YOUR RECIPE FOR CONVECTION COOKING!
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Roast Chicken Panzanella Salad with Lemongrass and Turmeric
There are several steps to create this recipe, first is to prepare the marinade for the chicken, then remove the backbone of the chicken and marinate it for several hours or overnight. Next, prepare the carrots and croutons so they can be baked at the same time as the chicken. While these ingredients are cooking in your convection oven, the salad ingredients and the dressing can be prepared.
The salad ingredients call for a wonderful combination of mint, cilantro and basil that combined with the crisp romaine and cucumber compliment the flavors of the marinade perfectly. Once the salad is assembled and dressed add the croutons and top with the warm sliced chicken so that the juices from the chicken seep into the croutons. Your efforts will be well rewarded.
Convection Roast, Convection Bake
Paul Tang
Ingredients
Preparation
Chicken and Marinade
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
For the Salad
1 head 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.
Serves 4 - 6
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.
After 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.
Toss the bread chunks with the melted butter, garlic powder and Old Bay seasoning and spread onto a rimmed baking sheet. Bake in the oven on a rimmed baking sheet for 12 - 15 minutes until golden while the chicken is roasting.
Meanwhile, combine the romaine lettuce, cucumber, onion, radish, mint, basil and cilantro in a large bowl and enough of the dressing to evenly coat the salad and toss to combine. Scatter the croutons over the salad and toss lightly to combine.
Place the salad on a large serving platter, arrange the warm 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.
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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