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Inner Western Courier Thursday Not Used Anymore : November 5th 2008
28 INNER-WEST WEEKLY, Thursday, November 6, 2008 MB Nuts about coconut CARAMEL COCONUT SLICE Recipe: CLAIRE BROOKMAN. Photography: STEVE BROWN. Ingredients: Makes: 24. 1 cup plain flour; 1/2 cup firmly packed brown sugar; 1/2 cup shredded coconut; 125g butter, melted; Caramel coconut topping; 2/3 cup firmly packed brown sugar; 2 tablespoons golden syrup; 150g butter, chopped; 1 cup slivered almonds; 1 cup shredded coconut. Method: Preheat oven to 180C/160C fan-forced. Grease a 16cm x 25cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends. Place flour, sugar, coconut and butter in a large bowl. Stir to combine. Press into base of prepared pan. Bake for 15 minutes or until light golden. Set aside to cool. Meanwhile, make topping Place sugar, golden syrup and butter in a saucepan over low heat. Cook, stirring, for 8 to 10 minutes or until smooth. Bring to a simmer. Cook for 5 minutes or until thickened. Remove from heat. Stir in almonds and coconut. Spread mixture over cooled base. Bake for 10 minutes. Cool completely in pan. Cut into squares. Serve. For more recipes, grab the latest issue of Super Food Ideas, Australia's leading food magazine. Ask Kim I love the flavour of coconut, but I am a little confused about all the varieties out there. How do I use the different types of coconut? When buying coconuts fresh, there are two types available. Brown coconuts are mature coco- nuts with a dark, husky exterior and firm flesh. Drinking coconuts are young coconuts with a white exterior, carved, cone-shaped top and con- tain a sweet juice and soft, jelly- like flesh. Dried coconut flesh is available in different forms - desiccated, shredded or flaked. Coconut cream and milk is made from grated coconut soaked in boiling water, which is then squeezed and strained. The thick, first extraction pro- duces coconut cream, followed by the thinner coconut milk. Kim Coverdale is food editor at Super Food Ideas. Email her at email@example.com Seafood SYDNEY Fish Market's specials for the week starting Monday, November 3. Prices are in kg/doz. Christie's Seafoods: Sydney rock oys- ters, Qld, $15.90 doz. De Costi Seafood: cooked tiger prawns (farmed), Qld, $19.99kg. Musumeci Seafoods: tiger flathead fillets, NSW, $21.90kg. Nicholas Seafoods: gemfish fillets, NSW, $13.90. Peter's Fish Market: pink ling fillets, NZ, $19.99kg. WINE BACK in the early 1980s, David and Christine Fyffe pioneered the pro- duction of sparkling wine in Victoria's Yarra Valley. Their Yarra Burn label sparkling wines are hailed both here and internationally for their excellence and price-value. A new-release Premium Cuvee Brut is just $19.95. Specials FRANKLINS Ski D'Lite/Divine yoghurt varieties 2 x 200g, $1.99, save $1. 3 Ply Softly toilet roll unscented 18-pack, $5.99, save $3.50. 2kg Dynamo or 3kg Fab laundry concentrate varieties (excludes Dy- namo with Sard varieties), $5.99, save $3.99. Pepsi/Schweppes soft drink varieties (excludes mineral water & mixer varieties) 1.25 litre, 88c, save 98c. 500g International Roast coffee or 1.25kg Nestle Milo, $11.99, save up to $3.60. On sale until Sunday, November 9, while stocks last. Savings are off reg- ular prices. Savings may differ in your store. ALDI Strawberries, 250g, $1.49, or 60c per 100g. Packham pears, $1.49kg. Broccoli, $2.99kg. Truss tomatoes, $2.99kg. Produce prices effective until Monday, November 10. WOOLWORTHS Prime quality lamb mid loin chops or lamb rump steak, $13.94kg, save up to $7.55kg. Fresh medium cooked Crystal Bay prawns, $19.87kg, save $5.12kg. Truss tomatoes, $3.82kg. KR Castlemaine ham off the bone --r sliced or shaved, $18.98kg, save $4. Moro pure, extra light or extra virgin olive oil 4 litre, $26.99, save $23.70. On sale until Sunday, November 9, unless sold out earlier. Limits per customer may apply. TOP NOSH Alive www.innerwestweekly.com.au Here you can play with your food Chef Austin Chwa fires up the hotplate. Picture: PHIL BLATCH ~PP210646 NAME: Fuji Teppanyaki. WHERE: 246 Burwood Rd, Burwood. Phone 9745 3188 OPEN: Lunch Tue-Sun 11.30am-3pm, Dinner daily 5.30pm-10.30pm PROFILE: Fiona Brady UNTIL last week, I was a teppanayki virgin. But after a visit to Fuji Teppanyaki on Burwood Rd, I'm now a convert. If like me, you've never been to a teppanayki restaurant, I can reveal that the food is only part of the experience. Sitting down at one of the communal tables, I notice a sign on the wall asking patrons to inform the chef if they don't want to be part of the throwing games. Throwing games? But there's no sign of any such shenanigans as I'm served a salad, the first dish on all five of Fuji Teppanyaki's set menus (which range in price from $29.50 per person to $69.50). It's dressed in the most delicious mayonnaise I've tasted in ages. Apparently many patrons ask for the recipe, but restaurant staff say it's top secret. It's followed by little dishes of sashimi-grade salmon and kingfish with a side dish of wasabi and ginger. Next it's tempura, battered vegetables and prawns with a homemade dipping sauce. Then it's on with the show. The chef steps up to one of the iron griddles nestled between each set of tables and gets to work, expertly de- veining prawns and slicing beef with plenty of theatrical flourishes and spinning utensils. ''I make a fire,'' he says lighting a match so that flames rise dramatically in the air. The food is great -- the prawns are simply cooked in lemon juice, soy and salt and pepper. The teriyaki beef is, as requested, medium rare and perfectly sweet and juicy. Although the show is only getting started, its a weekday and we reluctantly have to rush back to the office. But I'll be back. I want to see those games. 3 SHOWSONLY! 26-28 NOVEMBER Ballet's most romantic love story comes to Sydney for the first time RIVERSIDE THEATRES, PARRAMATTA 8839 3399 / RIVERSIDEPARRAMATTA.COM.AU WEST AUSTRALIAN BALLET Own the moment Buy pictures from this newspaper www.newsphotos.com.au Bars, Cafes Restaurants Guide
October 29 2008
November 12th 2008