8/8/2019 Dec22_Xmas2 2010

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Authentic Thai Cusine I Dine In ITake Away I Home Delivery

Shop 18, Mayfair Village, Cnr Manly Rd & Burnett St, Manly West.Phone 3393 90002052672_

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Lunch: Mon - Fri 11.00 am - 2.30 pm Dinner: Mon - Sun 4.30 pm - 10.00 pm

Would like to wishall our customers a

Very MerryChristmas and

Happy New Year.

Lunch Special *$$8.908.90 ppMain Meal inc. Rice & Spring Roll.* Conditions apply. 11am - 2.30pm Monday - Friday

Closed Christmas Eve

reopen 29th December.

Bookings available for

New Years Eve.

OPEN 7 DAYS

Nominate them now andthey could win $5000!*

Do you know a YoungStar?

Venue Sponsor

Simply nominate a YoungStar agedbetween 8 - 18 years online at:www.youngstarawards.com.au ,and follow the entry forminstructions provided.*Terms and conditions apply.Go to www.youngstarwards.com.aufor terms and conditions.

The Coffee Club CAPALABA PARK

NOW OPEN

www.wherewillimeetyou.com

BUY ONE COFFEEGET ONE FREE

BUY ONE MEALGET ONE HALF PRICE

Not to be used in conjunction with VIP, on publicholidays or with any other offers. Second coffee

to equal or lesser value. Excludes liqueur coffees.One offer per person. Only valid at The CoffeeClub Capalaba Park and Capalaba Central.

Expires 31/12/10 V01

Not to be used in conjunction with VIP, on publicholidays or with any other offers. One offer per

person. Half price applies to cheaper item if extrasare added. Valid at The Coffee Club Capalaba Park

and Capalaba Central. Expires 31/12/10 V18

CAPALABA PARK

Capalaba Park Shopping Centre

P: 5261 4644

CAPALABA PARK

Capalaba Park Shopping Centre

P: 5261 4644

The Coffee Club invites you to come and enjoy a great caf

experience. Whether youre in the mood for breakfast, lunch,

dinner or just a relaxing coffee to break up the day,

theres no better place to sit and relax.

Here is a fantastic offer to make your visit to The Coffee Club

Capalaba Park a special one. While youre at the store, ask our

friendly team about becoming a VIP member.

30 WYNNUM HERALD, Wednesday, December 22, 2010 Classifieds: 138822 Online: www.questnews.com.au

FOOD

30abwFESTIVE FOOD:Try somethingnew this yearwithcranberry-stuffed kangaroo followed by fruit cake.

Wedlove to knowwhatscookingthesesummerholidaysso snap a photoandsendit to abw@qst.newsltd.com.au.Ifyoure goingawayyou cankeep up-to-date byfollowing usatwww.twitter.com/Quest ABW

Delights forSantaBOOZYCHRISTMASCAKEINGREDIENTS3cups sultanas1cup driedturkishapricots,roughlychopped1cup driedcranberries1cup driedfigs,roughlychopped1cup pitteddates,finelychopped cupbrandyorsherry250gbutter,at roomtemperature1cup brownsugar,firmlypacked4eggs2cups plainflour2tsp mixed spiceBlanchedalmonds,to decorateRed glacecherries,halved,to decorate2tbspsbrandy/sherry,extra

METHOD1.Combinefruitin a

largebowlandpouroverbrandyorsherry.Coverwithplasticwrapandsetaside,stirringoccasionally,fortwodaysto macerate.2.Preheatovento150C(130Cif fan-forced).Linea round 22cmcakepanwithbakingpaper.3.Beatbutterandsugarin abowlwithanelectricbeateruntilpaleandcreamy.Addeggs,oneat a time, beatingwellbetweeneachegg until themixtureisjustcombined.4.Add buttermixturetofruitmixtureandstirto combine.Addflourand mixedspiceandstiruntilwell combined.

5.Spooninto preparedpanand smooththesurface.Lightlytappan onbenchtoptoreleaseanyair bubbles.Arrangealmondsand cherriesontop ofthe cake.

6.Coverwith foilandbake fortwo hours40minutestothreehoursor until askewerinserted intocentrecomesoutclean. Removefoil forlast30 minutestoallowthecaketobrownon top.Formy

oven,thiswasthe two-and-a-halfhour mark.7.Drizzlehotcakewithextrabrandy.Setasidetocool beforeturningout.Recipeandphoto byJenniferDonoghue,BrisbaneVisitwww.ledelicieux.com

CHRISTMASCRANBERRYSTUFFEDGANGURRU

INGREDIENTS(SERVES2)2 largegangurru (kangaroo)filletsStuffing1small onion,finelychopped celerystick,finelychopped1baconrasher,finelychopped tspgarlic, freshlymincedSmallhandfulof freshsage/marjoram/thymefinelychopped2tbsp oflightlytoastedpistashios,chopped

Saltpeppertotaste3tbsp ofcraisinsorfrozencranberries cupof multigrainorrye breadcrumbsCranberrySauce1cup water, 250gfrozencranberriesand1cup sugarMETHOD1.Combinewater,sugarand cranberriesina saucepanandstirovermediumheatuntilsugardissolves.Simmeron lowheatforfiveminutesuntilviscousand coversthebackof awoodenspoon.Do notovercookor cranberriesbecome bitter.2.Gentlypanfry onions,garlic,celeryandbaconuntilcooked.Combinewithherbs,craisins, pistachiosandbreadcrumbsthen setaside.

3.Butterflythe fillets.Top eachfilletwith

oneheapedtablespoonofthe stuffing,enoughto fillthefilletbut notoverflow.4.Roll thefilletintoa sausageshapeand

tiewithkitchenstring.Browneachfilletinhot oliveoilin askilletor barbecue.5.Placefilletson abakingtrayin amoderatelyheatedovenfor20 minutes.Becarefulnot toovercook, themeatissupposedtobe pink.6.Removefromoven,restforfiveminutesthencutinto1cmthickslicesandarrangeona servingplate7.Servewithhomemadecranberrysauce andjuicesfromthepan.

Recipeandphoto byRae MargettsFESTIVE FEAST: Claudio Ferraro perfects panettone.

Flavoursof

Italy forChristmas

QUICKBITES

MAKING, and breaking,bread is a mix of science andart, says pastry chef ClaudioFerraro.

T h e C I B O E s p re s s opasticceria director investedan enormous amount oftime and effort to createpanettone, an Italian Christ-mas cake, for the cafe chain.

Claudio leaves the yeastdoughto provefor more than20 hours and hangs it upsidedown for several hours.

Making a panettonereallyis an expression of love andthats why Italians share itwiththeir family and friendsat Christmas, he said.

Baked in the shape of acardinals hat, the soft, fes-tive bread features citruspeel,marinated sultanas andtoasted almonds.

CIBOEspressois atNewFarmand Chermside