130 Oven setting: CircoRoast, CircoTherm®, METHOD FullSteam Heat the oven to 250°C on CircoRoast. Coat the capsicum with 2 tbsp of the olive oil and place on the Serves: 6 universal tray and bake for 10 minutes turning halfway Preparation time: 45 minutes through. Once cooked remove from the oven and Cooking time: 45 minutes place into a container with a lid or wrap with cling Level of difficulty: Easy wrap, then set aside. Place the rice into a non-perforated steamer, add INGREDIENTS the rest of the olive oil and coat. Add all the other ingredients and place into an oven set to FullSteam CAPSICUMS at 100°C for 20 minutes. Once cooked, remove from 6 medium red or yellow capsicum the oven and using a fork, fluff the rice by running it 3 tbsp olive oil through to separate the grains of rice. Set aside. 200g Basmati rice For the sauce heat the oven on CircoTherm® at 400ml water 180°C. Roughly chop the tomato and place on the 3 cloves garlic, crushed universal tray with all the other ingredients and bake 1 chilli, chopped for 25 minutes. Remove from the oven and pour into 2 tbsp cumin a medium mixing bowl. Use a spoon and mash the 1 tsp smoked paprika tomatoes to form a saucy consistency. ½ bunch fresh coriander Cut the top off the capsicum and peel off the skin. ¼ tsp star anise Clean out the inside then stuff with the rice, place ¼ tsp allspice onto a universal tray and put the tops back onto the ¼ tsp nutmeg capsicums. 2 tsp salt Heat on CircoTherm® at 160°C for 10 minutes then SAUCE serve with the sauce underneath. 6–8 tomatoes 1 clove garlic 1 tsp smoked paprika 1 tsp cumin ¼ bunch coriander 1 tbsp honey 1 chilli, chopped 1 tsp salt THE NEFF AUSTRALIA COOKBOOK MAINS