Sun Star Food Mart

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This is our new food item
05/28/2022

This is our new food item

New item food
05/26/2022

New item food

reheat the oven to 180°C/350°F/gas 4. Plunge the crab or lobster into boiling water and boil for 15 minutes, then remove...
05/23/2022

reheat the oven to 180°C/350°F/gas 4. Plunge the crab or lobster into boiling water and boil for 15 minutes, then remove. Once cooled, remove all the meat from the shell, flaking it up into small pieces, and removing any splinters.
To make the sauce, pound up the shells using a rolling pin and finely chop the garlic and chilli. Drizzle 1 tablespoon of olive oil into a saucepan over a medium heat and fry the garlic and chilli with the empty shell and legs. Add the tomatoes, breaking them up with a wooden spoon, and a large glass of water and simmer for 1 hour. Pass through a sieve, discarding the shells and season to perfection with sea salt and black pepper.
Cook the spaghetti in boiling salted water according to the packet instructions until al dente then drain.
Melt the butter and 1 tablespoon of oil in a large pan over a medium heat. Finely slice the garlic and chilli, then add them to the pan and gently fry. Scrub and debeard the mussels and slice the squid. Turn up the heat, add the mussels prawns and cook for 2 minutes. Remove from the heat, discarding any unopened mussels.
Add the tomato sauce, cooked pasta and crab or lobster meat. Pick the parsley and marjoram leaves and finely chop, then add them to the pan and mix everything together.
Fold a 60cm x 120cm piece of greaseproof in half to get a crease and open it out again on a baking tray. Place the seafood mixture in the centre of one half. Beat the egg, then use it to brush all the edges. Bring the two sides together and seal well. Cook for 10 minutes, or until puffed up

Ingredients1 ripe avocado350 g mixed-colour cherry tomatoes100 g baby spinach3 spring onions½ a bunch of fresh coriander...
11/19/2021

Ingredients
1 ripe avocado
350 g mixed-colour cherry tomatoes
100 g baby spinach
3 spring onions
½ a bunch of fresh coriander , (15g)
1 lime
extra virgin olive oil
1 large free-range egg
1 mug of self-raising flour
1 mug of semi-skimmed milk
olive oil
300 g cottage cheese
hot chilli sauce

Method
Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy

Ingredients2.5 kg Maris Piper potatoesextra virgin olive oil4 red onions4 cloves of garlic200 ml cheap balsamic vinegar5...
10/28/2021

Ingredients
2.5 kg Maris Piper potatoes
extra virgin olive oil
4 red onions
4 cloves of garlic
200 ml cheap balsamic vinegar
50 g unsalted butter
½ a bunch of fresh thyme (15g)
35 g rocket

Method
Preheat the oven to 180°C/350°F/gas 4.
Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
Meanwhile, peel and slice the onions and garlic. When the time’s up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you’re in any doubt when you turn them that it’s doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious.

Ingredients1 x 1.5 kg crab or lobster30 g unsalted butterolive oil2 cloves of garlic1 fresh red chilli450 g mussels100 g...
09/10/2021

Ingredients
1 x 1.5 kg crab or lobster
30 g unsalted butter
olive oil
2 cloves of garlic
1 fresh red chilli
450 g mussels
100 g squid
200 g raw shell-off tiger prawns or small prawns
450 g dried spaghetti
1 bunch of flat-leaf parsley , (30g)
1 bunch of marjoram , (30g)
1 large free-range egg
SAUCE
3 cloves of garlic
1 fresh red chilli
olive oil
2 x 400 g tins of quality plum tomatoes

Method
Preheat the oven to 180°C/350°F/gas 4. Plunge the crab or lobster into boiling water and boil for 15 minutes, then remove. Once cooled, remove all the meat from the shell, flaking it up into small pieces, and removing any splinters.
To make the sauce, pound up the shells using a rolling pin and finely chop the garlic and chilli. Drizzle 1 tablespoon of olive oil into a saucepan over a medium heat and fry the garlic and chilli with the empty shell and legs. Add the tomatoes, breaking them up with a wooden spoon, and a large glass of water and simmer for 1 hour. Pass through a sieve, discarding the shells and season to perfection with sea salt and black pepper.
Cook the spaghetti in boiling salted water according to the packet instructions until al dente then drain.
Melt the butter and 1 tablespoon of oil in a large pan over a medium heat. Finely slice the garlic and chilli, then add them to the pan and gently fry. Scrub and debeard the mussels and slice the squid. Turn up the heat, add the mussels prawns and cook for 2 minutes. Remove from the heat, discarding any unopened mussels.
Add the tomato sauce, cooked pasta and crab or lobster meat. Pick the parsley and marjoram leaves and finely chop, then add them to the pan and mix everything together.
Fold a 60cm x 120cm piece of greaseproof in half to get a crease and open it out again on a baking tray. Place the seafood mixture in the centre of one half. Beat the egg, then use it to brush all the edges. Bring the two sides together and seal well. Cook for 10 minutes, or until puffed up.

Ingredients1 sprig of fresh rosemary1 sprig of fresh sage600 g higher-welfare pork shoulder , diced1 whole nutmeg , for ...
08/30/2021

Ingredients
1 sprig of fresh rosemary
1 sprig of fresh sage
600 g higher-welfare pork shoulder , diced
1 whole nutmeg , for grating
1 pinch of smoked paprika or cayenne pepper
3 anchovy fillets in oil , from sustainable sources
8 large free-range eggs
100 g plain flour
200 g breadcrumbs
3 litres vegetable oil , for frying

Method
Pick the rosemary and sage leaves into a food processor, add the pork shoulder, a good grating of nutmeg, the smoked paprika or cayenne, the anchovies and a pinch of sea salt and black pepper, then blitz to combine.
Cook 6 of the eggs in boiling salted water for 5 minutes, then remove to cold water, carefully peeling as soon as cool enough to handle.
Meanwhile, line up three shallow bowls – place the flour in the first, beat the remaining eggs in the second, and tip the breadcrumbs into the third. Divide the meat mixture into six, and roll into balls.
Place a ball on the palm of your hand, then pat and flatten until it’s big enough to wrap around the egg. Place a peeled egg in the centre and mould the meat up and around it, sealing the egg inside so you end up with a perfectly round ball.
Coat it in flour, dunk it in the egg, allowing any excess to drip off, then roll in the breadcrumbs until well coated. Repeat with the remaining ingredients, then chill for 30 minutes.
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 one Scotch egg into the pan – after about 8 minutes it should be golden and perfectly cooked through, so scoop it out, drain on kitchen paper and cut it in half to check your timings, then cook the rest, in small batches, adjusting the time, if needed.
Delicious served with a dollop of English mustard, a wedge of Westcombe Cheddar, piccalilli, a few salady bits and bobs, and – of course – a nice, cold beer. Happy days!

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2581 Liberty Street
Dallas, TX
75212

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