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Irene Food Bank

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Irene Food Bank

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10/19/2021

Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate.

07/30/2021

Ingredients
2 large bunches of fresh oregano
5 cloves of garlic
3 fresh green chillies
2 lemons
extra virgin olive oil
8 free-range chicken wings
8 large raw shell-on king prawns , from sustainable sources
1 yellow courgette
1 green courgette

Method
Pick the oregano leaves, reserving a few smaller ones for garnish. Peel the garlic, deseed and roughly chop the chillies, finely grate the zest of 1 lemon and place in a pestle and mortar. Add a pinch of sea salt and pound to a paste.
To make the dressing, squeeze the juice of the zested lemon into a bowl, add 2 tablespoons of oil, season with salt and black pepper and put in the fridge until needed.
Place the chicken wings and prawns on a tray and rub all over with half of the oregano paste, making sure you get it into all the nooks and crannies. Cover and leave to marinate in the fridge overnight.
Soak the wooden skewers in water before use – this will prevent them from catching on the barbecue.
When you're ready to cook, preheat the oven to 160ºC/325ºF/gas 3, then prepare the barbecue.
Carefully place the chicken wings onto the wooden skewers; start at the wing tip and push the meat onto the skewer. Do the same with the prawns; start with the head, pushing the skewer all of the way along the body. Pop the prawns back into the fridge.
Place the chicken wings on a large baking tray and cook for 1 hour, or until cooked through.
Cut the courgettes into 3cm chunks, then slide them onto the remaining skewers. Drizzle with 1 tablespoon of oil and season with salt and pepper.
Remove the dressing from the fridge and let it come up to room temperature.
When the coals of your barbecue are glowing and the flames have died down, place the skewers on the grill and cook until golden – this should take about 3 minutes on each side.
Serve on a platter, drizzle with the dressing and sprinkle over the reserved oregano. Serve with lemon wedg

07/10/2021

Ingredients
4 c baby carrots rinsed
2 TBSP butter
2 TBSP brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt
Instructions
Put baby carrots in small pot or pan, adding just enough water to cover carrots.
Cover with lid and bring to a boil over high heat.
Once boiling, reduce heat to medium and cook for 7–8 minutes.
While the carrots are cooking, combine butter, brown sugar, cinnamon, and salt in a small saucepan, and melt together over low heat.
The carrots are cooked when they are tender and easily pierced with a sharp knife.
Drain carrots of water, leaving them in the pot or pan.
Pour cinnamon mixture over carrots.
Cook and stir over medium heat for 2–3 minutes, just until carrots are thoroughly coated and the glaze thickens slightly.
Serve warm.

06/24/2021

Ingredients

4 cups peeled and sliced carrots
4 tablespoons butter
4 tablespoons light brown sugar
1/2 cup water
1/2 orange , juiced
1 tablespoon orange zest
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1 teaspoon minced flat leaf parsley

Instructions
Bring the carrots, butter, brown sugar, water, and orange juice, to a boil in heavy large skillet. Reduce the heat to medium, cover, and simmer until the carrots are still crisp but becoming tender, about 8-10 minutes.
Uncover, stir in the orange zest, and season with salt and pepper. Cook until the carrots are fork-tender and the juices have reduced to a glossy glaze, about 5-7 minutes.

Sprinkle with the parsley, taste for seasoning, and serve.

06/19/2021

Ingredients
1 kg / 2 lb carrots , peeled (Note 1)
1/4 cup (40g) brown sugar , loosely packed (Note 2)
2 garlic cloves , minced
2 tbsp butter (30g) , melted (or olive oil)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Parsley , for garnish (optional)
Instructions
Preheat oven to 220C/425F (standard) or 200C/400F (fan).
Cut carrot on the diagonal into 4cm / 1.75” lengths. Halve thicker end so they are all roughly the same width.
Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.

06/15/2021

Ingredients 1 1/2 lbs carrots peeled and cut into 1/2 inch thick slices. 1/4 cup butter. 1/4 cup brown sugar. 1/4 teaspoon salt. 1 tablespoon chopped parsley optional.
Instructions
Put baby carrots in small pot or pan, adding just enough water to cover carrots.
Cover with lid and bring to a boil over high heat.
Once boiling, reduce heat to medium and cook for 7–8 minutes.
While the carrots are cooking, combine butter, brown sugar, cinnamon, and salt in a small saucepan, and melt together over low heat.
The carrots are cooked when they are tender and easily pierced with a sharp knife.
Drain carrots of water, leaving them in the pot or pan.
Pour cinnamon mixture over carrots.
Cook and stir over medium heat for 2–3 minutes, just until carrots are thoroughly coated and the glaze thickens slightly.
Serve warm

Address

676 Tetrick Road
Dallas, TX
75201

Website

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