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Foody Mart, 15 County Road 363, Dallas, TX (2026)

06/07/2022

Method
Preheat the oven to 220°C/425°F/gas 7.
Whack the lemongrass against your work surface and remove the tough outer layer. Peel the shallot and ginger, deseed the chillies, then roughly chop everything with the lemongrass. Add to a large pestle and mortar with a good pinch of sea salt and the lime leaves (discard the stalks) and pound to a paste.
Toast the peanuts in a large frying pan over a medium heat for 3 minutes, or until golden, then bash half into the paste. Add the tomato purée and fish sauce, finely grate in the lime zest and squeeze in all the juice, then muddle together.
With a sharp knife, score the sea bass skin at 1cm intervals in a criss-cross fashion, then rub all over with the paste, both inside and out.
Get your banana leaf (if using), or tear off a piece of baking paper five times as long as the fish and fold it in half to give you double thickness. Place the fish in the middle, then fold over to seal the fish snuggly inside. Place on a large baking tray and roast for 25 minutes, or until the flesh is succulent and comes away easily from the bone.
To make the rice, drizzle the vegetable oil into a saucepan over a medium heat. Crumble in the creamed coconut, then squeeze in the lime juice, throwing in the squeezed lime halves. Tip in the rice and fry for 2 minutes, then pour over 1 mug of boiling water and turn down the heat to low. Cover and cook for 12 minutes, then remove from the heat and allow to steam for a further 3 minutes.
For the chilli pickle, finely slice the chillies and place in a small bowl with the sugar, vinegar and a pinch of salt, then mix together and leave aside.
Now make the salad. Crack open the coconut and finely grate 50g of flesh into a serving bowl. Halve the sugar snaps and mangetout, finely shred both cabbages and cucumber, then peel and finely slice the mango and add it all to the bowl. Pick in most of the herb leaves, squeeze over the lime juice and toss together.
Pop the fish on a serving platter. Roughly crush the remaining peanuts in a pestle and mortar, then scatter over the salad and the fish. Drizzle the fish with the soy sauce and scatter over the remaining salad herbs.
Take the fish, chilli pickle, rice and salad to the table and let everyone help themselve

12/17/2021

Ingredients
1 stick of lemongrass
1 shallot
5 cm piece of ginger
3 fresh red chillies
6 lime leaves , (fresh or dried)
100 g unsalted peanuts
1 tablespoon tomato purée
2 tablespoons fish sauce
1 lime
1 x 800 g whole sea bass , scaled, gutted, from sustainable sources
1 large banana leaf , optional
1 tablespoon low-salt soy sauce
PICKLE
3 mixed-colour chillies
1 pinch of sugar
2 tablespoons white wine vinegar
SALAD
1 fresh coconut
75 g sugar snap peas
75 g mangetout
¼ of a Chinese cabbage
¼ of a red cabbage
¼ of a cucumber
1 ripe mango
½ a bunch of fresh mint , (15g)
½ a bunch of fresh coriander , (15g)
½ a bunch of fresh basil , (15g)
1 lime
COCONUT RICE
2 tablespoons vegetable oil
1 tablespoon creamed coconut
1 lime
1 mug of jasmine rice

Method
Preheat the oven to 220°C/425°F/gas 7.
Whack the lemongrass against your work surface and remove the tough outer layer. Peel the shallot and ginger, deseed the chillies, then roughly chop everything with the lemongrass. Add to a large pestle and mortar with a good pinch of sea salt and the lime leaves (discard the stalks) and pound to a paste.
Toast the peanuts in a large frying pan over a medium heat for 3 minutes, or until golden, then bash half into the paste. Add the tomato purée and fish sauce, finely grate in the lime zest and squeeze in all the juice, then muddle together.
With a sharp knife, score the sea bass skin at 1cm intervals in a criss-cross fashion, then rub all over with the paste, both inside and out.
Get your banana leaf (if using), or tear off a piece of baking paper five times as long as the fish and fold it in half to give you double thickness. Place the fish in the middle, then fold over to seal the fish snuggly inside. Place on a large baking tray and roast for 25 minutes, or until the flesh is succulent and comes away easily from the bone.
To make the rice, drizzle the vegetable oil into a saucepan over a medium heat. Crumble in the creamed coconut, then squeeze in the lime juice, throwing in the squeezed lime halves. Tip in the rice and fry for 2 minutes, then pour over 1 mug of boiling water and turn down the heat to low. Cover and cook for 12 minutes, then remove from the heat and allow to steam for a further 3 minutes.
For the chilli pickle, finely slice the chillies and place in a small bowl with the sugar, vinegar and a pinch of salt, then mix together and leave aside.
Now make the salad. Crack open the coconut and finely grate 50g of flesh into a serving bowl. Halve the sugar snaps and mangetout, finely shred both cabbages and cucumber, then peel and finely slice the mango and add it all to the bowl. Pick in most of the herb leaves, squeeze over the lime juice and toss together.
Pop the fish on a serving platter. Roughly crush the remaining peanuts in a pestle and mortar, then scatter over the salad and the fish. Drizzle the fish with the soy sauce and scatter over the remaining salad herbs.
Take the fish, chilli pickle, rice and salad to the table and let everyone help themselve

