Spiced Chicken Traybake With Blood Orange Salad
20g of flaked almonds
500g of free-range British chicken thighs
½ bulb of garlic
1 handful of fresh flat-leaf parsley
80g of mixed salad leaves
1 chicken stock cube
1 tbsp of za'atar
160g of brown rice
2 blood oranges
Preheat the oven to 240°C/220°C Fan/Gas Mark 9. Cut the aubergines lengthways into 8 wedges each. Peel and halve 4 garlic cloves. Add them to a large baking dish and toss with half the za'atar and a pinch of sea salt. Top with the chicken and season with 2 tbsp of oil, the remaining za'atar, a pinch of sea salt and black pepper.
Dissolve the stock cube in a jug with 250ml of hot water then pour into the baking dish, submerging the aubergines in the stock. Bake for 30-35 minutes, until the chicken is cooked and the aubergine soft.
Heat a large saucepan on medium heat. Add the almonds and toast for 2-3 minutes, turning regularly, until golden. Transfer to a large bowl and set aside. Fill the saucepan with salted hot water and bring to a boil. Add the rice and boil for 25-30 minutes, until cooked, then drain.
Meanwhile, peel the oranges and slice into discs. Roughly chop the parsley. Finely slice the shallot. Add the oranges, parsley, shallots and mixed salad to the almond bowl and mix. Set aside.
Once cooked, add the drained rice to the salad bowl and toss to combine. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
Serve the rice salad on plates and top with the aubergine wedges and chicken thighs. Pour a generous amount of chicken juices over the plates and serve.
Teriyaki Mushroom Bake
100g of edamame beans
240g of chestnut mushrooms
200g of oyster mushrooms
4 spring onions
2 pak choi
2 tbsp of sesame oil
3 sweet potatoes
40g of roasted peanuts
110g of baby plum tomatoes
200ml of almond cream
2 tbsp of tamari
4 tbsp of teriyaki sauce
Preheat the oven to 240ۜ°C/220°C Fan/Gas Mark 9. Trim the pak choi and cut into bite-sized pieces. Roughly chop the chestnut and oyster mushrooms. Cut the spring onions into 2cm pieces. Add all to a large baking dish with the whole tomatoes. Toss with half the sesame oil, the teriyaki sauce and a pinch of sea salt. Bake for 12-15 minutes.
Bring a saucepan filled with lightly salted hot water to a boil. Roughly chop the sweet potatoes into cubes (peel optional) and add to the saucepan. Simmer for 15-18 minutes, until soft, then drain. Return to the pan and mash with the tamari, half the cream, remaining sesame oil, a pinch of sea salt and black pepper.
After 12-15 minutes of baking, remove the dish from the oven. Add the edamame and remaining cream and mix. Top with a layer of mash. Roughly chop the peanuts and scatter them over the mash. Bake for 10-12 minutes, until the filling is bubbling and the peanuts are toasted. Serve at the table.
Sausage, Parsnip, Carrot & Blackberry Tray Bake
2 small red onions, quartered
2 parsnips, sliced lengthways
2 carrots, sliced lengthways
1 handful of blackberries
A few sprigs of thyme
1 tbsp of gravy granules
Salt and pepper
Pre-heat your oven to 180°C.
Start by roasting the sausages for about 10 minutes before adding the onions, parsnip, carrots and blackberries. Add a generous glug of olive oil and season with salt, pepper and thyme.
Return to the oven and continue to cook for a further 20 minutes or until everything is nicely coloured and cooked through. Meanwhile, mix up some gravy granules as per the instructions on the packet and serve with the sausage traybake.
Roasted Spiced Cauliflower With Romesco & Olives
1 large cauliflower, outermost leaves removed
1 tsp each of smoked hot & smoked sweet pimenton
4 tbsp of olive oil
2 tbsp of medium dry sherry
Juice of a lemon
25g of roasted flaked almonds
2 tbsp of chopped flat leaf parsley
6 sprigs fresh thyme, leaves stripped
For the salsa:
50g of blanched almonds
50g of blanched hazelnuts
350g of roasted red peppers from a jar
100g of black hojiblanca olives, pitted
1 clove of garlic, grated
1 tbsp of sherry vinegar
1 tsp of smoked sweet pimenton
30g of fresh breadcrumbs
5 tbsp of extra virgin olive oil
Heat the oven to 200°C/180°C Fan. Mix the pimentons with the thyme leaves and olive oil and rub all over the cauliflower. Sit into a small roasting tin and season well. Add a good splash of boiling water and roast for 40 minutes. Drizzle with the sherry and lemon juice and return to the oven for 10 more minutes.
Meanwhile, bash the almonds and hazelnuts in a pestle and mortar to rough crumbs. Whiz the peppers and olives together with the garlic, vinegar and pimenton. Season and stir in the roughly ground nuts and breadcrumbs. Add the oil.
Serve wedges of the cauliflower on a bed of romesco sauce and scatter with the flaked almonds and parsley.
