Dallas Food Marine

Dallas Food Marine Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients4 free-range chicken thighs , skin on, bone in4 free-range chicken legs , skin on, bone in4 free-range chicke...
07/29/2021

Ingredients
4 free-range chicken thighs , skin on, bone in
4 free-range chicken legs , skin on, bone in
4 free-range chicken wings , skin on, bone in
200 ml chilli sauce , plus extra to taste
1 bulb of garlic
1 mixed bunch of fresh woody herbs , such as rosemary, thyme, sage, bay, oregano (30g)
30 g unsalted peanuts
½ a bunch of fresh chives , (15g)
SLAW
1 red onion
1 crunchy eating apple
1 carrot
¼ red cabbage
¼ white cabbage
1 mixed bunch of fresh soft herbs , such as mint, parsley, basil (30g)
cider vinegar , plus extra for the gravy
extra virgin olive oil

Method
Place the chicken pieces in a large roasting tray and pour over the hot sauce. Halve and throw in the garlic bulb, then roughly tear in the herbs and add a good pinch of sea salt and black pepper.
Toss well, making sure the sauce gets into all the nooks and crannies of the chicken. Cover tightly with a double layer of tin foil and pop in the fridge for at least 1 hour, or overnight – the longer the better!
Preheat the oven to 190°C/375°F/gas 5. Bake the chicken, covered, for 1 hour, then remove the foil and carefully drain any juices into a jug – this will be your gravy. Skim off any fat that has risen to the surface and spoon it back over the chicken. Return to the oven, uncovered, for a further hour, or until golden and gnarly, turning and basting with the reserved juices halfway through.
To make the slaw, peel the onion and coarsely grate, along with the apple, carrot and cabbages onto a serving plate. Pick and finely chop the herbs, then scatter over the veg and season with a with a pinch of salt and pepper. Toss with 2 tablespoons each of cider vinegar and extra virgin olive oil.
Place a large non-stick frying pan on a medium heat and toast the peanuts until golden, tossing regularly. Tip into a pestle and mortar and pound until fine. Finely chop the chives.
Remove the chicken to a serving platter to rest. Place the roasting tray on the hob over a medium heat. Add a good splash of cider vinegar and let it cook away for a couple of minutes, scraping up any sticky bits from the base and sides of the tray.
Pour in the reserved chicken juices with 100ml of boiling water, bring to the boil, then reduce the heat and simmer for 3 minutes, or until thickened and reduced. Add an extra dollop of hot sauce to taste, then strain the gravy through a sieve into a warm jug.
Scatter the crushed peanuts and chopped chives over the chicken and serve with the hot sauce gravy and rainbow slaw. Delicious served with baked sweet potatoes.

INGREDIENTS12 quail eggs1¾ pounds small yellow new potatoes, scrubbed1 cup loosely packed basil leaves½ cup flat-leaf pa...
07/19/2021

INGREDIENTS
12 quail eggs

1¾ pounds small yellow new potatoes, scrubbed

1 cup loosely packed basil leaves

½ cup flat-leaf parsley leaves, plus chopped parsley for garnish

½ cup freshly grated Parmesan cheese

⅓ cup pine nuts

2 garlic cloves, crushed

1 cup extra-virgin olive oil

1 cup frozen peas, blanched

⅓ cup mint leaves, thinly sliced

½ teaspoon white wine vinegar

Salt and freshly ground pepper

DIRECTIONS
1. In a medium saucepan, cover the quail eggs with cold water. Bring the water to a boil and simmer the eggs for 3 minutes for hard-boiled eggs (or about 30 seconds for soft-boiled eggs). Run the eggs under cold water until cool, then peel and set aside.

2. Bring a large saucepan of water to a boil and cook the potatoes until they are soft but not falling apart, about 20 minutes.

3. Meanwhile, in a blender or food processor, combine the basil with the parsley, Parmesan, pine nuts and garlic and blend until combined. Add the olive oil and pulse until a runny pesto forms. Transfer the pesto to a large bowl.

4. Drain the potatoes and cut them in half as soon as they're cool enough to touch. (They will absorb more flavor when they're hot.) Toss the potatoes with the pesto, peas, mint and vinegar until combined. Season to taste with salt and pepper.

5. Cut the eggs in half and gently fold them into the salad. Garnish with chopped parsley and serve immediately or at room temperature.

Ingredients1 frozen gammon shank in honey-mustard sauce, from a 506g pack1 small red onion, thinly sliced3 tbsp cider vi...
07/19/2021

Ingredients
1 frozen gammon shank in honey-mustard sauce, from a 506g pack
1 small red onion, thinly sliced
3 tbsp cider vinegar
750g Jersey Royal potatoes, scrubbed
125g Redmere Farms green beans, trimmed and halved
30g pack fresh flat-leaf parsley, larger stalks discarded, roughly chopped
For the dressing
2 tbsp extra-virgin olive oil
1 heaped tbsp wholegrain mustard
1 tbsp clear honey
Method
Cook the gammon to pack instructions. Cool for 5 mins, then shred. Discard the bone and any fat.
Meanwhile, put the onion in a bowl with 2 tbsp vinegar; season.
Boil the potatoes for 10 mins or until a knife easily pierces the flesh. Drain and return to the pan to steam-dry for 2 mins. Thickly slice, then gently toss with the onions and vinegar on a serving plate. Set aside.
Blanch the beans in boiling water for 30 secs or until just tender. Drain, then rinse in cold water.
Shake the dressing ingredients and remaining vinegar in a jam jar. Toss through the potatoes and onions, then add the parsley and beans. Top with the gammon to serve.

Ingredients1 kg Jersey Royals2 bunches of fresh mint1 red onion200 g cornichon250 ml red wine vinegarolive oilMethodScru...
07/06/2021

Ingredients
1 kg Jersey Royals
2 bunches of fresh mint
1 red onion
200 g cornichon
250 ml red wine vinegar
olive oil

Method
Scrub the potatoes, pick and finely chop the mint, reserving the stalks, then peel and thinly slice the onion. Slice the cornichons into strips.
Cook the Jersey Royals and mint stalks in a saucepan of salted boiling water for about 10 minutes, or until the potatoes are tender. Drain and leave to cool in the colander (for the best flavour, avoid cooling the potatoes by rinsing in cold water).
While potatoes are cooling, place the onion in a bowl, pour over the red wine vinegar and leave to marinate.
Once potatoes are cool enough to handle, crush them slightly with your hands into a large salad bowl, drain and add the onions along with the cornichons and mint. Season, add a splash of oil and serve.

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4572 Whispering Pines Circle
Dallas, TX
75240

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