Fortnightly Favourites Newsletter with my Local Card

Hi all and welcome back to the fortnightly favourites newsletter. As usual this fortnight we come to you with recipes, items of interest from our my Local Card discounting businesses and some very exciting news on our newest business.

The Recipes
This fortnight we bring you some wonderful recipes based on the pear, which are for sale at Saratoga Fresh Fruit and Seafood for just $1.99 per kg this fortnight. We have chosen some of the best recipes from www.taste.com.au to really show the pear off to its best potential and we hope that you enjoy making some of them.

A very warm welcome to our newest my Local Card Business
we have some very exciting news for all the my Local Card holders out there.
Mitre 10 at Kincumber have just become proud supporters of the community, by offering all of our my Local Card members a 10% discount on all items storewide (conditions apply).
This means a saving of 10% on all your purchases everytime you shop at Mitre 10 simply by showing your my Local Card at the register when paying.

To find out where you can purchase your card and for a complete listing of all the local businesses offering a discount back to the people of the Central Coast with a my Local Card, please click here.

Our my Local Card Restaurant ane venue deals.

Just because the weather is cooling down doesn't mean the fun is.
Here are the latest offerings from a few of our restaurants and venues.

Av0ca Beach Picture Theatre - Bollywood Night and more my Local Card holders receive a $2.00 discount on each ticket

Kantara House Green Point Click here for upcoming shows, music and events 10% off all your drinks with my Local Card

Randall's at the Beach Killcare. Please click on the READ button below to find out what specials Randall's are offering my Local Card holders.


The Glasshouse Avoca Beach Greek Nights Click Here for Flyer
The Glasshouse Avoca Beach Winter Menu Click here to see the full menu Complementary glass of wine for my Local Card holders.

I was sent this next passage from a very dear friend of mine during May. Please take a few precious moments of your time to read this and perhaps think about the simplicity and beauty of the words and what they mean to you.
This passage touched something in me.
I hope that it does the same for you.
Please click here for Pam's beautiful message.

Well that's all from the my Local Card team this fortnight. We hope that you enjoy the following recipes.

Gay and the team

If you no longer wish to receive this newsletter, please type unsubscribe in the subject bar and email back to time4youlifestyle@gmail.com

Goat's-cheese-stuffed roasted pears with honey dressing

Ingredients (serves 4)

• 200g soft goat's cheese
• 1/4 cup chopped fresh mixed herbs (such as flat-leaf parsley, basil and rosemary)
• 4 small pears
• 24 rashers thinly sliced pancetta*
• 1/3 cup (80ml) extra virgin olive oil
• 1 1/2 tbs sherry vinegar
• 3 tbs honey, plus extra to serve
• 50g wild rocket leaves

Method

1. Preheat the oven to 180°C.

2. Combine the goat's cheese and herbs, then season with salt and pepper.

3. Peel and halve the pears, scoop out the seeds and core, then stuff the cavity with the cheese mixture. Wrap 3 rashers of pancetta around each pear half. Brush pears with 1 tablespoon of the olive oil and season with salt and pepper. Place on a baking tray and roast for 15-20 minutes or until the pears are soft and pancetta is crisp.

4. Whisk the remaining oil with the vinegar and honey in a small bowl, then season to taste. Toss the rocket leaves with the dressing and divide among 4 bowls, then place 2 pear halves on top of each. Drizzle with extra honey while still warm and serve.

Brie with caramelised pears

Topped with caramel-coated pears, these mini crusty toasts with melted creamy cheese are the perfect start to your Sunday lunch.

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 12 x 2cm-thick slices crusty white bread
• 2 tbs olive oil
• 5 small ripe beurre bosc pears, halved, core removed
• 30g butter
• 1 tbs brown sugar
• 2 tbs white balsamic vinegar
• 200g brie, thinly sliced
• 30g baby rocket leaves

Method

1. Preheat oven to 180°C. Place the bread slices, in a single layer, on a large baking tray. Brush with the oil. Bake in oven, turning once, for 10 minutes or until light golden.

2. Meanwhile, use a small sharp knife to cut each pear half into 6 wedges. Melt the butter in a large frying pan over medium heat until foaming. Add the pear and sugar and cook, stirring occasionally, for 5 minutes or until pear is caramelised.

