Summer ConvectionMeals        Convection Broiling and Grilling        Appetizers        Dishwasher 101        Convection Steam Oven Meals        Cuisine La Cornue        Cucina Bertazzoni        Cooking with the CornuFé Summer Convection Meals Print Recipes   Menu 2: Oven “Fried” Chicken Broccoli Cheese Bake Strawberry Shortcake Cobbler Meal Preparation Tips This meal would require at least 40 minutes prep time, however much of the work can be done ahead of time. The broccoli casserole can be prepared in advance, the fruit for the cobbler can be prepped and the topping made at the last minute; even the fried chicken could be soaked in the buttermilk bath and rolled in the cornflakes when ready to cook. So don’t be deterred - do the prep while cooking an easy pasta meal and you will be rewarded with a delicious meal the next day. (Click to enlarge) Oven “Fried” Chicken 10 – assorted chicken pieces, legs, thighs and breasts, rinsed and dried with a paper towel ¾ - cup all purpose flour 2 ½ – cup cornflakes, crushed ½ - cup buttermilk 1 – tablespoon honey mustard ½ - teaspoon Old Bay seasoning 4 – tablespoons vegetable oil Spread the flour onto a rimmed baking tray and season with salt and pepper. Spread the crushed cornflakes onto a rimmed baking tray. Combine the buttermilk with the mustard and Old Bay and spread onto another rimmed tray. Pre-heat the oven to Convection Roast at 375 degrees. Dredge the chicken pieces in the seasoned flour and tap to remove the excess. Roll the chicken pieces in the buttermilk mixture and finally in the cornflakes. Pour the vegetable oil onto a large rimmed baking sheet and heat in the oven for 3-4 minutes. Carefully add the chicken pieces to the hot oil and turn to coat. Cook in the lower part of the oven for 15 minutes, turn and reduce the temperature to 350 degrees, cook the chicken for another 15-25 minutes until crispy and the juices run clear. Broccoli Cheese Bake 1 – tablespoon olive oil ½ - medium sweet onion, sliced ½ - red pepper sliced into thin strips 2 – bunches of broccoli florets, cut into 1” thick slices 2 – tablespoons butter 2 – tablespoons flour 1 ½ – cups milk 1 ½ – cups cheddar cheese, grated Heat a small skillet over medium heat and add the oil, sauté the onion and garlic for a few minutes then stir in the red pepper and cook for another 3-4 minutes to soften. Combine the cooked vegetables with the broccoli in a large ovenproof casserole. Melt the butter in a medium saucepan, stir in the flour and cook for 3 – 4 minutes over low heat, then stir in the milk. Increase the heat and bring to a gentle boil, stirring from time to time with a whisk to prevent lumping. Season with salt and pepper and stir in the cheese, pour the cheese sauce over the broccoli mixture and bake in the upper part of the oven in Convection or Convection Roast at 350 degrees for 30 minutes. Strawberry Shortcake Cobbler Filling 6 – cups sliced strawberries or a combination of berries ¼ - cup sugar ¼ - cup Grand Marnier Combine all the ingredients with the fruit & spread in a 9x13 glass-baking dish. Topping 1 ½ - cups all purpose flour 4 – tablespoons sugar 1 ½ - teaspoons baking powder ½ - teaspoon salt 1 – cup chilled whipping cream 1 – large egg 1 – teaspoon vanilla extract Sift flour, sugar, baking powder & salt together. Whisk cream, egg & vanilla in a small bowl to blend, add to flour mixture to form soft dough. Drop in mounds over fruit. Bake in Convection at 350 degrees for 40 minutes. Previous   Next