Convection Cooking Fall Menu
Medley of Roasted Cauliflower, Beets and Carrots w/Orange Glaze
Blackberry Apple Crisp
Meal Preparation Plan
Some foods are seasonal but roast chicken is eaten year round, we
just vary the seasonings and the side dishes according to the
season. It takes approximately one hour to roast a 4-5lb chicken in
Convection and since most Convection ovens are pretty large its not
a bad idea to roast two at a time so you have extra cooked chicken
for salads and sandwiches. Warm apple crisp not only makes a
delicious dessert served with vanilla ice cream but also a terrific
breakfast served with yoghurt.
Timing & Cooking Plan
Chicken 1 hour and 10 minutes resting time
Roasted Vegetable Medley 35 minutes
Apple Crisp 35 minutes
Allow about 1 hour
20 minutes for cooking, resting and carving the chicken. Poultry
shears are great for carving roast chicken.
Plan to cook the
vegetables so they are ready when the chicken is ready to be
The crisp can go
into the oven when the chicken comes out and it will be ready to
serve for dessert.
tablespoons butter, melted
sprigs fresh thyme, leaves only
cloves garlic, finely chopped
teaspoon kosher salt
Freshly ground pepper
small onion peeled
Preheat the oven to Convection Roast 400 degrees.
Wash the chicken with cold water and pat dry with paper towels.
With the sharp point of a knife separate the skin from the breast.
Combine the melted butter, thyme and garlic with the salt and pepper
and spread the mixture under the skin, rubbing the excess over the
skin. Place the onion and bay leaf in the cavity and place the
chicken on a rack in a shallow roasting pan.
Place in the oven and cook for 15 minutes, then reduce the
temperature to 350 degrees and cook for another 45 minutes.
chicken is done when the legs move easily and the juices run clear.
Rest the chicken for 10 12 minutes before carving.
Medley of Carrots, Cauliflower and Beets
head cauliflower, stem removed, florets cut into 1 thick slices
medium carrots, peeled and cut into 1 thick diagonal slices
beets, peeled (wear gloves to make this easy) cut in half
each half cut into 1 thick slices
orange, zest and juice
cup chopped Italian parsley
tablespoons olive oil
Combine the cauliflower and carrots in a medium sized mixing bowl
and toss with 1 tablespoon of the oil. Toss the beets with a little
oil in a separate bowl and gently fold in with the other vegetables
so they dont bleed too much. Spread the vegetables onto a rimmed
baking sheet and cook Convection or Convection Roast 350 degrees for
25-30 minutes until they are tender. Stir once during the cooking
time so they dont get too brown on one side.
Combine the orange zest, juice and chopped parsley and whisk in the
last of the oil then gently fold into the warm cooked vegetables,
season with sea salt before serving.
Blackberry Apple Crisp
This is one of those recipes you can easily put together year round;
just vary the fruits according to the season.
pippin apples, peeled and cored and cut into 1/8ths
cups blackberries, rinsed and dried and tossed with ½ cup of sugar
cups rolled oats
tablespoons all-purpose flour
stick unsalted butter, softened and cut into small pieces
cup brown sugar
teaspoon ground cinnamon
Combine the apples and blackberries and spread into an oven
Place the oats, flour, sugar, salt and cinnamon in a bowl and rub in
the butter with your hands to bring the mixture together. When the
butter is incorporated spread it over the fruit and place in the
oven and bake Convection 350 degrees for 35-40 minutes.