Betty's Food Hall

Betty's Food Hall Easy,Fresh and Affordable...We always Provide the best Foods!

Beauty is power; a smile is its sword.
06/18/2022

Beauty is power; a smile is its sword.

Ingredients150 g wholemeal bread½ a clove of garlic2 x 120 g free-range skinless chicken breastsolive oil1 lemon½ a bunc...
11/24/2021

Ingredients
150 g wholemeal bread
½ a clove of garlic
2 x 120 g free-range skinless chicken breasts
olive oil
1 lemon
½ a bunch of fresh thyme (15g) , optional
2 teaspoons runny honey

Method
Tear the bread into a food processor. Peel and add the garlic, then blitz into fairly fine crumbs.
Place the chicken breasts between 2 large sheets of greaseproof paper, then wash your hands.
Whack the chicken breasts with a rolling pin or the base of a large non-stick frying pan to flatten them to about 1cm thick. That’s the fun bit!
Now lift up the chicken, pour half the breadcrumbs onto the paper, put the chicken back and scatter the rest on top. Roughly pat them on, then re-cover with the paper and wash your hands.
Whack the chicken again, to hammer the crumbs into it and help them stick.
Put the pan you used to bash the chicken on a medium heat. Once hot, pour in 1 tablespoon of oil, then fry the crumbed chicken for 3 minutes on each side, or until crisp, golden and cooked through.
Remove the cooked chicken to a board, and squeeze over a little lemon juice. Use the thyme as a brush to spread the honey evenly over the chicken (or drizzle over), then slice the chicken 1cm thick. I like to serve it with a colourful chopped salad.

Ingredients1 tablespoon clear runny honey1 tablespoon harissa4 baby aubergines3 courgettes2 green peppers2 red peppers2 ...
10/28/2021

Ingredients
1 tablespoon clear runny honey
1 tablespoon harissa
4 baby aubergines
3 courgettes
2 green peppers
2 red peppers
2 red onions
2 tomatoes
2 tablespoons extra virgin olive oil
2 pieces of Arab-style flatbread
salad leaves
CHICKPEA SALAD
1 x 400 g tin of chickpeas
1 onion
½ a bunch of fresh flat-leaf parsley
1 lemon
½ tablespoon paprika
½ tablespoon ground cumin
5 tablespoons extra virgin olive oil

Method
For the chickpea salad, drain the chickpeas and place in a bowl, then roughly mash with a fork.
Peel and thinly slice the onion, and pick and finely chop the parsley, then add to the chickpeas. Squeeze over the lemon juice, then add the remaining ingredients and mix together. Season, and set aside.
Warm the honey, then combine with the harissa in a small bowl and set aside.
Next, prepare the vegetables. Trim and slice the aubergines lengthways, and thinly slice the courgettes. Deseed and slice the peppers, peel and slice the onions, then slice the tomatoes.
Cook all the vegetables on a barbecue or char-grill pan over a medium heat, basting with the oil and turning occasionally, for about 10 minutes or until tender and cooked. Season while cooking.
During the last 5 minutes of cooking time, baste the aubergines with the harissa and honey marinade. Leave them to cook for 3 minutes longer than the other vegetables, or until they begin to blacken and soften.
Using a sharp knife, split open the flatbreads and lightly toast.
To serve, place the vegetables and chickpea salad on the toasted flatbread with some salad leaves.

Ingredients1.5 kg mixed eating apples and pears100 g quality cranberry sauce1 tablespoon sherry, brandy, Vin Santo, whis...
09/22/2021

Ingredients
1.5 kg mixed eating apples and pears
100 g quality cranberry sauce
1 tablespoon sherry, brandy, Vin Santo, whisky, rum , optional
1 clementine
50 g unsalted butter , (cold)
100 g plain flour
50 g golden caster sugar
50 g flaked almonds or unsalted festive nuts
1 mince pie , (60g)

Method
Preheat the oven to 180°C/350°F/gas 4.
Peel and core the apples and pears, then quarter and chop into 3cm chunks.
Place in a pan on a medium heat with the cranberry sauce and booze (if using), then finely grate in the clementine zest and squeeze in the juice.
Cook with the lid on for 10 minutes, or until the fruit has softened, stirring occasionally, then remove from the heat and leave to cool slightly.
Cut the butter into cubes and place in a mixing bowl with the flour and a pinch of sea salt. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the sugar to add a little texture. Roughly chop and stir through the almonds or nuts, and crumble in the mince pie.
Transfer the fruit to a 25cm x 30cm baking dish and sprinkle over the crumble topping, then bake for 25 to 30 minutes, or until golden and bubbling. Delicious served with custard, ice cream or brandy butter.

Ingredients400 g stewing beef4 cloves of garlic4 cm piece of ginger2 large onions2 carrotsolive oil2 tablespoons curry p...
08/31/2021

Ingredients
400 g stewing beef
4 cloves of garlic
4 cm piece of ginger
2 large onions
2 carrots
olive oil
2 tablespoons curry paste of your choice
250 g basmati rice
375 ml organic stock
12 curry leaves
natural yoghurt , optional
1 fresh red chilli , optional

Method
Cut the beef into small cubes. Peel and finely chop the garlic and ginger, peel and finely slice the onions and slice the carrots into matchsticks.
Heat 1 tablespoon of oil in a large pan and brown the beef. Stir in the garlic, ginger and curry paste to coat the meat, and cook for 1 to 2 minutes.
Add 200ml water, cover and very gently cook for 45 to 50 minutes, or until the liquid has reduced.
Rinse the rice until the water runs clear, then add the rice and stock to the pan. Cover and cook on the lowest heat for 30 minutes, or until all of the liquid has been absorbed and the rice is cooked. Off the heat, allow it to sit for 20 minutes, tightly covered.
Meanwhile, heat the 2 more tablespoons of oil and slowly sweat the onions for 10 minutes. Add the carrots and curry leaves and cook for 10 minutes, or until golden.
Fluff up the rice with a fork and stir through the veg. Serve with a dollop of yoghurt and some chopped chilli (if using).

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Dallas, TX
75218

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