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Inner Western Courier Thursday Not Used Anymore : July 16 2008
INNER-WEST WEEKLY, Thursday, July 17, 2008 31 Turkish with a twist TURKISH PAVLOVA Serves: 8 6 eggwhites; 11/2 cups caster sugar; 1 tablespoon cornflour; 1/2 teaspoon white vinegar; 300ml thickened cream; 1 tablespoon icing sugar mixture; 1 teaspoon vanilla extract; 300g Turkish delight, chopped; 1/2 cup pistachio kernels, chopped. Method: Preheat oven to 120C/100C fan-forced. Line a baking tray with baking paper. Mark a 22cm circle on the paper. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife, shape into a circle with high sides. Make furrows up sides. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until firm. Allow to cool in oven for 3 hours, with door slightly ajar. Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a plate. Top with cream mixture. Sprinkle with Turkish delight and pistachios. Serve. 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 14. Prices are in kg/doz. Christie's Seafoods: spanner crab meat, Qld, $32.50 tub. Claudio's Quality Seafoods: whole ocean trout, Tas, $13.99kg. De Costi Seafood: Boston Bay blue mussels, SA, $6.99 per 1kg Cryovac bag. Musumeci Seafoods: fresh ocean cooked medium king prawns, NSW, $20.95kg. Nicholas Seafoods: wild caught barramundi fillets, Qld, $24.80kg. Peter's Fish Market: gemfish fillets, NSW, $9.99kg. Ask Kim I love pavlovas but have never been brave enough to make one. Do you have any tips for perfect pointy pav peaks? Pavlovas can be temperamental, but with the right preparation and care, they'll rise to any occasion. Make sure your bowl and mixers are thoroughly clean and dry. Any trace of moisture -- including egg yolk -- can prevent the eggwhites from forming stiff peaks. For the perfect-sized pavlova, line a baking tray with baking paper. Mark a 22cm circle on the paper. An easy way to do this is to trace around a 22cm round cake pan. Once you've spooned the beaten eggwhite mixture onto the circle, use a palette knife to make grooves up the sides of the pavlova. These help support the pavlova and stop it collapsing. Let the pavlova cool in the oven with the door ajar. Removing the pavlova too soon can cause it to cool too fast and collapse. Kim Coverdale is food editor at Super Food Ideas. Email her at firstname.lastname@example.org Specials WOOLWORTHS Prime quality lamb leg roast, $7.89kg, save $3.10kg. Steggles corn-fed chicken breast fillets, skinless, from the meat dept, $14.98kg, save $2.01kg. Hass avocados, 96c each. Navel oranges, $1.57kg. Campbell's real stock 1 litre, $2.79ea, save 66c. On sale until Sunday, July 20, unless sold out earlier. Limits per customer may apply. FRANKLINS Fab laundry concentrate varieties 3kg, $5.99, save $3.99. Snugglers bulk nappy varieties 24s/36s, $7.99, save $6.50. 1.2kg Sanitarium Weet-Bix or 525g Fruity varieties, $3.99, save up to $1.50. 70g/85g Fantastic noodle bowl or 60g/70g Cup or 80g Pasta Cup varieties, $1.19, save 52c. 6pk Kleenex Cottonelle toilet roll varieties, buy 3 for $10, save $6.17. 4th or more $3.33 each or single unit price $5.39 each. On sale until Sunday, July 20, while stocks last. Savings are off regular prices. Savings may differ in your store. ALDI Roma tomatoes, 800g, $1.49. Navel oranges, 3kg, $1.49. Zucchini, 750g, $1.49. Potatoes, 4kg, $2.99. Produce prices effective until Monday, July 21. WINE MARGAN Family Winegrowers were the first to plant the Italian varietal Barbera in the Hunter Valley, getting cuttings to do so from Carlo Corino in Mudgee a decade ago in 1998. It was a great decision and their 2006 is a blockbuster for those who enjoy this easy-drinking Italian- tucker red that's got plenty of ripe blackberry and cherry fruit flavours and long savoury tannins. Pay $25 and make a lasagna includ- ing lentils and sun-ripened tomatoes and top with ricotta and parmesan cheese. Restaurant does not disappoint The barbecue mixed plate is a special at Zenobia (above) and George Ballas (right). NAME: Zenobia Lebanese Cuisine WHERE: T3/9 George St, North Strathfield. Phone 9746 8424 OPEN: Daily for lunch, Tuesday to Sunday for dinner PROFILE: Zilka Grogan AS a Leichhardt local, I have visited Zenobia on Norton St several times and had high hopes for the new restaurant in North Strathfield. And as a vegetarian, I have always enjoyed Lebanese cuisine for the variety it offers the non- meateater. Zenobia's second location does not disappoint. The restaurant, owned by husband-and-wife team George Ballas and Jo-ann Saadi, is in North Strathfield's thriving restaurant district, the Bakehouse Quarter. Named after the queen of Palmyra, Zenobia offers lunch specials, banquet dinners and belly dancers on weekends. Most impressive is the stunning decor, all handmade and imported from Syria. From the intricate cushion patterns and mosaic table designs to sandstone wall carvings and antique chandeliers, no detail has been overlooked. The menu includes an extensive list of entrees, salads and main courses, and lunch specials change every day. Comfortably seated in the cushion room, we asked Mr Ballas, who doubles as chef, to select our dishes. We were served hommus and bread to start, along with fattoush -- a salad of seasonal vegetables -- and vegetarian lady fingers. As a lunch special, he suggested the barbecue mixed plate -- lamb, chicken and kefta skewers, falafel, dip and salad. The vegetarian mixed plate of fried cauliflower, eggplant and potato coriander is served with tahini and a mint and yoghurt sauce. The signature dish, Ouzi, was pastry stuffed with cooked rice, peas, lamb pieces and pistachio, served with cucumber yoghurt. Entrees range from $12 to $18, and mains from $18 to $25. The restaurant has been booked out on weekends. Bars, Cafes Restaurants Guide
July 9 2008
July 23 2008