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Inner Western Courier Thursday Not Used Anymore : July 9 2008
32 INNER-WEST WEEKLY, Thursday, July 10, 2008 Get the tastes of Asia BABY PAK CHOY FRITTATA Serves: 6 1 tablespoon olive oil; 1 garlic clove, crushed; 60g enoki mushrooms, trimmed; 100g button mushrooms, thinly sliced; 1 bunch baby pak choy, trimmed, finely chopped; 1 cup beansprouts, trimmed; 3 green onions, thinly sliced; 6 eggs; 1 cup pure cream; salad leaves, to serve. Method: Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper. Heat oil in a frying pan over a medium to high heat. Add garlic and mushroom. Cook, stirring, for 3 to 4 minutes or until mushrooms are softened. Add pak choy, beansprouts and onion. Cook, stirring, for 1 minute or until pak choy has just wilted. Remove from heat. Whisk eggs and cream together in a bowl. Add pak choy mixture. Stir to combine. Pour into prepared pan. Bake for 50 minutes to 1 hour or until browned and just set. Serve with salad leaves. TOP NOSH www.innerwestweekly.com.au For more warming winter recipes, grab the latest issue of Super Food Ideas, Australia's leading food magazine. Seafood SYDNEY Fish Market's specials for the week starting Monday, July 7. Prices are in kg/doz. Christie's Seafoods: cleaned cooked spanner crab, Qld, $26.99kg. Claudio's Quality Seafoods: mirror dory fillets, NSW, $11.90kg. De Costi Seafood: Boston Bay blue mussel, SA, $4.99kg. Musumeci Seafoods: whole me- dium snapper, NSW, $12.90kg . Nicholas Seafoods: cooked king prawns, NSW, $20.50kg. Peter's Fish Market: whole fresh atlantic salmon, Tas, $12.90kg. Ask Kim There seem to be lots of Asian greens in the shop, but I'm not sure of the difference between them, or when to use what! Can you help? Asian greens are versatile, cook quickly, and are a good source of vitamin C, folate, potassium and beta-carotene. Here are some of the most com- mon greens and how to tell them apart: Gai lan (Chinese broccoli) is re- lated to broccoli and kale, and is best stir-fried or steamed. Bok choy and baby bok choy have white stems, are thick and juicy and are perfect for stir-fries or soups. Pak choy and baby pak choy have pale green, curved stems. They are ideal for steaming, omelettes and frittatas. Choy sum is similar to spinach. It has a slightly bitter flavour and edible yellow flowers. Cook until stalks are just tender. Kim Coverdale is food editor at Super Food Ideas. Email her at email@example.com Specials ALDI Avocados, 69c each. Tomatoes, 1kg, 99c. Sweet corn, $1.98 per kg. Celery bunch, 99c each. Produce prices effective from Tuesday, July 8, until Monday, July 14. WOOLWORTHS Prime quality beef scotch fillet steak, $19.98kg, save $9.01kg. Fresh atlantic Tasmanian salmon cutlets, $25.99kg, save $4kg. Woolworths fresh whole chicken plain or seasoned marinated, from the meat dept, $4.75kg, save 74c. Lady christl washed potatoes, 2kg bag, $3.48. Navel oranges, 3kg bag, $2.97. On sale Monday, July 7, to Sunday, July 13, unless sold out earlier. Limits per customer may apply. FRANKLINS 1kg Cold Power/Dynamo laundry concentrate powder or 2.5 litre Hurricane laundry liquid varieties, $3.99, save up to $2. Continental Cup-a-Soup/Lots-a- Noodles/Hearty/Croutons/Garden Harvest or Asian Varieties, 99c, save up to $1. 12s Purex toilet roll varieties, buy 2 for $9, save $4.98. 3rd or more $4.50 each or single unit price $6.99 each. 500g Arnott's Family Assorted bis- cuits, $2.79, save $1.40. 1.25 litre Coca Cola soft drink varieties, $1.59, save 37c. On sale from Monday, July 7, until Sunday, July 13, while stocks last. Savings are off regular prices. Savings may differ in your store. WINE Celebrating 100 years of family-run winemaking in South Australia's Coonawarra this year, Redman Wines has released a 2005 Shiraz that for price, value and flavour is possibly best described as stunning. Thirty-five year old vines in the heart of Coonawarra gave fruit for this wine that has wonderfully rich spicy fruit on the palate, soft round tan- nins and fresh acidity. Pay just $23.50 and team with red meat dishes or hard cheeses. Hard work a winning ingredient ZILKA GROGAN I was expecting it. We had been working hard the last couple of months' ' Winning chef SADEKUR RAHMAN Best in the kitchen . . . Drew Bolton and Sadekur Rahman. ASHFIELD resident Sadekur Rahman can now claim the title of NSW's best young chef. Rahman shares the title with his team-mate, Drew Bolton, from Edgecliff, after winning the NSW regional cook-off of the Nestle´ Golden Chef's Hat Award. The 23-year-old commis chefs both work at Opera Point Events and ARIA restaurant at Circular Quay. The pair was among 12 groups of young and apprentice chefs com- peting for the prize at Ultimo TAFE. The duo are delighted with the result but say the award did not come as a surprise. ''I was expecting it. We had been working hard the last couple of months,'' Rahman said. ''It was really competitive be- cause there were a lot of good people coming in from good res- taurants all over Sydney.'' Competitors had to cook three courses over three hours using ingredients from a mixed box. Rahman and Bolton prepared an entree of butternut pumpkin and mussel soup, followed by braised lamb neck with sweet potato mash as a main course. They chose a chocolate tart with strawberries and mocha cream for dessert. Head judge George Hill, from the Australian Culinary Feder- ation, said: ''Competing is all about gaining the knowledge of what works and what doesn't in a pressured environment.'' The team-mates will travel to Melbourne in September to com- pete in the national finals. First prize for the national win- ner is a $15,000 trip to the 2008 World Culinary Olympics in Germany. Bars, Cafes Restaurants Guide
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