Innholdsfortegnelse for Issue 18 i Cooking with the Australian Womens Weekly

We’re nearly half way through winter with still lots of great fruit and veg available for the rest of the season. Make some soup (see our feature on page 92 ), top it with some crunchy croutons, settle down and read our latest recipe-and-info-packed wintery issue. Have a look at the mandarin feature – I love the good old Imperials, there’s no doubt they’re at their best at the start of the season. Cabbages are definitely under-rated in the vegetable world, but when you think about their versatility you have to wonder why. Check the recipes for both mandarins and cabbages – they’re just fantastic! A lot of people are still confused about cooking steak properly. It’s all about temperature and timing, not to mention…

SLOW-ROASTED LAMB SHOULDER PREP + COOK TIME 3 HOURS 45 MINUTES SERVES 4 1.3kg lamb shoulder, shank on 2 tablespoons EXTRA virgin olive oil 1kg potatoes, unpeeled, sliced thickly 2 medium brown onions (300g), unpeeled, sliced thickly 4 drained anchovy fillets, chopped finely 1 garlic bulb (70g) 3 sprigs fresh rosemary 1 cup (250ml) chicken stock 1 cup (250ml) water or dry white wine 1 medium lemon (140g), cut into wedges 1 Preheat oven to 180°C/160° fan. Rub lamb all over with salt and freshly ground pepper. 2 Heat oil in a flameproof roasting pan over a medium high heat; cook lamb until browned all over. Remove from pan. 3 Layer potato, onion and anchovies in roasting pan, seasoning with salt and freshly ground pepper between the layers. Cut garlic…

MINUTE-STEAK SANDWICH PREP + COOK TIME 10 MINUTES MAKES 4 2 tablespoons EXTRA virgin olive oil 1 medium brown onion (150g), sliced thinly 4 minute steaks (250g) 8 slices sourdough bread (560g), toasted 25g baby rocket leaves 12 cornichons, sliced lengthways 1 Heat oil in large frying pan over high heat; cook onion, stirring, until golden. 2 Push onion to one side of pan, add steaks; cook steaks until done to your liking. 3 Place rocket on four slices of toasted bread; top with steak, onion and cornichons. Top with remaining piece of toast. SERVING SUGGESTION Tomato chutney and chips. PEPPERED FILLET STEAK WITH CREAMY BOURBON SAUCE PREP + COOK TIME 20 MINUTES SERVES 4 4 x 125g beef fillet steaks 2 teaspoons cracked black pepper 2 tablespoons EXTRA virgin…

“Take the stress out of your weeknight with these delicious and fuss-free dinner ideas that are quick and easy to prepare."Louise Patniotis, Food Editor, AWW Food Studio BEEF & BEAN TOSTADAS WITH CHUNKY GUACAMOLE PREP + COOK TIME 25 MINUTES MAKES 6 6 x 15cm corn tortillas cooking-oil spray 1 tablespoon EXTRA virgin olive oil 1 medium red onion (170g), chopped finely 300g minced beef 400g canned red kidney beans, rinsed, drained 1½ cups (400g) mild taco sauce 1 medium avocado (250g) 1/3 cup loosely packed coriander leaves 1 tablespoon lime juice 150g sour cream lime cheeks or wedges, to serve 1 Preheat oven to 200°C/180°C fan. 2 Microwave tortillas according to directions on packet. Spray tortillas on both sides with oil; press into holes of a 6-hole (¾-cup/180ml)…

"If you’re cooking for two, usually you can afford to buy quality ingredients. Keep it simple, make healthy recipes with yummy clean tastes – just like these!"Pamela Clark, Editorial & Food Director CHICKEN, WALNUT & FETTA PASTA SALAD PREP + COOK TIME 25 MINUTES SERVES 2 100g wholemeal penne 1 cup (160g) coarsely shredded cooked chicken 1 cup loosely packed fresh flat-leaf parsley leaves ¼ cup (25g) coarsely chopped walnuts, toasted 80g fetta, crumbled 1 trimmed stalk celery (100g), sliced finely 1 small apple (130g), sliced finely ½ small red onion (50g), sliced finely ¼ cup (60ml) vinaigrette 1 Cook pasta in a large saucepan of boiling water until just tender. Drain, rinse under cold water, drain. 2 Combine pasta with remaining ingredients in a large bowl; toss gently.…

