ROAST VEGETABLE TRAY RECIPE | BBC GOOD FOOD
Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast.
Provided by Gary Rhodes
Categories Lunch, Side dish, Vegetable
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
- Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.
Nutrition Facts : Calories 223 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, FiberContent 9 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.17 milligram of sodium
TURKEY BREAST TRAY BAKE RECIPE WITH ROAST VEGGIES AND ...
Rach shares an easy Thanksgiving tray bake recipe of turkey breast + veggies with a Worcestershire-cider gravy—perfect for a small gathering.
Provided by Rachael Ray
Number Of Ingredients 40
Steps:
- For the turkey and marinade, in a food processor, combine herbs, lemon juice, Worcestershire, soy, Dijon, garlic, and EVOO and pulse several times to combine
- Add to a bag with a well-seasoned turkey breast coated with salt and pepper, coat the breast evenly and refrigerate 1 hour to several hours
- Preheat oven to 350°F with rack at center oven
- For the veg, in a large bowl, combine vegetables and potatoes, EVOO, zest, rosemary, and salt and pepper, arrange in roasting pan or on large rimmed baking sheet lined with parchment, and sprinkle with wine and stock
- Place marinated turkey breast on top of the vegetables
- Roast 2 to –2½ hours to 165°F on breast, raise heat to high/broil to brown skin a bit, then remove and rest 20 minutes
- For the gravy, in a saucepot or skillet, melt butter over medium to medium-high heat and whisk in flour, then add Worcestershire, pepper, cider and stock and thicken to coat spoon
- For the Cracked Cranberry Sauce, combine cranberries, orange peel, sugar and water in a small saucepot
- Bring to a boil, reduce heat a bit and let berries bubble away until they burst and form a sauce, 12 to 15 minutes
- Remove orange peel and cool to room temperature or chill
- Slice turkey across breast, arrange a few slices on bed of veg and potatoes and bathe them in gravy
- Serve with Cracked Cranberry Sauce
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BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES
Beautifully light and tasty, this simple lemon sole recipe is a winner with any flat fish.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 366 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 366 calories per serving
- This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
- Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
- Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
- Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!
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