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Asian Chicken Meatballs with Garlic and Ginger
Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes. Yes, they are both delicious quick cooking Convection meal and will give your taste buds a nice change from traditional meatballs and roasted vegetables.
Larissa Taboryski
Ingredients
Chicken Meatballs with Miso and Ginger
1 - lb ground chicken
3 - tablespoons white miso
2 - cloves garlic minced
1 - teaspoon fresh minced ginger
1 - teaspoon kosher salt
¾ - teaspoon black pepper
12 - Ritz crackers, finely ground
¼ - cup of milk
Roasted Green Beans with Spicy Tofu
1 - 14oz package extra firm tofu, drained and sliced crosswise into 8 ½” slices
2 - tablespoons chopped fresh cilantro
2 - tablespoons, chopped scallions
2 - cloves garlic, minced
1 ½ - teaspoons sesame oil
1 - teaspoon honey
3 - tablespoons soy sauce
1 ½ - tablespoons black rice vinegar (or substitute with white rice vinegar)
3 - tablespoons chile-crisp condiment
¾ - lb green beans, trimmed
Preparation
Chicken Meatballs with Miso and Ginger
Combine all the ingredients in a large bowl and combine gently with your hands. The mixture is very sticky, I wore disposable gloves to shape the 12 meatballs but the recipe author suggests lightly wetting your hands to prevent sticking. Meatballs can be cooked immediately or refrigerated for a few hours before cooking.
Line a small rimmed baking sheet with a sheet or parchment and arrange the meatballs on the tray, give them a light spritz of cooking oil before going into the oven.
Roasted Green Beans with Spicy Tofu
Place the tofu slices in a casserole dish, whisk together all the ingredients except the green beans and pour over the tofu.
Wash and trim the green beans, pat dry, spread onto a rimmed baking sheet and drizzle with some canola or vegetable oil. Push the beans to one side and place the tofu slices on the baking sheet and pour the marinade over the tofu.
Arrange the oven racks to accommodate the pans and heat the oven in the Convection Roast or Convection Bake Mode 425 degrees. Cook the Chicken Meatballs for 20 minutes until firm and slightly browned on the edges. Cook the Green Beans for 15 - 20 minutes until the beans begin to blister.
Original recipes are from New York Times Cooking.
Serves 4
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
Ingredients
Preparation
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Glaze:
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.
Serves 12
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