Territory Stories

Sunday Territorian 20 Jul 2014

Details:

Title

Sunday Territorian 20 Jul 2014

Collection

Sunday Territorian; NewspaperNT

Date

2014-07-20

Notes

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

Language

English

Subject

Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

Publisher name

Nationwide News Pty. Limited

Place of publication

Darwin

File type

application/pdf

Use

Copyright. Made available by the publisher under licence.

Copyright owner

Nationwide News Pty. Limited

License

https://www.legislation.gov.au/Series/C1968A00063

Parent handle

https://hdl.handle.net/10070/252559

Citation address

https://hdl.handle.net/10070/543303

Page content

28 FOOD SUNDAY JULY 20 2014 NTNE01Z01MA - V1 R E C I P E SONLINE. TASTE PLANNER Plan, shop and cook with ease 1 Heat a wok over medium heat. Spoon thick top layer of coconut milk into wok (see note). Add curry paste. Stir-fry for 3 to 5 minutes or until oil separates and floats to the top. 2 Add fish. Turn to coat. Addremaining coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer until fish is just cooked through (about 5 minutes). Stir in fish sauce and sugar. Cook for 1 minute. Stir in lime leaves, basil and mint. Top with chilli. Serve with rice. COOKS NOTE / Cooking the top layer of the coconut milk first is called cracking, and brings out maximum flavour from the curry paste. RECIPE / Abu Ulgiati PHOTOGRAPHY / Mark OMeara PENANG FISH CURRY 400ml can coconut milk, unshaken 2 tbsp penang or Thai red curry paste 650g skinless firm white fish fillets (such as ling or barramundi), cut into 3cm pieces 1 tbsp fish sauce 3 tsp brown sugar 4 Kaffir lime leaves, finely shredded cup small fresh Thai basil leaves cup small fresh mint leaves Sliced long red chilli and steamed SunRice Jasmine Fragrant Rice, to serve SERVES 4 PREP / 10MINS COOK / 10MINS SKILLS / EASY 1 Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, cayenne pepper and ginger. Cook, stirring, for 30 seconds or until fragrant. 2 Add tomato, stock, chickpeas and lentils. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 15 minutes or until it is slightly thickened. 3 Stir in lemon rind, lemonjuice and coriander. Season with pepper. Ladle into bowls. Serve with pita bread. RECIPE / Tracy Rutherford PHOTOGRAPHY / Ben Dearnley VEGETARIAN HARIRA 1 tbsp olive oil 1 medium brown onion, chopped 2 garlic cloves, crushed 2 tsp ground cumin 1 tsp cayenne pepper tsp ground ginger 400g can diced tomatoes 2 cups vegetable stock 400g can chickpeas, drained, rinsed 400g can brown lentils, drained, rinsed 1 tsp finely grated lemon rind cup lemon juice cup finely chopped fresh coriander leaves Warmed pita bread, to serve SERVES 4 PREP / 15MINS COOK / 20MINS SKILLS / EASY 1 Place quinoa and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse. Drain. 2 Meanwhile, lightly spray a frying pan withoil. Heat over medium-high heat. Cook carrot, stirring for 5 minutes or until just tender. Transfer to a bowl. 3 Place chicken on a plate. Sprinkle both sides with dukkah. Cook chicken in pan over medium heat for 5 to 6 minutes each side or until golden and cooked through. 4 Combine quinoa, orange juice, parsley,mint, onion, oil and carrot in a bowl. Season with pepper. Toss to combine. Serve chicken with quinoa salad. COOKS NOTE / Timesaver shortcut: Halving chicken reduces cooking time. Slice trimmed chicken breasts into 2 even fillets. Quinoa (pronounced keen-wa) is available from health food stores or the health food aisle of larger supermarkets. Dukkah is a mix of ground nuts, dried herbs and spices available from supermarkets. RECIPE / Lucy Nunes PHOTOGRAPHY / Mark OMeara 1 cup quinoa, rinsed (see notes) Olive oil cooking spray 2 medium carrots, peeled, diced 2 (250g each) chicken breast fillets, trimmed, halved horizontally 