Fortnightly Favourites Newsletter!
Hi all and welcome back to the fortnightly favourites newsletter.
Grab your brown onions this fortnight at just $0.99c per kilo from Lorraine and the gang at Saratoga Fresh Fruit.
With the nights having been so cold lately, what better way to warm up than with a hearty vegetable and lamb hotpot, so this fortnight we have brought you a recipe to keep the chills at bay as well some others that sounded just too good to leave out.
And speaking of food: (my favourite topic)
We went out to Hardy's Bay RSL club last week to try the new Bay Restaurant for lunch.
Happy to report it was lovely.
Very reasonably priced and the meals were well presented and delicious.
Even though we sat out on the verandah, they have it beautifully heated and, I imagine, cooled for the hot summer months.
Well done guys, we will certainly be back!
Apart from our little venture out, we have had a rather busy fortnight, putting the finishing touches to our changes and should be ready to fill you all in in the next fortnightly favourites newsletter as to what is coming for you.
If you are getting married or planning a wedding.............
don't miss this fortnight's showcased business,
Trilogy Life Events.
Trilogy Life Events is run by a delightful local lady named Patricia Rixon.
Patricia brings to her ceremonies, over 30 years in the Event Management Industry.
She will work with you to make your ceremony a celebration of love, life and joy!
In Patricia's own words:
Your wedding will be one of your most memorable experiences. It will be an event you share with each other and your family and friends, capturing the love and respect you have for each other. The memories will last a lifetime.
Well that's it from me this fortnight. We hope that you enjoy this newsletter.
If you wish to comment or make a suggestion for our newsletter, please email to time4youlifestyle@gmail.com
If you no longer wish to receive this newsletter please send an email to time4youlifestyle@gmail.com and type unsubscribe in the subject bar.
Thank you
Gay
Onion Info
Onions should be stored at room temperature, away from bright light, and in a manner where they are well ventilated. To do this, either place them in a wire hanging basket or a perforated bowl with a raised base so that air can circulate underneath. The length of storage varies with the type of onion. Those that are more pungent in flavor, such as yellow onions, can stay longer than those with a sweeter taste, such as white onions, since the compounds that confer their sharp taste help to preserve them. Scallions should be stored in a plastic bag in the refrigerator where they will keep for about one week. All onions should be stored away from potatoes, as they will absorb their moisture and ethylene gas, causing them to spoil more readily.
The remainder of cut onions should be wrapped tightly in plastic or in a sealed container and should be used within a day or two since they tend to oxidize and lose their nutrient content rather quickly.
Cooked onions will best maintain their taste in an airtight container where they can be kept for a few days; they should never be placed in a metal storage container as this may cause them to discolor.
Although peeled and chopped onions can be frozen (without first being blanched), this process will cause them to lose some of their flavor.
While many people love to eat onions, most dread cutting them since this process usually brings a tear or two to the eyes. The compound that causes the eyes to burn is a phytonutrient known as allyl sulfate that is produced when sulfur-compounds released by the onion's ruptured cells are exposed to air.
If cutting onions irritates your eyes, there are a few tricks that you can employ.
Chill the onions for an hour or so before cutting. This will slow the activity of the enzyme that produces the allyl sulfate and is a better choice than the traditional method of cutting onion under running water.
This latter process may dilute the amount of allyl sulfate, which, while it may be irritating to the eyes, is actually one of the phytonutrients most responsible for onions significant health benefits.
Use a very sharp knife and always cut the onions while standing; that way your eyes will be as far away as possible.
If cutting onions really makes you cry, consider wearing glasses or goggles. Information from
Wh Foods.
And now for the recipes.........................
Braised onions and garlic dip with rosemary oil
Preparation Time
15 minutes
Cooking Time
35 minutes
Makes
6 cups
Ingredients
* 125ml (1/2 cup) olive oil
* 6 brown onions, halved, thinly sliced
* 2 garlic bulbs, cloves separated, peeled, coarsely chopped
* Salt & freshly ground black pepper
* 2 baguettes (French breadsticks), cut crossways into 5mm-thick slices
* 80ml (1/3 cup) extra virgin olive oil
* 1/4 cup firmly packed fresh rosemary leaves
Method
1. Heat half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion softens slightly. Reduce heat to low and cook, covered, stirring occasionally, for 20 minutes or until onion is soft. Remove from heat. Taste and season with salt and pepper.
