Circle Food Store

Circle Food Store Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients50 g unsalted peanuts3 cloves of garlic400 g peeled king prawns , deveined4 ripe tomatoesgroundnut oil1-2 fre...
04/01/2022

Ingredients
50 g unsalted peanuts
3 cloves of garlic
400 g peeled king prawns , deveined
4 ripe tomatoes
groundnut oil
1-2 fresh red Thai chillies
3 limes
3 tablespoons fish sauce
runny honey
1 cucumber
650 g green papaya , (or ½ large white cabbage)
4 spring onions
½ a bunch of fresh Thai basil
½ a bunch of fresh coriander

Method
Toast the peanuts in a large dry frying pan over a medium-high heat, transfer to a bowl and set aside. Peel and finely slice 2 cloves of garlic, roughly chop most of the prawns and the tomatoes.
Return the frying pan to a medium-high heat with 1 tablespoon of oil and the garlic. Fry for 1 minute, stir in the whole prawns and fry until turning pink, then add the chopped prawns. Cook for another minute, stir in the tomatoes, then cook for 2 to 3 minutes, or until softened. Remove from the heat and leave to cool.
Deseed the chillies and peel the remaining clove of garlic, then roughly chop. Place into a pestle and mortar and pound to a rough paste. Add half the toasted peanuts and bash well. Squeeze in the juice from 2 limes, add the fish sauce and 2 tablespoons of honey, then mix well. Taste and add more lime juice or honey, if needed, then place into a large bowl.
Halve the cucumber lengthways, scoop out the watery seeds, then very finely slice with a mandolin (use the guard!). Peel and very finely shred the green papaya (or the cabbage, if using), then add to the dressing.
Trim and finely slice the spring onions, pick and roughly chop the basil leaves, then add to the bowl with the whole coriander leaves. Add the cooled prawn mixture and toss well. Roughly chop and scatter over the remaining peanuts and serve with lime wedges for squeezing over.

Ingredients500 g unsalted butter , (at room temperature), plus extra for greasing250 g self-raising flour , plus extra f...
03/04/2022

Ingredients
500 g unsalted butter , (at room temperature), plus extra for greasing
250 g self-raising flour , plus extra for dusting
250 g golden caster sugar
5 large free-range eggs
100 ml milk
½ teaspoon vanilla extract
½ teaspoon baking powder
250 g quality dark chocolate , (70%)
100 g icing sugar
300 g desiccated coconut
1 x 340 g jar of quality raspberry jam

Method
Preheat the oven to 190°C/375°F/gas 5. Grease two 25cm x 35cm baking trays with sides, line the bases with greaseproof paper, then dust lightly with flour.
For the sponges, beat 250g of the butter and all the golden caster sugar together until very light and fluffy. One-by-one, beat in the eggs, followed by the milk and vanilla extract, then sift and fold in the flour and baking powder.
Divide cake mixture between the prepared tins and spread out evenly, then bake for 12 to 15 minutes, or until golden, risen and an inserted skewer comes out clean. Cool slightly in the tins, then transfer to wire racks to cool completely.
For the icing, sieve the icing sugar into a heatproof bowl. Snap in the chocolate, roughly chop and add the remaining butter, then melt over a pan of simmering water, stirring regularly until glossy. Pour the dessicated coconut onto a flat tray.
Once cooled, spread the jam over one of the cakes, then place the second cake on top. Carefully slice into 4cm squares – you should end up with 54 in total.
To decorate, get a little production line going – dip a square of cake into the chocolate icing, turning to coat all the sides. Place the chocolate dipped sponge onto a wire rack to allow excess chocolate to drip off, then coat with the coconut, returning to the wire rack to set.
Repeat with the remaining cakes, then once set, tuck in!

Ingredients150 g unsalted butter , at room temperature200 g plain flour50 g golden caster sugar , plus extra to sprinkle...
03/04/2022

Ingredients
150 g unsalted butter , at room temperature
200 g plain flour
50 g golden caster sugar , plus extra to sprinkle
1 orange
50 g quality dark chocolate , (70%)

Method
Preheat the oven to 190ºC/375ºF/gas 5.
Grease a 20cm square baking tin and line with greaseproof paper.
In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack.
Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!

Ingredients2 x 150 g duck breast fillets , skin on1 baguette15 g shelled unsalted walnut halves3 regular oranges , or bl...
02/08/2022

Ingredients
2 x 150 g duck breast fillets , skin on
1 baguette
15 g shelled unsalted walnut halves
3 regular oranges , or blood oranges
30 g watercress

Method
Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat.
Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.
Slice 10 thin slices of baguette (keeping the rest for another day).Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates.
Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around.
Dress the watercress with any resting juices on the board, then sprinkle over.
Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.

Ingredients1 x 200 g free-range duck breast6 cm piece of ginger2 cloves of garlic1 fresh red chilli½ a bunch of asparagu...
02/08/2022

Ingredients
1 x 200 g free-range duck breast
6 cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ a bunch of asparagus , (175g)
2 pak choi
1 tablespoon low-salt soy sauce
1 tablespoon rice vinegar

Method
Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
Meanwhile, peel and finely slice the ginger and garlic, finely slice the chilli. Snap the woody ends off the asparagus.
Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
Sprinkle the ginger, garlic and chilli into the hot pan and cook for 3 to 5 minutes, or until crisp, stirring regularly. Alongside, blanch or steam the pak choi and asparagus for 2 minutes.
Mix the soy sauce and rice vinegar together in a small bowl to make a dressing, adding any resting juices from the duck.
Slice the cooked vegetables in half lengthways and arrange on a serving platter. Slice the duck into thin pieces at an angle and arrange over the top. Spoon over the dressing and sprinkle over the crispy ginger, garlic and chilli, to finish.

Ingredients6 large aubergines , (400g each)olive oilred wine vinegar6 heaped teaspoons massaman curry paste60 g honey ro...
01/20/2022

Ingredients
6 large aubergines , (400g each)
olive oil
red wine vinegar
6 heaped teaspoons massaman curry paste
60 g honey roasted cashew nuts
6 spring onions
6 cm piece of ginger
1 x 400 g tin of light coconut milk
1 litre organic veg or chicken stock
450 g free-range egg noodles

Method
Preheat the oven to 180°C/350°F/gas 4.
Slice 3 aubergines into 2cm-thick rounds. In a small bowl, mix 1 tablespoon each of olive oil and red wine vinegar, 1 heaped teaspoon of massaman paste and a small pinch of sea salt and black pepper, then brush on both sides of the sliced aubergines. Arrange in a single layer in a large roasting tray and roast for 40 minutes.
Meanwhile, blacken the remaining 3 aubergines in a deep non-stick frying pan on a high heat, turning until charred and tender, then remove, leaving the pan on the heat. While they blacken, crush the cashews in a pestle and mortar, then put aside.
Trim the spring onions, chop the white halves (reserving the greens) and place in the pestle and mortar with the remaining massaman paste. Peel, chop and add the ginger, then pound into a paste. Finely slice the green spring onions lengthways and put into a bowl of cold water to curl up.
Halve the charred aubergines and scoop the insides into the hot pan with 1 tablespoon of oil, discarding the skins. Stir in the paste for 2 minutes, then pour in the coconut milk, stock and 1 tablespoon of red wine vinegar, and bring to the boil.
Alongside, cook the noodles according to the packet instructions, then drain and divide between warm bowls. Season the soup to perfection and ladle over the noodles, then top with the roasted aubergine slices.
Drain the curly spring onions and toss in a little red wine vinegar, then scatter over with the crushed cashews.

Address

4047 Liberty Street
Dallas, TX
75207

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