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
BLUEBERRY & COCONUT MUFFINS
PARSNIP, LEEK & BEEF RAGU WITH PAPPARDELLE
Prep 25 mins | Cook 2 hrs | Serves 4-6 If preferred, cook this ragu for 5 hours in a slow-cooker.
BOK CHOY & SNOW PEA SLAW WITH PORK
Prep 20 mins | Cook 25 mins | Serves 10 2 cups self-raising flour 1 tsp ground cinnamon Pinch salt ¾ cup brown sugar ⅓ cup desicated coconut 250g blueberries 2 free-range eggs, lightly beaten 150ml buttermilk or milk 150ml rice bran oil Icing sugar, for dusting
Step 1 Preheat oven to 200 ° C / 180 ° C fanforced. Line 10 holes of a ½ cup capacity muffin pan with paper muffin wrappers or cases. Step 2 Sift flour, cinnamon and salt into a large bowl. Stir in brown sugar, coconut and blueberries. Step 3 Combine eggs, buttermilk or milk and oil in a medium bowl. Using electric beaters, beat until thick and creamy. Using a large metal spoon, fold egg mixture into dry ingredients. Spoon into prepared muffin pan. Bake for 25- 30 minutes until golden and a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack. Dust with icing sugar to serve.
2 tbs olive oil 2 tbs plain flour 700g beef chuck steak, trimmed and cut into 1cm cubes 1 leek, trimmed, quartered lengthways and thinly sliced 400g medium parsnips, peeled, cored and cut into 1cm dice 1 celery stick, finely chopped 3 garlic cloves, crushed ½ cup dry white wine 800g can chopped tomatoes 4 sprigs thyme 400g dried pappardelle pasta Grated parmesan and chopped parsley, to serve
Step 1 Heat 1 tbs oil in a large heavy-based casserole dish or frying pan over medium-high heat. Place flour onto a plate and season with salt and pepper. Lightly coat beef with flour and cook, in batches, until evenly browned. Transfer to a plate. Step 2 Heat remaining 1 tbs oil in the pan over medium heat. Add leek and cook, stirring for 4-5 minutes until tender. Add parsnips, celery and garlic and cook, stirring often, for 3-4 minutes until heated through. Stir in wine and cook for 1 minute. Stir in beef, tomatoes and thyme, cover and bring to the boil. Reduce heat and simmer, covered and stirring occasionally, for 1½ hours or until beef is very tender. Season to taste. Sprinkle with parsley, just before serving. Step 3 Shortly before the ragu is cooked, cook pasta following packet directions. Drain. Serve with the ragu and grated parmesan.
Prep 30 mins | Cook 10 mins | Serves 4 4 pork medallion steaks Olive oil cooking spray 150g snow peas, trimmed 150g baby bok choy, trimmed and leaves finely shredded 3 cups( about ½ small) finely shredded Chinese cabbage 1 carrot, peeled and shredded 3 green onions( shallots), halved and finely sliced 1 cup bean sprouts, trimmed 1 cup coriander leaves, roughly chopped 1 cup small mint leaves 1½ tbs toasted sesame seeds Sesame soy dressing: 2 tbs salt reduced soy sauce 2 tbs grape seed or peanut oil 2 tsp lime juice 2 tsp brown sugar 1 garlic clove, crushed 2 tsp sesame oil
Step 1 Spray pork with oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat and cook pork, turning occasionally, for 3-5 minutes on each side( depending on thickness) until just cooked through. Transfer to a plate, cover and set aside to rest. Step 2 Meanwhile, bring a small saucepan over water to the boil over high heat. Plunge snow peas into pan and cook for 1 minute. Drain and refresh in cold water. Pat dry and halve lengthways. Step 3 Place snow peas, bok choy, cabbage, carrot, green onions, bean sprouts, coriander and mint into a large bowl. Sprinkle with sesame seeds. Toss to combine. Step 4 To make dressing, combine all ingredients in a screw top jar and shake until well combined. Drizzle half the dressing over salad and gently toss to combine. Thinly slice pork. Serve pork with salad and remaining dressing.
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
24 ISSUE 184 // SEPTEMBER 2025 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT