Five Recipes to Replace the Sunday Roast | Modern Mummy

Sunday, 30 December 2018

Five Recipes to Replace the Sunday Roast


Ahhh, Sunday roasts… what a wonderful British tradition.

As much as we love a good roast, who said yours has to be the same old chicken and beef every week? Does the thought of another comfy-yet-predictable roast leave you unenthusiastic?

Whether you’re a vegetarian or just want to experiment, here are five recipes to try. From herb-crusted salmon to spice-roasted cauliflower with quinoa and pumpkin seeds, we’re sure these recipes will inspire you to make a not-so-samey roast this weekend.


1. Herb-Crusted Salmon, Broccoli & Sweet Potato Bake 
Ready in under an hour, this herby salmon, broccoli and sweet potato bake makes a delicious and healthy family meal – and is so easy to make.

INGREDIENTS 
Cooking oil spray
500g sweet potatoes, peeled and cut into 1cm thick rounds
1 red pepper, cut into strips
1 yellow pepper, cut into strips
2 slices wholegrain bread
2 tbsp fresh chives
2 tbsp chopped fresh flat leaf parsley
1 lemon, cut into wedges, and 1tbsp lemon juice, plus extra to serve
400g tender stem broccoli, trimmed
4 x 125g skinless salmon fillets

METHOD 
Fire up the oven to 200°C. Spritz a large baking tray with oil then throw in the sweet potatoes and peppers. Spritz gently with oil then bake for 20 minutes. 

While the sweet potatoes and peppers are baking, pop the bread, chives, parsley and lemon juice in a food processor and blitz to make coarse crumbs. Put to one side. 

Take the baking tray out of the oven then pop in the broccoli and lemon wedges and spritz with oil. Layer the salmon fillets over the veggies then flatten the breadcrumb mixture securely on top of each fillet. 

Cook until the veggies are golden and tender (about 15 minutes) and the salmon is cooked to your liking. Drizzle with an extra squeeze of lemon juice. 


2. Mustard Beef Wrapped in Prosciutto & Roast Potatoes 
For a speedier, equally delicious Sunday lunch, try brushing beef medallions in mustard. Wrapped in prosciutto and cooked in a griddle alongside plenty of fresh veg, you get super succulent meat and tender veg.

No time to make roast potatoes? Consider cheating a bit with McCain’s roast potatoes which can be done in as little as 30 minutes – no peeling in sight!

INGREDIENTS 
700g new potatoes, scrubbed
Cooking oil spray
1 tbsp Dijon mustard
4 x 125g beef medallions, trimmed of fat
4 prosciutto slices, halved lengthways to make 8 strips
275g small tomatoes on the vine
400g tender stem broccoli
4 heaped tsp reduced-salt gravy granules

METHOD 
Warm the oven to 220°C. Line a baking tray with baking paper. 

Cover the potatoes with cold water and cook in a large saucepan. Bring to the boil then simmer uncovered until just tender (about 10 minutes). Drain well then pop the potatoes back in the pan. Gently mash with a fork to break them up a little. 

Shift the potatoes over to the prepared tray and spritz with oil then roast in the oven until crisp and golden (about 30 minutes). 

Next, sweep the mustard around the side of each steak then wind two prosciutto strips around the meat, fastening with a cocktail stick. 

Warm a large non-stick griddle pan over a medium-high heat then fry the steaks for a couple of minutes on each side for medium or until done to your liking. Shift to a chopping board and leave to rest for five minutes, covering with foil. Meanwhile, leave the pan on the heat. 

Sauté the tomatoes in the griddle pan for a few minutes until tender and lightly singed. Pop the broccoli in a steamer and cook for roughly four minutes. 

Whip up the gravy as per the pack instructions. Season the steaks well with black pepper and throw away the cocktail sticks. Serve with the roast potatoes, broccoli, tomatoes and gravy. 


3. Spicy Cauliflower, Quinoa and Pumpkin Seed Pilaf 
If you’re looking for a vegetarian Sunday-lunch option, look no further than this dish of spice-roasted cauliflower served with quinoa and pumpkin seeds. It’s loaded with flavour and ready in under an hour.

INGREDIENTS 
1tsp ground turmeric
2tsp ground cumin
½ cauliflower head, cut into florets
1 red pepper, cut into 1.5cm cubes
2 courgettes, cut into 1.5cm cubes
400g can chickpeas in water, drained and patted dry
Cooking oil spray
2 tbsp pumpkin seeds
1tbsp olive oil 1 onion, finely chopped
3 garlic cloves, crushed
Pinch chilli flakes
200g quinoa, rinsed and drained
1 vegetable stock cube mixed with 400ml boiling water
2tbsp chopped fresh flat leaf parsley or coriander

METHOD
Fire up the oven to 200ºC and line a big baking tray with non-stick baking paper. 

