POTATO BAKE RECIPES - BBC GOOD FOOD
From dauphinoise to cheesy, comforting gratin, we love serving potatoes in rich, gooey, oven-baked recipes. Browse our selection of the very best deluxe ways with spuds.
Provided by Good Food team
Number Of Ingredients 1
HOW TO COOK EGGPLANT - EASY RECIPES TO BAKE, ROAST & FRY ...
Everything you need to know about cooking eggplant from Delish.com.
Provided by Lena Abraham
Categories vegetarian side dish
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 3
Number Of Ingredients 11
Steps:
- GRILLED EGGPLANT
- ROASTED EGGPLANT
- FRIED EGGPLANT
More about "bake roast recipes"
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
TUNA PASTA BAKE RECIPES | BBC GOOD FOOD
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HOW TO COOK EGGPLANT - EASY RECIPES TO BAKE, ROAST & FRY ...
From delish.com
Reviews 3.5
Total Time 1 hours 30 minutes
Category vegetarian, side dish
- FRIED EGGPLANT
NO-BAKE CHEESECAKE RECIPES - BBC GOOD FOOD
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HARISSA COD BAKE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 38 minutes
Calories 540 calories per serving
Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.
Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.
Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.
Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.
HARISSA COD BAKE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 38 minutes
Calories 540 calories per serving
Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.
Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.
Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.
Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.
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