Innholdsfortegnelse for Issue 17 i Cooking with the Australian Womens Weekly

This issue is all about hearty food for winter. We hope you have your trusty slow cooker ready for some wintery action. There’s nothing like being met at the door by the wondrous aromas of slow cooked food. If you’re new to using a slow cooker, or you’ve just bought a new model, there are a few golden rules to follow. Read them before you start and you’ll be amazed at just how easy this method of cooking is. If you prefer to slow-cook on the stove top or in the oven, we’ve covered that, too. Celeriac is one of my favourite winter vegetables – despite its lack of good looks. I love it steamed, then mashed – it ‘goes’ with everything. Surprisingly, it’s delicious eaten raw, too. Coarsely grated…

Q What inspired you to pursue a career in the world of food? Gosh, I’ve been cooking ever since I was little. I think it all stemmed from necessity, being the eldest daughter in a family of nine kids I was charged with cooking dinner as Mum was always breast feeding! Jokes aside, I’m a butcher’s daughter and food has always been central to our family life. Q Is there an ingredient in your fridge or pantry you can’t live without? Nothing makes me happier than seeing my fridge filled with fresh fruit and vegetables and a bottle of Four Pillars gin! Q What is your favourite kitchen appliance? I love to bake so I’d have to choose my gorgeous Kitchen Aid stand mixer and I’m in a bit of…

While not the most attractive vegetable, and often overlooked, celeriac has flavour and versatility in abundance. Celeriac is a tuberous root with white flesh that has an earthy, more pungent celery-like flavour. It can be peeled and diced, used raw in salads, steamed or boiled, mashed like a potato or diced and served as a cooked vegetable. IN THE KITCHEN • Before using celeriac, wash it in cold water to remove dirt. Dry and then peel off the tough outer skin. •Celeriac turns brown once it’s cut, so rub some lemon juice over the cut surface. Alternatively, cover celeriac with water and a slice of lemon. •Celeriac can be boiled, steamed, roasted or mashed. Roasting celeriac sweetens it flavour, so it’s a welcome addition to baked vegetable trays and…

The hot, spicy, juicy rhizome (root-like stem) of a tropical plant, ginger is thought to have originated in Eastern Asia. It has been known since remote antiquity and is now grown in warm climates throughout the world. Ginger is essential to the cooking of India and most other Asian countries, and it’s also important in African, Middle Eastern and Latin American cooking, too. It has grown rapidly in popularity in Western countries as new arrivals, especially those from Asia, introduced their cooking styles and ingredients to Western cooks. Ginger is available all year - both fresh and in dried, ground, crystallised and pickled forms. Fresh ginger is thick and knobby, and grows underground by adding on joints. Whole rhizomes or large pieces are referred to in the trade as ‘races’…

LIFTING THE LID ON SLOW COOKERS As tempting as it is to check on your meal, lifting the lid constantly causes heat to escape and can set your cooking time back by up to half an hour each time. SLOW COOKERS are available in a various range of shapes and sizes and come with a host of features. We tested the recipes in this feature using a 4.5 litre (18-cup) slow cooker. If you have a smaller or larger cooker you will have to decrease or increase the quantity of food, and almost certainly the liquid content, in the recipes. The first step when using your slow cooker is to read the manufacturer’s instructions as each cooker will differ depending on its features. It will also outline appropriate safety measures,…

CREAM BUNS PREP + COOK TIME 1½ HOURS (+ STANDING) MAKES 12 2 teaspoons (7g) dry yeast4 cups (600g) plain flour¼ cup (55g) caster sugar½ cup (125ml) warm milk½ teaspoon mixed spice90g butter, chopped1/3 cup (55g) sultanas1 cup (250ml) warm water1 tablespoon milk, extra¼ cup (80g) raspberry jam BUN GLAZE 1 teaspoon powdered gelatine1 tablespoon caster sugar1 tablespoon water WASHED MOCK CREAM 250g butter, softened2 teaspoons vanilla extract1 cup caster sugar 1 Combine yeast, 1 teaspoon of the flour, 1 teaspoon of the sugar and all the warm milk in small bowl. Cover; stand in a warm place about 10 minutes or until frothy. 2 Sift remaining flour and spice into large bowl, stir in remaining sugar. Rub in butter, then stir in sultanas. Stir in yeast mixture and water;…

