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3 dinner roast recipes

Now that the cold days have arrived, these are the dishes I most want to prepare and eat. We have 3 original dinner roast recipes.

dinner roast recipes there are many, but today we decided to give you other options, to start changing our menus from home and, who knows, open minds to new foods.

As such, we include a vegetarian recipea fish roast and another meat: three very different food styles, but with a lot in common. They don’t lack flavor and will leave the house with that wonderful smell so characteristic of a good roast.

See suggestions.

Baked Tofu with Sweet Potato

Kitchen:Portuguese

Type:lunch or dinner

Setup time:00:40

Ingredients

  • 500gr tofu
  • 2 sweet potatoes
  • 1 onion
  • 3 garlic cloves
  • 4 small carrots
  • 1 orange
  • 1 bay leaf
  • olive oil qb
  • thick salt to taste
  • black pepper to taste
  • ginger powder qb
  • fresh parsley qb

method of preparation

  • Dry the tofu with kitchen paper.
  • Chop the onion, roughly chop the garlic cloves, peel and cut the potatoes into cubes and roughly chop the carrots.
  • Make a “bed” with the onions, garlic and carrots.
  • Add the bay leaf and drizzle with olive oil.
  • Cut the tofu into cubes and place on the “bed”.
  • Squeeze the orange and water everything with the juice.
  • Season with coarse salt, black pepper and ginger.
  • Drizzle with a little more olive oil.
  • Place in preheated oven for 20 minutes at 200º.
  • Put the chopped parsley on the roast and leave it in the oven for another 5 minutes.

Roasted sea bream with vegetables

Kitchen:Portuguese

Type:lunch or dinner

Setup time:00:50

Ingredients

  • 6 shallots
  • 800gr new potatoes for roasting
  • 2 courgettes
  • 1 head of garlic
  • 5 c. white wine soup
  • 5 c. olive oil soup
  • 3 c. of salt tea
  • ground pepper qb
  • 1 large fresh snapper or 2 small ones
  • Juice of 1 lemon
  • 1/2 bunch of fresh parsley
  • fresh mint qb
  • 250gr cherry tomatoes

method of preparation

  • Preheat the oven to 180º.
  • Peel and cut the shallots into segments, the potatoes into quarters, and the courgette into slices.
  • Arrange the vegetables on an oven tray where the fish will also fit and add the head of garlic, without the white skin and with the ends cut off.
  • Drizzle with white wine and three tablespoons of olive oil.
  • Season with two teaspoons of salt and freshly ground pepper.
  • Place in the oven for about 20 minutes.
  • Meanwhile, dry the snapper or snappers with kitchen paper and make diagonal slits on each side of the loin.
  • Place the slices of lemon, parsley and mint leaves in the slots.
  • Sprinkle with the remaining salt.
  • Place the fish in the middle of the vegetables, drizzle with a tablespoon of olive oil and place the tomato around it.
  • Bake for another 25 minutes.
  • Chop the remaining parsley and a few more mint leaves and mix with the lemon juice and the remaining oil.
  • Pour over the roasted snapper and serve immediately.

Roasted meat with bread crust

Roasted meat with bread crust

Kitchen:typical portuguese

Type:lunch or dinner

Setup time:01:10

Ingredients

  • 1 piece of meat weighing 1 kg (flank steak, breast, sirloin steak or ribs)
  • 1 liter of beef broth
  • 1 large chopped onion
  • 2 minced garlic cloves
  • 1 can of light beer
  • 1 bay leaf
  • 1 thread of olive oil
  • 2 cups of crushed dry bread
  • 2 cups of vegetables of your choice

method of preparation

  • In a pressure cooker, sauté the onion in olive oil over high heat until softened.
  • Add minced garlic and meat.
  • Flip the meat on all sides to seal well.
  • Cover with broth and beer.
  • Add the bay leaf, cover the pan and cook over medium heat for 25 minutes.
  • Meanwhile, leave the oven preheated to 180º.
  • After the cooking time in the pan, remove only the meat from the broth and place it in a roasting pan.
  • Sprinkle the meat with a little of the broth, without wetting it too much and cover with the crushed bread.
  • Arrange the vegetables of your choice around the meat and place in the oven for 30 minutes.
  • Serve immediately.

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