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Salmon with Pancetta on a bed of Sweet Potatoes

Photo courtesy of Piet Johnson - piet.co.uk

PREP TIME – 5 MINS
COOK TIME – 30 MINS
SERVES 4

Ingredients

  • 6 sweet potatoes
  • 2 tsps fresh oregano (or 1 tsp dried)
  • 2 tsps coconut oil
  • 4 salmon fillets
  • 12 spears asparagus (trimmed)
  • 20 cherry plum tomatoes (halved)
  • 8 slices pancetta, or Parma ham or unsmoked back bacon
  • Juice of 1/2 lemon

Method

Heat oven to 190°C/Gas Mark 5, line a large baking tray with baking parchment and rub with a little coconut oil.

Slice the sweet potatoes about the thickness of a £1 coin, leaving the skins on. Lay them in the bottom of the tray, sprinkle with salt, pepper and oregano and drizzle with a teaspoon of melted coconut oil. Put in oven for
15 minutes.

Remove tray from oven and turn up temperature to 220°C/Gas Mark 7. Lay salmon fillets on top of pots, scatter the asparagus and tomatoes around and over the fish and drape the pancetta over the top. Drizzle with the rest of the oil and bake for a further 15 minutes.

Squeeze over lemon juice and serve.

Coriander Chicken Stir-fry

SERVES 2

Ingredients

  • 200g chicken breast, finely sliced
  • 1 tsp dry-roasted coriander seeds
  • 100g green cabbage, finely sliced
  • 2 tbsp olive oil
  • 4 tbsp live natural low-fat yoghurt, flavoured with ½ tsp each ground cumin and ground chilli (to taste)

For the marinade:

  • 1 tsp ground coriander
  • 2 tbsp fresh coriander, chopped (reserve a little for a garnish)
  • 2 spring onions, finely sliced
  • 2 tsp sesame seeds
  • 3 tbsp olive oil
  • Zest 1 orange (reserve a little for a garnish)
  • 2 tbsp orange juice
  • 2 tbsp lemon juice
  • Freshly ground black pepper

Method

Combine the marinade ingredients in a bowl and mix. Add the chicken, stir well and leave to stand.

Heat a small saucepan over a medium-high heat, add the coriander seeds and dry-roast them for 30 seconds until they pop.

Just before cooking, add the roasted coriander seeds and shredded cabbage to the chicken.

Heat the oil in a wok and add the chicken mix. Cook over a medium-high heat until the chicken is cooked and cabbage is wilting (add some water if it appears dry). Stir in the yoghurt and garnish with the orange zest and fresh coriander.

Chicken and Red Rice with Roast Tomatoes

SERVES 2

Ingredients

  • 75g red rice
  • 4 small chicken thigh fillets, skinned
  • Juice 1 lemon
  • 1-2 tbsp dried oregano
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 4 tbsp freshly grated ginger
  • 1 tbsp dry white wine
  • 300ml chicken or vegetable stock
  • 1 tsp whole coriander seeds
  • 4 medium tomatoes, cut in quarters
  • A drizzle of olive oil
  • Fresh sprigs of marjoram or coriander

Method

Put the red rice in a saucepan and cover with cold water to soak while you prepare the chicken thighs.

Lay the chicken thighs out flat, make a couple of diagonal incisions into (not through) the outer flesh and rub in half the lemon juice, oregano and black pepper. Turn the thighs over and rub in the remaining juice and herbs. Leave for at least 15 minutes.

Heat a tablespoon of olive oil in a frying pan and soften the onion over a low heat. Add the garlic and ginger and heat gently for a few seconds. Add the chicken pieces (and more oil if necessary) and gently brown the chicken on both sides. Pour in the white wine and let it bubble, then add the stock, the drained rice and coriander seeds. Bring to the boil, turn the heat down and cover. Simmer very gently for about 30-35 minutes until the rice is plump and soft. Most of the stock should be absorbed by this time.

About 15 minutes before the end of the cooking time, preheat the oven to 180°C/350°F/Gas mark 4.

Put the quartered tomatoes in a small baking dish, drizzle with oil and season with freshly ground black pepper. Toss the tomatoes in the oil to cover them well and roast for 10-15 minutes.

Before serving the chicken and rice, top each portion with some of the tomatoes and torn herbs.

Chicken Burgers with Green Salad

SERVES 2

Ingredients

  • 300g minced chicken or turkey (or use chicken thigh fillets and process the meat in a food processor)
  • 2 tbsp tamarind paste
  • Rind 1/2 lemon
  • 1/2 tsp soy sauce
  • 1 spring onion, chopped very finely
  • 1 tbsp fresh parsley or coriander, finely chopped
  • A large pinch chilli powder or 1 fresh chilli, chopped (optional)
  • 1 tbsp olive oil

Method

Mix the sweet potato and celeriac in a bowl with the lemon juice and zest. Heat the olive oil in a saucepan, add the mustard seeds and cook for a few seconds over a high heat until they pop. Pour the oil and seeds over the grated vegetables. Add the fresh dill and mix all the ingredients together.

Heat a little oil in a frying pan and add the vegetables, patting them down to form a cake. Cover over a medium-high heat for about 10 minutes to allow the underside to colour. Slip the pan under a high grill for another five minutes or so to brown the top.

Keep warm in a medium-hot oven while you poach the eggs. Serve the rosti with a poached egg placed on top of each portion.

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