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Delight Foods, 4868 Poco Mas Drive, Dallas, TX (2026)

04/01/2022

Ingredients
3 fresh red chillies
2 onions
4 cloves of garlic
4 large plum tomatoes
1 bunch of fresh coriander
4 large free-range chicken legs, skin on
olive oil
2 teaspoons garam masala
1 tablespoon crumbled dried curry leaves
1 tablespoon mustard seeds
2 tablespoons white wine vinegar
fat-free natural yoghurt

Method
Halve the chillies (deseed if you like), peel and finely slice the onions, then peel and crush the garlic. Quarter the plum tomatoes, and pick the coriander leaves.
Rub the chicken legs all over with a drizzle of oil and the garam masala, then transfer to a large non-stick ovenproof pan.
Add another drizzle of oil and fry the chicken over a medium heat for 10 to 15 minutes, or until lovely and dark golden all over. Be brave and let it get really nice and dark – it will make such a difference to the end result if you get it right at this stage. Drain off any excess fat.
At this point, preheat the oven to 180ºC/350ºF/gas 4.
Next, add the curry leaves, mustard seeds, chillies, onion and garlic to the chicken. Cook, stirring often, for 5 minutes, then add the tomatoes and white wine vinegar.

Transfer the pan to the oven. Cook, uncovered, for 50 minutes, or until the chicken is cooked through and falling off the bone.
Pop the pan on the hob and reduce the liquid until sticky. Scatter with the coriander leaves and serve with the cooling yoghurt. Delicious with rice or couscous, and a crisp, refreshing salad.

02/27/2022

Ingredients
500 g trimmed shoulder or neck fillet of quality lamb , chopped into 2.5cm chunks
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac , or finely grated zest of 1 lemon
1 good handful of shelled pistachio nuts
a few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket , washed, spun dry and shredded
½ a bunch of fresh mint , (15g), leaves picked
1 red onion , peeled and very finely sliced
1 lemon
1 bunch fresh flat-leaf parsley , (30g), leaves picked
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 tablespoons fat-free natural yoghurt

Method
This dish is best cooked on a barbecue over hot coals, but if that’s not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.
Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little sea salt and black pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.
Divide the meat into six equal pieces and get yourself six skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked.
In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper.
Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion.
When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up as I’ve done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper.
Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive

02/27/2022

Ingredients
100 g vermicelli
2 courgettes
2 tomatoes , roughly chopped
½ a bunch fresh coriander , (15g) roughly chopped
1 small preserved lemon , (or ½ a homemade preserved lemon), finely chopped
1 pinch ground cumin , plus a little extra
1 teaspoon sweet paprika , plus a little extra
1 teaspoon ground ginger , plus a little extra
2 teaspoons harissa
2 x 300 g dorade, or other large fish such as sea bass, snapper or cod , from sustainable sources, ask your fishmonger, scaled, fins cut off, cavity cut open and cleaned
olive oil
1 large handful small raw peeled prawns , from sustainable sources, ask your fishmonger

Method
Preheat your oven to 200ºC/400ºF/gas 6. Bring a pan of salted water to the boil, add the vermicelli, and cook for slightly less time than it says on the packet. You want it to be al dente. Once ready, drain, rinse in coldwater and leave to cool. Put it into a large bowl and grate in your courgettes. Add the chopped tomatoes, coriander, preserved lemon, cumin, sweet paprika, ground ginger and 1 teaspoon of harissa. Mix it all together really well with your clean hands, then have a taste, add a pinch of salt and pepper if needed, and put aside.
Place the fish on a large chopping board and score the skin every 2cm on both sides at a slight angle, using a sharp knife. Sprinkle over a little salt, a small pinch of cumin, and a pinch each of sweet paprika and ground ginger. Mix the remaining teaspoon of harissa with 1 teaspoon of olive oil and rub half of it into the fish, making sure it gets into the cuts you’ve made. Turn the fish over and repeat on the other side.
Spoon two-thirds of your vermicelli filling into a large baking tray or earthenware-type dish, making a bed for the fish, and gently place the fish on top. Stir your prawns into the rest of the vermicelli filling and spoon this into the cavity of your fish, pushing it right in – don’t worry if it spills out a little. Drizzle over a little olive oil, and roast in the hot oven for around 25 minutes, until the fish is crisp on the outside and cooked through.
To serve, pull the meat off and pick the bones out. Add a spoonful of the vermicelli filling on the side of each plate and serve with a crisp dressed green salad.
PS Any leftover vermicelli will be delicious the next day as a cold salad.