12/17/2021

Ingredients
1 tablespoon Sichuan peppercorns
190 g (6½ oz) fresh ginger , peeled
190 g (6½ oz) garlic cloves , peeled
10 French shallots , peeled
375 g (13 oz) doubanjiang (fermented broad bean paste)
300 ml (10 fl oz) grapeseed oil
80 ml (2½ fl oz/1/3 cup) Shaoxing rice wine
50 g (13/4 oz) caster (superfine) sugar
125 ml (4 fl oz/½ cup) tamari
1 tablespoon sesame oil
1.8 kg (4 lb) minced (ground) yellowfin tuna , from sustainable sources
200 g (7 oz) silken tofu, cut into small cubes
1 bunch of spring onions (scallions) , finely sliced
40 g (1½ oz/¼ cup) toasted sesame seeds
1 dried red chilli , finely sliced (optional)
steamed short-grain rice , to serve

Method
Toast the Sichuan peppercorns in a dry frying pan until fragrant, then use a mortar and pestle to grind to a rough powder. Set aside.

Place the ginger, garlic, shallots, doubanjiang and 150 ml (5 fl oz) of the grapeseed oil in a food processor and blitz to a smooth paste.

Heat 100 ml (3½ fl oz) of the remaining grapeseed oil in a large heavy-based saucepan over a high heat. Add the paste and fry, stirring occasionally, for 8–10 minutes until dried and fragrant, then reduce the heat and simmer for a further 15 minutes, until the rawness from the vegetables has been completely cooked out. Stir in the Shaoxing wine, sugar, tamari and one-third of the ground Sichuan peppercorns, then spoon the mixture into a large bowl.

Wipe out the pan, add the sesame oil and remaining 2½ tablespoons of grapeseed oil and heat over a high heat. Working in two batches, add the tuna mince to the pan and fry for 2 minutes, or until the mince is coloured and has separated into individual strands, then stir through the fried paste mixture to combine.

To assemble the mapo tofu, return the tuna mixture to the saucepan and warm through over a low heat. Add the tofu, cover with a lid and heat for 3 minutes, then spoon into serving bowls.

Top with the spring onion, sesame seeds, chilli, if using, and the remaining ground Sichuan peppercorns.

Serve with steamed rice, if you like.

12/17/2021

Ingredients
300 g white basmati rice
6 heaped teaspoons green olive tapenade
350 g ripe mixed-colour cherry tomatoes
½ a bunch of fresh basil , (15g)
500 g white fish fillets , such as haddock, skin off, pin-boned, from sustainable sources

Method
In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

12/03/2021

Ingredients
1 x 1.5 kg free-range whole chicken
1 bulb of garlic
red wine vinegar
olive oil
3 rashers of higher-welfare smoked streaky bacon
650 g mixed mushrooms
250 g baby spinach
2 x 400 g tins of green lentils
100 g half-fat crème fraîche
½ a bunch of tarragon , (10g)

Method
Preheat the oven to 180°C/350°F/gas 4. Sit the chicken and garlic bulb in a large sturdy roasting tray, sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon each of red wine vinegar and olive oil and rub all over the bird. Roast for 1 hour.

Take the tray out of the oven and use tongs to move the chicken to a plate, laying the bacon over the breasts. Use a potato masher to squash and squeeze the soft garlic out of the skins in the tray, then toss the mushrooms in the juices, tearing any larger ones. Return the tray to the oven. Sit the chicken directly on the bars above and roast for another 20 minutes, or until everything is golden and cooked through.

Use a slotted spoon to transfer the garlicky mushrooms to a serving platter, sitting the chicken on top to rest. Place the tray of juices on a high heat on the hob, add the spinach, then drain and add the lentils. Stir until the spinach has wilted, then, off the heat, ripple through the crème fraîche and season to perfection. Pick the tarragon leaves over the chicken, and serve it all together.

Foody Mart

06/07/2022

12/17/2021

12/17/2021

12/17/2021

12/03/2021

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