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Roasted Cauliflower with Chimichurri Sauce
I roasted this cauliflower as part of a Convection meal that included some baked Mahi Mahi and a medley of zucchini, peppers, and onion with some garbanzo beans.
I used the Convection Roast mode and placed the cauliflower close to the bottom heating element to achieve a good amount of crisping. There is so much flavor in the Chimichurri sauce so the cauliflower only needs a drizzle of oil and a sprinkle of salt and pepper.
Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce normally served with beef, to give the cauliflower some pizazz.
1 whole cauliflower, stalk removed, cut into ½” thick slices
1 cup Italian parsley leaves, finely minced
2 tsp fresh oregano leaves or ½ tsp dried oregano
3 cloves garlic, minced
⅓ cup olive oil
2 tbsp red wine vinegar
Pinch of dried red chili flakes
1 tsp coarse sea salt
Freshly ground pepper
Arrange the oven racks so you can roast the cauliflower in the lower part of the oven and heat the oven in the Convection Roast Mode at 400 degrees.
Cook the Cauliflower for 15 - 20 minutes until crispy. Turn halfway through to avoid overcooking on one side. Meanwhile, combine the ingredients for the Chimichurri sauce.
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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.