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Oven Roasted Potatoes Recipe

Oven Roasted Potatoes Ingredients

  • Oven Roasted Potatoes Recipe
    Oven Roasted Potatoes Recipe

    1/8 cup olive oil

  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 4 large potatoes, peeled and cubed

How to make Oven Roasted Potatoes

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  • Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
  • Oven Roasted Potatoes is ready to serve.

Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min
Servings: 4

Homemade Oven Chips Recipe

Homemade Oven Chips Ingredients

Vegetarian

  • Homemade Oven Chips
    Homemade Oven Chips

    Potatoes and/or sweet potatoes

  • Olive oil

Optional ingredients:

  • Salt Pepper
  • Herbs you like
  • Spices you like
  • Cheese/Pesto/garlic…anything that’ll stick to a potato!

How to make Homemade Oven Chips

  • Either peeled or un-peeled, cut the potatoes into big chips (one large potato per person should be sufficient, but adjust according to level of anticipated hunger!) Both ordinary and sweet potatoes can be done together if you want – both take the same time to cook.
  • Put the chips into a large pot of salted cold water, and bring them to the boil. As soon as the chips have come to the boil, drain them, and tip them into a large bowl.
  • Sprinkle the chips with enough Olive Oil to coat them well, and toss them around with your hands or a wooden spoon until they are well covered in oil. (Hands are best for this job – let them cool for a minute or two if you need to). At this point you can add any extra ingredients you want – not that you have to. A fairly basic but very tasty option is simply to add plenty of freshly milled pepper and plenty of coarse salt (the Maldon stuff works well). Other options are pesto, finely grated cheese, herbs (I imagine thyme would be quite tasty), spices (e.g. chilli powder for hot and spicy, but maybe just a bit of ginger powder and cumin for curry flavour chips, etc, etc.), minced garlic, soy sauce, ….anything at all you want. Whatever you add, mix it all through so all the chips are covered evenly.
  • Spread the chips evenly on a baking tray (use more than one if you need to – best not to have the chips piled up on top of each other) and stick them in a hot (200c) oven for 20 minutes or so. Give them a shake or a stir halfway through if you like.
  • Check them towards the end so that they don’t over cook. They should be a light brown and starting to get crunchy by the end. After 20 mins or so, they should be done.
  • Serve hot, and enjoy! These go well with loads of dishes – roast meat or fowl particularly – or with sausages, fried eggs, with a dip, or just on their own.
  • Homemade Oven Chips Recipe is ready to serve.

Oven baked chunky chips Recipe

oven baked chunky chips Ingredients

  • Oven baked chunky chips
    Oven baked chunky chips

    750g Desirée potatoes (about 3 medium large), peeled

  • groundnut oil , for drizzling
  • sea salt and freshly ground black pepper

How to make oven baked chunky chips

  • Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
  • Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.
  • Oven baked chunky chips Recipe is ready to serve.

Prep 15 mins
Cook 20 mins

Chunky Oven Chips Recipe

Chunky Oven Chips Ingredients

  • Chunky Oven Chips
    Chunky Oven Chips

    750g potatoes (about 3 medium large), peeled

  • Groundnut oil , for drizzling
  • Sea Salt and freshly ground black pepper

How to make Chunky Oven Chips

  • Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
  • Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.
  • Chunky Oven Chips is ready to serve.

Prep 15 mins
Cook time: 20 mins
Yield: 4 serves

Oven Fried Potato Chips Recipe

Oven fried Potato Chips Ingredients

  • Oven Fried Potato Chips Recipe
    Oven Fried Potato Chips

    4 russet (baking) potatoes, peeled and also cut up diagonally 1/8 in . thick

  • 1/2 stay (1/4 cup) involving butter, dissolved
  • Coarse salt to taste

How to make Oven fried Potato Chips

  • Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans.
  • Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown.
  • Sprinkle them with the salt.
  • Oven fried Potato Chips is ready to serve.

Yield: Serves 4

Oven Baked Chicken Breast Recipe

Oven Baked Chicken Breast Ingredients:

Oven Baked Chicken Breast Recipe
Oven Baked Chicken Breast Recipe
  • 4 bone-in chicken breast halves, with skin
  • 1 tablespoon olive oil
  • 1 pinch garlic powder
  • salt and pepper to taste
  • 3/4 cup Worcestershire sauce

How to make Oven Baked Chicken Breast:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rub each chicken breast with olive oil, then place in a lightly greased 9×13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.

