Hawkesbury Independent IND 168 May 2024 | Page 18

What ’ s cooking ?

WITH CON FROM RICHMOND FRUIT MARKET

CHOKO , CABBAGE & CHICKEN LAKSA STIR-FRY

Prep 25 mins + marinating time | Cooking 15 mins | Serves 4

600g chicken thigh fillets , roughly chopped 1 / 3 cup laksa paste 500g small chokos 2 tbs peanut oil 3 green onions ( shallots ), thinly sliced 1 cup chicken stock ½ small Chinese cabbage ( Wombok ), trimmed and shredded 1 cup reduced fat coconut cream 1 / 3 cup mint leaves ½ cup coriander leaves Rice noodles , lime wedges and extra sliced long red chilli , to serve

STEP 1 Combine chicken and ¼ cup laksa paste in a medium bowl . Cover and refrigerate for 30 minutes ( or longer if time permits ). Using a small sharp knife , peel chokos , quarter lengthways , remove centre core and thinly slice . Set aside .

STEP 2 Heat 2 tsp oil in a wok over high heat . Add half the chicken and stir-fry for 2-3 minutes or until chicken is golden . Transfer to a plate . Repeat using 2 tsp oil and remaining chicken .

STEP 3 Heat remaining 1 tbs oil in the wok over high heat . Add green onions and remaining 1 tbs laksa paste and stir-fry for 1 minute . Add stock and chokos . Cover and cook over medium heat , stirring occasionally , for 8-10 minutes or until chokos are almost tender .

STEP 4 Add chicken , cabbage and coconut milk to wok . Stir-fry until cabbage just wilts . Top with mint and coriander . Serve with rice noodles , lime wedges and extra chilli .

MUSHROOM , KUMARA & BEEF COTTAGE PIE

Prep 30 mins | Cook 1 hr | Serves 4

1 tbs olive oil 1 brown onion , finely chopped 2 garlic cloves , finely chopped 500g lean beef mince 250g button mushrooms , finely chopped 1 celery stick , finely chopped 1 large carrot , finely chopped 2 tbs tomato paste 1 cup beef stock 400g can diced tomatoes 2 tbs Worcestershire sauce 800g kumara ( orange sweet potato ), peeled & diced 50g chilled butter , diced 1 / 3 cup fat reduced milk , warmed 1 / 3 cup finely grated parmesan

STEP 1 Heat oil in a large frying pan over medium-high heat . Add onion and garlic and cook , stirring often , for 3-4 minutes until softened . Increase to high , add mince and cook , stirring to break up mince with a wooden spoon , for 4-5 minutes until browned .

STEP 2 Add mushrooms , celery and carrot to pan and cook , stirring often , for 3 minutes . Stir in tomato paste and cook for 1 minute . Add stock , tomatoes and Worcestershire sauce , cover and bring

to the boil . Reduce heat and simmer , uncovered and stirring occasionally , for 15-20 minutes until thick . Season to taste .

STEP 3 Meanwhile , preheat oven to 200 ° C / 180 ° C fan-forced . Bring kumara to the boil in a medium saucepan of cold water over high heat . Reduce heat and gently boil for 12 -15 minutes or until tender . Drain and return kumara to saucepan . Toss over low heat until dry . Remove from heat and roughly mash . Beat in butter and milk until smooth . Season to taste .

STEP 4 Spoon mince mixture into a greased 6-cup ( about 5cm deep ) baking dish . Evenly top with mashed kumara . Sprinkle with parmesan . Bake for 20-25 minutes until bubbling and lightly golden and serve .

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

Celebrating

20 years years

IN BUSINESS

Shop 2 / 15 Pitt Street , RIVERSTONE

02 9627 5751

MARKET STREET

BRUNO ’ S BARBER SHOP

Jun Jie Chinese Restaurant BAMBRIDGE LANE

PITT STREET

GARFIELD ROAD EAST

TO TRAIN STATION

EFTPOS AVAILABLE

BANANA & CARAMEL TART

Prep 40 mins + overnight chilling time | Cook 3 hrs | Serves 8

395g can sweetened condensed milk 250g granita biscuits 150g butter , melted 4 just-ripe bananas , thinly sliced ½ tsp sea salt 60g dark chocolate , melted , for drizzling Whipped cream , for serving

STEP 1 The day before the tart is required ; to make caramel ( sometimes called dulce de leche ), remove label and place sealed condensed milk can into a medium saucepan , cover with water and bring to the boil over medium-high heat . Reduce heat and gently boil , regularly topping up with boiling water to ensure that the can is always covered with water , for 3 hours . Carefully remove can from pan . Cool ( do not open ) and refrigerate overnight .

STEP 2 Grease a rectangular 33.5cm long x11.5cm wide x 2.5cm deep tart pan *. Process biscuits in a food processor until fine crumbs form . Add butter and process until well combined . Press

mixture over base and side of tart pan . Cover and refrigerate overnight .

STEP 3 Just before serving ; spoon caramel into the tart base , gently spread and smooth top . Slice bananas and arrange over filling . Lightly sprinkle bananas with sea salt . Drizzle with chocolate . Serve with whipped cream .

* Alternatively use a 22-23cm round pie dish .

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16 ISSUE 168 // MAY 2024 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT