The Northern Rivers Times
November 30, 2023
42 COOKING
ONE-PAN TERIYAKI BEEF AND RICE 10m prep
10m cook
4 servings
7 INGREDIENTS • • • •
4 green shallots 1 tbsp vegetable oil 500g Beef Mince 125ml (1/2 cup) teriyaki marinade
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2 tsp cornflour
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500g packet frozen stir-fry vegetable mix
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450g packet microwave long-grain rice
3 METHOD STEPS Step 1 Finely chop 2 shallots and slice the remaining into long thin strips. Place the long thin strips in a bowl of iced water to curl until needed Step 2 Heat the oil in a large deep frying pan or wok over high heat. Add the beef. Cook, using a wooden spoon to break up any lumps, for 5 minutes. Combine the teriyaki marinade and cornflour in a small bowl until smooth. Add to the beef and stir
to combine. Add the vegetables. Cover and cook, stirring occasionally, for 5 minutes or until the vegetables are heated through. Step 3 Warm the rice following packet directions. Add the chopped shallot and toss to combine. Drain the curled shallot. Divide the rice mixture among serving bowls and spoon over the teriyaki beef. Top with the shallot curls to serve.
EASY CURRIED PRAWNS 5m prep
20m cook
2 servings
10 INGREDIENTS • • • • • •
60g butter 2 brown onions, finely chopped 2 tbsp curry powder 3 1/2 tbsp White Plain Flour 2 tbsp caster sugar 500ml (2 cups) Chicken Stock
• • • •
125ml (1/2 cup) Full Cream Milk 2 tbsp pouring cream Fresh lemon juice, to taste 500g green prawns, peeled, deveined, tails intact
2 METHOD STEPS Step 1 Melt butter in a large frying pan over low heat. Add the onion and cook, stirring, for 8-10 minutes or until golden. Add curry powder and cook, stirring, for 2 minutes or until aromatic. Remove pan from the heat. Add the flour and sugar and stir until coated. Gradually pour in the stock and milk, stirring, until well combined. Return pan to low
heat. Cook, stirring often, for 3-4 minutes or until mixture boils and thickens. Step 2 Add the cream and lemon juice. Stir until well combined. Add the prawns and cook, stirring, for 3-4 minutes or until the prawns change colour and are cooked through.
CONDENSED COCONUT PASSIONFRUIT SLICE 40m prep
15 servings
9 INGREDIENTS • • • • •
250g nice biscuits 150g unsalted butter, melted 11/2 tbsp gelatine powder 1 tbsp boiling water 500g cream cheese, at room temperature, chopped
• • • •
1 tsp finely grated lemon rind 320g can sweetened condensed coconut milk 60ml (¼ cup) fresh lemon juice 125ml (½ cup) fresh passionfruit pulp
5 METHOD STEPS Step 1 Grease and line a 20 x 30cm (base size) slice pan with baking paper, allowing the paper to overhang the 2 long sides. Step 2 Place the biscuits in a food processor and process until resembles fine crumbs. Add the butter and process until combined. Transfer mixture to prepared pan and use the back of a spoon or a flat-bottomed glass to press mixture evenly over base of pan. Place in the fridge for 15 minutes or until firm. Step 3 Meanwhile, place the gelatine and boiling water in
a small bowl and stir until the gelatine dissolves. Step 4 Place the cream cheese, lemon rind, condensed milk and lemon juice in a clean food processor and process until smooth, occasionally scraping down side of processor with a spatula. Add the gelatine mixture and process until combined. Add the passionfruit and pulse once or twice or until combined. Step 5 Pour the passionfruit mixture over the biscuit base. Smooth the surface. Place in the fridge for 4-5 hours or until set. Cut into squares to serve.
“Cooking is a philosophy; it;s not a recipie.”
Marco Pierre White
