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To top it off, when we do anything in a hurry, including eating too hastily, we stimulate our body's fight-or-flight res...
12/07/2021

To top it off, when we do anything in a hurry, including eating too hastily, we stimulate our body's fight-or-flight response, which then causes our digestion to slow down or even stop so the body can divert all its internal energy to facing the perceived threat.

Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches i...
10/20/2021

Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.

IngredientsSALAD1 mug (300g) of quinoa½ a lemon800 g ripe mixed-colour tomatoes1 fresh red chilli2 tablespoons extra vir...
08/01/2021

Ingredients
SALAD
1 mug (300g) of quinoa
½ a lemon
800 g ripe mixed-colour tomatoes
1 fresh red chilli
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
MACKEREL
4 x 200 g whole mackerel , scaled, gutted (ask your fishmonger), from sustainable sources, ask your fishmonger
1 heaped teaspoon ground coriander
olive oil
2 sprigs of fresh rosemary
2 cloves of garlic
TO SERVE
2 heaped tablespoons fat-free natural yoghurt
2 heaped teaspoons jarred grated horseradish
a couple of sprigs of fresh basil

Method
Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Large frying pan, high heat

START COOKING
Put 1 mug of quinoa and 2 mugs of boiling water into the medium pan with a pinch of sea salt and the lemon half, then pop the lid on and stir every now and again.

On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone. Rub all over with salt, black pepper and the ground coriander, then put into the large frying pan with 1 tablespoon of olive oil.

Slice the tomatoes any way you like and arrange on a large board or platter, then finely slice and sprinkle over the chilli.

Strip the rosemary leaves over the fish, then crush and add the whole garlic cloves. Turn the fish when golden (roughly 4 to 5 minutes on each side).

When the quinoa is cooked (after roughly 10 minutes), drain it and use tongs to squeeze over the lemon juice, then spoon the quinoa into the centre of the tomatoes.

Drizzle with 2 tablespoons of extra virgin olive oil and the balsamic, and a pinch of salt and pepper. Lay the crispy fish on top.

Mix the yoghurt and horseradish together and dollop it over the fish. Pick over the basil leaves and serve.

Ingredients4 cups cauliflower florets2 tbsp olive oil1 onion, chopped3-4 cloves of garlic, minced4 medium tomatoes, chop...
07/11/2021

Ingredients
4 cups cauliflower florets
2 tbsp olive oil
1 onion, chopped
3-4 cloves of garlic, minced
4 medium tomatoes, chopped
1 fresh chili pepper, deseeded and chopped
½ tsp chili flakes
½ tsp ground cumin
1 tsp dried oregano
½ tsp garlic powder (optional)
1 cup chicken stock or water
¼ cup fresh cilantro, chopped
1 tsp fresh lime juice
salt and black pepper to taste

Directions
Place the cauliflower florets in a food processor and pulse a few times until it is rice-like consistency.
Heat the olive oil in large skillet over medium heat. Add the onion, minced garlic and chili and sauté for 5 minutes until onion is softened. Add the cauliflower rice and sauté for another 5 minutes. Stir in tomatoes, stock, oregano, cumin and chili flakes and bring to a gentle simmer.
Continue to cook for about 20 minutes or until cauliflower is soft. Add the garlic powder and season with salt and black pepper to taste. Sprinkle with fresh cilantro and lime juice before serving.

NGREDIENTS1 medium head cauliflower2 tbsp unsalted butter, divided3 eggs, whisked2 medium carrots, small dice1 small oni...
06/16/2021

NGREDIENTS

1 medium head cauliflower
2 tbsp unsalted butter, divided
3 eggs, whisked
2 medium carrots, small dice
1 small onion, small dice
3 cloves garlic, minced
1 cup frozen peas
3 tbsp low sodium soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1-2 tsp sriracha or to taste
sesame seeds for garnish, if desired
green onions for garnish, if desired
INSTRUCTIONS

Cut cauliflower into large chunks and add to a food processor. Pulse until the cauliflower resembles rice, set aside.

