Persian-model salmon kebabs with potatoes and shirazi salad (pictured above)
Saffron is pricey, however my mum taught me a trick of grinding it right into a powder, then mixing it with water in order that the threads dissolve. This implies a bit of will go a great distance, and nonetheless add that lovely color and style. I do know that, technically, these aren’t kebabs as a result of they don’t seem to be skewered, however if you want, you possibly can skewer the fish and barbecue or prepare dinner it beneath the grill to get extra of a char on the surface – simply keep in mind to soak wood skewers in water for at the least quarter-hour earlier than utilizing, or they’ll doubtless burn (bamboo or metallic are nice alternate options).
Prep 20 min
Prepare dinner 15 min
Serves 3-4
½ tsp saffron, floor
3 tbsp thick yoghurt, reminiscent of Greek-style or Skyr
3 lemons – 2 juiced and 1 lower into wedges
Salt and freshly floor black pepper
3 x 240g skinless centre-cut salmon fillets, lower into 3-cm cubes (720g whole)
280g cherry tomatoes, diced
1 massive cucumber (about 350g), diced
1 tsp floor cumin
½ tsp crushed crimson chilli flakes
30g flatleaf parsley, leaves and stems roughly chopped
Olive oil
Juice of two limes
1 small crimson onion, peeled and diced (about 100g)
500g child potatoes, quartered
In a shallow bowl, grind the saffron with the again of a wood spoon, then add a tablespoon of heat water and blend to mix. Add the yoghurt, lemon juice and a teaspoon of salt, combine once more, then add the salmon, toss gently to coat within the marinade and put aside.
In a serving bowl, mix the tomatoes, cucumber, cumin, chilli flakes, half of the parsley, onion, lime juice and two tablespoons olive oil. Season to style then put aside.
Warmth two tablespoons of olive oil in a cast-iron or different heavy-weight frying pan over a medium-high warmth till shimmering. Add the potatoes, season with salt, stir then unfold in an excellent layer and let sit till the bottoms are deeply browned. Proceed to stir and let sit each minute or so, till evenly browned throughout, for about 5 minutes extra.
Decrease the warmth to medium, push to the perimeters creating a big house within the centre. Add the salmon cubes and prepare dinner till the bottoms are browned and the underside third of the perimeters look opaque – about three minutes. Stir the potatoes and salmon collectively, turning, and prepare dinner till the centre is medium-rare, three to 4 minutes. Divide between plates, prime with the remaining parsley and serve with salad and lemon wedges.
Charred lemon and mustard-parmesan hen traybake
Minimize any leftovers into small, bite-sized items and toss together with your favorite grain for a fast salad – costume it with lemon, olive oil and a bit of dijon mustard to remain in keeping with the flavours, and end with loads of contemporary herbs reminiscent of parsley or coriander.
Prep 10 min
Prepare dinner 15 min
Serves 3-4
2 x 200g Tenderstem broccoli, trimmed and thick stalks lower lengthwise
1 bunch salad onions, trimmed (about 100g)
Olive oil
Salt and freshly floor black pepper
2 boneless skinless hen breasts (about 450g), lower in half lengthwise to type 4 cutlets
1½ tbsp dijon mustard
1 lemon, halved
2 tbsp grated parmesan, plus further to serve
1 ball mozzarella (about 125g), torn or lower into 3cm chunks
Warmth the oven to 200C (180C fan)/390F/fuel 6 with a shelf within the centre and one 15cm from the grill. In a baking tray or roasting tin, coat the broccoli and onions with two tablespoons of olive oil and season; if something nonetheless appears dry, add extra oil. Transfer to the sides of the pan, creating an area within the centre for the hen.
Generously season each side of the meat with salt, pepper, one tablespoon olive oil and mustard, till it has a yellow paste-like coating throughout, then organize in the course of the tin; nestle the lemon halves lower facet up within the tin, too.
Roast on the centre shelf till the hen is almost cooked by way of and the broccoli is beginning to brown, about 10 minutes. The hen ought to look opaque on prime; should you see any uncooked bits or pink-ish hues, put it again within the oven for an additional minute or two.
Take away from the oven and activate the grill. Stir every part then prime every hen piece with a beneficiant sprinkle of parmesan, and one or two items of mozzarella. Put any remaining cheese over the opposite substances.
