Innholdsfortegnelse for Issue 15 i Cooking with the Australian Womens Weekly

Autumn is not always a clearly defined season in terms of weather conditions in Australia, but it’s certainly defined by the appearance of certain fruits and veggies. I LOVE pomegranates! Their versatility forms a happy marriage with so many flavours, both sweet and savoury. I’m a tad obsessed with pomegranate molasses, which can be found in delis. Its flavour is unique and can be the key ingredient in magical sauces, dressings, marinades and glazes. In this issue we have a recipe for home-made pomegranate molasses and it’s simply divine. As well as our regular features, this issue reveals everything you need to know about preserving – one of my favourite things to do, I’m so glad that everything old is new again! There are baked goodies for the biscuit tin,…

PRESERVED ARTICHOKES PREP + COOK TIME 1½ HOURS MAKES 10 CUPS You need to start 8 days before • 20 small globe artichokes (1.8kg)• 1 medium lemon (140g), halved• 2 litres (8 cups) water• 3½ cups (875ml) white wine vinegar• 2 cups (500ml) dry white wine• 3 cloves garlic• 2 fresh bay leaves• 2 teaspoons sea salt flakes• 1 teaspoon whole black peppercorns• ½ cup (125ml) EXTRA virgin olive oil• ¼ cup (60ml) lemon juice• 4 fresh rosemary sprigs• 3½ cupS (875ml) EXTRA virgin olive oil, extra 1 Before you start, read jar preparation and sterilising methods instructions on page 77 . 2 Fill a large bowl with water. Squeeze juice from one lemon half into the bowl. 3 Working with one artichoke, at a time, trim artichoke stalks to 6cm; peel stalks with a vegetable peeler. Snap off the tough outer…

MINT JELLY PREP + COOK TIME 2 HOURS (+ STANDING) MAKES 6 CUPS • 1kg green-skinned apples, unpeeled, chopped coarsely• 1.5 litres (6 cups) water• 5½ cups (1.2kg) white sugar, approximately• green food colouring• 1 cup firmly packed fresh mint leaves 1 Before you start, read jar preparation and sterilising methods instructions on page 77. 2 Combine apple and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until apple is pulpy. 3 Strain mixture through a fine cloth into large bowl. Stand 3 hours or overnight until liquid stops dripping. Do not squeeze cloth; discard pulp. 4 Measure apple liquid; allow 1 cup sugar for each cup of liquid. Return apple liquid and sugar to same pan; stir over high heat, without boiling, until sugar dissolves.…

PEPPERED STEAK SANDWICH WITH GRILLED TOMATOES PREP + COOK TIME 20 MINUTES SERVES 4 • 2 tablespoons EXTRA virgin olive oil• 2 teaspoons cracked black pepper• 4 beef minute steaks (400g)• 250g cherry truss tomatoes, cut into four clusters• 8 slices sourdough bread (560g)• 1/3 cup (100g) aïoli• ½ cup (70g) caramelised onion relish• ½ cup loosely packed trimmed watercress 1 Combine oil and pepper in a shallow dish; add steaks, turn to coat. 2 Heat an oiled chargrill pan (or barbecue or grill) over medium-high heat; cook steaks for 2 minutes each side or until cooked as desired. Remove from pan, cover; rest 5 minutes. 3 Cook tomato clusters in chargrill pan for 3 minutes or until softened. Remove from pan. 4 Toast bread slices in chargrill pan for 30 seconds each side. Spread aïoli onto half…

CHEESE & SPINACH POLENTA PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) MAKES 30 • 1 litre (4 cups) milk• 1 cup (170g) polenta• ½ cup (50g) coarsely grated mozzarella cheese• ¼ cup (20g) finely grated parmesan cheese• 250g finely chopped thawed, drained frozen spinach• 250g vine-ripened cherry truss tomatoes, halved• 1 tablespoon balsamic vinegar• 1 tablespoon EXTRA virgin olive oil 1 Grease 20cm x 30cm lamington pan. 2 Bring milk to the boil in medium saucepan; gradually stir in polenta. Cook, stirring, about 10 minutes or until polenta thickens. Stir in cheeses and spinach. Spread polenta mixture into pan, cover; refrigerate 2 hours or overnight or until firm. 3 Preheat oven to 200°C/180°C fan. 4 Turn polenta onto board; cut into 30 squares. Place polenta onto baking-paper-lined oven tray. Bake about 20 minutes or until browned lightly.…

