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Meal Counter, 3993 Whispering Pines Circle, Dallas, TX (2026)

07/31/2022

Chicken Salad Keto Lettuce Wraps

It's time for freshness, and this wrap is full of it! Just smear your favorite chicken salad (or hummus) on lettuce and sprinkle it with raspberries, walnuts, and chives , then you'll be good to go.

03/31/2022

Ingredients
1 small dried red chilli
1 tablespoon coriander seeds
½ a clove of garlic
1 good handful of fresh basil
1 good handful of fresh coriander
olive oil
1 lemon
4 x 225 g tuna steaks , ideally 2cm thick, from sustainable sources

Method
Smash up the chilli and the coriander seeds in a pestle and mortar.
Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It’s quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil… The possibilities are endless

02/24/2022

Ingredients
65 g soft unsalted butter , plus extra for greasing
ground cinnamon
200 g golden caster sugar , plus extra for sprinkling
3 teaspoons vanilla bean paste
3 large free-range eggs
3 clementines
600 ml semi-skimmed milk
optional: smooth whisky, brandy, golden rum
4 bananas
150 g Medjool dates
500 g panettone
15 g flaked almonds
150 ml single cream
vanilla ice cream , to serve

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

ON THE DAY In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish. Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon, then cover and refrigerate until needed.

TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce. Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally – don’t be tempted to touch it. Stand back and whisk in the cream until smooth and combined – it will bubble vigorously – then whisk in the remaining 15g of butter. Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.

02/24/2022

Ingredients
2 x 2 cm-think round slices of a large panettone
1 k**b of soft unsalted butter
4 large free-range eggs
1 teaspoon vanilla bean paste
1 teaspoon icing sugar , plus extra for sprinkling
1 x 415 g tin of peach halves in juice
100 g quality milk or dark (70%) chocolate
vanilla ice cream , to serve
optional: amaretto, vin santo, Baileys

Method
TO SERVE Preheat the grill to medium. Slice two thick rounds of panettone. Get a non-stick pan with the same diameter and rub the soft butter all over the base. Beat the eggs with the vanilla paste and icing sugar in a shallow bowl, then dip one of the panettone slices in the eggy mixture until well soaked on both sides. Quickly and confidently transfer to the cold buttered pan.

Drain the peaches and finely slice, then lay across the eggy panettone in the pan. Snap up and scatter over the chocolate. At this point, I’ve been known to add a little swig of amaretto, vin santo or Baileys. Dip the second slice of panettone in the eggy mixture, then pour any excess egg over the chocolate and peaches. Sit the second panettone slice on top, and press down gently to compact so the egg is absorbed everywhere – don’t worry if the panettone tears, just patch it up, it’s all going to cook into one batch of deliciousness.

Place the pan on a medium heat for 3 minutes, to encourage a nice, crispy bottom, then sprinkle with a little extra icing sugar and pop under the grill for 10 minutes, or until the top is beautifully golden – keep an eye on it. Safely and confidently tip the panettone French toast sandwich on to a board, and sift over a final extra dusting of icing sugar from a height. Wedge it up and serve hot or warm, with scoops of vanilla ice cream. Heaven.

02/04/2022

Ingredients
1 x 2 kg butterflied leg of lamb , or hogget, bone out (ask your butcher to do this)
olive oil
1-2 fresh mixed-colour chillies
GUNPOWDER SPICE PASTE (PODI)
2 dried red chillies
2 teaspoons ground turmeric
2 teaspoons fenugreek seeds
2 teaspoons coriander seeds
2 teaspoons cayenne pepper
2 cloves of garlic
2 tablespoons red wine vinegar
1 tablespoons vegetable oil
MINT DRESSING
1 bunch of fresh mint , (30g)
1 lime
150 g natural yoghurt
PINEAPPLE SALSA
1 small ripe pineapple
1 red onion
1 lime
1 bunch of fresh coriander , (30g)
extra virgin olive oil
COCONUT RICE
3 teaspoons mustard seeds
2 mugs of basmati rice , (600g)
2 fresh mixed-colour chillies
3 tablespoons creamed coconut

