Grand Food Mart

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

Ingredients250 g squid , gutted, cleaned, from sustainable sources2 heaped tablespoons wholemeal flour1 ripe avocado2 li...
01/28/2022

Ingredients
250 g squid , gutted, cleaned, from sustainable sources
2 heaped tablespoons wholemeal flour
1 ripe avocado
2 limes
2 teaspoons hot chilli sauce

Method
Pour 1cm of olive oil into a large non-stick frying pan on a medium-high heat and leave to get hot – keep an eye on it.
Meanwhile, slice the squid tubes into 1cm rings, then toss all the squid with the flour and a pinch of sea salt and black pepper until well coated.
Halve and destone the avocado, then scoop the flesh into a bowl. Finely grate in the zest of 1 lime, squeeze in the juice and mash until smooth. Taste, season to perfection and divide between two plates.
To test if the oil is hot enough, carefully drop a piece of squid into the pan – if it sizzles and turns golden, it’s ready. Piece by piece, gently place the rest of the squid in the hot oil and cook, turning with tongs, until golden all over (work in batches, if you need to). Remove to a plate lined with kitchen paper to drain, then plate up over the avo.
Drizzle over the chilli sauce and a little extra virgin olive oil, and serve with lime wedges, for squeezing over.

Ingredients4 spring onions½ a bunch of fresh coriander , (15g)2 x 300 g whole sea bass , scaled, gutted, trimmed, from s...
01/28/2022

Ingredients
4 spring onions
½ a bunch of fresh coriander , (15g)
2 x 300 g whole sea bass , scaled, gutted, trimmed, from sustainable sources
2 tablespoons Thai red curry paste
1 lime

Method
Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
Place a large non-stick frying pan on a medium-high heat.
With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
Drain and shake off the spring onions and coriander and pile on to your plates.
Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.

IngredientsPÂTÉ150 g cooked peeled prawns , from sustainable sources150 g quality smoked salmon , from sustainable sou...
01/28/2022

Ingredients
PÂTÉ
150 g cooked peeled prawns , from sustainable sources
150 g quality smoked salmon , from sustainable sources
150 g white crabmeat , from sustainable sources
280 g cream cheese
25 g salmon caviar , plus extra to serve, from sustainable sources
1 lemon
new season’s extra virgin olive oil
cayenne pepper
GARNISHES
1 small red onion
1 fresh red chilli
1 celery heart
½ a bunch of fresh dill , (15g)
2 lemons
1 loaf of sourdough bread

Method
GET AHEAD
1. Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well. Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed.
2. To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge.

ON THE DAY
1. Slice and toast the bread.
2. Before serving, use a regular eating knife to lightly score a criss-cross pattern into the top of the pâté, then drizzle with a little oil and sprinkle from a height with a pinch of cayenne. Either take everything to the table and let people tuck in and help themselves, or take a bit of pride in delicately plating everything up, giving each lucky guest a beautiful quenelle of pâté surrounded by all the garnishes.

ingredients1 x 250 g free-range duck breast2 rashers of higher-welfare smoked streaky bacon2 cloves of garlic2 sprigs of...
01/21/2022

ingredients
1 x 250 g free-range duck breast
2 rashers of higher-welfare smoked streaky bacon
2 cloves of garlic
2 sprigs of fresh rosemary
red wine vinegar
1 x 560 g jar of white beans
100 g spinach

Method
Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
Meanwhile, finely chop the bacon. Peel and finely slice the garlic.
Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
Sprinkle the bacon and garlic into the hot pan, strip in the rosemary leaves and cook for 2 minutes, or until golden, stirring regularly.
Add a splash of red wine vinegar and stir to pick up any sticky bits, then pour in the beans, juice and all. Simmer for a couple of minutes, then stir through the spinach until wilted.
Slice the duck breast at an angle. Divide the beans between your plates and arrange the duck on top, spooning over any resting juices, to finish.

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75207

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