La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 23)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Roast Chicken Dinner
Spice Rubbed Roast Chicken
Roasted Carrots and Parsnips
Cauliflower Casserole
Apple Crisp
Meal Preparation Tips
This is another meal that makes good use of both ovens. The Multi-Function oven is the best choice for
cooking the chicken and the other dishes can all be cooked in the Convection oven at the same time.
Plan one hour to roast a 5lb chicken and 10 minutes resting time before carving the chicken. The
vegetables, casserole and crisp need about 35 minutes to cook, although the casserole does require a
little advance preparation.
Spice Rubbed Roast Chicken
1 – 5lb chicken
1 – teaspoon kosher salt
1 – tablespoon mesquite spice rub
1 – tablespoon olive oil
Preheat the Multi-Function in the Fan Assist Mode to 400°
Get the baking tray with rack ready and set to one side.
Remove the giblets from the chicken, wash the chicken inside and out under cold running water and
dry thoroughly with paper towels. Mix the seasonings and oil together in a small bowl and wearing
disposable gloves rub the seasoning all over the chicken. Place the chicken on the prepared pan and
place in the oven.
Cook for 15 minutes then change the mode to Convection and reduce the temperature to 350° for the
remaining 45 minutes cooking time.
Cauliflower Casserole
Roast cauliflower is delicious with roast chicken but steamed cauliflower baked in a cheese sauce is amazing!
1 – head cauliflower, core removed, cut into small florets
4 – tablespoons unsalted butter
4 – tablespoons all-purpose flour
1 ½
– cups milk or ½ & ½
1 – cup shredded cheddar cheese
1 – tablespoon finely chopped parsley, mixed with 1 tablespoon grated Parmesan cheese
Preheat the oven to Convection 350°
Steam the cauliflower in a little water for 8-10 minutes until tender, drain and place in a medium sized
oven casserole dish. While the cauliflower is steaming make the cheese sauce.
Melt the butter in a small heavy bottomed saucepan, stir in the flour and cook over low heat for 5-6
minutes, taking care not to burn the mixture. Stir in the milk or ½ & ½ whisking all the time and continue
whisking until the mixture is completely smooth. Stir in the cheese until it has completely melted and
adjust the seasoning if necessary. Pour the cheese mixture over the cauliflower, sprinkle with the parsley
mixture and bake for 30-35 minutes.