Since Neolithic times, soup has been known to possess restorative and nourishing qualities – the elderly and infirm were kept alive by being fed simple meat broths. This concept may have developed over the ages, but the premise remains the same: each of us can remember our mother perched on the edge of our sickbed, holding a bowl of chicken broth and urging us to eat because “it will make you feel better”. Soup can be quickly made from a few inexpensive ingredients, and recent studies show that starting a meal with a low-fat soup can help with weight loss by decreasing the appetite for the following courses. Soups form a staple food group in any cuisine, and are all improved if based on homemade stock (see recipes on page…

MAPLE BAKED WINTER FRUITS PREP + COOK TIME 45 MINUTES SERVES 6 1 medium orange (240g) 1 cup (250ml) dry white wine 3 small red apples (400g) 3 corella pears (405g) 30g unsalted butter, softened ½ cup (125ml) pure maple syrup 450g rhubarb, trimmed, cut into 12cm lengths 250g mascarpone or crème fraÎche 1 Preheat oven to 180°C/160°C fan. 2 Using a vegetable peeler, peel rind from orange in one long strip, if possible. Squeeze juice from orange. Place juice, rind and wine in a large shallow baking dish. 3 Halve apples crossways; trim the bases slightly to give them a flat surface to sit on. Halve the pears lengthways; trim the rounded skin sides slightly, to give them a flat surface to sit on. Place apples and pears in…

BANANA SPLIT PREP TIME 20 MINUTES SERVES 4 Back in the 1950s, teenagers gathered at milk bars to listen to the latest jukebox hits. But the biggest hit of all was the banana split. A sweet combination of bananas, ice-cream, whipped cream and other delicious bits and pieces, it’s a timeless treat to enjoy! 1 cup (250ml) thickened cream 4 medium bananas (800g), halved lengthways 4 scoops (240ml) chocolate ice-cream 4 scoops (240ml) vanilla ice-cream 4 scoops (240ml) strawberry ice-cream 4 maraschino cherries 1 tablespoon hundreds and thousands 1 Beat cream in small bowl with electric mixer until firm peaks form. Spoon mixture into piping bag fitted with large fluted nozzle. 2 Place two banana halves in each of four dishes; place a scoop of chocolate, vanilla and strawberry ice-cream…

Recipes often call for finely chopped, coarsely chopped, or julienned vegetables. Could you please explain the sizing? A Easy! Finely chopped means cut dice about ½cm square. Coarsely chopped means cut dice about 1½cm square. Julienne means to cut matchstick-like strips about ½cm wide and up to about 5cm long. Sometimes the fruit in the supermarket is only semi-ripe. Is there a way of ‘helping’ the ripening process at home? A Place a few pieces of hard fruit (peaches, plums, etc) in a brown paper bag (never plastic) with two ripe bananas. Roll the paper bag closed tightly and leave for a day or two at room temperature for sweet, ready-to-eat fruit. What is the difference between roasting and baking? A‘Roast’ and ‘bake’ are both used to describe foods cooked…

Q Did you always know that food would open the gate to your career path? Absolutely not. Alongside my interest in cooking ran my equally deep interest in books and reading and losing myself in a great story. I did not ever consider a professional cooking career and frankly I am not sure that I could have done so. In the late fifties when I left school there were no female apprentices in cookery. After leaving university I knew I did not want to be a teacher or a nurse; librarianship seemed like a good option and I pursued it for ten happy years. Q If you were given a limitless budget to cook a three course meal. What would it be? My menu would depend on the season. If…

