Orchard Head Junior, Infant & Nursery School

Roots To Food recipes


Tandoori Spiced Salmon with Pilau Rice and Bombay Saag Aloo

 

INGREDIENTS

 

Fresh Salmon Fillets – 4

Natural Yoghurt – 4tbls

Curry Powder – 2tsp

Paprika – 1tsp

Lemon – 1

Easy Cooked Long Grain Rice – 200g (cooked weight)

Turmeric – 1tsp

Spinach Leaf – 100g

Cooked New Potatoes – 200g

Garlic clove – finely chopped

Fresh Ginger 1tblsp finely chopped

Small Onion – 1 (finely diced)

Red Pepper – 1 (large diced)

Vegetable Oil – 1tbls

Fresh Coriander – 20g

 

Method

 

  1. In a large bowl place the yoghurt, 1 tsp curry powder, paprika and lemon juice stir and add the salmon fillets and thoroughly coat in the mix.
  2. Heat half the oil in a wok and add the salmon, turn the heat down and gently cook for 10 minutes.
  3. Cook the rice in a saucepan or heat through a steamer adding the turmeric
  4. In a pan heat half the oil, add the garlic, ginger and onion, cook until soft, add the peppers cook for 1 minute, add the rest of the curry powder stir through the cooked potatoes and wilt through the fresh spinach and coriander.
  5. To serve place the hot rice into a ramekin and turn out onto a plate . Place the Saag Aloo onto the plate and place the cooked salmon onto the Saag Aloo.

 

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Twice Cooked Parmesan Chicken on a bed of Spring Onion and Pesto Pasta served with a Chunky Tomato and Pepper Sauce

 

INGREDIENTS

 

 Chicken Breast – 4

Chunky Diced Fresh Tomatoes – 2

Fresh Basil – 10 leaves

Finely Chopped Fresh Garlic – 2 cloves

 Fine Diced Spanish Onions – 1 large

Vegetable Oil – 50ml

Black Pepper – 2 pinches

Parmesan Cheese – 3tbls

Pre Cooked Pasta Shells – 200g

Chopped Tomatoes Tinned – 400g

Sliced Yellow Pepper - 1

Sliced Spring Onions – 60g

Sour Cream – 50 ml

 

Method

 Heat half the oil in a wok or saucepan, add the chicken breast with the parmesan cheese and pan fry until golden brown each side place the chicken into a steamer or oven at 180c until thoroughly cooked

  1. In a separate wok or small saucepan heat the remainder of the oil and lightly cook the garlic being careful not to brown it, add the onions until they go soft, add the fresh chopped tomatoes and cook for 2 minutes, add the chopped tinned tomatoes, black pepper and bring to a simmer, add the yellow peppers and turn off the heat.
  2. Place the cooked pasta with spring onion into a separate tear of the steamer or cover in boiling water to heat for 5 minutes
  3. Place the chicken breasts onto a plate and rest for 1 minute
  4. Place the hot pasta onto 4 warm plates with fresh basil leaves, place the chicken breasts onto the pasta and gently divide the sauce over the chicken. Spoon lightly the sour cream over your dish.

 Serves 4