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Inner Western Courier Thursday Not Used Anymore : October 8 2008
24 INNER-WEST WEEKLY, Thursday, October 9, 2008 MB Hamming it up SPINACH AND HAM FRITTATA Recipe: KIM COVERDALE. Photography: BEN DEARNLEY. Basic frittata mix: 6 eggs 1/2 cup pure cream 1/3 cup grated parmesan cheese 2 garlic cloves, crushed Method: Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. Ingredients: 1 bunch English spinach, trimmed, shredded 100g shaved leg ham, chopped 1 quantity basic frittata mix 250g cherry tomatoes, halved Method: Preheat oven to 190C/170C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on two sides. Arrange half the spinach in prepared pan. Top with half the ham. Repeat with remaining spinach and ham. Make basic frittata mix. Pour over spinach mixture. Top with tomato halves, cut-side up. Bake for 35 to 40 minutes or until golden and set. Serve. For more recipes, grab the latest issue of Super Food Ideas, Australia's leading food magazine. Ask Kim I use a lot of eggs. Can you tell me the best way to store them and check that they are safe to eat? If you are unsure about freshness, place the raw egg in a sink of water. Fresh eggs will sink and stay at the bottom, while bad eggs will stand on end or float to the top due to air pockets inside. Store eggs in the fridge, not at room temperature -- eggs age one week for each day they are not refrigerated. It's best to keep eggs in the carton to protect them from water loss and prevent absorption of flavours and smells from other foods. Storing eggs in specifically designed compartments in the fridge can actually increase the risk of eggs being damaged. Fresher eggs should be used for poaching and frying as they hold their shape well. Older eggs are ideal for hard-boiling as they are less likely to stick to the shell. Try not to leave egg dishes (once cooked) at room temperature for longer than one hour. Kim Coverdale is food editor at Super Food Ideas. Email her at email@example.com TOP NOSH www.innerwestweekly.com.au Seafood SYDNEY Fish Market's specials for the week starting Monday, October 6. Prices are in kg/doz. Christie's Seafoods: Boston Bay blue mussels, SA, $8.90kg. Claudios Quality Seafood: atlantic salmon cutlets, NSW, $19.99kg. De Costi Seafood: green king prawns, SA, $18.99kg. Musumeci Seafoods: whole john dory, NSW, $10.95kg. Nicholas Seafoods: Sydney rock oys- ters, NSW, $12.80 doz. Peter's Fish Market: swordfish steaks, NSW, $24.95kg. WINE WHEN McLaren Vale's Dowie Doole winemaker Brian Light launched his new Second Nature label, he headed for the Adelaide Hills for his inaugural white. The 2008 Second Nature sauvignon blanc shares intensive, distinctive aromatics. Pay $19 and enjoy with Coffin Bay oysters or grilled sand whiting. Specials WOOLWORTHS Thompson seedless grapes, $3.94kg. Beef mince Heart Smart, $11.99kg, save $3kg. Hans silverside sliced or shaved, $9.48kg, save $4.80kg. Kirks can varieties 10 x 375ml, $3.99ea, save $3.80. Arnott's Arrowroot, Nice or Ginger Nut 250g, 99c, save 90c. On sale until Sunday, October 12, unless sold out earlier. Limits per customer may apply. FRANKLINS Daily Juice Co. refrigerated juice varieties 2 litre, $3.98, save $1.71. Cottee's cordial varieties 2 litre, $2.98, save $1.29. Bulla ice cream varieties 4 litre, $6.19, save $2.70. Pepsi/Schweppes soft drink varieties (excludes mixers & mineral water varieties) 1.25 litre, 99c, save 87c. 150g Nescafe coffee Blend 43/ Espresso /Mild or 100g Noir / Gold Blend Varieties, $6.99, save up to $1.60. On sale until Sunday, October 12, while stocks last. Savings are off regular prices. Savings may differ in your store. ALDI Strawberries, 250g, 99c, or 40c per 100g. Bananas, $1.69kg. Sliced mushrooms, 250g, $1.49, or 60c per 100g. Seedless watermelon, 99c per kg. Produce prices effective until Monday, October 13. Beefed up for outright indulgence NAME: Outback Steakhouse WHERE: Level 1, 3 George St, North Strathfield OPEN: Monday to Thursday 5pm-10pm, Saturday noon- 11pm and Sunday noon- 10pm. PROFILE: Shireen Khalil Ribs and onions are delicious at Outback Steakhouse. OUTBACK Steakhouse is doing it Aussie style. The double award winning restaurant is a must for all steak lovers, with over six different steak cuts. Managing partner Manny Rosenberg (pictured) opened Outback Steakhouse in North Strathfield four years ago. ''It's a great area and we really try to set it out to capture a great Australian feel,'' he said. There are signed prints and displays from the Northern Territory. The boys out the back really know what they're doing and Mr Rosenberg said they trained their staff to deliver the best food. ''All our food and sauces are cooked in-house except for two dishes and I think our seasons do everything for the steak and bring it to life,'' he said. Before my companion grabbed the steak dish, I had already set my fork into the Victoria's Crowned Filet ($31.95). The blue cheese just topped it off, but I'd have to say the most impressive thing was the fact I didn't need my steak knife because the meat was that tender. The Bloomin' Onion ($8.95), created 19 years ago, blossoms like a flower and is served with an irresistible spicy sauce. My companion devoured the Rip Snorter Ribs, served with chips and cinnamon apples ($26.95). Not only does Outback Steakhouse serve the best tasting food but they take the time to help local schools and charities. The restaurant has been nominated for another Restaurant Catering Association of NSW award for Best Theme Restaurant which will be announced on October 27. Strathfield Park Homebush Rd Strathfield @ Approx 8:00pm Bring your picnic blanket for a night under the stars! For more information please check Council's website www.strathfield.nsw.gov.au or contact Council on 9748 9999 ON THE BIG SCREEN 2131596K wk15 Movies are subject to change without notice. Classification: 25th October 2008 Darjeeling Limited Rated: M 8th November 2008 I am Legend Rated: M 22nd November 2008 High School Musical 2 Rated: G 6th December 2008 Deck the Halls Rated: PG
October 15 2008
October 1 2008