2. Place the onion mixture in the bowl of a food processor and process until smooth. Transfer to a serving bowl.
3. Preheat oven to 180°C. Place sliced baguette on 2 baking trays. Brush each side with the remaining oil. Bake in preheated oven for 10 minutes or until golden brown. Remove from oven and set aside for 5 minutes to cool completely.
4. Meanwhile, heat the extra virgin olive oil in a medium frying pan over medium heat. Add the rosemary and cook for 1-2 minutes or until crisp. Remove from heat. Pour rosemary oil over dip and serve immediately with croutons.
Notes & tips
* You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Remove from fridge, bring to room temperature and continue from step 3, 15 minutes before serving the starter.
* Transport tip: Store the dip in an airtight container in an esky or cooler bag. Transport rosemary oil and croutons in separate airtight containers.
Chargrilled beef and balsamic onion salad
Ingredients (serves 4)
* olive oil cooking spray
* 2 brown onions, halved, sliced
* 2 teaspoons brown sugar
* 2 tablespoons 100% fat-free Italian balsamic salad dressing
* 4 (125g each) beef rump steaks, trimmed
* 2 multigrain bread rolls
* 2 red capsicum, thinly sliced
* 1 Lebanese cucumber, thinly sliced
* 1 zucchini, thinly sliced
Method
1. Spray a large, non-stick frying pan with oil and heat over low heat. Add onions and cook, stirring occasionally, for 15 minutes or until tender. Add sugar and 2 tablespoons cold water. Season with salt and pepper. Cook, stirring occasionally, for 10 minutes or until onions are tender. Stir in 1 tablespoon salad dressing.
2. Meanwhile, heat barbecue grill on medium-high heat. Spray both sides of steaks with oil and season with pepper. Grill steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.
3. Slice each roll crossways into 4 slices. Spray both sides with oil. Grill for 2 minutes each side or until toasted.
4. Slice steak into thin strips. Combine capsicum, cucumber and zucchini in a bowl. Pour over remaining salad dressing and toss to combine. Divide salad among bowls. Top with steak and onions. Serve with toasted bread.
Lamb, pumpkin and parsnip hotpot
Cooking Time
30 minutes
Ingredients (serves 4)
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 500g lean lamb rump steaks (see tip), cut into 2.5cm cubes
* 2 brown onions, halved, sliced
* 500g jap pumpkin, peeled, deseeded, cut into 2.5cm pieces
* 2 parsnips, peeled, trimmed, diced
* 3 teaspoons honey
* 2 teaspoons chicken stock powder
* 300g green beans, trimmed, cut into 3cm lengths
* 3/4 cup couscous
Method
1. Combine ginger and cinnamon in a large, heavy-based saucepan. Add lamb and stir to coat. Add onion, pumpkin, parsnips, honey, 11/2 cups cold water and stock powder. Stir to combine. Cover and bring to the boil over medium-high heat.
2. Reduce heat to low. Simmer, covered, for 10 minutes. Add beans and simmer for a further 5 minutes or until lamb is tender. Using a slotted spoon, remove vegetables and lamb to a bowl. Cover to keep warm. Increase heat to high. Boil, uncovered, for 5 minutes or until liquid is thickened.
3. Meanwhile, bring 1 cup of water to the boil in a saucepan over high heat. Remove from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed.
4. Return lamb and vegetables to saucepan. Reduce heat to medium. Cook for 1 to 2 minutes or until heated through. Stir couscous with a fork to separate grains. Serve hotpot with couscous.
Notes & tips
* Tip: If trimmed lamb rump steaks are unavailable, 700g untrimmed lamb steaks will yield 500g meat when trimmed.
All recipes brought to you from www.taste.com.au
Well that's it from us this fortnight. I hope that you have enjoyed the newsletter and we look forward to bringing you next fortnight's edition. So until then, stay safe and happy and
Bon appetit!
