34 easy but successful recipes to bake food without staining almost anything
In these days of confinement, the oven has become our favorite appliance. With more time available to cook, we have dedicated ourselves to making breads, cakes and biscuits, but there are those who are also rediscovering the oven as the ideal tool for making fish, meat or vegetables, without staining almost anything and with excellent results.
For the latter we have thought about this selection of recipes, which include the easiest elaborations among those published in Direct to the Palate to cook in the oven, divided between vegetables, meat and fish.
We are talking about elaborations that, in most cases, do not require much more than preparing the food, seasoning it and putting it in the oven, without staining more than a few knives, a cutting board and a platter. And so you will have time to read, play a game at the console, entertain the children, have an aperitif or, why not, cook more things.
Vegetables and garnishes
IngredientsFor 4 people
- Potato 1 kg
- Onion 2
- Extra virgin olive oil
- Garlic 4
- Fresh parsley a bunch
How to make bakery potatoesDifficulty: Easy
- Total time 1 hour
- Elaboration 30 m
- Cooking 30 m
To make the baked potatoes we can put them raw in the oven or poach the ingredients a little before taking them to the oven. If you opt for the first option, you will have to leave the ingredients in the oven for longer. I opted for the second option, to go a little faster. Peel the onion and cut it into thin julienne strips. We put a little oil in a pan and sauté it for a few minutes, until it is soft but not done. We peel the potatoes and cut them into slices of a thickness like the edge of a euro coin, season with salt and pepper. We reserve the onion, put more oil in the pan and sauté the potatoes a little. In a mold that can be baked, we put the potatoes and on top the onions. We make a mince with the garlic and parsley and distribute it over the onion. We add the white wine. We put the tray in the oven preheated to 180ºC and bake for half an hour. If we see that the surface is too much, we can cover the mold with a silver foil. The time is indicative, because we may need a little more than half an hour. We can also add a little water if it is too dry. The potatoes have to be candied.5 4 3 2 1 Thank you! 27 votes
Link to the recipe | Bakery potatoes
Cherry tomatoes with yogurt sauce
Ingredients: 350 g of cherry tomato, 2 tablespoons of extra virgin olive oil, three quarters of a teaspoon of cumin, a teaspoon of brown sugar, 3 cloves of garlic, 3 sprigs of fresh thyme (or a tablespoon of dried), 3 sprigs of fresh oregano (or a tablespoon of dried), 1 lemon, 350 g of Greek yogurt, 1 teaspoon of chilli, salt, ground black pepper.
Preparation: Turn on the oven at 200º C, with the fan running. While heating, place the tomatoes in a bowl and mix them with the olive oil, cumin, sugar, thinly sliced garlic, thyme, oregano, three strips of lemon peel, half a teaspoon of salt (if it's flake, the better) and a good pinch of pepper. Transfer the mixture to a baking dish, large enough to hold the tomatoes without crowding. When the oven reaches 200ºC, put the tray in and bake the tomatoes for 20 minutes, until they begin to toast and bubble. After this time, turn on the grill and grill the tomatoes for between 6 and 8 minutes. The skin of the tomatoes should be charred on the top, but we must be careful that they do not burn too much. While the tomatoes are roasting, mix the yogurt with a teaspoon of lemon zest and a quarter of a teaspoon of salt. Store in the fridge before serving. It is important that it is cold. When the tomatoes are done, spread the yogurt on a large plate or shallow bowl, forming a rim around it. Top with the hot tomatoes with all their juices, the lemon peel, the garlic and the herbs. Sprinkle a little more oregano and add, if you like spicy, the chili flakes. Serve the dish right away, accompanied by a loaf of bread.
Link to the recipe | Roasted cherry tomatoes with yogurt sauce
Asparagus gratin with mozzarella
Ingredients: 12 wild asparagus, 120 g of mozzarella cheese, 15 ml of extra virgin olive oil, 15 g of breadcrumbs, salt and ground black pepper.
Preparation: Clean the asparagus and cut the lower part of the stem. Spread olive oil on a baking dish and place the asparagus. Salt and pepper. Chop the mozzarella cheese as finely as possible and spread it over the asparagus. Sprinkle the breadcrumbs. Adjust the seasoning with more salt if necessary and a little olive oil. Place in a hot oven at 200ºC for approximately 20 minutes or until the cheese is melted and golden brown.
Link to the recipe | Asparagus gratin with mozzarella
Mushrooms au gratin with a touch of thyme and lemon
Ingredients: 300g of mushrooms, 1/2 lemon, 1 clove of garlic, 1 teaspoon of thyme, 25g of Parmesan cheese, oil, salt and pepper.
Preparation: We start by cleaning the mushrooms and cutting them into thin slices. Spread a large clay pot with a little oil and place the mushrooms, distributing them more or less evenly. Now add the zest of half a lemon, and also its juice. Chop the garlic and add it, along with the teaspoon of thyme, a pinch of salt and pepper and, finally, the grated Parmesan cheese. Finally, grill for 15 minutes with the oven at 200ºC, move to a smaller source (the mushrooms will have shrunk) and serve hot with a little chopped parsley on top, although this is optional.
