Innholdsfortegnelse for January/February 2024 i Market Magazine

It’s that wonderful time of year post Christmas and New Year celebrations where we can keep the feasting going but in a more relaxed style. And the barbecue is the family’s favourite friend, probably now even more than any other time of year. Well, no doubt you know all the culinary tricks you need as Chief Barbecue Chef. But just in case there’s a tip or two below you haven’t thought of, we’d like to add to your eating pleasures. So enjoy the holidays with all the good times together over a great meal. And get sizzling! Julia Zaetta, Editor BEST CHEF'S TIP Place an opn can of beer (half full) inside a whole chicken and barbecue it vertically. The beer steams the chicken from the inside, keeping it moist…

PORK LOIN WITH BALSAMIC CHERRY GLAZE AND CAULIFLOWER PURÉE RECIPE ON PAGE 42 > CHEF'S TIP Leave steaks to rest after cooking to preserve pork loin’s inherent juiciness and tenderness. EAT AND ENJOY! VISIT HARRISFARM.COM.AU/COOK FOR MATES AND DATES Go for light reds to accompany the delicate taste of lamb. Pinot noir and rosé are both excellent choices. Cheers to you! LAMB BACKSTRAP WITH GIANT COUSCOUS, CANNELLINI BEANS, BROCCOLI AND MINT JELLY RECIPE ON PAGE 42 > Get it DELIVERED 1 Pick a meal kit. 2 We send you the ingredients, plus a digital copy of step-by-step cooking instructions. 3 Visit harrisfarm.com.au/cook for your delivery. GRASS-FED EYE FILLET STEAK AND TOMATO GARLIC SALSA PREPARATION: 5 minutes COOKING: 20 minutes SERVES: 2 INGREDIENTS 400g grass-fed eye fillet steak ¼ cup Lomondo olive…

Now, ask yourself, when was the last time on a trip you just smiled because you thought, ‘I don’t have to think about anything! It’s all being done for me! And it’s fabulous!’? Well, smile now, because your journey ahead is amazing. Welcome to a Tauck River Cruise! The Blue Danube Cruise from Budapest to Prague is just one of 36 Tauck River Cruises and promises an enchanting journey through the heart of Europe with exclusive and meticulously created shore excursions. The cruise begins with a warm welcome aboard. Amid sophisticated design, your eye travels the length of the ship and each cabin door promises a superb ‘home’ for you – think comfort, flowing panoramic views and delightful amenities for your next days on the water. You smile again at…

Cook's TIP To make a quick radish and fennel salad, use a knife or mandolin to thinly slice a bunch of radish, a medium fennel and a handful of Brussels sprouts. Combine with 1 cup of mint leaves, a handful of halved snow peas, a little crumbled feta and a drizzle of olive oil, lemon juice and sherry vinegar. Toss well, season and serve. SPICE-CRUSTED BARBECUE PRAWNS RECIPE ON PAGE 50 > COUSCOUS SALAD PREPARATION: 5 minutes COOKING: 5 minutes SERVES: 4-6 INGREDIENTS 2 cups couscous 2 cups boiling water 1 medium capsicum, finely diced 1 medium red onion, finely diced ½ cup coriander leaves ¼ cup extra virgin olive oil Juice of 1 lemon Salt and pepper, to season METHOD 1. Place couscous in a bowl and pour over 2 cups boiling water. 2. Using a…

WHERE IT ALL BEGAN The origins of kombucha are said to go way back – as far back as Northeast China around 220BC when this fermented beverage was highly prized for its healing properties. According to one popular story linked to the history of kombucha, it got its name from Dr Kombu, a Korean physician who took the recipe to Japan to heal the sick Emperor Inkyo. Landing on European shores when trade routes expanded in the early 20th century, kombucha later made its way to Australia where it started popping up in bespoke health stores in the 1990s. Today, you can grab a bottle of your favourite ‘buch along with all your market-fresh foods. DELISH! BUT WHAT IS IT EXACTLY? Kombucha (pronounced komBOO-cha) is a fermented beverage made from…

