13 Coconut rice with pears and coconut-caramel sauce • 60g butter • 70g (1/3 cup, firmly packed) brown sugar • 2 William Bartlett pears, peeled, quartered, cored, halved lengthways • 80ml (1/3 cup) light coconut milk • Ground cinnamon, to dust COCONUT RICE • 400ml light coconut milk • 400ml reduced-fat milk • 70g (1/3 cup) caster sugar • 110g (1/2 cup) white long-grain rice PEARS are in season! Pear, walnut and Brie salad This simple salad is perfect with roast chicken for dinner or on its own for a nutritious, colourful lunch. • 2 tbs red wine vinegar • 2 tbs olive oil • 2 tbs walnut oil • 200g mixed salad leaves • 1/3 cup toasted walnuts • 1 pear, sliced into thin wedges • 8 thin prosciutto slices, torn • 200g Brie, cut into slices To make the coconut rice, place the coconut milk, milk and caster sugar in a saucepan over medium heat. Bring to the boil. Stir in the rice and cover. Reduce heat to low. Cook, stirring occasionally, for 40 minutes or until the rice is tender and the mixture is creamy. Set aside, covered, for 30 minutes to cool. Transfer the coconut rice to a bowl. Cover with plastic wrap and place in the fridge to chill. Heat the butter in a large frying pan over medium heat. Stir in the brown sugar. Add the pear and cook, turning occasionally, for 4 minutes or until the sauce is golden and the pear is tender and light golden. Remove from heat. Carefully stir in the coconut milk. Divide the coconut rice among serving bowls. Top with the pear and drizzle over the sauce. Dust with cinnamon to serve. 10 min Prep • 50 min Cook • Serves 4 Whisk vinegar and oils together, then season. Toss the salad leaves, nuts and pear slices with half the dressing. Divide among bowls or place on a platter, top with prosciutto and Brie and drizzle with remaining dressing. 10 min Prep • Serves 4 There are eight varieties of pears grown commercially in Australia: Beurré Bosc – medium to large size fruit, the flesh is sweet and juicy and is considered one of the best all-rounders for cooking. Corella Forelle – Small to medium size fruit with juicy, mild flavoured flesh. Josephine de Malines – medium size fruit, considered one of the best pears for eating fresh. Packham’s Triumph – medium to large size fruit with white, firm and juicy flesh with a rich flavour. Red Anjou – medium size fruit with a white, fine textured flesh. Red Sensation – medium size fruit with a distinctive red and gold skin colour. William Bartlett – medium size fruit, considered one of the most versatile varieties. Winter Nelis – small to medium size fruit with a sweet flavour, also known as the Quall or Honey Pear. source:www.agrifutures.com.au Connect with over 12,750 homes & businesses in Pimpama, Canowindra, Hawthorn Woods, Ormeau Hills, Jacobs Ridge, Pimpama Rivers, Norfolk Village, Calypso Bay, selected businesses and surrounding areas www.localnewsletters.com Advertise with Division 1 Local Newsletter today! Get Your Message Across to Your Local Target Market! Your Local Newsletters For info call Geoff 0411 134 507 / 5527 0314
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