Seasoned with a spicy jerk marinade and lightly smoked on your grill, this Jerk Pork is head and shoulders above the rest. The secret is in the marinade.
Recipe video above. This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. As oposed to a mushy mess, or shrivelled up and dismal! The key is: large pieces and high oven temp.Eggplant is actually really bland when raw, but it completely transforms when roasted. You don't need anything more than salt and pepper, but I've added some suggestions!
This is one of my favorite cabbage recipes : Oven Roasted Cabbage with Tahini Sauce. This oven roasted cabbage is an easy recipe that is ready in no time! It makes a very nice side dish or you can serve it as a main dish for a light dinner.
An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.
Roasted Chicken with Garlic Herb Butter – There’s nothing more satisfying than a whole roasted chicken – it feeds a crowd, looks impressive on the table, and tastes amazing. This oven-roasted…
These perfectly roasted seasoned potatoes are crisp and delicious - they're the perfect side dish.
Roasted Chicken with Garlic Herb Butter – There’s nothing more satisfying than a whole roasted chicken – it feeds a crowd, looks impressive on the table, and tastes amazing. This oven-roasted…
Eggplants, aubergines or brinjals; call them what you will, but most of us are pretty much clueless as to what to do with this perfect purple delight. Along with an undeserved reputation for being …
This oven-roasted bok choy recipe is SUCH a delicious, nutritious vegetable side dish. Bok choy is topped with an Asian-inspired sauce made of sesame, soy, and garlic, then baked until tender and lightly caramelized.
Roasted Peach Chicken is chicken breasts marinated in a peach glaze, topped with freshly sliced peaches, and roasted in the oven until tender and juicy.
Learn how to make classic Greek style roasted lamb that is tender, full of flavour and a must for big family dinners
Homemade chicken shawarma, oven roasted on a vertical spit, served in gyros!
Pork belly cooked to perfection. The result makes the somewhat tedious preparation easily worth going through.
Seasoned with a spicy jerk marinade and lightly smoked on your grill, this Jerk Pork is head and shoulders above the rest. The secret is in the marinade.
Want perfect crispy & crunchy oven-roasted potatoes for your British Sunday Roast Dinner? Our easy to follow recipe shows you how to make Goose Fat Roast Potatoes in the oven. Couscous is an optional extra, but it is our secret combination to give you the best English Roasties, which are crispy and crunchy on the outside, whilst still soft and tender on the inside.Simply add your choice of garlic, herbs or chilli for extra flavour.
We sometimes order Portuguese style chicken from local restaurants. Our recipe tastes similar and it's so easy to make at home! Tender, juicy and flavourful!
Honey Bacon Roasted Potatoes – Are you ready for a new potato recipe? These honey bacon roasted potatoes are your new favorite side dish! Diced potatoes are boiled first, then roasted with sa…
Crisp, delicious, perfect oven fries are the ultimate side dish for burgers or chicken. The seasoning blend on these fries is just right!
Dive into a flavorful world where sweet onions meet Parmesan, cream, and wine, creating an ambrosial side dish perfect for elevating any meal.
Recipe video above. Curried chicken cooked in a pot buried under a mount of fragrant, fluffy rice. Biryani is a celebration of all that we love about Indian food! Make this with other proteins or vegetables - see notes. There's a load of spices in this - and it's worth it! (Plus you'll find everything at every day supermarkets). Spiciness: moderate low.
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
This mouth-watering recipe for oven-roasted chicken is taken from Rick Stein's From Venice to Istanbul book. The Turkish-inspired recipe can be cooked on the barbecue or in the oven.
”This easy midweek dinner has all the flavours of satay, minus the hassle of using skewers and chargrilling. The longer you marinate the chicken, the more flavourful your dish will be.” – the late food writer Valli Little Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.
Want one place to easily find the top 10 steam oven recipe posts from this site? All the classics are here, from chicken to bread and rice to my favorite chocolate cake.
This mouth-watering recipe for oven-roasted chicken is taken from Rick Stein's From Venice to Istanbul book. The Turkish-inspired recipe can be cooked on the barbecue or in the oven.
Pork loin coated in lightly spiced breadcrumbs and baked in the oven. A lower fat version of a classic schnitzel dish,
Savory, meaty and rich -- just like you've imagined. A perfect meal for chilly weather.
This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
Greek Chicken Tzatziki Bowls: Street food inspired oven-roasted chicken, served bowl style with all the extras. Add pitas and fries to make a complete meal!
A delicious one-pan recipe for traditional oven-baked Greek meatballs
This slow-roasted pork belly is tender with a delicious crispy skin (crackling). All you need for the recipe are simple seasonings and olive oil.
Unlock the secrets to the perfect chuck roast with our flavorful recipe. Learn why chuck roast is the ideal cut for a tender, juicy pot roast. Discover cooking methods, variations, and more. Elevate your Sunday dinner with a classic dish your whole family will love!
Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.
