One tray family dinner recipes to save you from the Christmas chaos

One tray family dinner recipes to save you from the Christmas chaos

aAs the holiday season approaches, the chaos of Christmas preparations can leave even the most experienced cooks feeling overwhelmed.

Enter Sorted, a YouTube channel founded by college friends Benjamin Ebrell, Michael Huttleston, Jimmy Spafford, and Barry Taylor, who tap into the wisdom of their audience of 2.8 million people to reveal the ultimate kitchen trick.

After polling fans, they unveiled their top eight food hacks, with one clear winner: baking in one tray.

Top food scams on the internet

1. One baking tray – The easiest way to cook dinner! Everything in one plate/tray, one timer, one suction cup for dishes like rice, and no other washing up.

2. Ice cube tray flavor bombs – Using ice cube trays to freeze delicious ingredients like butter, herbs and broth not only helps reduce waste, it makes adding a touch of flavor to your cooking easier than ever.

3. Scissors for cutting – This simple way of chopping herbs, vegetables, and even pizza is very popular in Korean cooking.

4. Cook potatoes in the microwave to mash This makes the process much faster, in addition to no need to peel or wait for the water to boil.

5. Bench scraper – From cleaning countertops, scraping flour, cutting dough, and transferring vegetables and herbs from the cutting board to the pan, this multitasking tool is useful in so many different scenarios.

6. Chop the chicken with a hand blender – Much faster, less mess. Do I need to say more?

7. Cooking chicken – This helps improve the taste of the chicken and takes less time to cook.

8. Di-carbohydrate – Add to speed up the cooking process of onions or to make crispy baked potatoes.

These kitchen hacks set the stage for stress-free cooking, but let’s focus on the star of the show: the one-pan baked goods. “It’s perfect for midweek meals – just mix all your ingredients together in one tray, put it in the oven to bake and then sit back,” April says. “Plus, you only have one tray to wash at the end – you couldn’t get much simpler to cook delicious, nutritious meals that suit a wide range of cuisines.”

Embrace simplicity, savor the flavour, and let these one-tray recipes save you from Christmas kitchen chaos.

One tray of pancetta and risotto with roasted tomatoes

Minimal effort meets maximum flavor in this one-pan risotto

(classified foods)

A delicious dish with delicious pancetta and sweet cherry tomatoes cooked over rice, with a dollop of crème fraîche and cheese.

serves:2

ingredients:

140g pancetta, cut into cubes

200 grams of cherry tomatoes

200 grams arborio rice

150 grams of fresh cream

50 grams of hard Italian cheese

road:

1. Preheat the oven to 210 degrees Celsius and put the kettle on the fire until it boils.

2. Place 140g of pancetta in a medium roasting tray. Cut 200 grams of cherry tomatoes in half, then add them as well. Spread everything in a single layer and roast in the oven for 10-12 minutes until golden in places.

3. Put 200 grams of rice in the tray and mix everything well.

4. Place 800ml of hot water from the kettle into the tray and mix everything well again, scraping up any stuck-on bits of pancetta and tomatoes from the bottom of the tray as you stir to make sure they are incorporated – this will enhance the flavour. !

5. Season with a little salt and well-ground black pepper, then put the tray back in the oven. Cook for another 20-22 minutes, making sure to stir everything every 5 minutes, until the rice has absorbed almost all of the liquid and the grains are tender and plump. Almost all of the liquid should be absorbed and the grains should be soft and plump. Take the tray out of the oven.

6. When the rice is ready, add 150 grams of fresh cream and grate 40 grams of cheese well. Fold everything together and season to taste with salt and pepper if necessary.

7. Divide the risotto between serving bowls and grate the remaining 10 grams of cheese. Tuck in!

One tray Greek style chicken orzo with feta cheese

This Greek style chicken orzo bake combines bold flavors in one tray

(classified foods)

This recipe works best in a 20cm x 20cm baking dish.

serves:2

ingredients:

5 green onions

1 red bell pepper

2 chicken thighs, boneless and skinless

1 tablespoon smoked paprika

1 teaspoon chili flakes

1 teaspoon dried oregano

½ teaspoon ground cinnamon

3 tablespoons olive oil

200 grams orzo

1 chicken stock cube

100 grams of feta

15 grams of fresh mint

road:

1. Preheat the oven to 210°C, then fill the kettle with water and leave it to boil – we will need this later.

2. Cut vegetables. Remove the roots from 5 green onions and cut them crosswise at 1cm intervals. Remove 1 pepper and cut it into small pieces.

