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Food And Nutrition

Christmas dinner traybake

Published

6 days ago

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Love Christmas dinner, but only have a basic kitchen set-up? This Christmas dinner traybake is the recipe for you. Perfect for Friendmas and easy on the washing up, too!

For this recipe you will need a large, flat or low-sided baking tray measuring 40x30cm/16x12in (or larger) lined with non-stick baking paper.

Ingredients

For the turkey marinade

  • 1 tbsp honey
  • 1 tsp finely chopped thyme
  • 1 orange, zest and 1 tbsp juice only
  • 1 tsp ground cinnamon

For the meat

  • 8 x turkey breast fillet pieces, each weighing about 100g/3½oz
  • 8 chipolata sausages
  • 16 rashers smoked streaky bacon
  • salt and freshly ground black pepper

For the roast vegetables and stuffing

  • 500g/1lb 2oz roasting potatoes, peeled, cut into evenly sized chunks (about 5cm/1¾in across) and rinsed
  • 300g/10½oz carrots, peeled and cut into batons
  • 300g/10½oz parsnips, peeled and cut into batons
  • 1 tbsp finely chopped rosemary
  • 6 tbsp olive oil or duck or goose fat
  • 12 ready-made stuffing balls

For the sprouts

  • 200g/7oz small Brussels sprouts, sliced in half
  • 2 garlic cloves, crushed to a paste with a little salt
  • 180g/6oz cooked, peeled chestnuts, roughly chopped
  • 1 tbsp olive oil
  • 1 tbsp butter, at room temperature

To serve

  • cranberry sauce or jam
  • 400ml/14fl oz turkey gravy

Method

  1. Preheat the oven to 200C/190C Fan/Gas 6.

  2. In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper.

  3. For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate.

  4. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets.

  5. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes.

  6. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well.

  7. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage.

  8. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, olive oil and butter.

  9. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes.

  10. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil (or goose or duck fat) over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce.

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Food And Nutrition

Making A Grilled Salmon Burgers

Published

6 days ago

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September 28, 2023

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Use fresh sockeye salmon to make these delicious burgers. Cilantro, ginger, and sesame oil give them Asian flavor.

Serve the salmon burgers with a spicy chili mayonnaise or sweet chili mayonnaise (see directions, below). Cook the burgers on the grill, an electric grill, or in a grill pan on the stovetop.

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Food And Nutrition

Butternut squash stew

Published

6 days ago

on

September 28, 2023

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Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it’s also vegan.

Ingredients

  • 2 tbsp vegetable or sunflower oil
  • 1 onion, finely chopped
  • 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 300ml/½ pint boiling water
  • plain yoghurt (any variety), to serve (optional)

Method

  1. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft.

  2. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like.

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Food And Nutrition

Fried chicken, ital vegetables and rundown sauce

Published

6 days ago

on

September 28, 2023

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All the flavours of the Caribbean are here in this delicious celebration dish that is perfect for a summer dinner party or special occasion meal.

Serve with Andi’s sweet potato roti .

Ingredients

For the rundown sauce

  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 Scotch Bonnet, left whole
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2½ tsp ground allspice
  • 2 tsp coarsely ground black pepper
  • 2 tsp ground turmeric
  • 2 cinnamon sticks
  • 400ml tin coconut milk
  • 100g/3½oz coconut cream, grated
  • 6 cherry tomatoes
  • 200ml/7fl oz vegetable stock

For the fried chicken

  • 1 free-range egg
  • 50ml/2fl oz milk
  • 100g/3½oz plain flour
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground allspice
  • 2 chicken thighs, skin on, boneless and cut into 3 pieces each
  • 100g/3½oz breadcrumbs
  • vegetable oil, for frying
  • salt and freshly ground black pepper

For the ital vegetables

  • 3 tbsp vegetable oil
  • 2 large onions, cut into quarters
  • 1 red onion, cut into quarters
  • 2 large carrots, peeled, diced and par-boiled
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 125g/4½oz spinach, wilted and chopped
  • 125g/4½oz rainbow chard, wilted and chopped

For the mango pickle

  • 100ml/3½fl oz white vinegar
  • 100g/3½oz caster sugar
  • 6 black peppercorns, crushed
  • 1 mango, peeled and chopped
  • 1 long red chilli, finely sliced

To serve

  • 2 tbsp chopped fresh coriander
  • 4 spring onions, chopped
  • 2 tbsp chopped fresh flatleaf parsley

Method

  1. To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken.

  2. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain.

  3. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens.

  4. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes.

  5. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle.

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