Territory Stories

Katherine Times Wed 9 Mar 2016

Details:

Title

Katherine Times Wed 9 Mar 2016

Collection

Katherine Times; NewspaperNT

Date

2016-03-09

Description

This publication contains may contain links to external sites. These external sites may no longer be active.

Language

English

Subject

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

Publisher name

North Australian News for Katherine Times

Place of publication

Katherine

File type

application/pdf

Use

Copyright. Made available by the publisher under licence.

Copyright owner

North Australian News for Katherine Times

License

https://www.legislation.gov.au/Series/C1968A00045

Parent handle

https://hdl.handle.net/10070/300758

Citation address

https://hdl.handle.net/10070/373986

Page content

WEEKENDER WednesdayMarch 09, 2016KATHERINETIMES14 katherinetimes.com.au FOOD & WINE FrankCamorra ONLINEWant more ofthe good life? goodfood.com.au Rolled omelettes Picture: JULIAN KINGMA FOR something different in a lunchbox, try this egg omelet. A thin one-egg omelet is a little sturdier than rice paper and its more nutritious. Other stuffing ideas include tofu, meat and cabbage. This quantity makes one; scale up to suit. INGREDIENTS 1 egg 1/2 tsp soy sauce 1 tbsp vegetable oil 1 carrot stick 1 snow pea handful rice noodles METHOD: Step 1. Whisk the egg with the soy sauce. Heat the oil in a 20-centimetre non-stick pan over high heat until shimmery. Tip in the egg. Cook for five seconds before swirling egg to coat the pan. Cook until puffed and golden on underside before flipping to cook the other side. Again, cook to a deep golden before removing from pan to cool on a plate. Step 2. Cook rice noodles according to packet instructions. Blanch snow pea for one minute (I chuck it in with the noodles) then plunge into cool water. Cut snow pea lengthwise into two or three pieces. Place noodles, carrot and snow pea into omelet and roll up. PICK OF PICKLED PEPPERS Photo: MARCEL AUCAR FRANKS TIP Any seafood can be added to the paella, such as prawns or chunks of white fish, added 10 minutes before you take the pan off the heat. S ITTING in a jar like bright red layers of folded velvet, piquillo peppers are one of the most popular preserved vegetables in Spain. They are a variety of chilli with a beautiful sweetness and no heat. Skinned and seeded they create a small red pouch waiting to be filled with whatever you like, from beef to pork to salt cod. Leftover paella tastes great the next day stuffed into peppers with garlic mayonnaise. You can use your imagination to fill the peppers, but mayonnaise-bound fillings like this tuna recipe work well. The paella is easy to make as a meal in itself just keep some for leftovers the next day. Stuffed peppers make an excellent snack with beers when friends come over. When buying jars of peppers, look for made in Spain brands as they tend to be better quality. STUFFEDWITHTUNAANDEGG INGREDIENTS 160g tinned tuna 1 eschalot, finely diced 12 basil leaves, finely sliced 200g mayonnaise salt and pepper 4 eggs, boiled and peeled 8 piquillo peppers Extra virgin olive oil METHOD: Step 1. Mix the tuna, eschalot, 23 of the basil and the mayonnaise. Season well with salt and pepper, roughly chop the egg into the mix and gently fold through, trying not to break up the egg too much. Open the end of each pepper and spoon in the mix. Put them on a serving plate, drizzle with extra virgin olive oil and sprinkle with the remaining basil. Makes 8 PIQUILLOSSTUFFEDWITH SQUIDPAELLA INGREDIENTS 100ml olive oil 2 brown onions, diced 2 bay leaves 4 garlic cloves, roughly chopped 200g diced squid or calamari 7 tomatoes, diced 1 cup rice salt to taste 600ml fish stock, heated 1 lemon, cut in four wedges 1 tbsp parsley, roughly chopped 8 piquillo peppers 200ml alioli (garlic mayonnaise) METHOD: Step 1. Heat the oil in a 35-centimetre paella pan and fry onions, bay leaves and garlic until onion is translucent. Add squid or calamari, fry until completely soft then add the tomatoes. Cook for 30 minutes on low-medium heat, stirring occasionally, or until the sauce reaches a rich, jam-like consistency. Add the rice, stir to coat it in the tomato sauce and season with salt. Add fish stock, bring to the boil then simmer gently for 25 minutes, moving the pan over the flame to make sure the whole base gets some heat. Do not stir the rice. Step 2. After 25 minutes, turn the heat up to high for one minute to form a crust on the bottom of the pan. Take the pan off the heat, cover with a tea towel and rest for five minutes. Step 3. To serve, top with four lemon wedges and parsley and put the pan on the table. This makes a fantastic dinner for two, with enough left-over paella to fill the peppers. To double the number of stuffed peppers, let the paella cool and use it all. Spoon paella, including some crust from the bottom of the pan, into each pepper, spoon the alioli onto a serving plate, place the peppers on top and sprinkle with chopped parsley and a little sea salt. Makes 8


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