Weekend Gold Coast Bulletin
Market takes another tumble
WHIP UP THIS TASTY DINNER IN JUST 20 MINUTES
THE Australian sharemarket fell for the second straight day after another negative lead from Wall Street, where tech stocks were hammered, rubbing off on our local stocks.
The benchmark S&P/ ASX200 index finished 0.74 per cent lower at 6710.8 while the All Ordinaries Index slumped 0.82 per cent to 6943.
However, the ASX200 still finished the week 0.56 per cent higher, said CommSec.
OpenMarkets Group chief executive Ivan Tchourilov said Friday’s fall followed an extremely volatile session on US markets, with the tech-heavy Nasdaq “almost technically in correction territory” as investors became very edgy about rising interest rates.
He said the ASX200 had endured a lacklustre week, with tech stocks – particularly the buy-now-pay-later sector – hit the hardest. BNPL market leader Afterpay dipped 2.47 per cent to $115.40 while smaller rival Zip Co sank 5.25 per cent to $9.56.
Software company Wisetech retreated 1.93 per cent to $26.94 and online business platform provider Xero gave up 2.36 per cent to $113.17, a day after announcing it was acquiring workforce management tool Planday.
CommSec analyst Steve Daghlian said a rare bright spot on the local bourse was the energy sector after the oil price lifted by 4.2 per cent following a meeting of oil producing nations, which surprisingly agreed to keep their output targets steady into next month.
Santos rose 4.72 per cent to $7.76, Oil Search appreciated 4.99 per cent to $4.42 and Woodside Petroleum gained 3.12 per cent to $25.46.
ONE-PAN CREAMY LEMON CHICKEN INGREDIENTS
150g green beans
60ml (1/4 cup) olive oil
4 chicken schnitzel fillets, not crumbed 400g baby coliban (chat) potatoes 1 lemon 2 garlic cloves 1 leek 250ml cooking cream 3 sprigs fresh continental parsley
2 tbs baby capers
Place a large non-stick frying pan over high heat. While the pan heats up, trim beans and place in a microwave-safe bowl. Add 2 tsp water and cover with plastic wrap. Cook in the microwave on high for 3 minutes.
Once the pan is hot, add half the oil and chicken. Cook for 1 minute on each side or until golden.
Meanwhile, thinly slice potato and lemon. Crush garlic and thickly slice leek.
Transfer chicken to a plate. Add potato, garlic, leek and remaining oil to the pan and cook, tossing occasionally, for 4 minutes or until the potato starts to turn golden.
Add cream and lemon to pan and stir to combine. Return chicken and any juices from the plate to the pan. Reduce heat to low and cook for 3 minutes or until potato and chicken are cooked through.
While sauce simmers, coarsely chop the parsley leaves.
Divide the chicken and sauce among serving plates. Top with beans and sprinkle with capers and chopped parsley to serve.
CAULIFLOWER, CHICKPEA AND COCONUT CURRY
The chickpea flour creates a rich, thick gravy that’s gluten-free. This quick curry is perfect for weeknight dinners.
1 tablespoon chickpea flour (besan) 3 teaspoons ground coriander 2 teaspoons garam masala 1 teaspoon ground turmeric 375ml (1 1/2 cups) water 1 tablespoon coconut oil
1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 25 fresh curry leaves
4 garlic cloves, thinly sliced
1 long fresh red chilli, thinly sliced 1 large brown onion, halved, thinly sliced 1 large head cauliflower, cut into florets 270ml can light coconut milk
400g can Coles Chickpeas, rinsed, drained 120g baby spinach
2 tablespoons lemon juice Steamed rice, to serve
METHOD Step 1:
Combine the flour, coriander, garam masala and turmeric in a small bowl. Slowly stir in 1⁄2 cup of the water until a smooth mixture forms.
Heat the oil in a deep frying pan over medium-low heat. Add cumin and mustard seeds. Cook, stirring, for 1 minute. Stir in curry leaves for 30 seconds. Stir in garlic and chilli for 2 minutes or until golden. Transfer half the mixture to a small bowl and reserve. Add onion to the pan. Cook, stirring, for 3 minutes or until soft.
Add spice mixture and remaining water to the pan. Bring to the boil. Simmer for 2 minutes. Stir in the cauliflower. Season. Reduce heat to low. Cook, covered, stirring occasionally, for 10 minutes. Stir in coconut milk. Cook, covered, for 5 minutes or until cauliflower is almost tender. Stir in chickpeas. Cook, covered, for 3 minutes or until warmed through. Stir in spinach for 2 minutes or until just wilted. Remove from heat. Stir in lemon juice and sprinkle with reserved curry leaf mixture. Serve with rice.