Mary's Food Zone

Mary's Food Zone Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients3 handfuls fresh, raw, small shelled prawns , from sustainable sources, ask your fishmonger3 lemons , juice o...
04/01/2022

Ingredients
3 handfuls fresh, raw, small shelled prawns , from sustainable sources, ask your fishmonger
3 lemons , juice of
, plus the finely grated zest of ½ a lemon
1 red chilli , seeded and finely sliced
½ white cabbage , finely shredded
extra virgin olive oil
fresh chervil

Method
Put the prawns into a shallow dish. Squeeze over the juice of 2 lemons, toss them around a little so the lemon juice coats them, then leave them to marinate for 15–20 minutes until pink all over. Drain off the juice.
Mix the chilli with the cabbage, add your finely grated lemon zest, then add the marinated prawns, a splash of olive oil and the juice of your remaining lemon. Toss gently together with the chervil, season with salt and freshly ground black pepper and arrange on your plates.

Ingredients2 onions4 cloves of garlic5 cm piece of ginger2 yellow peppers1 organic chicken stock cube1-2 fresh red chill...
02/27/2022

Ingredients
2 onions
4 cloves of garlic
5 cm piece of ginger
2 yellow peppers
1 organic chicken stock cube
1-2 fresh red chillies
½ a bunch of fresh coriander , (15g)
1 teaspoon runny honey
1 level teaspoon ground tumeric
2 teaspoons curry powder
8 free-range chicken drumsticks
olive oil
1 x 400 g tin of chickpeas
1 teaspoon tomato purée
1 mug of basmati rice , (320g)
1 lemon
fat-free natural yoghurt , optional

Method
Peel the onions, garlic and ginger and deseed the peppers.
Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

Ingredients320 g dried spaghetti600 g mixed ripe tomatoes12 black olives (stone in)1 bunch of fresh basil1 clove of garl...
02/27/2022

Ingredients
320 g dried spaghetti
600 g mixed ripe tomatoes
12 black olives (stone in)
1 bunch of fresh basil
1 clove of garlic
extra virgin olive oil
2 tablespoons red wine vinegar
20 g hard Italian cheese

Method
There are some beautiful Mediterranean vibes going on in this dish – juicy ripe tomatoes, fresh fragrant basil and delicious olives, all tossed and tangled up in al dente spaghetti. The flavour combo here is mega-simple, but when you put them together, something magical happens. Let the tomatoes ripen naturally out of the fridge – the warmth will ensure all those lovely flavours and juices are at their best and ready to flow. Tomatoes are a source of vitamin C, a nutrient our bodies need for so many different things, including immune function and keeping our energy levels up.
Cook the spaghetti in a pan of boiling salted water for 8 to 10 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
On a large chopping board, chop the tomatoes. Bash the olives and tear out the stones, then add the olives to the pile of tomatoes.
Pick the basil leaves, reserving the smaller ones for later and throw the rest onto the pile.
Peel, chop and add the garlic to the pile, then run your knife back and forth through all of the ingredients, chopping and mixing as you go, until you get a rough-looking salsa.
Add a good couple of lugs of oil, the vinegar and a pinch of sea salt and black pepper, and keep chopping and mixing until well combined.
Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti in a colander.
Pop the spaghetti in a large bowl, scrape in the salsa dressing, adding a splash of the reserved cooking water, if needed, to make a lovely loose sauce.
Sprinkle over the reserved baby basil leaves and add a grating of hard Italian cheese before serving.

Ingredients2 duck legs250 g cherries100 g watercress150 g feta cheeseVINAIGRETTE1 tablespoon extra virgin olive oil1 tea...
02/08/2022

Ingredients
2 duck legs
250 g cherries
100 g watercress
150 g feta cheese
VINAIGRETTE
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin plum seed oil , (see note)
1 tablespoon balsamic vinegar

Method
Preheat the oven to full whack.
Put the duck legs on a baking tray, sprinkle with sea salt and black pepper, then put in the oven. Immediately turn the heat down to 180ºC/gas 4 and cook for about 35 minutes, or until the skin is crispy and the meat is moist and tender. Leave to rest for 5 minutes.
Destone and place the cherries in a salad bowl with the watercress. Crumble in the feta.
Make the vinaigrette by mixing together the ingredients in a jar or glass.
Shred the duck meat, add it to the bowl, pour over the vinaigrette, toss and serve.

