Territory Stories

Sunday Territorian 15 May 2011



Sunday Territorian 15 May 2011


Sunday Territorian; 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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Copyright. Made available by the publisher under licence.

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Nationwide News Pty. Limited



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www.sundayterritorian.com.au Sunday Territorian, Sunday, May 15, 2011 31 P U B : NTNE-WS-DA-TE:15-GE:31 CO-LO-R: C-M Y-K sundayterritorian.com.au Taste taste.com.au Do you have a recipe you would like to share with our readers? Email it to sunday@ntnews.com.au SUNDAY FOOD CHICKEN & VEGETABLE PIE Serves4 Preparation time:20minutes Cooking time:40minutes Skillsneeded:Basic 2 tbspoliveoil 500gchickenthighfillets, trimmed, chopped 1mediumbrownonion, chopped 1garlic clove, crushed 2mediumcarrots,peeled,diced 3celerystalks, trimmed,diced 125gcancornkernels,drained 18gsalt-reducedFrenchonion soupmix 1/2 cupchickenstock 1 tbspwholegrainmustard 1/3 cup light thickened cookingcream 2tbspchoppedfreshflat-leaf parsley leaves POTATOTOPPING 750ggoldendelightpotatoes, peeled, chopped 1/4 cupmilk Cook potato in a large saucepan of boiling water for 8 to 10minutes or until tender. Drain. Return to pan. Season with salt and pepper. Addmilk.Mash until smooth. Meanwhile, preheat oven to 200C/180C fan-forced. Heat half the oil in a large, non-stick frying pan over medium-high heat. Cook chicken, in batches, until browned. Transfer to a bowl. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add carrot and celery. Cook, stirring, for 5minutes or until carrot has softened. Stir in corn. Add soupmix, stock, mustard and cream. Stir to combine. Return chicken to pan. Simmer for 5minutes or until chicken is cooked through. Stir in parsley. Transfer mixture to a 6-cupcapacity round pie dish. Spread potato topping overmixture. Bake for 15 to 20minutes or until top is golden. Serve. Recipe: KimCoverdale Super Food Ideas Picture: JohnPaul Urizar BEEF INVOLTINI WITH SMASHED POTATOES Serves4 Preparation time: 20minutes Cooking time:25minutes Skillsneeded: Intermediate 800gbabyred rascalpotatoes 1/3 cupchoppedfreshflat-leaf parsley leaves 1 tbspLupiextra-virginoliveoil 3 tspcapers, rinsed, chopped 1tsp lemonrind, finelygrated 500gpiecebeef rumpsteak 1 tbspblackolive tapenade Babyrocketand lemonwedges, toserve Cook potatoes in a saucepan of boiling, salted water for 15 minutes or until tender. Drain. Place potatoes on a baking tray. Using a fork, press to flatten slightly. Combine parsley, oil, capers and lemon rind in a bowl. Season with salt and pepper. Cut steak crossways into eight equal pieces. Using a sharp knife, butterfly steak. Open out flat. Place pieces between two sheets of baking paper. Using a rolling pin or meat mallet, pound until 3mm to 4mm thick. Spread each piece with 1/2 teaspoon tapenade and 1/8 parsley mixture. Roll up to enclose. Secure with toothpicks. Heat a lightly greased barbecue plate or chargrill onmedium-high heat. Cook potatoes for fiveminutes each side or until golden and crisp. Meanwhile, cook steak, turning, for 3 to 4minutes, for medium, or until cooked to your liking. Remove and discard toothpicks. Serve involtini with potatoes, rocket and lemonwedges. Recipe: LucyNunes Super Food Ideas Picture: SteveBrown PASTAWITH PRAWNS, TOMATOES & BASIL Serves4 Preparation time:20minutes Cooking time:20minutes Skillsneeded:Basic 20mediumgreenkingprawns 2tbspoliveoil 1 redonion, finelychopped 2clovesgarlic, thinlysliced 1stalk celery, finelychopped 275gcherry truss tomatoes, halved 1cupbasil leavesor rocket 1 long redchilli, seeded, thinlysliced 1 lemon, zested, juiced 400gdriedcapellini (angel hairpasta) Extravirginoliveoil, todrizzle Peel and clean prawns, then cut into thirds. Heat oil in a large frying pan over high heat. Add onion and garlic, and cook for 4minutes or until the onion is softened. Add prawns, celery, tomatoes, half the basil, chilli, lemon zest and juice, and cook, stirring occasionally, for 5 minutes or until prawns are just cooked. Season with salt and pepper, then remove pan from heat. Cook pasta in a large pan of boiling salted water until al dente. Drain well and reserve 2 tablespoons cooking water. Add pasta to prawnmixture and place overmedium-high heat. Add reserved cooking water and cook, tossing, for 3 minutes or until warmed through and well combined. Divide pasta among warmed bowls, top with remaining basil and season with freshly ground black pepper. Drizzle with extra virgin olive oil and serve immediately. Recipe: Dominic Smith MasterChef Picture: William Meppem PARSNIP & GINGER SOUPWITH PERSIAN FETA Serves 6 Preparation time: 25minutes Cooking time:35minutes Skillsneeded:Basic 1 tbspoliveoil 1 largebrownonion, finelychopped 5cm-piece freshginger,peeled, finelygrated 2garlic cloves, crushed 5parsnips,peeled, coarselychopped 51/2 cupschickenstock 1 tspcuminseeds 80gPersian feta, drained, crumbled 2tbspchoppedfreshcoriander Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the ginger and garlic, and cook, stirring, for 2 minutes or until aromatic. Add parsnip and stock. Cover. Bring to the boil. Reduce heat and cook, partially covered, for 15-20 minutes. Set aside for 15 minutes to cool. Meanwhile, cook the cumin seeds in a small, non-stick frying pan over medium heat, stirring, for 1 minute or until aromatic. Ladle half the parsnip mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining parsnipmixture. Place the soup over low heat and stir until heated through. Taste the soup and season with salt and pepper. Ladle among serving bowls and sprinkle with the cumin, feta and coriander. Recipe: Cynthia Black GoodTaste Picture: SteveBrown FISH & PUMPKIN RED CURRY Serves4 Preparation time: 15minutes Cooking time:20minutes Skillsneeded:Basic 1 tbspoliveoil 1brownonion, cut into thinwedges 1 tbspfinelygrated freshginger 1 tbsp redcurrypaste 400mlcancoconutcream 500gpeeledpumpkin, cut into2cmpieces 1 tspbrownsugar 1 tbsp fishsauce 500gwhite fish fillets, cut into 3cmpieces 200gsnow peas, trimmed 1cup jasmine rice 1 tsp finelygrated limerind 1 tbsp lime juice Freshcoriandersprigs toserve Heat oil in a large saucepan over medium-high heat. Cook the onion and ginger, stirring, for 1 minute. Add curry paste. Cook for 1 minute. Stir in coconut cream, pumpkin, sugar and fish sauce. Cover. Bring to the boil. Reduce heat tomedium-low. Simmer for 5minutes. Add the fish and snowpeas. Cook, covered, for 5minutes. Meanwhile, cook the rice. Stir lime rind and juice into curry. Top with coriander. Serve with rice. Recipe: KathyKnudsen GoodTaste Picture: BenDearnley MONDAY WEDNESDAY TUESDAY THURSDAY FRIDAY