HAWKESBURY INDEPENDENT IND 179 APRIL 2025 | Page 16

BRUNO’ S

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

OPENING HOURS Tues / Wed / Fri 8.30am-5.30pm Thurs 8.30am- 7.30pm Saturday 8am-12pm Monday CLOSED

Crewcuts to Flattops • Shaves & Beard Trims

Shop 2 / 15 Pitt Street, RIVERSTONE 02 9627 5751

FULLY LICENCED & QUALIFIED STAFF

MARKET STREET

BRUNO’ S BARBER SHOP

Jun Jie Chinese Restaurant BAMBRIDGE LANE

PITT STREET

GARFIELD ROAD EAST

TO TRAIN STATION

EFTPOS AVAILABLE

Celebrating 40 yrs Est. 1984

EXPERT ADVISE, QUALITY SERVICE, RELIABLE PRODUCTS & COMPETITIVE PRICING

CAR · 4WD · COMMERCIAL • TRUCK · FARM

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OPEN MON- FRI 7am- 4.30pm SAT 8am- 12pm

( Bookings Recommended)

- Rego Inspections- Car Servicing

- Brake Repairs

- Emergency Truck Road Service

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

What’ s cooking?

WITH CON FROM RICHMOND FRUIT MARKET

CHOKO, CABBAGE & CHICKEN LAKSA

600g chicken thigh fillets, roughly chopped ⅓ 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 ⅓ cup mint leaves ½ cup coriander leaves Rice noodles, lime wedges and extra sliced long red chilli, to serve

250g unsalted butter, chopped( at room temperature) 1 cup caster sugar 1 tsp vanilla extract 4 large free-range eggs( at room temperature), whisked 1 cup desiccated coconut 12 ⁄ 3 cups self-raising flour, sifted 1 ⁄ 4 cup milk 1 ⁄ 3 cup thick Greek-style natural yoghurt + extra to serve 1 tsp fine lime zest Lime syrup 4 limes 3 ⁄ 4 cup caster sugar 3 ⁄ 4 cup water

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

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.

LIME SYRUP COCONUT CAKE Prep 20 mins | Cook 50 mins | Serves 8

STEP 1 Preheat oven to 170 ° C / 150 ° C fan-forced. Grease and line a 22cm( base) round spring-form cake pan with baking paper. STEP 2 Using electric mixer, cream butter, sugar and vanilla on high until light

and fluffy. Gradually beat in eggs until combined. Using a large metal spoon, gently fold in coconut, flour, milk, yoghurt and lime zest until well combined. Pour mixture into pan and smooth surface. Bake for 45-50 minutes until golden and cooked through when tested with a skewer. Stand in pan for 10 minutes then transfer to a wire rack to slightly cool. STEP 3 Meanwhile, to make the lime syrup, using a vegetable peeler, remove rind from 2 limes then trim off white pith. Slice rind into thin strips. Juice all 4 limes. Combine 2 ⁄ 3 cup lime juice, lime rind, sugar and water in a small heavy-based saucepan. Stir over medium heat until sugar dissolves. Bring to the boil then reduce heat to medium and simmer for 4-5 minutes until syrupy. STEP 4 Place cake onto a large serving plate. Gently prick cake with a skewer then slowly drizzle over the hot lime syrup. Set aside to cool completely. Slice and serve with thick natural yoghurt.

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16 ISSUE 179 // APRIL 2025 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT