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Blue Star Food Zone, 16 Burkhalter Hollow Road, Dallas, TX (2026)

01/25/2022

Ingredients
½ x 280 g jar of artichoke hearts in oil
2 mixed-colour courgettes
1 bunch of fresh mint , (30g)
2 x 200 g sides of flat white fish , such as lemon sole, skin on, scaled, from sustainable sources
1-2 fresh mixed-colour chillies

Method
Preheat the grill to high.
Scoop out the artichokes, halve lengthways and place in a large non-stick ovenproof frying pan on a medium heat with 1 tablespoon of oil from their jar.
Quarter the courgettes lengthways, cut out the core, slice them at an angle the same size as the artichokes and add to the pan. Cook for 10 minutes, stirring regularly.
Finely slice the top leafy half of the mint, tossing half into the pan with a splash of water.
Rub the sole with a little olive oil, sea salt and black pepper, then lay skin side up on the veg.
Place the pan directly under the grill for 7 to 10 minutes, or until the skin is wonderfully crisp – keep an eye on it!
Meanwhile, finely slice the chillies, mix as much as you dare with the remaining mint, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil, then taste and season to perfection.
Plate up the veg and sole, pulling back half the crispy skin to expose the fish, then drizzle over the chilli mint dressing.

01/25/2022

Ingredients
½–1 Scotch bonnet chilli
¼ of a green pepper
3 cloves of garlic
2 spring onions
1 bunch each of fresh basil and coriander , (30g)
1 handful of celery leaves , (optional)
20 g coconut oil
1 x 1 kg red snapper , scaled, cleaned, gutted, from sustainable sources
1 plantain
olive oil
½ a ripe avocado
SALSA
3 x ⅓ each of red, yellow and green peppers
2 ripe plum tomatoes
½ a red onion
3 cloves of garlic
½ a cucumber
4 tablespoons white wine vinegar
1 tablespoon West Indian hot pepper sauce
BREADFRUIT BEIGNETS
½ a breadfruit , (400g)
10 g unsalted butter
75 g panko breadcrumbs
750 ml vegetable oil , for frying

Method
For the marinade, deseed the Scotch bonnet and pepper, peel the garlic, trim and quarter the spring onions, then place it all in a blender with the basil, half the coriander and the celery leaves (if using). Melt and add the coconut oil and whiz to a paste, loosening with a good splash of water, if needed.
Use a sharp knife to score the fish all over on both sides, about 1cm deep. Rub over the marinade, getting it into all the slashes, then cover and marinate in the fridge for at least 4 hours.
For the salsa, deseed and finely chop the peppers. Cut a cross into the bottom of each tomato, plunge them into boiling water for 40 seconds, then peel away the skin.
Peel the red onion and garlic, trim the cucumber, then finely chop it all with most of the remaining coriander, mixing as you go.
Scrape into a bowl, stir in the vinegar and hot pepper sauce, then season to perfection with sea salt and black pepper.
To make the beignets, chop the breadfruit into large wedges and cook in boiling salted water with the lid ajar for 15 to 20 minutes, or until tender, then drain.
Remove the skin and core, then mash while hot with the butter. Stir in 2 tablespoons of the salsa, then season to perfection.
Divide the mixture into 20 balls, then roll them in the breadcrumbs and place on a tray. Put aside.
Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
Meanwhile, preheat the oven to 220ºC/425ºF/gas 7, and preheat a large ovenproof frying pan or non-stick roasting tray on a high heat on the hob.
Put in the snapper to char and colour for 2 minutes on each side, then transfer to the oven for 10 to 12 minutes, or until cooked through. To test if it’s done, insert a small, sharp knife into the thickest part just behind the head – the fish should flake away.
While it cooks, peel the plantain and halve lengthways. Drizzle 1 tablespoon of olive oil into a frying pan on a medium-high heat, and cook the plantain for 2 minutes on each side, or until golden. Season.
Carefully drop 6 beignets into the hot vegetable oil and cook for 2 to 3 minutes, or until golden, crisp and they rise to the surface. Scoop out and drain on kitchen paper (freeze the rest before frying, to defrost and cook fresh another day).
Serve the fish with the salsa, beignets and plantain. Halve, destone and scoop over the avocado, and finish with a scattering of coriander leaves. Any leftover salsa will keep for up to 2 days in the fridge.

01/09/2022

Ingredients
2 small onions
2 carrots
2 cloves of garlic
4 pigeons
4 sprigs of fresh flat-leaf parsley
8 tablespoons olive oil
2 tablespoons plain flour
250 ml dry white wine
750 ml organic chicken stock

Method
Peel and chop the onions, carrots and garlic, halve the pigeons, then pick and finely chop the parsley.
Heat the oil in a casserole dish over a medium heat, then sauté the onion, carrot and garlic until softened. Add the pigeon and brown for 3 to 5 minutes. Sprinkle the flour in and stir well.
Add the wine and stock, season generously, then increase the heat and bring to the boil. Lower the heat, stir in the parsley, then simmer with the lid on for 4 hours. Check on it now and again, adding an extra splash of water, if needed.
When the pigeon is nearly ready, use a fork to shred the meat off the bone – it should fall off easily. Serve with potatoes or crusty bread – be careful of the bones!

01/09/2022

Ingredients
400 g baby potatoes
200 g green beans
1 bunch of fresh basil
200 g cherry tomatoes
10 black olives (stone in)
olive oil
4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources
1½ lemons
½ a small clove of garlic
½ teaspoon Dijon mustard
4 tablespoons Greek yoghurt
extra virgin olive oil

Method
Preheat the oven to 200ºC/400ºF/gas 6.
Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

01/04/2022

Ingredients
1 small red onion
1 fresh red or green chilli
1 clove of garlic
½ a bunch of fresh coriander
2 large ripe tomatoes
4 wholemeal chapatis
olive oil
½ teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon ground turmeric
6 large free-range eggs

Method
Preheat the oven to 160ºC/325ºF/gas 3.
On a chopping board, peel and finely slice the onion, deseed and finely slice the chilli, then peel and crush the garlic.
Pick and roughly chop the coriander leaves, finely chopping the stalks.
Halve, deseed and finely chop the tomatoes.
Place the chapatis on a tray and into the oven to warm through.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chilli, garlic and coriander stalks, then fry for 5 minutes, or until softened, stirring regularly.
Add the spices, then cook for 1 minute, or until smelling fantastic.
Meanwhile, crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs and reduce the heat to low.
Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer, custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
Stir the coriander leaves into the eggs, then serve with warm chapatis and a little extra chilli scattered over, if you like.

Blue Star Food Zone

01/25/2022

01/25/2022

01/09/2022

01/09/2022

01/04/2022

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