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Man shot dead after trying to enter school

A man who was seen trying to enter a primary school where a summer class was being held has been shot dead by police. Robert Tyler White, 32, was spotted trying to get into numerous doors at Walnut Park Elementary School in Alabama when the principal raised the alarm. A police officer who was working as a school resource officer encountered Robert trying to break into a marked Rainbow City police car near the school. The officer raised the alarm before he was joined by one other colleague who attempted to arrest Robert. The man was then shot dead after resisting and trying to take the police officer’s gun. Officials did not reveal how many times they shot Robert, whether or not he was armed, and whether he was an intruder or passerby. Gadsden City Schools Superintendent Tony Reddick said the school resource officer sustained minor injuries and all 34 children were safe. "Our primary concern was just making sure that someone who wasn't authorised to be in our building does not enter and our kids are safe," he told local media. Image: 7News

News

Perfect summer meal: Barbecued tuna steaks with walnut sauce

Serves 4. This quick, simple dish showcases meaty tuna with a walnut sauce based on tarator, a Middle Eastern sauce often served with fish in Lebanon and Syria. Freshness is the key and Californian walnuts work best for this moreish sauce. Ingredients <ul> <li>4 x 180g sashimi-grade tuna steaks (see notes)</li> <li>Sea salt and freshly ground black pepper, to taste</li> <li>⅓ cup extra virgin olive oil</li> <li>100g wild or baby rocket, washed and dried</li> <li>1 lemon, quartered</li> </ul> Walnut Sauce <ul> <li>100g shelled walnuts</li> <li>1 clove garlic, finely chopped</li> <li>1 slice stale white bread, soaked in water</li> <li>1 tablespoon white wine vinegar</li> <li>3 teaspoons lemon juice</li> <li>⅓ cup extra virgin olive oil</li> <li>Salt flakes and freshly ground black pepper, to taste</li> </ul> Directions 1. Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add vinegar, lemon juice, oil, salt and pepper and pulse to combine. Chill until ready to serve. 2. Heat a barbecue or char-grill plate. 3. Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving. 4. Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil. 5. Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge. Tips <ul> <li>Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.</li> <li>Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking.</li> <li>Alternative species: Albacore, bonito, mackerel, salmon, striped marlin, swordfish.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/barbecued-tuna-steaks-with-walnut-sauce.aspx">Wyza.com.au.</a>

Food & Wine

Chard, leek and walnut crostata

SERVES 4-6 This forgiving tart comes together pretty quickly. The star here is the flaky walnut-spiked pastry. It sits around a centre of sweet buttery leeks, chard and some verdant green herbs. The tart is free form, so if the pastry cracks you can pinch it back together with your finger easily- just be sure to do a final check around the outside of the pastry once it’s filled to make sure all holes are pinched and no filling can escape. I serve this with some simple boiled potatoes and a lemon dressed salad. Ingredients <ul> <li>olive oil</li> <li>2 leeks, outer leaves removed, washed and finely shredded</li> <li>a bunch of chard (about 200g)</li> <li>2 cloves of garlic, chopped</li> <li>a pinch of dried chilli flakes</li> <li>1 teaspoon fennel seeds</li> <li>1 tablespoon red wine vinegar</li> <li>1 small mixed bunch of thyme, rosemary and sage, finely chopped</li> <li>26g Parmesan (I use a vegetarian one)</li> <li>3 medium organic eggs</li> <li>FOR THE PASTRY</li> <li>60g walnuts</li> <li>200g white spell flour</li> <li>teaspoon flaky sea salt</li> <li>100g very cold butter, cut into cubes</li> <li>2 tablespoons ice-cold water</li> </ul> Method <ol> <li>First, make the pastry. Put the walnuts into a food processor and blitz until you have fine, uniform crumbs, but keep an eye on it - if you go too far, they will start to come together as a nut butter. Add the flour and salt and pulse a few times to mix everything evenly.</li> </ol> <ol start="2"> <li>Next, add the butter and pulse a few times until you have a rough looking dough. With the motor running, add a tablespoon of the very cold water and pulse again for four turns of the blade.</li> <li>Take the lid off and pinch the dough with your fingers. Add a little more water if it feels dry and keep blitzing until the dough comes together in a ball; it should be a buttery pastry and not feel crumbly.</li> <li>Wrap the dough in cling film or greaseproof paper and put it into the fridge.</li> <li>Next, warm a frying pan over a medium heat, pour in a drizzle of olive oil and add the leeks, the finely chopped herbs and a pinch of salt Fry for 5-7 minutes, until the leeks are soft and sweet.</li> <li>While this is happening, wash the chard and strip the leaves from their stalks. Slice the stalks into 2cm lengths, then roll up the leaves and slice across the middle into 1cm wide ribbons.</li> <li>Back to the leeks. Add the garlic, dried chilli and fennel seeds and fry in the pan for a couple of minutes to toast the spices. When the pan is smelling aromatic, add the chard stalks and stir.</li> <li>Cook for 5 minutes until the stalks lose their rawness, then stir in the leaves and add the vinegar. Cook until the leaves have wilted - about 4 minutes.</li> <li>Put the vegetables onto a plate to cool and preheat your oven to 220°C/200°C fan/gas 7.</li> <li>Grate in the Parmesan and whisk in the eggs with a fork. Season with salt and pepper.</li> <li>Take the walnut pastry out of the fridge and line a large baking sheet with baking paper. Drizzle some olive oil into the centre of the paper. If your baking sheet is quite flat, you should be able to roll the pastry out to a round - about 30cm across and 1cm deep. If you have a standard deep roasting tray, flip it over and place the paper on the underside instead.</li> <li>Mix the cooled vegetables with the egg mixture. Arrange the vegetables in the centre of the pastry, leaving about 3cm around the edge. Gently fold the pastry border back over the vegetables, pleating a little as you go. It will be crumbly and more difficult to handle than other doughs and may break at its edges, but it will be worth it for the flaky short pastry at the end.</li> <li>Place the crostata in the centre of the hot oven and bake for 35 minutes, until the edges are deep golden and the filling is starting to bubble, then turn the heat down to 200°C/180°C fan/gas 6 and bake for a further 15 minutes, until the pastry is cooked through.</li> <li>Cool on the baking sheet for 10 minutes, then slide on to a wire rack to cool and let the pastry crisp up.</li> </ol> Recipe from The Modern Cook’s Year by Anna Jones for Meat Free Week 2019. The campaign runs from 23-29 September in support of Bowel Cancer Australia. See <a href="https://www.meatfreeweek.org/">meatfreeweek.org</a> to sign up.

Food & Wine

Enjoy a tasty cherry tomato, macadamia, walnut & silverbeet pasta

Up your nut intake with this easy and simple recipe. Preparation time: 5 mins Cooking time: 15 mins Serves: 4 Ingredients <ul> <li style="font-weight: 400;">2 Tbsp olive oil  </li> <li style="font-weight: 400;">2 cloves garlic, crushed  </li> <li style="font-weight: 400;">1/2 cup raw walnuts, roughly chopped (60g)  </li> <li style="font-weight: 400;">1/2 cup raw, unsalted macadamias, roughly chopped (70g)  </li> <li style="font-weight: 400;">1 cup fresh breadcrumbs  </li> <li style="font-weight: 400;">400g dry spaghetti  </li> <li style="font-weight: 400;">500g cherry tomatoes, halved  </li> <li style="font-weight: 400;">1/2 bunch silverbeet or kale leaves, torn  </li> <li style="font-weight: 400;">zest of 1 lemon  </li> <li style="font-weight: 400;">1/4 cup chopped parsley  </li> <li style="font-weight: 400;">sea salt and fresh cracked pepper  </li> </ul> Method   <ol> <li style="font-weight: 400;">Warm half the olive oil and half the garlic in a large skillet over medium heat. Add all the breadcrumbs, and half the walnuts and macadamias. Cook, stirring regularly for 5-6 minutes until fragrant and toasted. Tip into a bowl, season with salt and pepper, and set aside.  </li> <li style="font-weight: 400;">Bring a large pot of salted water to the boil. Cook spaghetti according to packet directions. Drain, reserving 1 cup cooking water.  </li> <li style="font-weight: 400;">While pasta cooks, return the large skillet to medium-high heat and drizzle in remaining olive oil. Add cherry tomatoes and remaining garlic. Sauté for approximately 5 minutes, until tomatoes begin to break down.  </li> <li style="font-weight: 400;">Add reserved pasta cooking water, silverbeet, and remaining walnuts and macadamias to pan with tomatoes. Cook for a minute or two, until greens are just wilted. Remove from heat and stir through lemon zest.  </li> <li style="font-weight: 400;">Add parsley to cooled breadcrumb mixture. Serve pasta with generous spoonfuls of sauce, and plenty of nutty breadcrumbs on top.  </li> </ol> Tips You can find fresh breadcrumbs at good grocery stores, or make your own by pulsing a slice or two of day-old sourdough in a food processor. Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a>

