CHINESE ROAST CHICKEN
1.5kg roasting chicken, chicken wings 1 teaspoon five-spice powder
or drumsticks 1 teaspoon crushed garlic
1/3 cup soy sauce 1 teaspoon finely grated ginger
1 tablespoon honey 1 tablespoon sesame oil
Marinade the chicken pieces or chicken in the other
ingredients for at least
2
hours, tuning pieces now and then.
Arrange chicken on the rack in the convection oven and cook at
482
°F
for
8
minutes for
wings,
10
minutes for legs, thighs,
12
minutes for 1/4 or 1/2 chicken. Turn and cook until
ready
–
be sure to check chicken has cooked evenly all the way through before serving.
Serves
6
.
HONEY CHICKEN WINGS
0.7kg chicken wings MARINADE:
2 Tablespoons of honey 2 tablespoon of lemon juice
3 Tablespoons of tomato puree 3 tablespoons of soy sauce
1 tablespoons of chopped ginger
Trim excess fat from chicken wings and remove 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 a tbsp of marinade. Remove chicken wings and
place on cooking rack in the convection oven. Roast for
8
minutes at
428
°F
. Remove wings
and roll in honey/tomato mixture.
INDIVIDUAL BEEF WELLINGTON
0.7kg 4
”
thick fillet steaks 1 tablespoon brandy
1 tablespoon butter 2 tablespoons liverwurst
1 packed frozen puff pastry, thawed. Garlic, salt and pepper
1 egg yolk, beaten with a little water
Trim excess fat from steaks. Sprinkle with garlic, salt, and
ground pepper. Place on low rack in the convection oven.
Mix liverwurst with brandy and spread all over steaks. Roll out pastry and cut into 4
squares large enough to enclose each steak. Place steak in center of each pastry square
and fold over to completely enclose. Seal seams with a little water and brush top with
beaten egg yolk. Place back on low rack in the convection oven and cook at
419
°F
for
10
minutes or until golden brown. Serves 4.
