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Fairmont Food Store, Dallas, TX (2026)

11/17/2021

Ingredients
1 lemon
15 g Parmesan cheese
2 anchovy fillets in oil
4 heaped tablespoons natural yoghurt
½ teaspoon English mustard
1 teaspoon Worcestershire sauce
white wine vinegar
extra virgin olive oil
1 small red onion
½ a small cauliflower (300g)
1 romaine lettuce
olive oil
1 sprig of fresh rosemary
2 x 120 g free-range skinless chicken breasts
1 thick slice of wholemeal bread

Method
Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy.
Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.

10/23/2021

Ingredients
extra virgin olive oil
2 cloves garlic , peeled and finely sliced
½-1 fresh red chilli , halved, deseeded and finely sliced
1 small bunch of fresh basil , leaves picked
400 g good-quality tinned chopped tomatoes
sea salt
freshly ground black pepper
250 g fresh lasagne sheets
Parmesan cheese , freshly grated, to serve

Method
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured.
Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
Drain the pasta strips in a colander, reserving a little of the cooking water.
Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.

09/24/2021

Ingredients
4 large free-range eggs
100 g self-raising flour , plus extra for dusting
6 tablespoons natural yoghurt
2 tablespoons mango chutney
1 fresh red chilli

Method
Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.
Meanwhile, put a large non-stick frying pan on a medium-high heat.
In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick.
Cook for 3 minutes, or until golden, turning halfway.
Dot the mango chutney and remaining yoghurt over the breads.
Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like.
Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.

09/18/2021

Ingredients
175 g butter (at room temperature) , plus extra for greasing
75 g walnuts , plus extra to garnish
175 g sugar
3 large free-range eggs
150 g self-raising flour
½ teaspoon baking powder
50 ml cold espresso
COFFEE FILLING
65 g unsalted
125 g icing sugar
40 ml strong espresso
COFFEE ICING
100 g icing sugar
20 ml strong espresso

Method
Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.

Address

Dallas, TX
75247

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