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Potatoes Steam Roasted with Tomatoes and Capers
For this recipe you will first use Steam Mode and then Convection Roast.
3 - lbs small golden potatoes, steamed till just barely tender about 15 minutes
Cooled and cut nto ½” thick slices
1 - 10oz container cherry tomatoes, halved
2 - cloves garlic, crushed
½ - teaspoon dried oregano
1 - tablespoon salted capers, rinsed well
3 - tablespoons olive oil
¼ - cup fresh basil leaves, washed dried and finely minced
First steam the potatoes. Set them aside to cool then cut them into ½” thick slices.
Gently toss the potoatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet.
Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes.
Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp.
Transfer to a serving platter and top with the fresh basil.
4 - 6 Servings
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Slow Roasted Pork Shoulder
Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation.
As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results, place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.
Keep the temperature low and allow 3 - 4 hours, it will be well worth the
1 pork shoulder 3 - 5lbs
1 small yellow onion, peeled and quartered
4 cloves garlic, peeled
1 tbsp ground cumin
1 tsp mild chili powder
1 tbsp dried mixed Italian seasoning
1 tbsp Kosher salt
Freshly ground pepper
¼ cup olive oil
1 tbsp apple cider vinegar
Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C.
Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C.
Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.
Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.
Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.
Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.