Method
Start by making the gunpowder spice paste – blitz the dried chillies, spices and a good pinch of sea salt and black pepper in a spice grinder or blender until you have a powder. Peel and add the garlic, pour in the vinegar and vegetable oil, then blitz to a paste.
Trim the excess fat from the lamb, then lightly slash the flesh all over with a sharp knife. Rub the spice paste all over, really getting into all the nooks and crannies, then marinate in the fridge for at least 2 hours, preferably overnight.
When you’re ready to cook, preheat the oven to 200ºC/400ºF/gas 6 and a griddle pan to high (or you can use the barbecue for added smokiness).
Sear the lamb for 20 minutes on the griddle, turning regularly to build up a gnarly crust, then place in a roasting tray. Drizzle with olive oil and pop into the oven for a further 20 minutes – these timings are for blushing pink, but feel free to adjust to your liking. Remove to a board to rest.
Meanwhile, make the accompaniments. For the dressing, pick most of the mint leaves into a pestle and mortar, add a pinch of salt and bash to a paste. Muddle in the lime juice and yoghurt, then season to taste with black pepper.
For the salsa, peel the pineapple and onion, then cut into wedges (removing the pineapple core). Blacken in a dry frying pan on a high heat, remove to a board, chop into rough 2cm chunks and scrape into a bowl.
Squeeze over the lime juice, then finely chop and add the coriander stalks (reserving the leaves). Drizzle over 2 tablespoons of extra virgin olive oil, and season to perfection.
For the coconut rice, place a 24cm non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and the mustard seeds. Pour in 2 mugs of rice and 3 mugs of boiling water and season with a pinch of salt. Halve the chillies lengthways and add to the pan with the creamed coconut.
Bring to the boil, give it a stir, then cover and cook for 10 minutes on a low heat, followed by 5 minutes on a high heat – you’re aiming for a crispy bottom. Once cooked, carefully turn out, just like a sandcastle.
Finely slice the remaining chilli(es), then scatter over the lamb with the reserved coriander and mint leaves. Take everything to the table, slice up the lamb and let everyone get stuck in. Delicious served with a seasonal salad.

02/04/2022

Ingredients
2 racks of lamb , divided into 12–14 single chops
100 g baby red chard , (3½ oz), or lamb’s lettuce
4 plums , halved and stones removed
FOR THE TAHINI BBQ SAUCE
150 g tahini paste  , (5¼ oz)
1 clove of garlic , peeled and minced 
2 salted anchovies , chopped 
1 teaspoon pul biber chilli flakes , (or Allepo) 
2 tablespoons pomegranate molasses 
100 ml water , (3½ fl oz), plus more if needed
1 teaspoon flaky sea salt
FOR THE SPICED PLUM SAUCE
6 plums , cut into eighths and stones removed 
50 g sugar  , (1¾ oz)
1 clove of garlic
1 whole dried chilli , cracked in half and seeds shaken out
1 teaspoon Szechuan pepper
1 bay leaf
3 tablespoons pomegranate molasses
½ teaspoon flaky sea salt 
1 tablespoon red wine vinegar

Method
Use a stick blender or a small food processor to blitz the BBQ sauce ingredients to a smooth, thick paste. You may need to add a little more water to reach the desired custard- like consistency, depending on the variety of tahini. You can use the BBQ sauce straight away or keep it in the fridge for a day or two until needed.
Put the plum wedges, sugar, garlic, spices, bay leaf and pomegranate molasses in a small frying pan, place over a high heat and bring to the boil. Cook for 5 minutes until the plums soften and start falling apart, then remove from the heat and stir in the salt and vinegar. You can use this straight away, or cool and store in the fridge for a few days.
When you are ready to cook, brush half of the BBQ sauce over the chops, coating both sides. You will need the rest of the BBQ sauce to brush on the chops as they grill. Place the chops one by one on the rack above a hot BBQ. Grill for 2 minutes, then turn them over and brush with some more sauce. Grill for another 2 minutes before turning them back over and basting again. Repeat the grill-turn-baste process until the chops have cooked for a total of 6 minutes on each side. Remove to a serving platter with the baby chard spread over it.
Pop the plum halves on the BBQ, cut-side down. Grill for a minute or so just to warm a little, then add to the platter with the chops. Serve with the plum sauce on the side.

01/24/2022

Ingredients
rapeseed oil
50 g popping corn
chipotle Tabasco sauce
4 corn on the cob
1 iceberg lettuce
4 spring onions
30 g mature Cheddar cheese
30 g blue cheese
6 tablespoons natural yoghurt
¼ of a clove of garlic
2 teaspoons English mustard
2 tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
4 sprigs of fresh coriander

Method
Place a large non-stick frying pan on a high heat with 1 tablespoon of oil, then add the popping corn and cover with a lid. Once popped, add a few generous shakes of Tabasco, toss together and tip into a large salad bowl.
In the same pan, grill the corn until lightly charred all over, turning regularly, then remove.
Trim and roughly chop the lettuce, and trim and finely slice the spring onions, then add to the bowl.
Break the cheeses into a blender, and spoon in the yoghurt. Peel and add the garlic, followed by the mustard, vinegar and Worcestershire sauce, then blitz until smooth, and season to taste with sea salt and black pepper.
Carefully slice off the corn kernels and add to the bowl. Pour over the dressing, toss together and pick over the coriander leaves, then serve straight away.
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