2 tbsp pistachio dukkah (see notes) cup orange juice cup finely chopped fresh flat-leaf parsley leaves cup shredded fresh mint leaves 2 green onions, finely sliced 2 tsp extra virgin olive oil SERVES 4 PREP / 10MINS COOK / 20MINS SKILLS / EASY DUKKAH CHICKEN WITH QUINOA SALAD tasty superfood QUINOA IS GLUTEN-FREE, HIGH IN PROTEIN AND PACKED WITH NUTRIENTS. ITS ALSO VERY DELICIOUS. WITH A FLUFFY, CREAMY AND SLIGHTLY CRUNCHY TEXTURE, IT MAKES A GOOD ALTERNATIVE TO RICE. Taste www.taste.com.au R E C I P E SONLINE. TASTE PLANNER Plan, shop and cook with ease 1 Heat a wok over medium heat. Spoon thick top layer of coconut milk into wok (see note). Add curry paste. Stir-fry for 3 to 5 minutes or until oil separates and floats to the top. 2 Add fish. Turn to coat. Addremaining coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer until fish is just cooked through (about 5 minutes). Stir in fish sauce and sugar. Cook for 1 minute. Stir in lime leaves, basil and mint. Top with chilli. Serve with rice. COOKS NOTE / Cooking the top layer of the coconut milk first is called cracking, and brings out maximum flavour from the curry paste. RECIPE / Abu Ulgiati PHOTOGRAPHY / Mark OMeara PENANG FISH CURRY 400ml can coconut milk, unshaken 2 tbsp penang or Thai red curry paste 650g skinless firm white fish fillets (such as ling or barramundi), cut into 3cm pieces 1 tbsp fish sauce 3 tsp brown sugar 4 Kaffir lime leaves, finely shredded cup small fresh Thai basil leaves cup small fresh mint leaves Sliced long red chilli and steamed SunRice Jasmine Fragrant Rice, to serve SERVES 4 PREP / 10MINS COOK / 10MINS SKILLS / EASY 1 Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, cayenne pepper and ginger. Cook, stirring, for 30 seconds or until fragrant. 2 Add tomato, stock, chickpeas and lentils. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 15 minutes or until it is slightly thickened. 3 Stir in lemon rind, lemonjuice and coriander. Season with pepper. Ladle into bowls. Serve with pita bread. RECIPE / Tracy Rutherford PHOTOGRAPHY / Ben Dearnley VEGETARIAN HARIRA 1 tbsp olive oil 1 medium brown onion, chopped 2 garlic cloves, crushed 2 tsp ground cumin 1 tsp cayenne pepper tsp ground ginger 400g can diced tomatoes 2 cups vegetable stock 400g can chickpeas, drained, rinsed 400g can brown lentils, drained, rinsed 1 tsp finely grated lemon rind cup lemon juice cup finely chopped fresh coriander leaves Warmed pita bread, to serve SERVES 4 PREP / 15MINS COOK / 20MINS SKILLS / EASY 1 Place quinoa and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse. Drain. 2 Meanwhile, lightly spray a frying pan withoil. Heat over medium-high heat. Cook carrot, stirring for 5 minutes or until just tender. Transfer to a bowl. 3 Place chicken on a plate. Sprinkle both sides with dukkah. Cook chicken in pan over medium heat for 5 to 6 minutes each side or until golden and cooked through. 4 Combine quinoa, orange juice, parsley,mint, onion, oil and carrot in a bowl. Season with pepper. Toss to combine. Serve chicken with quinoa salad. COOKS NOTE / Timesaver shortcut: Halving chicken reduces cooking time. Slice trimmed chicken breasts into 2 even fillets. Quinoa (pronounced keen-wa) is available from health food stores or the health food aisle of larger supermarkets. Dukkah is a mix of ground nuts, dried herbs and spices available from supermarkets. RECIPE / Lucy Nunes PHOTOGRAPHY / Mark OMeara 1 cup quinoa, rinsed (see notes) Olive oil cooking spray 2 medium carrots, peeled, diced 2 (250g each) chicken breast fillets, trimmed, halved horizontally 2 tbsp pistachio dukkah (see notes) cup orange juice cup finely chopped fresh flat-leaf parsley leaves cup shredded fresh mint leaves 2 green onions, finely sliced 2 tsp extra virgin olive oil SERVES 4 PREP / 10MINS COOK / 20MINS SKILLS / EASY DUKKAH