PEELED SUNFLOWER SEEDS RECIPES

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ROASTED BEET SALAD RECIPE | TRISHA YEARWOOD - FOOD NETWO…



Roasted Beet Salad Recipe | Trisha Yearwood - Food Netwo… image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

1 pound beets, roots and stems trimmed
1/4 cup plus 3 tablespoons olive oil
Salt and freshly ground black pepper 
4 shallots, peeled and halved 
2 oranges 
2 tablespoons balsamic vinegar 
1/4 teaspoon sugar 
1/2 teaspoon Dijon mustard 
12 ounces mixed greens 
2 to 3 tablespoons salted sunflower seeds 

Steps:

  • Preheat the oven to 450 degrees F.
  • Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
  • Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
  • Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
  • Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
  • In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

LAMB BHUNA RECIPE - BBC GOOD FOOD



Lamb bhuna recipe - BBC Good Food image

Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop

Provided by Tom Kerridge

Categories     Dinner, Supper

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Cook Time 1 hours 40 minutes

Yield 4

Number Of Ingredients 17

600g lamb neck fillet or shoulder, cut into large chunks
6 garlic cloves, finely grated
thumb-sized piece of ginger, peeled and finely grated
2 tbsp malt vinegar
½ tsp ground cinnamon
1 tbsp sunflower oil
3 tbsp sunflower oil, plus a little extra if needed
2 onions, finely chopped
10 curry leaves
2 dried chillies, or ½ tsp chilli flakes
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
½ tsp fenugreek seeds or ground fenugreek
1 tbsp tomato purée
400g can chopped tomatoes
1 tsp garam masala

Steps:

  • To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
  • For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
  • Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
  • Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.

Nutrition Facts : Calories 455 calories, FatContent 31 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.5 milligram of sodium

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