WITH CON FROM RICHMOND FRUIT MARKET
HAYLEY ’ S ‘ PERFECT ’ CHICKEN OR TURKEY STUFFING FOR CHRISTMAS
1 whole Chicken or Turkey 1 cup of Bread Crumbs 3 shoots Shallots diced 3 slices of Bacon diced 1 tablespoon of Garlic Powder 1 tablespoon of Chicken Salt Add water to make moist and stuff Enjoy !
NO-BAKE BLUEBERRY & SWEET RICOTTA TART
Preparation : 25 minutes + chilling time Serves : 8
Ricotta cannoli filling : 500g fresh ricotta 1 / 3 cup icing sugar + extra for dusting ½ tsp vanilla extract icing sugar 250g blueberries Finely shredded orange zest and honey , to serve Biscuit base : 250g Butternut snap or Marie biscuits 125g unsalted butter , melted
MON-FRI
7.30AM - 6.00PM
The butcher shop Shop 18 Park Mall , 209-211 Windsor Street RICHMOND ( opposite Richmond Fruit Market ) PH : 4578 3999
It ’ s Beginning To Look A Lot Like CHRISTMAS
MAKE CHRISTMAS SUPER THIS YEAR WITH OUR DELICIOUS RANGE OF
HAMS • TURKEYS PORK LOIN ROLLS CHICKEN LEGS OF PORK
ORDER NOW and MENTION THIS AD for $ 10 OFF YOUR ORDER
SAT-SUN
7.30AM - 4.00PM
SPECIALS OF THE MONTH
WHOLE HAM $ 14.99KG
1 / 2 HAM $ 15.99KG TURKEY $ 14.99KG
PORK LOIN ROLLS $ 25.99KG
( DEC 22 ONLY )
SPECIALISING IN SELLING LOCAL BEEF , LAMB , PORK & CHICKEN
Step 1 : To make the biscuit base , place biscuits into a food processor and process until finely chopped . Add butter and process until well combined . Evenly press mixture into the base of 22cm wide x 2.5cm deep loosebase fluted tart pan . Refrigerate for 3 hours ( or longer if it permits ).
Step 2 : To make the filling , place ricotta , icing sugar and vanilla into a medium bowl . Using electric hand beaters , beat the mixture until smooth . Cover and chill until ready to serve .
Step 3 : Just before serving , fill the tart case with the ricotta mixture . Scatter with blueberries . Dust with icing sugar and sprinkle with orange zest . Drizzle with a little honey and serve .
MANGO GRANITA
Preparation : 45 minutes + chilling time Cooking : 5 mins Serves : 6
2 ripe mangoes 1 cup caster sugar 1 cup water 1 tbs lime juice To Serve : 1 ripe mango
2 passionfruit , pulp removed
Step 1 : Peel and chop the flesh from 2 mangoes . Using a hand-blender or food processor , blend flesh until smooth . Set aside .
Step 2 : Combine sugar and water in a medium saucepan . Stir over low heat until sugar dissolves . Bring to the boil , then boil for 1 minute . Stir in lime juice and mango puree . Remove from heat . Pour mixture into a 20cm x 30cm baking tray or dish . Freeze for 1 hour . Using a fork , roughly scrape mango mixture . Freeze , repeating this process every hour , for 2 hours . Then freeze for 3-4 hours or until firm .
Step 3 : To serve , peel and dice mango . Place into bowl and stir through passionfruit pulp . Scrape the frozen mango mixture into a fluffy granita and spoon into serving glasses . Top with mango and passionfruit and serve .
16 ISSUE 151 // DECEMBER 2022 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT