Innholdsfortegnelse for Issue 19 i Cooking with the Australian Womens Weekly

Now that we’re working our way out of winter towards spring, it’s time to think a little about how you might feel when it’s time to break out the swimming costume! If you’ve added some padding to your figure over winter – and who hasn’t – check out the feature on low carb eating. The food is delicious and you will lose weight if you reduce processed carbs in your everyday meals. Whenever you think of a truly memorable meal, either home-cooked or eaten at a restaurant, almost always the meal will have a delicious sauce. Making a sauce is not just the domain of chefs, it’s easy and makes the meal complete. In this issue, we’ve included a variety of sauces for you to learn how to make –…

PRECIOUS DIAMOND SWISS DIAMOND PREMIUM NON-STICK COOKWARE is finally available in Australia – thanks to our rapidly growing passion for all things food related! Featuring the patented nonstick diamond crystal technology that has made Swiss Diamond the number-one nonstick cookware, products in the Swiss Diamond lineup include roaster pans, fry pans, sauce pans, sauté pans, soup and stock pots, casseroles and dutch ovens, woks and a variety of specialty pans - everything required to enjoy all the simple pleasures of home cooking. Swiss Diamond offers sets as well as individual products. Available from David Jones stores and for a full list of stockists go to swissdiamond.com. RRP from $79.95 TAKING STOCK We all love the idea of a slow cooked pot of stock simmering away for hours, but it’s not…

“Dulce de leche is a thick caramel sauce or filling, made from sweetened milk – think canned sweetened condensed milk. It can be homemade, but it can be bought from supermarkets or delis in jars or cans. Pamela Clark, Editorial & Food Director CHOCOLATE DULCE DE LECHE PUDDINGS PREP + COOK TIME 30 MINUTES MAKES 4 25g unsalted butter, softened 1 tablespoon caster sugar 1 tablespoon dutch cocoa powder, plus 2 tablespoon extra 200g dark chocolate, chopped 200g unsalted butter 4 eggs, beaten ½ cup pure icing sugar, sifted 2/3 cup plain flour 2 teaspoons baking powder 125g dulce de leche, chilled (see Tip) 1 Preheat oven to 200°C/180°C fan. Grease 4 x 1-cup capacity metal dariole moulds with butter. Combine sugar and cocoa in a small bowl,…

PORK SALTIMBOCCA KEBABS PREP + COOK TIME 20 MINUTES MAKES 8 650g pork fillets, cut into 2.5cm pieces 2 tablespoons coarsely chopped fresh sage 8 slices prosciutto (120g) 1 Combine pork and sage in a medium bowl; season. 2 Halve prosciutto lengthways. Wrap half the pork pieces in prosciutto; thread pork pieces alternately with prosciutto-wrapped pieces onto eight skewers. Cook skewers on a heated oiled barbecue (or grill or grill plate). SERVING SUGGESTION Steamed carrots, corn and beans or combine rocket leaves, shaved parmesan and red onion with a little balsamic dressing. COOK’S NOTES PORK SALTIMBOCCA KEBABS We used metal skewers but you can use bamboo skewers; cover the ends of the skewers in foil. Or soak them in cold water for 30 minutes before use. THE BIG GREEK LAMB…

MEDITERRANEAN LENTILS AND CHORIZO PREP + COOK TIME 25 MINUTES SERVES 4 3 stalks celery (450g) 1 medium brown onion (150g) 2 tablespoons EXTRA virgin olive oil 4 cured chorizo sausages (680g) 2 cloves garlic ¼ cup (60ml) dry sherry 2 tablespoons tomato paste 400g canned brown lentils 120g baby spinach leaves 2 teaspoons coarsely chopped fresh marjoram 1 Trim celery; slice thickly on the diagonal. Peel onion; cut into eight wedges. 2 Heat oil in large frying pan; cook celery and onion, stirring, until onion softens. 3 Slice chorizo in half lengthways, then cut each half crossways into two pieces. Add chorizo to pan; cook until browned. 4 Meanwhile, peel and finely chop garlic. Add garlic, sherry and paste to pan; cook, stirring, until fragrant. 5 Rinse and drain…

