The Centralian Advocate Fri 28 May 2021
Centralian Advocate; NewspaperNT
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Community newspapers -- Northern Territory -- Alice Springs; Tennant Creek (N.T.) -- Newspapers; Alice Springs (N.T.) -- Newspapers; Australia, Central -- Newspapers
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FRIDAY MAY 28 2021 LIFESTYLE 41 V1 - NTNE01Z01MA peas and mash. Special occasions called for a roast with Yorkshire puddings also re-created by Moran. Today, a new crop of Stefanovic babies Karl and wife Jasmines daughter Harper recently turned one, Peter and Sylvia have just welcomed their second child, while Tom and Jenna also have two young children has refocused the Stefanovic brothers on food and family. We love get-togethers, sharing stories around plates, and having young kids at the same time changes the dynamic, says Karl. Until the next Stefanovic Sunday cook-off, the jury is out over who claims the kitchen king title, although there isnt much doubt in Karls mind. I do a fair bit of winning, he says. Sibling harmony is about accepting that one of us has to be the winner and never getting too big for your breeches. Ive definitely got the biggest breeches. Season two of Kitchen Tales with Matt Moran now showing on YouTube youtube.com/user/ chefmattmoran DRY AGED T-BONE ROAST INGREDIENTS 1 Preheat oven to 180C. Place a fry pan on a high heat, add in the grape seed oil. Season the T-bone with a 80ml grape seed oil 1.6kg T-bone Olsson sea salt Black pepper, cracked bunch thyme bunch rosemary 2 cloves garlic, crushed 1 tbs salted butter PAN JUS 100ml red wine 1 tsp plain flour 200ml beef stock 2 bay leaf 10g green peppercorns, cracked generous amount of salt and pepper and place into the hot oil and cook for 5-6min until golden brown. 2 Turn the Tbone to the other side and add the herbs and garlic. Place the pan into the oven for 12min, then turn the T-bone and cook for a further 12min. 3 Remove pan from the oven and place back on the stove on medium heat, adding the butter. Once melted, baste both sides of the Tbone, then remove the T-bone from the pan and allow to rest for 15min. (This cooking time will give you a medium rare medium steak). 4 For the jus, place the pan with meat juices back on a medium heat and add in the red wine, reducing it to a glaze. Stir in the flour, beef stock, bay leaves and peppercorn, simmering until sauce consistency. 5 To serve, carve the meat from the bone and place on a serving platter. Serve drizzled with the pan jus. Recipes from Season 2 of Matt Morans Kitchen Tales SERVES 4. PREP 5MIN. COOK 45MIN METHOD T HEYVE made their name in front of the news camera and behind it but now the Stefanovic brothers are earning their stripes as a foodie family. Youngest brother Tom is first to make a career change, quitting his job as a cameraman to join wife Jenna Dinicola on her familys almond farm, Mandole Orchard. Now, journalists Karl and Peter are cooking up aspirations of owning a hole-in-the-wall eatery serving topnotch coffee, food and alcohol. Pete and I have thought about it, says Karl. I love serving people and love the dynamic inside restaurants. In the meantime, the pair will content themselves with Sunday afternoon cook-offs, building on the sibling rivalry present throughout their media careers. Its a pretty tight race, says Karl. They tend to be recipes that take a while and are pretty epic. Mums leg of lamb is a dish Ive enjoyed perfecting. I reckon I could give Matt Moran a run for his money. There was no shortage of brotherly ribbing when the trio recently joined chef Moran on his YouTube series Kitchen Tales. They were also surprised to enjoy an old vegetable nemesis brussels sprouts fried to perfection by Moran. While Karl and Tom would dutifully gulp down their greens as children, Peter was more creative. He began hiding them under his cutlery, recalls Karl. Mum even found some fermented sprouts in a vase one day. Growing up in a working-class Brisbane neighbourhood, money was tight in the Stefanovic household, and the siblings praise their mum Jennys ability to make do. Her tuna and rice with a side of Smiths crinkle cut chips remains one of Peters favourite dishes, while Karl recalls her grilled lamb chops with canned Brothers in the kitchen Chef Matt Moran, second from right, with the Stefanovic brothers, Tom, Peter and Karl on his YouTube series Kitchen Tales. STEFANOVICS COOK UP ASPIRATIONS OF OWNING HOLE-IN-WALL EATERY LAURA ALBULARIO METHODINGREDIENTS 500g brussels sprouts, halved Canola oil, for frying SHALLOT DRESSING 200ml vegetable oil 40ml sesame oil 80g ginger, peeled and julienned 120g eschalots, peeled and finely sliced 3 cloves garlic, peeled and finely chopped 160g soy sauce 100g oyster sauce 60g caster sugar 40ml rice wine vinegar 50ml water FRIED BRUSSELS SPROUTS WITH SHALLOT DRESSING SERVES 4. PREP 10MIN. COOK 20 MIN 1 Place a medium saucepan on a medium heat. Add vegetable oil and sesame oil. Once warm, add the julienned ginger and eschalots. Cook, stirring often, until eschalots and giner are caramelised, then add the chopped garlic and cook for a further 3-4min. 2 Once the garlic has caramelised, add in the soy sauce, oyster sauce and sugar. Cook for 10-12min until the sauces have combined and thickened slightly. 3 Remove the saucepan from the heat and discard half of the oil. Add in the rice vinegar and the water, and stir through. Allow the sauce to cool before using. 4 Bring a saucepan of salted water to a boil, place in the whole brussels sprouts and cook for 10 mins or until the sprouts are just tender. Strain from the water and place on a tray to steam dry. Once the sprouts have cooled slightly cut each in half lengthwise, and place on to paper towel to allow to dry completely. 5 For the brussels sprouts, if you have a fryer, preheat to 170C or place a large saucepan on a medium heat and fill halfway with the canola oil. Using a thermometer, bring the oil to 160C170C. Add the halved brussels sprouts and cook for 4-5min until golden brown and crispy. Remove from the oil and place on to paper towel to drain excess oil. Repeat with remaining brussels sprouts. 6 Once all the brussels sprouts are fried, place into a mixing bowl and toss through the shallot dressing until well coated. SMART daily
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