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Herbed Mushroom Meatless Meatballs with Parmesan
The ingredients and the method, in Convection Bake or Convection Roast, are the same for regular meatballs but you certainly won’t miss the meat in these flavorful mushroom meatballs. Easy to prepare and quick to cook.
1 - tablespoon olive or vegetable oil
1 - lb white mushrooms, finely chopped
¼ - teaspoon salt
1 - tablespoon butter
1 - small yellow onion, minced
4 - cloves garlic, minced
¼ - cup grated Parmesan cheese
¾ - cup fine breadcrumbs
¼ - cup chopped Italian parsley
2 - large eggs
1 - teaspoon salt
Ground pepper to taste
⅛ - teaspoon cayenne pepper
½ - teaspoon dried oregano
½ - teaspoon dried thyme
Heat the oil in a large skillet or saute pan over moderate heat. Add the mushrooms, sprinkle with the salt and cook, stirring occasionally until the liquid has evaporated, about 10 - 15 minutes.
Add the butter to the pan and stir in the onions and cook for another 5 minutes to soften before stirring in the garlic. Remove from the heat and stir in the Parmesan cheese.
Add the remaining ingredients and using a large ice-cream scoop or a couple of tablespoons form into meatball sized patties and place onto a parchment lined rimmed baking sheet.
Preheat the oven to Convection Bake or Convection Roast 425 degrees and bake for 15 minutes until browned.
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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.