Central Texas Food Store

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Ingredients8 large raw shell-on king prawns , from sustainable sources3 cloves of garlic1 fresh red chillia few sprigs o...
10/19/2021

Ingredients
8 large raw shell-on king prawns , from sustainable sources
3 cloves of garlic
1 fresh red chilli
a few sprigs of fresh flat-leaf parsley
50 ml olive oil , ideally Spanish
½ teaspoon smoked paprika
1 lemon

Method
Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

Ingredients4 pieces of stem ginger200 g sultanas150 g currants60 g mixed peel50 g glacé cherries1 orange100 ml Scotch wh...
09/22/2021

Ingredients
4 pieces of stem ginger
200 g sultanas
150 g currants
60 g mixed peel
50 g glacé cherries
1 orange
100 ml Scotch whisky
240 g unsalted soft butter
240 g light brown sugar
220 g self-raising flour
4 large free-range eggs
½ teaspoon mixed spice
FILLING & TOPPING
500 g marzipan
4 tablespoons apricot jam
1 large free-range egg

Method
The night before you want to bake the cake, chop the stem ginger, then place in a bowl with all the dried fruit, the orange zest and whisky. Set aside to soak.
The next day, drain the soaked fruit (discard any whisky that hasn’t been absorbed), line a 20cm cake tin, and preheat the oven to 150ºC/gas 2.
In a bowl, beat together the butter, sugar, flour, eggs and mixed spice with an electric whisk for 2 to 3 minutes until combined, then stir through the soaked fruit.
Spoon half of the mixture into the tin and level the surface.
Take a third of the marzipan, roll it out to 20cm in diameter, then place it on top of the cake mix in the tin.
Spoon the rest of the mixture on top and level it out evenly.
Pop it in the oven and bake for 2 hours, or until golden. Test the cake by inserting a skewer – if it comes out clean, it’s cooked (remembering there’s a layer of marzipan in the middle). If it doesn’t, bake for 10 more minutes, covering it with tin foil if it’s browning too much.
Remove it from the oven and allow to cool in the tin for 20 minutes, then take it out and allow to cool completely on a wire rack.
Melt the apricot jam in a pan, then brush the top of the cake with it. Roll out another third of the marzipan to 20cm in diameter, and place on top, pinching the edges to decorate.
Take the final third of marzipan and roll out 11 balls, arranging them around the edge of the cake.
Brush the top with beaten egg, then pop it under a hot grill for a couple of minutes, or until the marzipan is golden.

IngredientsSHORTCRUST PASTRY1 vanilla pod , (optional)125 g unsalted butter100 g icing sugar250 g plain flour½ a lemon2 ...
09/16/2021

Ingredients
SHORTCRUST PASTRY
1 vanilla pod , (optional)
125 g unsalted butter
100 g icing sugar
250 g plain flour
½ a lemon
2 large free-range egg yolks
2 tablespoons cold milk
FILLING
2 x 397 g tins of condensed milk , or 2 jars of Merchant Gourmet Dulce de Leche toffee
4 medium cooking apples
2 heaped tablespoons icing sugar

Method
Put the unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer for 3 hours with a lid on top. It’s very important to remember to keep checking the pan, as you don’t want it to boil dry – otherwise the tins will explode. It will give you the most amazing toffee. Put the tins to one side and allow to cool.
To make the pastry, score the vanilla pod lengthways (if using), and scape out the seeds (keep the pod for making vanilla sugar).
Cream the butter, icing sugar and a small pinch of sea salt together, then rub in the flour. Add the vanilla seeds, finely grate in the lemon zest and add the egg yolks – you can do all this by hand or in a food processor.
When the mixture looks like coarse breadcrumbs, add the cold milk (or use water).
Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll into a large sausage shape – don’t work the pastry too much otherwise it will become elastic and chewy, not flaky and short as you want it to be.
Wrap the dough in clingfilm and place in the fridge to rest for at least 1 hour.
Remove it from the fridge, slice it up and line a 28cm loose-bottomed tart tin. Push the slices together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for 1 hour.
Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
Peel and quarter the apples and remove the cores, then finely slice and toss in the icing sugar.
Spread the caramel from both tins over the pastry case. Place the apples on top and pour any remaining juices over.
Bake at the bottom of the oven for 40 minutes, to give you a crisp base and bubbling toffee over the apples. Serve with yoghurt or vanilla ice cream. Beautiful!

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