Superior Food Ark

Superior Food Ark Easy,Fresh and Affordable...We always Provide the best Foods!

Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any...
05/26/2022

Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges.
Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper. Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs. Tip in the veg, add a good swig of red wine vinegar and toss to coat. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice to burst the skins. Place back in the oven for a further 20 minutes, or until golden and crisp.

Ingredients150 g pecan nuts150 g hazelnuts400 g icing sugar100 g cocoa powder½ a teaspoon fine sea salt1 tablespoon vani...
05/23/2022

Ingredients
150 g pecan nuts
150 g hazelnuts
400 g icing sugar
100 g cocoa powder
½ a teaspoon fine sea salt
1 tablespoon vanilla paste
4 large free-range eggs
Method
Preheat the oven to 160ºC/325ºF/gas 3. Line two large baking trays with greaseproof paper.
Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop.
Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste.
In another bowl, separate the egg whites (save the yolks for another day), then whisk for 3 to 5 minutes, or until soft peaks form. Fold the egg whites into the dry mixture until combined.
Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough).
Place in the hot oven for 10 to 15 minutes, or until crisp on the outside, but still slightly gooey in the middle.
Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

How to Sear (Pan Sear) a Chicken Breast. It's a common myth, that searing seals in the juices. It doesn't. It does dev...
11/12/2021

How to Sear (Pan Sear) a Chicken Breast. It's a common myth, that searing seals in the juices. It doesn't. It does develop a crusty outside that is packed with flavor, but it's just as easy to dry out a seared piece of chicken as unseared chicken

Ingredients150 g pecan nuts150 g hazelnuts400 g icing sugar100 g cocoa powder½ a teaspoon fine sea salt1 tablespoon vani...
10/17/2021

Ingredients
150 g pecan nuts
150 g hazelnuts
400 g icing sugar
100 g cocoa powder
½ a teaspoon fine sea salt
1 tablespoon vanilla paste
4 large free-range eggs

Method
Preheat the oven to 160ºC/325ºF/gas 3. Line two large baking trays with greaseproof paper.
Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop.
Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste.
In another bowl, separate the egg whites (save the yolks for another day), then whisk for 3 to 5 minutes, or until soft peaks form. Fold the egg whites into the dry mixture until combined.
Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough).
Place in the hot oven for 10 to 15 minutes, or until crisp on the outside, but still slightly gooey in the middle.
Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

Ingredients1 bunch of fresh basil , (30g)½ a clove of garlic50 g blanched almondsextra virgin olive oil25 g Parmesan che...
09/10/2021

Ingredients
1 bunch of fresh basil , (30g)
½ a clove of garlic
50 g blanched almonds
extra virgin olive oil
25 g Parmesan cheese , plus extra to serve
¼ of a lemon
1 Maris Piper potato
125 g green beans
300 g tagliatelle
200 g delicate summer veg , such as broad beans, peas, tenderstem broccoli

Method
Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.
Scrub and finely slice the potato, trim just the stalks off the beans, then place both in a pan of boiling salted water with the tagliatelle and cook according to the pasta packet instructions.
Prep the delicate summer veg as necessary, adding them to the pan for the last 3 minutes. Drain, reserving a mugful of starchy cooking water, then toss with the pesto, loosening with a splash of reserved cooking water, if needed.
Drizzle with 1 tablespoon of oil, and finish with the remaining basil and a fine grating of Parmesan. Nice served with a crunchy seasonal salad.

Ingredients½ a small red onion4 large free-range eggs350 g asparagus½ a bunch of fresh tarragon , (15g)2 heaped teaspoon...
08/30/2021

Ingredients
½ a small red onion
4 large free-range eggs
350 g asparagus
½ a bunch of fresh tarragon , (15g)
2 heaped teaspoons Dijon mustard

Method
Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt.
Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly.
Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook. Meanwhile, pick the tarragon leaves.
In a bowl, whisk the mustard with 6 tablespoons of extra virgin olive oil, adding it gradually, then pour in the soaking vinegar from the onion through a sieve, whisking constantly. Taste and season to perfection with black pepper.
When the time’s up on the eggs, divide the asparagus between your plates.
Refresh the eggs under cold water until cool enough to handle, then peel, halve and plate up, sprinkled with the tarragon leaves and onion.
Drizzle each plate with 1 tablespoon of dressing (save the rest for another day), season from a height with a pinch of pepper, and dig in.

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1960 Oakridge Lane
Dallas, TX
75207

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