Link to the recipe | Mushrooms au gratin with thyme and lemon.
Ingredients: 8 artichokes, extra virgin olive oil and salt.
Preparation: We remove a couple of layers of leaves from the base of the artichokes and cut the stem, which we can reserve for another preparation, such as a scrambled eggs with artichoke or an artichoke stir fry. We want to be able to place the artichoke on its base, so we will make sure that the lower part of the artichokes is flat. We also cut the upper part of the artichokes, removing the tips that are hard and without fear of cutting too much. We place the artichokes face down and press them, with force as if we were punching them, with the palm of the hand so that they open and the leaves separate from each other. We turn the artichokes again and place them on a baking sheet. We season the top of each of them and drizzle them with a drizzle of extra virgin olive oil. It is important that it is of good quality, as this will show in the final result. We put the artichokes in the oven, pre-heated to 180ºC with heat up and down, and roast them for about an hour (everything will depend on the size and quality of the artichokes). Remove the tray from the oven, let it rest for 10 minutes and serve the artichokes hot, either as a garnish or as a starter.
Link to the recipe | Baked artichoke.
Roasted cabbage with pistachio, lemon and parmesan vinaigrette
Ingredients: 1 white cabbage, 30 ml of balsamic vinegar, 20 g of breadcrumbs, 20 g of fine or crushed oat flakes, 30 g of pistachios, 20 g of flax or sesame seeds, 1 lemon, granulated garlic to taste, 60 ml of extra virgin olive oil, Parmesan or grana padano cheese, fresh parsley or coriander, ground black pepper and salt.
Preparation: Preheat the oven to 220º and prepare a tray, plate or source. I prefer to line it with aluminum foil to stain less. Remove the most damaged outer leaves of the cabbage, wash and dry gently. Cut into "wedges" to get about eight pieces. Arrange on the tray, season and sprinkle with a couple of tablespoons of olive oil and a tablespoon of balsamic vinegar, making sure that all sides are smeared. Roast for about 20-30 minutes, turning the pieces halfway through. You have to control well, because depending on the oven, the type of cabbage and the size of the pieces can take more or less. Meanwhile prepare the vinaigrette. Crush or chop the pistachios with a knife and combine with the other ingredients, adding plenty of freshly grated cheese. Adjust the amount of lemon juice to taste; it is best to try as you go. If it is very strong, reduce with water. Beat well to emulsify. When the cabbage is well roasted, tender on the inside and with the outer leaves toasted, remove and transfer to a source. Spread some of the sauce and washed and chopped fresh parsley or coriander.
Link to the recipe | Roasted cabbage with vinaigrette.
Greek-style baked chickpeas
Ingredients: 400 g of dried chickpeas, 5 g of sodium bicarbonate, 50 ml of extra virgin olive oil, 2 cloves of garlic, 2 bay leaves, 2 sprigs of fresh thyme, 2 white onions, sweet or spicy paprika to taste, vegetable broth or water, 1 lemon, black pepper, salt, fresh dill (optional).
Preparation: Wash the chickpeas the day before and soak in plenty of cold water, the baking soda and a teaspoon of salt. The ideal is to have them at least 8 hours, but I recommend at least 12-16, or even a full 24 hours. The longer we have them hydrating, the less time they will take to cook. Discard the water. Preheat the oven to 175º C. Prepare an iron casserole, or a suitable source with a lid. Chop the onions and peel the garlic cloves. Pour the chickpeas into the dish and sprinkle with the paprika, a little black pepper, thyme and add the bay leaf.Drizzle with the olive oil and mix gently. Cover with the broth or water, which is at least covered by a finger of liquid. Add the chopped onions, lemon juice and garlic cloves. Cover and bake until the chickpeas are tender and the onion is fully roasted. Depending on the type of legume, water and soaking, it can take about 90 minutes or up to 3-4 hours. Check from time to time in case it is necessary to add more water. Serve with fresh dill or parsley, if desired.
Link to the recipe | Greek style baked chickpeas.
Tandoori carrots al honor with yogurt
Ingredients: 450 g of carrots, 250 g of plain Greek yogurt, 2 teaspoons of tandoori spice mix, 15 ml of lemon juice, half a lemon zest, 20 ml of Dijon mustard, pistachios or chopped almonds, fresh coriander or parsley , extra virgin olive oil, ground black pepper, salt, sesame seeds.
Preparation: Preheat the oven to 200º C and prepare a dish or tray with aluminum foil, sulfurized or simply greasing it a little. Wash and dry the carrots well. Peel them lightly with a vegetable peeler, removing any damaged parts. Ideally, they should be more or less the same size and thickness, although nothing happens if they are different, you can leave the top with some leaves if they keep them, peeling the thickest stem. Mix in a container about 4-5 tablespoons of the yogurt with 1 tablespoon of lemon, the tandoori spices, mustard, 2 tablespoons of extra virgin olive oil and salt and black pepper to taste. Spread the carrots well with this mixture and place on the tray. Bake for about 25 minutes, or until they are to the desired point. It is convenient to turn them over with tweezers, being careful not to burn ourselves, when a little more than half the time has passed.
Link to the recipe | Tandoori carrots.
Crispy Baked Polenta Sticks
Ingredients: 250 g of non-instant polenta, 1 l of water or broth, 2 teaspoons of salt, 30 ml of extra virgin olive oil, ground black pepper, granulated garlic, Provencal herbs, Parmesan cheese or similar to taste.
Preparation: Prepare a rectangular dish or tray of about 40x25 cm (approximately) by greasing it or covering it with non-stick parchment paper. Heat the water or broth with the salt and a drizzle of olive oil in a casserole or heavy-bottomed pot. Follow the instructions on the package or proceed as described below. When it starts to boil, add the polenta little by little, stirring with a few rods. Garnish with black pepper, granulated garlic and some dried herbs to taste. Lower the heat and cook gently, stirring, until it thickens and the polenta comes off the walls. Pour into the mold to make the polenta about a finger thick, leveling the surface with a spatula. Let cool until solid. Preheat while the oven is at 200º C.
Link to the recipe | Crispy baked polenta sticks.
Baked sweet potato sticks
Ingredients: 3 sweet potatoes, extra virgin olive oil, cornstarch, spices to taste, ground black pepper and salt.
Preparation: Wash the sweet potatoes, dry and brush, or peel with a vegetable peeler. You can leave the skin on, but you have to try to remove all the remains of earth, roots and possibly harder or damaged parts. With a good knife or mandolin, cut lengthwise to get "slices" less than 1 cm thick. Cut each portion into thin sticks, making sure they are of regular sizes. Separate the smallest or shortest from the longest. Cover with cold water and soak for at least half an hour. Drain and rinse, dry very well and paint with olive oil. Preheat the oven to 220ºC and prepare a couple of trays with baking paper. Use grids if available. Spread the canes on the trays, better if we separate them by size, and sprinkle with sifted cornstarch, stirring well. It can be easier if we put the starch in a freezer bag and batter it inside. They do not have to be very covered.
Link to the recipe | Baked sweet potato.
Dani Garcia's Baked Turbot
Ingredients: a turbot, 200 g of fresh and peeled prawn tails, fresh parsley, sweet paprika, 2 cayenne chillies, 2 cloves of garlic, extra virgin olive oil, 2 onions, 3 potatoes, 150 ml of dry white wine, spray cider vinegar, salt and ground black pepper.
Preparation: We ask the fishmonger to remove the tripe from the turbot. Once at home we wash it under the cold water tap to remove the slime that covers it and remove the remains of blood that it may contain inside. We peel the potatoes and onions and roll. Place in a clay dish, season and sprinkle with extra virgin olive oil. We take the dish to the oven, preheated to 190-200º C, and cook them between 20 and 30 minutes. The exact time will depend on the thickness. Meanwhile we prepare the turbot. We cut transversely following the column, from head to tail. We open each of the four loins a little, gently sliding the blade of the knife as close to the spines as possible. The idea is to make room to season the interior and make it tastier. Dani García uses fennel, mixing the leaves with salt and pepper. We have dispensed with the fennel and seasoned only with salt and ground black pepper. After the oven time for the potato and onion (which will be half cooked), remove the source and pour half the white wine. We place the turbot on top and add the rest of the wine. We take to the oven and roast at 200ºC for 25 minutes. We spray cider vinegar on the fish two or three times, avoiding the last ten minutes. This way the skin will be drier and crispier. We season the prawns. Peel and slice the garlic cloves and place them in a pan with plenty of extra virgin olive oil. Heat the oil and add the chilli seeds. We stir when the garlic begins to "dance". Next we add a teaspoon of paprika and immediately after we add the prawns. Remove from the heat, stir and cook the prawns with the residual heat of the oil. Take the turbot out of the oven, cover with the garlic prawns and serve.
Link to the recipe | Dani García's baked turbot.
Ingredients: 450 g of desalted (or fresh) cod, 1 onion, 1 red bell pepper, 4 cloves of garlic, 2 cayenne chillies, 1 bay leaf, 450 g of desalinated cod, extra virgin olive oil, ground black pepper, salt and white wine (optional).
Preparation: Preheat the oven to 180ºC and prepare a glass or similar dish. Cut the onion into julienne strips and the washed pepper into strips, discarding the seeds and internal filaments. Laminate the garlic, setting it aside. Combine the vegetables in the pan, lightly salt, add the bay leaf and a generous splash of olive oil. Mix well and bake 10 minutes; stir and continue baking for another 8-10 minutes, until the onion is very tender. Meanwhile, prepare the fish by drying it with kitchen paper and allowing it to warm up a bit. Place on the vegetables, adding another drizzle of oil on top and, if we have, a little white wine. Return to the oven. Prepare a garlic sauce while the fish is cooking. Heat a base of oil in a small frying pan and cook the sliced cloves with the cayenne at a low temperature, taking care not to burn them. They should be golden brown and crisp. When the cod is ready, after about 15-20 minutes, depending on the thickness, pour the contents of the pan over the fish and serve immediately.
