HAWKESBURY INDEPENDENT IND 182 July 2025 | Page 18

What’ s cooking?

WITH CON FROM RICHMOND FRUIT MARKET

STRAWBERRY & RHUBARB WITH FRENCH TOAST

Prep 20 mins | Cook 25 mins | Serves 4 1 bunch rhubarb( about 250g-300g trimmed rhubarb stems) 1 ⁄ 4 cup caster sugar 250g strawberries, hulled and large strawberries halved 3 free-range eggs 3 ⁄ 4 cup reduced fat milk 1 ⁄ 4 cup caster sugar 1 ⁄ 2 tsp vanilla extract 50g butter or margarine 8 slices sweet brioche bread or sourdough white bread

STEP 1 Preheat oven to 180 ° C / 160 ° C fan-forced. Line a baking tray with baking paper. Trim and discard rhubarb leaves. Wash stems, pat dry and cut into 6-7cm lengths. Place rhubarb and 2 tbs sugar into a bowl. Toss to combine. STEP 2 Arrange rhubarb in a single layer on tray. Roast for 10-12 minutes( depending on thickness) until almost tender. Toss strawberries with remaining 1 tbs sugar. Stir strawberries through rhubarb. Roast for 5 minutes or until warm. Set aside to cool. STEP 3 To make French toast, whisk eggs, milk, sugar and vanilla in a medium jug until well combined. Pour into a medium shallow dish. Heat a large non-stick frying pan over medium heat and add half the butter and heat until sizzling. Dip 4 slices bread in egg mixture for 20 seconds on each side. Pan-fry for 2 minutes on each side or until light golden. Transfer to a plate and keep warm in oven. Repeat using remaining ingredients. Serve rhubarb and strawberries with warm French toast.

LEEK, TOMATO & CHICKEN CASSEROLE

Prep 20 mins | Cook 1hr 10 mins | Serves 4 2 tbs olive oil 1.5kg chicken, cut into 8 pieces 2 leeks, trimmed, halved lengthways and thinly sliced 2 garlic cloves, crushed 1 ⁄ 2 cup dry white wine 400g can diced tomatoes 250g large ripe cherry tomatoes, halved 1 ⁄ 3 cup black olives 1 ⁄ 3 cup flat-leaf parsley, chopped 1 tbs lemon juice Mashed potatoes or crusty bread, to serve

Step 1 Heat oil in a large deep frying pan over mediumhigh heat. Cook chicken, in 2 batches, turning often, until evenly browned. Transfer to a plate. Step 2 Add leeks to pan and cook, stirring often, over medium heat for 4-5 minutes until tender. Add garlic and cook for 1 minute. Add wine and cook for 2 minutes. Add chicken, canned tomatoes, cherry tomatoes and olives. Stir to combine. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Remove lid and simmer, stirring occasionally, for 15-20 minutes until chicken is cooked through. Step 3 Stir in parsley and lemon juice. Season with salt and pepper to taste. Serve with mashed potatoes or crusty bread.

The Living Room Soup Kitchen in Richmond NEED YOUR HELP! The pantry is low and we desperately need help filling it

CHOY SUM, PORK MEATBALL & NOODLE SOUP

Prep 30 mins + chilling time | Cook 15 mins | Serves 4 500g pork mince 2 garlic cloves, crushed 2 tsp finely grated ginger 1 ⁄ 2 tsp Chinese Five Spice powder 1 ⁄ 4 cup salt reduced soy sauce 4 green onions( shallots), trimmed and finely sliced 450g fresh thin egg noodles 6 cups chicken stock 1 bunch baby choy sum, trimmed and cut into 6cm pieces 2 tsp sesame oil 100g snow peas, trimmed

Step 1 To make meatballs, combine pork, garlic, ginger, five spice, 1 tbs soy sauce and half the green onions in a bowl. Season with salt and pepper. Mix until combined. Form mixture into 20 small meatballs( using about 11 ⁄ 2 tbs mixture per meatball). Place in a single layer on a tray lined with baking paper. Cover and refrigerate for 30 minutes. Step 2 Meanwhile, place noodles into a heatproof bowl. Cover with boiling water and stand for 2 minutes until just tender. Drain, separate noodles and set aside. Step 3 Bring stock and remaining soy sauce to the boil over high heat in a large saucepan. Reduce heat to medium-low, add meatballs and simmer, stirring occasionally, for 8 – 10 minutes until just cooked through. Add choy sum and sesame oil. Cover and cook for 1 minute until choy sum is vibrant green. Add snow peas and cook for 1 minute. Step 4 Divide noodles among 4 deep serving bowls. Top with meatballs, choy sum and snow peas. Ladle soup into bowls, sprinkle with remaining green onions and serve.

Anything you can spare is much appreciated.

DONATIONS CAN BE DROPPED AT Amer Barber Shop 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 182 // JULY 2025 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT