on glass tray for 15 minutes until golden brown.

































ROASTED TOMATO SOUP

Soup
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Ingredients

1.5 kg Roma tomatoes

1 tsp    Sugar

3          Garlic cloves

Pepper and salt to taste

3 tbs    Olive oil

12        Mini Bocconcini

2 tbs    Balsamic vinegar

12        basil leaves



Directions   

Heat the speed oven on surround setting 200 C / 400 degrees F.

Cut the tomatoes in halves and smash the garlic. Spread on glass tray and sprinkle with olive oil, salt, pepper, Balsamic and sugar.

Roast for 25 minutes.

Puree the tomatoes in a blender and put in an oven proof dish.

Add 500mL stock and heat soup in microwave mode. Press the 5th bar on M Touch series and 900W on microwave.

Put Bocconcini and fresh basil leaves on a toothpick and place in the bowl on top for presentation. Drizzle a little olive oil on top. Serve with bread.