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White Sheep Grocery, Dallas, TX (2026)

08/08/2022

Snacking on fruit makes you strong As part of an overall healthy diet, fruit can really help make your bones and muscles stronger. A 2011 Florida State University study found that eating dried plums, in particular, can help prevent osteoporosis. Other fruits for healthy bones include avocados, cranberries, and tomatoes. Youll also want to snack on fruits rich in magnesium, as the mineral helps your body absorb calcium. These include bananas, most berries (black, blue and strawberries), figs, grapefruit, and even watermelon. As far as muscles go, a 2020 study done by the University of East Anglia found that vitamin C can help you retain muscle mass. I dont think I have to remind you that fruits are just loaded with C!

08/06/2022

Fruits are an excellent source of essential vitamins and minerals, and they are high in fiber. Fruits also provide a wide range of health-boosting antioxidants, including flavonoids. Eating a diet high in fruits and vegetables can reduce a person's risk of developing heart disease, cancer, inflammation, and diabetes.

03/31/2022

Ingredients
2 lemons
olive oil
2 teaspoons Patak's tikka masala spice paste
2 tablespoons natural yoghurt , plus extra to serve
½ a small ripe pineapple
3 fresh red chillies
2 skinless free-range chicken breasts
1-2 little gem lettuces
½ a bunch of fresh coriander (15g) , optional

Method
For the marinade, finely grate the zest of 1 lemon and reserve for garnish, then halve and squeeze the juice into a small bowl. Add 1 teaspoon of oil, the paste and yoghurt, then mix well.
Peel the pineapple, removing any gnarly bits, then cut into quarters, discarding the core. Slice into 1cm thick chunks and add to the bowl with the marinade.
Trim, halve and deseed the chillies, then add to the marinade. Slice the chicken into 2cm chunks and add to the mix. Toss together to coat, then place in the fridge to marinate for at least 2 hours, preferably overnight.
When you’re ready to cook, remove the chicken and pineapple mixture from the fridge, and pick out and tear the chilli into smaller pieces. Starting with the chicken, thread the ingredients onto skewers, alternating between the ingredients, as you go. Pour any remaining marinade over the the top and drizzle with a little oil.
Put a dry, non-stick pan on a medium heat, add the skewers and cook for 7 to 10 minutes, or until the chicken is cooked through, turning occasionally and seasoning with a little sea salt.
Wash and trim the lettuce, then click off the leaves. Roughly shave the chicken, pineapple and chilli from the skewers with a sharp knife, then scatter over the reserved lemon zest and pick over the coriander leaves (if using).
Slice the remaining lemon into wedges for squeezing over and serve with the lettuce and a dollop of yoghurt, if you like.

02/26/2022

Ingredients
4 higher-welfare poussins
1½ sticks cinnamon
2 teaspoons allspice
1 teaspoon ground nutmeg
1 teaspoon cayenne pepper
1 handful fresh thyme , leaves picked
4 limes , zest and juice of
olive oil
10 tablespoons fat-free natural yoghurt
1 handful fresh mint , finely chopped, baby leaves reserved
1 red chilli , deseeded and finely sliced

Method
For this recipe I’ve used poussins, which are a real joy. They’re really good fun to eat, as each person gets one bird – a ready-made portion! The meat is also lovely and sweet.
First of all you need to spatchcock the poussins. It’s best to ask your butcher to do this, but you can do it yourself if you need to.
Basically you’re removing a bit of carcass and flattening out the birds, almost like open books, so that they all touch the barbecue at the same time and cook evenly and more quickly.
Take your largest chopping knife and position it right inside each bird next to its backbone – the blade should be over the middle of the parson’s nose - I tend to use a rolling pin to then thump the back of the knife until it cuts all the way through the bird. Open out the bird on to a board, then press down on the breasts until you hear the breastbone crack.
With a sharp knife, slash the meat all over the thighs and legs to help them cook quicker and take on more flavour.
In a pestle and mortar, bash up your cinnamon sticks then add your spices, thyme leaves and the zest and the juice of 3 of your limes. Add a small lug of olive oil to get the flavour going and add 1 pinch of sea salt for each bird. Mix well. Rub this marinade onto your poussins. Pop them in sandwich bags and put them in the fridge to marinate for at least 1 hour. You can leave them in there overnight if you want to.
Remove your birds from the fridge 1 hour before cooking, but keep them out of the sun. When ready to cook, drop the poussins onto the hottest part of your barbie. Give them a couple of minutes on each side and make sure you move them any time that flames come up - you want them to be golden, not black! Once you’ve got a nice colour, move them to the cooler part of your barbie to finish cooking – they’ll need about 20 minutes. You can tell they’re cooked through when you can easily pull the thigh meat away from the bone.
Stir the juice and zest of your remaining lime and the finely chopped mint through the yoghurt. Serve the poussins with a good dollop of minty yoghurt, sprinkled with the chilli and baby mint leaves. Delicious.

02/26/2022

Ingredients
1 tablespoon allspice berries
1 tablespoon black peppercorns
1 tablespoon dried chilli flakes
½ tablespoon muscovado sugar
2 tablespoons runny honey
a few sprigs fresh flat-leaf parsley
a few sprigs fresh coriander
2 scotch bonnet chillies
1 clove garlic
3 cm piece fresh ginger , peeled
2 spring onions , trimmed and finely sliced
olive oil
4 higher-welfare chicken thighs , skin on
4 higher-welfare chicken drumsticks , skin on
beer , for drizzling, optional
olive oil
1 lime
FOR THE FLATBREADS
250 g self-raising flour , plus extra for dusting
250 g yoghurt
½ teaspoon baking powder
1 jalapeno chilli , finely sliced

Method
Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar until fine, then mix in the sugar and honey. Finely chop the herbs, chillies, garlic and ginger, add to the spice mixture and bash it all up some more. Add the green parts of the spring onions and a good drizzle of oil and mix well. Pour the marinade over the chicken and massage it in – wear rubber gloves if you want as those chillies are hot! Leave to marinate in the fridge for at least 1 to 2 hours, but preferably overnight.
Place the chicken, skin-side down, on the barbecue over a medium heat and cook for 40 to 50 minutes, turning often, or until the chicken is golden and cooked through. It’s nice to add a handful of allspice berries to the coals for some extra flavour in the smoke or to drizzle over a little beer near the end of cooking for extra stickiness. You could also cook them in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, turning occasionally, then finish them off on the barbecue for 5 minutes to get all lovely and charred.
Meanwhile, make the flatbreads. In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll out into circles about 2mm thick. Scatter over the jalapeno and a pinch of salt and press in. Quickly scrub off any burnt jerk rub from half your barbecue bars, then use kitchen paper to rub the bars with olive oil. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides. When the chicken is ready, squeeze over a little lime juice, then take off the grill ready to tuck in.

02/04/2022

Ingredients
1 pear
½ an onion
2 cloves of garlic
150 g free-range chicken livers
olive oil
1 handful of vac-packed chestnuts
1 sprig of fresh sage
1 large k**b of butter
1 splash of brandy
1 handful of dried cranberries
1 x 1.6 kg whole free-range chicken
1 orange
6 rashers of higher-welfare unsmoked streaky bacon
a few sprigs of fresh thyme

Method
Peel, core and chop the pear, peel and finely chop the onion, then peel the garlic. Trim the chicken livers, removing any stringy bits.
Heat a frying pan on a medium heat, add a splash of oil and gently fry the pear, onion, garlic, chestnuts and sage leaves for 15 minutes, or until softened.
Add the butter, move the veg to one side, then add the livers. Season well and cook for a minute or so, then add the brandy and stir.
Cook on high for no more than 4 minutes, so the livers are still blushing inside; you’ll see them plump up. Overcooked, they’re tough, and we want them silky smooth.
Tip it all into a food processor and pulse till creamy, but with some texture. Stir in the cranberries, then spread out on a plate and pop in the fridge to cool for a few minutes.
Preheat your oven to full whack.
Gently push your fingers between the skin and chicken breast meat to create a pocket. Push the stuffing into it, pull back the skin and secure with a couple of cocktail sticks. Drizzle with oil and season well, rubbing it all over the meat.
Slice the orange into 6 wedges, then fit as many into the chicken’s cavity as you can – leave enough room for air to circulate – then transfer it to a roasting tray.
Place the bird in the oven, then turn down the heat to 190ºC/375ºF/gas 5. Cook for 1 hour 20 minutes in total, or until cooked, basting the chicken and covering the breast with bacon halfway through.
When done, transfer to a board to rest before carving. Sprinkle with thyme leaves and serve with lovely roast veggies.

02/04/2022

Ingredients
olive oil
½ teasapoon sweet smoked paprika
½ teaspoon mild chilli powder
½ teaspoon ground cumin
1 lime
1 large red onion
1 yellow pepper
1 red pepper
4 x 120 g skinless free-range chicken breasts
4 wholemeal flour tortillas
4 sprigs of fresh coriander
4 tablespoons natural yoghurt
CHEAT’S MOLE SAUCE
2 medium ripe tomatoes
2 tablespoons chipotle paste
½ teaspoon ground cinnamon
1 teaspoon ground cumin
1 pinch of mild chilli powder
15 g quality dark chocolate (70%)

Method
Place 1 tablespoon of oil into a bowl with the spices and half the lime juice.
Peel and finely slice the onion, then trim and deseed the peppers. Slice the peppers and the chicken breasts into 1cm strips.
Add the onion, pepper and chicken to the bowl of spices with a pinch of sea salt and black pepper and toss to coat. Leave to marinate while you make the mole sauce.
Drizzle 1 tablespoon of oil into a pan over a medium heat. Finely chop the tomatoes and add to the pan, followed by the chipotle paste and spices. Cook for 2 to 3 minutes, then pour in 200ml of hot water. Cook for a further 10 minutes, or until thickened, mashing the tomatoes to make a smoother sauce.
Remove from the heat and finely grate in the chocolate, stir until melted, then set aside for later. Wrap the tortillas in tin foil and put to one side.
Pour 1 tablespoon of oil into a large frying pan over a medium-high heat. Add the chicken and veg and fry for 6 minutes, or until cooked through, turning halfway. You may need to do this in batches.
Meanwhile, pop the parcel of tortillas into a low oven for 5 minutes to warm through. Cut the remaining lime half into wedges, pick and finely chop the coriander leaves, and put the yoghurt into a little bowl.
Remove the tortillas from the oven, and build the fajitas: take a wrap, spoon over some mole sauce and top with chicken and veg. Spoon over some yoghurt, scatter over a few coriander leaves and squeeze over a little lime juice. Nice served with a dollop of fresh guacamole.

01/18/2022

Ingredients
60 g blanched almonds
6 cloves of garlic
1 tablespoon balsamic vinegar
1 tablespoon baby capers in brine
6 anchovy fillets in oil , from sustainable sources
1 bunch of fresh flat-leaf parsley , (30g)
10 skinless, boneless free-range chicken thighs
10 slices of higher-welfare prosciutto
1.2 kg potatoes
300 g ripe cherry tomatoes
olive oil
1 bunch of fresh thyme , (30g)
extra virgin olive oil

Method
Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat.

Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.

White Sheep Grocery

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03/31/2022

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