It may surprise you that one of the easiest ways to cook a simple summer meal is actually in your Convection Oven. Foods retain a lot of moisture when cooked in Convection so it’s the ideal cooking mode for meats, fish and vegetables and because there is no transference of flavor between the various foods in the oven you can cook different foods on multiple racks at one time. The added benefits of cooking in a Thermador oven are the large capacity, the great insulation in the door and the cooling system that will help keep the kitchen cool while the meal cooks.
Roasting chicken pieces is of course one of the simplest no stress meals you can cook, but making an interesting flavorful roasted vegetable side dish transforms the meal and you can cook them both at the same time. For added flavor it’s always a good idea to toss the chicken in a dry rub a few hours or overnight in advance of cooking then a little drizzle of oil, spread the chicken onto a rimmed baking sheet and cook in the Convection Roast or Convection Bake Mode 350 degrees for 30 – 40 minutes depending on the size of the pieces. Once the chicken is cooking chop up some quick cooking zucchini, onions and tomato, toss with a little olive oil a sprinkle of dried chili flakes and a pinch of mixed Italian seasoning, spread onto a rimmed baking sheet and cook in the oven for about 20 minutes or until the vegetables begin to caramelize.
Combine the cooked vegetables with 2 cups of canned garbanzo beans, (drained and rinsed) and toss with some pitted Kalamata olives, crumbled Feta cheese and some chopped fresh herbs. If you are fortunate enough to also have a Thermador Steam Oven in your kitchen you might also consider making a simple light summer dessert of Lemon Pudding to serve with some fresh summer fruits, here is our version of this simple summer dessert.
Lemon Pudding Cakes
3/4 – cup granulated sugar
1/3 – cup all purpose flour
3 – large eggs, separated
2 – tablespoons unsalted butter, softened
1/3 – cup milk
6 – tablespoons lemon juice
1 – teaspoon lemon zest
Pinch of salt
2 – tablespoons superfine sugar
Preheat the Steam Oven to the Steam Mode 212 degrees
Butter 6 – 6oz ovenproof ramekins and place in the perforated pan
Combine sugar and flour in a small bowl
Whisk together egg yolks and butter then add in milk, lemon juice & zest and whisk to combine. Add the sugar mixture and stir till smooth and set aside.
Whip the egg whites with the superfine sugar until they form firm peaks, then gently combine with the batter and spoon into the prepared ramekins.
Bake in the Steam Oven for 35 – 40 minutes until set.