Territory Stories

The Centralian Advocate Fri 26 Mar 2021

Details:

Title

The Centralian Advocate Fri 26 Mar 2021

Collection

Centralian Advocate; NewspaperNT

Date

2021-03-26

Description

Made available via the Publications (Legal Deposit) Act 2004 (NT).

Language

English

Subject

Community newspapers -- Northern Territory -- Alice Springs; Tennant Creek (N.T.) -- Newspapers; Alice Springs (N.T.) -- Newspapers; Australia, Central -- Newspapers

Publisher name

News Corp Australia

Place of publication

Darwin

Use

Copyright. Made available by the publisher under licence.

Copyright owner

News Corp Australia

License

https://www.legislation.gov.au/Details/C2019C00042

Parent handle

https://hdl.handle.net/10070/828422

Citation address

https://hdl.handle.net/10070/828423

Page content

FRIDAY MARCH 26 2021 TASTE 31 V1 - NTNE01Z01MA 185g tin tuna in spring water, drained, flaked 25g (1/4 cup) finely grated parmesan 30g (1/2 cup) fresh white sourdough breadcrumbs METHOD Step 1: Cook the pasta in a saucepan of lightly salted water according to packet instructions or until al dente, adding broccoli for last 2 minutes. Drain well. Step 2: Meanwhile, cut corn kernels from cob. Set aside. Combine the cornflour and extra 60ml (1/4 cup) milk until smooth. Heat the oil in a large saucepan over a medium heat. Add the onion, cook stirring occasionally, for 34 minutes or until softened. Add garlic and lemon rind, cook stirring for 1 minute. Add the corn kernels and cornflour mixture, stir to combine, then gradually add the remaining milk, stirring until all the milk has been added and the sauce thickens. Add the tuna, parsley, pasta and broccoli, stir until well combined. Season with salt and pepper. Step 3: Preheat grill on high. Transfer the mixture to 4 x 500ml (2 cup) capacity ovenproof dishes. Combine the parmesan and breadcrumbs, sprinkle the breadcrumb mixture evenly over the pasta. Place ramekins under preheated grill and grill for 2 minutes, or until breadcrumbs are golden and crisp. STICKY BEEF AND BEAN STIR-FRY This fast, low fat stir-fry features lean beef mince cooked in sweet pineapple juice and oyster sauce for rich umami flavour. INGREDIENTS 3 garlic cloves, sliced 500g lean beef mince 2 tablespoons Gourmet Garden Thai Stir-in Seasoning 250ml (1 cup) pineapple juice 1 tablespoon Lee Kum Kee Panda brand oyster sauce 2 teaspoons coconut sugar 350g green beans, trimmed, sliced 1 cup fresh coriander sprigs 1/3 cup chopped fresh mint leaves 2 long fresh red chillies, thinly sliced Steamed rice, to serve (optional) METHOD Step 1: Heat a large frying pan over medium heat. Spray with oil. Cook the garlic for 12 minutes, until lightly golden. Transfer the garlic to a plate and set aside. Add beef to the frying pan. Stir-fry for 5 minutes, until browned. Step 2: Add the Thai Stir-in Seasoning. Cook, stirring, for 1 minute. Add pineapple juice, oyster sauce and sugar. Simmer, stirring often, for 10 minutes or until the liquid reduces and the mixture is dark golden and sticky. Step 3: Add the beans and cook, stirring often, for 12 minutes, until tender crisp. Stir through the coriander and mint. Sprinkle with chilli and garlic. Serve with rice, if you like. RECIPE NOTES Swap out the beans for other green vegies you need to use up. Chopped zucchini or frozen peas would also work well. QUICK AND EASY TUNA PASTA PIES Give tuna pasta a fun twist by baking it into pies. Its a great way to get the kids to eat their veg. INGREDIENTS 200g penne rigate 300g broccoli, trimmed, cut into small florets 1 corn cob 1 tablespoon cornflour 2 teaspoons olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1 teaspoon finely grated lemon rind 250ml (1 cup) reduced fat milk, plus 60ml (1/4 cup) extra 2 tbsp chopped flat-leaf parsley W I N E W O R D S W O R D S : R E G A N D R E W VINO VALUE LOW FAT AND PACKED WITH FLAVOUR Value is ultimately down to you, the consumer. It may be more than youd be willing to pay for a wine than somebody else. These wines represent value in their own way. ROBERT STEIN, WHITE LABEL, RIESLING, 2020 After two years of drought and fires in Mudgee, this was made during the COVID-19 ravaged vintage to help the family business survive. Lime cordial, soft rosewater hints, lemon freshness and green apple with fine focus. Below par from this winery, but a valuable release nonetheless. Rating: 90/100 RRP: $35 Alc: 12 per cent WOLF BLASS, EXCLUSIVE RELEASE, SHIRAZ/ CABERNET, 2019 South Aussie blend of 86 per cent shiraz and 16 per cent cabernet from McLaren Vale, Barossa and Adelaide Hills. Exclusive to Aldi. Perfumed, plush dark berry and cherry with spiced brambly herbal edges. Full bodied, carrying classy tannin and smoky oak. Rating: 89/100 RRP: $14.99 Alc: 14.5 per cent MIKE PRESS, CABERNET SAUVIGNON, 2016 ADELAIDE HILLS The 2017 is out, but theres a bit of this vintage about. Black cherry, black currant and hints of choc/mint biscuit and a dusty violet. Mid bodied with clean fruit and elegant tannins. Great value. Rating: 92/100 RRP: $15 Alc: 14.5 per cent PERFECT PASTA PIES


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