YOUR RECIPE FOR CONVECTION COOKING!
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Roasted Japanese Eggplant & Grilled Pork Blade Steak
This recipe demonstrates how to make good use of the Convection Broil mode in your oven.
I began by roasting the eggplant in the Convection mode, then changed the mode to Convection Broil and added the pork blade steak. The benefit of using the Convection Broil mode is that the eggplant could continue cooking in Convection while the pork was being cooked by the powerful direct heat of the broiler.
I prepared this meal in a Speed oven that has Microwave, Convection, and Broil modes but this meal can also be prepared using the Convection Broil mode in a larger Convection oven. This meal could also be prepared with boneless skinless chicken thighs, salmon, or skirt steak if you prefer.
Convection and Convection Broil
For cooking the eggplant
2 Japanese eggplant, cut into 1” chunks
1 tbsp toasted sesame oil
1 tbsp peanut oil
3 cloves garlic, coarsely chopped
1 tbsp minced fresh ginger
Sauce for serving the eggplant
¼ cup tamari or soy sauce
2 tbsp rice vinegar
2 tbsp Mirin cooking wine or dry Sherry
2 tsp cornstarch
Garnish for serving the eggplant
4 scallions, white part only, finely chopped
Finely sliced hot red chili (optional)
Fresh chopped cilantro for serving, optional
For the pork blade steak
1 pork blade steak, approx 12 oz
1 tsp Chinese 5-spice powder
1tsp peanut oil
Heat the oven in the Convection or Convection Roast mode and set the temperature to 375F (190C). Place one oven rack close to the Broil element and the other rack in the middle of the oven.
Toss the cubed eggplant with the sesame and peanut oils and the garlic and ginger.
Spread the eggplant onto a rimmed baking sheet and place it on the middle rack in the oven.
Set the timer and cook the eggplant for 20 minutes.
Meanwhile, prepare the sauce and the garnish and season the pork blade steak. Place the blade steak on a foil-lined rimmed baking sheet.
When the timer has elapsed change the oven mode to Convection Broil 475F (246C) and slide the pork into the oven. Cook the pork for 5 - 6 minutes on the first side then turn it and cook for another 4 - 5 minutes.
Set the pork aside to rest for a few minutes before slicing, drizzle the eggplant with the sauce and add the garnish before serving.
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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.