The Northern Territory news Thu 7 Apr 2022
The Northern Territory news; NewspaperNT
Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.
News Corp Australia
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News Corp Australia
Thursday April 7 2022 NEWS 17 V1 - NTNE01Z01MA 1 Heat oil in a medium frypan over medium-high heat. Add chorizo and cook, stirring occasionally, for 3-4 minutes, until just crisp. Transfer to a plate. Add onion and garlic to pan and cook, stirring occasionally, for 4-5 minutes, until just tender. Add to plate. 2 Melt butter in a saucepan over medium heat, add milk and warm slightly. Remove from heat and whisk in egg to combine. 3 Combine flours, oregano, lemon zest, sugar, yeast, pepper and 1 tsp Method 1 For the ketchup, preheat oven to 200C. Place tomato, onion, garlic and rosemary leaves on a large baking tray lined with baking paper, drizzle with olive oil and season. Roast for 1 hour or until tomato and onion are soft and caramelised. Strain and discard any liquid, cool slightly, then transfer to a blender and whiz to roughly chop. Season and set aside. (Keep in a sealed container in the fridge for up to 2 weeks.) 2 Heat oil in a frypan over mediumhigh. Add lardons and cook, stirring, Method 1 tbsp extra virgin olive oil 190g streaky bacon rashers, rinds removed, cut into lardons, plus 5 extra rashers for decorating 100g unsalted butter, chopped, plus extra to serve cup (180ml) milk 1 egg, plus 2 soft-boiled eggs, halved 2 cups (375g) plain flour 1 tbsp caster sugar 7g sachet dried yeast 2 tbsp each finely chopped rosemary, sage & thyme leaves, plus extra thyme & sage sprigs to scatter 1/3 cup (25g) parmesan, grated ROASTED TOMATO KETCHUP 1kg vine-ripened tomatoes, chopped 1 large red onion, cut into quarters 2 garlic cloves, sliced 1 rosemary sprig, leaves picked Extra virgin olive oil, to drizzle ingredients Bacon & egg pull-apart bun with roasted tomato ketchup for 4-6 minutes until crisp and golden brown. Transfer to a plate to cool. 3 Melt butter in a small saucepan over medium heat, then add milk and warm through. Remove from heat and whisk in egg to combine. Set aside. 4 Combine flour, sugar, yeast, chopped herbs, parmesan, cooked bacon and 1 tsp salt flakes in a stand mixer with the dough hook. Gradually add milk mixture and knead on medium speed until combined. Increase speed to medium-high and knead for a further 8 minutes. Add soft-boiled eggs and knead for further 2 minutes or until dough is elastic and ingredients are incorporated. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour until doubled in size. 5 Meanwhile, preheat oven to 180C. Grease an 11cm x 21cm loaf pan and line with baking paper. Knock back dough and turn out onto a floured surface. Divide into 6 equal pieces and roll each into a smooth, tight ball. Arrange in prepared pan, scattering extra thyme and sage between each ball. Cover with a clean tea towel and stand in a warm place for 30 minutes to prove. 6 Arrange extra bacon in crosses over the buns. Bake for 55-60 minutes until loaf is golden and sounds hollow when tapped. Transfer to a rack to cool slightly, then pull apart and serve with extra butter and roasted tomato ketchup. Helena Moursellas serves 6 1 Place raisins and Pedro Ximenez in a jar, seal and shake to combine. Set aside to soak for 2-3 hours, inverting the jar every so often. Strain through a fine sieve into a bowl, reserving the Pedro Ximenez for the glaze. 2 Melt butter in a small saucepan over medium heat, then add milk and warm slightly. Remove from heat and whisk in egg to combine. 3 Combine the flours, sugar, cacao nibs, cocoa, yeast, cinnamon, and 1 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Mixing on medium speed, gradually add the milk mixture until combined. Add drained raisins, increase speed to medium-high and knead for 8-10 minutes until smooth and elastic. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour until doubled in size. 4 Meanwhile, preheat oven to 200C. 5 Grease a large baking tray and line with baking paper. Knock back dough on a well-floured surface, then press theres nothing like the aroma of freshly baked easter treats Choc-raisin hot cross buns with Pedro Ximenez glaze 125g seedless raisins cup (180ml) Pedro Ximenez or muscat 100g unsalted butter, chopped 350ml milk 1 egg 350g white bread flour 2 cups (300g) wholemeal plain spelt flour 80g rapadura sugar or firmly packed brown sugar 2 tbsp cacao nibs 1 tbsp Dutch cocoa powder 14g (about 2 sachets) dried yeast 1 tsp ground cinnamon 200g milk & dark chocolate, chopped PIPING cup (75g) wholemeal plain spelt flour cup (60ml) milk tsp ground cinnamon PEDRO XIMENEZ GLAZE cup (60ml) Pedro Ximenez or muscat (reserved from soaking the raisins) 55g rapadura sugar or firmly packed brown sugar ingredients serves 20 out slightly and scatter over chocolate. Knead lightly to combine, then divide dough into 20 even pieces. Roll each piece into a smooth ball. Place a ball in the centre of the prepared tray, then arrange remaining balls around it in two concentric circles, leaving about 1cm in between each. Cover loosely with a clean tea towel and stand for 30 minutes or until risen by half. 6 For the piping, combine flour, milk, cinnamon and 1 tbsp water in a small bowl until smooth. Transfer to a ziplock bag and cut a small hole on one corner. Pipe a cross on each bun and bake for 10 minutes, then reduce oven to 180C and bake for 15-20 minutes until golden brown and buns sound hollow when tapped. Transfer to a wire rack to cool slightly. 7 For the Pedro Ximenez glaze, stir ingredients in a small saucepan over medium-high heat until sugar has dissolved, bring to the boil, then remove from the heat. Brush glaze generously over warm buns and serve. Matt Moran Method Hot cross yum 1 tbsp olive oil 1 chorizo, finely chopped 1 onion, finely chopped 2 garlic cloves, finely chopped 60g butter, chopped, plus 40g extra, melted, to brush 1 cup (250ml) milk 1 egg 1 cups (225g) plain flour, plus cup (50g) extra, for the crosses 1 cup (160g) wholemeal plain flour 2 tbsp finely chopped fresh oregano, plus extra leaves, to serve Finely grated zest of 1 lemon 1 tbsp caster sugar 7g (about 1 sachet) dried yeast 2 tsp freshly ground black pepper Feta, to serve Chorizo & oregano hot cross Parker House rolls salt in the bowl of a stand mixer with a dough hook. Mixing on medium speed, gradually add milk mixture to flour, then increase speed to medium-high and knead for 8-10 minutes until smooth and elastic. Add chorizo mixture and knead to combine. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45-60 minutes until doubled in size. 4 Knock back the dough on a lightly floured surface and roll out to a 12cm x 80cm rectangle. With long side facing you, brush with extra butter. Fold lengthwise to form a 6cm x 80cm rectangle. Cut into 14 even pieces. Arrange buns in overlapping rows in a buttered 17.5cm x 27.5cm baking tray, brush with extra butter, cover loosely with a tea towel and set aside for 30 minutes or until risen by half. 5 Meanwhile, preheat oven to 180C. To make the crosses, mix extra plain flour and cup (60ml) cold water in a small bowl to a smooth paste. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each bun, scatter with salt flakes and bake for 20-25 minutes until golden brown and cooked through. Brush with extra melted butter and serve warm with extra oregano and feta. Matt Moran ingredients serves 15 SMART daily For these and more great recipe ideas go to
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