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Uptown Food Store, 1714 Worthington Drive, Dallas, TX (2026)

01/23/2022

Ingredients
4 peppers, any colour, deseeded and cut in half
150g easy-cook long grain white rice
1 teaspoon vegetable oil
1 small onion, finely chopped
1 garlic glove, crushed
300g skinless turkey breasts, cut into chunks
2 tomatoes, chopped
75g frozen peas, thawed
1 teaspoon mild paprika
1 teaspoon dried mixed herbs
1 pinch ground black pepper
Method
Preheat the oven to 190C/fan 170C/gas mark 5. Arrange the peppers in a roasting pan, cut side up.
Bring a large saucepan of water to a simmer, add the rice and cook for 12 to 15 minutes, or according to pack instructions, until tender.
While the rice is cooking, heat the vegetable oil in a large frying pan or wok and stir-fry the onion and garlic for about 3 minutes, until softened. Add the turkey and stir-fry for about 5 minutes. Add the tomatoes, peas, paprika and herbs, then remove from the heat.
Information:
You can use skinless chicken breast instead of turkey. Or try vegetarian mince, or mushrooms and courgettes for a meatless version!
Drain the rice, stir it thoroughly into the tomato mixture and season with some pepper. Spoon the filling into the pepper halves – it's fine if there's too much, just spoon the rest into the roasting pan!
Information:
This can be made ahead of time – once you've stuffed the peppers, just cover the tray and pop in the fridge until you're ready to bake.
Cover with foil, bake for 20 to 25 minutes and then serve.

06/17/2021

ingredients
550g sweet potato, peeled, chopped

1 large carrot, peeled, chopped

450g cauliflower, cut into florets

5 garlic cloves

120ml extra virgin olive oil

1 bunch English spinach, ends trimmed

40g (1/4 cup) plain flour

500ml (2 cups) skim milk

2 (about 380g) leeks, thinly sliced

1kg firm white fish fillets (such as ling), skin & bones removed, cut into 2-3cm pieces

80g (1/2 cup) frozen peas

1/2 bunch fresh continental parsley, finely chopped

1/2 lemon, rind finely grated, juiced

Step 1
Place the sweet potato and carrot in a large steamer over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the cauliflower and 3 of the garlic cloves. Cook, covered, for a further 10 minutes or until tender. Transfer to a food processor. Add 2 tbs of the olive oil and season with pepper and a pinch of salt. Process until smooth, adding 1-2 tbs of water if required. Set aside.
Step 2
Microwave the English spinach, covered, on high for 3-4 minutes or until wilted. Set aside to cool. Squeeze excess liquid from spinach. Coarsely chop.
Step 3
Meanwhile, for the bechamel sauce, heat 2 tbs of the oil in a small saucepan over medium heat. Add 2 tbs of the flour. Cook, stirring, for 1-2 minutes. Gradually add the milk, whisking until smooth. Bring to boil, stirring constantly. Reduce heat to low. Simmer, whisking constantly, for 5 minutes or until mixture thickens. Set aside

06/12/2021

Ingredients
100-200 g cooking chorizo , 1 cm dice
3 tbsp cooking oil
1 pint milk
570 g cod fillet , skinned and checked for bones
4 medium potatoes , peeled and chopped
generous k**b butter
1-2 tbsp plain white flour
150-200 g frozen petit pois
Instructions
Cook chorizo and cooking oil over a medium flame until chorizo is just cooked through.

Remove chorizo from the pan using a slotted spoon. Pour chorizo-flavoured oil into a separate bowl or jug. Set both aside.

Heat the milk in a saucepan and poach the cod over a low flame until cooked through, approximately 15 minutes depending on the thickness of your fillets.

While the cod is poaching, put your potatoes on to boil, drain once cooked and mash with a little butter.

Once the cod is cooked, strain the milk from the pan, set aside in a jug or bowl.

Gently break the cod into small pieces, set aside.

Combine 3-4 tablespoons of chorizo-flavoured oil with the flour and cook for a few minutes, then add strained poaching milk and simmer until the sauce thickens.

Preheat the oven to 180 C (fan).

Place cod, chorizo and peas into a casserole dish, pour over the chorizo-flavoured sauce and gently mix to combine.

06/09/2021

Ingredients · 1 kg potatoes · 1 lemon · 40 g unsalted butter · 400 g frozen peas · 2 carrots · 2 onions · Olive oil · 500 mL semi-skimmed milk
tep 1
Place the sweet potato and carrot in a large steamer over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the cauliflower and 3 of the garlic cloves. Cook, covered, for a further 10 minutes or until tender. Transfer to a food processor. Add 2 tbs of the olive oil and season with pepper and a pinch of salt. Process until smooth, adding 1-2 tbs of water if required. Set aside.
Step 2
Microwave the English spinach, covered, on high for 3-4 minutes or until wilted. Set aside to cool. Squeeze excess liquid from spinach. Coarsely chop.
Step 3
Meanwhile, for the bechamel sauce, heat 2 tbs of the oil in a small saucepan over medium heat. Add 2 tbs of the flour. Cook, stirring, for 1-2 minutes. Gradually add the milk, whisking until smooth. Bring to boil, stirring constantly. Reduce heat to low. Simmer, whisking constantly, for 5 minutes or until mixture thickens. Set aside.
Step 4
Chop the remaining garlic cloves. Heat 1 tbs of the oil in a large saucepan over low heat. Add garlic and leek. Cook, stirring occasionally, for 5-10 minutes or until soft (but not brown). Add remaining flour. Cook, stirring, for 1 minute. Add the fish, peas and bechamel sauce. Simmer, stirring occasionally, for 6 minutes or until fish is just cooked through. Stir through the spinach, parsley, and lemon rind and juice. Season with pepper and a pinch of salt. Transfer to a 2L (8 cup) baking dish.

Address

1714 Worthington Drive
Dallas, TX
75240

Website

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