Unicorn Food Shop

Unicorn Food Shop Easy,Fresh and Affordable...We always Provide the best Foods!

For the unaware: Unicorn food is any food item jazzed up with dye or cute accessories like fruit cut into little shape...
10/28/2021

For the unaware: Unicorn food is any food item jazzed up with dye or cute accessories like fruit cut into little shapes or mountains of pastel marshmallows. The highly committed may add a horn, ears and a mane made of sculpted sugar. This might happen to a cupcake, a piece of toast or a cup of coffee.

Ingredients5 large free-range eggs2 x 250 g packets of mixed cooked grains, ideally with punchy flavour2 heaped teaspoon...
08/11/2021

Ingredients
5 large free-range eggs
2 x 250 g packets of mixed cooked grains, ideally with punchy flavour
2 heaped teaspoons rogan josh curry paste
1 bunch of fresh mint (30g)
50 g plain flour
1 naan bread
2 litres vegetable oil, for frying
mango chutney

Method
Soft-boil 4 eggs in a pan of boiling salted water on a medium high heat for 5 minutes exactly, then drain, cool under cold running water, and peel.
Tip the grains into a food processor with the curry paste, pick in the mint leaves, then whiz until fairly fine and tacky in texture, adding a splash of water, if needed.
Divide into 4 balls. One at a time, pat out on a 15cm square of greaseproof paper, to just under 1cm thick. Place the paper flat on your hand, put a peeled egg in the centre and mould the mixture up and around the egg to seal it inside, using the paper to help you. As it comes together into a ball, remove it from the paper and press gently in your hands to create the perfect covering – patch up any holes as you go.
Place the flour in one bowl, beat the remaining egg in another, then whiz the naan to fine crumbs and tip into a third bowl. Cover the coated eggs with flour, dip into the beaten egg and roll in the crumbs until well covered, then chill.
When you’re ready to cook, 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.
Carefully lower the Scotch eggs into the pan using a slotted spoon and cook for 8 minutes, or until golden. Scoop out and drain on kitchen paper.
Cut in half and serve seasoned lightly with sea salt and with mango chutney for dunking. Fantastic with salad for dinner, or serve up half as a starter or lighter bite.

Ingredients800 g Brussels sprouts2 higher-welfare Cumberland sausages½ a bunch of fresh sage , (15g)20 g unsalted butter...
08/11/2021

Ingredients
800 g Brussels sprouts
2 higher-welfare Cumberland sausages
½ a bunch of fresh sage , (15g)
20 g unsalted butter
1 onion
1 sweet eating apple
1 tablespoon Worcestershire sauce

Method
1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl.
3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.
4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally.
5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through.
6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in!

Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.

Ingredientsolive oil25 g unsalted butter4 sprigs of fresh woody herbs , such as rosemary, sage, thyme600 g leftover roas...
08/11/2021

Ingredients
olive oil
25 g unsalted butter
4 sprigs of fresh woody herbs , such as rosemary, sage, thyme
600 g leftover roast potatoes
600 g leftover cooked veg , such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
leftover vac-packed chestnuts , optional

Method
Put a 28cm non-stick frying pan on a medium heat with 1 tablespoon of oil and the butter (or, even better, any leftover dripping you have in the fridge).
Pick in the fresh herb leaves and let them crisp up for a minute, then add the potatoes, veg, and any leftover chestnuts you’ve got. There’s no need to chop anything first, as now we’re going to mash it all up with a potato masher into a nice, flat, even layer.
Season well with sea salt and black pepper, and cook for 3 to 4 minutes, or until a lovely golden crust starts forming on the bottom.
Now we get into the rhythm of the secret to good bubble & squeak. Use a fish slice to fold those lovely crispy bits back into the mash, then pat and flatten everything down again. Let it crisp up again, then repeat the process, and – importantly – keep repeating it over a period of about 20 minutes, until it’s golden, super- crispy and delicious. About halfway through, nick a bit, taste it, and correct the seasoning if you need to. When it’s looking good, you can serve it right away, or you can leave it on the lowest heat for a while – the flavour will only improve.
You can serve this any which way you like – let’s be honest, it’s going to be amazing whatever you have it with. I like mine with fried eggs, a little lemon-dressed watercress and a few bombs of Piccalilli. Slices of leftover cooked ham are always going to go down a treat,

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2319 Sycamore Circle
Dallas, TX
75207

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