Sunday Territorian 1 Mar 2015
Sunday Territorian; NewspaperNT
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Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.
Nationwide News Pty. Limited
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Nationwide News Pty. Limited
28 TASTE SUNDAY MARCH 1 2015 NTNE01Z01MA - V1 Taste www.taste.com.au T H E B I G R E A D A hard day at work is almost always followed by hunger, but the last thing you want to do is spend hours in the kitchen when you get home. We asked Valli Little (below), food director of delicious. magazine, to give us her top tips for getting tasty weeknight meals ready in a jiffy. 1PREP THAT PANTRY Stock up on essential ingredients that help you create dinner quickly. Vallis pantry must-have list includes, olive oil, pesto, Thai red curry paste, canned beans, dried pasta, onion, garlic, chilli and wine for the cook. 2COORDIN-EATInstead of aimlessly wandering the supermarket aisles for inspiration, Valli suggests spending 15 minutes on a Sunday creating a menu for the week. If you plan in advance, its a pleasure not a chore, she says. 3MONEY MAKES YUMMYSPEND MORE ON FRESH, FLAVOURFUL PRODUCE BUYING ORGANIC, JUICY TOMATOES TO SERVE ON CIABATTA WITH OLIVE OIL INSTEAD OF TRYING TO INJECT FLAVOUR INTO CHEAP ONES WILL SAVE YOU TIME AND MONEY. 4EAR-BEND THE EXPERTS Valli recommends you have a conversation with your butcher or fishmonger. Theyll suggest the hottest produce, might help you prep it and can share tips to shorten cooking time. Similarly, ask the growers at your farmers market whats in season and steal their recipe ideas. 5BUY BUDGETNot all cheap cuts of meat take hours of cooking. Valli says: I love onglet steak. Simply season and oil, barbecue, then let it rest. Voila more flavour than fillet in minutes and at a quarter of the price. 6LESSEN THE MESSGETTING INGREDIENTS ORGANISED BEFORE COOKING IS CRUCIAL, INSISTS VALLI. IF YOURE RUSHING TO THE CUPBOARD TO LOOK FOR THINGS WHILE DINNER IS BUBBLING ON THE STOVE, POTENTIAL DISASTER! 7KNOW THE KNIFEAlways prepare produce in a way to help slice your cooking time. Valli cuts potatoes wafer thin before baking. She adds: Beetroot doesnt have to take ages its delicious grated raw over a salad with Greek yoghurt. 9LEGENDARY VEGForget multiple veggies midweek just one can play hero. Valli says: To really showcase a vegetable, it needs to stand alone. Stir-fry broccolini with ginger and soy or roast pumpkin with pomegranate molasses and Middle Eastern spices. You dont need much more. 8SCHEME WITHCUISINEASIAN AND ITALIAN DISHES ARE GREAT TIMESAVERS BECAUSE YOU CAN PUT YOUR OWN SPIN ON BOTH STIR-FRIES AND PASTA DISHES BY USING UP ANY VEGETABLES FROM THE FRIDGE. 10LOVE LEFTOVERS Sunday nights extra roast vegies triumph in Mondays frittata. Dregs of gravy can make any stew richer. Tonights surplus couscous can be tossed into tomorrows fritter mix. Save time and avoid waste. 11TUCK INTO TRENDS Vallis go-to fashionable fare at the moment is kimchi, which lends itself to fast food. Throw it into fried rice or soba noodles, she recommends. Theres lots of flavour and fermented foods are good for you. 12SAVOURSALADTURN LEAVES INTO A MEAL. VALLI ADDS MARINATED GOATS CHEESE, CRISPY BACON, 17HEALTHY N HASTY Theres a common misconception that you cant stay healthy when in a rush. Not true, insists Valli. Avocadoes make a meal even just smashed onto toast. You can also bulk out miso soup with flavoured diced tofu and micro herbs. 18PLEASEFREEZEAT THE WEEKEND, FREEZE BLANCHED ROOT VEGETABLES LIKE PARSNIPS READY TO ROAST AT A MINUTES NOTICE. ALSO FREEZE STALE BREAD FOR BREADCRUMBS AND PREMAKE SOUPS OR CURRIES. toastie? Make it posh. Valli adds mushrooms and truffle oil or cannellini beans and passata to hers, making a truly gourmet jaffle. 