Sunshine on a tray: Four new traybakes for summer
No assignment could bring a recipe developer with three kids, a deadline and a broken dishwasher greater joy than one-tray bakes. These are all about the flavour sans the washing up. Each recipe is easily halved or doubled, with the prospect of leftovers always front of mind. They are next-day friends rolling around in a bit of salad or safely housed between a couple of pieces of bread.
All recipes serve 4.
Zucchini cheese parcels with tomatoes and fresh herbs
I am more about taste than looks and the wrapping of the cheese is not an exact process so don't be too concerned about how the parcels look – as they roast in the oven they change shape somewhat anyway.
INGREDIENTS
1 large zucchini
150g goat's curd
150g ricotta
1 tbsp marjoram leaves, chopped
1 tbsp lemon thyme leaves, chopped
500g mixed tomatoes
150g ox tomatoes, halved horizontally
olive oil, for drizzling
1 cup basil leaves, to serve
1 cup watercress or pea-shoot tendrils, to serve
Dressing
3 tbsp olive oil
2 tbsp balsamic vinegar
½ tbsp brown sugar (optional)
METHOD
1. Preheat oven to 175C (155C fan-forced).
2. Trim the ends from the zucchini and discard. Using a peeler, shave ribbons of zucchini. You'll need about 24 slices so depending on size of your zucchini you may need another one.
3. Add both cheeses and the herbs to a small bowl and combine with a spoon.
4. Lay about four slices of zucchini on a flat surface with each ribbon slightly overlapping the next. Dollop one dessert spoon of cheese mixture in the centre. Gently fold over the zucchini ends whichever way they fit, and roll to enclose the cheese like a parcel. Repeat with remaining cheese and zucchini. You should have about six parcels.
5. Oil the tray with a little of the olive oil. Place the zucchini parcels wrapped-side-down onto the tray. Arrange all the tomatoes in the tray, placing the ox tomato halves flesh-side-down.
6. Combine the dressing ingredients in a small bowl, season with salt and pepper, then pour over the parcels and tomatoes.
7. Roast for 30 minutes or until tomatoes are blistered and starting to caramelise.
8. Remove tray and scatter over herbs. Season generously with salt and pepper and serve.
Quick lemongrass pork meatball traybake
Meatballs, the perpetual crowd pleaser. If you miss the heat, add a finely chopped red chilli to the meatball mixture or serve with a quality chilli sauce. I've added a lot of lemongrass here. Both because I adore its fresh flavour when paired with pork and so there is enough of a 'hit' to measure up to the other strong flavours.
INGREDIENTS
500g pork mince
2 garlic cloves, crushed
1 heaped tbsp finely grated lemongrass
½ tsp sesame oil
1½ tbsp sauce (see below)
200g sugar snap peas
1 tbsp sesame seeds
½ cup mixed herbs (I used coriander, Thai basil and micro radish), to serve
1 tbsp sliced spring onion, to serve
Sauce
3 tbsp soy sauce
3 tbsp dark sweet soy sauce (kecap manis)
½ tbsp grated ginger
1 tbsp finely grated lemongrass
1 tsp grated palm sugar
METHOD
1. Preheat oven to 175C (155C fan-forced).
2. To make the sauce, combine all the ingredients in a bowl, season with salt and pepper and stir to combine.
3. To make the meatballs, add the pork mince, garlic, lemongrass and sesame oil to a bowl with one and a half tablespoons of the sauce. Season with salt and pepper. Roll the mixture into golfball-sized balls and place in baking dish or roasting tray.
4. Pour the remaining sauce over the meatballs and give the tray a good shake to coat the meatballs in the sauce.
5. Pop in the oven and cook for 12-15 minutes. Working quickly, open the oven door, give the tray another good shake to prevent the balls from sticking, and ensure even cooking. Add the sugar snap peas, then return to the oven for another 10 minutes.
6. If the sauce doesn't appear to be significantly darkened in colour pop back in the oven and turn on the top grill. Leave for 1 minute until sauce darkens and caramelises.
7. Sprinkle over sesame seeds, herbs and spring onion to serve.
Miso and ginger salmon traybake
Try to use evenly sized salmon fillets where possible, to ensure even cooking time.
INGREDIENTS
4 salmon fillets, skin on, evenly sized
1 tbsp coconut oil
1 bunch broccolini, halved lengthways
4 baby bok choy, halved lengthways
lime wedges, coriander and mint leaves, pickled ginger (optional) and coconut rice (or plain rice), to serve
Marinade
3 tbsp mirin
3 tbsp sake
165g (½ cup) white miso paste
115g (⅓ cup) ginger marmalade
3 tbsp dark sweet soy sauce (kecap manis)
5cm-piece ginger, peeled and very finely sliced
METHOD
1. Preheat oven to 190C (170C fan-forced). Line a roasting tray with baking paper.
2. Add the salmon and all the marinade ingredients to a bowl. Toss gently to coat then place in the tray, skin-side-down.
3. Rub the coconut oil into the broccolini and bok choy. Add to the tray with the salmon and roast for 8 minutes. If you prefer a relatively pink salmon, start checking for doneness from about 5 minutes.
4. Remove from oven, squeeze over the lime juice and scatter with herbs and pickled ginger, if using. Serve with coconut rice.
Chicken shawarma bake with sweet potato, feta and cranberries
Whether you are virtuously organised, leaving the chicken to wallow about in the marinade for a good four hours, or do a quick one-two dump into the roasting tray – both work a treat. Use a peeler for the sweet potato ribbons, you need them to be nice and thin, so they cook thoroughly and crisp around the edges in the short time the chicken is roasting.
INGREDIENTS
600g skinless chicken thighs
60ml (¼ cup) olive oil
3 tbsp honey
1 tbsp sweet smoked paprika
½ tsp ground cinnamon
1 tsp dried chilli flakes
1 tsp ground coriander
1 tbsp freshly ground cumin
2 garlic cloves, crushed
1 medium sweet potato, sliced into strips using a peeler (about 1½ cups)
4-5 leaves cavolo nero
35g (¼ cup) dried cranberries
100g (½ cup) Persian-style feta
80g (½ cup) smoked almonds, roughly chopped
½ cup coriander leaves, roughly chopped
METHOD
1. Preheat the oven to 175C (155C fan-forced).
2. Add the chicken, olive oil, honey, spices and garlic to a deep roasting tray and swirl around to coat. Spread out the chicken and ensure the thighs are flat not rolled. Season generously with salt and pepper.
3. Add the sweet potato strips and toss them a little in the marinade on the tray. Pop the tray in the oven and cook for 15 minutes.
4. Quickly open the oven door and add the cavolo nero leaves and give the tray a good shake. Cook for another 10-12 minutes or until the chicken is nice and brown on top, the cavolo nero leaves are crisp and the edges of the sweet potato take on a bit of a char.
5. Remove from the oven and scatter over the cranberries, feta, almonds and coriander. Season to taste and serve.