Link to the recipe | Baked cod.
Ingredients: 1 hake fillets of 200 g, 1 potato, half an onion, extra virgin olive oil, 1 pear, 100 g of mayonnaise, salt, ground black pepper, pistachios to decorate.
Preparation: Peel the pear, remove the heart and seeds and chop. We place in a microwave-safe container with a teaspoon of water. Cover with plastic wrap, make holes and cook in the micro at maximum power for 2 minutes. Once cold, crush it together with the mayonnaise and reserve. Peel and finely slice the onion and potatoes. We cover a baking tray with two rectangles of parchment paper and place a potato bed and an onion bed on them. We water with a drizzle of extra virgin olive oil and season. Bake at 190º C for 20 minutes (heat up and down). After this time we season the hake loins and place them, skin side down, on the potato and onion. Cover each loin with a little pear mayonnaise and bake again at 200º C for 10 minutes. Once the hake is ready, we remove the tray from the oven. With the help of a fish spatula, we take each of the portions and plate. We serve immediately by decorating the hake with some chopped dried fruit and accompanying with the remaining pear mayonnaise.
Link to the recipe | Baked hake.
Baked mackerel with roasted vegetables
- Ingredients for 4 people. 4 mackerels, 3 vine tomatoes, 2 Italian green peppers, 4 potatoes, 1 onion, 2 cloves of garlic, 130 ml of white wine, 2 lemons, 50 ml of extra virgin olive oil and salt.
- Elaboration. We preheat the oven to 180º C with heat up and down. Peel the potatoes and cut them into thin slices, wash and cut the peppers and tomatoes into slices, the onion into slices, and chop the garlic cloves well. We grease a source with a quarter of the oil, place the potatoes mixed with the onion, add salt and add the tomato, green pepper and minced garlic, add salt. Add the wine, lemon juice and half of the water, and bake for 45 minutes, making sure that the vegetables do not remain dry. We place the fish, clean, salty and with some lemon slices and add the rest of the water. We bake for 15 minutes.
Link to the recipe | Baked mackerel with roasted vegetables.
Fish with pepper en papillote
- Ingredients for 2 people. 2 clean ration fillets of white fish, 1 Italian green pepper, 1 large ripe tomato, 1 clove of garlic, 50 g of white onion, pitted green olives, dried thyme, extra virgin olive oil, black pepper and salt.
- Elaboration. We immerse the tomato in a pot with boiling water and blanch it for a minute. We remove it from the water, we cool it and we peel it. We cut in half, remove the seeds and mash it to make it puree. Crush the garlic clove, chop it finely and add it to the tomato. Season with half a tablespoon of olive oil, salt and pepper. We put aluminum foil in a pan and roast the pepper until the skin is burned. We put it in a plastic bag for 10 minutes so that it sweats and we can peel it easily. We remove the filaments and seeds and cut into julienne. Grease some sheets of aluminum foil with oil and spread a generous amount of the tomato and garlic puree, on which we place the fish fillet. Sprinkle with salt, pepper and thyme. Cover with onion and pepper and add some olives. We close to form our papillotes and bake at 180º C for 30 minutes.
Link to the recipe | Fish with pepper en papillote.
Baked snapper on his bed of potatoes
- Ingredients for 4 people. 1 snapper of a kilo and a half clean and ready to grill, 4 potatoes, necessary fish broth, 1 onion, 10 ml of extra virgin olive oil, coarse salt.
- Elaboration. We preheat the oven to 190º C. We peel and cut the potatoes into 0.5 cm thick slices, and distribute them on a baking tray without clumping too much. Sprinkle with salt and add a little olive oil. We bake about 15 minutes. Add the fish stock without exceeding the height of the potatoes and add the snapper. If you want you can also add an onion cut in fine julienne. We grill the fish for about 20 minutes, ten on each side. When you turn it over, it is likely that part of the beautiful skin of the fish will remain in the slotted spoon or in the tool you use to bake the snapper on the other side.
Link to the recipe | Baked snapper on his bed of potatoes.
Dorada a la marseilles
- Ingredients for 2 people. 2 portion breams, cleaned and opened, or 4 bream fillets, 1 red onion, 1 clove of garlic, 2-3 tomatoes, 1 tablespoon of capers, 2 anchovy fillets, 1 tablespoon of pitted black olives, 1/2 lemon, 1 glass of white wine, oregano, parsley, salt, black pepper and extra virgin olive oil.
- Elaboration. Preheat the oven to 200ºC and grease a baking dish with oil. Cut the onion into fine julienne strips and arrange at the bottom of the source. Chop the garlic clove with the anchovies and add them. Cut the tomatoes into thick slices and place them on the onion as well. Season with salt and pepper and add a little oregano. Bake for 10-15 minutes, until the onion begins to be tender. Season the breams and place them on top of the vegetables. Sprinkle with the lemon juice, the white wine and spread the capers and sliced olives on top. Bake for another 10 minutes and serve with oregano and parsley.
Link to the oven | Dorada a la Marseillaise.
Baked salmon in papillote
- Ingredients for 2 people. 200 g of clean fresh salmon, 100 g of onion, 1 green Italian pepper, 2 carrots, black pepper and salt.
