by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
If you can't see the tool bar please press F11
Home Living : April 19th 2011
4 HLF - HOME LIVING: NORTH WEST, Tuesday, April 19, 2011 Create your own magic » ADVERTISING FEATURE HOMELIVING Easter is well celebrated with loved ones around food. This Easter, you can make all the difference by creating your own magic with these two recipes, using fresh and local produce. The Sydney Seafood School shares its celebrated whole poached salmon with cucumber salad recipe. Traditionally, salmon is poached in court bouillon, but English food writer, Jane Grigson, recommends strong brine for an even tastier result, while allowing the fish to cool in the poaching liquid helps keep it moist. Serves 12 Ingredients: 525g coarse salt; 6 litres water; 1 x 2.5-3kg salmon, gilled and gutted Cucumber Salad with Caper and Dill Mayonnaise 250ml whole-egg mayonnaise; 1/2 cup finely chopped dill; 1/2 cup baby capers, rinsed and dried; 6 Lebanese cucumbers, seeded, cut into half moons. Method: Dissolve salt in water and set aside. Rinse fish, especially the cavity to remove any blood, wipe with a clean cloth to remove as much of the slime as possible. Place fish on the rack in a fish kettle, cover with salt water and place lid on top. Place kettle over two burners on a medium heat and bring to the boil (this should take about 20 minutes). As soon as the water begins to bubble, turn off heat, remove the lid and leave fish to cool completely in poaching liquid (11/2-2 hours). Meanwhile make Cucumber Salad: combine mayonnaise, dill and capers; stir half of this mixture through cucumbers and set remainder aside. When cool, remove fish from poaching liquid, place on a serving platter and carefully remove skin, fins and fin bones, then gently scrape off any dark flesh from just below the skin. Carefully turn over and repeat on the other side, leaving head and tail intact. Spoon the salad around fish and serve remaining mayonnaise on the side. For dessert try this warm chocolate fondant, created by Sydney Cooking School. Serves 2 Ingredients: 60g Dark chocolate buttons; 60g Unsalted butter (cubed); 1 egg; 1 yolk; 30g sugar; 5g plain flour. Method: Pre-heat oven to 220˚C. Place chocolate and butter in a bowl over a pot of simmering water to melt butter and chocolate. In another bowl add egg, yolk and sugar, whisk until foamy. Once chocolate mixture has melted, remove from heat, and stir in the egg mixture. Add flour, stir to combine then pour into individual buttered moulds. Bake in oven for about 8 mins then rest for 5 min. Serve warm. sydneyfishmarket.com.au/ SeafoodSchool sydneycookingschool.com.au You will be amazed by our service, quality & price! » 10 years structural warranty » 100% Australian owned » Fully licensed and insured » Best price guaranteed » No hidden costs Ph: 1300 960 047 www.amazingimprovements.com.au email@example.com Give your home an autumn makeover! Carports, awnings, glass enclosures, screened rooms, timber decking, flat roofs, pitched & curved roofs 10% off Autumn Sale FREE QUOTES call 7 days 2052490i 29/3 Lic. No. 185828C A division of Westside Awnings Pty Ltd BUILT IN WARDROBES FACTORY DIRECT PRICES BUILT IN WARDROBES FACTORY DIRECT PRICES PH: 9890 7477 PH: 9890 7477 • FREE MEASURE & QUOTE • LIFETIME GUARANTEE Made to suit your budget & needs • Style • Service • Variety • Full range • Accessories • Hinged Doors • Sliding Doors • Over 20 years exp. Sydney Wardrobe Company Pty. Ltd www.sydneywardrobe.com.au Lic: 185628C 2152558i hln wk40 2080640i 19/4 CALL US TODAY TO SAVE $400 ON YOUR NEXT DESIGN | DECORATION | COLOUR Call now for a free consultation www.blackcockatoointeriors.com.au Ph: 0404 847 883 Creating beautiful living spaces for your lifestyle
April 12th 2011
April 26th 2011