Food & Wine

Banana, date and walnut cake with cream cheese icing

This scrumptious banana, date and walnut cake has kindly been shared by community member, Anne Taylor. It’s easy to make and tastes too good. Ingredients: <ul> <li>2 cups self-raising flour</li> <li>1 teaspoon bicarbonate of soda</li> <li>½ teaspoon ground nutmeg</li> <li>2 cups pitted dates, chopped</li> <li>⅔ cup brown sugar, firmly packed</li> <li>2 cups walnuts</li> <li>¾ cup orange juice</li> <li>60g butter, melted</li> <li>2 eggs, lightly beaten</li> <li>1 cup ripe mashed bananas</li> </ul> Cream cheese icing <ul> <li>½ cup of butter, slightly softened</li> <li>8 oz. cream cheese, softened</li> <li>4 cups of icing sugar</li> <li>1 tablespoon milk</li> </ul> Method: 1. Grease a 14cm x 21cm loaf pan; line base and two long opposite sides with baking paper, extending paper five-cm above edge of pan. 2. Combine sifted flour, soda and nutmeg in a large bowl; stir in dates, walnuts and brown sugar. Make a well in the centre, add juice, butter, eggs and bananas; mix with a wooden spoon until smooth. Pour mixture into prepared pan. 3. Cook the loaf in a moderate oven, 180º C, for about one hour, or until cooked when tested. Place a sheet of foil over the cake half way through the cooking process. This will keep the loaf from burning. Stand cake in pan for five minutes; turn out onto awire rack to cool. 4. To make icing, use an electric mixer to cream butter and cream cheese on medium speed till smooth. Add milk then icing sugar one cup at a time. One all of the icing sugar is added, mix on high speed for 30 seconds to one minute. Once cake has cooled down, you are set to ice and then serve.

Food & Wine

Maggie Beer’s roasted beetroot salad with thyme, walnut and goat’s cheese

“I remember the first time I ever served goat’s curd for a lunch. It was a long, long time ago after a trip to France where I’d bought a bottle of amazing walnut oil. Gabrielle Kervella from Western Australia was a pioneer in making fresh goat’s curd of such quality and it was available for the first time in Adelaide. I simply made a mound of it, drizzled it with the aforementioned walnut oil and toasted walnuts and served it with some roasted beetroot and leaves from the garden. I have to say it was the equal of anything I had eaten in France. This is just an extension of the simplicity of that dish,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Serves: 4 Ingredients: <ul> <li>3 small–medium yellow beetroot</li> <li>3 small–medium purple beetroot</li> <li>3 small–medium white or red beetroot</li> <li>Rock salt</li> <li>18 sprigs thyme</li> <li>60 g walnuts</li> <li>6 large thin slices sourdough bread, or similar</li> <li>2 tablespoons extra virgin olive oil, plus extra for drizzling</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>2 tablespoons vino cotto or balsamic vinegar</li> <li>½ cup young beetroot leaves or rocket</li> <li>½ cup flat-leaf parsley leaves</li> <li>200 g fresh goat’s cheese, cut into bite-sized pieces</li> <li>2 tablespoons walnut oil</li> <li>2 tablespoons verjuice</li> </ul> Method: 1. Preheat the oven to 165˚C (fan-forced). 2. Tear 9 pieces of foil large enough to wrap each beetroot. Weigh the beetroot and work out 6% of the total weight (for example, if the beetroots weigh 100 g in total, you will need 6 g rock salt). Divide the salt among the pieces of foil, top with the beetroot and 2 sprigs of thyme, then wrap up each beetroot to seal. Place on a baking tray and roast for 1 hour or until a skewer inserts easily into the centre of the beetroot. (Remember that the beetroot will continue to cook while cooling.) Remove from the oven and stand until cool. 3. Increase the oven temperature to 180˚C (fan-forced). Place the walnuts on a baking tray and toast for 8–10 minutes. Pour into a clean tea towel and rub their skins off while still warm. 4. Brush both sides of the bread with a generous amount of olive oil and season with salt and pepper. Place on a baking tray in a single layer and toast for 8–12 minutes or until golden. Remove from the oven and set aside to cool. 5. Unwrap the cooled beetroot and rub their skins off – they should come off easily. (You may choose to wear a pair of disposable gloves to keep your fingers from turning purple.) 6. Take 2 small bowls and place 1 tablespoon olive oil and 1 tablespoon vino cotto into each. Cut the beetroot into quarters or rounds and place the red and purple pieces of beetroot into one bowl and the yellow into the other. Toss to coat well. 7. To serve, scatter the beetroot leaves or rocket over a large serving platter. Top with the beetroot, parsley leaves and walnuts. Break the toast into shards and scatter over the top, followed by the goat’s cheese. Place the walnut oil and verjuice in a small jar, season to taste, then seal and shake well. Pour over enough dressing to just coat the salad. Serve immediately. Note: Walnuts and walnut oil will provide you with protein, polyunsaturated fatty acids, manganese and copper. <img width="133" height="177" src="https://oversixtydev.blob.core.windows.net/media/45417/image__133x177.jpg" alt="Image_ (21)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Maggie Beer’s spiced sweet potato with black barley and honey turmeric walnuts

“I can’t resist white sweet potato; I’ve loved it since childhood. For you it might be orange or purple sweet potato, both of which I use often as well. It’s important that the spices are fresh. Forgive me for repeating myself but you should only buy spices in small quantities and roast them before grinding for maximum freshness and flavour. Black barley is my new favourite grain – so much so that I’m working on some South Australian growers to plant it. Might take a few seasons but watch this space!” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health. Serves: 4 Ingredients: <ul> <li>½ cup (100 g) raw black barley (see note)</li> <li>1.2 kg white, orange or purple sweet potatoes, unpeeled, scrubbed and chopped into 3 cm chunks</li> <li>2–3 tablespoons extra virgin olive oil</li> <li>½ teaspoon freshly grated nutmeg</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon ground cumin</li> <li>¼ teaspoon ground allspice</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>1 cup flat-leaf parsley leaves</li> <li>½ cup mint leaves, torn</li> <li>160 g Persian feta, crumbled</li> </ul> For the honey turmeric walnuts <ul> <li>1 cup (100 g) walnuts</li> <li>1 tablespoon raw honey</li> <li>½ teaspoon ground turmeric</li> <li>Pinch of sea salt flakes</li> </ul> For the vinaigrette <ul> <li>3 tablespoons extra virgin olive oil</li> <li>3 tablespoons walnut oil</li> <li>3 tablespoons orange juice</li> <li>1 tablespoon lemon juice</li> <li>Sea salt flakes and freshly ground ground pepper</li> </ul> Method: <ol> <li>Preheat the oven to 220˚C (fan-forced). Line a baking tray with baking paper.</li> <li>Place the black barley in a sieve and rinse under cold water. Place in a medium saucepan with 1 litre water and bring to the boil over medium heat. Simmer for 30 minutes or until the barley is tender, then drain. Tip into a large bowl and cover with a cloth to prevent it drying out.</li> <li>Meanwhile, place the sweet potato, olive oil and spices in a large bowl. Season with salt and pepper and toss to combine well. Spread over the lined tray and roast for 30–35 minutes or until golden and tender. Reduce the oven temperature to 180˚C (fan-forced).</li> <li>To make the honey turmeric walnuts, place the walnuts on a baking tray and cook for 8–10 minutes or until lightly toasted. Pour into a clean tea towel and rub off the skins while still warm.</li> <li>In a small bowl, combine the honey, turmeric, salt and just enough water to make a thick paste. Add the toasted walnuts and stir to coat well. Spread over a baking tray lined with baking paper and bake for 10 minutes or until the walnuts are crunchy but still a bit sticky.</li> <li>To make the vinaigrette, place all the ingredients in a jar. Seal, then shake until well combined.</li> <li>To serve, add the sweet potato, herbs and half the vinaigrette to the barley and combine well. Place in a serving bowl, scatter with the walnuts and feta and serve with the remaining dressing alongside.</li> </ol> Note: Sweet potato is rich in beta-carotene, vitamin C, manganese, copper and fibre. Black barley is an heirloom grain variety that is rich in nutritional value and flavour. Sometimes called purple barley, it has a nuttier taste than white barley and provides protein, fibre, manganese, selenium, anthocyanin antioxidants and some B-vitamins. Contains gluten. <img width="158" height="211" src="https://oversixtydev.blob.core.windows.net/media/44800/image__158x211.jpg" alt="Image_ (13)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Walnut and date cubes

You don't need to fire up the oven to create delicious sweet treats, as these squares straight from the fridge prove. For this recipe I'd recommend using the freshest, stickiest dates you can find, to hold the brownie together. You can use any kind of nuts but I love the earthiness of walnuts. These brownies make perfect lunchbox snacks and will cure any sweet cravings in adults. Ingredients: <ul> <li>4 cups fresh medjool dates, pitted</li> <li>8 tablespoons coconut oil, melted</li> <li>4 tablespoons maple syrup</li> <li>12 tablespoons good-quality cocoa powder, plus extra for dusting</li> <li>2 pinches sea salt</li> <li>1 teaspoon vanilla extract</li> <li>1 cup roasted walnuts, roughly chopped</li> </ul> Method: <ol> <li>Line a square 22cm tin with plastic wrap. Put all ingredients, except the walnuts, in a food processor and blitz until a dough forms.</li> <li>Add chopped walnuts and work into the dough by hand. Press dough firmly into tin.</li> <li>Place tin in fridge and let dough set for about an hour.</li> <li>Slice into squares and dust with cocoa powder.</li> <li>Refrigerate in an airtight container for up to a week.</li> </ol> Think you’ll try this one? Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Stuff.co.nz / Emma Boyd.

Food & Wine

Carob-walnut coconut ice-cream

I think this is one of the best things I've ever created. I'm not being hyperbolic, this is flawlessly-flavoured and perfectly scoopable. It's not icy and you should do everything I say. Carob isn't a substitute for chocolate in my mind, it's its own thing. This recipe is foolproof and you can adapt the flavours as you see fit. You'll need an ice-cream maker with a freezy bowl. It takes time to prepare, but once it is you get the instantaneous gratification of helping yourself whenever you may please - which if you're me, is always. Ingredients: <ul> <li>2 1/2 tablespoons carob powder, sifted</li> <li>1/2 cup coconut sugar (use any sugar you like, I prefer this for its caramel flavour and low GI-ness)</li> <li>1 3/4 cup light coconut cream (not solid)</li> <li>1 3/4 cup solid coconut cream</li> <li>1/4 cup maple syrup</li> <li>2 teaspoons vanilla extract</li> <li>1/4 teaspoon salt</li> <li>3/4 cup walnuts</li> <li>1 tablespoon of bourbon, Scotch or Irish whiskey (optional, though it does stop the ice-cream from becoming too firm)</li> </ul> Method: 1. On low heat, add carob powder to a pan and slowly add some of the coconut milk to form a paste. Then stir through the rest of the coconut milk (this is to reduce lumps). 2. Add all other ingredients except for vanilla and walnuts. 3. Slowly stir over heat until all ingredients have thoroughly melted together - no need to boil. If there is any oil that assembles at the top of the mixture do your best to remove this using a spoon as it will interfere with the outcome. 4. Remove from head and blend for 30 seconds in a blender or food processor. 5. Sit the mixture in a fridge until very cold (about 4 hours). 6. Add chilled mixture to an ice-cream maker bowl (ideally one that's been frozen for 24 hours) and churn according to manufacturer's instructions. 7. Transfer to an airtight container and chill in freezer until ready to scoop. (Approximately 5 hours). You can check out more of Jessie's dairy-free recipes on her <a href="http://tahinisauce.wordpress.com/" target="_blank">Tahini Sauce</a> blog. Written by Jessie Hume. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Parsley lemon crumbed fish with apple and walnut salad

