Hawkesbury Independent IND 162 November 2023 | Page 16

BRUNO ’ S BARBER SHOP

From traditional to modern haircuts ... WE DO IT ALL !

Crewcuts to Flattops • Shaves & Beard Trims

OPENING HOURS

FULLY LICENCED & QUALIFIED STAFF

Tues / Wed / Fri 8.30am-5.30pm Thurs 8.30am - 7.30pm Saturday 8am-12pm Monday Closed

SPECIAL KIDDIES CHAIR

Shop 2 / 15 Pitt Street , RIVERSTONE

02 9627 5751

Licensed Mechanical Repairs & Rego Inspections

LICENSED FRONT END & BRAKE REPAIRER CAR - TRUCK - TRACTOR

- Discount Tyres - Mag Wheels - Road Service

- Wheel Alignment

- Computer Balancing - Front End Repairs - Brake Repairs - Off Truck Balancing

9627 2773

Most Brands Available

SUPERIOR PERFORMANCE - AFFORDABLE PRICE

TRADING HOURS

MON - FRI

SAT

Celebrating

20 years years

IN BUSINESS

MARKET STREET

BRUNO ’ S BARBER SHOP

Jun Jie Chinese Restaurant BAMBRIDGE LANE

GARFIELD ROAD EAST

TO TRAIN STATION

7am - 4.30pm

8am - 12pm

( BOOKINGS ESSENTIAL )

208 Riverstone Parade , RIVERSTONE www . tatestyres . com . au

PITT STREET

EFTPOS AVAILABLE

What ’ s cooking ?

WITH CON FROM RICHMOND FRUIT MARKET

CHAR-GRILLED MANGO , CHILLI & LIME CHICKEN

Prep 15 mins + marinating time Cook 12 mins | Serves 4

8 ( about 1.2 kg ) free-range chicken thigh fillets , trimmed 2 limes , halved Steamed jasmine rice , extra coriander leaves and sliced red chilli , to serve Mango , chilli & lime marinade : 1 ripe mango , peeled and flesh chopped 2 long red chillies , deseeded and chopped 2 garlic cloves ¼ cup lime juice ½ cup coriander leaves 1 tbs olive oil 1 tbs fish sauce STEP 1 To make the mango , chilli & lime marinade , combine all ingredients in a food processor . Season with sea salt and pepper . Process until smooth . Transfer ½ cup of the mango marinade to an airtight container and refrigerate until ready to serve . Transfer the remaining marinade to a shallow ceramic dish or large snap-lock bag . Add chicken and toss to coat in marinade . Refrigerate for 2-3 hours . STEP 2 Preheat a greased char-grill or barbecue on medium heat . Char-grill or barbecue chicken , basting with any remaining marinade occasionally , for 12-15 minutes ( depending on thickness ) until just cooked through . Transfer to a plate . Char-grill the limes . Serve chicken with the reserved marinade , char-grilled limes , steamed jasmine rice and extra coriander leaves and sliced red chilli .

SPINACH , SILVERBEET & RICOTTA PIE

Prep 30 mins | Cook 50 mins | Serves 8

Olive oil , for greasing 1 bunch ( about 1kg ) silverbeet ( see note ) 2 bunches ( about 350g each ) English spinach , trimmed 2 free-range eggs 5 green onions ( shallots ), trimmed and thinly sliced

STEP 1 Preheat oven to 180 ° C / 160 ° C fan-forced . Grease a 20cm x 30cm x 3cm deep baking pan with oil . STEP 2 Remove white stems and veins from silverbeet . Wash silverbeet and spinach leaves in cold water . Place wet leaves into a large saucepan and heat , tossing , over medium-high heat until just wilted . Drain well in a colander . Set aside to cool slightly . STEP 3 Whisk eggs in a large mixing bowl . Add green onions , dill , ricotta and feta . Season with salt and pepper . Mix until well combined . STEP 4 Firmly squeeze silverbeet and spinach leaves to remove excess moisture . Roughly chop and add to ricotta mixture . Mix until well combined . STEP 5 Spray 4 filo pastry sheets with oil and layer into a stack . Place pastry stack into the prepared pan . Spoon over silverbeet mixture and smooth top . Spray remaining filo sheets with oil and layer into a stack . Place over silverbeet mixture and trim pastry edges . Score pastry into 8 portions . Bake for 40-45 minutes until golden and crisp . Serve with a tomato and olive salad , lemon wedges and chilli jam , if liked .

NECTARINES WITH COCONUT & PISTACHIO CRUMBLE

Prep 20 mins | Cook 15 mins | Serves 6 These delicious nectarines are lovely served warm or chilled .

150 g coconut macaroon biscuits * 1 ⁄ 2 cup shelled pistachio nuts , roughly chopped 1 orange , finely grate rind and then juice

¼ cup finely chopped dill leaves 400g ricotta cheese , crumbled 100g feta cheese , crumbled 8 sheets filo pastry Olive oil cooking spray Tomato & olive salad , lemon wedges and chilli jam , to serve

2 tbs brown sugar 1 free range egg 6 nectarines ( slipstone ), halved and deseeded Reduced fat vanilla ice-cream , to serve

* If unavailable use butternut snap cookies or Anzac biscuits . STEP 1 Preheat oven to 180 ° C / 160 ° C fan-forced . Lightly grease a large shallow baking dish . STEP 2 Place biscuits and pistachio nuts in a food processor . Process until fine crumbs form . Transfer mixture to a bowl . Add orange rind , brown sugar and egg . Mix until well combined . STEP 3 Fill each nectarine half with biscuit mixture . Arrange in baking dish , drizzle with orange juice and bake , uncovered , for 12-15 minutes or until nectarines are just tender . Serve warm or at room temperature with vanilla ice-cream . Note – you ’ ll need about 350g trimmed silverbeet leaves and 120g trimmed spinach leaves .

NORMAN ’ S

SCRAP METALS

Free Call 1800 225 235

$$$ For All Your Scrap Metal WE BUY ALUMINIUM , STEEL , BRASS , COPPER & STAINLESS STEEL

PENRITH 34 PEACHTREE RD , PENRITH PH : ( 02 ) 4732 1683 ( Off Castlereagh Rd )

30 Ton Weighbridge at our Penrith site OPEN 7 DAYS

AUBURN 6 BLIGH STREET , AUBURN PH : ( 02 ) 9748 0611 FAX : ( 02 ) 4721 7658

www . normansscrapmetal . com . au

16 ISSUE 162 // NOVEMBER 2023 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT