AlintaGas

This Weeks Episode of Home in WA

Contact:
AlintaGas Contact Centre

Website:
http://www.alintagas.com.au

Phone:
13 13 58

Having an outdoor kitchen is becoming more and more popular.. and these days there isn't much you can't do on one.. From sizzling the delights of the sea to roasting.. stir fry and even baking cakes.

There's a full range of natural gas barbies with attachments like rotisseries.. wok adaptors and roasting hoods

Take a look at Kleenheat Kleenheet Gas House new Barbecue catalogue which is out now.. or give them a call on 13 21 80.

To get a bayonet point installed for your natural gas barby just call 13 13 58.. an AlintaGas approved installer will come out to your home.

And here's those great recipes:

BANANA AND STRAWBERRIES WARMED IN A CINNAMON AND COINTREAU SYRUP SERVED WITH COCONUT PIKELETS AND DOUBLE CREAM.

Banana and Strawberries
Ingredients
2 Bananas or 4 Lady Finger Bananas
1 Punnet Strawberries


Method
Wash, hull and cut Strawberries in half.
Peel and cut Banana lengthways.

Cinnamon and Cointreau Syrup
Ingredients
200 gm Sugar
200 ml Orange Juice
Zest 1 Orange
1 Cinnamon Stick
100 ml Cointreau


Method
Place all ingredients in a pan and bring to the boil.
Simmer until liquid reduced to a syrup consistency.

Coconut Pikelets
Ingredients
200 gm Self Raising Flour
200 gm Sugar
2 Eggs
200ml Milk
100 ml Coconut Cream


Method
Fix Flour and Sugar in a bowl.
Add beaten Egg and Coconut Milk and stir until mixture is smooth.
Lightly spray a non-stick pan with Oil.
Spoon mixture into pan with a tablespoon.
Cook until bubbles appear, turn and cook other side.

Garnish
4 Sprigs Mint
100 gm Double Cream
Icing Sugar for dusting


To Serve Dish
Warm fruits in syrup.
Place a Pikelet in the centre of plate.
Spoon some fruit on top.
Repeat the above steps.
Drizzle dessert with syrup and top with Double Cream.
Garnish with a sprig of Mint and dust with Icing Sugar.



CHAR GRILLED MARINATED MEDALLIONS OF TENDER RIDGE BEEF, ACCOMPANIED WITH STIR FRIED GREENS AND A SPICY PEANUT SAUCE.

Marinade
Ingredients
8 x 100 gm Tender Ridge Beef Medallions
100 ml Sweet Soy Sauce
1 tsp Ginger
1 tsp Garlic
50 ml Sweet Chilli Sauce
100 ml Sherry


Method
Combine all ingredients for marinade.
Cover Tender Ridge Beef with marinade and leave for one hour.
Remove and chargrill.

Stir-Fried Greens
Ingredients
1 tsp Oil
tsp Sesame Oil
tsp Ginger
tsp Garlic
Asparagus
Sugar Snap Peas
Bok Choy
Broccolini
Spring Onions
Stringless Beans
Fresh Coriander


Method
Heat wok and pour in Oil.
Add Spring Onions, Garlic and Ginger and stir-fry for one minute.
Add remaining vegetables and stir-fry till wilted.
Finish with Fresh Coriander, Sesame Oil and season to taste.

Spicy Peanut Sauce
Ingredients
50 gm Chopped Cashew Nuts
1 tblsp Peanut Oil
50 gm Peanut Butter
50 ml White Wine
100 ml Chicken Stock
200 ml Cream
50 ml Sweet Chilli Sauce
Seasoning


Method
Fry Cashews in Peanut Oil until golden brown.
Add Peanut Butter, White Wine, Cream and Chicken Stock and bring to the boil.
Finish with Sweet Chilli Sauce and Cream.
Season to taste.

To Serve Dish
Place stir-fried Greens on plate and arrange Tender Ridge Beef Medallions on top.
Pour Peanut Sauce over Beef and around the plate and serve with a side dish of Steamed Jasmine Rice.



PAN FRIED MACADAMIA AND BASIL QUAIL SERVED ON A SPROUT AND LENTIL SALAD, DRIZZLED WITH A PLUM AND ORANGE DRESSING.

Macadamia and Basil Quail
Ingredients
4 Quail Boned Flat
10 gm Basil
20 gm Macadamia Nuts
5 gm toasted Coconut
tsp Ginger
Rind 1 Lime
Juice 1 Lime
1 tsp Sweet Chilli Sauce
Seasoning


Method
Combine all ingredients except Quail together in food processor and blend.
Season with Salt and Pepper.
Lift skin of Quail and place mixture under the skin.
Pan fry with skin side down first then turn over to complete cooking.

Sprout and Lentil Salad
Ingredients
Snow Pea Sprouts
Lentil Sprouts
Salad Leaves
Spinach Leaves
Chopped Chives
Chopped Italian Parsley


Method
Toss all ingredients in a bowl and divide evenly in centre of plate.

Plum and Orange Dressing
Ingredients
100 ml Plum Sauce
Juice 1 Lime
Juice 2 Oranges
Zest 1 Orange
50 ml Sweet Chilli Sauce
Seasoning


Method
Combine all ingredients together and ensure correct consistency. Season with Salt and Pepper.

To Serve Dish
Cut cooked Quail into four pieces and arrange on salad.
Drizzle with Plum Dressing.
Garnish with Orange segments, diced Tomatoes and Spring Onions.