Tips of the Week
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Get the most from your favourite summer produce with the help of your freezer. Once frozen, grapes mangoes and bananas last for up to 12 months, which means you can enjoy summer fruit right into winter. |
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When entertaining this summer, serve guests more than chilled plain water. Add a splash of colour and subtle flavour with our fun and decorative ice cubes – they're refreshingly different! |
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When boiling eggs, add a pinch of salt to keep the shells from cracking. |
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Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavour of these fruits. |
| 5 |
To clean an electric kettle with calcium build up on the heating element, boil a mixture of half white vinegar and half water, then empty. |
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Recipe of the Week
Olive, Tomato and Cracked Black Pepper Barbecued Loaf
Yum! When done right, it is the best stuff in the world. Chewy, salty, and olive-y with a crisp crust, it is incredible with a thick slice of fresh mozzarella and a ripe tomato on top. Dip it in herbed olive oil. Seriously, is there anything better?
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Starter
- 1 cup luke warm water
- 1 tablespoon yeast
- 1 cup flour
Sit at room temperature for 30 minutes
Bread
- 1/2 cup warm water
- 2 tablespoons olive brine, warmed
- 4 teaspoons yeast
- 4 – 5 cups flour
- 2 teaspoons of salt
- Starter
- 3/4 cups kalamata olives, pitted
- ½ cup semi dried tomatoes
- Cracked black pepper
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Method:
| Steps |
To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast. Add the flour to the bowl and stir. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
For the dough, combine the water and yeast. Stir to dissolve the yeast fully. Add the flour, salt, brine, starter, semi dried tomatoes and olives. Mix on low speed if using a mixer until the dough is fully developed. Knead for 15 minutes if kneading by hand. Remove the dough from the mixing bowl.
You can let the dough rise for an hour or so to develop the flavour or go on to the next step.
Divide the dough into 2 pieces Roll each piece of dough into a baguette. Place the dough on the counter and cover with a warm, damp cloth. Let rise for 30 minutes. Preheat the barbecue with lid shut to 200 degrees Celsius.
Form the dough into loaves and place them on the counter. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.
Score the loaves with a sharp knife, spray with water, and bake for 30 minutes, until the crusts are a deep golden brown. Just as you put the loaves in the barbecue pour about 1 to 2 cups of water on the barbecue hot plate to create steam. Keep lid closed.
Remove the bread from the barbecue and cool for at least 30 minutes, or as long as you can wait.
In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth. |
2 Chefs Supermarket Budget-beater of the Week Recipe
Curry Chicken and Pumpkin Pie
Serves: 4 - Special price: $16.00, Cost per head: $4.00
| Ingredients: |
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- 1 1/2 tablespoons vegetable oil
- 800g chicken thigh fillets, trimmed, cut into 3cm pieces
- 1/3 cup Thai green curry paste
- 270ml can Ayam coconut milk
- 600g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
- 3 sheets frozen ready-rolled puff pastry, partially thawed
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Method:
1. Heat a wok over high heat until hot. Add 2 teaspoons of oil and one-third of the chicken. Stir-fry for 2 minutes or until light golden. Remove to a bowl. Repeat in 2 batches with remaining oil and chicken.
2. Add curry paste to wok and stir-fry for 30 seconds or until aromatic. Add coconut milk and bring to the boil. Add pumpkin. Reduce heat to medium. Cover and cook for 6 to 8 minutes or until pumpkin is almost tender. Return chicken and any juices to wok. Cook, uncovered, for 4 minutes or until sauce thickens slightly.
3. Spoon mixture into a 6-cup capacity pie dish. Set aside for 10 minutes to cool slightly. Preheat oven to 220°C.
4. Cut 1.5cm-thick strips from 1 pastry sheet. Use strips to line rim of pie plate. Layer remaining pastry sheets together and place over filling. Using a sharp knife, trim excess pastry. Cut a cross in the centre of pie top (this allows excess steam to escape, keeping pastry crisp). Brush pie top with cold water (do not brush sides or they will not puff). Place dish on a baking tray. Bake for 30 to 35 minutes or until pastry is puffed and golden. Serve. Its a great one when your keen to save a few dollars.
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