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Cheat’s chicken pilaf traybakeIngredients• onion 1, thinly sliced• garlic 1 clove, crushed• ground turmeric 1 tsp• cumin...
24/12/2019

Cheat’s chicken pilaf traybake
Ingredients
• onion 1, thinly sliced
• garlic 1 clove, crushed
• ground turmeric 1 tsp
• cumin seeds 1 tsp
• ground cinnamon 1 tsp
• lemon 1, juiced
• olive oil
• whole chicken thighs 4
• cooked basmati rice 250g (use a pouch or leftovers)
• dill a handful, chopped
Method
• STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the onion, garlic, spices and lemon juice in an ovenproof dish that the chicken thighs will fit in snugly, with just a little space between them.
• STEP 2
Add 1 tbsp oil and some seasoning, then stir everything together. Sit the chicken thighs on top of the onion mix and season. Cover with foil and bake for 20 minutes.
• STEP 3
Remove the foil and bake for another 20 minutes. Take out the chicken pieces then stir the rice and most of the dill into the roasted onion mix.
• STEP 4
Sit the chicken back on top and bake for another 10 minutes. Serve with a little extra dill sprinkled on top.

Figs with Grana Padano and pink peppercorn dressingIngredients• rocket 2 handfuls• figs 12 ripe, halved• Grana Padano 30...
16/12/2019

Figs with Grana Padano and pink peppercorn dressing
Ingredients
• rocket 2 handfuls
• figs 12 ripe, halved
• Grana Padano 30g, finely grated
• white wine vinegar 1½ tbsp
• olive oil 3 tbsp
• pink peppercorns 1 tsp, crushed
Method
• STEP 1
Lay the rocket and figs, cut-side up, on a platter. Put the remaining ingredients (except the pink peppercorns) in a blender and whizz until smooth (or use a stick blender). Add a splash of just boiled water and whizz again until emulsified.
• STEP 2
Spoon the dressing over the figs then sprinkle with crushed peppercorns to finish.

Confit garlic with roasted tomatoes on toastIngredients• garlic 4 whole bulbs• thyme 6 sprigs• olive oil 400ml• cherry t...
16/12/2019

Confit garlic with roasted tomatoes on toast
Ingredients
• garlic 4 whole bulbs
• thyme 6 sprigs
• olive oil 400ml
• cherry tomatoes 300g, halved
• sourdough 4 slices, toasted
Method
• STEP 1
Heat the oven to 160C/fan 140C/gas 3. Cut the garlic bulbs horizontally across the tops, so that all of the cloves are revealed, and sit them snugly into a small, deep roasting tin. Add the thyme sprigs and a generous pinch of salt, and pour over the oil until the bulbs are nearly submerged, adding a little more if needed. Cook for an hour or until the cloves are really soft.
• STEP 2
Put the cherry tomatoes cut-side up into a roasting tin and sprinkle with salt. Put into the oven for the final 25 minutes of the garlic’s cooking time.
• STEP 3
Use a spatula to lift the garlic bulbs from the oil and cool slightly. Squeeze the cloves from their skins onto the toasted sourdough and pile on the tomatoes, along with a little of the garlic-perfumed oil (keep the rest for cooking – it will keep for two weeks in the fridge).

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