Rosemary Food Store

Rosemary Food Store Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients4 plum or 12 cherry tomatoesolive oil1 bunch of fresh basil1 lemon3 ripe avocados4 slices of sourdough bread1...
02/01/2022

Ingredients
4 plum or 12 cherry tomatoes
olive oil
1 bunch of fresh basil
1 lemon
3 ripe avocados
4 slices of sourdough bread
150 g feta cheese
4 handfuls of rocket

Method
You can do this part the night before. Preheat the oven to 150ºC/gas 1. Halve and place the tomatoes cut-side up on a baking tray, season generously and drizzle with oil.
Roast slowly for 1½–2 hours, or until they are sticky and dried out. You can make batches of these and keep them in the fridge as they’re good with pasta, salads, grilled meat – almost everything.
When you’re ready for breakfast, pick the basil leaves, then pound in a pestle and mortar with a pinch of sea salt until you have a paste. Pour in a good splash of oil and squeeze in the juice of ½ lemon.
Halve your avocados and scoop out the flesh. Place in a bowl, squeeze in the other lemon half and season with salt and pepper. Gently mash with a fork to bring it all together.
Toast the bread, then divide between 4 plates and generously spread on the avocado and top with the tomatoes.
Top each serve with crumbled feta, a handful of rocket and a drizzle of basil

Ingredientsolive oil1 whole rabbit, gutted and jointed, liver and kidneys reserved1 onion3 big cloves of garlic12 banana...
01/09/2022

Ingredients
olive oil
1 whole rabbit, gutted and jointed, liver and kidneys reserved
1 onion
3 big cloves of garlic
12 banana shallots
1 bunch of baby carrots
6 baby turnips or 1 medium turnip
4 fresh bay leaves
100 g golden sultanas
750 ml Muscat de St Jean de Minervois, or other sweet wine
1 tablespoon onion jam , optional

Method
In a large casserole dish over a medium heat, warm a good drizzle of oil, then brown the rabbit pieces, turning and adding the reserved offal. Remove with a slotted spoon and transfer to a plate.
Peel, slice and add the onion to the casserole and fry until softened, translucent and sticky, adding more oil as necessary.
Peel the garlic and shallots, keeping them whole. Wash, scrub and trim the carrots and baby turnips. If using a medium turnip, roughly chop it too.
Add the vegetables, bay leaves and sultanas to the pan. Stir to combine, then return the rabbit to the pan.
Add enough wine to cover, topping up with water as necessary, and the onion jam (if using).
Bring the stew up to a simmer and cook gently for 45 minutes, or until the rabbit is tender and the sauce thickened.
If the sauce isn’t reducing enough, transfer the rabbit and vegetables with a slotted spoon to a plate, turn up the heat and let the sauce bubble vigorously until reduced to your liking. Reduce the heat and return the rabbit and vegetables to the sauce to warm through.
Serve with rice, ideally the red variety from the Camargue region.

Ingredients1 large onion2 cloves of garlic1-2 fresh red chillies3cm piece of ginger½ stalk of lemongrassgroundnut oil2 l...
01/09/2022

Ingredients
1 large onion
2 cloves of garlic
1-2 fresh red chillies
3cm piece of ginger
½ stalk of lemongrass
groundnut oil
2 lime leaves , optional
400 g raw, peeled king prawns, from sustainable sources
200 g sugarsnap peas, mangetout or green beans
100 g peas
50 g coconut cream
100 ml organic vegetable stock , optional
Thai fish sauce or other Asian fish sauce
1 lime

Method
Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.
Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over

Ingredients7-8 spring onions2 cloves of garlic2 fresh red chilliesrapeseed or olive oil2 fresh bay leaves4 whole cardamo...
01/04/2022

Ingredients
7-8 spring onions
2 cloves of garlic
2 fresh red chillies
rapeseed or olive oil
2 fresh bay leaves
4 whole cardamom pods
3 teaspoons coriander seeds
3 teaspoons cumin seeds
1 teaspoon ground turmeric
300 g basmati rice
400 g leftover roast veg , such as parsnips, beetroots, potatoes
6 medium free-range eggs
1 splash of white wine vinegar
200 g leftover cooked green veg , such as Brussels sprouts, spinach
1 bunch of fresh flat-leaf parsley , (30g)
1 bunch of fresh mint , (30g)
2 limes
1 pomegranate

Method
Preheat the oven to 180°C/350°F/gas 4.
Finely chop the spring onions, then peel and finely slice the garlic. Chop the chillies.
Heat a good glug of oil in a large, ovenproof pan. Add the spring onions, garlic and bay leaves, and cook over a low heat for 10 minutes, until the spring onions are soft and sweet.
Bash the cardamom pods and the coriander and cumin seeds with a pestle and mortar and add to the pan with the turmeric, chopped chilli and a couple of hearty pinches of sea salt. Stir for 3 to 4 minutes over a medium heat, until the spices are fragrant.
Increase the heat, add the rice and a little more oil if needed and stir to coat in the spices. Pour over about 800ml of cold water – you want it to come about 1cm above the rice. Pop the lid on and put the pan into the oven for 25 minutes.
While the rice is cooking, put the root veg on a baking tray, drizzle with oil, season and pop into the oven to warm up for the last 10 minutes.
Meanwhile, poach your eggs. Put a shallow pan of water over a medium heat, add a splash of vinegar and, once simmering, break in the eggs and cook for 2 to 3 minutes.
Once the veg and rice are done, remove them from the oven and stir them together. Mix through the greens, herbs and lime juice.
Pile the mixture into bowls, top each one with a poached egg, and serve with the pomegranate seeds scattered on top.

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16 Vera Road
Dallas, TX
75202

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