Home' Aurora : Aurora September 2012 Contents 17
www.mn.catholic.org.au Diocese of Maitland-Newcastle
BBI and the University of Newcastle have partnered
to deliver comprehensive theological education
programs of the highest quality.
Students can also take elective courses in Theology,
while completing another degree such as Arts,
Teaching, Social Work, Nursing, Science.
WHY CHOOSE TO STUDY THROUGH
THE BROKEN BAY INSTITUTE?
• Its partnership with University of Newcastle
• First-class faculty members
• Flexible, affordable online courses
• Online and face-to-face delivery
Working overseas or working in
our own pluralistic society requires
some understanding of the many
different ethnic, religious and
political environments coexisting
in Australia. Theology helps you
understand more about the people
you share the world with.
- an app for life
There are a number of career
opportunities for those who study
theology, however, a degree in
theology will do more than prepare
you for a job. It gives you the skills
to refect critically and enable you
to engage in robust dialogue that
is crucial in humanity's search for
truth. That's an app for life.
Please contact us on 02 9847 0030
By CHEF BARTHOLOMEW CONNORS
Parcels: Preheat oven to 200°C. Chop
asparagus, broccoli, cabbage, carrot,
celery, leek and mushrooms into
Slice onion and sauté in a large cassoulet
pot with a little butter and oil for 4
minutes. Add diced leek and chopped
garlic and cook for another 3 minutes.
Stir in chopped vegetables and
mushrooms and the peas. Pour a little
more oil over the vegetables then stir
over medium heat for 15--20 minutes. Stir
through the cumin, curry powder and salt
and pepper to taste. Cook for a further
5--10 minutes then remove from stove
and allow to cool. (Chilli lovers could add
some fresh chilli at this stage.)
Cut puff pastry into equal rectangles.
Place a small handful of mixture on one
end and fold over to create a parcel.
Pinch sides together. Brush with eggwash
and bake for 20 minutes or until golden
brown. Serve with hot creamed spinach
and sweet potato mash.
Creamed spinach: Fry the onion, garlic
and chopped silverbeet stalks in a little
oil. Blanch leaves of silverbeet in boiling
water for a few minutes. Drain and
squeeze out excess water and slice. Stir
in leaves with onion and stalks and add
the nutmeg. Stir in cream and salt and
pepper and cook for a further 4 minutes.
This mixture can be used hot immediately
or kept in the fridge and reheated
Mash: Cut sweet potato into 4cm cubes.
Add some butter, salt and pepper and the
cream. Pass through a potato masher or
mash well with a fork and wooden spoon.
Chef Bart's culinary gifts can be enjoyed
at The Cathedral Cafe, 843 Hunter St
Newcastle West from 8.30am until 2pm,
Monday-Friday. P 4961 0546.
DURING THE WEEK at the Cathedral
Café we offer daily specials. Often
these specials are simply ideas I
wake up with in the morning. One such
recent dish I whipped up had a huge
'compliments to the chef' response, with
many customers asking for the recipe. I
promised I'd share the recipe in this month's
issue, so here it is. The vegetables I used
happened to be in my coolroom,
but you can use whatever you
have in your fridge. This meal
is delicious and so good for
you. You can serve it on its
own as a vegetarian meal or
as a side dish with a
casserole or similar.
½ bunch asparagus
Small head broccoli
1 stick celery
1 large brown onion
3 cloves garlic, chopped
½ cup peas
2 tablespoons ground cumin
2 teaspoons mild curry powder
Salt and pepper
1 onion, chopped
1 clove garlic, chopped
1 bunch silverbeet, leaves removed and
Salt and pepper
1 cup cream
1/8 teaspoon nutmeg
1 sweet potato
Salt and pepper
¼ cup cream
Links Archive Aurora August 2012 Aurora October 2012 Navigation Previous Page Next Page