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Cajun vegetables

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by Alfred Solti

Ingredients: 

1 large brown onion
1 green capsicum
2 celery stalks

Method:

Finely chop vegetables.

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Cajun spice mix

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by Alfred Solti

Ingredients: 

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
2 teaspoons black pepper
1½ teaspoon cayenne pepper
2 teaspoons dried thyme
½ teaspoon dried oregano

Method:

Mix spices together and store in an airtight jar.

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Risotto Primavera

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Ingredients

200g double podded broad beans
4 medium shallots, finely minced
3 spring onions, trimmed and finely minced
1 small clove garlic, finely minced
250g trimmed asparagus spears, sliced into 4 diagonal pieces
3l good quality chicken or vegetable stock
1 tbsp olive oil
85g butter
350g risotto rice
100ml dry white wine, at room temperature
140g shelled peas
100g finely grated parmesan
Minced … Read more »

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Lemon Blueberry Almond cake

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Preheat oven 180c line a loaf tin 11 x 21 cm with sides over for easy lifting of cooled cake

Ingredients

150 g unsalted butter room temp
190g caster sugar
2 lemons 2 tbsp zest 2 tbsp juice
1 tsp vanilla
3 large eggs
110g almond flour
1/8 tsp salt
200g blueberries
70g icing sugar

Method

Cream the butter, sugar, … Read more »

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Lemon Cordial

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Ingredients

2kg castor sugar
1 litre water
30g citric acid
30g tartaric acid
juice of 6 large lemons, strained
finely grated zest of 2 lemons

Method

If the lemons are not from your own tree, scrub them well with hot water before proceeding to zest or juice.

Dissolve sugar in water over heat in a non-aluminium stockpot. Add citric and tartaric acids. Stir to ensure that all is completely dissolved. … Read more »

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Tuna Teriyaki

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Dawn Hollins and Carole Broadhead

Marinate tuna steaks in a mixture of sherry, white wine and soy sauce or commercial teriyaki sauce with water, sherry or wine. Turn occasionally for the flavour to penetrate evenly. After an hour or so cook on a grill or in a pan for about three minutes on each side. Serve with rice and salad and the rest of the cooked marinade as a sauce.

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The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

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The Triangle, a not-for-profit, local, community newspaper, comes out on the first day of every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season.  Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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