Spanish rice with chicken, peas and lemon

BENDIGO’S residential Strategy will be reviewed because of greater than expected growth.

The State Government has announced a grant of $50,000 to carry out the review.

The review is needed because, according to the State Government, 40 per cent of the forecast growth between 2006 and 2031 had already been realised.

Regional Development Parliamentary Secretary Damian Drum made the announcement this morning.

Mr Drum said the Bendigo Residential Strategy Review would deliver greater community and investor certainty, helping the region grow.

“The Bendigo Residential Development Strategy was adopted in 2004 and is currently being audited because of the faster than anticipated growth that has occurred in Bendigo in recent years,” he said.

“Strong residential growth has many flow-on economic benefits and having a clear framework for future development will position Greater Bendigo City Council to undertake more detailed, place-based planning in the future.”

Deputy Premier Peter Ryan said about 40 per cent of the forecast growth between 2006 and 2031 had already been realised.

The Residential Strategy impacts directly on where and how property developments use “infill” parcels of land, range of housing styles and also on housing affordability.

“This project will review the strategy, assess current and estimated land supply and demand and consider various legislative and policy changes,” Mr Ryan said,

“It will also consider the latest demographic data and establish a new strategic framework to guide the long-term residential growth of Greater Bendigo.

“The project will result in a revised residential strategy that will give developers, the community and service providers greater surety and confidence about where land can be developed for residential purposes, and that sufficient land is available to accommodate the City of Greater Bendigo’s future growth.”

Mr Ryan said a contemporary strategic planning framework was essential to the economic development of a large regional centre like Bendigo.

“Clearly identifying future growth options and supporting infrastructure needs will enable the Greater Bendigo City Council and other infrastructure providers to plan their capital works programs well in advance,” he said.

“Identifying long-term growth areas will enable the council and other service authorities to start planning for the delivery of services, thereby minimising the lag time between when residential development occurs and when the services need to be in place.”

| Bendigo Weekly | 14-Jun-2011 2.33

Spanish rice with chicken, peas and lemon

Serves 4–6 Prep time 20 minutes Cook time 45 minutes

2 red capsicums (peppers)

olive oil, for cooking

400 g (14 oz) skinless chicken thighs fi llets, diced into 2 cm (¾ in) pieces

2 garlic cloves, chopped

grated zest of 1 lemon

2 teaspoons harissa paste

2 teaspoons smoked paprika

salt and freshly ground black pepper

1 red onion, chopped

pinch of saff ron threads

500 g (1 lb 2 oz/2½ cups) paella rice

4 tablespoons white wine

500 ml (17 fl oz/2 cups) chicken stock

125 g (4½ oz) podded peas

3 tablespoons chopped fl at-leaf (Italian) parsley

2 tablespoons lemon-infused olive oil

Preheat the oven to 180°C (350°F/Gas 4). Rub the capsicums with the oil and arrange on a baking tray. Roast in the oven for 20–30 minutes, or until their skins blister. Place the capsicums in a plastic bag and seal; the steam helps to loosen the skins. Peel the capsicums, discard the seeds, and cut into 1 cm (½ in) slices. Set aside for later use.

Meanwhile, place the chicken in a bowl with the garlic, lemon zest, harissa, smoked paprika and 3 tablespoons of olive oil. Season with the salt and pepper. Leave to marinate for at least 20 minutes.

Heat a large paella pan or frying pan over medium heat. Add the chicken and cook for 6–8 minutes, stirring often, until golden brown. Remove from the pan and set aside.

Return the pan to the heat, add a splash more oil if needed and cook the onion for 4–5 minutes. Add the saff ron and cook for 1–2 minutes, or until fragrant. Add the rice and cook for 2–3 minutes, stirring often, until lightly toasted. Add the wine, stirring well, and cook until it has reduced slightly. Add the stock and bring to the boil.

Reduce the heat to a simmer and cook for 15–20 minutes, stirring often, until almost all the stock has been absorbed by the rice. Add the peas and reserved capsicum strips and cook for another 3–4 minutes. Stir well for the last 2–3 minutes, ensuring the peas cook through and the remaining stock is absorbed. Add more stock or water if necessary. Taste for seasoning, then stir in the parsley and lemon-infused olive oil and serve.