Recipe: Ginger beef with pepper and spring onion

Ginger beef with pepper and spring onion

Today I’m experimenting again with my HaloChef. This versatile halogen oven seems to present endless cooking opportunities as you can use it to roast bake, grill and defrost. It’s powered by halogen light that generates heat for quick and easy cooking. And it’s environmentally friendly, too, as you’re using less energy.

Today’s dish is kind of a cross between a stir-fry and a stew with some tasty Asian flavours. I browned the meat in a frying pan before putting it in the casserole but all the rest of the ingredients are simply chopped and put in raw. So there’s little preparation and even less mess to clear up. Hooray!

Cooking in the HaloChef produced beautifully tender meat and a luscious sauce which had a real gingery bite – a new firm favourite in our house.

HaloChef: ginger beef

The final dish on a bed of egg fried rice

Serves 2

The ingredients

350g steak cut into small pieces (I used Waitrose’s frying steak which is good value and tender)

2 tbsp sunflower oil

1 red pepper cored and chopped

250ml beef stock

1 tablespoon dark soy sauce

3cm fresh grated ginger

1 dried red chilli, crumbled

1 tbsp cornflour

2 tbsp water

12 suger snap peas

A  bunch of spring onions

The process

Heat the oil in frying pan and fry the beef until browned. Transfer to a casserole dish with a lid.

Add the chopped pepper. Pour over the stock, soy sauce, ginger and chilli. Put the lid on the casserole.

Set the halogen oven to 200C  and cook for 50 mins.

Halo Chef: ginger beef

The beef and peppers soak up the ginger flavours

 

Blend cornflour with water. Stir it into beef, add the sugar snap peas and spring onion.

HaloChef: ginger beef

Sugar snap peas and spring onion add crunch

Cover and cook for 10 more mins

Serve with egg fried rice

Special reader offer

You can find out more about the HaloChef which retails for £89.99 here. And exclusively for readers of eatingcoventgarden.com you can get a discount of £6.99 by entering the code ECGCR3 when you buy.

Go on, you know you need a HaloChef in your life.

 

 

Recipe: Cinnamon carrot cake baked in my HaloChef

Over the last few weeks I’ve been experimenting with my new HaloChef. It’s an oven powered by halogen light that generates heat which combines with high air flow to cook. It’s a quicker, healthier (you don’t need to use oil) and more environmentally friendly way of cooking and produces great results.

You can use the HaloChef to roast, bake, grill and defrost, so it’s extremely versatile. I sometimes have issues when I’m baking – which I tend to blame on the fact that my oven isn’t in fact the temperature it says it is. I know, bad workmen and tools come to mind. So today I decided to try baking a cake with halogen power.

The cake came out so perfectly I’m going to be doing all my baking in my HaloChef from now on! I also loved the fact that as the oven is glass you can easily watch your cake’s progress.

If you don’t have a HaloChef you can bake it for 45 mins in a normal oven.

Special reader offer

You can find out more about the HaloChef which retails for £89.99 here. And exclusively for readers of eatingcoventgarden.com you can get a discount of £6.99 by entering the code ECGCR3 when you buy. Go on, you know you need a HaloChef in your life.

Here’s my recipe for cinnamon carrot cake. And watch this space for more great ideas for cooking with halogen.

Cinnamon Carrot Cake

Tastily moist slices of carrot cake

The ingredients

3 large eggs

75g granulated sugar

200g grated carrots

Zest of 1 orange

Juice of half an orange

175g self-raising flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

The process

Set the HaloChef to 180C.

Oil the base and sides of a square cake tin and line it with baking parchment.

Beat the eggs. Add the oil and sugar and mix together. Stir in the grated carrots and orange rind.

Mix the flour, bicarb and cinnamon. Then mix all the ingredients together.

Pour the mixture into the tin and bake for about 30 minutes. It should feel firm when you press it in the centre with your finger.

Cool in the tin for 5 mins and then turn out onto a rack to finish cooling.

Perfect with your afternoon coffee!

The lovely cake straight out of the tin

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