Paul Food Bank

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Keep warm in oven: Place the fried onion rings on a baking sheet lined with paper towels to absorb the excess oil. Keep ...
10/20/2021

Keep warm in oven: Place the fried onion rings on a baking sheet lined with paper towels to absorb the excess oil. Keep the fried onion rings warm in a 200f oven while you fry the rest of the rings.

Ingredients6 spring onions1 fresh red chilli5 cm piece of gingerolive oil1 handful of curry leaves1 teaspoon black musta...
08/01/2021

Ingredients
6 spring onions
1 fresh red chilli
5 cm piece of ginger
olive oil
1 handful of curry leaves
1 teaspoon black mustard seeds
1 level teaspoon ground turmeric
½ teaspoon chilli powder
½ teaspoon cumin seeds
½ teaspoon fennel seeds
12 large raw shell-on king prawns , from sustainable sources
300 g brown rice
250 g ripe mixed-colour cherry tomatoes
1 x 400 g tin of light coconut milk
6 x 100 g white fish fillets , such as bream or haddock, skin on, scaled and pin-boned, from sustainable sources
1 lemon
12 uncooked poppadoms

Method
Trim the spring onions and finely slice with the chilli, then peel and matchstick the ginger.
Put a 25cm shallow casserole pan on a medium heat with 1 tablespoon of oil, the spring onions, chilli, ginger, curry leaves and all the spices. Stir and fry for 5 minutes, or until lightly golden.
Meanwhile, remove the prawn heads and stir them into the pan as you go for serious added flavour, then add the rice and 1.2 litres of boiling water.
Simmer for 10 minutes while you peel the rest of the prawns (I leave the tails on), then use a small sharp knife to lightly score down the backs and devein them, which will mean they butterfly as they cook. Keep in the fridge until needed.
Halve and add the tomatoes to the pan, then cover with the coconut milk. Simmer for 20 minutes, then cut the fish in half across the middle and place in the pan for a further 10 minutes, or until the fish and rice are cooked through, adding the prawns for the last 5 minutes.
Pick out the prawn heads, squeeze out all the lovely juices, then discard, and loosen the stew with a little boiling water, if needed.
Have a taste, and season to perfection with sea salt, black pepper and lemon juice.
One-by-one, puff up your dry poppadoms in the microwave for around 30 seconds each and serve with the stew.

10 Ingredients 4 Method Steps 1/2 cup (50g) walnut halves 1 tbsp honey 2 tbsp pomegranate molasses 1 tbsp lemon juic...
07/11/2021

10 Ingredients 4 Method Steps 1/2 cup (50g) walnut halves 1 tbsp honey 2 tbsp pomegranate molasses 1 tbsp lemon juice 2 tsp Dijon mustard 1/4 cup (60ml) extra virgin olive oil 180g pkt Lemnos haloumi, cut in half lengthways and thinly sliced 1 bunch rocket, leaves coarsely torn 50g baby spinach leaves 1 pomegranate, seeded Select none Step 1 Preheat oven to 180C. Line a baking tray with baking paper. Scatter walnuts Unsure of the quantity needed? Click on the underlined ingredient to reveal the quantity. No need to flip back and forth! OK, GOT IT over the tray and drizzle with honey. Bake for 5-7 minutes or until walnuts caramelize. Remove from oven and set aside to cool. Step 2 Combine the pomegranate molasses, lemon juice, mustard and 2 tbs oil in a screw-top jar and shake until well combined. Season with salt and pepper. Pause Unmute Current Time 0:27 / Duration 0:59 Fullscreen UP NEXT How to deseed a pomegranate easily. Step 3 Heat the remaining 2tbs oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through. Remove from heat. Step 4 Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and walnuts and sprinkle with pomegranate seeds. Serve immediately.

