Home' The Murray Pioneer : February 14th 2017 Contents 10 NEWS www.murraypioneer.com.au Tuesday, February 14, 2017
Renmark Resort | Sturt Highway,
Renmark SA | Phone: (08) 8586 8200
4 PARA STREET, RENMARK
TAKEAWAY: 8586 6444
Breakfast, Lunch and
Dinner 7 Days A Week, Artisan
Roasted Boutique Coffee, Retail
beans and ground coffee suppliers.
Authentic European Cuisine
Murray Avenue, Renmark
Phone 8586 6755
Whether it’s a scrumptious brekkie, a fresh light lunch or a
succulent evening meal, the Renmark Hotel’s stylish Nanya
Bistro is the place to be.
Using a large, heavy pan, drizzle olive oil,
placing half of the onion, bay leaves, rosemary,
tomato and lemon slices and garlic and fry off.
Place the meat on top, add the remaining half
of ingredients, squeeze some lemon juice on
top. Season well, sprinkling with paprika.
Add 500ml of water and cover with foil.
Cook in the oven for 5- 6 hours on 170
degrees. After five hours remove from oven
and let rest for 20mins.
Turn oven to 200 degrees. Use the juices to
Return the meat to oven uncovered for 10
minutes to crisp up.
Serve with Tzatziki, lemon and rosemary and
roast potatoes and share with family and
1 lamb shoulder
2 large, ripe tomatoes cut
into thick slices
1 onion, sliced
3 Bay leaves
5 cloves of garlic, cracked
6 sprigs of fresh rosemary
1 lemon, sliced
1 tablespoon dried
oregano ( greek)
Few pinches of salt
1 teaspoon of paprika
Chef: Jim Symeonakis
Restaurant: Renmark Hotel
Started as an apprentice at
the Renmark Hotel and has
worked there for 24 years.
SHOWCASING Riverland Chefs
Step 1: combine the water, yeast and sugar in a small bowl. Set
aside for 5 minutes or until foamy. Combine the flour and salt in a
large bowl and make a well in the centre. Add the yeast mixture
and oil. Use a round-bladed knife in a cutting motion to mix until
the mixture is combined. Use your hands to bring the dough
together in the bowl.
Step 2: Brush a bowl lightly with oil. Turn the dough onto a lightly
floured surface and knead for 10 minutes or until smooth and
elastic. Place in the prepared bowl and turn to coat in oil. Cover
with plastic wrap and set aside in a warm, draught-free place to
rise for 30 minutes or until dough doubles in size.
Step 3: Dust work surface with flour. Knead dough and form into
a long cylinder. Divide into thirds. Use a rolling pin to roll each
third into a 20cm disc, then add your favourite toppings and bake.
Starting with the sauce, spread an even amount on your dough,
randomly scatter the salami, olives and onion over the sauce.
Then add the cheese.
Cook for 15-20 minutes in the oven.
Finish with baby bocconcini and fresh basil and oregano and
375ml (11⁄2 cups) warm
Pinch of caster sugar
2 teaspoons (7g/1
sachet) dried yeast
600g (4 cups) plain
flour, plus extra for
1 teaspoon salt
60ml (1⁄4 cup) olive oil,
plus extra for brushing
Daemon’s salami pizza
Daemon Higgens (back),
Michgle Eduardo Cioria (left)
and Nicole Symeonakis are
part of the Smokehouse team.
Mix butter and honey mustard together in bowl
In bowl mix sour cream and finely chopped
chives and refrigerate
On a tray lay out four rashers of bacon drizzle
with maple syrup and bake for 15 minutes and
Seal pork rib eye in pan with dash of oil until
golden brown. On a tray place pork rib eye
and whole potato drizzled with oil, cook for 20
minutes, then add bacon and apple, drizzle with
honey and cook for a further 10 minutes.
Place apple on plate, cut potato crisscross, add
sour cream, lean pork up against apple and top
with bacon and honey mustard butter. Garnish
with grinded pepper & rosemary.
4 x 300gm Pork ribeye
4 only granny smith
4 tablespoons honey
4 only medium size
8 tablespoons sour
1⁄4 bunch chives
4 whole rashers bacon
100ml maple syrup
6 tablespoons butter
1 teaspoon honey
3rd year apprentice chef
Renmark Resort - Angus & Co
Into the frying pan on medium
heat, add the oil, heat up.
Then add garlic and chilli and
cook for about 1 minute or until
you can smell the nice aroma.
Add chicken and stir to get
70% cook and then add all the
vegetables and the sauces but
leave the basil.
Stir for 2 minutes, add the stock
and simmer for 3 minutes.
Finish up with the basil leaves,
remove from the stove and
Optional: Top with a fried egg
to make it authentic Thai.
Chef: Thiwa Khaosongtham
Bir thplace: Thailand
Apprenticeship: My mother’s
restaurant in Thailand as a
small child, Sydney Airport
Retail Enterprises (ARE),
Hostec College in Commercial
1 cup fresh Thai basil leaves
80 g chicken strips
2 teaspoon minced garlic
1 teaspoon crushed red chilli
1⁄4 sliced brown onion
Red capsicum strips, 1 cm cut of
green beans and sliced carrot (equal
amounts), to measure 1⁄2 cup
1 tablespoon oyster sauce (l
recommend ‘Maggi’ brand)
1 tablespoon soy sauce (‘Maggi’
1 tablespoon ABC sauce or any
sweet soy sauce
1 teaspoon fish sauce
2-3 table spoons vegetable oil
1 teaspoon sesame oil (optional)
1⁄2 cup chicken stock
Daemon’s salami pizza
Angus & Co
Pork rib eye
Thai basil stir-fry
(Slow cooked lamb
Find us on Facebook
Phone 8586 6191 | 70 Moorna Street, Renmark
& Car Museum
Links Archive February 10th 2017 February 17th 2017 Navigation Previous Page Next Page