YOUR RECIPE FOR CONVECTION COOKING!
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Baked Rosemary Chicken with Balsamic Glaze
A recipe that requires little effort but delivers a lot of flavor is always good to have in your repertoire and if other dishes to pair with the recipe can be cooked in the oven at the same time what could be better? For the best flavor, using bone-in chicken pieces is recommended.
12 oz grape or cherry tomatoes, cut in half
3 cloves garlic, smashed and coarsely chopped
8 bone-in assorted chicken pieces (breasts should be cut in half)
1 yellow bell pepper, cut into 1” pieces
1lb mushrooms, cut into ½” thick slices
1 + 2 tbsp olive oil (divided use)
2 tbsp Balsamic vinegar
1 tbsp fresh rosemary, chopped
½ + 1tsp salt (divided use)
Cracked pepper to taste
2 tbsp honey
Heat the oven in the Convection Bake or Convection Roast mode at 375℉ (190℃)
Heat a large skillet over moderate heat and saute the tomatoes and garlic in 1 tbsp of olive oil until just softened.
Combine the tomatoes, peppers, and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining olive oil and Balsamic vinegar. Add the rosemary, ½ tsp of salt, and some freshly ground pepper.
Arrange the chicken pieces over the vegetables skin side down to coat with the oil mixture then turn them over. Season the chicken with the remaining salt and some more ground pepper then spread the honey over the chicken.
Bake for 35 - 40 minutes until the chicken is tender and the skin has browned.
Serves 4 - 6
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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.
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.
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.