Home' Aurora : Aurora July 2014 Contents 22
Catholic Diocese of Maitland-Newcastle www.mn.catholic.org.au
AURORA ON TOUR
Aurora is being read enthusiastically in Avignon, France.
CONTRIBUTED BY SR LOUISE GANNON rsj
Kindness is the language which the deaf
can hear and the blind can see.
1 pork fillet
140g unsalted butter
5 sheets filo pasty
80g quality camembert cheese
6 prunes, chopped
3 cloves of garlic, finely chopped
1/2 cup dry white wine or dry vermouth
1 cup thickened cream
Preheat oven to 220°C.
Trim any sinew from pork fillet, cut into 2
equal por tions and sea son with salt and
Sear pork in a hot pan until all sides
ar e caramelised and coloured. Do not
cook through. Place onto a plate and
refrigerate to cool.
Microwave half of the butter until melted
-- approximately 30 seconds.
Place one layer of filo pastry on a piece
of baking paper. Cover pastry with
melted butter using a pastry br ush and
repeat this with remaining 4 sheets -- do
not butter the top of the last sheet. Cut
pastr y layer s horizontally into 2 equal
Slice the pork fillets open into a butter fly
and stuff with camember t and pr unes.
PORK GRILLED WITH
CREAMED LEEK SAUCE Chef Bart's culinary gifts can be enjoyed
at The Cathedral Café, 843 Hunter
St Newcastle West, 8.30am-2.00pm,
Monday-Friday. P 4961 0546.
When the nights ar e cold there's nothing better than an easy, hearty and super-tasty
dinner. This month's recipe can be made with chicken breast, veal or pork and can be
made up to two days in advance. Ser ves 2.
Season with salt and pepper. Roll the
pork fillets back up into a tube.
Wr ap and roll each fillet in the pastry,
much like wr apping a present. Fold up
ends so the parcels are air tight.
Place parcels on a baking tray lined with
baking paper and br ush the outside of
the parcels with melted butter.
Retur n to the fridge while you make
To make the sauce : Chop the white
section of the leek into thin slices. In a
saucepan, sauté leek and finely chopped
garlic in the remaining butter. Sweat
down for 15 minutes then add the dry
white wine or ver mouth and simmer
until r educed by half.
Add the cream, bring to the boil and
season. Remove from heat and place to
Place parcels into the oven for 15
minutes until nicely browned. No need
to rest them; just carve and serve on
top of the sauce.
Ser ve these with your favourite sides
or steamed greens. They are also lovely
ser ved with confit kipfler potatoes (allow
1 hour cooking time) and fresh roa sted
beetroot (1.5 hour s cooking time).
BY DOMINIC MOORE
Jim Reiher's life
experiences as a
clown, magician and
rider have clearly
contributed to his
ability to write a
good story. The
is a narrative
which r elates the
adventures of the eponymous
circus. The troupe travels through places
such as Wagga Wagga and Forbes and
Reiher cleverly evokes a rural Australian
As the circus family tr avels from town
to town per for ming, the driving force
behind this stor y becomes clear. Young
Simon seems to possess an incredible
healing power that he cannot control.
He manages to cure snakebite, a horse
that suffer ed a deadly accident and one
of the tr apeze ar tists who falls during a
performance. The circus family decides
to keep the power quiet but in the final
chapter, the true meaning behind the
power is revealed in an unexpected yet
The narrative ha s a hazy beginning when
Simon is having dreams of his pa st and
all the character s are being introduced
but once a few chapter s have passed,
ver y enjoyable read. All the secondary
char acters are given enough attention by
the author not to be two -dimensional and
many are affected by the final plot twist.
The Sunbur nt Circus creates a world in
which the reader can become immersed.
Despite its brevity, it skilfully manages
char acter development and addresses
some topical issues . Jim Reiher has written
a clever narrative that privileges Christian
The Sunburnt Circus is published by Mosaic
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