YOUR RECIPE FOR CONVECTION COOKING!
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Roasted Chicken with Herbed Butter and Soy Glaze
In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees. The temperature is then lowered to 350 and the chicken cooked for another 35- 45 minutes and brushed with the soy glaze while it is resting for 15 minutes before carving. The sweet potatoes only take 25 minutes to cook and the kale can be added in for the last 10 minutes so the vegetables only need to be added to the oven at the very end of the cooking time.
4 - tablespoons unsalted butter, softened
1 - teaspoon Chinese 5 spice powder
½ - teaspoon Trader Joe’s Multi-Purpose Umami seasoning
1 - 4lb chicken
2 - tablespoons vegetable oil
Soy Garlic Glaze
½ - cup low-sodium soy sauce
2 - tablespoons distilled white vinegar
1 - 2” piece of ginger, peeled and thinly sliced
2 - tablespoons sugar
Roasted Sweet Potatoes & Kale
3- medium sized sweet potatoes, orange or white fleshed
1 - bunch Dino kale
2 - cloves garlic minced
3 - tablespoons vegetable oil
Take the chicken out of the fridge at least 1 hour before cooking, it will be easier to spread the butter under the skin if it’s not too cold.
Mix the softened butter with the 5 spice powder and Umami seasoning in a small bowl.
With the tip of a sharp knife carefully separate the skin from the breast, then with a small silicone spatula spread ½ of the butter mixture over each of the breast halves. Once you have the butter under the skin you can use your fingers on top of the skin to spread the butter evenly over the breast meat.
Heat the oven to 400 degrees in the Convection or Convection Roast mode.
Place the chicken on a rack in a shallow pan and give it a good coating with the vegetable oil.
Roast for 15 minutes at 400 degrees, then lower the temperature to 350 and cook for 35 - 45 minutes.
Remove the chicken from the oven and immediately brush it with the glaze and let it rest for 15 minutes before carving. Once carved the chicken pieces can be brushed with any remaining glaze, mixed with the juices from carving the chicken it makes a wonderful sauce.
Soy Garlic Glaze
Combine all the ingredients in a small saucepan and cook over moderate heat until the sugar dissolves and the glaze thickens. Set aside and reheat gently if needed before brushing over the chicken.
Roasted Sweet Potatoes & Kale
Most of the orange flesh sweet potatoes can be peeled and cut in advance of cooking, some of the white fleshed ones tend to discolor if cut too far in advance of cooking. Peel the potatoes, and cut in half lengthwise, then cut each half in lengthwise again and cut each quarter into 1” thick slices.
Place in a bowl and drizzle with some oil to coat and a sprinkle of kosher salt and pepper. Spread on to a large rimmed baking sheet and cook on a rack underneath the chicken for 25 minutes.
Wash the kale and remove the center rib, dry the kale and cut into 1” thick pieces.
Place in a bowl and add in the garlic and a light coating of the oil and massage the garlic and oil into the kale.
The kale will only take 10- 12 minutes to cook and the oven temperature can be increased to 400 degrees if a crispy finish to the kale is preferred.
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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.