Chinese reform 2.0

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China is entering a new phase of reform with a key focus on improving financial stability and reducing government debt. Measures that have already been announced include banning state-owned banks from lending to local governments and the cancellation of some major projects.

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Melting moments

Melting momentsFor a simple sweet treat try these delicious melting moments with raspberry puree!

Ingredients

  • 125g butter, softened
  • 3/4 cup (110g) plain flour
  • 1/4 cup (40g) icing sugar mixture
  • 2 tablespoons cornflour
  • 2 tablespoons custard powder
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup frozen raspberries
  • 60g butter, softened, extra
  • 2/3 cup (110g) icing sugar mixture, extra
  • 1/2 teaspoon finely grated lemon rind, extra
  • 2 tablespoons raspberry jam

Method

Step 1  Preheat oven to 160C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until very pale. Add the flour, icing sugar, cornflour, custard powder and lemon rind. Stir until just combined.

Step 2  Roll 2 teaspoonfuls of mixture into balls and place on the prepared tray, 3cm apart. Use a fork, lightly dusted in cornflour, to gently flatten each ball. Bake for 10 mins or until lightly golden and just cooked through. Set aside on the tray for 30 mins to cool.

Step 3  Place the raspberries in a small saucepan over low heat. Cook for 2 mins or until raspberries break down. Strain through a fine sieve into a bowl.

Step 4  Use an electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, beating well after each addition. Add the raspberry puree and the extra lemon rind. Beat until well combined.

Step 5  Spread the icing over the flat side of half the biscuits. Spread the jam over the remaining biscuits. Sandwich the biscuits together.

Source:  Taste – Coles Magazine

Link to recipe on taste.com.au

Loaded beef brisket nachos

Ever the crowd-pleaser, nachos make feeding the hordes simpler than ever, and each element of this loaded version – packing different flavours and textures – helps it make an impression. The beef takes time, yes, but if you set the oven just a little lower, you can leave it to cook overnight and wake to fork-tender brisket.

Ingredients

  • 300 gm tortilla chips or corn chips
  • 200 gm coarsely grated cheddar

Beer-braised brisket

  • 2 tbsp dijon mustard
  • 1 tbsp brown sugar
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander seeds
  • 5 garlic cloves, finely chopped
  • 2 kg piece of brisket
  • 1 onion, thinly sliced
  • 500 ml (2 cups) beef stock
  • 400 gm canned crushed tomatoes
  • 375 ml (1½ cups) lager
  • 250 ml (1 cup) tomato passata
  • 2 chipotle chillies in adobo (see note), finely chopped, or to taste

Pico de gallo

  • 400 gm mixed cherry tomatoes, halved or quartered, depending on size
  • ½ onion, finely chopped
  • 2 long green chillies, thinly sliced
  • ½ cup finely chopped coriander

Method

Step 1  For beer-braised brisket, combine mustard, sugar, cumin, coriander seeds and garlic in a bowl and season generously. Rub mixture all over brisket, wrap tightly in plastic wrap and refrigerate for 2-3 hours. Preheat oven to 150°C. Scatter onion in a roasting pan and place unwrapped brisket on top. Combine remaining ingredients in a jug, season to taste, pour mixture over brisket and cover pan with foil. Braise until fork tender (6½-7 hours), then remove brisket and shred. Skim excess fat from the sauce, transfer to a container, add meat and refrigerate for up to 5 days. Warm in a saucepan over medium heat before serving.

Step 2  For pico de gallo, combine tomatoes and 1 tsp sea salt in a colander and stand for 25-30 minutes to drain. Combine in a bowl with remaining ingredients, season and refrigerate in an airtight container for up to 3 days.

Step 3  Preheat oven to 180°C. Scatter corn chips in a large baking tray, spoon brisket mixture over the top, scatter with cheddar and bake until bubbling (10-15 minutes). Scatter with feta, radish, avocado and coriander, and serve with pico de gallo and lime wedges.

Notes:  Chipotle chillies in adobo are from select delicatessens and some supermarkets.
Drink Suggestion: Goblets of shiraz. Drink suggestion by Max Allen

Source:  Gourmet Traveller, 26 December 2017 by Emma Knowles, Photography by Ben Dearnley, Styling by Kirsten Bookallil and Emma Knowles

Link to recipe on gourmettraveller.com.au

Spring clean in Fall

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The past few years have seen the best combination of factors for markets: improving economies, easy policy settings, low inflation and strong earnings. However, the major improvement in global growth may now be over and synchronised recovery may now give way to a more diverse range of outcomes.

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