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Unicorn Food Shop, 575 Charla Lane, Dallas, TX (2026)

08/01/2022

Creamy Pasta With Crispy Mushrooms

Ingredients:

4 Tbsp. extra-virgin olive oil
1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
Kosher salt
2 medium shallots, finely chopped
1 lb. spaghetti or bucatini
1/2 cup heavy cream
Zest and juice of 1/2 lemon
1/3 cup finely chopped parsley
2 Tbsp. unsalted butter, cut into pieces
1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
Freshly ground black pepper

03/31/2022

Ingredients
2 x 150 g salmon fillets , skin on, scaled, pin-boned, from sustainable sources
300 g ripe mixed-colour cherry tomatoes
4 sprigs of fresh basil
8 black olives , (stone in)
30 g higher-welfare chorizo

Method
Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil

02/24/2022

Ingredients
1.5 kg mixed apples , (I like to use half Bramley)
150 g golden caster sugar
1 lemon
50 g unsalted butter , (cold)
100 g plain flour

Method
Preheat the oven to 200°C/400°F/gas 6.
Peel and core the apples, then quarter and chop into 3cm chunks.
Place in a saucepan on a medium heat with 100g of sugar and a few fine gratings of lemon zest.
Pop the lid on and cook for 5 minutes, or until the apples have softened. Remove the heat and leave to cool a little.
Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the remaining sugar to add a little texture.
Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
Bake in the oven for 25 to 30 minutes, or until golden and bubbling. Delicious served with vanilla custard.

02/24/2022

Ingredients
1 kg mixed frozen berries and cherries
100 g sugar , (I used a mixture of golden caster, soft brown and demerara)
½ an orange
50 g unsalted butter , (cold)
100 g plain flour
100 g flaked almonds

Method
Preheat the oven to 200°C/400°F/gas 6
Tip the frozen berries into a saucepan with half the sugar and place on a medium heat.
Squeeze in the juice of half an orange and cook for 5 to 8 minutes, or until the sugar has dissolved and the fruit has softened. Remove from the heat and leave to cool a little.
Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then stir in the almonds and remaining sugar.
Transfer the berry mixture to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
Bake in the oven for 25 to 30 minutes, or until golden and crunchy. Delicious served with vanilla ice crea

02/04/2022

Ingredients
1 x 2 kg lamb or hogget shoulder , bone in
1 bunch of fresh rosemary
1 bulb of garlic
2 teaspoons English mustard
olive oil
6 red onions
4 tablespoons balsamic vinegar
1 tablespoon plain flour
1 splash of red wine , optional
ROOT VEG MASH
400 g carrots
2 cloves of garlic
400 g floury potatoes
400 g parsnips
extra virgin olive oil

Method
Remove the lamb shoulder from the fridge and allow to come up to room temperature.
Preheat the oven at 200ºC/400ºF/gas 6.
Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
Place the lamb shoulder on top and roast for 20 minutes.
Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.

02/04/2022

Ingredients
olive oil
300 g diced lean lamb shoulder
1 teaspoon mustard seeds
½ teaspoon ground turmeric
1 teaspoon chilli powder
1 tablespoon Madras curry powder
5 cm piece of ginger
4 cloves of garlic
3 onions
10 curry leaves
2 x 400 g tins of chickpeas
1 organic vegetable stock cube
1 x 400 g tin of quality plum tomatoes
½ x 400 g tin of light coconut milk
200 g baby spinach
1 bunch of fresh coriander

Method
Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice

01/24/2022

Ingredients
250 g podded broad beans
150 ml white wine
50 ml white wine vinegar
2 tablespoons caster sugar
2 spring onions
extra virgin olive oil
100 g sourdough bread
1 handful of pea shoots
½ a small bunch of fresh mint
100 g goat's cheese
1 lemon

Method
Blanch the broad beans in boiling salted water for 2 minutes. Drain and refresh in cold water. Squeeze most of the beans out of their skins, leaving the smaller ones in their skins for texture.
In a bowl, combine the wine, vinegar and sugar. Stir to dissolve the sugar, add the beans and leave to marinate for 1 hour.
Preheat the oven to 190ºC/375ºF/gas 5.
Trim and chop the spring onions and blitz in a food processor with 4 tablespoons of oil.
Tear the bread into chunks, scatter over a baking tray, drizzle with the onion oil and scrunch with your hands. Bake for 10 minutes, until crunchy.
Use a slotted spoon to transfer the beans to a serving bowl. Top with the pea shoots, picked mint leaves, croutons and goat’s cheese. Finish with the lemon zest and juice, and a drizzle of oil.

Unicorn Food Shop

08/01/2022

03/31/2022

02/24/2022

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