I’d like to try cane sugar alternatives. Can you tell me about coconut sugar? A Coconut sugar is not made from coconuts, but from the sap of the blossoms of the coconut palm tree. The sap is collected and then boiled to evaporate the water content, leaving a little sugar that looks a bit like raw or light brown cane sugar with a similar caramel flavour. It also has the same amount of kilojoules as regular table (white) sugar. I’ve tried kangaroo meat a couple of times, but I’m seeing other Australian ‘game’ meat becoming more widely available. I’m not keen to try it until I find out more, so can you tell me what crocodile tastes like? A Crocodile meat is pale pink with a surprisingly mild flavour. The…

While the luscious pomegranate may have brought sorrow to the Ancient Greek Goddess Persephone, it has brought much joy to mortals for centuries. AUTUMN fruits APPLES BANANAS FIGS GUAVA KIWIFRUIT LEMONS MANDARINS - IMPERIAL ORANGES - VALENCIA; NAVEL PASSIONFRUIT PAWPAW PEARS PERSIMMONS PLUMS POMEGRANATES QUINCE RHUBARB AUTUMN vegetables AVOCADOS BEANS BROCCOLI BRUSSELS SPROUTS CABBAGE CAPSICUM CARROTS CAULIFLOWER CELERY CELERIAC CORN EGGPLANTS FENNEL GINGER KUMARA LEEK MUSHROOMS Pomegranates The pomegranate spread eastwards from Persia to India and China, and was taken to America by Spanish sailors from the Mediterranean region, where it had long been cultivated. It was a useful fruit for long sea voyages because its hard skin kept it in better condition than other fruits; those sailors didn’t realise it, but pomegranates were also good to take to sea…

CHAR-GRILLED STEAK WITH ASIAN PESTO PREP + COOK TIME 25 MINUTES • SERVES 4 • 4 x 150g beef eye-fillet steaks• 2 teaspoons cracked black pepper• cooking-oil spray• 180g soba noodles• 4 baby buk choy (600g), halved lengthways ASIAN PESTO • 2 cups firmly packed fresh coriander leaves• 1 cup firmly packed fresh mint leaves• 1 green onion, chopped coarsely• 1 fresh long green chilli, chopped coarsely• 1 clove garlic, crushed• 3 teaspoons light soy sauce• 1 tablespoon lime juice• ¼ cup (60ml) water• 1 teaspoon sesame oil 1 Make asian pesto. 2 Sprinkle beef with pepper. Lightly spray a heated grill plate (or grill or barbecue) with cooking oil; cook beef for 4 minutes each side or until cooked as desired. Cover; rest 5 minutes. 3 Meanwhile, cook noodles in a large saucepan of boiling water about 2 minutes. Add buk choy; cook…

LEMON & BASIL MACAROONS PREP + COOK TIME 1½ HOURS (+ REFRIGERATION, STANDING & COOLING) MAKES 20 • 3 egg whites• ¼ cup (55g) caster sugar• 1¼ cups (200g) icing sugar• 1 cup (120g) ground almonds LEMON & BASIL CURD • 16 medium basil leaves, torn• 3 egg yolks• 2 tablespoons caster sugar• 2 teaspoons finely grated lemon rind• 2 tablespoons lemon juice• 30g butter 1 Make lemon and basil curd. 2 Grease two oven trays; line with baking paper. 3 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar; beat until sugar dissolves. Transfer mixture to a large bowl. Fold sifted icing sugar and ground almonds into egg-white mixture, in two batches. 4 Spoon mixture into piping bag fitted with a 2cm plain tube. Pipe 4cm rounds, about 2cm apart,…

APPLE & PEPITA BLISS BALLS PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 35 Process 1 cup natural sliced almonds until finely chopped. Add 200g chopped medjool dates, 50g coarsely chopped dried apple, ¼ cup shredded coconut and ½ cup pepitas; process until well combined. Add about 2 teaspoons hot water; process until mixture comes together. With damp hands, roll 2 level teaspoons of mixture into balls. Rolls balls in 1 cup shredded coconut to coat; place on a baking-paper-lined oven tray. Refrigerate for 1 hour. MACADAMIA & FIG BLISS BALLS PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 30 Process 1 cup macadamias until finely chopped. Add 200g chopped medjool dates, 75g soft and juicy dried figs, 2 tablespoons white chia seeds and ½ teaspoon ground cinnamon; process until well combined.…

