Pittwater Life July 2024 Issue
GOVT’S BUDGET SNUB
CONCERN NARRABEEN LAND IS ‘FALLING INTO LAGOON’
AVALON’S RUSKIN ‘ROW’ OVER TREES / PUBLIC ALCOHOL BAN
THE WAY WE WERE / ARTISTS TRAIL / SEEN... HEARD... ABSURD...
GOVT’S BUDGET SNUB
CONCERN NARRABEEN LAND IS ‘FALLING INTO LAGOON’
AVALON’S RUSKIN ‘ROW’ OVER TREES / PUBLIC ALCOHOL BAN
THE WAY WE WERE / ARTISTS TRAIL / SEEN... HEARD... ABSURD...
Food Life with Janelle Bloom Food Life Recipes: janellebloom.com.au; Insta: instagram.com/janellegbloom/ Comfort food for the soul: Delicious ‘Winter Warmers’ Comfort food is one of the only things I like about Winter (ok, there are a few more). But delicious food, simmering away and giving off great aromas, is the ultimate way to combat the dark, cold wintery days and nights. Most of us have a few Winter Slow cooked pot roast lamb Serves 6 faves on rotation that we go to this time of year, whether it be a soul-warming bowl of soup with crunchy toast and lashings of butter, a slow-cooked pot roast , or some rich creamy pasta, to name a few. Here is a collection of my favourite Winter warmers. Homemade lasagne Serves 6-8 2 tbs olive oil 1 large brown onion, finely chopped 3 garlic cloves, crushed 600g pork and veal mince 4 rashers bacon, rind removed, finely chopped 1 cup chicken or beef stock 500g tomato pasta sauce 50g butter 2 tbs plain flour 2 cups milk Pinch of ground nutmeg 1 cup grated mozzarella 1 cup grated parmesan 375g fresh lasagne sheets occasionally, for 30 minutes or until sauce thickens. 2. Preheat oven to 200°C. Grease an 8-cup rectangular baking dish. 3. Sauce. Melt the butter in a saucepan over mediumhigh heat until foaming. Add flour. Cook, stirring, for 1-2 minutes or until mixture bubbles. Remove from heat. Gradually add the milk, whisking with a balloon whisk until smooth. Return to medium-high heat, stirring constantly, bring the sauce to the boil. Remove from heat. Stir in the nutmeg half the mozzarella and ¼ cup of the parmesan. Season. 4. Spread one-third of the meat mixture over the base of the baking dish. Top with one-third of the lasagne, trimming to fit if necessary. Spread with one-quarter of the bechamel sauce. Repeat twice with remaining mince mixture, lasagne sheets and bechamel sauce, finishing with the remaining bechamel sauce. Place onto a baking tray. 5. Cover with baking paper and foil. Bake 30 minutes. Remove the baking paper and foil, sprinkle over the remaining mozzarella and parmesan. Bake a further 20 minutes or until golden and cooked through. Stand for 10 minutes to cool slightly before serving. in the oven for 3½ hours. 4. Meanwhile, with 1 hour 1. Heat olive oil in a deep, to go on the lamb timer, large frying pan over par-cook the potatoes in a medium heat. Add onion saucepan of boiling salted and garlic. Cook, stirring 2kg lamb shoulder water until just tender. Drain often 8 minutes or until 3 garlic cloves, peeled, sliced well. Pour enough oil into soft. Increase heat to 1 tbs olive oil, plus extra for a large nonstick frying pan medium-high, add the frying potatoes to cover the base. Add the mince and bacon, cook 1 red onion, cut into wedges potatoes, cook 15 minutes, for 6 minutes, stirring to 3 stalks rosemary, cut into turning occasionally until break up the mince, or until pieces, plus extra to serve edges are crispy and golden. mince changes colour. Pour 1 cup dry white wine (optional) Drain oil from the pan, keep in the stock, bring to the 1 cup chicken stock potatoes warm. boil, boil gently until almost 1kg chat potatoes, halved 5. After 3½ hours, remove the all the liquid evaporates. Stir in the pasta sauce. 