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Superior Food Ark, 129 D Street, Dallas, TX (2026)

11/17/2021

Ingredients
OPTIONAL:
edible flowers
SPONGE
3 large free-range eggs
100 g golden caster sugar , plus extra for sprinkling
75 g plain flour
a few k***s of butter , for greasing
1 heaped teaspoon cocoa powder
FILLING
2 x 500 ml tubs of good-quality ice cream, vanilla and chocolate
300 g good-quality strawberry or raspberry jam
1 Crunchie or Dime bar or a bag of Maltesers , bashed up
TO SERVE
200 g fresh berries
juice of ½ a lemon

Method
In the 60s and 70s, having a frozen dessert you could serve at a moment’s notice was the posh thing to do. The simple but glorious arctic roll started popping up everywhere, from restaurants to school and hospital menus. Eventually it became seen as something a bit naff and tacky, but I think smearing a home-made sponge with quality jam, good ice cream and a little bashed-up honeycomb is easy, fun, and just a bit silly. Roll it up, freeze it for a few hours, and you’ll get sweet and sour, crunch and softness, all in one mouthful. Heaven.
Preheat the oven to 180°C/350°F/gas 4. Move the ice cream to the fridge so it starts to soften. Crack the eggs into a mixing bowl, add the sugar, and whisk until pale, fluffy and at least doubled in size. You can do this with an electric mixer, or by hand if you’ve got the muscle. Once it’s looking good, sift in the flour and slowly fold it through with a spatula. Grease a baking tray (roughly 26 x 36cm) with butter, then line it with greaseproof paper and grease that too. Spoon half your sponge batter on to the tray, blobbing it about in different places, then sift the cocoa powder into the remaining batter and fold it in.
Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until it looks beautiful and marbled. Make sure there are no gaps. Place the tray on the middle shelf of the oven and bake for 12 to 15 minutes, or until cooked through.
Grease another large sheet of greaseproof paper with butter and sprinkle over a few good pinches of sugar. Take the sponge out of the oven and confidently flip it over on to the paper. Peel and discard the top piece of paper, then, while the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for around 20 minutes.
Once cooled, gently unroll the sponge and spread over half of the jam. Take big dessert spoons of your soft ice cream and randomly distribute them over the sponge, leaving the last 5 or 6cm at one end free of filling so that it creates a seal when you roll it up. Put whatever you don’t use back in the freezer. Dollop over teaspoons of the remaining jam, then sprinkle your bashed-up chocolate bar all over. Use a spatula to smear everything into a fairly smooth dense layer.
Confidently, start rolling the sponge up again, making sure there's no paper inside it. If the filling starts to slip out, just push it back in. Twisting the ends and squeezing it into a long, fairly even ice-cream sausage. Pop it into the freezer for 3 hours, and take it out around 5 to 10 minutes before you want to use it so it thaws enough to slice. Unwrap your arctic roll, take a slice out of each end to expose the frozen insides, and serve with fresh summer fruits tossed in lemon juice and a pinch of sugar, or any edible flowers if you have them.

10/22/2021

Ingredients
2 pheasants
3 tablespoons plain flour
3 small red onions
2 small carrots
1 celery heart
3 cloves of garlic
1 tablespoon unsalted butter
200 g higher-welfare streaky bacon
6 fresh bay leaves
300 ml madeira
CHESTNUT DUMPLINGS
50 g plain flour
50 g chestnut flour
50 g suet
1 pinch of baking powder
25 g ready-cooked chestnuts

