Territory Stories

Katherine Times Wed 25 Apr 2018



Katherine Times Wed 25 Apr 2018


Katherine Times; NewspaperNT




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Australian newspapers -- Northern Territory -- Katherine; Katherine (N.T.) -- Newspapers

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North Australian News for Katherine Times

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Copyright. Made available by the publisher under licence.

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North Australian News for Katherine Times



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katherinetimes.com.au ]WEEKENDER WednesdayApril 25, 2018 KATHERINETIMES 15katherinetimes.com.au FOOD & WINE ONLINEWant more ofthe good life? goodfood.com.au Banoffee pie tarte tatin Photo KATRINA MEYNINK INGREDIENTS 1/2 large sheet pre-rolled puff pastry 1/2 cup dulce de leche 60g unsalted butter 1 tbsp brown sugar 1/4 tsp ground cinnamon 1/4 tsp ground cardamom 5 small bananas, peeled, halved lengthways jumbo marshmallows and coconut chips, to serve METHOD: Step 1. Preheat the oven to 190C. Step 2. Roll the puff pastry out on a floured surface and cut out a 23-centimetre circle. Mark a twocentimetre border around the edge with a sharp knife but dont cut all the way through. Spread the dulce de leche over the centre of the circle up to the border then gently set aside. Step 3. Melt the butter in a 23-centimetre non-stick frying pan, stir in the brown sugar, cinnamon and cardamom, and fry the bananas, cut-side down, for one to two minutes, until they look lightly cooked. Then turn the bananas over carefully and cook for another minute. Carefully cover the bananas with the pastry, caramel side down, and press down the edges to encase the filling then place in the oven and cook for 30 minutes or until the pastry is puffed and golden. Step 4. Remove from the oven and allow to stand for two to three minutes. Loosen the edges with a knife. Carefully turn the tart out on to a plate. Top with marshmallows and, using a kitchen blowtorch, burn until soft and lightly golden. Sprinkle over coconut chips and serve. Alternatively, serve with vanilla ice-cream. Serves 4-6 TASTY, HAPPY ACCIDENT The upside-down pastry treat survives the test of time, says KATRINA MEYNINK. Photo: KATRINA MEYNINK L ETS take a moment to rejoice in robust simple foods. Soul-fortifying dishes where flavour combinations make sense and the delightful lack of any pomp and circumstance means that everything on the plate is there for a reason. The tarte tatin is this. Entirely. An upside-down pastry featuring fruit (usually apples) caramelised in butter and sugar, it was first created probably by accident at the Hotel Tatin in LamotteBeuvron in France in 1898. Thats 120 years ago. And its still good. SPICEDONION, ESCHALLOT, LEEK ANDFENNELTARTWITHGOATS CURD INGREDIENTS 1/4 cup pomegranate molasses 1/4 cup olive oil 1 heaped tbsp brown sugar large sheet pre-rolled puff pastry, cut to fit your baking dish 1 medium fennel bulb, sliced lengthways into 2cm slices 1 leek, washed, white part only, trimmed lengthways 250g red eschallots, peeled 2 white onions, peeled and quartered To serve ashed goats curd pomegranate arils coriander leaves and fennel fronds, roughly chopped METHOD: Step 1. Preheat oven to 180C. Step 2. Combine the pomegranate molasses, olive oil and brown sugar in a jug and stir to combine. Pour into the base of the baking dish (about 40cm square) and, using a spoon, stir to combine. Gently press fennel slices, leek, eschallots and onions into pomegranate mixture in a single layer then place in oven and roast until soft and caramelised, about 30 to 40 minutes. Keep checking on it as you dont want the molasses mixture to burn. Step 3. Remove from the oven and top vegetables with the pastry, gently enclosing the sides around the mixture before returning to the oven to cook for another 30 minutes or until the pastry is crisp and golden. Step 4. When cooked, remove from the oven and use a knife to gently loosen edges before flipping onto a serving platter. Top with generous slices of ash-dusted goats curd, pomegranate arils and herbs. Serve warm. Serves 4 (or 6 as part of a wider offering) SPICEDAPPLETARTETATIN WITHGINGERBEERCARAMEL INGREDIENTS 2 small granny smith apples, sliced 1cm thick 2 small pink lady apples, sliced 1cm thick large sheet pre-rolled puff pastry, cut to a 23cm round vanilla bean ice-cream to serve Caramel 100g butter 3/4 cup ginger beer 1 x 5cm knob ginger, grated 30g brown sugar 1 tbsp cream 1/2 tsp ground cinnamon METHOD: Step 1. Preheat oven to 190C. Step 2. To make the caramel, place the butter, ginger beer, ginger and sugar into a 20cm oven-safe nonstick frying pan and place over high heat. Bring to the boil and cook for one to two minutes or until thickened slightly. Remove from heat and whisk in cream and cinnamon. Step 3. Gently press apple slices into the caramel, overlapping the slices until you fill the frying pan. Top the apple with the pastry round and fold the edges under to tuck in the apples. Step 4. Place the pan on a baking tray and bake for 30 to 40 minutes, or until the pastry is puffed and golden. Remove from the oven and allow to stand for two to three minutes. Loosen the edges with a knife. Carefully turn the tart out on to a serving plate to serve. Serve warm with vanilla bean ice-cream. Serves 4-6 Yalumba The Y Series Pinot Grigio 2017, $13-$15 Family-owned YalumbaWinery has been a leader in environmentalism and consumer preference in recent decades. This bargain PG offers inviting apple, citrus and flowering herb aromas, with a fruity mouthful that finishes savoury and dry. Screw cap; 12.5 per cent alcohol. Ageing? No. Stockists include Just released. Check Dan Murphys stores and Vintage Cellars stores. Ralph KytePowellce ll a r d w e ll e rs