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Inner Western Courier Thursday Not Used Anymore : September 10 2008
40 INNER-WEST WEEKLY, Thursday, September 11, 2008 MB Thyme for feta tart CARAMELISED ONION, SEMI-DRIED TOMATO AND FETA TART Recipe: LIZ MACRI. Photography: AMANDA McLAUCHLAN. Ingredients: Serves: 4. 1 tablespoon olive oil; 2 medium brown onions, halved, thinly sliced; 2 teaspoons brown sugar; 2 teaspoons fresh thyme leaves; 2 sheets ready-rolled frozen shortcrust pastry, partially thawed; 4 eggs; 1/2 cup pure cream; 1/4 cup finely grated pecorino cheese; 1 cup semi-dried tomatoes; 70g feta cheese, crumbled. Method: Heat oil in a medium saucepan over medium heat. Add onion. Cook, stirring occasionally, for 15 to 20 minutes or until golden. Add sugar and 1 teaspoon thyme. Stir to combine. Set aside. Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base) rectangular loose-based flan tin with pastry. Trim excess. Place tin in freezer for 20 minutes. Preheat oven to 200C/180C fan-forced. Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 6 to 8 minutes or until base is light golden. Set aside to cool slightly. Reduce oven to 180C/160C fan-forced. Whisk eggs, cream, cheese and salt and pepper together in a large jug. Place onion mixture over pastry. Top with tomatoes and feta. Pour in egg mixture. Sprinkle with remaining thyme. Bake for 20 to 25 minutes or until just set. Serve. For more warming winter recipes, grab the latest issue of Super Food Ideas, Australia's leading food magazine. Ask Kim I've just discovered sun-dried tomatoes, and they're de- licious! How should I use them? When buying sun-dried tomatoes, choose ones that are a rich red in colour. You can buy them bottled in oil with a variety of herbs and spices, such as thyme or chilli. Choose tomatoes packed in olive oil and use the oil in cooking or to drizzle over salads. Store-bought sun-dried tomatoes in oil can be kept in the pantry for six to nine months. Refrigerate once opened, and use within two weeks. A common ingredient in pasta, risotto and salads, sun-dried tom- atoes are also ideal for pesto or tapenade, added to scone, loaf or muffin mixtures, as a stuffing ingredient or stirred through pol- enta or mashed potatoes. They also make a great ac- companiment to an antipasto or cheese plate. 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, September 8. Prices are in kg/doz. Christie's Seafoods: Boston Bay blue mussel, SA, $8.90 tub. Claudio's Quality Seafoods: gemfish fillets, NSW, $15.99kg. De Costi Seafood: baby octopus, NSW, $17.90 doz. Musumeci Seafoods: fresh cooked eastern rocklobster, NSW, $69.95kg. Nicholas Seafoods: green banana prawns, Qld, $11.90kg. Peter's Fish Market: fresh mirror dory fillets, NSW, $19.99kg. WINE IF there's a party on the horizon and you're going to need a few bottles of bubbles, give serious thought to De Bortoli's new Emeri Sparkling Sauvignon Blanc. At just $13.99, it's loaded with soft tropical fruit flavours and a creaminess that will go with all manner of party-room finger food. If for some reason you're looking for just a couple of celebratory glasses on your own, it also comes in a handy 200ml miniature at just $5.49. Specials ALDI Strawberries, 250g, 99c, or 40c per 100g. Avocados, 69c each. Carrots, 1kg, 69c. Grape tomatoes, 200g, 99c, or 50c per 100g. Produce prices effective until Monday, September 15. WOOLWORTHS Premium beef mince, $8.95kg, save $4.04kg. Seafood marinara mix, $9.99kg, save $4.98kg. Chicken breast fillets, skinless, from the deli dept, $9.96kg, save $1kg. Golden delight brushed potatoes, $1.63kg. Carbonell Spanish olive oil 4 litre, $19.99, save $20. On sale until Sunday, September 14, unless sold out earlier. Limits per customer may apply. FRANKLINS Sorbent toilet roll varieties 12s, $6.49, save $3.80. Lupi olive oil extra virgin or pure or extra lite varieties 3 litre, $23.69, save up to $13.39. 540g Kellogg's Crunchy Nut Clusters or 825g Corn Flakes, $3.99, save up to $2.10. Golden crumpets varieties 6s, $1.59, save $1. Drive laundry concentrate varieties 2kg, $5.99, save $5.99. On sale until Sunday, September 14, while stocks last. Savings are off reg- ular prices. Savings may differ in your store. Sail into a food lover's paradise NAME: Rosabelle's Bistro, Drummoyne Sailing Club WHERE: 2 St Georges Cres, Drummoyne. Phone 9719 8199 OPEN: Monday to Sunday noon-9pm PROFILE: Shireen Khalil Delicious seafood at Rosabelle's Bistro. Pictures: PHIL BLATCH DRUMMOYNE Sailing Club offers a pleasant dining experience with its beautiful ocean views, great food and relaxing environment. Not only is Rosabelle's Bistro a great spot for two but since manager Gabriel Cross took over last year he said the restaurant had attracted more ''mothers clubs'' and families. With the weather on our side we decided to sit outside and enjoy the city views while head chef Victor Raposo and his team whipped up an impressive variety of seafood and steak dishes. My favourite was the mouth- watering garlic king prawns with grilled haloumi on a salad of fennel, spanish onion and cherry tomatoes ($25). The pan-fried barramundi fillet ($26) was also high on my list and was served with a confit of field mushrooms, baby asparagus spears with a touch of balsamic vinegar. Mr Cross describes the food as ''fresh and of high quality'' and I agree with him, especially when it came to the atlantic salmon dish ($25). It was served with fresh baby octopus, dutch carrots and spring onion which truly leaves you craving for more. To top things off the head chef put together one of his signature dishes, the eye fillet steak ($29) wrapped in bacon which my companion said tasted as good as it looks. After the mains I couldn't really move, which is a positive sign. But it didn't end there. Mr Cross came back with some chocolate Lindt gelato ($3.50), one of the eight flavours on offer, which I couldn't turn down. The team really knows how to knock up fresh tasting dishes but more importantly they go to great lengths to ensure each and every customer leaves happy. Bars, Cafes Restaurants Guide the cl ckwork FOREST BY DOUG MacLEOD with Paul Blackwell Kate Box Jacqueline Cook Cameron Goodall Rory Walker director Chris Drummond uction Sydney Theatre Company presents a new prodtions by Windmill Performing Arts and Brink Product A SPOOKY, FUNNY AND WISE FABLE GUARANTEED TO DELIGHT CHILDREN OVER 8,AND THEIR FAMILIES STRICTLY LIMITED SEASON 12--21 September Sydney Theatre, Walsh Bay Bookings (02) 9250 1777 sydneytheatre.com.au/clockwork SPONSORED BY INTRODUCE YOUR CHILDREN OR GRANDCHILDREN TO THEATRE MAGIC!
September 3 2008
September 17 2008