1 clove garlic, crushed
1 tablespoon flat-leafed parsley, finely chopped
Freshly ground black pepper
1 tablespoon olive oil
12 (chestnut) mushrooms
1.
Preheat the convection oven to 392
°F
.
2.
Grind the slices of bread into fine crumbs in the food processor and mix
in the garlic, parsley and some seasoning to taste. Lastly, stir in the olive
oil.
3.
Cut off the mushroom stalks and fill the caps with the bread crumbs.
4.
Put the mushroom caps in a basket and place it into the convection oven.
Set the timer to 10-12 minutes. Bake the mushrooms until crispy and
golden.
5.
Serve the mushrooms on a platter.
Tips
-
Alternatively, mix the bread crumbs with strips of ham, green onion and
grated cheese.
Spicy Drumsticks with Barbecue Marinade
Main course - 4 portions
5 minutes (+ 20 min to marinade) + 10 minutes convection oven
1 clove garlic, crushed
1/2
tablespoon mustard
2 teaspoons brown sugar
1 teaspoon chili powder
Freshly ground black pepper
1 tablespoon olive oil
4 drumsticks
1.
Preheat the convection oven to 428
°F
.
2.
Mix the garlic with the mustard, brown sugar, chili powder, a pinch of
salt and freshly ground pepper to taste. Mix with the oil.
3.
Rub the drumsticks completely with the marinade and leave to marinate
for 20 minutes.
4.
Put the drumsticks onto the wire rack and put them into the convection
oven. Set the timer to 10-12 minutes. Roast the drumsticks until brown.
