Vital Foods

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Creamy Pasta With Crispy MushroomsIngredients:4 Tbsp. extra-virgin olive oil1 lb. mixed mushrooms (such as maitake, oyst...
08/01/2022

Creamy Pasta With Crispy Mushrooms

Ingredients:

4 Tbsp. extra-virgin olive oil
1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces Kosher salt
2 medium shallots, finely chopped
2 medium shallots, finely chopped
1/2 cup heavy cream
Zest and juice of 1/2 lemon
1/3 cup finely chopped parsley
2 Tbsp. unsalted butter, cut into pieces
1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving Freshly ground black pepper

Ingredients600 g Jersey royal potatoes1 bunch of spring onions1 bunch of fresh flat-leaf parsley200 g quality chorizo2 l...
12/17/2021

Ingredients
600 g Jersey royal potatoes
1 bunch of spring onions
1 bunch of fresh flat-leaf parsley
200 g quality chorizo
2 lemons
extra virgin olive oil
4 mackerel fillets, from sustainable sources

Method
Bring a large pan of salted water to the boil. Wash your potatoes and halve any larger ones. Place them in the boiling water, bring back to the boil then cook for 12 to 15 minutes, or until cooked through.
Trim and finely slice the spring onions, then pick and finely chop the parsley.

Chop the chorizo into small chunks and place in a cold pan on a medium heat and fry till the fat renders out and the pieces are lovely and crispy.
Spoon the chorizo into a large bowl and give the pan a wipe. Add the spring onions and parsley to the bowl with the chorizo.
When the potatoes are done, drain in a colander, leave to steam dry, then add to the bowl with the chorizo. Squeeze in the juice of 1 lemon and pour in a good lug of extra virgin olive oil. Season well with salt and pepper, and toss to combine.

Put your chorizo pan back on a high medium high heat. Season the mackerel with sea salt and black pepper, then place skin-side down in the hot pan. Fry for about 8 minutes then turn over and cook for a further 2 minutes.
Serve the mackerel and chorizo with the remaining lemon, cut into wedges for squeezing over, and the potato salad.

Ingredients1 tablespoon fennel seeds1 x 1 kg side of salmon or 2 x 500g wild salmon fillets, scaled and pin-boned, from ...
12/17/2021

Ingredients
1 tablespoon fennel seeds
1 x 1 kg side of salmon or 2 x 500g wild salmon fillets, scaled and pin-boned, from sustainable sources
1 lemon
6 tablespoons crème fraîche
3 tablespoons freshly grated horseradish (or use from a jar if you can’t find fresh)
extra virgin olive oil
16 free-range quail eggs or 8 free-range hen eggs
2 good handfuls of watercress
½ a bunch of fresh dill

Method
Preheat the oven to 180ºC/gas 4.
In a pestle and mortar, bash the fennel seeds with a good pinch of sea salt and black pepper.
Place the salmon, skin-side down, in a roasting tray and sprinkle the fennel salt over the top. Finely grate over the lemon zest.
Bake in the oven for 15 to 20 minutes, or until just cooked, but still a little translucent in the centre (if you’re using wild salmon, reduce the cooking time to 10 to 12 minutes).
Mix the crème fraîche with half the lemon juice, the horseradish, a good lug of oil and a pinch of salt and pepper, to taste. Bring a pan of salted water to the boil.
Once the salmon is done, leave to cool a little before removing skin and breaking flesh into chunks.
Boil the quail eggs for 2 minutes, or hen eggs for 5½ minutes. Cool in a bowl of cold water then peel carefully.
Spoon a dollop of horseradish crème fraîche onto your plates, top with a few pieces of salmon and some watercress. Allocating 2 quail eggs or 1 hen egg per person, cut into halves or quarters and place around the salmon. Finish by picking over the dill and drizzling with extra virgin olive oil

Ingredientsolive oil8 small shallotsa few sprigs of fresh thyme4 violet artichokes3 rashers of higher-welfare baconsherr...
12/17/2021

Ingredients
olive oil
8 small shallots
a few sprigs of fresh thyme
4 violet artichokes
3 rashers of higher-welfare bacon
sherry vinegar
200 ml organic chicken stock
1 handful of frozen peas
4 x 125 - 150 g hake fillets, skin on
extra virgin olive oil
1 lemon

Method
Heat a splash of olive oil in a shallow saucepan. Peel and add the whole shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not coloured.
Remove the outer leaves from the artichokes, cut out the hearts, then cut each artichoke into 6 pieces. Slice the bacon into 2cm strips.
Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon.
Add a splash of sherry vinegar and the stock and continue to cook for about 15 minutes, until the artichokes are soft when prodded with a knife.
Add the peas; there should still be liquid in the bottom of the pan, so if it looks a little dry, add a splash of water from the kettle. Cook for 6 to 8 minutes, or until soft, then take the pan off the heat, taste and season. Set aside, covered, while you cook the fish.
Heat a little olive oil in a non-stick pan. Season the hake fillets then add to the pan, skin-side down, and cook over a medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.
To finish, stir a good lug of extra virgin olive oil through the vegetables, then serve at room temperature with the fish and lemon wedges for squeezing over.

Ingredients400 g quality chorizo1 small onion50 g jarred piquillo peppers½ a bunch of fresh flat-leaf parsley22 free-ran...
12/08/2021

Ingredients
400 g quality chorizo
1 small onion
50 g jarred piquillo peppers
½ a bunch of fresh flat-leaf parsley
22 free-range chicken drumettes
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
2 tablespoon tomato pureé
400 g Bomba paella rice
120 ml white wine
750 ml organic chicken stock
200 g frozen peas
1 lemon

Method
Preheat the oven to 180ºC/gas 4.
Slice the chorizo, peel and finely dice the onion, and finely dice the peppers. Pick and finely chop the parsley.
Season the drumettes all over with sea salt and black pepper. Place a 30cm ovenproof sauté pan over a medium-high heat, add the oil, then add the chicken drumettes, in batches, and brown well on all sides. Remove the chicken from the pan and set aside.
Add the chorizo and onions to the pan, and cook until the onions are softened – about 4 minutes. Add the piquillo peppers, paprika and tomato pureé, season and cook until the tomato pureé bubbles.
Add the rice to the pan and stir well to coat it evenly with the tomato mixture. Cook the rice for about 3 minutes.
Add the wine, stir through and bring to the boil. Once the rice has absorbed the wine, add 750ml hot water or stock, then stir in the peas and half the parsley. Arrange all of the chicken drumettes on top of the rice, in a spoke pattern.
Bring the paella back to the boil then transfer to the oven and bake, uncovered, for 30 minutes, or until the rice is nice and tender.
Remove the paella from the oven, cover lightly with foil and leave to rest for about 10 minutes.
Serve with the rest of the parsley on top and lemon wedges on the side.

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19 Tri State Road
Dallas, TX
75207

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