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Inner Western Courier Thursday Not Used Anymore : July 16th 2009
22 INNER WEST COURIER, Thursday, July 16, 2009 MB lever living C close to home matters Specials Markets Seafood Liquor ALDI Pink lady apples, $1.49kg. Hickson mandarins, 1.5kg, $1.49. Carrots, 69c kg. Packham pears, $1.49kg. Produce prices effective Tuesday, July 14, to Monday, July 20. All offers while stocks last. FRANKLINS Smith's chips varieties 175g, $1.99. SAVE: $1.14. 6pk Kleenex Cottonelle toilet roll varieties, buy 3 for $10. 4th or more $3.33 each or single unit price $5.21. SAVE: $5.63. 50g-70g Continental Cup-a-Soup varieties (excludes Vegiful or Xtraful varieties), buy 4 for $4. 5th or more $1 each or single unit price $1.99. SAVE: $3.96. Farmfresh bulk budget sirloin steak (min weight 1kg), $11.75kg. SAVE: $5.24. Coca-Cola soft drink can varieties 30x375ml, $19.98. SAVE: $5.19. On sale from Monday, July 13, until Sunday, July 19, while stocks last. Savings are off regular prices. Savings may differ in your store. WOOLWORTHS Prime quality beef T-bone steak, $14.86kg. SAVE: $10.13kg. Chicken breast fillets skinless, from the deli dept, $9.96kg. SAVE: $1kg. Snow peas, $5.93kg. Imported cooked cocktail prawns, $21.88kg. SAVE: $5.11kg. Barilla pasta 385-500g, $1.99. SAVE: 60c. On sale Monday, July 13, to Sunday, July 19, unless sold out earlier. Limits per customer may apply. Fancy a sticky date cake, steamed puddings or pan-fried dates with butter, cinnamon and brown sugar this school holidays? This is the perfect time to enjoy the rich, caramel flavour of fresh medjool dates and create your own signature dishes. Fresh dates are a bargain this winter. Cold frosty weather is ideal for bringing out the sweetness in navel oranges, so mid winter navel oranges are some of the sweetest and best priced fruit of the season. Sweet and tangy tangelos have a unique citrus flavour and the fruit contains few seeds. They are in season from June to September. Sydney Fish Market's specials for the week starting Monday, July 13. Prices are in kg/doz. Christies Seafoods: whole king george whiting, SA, $29.99kg. Claudio's Quality Seafoods: pink ling fillets, NSW, $24.99kg. De Costi Seafood: medium cooked farmed black tiger prawns, Qld, $23.99kg. Musumeci seafoods: tiger flathead fillets, NSW, $21.95kg. Nicholas Seafoods: large Coffin Bay pacific oysters, SA, $20 for 2 doz. Peter's Fish Market: whole atlantic salmon, Tas, $13.99kg. THE Hunter Valley's Oakvale make some quite unique and very food-friendly wines - one in particular is the Reserve Barrel Select Shiraz that's made only when winemaker Steve Hagan is sure there is something really exceptional about a particular vintage. The just-released 2006 is one such drop, a rich and robust wine from the company's bunch-thinned, low-yielding vineyard at Broke. In fact so little fruit was available, Steve was able to make just 100 cases of this wonderful wine. Pay $45 and enjoy with a winter's osso bucco and creamy mash. -- DAVID ELLIS Getting out KNIT WITS AND TEENS LEARN TO KNIT Let the Inner City Branch of the NSW Knitters Guild help you learn to knit (8-16-year-olds). Cost: Free. Details: Ultimo and Waterloo libraries, July 11 to 24. Inquiries: Phone: 9242 8555 or firstname.lastname@example.org SCHOOL HOLIDAY FUN Sydney Harbour Foreshore Authority presents great entertainment programs at The Rocks and Darling Harbour. Cost: $11 per child. Details: July 13-17 and July 20-24 (Monday-Friday), kids from four to 12 years can embark on a voyage of the HMS Discovery using a simulated 1792 ship's deck, wharf warehouse and provisions. Inquiries: Phone 1800 067 676 or www.therocks.com Asian style pork ASIAN BRAISED PORK CHOPS: Serves 4. 2 tablespoons char siu sauce; 1 tablespoon brown sugar; 2cm piece fresh ginger, finely grated; 1 garlic clove, quartered; 4 (700g) pork loin chops; 1 tablespoon peanut oil; 1/4 cup sweet sherry; 1 tablespoon soy sauce; 1 bunch gai lan, trimmed; 1 teaspoon sesame oil; steamed jasmine rice, to serve. Combine char siu sauce, sugar, ginger, garlic and 1 tablespoon hot water in a shallow ceramic dish. Add pork. Turn to coat. Cover. Refrigerate for 3 hours. Heat oil in a large, deep frying pan over medium-high heat. Remove pork from marinade. Reserve marinade. Add pork to pan. Cook pork for 2 to 3 minutes each side. Combine reserved marinade, sherry, soy and 1/2 cup cold water in a jug. Add to pan. Bring to the boil. Reduce heat to low. Simmer, turning pork occasionally, for 5 minutes or until cooked through. Transfer pork to a plate. Cover to keep warm. Increase heat to medium. Bring to the boil. Cook for 3 minutes or until sauce has reduced by half. Meanwhile, separate leaves from gai lan stems. Place a steamer over a wok or large saucepan of simmering water. Steam gai lan stems, covered, for 2 minutes. Place leaves in steamer. Cook, covered, for 2 minutes or until wilted. Transfer to a bowl. Add sesame oil. Toss to coat. Drizzle pork with sauce. Serve with gai lan and rice. Recipe: KIRRILY LA ROSA. Photo: AMANDA McLAUCHLAN. GOVERNMENT PAYS INSTALLERS DIRECT FREE $1600 Home Insulation Call US NOW for assistance & a quote or book online 1300 697 117 INSULATION AA Insulation Pty Ltd --- Government registered installers www.aainsulation.com.au
July 9th 2009
July 23rd 2009