GARLIC SPROUTING RECIPES

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SESAME SALMON, PURPLE SPROUTING BROCCOLI & SWEET PO…



Sesame salmon, purple sprouting broccoli & sweet po… image

Try this Asian-inspired salmon supper with a nutty sesame dressing, crisp veg and comforting sweet potato mash. It's healthy, low-calorie and rich in omega-3

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Fish Course, Main course, Supper

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 11

1 ½ tbsp sesame oil
1 tbsp low-salt soy sauce
thumb-sized piece ginger, grated
1 garlic clove, crushed
1 tsp honey
2 sweet potatoes, scrubbed and cut into wedges
1 lime, cut into wedges
2 boneless skinless salmon fillets
250g purple sprouting broccoli
1 tbsp sesame seeds
1 red chilli, thinly sliced (deseeded if you don't like it too hot)

Steps:

  • Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
  • Meanwhile, spread the broccoli and salmon out on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
  • Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.

Nutrition Facts : Calories 463 calories, FatContent 22 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 10 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.1 milligram of sodium

CHEESY GARLIC DOUGH BALLS RECIPE - OLIVEMAGAZINE



Cheesy Garlic Dough Balls Recipe - olivemagazine image

Give our tear-and-share gooey cheese-filled dough balls a go at home with step-by-step help from the olive test kitchen. They'd make a great starter for the kids or something to kick off a laid back dinner party

Provided by OLIVEMAGAZINE.COM

Categories     Vegetarian

Total Time 1 hours

Number Of Ingredients 13

mozzarella block 150g, cut into 1cm cubes
fast action yeast 2 tsp
olive oil
strong white bread flour 500g, plus more for dusting
fine salt 1tsp
unsalted butter 100g
garlic 2 cloves, crushed
flat-leaf parsley, rosemary and basil 1 tbsp, of each, finely chopped
garlic 1 clove, sliced
passata 200g
red wine vinegar 1/2 tsp
chilli flakes
basil leaves a few, chopped, plus a little more to serve

Steps:

  • Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.
  • Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured worksurface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.
  • Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).
  • Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.
  • Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.
  • Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
  • For the tomato dip, fry the sliced garlic in a drizzle of olive oil for a minute, then tip in the passata, vinegar, and a pinch of chilli flakes and sugar. Simmer for 10 minutes until saucy, then stir in the chopped basil and cool.
  • Uncover the dough and brush the dough balls with 2/3 of the garlic butter. Bake for 20 minutes until golden and puffed.
  • Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.

Nutrition Facts : Calories 545 calories, FatContent 23 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fibre, ProteinContent 16 grams protein, SodiumContent 1000 milligrams of sodium

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