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Natural Food Shop, 3551 Romines Mill Road, Dallas, TX (2026)

01/23/2022

Ingredients
Chicken skewers
4 wooden skewers, soaked in water for 30 minutes
1 clove garlic, crushed
juice of half a lemon
1 tablespoon olive oil
1 or 2 teaspoons jerk seasoning, to taste
2 skinless, boneless chicken breasts, cut into 12 large chunks
1 red pepper, cut into 16 chunks
1 onion, quartered and separated to give 16 pieces
To serve
4 sweetcorn cobettes
Method
Mix the garlic, lemon juice and olive oil with 1 teaspoon of jerk seasoning (or 2 if you prefer a spicier flavour). Stir in the chicken and set aside while you prepare the vegetables.
Thread a piece of pepper onto a skewer, then onion, then chicken, finishing with onion.
Information:
Try other vegetables like mushrooms and courgettes – or even fruit like mango or pineapple.
Cook on the barbecue for 8 to 10 minutes, turning frequently. Alternatively, cook under a preheated grill.
Meanwhile cook the sweetcorn cobettes in boiling water, or on the barbecue for 6 to 8 minutes.
Information:
Add flatbreads or boiled rice for an easy meal.

06/17/2021

Ingredients
6 chicken thighs or 8 legs
Salt, pepper, coriander
2 tablespoons flour
2 tablespoon E.V. olive oil
1 large onion
6 cloves garlic
1 – 2 teaspoons green peppercorns
4 or 5 piri piri peppers
1 cup red wine (optional)
1 - 796 ml can of plum tomatoes
½ cup water
1 small butternut squash
¼ cup fresh basil (sliced)
Directions
Add the chicken to a mixing bowl and season liberally with salt, pepper and ground coriander then turn and flip until the spices are distributed.
Now sprinkle the flour into the bowl and turn again until distributed.
Preheat a fry pan on medium high heat; add the oil and then the chicken. Brown on both sides well and then remove and set your chicken aside.
Add the onions and garlic and sauté, stirring regularly until lightly browned.
Toss in the green peppercorns, piri piri peppers if you are using them and the red wine again if you decide to use it. Let the wine reduce down by half.
Next up, add the tomatoes to the pan and give a good stir.
Place the chicken back in the pan and settle each thigh into the sauce.
Add the squash and basil and bring to a simmer and then place the whole pan into a preheated 375° F oven and bake for 60 minutes.
Serve as is, or with a small portion of rice, potatoes or perhaps barle

06/12/2021

Ingredients
1 onion
1 leek
4 cloves of garlic
2 rashers of higher-welfare smoked pancetta
2 sprigs of fresh rosemary
olive oil
2 fresh bay leaves
½ a butternut squash or sweet potatoes , (600g)
100 g chestnut mushrooms
2 x 400 g tins of plum tomatoes
250 ml Chianti , or other good red wine
4 free-range chicken thighs, bone in
8 black olives (stone in)
200 g seeded wholemeal bread

Preheat the oven to 190°C/375°F/gas 5.
Peel the onion and cut into eighths, trim, wash and slice the leek, peel and slice the garlic. Place a large ovenproof casserole pan on a medium heat.
Finely slice the pancetta, pick and finely chop the rosemary leaves, then place both in the pan with 1 tablespoon of oil and the bay leaves. Stir regularly for 2 minutes, then add the garlic, followed by the onion and leek. Cook for 10 minutes, stirring regularly.
Meanwhile, chop the squash or sweet potato (wash first) into bite-sized chunks, leaving the skin on and discarding any squash seeds.
I like to cut the stalk and face off the mushrooms because it looks nice – just add the trimmings straight to the pan, along with the whole mushrooms and chopped squash or sweet potato.
Remove and discard the chicken skin and add the chicken to the pan. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon.
Half-fill each tin with water, swirl about, pour into the pan and mix it all together. Destone the olives, then poke them into the stew.
Bring to a gentle simmer, then transfer to the oven to cook for 1 hour, or until thick, delicious, the chicken falls off the bone and the squash or sweet potato is lovely and tender.
Season to perfection, then serve with bread to mop up that tasty sauce

06/09/2021

ingredients
6 chicken thighs or 8 legs.
Salt, pepper, coriander.
2 tablespoons flour.
2 tablespoon E.V. olive oil.
1 large onion.
6 cloves garlic.
1 – 2 teaspoons green peppercorns.
4 or 5 piri piri peppers.
Directions
Add the chicken to a mixing bowl and season liberally with salt, pepper and ground coriander then turn and flip until the spices are distributed.
Now sprinkle the flour into the bowl and turn again until distributed.
Preheat a fry pan on medium high heat; add the oil and then the chicken. Brown on both sides well and then remove and set your chicken aside.
Add the onions and garlic and sauté, stirring regularly until lightly browned.
Toss in the green peppercorns, piri piri peppers if you are using them and the red wine again if you decide to use it. Let the wine reduce down by half.
Next up, add the tomatoes to the pan and give a good stir.
Place the chicken back in the pan and settle each thigh into the sauce.
Add the squash and basil and bring to a simmer and then place the whole pan into a preheated 375° F oven and bake for 60 minutes.
Serve as is, or with a small portion of rice, potatoes or perhaps barle

Address

3551 Romines Mill Road
Dallas, TX
75247

Website

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