A cheese board is a delight at any occasion. Cheeses, fruit pastes, relishes, grapes, crackers, breads – and other accompaniments – can be the star of a dinner or drinks party. While there are no rules that are set in stone when it comes to matching wine with cheese, there are some good guidelines. VINTAGE CHEDDAR & OTHER STRONG, BITEY CHEESES These are salty cheeses and go well with a bold wine that lends a certain mellowness of flavour. So a cab sav is ideal. SMOKED CHEESE Smoked gouda, in particular, pairs with shiraz. This red wine’s smoky notes match perfectly. WASHED RIND CHEESES Pinot noir lends itself well to full-flavoured, pungent washed rind cheeses. If served after dinner, a dessert wine or a tokay would be perfect, too. GOAT’S…

“Making and serving desserts in jars is not only ‘ontrend’, but also practical and beautiful. Choose jars that match, and absolutely pristine and chip-free.” Pamela Clark, Editorial & Food Director PISTACHIO & POMEGRANATE CAKES PREP + COOK TIME 1½ HOURS (+ COOLING) MAKES 6 ¾ cup (105g) unsalted pistachios 125g butter, softened ¾ cup (165g) caster sugar 2 eggs ¾ cup (110g) self-raising flour ½ cup (125ml) buttermilk green food colouring 1/3 cup (45g) coarsely chopped roasted pistachios POMEGRANATE SYRUP 2 pomegranates (760g) 2 tablespoons caster sugar YOGHURT CREAM 300ml thickened cream 1 cup (280g) thick greek-style yoghurt 2 tablespoons icing sugar pink food colouring 1 Preheat oven to 180°C/160°C fan. Grease six 1¼-cup (310ml) straight-sided glass jars. 2 Process pistachios until fine. Beat butter and sugar in a…

SPRING CLEAN Rise and shine, the weather’s fine and things are warming up! After the rich feasts of winter, it’s time to lighten up with delicious, energising food. JUICES & SMOOTHIES There’s no doubt about it, a healthy and refreshing pick-me-up juice, smoothie or herbal tea can help brighten up your day. FAMILY FARE From a new take on Mexican food and week-night wonders, to food in a flash and meals without meat, our “Spring Clean” issue is packed with fabulous food ideas your family will love. ON SALE 5 SEPT…

I love prawns, but deveining them is a bit of a fiddle. Is there any easy way? A If you’re using small prawns, they don’t have to be deveined, except for aesthetic reasons. King prawns, however, have a larger intestinal vein and can feel unpleasant in your mouth. To remove this vein, shell the prawn, then slit down the back to reveal the intestinal vein. Hold the prawn, cut-side up, in one hand then with the other hand, insert a toothpick under the vein in the centre of the back. Lift carefully but firmly and the vein will come out. I bought a variety of herbs and spices that were packed in cellophane. They have no flavour at all. Is it perhaps something to do with the packaging? A Yes.…

Q Your mum is Thai and your dad is Australian. Did you grow up enjoying ‘fusion’ food? It was more of a case of ‘fusion dinners’. Both Mum and I loved to cook and she would cook traditional Thai food while I experimented with all sorts of cuisines. So my Dad often had to eat Italian lasagne and Thai green curry in the one sitting! Q You gave up a career in journalism to pursue a career in food. Now that’s love! Was it a difficult decision to make? The decision to change careers was one of the scariest I’ve had to make. On the one hand I had a secure job/career path and on the other I had no concrete plan, but a whole lot of passion. I’m glad…

With its gorgeous hue, beetroot can’t help but be a startling inclusion in any recipe. Of course, their permeating colour can either be a feature or a distraction. Wearing disposable gloves is one way to avoid staining your hands when cooking with beetroot. Scrub your chopping board with some kitchen salt to help remove any stains. Beetroot is fantastic with Middle-Eastern spices, garlic, horseradish, fresh herbs or piquant cheese. CHOOSING Choose beetroot that are firm, unblemished and not mouldy. Only buy beetroot that has some of the stem remaining as any cut into the bulb will cause too much bleeding during cooking. STORING Store for up to 4 days in the crisper in the fridge. PREPARING Prepare beetroot for boiling, roasting or eating raw by trimming stems to 2cm and…

