Ingredients:
1 tblspn butter
2 tblspn olive oil
1 brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 garlic clove, finely chopped
4 pieces of osso bucco (beef shin), seasoned with salt and pepper and lightly floured
1 cup white wine
3 cups chicken stock
800 ml tin crushed or chopped tomato
2 parsley sprigs,
1 bay leaf,\
Tried and tested dinner suggestions from the Triangle Team. Who can resist a simple pumpkin soup followed by Bhagya’s new favourite chicken dish and finishing up with the ever-popular Lemon Delicious Pudding. All winter favourites that are comforting and perfect for sharing.
Chicken marinade:
1.6 kg chicken thighs, bone in
Kosher salt and freshly-ground pepper
¾ cup full-fat Greek yoghurt
2 tablespoons fresh lemon juice
1 teaspoon ground turmeric
Chickpeas:
2 cans … Read more »
1 tsp each ground turmeric, ground chilli and coriander seeds
3 garlic cloves, finely chopped
1 kg watermelon flesh, cut into 2 cm cubes
1 tbsp vegetable oil
1 tsp cumin seeds
10-12 fresh curry leaves
Pinch of white sugar
Crush coriander seeds in a mortar and pestle until coarsely ground. Add turmeric, chilli and garlic, pound to a coarse paste, then add 200 gms watermelon and pound … Read more »
1 tbsp shiro (white) miso
2 tbsp light soy sauce
1 tbsp sunflower oil
½ small pumpkin, cut into 8 wedges
Preheat oven to 225°C.
Whisk miso, soy sauce and oil in a small bowl to combine. Brush all over pumpkin, transfer to a roasting pan and roast, turning halfway, until pumpkin is tender and caramelised (30-40 minutes). Sprinkle with sesame seeds and serve with quinoa.
Bermagui Preschool
‘We grow vegetables and plants in the Moodji Garden. We harvest what we grow and make yummy food to eat.’ Micah
Here’s what you will need:
2 potatoes, grated
1 carrot, grated
2 zucchini, grated
Kernels from 2 fresh corn cobs
1 onion, chopped
½ cup SR flour
½ teaspoon salt
¼ cup chopped parsley
3 eggs separated
2 tablespoons olive oil
Here’s what to do:
Peel potatoes … Read more »
Jody Vassallo
1 cup lightly mashed peas
1 cup grated zucchini,
3 egg whites, beaten
1/4 cup rice flour or gluten-free flour
50g Tilba Real Dairy Persian feta
1 Tbs shredded mint
Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.
Heat oil in a frying … Read more »