I take a long time to cotton on to new technology, so I only bought a halogen oven a month ago. Still, better late than never, as they say! Since I've had it, I've been trying out various things, to the point where I decided to cook Christmas dinner in the halogen, and just keep the regular oven on low to keep things warm in between. The result was a perfectly cooked meal, with Aberdeen Angus beef done exactly as we like it, because you can actually watch it cooking and whip it out when it looks ready.
The roast potatoes and parsnips were crispy on the outside and fluffy in the middle, and as you just coat them lightly with oil - or in our case goose fat we brought back from the UK - they're healthier than regular roasties too. The stuffing was also perfect - crispy on the top and moist inside. The best thing of all was, the whole lot was ready in two hours, including preparation.
I cooked the turkey crown on Christmas Eve, and the butcher said it needed 2 hours at least, but it was cooked perfectly, with crisp skin and moist flesh, in just 90 minutes. Three days later, it hasn't deied out in the slightest - it's still succulent.
Although I love Spanish food, I do like a traditional roast for Christmas. However, I've also cooked some Spanish dishes in the halogen. It roasts a loin of pork to perfection, and I made a marinated rabbit casserole which turned out wonderfully in around half of the regular time.
The great advantage, though, is the energy saving. As we're all only too aware, Spanish electricity is expensive, and halogen ovens use up to 75% less power. Add to that the natural saving from reduced cooking times, and it should add up to a significant saving. I'll report back when the next electric bill comes in.
Halogen ovens have come down considerably in price, and you can get one for around 40 Euro, though one with more accessories will set you back 60 - 75 Euro. So, do you have a halogen oven? Maybe I've tempted you to get one with this post!