1. CHICKEN MEATBALL NOODLE STIR-FRY PREP + COOK TIME 15 MINUTES • SERVES 4 Place 500g thin hokkien noodles in large heatproof bowl, cover with boiling water; separate with fork, drain. In a medium bowl, combine 625g chicken mince, 2 thinly sliced green onions, ½ cup coarsely chopped fresh coriander, 1 thinly sliced fresh long red chilli and ½ cup stale breadcrumbs; season. Roll tablespoons of mixture into balls. Add 1 tablespoon vegetable oil to a heated wok; stir-fry meatballs, in batches, until cooked through. Remove from wok. Add 1 bunch coarsely chopped gai lan to wok; stir-fry 2 minutes or until tender. Return meatballs to wok with noodles and ¼ cup oyster sauce and 2 tablespoons sweet chilli sauce; stir-fry until noodles are heated through. Sprinkle with 1 thinly…

Some of the recipes have all the ingredients layered or combined in the dish from the start of cooking, others have ingredients added at various stages of cooking – this is to avoid some ingredients being overcooked, and others undercooked. These dishes lend themselves to serving at the table, instead of serving the food on individual plates. Make sure you place the hot dish onto a heatproof surface – a wooden board is ideal. If children are also at the table, make sure they’re seated away from the hot dish. If you’re organised, you can prepare some of the ingredients the morning or evening before the dish is to be cooked. Make sure you read the recipe through first, to make sure that the cooking time fits into your schedule.…

CRUMBED PORK CUTLETS WITH SLAW PREP + COOK TIME 45 MINUTES SERVES 2 2/3 cup (50g) panko breadcrumbs 2 tablespoons finely grated parmesan 1 tablespoon finely chopped fresh flat-leaf parsley 2 teaspoons finely grated lemon rind 2 x 200g pork cutlets, trimmed 2 tablespoons plain flour 1 egg, beaten lightly EXTRA virgin olive oil, for shallow-frying 2 medium lemons (140g), cut into cheeks SLAW 250g brussels sprouts 1 small fennel (200g) 1 stick celery (150g), trimmed ¼ small red onion (25g) ½ cup loosely packed young celery leaves 2 teaspoons drained baby capers, rinsed ¼ cup (20g) shaved parmesan 2 tablespoons lemon juice 1 teaspoon dijon mustard 2 teaspoons honey 2 tablespoons EXTRA virgin olive oil 1 Combine breadcrumbs, parmesan parsley and rind in a shallow bowl. Toss pork in…

MASTER THE SKILLS It’s all about practice. The more times you make a sauce the more sensitive you become to when you need to whisk more vigorously, what to do when you fear lumps might be forming, or how to tell when the sauce is about to curdle. Do it enough times and sauce-making will become instinctive. WHITE SAUCE 1 Melt butter in a heavy-based pan over low heat, so it keeps its colour and doesn’t brown. 2 Add flour as soon as the butter is melted and stir vigorously with a wooden spoon until incorporated and the mixture is smooth and glossy. Boil the mixture, while stirring, for about 40 seconds. 3 Gradually stir in half the heated liquid, stirring continuously, making sure one lot of liquid is completely…

NEVER SMILE AT A CROCODILE TAKES OVER 1 HOUR (+ REFRIGERATION) You will need 3 sponge slabs for this recipe. EQUIPMENT 35cm x 45cm large shallow plastic tray CAKE 1 x 85g packet blueberry jelly 1½ x 450g packaged double unfilled sponge slabs 2 x 453g tubs vanilla frosting green food colouring decorations 3 x 300g packets spearmint leaves, halved (see Cook’s Notes) 6 teeth lollies 2 brown M&M’s 1 white marshmallow, halved crossways 1cm piece licorice twist, halved crossways 4 white milk bottles 1 Make jelly following packet instructions. Pour into tray; refrigerate 1 hour or until set. 2 Position cakes, side-by-side, short ends together. Using a small serrated knife, trim the cakes into a crocodile shape. Use cake off-cuts to make legs. Position cakes on jelly. 3 Tint…

