Locally owned and independent Locally owned and independent
September 14, 2023 October 26, 2023
The Northern Rivers Times The Northern Rivers Times
COOKING 43 51 COOKING
BREAKFAST EGGROLLS AND HAM MUFFINS SALMON SUSHI 5m50m prepprep 1h
8m cook 20m cook
INGREDIENTS 85 INGREDIENTS •• •• •• •
spray 1oilcup sushi rice, rinsed (English) muffins, halved and toasted 14 tbsp seasoned rice vinegar 120g shaved leg ham 4 nori sheets (dried, roasted seaweed) 1/2 avocado, sliced lengthways
3 METHOD STEPS 1 4Step METHOD STEPS Spray a frying pan with oil. Heat over medium
Step heat. 1Cook ham, turning, for 2 to 3 minutes or until Place rice andTransfer 1 1/2 cups water in atosaucepan light golden. to acold plate. Cover keep over high heat. Cover and bring to the boil. Reduce warm. heat Stepto 2 low and cook for 15 minutes or until rice is tendergrill and on liquid absorbed. Remove heat. Preheat medium. Lightly sprayfrom pan with Stand forover 5 minutes. oil. Heat medium heat. Cook eggs for 4 Step 2 Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy. Step 3
44servings servings •• • •• •
4 eggscan red salmon, drained, flaked 105g 1/2 Lebanese cucumber, cut into thin strips slices carrot, tasty cheese 14 small grated soy sauce, to serve
minutes or until cooked to your liking. Step 3 Place 1 nori sheet, shiny-side down, on a sushi PlaceUsing 4 muffin halves onspread a baking tray linedofwith mat. moist hands, one-quarter the foil. Place 1 egg on each muffin. Top each with rice mixture over the nori sheet, leaving a 3cmham and 1 slice cheese. Grill for 1 minute or until wide border around the edges. Place one-quarter of the avocado alongTop thewith edgeremaining facing you. Top cheese has melted. muffin with oneServe. quarter each of the salmon, cucumber halves. and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, salmon and vegetables. Step 4 Slice each roll into 4 pieces. Wrap in plastic wrap.
SLOW COOKED TUSCAN BREAD SOUP 20m prep
4h 40m cook
4 servings
16 INGREDIENTS fresh sprigs thyme, 2 fresh sprigs rosemary) 2 tsp olive oil 1 brown onion, finely chopped • 200g cavalo nero (Tuscan cabbage), stem 2 carrots, peeled, chopped removed, leaves shredded 2 celery sticks, trimmed, chopped • 2 thick slices Italian bread (pane di casa), 2 garlic cloves, crushed lightly toasted, torn into chunks 20m prep 25m cook 4 servings 1 tsp fennel seeds • 40g (1/2cup) finely grated parmesan, (or Pinch of dried chilli flakes vegetarian hard cheese) plus extra shaved, 400g can crushed tomatoes to serve Cannellini Beans, drained, rinsed 1400g egg,can lightly whisked • 200g portobello mushrooms, thickly sliced • 1 lemon, juiced, zested 1L (4 Beef cups)Mince Massel vegetable liquid stock 500g • 2 tbsp tomato paste Bouquet garni (4 fresh or dried bay leaves, 4 • Finely chopped continental parsley, to serve 50g (1 cup) panko breadcrumbs • 125ml (1 ⁄2 cup) thickened cream • 40g packet French onion soup mix • 60g baby spinach • 80g Colby cheese, cut into 20 small pieces • 1 tbsp vegetable oil • 4 crusty bread slices almost tender. Step 1 Step 2 Set a 5L slow cooker to Browning. Heat oil. Stir in cavalo nero, bread and parmesan. Cover Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for and cook on High for 30 minutes or until soup has layer and cook, without turning, for 3 minutes or Step 1 thickened slightly. in lemonTurn juice,and to cook taste. on 1 minute. the Addegg, tomato, stock and until golden brown Stir underneath. Combine beef,beans, breadcrumbs andbouquet 1&1/2 Serve topped with parsley, lemon zest and extra garni. Season. Change cooker setting to High. other side for 2 minutes. Transfer to the plate with tbsp soup mix in a large bowl. Use your hands to parmesan. Cover. CookRoll for 3-4 hours heaped or until tablespoonful vegetables are meatballs. mix evenly. a slightly Step 4 of mixture into a ball then flatten slightly. Place Reduce heat to medium. Add the tomato paste to a piece of cheese in the centre then enclose and pan and cook, stirring, for 1 minute. Place reshape mixture firmly into a ball. Repeat with the the cream and 125ml (1 ⁄2 cup) water in a jug. Stir remaining mixture and cheese. Place on a tray and through the remaining soup mix until combined. transfer to the fridge for 30 minutes to chill. Gradually pour the cream mixture into the pan, Step 2 stirring, until combined. Heat the oil in a large non-stick frying pan over Step 5 medium-high heat. Add half the meatballs. Return the meatballs and mushrooms to pan. Cook, turning occasionally, for 5 minutes or until Cover with a lid and reduce heat to low. Simmer browned evenly. Transfer to a plate. Repeat with for 3 minutes then add the spinach. Cover and remaining meatballs. simmer for 2 minutes or until wilted. Season and Step 3 serve with crusty bread. Add mushroom to pan. Spread out to a single • • • • • • • • •• •• ••
CHEESY FRENCH ONION MEATBALLS 11 INGREDIENTS
2 METHOD STEPS
5 METHOD STEPS
“Good food is the foundation of genuine happiness.” - Auguste Escoffier
