RACK OF LAMB RECIPES | BBC GOOD FOOD
Shake up your Sunday roast with a rack of lamb. From herb-crusted to glazed, take a look at our best-rated recipes.
Provided by Good Food team
Number Of Ingredients 1
SPICED SALMON & TOMATO TRAYBAKE RECIPE | BBC GOOD FO…
Enjoy this healthy spiced salmon and tomato traybake with a mild curry flavour for a quick and easy midweek meal. Serve with naan bread and lemon wedges
Provided by Anna Glover
Categories Dinner, Supper
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
- Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.
- Meanwhile, warm the naan breads – you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.
Nutrition Facts : Calories 796 calories, FatContent 34 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 13 grams fiber, ProteinContent 54 grams protein, SodiumContent 1.7 milligram of sodium
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When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.—Violet Thompson, Port Ludlow, Washington
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 15 minutes
Category Desserts
Calories 433 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 15 minutes
Category Desserts
Calories 433 calories per serving
- Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.
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Reviews 4.9
Total Time 01 hours 20 minutes
Category Side Dishes
Calories 396 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 20 minutes
Category Side Dishes
Calories 396 calories per serving
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From foodnetwork.com
Reviews 4.6
Total Time 16 hours 0 minutes
Cuisine italian
Reviews 4.6
Total Time 16 hours 0 minutes
Cuisine italian
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
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Say goodbye to boring quiches and hello to this elegant number loaded up with all the fixings! A frozen deep-dish pie crust makes the base of this bake a breeze, and the custard-like egg filling is loaded with fresh tomatoes, green onions, crisp bacon and melty cheeses for tons of flavor in every bite. Whether you serve this for breakfast, brunch or lunch, it’s guaranteed to go fast.
From pillsbury.com
Reviews 4
Total Time 1 hours 10 minutes
Calories 350 per serving
From pillsbury.com
Reviews 4
Total Time 1 hours 10 minutes
Calories 350 per serving
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From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
Category main-dish
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From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
Category main-dish
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From growagoodlife.com
Reviews 5
Total Time 430 minutes
Category Canning
Cuisine American
Calories 210 kcal per serving
From growagoodlife.com
Reviews 5
Total Time 430 minutes
Category Canning
Cuisine American
Calories 210 kcal per serving
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