Territory Stories

The Northern Territory news Thu 27 Oct 2011



The Northern Territory news Thu 27 Oct 2011

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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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Nationwide News Pty. Limited

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Nationwide News Pty. Limited



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www.ntnews.com.au Thursday, October 27, 2011. NT NEWS. 11 P U B : NTNE-WS-DA-TE:27-OGE:11 CO-LO-R: C-M Y-K Cheese delight in fiveminutes DIY RICOTTA THE only tricky thing about this recipe is bringing the milk mixture to the boil without allowing it to boil over. Be sure to use a large saucepan. Makes about 2 cups (500ml) 8 cups (2l) wholemilk 1 cup (250ml) heavy cream 1 tsp (5ml) kosher salt 1 cup (60ml) fresh lemon juice 1. Line a large colander with cheesecloth and set over a large bowl. 2. Combine milk, cream and salt in a large, heavy saucepan and bring to a boil over medium heat (dont cook on high, or the bottom will scorch). Remove pot from heat, stir in lemon juice, and let stand for 5minutes. 3. Pour mixture into prepared colander and let drain until it has reached the desired consistency, 1 to 2 hours. Serve ricotta warm or refrigerate in an airtight container for up to 1 day before serving. Makes about 2 cups ricotta cheese. By LAUREN CHATTMAN UNTIL very recently, Id lived my life without regrets. Then I made ricotta cheese at home for the first time. There are no other cooking projects I can think of that require so little effort and produce such a satisfying payoff. Making ricotta takes five minutes of hands-on cooking time and four ingredients, including salt. After tasting it, my 12-yearold marvelled that it tastes like ice cream, without the sugar. Imagine how such an item could enhance some of your favourite dishes. Ricotta cheese isnt actually cheese. Mass-produced ricotta is made by adding acid to whey, the liquid that remains after milk has been curdled and strained during the process of making real cheese. Adequate draining is the key to a thick, creamy ricotta with concentrated flavour. Ricotta cheese produced in a factory is drained quickly (time is money) and then thickened with gums and stabilisers, explaining its rubbery texture and artificial flavour. Homemade ricotta relies solely on proper draining to achieve a thickened consistency. Dont worry about locating whey before starting. Home cooks can use whole milk supplemented with heavy cream in its place. To enjoy its dairy-fresh flavour, eat your ricotta within a day of making it. Try these suggestions. Bruschetta: Spread on top of toasted or grilled bread, brushed with olive oil and rubbed with a clove of garlic. Breakfast bruschetta: Spread on top of toasted bread coated with a thin layer of marmalade or jam. Ricotta and eggs: Fold into scrambled eggs and sprinkle with chopped chives. Ricotta and pasta: Scoop a spoonful on top of a bowl of pasta tossed with cubes of roasted butternut squash, zucchini or eggplant, olive oil and herbs. Peppers stuffed with ricotta: Spoon some into freshly roasted and seeded red peppers, drizzle with olive oil and sprinkle with sea salt. Peppered chicken schnitzel Caesar salad RECIPE Serves 4 Prep 25 mins (+ 30 mins chilling time) Cooking 10 mins 105g canister Gravox Pepper Sauce powder 2 eggs, lightly whisked 90g (1 cup) dried (packaged) breadcrumbs 400g chicken tenderloins, halved lengthways Vegetable oil, for shallow frying 2 x 290g pkts Woolworths Harvest Fresh Cuts Complete Caesar Salad METHOD Line a baking tray with baking paper. Reserve 2 tablespoons of pepper sauce powder. Place the remaining pepper sauce powder and egg in separate shallow bowls. Combine the breadcrumbs and reserved pepper sauce powder on a large plate. Dip 1 chicken tenderloin in the pepper sauce powder. Shake off excess. Dip in the egg then in the breadcrumb mixture, pressing firmly to coat. Place chicken on prepared tray. Repeat with remaining chicken, pepper sauce, egg and breadcrumb mixture. Cover. Place in the fridge for 30 minutes to chill. Add oil to a frying pan to a depth of 1cm. Heat over medium-high heat. Cook onethird of the chicken for 1 minute each side or until golden and just cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with remaining chicken, reheating the pan between batches. Place the lettuce and 1 sachet of bacon, croutons and parmesan from the salad kits in a bowl. Add 1 sachet of the dressing and toss. Divide among plates. Top with chicken and remaining bacon, croutons and parmesan. Top with remaining dressing. Taken from theNovember is sue of Australian Good Taste maga zine, on sale now. Recipe: KERRIE RAY Photography: JEREMYSIMONS Friends recipes to help Sir Paul Sir Paul McCartney is a keen cook from way back LONDON: Beatles star Sir Paul McCartney has asked friends, including Gwyneth Paltrow and Kevin Spacey, to divulge their favourite vegetarian recipes for a cookbook. The pop legend, who is also a long-time vegetarian, has co-written the Meat Free Monday Cookbook as part of his ongoing campaign urging fans to eat less meat. Celebrity contributors include Hollywood stars Paltrow and Spacey, who offers up a recipe for lentil stew with pan-fried haloumi and pomegranate, as well as former model Twiggy, who shares her favourite mozzarella pasta dish. Sir Paul shares recipes for refried bean tacos and super vegetable salad, and describes the environmental and financial benefits of giving up meat in the books foreword. In difficult economic times, people discovered that having at least one meat-free day in their week helped their family budget . . . (We can) make a huge difference for the better and set a new pattern for the future of this beautiful planet that we all inhabit, he writes.