Territory Stories

The Northern Territory news Sat 16 Apr 2022



The Northern Territory news Sat 16 Apr 2022

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NT news


The Northern Territory news; NewspaperNT






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

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News Corp Australia

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Copyright. Made available by the publisher under licence.

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News Corp Australia



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Saturday April 16 2022 LIFESTYLE 55 V1 - NTNE01Z01MA 1 tbsp extra virgin olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 500g beef mince 555g can baked beans in tomato sauce 1 cup frozen peas, corn and carrot 2 tbsp Worcestershire sauce 1 tbsp tomato sauce cup grated tasty cheese (500g) x 1kg bag potato gems Fresh flat-leaf parsley leaves, to serve ingredients One-pan fish with beans & tomatoes Beans means ... 4 x 150g thick white fish fillets 1 tbsp olive oil 2 small pretrimmed leeks, thinly sliced 1-2 garlic cloves, crushed 1 tbsp pine nuts 1 tbsp baby capers, drained 200g small cherry tomatoes 400g can cannellini beans, rinsed, drained 50g baby spinach 1-2 tbsp fresh lemon juice, to serve Lemon wedges, to serve ... an easy-to-make dinner thanks to a pantry staple ingredients serves 4. prep 5 mins. cook 12 mins 1 Season the fish. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. 2 Add the remaining oil to the pan. Cook the leek for 1-2 minutes or until just softened. Add the garlic and pine nuts, and cook for 1 minute or until lightly golden. 3 Add the baby capers and cherry tomatoes, and cook, stirring often, for 3-4 minutes or until tomatoes are just beginning to collapse. 4 Add the cannellini beans and baby spinach, and cook, stirring, until spinach has wilted. Add the lemon juice and season well. Return the fish to the pan and warm through. 5 Divide among serving plates. Serve with cracked pepper and lemon wedges. Kerrie Ray Note: Use any thick white-fleshed fish, such as ling, blue-eye trevalla, coral trout, john dory or bream. Method Easy baked bean cottage pie serves 4. prep 15 mins. cook 20 mins 1 tbsp olive oil 1 medium red onion, finely chopped 250g piece bacon, cut into 1cm pieces 2 x 400g cans cannellini beans, Smokey chilli beans drained, rinsed 2 tsp Mexican chilli powder 400g can of finely chopped tomatoes cup smokey barbecue sauce 1 tbsp cider vinegar cup roughly chopped, fresh flatleaf parsley leaves ingredients serves 8. prep 10 mins. cook 30 mins Carrot, black bean & coriander fritters 2 x 400g cans no-added salt black beans, rinsed, drained 2 eggs 300g carrot, peeled, grated 1 red capsicum, deseeded, diced 4 long green shallots, thinly sliced cup chopped fresh coriander, plus 1 tbsp extra 1 tsp finely grated lime zest 1 tsp ground cumin cup wholemeal self-raising flour avocado, diced 200g medley tomatoes, quartered 1 tbsp lime juice tsp smoked paprika Baby spinach leaves, to serve Lime wedges, to serve 1 Place beans in a large bowl and mash, keeping some texture. Add eggs. Stir to combine well. Stir in carrot, capsicum, shallot, coriander, zest, cumin and flour. Season. 2 Spray a large non-stick frying pan with oil and heat over medium-high heat. Add 4 x -cups of mixture and cook fritters for 2-3 minutes each side or until golden and cooked through. Repeat with remaining batter, spraying with a little of the remaining oil as necessary. 3 Meanwhile, combine avocado, tomatoes, lime juice, paprika and extra coriander. Serve fritters with salsa, baby spinach and lime wedges. Chrissy Freer ingredients Method serves 4. prep 20 mins. cook 20 mins 1 Preheat oven to 200C/180C fanforced. Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until onion softens. Add garlic. Cook for 30 seconds. Add mince. Cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add baked beans, Method 1 Heat oil in a large saucepan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened. 2 Add beans and chilli. Cook, stirring, for 1 minute or until fragrant. Add tomato, sauce, vinegar and cup cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until thickened. 3 Stir in parsley. Serve. Liz Macri Method vegetables and sauces. Stir to combine. Bring to a simmer. Season with salt and pepper. Remove from heat. 2 Spoon mixture into an 8-cup-capacity baking dish. Sprinkle with half the cheese. Top with potato gems. Sprinkle with remaining cheese. Bake for 30 minutes or until golden. Sprinkle with parsley leaves. Serve.