02/08/2022

Ingredients
1 x 250 g free-range duck breast
2 rashers of higher-welfare smoked streaky bacon
2 cloves of garlic
2 sprigs of fresh rosemary
red wine vinegar
1 x 560 g jar of white beans
100 g spinach

Method
Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
Meanwhile, finely chop the bacon. Peel and finely slice the garlic.
Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
Sprinkle the bacon and garlic into the hot pan, strip in the rosemary leaves and cook for 2 minutes, or until golden, stirring regularly.
Add a splash of red wine vinegar and stir to pick up any sticky bits, then pour in the beans, juice and all. Simmer for a couple of minutes, then stir through the spinach until wilted.
Slice the duck breast at an angle. Divide the beans between your plates and arrange the duck on top, spooning over any resting juices, to finish.

02/08/2022

Ingredients
1 x 1.6kg whole duck
2 heaped teaspoons Chinese five-spice powder
1 clementine
6 fresh bay leaves
GRAVY
1 bulb of garlic
2 carrots
2 red onions
3 tablespoons plain flour
100 ml Marsala
1 litre organic chicken stock

Method
Preheat the oven to 180°C/350°F/gas 4.
Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart.
Season the duck with sea salt, black pepper and the five-spice, then rub all over so the flavour catches in all the nooks and crannies.
Halve the clementine and place into the cavity along with the bay leaves. Transfer the duck to a medium roasting tray and roast for around 1 hour 20 minutes.
Meanwhile, halve the bulb of garlic across the middle, then peel and roughly slice the carrots and onions.
When the time is up, remove the roasting tray from the oven. Carefully lift up the duck and scatter the veg into the tray to make a trivet. Sit the duck on top of the veg, then return the tray to the oven for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.
Once cooked to perfections, remove the duck to a plate to rest while you get on with the gravy.
Add the flour to the vegetables, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.
Place over a medium-high heat, pour in the Marsala and leave to bubble and cook away, stirring well.
Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste.
Shred or carve up the duck, then serve with the gravy on the side. Nice with duck fat roast potatoes, seasonal greens and cranberry sauce.

01/20/2022

Ingredients
1 tablespoon clear runny honey
1 tablespoon harissa
4 baby aubergines
3 courgettes
2 green peppers
2 red peppers
2 red onions
2 tomatoes
2 tablespoons extra virgin olive oil
2 pieces of Arab-style flatbread
salad leaves
CHICKPEA SALAD
1 x 400 g tin of chickpeas
1 onion
½ a bunch of fresh flat-leaf parsley
1 lemon
½ tablespoon paprika
½ tablespoon ground cumin
5 tablespoons extra virgin olive oil

Method
For the chickpea salad, drain the chickpeas and place in a bowl, then roughly mash with a fork.
Peel and thinly slice the onion, and pick and finely chop the parsley, then add to the chickpeas. Squeeze over the lemon juice, then add the remaining ingredients and mix together. Season, and set aside.
Warm the honey, then combine with the harissa in a small bowl and set aside.
Next, prepare the vegetables. Trim and slice the aubergines lengthways, and thinly slice the courgettes. Deseed and slice the peppers, peel and slice the onions, then slice the tomatoes.
Cook all the vegetables on a barbecue or char-grill pan over a medium heat, basting with the oil and turning occasionally, for about 10 minutes or until tender and cooked. Season while cooking.
During the last 5 minutes of cooking time, baste the aubergines with the harissa and honey marinade. Leave them to cook for 3 minutes longer than the other vegetables, or until they begin to blacken and soften.
Using a sharp knife, split open the flatbreads and lightly toast.
To serve, place the vegetables and chickpea salad on the toasted flatbread with some salad leaves.

Delight Foods

04/01/2022

02/27/2022

02/27/2022

02/08/2022

02/08/2022

01/20/2022

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