In a small bowl, stir in the turmeric and 1 tsp of the cumin. Lay out the pepper, courgettes, chickpeas and cauliflower florets in the prepared tray then scatter evenly with the spice mixture. 

Gently spritz with oil and stir to coat. Roast for about 30 minutes until golden and soft. Sprinkle the pumpkin seeds on to a small baking sheet and cook for the final eight minutes of the vegetable cooking time. 

Next, over a medium heat, warm the olive oil in a medium saucepan. Throw in the onion and sauté for a few minutes or until tender. Combine the garlic, chilli and the rest of the cumin then fry, stirring for about a minute or until aromatic. 

Pour in the quinoa and hot stock then bring to the boil. Cover the pan then turn heat down to low, simmering for roughly 15 minutes until the liquid has been soaked up and the quinoa is firm. 

Mix the roasted vegetable mixture through the quinoa mixture as well as the parsley or coriander. Season well with ground black pepper and sprinkle over the roasted pumpkin seeds then serve. 


4. Roasted and Glazed Wet-Cured Bone-in Ham 
Looking for something a little different from the average roast this Sunday?

This dish focuses on a high-quality cooking of the meat and goes great with seasonal vegetables and springtime garnishes.

It’s important to cook the cured ham properly so the flavour and tenderness are locked in. Here’s a new way of preserving that moisture to plate up the perfect ham.

Serve with pickles or chutneys, roast new potatoes and spring greens.

INGREDIENTS 
7kg (15 lb 4oz) wet-cured ham
50g brown sugar
50g golden syrup
50g mustard
30ml cider vinegar

METHOD 
Fire up the oven to 170oC. 

Weigh your ham and work out the cooking time you need at 40 minutes per kg (2lb 4oz). 

Pop the ham on a rack inside a large roasting tin and add two litres of water. Make a tent over the ham with large sheets of foil. Make sure it doesn’t touch the meat. Fasten it all around the edges to create a steaming cavity that’ll cook the ham to perfection. 

Put the ham in the oven and cook for the desired time. 

Pour the glaze ingredients into a small saucepan and stir over a low heat until the sugar has melted and the mixture is silky-smooth. Put to one side. 

Take the ham out of the oven and delicately remove the skin, making sure the fat is in place. Make some incisions into the fat (in a criss-cross pattern). Smear liberally with the glaze. 

Pop the ham back in the oven and bake for 30 minutes. You want the glaze to bubble and the ham to look golden. 

Serve with pickles and chutneys, hasselback roast new potatoes and spring greens.


5. Orange-Flavoured Chicken and Roasted Sweet Potato Bake 
Did you know? Oranges and veggies contain carotenoids which can do wonders for our eye and skin health – and may protect against some cancers. Take advantage of these health benefits with this delicious chicken traybake.

INGREDIENTS 
500g sweet potatoes, peeled and cut into 2cm cubes
2 red onions, cut into wedges
200g baby carrots, trimmed and scrubbed or 2 carrots, sliced
Spray olive oil
1 tbsp olive oil
500g skinless chicken thigh fillets
1 orange, cut into 1cm-thick slices
1 tbsp chopped fresh oregano or thyme leaves, plus extra to garnish
1 tsp ground coriander
½ tsp chilli flakes
100g baby spinach, to serve

METHOD 
Preheat oven to 190°C. Line a large baking tray with baking paper. Arrange the sweet potatoes, onions and carrots on the prepared baking tray then spritz with olive oil and roast for 20 minutes. 

Meanwhile, after around 15 minutes of the cooking time, warm the 1 tbsp olive oil in a large non-stick frying pan over a high heat. 

Fry the chicken for two minutes on each side (until golden) then shift the meat and orange slices to the baking tray with the roasted vegetables. 

Scatter the vegetables and chicken with the oregano or thyme, coriander and chilli flakes. Place back in the oven until the chicken is thoroughly cooked and the veggies are lightly charred and soft (about 20 minutes). 

Top the chicken tray bake with extra chopped oregano or thyme and serve with the baby spinach. 


So, if you’ve begun to grow tired of your go-to Sunday roast beef, we hope you like one of the above spiced-up recipes. Go on, try our tantalising twists on the classic Sunday roast. Cheers and Happy Sunday!
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