These are my favourite top 5 Recipes for a Convection Oven.
I make these recipes again and again because they are easy, quick to prepare and are just so delicious. Like everyone else, there are just times you want to don’t have to think about dinner and just do it.
In reverse order, here are my Top 5 Recipes
I love the flavour and the tenderness of Pork Belly cooked in a convection oven. Cooking it on high for 25 minutes to set the crackle, then turning it down low and letting it cook for a long time results in a delicious crackle and the tenderest meat. It’s so tender it’s only held in one piece by the crackle. As you cut it into pieces to serve, the meat is nearly falling off.
I love this in winter with baked potato, pumpkin, carrots and sweet potato with tender peas. In summer, serve this with a delicious green salad with a Thai based dressing to cut through the richness of the pork and crackling.
This is my very favourite salad. You can make it ready to go for the next day or cook it up quickly when you get home from work. As long as you have the main ingredients in your home, it takes only as long as your pumpkin needs to cook. The nuts cook whilst you are getting the salad ready to mix.
I always have pumpkin, feta and Pine Nuts in my kitchen, I just have to make sure I have some salad leaves and rocket in the house or grab some quickly on the way home. If you have rocket and some salad leaves in your garden, you don’t even need to do that and can make it any time.
What I really like about this salad is you can throw in red onion or bacon, mix it up with sweet potato or carrot, change it from feta to haloumi and be able to change the salad to meet your taste. The best thing, it’s always delicious and easy to make. The hardest thing to do is cut up the pumpkin.
Who doesn’t love a Roast Chook for dinner? Chook is Aussie for Chicken. This is the easiest recipe I ever cook. I buy it fresh, straight from the chicken butcher, bring it home, pat it dry and throw it in the convection oven, spray on some oil, sprinkle salt and pepper and turn it on for one hour. That’s all !
I could do a lot more and have in the past. I have put in stuffing, place flavoured butter under the skin, add half a lemon and some garlic to the cavity, covered it in spices and herbs but at the end of the day, if I’m tired and just want something easy, my roast chicken is just bunged into the oven and left to cook whilst I relax after work.
Served with delicious baked vegetables, with steamed vegetables or a delicious salad.
I love this recipe. I used to have to stand over the stove, browning the chicken, mixing in the tamerind paste, adding in the water and cream and then wait for it all to cook and then make sure it doesn’t burn because I got caught up in other things.
Now I just mix the paste and water together, throw the chicken and the paste mixture into a ziplock, plastic bag and let it marinate for about 30 minutes as soon as I get home, whilst I relax a bit before doing the rest of dinner. Put the chicken in the convection oven, put the rest of the paste mixture into the microwave oven with some cream and let it all cook together.
When I hear the ding that the meal is finished, I take out the chicken, cut it up whilst I throw some naan breads or some chappati into the oven or microwave to cook and then serve.
It’s great with rice, a salad or just wrapped up into the chappati with some sliced red onion or grated carrot and the sauce. I make this recipe at least once a week because of how delicious it is and how easy to cook.
And now for my number one recipe. This is my standby when I need to cook something quickly.
My son loves this dish. It’s one of his favourites and we have it at least once a week. The great thing about this dish is once you throw everything into the ziplock bag, you marinate it for a while, then throw it into the convection oven and let it cook. It’s great with vegetables, rice, salad and my current favorite, couscous.
I know the original recipe called for tenderloins but you can use chicken breast, thighs, drumstricks, wings or tenderloins. I nearly always use thigh fillets now because I love the flavour of thighs.
These are my Top 5 Recipes that I love cooking in my Convection Oven. Are these your favourites or do you have others you love cooking? I would love to read your comments.
If you would like to stay up to date, sign up for my newsletters. It’s just on the right of this post or you can join through facebook.
Do you need help with a question about your convection oven? Ask me, I would love to help you.