"Tonights dinner is by Jamie Oliver, well at least the recipe is his book 'Jamie's Roasted Squash Laksa Bake, Chicken, Lemongrass, Peanuts & Rice’. I’ve made this before and love the thai flavours in this dish and the fact it’s all cooked in one pan. Too easy peazy, as Jamie would say.
Last week I was gifted the @iquitsugar One-Pot Wonders eBook and look forward to diving into a few of these recipes this week. Do you have a favourite one-pot wonder meal that you make regularly?"
Roasted Squash Laksa Bake
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Recipe Intro From craverealfood
You can hardly walk a block in London without passing a Thai or Indian restaurant so it is no wonder Jamie Oliver takes on Thai flavours in his cooking. This Roasted Laksa Bake is a perfect blend of those southeast asian flavours and British ingredients and Elise, from @healthyfamily5 did a gorgeous job with it!
INGREDIENTS
3 sticks of lemongrass
3 cloves of garlic
10cm piece of ginger
2 fresh red chillies
3 spring onions
1 big bunch of fresh coriander (60g)
80ml coconut cream
white wine vinegar
fish sauce
1 really good chicken stock cube
150g mixed brown and wild or brown rice
1 butternut squash (1.2kg)
2 free-range chicken thighs, bone in
sesame oil
1 tablespoon unsalted peanuts
1 lime
INSTRUCTIONS
Preheat the oven to 180°C/350°F/gas 4. Bash the lemongrass and remove the outer layers, peel the garlic and ginger, trim the chillies and spring onions. Roughly chop it all and place in a blender. Reserving a few nice leaves for garnish, add the bunch of coriander, along with the coconut cream and a good splash each of vinegar and fish sauce. Blitz until smooth, adding splashes of water until you have a nice spoonable consistency, to make a laksa paste.
Crumble the stock cube into a 30cm shallow ovenproof casserole pan and stir in 700ml of boiling water to dissolve it, then add the rice. Carefully slice two 4cm-thick rounds off the bulbous seedy end of the squash and spoon out the seeds (roast them up with a little oil and sea salt to enjoy as a snack, if you like). Remove and discard the chicken skin. On a plate, massage one third of the laksa paste (simply bag up the rest and freeze so you can enjoy big flavour – quickly – on other days) into the squash and chicken, then place them in among the rice. Drizzle with 1 teaspoon of sesame oil, then bake for 1 hour 30 minutes until golden.
Just before serving, lightly toast the peanuts, then bash up in a pestle and mortar. Serve the laksa bake sprinkled with peanuts and the reserved coriander leaves, with lime wedges for squeezing over. Nice with a fresh side salad.
1 hour 40 minutes
Calories 597kcal
Protein 25.8g
Fibre 6.5g
Fat 17.9g
Carbs 89.1g
Sat Fat 6g
Sugar 16.6g
Recipe and nutritional information taken from Jamie's Everyday Super Food
Jamie: Everyday Super Food by Jamie Oliver is published by Penguin Random House
Photo: © Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver