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The Weekend Sun
Mussel fritters revised
Who’s been taking the baking? In breaking news, we have a photo of the dastardly cookie thief. The culprit was snapped during a kitchen stakeout. If you know the identity of the suspect, drop a line to
Fennel is an interesting vegetable and I often use it in salads, sliced thinly for that extra Weeding bee at Sydenham Residents are invited to help remove anise flavour, and often with seafood. two patches of Tradescantia – commonly The fennel bulb (foeniculum vulgare) originates from the Mediterranean and is used a lot in Italian cuisine. Although similar in appearance to dill it has a distinct anise flavour. Fennel contains its own unique combination of phytonutrients and flavournoids, promoting strong antioxidant activity. The most interesting research done links it with anethole (an organic compound), which prevents activation of a potentially strong gene-altering and inflammation-triggering molecule. This has shown to help reduce inflammation and the re-occurrence of cancers. Fennel is also an excellent source of vitamin C, fibre, folate and potassium. The love or hate anise flavour of fennel is softened a lot by cooking, so after tasting an awesome mussel and fennel sausage a while ago, I decided to try my hand at this interesting combination by way of a fritter. These days there are mussel fritters and then there are pathetic excuses for mussel fritters – these large, stodgy and possibly dodgy things have mussel flavour but little else going for them. So it’s time to rethink my old recipe and try a new approach. With fresh, shucked mussels now available why not use them and save all the fuss?
SEAFOOD
Newshounds. All tip-offs will be treated confidentially we pinky promise. You can reach us at corrie@thesun.co.nz. In the meantime, be vigilant in the kitchen and keep your eyes peeled for the Biscuit Burglar. Keep sending in your photos, spring is here, that means more fun in - Flo the sunshine!
Gala bigger and brighter
Tauriko School’s Spring Gala next weekend is set to be bigger and brighter than ever before, by combining with the finals day of The Lakes Classic Hole in One competition. PTA chairperson Terri Ewart hopes combining with the Hole in One event will see this year’s school gala the biggest one yet. The top 60 people to land their ball within a circle around the pin will have a shot at big prizes at the finals, during the gala day. The school’s Year 5 and 6 students will also be testing their entrepreneurial skills at the gala, running businesses created for the Young Enterprise scheme, including a gumboot throw and face painting stall. The gala is on at The Lakes, outside the Carrus office on Sunday, September 29 from 10am-2pm.
known as wandering willie – from Sydenham Botanic Park next weekend. Helpers should bring gloves, a hand fork, rake or wheel barrow, and are welcome to bring a picnic afternoon tea, to the ‘weeding bee’ on Saturday, September 28 from 1.30-3.30pm. The weed will be heaped on-site for removal later. All help to remove the weed before it takes over the area is welcome. For more information visit www.sydenhambotanicpark.co.nz
Scottish Society turns 100
Tauranga Scottish Society celebrates 100 years this month with a birthday party on Saturday, September 28. It was in January of 1913 a meeting was held for residents interested in the formation of a Scottish society; and on September 11, the first dance of the Bay of Plenty’s Scottish Society was held in Coronation Hall. The name was changed to Tauranga Scottish Society in 1951 and monthly dances are now held on the last Saturday of the month 7.30pm-11pm
Final bout for skaters
Mount Militia’s Dangerous Curves are set to soar at their final home bout this month, as they tackle a three-team race against Taranaki and Wellington. Tauranga’s home team of fierce female skaters will battle in the second War of the Wheels event at Queen Elizabeth Youth Centre on Saturday, September 28. Doors opens 4.30pm with skating kicking off 5pm. Tickets: adults $10, and under 12s $5.
Queen status for new Guides
Four Mount Maunganui girls have reached the ultimate goal in Girl Guides after achieving their Queen’s Guide Award. Lucy Maltby, Kezia Tubbs, Mikayla Lawrence and Caitlin Hagberg will personally receive their certificates from the New Zealand Governor General later this year. The Queen’s Guide Award is the highest youth award achievable in Girl Guides. Individuals who achieve the award have completed four years of hard work towards developing their leadership, communication, teamwork and life skills through guiding.
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SPRING TIME SPECIALS! Fennel and mussel fritters (gluten free)
$
6-8 serves 2 dozen freshly shucked mussels (chopped and drained) 1 cup of finely sliced fennel bulb 3 medium size lemon’s zest and juice 2 Tbsp fresh chopped dill 1 Tbsp turmeric powder 1 Tbsp freshly cracked pepper ¾ cup glutinous rice flour 1 cup fine polenta 1 tsp of baking soda 3 beaten eggs Method Marinate the mussels in the lemon zest and juice, turmeric, chopped dill, fennel, pepper and cover with cling film for about two to three hours. Drain the mussels and use the juice to make a batter with the two flours and baking soda. Add the beaten eggs and a little water if necessary. Add the wet mussel mix and fold altogether. Fry in small spoonfuls in a hot pan with a little oil until crisp (about two minutes) then turn and cook for a few minutes. Drain on kitchen paper and serve with a squeeze of lemon juice or tartar sauce.
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Specials valid until 30 September 2013. All specials may not be available in some stores. Specials only available at Liquor Centre Stores detailed above. No Trade Sales.