Territory Stories

Sunday Territorian 15 May 2011

Details:

Title

Sunday Territorian 15 May 2011

Collection

Sunday Territorian; NewspaperNT

Date

2011-05-15

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/10070/232539

Citation address

https://hdl.handle.net/10070/662147

Page content

28 Sunday Territorian, Sunday, May 15, 2011 www.sundayterritorian.com.au P U B : N T N E W S D A T E : 1 5 -M A Y -2 0 1 1 P A G E : 2 8 C O L O R : C M Y K Donna Hay donnahay.com.au Do you have a recipe you would like to share with our readers? Email it to sunday@ntnews.com.au SUNDAY sundayterritorian.com.au FOOD As the chilly weather keeps us indoors, theres no better time to enjoy a cosy meal shared with friends and loved ones. This simple menu of delicious, comforting delights is full of flavour and warmth. From a robust pumpkin and gorgonzola starter to a homemade shepherds pie and rhubarb crumble pies, youll be ready to welcome the cool change. comforting fare photography Chris Court styling Steve Pearce recipes Siobhan Boyle pumpkin, sage and gorgonzola bruschetta 400g butternut pumpkin, peeled and chopped 1 tablespoon olive oil, plus extra, for drizzling sea salt and cracked black pepper 4 slices sourdough bread, lightly toasted cup (110g) store-bought caramelised onion relish cup sage leaves 80g gorgonzola+, crumbled Preheat oven to 200C. Place the pumpkin on a baking tray, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Roast for 20 minutes or until golden and tender. Place the bread on a baking tray, spread with the caramelised onion and top with the pumpkin, sage and gorgonzola. Drizzle with extra olive oil and bake for 10 minutes or until the cheese is melted. Serves 4. + Gorgonzola is an Italian blue cheese. Its available from delicatessens and Italian grocery stores. shepherds pie 1 tablespoon olive oil 1 brown onion, chopped 2 cloves garlic, crushed 1 carrot, peeled and chopped 600g lamb mince 1 x 400g can chopped tomatoes 1 tablespoon balsamic vinegar 2 tablespoons chopped rosemary sea salt and cracked black pepper 1kg sebago potatoes, peeled and chopped cup (60ml) milk 60g butter 1 cup (120g) grated vintage cheddar Preheat oven to 200C. Heat the oil in a non-stick frying pan over high heat. Add the onion, garlic and carrot and cook for 5 minutes or until softened. Add the lamb and cook, breaking up any lumps, for 5 minutes or until browned. Add the tomato, balsamic, rosemary, salt and pepper and cook for a further 10 minutes. While the mince is cooking, place the potato in a saucepan of salted cold water over high heat and bring to the boil. Cook for 1215 minutes or until tender. Drain, return to the pan with the milk, butter and cheese and mash until smooth. Divide the lamb between 4 x 1 cup-capacity (375ml) ovenproof dishes and top with the mash. Bake for 2530 minutes or until golden. Serves 4. apple and rhubarb crumble pies 4 sheets store-bought shortcrust pastry, thawed 3 Granny Smith apples, peeled, cored and chopped 400g rhubarb, chopped cup (75g) caster sugar 1 vanilla bean, split and seeds scraped ice-cream, to serve crumble 1 cup (150g) plain flour cup (75g) caster sugar 80g butter, melted Preheat oven to 180C. To make the crumble, place the flour, sugar and butter in a bowl and mix well to combine. Set aside. Cut 4 x 15cm rounds from the pastry and use to line 4 x 9cm-round lightly greased pie tins. Trim the edges and prick the base. Refrigerate for 30 minutes. Line the pastry with non-stick baking paper, fill with baking weights and bake for 10 minutes or until light golden. Remove weights and paper and cook for a further 5 minutes or until golden. While the pastry bases are cooking, place the apple, rhubarb, sugar and vanilla in a medium saucepan over low heat and cook for 10 minutes or until the fruit is softened. Divide the fruit between the pastry cases, top with the crumble and bake for a further 1520 minutes or until golden. Serve warm with ice-cream. Serves 4. tips + tricks + You can make the pie cases before the guests arrive and simply fill with the rhubarb filling when youre ready to serve. + If youre not in the mood for little pies, you can make the apple and rhubarb and serve with muesli and yoghurt for a delicious breakfast or brunch. Or even serve with warm ice cream for a simple dessert. + If youre not a fan of blue cheese, you can make the bruschetta using a more mild Brie or Camembert or even ricotta.


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