Roast Chicken Traybake With Caesar Dressing
4 tbsp of U:Me Vegetable & Olive Oil Blend
4 large or 8 small skin-on, boneless chicken thighs
3 sprigs fresh oregano or 1 tbsp of dried oregano
2 garlic cloves
½ small loaf of bread
1 tsp of salt
1 tsp of black pepper
For the avocado sauce:
3 tbsp of U:ME Vegetable & Olive Oil Blend
1 clove garlic
Juice of 1 lemon
1½ tsp of red wine vinegar
¼ tsp of salt
1 tsp of Worcestershire sauce
2 anchovy fillets
40g of grated parmesan
225ml of water
2 cos lettuce
Finely slice the lemon (removing the seeds), shallots and garlic and place in a large bowl. Add the chicken thighs, oregano, oil and salt and pepper and toss well, until everything is covered in the oil.
Transfer to a baking tray and roast at 190°C Fan for 25 minutes or until the chicken thigh skin is beginning to crisp up.
While the chicken is cooking, tear up the bread into pieces around 3cm wide. After 25 minutes add the bread to the roasting tray and give it a good stir to ensure the bread soaks up some of the liquid. Turn the oven up to 200°C and cook for 10 minutes.
Once cooked, remove the chicken thighs from the tray and rest for 10 minutes.
To make the avocado caesar sauce, place all of the ingredients in a blender and pulse until everything has combined and the sauce is a thick, pouring consistency.
To serve, cut the cos lettuce into strips around 5 cm wide, place into a bowl and toss with the avocado caesar sauce. Slice the chicken thighs and assemble your salad with the roasted lemons and crispy croutons on the top. Finish with a dusting of grated parmesan.
Traybake Pancetta Chicken With Olives & Tomatoes
8 slices of pancetta
4 chicken breast fillets
2 tbsp of olive oil
400g of vine-on cherry tomatoes, snipped into small bunches
100g of Crespo pitted green olives
2 cloves garlic, thinly sliced
Preheat the oven to 200oC/Gas Mark 6.
Wrap 2 slices of pancetta round the middle of each chicken breast. Heat 1 tbsp of oil in a large frying pan and fry the chicken for 2-3 minutes each side until golden, then transfer to a baking tray. Bake for 10 minutes.
Toss the tomatoes, olives and garlic in the remaining oil and add to the tray around the chicken. Bake for a further 15 minutes until the chicken is cooked through and the tomatoes are softened.
Great served with a green salad and new potatoes.
Haddock & Shrimp Feast
1 knob of butter
1 tbsp of sunflower oil
2 onions, chopped
2 celery sticks, finely sliced
1 garlic clove, crushed
150g of chestnut mushrooms, thickly sliced
225g of long-grain rice
200ml of white wine
600ml of hot vegetable stock
4 x 125g haddock fillets, skinned weight
150g of baby spinach leaves
Juice of 1 small lemon
2 tbsp of chopped dill
2 tbsp of chopped parsley
100ml of pouring double cream
2 x 50g pots of potted shrimp
Salt & freshly ground black pepper
You will need a deep flameproof and ovenproof casserole dish, with a lid, that is wide enough for the haddock pieces to sit side by side. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Heat the butter and oil in the casserole dish. Add the onions and celery and fry for about 10 minutes over a medium heat. Then add the garlic and mushrooms and fry for 2 minutes. Add the rice and stir to coat it in the vegetable juices, then fry for a couple more minutes. Pour over the wine and hot stock, then season and bring to the boil. Do not stir the rice.
Transfer the dish, uncovered, to the oven and cook for about 15 minutes. Season the pieces of fish and sit them on top of the rice – do not overlap the fillets. Bake for another 8-10 minutes until the fish is just done, then transfer the fish to a warm plate.
Add the spinach to the casserole dish and place it on the hob. Cover with a lid and cook for a few minutes until the spinach has just wilted. Remove the lid and stir, then add the lemon juice, herbs and cream. Stir again and check the seasoning.
Warm the potted shrimp in a saucepan until the butter has melted. Return the haddock to the pan, spoon the shrimp over the haddock and serve piping hot.
Sticky Asian Cod With Roasted Tenderstem Broccoli & New Potatoes
For the glaze:
2 tbsp of hoisin sauce
2 tbsp of char sui sauce
2 tbsp of soy sauce
Juice of 1 lime
1 clove of garlic, minced
For the tray bake:
200g of tenderstem broccoli
1 tbsp of toasted sesame oil
400g of new potatoes, quartered
1 tbsp of olive oil
400g of cod
Salt and pepper, to taste
Preheat the oven to 180°C.
To make the glaze, combine all the ingredients in a measuring jug or small bowl and whisk well until combined.
Place the tenderstem broccoli on a baking tray lined with parchment paper, drizzle with the sesame oil and season with salt.
Toss the quartered potatoes with some olive oil and season with salt and pepper.
Place the cod on the baking tray and coat with half the glaze.
Roast everything in the preheated oven for 16-20 minutes depending on the size of the cod.
Remove the tray from the oven and serve in bowls, drizzling the fish and tenderstem broccoli with the remaining sauce.
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