Locally owned and independent
The Northern Rivers Times
September 14, 2023
The Northern Rivers Times
COOKING 51
February 22, 2024!!!
50 COOKING
BREAKFAST EGG AND HAM MUFFINS
WHATS ON THE PORK SAN BAU MENU TONIGHT? CHOY NOODLES 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 can Cannellini Beans, drained, rinsed 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 1 lemon, juiced, zested Finely chopped continental parsley, to serve
BEEF STROGANOFF PASTA BAKE • •
5m prep 20m cook 2 METHOD STEPS Step 1 INGREDIENTS Set a 5L slow cooker to Browning. Heat oil.
• 300g Spirals dried pasta for 5 minutes or Cook onion, carrot and celery until tender. Addflour garlic, fennel and chilli. Cook for • 1 tbsp plain 1• minute. Addstir-fry tomato, strips beans, stock and bouquet 500g beef garni. Season. Change cooker setting to High. • 1 1/2Cook tbspfor olive Cover. 3-4 oil hours or until vegetables are
4 servings
523 calories
almost tender. 2. Meanwhile, toss flour and beef in a bowl. Season Step 2 with salt flakes and freshly ground black pepper. Heat Stir in cavalo nero, bread and parmesan. Cover oilfor in 30 a large, deep frying and cook 2 ontsp High minutes or until souppan hasover high heat. beefStir and cook, juice, stirring occasionally, for 3-4 thickenedAdd slightly. in lemon to taste. Serve topped with parsley, zest and extra to a plate. minutes or untillemon browned. Transfer parmesan. 3. Reduce heat to medium-high. Heat remaining
• 1 brown onion, halved, thinly sliced • 150g cup mushrooms, sliced • 2 garlic cloves, crushed • 1 tsp sweet paprika, plus extra large pinch, to serve • 1 tbsp tomato paste • 1 beef stock cube, crumbled • 1 1/2 tbsp Worcestershire sauce • 65ml Sour Cream, plus extra 2 tbsp, to serve • 55g (½ cup) Shredded Cheese
METHOD
!
oil in the same pan. Cook onion and mushrooms, stirring, for 3-4 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute or until aromatic. Add tomato paste and stir to combine. Add stock cube, Worcestershire sauce and reserved pasta water, then bring to a simmer. Add beef, sour cream and pasta, then stir until just heated through. Season. Transfer to a greased 2-litre baking dish. 4. Preheat an oven grill to high. Sprinkle pasta mixture with cheese and grill for 2-3 minutes or until cheese is golden and bubbling. Serve pasta bake dolloped with extra sour cream and sprinkled with extra paprika and freshly ground black pepper.
5m prep 4 servings
10m cook !
627 calories
INGREDIENTS • 200g Ramen Noodles • 1 tbsp sesame oil • 500g pork mince • 3 garlic cloves, crushed • 1 tbsp soy sauce • 2 tbsp oyster sauce • 1 small iceberg lettuce, shredded • 1 carrot, peeled, cut into long thin strips • 1 green shallot, thinly sliced • Fried shallots, to serve • Thinly sliced long fresh red chilli, to serve • Lime wedges, to serve
METHOD 1. Cook the noodles in a large saucepan of boiling water following packet directions. Drain. 2. Heat the sesame oil in a wok or large frying pan over high heat. Add the mince and garlic. Stir-fry, using a wooden spoon to break up any lumps, for 4 minutes or until browned. Meanwhile, combine the soy sauce, oyster sauce and 1 tbs water in a bowl. Add the soy mixture to the mince and bring to a simmer. Cook, stirring regularly, for 2 minutes or until thickened slightly. Season with pepper. 3. RDivide the lettuce around the edge of the serving bowls. Place the noodles in the centre of each bowl and top with pork mixture and carrot. Sprinkle with green shallot. Top with the fried shallot and chilli and serve with lime wedges.
“Good food is the foundation of genuine happiness.”
1. Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 250ml (1 cup) pasta water.
- Auguste Escoffier