- Elaboration. Cut the clean vegetables into thin sticks or julienne, of the same size. We place them in a silicone case or in a package made with baking paper or aluminum. To do this, we cut a piece of about 60x30 cm and fold it in half. We add a little salt, a splash of wine, another of olive oil and a little water. We place the salmon cut into pieces of about 50 or 60 g, we close the case or package with folds that ensure that it will be more or less hermetic. Cook in the microwave for 4 minutes at maximum power or in a preheated oven at 200º C for about 15 minutes.
Link to the recipe | Salmon baked in papillote.
- Ingredients for 4 people. 4 red mullet, 2 lemons, 1 bay leaf, 1 tablespoon of apple cider vinegar, 2 cloves of garlic, 50 ml of extra virgin olive oil, salt and black pepper.
- Elaboration. We will start by preparing the red mullets that we will have previously asked our fishmonger to de-escalate. We remove the viscera, opening them longitudinally, and wash them well. We place them in a baking dish, add salt and pepper inside, place the bay leaf on the tray and add a mixture made from the juice of half a lemon and apple cider vinegar on top. We preheat the oven to 200º C. In a frying pan we heat the oil and add the sliced garlic, browning it a little. We pour this garlic over the mullets and bake them for about eight minutes.
Link to the recipe | Baked mullet.
Roasted sea bass with "root" vegetables in cider
- Ingredients for 3 people. 3 clean or 1 large portion seabass, 2 medium potatoes, 2 carrots, 1 turnip, 1 parsnip, 1 kohlrabi or turnip, 1 lemon, 400 ml of cider, thyme, rosemary, granulated garlic, 1 pinch of ground cumin, parsley, extra virgin olive oil, black pepper and salt.
- Elaboration. Preheat the oven to 200º C. Wash and peel all the vegetables. Cut the potatoes into wedges and the rest into sticks or cubes. Grease a baking dish with a little oil and add the potatoes and carrots. Cover with 1 glass of water and 1 glass of cider, season with salt and pepper and add thyme and rosemary. Bake for 15 minutes. Add the rest of the vegetables, half a glass of remaining cider, granulated garlic and ground cumin, mixing well. Return to the oven for 20-25 more minutes, making sure it does not dry out. Season the cleaned fish with black pepper, parsley and a little more cumin, add lemon juice and add it to the source. Add the rest of the cider and bake for a few minutes, until the sea bass is just right, depending on its size. Serve with a little lemon.
Link to the recipe | Roasted sea bass with cider vegetables.
Baked chicken breasts
Ingredients: 2 chicken breasts, 1l of warm water, 75 g of salt, 20 g of extra virgin olive oil, 5 ml of lemon juice, 30 g of Dijon mustard, a pinch of ground black pepper, 2 teaspoons of paprika sweet, half a teaspoon of hot paprika, half a teaspoon of ground cumin, half a teaspoon of garlic powder.
Preparation: We clean the breasts well, removing the fat and tendons, and dry with kitchen paper. We dissolve the salt in the water in a large container and submerge the breasts, which are completely covered. We let it rest in the brine between 30 minutes and an hour. If it's hot, better in the fridge. After the resting time, remove the breasts from the brine. Place in a baking dish, very dry, and drizzle with the extra virgin olive oil. Add the lemon juice, mustard and a pinch of black pepper. Sprinkle with the rest of the spices (the two types of paprika, cumin and garlic powder) and rub the breasts on all sides so that they are well covered. We introduce the source with the breasts in the oven, preheated to 200ºC with heat up and down, and cook for 25-30 minutes. We turn halfway through cooking so that they are done evenly.Remove from the oven, cut into slices and serve immediately.
Link to the recipe | Baked chicken breasts.
Traditional veal round
It is one of the family classics and although it is not a very juicy meat, it is a very tender meat that adults and children like, especially thanks to its delicious sauce.
- Ingredients: Beef round, 1.5 kg, Large onion, 1, Garlic cloves, 6, Laurel, 2, Dried thyme, Extra virgin olive oil, Salt, Ground black pepper, White wine, Water
- Preparation: The most practical thing is that we ask the butcher to prepare the meat, removing the fat from the surface and tying it with string, if we cannot do it at home. To get more flavor, I usually marinate it the night before and leave it to rest in the fridge until the day after. First, we peel the onion and cut it into large wedges, then we place it on a tray that can be baked. On it we place the previously seasoned veal. We water the round with a good jet of olive oil and another of white wine, also generous. Sprinkle with thyme on both sides. We split the garlic and add them to the tray, along with the bay leaf. Finally, we put a little water so that sauce forms during cooking. We put the tray in the oven preheated to 180ºC and let it cook on both sides for about an hour. When the meat is done but juicy, remove it from the tray and place it on the fire, so that it reduces the content. We can add a little more wine and water if we want more sauce to come out or if it is not so concentrated. We pass the content through Chinese. We will serve the dish by cutting the meat into not very thick slices and with the sauce on top.
