Tag: garlic cloves

Vegetable lasagne

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This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables cut them into smaller dice and most won’t know they are there.

  • Serves: 8-10

  • Prep time: 1 hr

  • Cooking time: 25 mins

    (may need an extra 5 mins)

  • Total time: 1 hr 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Ingredients

  • 4 onions, peeled and finely chopped
  • 4 small courgettes, cut into 2.5cm dice
  • 2 small peppers, cored and cut into 2.5cm squares
  • 300g butternut squash, peeled and cut into chunks
  • 2 large leeks, cut into discs, optional
  • 2 garlic cloves, peeled and crushed
  • 450g pre-cooked lasagne
  • Grated pumpkin seeds
  • 70g plain flour
  • 2tbsp olive oil
  • 80g butter
  • 250g cheddar cheese
  • 1tsp mustard
  • 8 tbsp tomato paste
  • Ground salt and pepper, to season
  • 2 x 400g canned chopped tomatoes
  • 1.2lt (1200ml) milk
  • 600ml water or vegetable stock

Method

  1. Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
  2. In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
  3. To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
  4. Cook in the oven for 25-30 mins or until golden and bubbling.

By Caroline Marson, cookery advisor – Love Food Hate Waste

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Garlic Roasted Chicken

Garlic Roasted Chicken

by Pam on October 15, 2012

It was a very cold and rainy day today so I decided to roast a chicken for dinner. There is just something so comforting to me about roasting a chicken on cold days. I rubbed garlic butter under the skin onto the chicken breasts.  I simply seasoned the bird with sea salt, freshly cracked pepper, and garlic powder. It was simple to prepare and the entire house smelled amazing while the chicken was roasting. The meat turned out flavorful, tender, and so juicy.

Preheat the oven to 425 degrees.

Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture.  Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.

Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.

Print[1]



Garlic Roasted Chicken




Yield: 8

Prep Time: 5 min.

Total Time: 1.5 – 2 hours



Ingredients:

1 5lb chicken
1/2 tbsp butter, softened
2 cloves of garlic, minced
Olive oil cooking spray
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste
5 large cloves of garlic
1/2 sweet yellow onion, cut into wedges
Fresh parsley

Directions:

Preheat the oven to 425 degrees.

Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture. Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.

Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Gordon Ramsay’s Potatoes Boulangère Recipe from The F Word

Gordon Ramsay made these potatoes to go along with his Herb Crusted Rack of Lamb[1] on The F Word[2], Series One, Episode One.

His commies used a Mandoline Slicer[3] to get uniformly thin slices of potatoes, but used a knife for the onion. You can use a knife or a slicer for both, but try to get the slices as even as possible.

Ingredients:

  • 1 liter chicken stock (roughly 4 1/4 cups, or just over a quart)
  • 1 sprig thyme
  • 2 sprigs rosemary
  • 3 crushed cloves of garlic
  • 2 garlic cloves, peeled and finely chopped
  • 2 large onions, peeled and sliced
  • 4 large Desiree potatoes peeled and finely sliced (on a mandolin if possible)
  • salt & pepper
  • olive oil

Directions:

Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital oven)
Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain (remember, retain the chicken stock, not the herbs). Set aside.

Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.

Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Don’t forget to season each layer with salt & pepper as you go.

Pour the chicken stock from earlier over the potato mixture until it’s about 2/3rds full. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top.

Bake in the oven for approximately 20 – 25 minutes or until soft and golden on top.

References

  1. ^ Herb Crusted Rack of Lamb (gordon-ramsay-recipe.com)
  2. ^ F Word (www.amazon.com)
  3. ^ Mandoline Slicer (www.amazon.com)

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