Tastes of Winter

FR EE IS SU E!

8

TASTES OF

WINTER

Quick and Easy winter recipes

Plus

find out how

to receive a

FREE TOTE SHOPPING BAG!

Experience the

Receive a

FREE Tote Bag!

TASTES OF

WINTER

free COOKING DEMONSTRATIONS

With winter now upon us, we celebrate a fabulous array of delicious heart-warming and nutritious seasonal produce now available in centre. Using quality produce from Australia Fair’s fresh food retailers, our resident chef has created EIGHT quick and easy meal ideas.

These winter inspired creations are sure to impress your family and friends.

Spend $50 or more at our fresh food, dine-in or takeaway food retailers, or $100 or more at either Coles or Woolworths at Australia Fair between 4 - 20 June, 2014.

Present your receipt or combined receipts at the Customer Service Desk to receive your FREE tote bag! * Terms and conditions apply. Strictly limited to the first 100 customers per day.

Be quick! See Customer Service or australiafair.com.au for full details.

Enjoy and we look forward to seeing you joining us at these FREE cooking demonstrations.

FREE Cooking Demonstration Dates: Wed 4 & Thurs 5 June Tues 10 & Wed 11 June Thurs 19 & Fri 20 June Time:

10.30am – 1.30pm daily

Location: Opposite Southport Butchery, Ground Floor

BRUSCHETTA WITH OLIVE TAPENADE & PORTOBELLO MUSHROOMS Prep Time 10 mins | Cooking time 10 mins | Serves 4 Ingredients: 2 tbsp olive oil 20 portobello mushrooms 4 sprigs of fresh thyme Sea salt and freshly ground black pepper 30 grams of unsalted butter Bunch of rocket leaves Small bunch of basil 4 slices of Pane di Casa bread Small wedge of parmesan cheese (shaved fresh) 1 tub of tapenade 2 tbsp extra virgin olive oil (for drizzling)

Balsamic Vinaigrette ¼ cup balsamic vinegar 1 garlic clove, crushed Sea salt Pinch of caster sugar ¾ cup good quality extra virgin olive oil

Method: To make the dressing - put the vinegar, garlic and sugar in a bowl with some sea salt and black pepper. Gradually whisk in the oil until well blended.

CAULIFLOWER FRITTERS Prep 15 mins | Cooking time 15mins | Makes 20 plus Ingredients: ½ large cauliflower 2 cups self-raising flour 1 cup of milk 1 cup grated parmesan cheese 1 garlic clove, crushed 2 spring onions, chopped 4 tbsp chopped Italian (flat-leaf) parsley 3 eggs, lightly beaten Salt and pepper Light olive oil for frying Method: Break up the cauliflower into small pieces. Bring a pot of salted water to the boil, add the cauliflower and cook until soft.

Drain and cool in a bowl.

Heat the olive oil in a heavy-based pan over medium heat. Add the mushrooms, toss briefly, then season with sea salt and black pepper. Add the butter, fresh thyme sprigs and cook on a gentle heat for further 5-8 minutes until tender.

Add the flour, cheese, garlic, spring onion, parsley and some salt and pepper to the cauliflower and mix lightly. Add the beaten eggs and milk and mix again.

If the mix is too dry add more milk, if too moist add more self-raising flour.

Drain the mushrooms on paper towels and keep warm.

Heat enough oil to cover the base of a frying pan over a medium heat. When hot, add tablespoons of the mixture, taking care not to overcrowd them. Cook until golden, turn over with a fork. Cook on the other side until golden and cooked through to the centre.

In a bowl, toss the rocket and basil leaves with enough balsamic dressing to make it moist.

To serve, toast the Pane di Casa and lightly spread with tapenade. Arrange the toast in the centre of serving plates, then top each toast with five mushrooms. Drizzle with olive oil, and arrange the rocket on top, scatter with shaved parmesan. Finish with freshly ground black pepper.

Serve hot or at room temperature as a pre-dinner snack.

