Grand Food Mart

Grand Food Mart Easy,Fresh and Affordable...We always Provide the best Foods!

This is one of those easy salads with a twist. You may have tried a Parma ham, rocket and Parmesan salad with a little b...
05/23/2022

This is one of those easy salads with a twist. You may have tried a Parma ham, rocket and Parmesan salad with a little balsamic, but by adding warm roasted squash and trying it with pecorino, which is slightly smoother than Parmesan, it’s a real pleasure and even feels a bit posh.
Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chilli and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.
Lay your prosciutto on 4 plates — let it hang over the rim of the plates and encourage it to twist and turn so it doesn’t look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.

Ingredients1 butternut squasholive oilsea saltfreshly ground black pepper1 small dried red chilli1 heaped teaspoon coria...
11/18/2021

Ingredients
1 butternut squash
olive oil
sea salt
freshly ground black pepper
1 small dried red chilli
1 heaped teaspoon coriander seeds
20 slices quality prosciutto or Parma ham
4 handfuls rocket
6 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
1 small block pecorino or Parmesan cheese

Method
This is one of those easy salads with a twist. You may have tried a Parma ham, rocket and Parmesan salad with a little balsamic, but by adding warm roasted squash and trying it with pecorino, which is slightly smoother than Parmesan, it’s a real pleasure and even feels a bit posh.
Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chilli and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.
Lay your prosciutto on 4 plates — let it hang over the rim of the plates and encourage it to twist and turn so it doesn’t look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.

Ingredients1 kg small mixed-colour carrots , heirloom if you can get themolive oil2 sprigs of fresh rosemary or thyme2 c...
10/28/2021

Ingredients
1 kg small mixed-colour carrots , heirloom if you can get them
olive oil
2 sprigs of fresh rosemary or thyme
2 clementines

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Scrub and trim the carrots, leaving a little of the green tops on.
Parboil in a pan of boiling salted water for 5 minutes, then drain and tip into a large roasting tray.
Drizzle over 1 tablespoon of oil, season with a pinch of sea salt and black pepper, then toss to coat and roast for 1 hour. Meanwhile, pick the rosemary leaves.
Remove the tray from the oven, quickly squeeze over the clementine juice and scatter with the rosemary leaves, then toss together and roast for a final 10 minutes, or until beautifully golden.

Ingredients6 spring onions1 leek1 large handful of Tenderstem broccoli spearsolive oil2 cloves of garlic100 g frozen spi...
09/10/2021

Ingredients
6 spring onions
1 leek
1 large handful of Tenderstem broccoli spears
olive oil
2 cloves of garlic
100 g frozen spinach
2 large handfuls of frozen peas
450 g dried pasta
50 g Parmesan cheese , plus extra to serve
extra virgin olive oil
optional: fresh herbs , to serve

Method
Trim and slice the spring onions. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips.
Put a large, non-stick, shallow casserole pan on a medium heat.
Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.
Add the frozen spinach and peas, then add a pinch of sea salt and black pepper.
Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly.
Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes.
While everything is ticking away, finely grate the Parmesan.
Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it’s up to you.
Drain the pasta and broccoli, and tip it into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together.
I like to finish this with a sprinkling of fresh herbs – parsley, basil, thyme, whatever you’ve got. A little extra grating of Parmesan is always nice, and a big salad on the side

Ingredients4 medium onions50 g unsalted butter4 sprigs of fresh thyme4 fresh bay leaves2 tablespoons soft dark brown sug...
08/30/2021

Ingredients
4 medium onions
50 g unsalted butter
4 sprigs of fresh thyme
4 fresh bay leaves
2 tablespoons soft dark brown sugar
4 tablespoons cider vinegar
8 cloves of garlic
320 g sheet of all-butter puff pastry , (cold)

Method
Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
Delicious served with goat’s cheese, a simple salad and a cold beer.

Address

2127 Hilltop Haven Drive
Dallas, TX
75201

Website

Alerts

Be the first to know and let us send you an email when Grand Food Mart 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