If you were hoping to take over the kitchen from your mum this Mother’s Day but are a bit of a culinary coward, Time Out has the answer! We’ve whipped up five fantastic (and easy) recipes which are guaranteed to give you the gastro guts to impress yo’ mama this Sunday. So what you waiting for?....Get cooking!
Roasted Fennel and Red Onion Salmon
2 small fennel bulbs, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 6 cloves garlic, smashed 1 cup cherry or grape tomatoes 1/2 bunch fresh thyme sprigs 1tsp kosher salt 1/2tsp freshly ground black pepper 2tsp extra-virgin olive oil 4 6-ounce salmon fillets, skinned 1 lemon, halved about 3 cups cooked rice (optional)
Directions • Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2tsp of the salt, 1/4tsp of the pepper, and the oil. Spread evenly and roast for 20 minutes. • Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.
Broccoli and Cheese Pasta Bake
3/4 pound medium pasta shells 1tbsp butter 2tbsp all-purpose flour 2 cups whole milk 2 cups grated Cheddar 1/8tsp ground nutmeg kosher salt and pepper 1 16-ounce package frozen broccoli florets
Directions • Heat broiler. • Cook the pasta according to the package directions. • Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes. • Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4tsp salt, and 1⁄4tsp pepper. • Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or another 1 1/2-quart baking dish. Sprinkle with the remaining 1⁄2 cup of cheese. Broil until golden, 3 to 4 minutes.
Spinach and Pesto Pasta
1 pound fettuccine 1/4 cup walnuts 2 cloves garlic 1/2 pound baby spinach (about 10 cups) 1/3 cup olive oil 1/2 cup grated Parmesan Kosher salt and black pepper 1tbsp grated lemon zest
Directions • Cook the pasta according to the package directions. Drain and return it to the pot. • Meanwhile, in a food processor, pulse the walnuts and garlic until chopped. Add the spinach, oil, 1/4 cup of the Parmesan, and 1/4tsp each salt and pepper. • Puree until smooth, scraping down the sides of the processor bowl as necessary. • Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and the remaining 1/4 cup of Parmesan before serving.
Chicken with Roasted Sweet Potato Salad
2 sweet potatoes (about 1 pound), peeled and cut into thin wedges 1 red onion, thinly sliced 3tbsp olive oil kosher salt and black pepper 4 6-ounce boneless, skinless chicken breasts 1 bunch spinach, thick stems removed (about 4 cups) 2 tablespoons fresh lime juice Directions • Heat oven to 425° F. • On a rimmed baking sheet, toss the potatoes, onion, 2tbsp of the oil, 1/2tsp salt, and 1/4tsp pepper. Roast until tender, 20 to 25 minutes. • Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2tsp salt and 1/4tsp pepper and cook until browned and cooked through, 5 to 6 minutes per side. • In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4tsp salt. Serve with the chicken.
1 pound flank steak, thinly sliced against the grain 1 onion, thinly sliced 2 red bell peppers, seeded and thinly sliced 1 jalapeno, seeded (if desired) and thinly sliced 1tsp chili powder 1 teaspoon hot sauce kosher salt 4 1-quart resealable plastic freezer bags 4tsp olive oil 8 8-inch flour tortillas, warmed store-bought refrigerated fresh salsa (optional) sour cream (optional)
Directions • In a large bowl, combine the steak, onion, bell peppers, jalapeño, chili powder, hot sauce, and 3/4tsp salt. • In a large skillet, over medium heat, heat the oil (use 1tsp per serving). • Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. • Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. • Serve with the tortillas and, if desired, the salsa and sour cream.