Your Recipe for Convection Cooking
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Oven Fried Chicken
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.
6- bone- in chicken thighs, skin
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
Set up your dredging station with 3 medium sized shallow bowls filled with:
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
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
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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Almond Orange Olive Oil Cake
One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.
1 - cup whole raw almonds lightly toasted and cooled
¾ - cup twice-sifted cake flour
1 ½ - teaspoons baking powder
Pinch of kosher or sea salt
4 - large eggs
1 - cup sugar
1 - teaspoon vanilla extract
Finely grated zest of one small orange or Meyer lemon
⅔ - cup extra virgin olive oil
Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely.
Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.
Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.
Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.
In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.
In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.
On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended.
Pour the batter into the prepared pan and bake until firm to the touch in the center. Cook in the pan for 10 minutes before inverting onto a rack.
Recipe from “Wine Country Table ” author Janet Fletcher