3. Add the vinegar to the pan and cook, stirring, for 2 minutes.

4. Top the toasts with the brie. Bake in the oven for 4 minutes or until the brie just melts. Divide among serving plates.Top with the caramelised pear. Serve with rocket.

Notes

• You can prepare this recipe to the end of step 2 up to 2 hours ahead. Store in separate airtight containers. Continue from step 3 up to 30 minutes before serving.

Pork with caramelised pears & spinach

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 20g butter
• 1 tbs olive oil
• 4 pork loin cutlets
• 3 Williams pears, unpeeled, cored, each cut into 8 wedges
• 2 tbs brown sugar
• 150g pkt Woolworths baby spinach
• Wholegrain or seeded bread, sliced, to serve

Method

1. Heat the butter and oil in a large frying pan over a medium heat. Add pork and cook for 3-4 minutes each side. Transfer to a plate and cover with foil.

2. Add the pears to pan and increase heat to medium-high. Cook, turning often, until light golden. Stir in sugar and cook for a further 4-5 minutes or until golden and crisp. Transfer to a bowl.

3. Add spinach to the pan and cook, tossing, for 1-2 minutes until wilts.

4. Serve the pork topped with caramelised pears, spinach and bread.

Roast duck with red wine poached pears

They say opposites attract and that's certainly the case with this mouth-watering main that combines rich duck with sweet pear.

Preparation Time

20 - 85 minutes

Cooking Time

40 minutes

Ingredients (serves 2)

• 2 large pears, peeled
• 500ml (2 cups) red wine (such as merlot)
• 250ml (1 cup) water
• 60ml (1/4 cup) creme de cassis (see note)
• 2 tbs caster sugar
• 1 x 7cm cinnamon stick
• 2 (175g each) duck breast fillets, skin on, excess fat trimmed
• Sea salt flakes
• 125ml (1/2 cup) chicken stock
• 1 tbs balsamic vinegar

Method

1. Preheat oven to 160°C. Use a small knife to remove the base of each pear so they sit upright.

2. Combine the wine, water, cassis, sugar and cinnamon in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Add pears and cook, turning occasionally, for 20 minutes or until tender. Set aside for 1 hour to cool.

3. Meanwhile, use a sharp knife to score the skin of each duck breast at 1cm intervals. Rub the duck with sea salt flakes and set aside for 15 minutes to develop flavours. Heat a frying pan over medium-high heat. Add the duck, skin-side down, and cook for 5 minutes each side or until golden. Transfer to an ovenproof dish and cover with foil. Bake in oven for 10 minutes for medium or until cooked to your liking.

4. Use a slotted spoon to transfer the pears to a bowl, reserving 125ml (1/2 cup) of the poaching liquid. Place 2 teaspoons of liquid from the dish used to cook the duck in a saucepan. Add the stock, vinegar and reserved poaching liquid. Bring to the boil over high heat. Boil for 3-5 minutes or until reduced by half. Add pears and cook for 5 minutes or until heated through.

5. Thickly slice the duck across the grain and divide among serving plates. Serve with the pears and sauce.

Notes

• You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3 up to 1 hour before serving.

• Note: Creme de cassis is a blackcurrant liqueur.

Quick pear tarte tartin

Ingredients (serves 4)

• 30g butter, softened
• 1/4 cup brown sugar
• 825g can sliced pears, drained
• 1 sheet ready-rolled puff pastry, partially thawed
• vanilla ice-cream, to serve

Method

1. Preheat oven to 200°C. Grease a 4cm-deep, 20cm (base) round cake pan. Line base with baking paper.

2. Place butter and sugar in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 30 seconds. Stir. Microwave for a further 30 seconds or until butter and sugar melt and mixture is smooth. Pour into prepared pan. Arrange pear slices over base of pan, slightly overlapping.

3. Using the cake pan as a guide, cut a 21cm round from pastry sheet. Place pastry round over pears, tucking pastry into side of pan. Bake for 15 to 20 minutes or until pastry is puffed and golden. Turn onto a serving plate. Serve with ice-cream.

Well that's it from us this fortnight so until next fortnight stay safe and happy and

Bon Appetit.