The theory of a low carb diet is that by lowering the availability of carbohydrate to your body, it is forced to burn more fat. Secondly, that fat slows down digestion – food stays longer in your stomach and takes longer to be broken down and absorted. This can help you to feel less hungry. Eat wholesome, minimally processed food. Opt for healthy fats including EXTRA virgin olive oil, avocado, nuts and seed and eat a broad range of vegetables and a little fruit. Enjoy a variety of naturally protein rich foods, but avoid processed protein bars and shakes. By eating this way, a low carb eating plan can be healthy, nutritious and may provide a path to better weight control. ROASTED TOMATO & WHITE BEAN SOUP PREP + COOK…

Mexican Rice Salad   Prep + cook time 25 minutes, serves 8-10 as a shared dish 1 cup SunRice brown rice or SunRice Mountain blend 1 teaspoon olive oil 240g dried chorizo, halved lengthways, sliced 1 red capsicum 400g tin red kidney beans 400g tin corn kernels 1 large ripe tomato, diced, 1cm 1 small red onion, peeled, diced 5mm ½ packed cup roughly chopped coriander (including stalks) 3-4 tablespoons lime or lemon juice Tabasco sauce, to taste ½ teaspoon sugar ½ teaspoon freshly ground black pepper salt, to taste 1 Cook rice using packet instructions, then cool before using. 2 Combine olive oil and chorizo in a frypan over medium heat and cook until chorizo has golden crispy edges. Set aside to cool. 3 Combine remaining ingredients in a…

ROOIBOS CRÈME BRULEE 24 egg yolks 2 eggs 375g caster sugar (plus extra for the topping) 500ml milk 2 litres double cream 8 Tick Tock Original Rooibos teabags 1 Preheat oven to 110°C (90°C fan) and lightly grease 12 ramekins. 2 Cream egg yolks and eggs together with caster sugar. 3 Place milk, cream and Tick Tock Original Rooibos teabags in a saucepan and bring to just below boiling point (do not boil). Remove from heat and set aside to cool slightly. Discard teabags. 4 Pour a little of the milk mixture into the egg mixture and stir well. Then add remaining milk, mix and stir to blend thoroughly. Strain liquid through a fine sieve. Allow to cool completely, skimming off any foam on top. 5 Pour mixture into prepared…

Thought to have occurred in nature by accident in 17th-century Sicily. The juice of the blood orange can be enjoyed on its own or used in cocktails, sauces, sorbets and jellies; it can also be frozen for use in cooking when the growing season finishes. The rind is not as bitter as that of an ordinary orange; grated or finely sliced, it can be strewn over salads, puddings or cakes. CHOOSING Blood oranges have a short season, so grab them when you see them! Blood oranges are available from late winter through to spring. When buying choose those with the most colour in the skin which is usually an indication that the flesh will be highly coloured, too, and look for fruit that feel firm and heavy for their size.…

HARISSA BEEF WITH GARLIC BEANS & PUMPKIN MASH PREP + COOK TIME 35 MINUTES SERVES 2 4 x 50g beef minute steaks 1 tablespoon lemon juice 1 tablespoon harissa paste 400g butternut pumpkin, chopped coarsely 1 tablespoon plain yoghurt cooking-oil spray 1 bunch cavolo nero (125g), chopped coarsely 150g green beans, trimmed 1 Combine steak, juice and half the harissa in a large bowl; toss to coat. 2 Boil, steam or microwave pumpkin until tender; mash until smooth. Stir in yoghurt; season to taste. Cover to keep warm. 3 Lightly spray a heated grill pan (or grill or barbecue) with oil; cook steaks, over high heat, for 1 minute each side or until cooked as desired. Remove from pan; cover to keep warm. 4 Cook cavolo nero in the same…

BEEF & REEF WITH TARRAGON BUTTER PREP + COOK TIME 35 MINUTES (+ FREEZING) SERVES 4 90g butter, softened 2 cloves garlic, crushed 1 tablespoon finely chopped fresh tarragon 2 teaspoons dijon mustard 12 uncooked medium king prawns (540g) 4 x 250g beef rib-eye steaks, bone in 185g asparagus 1 Combine butter, garlic, tarragon and mustard in a small bowl. Place butter mixture on a piece of plastic wrap; shape into log, wrap tightly. Freeze 1 hour or until firm; remove 15 minutes before serving. 2 Shell and devein prawns, leaving tails intact. 3 Cook beef on a heated oiled barbecue grill plate (or grill pan or grill), for 6 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes. 4 Cook prawns and asparagus…

CASUAL LUNCH A much-loved English pub tradition, the Ploughman’s lunch is the perfect platter for a hungry man. It can be made up of an almost endless combination of meats, cheeses, pickled vegetables, condiments and bread – served with a pint of beer. Our beautiful Ploughman’s lunch is surprisingly easy to assemble. A big wedge of crumbly bitey cheese, sliced corned beef, pickled cucumbers, onion relish and a fresh loaf of crusty bread. The fabulous thing about this style of platter is that you can add as many elements as you like. A selection of cheeses, like swiss or edam cheese, stilton, and perhaps a triple cream brie. Sliced meats, such as salamis, roast or corned beef, cold meatloaf or brawn, leg ham off the bone, or cold roast lamb.…

SCOTCH FILLET WITH MUSHROOM CHIPS & BORDELAISE SAUCE PREP + COOK TIME 1¾ HOURS SERVES 4 1 tablespoon EXTRA virgin olive oil 4 x 200g beef scotch fillet steaks ½ cup fresh flat-leaf parsley leaves BORDELAISE SAUCE 2 shallots (50g) 2 dried green peppercorns 1½ cups (375ml) dry red wine 1 teaspoon dijon mustard 1½ cups (375ml) beef stock 1 sprig fresh thyme 50g cold butter, diced MUSHROOM CHIPS 6 large portobello or flat mushrooms (480g) 1/3 cup (80ml) EXTRA virgin olive oil 2 cloves garlic 2 teaspoons fresh thyme leaves 1 Preheat oven to 200°C/180°C fan. 2 Make bordelaise sauce; make mushroom chips. 3 Heat oil in large frying pan; cook steaks until browned both sides and cooked as desired (about 3 minutes each side for medium). Cover, stand…

RAINBOW JELLY CAKES PREP + COOK TIME 1 HOUR (+ REFRIGERATION & COOLING) MAKES 48 250g unsalted butter, softened 1 cup (220g) caster sugar 1 teaspoon vanilla bean paste 3 eggs, beaten lightly 2 cups (300g) self-raising flour ½ cup (125ml) milk pinch of salt 80g packet raspberry jelly crystals 80g packet pineapple jelly crystals 80g packet blueberry jelly crystals 2 cups (160g) desiccated coconut 1 Preheat oven to 180°C/160°C fan. Grease four 12-hole (2-tablespoon/40ml) round-based patty pans. 2 Beat butter, sugar and vanilla bean paste in a medium bowl with an electric mixer until light and fluffy. On low speed, add beaten egg, a little at a time, alternating with a spoonful of sifted flour. Gradually add the milk, then remaining sifted flour and salt. 3 Spoon 1 tablespoon…

SATAY TOFU WITH SPINACH & APPLE SALAD PREP + COOK TIME 25 MINUTES (+ REFRIGERATION & STANDING) SERVES 1 1 tablespoon soy sauce 1 teaspoon brown sugar 2 teaspoons light smooth peanut butter 100g (3 ounces) firm tofu, sliced cooking-oil spray ¼ small red onion (25g), sliced thinly 1 tablespoon lemon juice ¼ medium green-skinned apple (35g), cut into thin matchsticks 20g (¾ ounce) baby spinach leaves 1 tablespoon water ¼ fresh long green chilli, shredded finely lemon wedge, to serve 1 Whisk soy sauce with sugar in a medium bowl until sugar is dissolved. Add peanut butter; whisk until combined. Add tofu and turn gently to coat. Cover, refrigerate for 30 minutes. 2 Remove tofu from marinade; reserve marinade. Lightly spray tofu with oil. Cook tofu on a…