Goldstar Bakery

Goldstar Bakery Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients100 g dried apple200 g self-raising flour100 g unsalted butter , (cold)100 g caster sugar1 large free-range e...
01/28/2022

Ingredients
100 g dried apple
200 g self-raising flour
100 g unsalted butter , (cold)
100 g caster sugar
1 large free-range egg

Method
Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil.
Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside.
Pulse in the egg until combined, stopping to scrape down the sides, if needed.
Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go.
Sprinkle over the reserved mix, lightly pressing it into the cookies. Bake for 8 to 10 minutes, or until lightly golden.
Leave to cool slightly, then transfer to a wire cooling rack. Yum!

Ingredients3 cloves of garlic200g kefalotyri cheese , see tip2 medium aubergine1 iceberg lettuce1 tablespoon coriander s...
01/25/2022

Ingredients
3 cloves of garlic
200g kefalotyri cheese , see tip
2 medium aubergine
1 iceberg lettuce
1 tablespoon coriander seeds
2 teaspoons dried oregano
2 lemons
4 tablespoons olive oil
600g lamb neck fillet , in 2cm chunks
12 fresh bay leaves
PICKLED CABBAGE
½ a large cabbage
2 onions
400 ml cider vinegar
150 g granulated sugar
1 bay leaf
1 tablespoon juniper berries
FLATBREADS
300 g self-raising flour
1 teaspoon baking powder
300 g buttermilk
2 tablespoons sesame seeds

Method
Peel and crush the garlic. Chop the cheese into bite-sized pieces, trim and chop the aubergines into 2cm chunks, and trim and finely slice the lettuce.
Finely crush the coriander seeds in a pestle and mortar and add to a large bowl with the oregano and garlic. Finely grate in the lemon zest (reserve the zested lemons) and stir in the oil.
Season, then add the cheese, lamb, aubergines and bay leaves. Leave to marinate for at least an hour, or overnight if you can.
Meanwhile, pickle your cabbage. Trim, core and finely slice the cabbage, then place in a colander in the sink or over a bowl and toss with 2 teaspoons of sea salt. Cover and set aside for at least 2 hours, then rinse. Peel and finely slice the onions, then transfer to a bowl along with the cabbage.
Put the remaining ingredients in a pan and bring to a boil. Simmer for 10 minutes, then pour over the cabbage and onions. Transfer to sterilised jars – this will keep for up to 1 month.
For the flatbreads, put the flour, baking powder, buttermilk and half of the sesame seeds in a bowl and mix until everything is combined.
Tip onto a lightly floured surface and knead briefly. Divide into six, using a rolling pin to roll them into 1 to 2mm rounds.
Scatter with the remaining sesame seeds and run the rolling pin over them. Pop the flatbreads onto the hot barbecue for 1 to 2 minutes on each side.
Load 12 skewers with the cheese, lamb, aubergines and bay leaves, then place on the barbecue (not directly over the coals) for 20 to 25 minutes, turning often, until the lamb is medium-rare and the aubergines are cooked.
Serve the lamb with the flatbreads, cabbage, lettuce and lemon wedges.

Ingredients4 lamb shanks , (roughly 400g each)2 leeks200 g pearl barley1 heaped tablespoon umami paste500 ml of your fav...
01/25/2022

Ingredients
4 lamb shanks , (roughly 400g each)
2 leeks
200 g pearl barley
1 heaped tablespoon umami paste
500 ml of your favourite ale

Method
Preheat the oven to 170ºC/325ºF/gas 3.
Place a large casserole pan on a high heat, and fry the lamb shanks in 1 tablespoon of olive oil, while you halve, wash and roughly chop the leeks.
Add them to the pan with the pearl barley, umami paste and a pinch of sea salt and black pepper, then stir well.
Pour in the ale and 1 tablespoon of red wine vinegar, then cover with 1.2 litres of water.
Cook in the oven for 2 hours 30 minutes, or until tender, then dish on up. Easy!

Ingredients1 x 7g sachet of dried yeast500 g strong bread flour , plus extra for dustingolive oil50 g white or wholemeal...
01/21/2022

Ingredients
1 x 7g sachet of dried yeast
500 g strong bread flour , plus extra for dusting
olive oil
50 g white or wholemeal bread
1 big bunch of flat-leaf parsley , (60g)
3 cloves of garlic
1 lemon
200 g light cream cheese
extra virgin olive oil

Method
This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.

GET AHEAD You can do this on the day, if you prefer. Pour 325ml of tepid water into a large bowl. Add the yeast and mix with a fork for 2 minutes. Pour in the flour and a good pinch of sea salt, then use a fork to mix until you can’t move it any more. Now, get your clean hands in there and bring it together as a ball of dough, adding more flour, if needed, to stop your hands and the dough sticking. Knead on a flour-dusted surface for 5 minutes, or until silky and elastic. Shape into a rough ball, place in a lightly oiled bowl, cover with a clean, damp tea towel, and prove in a warm place for 1 hour, or until doubled in size.

Meanwhile, tear the bread into a blender and blitz into crumbs. Rub two 20cm x 30cm trays with olive oil, then evenly scatter over the breadcrumbs. Tear the top leafy half of the parsley into the blender. Peel and add the garlic, then blitz until fine. Squeeze in the lemon juice, add the cream cheese, blitz again until smooth, then season to perfection, tasting and tweaking.

Knock the air out of the dough by punching it with your fist, then divide into two. One piece at a time, pull and stretch out on an oiled surface to 30cm x 50cm. Spread over half the cream cheese mixture, leaving a 5cm border along the longer side that’s farthest away from you. Now, take your time to roll up the dough, starting in front of you, so you end up with a long Swiss roll shape. With a sharp knife, cut the roll into 18 pieces, then place in the tray, swirl-side up, arranging them fairly close together. Cover and prove in the fridge overnight (45 minutes, or until doubled in size, if making on the day).

TO SERVE Preheat the oven to 220°C/425°F/gas 7. Uncover and bake on the top shelf for 20 minutes, or until golden. Drizzle with a little extra virgin olive oil, to serve.

Address

9 Shamburger Road
Dallas, TX
75247

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