The Eisteddfod at the State Theatre Centre + WIN TICKETS

The Eisteddfod at the State Theatre Centre + WIN TICKETS

For those living in Perth and surrounds – your chance to win tickets to an award winning play

The Perth Project

When I was in high school, I dreamed of becoming an actor. I loved the spectacle of it, the ability to be another character, to step outside of my introvert self and explore the endless possibilities acting offered. I took drama classes at school and did OK – my teacher’s wouldn’t have said I was destined to be a star but I wasn’t terrible either. I even thought about going to WAAPA, but somewhere along the line I realised I liked the stories more than the acting and got into writing instead.

But there is something still so undeniably exciting about theatre, whether it’s a world class or an amateur production, it just ignites that sense of possibility within me. That’s why I am so excited to be running a competition to give away a double pass to see The Esiteddfod at the State Theatre Centre to share the magic of…

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Tomato, Fennel and Salmon Soup: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Tomato, fennel and salmon soup with saffron aioli

Serves 4–6

“Inspired by bouillabaisse, this is a hearty and comforting soup, heady with the aroma of saffron. Throw in some mussels and prawns (shrimp) and you have a delicious seafood stew.” p. 204

Bouquet garni

1 orange, zest removed in strips with a potato peeler

1 cinnamon stick

4 star anise

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

6 bay leaves

6 thyme sprigs

 

Soup

2 tablespoons olive oil

1 onion, sliced

1 fennel bulb, thinly sliced

2 garlic cloves, minced

1/4 teaspoon chilli flakes

250 ml (9 fl oz/1 cup) white wine

2 x 400 g (14 oz) tins diced tomatoes

1 litre (35 fl oz/4 cups) Chicken stock or Vegetable stock  (page 151)

300 g (10 1/2 oz) skinless salmon fillet, diced

a small pinch of saffron threads

 

Saffron aïoli

a pinch of saffron threads

1/2 quantity Aïoli (page 111)

 

Tomato fennel and salmon soup

 

To make the bouquet garni, tie all the ingredients together in a piece of muslin (cheesecloth).

 

To make the soup, heat the olive oil in a large saucepan over medium heat. Add the onion, fennel, garlic and chilli and sauté for about 7 minutes, or until the onion and fennel are translucent and starting to colour.

 

Add the wine, tomatoes, stock, salmon, saffron
and bouquet garni. Bring to the boil, then reduce the heat to low and simmer for 20 minutes. Season with sea salt and freshly ground pepper.

 

To make the saffron aioli, put the saffron in a small bowl with 1 tablespoon water and leave to soak for 15–20 minutes, to activate the stamen and release the colour. Drain, discarding the water. Add the saffron to the aïoli and mix well.

 

To serve, ladle the soup into bowls and top with a dollop of saffron aïoli.

 

 

Choc Orange and Almond Bliss Balls: Get Lean Stay Lean – Dr Joanna McMillan

This is a wonderfully healthy and tasty way to end a meal or as a snack to have with an afternoon cup of  tea or coffee.  So simple to make  – ingredients that can be found in most pantries; dates, almond meal, a fresh orange, cocoa powder …easy.
**A personal preference  – I rolled mine in coconut – the recipe states use extra almond meal.

 

oc-orange-and-almond-bliss-balls

Huevos Rancheros: Neil Perry’s Good Cooking – Neil Perry

neil-perrys-good-cooking-cover

Images and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) $49.99

Huevos rancheros

Serves 4

“I’m going to put it out there: this may not be the healthiest breakfast  or brunch dish you’ve ever had, but it might well be the tastiest.  Beans, tortillas and eggs are amazing together and I especially like  them with lots of fresh coriander (cilantro) and hot sauce. You’ll find  most of the ingredients you need in a South American food store.  Dry ricotta or another firm fresh cheese can be used as  a substitute for the queso fresco.” (p. 14)

 

huevos-rancheros

 

Ingredients

vegetable oil, for frying

8 small corn tortillas

430 g (151/4 oz) tinned refried beans (optional)

8 free-range eggs

120 g (41/4 oz/1 cup) grated queso fresco

your choice of extra accompaniments, such as avocado, sour cream, coriander (cilantro) leaves, hot sauce  or salsa verde

 

Tomato sauce

2 tablespoons vegetable oil

1 large brown onion, cut into 1.5 cm (5/8 inch) squares

1 red capsicum (pepper), cut into 1.5 cm (5/8 inch) squares

1 teaspoon dried oregano

1 teaspoon cumin seeds

1 x 400 g (14 oz) tin diced tomatoes

1 x 400 g (14 oz) tin red enchilada sauce

400 ml (14 fl oz) Fresh chicken stock  (page 56)

 

Fresh tomato salsa

2 large tomatoes, finely diced

1/2 fresh jalapeño chilli, finely chopped,  or to taste

1/2 small white onion, finely diced

1 large handful coriander (cilantro) leaves, finely chopped

lime juice, to taste

sea salt

 

Method

To make the tomato sauce, heat the oil in a heavy-based saucepan over medium–high heat. Sauté the onion and capsicum until soft and lightly browned. Add the oregano and cumin and cook for about 1 minute. Add the tomatoes, enchilada sauce and stock, then increase the heat to high. Bring to the boil, stirring frequently, then reduce the heat to medium–low. Simmer for about 30 minutes or until the sauce has reduced and thickened.

To make the tomato salsa, combine all the ingredients in a bowl. Adjust the chilli, lime and salt to taste, then set aside.

 

Heat about 60 ml (2 fl oz/1/4 cup) vegetable oil in a small frying pan over medium heat. Test the oil with a small piece of tortilla to make sure it’s ready – it should start to bubble immediately, but if it browns right away, it’s too hot. Place a corn tortilla in the oil and cook for about 30 seconds, then flip over and cook for another 30 seconds. (You want the tortilla to be golden but not hard.) Drain on a plate lined with paper towel and keep warm while you cook the remaining tortillas.

 

Wipe out the small frying pan and heat the refried beans, if using.

Meanwhile, fry the eggs in batches in a large frying pan (I like to leave the yolks runny).

 

Put two corn tortillas on each serving plate and top with the refried beans and fried eggs. Spoon the tomato sauce over the top, sprinkle with the cheese and finish with the fresh salsa. Serve immediately with your choice of extra accompaniments.