Unicorn Food Region

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

Ingredients1 red pepper4 spring onions½ a ripe avocadoolive oil1 sweet potato2 large free-range eggs2 tablespoons cottag...
11/17/2021

Ingredients
1 red pepper
4 spring onions
½ a ripe avocado
olive oil
1 sweet potato
2 large free-range eggs
2 tablespoons cottage cheese
½ a fresh red chilli
a few sprigs of fresh soft herbs, such as parsley, mint, coriander

Method
Halve and deseed the pepper, then slice into fine strips. Trim and finely slice the spring onions, then destone, peel and chop the avocado.
Heat 1 tablespoon of oil in a medium frying pan over a medium-high heat, add the spring onions, avocado and pepper and fry for 3 to 4 minutes, or until lightly charred.
Using a speed-peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons. Add to the pan, tossing with the charred veg, and fry for 3 minutes, or until the sweet potato ribbons start to char.
Spread the veg evenly in the pan, then use the back of a spoon to push and dig out two pockets. Crack an egg into each one, then tilt the pan so the whites run into the veg and bind everything together.
Season with sea salt and black pepper, cover with a lid or tin foil, then reduce the heat to medium–low and let the eggs cook for 3 to 5 minutes, depending on how runny you like your yolks.
Meanwhile, deseed and finely chop the chilli, and pick and roughly chop the herbs.
Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs, then tuck in!

Ingredients1 large celeriac , (roughly 1.2kg)olive oil6 sprigs of fresh thyme7 fresh bay leaves6 cloves of garlic30 g un...
10/22/2021

Ingredients
1 large celeriac , (roughly 1.2kg)
olive oil
6 sprigs of fresh thyme
7 fresh bay leaves
6 cloves of garlic
30 g unsalted butter
200 g pearl barley
1 small onion
800 g mushrooms
¼ of an organic cube of vegetable stock
150 ml single cream
1 heaped teaspoon English mustard
extra virgin olive oil

Method
Preheat the oven to 190°C/375°F/gas 5.
Scrub the celeriac clean, using a brush to clean away any soil from the root. Tear off a double layer of wide tin foil and place the celeriac in the middle, root side up.
Rub with olive oil, sea salt and black pepper, sprinkle over the thyme sprigs and 6 bay leaves, then bash 4 whole cloves of garlic and scatter over. Pull the sides of the foil up really tightly around the celeriac and scrunch around its shape, leaving it open at the top.
Place the butter on top of the celeriac so that it melts down and around it as it cooks, then fold the foil over really tightly to seal. Place in an ovenproof dish and roast for around 2 hours, or until tender.
Meanwhile, cook the pearl barley at the appropriate time according to packet instructions.
Peel and finely slice the onion and remaining garlic, place in a large frying pan on a low heat with a lug of olive oil, and fry for around 10 minutes, or until softened, stirring occasionally.
Finely slice the mushrooms and add (your pan will be very full, but trust me, they will cook down nicely). Cook for around 20 minutes, or until golden, continuing to stir occasionally.
Crumble in the stock cube, add the remaining bay leaf and pour in 200ml of boiling water. Simmer and reduce until the liquid has nearly gone, then stir in the cream and mustard and simmer for a further 5 minutes. Season to perfection and keep warm until needed, being careful not to let it get too thick.
Around 10 minutes before the celeriac is ready, carefully open up the foil and start basting every couple of minutes with the melted butter for extra colour.
Drain the pearl barley and dress it with salt, pepper and extra virgin olive oil. Place the celeriac on a board and carve thinly, like you would a joint of meat. Drizzle with any juices from the foil, then serve with the mushroom sauce, pearl barley and lots of beautiful seasonal greens.

Ingredients100 g spelt or wholemeal flour1 teaspoon ground mixed spice½ teaspoon bicarbonate of soda250 g porridge oats1...
09/24/2021

Ingredients
100 g spelt or wholemeal flour
1 teaspoon ground mixed spice
½ teaspoon bicarbonate of soda
250 g porridge oats
100 g raisins, sultanas or whichever dried fruit you like
25 g mixed seeds , such as pumpkin, sunflower, flaxseed, sesame
100 g unsalted butter , (at room temperature)
50 g golden caster sugar
50 g soft brown sugar
1 large free-range egg

Method
Preheat the oven to 180ºC/350ºF/gas 5 and line 2 large baking trays with greaseproof paper.
Tip the flour, mixed spice, bicarbonate of soda, oats, dried fruit (roughly chop up any bigger pieces of fruit first) and seeds into a large bowl and mix together well.
In another large bowl, cream the soft butter and sugars together until light and fluffy. Crack in the egg and beat to combine.
Tip in all the dry ingredients and stir together – it should come together, but you might need to squelch it together with your hands to get everything properly combined.
At this stage, the mixture will be sticky, but if you wet your hands, you will be able to it roll into walnut-sized balls – you should get around 24 in total. As you roll them, place them onto the lined baking trays, squashing them down a little with the palm of your hand.
Bake in the oven for 8 to 10 minutes, or until lightly golden and slightly soft in middle.
Once cooked, remove from the oven and when cool enough to handle transfer them to wire racks to cool a little – they’re delicious warm, but equally good cold. Keep in an air-tight container for up to 5 days.

Ingredients8-10 plums200 g sugar1 free-range egg white½ a lemonMethodStone and quarter the plums, then combine with 100g...
09/17/2021

Ingredients
8-10 plums
200 g sugar
1 free-range egg white
½ a lemon

Method
Stone and quarter the plums, then combine with 100g of sugar in a large heatproof bowl.
Cover tightly with clingfilm and set over a pan of simmering water for about 30 minutes to release the plum juices.
Sieve the plums, pressing down, to release about 300ml juice – top up with water if need be.
Make a sugar syrup by dissolving the remaining sugar in 100ml of boiling water. Pour 100ml into the plum juice.
Beat the egg white until frothy, squeeze in the lemon juice and stir into the plum juice.
Taste, add more syrup if necessary. Churn in an ice cream maker according to the instructions.

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3699 Platinum Drive
Dallas, TX
75201

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