HOW TO MAKE A VEGGIE TRAY RECIPES

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CHICKEN THIGH TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPE



Chicken thigh tray bake recipe | Jamie Oliver chicken recipe image

So easy – chuck everything in one tray, then bung it in the oven.

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 9

1 bunch of fresh basil
1 bulb of garlic
1 handful of black olives
1 small ciabatta loaf
8 free-range chicken thighs or drumsticks
2 handfuls of cherry tomatoes
olive oil
1 dried red chilli
8 slices of higher-welfare pancetta or thin-sliced smoked streaky bacon

Steps:

    1. Preheat the oven to 180ºC/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer.
    2. Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
    3. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli.
    4. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
    5. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Lovely with a crisp green salad.

Nutrition Facts : Calories 672 calories, FatContent 36.6 g fat, SaturatedFatContent 9.6 g saturated fat, ProteinContent 48.7 g protein, CarbohydrateContent 36.7 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

VEGGIE PLATTER - HOW TO MAKE A HEALTHY VEGETABLE PLATTER 4 ...



Veggie Platter - How To Make A Healthy Vegetable Platter 4 ... image

Provided by Kelly

Categories     Appetizer

Total Time 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 9

Guacamole
Hummus
Ranch
Salsa
Fresh vegetables (broccoli, cauliflower, carrots, cucumber, grape tomatoes, green beans, radishes & red bell peppers)
Fresh berries or other fruits (strawberries, blueberries, blueberries plus your favorites )
2-3 varieties of crackers, breadsticks, mini toast bites
2-3 types of nuts (marcona almonds, pecans, walnuts, pili nuts, macadamia nuts, pistsachios, cashews plus your favorites)
FOR LOW CARB: Use Cheese Crisps (Whisps) and pork rinds

Steps:

  • Wash and dry your vegetables.
  • Place the dips on a large cookie sheet, platter, slate board or wooden cutting board.
  • Arrange the vegetables around the dips.
  • Add crackers or crispy snacks.
  • Fill in gaps with fruits and nuts. Use small bowls or cups for extra dimension. Top with fresh herbs and flowers for a pop of color. Enjoy.

More about "how to make a veggie tray recipes"

VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES
Built from John Bishop's love of a lasagne cooked for him by his friend Jane, plus tips from his wife on his absolute favourite comfort food, enjoy this veg-packed twist on the traditional family favourite. It’s got a hit of smoky aubergine for a turbo-boost of flavour, plus a super-fresh pesto topping I know you’ll love. Delicious!
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Cover the dried porcini with boiling water and leave to rehydrate.
    3. Halve the squash, then scoop out and wash the seeds. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper.
    4. Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes. Roast the squash for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.
    5. For the ragù, peel the onions, carrots and celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoons of oil. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.
    6. Saving a sprig each of rosemary and thyme, tie the rest of the woody herbs together with string. Add to the pan for a few minutes, then pour in the wine and leave to cook away.
    7. Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Season to perfection.
    8. Meanwhile, prick the whole aubergine all over with a fork, then place directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan.
    9. For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the reserved rosemary and thyme.
    10. Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Cook until lightly golden, stirring regularly.
    11. Add the porcini and soaking liquor (discarding just the last gritty bit), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, then finely grate and stir in half the hard cheese.
    12. To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta.
    13. Repeat 3 further times, finishing with the remaining creamy sauce. Loosen the edges with a spatula to push some of the sauce down the sides, then grate over the Cheddar. Halve the tomatoes, quickly toss in oil, and dot over the top, then bake for 45 minutes, or until golden and bubbling.
    14. Leave to stand uncovered for 30 minutes while you make the pesto. Rip the top leafy half of the herbs into a food processor. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days).
    15. Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Good with a fresh, seasonal salad.
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CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES
Let the oven do all the hard work with this simple chicken traybake recipe.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 301 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
    3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
    4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
    5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
    6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
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VEGGIE STUFFING | JAMIE OLIVER STUFFING RECIPES
I love baking this beautiful veggie stuffing in a pudding bowl – it looks amazing and will get everyone really excited when you bring it to the table. It’s open to the introduction of different nuts and dried fruits, so feel free to mix it up.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet
Calories 295 calories per serving
  • Preheat the oven to 180°C/350°F/gas 4. Wash the squash, then carefully quarter it lengthways and remove the seeds, placing the squash in a roasting tray, skin side down. Peel, quarter and scatter over the onions, drizzle with 1 tablespoon of oil, add the cinnamon, ground coriander and a pinch of sea salt and black pepper, finely grate over half the nutmeg, then toss together. Roast for 40 minutes, then remove from the oven. Pick and roughly chop the sage leaves with the cranberries and pistachios, toss with a light drizzle of oil, then scatter over the squash and onions. Roast for another 5 minutes, then remove and leave to cool. Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pinch and tear the bread into the tray of cooled veg. Using your hands, really squash and squidge everything together with another pinch of sea salt and black pepper until well mixed. Line a 1.5 litre pudding bowl with a scrunched-up sheet of wet, oiled greaseproof paper (or you can use a baking dish to give you a greater surface area for a crispy top, if you prefer). Pack in the stuffing and drizzle with 1 more tablespoon of oil, then cover with greaseproof paper, tying it in place with string. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly. Use the greaseproof paper to help you lift it out of the bowl, then confidently flip it on to a plate and serve.
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VEGGIE PLATTER - HOW TO MAKE A HEALTHY VEGETABLE PLATTER 4 ...
From lifemadesweeter.com
Total Time 15 minutes
Category Appetizer
Cuisine American
  • Fill in gaps with fruits and nuts. Use small bowls or cups for extra dimension. Top with fresh herbs and flowers for a pop of color. Enjoy.
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Dec 08, 2021 · This veggie casserole looks so yummy, Marzia!! I love that you used so many different veggies, they make it so colorful! <3. I’m vegan, so I’ll just replace the eggs with a mixture of …
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EASY VEGGIE DIP RECIPE - TASTES BETTER FROM SCRATCH
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