Locally owned and independent
The Northern Rivers Times
September 14, 2023
The Northern Rivers Times
COOKING 51
January 11, 2024!!!
42 COOKING
BREAKFAST EGG AND HAM MUFFINS
WHATS ON THE PEKING NOODLES MENU TONIGHT? 5m prep
8m cook
4 servings
5 INGREDIENTS
• oil spray • 4 eggs From simple meals to show-stopping feasts, there’s something for everyone. • 4 (English) muffins, halved and toasted •
120g shaved leg ham
•
4 slices tasty cheese
3 METHOD STEPS Step 1 Spray a frying pan with oil. Heat over medium heat. Cook ham, turning, for 2 to 3 minutes or until light golden. Transfer to a plate. Cover to keep warm. Step 2 Preheat grill on medium. Lightly spray pan with oil. Heat over medium heat. Cook eggs for 4
minutes or until cooked to your liking. Step 3 Place 4 muffin halves on a baking tray lined with foil. Place 1 egg on each muffin. Top each with ham and 1 slice cheese. Grill for 1 minute or until cheese has melted. Top with remaining muffin halves. Serve.
SLOW COOKED TUSCAN BREAD SOUP 20m prep
4h 40m cook
4 servings
16 INGREDIENTS • • • • • • • • • • •
2 tsp olive oil 1 brown onion, finely chopped 2 carrots, peeled, chopped 2 celery sticks, trimmed, chopped 2 garlic cloves, crushed 1 tsp fennel seeds Pinch of dried chilli flakes 400g can crushed tomatoes 400g Cannellini Beans, drained, 20mcan prep 25mrinsed cook 1L (4 cups) Massel vegetable liquid stock Bouquet garni (4 fresh or dried bay leaves, 4
•
fresh sprigs thyme, 2 fresh sprigs rosemary) 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks 40g (1/2cup) finely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve 4 servings ! 1126 calories p/s 1 lemon, juiced, zested chicken between 2 pieces of to plastic Finely chopped continental parsley, serve wrap. Using a
SMOKY MAPLE CHICKEN BURGERS INGREDIENTS
• •
• •
• 2 corn cobs, husks and silk removed, halved meat mallet, pound to slightly flatten. Repeat with remaining chicken. Place maple syrup, paprika and • Olive oil spray garlic in a freezable airtight container. Add chicken. almost tender. Step 1• 200g streaky bacon, halved Set a 5L to Browning. oil.shredded Step 2 Toss to coat. Cover with lid. Refrigerate for 1 hour, if • slow 1/4 cooker small red cabbage,Heat finely timenero, permits. Stir in cavalo bread and parmesan. Cover Cook onion, carrot and celery for 5 minutes or • 1 carrot, grated Heatfora 30 barbecue on soup medium-high heat. Spray minutesgrill or until has until tender. Add garlic, fennel and chilli. Cook for and cook on2.High • Add 3 green onions, thickenedcorn slightly. Stir in Season lemon juice, taste. 1 minute. tomato, beans,thinly stock sliced and bouquet with oil. withtosalt and pepper. Cook, • 1/4 cup whole-egg mayonnaise Serve topped with occasionally, parsley, lemon zest andminutes extra or until tender garni. Season. Change cooker setting to High. turning for 10 parmesan. Cover.•Cook forlemon 3-4 hours or until vegetables are 2 tsp juice and charred. Transfer to a plate. Cover to keep warm. • 100g salted butter, softened Add bacon to grill. Cook for 4 minutes each side or • 1 tbsp maple syrup until golden. Transfer to a plate. Cover to keep warm. • 1 gem lettuce, leaves separated Reduce heat to medium. Add chicken to grill. Cook • 4 brioche rolls, split for 5 minutes each side or until cooked through. • Smoky barbecue sauce, to serve Transfer to a plate. • Oven baked sweet potato chips, to serve 3. Meanwhile, combine cabbage, carrot and onion • Smoky Maple Chicken Marinade in a bowl. Add mayonnaise and lemon juice. Season. • 2 chicken breast fillets, halved diagonally Toss to combine. • 1/4 cup maple syrup 4. Place butter and maple syrup in a bowl. Season • 1 1/2 tsp mild paprika with pepper. Mash with a fork until well combined. • 3 garlic cloves, crushed Divide lettuce among roll bases. Top each with slaw, bacon and chicken. Drizzle with a little barbecue sauce. Sandwich with roll tops. Dollop corn with butter. Serve burgers with corn and chips. 1. Make Smoky Maple Marinade. Place 1 piece of
2 METHOD STEPS
10m prep 6 servings
10m cook !
410 calories p/s
INGREDIENTS • • • • • • • • • •
250g fresh egg noodles 1 tsp sesame oil 400g pork mince 2 garlic cloves, finely chopped 1 tbsp finely grated ginger 1 bunch baby choy sum, finely shredded 4 green onions, thinly sliced diagonally 1 tbsp light soy sauce 1 tbsp chilli bean paste Coriander leaves, to serve
METHOD 1. Cook the noodles in a saucepan of boiling water for 1-2 minutes or until tender. Drain well. 2. Meanwhile, heat oil in a wok over high heat. Add pork and stir-fry, breaking up mince with a flat-bottomed wooden spoon for 5 minutes or until mince changes colour. 3. Add garlic and ginger and stir-fry for 1 minute or until aromatic. Add choy sum, green onion, soy sauce and chilli bean paste and stir-fry for 2 minutes or until choy sum begins to wilt. Add noodles and stir-fry for 2 minutes or until well combined and heated through. Transfer to a serving plate. Sprinkle with coriander leaves.
“Good food is the foundation of genuine happiness.”
METHOD
- Auguste Escoffier