CHICKEN WITH QUINOA SALAD tasty superfood QUINOA IS GLUTEN-FREE, HIGH IN PROTEIN AND PACKED WITH NUTRIENTS. ITS ALSO VERY DELICIOUS. WITH A FLUFFY, CREAMY AND SLIGHTLY CRUNCHY TEXTURE, IT MAKES A GOOD ALTERNATIVE TO RICE. R E C I P E SONLINE. TASTE PLANNER Plan, shop and cook with ease 1 Heat a wok over medium heat. Spoon thick top layer of coconut milk into wok (see note). Add curry paste. Stir-fry for 3 to 5 minutes or until oil separates and floats to the top. 2 Add fish. Turn to coat. Addremaining coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer until fish is just cooked through (about 5 minutes). Stir in fish sauce and sugar. Cook for 1 minute. Stir in lime leaves, basil and mint. Top with chilli. Serve with rice. COOKS NOTE / Cooking the top layer of the coconut milk first is called cracking, and brings out maximum flavour from the curry paste. RECIPE / Abu Ulgiati PHOTOGRAPHY / Mark OMeara PENANG FISH CURRY 400ml can coconut milk, unshaken 2 tbsp penang or Thai red curry paste 650g skinless firm white fish fillets (such as ling or barramundi), cut into 3cm pieces 1 tbsp fish sauce 3 tsp brown sugar 4 Kaffir lime leaves, finely shredded cup small fresh Thai basil leaves cup small fresh mint leaves Sliced long red chilli and steamed SunRice Jasmine Fragrant Rice, to serve SERVES 4 PREP / 10MINS COOK / 10MINS SKILLS / EASY 1 Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, cayenne pepper and ginger. Cook, stirring, for 30 seconds or until fragrant. 2 Add tomato, stock, chickpeas and lentils. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 15 minutes or until it is slightly thickened. 3 Stir in lemon rind, lemonjuice and coriander. Season with pepper. Ladle into bowls. Serve with pita bread. RECIPE / Tracy Rutherford PHOTOGRAPHY / Ben Dearnley VEGETARIAN HARIRA 1 tbsp olive oil 1 medium brown onion, chopped 2 garlic cloves, crushed 2 tsp ground cumin 1 tsp cayenne pepper tsp ground ginger 400g can diced tomatoes 2 cups vegetable stock 400g can chickpeas, drained, rinsed 400g can brown lentils, drained, rinsed 1 tsp finely grated lemon rind cup lemon juice cup finely chopped fresh coriander leaves Warmed pita bread, to serve SERVES 4 PREP / 15MINS COOK / 20MINS SKILLS / EASY 1 Place quinoa and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse. Drain. 2 Meanwhile, lightly spray a frying pan withoil. Heat over medium-high heat. Cook carrot, stirring for 5 minutes or until just tender. Transfer to a bowl. 3 Place chicken on a plate. Sprinkle both sides with dukkah. Cook chicken in pan over medium heat for 5 to 6 minutes each side or until golden and cooked through. 4 Combine quinoa, orange juice, parsley,mint, onion, oil and carrot in a bowl. Season with pepper. Toss to combine. Serve chicken with quinoa salad. COOKS NOTE / Timesaver shortcut: Halving chicken reduces cooking time. Slice trimmed chicken breasts into 2 even fillets. Quinoa (pronounced keen-wa) is available from health food stores or the health food aisle of larger supermarkets. Dukkah is a mix of ground nuts, dried herbs and spices available from supermarkets. RECIPE / Lucy Nunes PHOTOGRAPHY / Mark OMeara 1 cup quinoa, rinsed (see notes) Olive oil cooking spray 2 medium carrots, peeled, diced 2 (250g each) chicken breast fillets, trimmed, halved horizontally 2 tbsp pistachio dukkah (see notes) cup orange juice cup finely chopped fresh flat-leaf parsley leaves cup shredded fresh mint leaves 2 green onions, finely sliced 2 tsp extra virgin olive oil SERVES 4 PREP / 10MINS COOK / 20MINS SKILLS / EASY DUKKAH CHICKEN WITH QUINOA SALAD tasty superfood QUINOA IS GLUTEN-FREE, HIGH IN PROTEIN AND PACKED WITH NUTRIENTS. ITS ALSO VERY DELICIOUS. WITH A FLUFFY, CREAMY AND SLIGHTLY CRUNCHY TEXTURE, IT MAKES A GOOD ALTERNATIVE TO RICE.


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