Grand Food Mart

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Ingredients170 g gluten-free plain flour , plus extra for dusting85 g dairy-free sunflower spread2 tablespoons caster su...
11/14/2021

Ingredients
170 g gluten-free plain flour , plus extra for dusting
85 g dairy-free sunflower spread
2 tablespoons caster sugar
cold water
vegetarian mincemeat , to fill

Method
This pastry recipe makes quite a crisp biscuity pastry that is really delicious; it is not soft like the ready-made pastry you get with manufactured mince pies. Making pastry is very easy and takes moments. Just remember to keep the ingredients cool for success every time – you can always pop the dairy-free spread in the freezer for a while if it is very soft. We have also used jam as an alternative filling as we know it can be hard to find mincemeat without a ‘may contain traces of nuts’ warning which may not be suitable for some people with severe allergies.
Place the flour and spread in a blender or food processor and pulse quickly until it looks like breadcrumbs.
Tip the mixture into a bowl and stir in the sugar. Add a teaspoon of cold water and being bringing the pastry together with your hands into a ball. You will probably need between 1 teaspoon and 1 tablespoon of cold water to bring it together well. It should not be sticky. Add as little water as possible to give a short texture.
Roll the pastry out on a flat surface, dusted with gluten-free flour and cut into circles using a fluted 6cm (2½ inch) cutter.
Lift the pastry discs up carefully with a slice and place them into a muffin tray, gently pushing down with your fingers. Pop them in the fridge to chill for 30 minutes. Then preheat the oven to 220°C/200ºC fan/425°F/gas mark 7
Bake the pastry cases in the oven for about 10 minutes until very lightly golden and sandy in texture.
Spoon a generous teaspoon of mincemeat to fill the pastry case. You can leave them open or at this point pop a pastry lid or star shape on top. Then put back in the oven for a few minutes until the mincemeat starts to gently bubble or the pastry lid is a light golden colour.
Remove the tray from the oven and transfer the mince pies to a wire rack, allowing them to cool fully before serving

Ingredients2 sprigs of fresh sage leaves1 tablespoon dried cranberries1 red onion100 g higher-welfare minced pork should...
10/22/2021

Ingredients
2 sprigs of fresh sage leaves
1 tablespoon dried cranberries
1 red onion
100 g higher-welfare minced pork shoulder
10 vac-packed chestnuts
4 partridges
olive oil
10 thin rashers of higher-welfare pancetta or smoked streaky bacon
½ a bunch of fresh thyme
1 small bottle of good British ale
250 g green or puy lentils
a few sprigs of fresh rosemary
4 fresh bay leaves
2-3 cloves of garlic
1-2 cherry tomatoes , optional
extra virgin olive oil
2 tablespoons red wine vinegar
100 g baby spinach
2-3 tablespoons quality blueberry jam
Greek yoghurt

Method
Preheat the oven to 220ºC/gas 7 and place roasting tray inside to heat up.
Pick the sage leaves, then roughly slice the dried cranberries. Peel and finely slice the onion.
Add the sage and cranberries to the pork meat, and crumble in the chestnuts. Season, then mix well and stuff into the cavities of each partridge, leaving enough space for the air to circulate around the filling.
Roll any leftover stuffing into balls. Rub olive oil, sea salt and black pepper all over the birds, then drape the pancetta or bacon over the breasts. Top each bird with a sprig of thyme, securing everything with string.
Put the partridges into the hot tray with a lug of ale and any stuffing balls, then cook for 15 to 18 minutes (depending on the size of your birds), then remove the partridges and stuffing to a warm plate, covering with foil and a tea towel – don’t wash the roasting tray though.

Meanwhile, put the lentils in a pan and cover with 2cm or so of water. Add the rosemary, remaining thyme, bay, unpeeled garlic cloves and the onion.
Squeeze the cherry tomatoes into the pan, if you’ve got them. Bring to the boil, then turn down and simmer for 12 to 15 minutes, or until the lentils are soft but holding their shape – the time will vary according to the type of lentil, so check the packet instructions.
At this point, you only want 1cm of water, so drain away any extra, then add a swig of extra virgin olive oil and the vinegar.
Fish out the herb sprigs and the garlic cloves. Squeeze the garlic flesh out of the skins and into the lentils. Mix up, then season to taste. Stir through the baby spinach, then put the lentils onto a platter.

Add the blueberry jam to the roasting tray and stir it into all the lovely bits from the bottom of the tray. Add a good swig of ale, then put the tray over a medium heat to thicken and reduce a little.
Take the partridges from the plate and put them and the stuffing, on the lentils. When the sauce is sticky, dollop some yoghurt over the lentils and pour the sauce over everything. Serve right away.

Ingredients100 g dried apple200 g self-raising flour100 g unsalted butter , (cold)100 g caster sugar1 large free-range e...
09/23/2021

Ingredients
100 g dried apple
200 g self-raising flour
100 g unsalted butter , (cold)
100 g caster sugar
1 large free-range egg

Method
Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil.
Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside.
Pulse in the egg until combined, stopping to scrape down the sides, if needed.
Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go.
Sprinkle over the reserved mix, lightly pressing it into the cookies. Bake for 8 to 10 minutes, or until lightly golden.
Leave to cool slightly, then transfer to a wire cooling rack. Yum

Ingredients750 g ripe plums2 sprigs of fresh rosemary20 g icing sugar500 g all-butter shortcrust pastry30 g flaked almon...
09/17/2021

Ingredients
750 g ripe plums
2 sprigs of fresh rosemary
20 g icing sugar
500 g all-butter shortcrust pastry
30 g flaked almonds
FRANGIPANE
200 g unsalted butter (at room temperature)
200 g golden caster sugar
4 large free-range eggs
2 oranges
2 lemons
2 teaspoons almond extract
200 g ground almonds
40 g plain flour , plus extra for dusting
LIMONCELLO ICING
75 g icing sugar
25 ml limoncello

Method
Halve and destone the plums and place in a bowl. Strip in the rosemary leaves, sprinkle with the icing sugar and leave to macerate for half an hour.
Meanwhile, make the frangipane. Cream the butter and caster sugar together, then beat in the eggs. Finely grate in the zest from the oranges and lemons and add the almond extract. Fold through the ground almonds and flour.
Preheat the oven to 180°C/350°F/gas 4.
Roll out the pastry on a floured surface to fit a 25cm x 35cm lined baking tray, going up the sides slightly. Bake in the middle of the oven for 15 minutes.
Remove from the oven and lower the heat to 160°C/310°F/gas 2½.
Spread the frangipane over the pastry and stud with the plums and flaked almonds. Bake for 30 minutes, then allow to cool slightly.
Combine the icing ingredients in a bowl and mix until smooth. Drizzle over the cooled tart, then serve.

Address

2265 Canis Heights Drive
Dallas, TX
75201

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