1. Using a small sharp knife, foil and baking paper from Reduce the heat to mediumlow and simmer, stirring cut 8 deep slits into top the lamb. Add the potatoes of lamb. Press garlic into to the lamb. Increase the slits. Rub lamb with oil and oven to 220C° fan forced. season well all over. Roast lamb and potatoes 2. Preheat the oven to 130C° a further 20-30 minutes fan forced. Scatter the onion until the top is golden. and rosemary over the base Allow to stand 10 minutes of a deep, large roasting before serving with steamed dish. Place the lamb into the greens. pan. Pour in the wine and Janelle’s Tip: It’s important to stock, being careful not to ensure the pan is deep enough wet the fat on the top of the to hold the lamb and it’s lamb. completely covered with foil. 3. Place a piece of baking paper Cast iron bakers with a tightfitting over the lamb, then tightly lid create a wonderful with 2-3 layers of foil. Roast environment to ‘slow roast’. 60 JULY 2024 The Local Voice Since 1991
Hearty beef stew Serves 6 2 tbs plain flour 1 tsp smoked paprika 1.5kg piece beef chuck casserole steak, trimmed, cut into 5cm pieces 4 tbs olive oil 1 large brown onion, finely chopped 2 garlic cloves, finely chopped 200g bacon, rind removed, chopped 2 tbs tomato paste 1 cup red wine 2/3 cup beef stock 2 carrots, cut into 3cm pieces 2 medium Sebago potatoes, peeled, cut into 3cm pieces 6 small pickling onions, peeled (see tip) 2 tbs chopped parsley, to serve Mashed potato & green beans, to serve 1. Combine the flour and paprika in a large snap lock bag. Season with salt and pepper. Add the chuck, toss to coat. 2. Heat 1 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Add 1/3 of the steak, cook, stirring often for 5 minutes or until browned. Transfer to a bowl. Repeat twice with oil and remaining steak. 3. Reduce heat to medium. Add remaining oil with the onion, garlic, and bacon, Cook, stirring until onion has softened. Add the tomato paste, cook, stirring for 1 minute. 4. Return beef and juices to pan. Add the carrots, potato, and onions. Pour in the wine and bring to the boil. Add the stock. Bring to a simmer. Reduce heat to low. Cover and simmer The Local Voice Since 1991 for 1½ hours or until steak and vegetables are tender. Taste and season. Scatter over the parsley, serve mashed potato and beans. Janelle’s Tip: You can replace the pickling onions with small brown onions cut into wedges. Loaded meatball mushroom soup Serves 4-5 Meatballs 3 tbs olive oil 250g mushrooms, finely chopped (see tip) 1 carrot, grated 1 zucchini, grated 1 brown onion, grated 400g beef mince 1 egg, lightly beaten 1¼ cups fresh breadcrumbs Creamy mushroom soup 60g butter 4 green onions, finely chopped 600g cup mushrooms, quartered (see tip) 1/3 cup plain flour 4 cups chicken stock ½ cup thickened cream Chopped parsley and toasted crusty sourdough, to serve 1. For the meatballs, heat half the oil in a large non-stick frying pan over high heat. Add the mushrooms. Cook, stirring until all moisture has evaporated. Add carrot, zucchini and onion, cook for 1 minute. Set aside to cool in the pan for 15 minutes. Transfer to a bowl, draining any excess moisture. 2. Add the mince, egg and breadcrumbs to the mushroom mixture. Season. Mix well. Using a heaped tablespoon of mixture, shape into balls. Place onto a tray, refrigerate for 30 minutes For more recipes go to janellebloom.com.au if you have time. 3. For the creamy mushroom soup, melt the butter in a large saucepan over medium-high heat. Add onions, cook, stirring 3 minutes until soft. Add mushrooms. Cook, stirring occasionally, for 10 minutes or until mushrooms are tender. Sprinkle the flour over the mushrooms. 4. Cook, stirring constantly, for 2 minutes. Remove the pan from the heat. Gradually add the stock, stirring constantly. Return saucepan to medium heat. Bring to the simmer, stirring occasionally. Reduce heat to mediumlow. 5. Simmer, uncovered, for 10 minutes or until thickened slightly (soup can be blended at this stage if you like a smoother soup). 6. While the soup is cooking, preheat oven 180°C fan forced. Heat the remaining oil in the frying pan over medium heat. Cook meatballs in two batches, for 3 minutes, shaking pan often or until golden. Remove to a roasting pan. Place into the oven for 10 minutes to cook through. 