Search Results for: Virgin olive oil
juicy and like the spicy mexican beef salad , can be made two ways to keep everyone happy. add in that it is make ahead, easy to double batch and a leftover lunch dream come true. start by placing your spices in a non-reactive dish. chipotle paste, ground cumin and coriander, garlic, oregano, salt and olive
oil. mix together to make a paste. if you prefer more heat, add in some fresh chilli or chilli powder, but this has enough warmth just as it is. trim a kilo of chicken thighs, and place in the spice mix. ideally you want to leave this overnight or up to hours, but if you are rushed, at least minutes...
https://myediblearchive.com/grilled-mexican-chipotle-chicken/
house focaccia vg olive oil provençale board v crudités, tapenade, pesto, fromage blanc & focaccia charcuterie board mortadella, san daniele, f inocchiona, schiacciata, nduja, lemon zest & toasted sourdough tomato tartine nduja & goat 's cheese saffron & mozzarella arancini v basil pesto sn ac k s
albie's aged beef burger provolone cheese, pickles, nduja mayonnaise & fries albie's vegan burger vg grilled aubergine & chickpea, purple basil, beetroot pesto & fries croque monsieur honey roast ham, soft goat 's cheese, smoked cheddar & mesclun salad. add a fried egg m a ins whole seabream gf lemon, olive...
https://thehoxton.com/media/11057/albie-winter-allday-1702.pdf
house focaccia vg olive oil provençale board v crudités, tapenade, pesto, fromage blanc & focaccia charcuterie board mortadella, san daniele, f inocchiona, schiacciata, nduja, lemon zest & toasted sourdough tomato tartine nduja & goat 's cheese saffron & mozzarella arancini v basil pesto sn ac k s
aged beef burger provolone cheese, pickles, albie's burger sauce & fries albie's vegan burger vg grilled aubergine & chickpea, purple basil, beetroot pesto & fries croque monsieur honey roast ham, soft goat 's cheese, smoked cheddar & mesclun salad. add a fried egg m a ins whole seabream gf lemon, olive...
https://thehoxton.com/media/10963/albie-winter-dinner-04-02-20.pdf