ONE-PAN SALMON WITH ROAST ASPARAGUS RECIPE | BBC GOOD FOOD
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Total Time 1 hours 20 minutes
Cook Time 50 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, FatContent 25 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 3 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.24 milligram of sodium
ONE-PAN ROAST DINNER RECIPE | BBC GOOD FOOD
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
- Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
Nutrition Facts : Calories 845 calories, FatContent 51 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 55 grams protein, SodiumContent 1.1 milligram of sodium
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Calories 298 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
- Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
- Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
- Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
- Get your meat out of the fridge and up to room temperature before you cook it.
- Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
- Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
- Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
- Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
- To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
- Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
- Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.
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