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Your Food Place, 3415 Whitetail Lane, Dallas, TX (2026)

02/27/2022

Ingredients
250 ml olive oil , plus extra for greasing
350 g self-raising flour
1 level teaspoon ground cinnamon
350 g golden caster sugar
4 medium very ripe bananas
1 x 425 g tin of pineapple chunks
2 large free-range eggs
1 teaspoon vanilla extract
50 g pecans
ICING
400 g icing sugar
150 g unsalted butter , (at room temperature)
200 g cream cheese
2 limes
BRITTLE
100 g caster sugar
50 g pecans

Method
Preheat the oven to 180°C/350°F/gas 4.
Grease and line two 23cm round cake tins.
Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre.
Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below).
Once cool, smash up to a dust (you’ll need about half to top the cake – save the rest for sprinkling over ice cream.
To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.
Scatter over the brittle dust and decorate with a few edible flowers, such as violas, borage or herb flowers, if you feel that way inclined.
With a cup of tea on the side, this will make everyone who eats it extremely happy. Serve in a bluebell wood on a fallen tree, as you do.

02/27/2022

Ingredients
200 g ready-made madeira sponge
100 ml sweet sherry
100 g amaretti biscuits
300 g brambles
300 ml double cream
CUSTARD
500 ml milk
150 ml double cream
8 large free-range egg yolks
75 g sugar
1 heaped tablespoon cornflour

Method
For the custard, pour the milk and cream into a saucepan and place over a medium heat.
Whisk the egg yolks, sugar and cornflour together until smooth.
As soon as the milk mixture starts to bubble at the edges, pour it into the egg yolk mix, whisking all the time.
Return the mix to the saucepan and place it back over the heat. Using a spatula, stir the custard until it thickens, then remove from the heat and pour into a clean bowl.
Cover with greaseproof paper and set aside to cool completely.
Break the sponge into chunks and layer over the base of a glass trifle dish. Splash on the sherry and let the cake soak it up.
Crumble three-quarters of the amaretti biscuits over the sponge, then cover with the brambles, saving the best-looking ones (about a third) for the top. Spoon the cooled custard over the top and smooth out as best you can.
Whip the double cream to soft peaks, then spoon it over the custard and smooth out. Decorate the trifle with the rest of the brambles, then put in the fridge for 3 hours to set.
Just before serving, crumble the rest of the amaretti over the trifle.
To serve, scoop big spoonfuls into bowls, making sure you reach the bottom, so every serving has a mix of all the layer

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.

02/08/2022

Ingredients
1 large duck breast
1 teaspoon Chinese five spice powder
1 pomegranate , halved
3 spring onions , trimmed and sliced
1 sprig fresh coriander , leaves picked
a few sprigs watercress
½ ripe mango , peeled and cut into chunks
½ lime , juice of
sesame oil , to drizzle
1 little gem lettuce

Method
This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

01/20/2022

Ingredients
250 g leftover roasted squash
1 fresh red chilli
2 sprigs of fresh rosemary
30 g Parmesan cheese , plus extra to serve
1 large free-range egg
280 ml semi-skimmed milk
150 g self-raising flour
1 whole nutmeg , for grating
olive oil
rocket

Method
Remove the skin from the roasted squash, then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chilli, rosemary, Parmesan and a grating of nutmeg.
Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp.
Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.

Your Food Place

02/27/2022

02/27/2022

02/08/2022

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