Home' Aurora : Aurora May 2015 Contents 22
Catholic Diocese of Maitland-Newcastle www.mn.catholic.org.au
AURORA ON TOUR
Aurora living "la bonne vie" beneath the Eiffel Tower in
1 tablespoon olive oil
1 car rot, roughly chopped
1 brown onion, roughly chopped
2 cloves garlic, finely diced
1/4 bunch flat leaf par sley, remove leaves
and set aside and chop stalks finely
3 skinless free range chicken thighs ,
1 x 100g chorizo sausage, sliced diagonally
2 teaspoons sweet paprika
1/2 green capsicum, finely diced
1/2 r ed capsicum, finely diced
1 tablespoon tomato purée
400g (2 cups) medium grain rice
1 fresh ripe tomato, chopped
1 litre hot chicken stock
saffron thread (optional -- see note)
1 cup frozen pea s
salt and pepper
lemon wedge to ser ve
CHICKEN AND CHORIZO
Chef Bart's culinary gifts can be enjoyed
at The Cathedral Café, 843 Hunter St
Newcastle West, 8.30am-2pm, Monday-
Friday. P 4961 0546.
I was recently asked by my neighbour if I could write up a simple way of making
an easy yet tasty paella, so with winter creeping in I thought it was perfect timing.
I have adapted a traditional recipe to make it a very healthy no-fuss meal you
can include in your home- cooking repertoire. I hope you do try this dish and
change it as you please to suit your tastes.
BY ANNE MILLARD DAUGHERTY
I might be the only person to note the
significance of Disney's new live-action
movie, Cinderella, opening right before
Easter. There's an interesting connection
to be dr awn between these two seemingly
The bare bones of the Cinderella story were
fir st penned in Naples in 1634. The French
ver sion by Charles Perrault added the
magic details of pumpkins, rodents, and the
Most of us know the story from the
animated Disney film of 1950, based on
Perrault's ver sion of the tale. Fans of the new
movie version of Cinderella applaud it as a
tr aditional, faithful telling of the well-known
tale. Cer tainly, there's much to acclaim in
the film. Directed by Kenneth Branagh and
starring a veritable who's-who of British
actors, the real stand out is Australian Cate
Blanchett a s the cr uel stepmother. She's
classically, wonder fully wretched and utterly
brilliant. The other outstanding feature of the
film is the costume design, by Sandy Powell.
From there things go downhill quickly -- at
least for me. Lily James as Cinderella is
appropriately adorable, while Richard
Madden as the Prince is r ather forgettable.
The dialogue is a tad cheesy for my liking.
When Cinderella's dying mother urges her
daughter to "have cour age and be kind",
I rolled my eyes picturing the words on
Helena Bonham Car ter's morphing from
a garden gnome into a fairy godmother is
inspired. And I chuckled as the adorable
lizard footman swiped a quick insect snack as
he waited for Cinderella to be done with the
ball. But overall, the film felt rather bland.
I saw Cinderella on Easter Monday, a
welcome day of rest after an exhausting
week of fabulous liturgies at Sacred
Hear t Cathedr al. While Cinderella left me
cold -- same old, same old -- Easter left me
exhausted but exhilar ated.
The Easter celebr ations requir e complete
involvement and devotion to the journey.
Like Cinderella, Easter is a story I've heard
before. Yet each year it comes fully alive in
my hear t as the richness of the story unfolds.
There might be an argument that the
Cinderella trope is actually based on Christ. I
cer tainly think so!
A TRIBUTE TO MY
CHILDREN (for Mother's Day)
I have climbed many mountains
And I've forded many streams
I've crossed many deserts
And lost many dreams
And though the road was narrow
And help was bare
There was a love that I carried
In my heart to wear
...some day that all would see
And know it was my children
Who carried me.
Place a large flat paella pot over medium
heat and add a good dash of olive oil.
Add car rot, onion, garlic and parsley
stalks and cook, stir ring occasionally, for
Stir in chicken, chorizo and paprika and
cook for a fur ther five minutes.
Add capsicum and cook for another five
minutes. Stir in tomato purée, rice and
tomato, ensuring rice is coated.
Pour in very hot stock. Place lid on pot
and bring to the boil. Remove lid and
reduce heat. Simmer for 20--25 minutes
(taste to test if rice is cooked), stirring
mixtur e every few minutes. Add more
water if needed.
Stir in peas, season well and stir for
another five minutes. Remove from stove.
Sprinkle the parsley leaves over the
mixtur e, cover with a tea towel and leave
to stand for 10 minutes to form a crust.
Spoon onto a ser ving dish and garnish
with a wedge of lemon.
1. If using saffron threads, add to the stock
before using: bring the stock to a boil in
a pot. Turn off the heat and throw in the
saffron threads to bleed into stock.
2. I use brown rice because it's healthy.
The traditional recipe calls for a paella rice,
medium gr ain white rice or risotto rice.
These white rices take five minutes less
3. Seafood, such as uncooked green
pr awns or small chunks of fish, can be
added at the same time as the peas.
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