List of recipe ideas with roaster by Elicuisine

Beef Bourguignon

Recipe made with the roaster

Ingredients :

  • 3 onions
  • 5 carrots
  • 600g (1,32lb) of beef (skirt, fondue)
  • 30g (0,07lb) of butter
  • 4 tablespoons of olive oil
  • 2 laurel leaves
  • 3 thyme branches
  • 75cl of Burgundy red wine

Preparation :

  1. Peel the onions and slice the day before the preparation. Peel the carrots and cut them into thick slices. Cut the beef in 2-3 cm cubes.
  2. Melt the butter with olive oil in the roaster and brown the onions with the beef for approx. 10 minutes. The onions must be transparent and the beef browned.
  3. Pour the rest of the ingredients, cover and leave it for 1 hour over a low heat. Then leave it for a day.
  4. Put it back over a low heat on the D day for 2 hours. Add 10-20cl of water if needed.
Beef Bourguignon

Suggestion for presentation

Navarin lamb

Navarin d'agneau

Suggestion for presentation

Recipe made with the roaster

Ingrédients :

  • 1,5kg (3,31lb) of boned lamb shoulder
  • 2 onions
  • 2 tablespoons of olive oil
  • 40g of flour
  • 1 tablespoon of olive oil
  • 25cl of white wine
  • 3 laurel leaves
  • 3 thyme branches
  • 1 peeled garlic clove
  • 600g (1,32lb) of ratte potatoes
  • 3 carrots
  • 3 turnips
  • 250g (0,55lb) of green beans
  • 250g (0,55lb) of shelled peas
  • 1 tin of tomato concentrate
  • 4 branches of minced parsley

Preparation :

  1. Cut the lamb shoulder in pieces. Peel and mince the onions. Heat up the olive oil in the roaster and brown the lamb pieces for 5 to 7 minutes. Add salt and pepper along with the onions and brown them for 5 minutes. Stir regularly.
  2. Sprinkle some flour and mix vigorously. Dilute the tomato concentrate with the white wine and pour the preparation on the meat, so that it is completely covered (add water if needed). Add the laurel leaves, thyme branches and garlic and leave it to simmer for 1 hour.
  3. Peel the potatoes, carrots and turnips and remove the stringy parts from the beans. Cut the carrots and turnips in slices. Steam-cook the vegetables and potatoes for 15 minutes.
  4. Cut the peeled tomatoes in quarters. Put the cooked vegetables, potatoes and tomato quarters in the roaster. Stir gently, cover and leave it to simmer for 10 minutes.
  5. Modify the dressing. Sprinkle the parsley when serving.

Roast pork with potatoes

Recipe made with the roaster

Ingredients :

  • 3 onions
  • 15 garlic cloves
  • 4 tablespoons of olive oil
  • 3 rosemary branches
  • 1 roast pork (800g – 1,76lb)
  • Fleur de sel + mill pepper

Preparation :

  1. Wash the potatoes and put them lined with the garlic in the roaster. Pour half of the olive oil. Add salt, pepper and sprinkle rosemary leaves. Stir to cover the potatoes with olive oil.
  2. Slather the roast pork with the remaining olive oil, then add salt and pepper. Place the meat in the roaster, on top of the potatoes.
  3. Cook for 45 minutes at 200°C (Th. 6-7), stir the potatoes in case they are not evenly browned.
  4. Check the cooking of the meat and take it out of the oven. Leave it for 5 minutes before cutting it. Serve the potatoes and the garlic around it.
Roast pork with potatoes

Suggestion for presentation

Herb-stuffed chicken

Herb-stuffed chicken

Suggestion for presentation

Recipe made with the roaster

Ingredients :

  • ½ bunch of parsley
  • ½ bunch of fresh coriander
  • ½ bunch of chive
  • 1/3 bunch of fresh mint
  • 1 de-germed garlic clove
  • Yellow lemon zest
  • 40g (0,09lb) of soft butter
  • 1 chicken (1,5-2kg when emptied)
  • Olive oil

Preparation :

  1. Slice the herbs thinly in a bowl. Peel and mash the garlic clove and take the lemon zest. Mix everything with the soft butter to create a sort of cream. Add salt and pepper inside the chicken before starting.
  2. With a small knife, lift up the skin of the chicken with one hand, from the top of the back down to the legs. Cut the white fibres between the skin and the flesh as you go along. Then put the cream (butter + herbs) under the skin, all over the chicken.
  3. Put the stuffed chicken in the roaster. Pour a glass of water on it and put the whole thing in the oven for 2 hours at 120°C (Th.4).
  4. When the cooking is over, leave it for 6 to 8 minutes in the turned off oven with the door ajar before cutting and serving it.

Chicken with 40 garlic cloves

Recipe made with the roaster

Ingredients :

  • A few parsley sprigs
  • 1 sage branch (4 to 6 leaves)
  • 1 laurel leaf
  • 1 celery branch
  • 1 thyme sprig
  • 1 rosemary branch
  • 1 onion
  • 1 teaspoon of dry marjoram
  • 1 chicken (emptied, 2kg approx.)
  • 10cl of olive oil
  • 40 garlic cloves (= 3 garlic heads approx.)
  • 100g (0,22lb) of flour
  • A few slices of farmhouse bread
  • Salt and pepper

Preparation :

  1. Wash and dry up the fresh herbs. Peel and mince the onion. Make a mix of chopped herbs with the onion, thyme, laurel, rosemary, marjoram, celery, sage and minced parsley. Add salt, pepper and the chopped herbs inside the chicken.
  2. Heat up olive oil in the roaster. Slather the chicken on all sides.
  3. Do not peel the garlic cloves. Simply remove most of the white part and put it in the roaster.
  4. Put the roaster in the oven at 180°C (Th.6) for 1h45-2 hours (depending on the size of the chicken). Slice the bread 5 minutes before the cooking ends and toast it.
  5. Serve the roaster on the table. Savour the chicken with a slice of bread garnished with garlic confit (obtained by squeezing the garlic heads).
Chicken with 40 garlic cloves

Suggestion for presentation

Chicken confit with beer

Poulet confit à la bière

Suggestion for presentation

Recipe made with the roaster

Ingredients :

  • 1 chicken (1-1,4kg, sliced)
  • 2 tablespoons of olive oil
  • 80g (0,18lb) of bacon strips or lardons
  • 3 onions
  • 75cl of blond beer
  • 3 garlic cloves
  • 3 laurel leaves
  • 1 bouquet garni
  • 1 cinnamon stick
  • Yellow lemon zest (½)

Preparation :

  1. Brown the chicken pieces in the roaster with the olive oil. Add the sliced bacon strips/lardons and leave it for 5 minutes.
  2. Pour the beer in the roaster; add salt, pepper, garlic, laurel, bouquet garni, cinnamon stick and lemon zest. Cover the roaster and place it in the oven at 150°C (Th.5) for 2 hours.
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