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Bayfusion - Food Recipes
- 1. www.frasercoastchronicle.com.au/lifestyle July 2017 | 17 Howard Childers Maryborough Hervey Bay Find us off the Bruce Highway between Maryborough & Childers, Qld 71 Steley St, Howard Qld 4659 Ph 07 41 294 785 OPEN Mon - Fri: 9am-5pm, Sat: 8.30am-1pm CLOSED Sunday & public holidays vancootensdrapery.com VANCOOTENS HOWARD DRAPERY VanCootens HOWARD DRAPERY A DESTINATION STORE LIKE NO OTHER! VanCootens Howard Drapery is widely known for its extensive range of patchwork material and accessories. Also stocking a large range of haberdashery, curtain fabrics, manchester, men’s and women’s clothing, shoes, bags and giftware we have everything you need. Visit us today and be amazed! AKUBRA HATS Priced from $159.95 Cattleman, Tablelands, Snowy River, Territory, Avalon, Rough Rider, Riverina, Outback Club Mens Minserno Polo Shirts With a pocket. Sizes S-XXL Usually $34.95 $29 each or 3 for $75 Vinyl Fabric 150cm width. Yellow, Terracotta, Olympic Green, Parliament Green, White, Champagne $13.50 mtr Seersucker Tablecloth Kenyan Animal Print (Brown Tones) 140cm width. $6.99 mtr Blanket Poncho Range of colours, Cowl Neckline, Hooded Styles Great for those cold evenings $49.95 each Upholstery Fabric Usually $29.95mtr NOW $10 mtr SPECIAL PRICE! Colonial, Kangaroo, Rocking Horse, Whale Tales and more! Plus Australiana & Aboriginal patchwork fabrics Ingredients ◆ 100g scallops ◆ 1 orange, juiced ◆ 1kg salted butter, soft ◆ 2 bunches of dill, chopped finely ◆ 150ml Pernod alcohol ◆ 7 oranges ◆ 200g sugar Method 1. Zest oranges, peel oranges, juice. Add 1 litre juice and sugar. Reduce to 500ml. 2. Chop dill. 3. Flame off Pernod and add to cool orange juice. 4. Soften and whip butter. Add zest and chopped dill. Slowly add concentrated orange mix to butter on slow. (Do not split.) Set in logs in baking tray molds. 5. Cover scallops generously with butter and bake at 180 for seven minutes. PERNOD ORANGE BUTTER SCALLOPS R E C I P E S 17 Makes: 1lt of sweet chilli sauce Ingredients ◆ 650g sugar ◆ 750ml water ◆ 6 garlic cloves, roughly chopped ◆ 60g ginger, roughly chopped ◆ 10 red chillies, remove seeds if less spicy ◆ 75ml fish sauce ◆ 250g chopped tomatoes ◆ Dried chilli flakes (optional) Method 1. Place the sugar and water in a pan. Dissolve slowly over low heat. Do not allow the syrup to boil until all the sugar is dissolved. Simmer for five minutes. 2. Cut off and discard the green part of the chillies. Slice chillies in four lengthways. Chop thinly, seeds and all. 3. Pour the syrup into a pan with the fish sauce and tinned tomatoes. 4. Add the ginger, garlic and chilli. Bring to the boil. 5. Simmer on a medium heat for about 30 minutes to reduce the volume by approximately half. The sauce will thicken to a shiny syrupy consistency that coats the back of a spoon. 6. Pour into sterilised jars and leave to cool. Tips: If you want more kick, add dried chilli flakes. If you want a smooth sauce, blend in a food processor or ideally with a stick blender. BLISTERING SWEET CHILLI SAUCE