Link to the recipe | Traditional veal round
Baked chicken fajitas
Ingredients: 60 ml of lime or lemon juice, 60 ml of soy sauce, 50 ml of olive oil, 30 ml of honey, 1 teaspoon of ground cumin, 1 teaspoon of ground black pepper, 1 teaspoon of ground chili or paprika hot, 1 large garlic clove, 1 small red pepper, 1 small green pepper, 1 small yellow pepper, 1 white or purple onion, 400 g boneless skinless chicken thighs.
Preparation: A few hours or the night before, remove the chicken from its container, remove any traces of fat, bone or feathers, and dry with kitchen paper. Put in a freezer bag. Whisk together the juice, soy sauce, oil, honey, finely minced garlic and spices. Separate 50-60 ml and pour the rest over the chicken, mix very well, close by removing the maximum of air and leave in the refrigerator for at least two hours. Also reserve the rest of the sasla that we have removed in the fridge. Preheat the oven grill to maximum and prepare a tray of about 36x26 cm. Prepare the vegetables by washing the peppers and cutting them into strips without the seeds; julienne or feather the onion. Remove the chicken by removing the excess marinade, distribute on the tray and bake on the highest level for about 5 minutes; turn the pieces and bake for 4-5 more minutes. It may take more time, it has to be well browned. Change the oven to heat up and down to 220º C. Remove the tray, remove the chicken to a plate and put the vegetables in a single layer. Pour in the rest of the reserved marinade, stir well by scraping the bottom with a spatula and bake at medium height until everything is well cooked, stirring halfway through, about 20-25 minutes. Meanwhile, cut the chicken into strips using a good knife. When the vegetables are almost done, pour the meat over them, stir well and bake together for a few more minutes. Bring to the table with the tray.
Link to the recipe | Baked chicken fajitas
Beef chateaubriand with mushroom sauce
The chateaubriand is one of the cuts into which veal or beef tenderloin is divided, coinciding with its highest or upper part and is excellent for grilling and sharing due to its size.
Ingredients: Sirloin (beef or beef) (ask for the top), 700 g, Chives, Carrot, Extra virgin olive oil, Salt and pepper to taste, Cognac a drizzle, Liquid cream for cooking, 50 ml
Preparation: The first part is to square the piece forming a cylinder, for which we will have to cut the tip and tie the piece with a kitchen string. So when we make it in the oven later, it will cook evenly. Once tied, we brown the chateaubriand in a frying pan with olive oil, turning it over all sides. When it is golden brown, we transfer it to a baking dish and cook it without other ingredients at 180º for 20 minutes. So it is tender and juicy and with a very rosy appearance. If you want more done the meat, you can extend the cooking 5 or 10 minutes more, but this way it is luxurious. Once the meat is roasted, we cover it with aluminum foil and let it rest for about ten minutes so that the juices settle and circulate. To make the sauce, we cut all the cuts that we had made when squaring the piece and we brown them in the same pan. We also add the onion and the carrot and continue to brown for about ten minutes, letting all the ingredients take color. Add the brandy and let it reduce until evaporating. Then we add the liquid cream and the juices that the meat releases when filleting it into slices one and a half cm thick. We strain and give a last boil to the whole. We serve a couple of steaks per serving with a little of our Irish potato and chive puree champ as a garnish and a spoonful of the sauce served on top as you can see in the photo above, and we can take it to the table to the delight of our family , or our guests.
Link to the recipe | Beef chateaubriand
Grandma's Baked Chicken
Ingredients: 1 free-range chicken, 1 pippin apple, 1 lemon, 2 potatoes, 250 ml of chicken broth, 100 ml of Cognac, fresh thyme, lard and Provencal herbs to taste.
Preparation: The first thing my grandmother did was put her hand between the skin and the meat of the chicken, separating one well from the other and then introducing branches of fresh thyme directly on the meat, a simple task that adds great flavor and aroma to the result . Next, he peeled the pippin apple and chopped it, introducing it into the chicken. Then he would put a concentrated stock cube and half a lemon, which served as a stopper so that the filling did not come out. Afterwards, he rubbed the skin of the chicken with a little lard - essential for his roasts - and sprinkled with a handful of aromatic herbs. To complete his recipe, he would peel the potatoes and cut them into irregular pieces and put them in their clay dish as a bed, initially placing the chicken breast down. Add the broth and the brandy and bake it at 200º for approximately three quarters of an hour. Then he would flip the chicken, leaving the breast on top, and bake another forty-five minutes. Before, I watered with the sauce, sprinkled again with the aromatics, and let the chicken roast until the skin was crisp and the thyme sprigs showed through the skin. The potatoes were delicious, -almost undone after being cooked in the broth and roasted in the oven-.
Link to the recipe | Grandma's baked chicken.
Roast lamb shank
Ingredients: 2 lamb shanks, 2 potatoes, 1 l of meat broth.
