YOUR RECIPE FOR CONVECTION COOKING!
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Roasted Cauliflower Kung Pao Style with Bacon
Cauliflower certainly lends itself to many different preparations and this spicy “Kung Pao” version is one of the best. The sauce requires quite a few ingredients but if you enjoy Asian cooking they are all great ingredients to have on hand.
The addition of bacon is of course delicious but if you prefer a vegetarian version you will be just as pleased.
Convection Bake or Convection Roast.
Paul Tang
Ingredients
2 - tablespoons Chinese rice wine or Dry Sherry
2 - teaspoons cornstarch
1 - tablespoon + 2 teaspoons soy sauce
1 - tablespoon Sherry vinegar
2 - teaspoons Hoisin sauce
2 - teaspoons sugar
1 - teaspoon sesame oil
1 - head cauliflower, cut into florets
2 - tablespoons, vegetable oil
3 - ounces, thick cut bacon, cut into 1” pieces
1 - teaspoon Sichuan peppercorns or ½ teaspoon black pepper
3 - scallions, cut into 1” pieces
1 - small jalapeno, seeded and cut into thin slices
Preparation
Preheat the oven to Convection Bake or Convection Roast 375 degrees.
In a medium bowl combine the wine, cornstarch and 1 tablespoon of the soy sauce and the vegetable oil.
Add the cauliflower florets and bacon and toss to coat.
Spread the mixture onto a rimmed baking sheet and roast for 15 minutes until the edges of the cauliflower begin to crisp.
Meanwhile combine the remaining soy sauce, vinegar, Hoisin sauce, sugar and sesame oil.
Toss the cooked cauliflower mixture with the sauce and sprinkle with the scallions and jalapeno before serving.
Serves 4
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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.
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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