CHOP BAKE RECIPES

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SWEET POTATO & SALMON TRAY BAKE | JAMIE OLIVER RECIPES



Sweet potato & salmon tray bake | Jamie Oliver recipes image

Bursting with fresh Asian flavours, this easy salmon traybake can be on the table in well under an hour.

Total Time 50 minutes

Yield 4

Number Of Ingredients 11

1 large sweet potato
2 sticks of lemongrass
2.5 cm piece of ginger
2 cloves of garlic
1 teaspoon sesame oil
150 ml organic vegetable stock
150 ml light coconut milk
6-8 lime leaves or 1 lime
1 long red chilli
4 x 150 g salmon fillets, from sustainable sources
low-salt soy sauce optional

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
    3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
    4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
    5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
    6. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

Nutrition Facts : Calories 392 calories, FatContent 20.1 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 32.5 g protein, CarbohydrateContent 21.3 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.3 g salt, FiberContent 0.4 g fibre

CHEESY PASTA BAKE | RECIPES | JAMIE OLIVER



Cheesy pasta bake | Recipes | Jamie Oliver image

Can’t choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.

Total Time 30 minutes

Yield 12

Number Of Ingredients 8

1 kg cauliflower, broccoli or a mixture of both
800 g dried pasta (penne, farfalle, macaroni)
750 g leafy greens (kale, spinach or peas)
5 ml olive oil
2 litres white base sauce
2 teaspoons yellow or Dijon mustard optional
230 g hard cheese
500 g stale white or brown bread optional

Steps:

    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
    2. Preheat the oven 180°C/350°F/gas 4.
    3. Break the cauliflower and broccoli into florets.
    4. Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
    5. Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
    6. Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
    7. Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
    8. Transfer to a large, deep baking tray (60x40cm).
    9. Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
    10. Bake for 10 minutes or until golden and bubbling.

Nutrition Facts : Calories 522 calories, FatContent 16.8 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 73.6 g carbohydrate, SugarContent 12.8 g sugar, SodiumContent 0.7 g salt, FiberContent 4.7 g fibre

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    2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
    3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
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Can’t choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.
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    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
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SWEET POTATO & SALMON TRAY BAKE | JAMIE OLIVER RECIPES
Bursting with fresh Asian flavours, this easy salmon traybake can be on the table in well under an hour.
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Total Time 50 minutes
Cuisine asian
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    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
    3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
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    5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
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