Roasted Tomatoes
I had these when I visited Djerba, Tunisia and they were absolutely delicious, especially for breakfast with some freshly scrambled eggs and Rye bread.
Serves 4-6
8 tomatoes, halved
4-5 cloves of garlic, finely sliced
Small handful of thyme
Olive oil
Balsamic vinegar
Sea salt
Black pepper
Place the halved tomatoes on a baking tray. Sprinkle with the sliced garlic and randomly distribute the thyme.
Drizzle with olive oil and a dash of balsamic vinegar
Finish with sea salt and black pepper.
Place on the high rack and cook at 180˚c for 30 minutes.
Serve hot or cold, or leave a little longer in the oven until really soft and puree up to make a rich tomato sauce idea for pasta or even soups.
Chilli and Lemongrass Chicken Kebabs
This is a great simple supper if you want to plan ahead and enjoy some free time away from the kitchen. Marinate the chicken whilst soaking the kebab sticks overnight or for a few hours before needed. Easy to prepare, just serve with fluffy rice and salad.
Serves 4-6
1 tablespoon olive oil
1 lemongras stalk,
1-2 chillies,
2-3 garlic cloves,
Small handful coriander leaves
Juice of 1 lime
4 chicken breasts, cut into large chunks
If you have a food processor or mini processor, this can make your life so much easier. Simply add all the ingredients apart from the chicken and whizz to form a paste. If you don’t have a processor, finely chop the ingredients (if you have a pestle and mortar this can help combine), add the oil and lemon juice and combine well.
Place the mixture in a bowl or freezer bag. Add the chicken chunks and marinate overnight or for 3-4 hours before preparing. At the same time, soak your kebab stick as this prevents them from burning.
When ready to prepare, simple place the chicken on the kebab sticks - you could alternate each chicken chunk with a cherry tomato or wedge of red pepper.
Place the kebabs on the Grill rack as you are effectively going to grill them. (See Grilling section in How to Use Your Halogen Chapter).
Turn the heat up to the highest setting and grill, turning regularly to make sure the chicken is cooking well without burning. This should take no more than 10 minutes.
Serve with fluffed up rice and a lovely salad - perfect, yet so simple!
Roasted Vegetable Tagliatelle
Serves 4
1 large red onion, cut into wedges
2 red peppers, cut into thick slices
3-4 cloves of garlic, roughly chopped
2 courgettes
1 aubergine
2 sweet potatoes
12 cherry tomatoes
olive oil
balsamic vinegar
sea salt
black pepper
paprika
3 sprigs of rosemary
300g tagliatelle
Chop and prepare your vegetables and place in a large bowl. Drizzle with olive oil, a dash of balsamic vinegar and sprinkle with sea salt, black pepper and paprika. Combine well ensuring it is evenly covered. Add more olive oil if needed.
Pour the vegetables into your baking tray or ovenproof dish. Place the sprigs of rosemary in between the vegetables.
Place the dish on the high rack and set the temperature to 200c.
Cook for 30 minutes.
Five minutes before the vegetables are ready, place boiled water in your saucepan. Add the tagliatelle and cook as per manufacturers instructions.
When the tagliatelle is cooked, drain and mix in the vegetables.
Serve with a fresh parmesan shavings.
Garlic and Rosemary Chicken Parcels
A simple dish that can be prepared in advance. Great flavours. Serve with saute potatoes and steamed seasonal vegetables.
Serves 4
Olive oil
4 chicken breasts
Chicken seasoning (I use Schwartz No Added Salt Chicken Seasoning)
4-8 slices of red onion
3-4 cloves of garlic, crushed
25g butter
2 teaspoons freshly chopped rosemary
100ml white wine or vermouth
Seasoning to taste
Measure out four pieces of foil to double the size of the chicken fillet, (you also may want to line this with parchment or you can buy from Lakeland, parchment with a foil back)
In centre of each piece, brush with olive oil.
Place 1-2 slices of red onion on top of the olive oil. Place the chicken fillets on top of the onion. Season with the chicken seasoning. Repeat this for each parcel.
In a small bowl or cup, mix the butter with the garlic. Place a spoonful of this butter mixture onto each of the chicken fillets.
Sprinkle with the chopped rosemary, season to taste.
Pull the sides of the foil up to form a bowl shape, ready to add the wine before scrunch securely. Once secure, place on your baking tray.
You can leave to marinate until you are ready to cook, or cook immediately.
Place on the high rack and heat the halogen to 220˚c. Cook for 10 minutes.
Remove the lid of the halogen and very carefully unwrap the foil exposing the chicken fillets but leaving the foil edges high to avoid the chicken juices from leaking. Cook for another 10-15 minutes or until the chicken is cooked to your specification.
Serve with sauté potatoes and steamed seasonal vegetables.