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Baked Peppers Stuffed with Farro, Chickpeas and Chard

Begin by cooking the farro and while it is cooking prepare and saute the vegetables.  Next, prepare the peppers, combine the cooked vegetables and farro with the cheeses and season with sea salt and pepper. The prepared stuffed peppers can be baked immediately or covered and refrigerated overnight.  



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Larissa Taboryski

Ingredients

4 - bell peppers, halved length-wise and ribs and seeds removed

1 - cup cooked farro mixed with the following sauteed vegetables

½  - small yellow onion, finely chopped

2 - cloves garlic, minced

2 - 3 chard leaves, large ribs removed, finely sliced, combined with

½ - cup cooked chickpeas

½ - cup shredded mozarella cheese

½ - cup crumbled feta cheese

Preparation

Pack the filling into the peppers and place in a lightly oiled shallow baking dish or small rimmed baking pans. 


Bake in the Convection Bake mode at 400 on the middle or lower rack for 25 to 30 minutes until the peppers have softened and are browning at the edges.


4 - 8 Servings

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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.

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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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