It might seem like a silly question, but I’ve always wondered what the difference is between a herb and a spice. A No question is silly! Generally, a herb is considered to be the leaf of a plant. The other parts, such as bark, roots and berries, are spices. For example, the herb coriander is the leaf of the coriander plant; the spice coriander is the dried seed of the same plant. Most spices are used dried. I often find that the fruit in my local supermarket is only semi-ripe. Is there a way of ‘helping’ the ripening process at home? A Don’t ripen fruit in a plastic bag, because it will rot before it ripens. Instead, place a few pieces of hard fruit (peaches, plums, nectarines, etc) in a…

CHILLI BEEF WITH CORNBREAD DUMPLINGS PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 4 1 tablespoon EXTRA virgin olive oil 1 medium brown onion (150g), chopped coarsely 800g minced beef 3 cloves garlic, crushed 2 teaspoons ground cumin 2 teaspoons smoked paprika ½ teaspoon cayenne pepper 400g canned kidney beans, drained, rinsed 800g canned cherry tomatoes 1 cup (250ml) beef stock 1 cup (250ml) water 1 tablespoon brown sugar 2 tablespoons coarsely chopped flat-leaf parsley ½ teaspoon polenta CORNBREAD DUMPLINGS 11/3 cups (200g) self-raising flour 1/3 cup (55g) polenta 1/3 cup (30g) coarsely grated cheddar ¼ cup (60g) creamed corn 1 egg, beaten lightly ½ cup (125ml) milk 1 Preheat oven to 220°C or 200°C fan. 2 Heat oil in a deep, 28cm diameter flame-proof frypan; cook onion, beef,…

PRAWN & BASIL RISOTTO PREP + COOK TIME 50 MINUTES SERVES 4 ½ cup (100g) brown long-grain rice500g uncooked medium king prawns1 cup (250ml) salt-reducedchicken stock1 cup (250ml) dry white wine3 cups (750ml) water1 stalk celery (150g), trimmed,chopped finely1 small brown onion (80g),chopped finely1 cup (200g) arborio rice2 medium tomatoes (300g), seeded,chopped finely½ cup loosely packed freshbasil leaves2 tablespoons finely chopped freshflat-leaf parsley 1 Cook brown rice according to packet directions. 2 Shell and devein prawns, leaving tails intact. 3 Bring stock, wine and 2 cups of the water to the boil in a medium saucepan. Reduce heat; simmer, covered. 4 Meanwhile, cook celery, onion and the remaining water in a large saucepan, stirring, for 10 minutes or until water has evaporated. Stir in arborio rice. 5 Add ½ cup…

CAJUN CHICKEN WITH LIME HOLLANDAISE PREP + COOK TIME 25 MINUTES SERVES 4 2 tablespoons cajun seasoning4 x 155g chicken breast fillets, halved lengthways2 tablespoons lime juice2 egg yolks200g butter, melted125g rocket 1 Rub seasoning all over chicken; cook chicken on heated oiled grill plate (or grill or barbecue), in batches, until cooked through. 2 Meanwhile, to make lime hollandaise, blend or process juice and egg yolks until combined. With motor operating, gradually add hot butter in a thin, steady stream; process until hollandaise is smooth and thick, season to taste. 3 Serve chicken with lime hollandaise and rocket. per serve 47.6g total fat (28.8g saturated fat); 2424kJ (580 cal); 1.2g carbohydrate; 37.8g protein; 0.5g fibre TERIYAKI SALMON PREP + COOK TIME 10 MINUTES SERVES 4 4 salmon fillets, skin…