Light, tasty and easy to make, this parsley lemon crumbed fish with apple and walnut salad is the perfect way to add a bit of colour to your mid-week meal. Ingredients: Spiced potatoes <ul> <li>800g potatoes, scrubbed and diced 2cm</li> <li>2 tablespoons potato spice mix (see recipe below)</li> </ul> Apple and walnut salad <ul> <li>1/3 cup mayonnaise</li> <li>Juice of 1/2 lemon (reserve zest first)</li> <li>2 apples</li> <li>2-3 stalks celery</li> <li>1 carrot</li> <li>1/2 cabbage </li> <li>35g chopped walnuts</li> </ul> Parsley lemon crumbed fish <ul> <li>600g skinless, boneless, white fish fillets</li> <li>3/4 cup panko breadcrumbs</li> <li>3 tablespoons finely chopped parsley leaves and stalks</li> <li>Zest of 1 lemon</li> <li>Juice of 1/2 lemon</li> <li>1 tablespoon olive oil</li> <li>1 teaspoon salt</li> </ul> Potato spice mix <ul> <li>1 teaspoon curry powder</li> <li>1/4 teaspoon garlic powder</li> <li>1/4 teaspoon paprika</li> </ul> Method: <ol> <li>Preheat oven to 220C. Line two oven trays with baking paper.</li> <li>Toss potatoes on first prepared tray with potato spice mix and a drizzle of oil. Season with salt and pepper and bake for 20-25 minutes, until golden and tender.</li> <li>Turn once during cooking. While potatoes cook, prepare salad. In a large bowl, combine mayonnaise and first measure of lemon juice. Set aside.</li> <li>Remove core and dice apples 2cm; dice celery 1cm; peel and grate carrot; finely slice cabbage until you have about two cups worth. Toss all in large bowl with dressing, along with walnuts and season to taste with salt and pepper.</li> <li>Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Place fillets on second prepared tray and season with salt and pepper.</li> <li>In a medium bowl, combine panko breadcrumbs, parsley, lemon zest and juice, olive oil and salt. Divide parsley lemon crumb between fillets and press down lightly to adhere.</li> <li>When potatoes have 10 minutes' cook time remaining, bake fish (on rack above potatoes) for 7–8 minutes, until crumb is golden and fish is just cooked through.</li> <li>To serve, divide spiced potatoes between plates and top with parsley lemon crumbed fish. Serve apple and walnut salad on the side.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: My Food Bad / <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="/%20https:/shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Orange, walnut and poached chicken salad

While you can’t go wrong with a good chicken Caesar or cobb salad, sometimes you need to shake things up a bit. The orange in this dish delivers a rush of sweetness, while the walnut provides that perfect crunch. Serves: 4 Ingredients: <ul> <li>500g chicken breast</li> <li>Cos lettuce</li> <li>2 oranges, peeled, cut into small, bite-sized sections</li> <li>½ cup walnuts</li> <li>½ cup crumbled feta</li> </ul> For the dressing <ul> <li>1 tbsp. Dijon mustard</li> <li>½ clove garlic, minced</li> <li>½ tsp. balsamic vinegar</li> <li>¼ cup olive oil</li> <li>Salt and pepper, to taste</li> </ul> Method: <ol> <li>Preheat the oven to 180°C. Place the walnuts on a tray lined with baking paper and toast for about 10 minutes. Remove from the oven and chop roughly.</li> <li>Season and grill (or pan fry) chicken breast until cooked, then slice from side to side (not lengthwise).</li> <li>In a large bowl, combine the chicken, lettuce, orange, walnuts and feta.</li> <li>To make the dressing, whisk together the mustard, garlic, balsamic vinegar, salt and pepper. Add in olive oil while whisking until the dressing takes on a creamy consistency.</li> <li>Drizzle the dressing over the salad, then serve into four bowls and enjoy.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Country pork, walnut & fennel terrine with salted cucumber