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 12 MANDARINS Mandarins, a citrus fruit looking like smaller, flattened oranges, are nearly always eaten fresh, partly because with their easy-to-peel skin, they are so conveniently designed for it. The mandarin’s sweet flavour, lacking the acid edge of oranges, does not come through well in cooking, although it can be successful if the rind is used, too. Skinless mandarin segments are a delicious addition to a fruit salad and their bright colour and pretty shape make them attractive decorations for…

Cooking the perfect steak to taste can be a little intimidating, but it shouldn’t be. It’s all about timing and temperature. RARE STEAK… Depending on the thickness of the steak, cook for no more than a few minutes each side. MEDIUM-RARE STEAK… Cook on one side until moisture is just visible on top. Cook on the second side until surface moisture is visible. MEDIUM STEAK… Cook on one side until moisture is pooling on top. Cook on the second side until surface moisture is visible. MEDIUM-WELL DONE STEAK… Cook on one side until moisture is pooling on top. Cook on the second side until moisture is pooling on top. Reduce heat slightly and cook until steak feels firm but still springy with the back of the tongs. WELL DONE STEAK……

BREAKFAST WRAPS PREP + COOK TIME 50 MINUTES MAKES 4 cooking-oil spray 4 eggs 4 rindless bacon slices (260g) 1 tablespoon dairy-free spread 150g button mushrooms, sliced thinly 60g baby spinach leaves 2 tablespoons gluten-free barbecue sauce GLUTEN-FREE WRAPS 2 eggs 1 cup (135g) gluten-free self-raising flour 1/3 cup (50g) buckwheat flour 1/3 cup (45g) gluten-free plain flour 1/3 cup (50g) 100% corn cornflour 1½ teaspoons salt 2/3 cup (160ml) soy milk 2/3 cup (160ml) water 1 Make gluten-free wraps. 2 Spray a medium frying pan with oil; cook eggs over medium heat. Transfer to a plate; cover to keep warm. 3 Cook bacon in the same pan until crisp; transfer to the plate, cover to keep warm. Melt dairy-free spread in same heated pan; cook mushrooms over medium heat…

CHICKPEA & VEGETABLE CURRY SERVES 4-6 PREP & COOK TIME 35 MINUTES ¼ cup (60ml) vegetable oil 1 tablespoon black mustard seeds 2 medium (300g) brown onions, chopped finely 2 cloves garlic, chopped finely ¼ cup grated fresh ginger ½ teaspoon ground turmeric ½ teaspoon ground cumin 1 teaspoon garam masala ¼ teaspoon cayenne pepper 400g canned crushed tomatoes 1 cup (250ml) vegetable stock 1 tablespoon honey ½ small (500g) cauliflower, cut into florets 2 large (300g) zucchini, sliced thickly 400g canned chickpeas, rinsed, drained coconut rice, pappadums and mango chutney, to serve 1 Heat oil in a large, heavy-based saucepan over medium-high heat. Add mustard seeds. As they begin to pop, add onion, garlic and ginger; cook, stirring, until onion is golden brown. 2 Reduce heat to low and…

BBQ PORK SPARE RIBS WITH CABBAGE SALAD PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 4 1 cup (250ml) tomato sauce ¼ cup (60ml) worcestershire sauce ½ cup (110g) firmly packed brown sugar 2kg american-style pork spare ribs CABBAGE SALAD ¼ medium red cabbage (375g), shredded finely ¼ small green cabbage (300g), shredded finely 2 green onions, sliced thinly 1/3 cup (45g) toasted unsalted pistachios ½ cup loosely packed fresh flat-leaf parsley leaves 1/3 cup (80ml) honey mustard dressing 1 Combine sauces and sugar in a medium saucepan; bring to the boil. Remove from heat; cool marinade 10 minutes. 2 Place ribs in a large shallow baking dish, pour marinade all over pork; cover, refrigerate 3 hours or overnight, turning pork occasionally. 3 Drain ribs; reserve marinade. Cook ribs…

COME IN FROM THE COLD! DELICIOUS RECIPES TO WARM YOU IN THE COOLER MONTHS (RRP $39.99) available where all good books are sold or online at www.awwcookbooks.com.au KEEP AN EYE OUT FOR THIS FABULOUS NEW COOKBOOK VEAL & CREAMY MUSHROOM SAUCE PREP + COOK TIME 45 MINUTES SERVES 4 60g butter 400g veal fillet, sliced thinly 3 shallots (75g), halved 200g swiss brown mushrooms, sliced 500g kipfler potatoes, cut into 1cm rounds 1/3 cup (80ml) dry white wine 1 cup (250ml) chicken stock 1 tablespoon worcestershire sauce 2 teaspoons dijon mustard 250g crème fraÎche ¼ cup chopped fresh chives 50g baby spinach leaves 1 Melt one-third of the butter in a large non-stick frying pan over high heat; cook veal for 1 minute each…

GREEN CHICKEN CURRY Prep + cook time 45 minutes, serves 4 4 chicken thigh fillets, trimmed, thinly sliced 1½ tbs vegetable oil 1 small brown onion, cut into thin wedges 2-3 tbs green curry paste 400ml can coconut milk ½ cup water 100g snow peas, trimmed 1 lime, juiced 3 tsp fish sauce 1 tbs grated palm sugar or brown sugar 150g baby spinach leaves 1 cup SunRice Jasmine Rice bean sprouts & coriander leaves, to serve 1 Heat a wok over high heat until hot. add 1 tsp oil and swirl to coat the wok. add one-quarter of the chicken, stir-fry for 1 minute or until golden. Remove to a plate. Repeat with oil and remaining chicken in three batches. 2 Reduce heat to medium. add remaining oil and…

Did you know that around 70 per cent of barramundi sold in Australia is imported? However Sealord King Reef barramundi, which took home the silver medal at Sydney’s 2016 Fine Food Show, is fresh from tropical Queensland - and genuinely Aussie! Sealord’s King Reef barramundi farm has achieved the Best Aquaculture Practices certification - a sustainability standard. Sealord King Reef Barramundi is available through leading seafood wholesalers, fish shops and from Woolworths fresh fish counters nationally. BAKED BARRAMUNDI WITH A TOMATO & OLIVE SALAD PREP + COOK TIME 20 MINUTES SERVES 2 Preheat oven 200°C/180°C fan. Dampen two squares of baking paper and place a skinless Sealord Barramundi Fillet in the centre of each. In a small bowl combine 2 teaspoons lemon juice and 1 tablespoon olive oil and season…

ALL ABOUT CABBAGE Because cabbage grows well in almost any soil and most climates, poor people have always been able to grow it as a staple of their diet. The result is a legacy of splendid, hearty dishes from generations of peasant cooks who built cabbage into generous soups and nourishing casseroles, pickled it to last through the winter, paired it with the poultry and pork that they had also raised themselves and with the bacon and sausages made from the pig. They even turned leftover cabbage and potatoes into those delicious, homely Irish and British dishes, colcannon and bubble and squeak. The peak season for cabbage is winter, but it is available all year round. The key to cooking any kind of cabbage is to make it brief. White…

STEAMED FISH & VEGETABLE PARCELS PREP + COOK TIME 35 MINUTES SERVES 4 2 medium carrots (240g), cut into matchsticks 2 medium zucchini (240g), cut into matchsticks 4 x 200g firm white fish fillets 1/3 cup (80ml) lemon juice 2 tablespoons fresh dill 1 Preheat oven to 200°C/180°C fan. 2 Divide carrots and zucchini equally between four 30cm squares of baking paper. Top with fish; drizzle with lemon juice. Fold ends and sides of paper over to enclose fish (secure parcel with kitchen string, if necessary). 3 Place parcels on an oven tray; bake for 15 minutes or until fish is just cooked. 4 Serve fish with roasted smashed potatoes, if you like; season to taste. Sprinkle with dill. CHICKEN SALTIMBOCCA PREP + COOK TIME 45 MINUTES • SERVES 4…

1 Preheat a heavy-based frying pan, grill pan or barbecue grill over a high heat. Brush steaks lightly with oil (avoid oiling the pan, oil the meat); season steak with a little salt and freshly ground pepper. Add steak to pan. 2 Cook steaks over high heat to your liking, following instructions, on the previous page. To keep meat juicy, turn once only using tongs, not a fork. With each turn, you will lose any juices that may collect on top of the meat. 3 To test if steak is ready to your liking, use the side of the tongs to press the meat in the thickest part, following our directions, on the previous page. Don’t cut into the steak with a knife; this…

LENTIL SAUSAGE ROLLS WITH TOMATO SUMAC SALAD PREP + COOK TIME 45 MINUTES SERVES 4 2 x 400g canned lentils, drained, rinsed 1 small brown onion (80g), grated finely 2 cloves garlic, crushed 1/3 cup (45g) coarsely chopped, roasted pistachios 1 teaspoon sweet paprika 1 teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon dried chilli flakes 1 free-range egg, beaten lightly 10 sheets fillo pastry cooking oil spray ½ teaspoon sumac 2/3 cup (190g) greek-style yoghurt TOMATO SUMAC SALAD 200g mixed baby tomatoes, chopped ½ small red onion (50g), sliced thinly 1 tablespoon thinly sliced preserved lemon rind 100g mesclun ½ cup fresh flat-leaf parsley leaves 1½ tablespoons EXTRA virgin olive oil 1½ tablespoons lemon juice ½ teaspoon sumac 1 Preheat oven to 200°C/180°C fan. Line an oven tray…

Chocolate is made from the kernels or ‘nibs’ of the cacao bean. The first step is to blend beans from various sources, each with various characteristics, to give chocolate the character that a particular manufacturer requires. After the beans have been fermented, dried, roasted and ‘winnowed’ to remove the hulls, the nibs are ground to make a viscous substance called chocolate liquor, which can be separated under high pressure into cocoa solids and cocoa butter. The solids become cocoa powder, and the cocoa butter is mixed with more, unseparated, chocolate liquor according to the kind of chocolate that is being made. The chocolate liquor contributes chocolatiness. The cocoa gives the melt-in-the-mouth effect - it is the only vegetable fat that is solid at room temperature but melts at mouth temperature.…

BEEF & PORCINI MUSHROOM STEW WITH PARMESAN MASH PREP + COOK TIME 1 HOUR 40 MINUTES SERVES 4 25g dried porcini mushrooms 1 cup (250ml) beef stock 2 tablespoons EXTRA virgin olive oil 1.5kg gravy beef, cut into 5cm pieces 1 large brown onion (200g), chopped coarsely 2 cloves garlic, crushed 2 tablespoons tomato paste 400g canned cherry tomatoes 1 bay leaf 250g button mushrooms, halved 2 tablespoons coarsely chopped fresh flat-leaf parsley PARMESAN MASH 1kg floury potatoes, peeled, cut into large pieces (see Cook’s Notes) ¾ cup (180ml) pouring cream 75g butter, chopped 1 cup (80g) finely grated parmesan 1 Place porcini mushrooms and stock in a small bowl; soak for 10 minutes. Drain, reserving stock. Finely chop mushrooms. 2 Heat oil in a large casserole or heavy-based saucepan…

FATHER’S DAY A perfect ploughman’s lunch, or a hearty three-course meal. It’s Dad’s special day, so let him choose the menu! IMPECCABLE SAUCES Dipping sauces, cooking sauces, pouring sauces. We’ve got all the tips to making perfect sauces - and dishes to go with them. ONE DISH DINNERS A complete meal that can be cooked in the one pot, dish or pan is a dream-come-true when it comes to making things easier in the kitchen. And our recipes are super easy and super delicious. ON SALE 1 AUGUST…