Before you begin… Casseroles are the simple dishes. Once you’ve put the dish on to cook, your work is done – time and heat take care of the rest. It’s the long, slow cooking that brings out the flavours and makes the meat succulent and tender. There are a few things you need to know, though, before you put your feet up. 1 CHOOSING INGREDIENTS Slow cooking in liquid tenderises even the toughest meat, so the cheaper cuts are suitable for casseroles. In fact, it’s best to avoid the more expensive cuts, as they tend to be lean, and can become dry. Meat that is well marbled, or streaked with internal fat, is best; the fat melts after an hour or so in the dish, making the meat beautifully succulent.…

CREPES SUZETTE PREP + COOK TIME XX MINUTES (+ 1 HOUR STANDING) SERVES 4 TO 6. Perhaps the most famous, fine ‘pancakes’ in the world, these have a fabulous, romantic history involving high society and wonderful dinners. For a spectacular finale, you can flame them restaurant-style at the table in a chafing dish, but always be careful when igniting the crepes. ¾ cup plain flour3 eggs2 tablespoons oil¾ cup milk SAUCE 125g butter½ cup caster sugar1½ cups fresh orange juice, strained2 tablespoons lemon juice1/3 cup Grand Marnier 1 Sift flour into medium bowl, make well in centre, add eggs and oil, gradually stir in milk, whisk until smooth; cover, stand 1 hour. 2 Make sauce. 3 Heat heavy-based greased crepe pan. Pour 2 to 3 tablespoons of batter into pan…

LOVE ILVE Renowned chef and restaurateur, Giovanni Pilu, is now the official ambassador for ILVE. And it makes sense. Both Giovanni and ILVE share a passionate Italian heritage, unquestionably high standards, and a deep love for all things food. Giovanni, owner and executive chef of acclaimed Italian restaurant Pilu, at Freshwater Beach in Sydney, says he’s delighted to be on board with ILVE. “ILVE’s desire for creating products integrating both the latest technology whilst maintaining its authentic Italian craftsmanship is something I certainly identify with.” His favourite ILVE product is his gorgeous ‘Nostalgie Oven’ – famous for its traditional country style and supreme performance. Giovanni says he has been astounded by what the oven’s technology can do, including cooking restaurant quality spit roast chickens, to baking bread and creating the…

WINTER fruits  APPLES BANANAS STRAWBERRIES CUMQUATS CUSTARD APPLES GRAPEFRUIT KIWIFRUIT LEMONS MANDARINS NASHI ORANGES NAVEL BLOOD PASSIONFRUIT PEARS POMELO QUINCE RHUBARB TANGELOS WINTER vegetables AVOCADOS BEETROOT BROCCOLI BRUSSELS SPROUTS CABBAGE CARROTS CAULIFLOWER CELERIAC CELERY FENNEL JERUSALEM ARTICHOKES KOHLRABI KUMARA LEEK OKRA OLIVES ONIONS PARSNIP SILVER BEET SPINACH SWEDE TURNIPS WITLOF LEMONS AT WORK Lemons come to the fore in many dishes, and also play an important cameo role in others. North African recipes often call for preserved lemons. Quarter lemons lengthways and place in sterilised jars with salt and sugar; add flavourings such as cinnamon sticks, peppercorns, cumin seeds and bay leaves and cover the lemons with fresh lemon juice. Keep in the refrigerator for up to 6 months. To use, remove and discard the pulp. Slice the rind finely…

BAKED PASTA WITH HAM, BLUE CHEESE & FENNEL PREP + COOK TIME 45 MINUTES • SERVES 4 375g shell pasta250g ham, sliced thinly4 eggs, beaten lightly300ml pouring cream½ cup (125ml) milk200g soft blue-vein cheese, crumbled2 small fennel bulbs (400g), trimmed, sliced thinly, fennel fronds reserved¼ cup (20g) finely grated parmesan250g heirloom cherry tomatoes, halved or quartered1 tablespoon EXTRA virgin olive oil 1 Preheat oven to 200°C/180°C fan. 2 Cook pasta in a large saucepan of boiling water until just tender; drain. 3 Meanwhile, cook ham in a small frying pan, over medium heat, stirring, for 2 minutes or until browned. 4 Combine ham and pasta in a large bowl with egg, cream, milk, cheese and fennel; season. Transfer mixture to an oiled deep 2-litre (8-cup) ovenproof dish; sprinkle with parmesan.…

