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Lemongrass and Turmeric Roast Chicken with Asian Style Panzanella

If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular roast chicken panzanella salad. When the chicken is flattened out and marinated you will find it cooks faster, so allow 45 minutes to roast the chicken and you can roast the carrots and toast the croutons at the same time. The magic of Convection makes it easy.

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Paul Tang

Ingredients

1 Whole Chicken , backbone removed and flattened out

1 stalk lemongrass, smashed with back of knife and roughly chopped

1 tbsp turmeric

3 cloves garlic

1 tbsp fish sauce

2 tbsp vegetable oil

1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil


For the Panzanella


½  sweet baguette, cut into 2 inch chunks

4 tbsp unsalted butter, melted

½ tsp garlic powder

1 tsp Old Bay seasoning

2 heads romaine lettuce, chopped

1 English cucumber, peeled and sliced

½  red onion, thinly sliced

½ bunch baby radishes, thinly sliced

3 sprigs mint, leaves picked whole

3 sprigs basil, leaves picked whole

6 sprigs cilantro, leaves picked whole


For the Dressing


½  cup sweet chile sauce

¼  cup lime juice

¼  cup vegetable oil

½, teaspoon salt

½  teaspoon pepper

Whisk all the dressing ingredients in a small bowl until combined.


Preparation

Chicken and Marinade


In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight.


Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. Add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20  minutes. Set aside until cool enough to handle, meanwhile prepare the salad and the dressing.


Panzanella


Toss the bread chunks with the melted butter, garlic powder and Old Bay seasoning and spread onto a rimmed baking sheet. Toast in the oven on a rimmed baking sheet for 12 - 15 minutes until golden while the chicken is roasting. Set aside to cool.


Combine the romaine lettuce, cucumber, onion, radish, mint, basil and cilantro in a large bowl. Add the cooled bread and enough of the dressing  to evenly coat the salad and toss to combine.


Place the salad on a large serving platter, arrange the chicken pieces and carrots on top and drizzle with any pan juices from the roasting pan.



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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.

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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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