This rustic terrine is perfect picnic fare. Made in advance, it requires minimal effort and looks and tastes spectacular, especially when served with crusty bread, radishes and quick salted cucumber, which adds a lovely fresh, crunchy element to complement the richness of the terrine. All that's needed now is a refreshing beverage – try the zesty passionfruit soda, or, for something a little more grown-up, rose cooler and pink sangria fit the bill perfectly. You'll need to begin this recipe a day before you want to serve it to allow time for the terrine to set. Serves: Eight Ingredients: <ul> <li>200g thinly sliced streaky bacon or pancetta</li> <li>900g free-range pork mince</li> <li>1 egg, lightly beaten</li> <li>1 clove garlic, finely chopped</li> <li>1 tablespoon chopped parsley</li> <li>1 teaspoon chopped sage</li> <li>60g fresh walnut pieces, toasted</li> <li>1 teaspoon fennel seeds, toasted, ground</li> <li>1 large cucumber, halved lengthwise, deseeded, sliced</li> <li>2 tablespoons flaky sea salt</li> <li>2 tablespoons sliced chives</li> <li>1/2 teaspoon mustard powder</li> <li>30ml extra virgin olive oil</li> <li>Juice of 1 lemon</li> <li>Crusty bread, radishes and Dijon mustard to serve</li> </ul> Method: <ol> <li>Preheat the oven to 120°C. Line a terrine mould or loaf tin with a double layer of plastic wrap, leaving enough overhang to fold over the top once filled.</li> <li>Line the mould with the bacon slices, allowing them to hang over the sides so you'll be able to fold them over the mince mix.</li> <li>Put the mince, egg, garlic, parsley, sage, walnuts and fennel in a bowl and season well with salt and freshly ground black pepper. Mix well to combine then press into the mould.</li> <li>Fold the bacon over the top then fold the plastic wrap over the bacon, pressing down firmly.</li> <li>Put the terrine in a roasting dish then add enough hot water to the dish to come halfway up the sides of the tin. Bake for two hours or until the internal temperature of the terrine reaches 65°C or the juices are rose coloured when the terrine is pierced with a skewer.</li> <li>Remove the terrine from the water and allow to cool then top with cans or other weights to compress the terrine and refrigerate overnight.</li> <li>For the salted cucumber, combine the cucumber and salt in a sieve over the sink and set aside for 30 minutes. Use your hands to squeeze out any liquid then transfer to a bowl and stir in the chives, mustard powder, oil and lemon juice to taste.</li> <li>Serve with slices of the terrine, with bread, radishes and mustard on the side.</li> </ol> Mmm, have you ever tried a dish like this? Written by Jo Pearson. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Aaron McClean / Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/spicy-pork-tacos-with-pineapple-salsa/">Spicy pork tacos with pineapple salsa</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/pork-belly-with-fennel-silverbeet-and-beans/">Pork belly with fennel, silverbeet and cannellini beans</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/pork-and-lemon-meatball-skewers/">Pork and lemon meatball skewers</a>

Food & Wine

Healthy banana and walnut muffins

Fact: everyone likes muffins. Fact: they’re not the healthiest snack. Until now. You won’t be able to get enough of these treats packed with wholesome goodness. Ingredients: <ul> <li>4 ripe bananas</li> <li>1 cup packed light-brown sugar</li> <li>½ cup walnut oil</li> <li>1 large egg</li> <li>1 cup plain flour</li> <li>1 cup wholemeal flour</li> <li>1 teaspoon baking powder</li> <li>1 teaspoon baking soda</li> <li>½ teaspoon coarse salt</li> <li>½ cup non-fat yogurt</li> <li>1 tablespoon pure vanilla extract</li> <li>1 cup chopped toasted walnuts</li> </ul>