MOROCCAN LENTIL & KUMARA SALAD PREP + COOK TIME 25 MINUTES SERVES 2 1 medium kumara (400g), cut into 2cm cubes½ teaspoon EXTRA virgin olive oil1 teaspoon cumin seeds½ teaspoon each ground cinnamon and coriander¼ teaspoon ground ginger¾ cup (150g) french-style lentils1 small red onion (100g), sliced thinly40g baby spinach leaves½ cup coarsely chopped fresh coriander½ cup coarsely torn fresh mint1 tablespoon finely grated lemon rind1 tablespoon lemon juice 1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. Place kumara on tray, drizzle with oil, sprinkle with seeds and spices; toss to coat kumara in spice mixture. Roast, turning occasionally, for 20 minutes or until kumara is tender. 2 Meanwhile, cook lentils in a saucepan of boiling water for 20 minutes or until tender. Rinse under…

“Slow cooking uses economical cuts of meat and the process brings out delicious flavours.” Louise Patniotis - Food Editor, AWW Food Studio BEAN & SPINACH RAGÙ PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6 375g dried four-bean mix50g butter, chopped coarsely1 tablespoon EXTRA virgin olive oil1 large brown onion (200g), chopped finely2 stalks celery (300g), trimmed, chopped finely1 medium carrot (120g), chopped finely3 cloves garlic, crushed½ cup (125ml) dry white wine2 tablespoons tomato paste400g canned crushed tomatoes2 cups (500ml) vegetable stock2 teaspoons sea salt flakes2 teaspoons caster sugar4 sprigs fresh thyme50g baby spinach leaves1 cup (80g) finely grated parmesan 1 Place bean mix in a medium saucepan; cover with 5cm cold water. Bring to the boil over a medium-low heat. Boil for 5 minutes; drain. Transfer beans to…

BAKED FETTA WITH ROASTED GARLIC, CHILLI & OLIVES PREP + COOK TIME 1 HOUR 25 MINUTES SERVES 20 20 cloves garlic, peeled1 cup (250ml) EXTRA virgin olive oil1.4kg greek fetta, drained1 tablespoon fresh rosemaryleaves, chopped1½ tablespoons fresh oregano leaves¾ cup (135g) ligurian or other smallblack olives1 fresh long red chilli, seeded,sliced thinly1 tablespoon oregano leaves, extratoasted pitta bread, to serve 1 Preheat oven to 180°C/160°C fan. 2 Place garlic and half the oil in a small ovenproof dish (ensure garlic is completely covered by oil). Cover with foil; bake 30 minutes or until tender. Cool slightly. 3 Increase oven to 200°C/180°C fan. Pat fetta dry with paper towel. Cut fetta into 4cm thick slices; place in an ovenproof serving dish, just large enough for fetta to fit in a single…

BASIC RISOTTO PREP + COOK TIME 35 MINUTES SERVES 4 1.5 litres (6 cups) chicken stock • 100g (3 ounces) butter, chopped • 1 medium brown onion (150g), chopped finely • 2 cloves garlic, crushed • 2 cups (400g) carnaroli or arborio rice • ½ cup (125ml) dry white wine • 1 cup (80g) grated parmesan Bring stock to a simmer in a medium saucepan; keep warm on low heat. Heat half the butter in a heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion is soft. Add rice; stir for 2 minutes or until well coated. Add wine; bring to the boil. Stir in 1 cup hot stock until absorbed. Continue adding stock mixture, 1 cup at a time, stirring frequently, until absorbed after each addition. Stir…

WINTER WARMTH Come in from the cold because we have a feast of sumptuous soul-warming recipes the family will love! FAST & FABULOUS FOOD We have delicious family recipes you’ll have on the table in minutes, plus recipe ideas for two, and a showcase of fantastic gluten-free meals ideas. WHAT’S ON THE MENU? Winter soups and deliciously wicked puddings. A spotlight on all things chocolate, as well as gorgeous seasonal produce. A spice trail of delicious curries, plus warming main meals and desserts to ward off the cold. ON SALE 4 JULY…