PHOR’s 2017 Annual General Meeting

The management committee of Promoting Healthy Outcomes for Refugees invite you to join us for our Annual General Meeting.

Date: Tuesday, November 21, 2017
Time: 10:30 a.m. to 11:30 a.m.
Location: Suite 201, Level 2, 1-7 Moore Street, Liverpool 2170
RSVP: 15th November 2017 to admin@phor.org.au

Light lunch to follow.

Nominations are open for all positions on the management committee. If you are interested, please complete the nomination form here and e-mail the form and your enquiries to admin@phor.org.au.


Iraqi Biryani

Print Recipe
Iraqi Biryani
Servings
people
Ingredients
  • 750 grams chicken breast 1 centimetre cubes
  • 3 cups basmati rice
  • 3 potatoes cubed
  • 3 onions diced
  • 3 carrots cubed
  • 500 grams frozen peas
  • 300 grams frozen corn
  • 1/4 cup sultanas
  • 1/3 cup slivered almonds
  • 2 tablespoons mixed spic
  • 2 tablespoons curry powder
  • 3 teaspoons vegetable oil
Servings
people
Ingredients
  • 750 grams chicken breast 1 centimetre cubes
  • 3 cups basmati rice
  • 3 potatoes cubed
  • 3 onions diced
  • 3 carrots cubed
  • 500 grams frozen peas
  • 300 grams frozen corn
  • 1/4 cup sultanas
  • 1/3 cup slivered almonds
  • 2 tablespoons mixed spic
  • 2 tablespoons curry powder
  • 3 teaspoons vegetable oil
Instructions
  1. Cook the rice on the stove or in a rice cooker
  2. Preheat oven to 180 C, line a baking tray with baking paper, mix the potatoes with a teaspoon of oil and some salt, and roast in the oven for about 30 minutes or until cooked.
  3. Roast almonds in oven for about 10 minutes and set aside.
  4. Heat a medium-sized frying pan over a medium-high heat, add a teaspoon of oil, then add chicken. Brown the chicken then set aside.
  5. Fill a small saucepan with water, add peas and corn and bring to the boil. Boil for five minutes and then drain.
  6. Reduce heat to medium-low and add onion and carrots. Saute for 10 minutes or until softened. Add curry powder, mixed spice and chicken and cook, stirring occasionally until chicken is cooked.
  7. Combine rice, potatoes, chicken and vegetables. Top with slivered almonds and sultanas.
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Borani Banjan

Print Recipe
Borani Banjan
Servings
Ingredients
  • 5 large eggplants sliced in circles
  • vegetable or olive oil
  • 3 medium brown onions diced
  • 4 medium tomatoes diced
  • 1 medium red capsicum diced
  • 1 medium green capsicum diced
  • 3 cloves garlic diced
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 jar tomato passata
  • Yoghurt
  • mint finely chopped
  • Coriander to garnish
  • Afghan bread to serve
Servings
Ingredients
  • 5 large eggplants sliced in circles
  • vegetable or olive oil
  • 3 medium brown onions diced
  • 4 medium tomatoes diced
  • 1 medium red capsicum diced
  • 1 medium green capsicum diced
  • 3 cloves garlic diced
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 jar tomato passata
  • Yoghurt
  • mint finely chopped
  • Coriander to garnish
  • Afghan bread to serve
Instructions
  1. Wash and slice the eggplants
  2. Heat a non-stick frying pan over medium-high heat and cover the base with a thin layer of oil.
  3. Lightly fry eggplants until browned.
  4. Remove eggplants from pan and place on a paper towel to soak up excess oil.
  5. Turn temperature to medium-low and add the tomato, capsicum, garlic, spices and passata to the onion and cook until soft.
  6. Add any extra vegetables and legumes to your liking.
  7. Add the eggplants back into the pan to soften and flavour them.
  8. In a bowl, mix the yoghurt with a clove of grated garlic and the finely chopped mint.
  9. Layer half of the eggplants on a dish.
  10. Pour some of the tomato sauce on top and spread evenly.
  11. Add another layer of eggplants, followed by another layer of tomato and onion sauce.
  12. Spread yoghurt on top and sprinkle with coriander.
  13. Serve with wholemeal Afghan bread.
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Fundraiser Success!

 

Promoting Healthy Outcomes for Refugees’ first fundraiser in Sydney’s North Shore was a great success. The money raised will enable 40 children to attend a day of the Kids in the Kitchen holiday program.

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