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    The NuWave Oven Cookbook: 101 Delicious Recipes for the Countertop Connoisseur
    The NuWave Oven Cookbook: 101 Delicious Recipes for the Countertop Connoisseur
    The NuWave Oven Cookbook: 101 Delicious Recipes for the Countertop Connoisseur
    Ebook225 pages1 hour

    The NuWave Oven Cookbook: 101 Delicious Recipes for the Countertop Connoisseur

    By Lorraine Benedict

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    About this ebook

    The NuWave oven is one of the world's most amazing countertop cooking devices. By combining the power of conduction, convection, and infrared cooking, the NuWave Oven cooks foods thoroughly and quickly.

    You may have purchased one of these ovens as a result of the many tantalizing infomercials you've seen on TV but if you have one, you know it includes only a small pamphlet of recipes - well now there is a cookbook of 101 fantastic mouth-watering recipes that allows you really maximize the versatility of your Nu-Wave oven!

    The Nu-Wave oven allows you to cook delicious meals in half the time of a regular oven!

    You'll be amazed at what you can cook in your Nu-Wave oven - recipes you never before dreamed possible!

    The Nu Wave Oven Cookbook covers it all:

    Beef - Lamb - Pork - Chicken -Turkey - Seafood - Casseroles - Vegetarian - Pastry - Breakfast - Biscuits - Puddings and Desserts - Muffins - even Pizza!

    So treat yourself to this wonderful cookbook that wil serve you and your family for years to come with 101 tried and tested recipes that will put you in culinary heaven!

    About The Author:

    Lorraine Benedict is a well-known chef and a graduate of the presigious Le Cordon Bleu Academy.

    Testimonials:

    "A comprehensive and delicious collection of recipes for an amazing device"

    •Jacques Pepin

    LanguageEnglish
    PublisherLibrary House Books
    Release dateMay 20, 2011
    ISBN9781465991676
    The NuWave Oven Cookbook: 101 Delicious Recipes for the Countertop Connoisseur

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      Book preview

      The NuWave Oven Cookbook - Lorraine Benedict

      600g beef mince

      1 cup breadcrumbs

      ½ cup spaghetti sauce

      2 cloves garlic, minced

      ½ medium yellow onion, minced

      1 tbsp dry Italian herbs

      2 large eggs

      ¼ cup grated Parmesan cheese

      200g thinly sliced bacon rashers (I use Thin ‘n Crispy)

      Piece of baking paper a little larger than the top of the loaf pan.

      1. Spray loaf pan with oil and line pan with bacon rashers leaving extra length hanging over the sides of the pan.

      2. Mix together the remaining ingredients.

      3. Fill loaf pan with meat mixture and bring ends of bacon rashers into centre to seal.

      4. Bake in NuWave oven on 2cm rack, level 10 for 20min.

      5. Gently turn meatloaf over onto baking paper (on rack) and remove loaf pan. Cook for a further 30min.

      Meatloaf is absolutely delicious hot and leftovers are wonderful served cold with salad or on sandwiches!

      BEEF WELLINGTON

      2 sheets ready made puff pastry

      200g duxelles (very finely chopped mushrooms cooked down with onion & seasoning)

      50g chicken or goose liver pate

      4 equal portions of eye fillet steak 2.5cm thick

      1. Cut the puff pastry in rounds large enough that when meat is placed in centre, the pastry is 2.5cm above the top of the meat when drawn up the sides. Cut another round large enough to cover the top of the meat.

      2. In centre of each large circle of pastry gently spread one quarter of the pate and top with quarter of the mushroom duxelle. Place fillet on top of mushrooms, put small pastry round on top of meat.

      3. Brush edges of pastry with egg white, draw pastry up and join to top round – ensure you have a good seal.

      4. Bake in NuWave oven on 10cm rack (sprayed with oil) for 10 minutes, turn over and bake for a further 5 minutes or until golden. For well done (no pink) place on 5cm rack and cook for a total of 20 minutes.

      Mushroom Duxelle

      For basic duxelles, mince 250g fresh mushrooms (or mushroom stems) and 1 small onion or 1 to 2 shallots. In a frying pan, sauté the onion or shallot in 1 to 2 tablespoons butter until soft but not brown (3 to 5 minutes). Stir in minced mushrooms, salt and pepper, chopped parsley to taste, and a pinch of tarragon or thyme if you wish. Depending on your main course, any fresh herb(s) or splash of soy sauce, white wine, Madeira, lemon juice, or even fruit, such as dried apricots, can be added. Cook the mixture over medium high heat until the mushrooms give off a lot of liquid; that liquid will evaporate completely (5 to 10 minutes). The duxelles will look like a coarse mash. Cool the mixture slightly and taste for seasoning. This will make about 1-1/2 cups. Duxelles may be frozen for 1 to 2 months.

      This is an impressive main course and is easily mastered! Enjoy!

      CORNED BEEF

      1kg - 1½kg corned silverside (salt reduced)

      1 cup beef stock

      10 peppercorns

      6 whole cloves (or 1/8 tsp ground cloves)

      1 bayleaf

      1. Rinse off the meat and place everything in plastic cooking bag.** Lay on 2cm (1") rack.

      2. Cook in NuWave oven, power level HI for 1½hrs. Carefully turn bag over and cook an additional 45-60min or until meat is tender.

      **Note: Making slits in the cooking bag will result in juices escaping from the bag. Instead gather the open end of the bag, leave a thumb size opening and tie with string or ties.

      This is most fuss-free and delicious way to cook silverside! When you turn the bag over pile vegetables on rack around bag such as potatoes, sweet potatoes, pumpkin and carrots and cook at the same time! In fact, transfer to 5cm rack when turning bag and place an alfoil pack of shredded cabbage (a sprinkling of water and a knob of butter added) underneath as well and you have a complete meal!

      EASY COTTAGE PIE

      750g beef mince

      1 pkt French onion soup mix

      ½ cup water

      2 cups frozen peas & corn (or 1 cup peas & corn + 1 cup mixed veg)

      1 tbsp Worcestershire sauce

      1 tbsp tomato sauce

      1 tsp soy sauce

      1 tbsp plain flour (mixed to a loose paste with a little water)

      Topping

      3 – 4 cups mashed potato

      OR

      2 cups mashed potato and

      2 cups mashed kumara

      1. Brown mince in fry pan, add soup mix and water. Stir.

      2. Simmer on low heat until meat is tender (add a little more water if necessary).

      3. Add remaining ingredients, and stir until thick.

      4. Pour into pan (the one that comes with the extender kit) or shallow casserole dish.

      5. Top with mashed potato and dot with butter. If using both potato and kumara try piping alternate stripes – looks great.

      6. Bake in NuWave oven on 5cm rack, level 10 for 25 mins or until golden brown.

      This is a complete meal in itself and the kids (big ones too!) will love it! You can

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