All recipes serve two; double the ingredients to serve four.
Tandoori-style Salmon with One-Tray Coconut Parsnips
- 6 large parsnips
- 400g canned coconut milk
- 1 lime
- 10g fresh ginger
- 2 cloves of garlic
- 100ml natural yogurt
- 2 tablespoons tomato purée
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 2 salmon fillets, skin on
- 10g fresh chives
Begin by preheating your oven to 230°C and lining a small tray with aluminum foil. Peel the parsnips, cutting them into quarters lengthwise and then into 1.5cm pieces crosswise. Place them in a large roasting tray.
Pour in the coconut milk, and then finely grate the lime zest over it, squeezing in the juice as well. Peel and finely grate the ginger and garlic, adding them to the mix. Season generously with salt and stir well to ensure the parsnips are well coated in the coconut milk.
Spread the parsnips evenly in the roasting tray, then place them in the oven for 20-25 minutes, until they are soft and golden in spots. The coconut milk should reduce into a thick, luscious sauce.
Meanwhile, in a small bowl, combine the yogurt, tomato paste, curry powder, and smoked paprika, mixing until smooth. Season with a pinch of salt. Place the salmon fillets on the previously prepared tray and thoroughly coat them in the yogurt mixture.
When the parsnips have about 10 minutes left, add the salmon to the oven to roast for 8-10 minutes, or until the flesh is a lovely opaque light pink and flakes easily with a fork. While the salmon cooks, finely chop the fresh chives.
To serve, divide the coconut parsnips between plates, top each with a salmon fillet along with any remaining cooked marinade. Generously sprinkle with chives and enjoy your meal!
Jerk Chicken and Rice Tray Bake
- 3 tablespoons vegetable oil
- ½ teaspoon ground allspice
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ½ teaspoon chili flakes
- 1 tablespoon honey
- 4 chicken thighs, bone-in, skin-on
- 15g fresh parsley
- 250g microwave brown rice
- 400g canned kidney beans
- 100ml Greek yogurt
Start by preheating your oven to 180°C. In a medium roasting tray, mix together the vegetable oil, allspice, oregano, cinnamon, chili flakes, honey, and a generous pinch of salt. Add the chicken thighs, ensuring they are well coated with the spice mixture, skin-side up.
Roast in the oven for 12-15 minutes, or until the chicken is golden, crispy, and fully cooked. Finely chop the parsley while waiting. Once the chicken is ready, crumble the packet of brown rice into the tray around the chicken, and drain and add the kidney beans. Toss the rice and beans in the flavorful oil.
Return to the oven for an additional 7-8 minutes until the rice and beans are steaming hot. Top with a dollop of yogurt and sprinkle the chopped parsley over the dish. Serve directly from the tray for a delightful meal.
Steak with Peppercorn Sauce-Style Orzo
- 200g echalion shallots
- 2 sirloin steaks
- 2 tablespoons olive oil
- 20g unsalted butter
- 2 cloves garlic
- 200g orzo pasta
- 187ml (small bottle) white wine
- 1 beef stock cube
- 15g fresh parsley
Boil a full kettle of water. Heat a large frying pan over high heat, which you’ll use for the steak later. Halve, peel, and thinly slice the shallots while the pan heats. Rub the steaks with olive oil and season generously with salt.
Cook the steaks in the preheated pan for 1-2 minutes on each side until golden brown, light pink inside, and slightly springy when pressed. Transfer to a plate and cover with foil to rest.
In the same pan, lower the heat to medium and add the butter along with the shallots and a pinch of salt and pepper. Sauté for 2-3 minutes until softened. While waiting, peel the garlic. Once the shallots are tender, grate in the garlic and sauté for another minute.
Add the orzo to the pan, stirring to coat in the buttery mixture. Pour in the white wine, raising the heat to high, and cook for 2-3 minutes until the mixture is nearly dry. Add 500ml of boiling water and crumble in the beef stock cube, adding a tablespoon of freshly ground black pepper and a pinch of salt.
Bring to a boil, then reduce heat to medium and simmer for 10-12 minutes, stirring occasionally until the orzo is tender and the liquid forms a thick glaze. If it becomes too thick, add a splash of water.