Place beneath the grill on the highest shelf till the cheese is bubbly and evenly browned, one to 4 minutes.
Rigorously squeeze the lemon halves over the hen and greens (they are going to be scorching), then divide between plates and end with pepper and extra parmesan, if desired.
Pasta with squash, parmesan and almonds
Tip: to organize your individual almonds, toast the nuts in a dry skillet over a medium warmth, stirring often, till they begin to brown in spots, then go away to chill. Retailer in an hermetic container and use to prime salads or grain bowls.
Prep 15 min
Prepare dinner 20 min
Serves 4
Salt and freshly floor black pepper
500g dried spaghetti
2 tbsp olive oil, plus extra for the pasta
2 small garlic cloves, peeled and minced or grated (about 1 tsp)
3-4 massive sprigs contemporary thyme, leaves and positive stems solely (about 1 tbsp)
½ tsp crushed crimson chilli flakes
1kg butternut squash, halved, deseeded, peeled and grated (about 500g grated)
250ml low-salt vegetable inventory
150g grated parmesan
60g flaked almonds, evenly toasted
Further-virgin olive oil, for drizzling
Fill a casserole dish or massive pot with water, salt generously and produce to a vigorous boil. Add the pasta, prepare dinner for 4 minutes lower than the bundle directions, stirring often to ensure nothing sticks to the underside. Reserve one cup of pasta water then drain the noodles. Run by way of with olive oil, utilizing tongs and a wood spoon to toss; put aside.
Wipe the pot with paper towel, add two tablespoons oil and put over a medium warmth till shimmering. Add the garlic, thyme and chilli flakes, cooking till aromatic, about 30 seconds. Add the squash, salt and pepper, and prepare dinner, stirring often, till the squash begins to lose its uncooked style, about 5 minutes. Pour within the inventory, modify the warmth to keep up an lively simmer, stirring often, till the surplus liquid cooks off, about two minutes. If there are any chunks, crush with a potato masher or the again of a fork.
Add the pasta again to the pot together with the parmesan, stirring vigorously with a wood spoon to create a thick, creamy sauce, and till the noodles have an orange hue to them, two to a few minutes. Season to style. If the sauce seems dry, add one tablespoon of the reserved pasta water at a time to loosen. Divide between plates and prime with the almonds and a drizzle of extra-virgin olive oil.
Tomato rice with kale and chickpeas
This recipe comprises hint components of jambalaya, Mexican rice and a Persian dish that my mother and father used to make for me after I was little.
Prep 10 min
Prepare dinner 25 min
Serves 4
2 tbsp olive oil
1 medium jalapeño, seeded and diced (about 2 tbsp)
1 small crimson onion, peeled and diced (about 150g)
1 orange or crimson (bell) pepper, deseeded and diced (about 120g)
½ tsp floor cumin
½ tsp paprika
Salt and freshly floor black pepper
200g basmati or long-grain rice
500g passata
1 bunch curly or cavolo nero kale, leaves faraway from thick stems and lower into 3cm-ribbons (about 60g)
1 x 400g tin chickpeas, drained and rinsed
15g contemporary coriander or flat-leaf parsley leaves and positive stems, roughly chopped
Warmth the oil in a casserole dish over a medium warmth till shimmering. Add the jalapeño, onion, pepper, cumin, paprika and season with salt, stirring often, till the onions soften and turn out to be translucent, about 4 minutes. Stir within the rice and toast for about 30 seconds.
Pour within the passata, 500ml water and a pinch of salt, stirring with a wood spoon to mix and scraping up something on the underside of the pot. Cowl, increase the warmth to convey to a boil, then instantly flip it down to keep up an lively simmer. Prepare dinner, nonetheless coated, for 15-20 minutes, till many of the liquid has been absorbed and the rice is mushy. Strive to not uncover too typically, in order that the rice can steam, solely checking often to stir and ensure nothing is sticking on the underside.
When the rice is nearly finished and there may be nonetheless a skinny layer of sauce above its floor, cut back the warmth to low, then stir within the kale and chickpeas, and season to style. Cowl and prepare dinner for about three minutes extra, till the kale is wilted and tender. Divide between bowls and prime with coriander.
