MARINATING VEGETABLES FOR ROASTING 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

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

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PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
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Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
    1. First, make the marinade. Peel and chop the onions and garlic.
    2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
    3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
    4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
    5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
    6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
    7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
    8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
    9. Preheat the oven to 220°C/450°F/gas 7.
    10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
    11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
    12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
    13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
    14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
    15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
    16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
    17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
    18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
    19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
    20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
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This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.
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PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
    1. First, make the marinade. Peel and chop the onions and garlic.
    2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
    3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
    4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
    5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
    6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
    7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
    8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
    9. Preheat the oven to 220°C/450°F/gas 7.
    10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
    11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
    12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
    13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
    14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
    15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
    16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
    17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
    18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
    19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
    20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
See details


SALMON ROASTED IN BUTTER RECIPE - NYT COOKING
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 345 per serving
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