IT’S A RAIN DANCE!

IT’S A RAIN DANCE!

Bring on a rainbow because rain is on the way – that’s the forecast!  We can only hope it’s true and our farmers will get some relief from this harsh drought. It’s great to see communities right across Australia rally with some trucking hay all the way from WA!  That’s the Aussie spirit! In the meantime, we are working hard to bring you the best quality produce from our local suppliers. See our weekly specials below.
For this week’s recipe we have Pumpkin ($3.96 1/2) and Shallots ($2 bunch) and Garlic is $2 a bulb. Throw in some Parsley ($3 for Curly Aussie and $3.42 for smooth Continental) for flavour!

Don’t miss these large creamy Hass Avocados ($2.89 each) and locally grown super sweet Cherry Tomatoes ($1.90 for 250g). Broccoli are a good buy at .89c each and add some colour to your cooking with Purple Carrots (3 for $1.99). Button Mushrooms ($3.10 for 200g) are a kitchen staple and so versatile!

We have Organic Bananas from QLD for $3.90 a bunch of 3 or the regular variety for $3 a bunch. Strawberries are still enjoying their early run and are XXL at $6.20 for 375g. Kiwi Fruit, the green variety  and back and a good buy at .89c each.

Juicing Oranges (6 for $4.39) are still in the store and don’t miss out on the quintessential Aussie citrus – Lemons (3 for $1.95)!

PUMPKIN AND VERMOUTH RISOTTO
INGREDIENTS
60 gm butter, coarsely chopped
1 tbsp olive oil
700 gm butternut pumpkin, cut into 2cm pieces
1.25 litres vegetable stock (5 cups)
6 golden shallots, finely chopped
4 garlic cloves, finely chopped
200 gm Arborio rice (1 cup)
160 ml dry vermouth
60 gm mascarpone, plus extra to serve (¼ cup)
25 gm finely grated parmesan, plus extra to serve (1/3 cup)
Parsley for sprinkling
METHOD
1. Heat half the butter and half the olive oil in a saucepan over high heat. Add pumpkin and stir occasionally until pumpkin begins to caramelise (8-10 minutes), then remove from pan. Add chicken stock to pan, scrape base of pan with a wooden spoon and bring to the boil, then transfer to a jug and keep warm. Wipe saucepan clean.
2. Add remaining butter and oil to saucepan with shallot and garlic and stir frequently over medium heat until shallot is tender (5-10 minutes). Add rice and stir for 1 minute to coat, then add vermouth and cook until absorbed (2-3 minutes). Add pumpkin with 250ml stock and stir frequently until stock is absorbed (3-5 minutes), then add remaining stock 250ml at a time, stirring until stock is absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes). Stir through mascarpone and parmesan, season to taste, serve immediately with extra parmesan and Parsley.
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