SIMPLE MAKE AHEAD LUNCHES RECIPES

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SUPER-SIMPLE CHICKEN CURRY TRAYBAKE | CHICKEN RECIPES | JA…



Super-simple chicken curry traybake | Chicken recipes | Ja… image

When it comes to making a knockout curry, you can’t get much simpler than this – simply whiz up your paste, whack everything in the oven and stir through the coconut milk at the end. Serve up with rice, and you’re done.

Total Time 1 hours 45 minutes

Yield 6

Number Of Ingredients 17

1 x 1 kg butternut pumpkin
2 onions
200 g cherry tomatoes
8 skinless boneless free-range chicken thighs
300 g brown basmati rice
1 x 400 g tin of light coconut milk
1 lime
1 fresh green chilli
3 cloves of garlic
5cm piece of ginger
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon turmeric
2 tesapoons garam masala
1 teaspoon chilli powder
vegetable oil
½ a bunch of fresh coriander

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil.
    3. Pick the coriander leaves and set aside, then add the stalks to the blender.
    4. Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray.
    5. Halve the squash, scoop out and discard the seeds and roughly chop the flesh. Peel and cut the onions into wedges and halve the cherry tomatoes.
    6. Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
    7. Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking.
    8. With around 25 minutes to go, cook the rice according to the packet instructions.
    9. Once the chicken is cooked, remove the tray from the oven and place on the hob over a medium heat. Pour in the coconut milk, stir well and simmer for 2 to 4 minutes to heat through.
    10. Scatter over the remaining coriander leaves and finely slice and scatter over the chilli, then serve with the rice and wedges of lime for squeezing over.

Nutrition Facts : Calories 553 calories, FatContent 14.4 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 31.8 g protein, CarbohydrateContent 80.3 g carbohydrate, SugarContent 26.2 g sugar, SodiumContent 0.3 g salt, FiberContent 8.2 g fibre

SIMPLE SODA BREAD | BREAD RECIPES | JAMIE OLIVER



Simple soda bread | Bread recipes | Jamie Oliver image

You can’t beat the smell of freshly baked bread wafting through the house, and it’s such a rewarding thing to learn how to make. The great thing about this simple recipe is that you can whack it straight in the oven without having to wait hours for the dough to rise. Bonus!

Total Time 1 hours 10 minutes

Yield 8

Number Of Ingredients 7

250 g wholemeal flour
100 g plain flour plus extra for dusting
50 g pinhead oatmeal
1 teaspoon bicarbonate of soda
1 teaspoon sugar
1 large free-range egg
1 x 300 ml tub buttermilk

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
    3. In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
    4. Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
    5. Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.
    6. Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
    7. Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.

Nutrition Facts : Calories 195 calories, FatContent 2.2 g fat, SaturatedFatContent 0.4 g saturated fat, ProteinContent 9.4 g protein, CarbohydrateContent 37.8 g carbohydrate, SugarContent 2.9 g sugar, SodiumContent 0.9 g salt, FiberContent 4.2 g fibre

More about "simple make ahead lunches recipes"

SUPER-SIMPLE CHICKEN CURRY TRAYBAKE | CHICKEN RECIPES | JA…
When it comes to making a knockout curry, you can’t get much simpler than this – simply whiz up your paste, whack everything in the oven and stir through the coconut milk at the end. Serve up with rice, and you’re done.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 553 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil.
    3. Pick the coriander leaves and set aside, then add the stalks to the blender.
    4. Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray.
    5. Halve the squash, scoop out and discard the seeds and roughly chop the flesh. Peel and cut the onions into wedges and halve the cherry tomatoes.
    6. Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
    7. Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking.
    8. With around 25 minutes to go, cook the rice according to the packet instructions.
    9. Once the chicken is cooked, remove the tray from the oven and place on the hob over a medium heat. Pour in the coconut milk, stir well and simmer for 2 to 4 minutes to heat through.
    10. Scatter over the remaining coriander leaves and finely slice and scatter over the chilli, then serve with the rice and wedges of lime for squeezing over.
See details


SIMPLE SODA BREAD | BREAD RECIPES | JAMIE OLIVER
You can’t beat the smell of freshly baked bread wafting through the house, and it’s such a rewarding thing to learn how to make. The great thing about this simple recipe is that you can whack it straight in the oven without having to wait hours for the dough to rise. Bonus!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 195 calories per serving
    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
    3. In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
    4. Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
    5. Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.
    6. Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
    7. Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.
See details


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