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Inner Western Courier Thursday Not Used Anymore : August 27 2008
36 INNER-WEST WEEKLY, Thursday, August 28, 2008 MB Children's favourite TOMATO AND BEEF RISSOLES Recipe: KIM COVERDALE. Photography: MARK O'MEARA. Ingredients: Serves: 4. Canola oil cooking spray; 500g lean beef mince; 1 small brown onion, grated; 1 small carrot, peeled, grated; 1 small zucchini, grated; 2 teaspoons dried basil; 1/2 cup tomato chutney; mixed green salad, to serve. Method: Preheat oven to 180C/160C fan-forced. Place a wire rack over a shallow baking dish. Spray wire rack with cooking oil. Place mince, onion, carrot, zucchini, basil and cup chutney in a bowl. Using clean hands, mix to combine. Using 2 heaped tablespoons of mixture at a time, shape into 12 rissoles. Place on wire rack. Bake for 25 minutes, turning halfway during cooking, or until browned and cooked through. Serve with salad and remaining chutney. We used cucumber ribbons, sliced red capsicum, chopped celery and mixed salad leaves. For more warming winter recipes, grab the latest issue of Super Food Ideas, Australia's leading food magazine. Ask Kim My kids like to watch me cook, and I'd like to encourage them to get involved. At what age, and in what way, should they start? Children can start helping in the kitchen from a very young age. Even as toddlers, they can help wash fruit and vegies or roll out dough. When cooking different foods, teach toddlers colours and shapes. Let them blend food colours, and educate their tastebuds by letting them try different foods and textures. As kids get older, get them to read the recipe to you and ask ques- tions about ingredients, prep- aration and cooking method. Cooking is a great example of teamwork and helps hone kids' maths and problem-solving skills. Assigning them their own section of the kitchen will give them a sense of independence and res- ponsibility. Kim Coverdale is food editor at Super Food Ideas. Email her at firstname.lastname@example.org TOP NOSH www.innerwestweekly.com.au Seafood SYDNEY Fish Market's specials for the week starting Monday, August 25. Prices are in kg/doz. Christie's Seafoods: spanner crab meat, Qld, $32.50 tub. De Costi Seafood: Boston Bay blue mussels, SA, $6.99 Cryovac bag, or 2 for $12. Nicholas Seafoods: fresh mirror dory fillets, NSW, $19.95kg. Peter's Fish Market: fresh atlantic salmon cutlets, Tas, $19.99kg. Other market specials: yellowfin tuna steaks, NSW, $26.90-$31.90kg; whole pilchards, NSW, $7.90-$9.90kg. WINE IF ever a wine has special event written over it, its Lindeman's 2005 Coonawarra Pyrus. This is a classic Bordeaux style blend with a backbone of 81 per cent old vine cabernet sauvignon, 17 per cent merlot and a touch of malbec. This is a wine with a rich and supple palate, intense sweet berry fruit flavours, pluminess from the merlot, and spicy and earthy notes from the small malbec contribution. Pay $54.99. Specials WOOLWORTHS Regular beef mince, $7.95kg, save $2.04kg. Extra large green king prawns, $23.49kg, save $6.50kg. Fresh chicken breast diced, from the meat dept, $14.98kg, save $1.01kg. Extra jumbo kalamata olives, $9.98kg, save $8kg. Murcot mandarins, $2.82kg. On sale until Sunday, August 31, unless sold out earlier. Limits per customer may apply. FRANKLINS Arnott's Ginger Nut/Marie/Milk Cof- fee/Nice Biscuits 250g, $1.29, save 56c. Mars chocolate fun size varieties 192g-280g, $2.98, save $1.98. Smith's Chips varieties 175g/185g, $1.99, save $1. 1Kg Fab laundry powder concen- trate or 1 litre Cuddly fabric softener varieties, $1.99, save up to $2.29. Wondersoft toilet roll varieties 12s, $4.99, save $2.30. On sale until Sunday, August 31, while stocks last. Savings are off regular prices. Savings may differ in your store. ALDI Strawberries, 250g, $1.49, or 60c per 100g. Honey murcot mandarins, $1.49kg. Zucchini, 750g, $1.49, or $1.99 per kg. Baby chat potatoes, $1.99kg. Produce prices effective until Monday, September 1. Glad to sandwich Qui into a day NAME: Qui WHERE: Level 1, 4-12 Garfield St, Five Dock. Phone 9712 5888 OPEN: Weekdays from 7.30am, weekends from 8.30am. Dinner is served from Thursday to Saturday. PROFILE: Fiona Brady Michael Tama and Mirette Labib. Rustic food is on the menu at Qui. FEELING slightly naughty one lunchtime, we abandoned our boring homemade sarnies and sneaked out for a hot lunch. Our location was Qui -- a Five Dock eatery we'd heard good things about. It's the kind of place that manages to be all things to all people. It's a weekend favourite for breakfast and it's adored by the babycino set, thanks to its excellent kids' corner packed with books and toys. On weekdays its express lunch menu pulls in the local workforce. (Bring your business card from a local business and you get a discounted menu, plus a complimentary glass of wine and coffee). And, after dark, the lights dim, the tablecloths come out and starry-eyed couples hold hands under the table. As for me, I was in love with the food, which is traditional Italian. I had the homemade potato gnocchi -- plump pasta pillows, asparagus, cherry tomato, prawns and white wine, spiced up with a little chilli. As it was lunchtime, I opted for the entree size at $16.50 (main is $21.50) but the servings are so generous I couldn't have managed another mouthful, no matter what the time of day. My companions were equally satisfied with their dishes -- a hearty chicken parmigana ($22) and a chicken and mushroom risotto (entree $15, main $20). I've a feeling I'll be abandoning those homemade sandwiches again very soon. Make a purchase at any participating business for the chance to WIN instant prizes! Go to the TrueLocal section of this paper to find a list of participating businesses in your area and for your chance to enter the major prize draws. Promotion commences on 17/08/08 and closes 12/10/08. Authorised under NSW Permit No. LTPS/08/07268 Bars, Cafes Restaurants Guide
August 20 2008
September 3 2008