LONG LIFE MILK • TUNA • CUSTARD CANS OF SPAGHETTI & BAKED BEANS SPAGHETTI SAUCES • TOOTHPASTE • BISCUITS CEREALS • SANDWICH SPREADS • TIN FRUITS TINNED HAM AND SPAM
What ’ s cooking ?
WITH CON FROM RICHMOND FRUIT MARKET
MANGO , CUCUMBER & HERB PRAWN SALAD
Prep 25 mins | Serves 4
BERRY PANETTONE TRAY TRIFLE
Prep 25 mins | Serves 6-8 Add a splash of orange liqueur to the orange juice if desired .
ASPARAGUS , GREEN PEA & CHORIZO RISOTTO
Prep 30 mins | Cook 25 mins | Serves 4
4½ cups chicken stock 1½ tbs olive oil 1 chorizo sausage , finely diced 1 medium brown onion , finely chopped 2 garlic cloves , finely chopped 2 cups Arborio rice 500g fresh green peas , podded 2 bunches asparagus , trimmed and sliced 50g feta cheese , crumbled
STEP 1 Bring stock to the boil in a medium saucepan . Meanwhile heat 2 tsp oil in a large saucepan over medium heat . Add chorizo and cook , stirring often , for 3-4 minutes or until crisp . Transfer to a plate lined with paper towel . Set aside . STEP 2 Heat remaining 1 tbs oil in the pan over medium heat . Add onion and garlic and cook , stirring often , for 3-4 minutes until softening . Add rice and stir until well coated with oil . Adding a ladleful at a time , gradually add hot stock , stirring after each addition . Add peas and asparagus when half the stock has been added . Continue to gradually add stock , ladleful at a time . When all the stock is added , stir through chorizo . Sprinkle with feta and serve
2 plump Lebanese cucumbers , cut into 5cm batons 1-2 long red chillies , thinly sliced ( seeds in ) 4 cups finely shredded Chinese cabbage ( about 1 / 2 medium ) 2 cups finely shredded red cabbage ( about ¼ medium ) 1 / 2 small red onion , halved and very thinly sliced 1 cup mint leaves 1 cup Thai basil leaves 2 just-ripe mangoes , peeled and cut into thin ribbons 500g cooked king prawns , peeled and deveined 1 / 3 cup roasted cashews , roughly chopped Lime wedges , to serve
Sweet chilli & lime dressing : 1 / 3 cup sweet chilli sauce ¼ cup lime juice 2 tsp soy sauce
STEP 1 To make the sweet chilli & lime dressing , combine all ingredients in a screw-top jar . Shake until well combined . Set aside . STEP 2 Combine cucumbers , chillies , cabbage , onion , mint and Thai basil in a large bowl . Drizzle with half of the dressing and gently toss to combine . STEP 3 Arrange the cabbage salad in serving bowls , top with mango and prawns . Sprinkle with cashews . Drizzle with the remaining dressing and serve with lime wedges .
500g panettone * 1 ⁄ 3 cup fresh orange juice 600ml cream 1 tbs icing sugar 1 tsp vanilla extract 250g raspberries 250g strawberries , halved lengthways 150g blueberries Grated or shaved dark chocolate * Panettone is Italian style brioche bread sold in some greengrocers and supermarkets .
STEP 1 Remove crusts from panettone and cut into 1cmthick slices . Line base of a 25cm x 28cm enamel or ceramic baking dish with the panettone . Sprinkle with orange juice . STEP 2 Whip cream , icing sugar and vanilla in a bowl until soft peaks form . Spoon cream over panettone . Combine berries in a bowl and scatter over cream . Sprinkle with grated or shaved dark chocolate and serve .
The Living Room Soup Kitchen in Richmond NEED YOUR HELP !
The pantry is low and we desperately need help filling it
Anything you can spare is much appreciated .
DONATIONS CAN BE DROPPED AT Amer Barber 28 East Market Street , Richmond
LONG LIFE MILK • TUNA • CUSTARD CANS OF SPAGHETTI & BAKED BEANS SPAGHETTI SAUCES • TOOTHPASTE • BISCUITS CEREALS • SANDWICH SPREADS • TIN FRUITS TINNED HAM AND SPAM
18 ISSUE 164 // JANUARY 2024 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT