Tempted to crack out the BBQ this weekend? We’ve got just the recipe!
Today we’re talking unconventional ovens, and what to cook in them.
From a full on sunday lunch in a halogen oven to a chocolate cake ready in under five minutes, there’s no excuse to neglect your wacky ovens!
Barbecue Brazilian Chicken
For many of us, summertime means barbecue season. Burgers, sausages and ribs are British barbecue staples. But there’s a whole world of grilled gastronomy out there to explore.
This summer, be inspired by the World Cup and go Brazilian with your barbecues. This barbecued Brazilian chicken recipe would go nicely with cold beer and the football.
For the chicken
• 1.5kg chicken, spatchcocked
• Seasoning to taste
For the marinade
• 6 red chillies, halved lengthways and deseeded
• 3 garlic cloves
• 4 plum tomatoes, halved
• 1 tbsp thyme leaves
• Olive oil
• 1 tsp dried oregano
• 2 tsp red chilli flakes
• 4 tbsp sherry vinegar
• 2 tsp sweet paprika
• 3 tsp salt
For the honey sauce
• 2 tbsp runny honey
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
1. Place the chillies, garlic and tomatoes in a baking tray and toss with the thyme, some salt and a good splash of oil. Roast in preheated oven at 180C/350F/gas 4 for 10 minutes.
2. Blitz in a blender or food processor.
3. Add the remaining marinade ingredients, blend again, season. Rub all the marinade all over the seasoned chicken.
4. Preheat your barbecue. Get the fire really hot and then let it cool a little. You want the chicken to cook fast but not burn.
5. Mix the honey sauce ingredients in a small bowl.
6. Thread metal skewers through each side of the chicken to make it easy to turn over.
7. Place chicken on the hot barbecue for 20 minutes. Turn once. Baste frequently with the honey sauce. Cook until the juices run clear.
Microwave Chocolate Cake
Most of us own a microwave, but few of us use them for anything other than defrosting or re-heating. Microwaves can be used to make great food, from scratch, very quickly. But you will need to follow microwave-specific recipes to achieve good results.
This microwave chocolate cake is the perfect fix when you need chocolate and you need it now. It’s ready in under five minutes and is dangerously good.
• 4 tbsp self-raising flour
• 3 tbsp oil
• 3 tbsp milk
• 4 tbsp sugar
• 2 tbsp cocoa powder
• 1 egg
• 2-3 drops vanilla essence
• 3 tbsp chocolate chips
1. Put the flour, sugar and cocoa powder into a large mug and mix well. Add the egg and mix thoroughly.
2. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract, and mix again.
3. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
4. The cake will rise over the top of the mug, but don’t worry, it will sink when the microwave stops.
5. Allow to cool a little before enjoying.
Camp Oven Curry
Camp ovens (or Dutch ovens) are cast iron pots that can be used to cook almost anything over a camp fire. You can also use them at home in your conventional oven.
The next time you go camping, ditch the bangers and beans and try something more adventurous like this potato and chickpea curry with rice.
• 600g basmati rice
• 700ml vegetable stock
• 3 large potatoes
• 1kg chickpeas
• 1kg diced tomato
• 1 medium onion
• 9 garlic cloves
• 3 tablespoons curry powder
• 30g baby spinach leaves
1. Get your camp oven hot – whether using wood, charcoal or gas to heat the pot.
2. Stir together rice and ¾ of the stock in the pot.
3. Top with potatoes, season with salt and pepper, then add chickpeas.
4. Combine tomatoes, onion, garlic, curry powder, and remaining stock in a bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach.
5. Cover pot, and bake for an hour.
Slow Cooker Irish Stew
Slow cookers are tabletop electrical appliances that cook food very slowly and safely at low temperatures. Bung in your ingredients, go out for the day, and return to a lovely dinner and a house that hasn’t burned down.
Slow cooking makes wonderful meals out of the cheapest cuts of meat. This slow cooked Irish stew is the perfect recipe.
• 1 tbsp sunflower oil
• 200g smoked streaky bacon, cut into chunks
• 900g cheap stewing lamb e.g. middle neck or scrag, cut into large chunks
• Small bunch of thyme
• 3 onions, thickly sliced
• 5 carrots, cut into big chunks
• 6 medium potatoes, cut into big chunks
• 700ml lamb stock
• 3 bay leaves
• 85g pearl barley
• 1 large leek, washed and cut into chunks
• small knob of butter
1. Fry the bacon until crisp and the lamb until browned in a frying pan and add to the slow cooker pot.
2. Add the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb.
3. Cover and cook on Low for 7 hrs.
4. Add the pearl barley and chopped leek, and cook on High for 1 hour more until the pearl barley is tender.
5. Stir in the butter, season and serve straight from the dish.
Halogen Oven Sunday Lunch
Halogen ovens are tabletop electrical appliances that cook quicker and cheaper than conventional ovens.
Here’s a classic roast chicken dinner, which will be ready in just 40 minutes and will cost you only 8p in electricity!
• 1.5kg chicken
• 2 white onions
• 2 medium sized carrots
• 2 medium sized parsnips
• 4 garlic cloves
• 2 tbsp cooking oil
• Salt and pepper for seasoning
• 2 tbsp white flour
• 500ml chicken stock
1. Place silver foil at the bottom of the bowl to catch the juices for your gravy.
2. Put the onion, carrots, parsnips and garlic on the bottom rack.
3. Pre-heat the halogen oven to 200°C.
4. Rub oil and seasoning into the chicken and place on top of the veg.
5. Cook for 35 minutes. Remove the chicken to check it is cooked (the juices will run clear if it is). If not, return to the oven for a further 5-10 minutes.
6. Leave the chicken to rest while you transfer the juices to a pan, add the flour and cook on a low heat, mixing to a paste-like consistency.
7. Add the chicken stock, a bit at a time, until you have the right thickness.
So what are you waiting for? Bon appétit!