YOUR RECIPE FOR CONVECTION COOKING!
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Vegetarian Shepherds Pie with Meat Substitute
This version of Shepherds Pie is packed with flavorful vegetables and uses a plant-based meat substitute, however ground beef or ground lamb can be used instead. The potatoes can be steamed in the Steam oven or on the cooktop while the filling is being cooked, and of course I finished the pie in my convection oven that I know it will yield excellent results.
I cooked the filling in an oven-safe cast iron pan so I didn’t have to transfer the filling to another pan for baking.
3 large baking potatoes, peeled and cut into chunks
Butter and milk for mashing
2 tbsp oil
1 medium yellow onion, diced
3 cloves, garlic, minced
1 tsp fresh thyme or ½ tsp dried thyme
2 medium carrots, finely diced
1 medium rutabaga finely diced
1lb plant-based meat, or ground beef
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 cups vegetable stock (1 vegetable bouillon cube)
1 tbsp cornstarch dissolved in 2 tbsp cold water
½ cup frozen peas (defrosted)
Steaming the Potatoes
Steam Oven - place the potatoes in an oven-proof casserole with 1 cup of water and some salt.
Cook in the Steam mode for 20 minutes until the potatoes are soft enough to mash.
Cooktop - steam the potatoes with 2 cups of water and some salt for 15 - 20 minutes until soft enough to mash.
Preparing the Filling
Heat a 12 - 14” skillet or saute pan (oven-safe if possible) over moderate heat, add the oil and heat for a minute, then add the onions and saute until translucent. Stir in the garlic, thyme, carrots, and rutabaga and cook for 4 - 5 minutes to soften. Stir in the plant-based meat, increase the heat and cook over medium-high heat until browned.
Reduce the heat to medium, add the tomato paste, Worcestershire sauce, and stock and bring to a simmer. Stir in the dissolved cornstarch and the peas and stir to combine. Taste and add salt and pepper as needed.
Meanwhile, mash the steamed potatoes then spread them over the mixture in the pan.
Baking the in the Convection Bake mode at 350 (180 C) degrees for 20 - 25 minutes until the potatoes begin to brown on the edge.
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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.