Method
Cut the legs off the pheasants and chop in half at the knee.
Cut off the breasts and wings in one piece, then chop in half. You’ll have 16 pheasant pieces in total. Reserve the carcass.
In a bowl, mix the flour with a few pinches of sea salt and black pepper, and toss in the pheasant pieces to coat. Leave for a while so the flour sticks to the skin.
Peel and chop the onions and carrots, then trim and chop the celery, reserving the peelings. Peel and halve the garlic.
To make pheasant stock, chop the carcasses in half and put them in a saucepan with a third of the veg and garlic, and all the peelings.
Add water to cover, and bring to the boil. Simmer gently for 1 hour, skimming off any floating bits.
Pass through a fine sieve, discarding the vegetables and peelings, then reserve.
Melt the butter in a large sauté pan over a medium heat. Cut the bacon into lardons, then add to the pan with the floured pheasant pieces.
Brown slowly on all sides, adding more butter as required.
Add the remaining vegetables, garlic and bay leaves, and cook until soft and fragrant.
Pour over the madeira and top up with stock to just cover the meat. Simmer gently for 45 minutes, adding stock if the liquid reduces.
Preheat the oven to 180ºC/gas 4.
To make the chestnut dumplings, mix the ingredients in a bowl, crumbling in the chestnuts.
Mix with your fingertips until the mixture resembles breadcrumbs, then add a pinch of salt and pepper, and just enough cold water to bind everything.
Dust your hands with flour and roll into about 25 Brussels sprout-sized balls.
Pour the stew into an ovenproof pot. Drop in the dumplings, poking them under the surface of the stew.
Cover tightly with a lid or tin foil and bake for 30 minutes, or until the dumplings are fluffy and have soaked up the liquid. Serve with braised red cabbag

09/23/2021

Ingredients
200 g unsalted butter , (at room temperature)
150 g golden caster sugar
50 g light brown muscovado sugar
1 large free-range egg
1 teaspoon vanilla extract
325 g self-raising flour
100 g dark, milk or white chocolate , (or a mixture)
50 g toffees
50 g dried fruit , such as apricots, cranberries, cherries
50 g shelled nuts , such as Brazils, almonds, pecans and walnuts

Method
Preheat the oven to 180ºC/gas 4. In a large bowl, beat the butter and both sugars together for 2 minutes, until light and fluffy. Beat in the egg and vanilla extract until combined.
Add the flour and 1 teaspoon of sea salt to the cookie mixture and mix well to form a dough. Roughly chop the chocolate and toffees, then stir through the mixture with the dried fruit and nuts, or whatever you are throwing in, then cover and leave in the fridge to firm up for at least 2 hours (or up to 3 days, if you want to make these in advance). Chill as long as you can, as the flavours will deepen over time.
Line a large baking sheet with non-stick baking paper and use an ice cream scoop to form balls of cookie dough. Space the scoops out well – 6 in a batch is plenty as they will spread – and bake for about 15 minutes, until pale golden.
Leave the cookies on the tray for a few minutes to firm up, then transfer to wire racks to cool while you bake the next batch.

09/17/2021

Ingredients
90 g butter , at room temperature, plus extra for greasing
90 g light brown sugar
1 large free-range egg
30 g ground almonds
60 g self-raising flour
1 tablespoon cocoa powder
¼ heaped teaspoon baking powder
30 g dark chocolate (70% cocoa solids)
50 ml milk
1.5 litres ice cream (2-3 flavours)

Method
Preheat your oven to 180°C/350°F/gas 4. Grease the base of a 16cm panettone tin. Set aside.
Cream the butter and sugar in a bowl until pale, then beat in the egg and ground almonds until combined.
In another bowl, mix together the flour, cocoa, baking powder and a pinch of sea salt, then fold this through the creamed mixture.
Chop the chocolate, pop in a bowl and melt it in the microwave for a few seconds. Stir it into the cake batter along with the milk, until smooth.
Spoon the batter into the tin and bake in the oven for 25 to 30 minutes, or until firm to the touch and a skewer inserted comes out clean.
Remove the cake from the oven, leave to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely. Take your ice cream out of the freezer to soften a little.
Line the panettone tin with two long pieces of clingfilm, laying them perpendicular to each other (to help you take out the cake).
Halve the sponge horizontally and place one of the thin pieces back into the tin, pressing it down flat.
Spoon in one flavour of ice cream to give you a layer at least 5cm-thick. Repeat with a second flavour, then top with a third. Keep layering until you’ve used up all of your ice cream.
Press the remaining sponge on top, then fold over the overhanging clingfilm to cover. Pop the cake in the freezer for at least 2 hours to firm up.
To serve, turn out the cake onto a board or cake stand and peel off the clingfilm. Leave it to soften for 5 minutes, then cut it into slices with a large, warm knife

Address

129 D Street
Dallas, TX
75246

Website

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