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Ingredients3 onionsolive oil6 anchovy fillets in oil , from sustainable sources6 cloves of garlic6 large green olives , ...
01/25/2022

Ingredients
3 onions
olive oil
6 anchovy fillets in oil , from sustainable sources
6 cloves of garlic
6 large green olives , (stone in)
500 ml Gavi di Gavi white wine
1 small pinch of saffron , (optional)
1 large head of cauliflower , with leaves

Method
Preheat the oven to 180ºC/350ºF/gas 4. Peel and quarter the onions, then pick the quarters apart into petals straight into a 20cm-wide, deep ovenproof pan on a medium-high heat. Add 1 tablespoon of olive oil and the anchovies and stir occasionally while you peel and slice the garlic. Squash the olives, leaving the stones in, then stir into the pan with the garlic. Cook and stir for 2 minutes, then pour in the wine and add the saffron, if using.

Trim the base of the cauliflower, then use a sharp knife to carefully score a deep cross into the stalk. Remove only any tatty outer leaves, leaving the rest intact. Sit the cauliflower in the pan, stalk side down, and drizzle with 1 tablespoon of oil. Spoon some of the onions and liquid over the cauliflower, then bring to the boil and carefully transfer the pan to the oven for 1 hour 30 minutes, or until the cauliflower is tender (check by inserting a sharp knife). Baste it with the pan juices twice during cooking.

Carefully lift the cauliflower on to a platter and spoon over the soft onions, olives and fragrant juices from the pan. Slice, and serve.

Ingredients¼ of a red cabbage , (250g)½ a bunch of coriander or mint , (15g)1 lime1 orangeextra virgin olive oilMethodTh...
01/25/2022

Ingredients
¼ of a red cabbage , (250g)
½ a bunch of coriander or mint , (15g)
1 lime
1 orange
extra virgin olive oil

Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Taco Party from Together – see the full collection of menus here.

ON THE DAY Take your time to very finely slice the cabbage. Place in a bowl, finely chop and add the leaves from the herbs, squeeze in the lime and orange juice, and add 1 tablespoon of extra virgin olive oil. Toss and scrunch together well, then season to perfection, tasting and tweaking. Cover and refrigerate until needed. Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Green salsa and Roasted pineapple & hot red pepper sauce.

Ingredients400 g quality chorizo1 small onion50 g jarred piquillo peppers½ a bunch of fresh flat-leaf parsley22 free-ran...
01/09/2022

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

Ingredientsa few fresh bay leaves½ a bunch of fresh oregano8 figsa few rounds of ricotta or other round cheeses, such as...
01/09/2022

Ingredients
a few fresh bay leaves
½ a bunch of fresh oregano
8 figs
a few rounds of ricotta or other round cheeses, such as camembert
1 orange
extra virgin olive oil
runny honey
ciabatta
a few garlic cloves
a large handful of rocket
a few sprigs of fresh mint

Method
Preheat the oven to 200ºC/gas 6.
Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Season generously.
Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey.
Rub the flavours into the cheese with your hands, then scatter over the remaining oregano, then roast for 30 to 35 minutes, or until golden and firm.
Slice up the ciabatta, then peel and halve the garlic cloves. Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with oil and leave to one side.
Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and picked fresh mint on the side.

Ingredients1 large onion1 clove of garlic120 g quality chorizo2-3 cooked potatoes1/2 bunch of fresh flat-leaf parsleyoli...
01/04/2022

Ingredients
1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
olive oil
2 large free-range eggs

Method
Preheat the oven to 180ºC/gas 4.
Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
Sprinkle with sea salt, black pepper and the parsley, to serve.

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