VIETNAMESE GRILLED PORK SALAD WITH NOODLES Prep 20 mins | Cooking time 2 hours 20 mins | Serves 6 Ingredients: 500 grams pork fillet, sliced into thin strips 1 tbsp of vegetable oil for cooking pork 3 tbsp fresh garlic, minced (marinate the pork in garlic overnight) 2 green onions, thinly sliced 2 cloves garlic, finely chopped 2 tbsp honey 2 tbsp fish sauce ½ tbsp sesame oil 1 tsp cracked black pepper/salt Noodle Salad 1 packet vermicelli noodles, cooked and cooled 1-2 cups of bean sprouts 2 cups of iceberg lettuce, shredded 2 green onions, thinly sliced

1 whole seeded cucumber, thinly sliced 1 cup of mini roma tomatoes Fresh mint leaves 1 bunch of fresh coriander 1 carrot cut into match sticks or shredded Roasted peanuts, lightly crushed or cashews 2 limes cut into wedges for serving Dressing ¾ cup water 4 ½ tbsp granulated sugar 3 tbsp rice wine vinegar 2 cloves of garlic, minced 1 chilli, thinly sliced 1 lime, juiced 1 tbsp fish sauce

Method: Add the sliced pork into a large bowl, add the fish sauce, black pepper, sesame oil, green onions and honey, mix well. Set this aside and let it rest for about 20 minutes.

In the mean time, make the dressing for the noodles.

Prepare dressing – combine the first 3 ingredients in a small saucepan; cook over medium heat for 5 minutes or just until sugar dissolves. Remove from heat; cool.

Add remaining ingredients to create the dressing.

Now boil your noodles until they are cooked, once cooked, drain, rinse and set aside.

Heat a griddle pan over high heat, add a drizzle of oil. Cook the pork in a few batches for 3-4 minutes until golden.

On a large platter, place the noodles, lettuce, red chilli, mint, coriander, cucumber, tomatoes and half of the pork. Pour over the dressing and toss to coat, continue layering the salad with any remaining ingredients. Garnish with peanuts, herbs and lime wedges.

EGGPLANT PARMIGIANA STACKS Prep 20 mins | Cooking time 50 mins | Serves 10 Ingredients: 2 large eggplant, skinned and cut crosswise in thick slices 3 cups of dried breadcrumbs ¼ cup fresh parsley, chopped ½ cup grated Romano cheese or parmesan cheese Seasoned plain flour Olive oil for frying 500 grams mozzarella, cut in thin slices 1 bottle of ready made pasta sauce Egg wash 5 extra large eggs Drop of water Salt and pepper to taste

Method: Preheat oven to 175°C. In a bowl mix together the breadcrumbs, parsley, cheese, salt, pepper. In another bowl mix eggs, salt and pepper and a bit of water, mix well. In another bowl add seasoned flour.

Dredge each eggplant slice in flour, egg wash and then into breadcrumb mix. Place all coated slices on a tray lined with baking paper or lunch paper. Cover with cling wrap and place in the fridge for 10 minutes to set.

Fry the eggplant in the olive oil until golden brown on both sides, then place on paper towel to absorb excess oil. Arrange cooked slices of eggplant on a baking dish, top with ready made pasta sauce until the bottom is covered.

Add a layer of cheese on top of the slices, then repeat the layers until the eggplant and the cheese are used up. Bake 30-45 minutes, allow to cool a bit, and serve.

HONEY SESAME CHICKEN AND VEGETABLES Prep 20 mins | Cooking time 10 mins | Serves 6 Ingredients: 2 chicken breast cut into 1 inch chunks Oil (for frying) 4 tablespoons cornflour Salt and pepper Sauce 3 tbsp of sweet chilli sauce 2 tbsp of tomato ketchup 2 tbsp Hoisin Sauce 1-2 tbsp of honey 2 tbsp of oyster sauce 2 tbsp of light soy sauce ¼ cup of water Toasted sesame seeds for garnish

Vegetables 1 small onion, cut into slices 1 tbsp freshly grated ginger 1 clove garlic, crushed 1 red capsicum, de-seeded, and cut into strips 1 yellow pepper, de-seeded, and cut into strips 2 zucchini, cut into slices 2 carrots, peeled and cut into sticks 4 spring onions, trimmed and thinly Sliced (reserve one for garnish)

Method: In a large bowl, place cornflour, salt and pepper. Add cubed chicken and toss to coat.

Sauce: Combine all the ingredients in a bowl and mix together.

Heat a wok over a high heat until hot and then add the oil, swirl up the sides.

Add ½ of the chicken and stir-fry, cook for 2-3 minutes until just tender and lightly golden. Tip onto a plate and keep warm. Repeat with the remaining chicken.

