Make it tonight: one-tray dinners that you'll want on the menu this week

And an easy coffee cake with Biscoff filling for dessert 

Aisling Larkin's Parmesan-crusted pork traybake is a family favourite. Picture: Denis Minihane.

Parmesan pork with roast vegetables

recipe by:Aisling Larkin

Brining the pork keeps it incredibly moist, tender and juicy and that combined with the layers of umami flavour in the crumb make this a delicious family meal

Servings

4

Preparation Time

 8 hours 20 mins

Cooking Time

 1 hours 25 mins

Total Time

 9 hours 45 mins

Course

 Main

Ingredients

• 500g pork fillet (1 loin)

• For the brine:

• 300ml buttermilk

• 3 garlic cloves

• 4 sprigs thyme and rosemary

• 1 tbsp brown sugar

• 1 tbsp sea salt

• 1 tbsp dijon mustard

• For the crumb:

• 200g panko breadcrumbs

• 50g Parmesan

• 1 tbsp fresh rosemary, finely diced

• 1 tsp fresh thyme

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• For the traybake:

• 2 tbsp olive oil

• 750g baby potatoes (skin on)

• 200g butternut squash or sweet potato

• 1 sweet red pepper

• 2 red onions

• 5 garlic cloves (skin on)

• 1 courgette

• 2 apples

• ½ tin of chickpeas

• 3 tbsp of balsamic glaze

Method

1. Prepare the pork 8 hours advance or overnight to allow it to tenderise. Trim the fat off the pork and cut into medallions (about 10 pieces per pork steak). Place all the ingredients for the brine a in a sealable container and stir. Add the pork, ensuring it is well covered and then seal it up, pop in the fridge and allow to tenderise.

2. To make the crumb, grate the Parmesan, finely chop the rosemary and thyme and combine all the seasoning ingredients together with the breadcrumbs.

3. Now, assemble the traybake. Quarter the baby potatoes, de-seed and chop the peppers, dice the courgette and butternut squash and peel and quarter the red onions.

4. Open and drain the tin of chickpeas, core and cut the apple into chunks. Pop the cloves of garlic from bulb and leave skins on.

5. Preheat the oven to 180℃/200℃ fan. Put 2 tbsp oil on the oven trays with a big pinch of fresh black pepper and sea salt, heat it in the oven for 3-4 minutes Remove the tray from the oven and scatter on the potatoes, butternut squash, peppers, onion, garlic, apple and chickpeas. Season with salt and pepper. Bake for 50 minutes until the vegetables are roasted.

6. As the vegetables roast, cook the pork on a separate tray. Remove the pork from the bag. Allow to drip and drain a little. Coat each piece in the crumb. Pat on the crumb well. Heat another tray in the same way, when hot remove from the oven and place the pork on the hot tray to allow the crumb to sizzle. Bake in the oven for 30 minutes.

7. When cooked, remove from the oven, stir through some fresh rosemary and thyme and drizzle the traybake with a little balsamic glaze. Toss everything together. Sit the crispy parmesan pork on top. Serve family style dining garnished with a little fresh rosemary and thyme and some Parmesan.

Miso-glazed salmon and broccoli with coconut rice

recipe by:Aisling Larkin

A modern, bright family favourite that is full of umami flavour and sprouting broccoli – a deliciously moreish meal filled with nutrition

Servings

4

Preparation Time

 15 mins

Cooking Time

 30 mins

Total Time

 45 mins

Course

 Main

Ingredients

• 4 salmon fillets (approx 750g)

• 1 tbsp white miso paste

• 2 tbsp mirin

• 2 tbsp soy/teriyaki sauce

• 1 tbsp maple syrup

• 1 tbsp sesame oil

• 2 garlic cloves

• 2 cm piece fresh ginger

• 4 tbsp water

• 200g tender stem broccoli

• For the coconut rice:

• 1 tsp oil

• 250g basmati rice

• 400ml coconut milk

• 100ml chicken stock

• ¼ tsp salt

• To garnish:

• Fresh lime, red chilli, spring onions, sesame seeds and coriander

Method

1. Whisk all the marinade ingredients together in a bowl. Sit the salmon in a flat dish, pour over the marinade and allow to sit for at leat 15 minutes and up to 24 hours.

2. Next steam the coconut rice. Make up the stock, open the tin of coconut milk. Heat the oil in the saucepan and cook the rice for 1 minute, stirring all the time. Pour in all the liquid together, bring it to a boil, then reduce it down to a very low heat. Pop the lid on and cook until the rice has absorbed all the liquid and is soft. This usually takes about 30 minutes. Turn off, allow to sit for a few moments, fluff up and transfer to a serving bowl. Garnish with fresh coriander.

3. Preheat the oven to 220℃/200℃ fan. Arrange the salmon on the baking tray. Combine the miso, mirin, sesame, soy, garlic, ginger and water together. Whisk and spoon the marinade over the salmon and cook for 15-20 minutes. Plunge the broccoli into a saucepan of boiling water and cook for 3 minutes. Drain and refresh in ice-cold water immediately. Pop on the baking tray with salmon for the last 5-10 minutes of cooking.

4. Garnish the miso salmon traybake with lime wedges, fresh coriander, spring onions, sesame seeds and chilli. Serve family-style in the centre of the table on the tray with the big bowl of steamy fragrant coconut rice.