Ingredients2 cloves of garlic2 tablespoons aji amarillo paste or 3 tablespoons Rico Picante Amarillo chilli sauce1 limeo...
02/08/2022

Ingredients
2 cloves of garlic
2 tablespoons aji amarillo paste or 3 tablespoons Rico Picante Amarillo chilli sauce
1 lime
olive oil
1 x 225 g duck breast
1 x 360 g duck leg
2 red onions
200 ml orange juice
½ tablespoon ground cumin
6 sprigs of fresh coriander
1 fresh red chilli
SALAD
1 ripe avocado
6 sprigs of fresh coriander
6 fresh chives
extra virgin olive oil
1 lime

Method
Peel and finely chop the garlic, then place in a large bowl with the aji amarillo paste (or sauce), lime juice and 1 tablespoon of olive oil. Mix well and season generously with sea salt and black pepper.
Slash the duck breast and leg three times with a sharp knife, add to the bowl, then massage the marinade into the duck pieces.
Peel and finely slice the onion, then add to the bowl with the orange juice. Cover with clingfilm and marinate in the fridge for at least 2 hours, preferably longer.
Remove the duck from the fridge and transfer the meat to a plate. Strain the onions through a sieve, saving both the marinating liquid and the onions in separate bowls, and set aside.
Heat the remaining 1 tablespoon of oil in a frying pan over a medium heat, add the duck pieces and sauté for 8 to 10 minutes, or until golden brown. Transfer the duck to a clean plate and set aside.
To the pan, add the marinated onions and cumin, then finely chop and add the coriander. Fry for 5 to 7 minutes, or until the onions are soft.
Stir in the marinating liquid and bring it to the boil, then lower the heat, add the duck and cook for about 30 minutes, or until the meat is tender, turning halfway. Take off the heat.
Peel, destone and roughly chop the avocado, finely chop the coriander leaves and chives, then combine in a bowl with 2 tablespoons of extra virgin olive oil and the lime juice. Season with a little sea salt to taste.
When you’re ready to serve, take the duck pieces, warm or cold, and slice.
Divide the onion mixture between 4 plates, top with a few slices of meat and a handful of the avocado salad. Deseed and finely chop the chilli, then scatter on top with a grating of lime zest, if you like.

Ingredients1 bunch of fresh basil , (30g)½ a clove of garlic50 g blanched almondsextra virgin olive oil25 g Parmesan che...
01/20/2022

Ingredients
1 bunch of fresh basil , (30g)
½ a clove of garlic
50 g blanched almonds
extra virgin olive oil
25 g Parmesan cheese , plus extra to serve
¼ of a lemon
1 Maris Piper potato
125 g green beans
300 g tagliatelle
200 g delicate summer veg , such as broad beans, peas, tenderstem broccoli

Method
Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.
Scrub and finely slice the potato, trim just the stalks off the beans, then place both in a pan of boiling salted water with the tagliatelle and cook according to the pasta packet instructions.
Prep the delicate summer veg as necessary, adding them to the pan for the last 3 minutes. Drain, reserving a mugful of starchy cooking water, then toss with the pesto, loosening with a splash of reserved cooking water, if needed.
Drizzle with 1 tablespoon of oil, and finish with the remaining basil and a fine grating of Parmesan. Nice served with a crunchy seasonal salad

Address

3704 Deercove Drive
Dallas, TX
75201

Website

Alerts

Be the first to know and let us send you an email when Mary's Food Zone posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Mary's Food Zone:

Shortcuts

Share

Category