Meanwhile heat 1 tablespoon of butter in a large skillet
Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.

Add the remaining tablespoon of butter into the pan. Add carrots, onion and riced cauliflower to the pan and cook until tender and lightly caramelized, 3-4 minutes. Stir in garlic and cook for an additional minute
Add the eggs back to the pan along with the peas, soy sauce, oyster sauce, sesame oil and Sriracha. Cook for 1-2 minutes to heat through.

Serve immediately with sesame seeds and green onions for garnish, if desired.

INGREDIENTS1 medium-sized head of cauliflower (about 24 oz/680 g) stem removed & cut into florets2 tablespoons sesame oi...
06/11/2021

INGREDIENTS

1 medium-sized head of cauliflower (about 24 oz/680 g) stem removed & cut into florets
2 tablespoons sesame oil divided
1 small onion diced
2 garlic cloves minced
1 teaspoon minced ginger
1 ½ cup (240 grams) frozen peas and carrots thawed
2 large eggs lightly beaten
2-3 tablespoons low-sodium soy sauce (tamari for gluten-free)
salt and freshly ground pepper to taste
Topping:
3 green onions (green parts only) thinly sliced
INSTRUCTIONS
Cauliflower rice:

Working in batches, pulse the cauliflower in a food processor until it resembles small grains of rice.
Stir-fry:
Heat 1 1/2 tablespoon of sesame oil in a large skillet over medium heat.
Sautee the onion until soft, about 2-3 minutes.
Add the garlic and ginger, and cook, stirring constantly, for 30 seconds, until fragrant.

Add the peas, carrots, and cauliflower rice. Season with salt and pepper.
Stir-fry until the vegetables are heated through and the cauliflower is soft but not mushy, about 3-4 minutes.
Eggs:
Use a spatula to move the vegetables to the edges of the skillet, leaving a well in the middle.

Add the remaining 1/2 tablespoon of sesame oil to the center of the pan then add the eggs and scramble just until set. 

Once the eggs are cooked, break them into small scrambled pieces, and stir everything together.
Serve:
Remove from heat and stir in the soy sauce.
Taste the rice and add more soy sauce, salt, and pepper as needed.
Garnish with sliced green onions and serve immediately.

Ingredientsolive oil1 teaspoon ground turmeric1 teaspoon cumin seeds1 lemon2 red onions2 mixed-colour peppers6 mixed-col...
06/06/2021

Ingredients
olive oil
1 teaspoon ground turmeric
1 teaspoon cumin seeds
1 lemon
2 red onions
2 mixed-colour peppers
6 mixed-colour fresh chillies
½ a head of cauliflower , (400g)
200 g paneer cheese
groundnut oil
½ a bunch of fresh curry leaves , (15g)
Ingredients
4 cups cauliflower florets
2 tbsp olive oil
1 onion, chopped
3-4 cloves of garlic, minced
4 medium tomatoes, chopped
1 fresh chili pepper, deseeded and chopped
½ tsp chili flakes
½ tsp ground cumin
1 tsp dried oregano
½ tsp garlic powder (optional)
1 cup chicken stock or water
¼ cup fresh cilantro, chopped
1 tsp fresh lime juice
salt and black pepper to taste

Directions
Place the cauliflower florets in a food processor and pulse a few times until it is rice-like consistency.
Heat the olive oil in large skillet over medium heat. Add the onion, minced garlic and chili and sauté for 5 minutes until onion is softened. Add the cauliflower rice and sauté for another 5 minutes. Stir in tomatoes, stock, oregano, cumin and chili flakes and bring to a gentle simmer.
Continue to cook for about 20 minutes or until cauliflower is soft. Add the garlic powder and season with salt and black pepper to taste. Sprinkle with fresh cilantro and lime juice before serving.

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Dallas, TX
75246

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