button in toolbar for more information.
Inner Western Courier Thursday Not Used Anymore : August 13 2008
INNER-WEST WEEKLY, Thursday, August 14, 2008 35 Beefed up salad GOATS CHEESE AND BEEF SALAD Serves: 4. 1 (150g) turkish bread roll; 2 tablespoons olive oil; olive oil cooking spray; 400g rump steak, trimmed; 2 tablespoons chopped fresh chives; 110g goats cheese; 1 tablespoon red wine vinegar; 1 teaspoon dijon mustard; 200g cherry tomatoes, halved; 120g baby rocket. Method: Preheat oven to 220C (200C fan-forced). Tear bread into 3cm chunks. Arrange bread, in a single layer, on a baking tray. Drizzle with half the oil. Bake for 10 to 15 minutes or until browned and crisp. Cool. Spray a large frying pan with oil. Place over medium-high heat. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice. Place chives on a plate. Roll cheese in chives to coat. Thinly slice. Place vinegar, mustard and remaining oil in a large bowl. Whisk to combine. Add tomato, rocket, bread and steak to bowl. Toss to combine. Divide mixture between plates. Top with cheese. Serve. For more warming winter recipes, grab the latest issue of Super Food Ideas, Australia's leading food magazine. Ask Kim I know salads are good for you, but mine are so boring! Can you help me give them some zing? Iceberg lettuce is a common salad base, but there are many other varieties and tastes to consider. Baby spinach is readily available from the supermarket, washed and ready to serve. Adding warm vegetables or meats is great in cooler months when eating a cold salad just doesn't appeal. Roasted pumpkin, lamb or potatoes are tasty additions that will add body and interest. Don't limit your options -- add fruits and cheeses for a sweet and savoury combination. Pears and apples work well with softer cheeses such as brie or blue-vein. Don't over-dress your salad. Con- sider the ingredients before dress- ing. If your usual salad doesn't quite satisfy, add some pasta or bread to bulk it up. 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, August 11. Prices are in kg/doz. Christie's Seafoods: tiger flathead fillets, skinned and boned, NSW, $25.99kg. De Costi Seafood: Boston Bay blue mussels, SA, $6.99 per 1kg Cryovac bag. Musumeci Seafoods: whole coral trout, Qld, $29.95kg. Nicholas Seafoods: gemfish fillets, NSW, $11.80kg. Peter's Fish Market: fresh pink ling fillets, NSW, $19.99kg. WINE GREAT buying at $20.99 is Rosemount's Show Reserve range. The range consists of seven reds and whites from Australian and New Zealand vineyards that include the always-popular McLaren Vale Tra- ditional -- a centuries-old bordeaux blend of cabernet sauvignon, merlot and petit verdot. This wine has generous cabernet fruit, tobacco leaf and spice flavours. It's the perfect accompaniment for roast lamb or a cheese and fruit platter. Specials FRANKLINS Cadbury share pack varieties 150g/240g, $3.49, save $1.50. Sorbent toilet roll varieties 8s, $4.49, save $2.50. Sirena tuna varieties 95g, $1.63, save 71c. 1 litre Cuddly fabric softener or 1kg Spree/with Fluffy laundry concen- trate powder varieties, $1.99, save up to $1.56. Golden crumpets varieties 6s, $1.29, save $1.30. On sale until Sunday, August 17, while stocks last. Savings are off regular prices. Savings may differ in your store. ALDI Strawberries, 250g, $1.49, or 60c per 100g. Hickson mandarins, $1.49kg. Pink lady apples, $1.99kg. Red capsicums, $1.99kg. Produce prices effective until Monday, August 18. WOOLWORTHS Prime quality beef rump steak, $13.95kg, save $9.04kg. Imported small cooked vannamei prawns, $7.98kg, save $2.90kg. Oven roasted turkey breast, sliced or shaved, $19.98kg, save $7.60kg. Eggplant, $2.96kg. Massel ultracube stock cubes 10pk, $2.27, save 32c. On sale until Sunday, August 17, unless sold out earlier. Limits per customer may apply. Makeover Mediterranean style NAME: Jason at La Candela WHERE: 24 Lackey St, Summer Hill. Phone 9798 3897 OPEN: Monday, Wednesday, Thursday and Friday from 5pm to 10pm. Weekends from noon to 10pm PROFILE: Shireen Khalil Creme brulee (above) and the tasting plate (right) are on the menu at La Candela. JASON Prasad didn't need help from chef Gordon Ramasy; he knew his restaurant was in need of a major makeover and since then customers have been pouring in. Prior to renovating the kitchen and dining room, Mr Prasad was going through daily kitchen nightmares and has since changed his menu from ''your typical Italian food to more of a Mediterranean touch''. I tried one of the most popular dishes, the tasting plate for two ($26), with mixed mediterranean dips, garlic prawns, stuffed forest mushrooms with fresh ricotta and sundried tomatoes, chicken and vegetable millefoglie and grilled bread. Mr Prasad then brought out the mouth-watering chilli chocolate creme brulee ($8) and despite feeling bloated from the mixed platter, nothing was going to stop me from indulging in the dessert. Definitely one for chocolate lovers, it's filled with creamy chocolate and strawberries with home-made biscotti. Monday nights are busy with the old owner Vic making a guest appearance and whipping up his famous pizzas. ''The customers love it, we get some coming from as far as the mountains to try our food,'' Mr Prasad said. He is all about satisfying his customers and makes regular changes to his specials menu. ''They are impressed with the new change and look forward to returning and trying the different foods,'' Mr Prasad said. La Candela (The Candle in Italian) is the perfect excuse for trying something new. the best fish 'n' chips in the universe WINNER Best Seafood Outlet 16 years in a row! CHEF PREPARED RESTAURANT Quality afood at sea take away prices Cnr Lyons Road & Gipps Street DRUMMOYNE ph: 9181 4336 225391k wk07
July 30 2008
August 20 2008