HOW TO MIX OIL AND GAS RECIPES

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ROAST VEGETABLES MEGA MIX | VEGETABLES RECIPES | JAMIE ...



Roast vegetables mega mix | Vegetables recipes | Jamie ... image

Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 17

olive oil
350 g beetroot
2 lugs of balsamic vinegar
a few sprigs of fresh oregano or marjoram
500 g carrots
1 clementine
a few sprigs of fresh rosemary
400 g parnsips
a lug of white wine vinegar
2–3 sprigs of fresh sage
1 small teaspoon runny honey
350 g baby turnips
2 lugs of red wine vinegar
5 fresh bay leaves
2 bulbs of fennel
½ a lemon
a few sprigs of fresh thyme

Steps:

    1. Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
    2. Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
    3. Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
    4. Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
    5. Toss the beets with the balsamic vinegar and whole herb sprigs.
    6. Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
    7. Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
    8. Toss the turnips with the vinegar and bay.
    9. Toss the fennel with the lemon juice, then pick over the thyme leaves.
    10. Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
    11. Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
    12. Once ready, give the tray a jiggle, then pile the veg on a platter.

Nutrition Facts : Calories 303 calories, FatContent 7.4 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 42.1 g carbohydrate, SugarContent 32.7 g sugar, SodiumContent 0.35 g salt, FiberContent 15 g fibre

OLIVE OIL BREAD RECIPE | BBC GOOD FOOD



Olive oil bread recipe | BBC Good Food image

Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours

Provided by Mary Cadogan

Categories     Side dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield Makes 1 loaf

Number Of Ingredients 5

7g sachet easy-blend yeast or 15g fresh yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
2 tbsp olive oil

Steps:

  • Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
  • Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil.
  • Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
  • Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
  • When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
  • Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.

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