Oven Fried Vegetables Recipe

Oven Fried Vegetables Ingredients:

Oven Fried Vegetables Recipe
Oven Fried Vegetables Recipe
  • 1/4 c. fine dry bread crumbs
  • 1 T. parmesan cheese
  • 1/8 t. paprika
  • 2/3 c. 1/4″ sliced mushrooms
  • 2 T. Italian salad dressing
  • 2/3 c. 1/4″ thick sliced onion rings
  • 2/3 c. 1/4″ thick sliced cauliflower

How to make Oven Fried Vegetables:

  • Preheat oven to 450 degrees.
  • Spray a baking sheet with cooking oil spray.
  • Set aside.
  • Stir together breadcrumbs, parmesan cheese and paprika in a 9″ pie plate until well mixed.
  • Place vegetables in a medium bowl.
  • Drizzle salad dressing over vegetables and toss till coated.
  • Roll vegetables in crumb mixture till coated.
  • Place the coated vegetables in a single layer on the baking sheet. Bake for 10-12 minutes or until golden.

Oven Baked Lamb Chops Recipe

Oven Baked Lamb Chops Ingredients:

Oven Baked Lamb Chops Recipe
Oven Baked Lamb Chops Recipe
  • 1 cup tomato sauce
  • 1/2 cup white wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup plain flour
  • 1/4 cup brown sugar
  • 1/4 cup olive oil
  • 2 brown onions, cut into thin wedges
  • 1 red capsicum, deseeded, thinly sliced
  • 1 cup chopped celery
  • 8 small lamb chump chops, trimmed
  • mashed potatoes and steamed vegetables (such as carrots and zucchini), to serve

How to make Oven Baked Lamb Chops:

  • Preheat oven to 180°C. Whisk tomato sauce, wine, mustard and Worcestershire sauce in a jug. Place flour, sugar and salt and pepper in a shallow dish. Set aside.
  • Heat oil in a heavy-based, ovenproof pan over high heat. Add onion and cook for 4 minutes. Add capsicum and celery. Cook for 5 minutes. Transfer to a plate.
  • Coat chops in flour mixture. Add to pan. Cook for 2 minutes each side or until browned. Remove from heat.
  • Top chops with onion and mustard mixtures. Cover and bake for 30 to 40 minutes or until chops are tender. Serve with mashed potatoes and vegetables.

Oven Baked Biryani Recipe

Oven Baked Biryani Ingredients:

Oven Baked Biryani Recipe
Oven Baked Biryani Recipe
  • 1kg lamb/ chicken cut into 2″ pieces (if using chicken, use breast or thigh fillet)
  • 4 large onions sliced thin
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 1/2 cup almonds
  • 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
  • 1″ stick of cinnamon
  • 5 cloves
  • 3 pods cardamom
  • 8 peppercorns
  • 2 tsps coriander powder
  • 1 1/2 tsps cumin powder
  • 1 tsp garam masala
  • 1 cup yoghurt
  • Juice of 1 lime
  • 1 cup chicken/ beef stock
  • 2 tbsps finely chopped coriander leaves
  • 2 tbsps finely chopped mint leaves
  • Salt to taste
  • For the rice: 2 cups Basmati rice
  • Hot water
  • Salt to taste
  • 3 drops orange food coloring (optional)
  • 3 drops green food coloring (optional)

How to make Oven Baked Biryani:

  • Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
  • Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
  • Wash the rice in a sieve and add enough water to fully cover the rice – at least 4″ over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
  • Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized – golden brown. Drain and keep aside on paper towels for later use.
  • Heat 3 tbsps of oil in another pan and add the whole spices – cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
  • Add the 2 remaining onions and fry till they are translucent.
  • Add the ginger-garlic-almond paste and fry for 2-3 minutes.
  • Add all the spice powders – coriander, cumin and garam masala and mix well.
  • Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
  • Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
  • Cover the pot and allow to cook till the meat is tender.
  • If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
  • Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
  • Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
  • Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.
  • While Mughlai Biryani tastes great by itself, add a raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt) and you’re really in business!