7. Stir in the cream and meatballs through the soup. Heat without boiling, until warmed through. Season. Sprinkle with parsley and serve. Janelle’s Tips: If you have a food processor, place mushrooms into the processor and pulse until very finely chopped… also, try using a combination of cup, button and Swiss brown mushrooms. Triple chocolate self saucing pudding Serves 4-6 100g dark chocolate, chopped 60g butter, chopped 2/3 cup full cream milk 1 cup self raising flour ¼ cup brown sugar ¼ cup cocoa powder 100g Toblerone, chopped Ice cream or cream, to serve Topping 3/4 cup brown sugar 2 tablespoons cocoa powder 1½ cups boiling water 1. Preheat oven 180°C fan forced. Place chocolate, butter and milk in a heatproof microwave-safe bowl. Heat uncovered on High 1-2 minutes, stirring with a metal spoon until melted and smooth. 2. Combine flour, brown sugar and cocoa powder in bowl. Stir in chocolate mixture until just combined. Fold through the Toblerone. Spoon mixture into a greased 6-cup capacity ovenproof dish. Place onto a baking tray. 3. Topping. Combine brown sugar and cocoa and sprinkle over pudding mixture. Pour the boiling water over the back of a metal spoon over the topping. Place into the oven. Bake for 30-35 minutes, or until the top of the pudding springs back when touched in the centre. 4. Stand no longer than 5 minutes (any longer the sauce becomes thicker). Serve. Janelle’s Tip: The size of the dish is important, as it determines the thickness of the pudding and sauce. You can use a 6-cup, 20 x 20cm square cake pan. JULY 2024 61 Food Life
- Page 10: News Govt triggers e-bike inquiry T
- Page 13 and 14: ikes which, incidentally, provide l
- Page 15 and 16: Big team in Little League Little Le
- Page 18 and 19: News Boat licence fees hike anger T
- Page 20: News Palmy residents want cash audi
- Page 24: Budget blues for Pittwater News NSW
- Page 28: News Father and daughter in sync If
- Page 34: eing vacant for two years, the Aval
- Page 37 and 38: Ingleside RFB call for volunteers I
- Page 39 and 40: New indoor sports facility The NSW
- Page 41 and 42: others stranded without the tools t
- Page 43 and 44: plete with a red carpet entry and a
- Page 45 and 46: Art Life Get on the Trail of stunni
- Page 48 and 49: Health & Wellbeing The great healin
- Page 50 and 51: Health & Wellbeing with Dr John Kip
- Page 52 and 53: Health & Wellbeing Hospital staff l
- Page 54 and 55: Business Life: Money with Brian Hrn
- Page 56 and 57: Trades & Services Trades & Services
- Page 58 and 59: Trades & Services Trades & Services
- Page 62 and 63: Tasty Morsels with Beverley Hudec S
- Page 64 and 65: Garden Life Planting gorgeous grass
- Page 66: Garden Life Garden Life Your July t
Food <strong>Life</strong><br />
with Janelle Bloom<br />
Food <strong>Life</strong><br />
Recipes: janellebloom.com.au; Insta: instagram.com/janellegbloom/<br />
Comfort food for the soul:<br />
Delicious ‘Winter Warmers’<br />
Comfort food is one of the only things<br />
I like about Winter (ok, there are a few<br />
more). But delicious food, simmering<br />
away and giving off great aromas, is the<br />
ultimate way to combat the dark, cold wintery<br />
days and nights. Most of us have a few Winter<br />
Slow cooked pot<br />
roast lamb<br />
Serves 6<br />
faves on rotation that we go to this time<br />
of year, whether it be a soul-warming bowl<br />
of soup with crunchy toast and lashings of<br />
butter, a slow-cooked pot roast , or some<br />
rich creamy pasta, to name a few. Here is a<br />
collection of my favourite Winter warmers.<br />
Homemade lasagne<br />
Serves 6-8<br />
2 tbs olive oil<br />
1 large brown onion, finely<br />
chopped<br />
3 garlic cloves, crushed<br />
600g pork and veal mince<br />
4 rashers bacon, rind<br />
removed, finely chopped<br />
1 cup chicken or beef stock<br />
500g tomato pasta sauce<br />
50g butter<br />
2 tbs plain flour<br />
2 cups milk<br />
Pinch of ground nutmeg<br />
1 cup grated mozzarella<br />
1 cup grated parmesan<br />
375g fresh lasagne sheets<br />
occasionally, for 30 minutes<br />
or until sauce thickens.<br />
2. Preheat oven to 200°C.<br />
Grease an 8-cup rectangular<br />
baking dish.<br />
3. Sauce. Melt the butter in<br />
a saucepan over mediumhigh<br />
heat until foaming.<br />
Add flour. Cook, stirring,<br />
for 1-2 minutes or until<br />
mixture bubbles. Remove<br />
from heat. Gradually add<br />
the milk, whisking with a<br />
balloon whisk until smooth.<br />
Return to medium-high<br />
heat, stirring constantly,<br />
bring the sauce to the<br />
boil. Remove from heat.<br />
Stir in the nutmeg half<br />
the mozzarella and ¼ cup<br />
of the parmesan. Season.<br />
4. Spread one-third of the<br />
meat mixture over the base<br />
of the baking dish. Top with<br />
one-third of the lasagne,<br />
trimming to fit if necessary.<br />
Spread with one-quarter<br />
of the bechamel sauce.<br />
Repeat twice with remaining<br />
mince mixture, lasagne<br />
sheets and bechamel sauce,<br />
finishing with the remaining<br />
bechamel sauce. Place onto<br />
a baking tray.<br />
5. Cover with baking paper<br />
and foil. Bake 30 minutes.<br />
Remove the baking paper<br />
and foil, sprinkle over the<br />
remaining mozzarella and<br />
parmesan. Bake a further<br />
20 minutes or until golden<br />
and cooked through. Stand<br />
for 10 minutes to cool<br />
slightly before serving.<br />
in the oven for 3½ hours.<br />
4. Meanwhile, with 1 hour 1. Heat olive oil in a deep,<br />
to go on the lamb timer, large frying pan over<br />
par-cook the potatoes in a medium heat. Add onion<br />
saucepan of boiling salted and garlic. Cook, stirring<br />
2kg lamb shoulder<br />
water until just tender. Drain often 8 minutes or until<br />
3 garlic cloves, peeled, sliced<br />
well. Pour enough oil into soft. Increase heat to<br />
1 tbs olive oil, plus extra for<br />
a large nonstick frying pan medium-high, add the<br />
frying potatoes<br />
to cover the base. Add the mince and bacon, cook<br />
1 red onion, cut into wedges<br />
potatoes, cook 15 minutes,<br />
for 6 minutes, stirring to<br />
3 stalks rosemary, cut into<br />
turning occasionally until<br />
break up the mince, or until<br />
pieces, plus extra to serve<br />
edges are crispy and golden.<br />
mince changes colour. Pour<br />
1 cup dry white wine (optional)<br />
Drain oil from the pan, keep<br />
in the stock, bring to the<br />
1 cup chicken stock<br />
potatoes warm.<br />
boil, boil gently until almost<br />
1kg chat potatoes, halved<br />
5. After 3½ hours, remove the<br />
all the liquid evaporates.<br />
Stir in the pasta sauce.<br />
1. Using a small sharp knife, foil and baking paper from<br />
Reduce the heat to mediumlow<br />
and simmer, stirring<br />
cut 8 deep slits into top the lamb. Add the potatoes<br />
of lamb. Press garlic into to the lamb. Increase the<br />
slits. Rub lamb with oil and oven to 220C° fan forced.<br />
season well all over.<br />
Roast lamb and potatoes<br />
2. Preheat the oven to 130C° a further 20-30 minutes<br />
fan forced. Scatter the onion until the top is golden.<br />
and rosemary over the base Allow to stand 10 minutes<br />
of a deep, large roasting before serving with steamed<br />
dish. Place the lamb into the greens.<br />
pan. Pour in the wine and Janelle’s Tip: It’s important to<br />
stock, being careful not to ensure the pan is deep enough<br />
wet the fat on the top of the to hold the lamb and it’s<br />
lamb.<br />
completely covered with foil.<br />
3. Place a piece of baking paper Cast iron bakers with a tightfitting<br />
over the lamb, then tightly<br />
lid create a wonderful<br />
with 2-3 layers of foil. Roast environment to ‘slow roast’.<br />
60 JULY <strong>2024</strong><br />
The Local Voice Since 1991
Change language