SPICY KOREAN BBQ LAMB CUTLETS Prep 10 mins | Cooking time 10 mins | Serves 4 Ingredients: 12 French-trimmed lamb cutlets, excess fat removed 2 tbsp Korean chilli paste 1 tsp chilli flakes 1 tbsp soy sauce 1 tbsp brown sugar 3 cloves garlic, finely minced 1 tsp sesame oil 1 tbsp toasted sesame seeds 1 tsp fresh ginger finely minced ½ tbsp canola oil 1 sliced medium onion 3 spring onions 1 cup fresh coriander leaves

Method: In a small mixing bowl combine chilli paste, chilli flakes, soy sauce, sugar, garlic, ginger, sesame oil, sesame seeds, mix well.

In a large mixing bowl, combine lamb cutlets or chops with the sauce, and mix well.

Coat all the lamb pieces with the sauce evenly. Marinate for ½ hour if possible.

Drizzle ½ tablespoon oil to the skillet and bring it over medium-high heat.

Quickly wipe out the wok with kitchen paper and add the rest of the oil. Add the carrots and stir fry for 1-2 minutes, then add onions, ginger and garlic and the rest of the ingredients and continue to stir fry.

Place lamb over the skillet and add the sliced onion on top. When they sizzle, start tossing everything to cook evenly all the way or until the lamb is fully cooked and onions are soft, about 5 minutes.

Sprinkle a tablespoon of water over the vegetables and continue to stir-fry for another minute until the water has evaporated and the vegetables are just tender. Pour sauce over vegetables and stir.

Scatter with fresh coriander leaves. Serve hot with a bowl of rice and a green leafy salad.

Return chicken to wok and coat with the sauce, mix thoroughly. Add garnish of some spring onions and sesame seeds. Serve with white rice.

HEARTY CHICKEN & VEGETABLE BARLEY SOUP Prep 30 mins | Cooking time 30 mins | Serves 6

HEAVENLY STRAWBERRY CHEESECAKE PARFAITS Prep 15 mins | Makes 4 large Parfaits

Ingredients: 1 cup (200g) barley 1 tbsp olive oil 1 medium (300g) onions, chopped 1 large (500g) leek, chopped 3 sticks celery, trimmed, chopped 1 large (180g) carrot, chopped 1 large (350g) parsnip, chopped 1 small (250g) butternut pumpkin, chopped 2 medium (400g) potatoes, chopped 1 medium (225g) swede, chopped 2 litres (8 cups) chicken stock 1 litre (4 cups) water 4 (800g) chicken thigh fillets, chopped finely ½ cup coarsely chopped parsley

Ingredients: 500 grams of strawberries 2 tbsp sugar, divided ½ cup butter biscuits or any plain sweet biscuits crumbs 2 tbsp melted butter 360 grams cream cheese, room temperature ½ cup sour cream ⅔ cup icing sugar, sifted 2 tsp vanilla extract 1 cup heavy cream Mint springs, for garnish

Method: Slice the strawberries into a bowl and sprinkle with one tablespoon of sugar. Toss and set aside.

Method: Place the barley in a large bowl. Cover with cold water, stand for 4 hours or overnight.

Place biscuits in a bag, using a wooden rolling pin, hit the bag until crumbs are formed.

Mix the crumbs with the melted butter and one tablespoon of sugar.

Heat oil in a large stockpot; cook onion, leek, celery and carrot, stirring, until softened.

Add remaining vegetables, stock and water then bring to the boil. Add chicken and drained barley, simmer, loosely covered, about 1½ hours or until thickened.

Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners’ sugar and vanilla extract and beat until combined. In another bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.

Just before serving, season the soup with salt and pepper and stir in parsley.

Assemble Parfaits: Place about a tablespoon of the crumbs in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the strawberry topping and sprinkle some more of the crumbs on top.

Repeat layers and top with a sprig of fresh mint.

Refrigerate until ready to serve.

Australia Fair Fresh Food & Liquor Retailer Directory: Fresh Food Retailer

Phone No.

Australia Fair Fruit & Vege

5531 0922

Bread Top

5532 0234

Coles

5532 5666

Go Vita Health Foods

5531 1402

Ming Mei Asian Supermarket

5591 5516

Pacific Cellars

5591 5611

Runaway Poultry

5591 5050

Southport Butchery

5528 2322

The Grand Hotel Liquor Store

5528 6439

Woolworths

5532 5622