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Food Marine, 4795 Ersel Street, Dallas, TX (2026)

07/31/2022

Garlic Butter Chicken Bites Recipe with Asparagus – So much flavor and so easy to throw together, this chicken and asparagus recipe is a winner for dinnertime! Chicken bites are so juicy, tender, and delicious you’ll eat them hot right off the pan! This low-carb, keto-friendly one-pan chicken dinner is ready in under 30 minutes. If you’re super hungry, serve the garlic butter chicken bites on top of cauliflower rice, it makes a super healthy dinner idea everyone will love. Enjoy!

03/31/2022

Ingredients
1 bunch of thick asparagus , (350g)
2 x 150 g chunky fillets of white fish , skin off, pin-boned, from sustainable sources
2 spring onions
1 lemon
red wine vinegar
½ a bunch of tarragon , (10g)
1 really ripe avocado
1 large free-range egg
extra virgin olive oil

Method
Pour 1cm of water into a large cold pan. Snap the woody ends off the asparagus, then place the spears in the pan and sit the fish fillets on top. Place on a high heat, cover and steam for 5 minutes, or until the fish is just cooked through. Meanwhile, trim the spring onions, roughly chop the green parts and place in a small pan on a high heat with half the lemon juice, 1 teaspoon of red wine vinegar, a pinch of sea salt and black pepper and 100ml of water. Bring to the boil while you pick half the tarragon leaves into a blender. Halve and destone the avocado, scoop the flesh into the blender, and add just the egg yolk. Pour in the hot spring onion mixture, then blitz until silky smooth and season to perfection. Very finely slice the whites of the spring onions and mix with the remaining tarragon leaves.

Serve the fish and asparagus with the avocado hollandaise, finishing with pinches of the tarragon and spring onion and a light drizzle of extra virgin olive oil. Serve with lemon wedges, for squeezing over.

03/04/2022

Ingredients
vegetable oil , for greasing
icing sugar
240 ml cold pale ale
25 g powdered gelatine
450 g granulated sugar
175 g runny honey
2 large free-range egg whites
1 tablespoon vanilla extract
400 g dark chocolate (70% cocoa solids)
8 hard caramel sweets

Method
Lightly oil a 20cm x 30cm baking tin. Dust with icing sugar to coat, then set aside.
Pour the ale into a large bowl and whisk vigorously to get rid of most of the bubbles.
Tip half into a small non-stick pan and put the rest into the bowl of a free-standing mixer with the gelatine. Gently whisk to combine, then set aside.
Add the sugar, honey and ½ teaspoon of sea salt to the pan of ale. Place over a low heat, swirling the pan gently, for 10 to 15 minutes, or until the sugar has dissolved.
Turn up the heat to medium and bring the mixture to the boil. Pop your sugar thermometer in the pan and leave the syrup to gently boil for 10 minutes, or until it reaches 115ºC and is a light brown colour (don’t worry if the gelatine has set in the bowl, the hot sugar will re-melt it).
Take it off the heat and gently pour the mixture over the gelatine, with the mixer on a low speed.
Once all the syrup has been added, turn up the mixer to high and beat for 7 to 8 minutes, until fluffy.
In a separate bowl, whisk the egg whites with an electric whisk to stiff peaks, then fold them into the ale mixture, along with the vanilla, until combined.
Spoon the mixture into the prepared tin. Lightly grease a palette knife with oil and use it to smooth out the marshmallow mixture.
Dust with a thin layer of icing sugar and leave it to set at room temperature for 5 hours, or overnight.
When you are ready to finish off your marshmallows, place the chocolate in a heatproof bowl set over a pan of simmering water and melt it over a medium-low heat. Remove and set aside.
Pop the marshmallow block onto a chopping board and cut it into even-sized pieces. Using a toothpick, dip them in the chocolate and leave to set on a tray.
Crush and mix in the caramels with a pinch of sea salt. Just before the marshmallows have set, sprinkle some on top, leave to set fully at room temperature, then enjoy!

03/04/2022

Ingredients
400 ml milk
1 tablespoon dried yeast
1 teaspoon caster sugar
300 g strong white flour
½ teaspoon bicarbonate of soda
vegetable oil , for greasing
HOMEMADE BUTTER
350 ml double cream

Method
Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. Leave in a warm place for 15 minutes, or until frothy.
Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture.
Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed.
Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid.
Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. Place in muslin and squeeze out any excess liquid. Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper.
Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.
Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.
Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sides when you come to serve them

02/04/2022

Ingredients
250 g minced lamb
2 teaspoons rose harissa , plus extra to serve
250 g red cabbage
2 seeded wholemeal tortillas , or flatbreads
2 tablespoons cottage cheese

Method
Put a griddle pan on a high heat.
Scrunch the minced lamb and harissa in your clean hands until well mixed.
Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.

02/04/2022

Ingredients
2 kg leg of lamb or hogget
1 bulb of garlic
½ a bunch of fresh rosemary
1.5 kg potatoes
1 lemon
olive oil
MINT SAUCE
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar

Method
Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

01/24/2022

Ingredients
700 g ripe mixed-colour tomatoes
2 fresh mixed-colour chillies
1 bunch of basil , (30g)
red wine vinegar
1 mug of couscous , (300g)
500 g baby courgettes
4 cloves of garlic
6 black olives , stone in
olive oil
200 g feta cheese
extra virgin olive oil

Method
This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here.

ON THE DAY Roughly chop the tomatoes and place in a blender with ½ a chilli. Tear in the basil, reserving a handful of nice baby leaves. Add 4 tablespoons of red wine vinegar, 2 tablespoons of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed). Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour.

Meanwhile, preheat the oven to 180°C/350°F/gas 4. Trim the baby courgettes and halve lengthways, placing them in a baking tray as you go. Peel the garlic, slice with the remaining chillies and add to the tray, then squash, destone and tear in the olives. Drizzle with 1 tablespoon of olive oil, lightly season and toss together. Rub the feta with a little oil, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden. Mix up the couscous, scatter over the courgettes, garlic, chilli and olives, crumble over the feta, sprinkle with the reserved basil leaves, and drizzle with 1 tablespoon of extra virgin olive oil. This will be delicious served warm or cold.

Food Marine

07/31/2022

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