Uptown Meal Counter

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Ingredientsmushroomshigher-welfare smoked or unsmoked baconripe tomatoeshigher-welfare sausageslarge free-range eggsoliv...
02/08/2022

Ingredients
mushrooms
higher-welfare smoked or unsmoked bacon
ripe tomatoes
higher-welfare sausages
large free-range eggs
olive oil
crusty bread , preferably sourdough

Method
First of all, get the biggest non-stick pan available, and preheat it on a high heat while you gather your ingredients. Obviously you wouldn’t be organised at this point so it’s a matter of using what you’ve got, but ideally I like to have mushrooms, bacon, tomatoes, sausages and eggs.
By the time you have got these together the pan will be hot, so slice your sausages in half lengthways and pat them out flat so they cook quickly. Place in the pan at one side.
On the other side of the pan, put a tiny lug of oil and place a pile of mushrooms over it which you can rip up or leave whole.
Shake the pan about a bit to coat the mushrooms and season with some sea salt and black pepper. Push to one side, then lay some slices of bacon and halved tomatoes in the pan.
Cook for a couple more minutes until the bacon is crisp and golden. Shake the pan and turn the bacon over. Now is the time to put a round of toast into the toaster.
At this stage you should respect the rustic and authentic look and shuffle everything about so that it’s all mixed together and add 2 or 3 eggs at different ends of the pan. The whites of the eggs will dribble in and around the sausages, bacon, tomatoes and mushrooms.
Turn the heat down a little and continue to cook for another minute before placing the pan under the grill and finishing the eggs to your liking.
Using a non-stick pan I’ve always found the removal of this dish to the plate extremely easy – it will resemble a frisbee and will slide on to your plate with no trouble at all. Doesn’t that sound appetising? But honestly, it really is a gem.

Ingredients300 g basmati rice1 small red onion1 courgette4 ripe mixed-colour tomatoes4 tablespoons green pestoolive oil8...
01/09/2022

Ingredients
300 g basmati rice
1 small red onion
1 courgette
4 ripe mixed-colour tomatoes
4 tablespoons green pesto
olive oil
8 black olives , (stone in)
white wine vinegar
extra virgin olive oil
4 sprigs of fresh basil
½ x 125 g ball of mozzarella cheese

Method
Preheat the grill to high.
Tip the rice into a 25cm x 35cm roasting tray (or use a large round shallow ovenproof pan or tray, like I’ve done here, if you have one), pour over 650ml of boiling salted water and cook over a medium heat for 12 minutes, stirring occasionally, then turn off the heat.
Meanwhile, peel the red onion, then very finely slice with the courgette, or use a mandolin (use the guard!). Finely slice the tomatoes into rounds.
Randomly bomb the pesto over the rice, then start layering up your veg: cover the rice with rounds of onion, then move on to a layer of courgettes, overlapping them as you go, followed by a layer of tomatoes. Repeat, moving slightly nearer the middle each time until you’ve covered the whole surface (use the picture to help you out – it might look a bit fiddly, but it’s child’s play to make).
Drizzle with 2 tablespoons of olive oil and sprinkle with black pepper, then place under the grill on the middle shelf for 25 minutes, or until beautifully gratinated.
Meanwhile, for the tapenade, destone and very finely chop the olives, then mix with ½ a tablespoon each of vinegar and extra virgin olive oil.
To serve, pick over the basil leaves, dot over the olive tapenade and delicately tear over the mozzarella.

Ingredients3 mixed-colour peppers½ a bunch of flat-leaf parsley , (15g)50 g higher-welfare chorizoolive oil4 cloves of g...
01/09/2022

Ingredients
3 mixed-colour peppers
½ a bunch of flat-leaf parsley , (15g)
50 g higher-welfare chorizo
olive oil
4 cloves of garlic
1 mug of basmati rice , (300g)
320 g raw peeled king prawns , from sustainable sources
2 lemons
extra virgin olive oil
4 tablespoons natural yoghurt

Method
Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.

Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time’s up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.

Ingredients400 ml milk1 tablespoon dried yeast1 teaspoon caster sugar300 g strong white flour½ teaspoon bicarbonate of s...
01/04/2022

Ingredients
400 ml milk
1 tablespoon dried yeast
1 teaspoon caster sugar
300 g strong white flour
½ teaspoon bicarbonate of soda
vegetable oil , for greasing

Method
Gently warm the milk, then pour into a large bowl with 100ml of tepid water. Stir in the yeast and sugar to dissolve. Leave in a warm place for 15 minutes, or until frothy.
Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture.
Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed.
Cover with a damp tea towel and set aside for 45 minutes, or until little bubbles form on the surface.
Wipe a little oil around a 24cm non-stick frying pan and place over a medium heat.
Once hot, pour half of the batter into the pan, and cook for 6 minutes until little bubbles appear on the surface. Once the bubbles have burst, carefully flip the crumpet over to cook for a further 4 minutes until it’s begun to brown on the other side.
Transfer to a board and repeat with the remaining batter. Cut the giant crumpets into quarters and serve with your favourite toppings

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