Finely chop the parsley. As the orzo nears completion, add any resting juices from the steak, and slice the steaks into thick strips for serving. Once the orzo is ready, stir in the parsley and adjust seasoning. Serve the orzo on plates with the steak slices laid on top.
One-Pot Salmon and Pilau Rice
- 1 red onion
- 4 cloves garlic
- 20g fresh ginger
- 40g unsalted butter
- 1 teaspoon ground turmeric
- 2 cardamom pods
- 150g basmati rice
- 1 chicken stock cube
- 15g fresh parsley
- 1 teaspoon garam masala
- 2 salmon fillets, skin on
- 100g Greek yogurt
Preheat your oven to 200°C. Peel and finely dice the onion, then grate the garlic and ginger. In a large saucepan with a lid, melt the butter over medium heat. Once foamy, add three-quarters of the onion along with the garlic and ginger. Season with salt and sauté for 5-6 minutes until softened.
Add the turmeric and crushed cardamom pods, frying for another minute until aromatic. Rinse the rice under cold water until it runs clear, then add it to the pan, tossing to coat in the spiced butter.
Crumb the stock cube into the pan, adding 420ml of water. Raise the heat to high and bring to a boil. Once boiling, cover with a lid and transfer to the oven, baking for 10 minutes until the rice is tender and absorbs the stock.
While waiting, finely chop the parsley. After 10 minutes, remove the pan from the oven, sprinkle in the garam masala, and lay the salmon fillets skin-side up on top. Season with salt and re-cover, baking for another 8-10 minutes until the salmon flakes easily and the rice is fully cooked.
Once done, take the pan out, discard the salmon skin, and gently break up the salmon. Fluff the rice with a fork, mixing everything together. Top with yogurt, and sprinkle parsley and reserved onion before serving.
Puttanesca Risotto
- 60g canned anchovies
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon chili flakes
- 150g arborio rice
- 1 tablespoon tomato purée
- 1 chicken stock cube
- 2 tablespoons capers
- 60g green olives
- 30g hard Italian cheese
Fill a kettle with water and set it to boil. In a medium saucepan, combine the undrained tin of anchovies with olive oil. Peel and finely grate the garlic, adding it along with the chili flakes. Place the pan over low heat, gently frying for 2-3 minutes until fragrant, breaking up the anchovies as they cook.
Add the rice, tossing to coat the grains in the flavorful oil. Stir in the tomato purée and cook for an additional minute until it darkens slightly. Crumble in the stock cube, then add 300ml of boiling water from the kettle.
Increase the heat to medium-high and simmer for 5-6 minutes, stirring continuously until thick and sticky. Reduce the heat back to medium, then add another 600ml of boiling water. Continue to simmer for another 10-12 minutes, stirring occasionally until the rice is tender yet retains a slight bite, and the liquid reduces to a thick glaze.
While the risotto cooks, roughly chop the capers and green olives. Once the risotto is ready, remove it from the heat and grate in 25g of cheese, adding the minced capers and olives. Stir until combined and season to taste, adding a splash of water if it appears too thick. Serve the risotto in bowls, finishing with a sprinkle of the remaining cheese.
One-Tray Meatballs with Chickpeas
- 400g canned chickpeas
- 200g cherry tomatoes
- 60g green olives
- 3 tablespoons olive oil
- 6 pork sausages
- 1 clove garlic
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 30g dried panko breadcrumbs
- 50ml Greek yogurt
- 15g fresh parsley
Preheat your oven to 220°C. Drain the chickpeas in a colander and add them to a large baking dish, along with the cherry tomatoes and olives. Drizzle with olive oil, then season with salt and pepper, mixing well to combine.
Remove the sausage meat from their casings and place it in a large mixing bowl. Peel and finely grate the garlic, adding it to the bowl along with the smoked paprika, cumin, turmeric, cinnamon, and a pinch of salt and pepper, along with the panko breadcrumbs. Mix thoroughly until well combined.
Form the mixture into eight evenly-sized meatballs and arrange them in the baking dish alongside the chickpeas. Bake in the oven for 20-25 minutes, or until fully cooked through and the tomatoes are beautifully roasted.
Once cooked, move the meatballs to one side of the dish and stir the Greek yogurt into the warm chickpeas and tomatoes until creamy. Serve the creamy chickpeas in bowls, topped with meatballs, and garnish with fresh parsley. Enjoy!
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