This Indian-inspired yogurt marinade made with ginger, garlic, cumin, turmeric, crushed chilli, fennel, and lime juice, lends a wonderfully exotic and delicious flavour to a classic bone-in leg of lamb. Allowed to marinate overnight, the lamb is simply brought back to room temperature an hour before roasting at 425°F for 20 minutes. The oven is then reduced to 350°F as the lamb continues to roast for another 80 minutes and becomes gorgeous, glisteny and golden brown with a lovely pink centre. Be sure to cover it loosely with foil halfway through roasting to prevent the marinade from becoming too brown. While the lamb cooks is the ideal time to prepare a healthy and delicious Ottolenghi-inspired Lentil, Onion & Roasted Tomato Salad as well as a cool and refreshing Cucumber Raita to serve with the meal — a plate of cocktail size samosas would be a great appetizer and make a savoury and satisfying interlude between tasks. Allowing the lamb to rest for 20 minutes before carving, provides ample time to warm up some crisp pappadam and prepare the final garnishes for the Raita and Lentil Salads before dinner is served. Wildly aromatic, gloriously golden and full of fabulous flavour, this succulent Indian-style leg of lamb is a delicious alternative to a traditional Sunday roast. A thick vibrant Indian yogurt marinade of ginger, garlic, tomato purée, lime juice, cumin, turmeric, crushed chili flakes, fennel seeds, salt and pepper Small incisions are made all over the leg of lamb with a small knife The thick marinade is massaged well into the lamb, coating it liberally with the paste, then covered and chilled for 24 hours The lamb is brought to room temperature after marinating 24 hours, then roasted at 425°F for 20 minutes; the temperature is then reduced to 350°F and roasted a further 1 hr 20 min Half way through the final roast, the leg is covered loosely in tin foil the roasted until cooked through; the leg should be allowed to site 20 minutes before carving Finely sliced red onions and marinated with white wine vinegar and lemon and lime juice Olive oil, cumin, minced garlic and cilantro are added A can of lentils are combined with the mixture and allowed to marinate until the lamb is ready A day before, cherry tomatoes were halved, tossed with olive oil and placed on a foil lined baking sheet at 425°F for 45 minutes The roasted tomatoes become sweet and caramelized The cherry tomatoes roasted a day before have been chilled overnight The roasted tomatoes are added to the lentils and served on a platter with a dollop of Greek yogurt on top, garnished with chopped cilantro One English cucumber, peeled, seeded and sliced Greek yogurt, lemon juice and crushed fennel seeds are added Just before serving, fresh mint and a dash of olive oil is added to the raita Pappadams cooked in the microwave with paper towel is a low fat alternative to pan frying them Cocktail size samosas make a tasty appetizer before an Indian-inspired feast The lamb, loosely covered with foil and allowed to relax 20 minutes, is ready to be carved and served Indian Roast Leg of Lamb Serves 6 4 lb leg of lamb, bone in Marinade: 2/3 cup plain whole-milk yogurt 1 thumb-sized piece ginger, finely grated 3 large garlic cloves, crushed 1 tbsp tomato purée juice of 1/2 lime 1 tsp ground cumin 1 tsp turmeric 1 tsp crushed chilli flakes 1 tsp fennel seed, lightly crushed handful coriander, finely chopped Stir together the marinade ingredients and season with 1/2 tsp ground black pepper and 1 1/2 tsp flaky Maldon salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal in a large resealable plastic bag or non-metallic container and chill overnight, or at least 6 hours. Allow the lamb sit at room temperature for 1 hour before roasting. Score the top 2 or 3 times for an attractive final presentation. Heat oven to 425°F. Place the lamb into a foil-lined roasting pan and roast for 20 minutes. Turn the oven down to 375°F and roast for 80 minutes for lamb that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden. Leave the lamb to rest for 20 minutes before carving, then serve with Lentil & Tomato Salad, Cucumber Raita and crisp pappadam. Lentil, Tomato & Onion Salad Serves 6 1 19 oz can lentils, rinsed Juice of 1/2 lime and 1/2 lemon 1 tbsp white wine vinegar 1 red onion, thinly sliced into rings 2 tbsp extra-virgin olive oil 1 tsp ground cumin 1 small garlic clove, crushed 1/4 cup chopped cilantro 12-16 cherry tomatoes, halved and roasted 1/8 cup olive oil Preheat the oven to 400°F. Toss the tomatoes together in a large bowl with 1/8 cup of olive oil, salt and pepper, and toss to coat. Place the tomatoes, cut side up, in one layer on a foil-lined baking sheet and roast for 45 minutes, until the tomatoes are soft and lightly caramelized. Remove from the oven and allow to cool. This can be done a day before.Mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings. After a few minutes they'll soften and turn pink. Whisk in the oil, cumin and garlic to the onions, then add the lentils, cilantro and roasted tomatoes. Season to taste with salt and pepper. Cucumber Raita Salad Serves 6 1 cup plain Greek yogurt 1 medium English cucumber, peeled, deseeded and sliced Juice 1/2 lemon 1/2 tsp lightly crushed fennel seeds 2 tbsp chopped mint 1 tbsp olive oil Mix the yogurt with the sliced cucumbers, lemon juice and fennel seeds. Season with salt and white pepper and chill until needed. Just before serving, fold in the chopped mint and olive oil.
The BEST pulled pork recipe in the crock pot! Get the most tender, melt-in-your-mouth pulled pork with almost zero effort from your slow cooker. It's such an easy recipe, the results are AMAZING, and you can feed a crowd an impressive dinner lickety-split. I'm also including instructions for oven roasted pulled pork!
