Healthfood Villa

Healthfood Villa Easy,Fresh and Affordable...We always Provide the best Foods!

Lemon Garlic Butter Chicken and Green Beans Skillet So addicting. This paleo, low carb, keto-friendly chicken thighs rec...
08/01/2022

Lemon Garlic Butter Chicken and Green Beans Skillet

So addicting. This paleo, low carb, keto-friendly chicken thighs recipe is a snap to fix and cook. Chicken thighs and green beans are cooked in one skillet for easy prep and the flavor combination is spot on. With only 25 minutes of total work, this nourishing chicken meal makes weeknight dinners a breeze.

Ingredients10 baby leeks60 g unsalted butter60 ml olive oil , plus extra for frying2 fresh bay leaves3 sprigs of fresh t...
12/17/2021

Ingredients
10 baby leeks
60 g unsalted butter
60 ml olive oil , plus extra for frying
2 fresh bay leaves
3 sprigs of fresh thyme
200 ml quality fish stock
200 ml white wine
40 g salted baby capers
12 slices of ciabatta
5 sprigs of fresh chervil
SMOKED SALMON BUTTER
160 g unsalted butter (at room temperature)
130 g smoked salmon, from sustainable sources
20 ml fresh lemon juice

Method
For the smoked salmon butter, place the butter, smoked salmon and lemon juice in a food processor and blitz until smooth. Season and set aside.
Trim, halve and slice the leeks lengthways, then add the butter, oil, bay leaves and thyme to a wide, shallow saucepan, place over a medium-low heat and bring to a simmer. Add the leeks and cook for 10 minutes, turning, until golden.
Pour in the stock and wine, cover with a large circle of baking paper and cook for 15 minutes or until leeks are tender. Remove the pan from the heat and rest the leeks in the liquid.
Put the capers in a small saucepan and add enough olive oil to cover them by 2cm. Place it over a high heat and fry until the capers begin to open and crisp up. Using a slotted spoon, transfer the capers to a plate lined with kitchen paper.
Heat a griddle pan over medium–high heat. Brush the ciabatta with olive oil and toast until golden, about 1 minute each side.
To serve, spread the toasted ciabatta generously with the smoked salmon butter and top with the leeks, fried capers and pick over a few chervil leaves.

Ingredients2 whole trout , gutted and cleaned, from sustainable sources1 bunch of fresh coriander2 stalks of lemongrass4...
12/17/2021

Ingredients
2 whole trout , gutted and cleaned, from sustainable sources
1 bunch of fresh coriander
2 stalks of lemongrass
4 cloves of garlic
5cm piece of ginger
1 fresh red chilli , optional
6 fresh, frozen or dried lime leaves
4 limes
olive oil

Method
Preheat the barbecue so it’s hot, or until the coals turn white.
Rinse the fish under cold water and pat dry with kitchen paper.
Twist the stalks off from the bunch of coriander and place in a pestle and mortar, keeping the leaves for the garnish. Remove the tough outer leaves from the lemongrass, trim and add to the mortar.
Peel, slice and add the garlic and ginger, then slice and add the chilli (if using). Add the lime leaves, then bash them a bit to release the flavours.
For each trout, take a large double sheet of newspaper and line with greaseproof paper.
Slice 3 limes, then place a line of the slices in the middle of each newspaper. Lay the fish on top and stuff the cavity with half the herby mixture, season with sea salt and drizzle with oil. Top with more lime slices and drizzle with more oil and salt.
Wrap up the newspaper and tie with string. Dunk both parcels in a bucket of water and leave to soak for no more than 5 minutes.
Barbecue the fish parcels, uncovered, for 30 minutes or until the flesh is firm. The newspaper will be black, but don’t worry – the important thing is that the fish will be cooked to perfection.
Remove the fish from the paper, drizzle with any juices, top with coriander leaves and serve with lime wedges.

Ingredients1 teaspoon cumin seeds2 x 150 g monkfish fillets , from sustainable sources2 sprigs of fresh thymeolive oil20...
12/17/2021

Ingredients
1 teaspoon cumin seeds
2 x 150 g monkfish fillets , from sustainable sources
2 sprigs of fresh thyme
olive oil
200 g spinach
50 g feta cheese
½ a lemon

Method
Crush and sprinkle the cumin seeds over the monkfish fillets. Pick the thyme leaves on top and season well.
Heat a little oil in a large frying pan over a medium heat, add the fish and fry for 3 to 4 minutes on each side, or until coloured and cooked.
Bring a large pan of salted water to the boil and blanch the spinach for about 3 minutes. Drain and drizzle with oil.
Serve with the monkfish, sprinkled with the feta and a good squeeze of lemon juice.

Ingredients2 large onions1-2 leeks4 celery stalks4 carrots1 bulb of garlic1 x 1.7 kg free-range chicken3-4 fresh bay lea...
12/08/2021

Ingredients
2 large onions
1-2 leeks
4 celery stalks
4 carrots
1 bulb of garlic
1 x 1.7 kg free-range chicken
3-4 fresh bay leaves
3 sprigs of fresh tarragon
1 large bunch of fresh parsley (or just stalks if you’re using leaves for something else)
1 teaspoon whole black peppercorns

Method
Peel and halve the onions, then chop the leeks, celery and carrots into large chunks. Halve the garlic bulb around the equator.
Put all the ingredients in a large pan with a pinch of sea salt, then cover with cold water.
Place on the hob over a medium heat and bring just to the boil. Reduce the heat to a low simmer, skimming off any scum that rises to the top.
Simmer gently for about 1 hour, or until the juices run clear when you pierce the meat.
Remove the bird from the pan and bubble the poaching liquid for 40 minutes, or until reduced by about one-third (to add more flavour, you could strip the meat from the chicken and return the bones to the stock, too).
Sieve the stock, then store in the fridge for up to 1 week.

Address

11 Benton Drive
Dallas, TX
75247

Website

Alerts

Be the first to know and let us send you an email when Healthfood Villa posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category