https://www.facebook.com/104837728599665/

Southeast Texas Food Marine, 661 Hall Place, Dallas, TX (2026)

11/18/2021

Ingredients
200 g dairy-free margarine , (suitable for baking), plus extra for greasing
100 g crunchy peanut butter
200 g golden caster sugar
200 g gluten-free plain flour
200 g ground almonds
2 large free-range eggs
125 g dairy-free milk chocolate

Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease two large baking trays with a little margarine and line with greaseproof paper.
In a bowl, beat the margarine, peanut butter and sugar for around 5 minutes, or until light and fluffy. Beat the eggs in a separate bowl, then fold into the mixture with the flour and ground almonds. Roughly chop and fold through the chocolate.
Place heaped teaspoons of the mixture onto the prepared trays, leaving a rough 4cm gap between each. Lightly pat the mixture to flatten slightly, then pop in the hot oven for 12 to 15 minutes, or until golden. Leave to cool for 5 minutes, before transferring to a wire rack to cool completely. Serve with a glass of cold milk or a nice cup of tea.

10/24/2021

Ingredients
320 g sheet of all-butter puff pastry , (cold)
4 x 120 g free-range skinless chicken breasts
4 heaped teaspoons green pesto
400 g ripe cherry tomatoes , on the vine
400 g green beans

Method
Preheat the oven to 220ºC/425ºF/gas 7.
Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

09/09/2021

Ingredients
1½ teaspoons cumin seeds
2½ teaspoons caraway seeds
1 large baking potato , (about 500g)
100 g red quinoa
olive oil
1 onion
1 tablespoon Urfa chilli flakes , (or ⅔ teaspoon regular chilli flakes)
3 x 200 g smoked mackerel fillets , skin off, pin-boned, from sustainable sources
1 bunch of fresh parsley
½ a bunch of fresh tarragon
1 large free-range egg
2½ lemons
120 soured cream , (optional)

Method
Lightly toast the cumin and caraway seeds, crush and set aside.
Preheat the oven to 220ºC/425ºF/gas 7. Place the potato on a small baking tray and bake for 45 to 60 minutes, or until soft in the middle.
Slice in half, scoop the flesh into a bowl (you should have roughly 350g); the skin can be discarded (or eaten!). Roughly mash the flesh and set aside to cool. Turn the oven down to 190ºC/375ºF/gas 5.
Bring a small pan filled with plenty of water to the boil over a high heat. Add the quinoa and cook for 14 to 15 minutes, or until it’s cooked but still retains a bite. Drain and stir through the potato.
Add 3 tablespoons of oil to a medium frying pan and place over a medium–high heat.
Peel and finely chop the onion. Once the pan is hot, add the onion and a pinch of sea salt and fry for 8 minutes, or until soft and caramelised, stirring frequently.
Stir in the cumin, caraway and chilli flakes for 1 minute, then add the onion and spices to the potato and quinoa.
Flake the mackerel into 1 to 2cm pieces, pick and roughly chop the herbs and beat the egg; add it all to the mixture along with ¾ of a teaspoon of salt, the zest of 1½ lemons and plenty of freshly ground black pepper.
Mix to combine. Shape the mixture into 12 patties 6 to 7cm wide and 2 to 3cm thick, then set aside.
Add 2 tablespoons of oil to a large frying pan and place over a medium–high heat. Once hot, add half the patties and fry for 3 to 4 minutes, or until golden-brown on both sides, carefully turning halfway through.
Remove from the pan and place on a lined baking tray. Add another tablespoon of oil to the pan and continue with the remaining patties in the same way. Finish them off in the oven for about 8 minutes, or until cooked through.
Cut the remaining lemon into wedges and serve with the hot patties along with soured cream for dipping, if you lik

08/29/2021

Ingredients
2 x 200 g free-range chicken legs
8 spring onions
1-2 fresh mixed-colour chillies
3 regular oranges , or blood oranges
2 heaped tablespoons hoisin sauce

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Put a non-stick ovenproof frying pan on a high heat. Pull off the chicken skin, put both skin and legs into the pan, season with sea salt and black pepper and let the fat render out and the chicken get golden for 5 minutes, turning halfway, while you trim the spring onions and halve across the middle, putting the green halves aside.
Toss the white spring onions into the pan, then transfer to the oven for 15 minutes.
Meanwhile, deseed the chillies, then finely slice lengthways with the green spring onions and pop both into a bowl of ice-cold water to curl and crisp up.
Peel the oranges, finely slice into rounds, and arrange on your plates.
Remove the chicken skin and soft spring onions from the pan and put aside.
Cook the chicken for 10 more minutes, or until tender and cooked through.
In a bowl, loosen the hoisin with a splash of red wine vinegar, then spoon over the chicken. Leave it in the oven while you drain and divide up the salad.
Sit the chicken and soft spring onions on top and crack over the crispy skin.

Address

661 Hall Place
Dallas, TX
75247

Website

facebook.com

Alerts

Be the first to know and let us send you an email when Southeast Texas Food Marine posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Southeast Texas Food Marine:

Southeast Texas Food Marine