Happy Food Mart

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Ingredients4 scallops in the half shell , from sustainable sources80 g higher-welfare pancetta1 small onion2 cloves of g...
01/28/2022

Ingredients
4 scallops in the half shell , from sustainable sources
80 g higher-welfare pancetta
1 small onion
2 cloves of garlic
olive oil
150 g hazelnuts
1 sprig of fresh tarragon

Method
Keep the scallops in their shell, place on a roasting tray and leave to one side.
Preheat the oven to 180°C/350°F/gas 4.
Finely dice the pancetta, then peel and finely dice the garlic and onion.
Place a frying pan over a medium heat and drizzle in a little oil, add the pancetta and fry for 2 minutes, or until golden. Add the garlic and onion and cook for 8 to 10 minutes, or until softened.
Meanwhile, toast and roughly chop the hazelnuts, then pick and roughly chop the tarragon. Put both to one side.
Divide the pancetta mixture between the scallops, pouring any juices from the pan over the top.
Pop the tray in the oven for 7 minutes, or until the flesh is no longer translucent and the scallops are cooked through.
To serve, sprinkle the chopped hazelnuts over the scallops, and garnish with the tarragon leaves.

Ingredientsgroundnut oil20 raw peeled king prawns , tails left on, from sustainable sources2 spring onionsNAM JIM DRESSI...
01/28/2022

Ingredients
groundnut oil
20 raw peeled king prawns , tails left on, from sustainable sources
2 spring onions
NAM JIM DRESSING
2 limes
1 long green chilli
1 bunch of fresh coriander
4 cm piece of ginger
2 tablespoons fish sauce
25 g palm sugar
CRISPY NOODLES
sunflower oil , for frying
40 g vermicelli rice noodles

Method
First, make the nam jim dressing. Finely grate the lime zest into a food processor, and squeeze in the juice. Deseed the chilli, roughly chop the coriander and peel and roughly chop the ginger, then add to the processor.
Drizzle over the fish sauce, then add the palm sugar, and blitz until finely chopped. Season to taste and set aside.
Pour 3cm of sunflower oil into a wide, deep saucepan and place over a medium heat until the oil reaches 180ºC on a thermometer. You can also test that the oil is hot enough with a little bit of noodle – it should crisp up and turn lightly golden.
Meanwhile, break up the noodles into 5cm strips. Prepare a plate lined with kitchen paper and have a slotted spoon ready. Fry the noodles in the oil, in batches for 30 seconds at a time, turning halfway through, then transfer to your lined plate to drain.
Heat 1 tablespoon of groundnut oil in a large frying pan over a medium–high heat, add the prawns and fry for 4 minutes, turning halfway through, or until cooked through and lightly golden – you may need to work in batches.
Tip the prawns onto a serving dish, drizzle over the nam jim dressing and toss to combine. Trim and finely slice the spring onions.
To serve, sprinkle the crispy noodles and spring onions over the prawns, then bring to the table with lots of forks and let people dig in.

Ingredients1 kg razor clams, from sustainable sources2 fresh red chillies3 cloves of garlic3 sprigs of fresh rosemaryoli...
01/28/2022

Ingredients
1 kg razor clams, from sustainable sources
2 fresh red chillies
3 cloves of garlic
3 sprigs of fresh rosemary
olive oil
1-2 lemons

Method
Preheat the oven to full whack.
Rinse your clams under cold running water and pull off any seaweed. Make sure the shells are all tightly closed. Spread out in a roasting tray.
Slice the chillies and unpeeled garlic lengthways, then scatter over the clams. Pick over the rosemary leaves, then drizzle everything with olive oil and pop in the oven.
Roast for 5 to 6 minutes, or until the shells start to open.
Turn the tray around to make sure the clams cook evenly, then return to the oven until all the clams are open.
Remove them from the oven and squeeze over the juice from half a lemon. Using tongs, lift the clams onto a serving dish and spoon any tray juices over the top.
Drizzle with extra virgin olive oil and serve with crusty bread. Cut the remaining lemons into wedges and serve on the side for squeezing over.

Ingredients4 sprigs of fresh mint1 lemon¼ clove of garlic200 g natural yoghurtsea saltfreshly ground black pepperMethodP...
01/21/2022

Ingredients
4 sprigs of fresh mint
1 lemon
¼ clove of garlic
200 g natural yoghurt
sea salt
freshly ground black pepper

Method
Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
Cut the lemon in half.
Squeeze the juice into a bowl, using your fingers to catch any pips.
Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
Have a taste and add a squeeze more lemon juice, if you think it needs it.
Transfer to a serving bowl, and serve with a platter of veggies for dipping.

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Dallas, TX
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