Preparation: In a suitable source for the oven, we pour a good jet of extra virgin olive oil. Peel and cut the potatoes into medium-sized slices and place them over the oil. We preheat the oven to 200ºC. On the oven rack, place the two hocks of lamb from Aragon, lightly smeared with lard, butter, or olive oil and lightly seasoned. We put the baking tray with the potatoes lower so that it collects the juices that the lamb drops when roasting. While the lamb shank is cooking, we put the meat broth to reduce over high heat until we obtain a thick and almost creamy sauce, a demi-glace with which we varnish the lamb every fifteen minutes, turning it half-way each time.
Link to the recipe | Roast lamb shank
Canarian roast leg
- Ingredients: Pork, lean piece of ham, 1.2 kg, fresh rosemary to taste, coarse salt, ground black pepper, black peppercorns, fine herbs, extra virgin olive oil
- Preparation: We begin by making diamond-shaped cuts to the ham leg, in the skin area. Afterwards, we cover the leg with coarse salt and leave it in the refrigerator for about two hours. After that time, we take the piece out at room temperature and remove the salt. In a mortar, we crush black pepper, fresh rosemary, aromatic herbs and seasonings to our liking and make a mixture. We spread the pork leg with olive oil and paste this mixture of spices on the surface. We bake for one hour for each kilo of meat at 200º. If we use a whole leg or a 3 kg piece for example, it is convenient to protect with an aluminum foil after one hour of cooking so that it does not burn excessively. If you use a kilo-odd piece like me, an hour and a quarter of the oven is enough, without the need to cover. We let the meat cool in the off oven, -it will take an hour or more- and then we wrap it in aluminum foil and put it in the fridge for two hours. Once cold, we cut it into very thin slices and we have it ready to eat, both cold and hot, accompanied by the cooking juices.
Link to the recipe | Canarian roast leg
Baked pork tenderloin with mustard and cider sauce
- Ingredients: 1 pork tenderloin, 1 red onion, 50 ml of olive oil, 2 tablespoons of Dijon mustard, 60 ml of cider or apple juice, 50 ml of water, 30 g of butter, 3 red apples, 1 tablespoon of brown sugar, salt.
- Preparation: We will start by preheating the oven to 200 degrees. Chop the red onion into slices and add it to a tray with the olive oil. We salt the sirloin and batter it well with the two tablespoons of mustard. We bake it for twenty-five minutes. Meanwhile, we peel the apples and cut them into slices. In a frying pan we melt the butter and sauté the apples with the brown sugar. We reserve hot. Once the sirloin has been baked, we remove it from the source and wrap it in aluminum foil while we prepare the sauce. To do this, we deglaze the liquid that was left in the oven and the onion, add it to a pan and pour the cider or apple juice and water on top. Cook for about ten minutes to thicken.
Link to the recipe | Pork tenderloin with mustard and cider
Roast beef with candied apple wedges
- Ingredients: Beef tenderloin, 1.5 kg, Apple, 2, French onions, 12, Butter, 50 g, Extra virgin olive oil 2 tablespoons
- Preparation: We start by browning the beef tenderloin or roast beef -which we will have meshed or ordered to be tied at the butcher-, in a pan with 20g of butter. Don't be afraid to leave it for a couple of minutes for each face. Inside it will barely cook but it will take on a great color for later. Also, due to the Maillard caramelization reactions, the sauce will later have a darker color and will be more flavorful. In a baking dish we put the meat, the butter that has remained in the pan, the onions and add a tablespoon of olive oil. Lightly salt and pepper and bake. You can cook the meat at 190º for an hour and a half, for a more cooked and brown appearance, or if, as I do, you like meat that is rosy but cooked, as seen in the photo in the collage a little below, grill it 130º for two hours. If you put a probe in the center you can control the temperature in the heart of the piece to leave it to your liking. Once the roast beef is cooked, let it rest, wrapped in aluminum foil for 20 minutes so that the juices recirculate and settle. Also, it will be much easier to cut finite slices. Meanwhile, we remove the onions that will have cooked very slowly with the meat and its juices. To make the garnish, we cut two apples into wedges like potatoes and brown them with 30g of butter. When the apples are there, we also put the candied onions and brown them so they look better. To make the sauce, we collect the cooking juices that were left in the oven, deglaze with a splash of wine or cognac and blend with the mixer, adding one of the candied onions so that the sauce has more body. We serve separately in a sauce boat.
Link to the recipe | Roast beef with confit apple wedges
Beef tenderloin in red wine sauce
- Ingredients: Sirloin (beef or beef), 2 kg, Salt and pepper to taste, Red wine 1 bottle, Meat broth, 500 ml, Sugar 5 tablespoons
- Preparation: To make the sauce, we serve ourselves a glass of wine to taste it and the rest of the bottle we put to reduce in a saucepan over medium-high heat. We look at the level it has and let it go down to half. Add the meat broth and let it reduce by half again. Meanwhile, we put the clean sirloin in a baking dish and roast it at 175º in the oven with heat up and down for about 45 minutes. We put a baking tray full of water in the lower part of the oven so that there is abundant humidity. It will not be necessary to brown or mark the outside of the meat, which will be sufficiently golden as it passes through the oven, but we will have to turn the piece every 10 or 12 minutes so that it is done evenly on all sides. When the inside of the meat is about 55-60º measured with a thermometer or probe, the meat will be ready, juicy but well cooked. We let it rest for about 10 minutes and we fillet it in slices of approximately one centimeter. The juices that have remained in the oven and those that are released when filleting the meat are added to the reduced red wine sauce, adding the sugar and raising the heat to the maximum so that it reduces and thickens a little more. With 4 or 5 minutes it will be enough. We serve the sirloin by calculating two fillets per person and sauce with a tablespoon of the wine sauce on top.
