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Mega Food Mart, 20 Meadow Lane, Dallas, TX (2026)

01/28/2022

Ingredients
1 handful of unsalted peanuts , (30g)
500 g beef chuck
1 x 400 ml tin of reduced-fat coconut milk
1 white onion
1 white potato , (250g)
1 sweet potato , (250g)
1 tablespoon fish sauce , plus extra to serve
2 teaspoons palm sugar
450 g jasmine rice
vegetable oil
PASTE
6 sun-dried chillies
1 tablespoon coriander seeds
5 cloves
1 tablespoon fennel seeds
1 tablespoon white peppercorns
100 ml coconut cream
1 kaffir lime
5 cm piece of galangal
4 sticks of lemongrass
20 cloves of garlic
5 pieces of coriander root , or ½ a bunch of fresh coriander stalks (15g)
10 small shallots
½ tablespoon shrimp paste
SALAD
200 g Thai string beans , (yard-long beans)
300 g bok choi
2 carrots
1 cucumber
200 g beansprouts
½ a bunch of fresh Thai basil , (15g)
½ a bunch of fresh mint , (15g)
DRESSING
1 clove of garlic
2 cm piece of galangal
1 fresh bird's-eye chilli
2 limes
2 tablespoon fish sauce
2 tablespoons rice wine vinegar
1 teaspoon palm sugar

Method
To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
Peel the lime zest, then finely chop the rind and pound with the chillies.
Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
Roughly chop the meat into 4cm chunks.
Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
Tip in the beef, peanuts and coconut milk, and bring to the boil.
Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
Cook the rice according to the packet instructions.
Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
Scatter the crispy shallots over the rice and serve with the curry and salad.

01/28/2022

Ingredients
1.5 kg piece of higher-welfare thick rump steak
1 bunch of rosemary , (20g)
2 k***s of unsalted butter
2 tablespoons balsamic vinegar

Method
This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here.

ON THE DAY Get the meat out of the fridge an hour before you want to start cooking it, then you can do this first stage an hour or two before you roast it. Rub the steak all over with 1 tablespoon of olive oil, then sear on every side in a screaming-hot griddle pan, or on a hot barbecue, until pleasingly bar-marked. Strip half the rosemary into a roasting tray, sit the seared steak on top, strip over the rest of the rosemary, dot and rub over the butter, drizzle with another tablespoon of oil, then season generously with sea salt and black pepper.

TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray. Remove from the oven, spoon over the balsamic, then cover with tin foil and leave to rest for 15 minutes, basting occasionally – I like to slip a tea towel under one end of the tray, so the juices naturally gather at the other end and you can easily spoon off any excess fat into a clean jam jar (for the best roasties another day). Thinly slice and serve, drizzling each portion with resting juices. The leftovers will make an epic sarnie.

01/28/2022

Ingredients
2 cloves of garlic
1 onion
2 sprigs of fresh rosemary
6 rashers dry-cured higher-welfare smoked streaky bacon
olive oil
500 g minced beef
200 ml red wine
1 x 280 g jar of sun-dried tomatoes
2 x 400 g tins of plum tomatoes
500 g dried spaghetti
Parmesan cheese
extra virgin olive oil

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

01/21/2022

Ingredients
125 g unsalted butter , plus extra for greasing
300 g plain flour
2 tablespoons cocoa powder
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 whole nutmeg , for grating
175 g cooked pumpkin or butternut squash
100 ml buttermilk
150 g quality milk chocolate
1 teaspoon vanilla extract
175 g caster sugar
175 g dark brown sugar
3 large free-range eggs
GINGER ICING
2 cm piece of ginger
1 clementine
200 g icing sugar

Method
Preheat the oven to 170ºC/gas 3 and grease and line a 12cm x 25cm loaf tin.
In a bowl, sift together the flour, cocoa, baking powder, bicarbonate of soda and cinnamon. Add a good grating of nutmeg, and set aside.
Purée the cooked pumpkin or squash, then whisk with the buttermilk in a jug. Melt and add the chocolate, followed by the vanilla extract. Set aside.
Using an electric whisk, cream the butter and both sugars in a separate bowl until fluffy. Gradually beat in the eggs, whisking continuously, then fold in half the flour until combined, followed by half the buttermilk liquid. Repeat until everything is mixed in.
Pour the batter into the loaf tin, then bake it in the oven for 1 hour, or until golden and a skewer inserted comes out clean. Remove it from the oven and cool in the tin for 10 minutes, then take it out and cool on a wire rack.
While the cake is cooling, make the icing. Peel and finely grate the ginger, then place in a bowl. Finely grate the clementine zest and put aside. Squeeze the clementine juice into the bowl, then beat in the icing sugar to make a thick but spoonable topping. Pour over the warm cake, sprinkle on the zest and serve.

Mega Food Mart

01/28/2022

01/28/2022

01/28/2022

01/21/2022

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