INGREDIENTS¾ cup raw walnuts2 to 3 tablespoons honey¼ teaspoon cinnamon1 (8 ounce) block halloumi cheese, sliced1 to 2 t...
06/25/2021

INGREDIENTS

¾ cup raw walnuts
2 to 3 tablespoons honey
¼ teaspoon cinnamon
1 (8 ounce) block halloumi cheese, sliced
1 to 2 teaspoons olive oil
8 cups spring greens + arugula mix
½ teaspoon salt
½ teaspoon pepper
⅔ cup pomegranate arils
SPICED ORANGE VINAIGRETTE
3 tablespoons freshly squeezed orange juice
2 tablespoons red wine vinegar

1 1/2 tablespoons honey
1 teaspoon dijon mustard
½ teaspoon freshly grated orange zest
1 shallot diced
1 garlic clove minced
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the walnuts in a bowl. Whisk together the honey and cinnamon and pour it over the walnuts, tossing multiple times to coat each one. Spread the walnuts on the baking sheet and sprinkle with sea salt. Roast for 10 to 15 minutes, tossing once or twice, until fragrant and golden. Remove the walnuts from the oven and let them cool.
While the walnuts are roasting, make the halloumi. Heat a nonstick skillet over medium-high heat. Pat the halloumi dry with a paper towel. Add a drizzle of olive oil to the skillet. Add the halloumi and cook until golden brown on each side, about 2 to 3 minutes per side. Remove the halloumi and place it on a plate. I like to cut the halloumi slices in half so they resemble croutons! If you want the halloumi to be warm when serving, you can assemble the salad first!
Place the greens in a large bowl and toss with the salt and pepper. Add on the pomegranate seeds, walnuts and halloumi. Drizzle with the orange dressing and serve.
SPICED ORANGE VINAIGRETTE
Whisk together the orange juice, vinegar, honey, mustard, orange zest, shallot, garlic, allspice, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

Ingredients500g mixed ripe tomatoes1 cucumber, cut into half moons1 red onion, finely sliced60g pitted olives, roughly c...
06/20/2021

Ingredients
500g mixed ripe tomatoes
1 cucumber, cut into half moons
1 red onion, finely sliced
60g pitted olives, roughly chopped
1½ tsp dried oregano
2 tbsp extra-virgin olive oil
½ tbsp red wine vinegar
3 wholemeal or white pittas
1 x 225g pack light or regular halloumi, sliced
1 tbsp clear honey
1½ tbsp sesame seeds

Roughly chop the tomatoes: cut small ones in half and larger ones into wedges. Mix with the cucumber, red onion, olives, oregano, extra-virgin olive oil and red wine vinegar in a bowl; season generously. Toast the pittas until crisp, then tear up roughly and mix into the salad.
Heat a nonstick frying pan until hot, then dry-fry the halloumi slices until crisp and brown, about 2 minutes on each side. Drizzle the honey into the pan and scatter over the sesame seeds. Give everything a good mix so that each piece of halloumi is sticky and coated in the sesame seeds.
Divide the salad between 4 plates and top with the sesame halloumi

Ingredients2 tablespoons olive oil, plus 1 teaspoon divided.1 tablespoon red wine vinegar.1 teaspoon fresh lemon juice.1...
06/16/2021

Ingredients
2 tablespoons olive oil, plus 1 teaspoon divided.
1 tablespoon red wine vinegar.
1 teaspoon fresh lemon juice.
1/4 teaspoon za'atar seasoning.
1/4 teaspoon salt.
2 cloves garlic, minced or grated.
6 oz halloumi cheese, sliced into 1/2 inch slices.
1 heart romaine lettuce (about 3 cups chopped)
10 Ingredients 4 Method Steps 1/2 cup (50g) walnut halves 1 tbsp honey 2 tbsp pomegranate molasses 1 tbsp lemon juice 2 tsp Dijon mustard 1/4 cup (60ml) extra virgin olive oil 180g pkt Lemnos haloumi, cut in half lengthways and thinly sliced 1 bunch rocket, leaves coarsely torn 50g baby spinach leaves 1 pomegranate, seeded Select none Step 1 Preheat oven to 180C. Line a baking tray with baking paper. Scatter walnuts Unsure of the quantity needed the underlined ingredient to reveal the quantity. No need to flip back and forth! OK, GOT IT over the tray and drizzle with honey. Bake for 5-7 minutes or until walnuts caramelize. Remove from oven and set aside to cool. Step 2 Combine the pomegranate molasses, lemon juice, mustard and 2 tbs oil in a screw-top jar and shake until well combined. Season with salt and pepper. Pause Unmute Current Time 0:27 / Duration 0:59 Fullscreen UP NEXT How to deseed a pomegranate easily. Step 3 Heat the remaining 2tbs oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through. Remove from heat. Step 4 Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and walnuts and sprinkle with pomegranate seeds. Serve immediately.

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