Australia: struggle street

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Australian equity valuations improved during the year-end sell-off but they did not become compelling. The forward price to earnings ratio (PE) briefly dipped below historical averages, however, the positive start to the year has pushed the market back above this metric.

Click here to read the article.

Stuffed salmon with broccoli and pickled avocado salad

This is a great dish to serve a crowd.

Ingredients

Salmon

  • 4 red capsicums, chopped
  • 1 cup pistachios, roasted and chopped
  • Rind and juice of 2 lemons
  • 2 cups basil leaves, chopped
  • ½ cup parmesan
  • 2 garlic cloves, crushed
  • 1 cup olive oil
  • 1 whole salmon, filleted and boned
  • 1 cup chopped parsley
  • 1 lemon, cut into wedges

Broccoli salad

  • 1 broccoli cut into florets (or use 3 bunches broccolini)
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • Sea salt
  • Black pepper
  • ½ cup slivered almonds, toasted
  • ¼ cup sultanas
  • Pickled avocados (see Note)
  • 1 lemon, cut into wedges

Method

Step 1  For the salmon, preheat oven or BBQ to 150°C.

Step 2  Place capsicums directly on the flame or bbq and cook until tender and coloured (10-15 minutes) then remove and let them cool for 5 minutes before handling.

Step 3  Clean capsicum by cutting the top and tail off and removing the seeds, then using the back of your knife scrape the burnt skin off the flesh. Place flesh in a bowl ready for the stuffing.

Step 4  To make pistachio pesto place pistachios, lemon juice and rind, basil, parmesan, garlic and olive oil into a food processor and blitz for 3 minutes until smooth; taste then season with salt and pepper.

Step 5  To prepare salmon place one fillet skin side down on the chopping board, then smear with pistachio pesto then top with charred capsicums. Top with the other fillet and using trussing string, truss your salmon together.

Step 6  Place salmon on a baking tray lined with baking paper and cook at 150 degrees for 45 minutes.

Step 7  Meanwhile, make broccoli salad. Preheat your BBQ or a grill pan over medium heat.

Step 8  Clean broccolini or broccoli then place onto the hot dry grill and cook for 5-8 minutes until charred and tender.

Step 9  Once cooked remove broccoli from the grill and place on a serving platter, season with salt and pepper then dress with red wine vinegar and olive oil. Garnish with almonds, sultanas, pickled avocados and lemon wedges.

Step 10  Once fish has cooked remove from oven and rest 5 minutes before serving,

Step 11  Place baked fish on a serving plate, and garnish with chopped parsley. Season with salt, pepper and serve with lemon wedges.

Notes:  To make pickled avocado, place 1 cup apple cider vinegar, 1 cup water, ½ cup granulated sugar, 1 tbsp kosher salt, ½ tsp whole black peppercorns, ½ tsp coriander seeds, ½ tsp red pepper (chilli) flakes, 1 lemon myrtle leaf and ½ garlic clove in a medium saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove the pan from the heat and allow cool to room temperature. Then peel and pit 2 firm avocados. Cut into slices. Place in 2 (18-ounce or larger) canning jars. Pour the cooled brining liquid into the jars, completely covering the avocado pieces, and seal the jars. Refrigerate for at least 2 hours before serving. They’ll last up to 2 weeks in the fridge

Source:  Author: Guy Turland Publication: SBS Food

Link to recipe on sbs.com.au

Market Update – December 2018

View from the hill

As we move toward the festive season respite for investors may be coming given developments on trade with China, as discussed below, combining with some clarification from US Federal Reserve Chair Jerome Powell where he indicated that rates are “just below the broad range of estimates of the level that would be neutral for the economy.”

Click here to read the article.

Snickers Trifle

Snickers trifle

For an indulgent Christmas dessert that the whole family will love, you can’t go past this showstopping Snickers trifle

Ingredients

  • 535g pkt rich chocolate cake mix
  • 2 Coles Australian Free Range Eggs
  • 60g butter, softened
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (70g) salted peanuts
  • 900ml thickened cream
  • 1 cup (250ml) chocolate-flavoured liqueur (optional)
  • 1 cup (280g) smooth peanut butter
  • 1 cup (250ml) salted caramel topping
  • 4 x 50g Mars Snickers bars, chopped
  • 50g Mars Snickers bar, extra, thinly sliced lengthways

Method

Step 1  Preheat oven to 180°C. Grease the base and side of a 20cm (base measurement) round cake pan and line with baking paper.

Step 2  Prepare cake mix using eggs, butter and 175ml water, following packet directions. Pour into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.

Step 3  Meanwhile, line a baking tray with baking paper. Place sugar in a medium saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, for 5 mins or until sugar melts and caramelises. Remove from heat. Stir in the peanuts. Pour over the lined tray. Set aside for 30 mins to cool.

Step 4  Break the peanut brittle into large pieces. Reserve one-quarter. Finely chop remaining peanut brittle pieces.

Step 5  Use an electric mixer to whisk the cream and 1/4 cup (60ml) liqueur, if using, in a bowl until soft peaks form.

Step 6  Use a large serrated knife to cut the chocolate cake into 3 even layers. Place 1 cake layer in the base of a 20cm (base measurement), 12-cup (3L) glass serving dish. Drizzle with one-third of remaining liqueur, if using. Spoon over half the peanut butter and spread evenly over the cake layer. Top with one-third of the cream mixture and one-third of the caramel topping. Sprinkle with half the chopped peanut brittle and half the chopped Snickers. Continue layering with the remaining cake layers, liqueur, if using, peanut butter, cream mixture, caramel topping, chopped peanut brittle and chopped Snickers, finishing with cream mixture.

Step 7  Decorate the trifle with sliced Snickers and reserved peanut brittle. Drizzle with remaining caramel topping.

Notes: 

+ cooling time.  GET AHEAD…Make the trifle, without the extra Snickers and reserved peanut brittle, up to 1 day ahead. Cover and store in the fridge.

Source:  Author: Sarah Hobbs Publication: Coles

Link to recipe on taste.com.au

 

Maxie’s Pan Pacific Masters Games

Max recently returned from the Pan Pacific Masters Games held in the Gold Coast at the beginning of this month and came away with:

Gold Medals in:

  • 400m Individual Medley
  • 200m Individual Medley
  • 400m Butterfly

Silver Medals in:

  • 200m Butterfly
  • 100m Butterfly

Bronze Medal in:

  • 50m Butterfly

What a huge effort Maxie, well done!!  We are all so proud of your achievements.  It’s really hard to tell if you are happy in this photo 🙂