Territory Stories

Sunday Territorian 6 Oct 2019

Details:

Title

Sunday Territorian 6 Oct 2019

Collection

Sunday Territorian; NewspaperNT

Date

2019-10-06

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/10070/755305

Citation address

https://hdl.handle.net/10070/767810

Page content

SUNDAY OCTOBER 6 2019 NEWS 15 V1 - NTNE01Z01MA Spanish meatballs browned. Transfer to a plate. Step 3 Heat remaining oil in pan. Add onion, pancetta and remaining garlic. Cook, stirring, for 5 minutes or until onion softens. Add oregano and remaining paprika. Cook, stirring, for 1 minute or until fragrant. Step 4 Add capsicum, chickpeas, cherry tomatoes in juice, puree and 12 cup stock. Bring to the boil. Return meatballs to pan. Simmer, uncovered, for 15 minutes or until meatballs and vegetables are cooked through and sauce thickens. Step 5 Meanwhile, bring remaining stock to the boil in a saucepan over high heat. Place couscous in a large heatproof bowl. Add stock. Cover. Stand for 3 to 5 minutes or until liquid is absorbed. Fluff with a fork to separate grains. Stir in rind and remaining parsley. Step 6 Serve meatball mixture with couscous, sprinkled with baby rocket. RECIPE Super Food Ideas PICTURE Chris L Jones SERVES 4 // Prep 25 mins // Cook 40 mins INGREDIENTS 150g dried spaghetti 1 tablespoon extra virgin olive oil 200g streaky bacon, trimmed, finely chopped SPAGHETTI CARBONARA BAKE 2 zucchini, coarsely grated 1/3 cup frozen peas 2 garlic cloves, crushed 5 eggs 1/2 cup finely grated parmesan 250g smooth ricotta 1/4 cup finely chopped fresh flat-leaf parsley leaves, plus extra to serve 1/4 cup finely chopped fresh basil 80g mixed salad leaves, to serve METHOD Step 1 Preheat oven to 200C/180C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper. Step 2 Cook pasta following packet directions until tender. Drain. Refresh under cold water. Drain. Transfer to a bowl. Step 3 Meanwhile, heat oil in a small frying pan over medium heat. Cook bacon, stirring, for 3 to 4 minutes or until golden and crisp. Add zucchini, peas and garlic. Cook for 1 minute. Add to pasta. Step 4 Whisk eggs, cheeses, parsley and basil in a large jug. Add to pasta mixture. Toss to combine. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until golden and set. Stand for 10 minutes. Sprinkle with extra parsley. Serve warm or cold with salad leaves. SAMURAI CHICKEN STIR-FRY the work and stir-fry for 1 minute or until aromatic. Add the chicken and cook, stirring occasionally, for 5 minutes or until starting to brown. Add the soy sauce, sugar, mirin and chillies. Reduce heat to medium and simmer, stirring occasionally for 15-20 minutes or until liquid has reduced. Step 3 Return the capsicum mixture to the wok. Cook, tossing, for 1 minute or until heated through. Drizzle with sesame oil and sprinkle with shallots. Serve with steamed rice. Keep more of your money lodge your tax return now Were building a better tax system for you. Find out how to keep more of your money with the Australian Governments tax cuts at bettertax.gov.au More than 10 million Australians will benefi t from tax relief of up to $1,080 for singles and $2,160 for couples. All you need to do is lodge your tax return by 31 October 2019 or speak with your tax agent. Better for you Authorised by the Australian Government, Canberra.


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