Logo Smeg

Main course

Please only use this tool to share the page you are interested in. To ask a question or request information please use the relevant form on the contacts page.

  • Chicken with oranges and olives | Smeg AU

    CHICKEN WITH ORANGES AND OLIVES

    Cut the chicken into pieces and marinate for at least 4 hours in the juice of 2 oranges, half a glass of olive oil and salt and pepper. Once the hours have passed,  drain the chicken pieces and spread them out in a slightly oiled oven dish without overlapping them. Season with salt, some rosemary and more...

    DETAILS >
  • Ham and artichoke tart | Smeg AU

    HAM AND ARTICHOKE TART

    For the dough: Make a well in the flour on the chopping board, put the diced butter and salt in the centre and work with your fingers until you are left with a lot of crumbs. Add the water and knead quickly to form a single ball, then wrap in kitchen foil and leave in the refrigerator for at least 40 more...

    DETAILS >
  • PULLED BEEF WITH BARBECUE SAUCE | Smeg AU

    PULLED BEEF WITH BARBECUE SAUCE

    Cooking whole cuts of meat until they are meltingly tender and able to be ‘pulled’ apart into strands with two forks normally takes hours and hours of cooking; not so with Smeg’s Speed Oven. Set Smeg Speed Oven to microwave+static+fan function. Preheat to 160°C with 200W microwave power. Combine more...

    DETAILS >
  • Roast chicken with breadcrumb crust | Smeg AU

    ROAST CHICKEN WITH BREADCRUMB CRUST

    Cut the chicken into pieces, then chop the aromatic herbs and the onion. Break the bread up in a food processor, then combine with half the aromatic herbs and the cheese. Lightly grease an oven dish, spread the onion and the remaining herbs over the bottom, add the chicken pieces, season with salt and more...

    DETAILS >
  • ROAST PORK WITH SALSA VERDE | Smeg AU

    ROAST PORK LOIN WITH SALSA VERDE

    Preheat oven to 180°C. Score the pork rind finely with a sharp knife.  Place garlic cloves in a large baking dish and top with pork.  Spread pork with mustard, drizzle with olive oil and season with salt and pepper.  Roast for 1 hour or until the juices run clear when pierced a skewer.  Remove and rest more...

    DETAILS >