ACROSS 1 Country of haloumi (6) 5 Chef (4) 9 --- coffee, hot drink with whiskey as one of the ingredients (5) 10 A squid’ s defensive liquid, can be used in pasta cooking (3) 11 Mix es ingredients together (6) 13 Chilled (4) 15 Ancient Egyptian symbol (4) 16 Daughter of a former UK politician, known for her TV cooking shows (7,6) 20 Demonstration (abbrev) (4) 22 Thinly dispersed or scattered (6) 24 Meeting where ideas and opinions can be shared (5) 25 Black Indian tea (5) 27 Aubergines (9) 28 Internal organs of an animal used as meat to eat (5) 30 Warming winter dish, perfect with crusty bread (4) 31 Fill with bubbles (6) 33 --- Fitzgerald, jazz icon (4) 35 Fried --- At the Whistlestop Café,…

Just peachy Buying peaches right now is too wonderful. No need to be choosy, pick up any variety you like and know it’s going to be fantastic! Peaches are the best they’ve been for years as they’ve loved their time during a very dry harvest running into summer. Along with being delectably juicy and sweet, they also boast a myriad of health benefits. Packed with vitamins A and C, which support skin health and boost the immune system, they contain fibre, aiding digestion and promoting a feeling of fullness. So eat up with your culinary skills at work, with peaches in salads, yoghurt and cereals. Grill them with a drizzle of honey for a delightful dessert or at your barbie. And they’re just as good to drink: blend peaches into…

Clean crabs before cooking by removnig everythnig that is not the delicious flesh CHILLI BLUE SWIMMER CRAB PREPARATION: 10 minutes COOKING: 15 minutes SERVES 4 INGREDIENTS 4 raw blue swimmer crabs, cleaned (quartered by our fishmongers) – can swap seafood to raw prawns, scampi or bugs 2 Tbsp peanut or vegetable oil 4 garlic cloves, crushed 3 tsp finely grated fresh ginger 1 ½ – 2 Tbsp sambal oelek* (to your taste) 1 cup tomato passata/purée 2 Tbsp salt-reduced soy sauce ⅓ cup Chinese cooking wine 3 green onions (shallots), trimmed and sliced diagonally METHOD 1. Lightly crack the very large crab claws and set aside. 2. Heat oil in a large wok over medium-high heat until hot. 3. Add garlic, ginger and sambal oelek. Stir-fry for 1 minute or…

FENNEL AND GARLIC SPICE RUB 5 Tbsp fennel seeds 3 cloves garlic Salt and pepper to season 1. Place all ingredients into blender and blitz until smooth. 2. Rub onto any meat, poultry or fish before grilling. BARBECUE SPICE MIX 2 Tbsp cumin seeds 2 Tbsp coriander seeds 2 Tbsp fennel seeds 1 Tbsp black peppercorns 1 cinnamon stick 1. Place all ingredients in a frying pan on medium heat until fragrant. 2. Either blend in a food processor or crush in a mortar and pestle until spices are ground. Don’t worry if they aren’t fully crushed into a powder. 3. Rub over meat, poultry or fish before grilling. CHILLI SPICE RUB (great for fish tacos) 2 tsp chilli powder 1 tsp ground cumin 1 tsp garlic powder 1 tsp sea salt flakes  1 tsp ground coriander ½ tsp smoked…

ANZAC BISCUIT AND BURNT FIG ICE CREAM SANDWICHES MAKES 4 SANDWICHES INGREDIENTS 1 cup plain flour 1 cup rolled oats 1 cup shredded coconut ¾ cup brown sugar, firmly packed Zest of 1 lemon 125g unsalted butter, melted 2 Tbsp golden syrup 2 Tbsp Verjuice ½ tsp bicarbonate of soda 1 tub Maggie Beer Burnt Fig, Honeycomb & Caramel Ice Cream METHOD 1. Preheat oven to 160°C, fan-forced. 2. Mix flour, rolled oats, coconut, brown sugar and lemon zest in medium bowl. 3. In small saucepan, melt butter with golden syrup and Verjuice. Once butter has melted, bring mixture to a simmer before adding bicarb soda. Stir to completely dissolve. Add hot butter mix and sugar mix to the dry ingredients and fold through. 4. Divide mixture into 8 and roll into even-sized balls. Place on lined baking tray…