Young girls of Ringer Soak/Yaruman community at the NAIDOCC celebrations held last year in the East Kimberly community.
Photo: CAS

“Let the little children come to me: do not stop them; for it is to such as these that the kingdom of God belongs”
Mark 8:16

Issue 4, June 2008, Highlights:

Editorial

Viewpoint

Kimberley Kitchen

Kimberley Prayer - World Youth Day

KCP Magazine

Kimberley Kitchen

Passionate Perth Demons supporter, Chris Brehaut, started work in the CEO in January this year as the Kimberley Housing Officer, after relocating his family from Perth. Previously, he has worked as a teacher in Catholic schools in Perth, but wanted to combine a break from teaching with a lifestyle change in Broome.

Aside from watching (more listening to) a resurgent Perth on the weekends, Chris loves nothing more than spending a few hours in the Bay or off Gantheaume Point in his dinghy. He is yet to come to terms with the specific fishing conditions in Broome and has managed only very modest catches so far this year. The recipe below has been tested only on fish purchased at the local supermarket and would be infinitely better with freshly caught fillets.

Barramundi on Garlic Mash with Creamy White Sauce.

Ingredients
2 fillets of Barrumundi
4 medium sized potatoes
1 Tblspn of olive oil
2 cloves of garlic
100ml milk
1 cup of fish stock
1 cup of dry white wine
150ml of light cream

Sauce
Bring the fish stock to the boil and add the white wine.
Boil for about 30 minutes, or until it is reduced to about 100ml.
Add cream, stir to combine and continue boiling until the sauce has reduced to about 100ml.

Mash
Peel the potatoes and garlic and boil together until potatoes are cooked.
Drain the potatoes and garlic, and then add olive oil and milk.
Mash until smooth.

Barramundi
Cook in butter in a non-stick frying pan.

Serve barramundi on a bed of the potato mash with the white sauce on top.
Goes well with green vegetables.

Photo: by V Parker