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Food House Ltd, 1469 Pickens Way, Dallas, TX (2026)

08/08/2022

Try these beauty tips for the face first and don't forget to thank us later! Wash your face twice a day. Massage your face. Drink A LOT of water. Wear sunscreen everyday. Use a face mask regularly. Get enough sleep.

08/06/2022

Fruits are an excellent source of essential vitamins and minerals, and they are high in fiber. Fruits also provide a wide range of health-boosting antioxidants, including flavonoids. Eating a diet high in fruits and vegetables can reduce a person's risk of developing heart disease, cancer, inflammation, and diabetes.

03/31/2022

Ingredients
2 medium sweet potatoes
½ bunch of coriander
½ bunch of spring onions
1 corn on the cob
2 x 120 g tins sardines in olive oil
2 limes
100 g cornmeal polenta
olive oil
1 tablespoon chipotle chilli sauce
100 g plain yoghurt

Method
Preheat the oven to 180ºC/gas 4. Prick the sweet potatoes with a knife and place directly onto the oven shelf. Cook for 1 hour, turning halfway through. Turn off the oven but leave the potatoes in there for 30 minutes. Remove, set aside to cool, then peel off the skin and mash the flesh.
Pick and finely chop the coriander leaves, trim and finely chop the spring onions.
Heat the oven again to 180ºC/gas 4. Run a sharp knife down the sides of the corn cob to remove the kernels, then break them up. Drain the sardines and place in a large bowl with the sweet potato mash, corn kernels, coriander and spring onions. Season well, add the juice and zest of 1 lime, then mix well to combine.
Divide the mixture into eight and shape into rounds, flattening each one into a fish cake. Roll them in the polenta, place on a lined tray and pop in the fridge for at least 30 minutes.
Place a large, ovenproof frying pan over a medium heat, add a little oil and fry the fish cakes until golden, about 2 to 3 minutes each side (you might need to do this in batches). Return to the oven for 10 minutes.
In a bowl, mix the zest and juice of ½ a lime with the chilli sauce and yoghurt. Season and scatter over some coriander. Serve with the fish cakes, a crisp salad and the remaining lime cut into wedges.

02/26/2022

Ingredients
200 g baby spinach
300 g Tipo '00' or plain flour , plus extra for dusting
600 g pumpkin or butternut squash , (save your seeds for toasting)
4 cloves of garlic
2 banana shallots
1 red chilli , optional
3 sprigs of fresh rosemary
2 sprigs of fresh sage
olive oil
40 g Parmesan cheese
extra virgin olive oil

Method
In a food processor, blitz the spinach and flour until a ball of dough forms, letting the machine do all the work. Touch the dough – it shouldn’t be sticky, you want a playdough consistency, so add a little more flour, if needed.
To make the pici, simply tear off 2cm balls, about 10g in weight, of dough and roll them out into long thin sausage shapes – think fine green beans – on a clean surface. The beauty is that they’re all different, so everyone can do it.
Place the pici onto a floured tray as you do it, making sure they don’t dry out. Set aside while you make the sauce.
Wipe out the food processor with a cloth (there’s no need to clean properly).
Cut the pumpkin or squash into rough chunks, reserving any seeds for toasting (ask an adult to help with this bit). Wash the stringy bits of squash off the seeds and leave them to dry.
Place the squash chunks in the food processor and pulse until roughly chopped.
Peel the garlic and shallots, and add to the food processor with the chilli, if using. Pick in the leaves of the herbs and pulse again until well combined.
Bring a large pan of salted water to the boil. Put a large frying pan on a medium heat with 2 tablespoons of olive oil. Add the squash mixture to the pan and cook for 5 minutes, or until softened.
Add 2 ladlefuls of boiling water, bring to a simmer and cook for 20 minutes.
When the sauce is nearly ready, add the pici to your pan of boiling salted water. If it’s freshly rolled it will only need about 5 minutes, but if you’ve let it dry give it 8 to 10 minutes, checking on it to make sure you get lovely al dente pasta.
Drain the pasta, reserving a mugful of cooking water. Grate most of the Parmesan into the sauce, stirring until the cheese has melted, loosening with a little pasta water, if needed. Toss the pasta in the sauce to coat.
Place a small dry frying pan over a medium heat and toast the reserved pumpkin seeds until golden.
Divide the pasta between your plates, finish with a drizzle of extra virgin olive oil, grate over the remaining Parmesan cheese and serve

02/26/2022

Ingredients
1 x 165 g tin of sweetcorn
6 spring onions
1 long red pepper
3 ripe tomatoes
1 fresh red chilli (optional)
1 bunch of fresh coriander , (30g) (optional)
2 limes
olive oil
4 wholewheat tortillas
1 x 400 g tin of black beans
1 ripe avocado
20 g feta cheese

Method
Preheat the oven to 180°C/350°F/gas 4.
To make the salsa, drain the sweetcorn and trim the spring onions. Place a large non-stick frying pan over a high heat and cook the whole pepper, tomatoes, spring onions and chilli (if using) for 10 minutes, turning occasionally, until soft and charred.
Place the peppers and chilli (if using) in a bowl, cover with a plate and set aside for 5 minutes. Remove the tomatoes and spring onions to a board to cool. Add the drained sweetcorn to the pan and cook for 1 minute to get a little charred, too.
Once cool enough to handle, roughly chop the tomatoes and spring onions and place them in a separate bowl with the charred sweetcorn. Peel, deseed and roughly chop the pepper and chilli (if using). Pick and roughly chop a few coriander leaves (if using) then add it all to the bowl. Mix in a good squeeze of lime juice, a small drizzle of oil and season with a small pinch of salt.
To make the tortilla chips, stack the tortillas on top of one another and cut them into eighths. Arrange the pieces over two large 40cm x 30cm baking trays in one layer, then bake in the oven for 15 minutes, turning halfway, until golden on both sides.
Meanwhile, drain and rinse the beans, then blot dry with kitchen paper. Tip them into the frying pan over a medium heat and leave for 5 minutes, shaking the pan occasionally – you want them to char and pop open, bursting their skins.
Peel, destone and slice the avocado into chunks, then drizzle with the remaining lime juice.
Remove the tortillas from the oven, leave to cool slightly, then arrange in a shallow bowl or platter. Top with the popped beans, tomato and pepper salsa and the dressed avocado. Crumble over the feta and pick over the remaining coriander leaves (if using), then tuck in!

02/05/2022

Ingredients
4 kg piece of higher-welfare pork belly , bone in
6 bay leaves
2 tablespoons sea salt
2 tablespoons coriander seeds
2 tablespoons fennel seeds
2 tablespoons black peppercorns
4 onions
300 ml dry cider
3 tablespoons plain flour
VEG
4 carrots
4 potatoes
4 sticks of celery
2 bulbs of fennel
4 sprigs of fresh rosemary
1 bulb of garlic

Method
Leave the pork uncovered in the fridge overnight to dry out the skin.
Preheat the oven to full whack (240°C/475°F/gas 9).
Carefully score the pork skin with a sharp knife or scalpel.
Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.

02/05/2022

Ingredients
2 kg higher-welfare pork shoulder , bone-in, skin on
2 red onions
2 carrots
2 sticks of celery
1 bulb of garlic
6-8 fresh bay leaves
600 ml organic vegetable stock

Method
Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 220°C/425°F/gas 7.
Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly

01/18/2022

Ingredients
20 g fresh yeast , or 2 × 7g sachets of dried yeast
20 g runny honey
500 g strong bread flour , plus extra for dusting
500 g semolina flour , plus extra for dusting (if you can’t get hold of any semolina flour, plain flour will do)
extra virgin olive oil

Method
Follow the basic recipe until Step 8, then split the dough into half or quarters.
Roll or push it out to an oval shape roughly 1.5cm thick; don’t fuss around for perfection, it’s supposed to be rough and rustic, so what a great excuse for a beginner!
Place on a baking tray liberally dusted with semolina, and spread evenly with your chosen topping (see tips).
Finally, make those characteristic holes by pushing all your fingers deep into the dough many times, which allows the flavour of the topping to pe*****te.
Leave to prove again in a warm place and after about 45 minutes it will prove to that classic 3cm high.
Bake for about 15 minutes at full whack (240°C/475°F/gas 9) until ready. As soon as the focaccia comes out of the oven, feed it with a good drizzle of your very best extra virgin olive oil and a light scattering of sea salt. You can eat the focaccia as soon as it has cooled slightly.

Food House Ltd

08/08/2022

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03/31/2022

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