3. Cut the meat. Two pieces of chicken thighs, cut into small pieces.

4. Assembly. Add vegetables and chicken to the baking dish. Add 1 tablespoon paprika, 1 teaspoon chili flakes, 1 teaspoon oregano, and 1/2 teaspoon cinnamon. Drizzle over 2 tablespoons of olive oil, then add a pinch of salt and rub everything together. Distribute the meat and vegetables into one even layer. Wash your hands well, then continue with the rest of the dish.

5. Add orzo. Sprinkle 200g orzo over the meat and vegetables, then crumble it over 1 stock cube.

6. Add water. Add 500ml of boiling water from the kettle, season with a little salt and mix everything quickly.

7. Cover and bake. Cover tightly with foil and bake for 15 minutes, until orzo is almost tender. Do a little laundry while you wait.

8. Bake it again. Once the orzo is almost tender, remove the foil and bake for another 15 minutes, until all the water is absorbed and the orzo is tender but still has a slight bite to it.

9. Service. Mix everything well in the tray, crumble 100g of feta cheese, tear 15g of mint leaves and serve.

One tray of chickpeas and paneer curry

Easy, delicious and stress-free curry

(Rank)

Get your curry from the fridge to the fork with minimal effort – cook chunks of paneer in a rich, spiced tomato sauce with chickpeas in this baked pan.

serves:2

ingredients:

400 grams of canned and chopped tomatoes

400 grams of canned chickpeas

1 teaspoon fine sugar

1 ½ tablespoon curry powder

225 grams paneer

15 grams of fresh coriander

250 grams of brown rice in the microwave

road:

1. Preheat the oven to 200 degrees Celsius.

2. Assemble the sauce. Place a 400g tin of tomatoes in a large roasting tray with a 400g tin of undrained chickpeas, 1 teaspoon of sugar and 1 1/2 tablespoons of curry powder. Season with a little salt, then mix everything well.

3. Prepare the paneer. Cut one 225g piece of paneer into 9-12 equal sized cubes.

4. Add paneer. Place the dough on top of the rest of the ingredients in the tray.

5. Bake in the oven for 15-20 minutes, until the paneer turns golden and the sauce reduces by half.

6. Finely chop 15 grams of coriander.

7. Cook the rice. Once the curry has been ready for about 2 minutes, microwave the rice according to the manufacturer’s instructions.

8. Mix it up. Add ¾ of the coriander to the curry – we will use the rest as a garnish. Season again with salt.

9. Service. Divide the rice and curry among plates, sprinkle with the remaining coriander and serve.

Sausage, puy lentils and leek baking tray

A one-tray marvel that turns ordinary ingredients into an extraordinary feast

(classified foods)

serves:2

ingredients:

2 large leeks (about 300g each)

1 Granny Smith apple

250 grams of lentils in the microwave

½ chicken stock cube

2 cloves of garlic

6 pork sausages

40 grams unsalted butter

2 tablespoons Dijon mustard

road:

1. Preheat the oven to 200 degrees Celsius. Fill the kettle with water and bring to a boil.

2. Prepare the leeks and apples. Cut 2 leeks in half lengthwise and wash them under running water. Slice at 1cm intervals crosswise. Grate one apple coarsely around its core on the same plate.

3. Assembly. Place one 250g bag of lentils in a medium roasting tray. Add the leeks and apples, then crumble them over half a stock cube and add 100ml of water from the kettle.

4. Mix it. Grate more than two cloves of peeled garlic, add a pinch of salt and mix everything on the tray.

5. Add sausage. Place the sausages on top of everything and spread 40g of the butter on small handles.

6. Bake in the oven for 20-25 minutes, until the sausages are golden.

7. Service. Divide the baking sheet between plates and finish with 2 tablespoons mustard.

Chef’s advice: If you can’t find a bag of cooked puy lentils, feel free to use a can of drained green lentils for this recipe.

Find out more about Sorted and their nifty meal planning app Sidekick at sortedfood.com/sidekick.

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