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Unicorn Food Region, Dallas, TX (2026)

05/23/2022

Ingredients
100 g porridge oats
100 g cottage cheese
2 large free-range eggs
1 teaspoon baking powder
olive oil or unsalted butter , for frying
1 avocado , optional
2 large free-range eggs , optional
chilli sauce , optional

11/19/2021

Ingredients
100 g porridge oats
100 g cottage cheese
2 large free-range eggs
1 teaspoon baking powder
olive oil or unsalted butter , for frying
1 avocado , optional
2 large free-range eggs , optional
chilli sauce , optional

Method
Put the oats, cottage cheese, 2 eggs and the baking powder in a blender and blitz until smooth with a tiny pinch of sea salt, adding a splash of water to loosen if it’s too thick.
Heat a large non-stick frying pan over a medium-high heat with a small splash of oil or a small k**b of butter.
Add the batter to the pan, a large spoonful at a time (you may need to do this in batches), and fry for 2 minutes, or until golden, flipping halfway.
Serve topped with sliced avocado, a fried egg and chilli sauce, if you like, or a combination of your favourite toppings.

10/28/2021

Ingredients
3 onions
olive oil
6 anchovy fillets in oil , from sustainable sources
6 cloves of garlic
6 large green olives , (stone in)
500 ml Gavi di Gavi white wine
1 small pinch of saffron , (optional)
1 large head of cauliflower , with leaves

Method
Preheat the oven to 180ºC/350ºF/gas 4. Peel and quarter the onions, then pick the quarters apart into petals straight into a 20cm-wide, deep ovenproof pan on a medium-high heat. Add 1 tablespoon of olive oil and the anchovies and stir occasionally while you peel and slice the garlic. Squash the olives, leaving the stones in, then stir into the pan with the garlic. Cook and stir for 2 minutes, then pour in the wine and add the saffron, if using.

Trim the base of the cauliflower, then use a sharp knife to carefully score a deep cross into the stalk. Remove only any tatty outer leaves, leaving the rest intact. Sit the cauliflower in the pan, stalk side down, and drizzle with 1 tablespoon of oil. Spoon some of the onions and liquid over the cauliflower, then bring to the boil and carefully transfer the pan to the oven for 1 hour 30 minutes, or until the cauliflower is tender (check by inserting a sharp knife). Baste it with the pan juices twice during cooking.

09/10/2021

Ingredients
2 large leeks
4 cloves of garlic
4 sprigs of fresh thyme
1 k**b of unsalted butter
olive oil
300 g dried spaghetti
50 g Parmesan or pecorino cheese , plus extra to serve
1 large free-range egg

Method
Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil.
Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.
When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).
Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).
Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese. Fantastic served with a glass of cold Italian white wine.

08/30/2021

Ingredients
CHIPOTLE DRESSING
2 teaspoons chipotle Tabasco sauce
2 limes
TOMATO SALAD
4 spring onions
1 bunch of fresh coriander
1 tablespoon red wine vinegar
5 large mixed-colour tomatoes
50 g baby spinach
OMELETTE
6 large free-range eggs
olive oil
20 g Parmesan cheese

Method
Measure the Tabasco into a jam jar, then squeeze in the juice of 1 lime and add a good pinch of black pepper.
Put the lid securely on the jar and shake well. Cut the remaining lime into wedges, and put aside.
On a chopping board, trim and finely slice the spring onions, and pick and roughly chop the coriander leaves, then scrape into a large bowl, reserving a little coriander for later.
Add the red wine vinegar and a pinch of sea salt, then mix together well.
Roughly chop the tomatoes and spinach then add to the bowl and mix again.
Crack the eggs into a bowl or jug, add a splash of water, season lightly with salt and pepper, then whisk with a fork until well combined.
Heat 1 tablespoon of olive oil in a 26cm non-stick frying pan over a medium heat, pour a quarter of the egg into the frying pan, swirling and tilting so that it covers the whole base of the pan.
Cook for 1 to 2 minutes, or until the omelette is just set – when the omelette is nearly ready, finely grate and scatter over a quarter of the cheese.
Slide the omelette onto a serving plate, spoon a quarter of the salad down the middle, then roll it up.
Spoon over some of the chipotle dressing and garnish with the reserved coriander leaves, then serve immediately with lime wedges for squeezing over. Repeat with the remaining mixture, serving as and when read

Unicorn Food Region

05/23/2022

11/19/2021

10/28/2021

09/10/2021

08/30/2021

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