Food & Wine

Dark chocolate, apple and walnut cake with ganache

This recipe for dark chocolate, apple and walnut cake with ganache is perfect for afternoon at home. You can use any kind of nut you like, and pears instead of apples would work just as well. Serves: 12 Ingredients: <ul> <li>150g butter, softened</li> <li>150g light muscovado sugar or soft brown sugar</li> <li>1 tsp vanilla extract</li> <li>3 eggs</li> <li>100g plain flour or spelt flour</li> <li>2 tsp baking powder</li> <li>pinch sea salt</li> <li>1 tsp cinnamon</li> <li>100g ground almonds</li> <li>½ cup unsweetened, full-fat Greek yoghurt</li> <li>¾ cup dark chocolate buttons (70% cocoa solids)</li> <li>½ cup roasted, roughly chopped walnuts</li> <li>2 apples, peeled, cores removed and cut into 3cm chunks</li> <li>125ml cream</li> <li>125g dark chocolate buttons (70% cocoa solids)</li> <li>Dash of vanilla extract</li> <li>¼ cup roasted, roughly chopped walnuts</li> <li>Fresh seasonal flowers (optional)</li> </ul> Method: <ol> <li>Preheat the oven to 180ºC fan bake. Line two 22cm tins with baking paper.</li> <li>In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.</li> <li>Add the vanilla and then the eggs, one at a time.</li> <li>Sift in the flour, baking powder, salt and cinnamon, and mix in the ground almonds along with the yoghurt. Stop your electric mixer once all the ingredients are combined – do not over-mix.</li> <li>Stir through the chocolate buttons and chopped walnuts by hand.</li> <li>Evenly divide the batter between the two tins and dot the apple chunks in, pressing them down lightly with a spoon.</li> <li>Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.</li> <li>Allow the cakes to cool for 10 minutes before turning out on to a cooling rack.</li> <li>Meanwhile, make the ganache. Heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chocolate. Stir until it is melted; the ganache should be thick, smooth and glossy. Finish off with the dash of vanilla. Chill the ganache for 20 minutes to allow it to set a little.</li> <li>Once the cakes are completely cool, spread a layer of ganache on to one layer and place the other layer on top. Apply a final coating of ganache on to the top of the cake. Decorate with the chopped walnuts and flowers if desired.</li> <li>Store in a cool, dry place in an airtight container for up to three days.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/08/best-brownie-recipe/">The perfect brownie recipe</a> <a href="/lifestyle/food-wine/2016/06/chocolate-mousse-pomegranate-turkish-delight-tarts/">Chocolate mousse, pomegranate and Turkish delight tarts</a> <a href="/lifestyle/food-wine/2016/03/gluten-free-chocolate-brownies/">Gluten-free double chocolate brownies</a>

Food & Wine

Banana, date and walnut overnight oats

Nothing beats a warm bowl of oatmeal on an icy winter’s morning. These banana, date and walnut overnight oats are a delicious spin on a breakfast classic. Serves: 2 Ingredients: <ul> <li>1 cup rolled oats</li> <li>1 cup milk</li> <li>1 cup Greek style yoghurt</li> <li>2 bananas</li> <li>6 fresh dates, sliced</li> <li>2 tablespoons toasted walnuts</li> </ul> Method: <ol> <li>To begin, mash one of your bananas in a bowl.</li> <li>Combine with four of the sliced dates.</li> <li>Add oats, milk and yoghurt.</li> <li>Refrigerate overnight or until the oats have absorbed the liquid and become thick.</li> <li>Divide oats into two bowls.</li> <li>Slice remaining banana and scatter over oats with remaining dates and walnuts.</li> <li>If oats are a little chilly for your taste, give them a quick blast in the Microwave for 20 seconds or so to take the edge off.</li> </ol> Don’t you just love oatmeal? What’s your favourite way to enjoy this classic winter breakfast dish, and do you think you’d try his recipe? Please share your thoughts in the comments below. Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas.</a> Related links: <a href="/lifestyle/food-wine/2016/05/michael-klim-muesli/">Michael Klim’s muesli</a> <a href="/lifestyle/food-wine/2016/05/diabetes-friendly-apple-and-cinnamon-breakfast-parfait/">Diabetes-friendly apple and cinnamon breakfast parfait</a> <a href="/lifestyle/food-wine/2016/04/banana-oatmeal-cups/">Banana oatmeal cups</a>

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Country pork, walnut & fennel terrine with salted cucumber

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Banana, date and walnut overnight oats