YOUR RECIPE FOR CONVECTION COOKING!
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Crispy Oven Fried Chicken Baked in Convection
With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. It can be prepared in advance. Just remember to take it out of the refrigerator at least 30 minutes before cooking to lose the chill.
The chicken will go together easily provided you get organized and set up your dredging station and will take only 35 minutes to cook. The coating of the chicken really needs to be done just before it goes in the oven as the coating gets soggy if the chicken is refrigerated. Broccoli slices can be added to the oven for the last 12 minutes for a delicious balanced meal.
Larissa Taboryski
Ingredients
6- bone- in chicken thighs, skin
removed
½ - cup all purpose flour
1 - large egg
2 - tbsps milk
1 - teaspoon garlic powder
¾ - teaspoon salt
1 - teaspoon smoked paprika
1 ¾ - cups Panko breadcrumbs
1/3 - cup vegetable oil
Double Corn Spoonbread
1 ½ - cups of water
1 ½ - cups whole milk
¾ - cup stone-ground cornmeal
2 - tablespoons unsalted butter
2 - large eggs
½ - teaspoon baking powder
2 - green onions
1 ½ - cups corn kernels
3 - tablespoons Parmesan cheese
Preparation
Set up your dredging station with 3 medium sized shallow bowls filled with:
1. Flour
2. Eggs well beaten, combined with milk, garlic powder, salt & smoked paprika
3. Panko combined with the oil
Preheat the oven Convection Bake or Convection Roast 375 degrees.
Line a rimmed baking sheet with parchment paper. Pat the chicken pieces dry with a paper towel and dredge in the flour, roll in the egg mixture and coat with the Panko, then place on the baking sheet.
Spray with a mist of cooking oil Oven Fried Chicken, Double Convection Bake or Convection Roast Corn Spoonbread Casserole, Roasted Broccoli Slices. Spray to give the crust an extra bit of crisping and cook for 30 - 35 minutes depending on the size of
the thighs.
Double Corn Spoonbread
With this recipe it’s important to have all the ingredients organized and the pan prepared. You begin by cooking the cornmeal in the traditional manner on the cooktop
for about 10 minutes, but it needs a lot of stirring during that time. Then you add the remainder of the ingredients, transfer the mixture to the prepared baking dish and
bake.
Preheat the oven to Convection Bake or Convection Roast 375 degrees.
Grease a shallow 1 ½ quart casserole dish.
Combine the water with ½ teaspoon of salt and ½ of the milk in a large heavy saucepan and bring to a boil.
Reduce the heat to medium-low and pour in the corn-meal in a steady stream, whisking all the time.
Reduce the heat to a low simmer and cook for 10 minutes, stirring frequently until the mixture is very thick and pasty.
Remove from the heat and whisk in the butter, add the remaining milk in a steady stream whisking all the time, then add the eggs one at a time and finally the baking powder.
Stir in the onions, corn & Parmesan and a little cracked pepper. Bake for 45 minutes or until a tester comes out clean.
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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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