Link to the recipe | Beef sirloin with red wine sauce
Five-spice lacquered pork tenderloin
Ingredients: 1 pork tenderloin, 60 ml of soy sauce, 2 tablespoons of Pedro Ximénez, 1 tablespoon of brown sugar, 1 tablespoon of honey, 1 clove of peeled garlic, ½ tablespoon of mixture of five species, 1 drop of red food coloring (optional), 1 tablespoon oil for greasing.
Preparation: In a bowl prepare the marinade, to do this mix the soy sauce, sherry and honey and the drop of food coloring. Dissolve the brown sugar and the five spices in the liquid. Add the crushed garlic clove. Place the sirloin in the marinade and leave it for at least three hours or better overnight to soak up the flavor, turning it several times. Preheat the oven to 200 degrees. Brush the entire surface of an ovenproof dish with the tablespoon of oil, place the sirloin drained from the marinade but reserving it. Bake for ten minutes. Lower the thermostat to 180 degrees and brush the sirloin with the marinade every little bit for another thirty minutes.
Link to the recipe | Lacquered pork tenderloin.
Pork tenderloin with vermouth
Ingredients 2 Pork tenderloin, 15 Bacon, Salt and pepper to taste 1 Onion, 2 Garlic clove, 30 ml of Extra Virgin Olive Oil, 50 ml of White Wine, 50 ml of Water, 500 ml of Red Vermouth (For the sauce), 3 cloves of garlic (For the sauce), 1 teaspoon and a half of Bovril beef extract, and 300 ml of Liquid cream (For the sauce)
Preparation: We will begin by roasting the pork tenderloin. For that we season the meat and wrap it in strips of Iberian bacon. In a baking dish we place the onion cut into rings and place the sirloins on top, sprinkle with the oil and roast with the oven preheated to 180 degrees for 20 minutes. Once the time has passed, we open the oven and add the wine and water and leave the sirloin for another 20 minutes. We booked. While the meat is being made, we are preparing the sauce. In a mortar we crush the garlic cloves. Sauté the garlic in a pot with the extra virgin olive oil for three or four minutes, making sure that the garlic does not burn. Add the vermouth and the beef extract and cook over low heat for 20 minutes, stirring from time to time. When time passes, add the cream and cook again for another five minutes. We reserve hot until the moment of serving the meat.
Link to the recipe | Pork tenderloin with vermouth
Baked boneless leg of lamb with vegetables
Ingredients: 1 boneless leg of lamb, 1 potato, 2 carrots, 1 onion, 1 leek, 5 sprigs of fresh thyme, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce
Preparation: Ask the butcher to prepare the leg by removing the bone and leaving it in one piece. Then tie the leg to keep its shape. I cut the "flap" at the end to roast only the lean part, keeping the piece in the freezer to use later as a stew with potatoes and mushrooms, one of the dishes that we like so much.Once the exterior of the boneless leg has been browned on all sides, we reserve it. We chop the vegetables into beautifully sized pieces, and place them in a baking dish. Add a pinch of salt and a good drizzle of olive oil and cover them with a few sprigs of thyme. We put the leg of lamb on top, add the soy sauce and the Perrins, and cook it in the oven at 160º for half an hour. We turn the meat over, remove the vegetables and add the water, leaving another half hour at the same temperature. We end up raising the oven to 190º and letting it cook until we see that the vegetables are tender and the meat has taken on a beautiful golden color. We fillet and serve two slices on each plate accompanied by the vegetables as a garnish.
Link to the recipe | Baked boneless leg with vegetables.
Baked pork tenderloins with wine, mustard and honey
Ingredients: 1 Pork sirloin, 30 ml of Dijon mustard, 30 ml of honey, 30 ml of extra virgin olive oil, 150 ml of red wine for the sauce, 15 ml of Dijon mustard for the sauce, 15 ml of Honey for the sauce and Salt.
Preparation: The first step to prepare the baked pork tenderloin with wine, mustard and honey sauce is that the tenderloin marinate a little with a sauce that we will prepare by mixing two tablespoons of mustard, two of honey, two of olive oil and a little salt. We paint the meat with it and let it marinate for a few hours. Once the meat has macerated, we remove from it all the sauce that we can, and we will reduce it together with another tablespoon of mustard, another of honey and the 150ml of red wine. Bring this sauce to a boil and then lower the heat until a thick sauce is left. While the sauce is reducing, seal the sirloin in a frying pan and bake at 180ºC for 20 minutes. We serve the meat cut into slices, with some baked potatoes, for example, and accompanied by the wine, mustard and honey sauce.
Link to the recipe | Baked pork tenderloins with wine, mustard and honey.