button in toolbar for more information.
Inner Western Courier Thursday Not Used Anymore : October 1 2008
36 INNER-WEST WEEKLY, Thursday, October 2, 2008 MB A twist of lemon LEMON CHICKEN WITH WARM MUSHROOM RISONI SALAD Recipe: JENNY FANSHAW. Photography: JOHN PAUL URIZAR. Ingredients: Serves: 4. 2 garlic cloves, crushed; 1 lemon, rind finely grated, juiced; 2 tablespoons olive oil; 4 (170g each) chicken breast fillets, trimmed; 1 cup dried risoni pasta; 350g button mushrooms, thinly sliced; 1/3 cup finely chopped fresh flat-leaf parsley leaves. Method: Place garlic, lemon juice and half the oil in a shallow ceramic dish. Add chicken. Turn to coat. Cover and refrigerate for 30 minutes, if time permits. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Meantime, heat remaining oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes each side or until cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Add mushroom to pan. Cook for 4 to 5 minutes or until softened. Stir in pasta, 2 teaspoons lemon rind and parsley. Cook for 2 to 3 minutes or until heated through. Serve chicken with mushroom risoni salad. For more recipes, grab the latest issue of Super Food Ideas, Australia's leading food magazine. Ask Kim What cooking methods work best with different chicken cuts? Slow-cooking: the best cuts to use are those on the bone such as thigh cutlets or drumsticks. The thigh is generally an inexpensive cut that tenderises and releases its full flavour during the slow- cooking process. Breast fillets can be used if you prefer, but they can become dry. Barbecuing: many cuts work well, such as drumsticks, wings, legs and breasts. Where possible re- tain the bone and skin. Fat in the skin maintains moisture, and the bone adds flavour. Pan-frying: breasts or thigh fillets are the most popular cuts. A general rule is that most boneless cuts are suitable for pan-frying, as they won't take as long to cook. Poaching: you can poach any chicken part - even a whole chicken. Poaching is considered healthier, and can achieve a more delicate flavour. 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, September 29. Prices are in kg/ doz. Christie's Seafoods: spanner crab meat, Qld, $32.50 tub. De Costi Seafood: Boston Bay blue mussells, SA, $5.99kg. Musumeci Seafoods: whole snapper, NZ, $12.90kg. Nicholas Seafoods: cooked tiger prawns, Qld, $18.80kg. Peter's Fish Market: swordfish steaks, NSW, $19.99kg. WINE WHEN a bandit named Moondyne Joe Johns decided to relieve a thirst by breaking into the Houghtons winery in 1869, it's unlikely he would have expected to find himself honoured 139 years later. Houghtons' The Bandit range in- cludes a fruit-laden sauvignon blanc pinot gris 2008 ($19.95) that's excellent with white-fleshed fish. Specials ALDI Strawberries, 250g, 99c, or 40c per 100g. Bananas, $1.69kg. Sliced mushrooms, 250g, $1.49, or 60c per 100g. Seedless watermelon, 99c per kg. Produce prices effective until Monday, October 6. WOOLWORTHS Premium beef mince, $9.97kg, save $3.02kg. Medium cooked aussie tiger prawns, $22.99kg, save $4.99kg. Broccoli, $1.67kg. Chicken thigh fillets from the deli dept, $8.98kg, save $0.97kg. Strawberries, 250g punnet, $1.44ea. On sale until Sunday, October 5, unless sold out earlier. Limits per customer may apply. FRANKLINS Sorbent toilet roll varieties 12s, $5.99, save $4.30. Coca Cola soft drink can varieties 30 x 375ml, $16.79, save $7.20. 1 litre Cuddly fabric softener or 1kg Spree laundry concentrate powder/ with Fluffy varieties, $1.99, save up to $1.76. Divine classic dessert or Fruche yoghurt or Le Rice varieties 2s 150g, $1.99, save $1. Smith's box chip varieties 20s 380g, $5.49, save $1.74. On sale until Monday, October 6, while stocks last. Savings are off regular prices. Savings may differ in your store. Il Buco Restaurant 142A Liverpool road, ENFIELD Ph: 9747 5179 The ultimate experience in Seafood & Italian cuisine The staff at Il Buco would like to thank all their loyal Customers for their support. We look forward to seeing you at Il Buco. Catering Take Away Dinner Tues - Sat Lunch Tues - Fri 2074021K wk14 WINNER BEST FAMILY RESTAURANT Sunday Telegraph Restaurant and Caterers Award
October 8 2008
September 24 2008