Nor'West News: October 27, 2022

Thursday October 27 2022 9
Quick, easy meals for one person
If you enjoy the
taste of Asian
flavours this Thai
chicken curry is sure
to please
Quick Thai chicken curry
for one
Serves 1
Ingredients
2 tsp tice bran oil
1 chicken breast, skinless, sliced
1 small onion, sliced
2 tsp Thai green curry paste
2 tbsp water
165gm coconut milk, or coconut
cream
1 to serve lime, halved
Directions
Heat a frying pan, add oil and
pan-fry skinless chicken breast,
trimmed and sliced for 5min to
brown on both sides. Remove to
one side. Add sliced onion to the
pan and stir-fry to lightly brown.
Add curry paste and gently fry
for 1min to release flavours.
Add water and mix until
smooth, then stir in the coconut
milk or cream.
Return chicken to the pan and
simmer very gently (do not allow
to boil) for 5min, stirring often.
Stir in fresh coriander and
serve with lime wedges on the
side to squeeze over.
The curry should not need
any salt and pepper as the curry
paste is full of strong flavours.
Don’t allow the mixture to boil
once the coconut milk has been
added or the sauce may separate.
Steak with whisky
mushroom sauce
Serves 1
Ingredients
1 beef steaks, thick eye fillet or
scotch fillet
½ tbsp olive oil
2 Spring onions, finely chopped
100g button mushrooms, finely
sliced
1 tbsp whisky, scotch
1 Oxo cube dissolved in
¼ cup water
1 tbsp cream
Sprinkle thyme
Directions
Bring the steak to room temperature
well before cooking
and sprinkle with a little salt and
pepper.
Heat a heavy frying pan, then
add the oil.
Once it starts smoking, add the
steak and cook for 2-3 minutes on
each side. Remove them to a plate
and cover with foil.
Reduce the heat and add the
onion, stirring to lift any meat
residue off the bottom of the pan.
Toss them around for a minute
or two, then add the mushrooms
and thyme.
Once the mushrooms soften,
add the whisky. The alcohol may
ignite and flare up, but it will
quickly subside.
Add the stock and allow
the sauce to bubble and thicken.
Finally, stir in the cream, then
return the steaks to the pan and
cook for another minute.
Serve on heated plate, spooning
sauce over each steak. Accompany
with steamed baby carrots
and snow peas and a few sprigs of
chervil.
Pea, ham and sour
cream fettuccine
Serves 1
Ingredients
120gm fettuccine, or
spaghetti
90gm Champagne ham, diced
1 cup frozen peas, defrosted
60gm sour cream, or creme
fraiche
½ lemon, juiced
Directions
Bring a large pot of salted water to
the boil. Add pasta, stir and cook
for 6-8min or until al dente.
Stir pasta a few times while
cooking to prevent it sticking
together.
Drain pasta, then add back
to the pot along with the ham,
peas, sour cream and lemon
juice.
Toss everything together and
warm through on low heat.
Season to taste with a little salt (if
needed) and freshly ground black
pepper.
A few torn basil leaves on top
will add extra flavour. Eat while
hot.
Pancakes
Serves 1
Ingredients
½ cup trimmed mung bean
sprouts
1 medium carrot, julienned
2 spring onions
1 x 4cm chilli, seeds in
½ cup water
2 large eggs, lightly beaten
¼ tsp sesame oil
2 tbsp self-raising flour
1 clove garlic, crushed
1-2 tbsp rice bran oil
Directions
Wash bean sprouts under cold
water and drain well.
Julienne the carrot to make
about ½ cup. Halve spring onions
lengthwise, then cut into 5cm
lengths. Cut chilli into 5mm
rounds.
Whisk water, eggs, sesame
oil and flour together in a large
bowl, until smooth. Add vegetables,
chilli and garlic. Mix
well. Heat half the rice bran oil in
a non-stick frying pan. Add half
the vege mixture and pat down
evenly.
Loosely cover and cook on
medium heat for about 2min,
until the underside is golden. Flip
pancake.
Continue cooking until veges
are crisp-tender, about 3min.
A TRUSTED FAMILY
BUSINESS FOR
OVER 47 YEARS
For the past 45 years Rob Kendall has
been selling beds and furniture
from the family business at 233
Stanmore Road, Richmond and
for the past 20 years working
alongside his wife Alison.
The family business has been
in operation since 1975 and
was officially purchased by Rob
and Alison earlier this year. They
maintain they will continue operating
from the site and providing the same
excellent service their customers have come
to expect.
Richmond Discount Furniture, dubbed by a
customer as “the best little furniture shop in
town”, is a place where customers enjoy popping
in on a regular basis to find themselves a bargain,
with items normally priced well below other retail
stores, Alison says.
Due to their long-term relationship with many of
the local bed manufacturers, Rob and Alison are
able to source some great factory specials for their
customers, along with a wide selection of new and
factory-redundant bed and mattress sets.
“We also have a good
selection of both
imported and
locally made
bedroom furniture,
entertainment units, coffee
tables, dining tables and chairs,
and anything else we can get
our hands on,” Rob says.
“By calling in on a regular basis
you are sure to find yourself a
bargain!”
Parking is never an issue, with the
option of parking at the front door on
Stanmore Rd, or in the yard behind the shop,
with the entrance off Draper Street, which is
shared with Richmond Fruit & Vege.
Richmond Discount Furniture offers local
delivery for a minimal charge, but customers
are more than welcome to pick up their
purchases, which are easily collected using
the yard at the back of the shop.
Rob and Alison have enjoyed the friendships
they have created with so many of their
customers over the years. They would like
to thank all their customers for their continued
support of this small family business as they look
forward to continuing to offer up the best deals
alongside the best service moving forward.
Richmond Discount Furniture is open Monday to
Friday, 10am-4.30pm and Saturday, 10am-1pm.
Phone them on (03) 389 0536 or find them on
Facebook at Richmond Discount Furniture.