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United Food Store, 4021 Formula Lane, Dallas, TX (2026)

03/31/2022

Ingredients
olive oil
1 clove of garlic
½ a bunch of fresh coriander
1 x 140 g fish fillet, such as salmon, coley or po***ck, scaled and pin-boned
½ teaspoon turmeric
½ teaspoon chilli powder
¼ teaspoon ground coriander
½ teaspoon ground cumin
1 small naan bread , optional
1 tablespoon mango chutney
1 tablespoon fat-free natural yoghurt
CORIANDER SALAD
1 baby gem lettuce
4 spring onions
½ a fresh red chilli
½ a lemon

Method
Preheat the grill to high and line a baking tray with foil, then brush with a little oil.
Peel the garlic clove. Pick and roughly chop the coriander leaves and finely chop the stalks.
Put the fish on the tray. Grind the garlic and coriander stalks to a paste with a pestle and mortar, then stir in the dried spices and 1 tablespoon of oil.
Cover the fish with the herb paste, turn the grill down to medium, then grill for 8 minutes, turning halfway through – it’s done when the flesh is opaque and flakes easily. When it’s nearly cooked, heat up the naan, if using.
Meanwhile, prepare the salad. Trim, separate out and roughly chop the lettuce leaves, trim and roughly chop the spring onions, then deseed and finely slice the chilli. Cut the lemon into wedges.
Toss the coriander leaves, baby gem, spring onion and most of the chilli in a bowl with a squeeze of lemon juice, a splash of oil and some seasoning.
Arrange the salad on a serving plate, place the fish on top, skin-side up, and spoon over the chutney. Sprinkle with the reserved chilli, then serve with the yoghurt, naan and remaining lemon wedges.

02/24/2022

Ingredients
400 g strawberries
1 tablespoon vanilla sugar , (see tip)
1 tablespoon stem ginger , in syrup
1 splash of Pimm's
4 scoops of quality vanilla ice cream

Method
Preheat the grill to high.
Hull the strawberries and toss with the sugar.
Finely slice the ginger and stir through the strawberries with 2 tablespoons of the gingery syrup. Place in a shallow ovenproof dish.
Grill the strawberries for a few minutes, until softened and hot, then add the Pimm’s and stir to scrape up all the sticky bits from the bottom of the dish.
Divide the strawberries and juices between four bowls, top with a scoop of ice cream and tuck in.

02/24/2022

Ingredients
1 orange
3 tablespoons vanilla sugar
400 ml double cream
600 g mixed seasonal berries , such as blackberries, loganberries, blueberries, red and white currants, good gooseberries
4 meringue nests
PASTRY
250 g plain flour , plus extra for dusting
50 g icing sugar , plus extra for dusting
125 g unsalted butter , (cold)
1 large free-range egg
1 splash of milk
olive oil , for greasing

Method
You can make the pastry by hand, or in a food processor. If making it by hand, sieve the flour and icing sugar into a large mixing bowl from a height.
Chop the butter into small cubes, then gently work the it into the flour and sugar with your fingers until the mixture resembles breadcrumbs.
Beat the egg and add to the mix with the milk and gently work it together using your hands until you have a ball. Don’t work the pastry too much or it will become elastic and chewy, not crumbly and short.
Sprinkle some flour over the dough and a clean work surface, and pat the ball into a thick flat round. Sprinkle over a little more flour, then wrap the pastry in clingfilm and pop it into the fridge to rest for 30 minutes.
Lightly oil the inside of a 25cm non-stick loose-bottomed tart tin.
Dust a clean surface and a rolling pin with flour, then carefully roll out the pastry, turning it every so often, until you've got a circle about 0.5cm thick.
Roll the pastry over the rolling pin, then unroll it into the tin, making sure you push it into all the sides.
Trim off any extra pastry, and use it to patch any holes, then prick the base of the case all over with a fork, cover with clingfilm, and pop it into the freezer for 30 minutes.
Preheat the oven to 180ºC/350ºF/gas 4.
Line the pastry case with a large piece of greaseproof paper, pushing it right into the sides.
Fill the pastry case right up to the top with uncooked rice, and bake blind for 10 minutes in the preheated oven. Take the case out, carefully remove the rice (save it for baking blind another time) and greaseproof paper, and return the case to the oven to cook for a further 10 minutes, until it’s firm and almost biscuit-like. Leave to cool completely.
Finely grate most of the orange zest into a bowl and whisk with 2 tablespoons of vanilla sugar and the cream until you get a silky mixture that forms soft peaks.
Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar. Break up the meringue nests into rough pieces.
Gently fold the mushed-up berries, and the meringue pieces, into the cream.
Tip the cream mixture into the cooled tart case and gently shake it to help spread it out to the edges. Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top.
Finely grate over the remaining orange zest and serve right away, with a dusting of icing

02/04/2022

Ingredients
EGG PASTA DOUGH
300 g tipo 00 flour
3 large free-range eggs or 6 yolks
FILLING AND BECHAMEL
1 litre milk
1 good pinch of saffron
100 g unsalted butter
75 g plain flour
75 g Parmesan cheese
500 g mussels , from sustainable sources
6 x 70 g skinless lemon sole fillets , from sustainable sources
300 g skinless salmon fillets , from sustainable sources
2 cloves of garlic
4 sprigs of fresh rosemary
6 quality anchovy fillets
olive oil
6 raw king prawns , from sustainable sources, unpeeled

Method
Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
Preheat the oven to 180ºC/350ºF/gas 4.
For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the

02/04/2022

Ingredients
G / ML CUPS / OZ
70 g pesto
2 thick slices of wholemeal bread , (50g each)
200g baby courgettes
200g ripe mixed-colour cherry tomatoes , on the vine
500g mussels , scrubbed, debearded, from sustainable sources
160g fresh or frozen peas
50ml white wine , optional
2 sprigs of fresh basil

Method
Put a large pan on a medium-high heat, and toast the bread as the pan heats up, turning when golden.
Trim and finely slice the courgettes, and halve the cherry tomatoes.
Check the mussels – if any are open, just give them a little tap and they should close; if they don’t they’re no good, so chuck those ones away.
Remove the toast and spread one quarter of the pesto on each slice. You can find a recipe for my Super-quick batch pesto, if you'd like to have a go at making your own.
Turn the heat under the pan up to full whack and tip in the mussels. Stir in the remaining pesto, the courgettes, tomatoes and peas.
Add the wine (if using), or a good splash of water. Cover with a lid and leave to steam for 3 to 4 minutes, shaking the pan occasionally.
When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, simply throw those away. Divide the mussels, veg and all those gorgeous juices between two large bowls, pick over the basil leaves and serve with the pesto toasts on the side for some epic dunking.

01/24/2022

Ingredients
450 g asparagus
250 g halloumi
1 bulb of fennel
1 red onion
2 tablespoons extra virgin olive oil
½ an orange

Method
In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.
Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.
Trim and finely slice the fennel, then peel and finely slice the onion.
Place into a bowl with the asparagus and halloumi.
Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.
Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm

United Food Store

03/31/2022

02/24/2022

02/24/2022

02/04/2022

02/04/2022

01/24/2022

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