CHEESY GOODNESS The Nimbin Natural Cheese Co. crafts a delicious, healthy cheese which is low in salt, contains no animal rennet, provides the goodness of dairy milk and contains vegetarian enzymes. Available in a block, grated, or in slices, The Nimbin Natural Cheese Co. cheese is suitable for vegetarians. Available from supermarkets. STRANGE BUT TRUE! There are many phobias that can affect people, but did you know that one is a fear of vegetables? It is called Lachanophobia. THE AUTUMN HARVEST... sees , as as , fennel, beetroot and eggplant. The perfect produce for oven-roasted vegies and soothing soups. Pantries full of the season’s finest produce preserved in jams and marmalades, chutneys and relishes, and tins full of baked goodies tells us that it’s autumn. DID YOU KNOW?…

KAFFIR LIME & RED CURRY FISH PARCELS PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 2 • 2 teaspoons red curry paste• 4 shredded kaffir lime leaves• 2 coriander roots with 1cm of stem, bruised• 1 fresh long red chilli, sliced finely• 2 x 200g firm boneless white fish fillets, skin on• 1 small kumara (250g), cut into 1cm thick slices• 2 teaspoons lime juice• 2 tablespoons red quinoa• 2 teaspoons light coconut milk• 2 tablespoons fresh coriander leaves 1 Combine paste, lime leaves, coriander roots and stems, and half the chilli in a small bowl. Rub fish fillets with mixture; cover, refrigerate for 1 hour or overnight. 2 Preheat oven to 220°C/200°C fan. 3 Place kumara in a small saucepan, cover with cold water; bring to the boil, simmer, uncovered, for 5 minutes or until just tender, drain.…

BEETROOT & HEIRLOOM CARROT SALAD WITH PERSIAN FETTA PREP + COOK TIME 1 HOUR SERVES 8 • 500g golden baby beetroot, trimmed• 500g red baby beetroot, trimmed• 800g baby carrots, trimmed• 800g baby purple carrots, trimmed• 1 large red onion (300g), cut into thick wedges• 2 teaspoons dijon mustard• ½ cup loosely packed fresh mint leaves• 180g tub persian fetta, drained, crumbled DRESSING • ½ cup (125ml) EXTRA virgin olive oil• ¼ cup (60ml) red wine vinegar• 1 tablespoon honey 1 Make dressing. 2 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper. 3 Scrub beetroot and carrots. Divide beetroot, carrot and onion between trays. Spoon half the dressing over vegetables; toss to coat. Season. Roast 45 minutes or until vegetables are tender; cool slightly. Peel beetroot; cut in half (or quarters if large). Cut carrots in half…

SEEDED CARROT & CABBAGE FILLO PIE PREP + COOK TIME 1 HOUR SERVES 6 • ¼ cup (60ml) EXTRA virgin olive oil• 1 small leek (200g), white part only, sliced thinly• 2 cloves garlic, crushed• 2 teaspoons caraway seeds• 2 medium carrots (270g), grated coarsely• 250g savoy cabbage, sliced thinly• ¼ cup (40g) dried currants• 2 tablespoons finely chopped fresh mint• 14 sheets fillo pastry (210g)• 1/3 cup (80ml) EXTRA virgin olive oil, extra TOPPING • ¼ cup (50g) pepitas• ¼ cup (35g) slivered almonds• ¼ cup (25g) coarsely chopped walnuts• 1 tablespoon poppy seeds• 1 tablespoon sesame seeds HERB SALAD • 2 small lebanese cucumbers (260g)• 1 cup each loosely packed fresh flat-leaf parsley leaves and curly parsley leaves• ½ cup each loosely packed fresh mint leaves and fresh dill sprigs• 2 green onions, sliced thinly• 1 tablespoon red wine vinegar• 2 tablespoons EXTRA virgin olive oil• 75g soft goat’s cheese,…