15BARBE-PHEW!BARBECUING IS SPEEDY, SAVES WASHING UP AND ALLOWS MULTIPLE PEOPLE TO SHARE THE COOKING. VALLI ALSO SAYS A GOOD WOK IS ESSENTIAL AS STIR-FRYING IS THE BEST WAY TO PREPARE A QUICK MEAL. 16FIND OLD FAITHFUL Mid-week dinner guests? Discover a dish that you can pull together with minimum effort. Valli swears by salmon, adding red curry paste and coconut milk to hers before baking. Delicious. TOASTED SEEDS OR SOFT BOILED EGGS. 13GO VEGOIts easy to jump on the vegetarian bandwagon with all the tasty seasonal vegetables that can be cooked with minimum effort. In autumn, try spiced roasted celeriac or garlic mushrooms. Nuff said. 14GET AN UPGRADE Only got time for a cheese How to get your tucker on the table in minutes, writes Rebecca Nittolo FASTER FOOD [COVER RECIPE] SRIRACHA SALMON WITH EDAMAME MASH Combine soy, honey, sriracha, vinegar, ginger and garlic in an extra-large Ziploc bag. Add salmon, then seal and shake to coat. Set aside for 15 minutes to marinate. Meanwhile, place edamame and fresh peas in a pan of boiling salted water. Cook for 10 minutes (if using frozen peas, add for the final 5 minutes cooking time), or until tender. Drain and cool slightly. Transfer to a food processor with wasabi, cream and butter, and whiz until smooth. Return to pan and keep warm. Heat sesame oil in a frypan over medium heat. Drain salmon, reserving marinade. Add salmon to pan and cook for 2 minutes each side or until cooked on the outside but still translucent in the centre. Remove from pan and rest, loosely covered with foil, for 5 minutes. Add reserved marinade to pan and cook for 3-5 minutes until reduced by half. Divide edamame mash among serving plates. Top with salmon, drizzle with marinade and serve with pickled ginger, seaweed salad and micro herbs, if using. RECIPES / Valli Little & Warren Mendes PHOTOGRAPHY / Jeremy Simons STYLING / David Morgan [SERVES 4] cup (60ml) soy sauce or tamari 2 tbs honey 1 tbs sriracha 1 tbs rice wine vinegar 1 tbs grated ginger 2 garlic gloves, crushed 4 x 180g skinless salmon fillets, pin-boned 400g fresh or frozen edamame (soybeans), podded 100g fresh or frozen peas 1 tbs wasabi paste 2 tbs pure (thin) cream 30g unsalted butter 1 tbs sesame oil Pickled ginger, seaweed salad and micro coriander (optional), to serve 1 2 3 4 5 ONLINE. TASTE PLANNER Plan, shop and cook with ease ROAST YUZU CHICKEN WITH JAPANESE SLAW 2 garlic cloves, crushed 2 tsp grated ginger 25g unsalted butter, melted cup (60ml) yuzu juice or lime juice 2 tbs light soy sauce 4 chicken marylands tsp sesame oil 1 tbs peanut oil tsp caster sugar Black sesame seeds and lemon wedges, to serve JAPANESE SLAW 1 avocado, thinly sliced 100g sugar snap peas, sliced lengthways 3 radishes, trimmed, thinly sliced 1 large carrot, cut into thin matchsticks bunch chives, cut into 4cm lengths 150g wild rocket leaves [SERVES 4] Combine garlic, ginger, butter, 2 tbs yuzu and 1 tbs soy sauce in a bowl. Add chicken and turn to coat. Cover and refrigerate for 20 minutes to marinate. Preheat oven to 180C. Drain chicken, reserving marinade, and pat dry. Place on a baking paperlined baking tray and roast, basting with reserved marinade every 15 minutes, for 1 hour or until golden and cooked through (cover with foil if browning too quickly). Meanwhile, combine slaw ingredients in a bowl. In a separate bowl, whisk sesame oil, peanut oil, sugar and remaining 2 tbs yuzu and 1 tbs soy. Toss with slaw to combine. Serve chicken and slaw sprinkled with sesame seeds, with lemon to squeeze over. 1 2 3 4 The new-look delicious. is on sale now. This special design issue features new additions to the contributor family, including Silvia Colloca, Matt Moran, Mike McEnearney, Anthony Huckstep, more travel and lifestyle, and a regular new feature celebrating the best new restaurants and chefs. A DELICIOUS. MAGAZINE