Welcome to a new little series over at Life & Loves. With a ridiculously-sized collection of cookbooks that just keeps on getting bigger, we’ve set ourselves the challenge to use them more. To not cook from the same ones each time. To try out new recipes. And to make myself more accountable for this, I’m going to blog about it.
The first cookbook under scrutiny is The Roasting Tin. One of the most anticipated cookbook releases of 2017, even the cover with its bright yellow sunniness makes me want to pull it off the shelf. Added to the fact that it’s full of simple one-dish recipes that require little preparation and are generally ready fast but deliver flavourful, healthy results means it’s become regularly reached for.
It’s pretty much the perfect midweek cookery book for foodies. Good, fresh ingredients combined with just a few minutes work and very little washing up means a happy Chloe!
We’ve cooked a few things from this book, with the favourites being the recipe below, but also a veggie dish involving Broccoli, Orzo Pasta, Lemon and Chilli – it makes damn good leftovers! There’s so many other dishes we have on our list too! We’ve found the cooking times can be a bit off, so I’ve adjusted for it slightly in the recipe below – as well as playing around with the dressing to suit our tastes – mainly making more of it!
Now onto this recipe. It’s delicious! One of my favourite ways to eat salmon, it’s so simple and easy yet full of flavour. The dressing is punchy, the peanuts add crunch and the broccoli is yum. I rarely eat broc boiled or steamed now, I want it roasted all the time…
Recipe – for 2, easily scaled up or down
- 300g broccoli, cut into small florets
- 1 garlic clove, crushed
- 2 tbsp sesame oil (use vegetable oil if you don’t have any)
- 2 salmon fillets
- 2 spring onions, finely sliced
- 2½ cm ginger, finely chopped
- 1 red chilli, finely sliced
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- 1 limes, zest and juice
- Small handful of fresh coriander, chopped
- 55g peanuts, left whole
Pop the broccoli in a roasting tin, add the garlic and sesame oil, and use your hands to coat. Place the salmon fillets on top, cover tightly with foil and bake for 25 minutes at 180C. Remove the foil for the last 10 minutes.
Meanwhile make the dressing. Mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, most of the coriander and the peanuts. Once the salmon is cooked, pour the dressing over the roasting tin. Serve garnished with the rest of the coriander.
We would usually just eat this with no other carby side, but I can confirm it is delicious with brown rice if you feel like you need it! I’ve also taken to cooking broccoli this way, with the same dressing – it’s great served with noodles as a quick study day lunch.
What’s your current favourite cookbook?