Roasted Cabbage with Lemon

 Roasted Cabbage with Lemon

1 medium-sized head of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice (I used 2 T for the cabbage in these photos, but next time I'd use even more lemon)
generous amount of sea salt and fresh ground black pepper
lemon slices, for serving cabbage (optional)

Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)

Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

(Source)

Perfect Roast Chicken

Perfect Roast Chicken

To prepare your chicken • Take your chicken out of the fridge 30 minutes before it goes into the oven • Preheat your oven to 240°C/475°F/gas 9 • There’s no need to peel the vegetables – just give them a wash and roughly chop them • Break the garlic bulb into cloves, leaving them unpeeled • Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil • Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird • Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour) • Put the lemon inside the chicken’s cavity, with the bunch of herbs To cook your chicken • Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven • Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes • If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking • Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning • When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so • Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy To carve your chicken • Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour) • Carefully cut down between the leg and the breast • Cut through the joint and pull the leg off • Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat • Place these on a serving platter • You should now have a clear space to carve the rest of your chicken • Angle the knife along the breastbone and carve one side off, then the other • When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath • You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg • from Jamie's Ministry of Food ingredients • 1 x approximately 1.6kg chicken, preferably free-range, organic or higher welfare • 2 medium onions • 2 carrots • 2 sticks of celery • 1 bulb of garlic • olive oil • sea salt and freshly ground black pepper • 1 lemon a small bunch of fresh thyme, rosemary, bay or sage, or a mixture

Pesto Stuffed Roast Tomatoes

Pesto Stuffed Roast Tomatoes

Ingredients

• 6 tomatoes, cut in half diagonally (or a bunch of cherry tomatoes)
• 1/4 cup basil leaves
• 2 cloves of garlic
• A small handful of pine nuts
• A large handful of freshly grated parmesan
• Olive oil
• Salt

Instructions

1. Preheat oven to 350 degrees.
2. Hollow out a small bit from each tomato, just enough to create a little room for the pesto.
3. On a cutting board chop garlic and basil together for 1 minute. Add a little oil and the pine nuts and continue to chop for 1 more minute. Add parmesan cheese, a dash of salt and a little more oil and chop till mixed well.
4. Divide pesto evenly among each tomato half.
5. Cook tomatoes in an oven proof pan for 10-15 minutes, or until they are soft.
6. Enjoy!

Notes

Can be made with store bought pesto. Just add the parmesan cheese and continue to step 3.

(Original Recipe)