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HONEY CHICKEN WINGS
2 1/4Ibs chicken wings MARINADE:
2 Tablespoons of honey 2 tablespoons of lemon juice
3 Tablespoons of tomato puree 3 tablespoons of soy sauce
1 tablespoon of chopped ginger
Trim excess fat from chicken wings and move tips.pat wings dry and place in a bowl. Combine lemon
juice, soy sauce and ginger. Pour over chicken wings, turn and let stand for 3 to 4 hours while turning
occasionally. Mix honey, tomato puree and 2 tbsp of marinade.
Remove chicken wings and place on high rack in the convection oven roaster. Roast for 10 minutes at
163
℃
(325
℉
).Remove wings and roll in honey/tomato mixture. Return wings to rack and cook for
5 minutes. Remove and roll in mixture again and cook for 5 minutes.
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ROAST CHICKEN
1 Chicken 1 teaspoon grated lemon rind
1 Small onion 1/4 teaspoon dried marjoram
2 tablespoon of butter garlic, salt,pepper
½ Cup of mushrooms 1 Egg
½ Cup of soft breadcrumbs 1 tablespoon of chopped parsley
1 Pinch of nutmeg
Clean inside of the chicken and remove excess fat. peel and chop onion. Add to pan and lightly fry in
butter until soft. Add mushrooms and fry another minute. Mix in crumbs, salt, pepper, parsley, lemon rind
marjoram, nutmeg and beaten egg. put stuffing into chicken and close the opening and sprinkle salt and
pepper over chicken and rub into skin. Place chicken on low rack in Halogen Roaster. Bake to
163
℃
(325
℉
)for 20 minutes. Turn and bake for another 20 minutes after adding any potatoes to be
cooked. Turn and bake for final approx 20 mins until chicken is tender and golden brown all over.
GRAVY:
Take scraps and juice plus a little fat from your bowl. Add 1 tbsp of flour and stir over heat until brown.
Slowly add 11/2 cups of stock made from chicken stock cube and mushroom stalks .Cook gravy, stirring
continuously, until boiling. Add salt and pepper to taste.
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FILLET STEAK SUPREME
2Ibs whole fillet steak Rind of one orange, grated
garlic, salt and pepper 1 Large onion, chopped
½ Cup of red wine 2 tablespoon chopped parsley
1 tablespoon cream or sour cream 2 grated carrots
Rind of one lemon, grated
Marinade whole fillet steak with garlic, salt pepper and red wine in a covered dish for 4 hours, basting
and turning occasionally. Drain meat, reserving marinade. Place meat on foil paper and spread with
carrots, lemon and orange rinds, onion, parsley and wrap in foil paper.
Place on low rack in the Convection Oven and cook for 30 minutes at 375
℉
(190
℃
) remove foil paper
and cook for a further 30 minutes. Remove meat an keep warm. To remaining marinade, add fillets, cook
to reduce to 2 tbsp. Stir in cream and simmer for 1 minute. Serve over sliced meat.
