Entries by Debbie Worgan

Seedy balls

Georgina Adamson

Put 1 cup rolled oats, 1 cup coconut, ½ cup each sesame seeds, pumpkin seeds, sunflower seeds, finely crushed almonds or walnuts in a pan and toast gently over a low heat, stirring constantly until smelling good. Place in a bowl with 1 cup sultanas or cranberries. Melt 125 g butter, ½ cup honey, 1/3 cup brown sugar in a small saucepan until well combined and pour into dry ingredients. Mix to make a gooey mixture. Refrigerate till cool, then roll into balls. Nice little mouthful and (mainly) healthy. … Read more »

Lessons     

Reviewed by Wendy Tucker

Lessons by Ian McEwan

This is Ian McEwan’s seventeenth novel and has become known as his pandemic novel and also his baby boomer novel (as much as I hate that term it is accurate here). Lessons is a meandering journey of a novel where McEwan returns to his beloved subject of the contemporary middle-class Englishman. And he does this so well.

We follow the … Read more »

Tasks for summer

Keith Mundy

After many years providing gardening information to all in The Triangle, I have decided to hang up my quill and allow another expert an opportunity to provide information that will assist you in your gardening tasks. This, therefore, is my last contribution to The Triangle.

I will still be at our nursery in Tilba Tilba every day to help you with any plant selection and advice that you require.

… Read more »

Chicken and ham jambalaya

by Alfred Solti

Ingredients: 

1 kg chicken wings (bone in and cut into ‘buffalo’ wings)
3 cups chicken stock
500 g smoked ham, cubed (or chorizo will do nicely)
2 cups chopped cajun vegetables
2 cloves garlic
2 tablespoons vegetable oil
425g can chopped tomatoes
2½ cups long grain rice
2 teaspoons cajun spice mix

Method:

Fry chicken with ham in the oil in batches until browned. Add cajun vegetables and garlic, and cook until golden.
Add tomatoes, rice, chicken … Read more »

Maque choux

by Alfred Solti
Ingredients:
8 ears of corn (or 2 x 420 gm tins of corn kernels)
1 teaspoon unsalted butter
1 teaspoon vegetable oil
½ brown onion finely chopped
½ green capsicum finely chopped
½ teaspoon white pepper
½ teaspoon cayenne pepper
250gm chopped tomatoes
Salt to taste
1½ tablespoons whipping cream
Method:
Cut kernels from the corn cobs (if using). In a frying pan, heat oil and butter and cook onions and capsicum until … Read more »

Cajun vegetables

by Alfred Solti

Ingredients: 

1 large brown onion
1 green capsicum
2 celery stalks

Method:

Finely chop vegetables.