Fairmont Food Store

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

First separate the eggs, putting the whites into one bowl and the yolks into another.Add the flour, baking powder and mi...
05/26/2022

First separate the eggs, putting the whites into one bowl and the yolks into another.
Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter – it is now ready to use.
Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
At this point sprinkle your chosen flavouring (see below) onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, depending on what you prefer. Serve them with a drizzle of maple syrup, or even with some butter or crème fraîche. If you choose to sprinkle with a flavouring, try one of these... fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple, grated chocolate – anything else you can

Ingredients3 large free-range eggs115 g plain flour1 heaped teaspoon baking powder140 ml milkMethodFirst separate the eg...
11/19/2021

Ingredients
3 large free-range eggs
115 g plain flour
1 heaped teaspoon baking powder
140 ml milk

Method
First separate the eggs, putting the whites into one bowl and the yolks into another.
Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter – it is now ready to use.
Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
At this point sprinkle your chosen flavouring (see below) onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, depending on what you prefer. Serve them with a drizzle of maple syrup, or even with some butter or crème fraîche. If you choose to sprinkle with a flavouring, try one of these... fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple, grated chocolate – anything else you can

Ingredients1 acorn squash6 small beetroots1 red onion2 bulbs of fennelolive oil2 teaspoons coriander seeds½ a bunch of f...
10/28/2021

Ingredients
1 acorn squash
6 small beetroots
1 red onion
2 bulbs of fennel
olive oil
2 teaspoons coriander seeds
½ a bunch of fresh mint
½ a bunch of fresh flat-leaf parsley
1 pomegranate
150 g feta cheese
DRESSING
2 tablespoon red wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard

Method
Preheat the oven to 190ºC/gas 5.
Very carefully cut your squash in half. Remove and reserve the seeds. Cut each half into quarters and lay the pieces in a roasting tray.
Scrub, then quarter the larger beetroots and halve the smaller ones, then add to the tray. Peel and slice the onion into sixths and tuck in among the other veg.
Remove the fronds from the fennel, popping them in cold water for later, then cut each bulb into 6 wedges and add to the tray. Drizzle with a little olive oil.
In a pestle and mortar pound the coriander seeds with a good pinch each of sea salt and black pepper. Sprinkle this over all the vegetables on the tray and toss to coat.
Roast the vegetables for about 40 minutes, shaking halfway through, until soft and golden and just starting to caramelise. Allow to cool slightly.
Meanwhile, make your dressing by combining the vinegar, extra virgin olive oil, mustard and seasoning in a small jug or jam jar. Mix well.
Dress the roasted veg while still warm so they soak up all the dressing, then pick and sprinkle over the herb leaves, and reserved fennel tops.
Cut the pomegranate in half and whack the back of each half with a wooden spoon to release the seeds, then add to the vegetables. Crumble over the feta, then gently toss everything together.

Ingredients400 g durum wheat flour , or fine semolina flour, plus extra for dustingolive oil1 dried red chilli1 dried re...
09/10/2021

Ingredients
400 g durum wheat flour , or fine semolina flour, plus extra for dusting
olive oil
1 dried red chilli
1 dried red pepper , (see tip) or 1 teaspoon sweet paprika
½ a bunch of fresh thyme , (15g)
1 large higher-welfare quality spicy sausage , (125g)
1 red onion
2 cloves of garlic
125 ml southern Italian white wine
1 x 400 g tin of quality plum tomatoes
40 g pecorino , or Parmesan cheese

Method
Pile the flour on to a clean surface and make a well in the middle. Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and elastic. Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 2cm chunks. Lightly flour the back of a fine grater, gently squash a chunk of dough against it with your thumb, then roll it off to create a nubbly, textured shape. Place on a semolina-dusted tray and repeat – you’ll get the knack.

Place a large frying pan on a medium heat with 3 tablespoons of oil. Remove the stalks and seeds from the chilli and pepper, tear into flakes and add to the pan. Strip in the thyme leaves and fry for 30 seconds, or until crisp, then spoon out and save for later, leaving the pan on the heat. Squeeze the sausagemeat out of the skin into the pan and mash it up. Peel, finely chop and add the onion and garlic (and the paprika, if using), then fry gently for 15 minutes, or until soft, stirring occasionally. Add the wine, cook away, then mash in the tomatoes. Season and simmer for 15 minutes.

Cook the pasta in a pan of boiling salted water for 4 minutes, or until tender, then drain, reserving a mugful of starchy cooking water. Toss with the sauce, finely grate over most of the pecorino and toss again, loosening with a splash of reserved cooking water, if needed. Sprinkle over the chilli pepper mix and finely grate over the remaining pecorino, to finish.

Ingredients2 large aubergines , (800g total)300 g sirloin steak , (ideally 1.5cm thick)2 cloves of garlic300 g ripe mixe...
08/31/2021

Ingredients
2 large aubergines , (800g total)
300 g sirloin steak , (ideally 1.5cm thick)
2 cloves of garlic
300 g ripe mixed-colour cherry tomatoes
½ a bunch of fresh basil , (15g)

Method
Prick the aubergines, then microwave in a covered bowl on high for 10 minutes, or until soft.
Meanwhile, pull the fat off the sirloin and place the fat in a large cold non-stick frying pan.
Put on a medium-high heat to render as it heats up, moving it around to coat the pan, while you cut off the sinew, then rub the steak with a pinch of sea salt and black pepper.
Peel and finely slice the garlic, and halve the tomatoes.
Sear the steak in the hot pan for 2 minutes on each side for medium, or to your liking, then remove to a plate to rest, discarding the piece of fat.
Sprinkle the garlic straight into the pan. Discard the aubergine stalks, chop up the flesh and add to the pan with any tasty juices, then toss in the tomatoes for 2 minutes.
Tear in most of the basil leaves, stir in 1 tablespoon of red wine vinegar, taste and season to perfection, and plate up.
Slice the steak, place on top, pick over the remaining basil, then drizzle with 1 teaspoon of extra virgin olive oil and the resting juices.

Address

3286 Charla Lane
Dallas, TX
75204

Website

Alerts

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

Contact The Business

Send a message to Fairmont Food Store:

Shortcuts

Share

Category