Territory Stories

The Northern Territory news Wed 28 Apr 2021

Details:

Title

The Northern Territory news Wed 28 Apr 2021

Other title

NT news

Collection

The Northern Territory news; NewspaperNT

Date

2021-04-28

Language

English

Subject

Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

Publisher name

News Corp Australia

Place of publication

Darwin

File type

application/pdf

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/10070/836559

Citation address

https://hdl.handle.net/10070/836854

Page content

WEDNESDAY APRIL 28 2021 LIFESTYLE 37 V1 - NTNE01Z01MA 10-MINUTE TUNA MORNAY RICE BAKE Dinners ready. Make the most of storebought sauces and get food on the table fast with this 10-minute tuna mornay bake. INGREDIENTS 425g can tuna in springwater, drained, flaked 150g (1 cup) frozen mixed vegetables 490g jar bought bechamel sauce 80ml (1/3 cup) thickened cream 450g pkt microwave brown rice 2 green shallots 120g (1 1/2 cups) pre-grated 3 blend cheese (cheddar, mozzarella and parmesan) 25g (1/2 cup) panko breadcrumbs Extra virgin olive oil, to drizzle METHOD Step 1: Place the tuna, vegetables, bechamel and cream in a saucepan over medium-high heat. Cook, stirring occasionally, for 2 minutes or until warm. Step 2: While the tuna mixture is cooking, place the rice in the microwave for 1 minute or until slightly warm. Step 3: Chop the shallots then stir half through the tuna mixture. Step 4: Preheat grill on high. Evenly spoon the rice into the base of a square 1.5L (6 cup) baking dish. Top with the tuna mixture. Sprinkle over the cheese and breadcrumbs. Drizzle over the oil. Grill for 2 minutes or until the top is golden. Serve sprinkled with remaining shallot. W I N E W O R D S W O R D S : R E G A N D R E W BLOODWOOD KEEPING CLASSY MORE-ISH CHEATS MORNAY Rhonda and Stephen Doyle planted their vineyard on the outskirts of Orange, NSW, in 1983 and made their first wines in 1986. They were one of the pioneers of the now lauded wine region. Thirty-five vintages later, Bloodwood have built a dedicated following for their wines which continually show class and the ability for age-worthiness. Bloodwood, Riesling, 2018 Citrus, finger lime flesh, feijoa, green matcha tea and an espy of honeysuckle. Confident and appealing, with limey length, staying tight in straight lines with finger-cymbal chimes of bright acidity and slatey minerality. Rating: 94/100. RRP: $32. Alc: 12.5 per cent Bloodwood, Riesling, 2010 This mature example is part of the Doyles museum stock. Aromas of rich lime sorbet, honeysuckle sweetness and light kerosene development. Still offering a bright and refreshing palate with mouth-watering acidity and a talc-like texture. Eleven years young with many years ahead. Rating: 94/100. RRP: $NA. Alc: 12.8 per cent Bloodwood, Chardonnay, 2018 To keep this pure, only 30 per cent matured in old French oak, the rest in stainless steel. Clean, white peach, ripe grapefruit, white quartz minerality and a custard tart richness. A beautifully clean and precise body with soft depth. Exquisite length. Rating: 95/100. RRP: $32. Alc: 14 per cent. CHIPOTLE SWEET POTATO AND MAPLE BACON SALAD INGREDIENTS 1.5kg sweet potato, unpeeled, cut into 1.5cm-thick discs 2 tablespoons olive oil 145g (1 cup) frozen corn kernels 1 tablespoon chipotle peppers in adobe sauce 150g rindless bacon rashers, cut into strips 2 tablespoons maple syrup PEPITA PISTOU 80g pepitas 1 cup fresh continental parsley leaves 2 tablespoons chopped fresh chives 2 garlic cloves, crushed 125ml olive oil 1 tablespoon white wine vinegar METHOD Step 1: Preheat the oven to 220C/200C fan forced. Line 2 large baking trays with baking paper. Place the sweet potato on trays in a single layer. Drizzle with oil and season. Bake until tender and slightly charred. Step 2: Meanwhile, to make the pistou, place the pepitas in a frying pan over medium-high heat. Cook, tossing, for 2-3 minutes or until toasted. Set aside to cool. Step 3: Transfer the pepitas to a food processor. Add the parsley, chives and garlic. Process until finely chopped. Season. With the motor running, gradually add the oil and vinegar in a thin, steady stream until the mixture is smooth. Step 4: Heat a large non-stick frying pan over high heat. Add corn and cook, tossing for 5-8 minutes or until lightly charred. Add the chipotle and cook, tossing, for 1 minute or until well coated. Transfer to a bowl. Clean the pan then place over medium-high heat. Add the bacon and cook until golden and crisp. Add the maple syrup and cook, tossing, for 1 minute. Step 5: Place the sweet potato on a large serving platter. Spoon dollops of the pepita pistou on top and scatter over corn and maple bacon to serve. RECIPE NOTES Cook the sweet potato on the barbecue, if you prefer. SWEET AND TANGY THIS SUPER SALAD IS JUST THE THING TO JAZZ UP YOUR REGULAR BARBECUE NIGHT tastee


Aboriginal and Torres Strait Islander people are advised that this website may contain the names, voices and images of people who have died, as well as other culturally sensitive content. Please be aware that some collection items may use outdated phrases or words which reflect the attitude of the creator at the time, and are now considered offensive.

We use temporary cookies on this site to provide functionality.
By continuing to use this site without changing your settings, you consent to our use of cookies.