Territory Stories

The Northern Territory news Thu 10 Apr 2014



The Northern Territory news Thu 10 Apr 2014

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NT news


The Northern Territory news; NewspaperNT




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

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News Corp Australia

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Copyright. Made available by the publisher under licence.

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News Corp Australia



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THURSDAY APRIL 10 2014 LIFESTYLE 29 V2 - NTNE01Z01MA Choc full of sweet pleasure ITS Easter time, its chocolate time. We love eating chocolate and I certainly enjoy playing with chocolate. What puts a lot of us off working with chocolate, is the term tempering chocolate what does it mean? Simple explanation, controlled temperature when melting chocolate, so melt the chocolate longer and slower. It gives a better finish to the chocolate and it is easier to work with. Without getting too scientific, we can still melt our chocolate in a double boiler or even easier in a microwave longer and slower is the motto. I was playing with Easter moulds over the weekend and even though it was fun and therapeutic, I really enjoyed making peanut butter cups using baby patty cases. These are so simple to make and have a professional finish. Ingredients (makes 24 small patty cases) 200-240g block dark chocolate 200-240g block milk chocolate cup smooth peanut butter 2 tablespoons soft butter cup icing sugar (tightly packed) baby patty cases Method 1. Break chocolate into small, even pieces and microwave for 30 seconds at a time on 30 per cent power level, stir in between until smooth 2. Place patty cases into muffin trays, spoon 1 teaspoon of chocolate mix into each case, once filled tap tray on counter a few times allowing any air bubbles to rise to top. Place in the fridge while preparing peanut mix 3. Peanut butter and butter into a bowl, microwave for 20 seconds and stir through the icing sugar. 4. Spoon or pipe peanut butter mix on to the centre of chocolate base, about a teaspoonful, leaving a rim around the mix. 5. Spoon remaining chocolate over the peanut butter mound until covered, let set in fridge. Getting to the root of cooking tasty vegies Many root vegetables, including cassava, will be made into delicious dishes at a workshop this weekend ITS often said that the average Aussie has a boring and bland diet. Meat and three veg is only palatable for the short-term. But, thanks to a community workshop on Sunday, Top Enders have the opportunity to learn to cook two new root vegetables cassava and taro. Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize, and is a major food staple in the developing world. It is one of the most drought tolerant crops, capable of growing on marginal soils. Taro also known around the world as dasheen, eddo and kalo is more common than you might think. Taro is better known locally as elephant ears. Its a tropical plant primarily grown as a root vegetable for its edible starchy corm. Organiser Emma Lupin said the workshop would be run by people who cook the foods on a regular basis. People who cook with it can come in with some recipes and then share them with others, she said. Thats the basic premise behind the workshops. Ms Lupin said along with cooking tips, people will be able to get some pointers on how they can best grow the plants themselves. We want people to realise how easy these plants are to grow themselves, and its better to be able to grow your own, rather than rely on food being shipped in from far away, she said. Cassava is a versatile plant that can be used to make anything from sweets, to savouries, including curries and breads. When dried to a powder, its called tapioca. As tapioca, it provided much needed carbohydrates and other nutrients during war times, when refugees collected the cassava from cutting stems. It grows well in lownutrient soils, and once mature, can be harvested every two months. Taro roots are starchy and generally treated like potato, and when cooked take on a nut-like flavour. They provide a good source of fibre. Frying, baking, roasting, boiling, or steaming them as an accompaniment to meat dishes are all common uses. Soups and stews are other dishes taro suits well. It can be pounded into a grey paste and used to thicken other Asianstyle dishes. The workshop will be held from 3-6.30pm this Sunday at the Nightcliff Uniting Churchs outdoor kitchen. Entry is free. ONE of these amazing bush tucker fruits is Terminalia ferdinandiana. This is also known as Kakadu plum or gubinge or billy goat plum and various indigenous names including nghul nghul, murunga, marnybi and manmohpan. The fruits of this tree reportedly are the highest natu ral source of vitamin C and are often made into powder and sold for large amounts at health food stores! We are lucky enough that right now this common tree is fruiting in our back yard. It is a slender tree (up to 25m) found in savanna woodland, our most common landscape type across Northern Australia. The fruit is small, about 1cm long, oval with narrower ends and light green in colour. It is quite sour and ready when soft to touch. It can be added to smoothies, made into jam or relish and sauce, the skin is a little astringent. These are a great indicator of seasonal change! If you would like to plant one, either grow a tree from seed or buy them at a native plant nursery. Greening Australia sells through various nurseries in Darwin. There is also a green plum (Buchanania obavata) which fruits at the beginning of the wet season in October, but has more round fruit and more leathery leaves.