ALL · beef · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Scottish Cuisine

Rotisserie Beef

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I do love a good Sunday Roast Dinner. I got a lovely bit of Scotch Beef Topside and decided to cook it Rotisserie Style, O.M.G! it was delicious. Meat was still Juicy on the inside with a lovely crispy outside. If you haven’t tried this cooking method, you are missing out…..seriously this is the only way I will cook this now.

I am lucky as my oven has a built in Rotisserie to it, such a great accessory. Check them out here Hotpoint Rotisserie Oven.

 

1kg Topside Scotch Beef

Rock Salt, Cracked Black Pepper and a little oil to season.

  1. Rub the seasoning into the meat and leave at room temperature for 15 minutes.
  2. Skewer the meat onto the Metal Skewer and insert into the oven.
  3. Select Turbo Grill and a medium heat. Place a pan of water underneath to catch any fat (which can be used for the gravy).
  4. Cook for about 1 hr 15 minutes for medium.

I also cooked some crispy potatoes using my crisperplate in my Combi Microwave. Perfect match.

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You can of course marinade the beef the night before in any spices you like, but I believe that when you have a really good bit a meat, salt & pepper is all you need.

 

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ALL · chicken · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · sauces & dips

Perfect Rotisserie Chicken Rub

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My new oven has a Rotisserie in it and I have to admit I have never cooked my chicken any other way now, rotisserie cooking keeps your meat so succulent and the skin…well what can I say…crispy…crispy…crispy…..so Yummy!

This is my favourite rub:-

  • 2 tbs sea salt
  • 2 tbs smoked paprika
  • 3 tsp onion powder
  • 1½ tsp garlic powder
  • 3 tsp thyme
  • 1½ tsp black pepper
  • 3 tsp white pepper
  • 1½ tsp cayenne pepper
  • 1 tsp crushed dry rosemary

Just put everything into a jar and mix. Store in a cupboard.

When ready, simply rub about 2-3 tbsp into chicken and under skin and cook…..Yummy!

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ALL · chicken · Hotpoint Oven & Combi Oven Recipes · Meat Dishes

Moroccan Spiced Poussin

Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.

1 Poussin (500g)

Stock if roasting in a pan.

Marinade:-

1 level tbsp cumin

1 tsp coriander

1 tsp black peppercorns – crushed

1 level tbsp paprika (I used smoked)

Zest and juice of 1/2 lemon

2 tbsp olive oil

 

  1. Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.
  2. If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.