Innholdsfortegnelse for Issue 23 i Cooking with the Australian Womens Weekly

At this time of the year, I remove every ounce stress from my life, and chill. It’s a time when I inhale deeply and exhale slowly, and find myself enjoying the peace of a much slower-paced lifestyle. As we wave farewell to 2016 and welcome 2017, with the celebration comes new ways of thinking and being. A summer breeze carries us along as we drift in and out of daydreams, lazing in the sunshine and grazing on simply prepared food. Because, along with this laid-back way of thinking, comes a lighter way of eating, including in-season produce like cherries, berries and stone fruit. So to start your summer foodie daydream, turn to page 12 and indulge your tastebuds. After all that Christmas eating, it’s time to shape up. Eating a…

“A must-have piece of kitchen equipment is a mandoline. It will cut through vegies fast, evenly and finely, making these buns easy to prepare.” Pamela Clark, Editorial & Food Director, AWW Cookbooks COOK’S NOTES SELECTING THE MENU The menu should be a balance of fresh and light flavours and heartier, more robust flavours. As a rule of thumb, lighter flavours and tastes, which are often eaten cold, should be served first, progressing to more substantial dishes, often served hot. And don’t forget to include vegie dishes. HOW MUCH DO I NEED? When deciding how much food you will need, consider the mix of guests – yes, men usually eat more than women, as do teenagers. As a rough guide, for 12-20 guests for a two-hour party, allow six…

“Give curry night a makeover with our low-carb version that ditches low-nutrient traditional white rice for cauliflower rice, paired with a protein-rich curry for added health benefits.” Sophia Young, Style Director, AWW Cookbooks CHICKEN TIKKA WITH CAULIFLOWER RICE PREP + COOK TIME 50 MINUTES SERVES 4 1 tablespoon peanut oil 800g chicken thigh fillets, sliced thickly 1 medium brown onion (150g), cut into wedges 1 large red capsicum (350g), chopped coarsely 250g truss cherry tomatoes 1/3 cup (100g) tikka curry paste 2 fresh long green chillies, sliced thinly 300ml light cooking cream 1 small cauliflower (1kg), stems finely chopped, florets coarsely chopped ¾ cup loosely packed fresh coriander leaves RAITA ¾ cup (200g) greek-style yoghurt 1 lebanese cucumber (130g), seeded, chopped finely 1 tablespoon finely chopped fresh mint 1…

“With minimal ingredients, these bliss balls are easy to make, and they keep well in the fridge. Mix it up with your favourite flavour combos.” Louise Patniotis, Food Editor, Food Studio PISTACHIO & CRANBERRY PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 35 2 cups shelled pistachios, finely chopped 200g pitted medjool dates, chopped ½ cup dried unsweetened cranberries 2 teaspoons hot water, approximately 1 Process half the pistachios until finely chopped; reserve. 2 Process remaining pistachios until finely chopped. Add dates and cranberries; process until well combined. Add the water; process until mixture comes together. 3 With damp hands, roll 2 level teaspoons of mixture into balls. Roll balls in reserved pistachios to coat; place on an oven tray lined with baking paper. Refrigerate for 1 hour. PISTACHIO…

“Dukkah is an Egyptian spice made with roasted nuts and aromatic spices. It is available from major supermarkets and delicatessens.” Domenica Reddie, Food Editor, AWW Cookbooks SWEET CHILLI CHICKEN WITH MANGO SALAD PREP + COOK TIME 25 MINUTES SERVES 4 4 chicken breast fillets (800g) 2 tablespoons olive oil ½ cup (125ml) sweet chilli sauce 1 clove garlic, crushed 2 tablespoons lime juice 100g rocket lime cheeks, to serve MANGO LIME SALAD 2 medium mangoes (860g), sliced thinly 1 small red onion (100g), sliced thinly 2 tablespoons lime juice 1 long fresh red chilli, chopped finely 1 Heat an oiled chargrill pan (or a barbecue or grill) over medium heat. 2 Cut chicken breasts in half lengthways. Combine chicken with oil, sweet chilli sauce, garlic and lime juice…

“These recipes are for those who see the benefit in giving vegetarian food a go, at least once a week. They’re good for your health and budget, too.” Alexandra Elliott, Food Editor, AWW Cookbooks CARROT & HARISSA FALAFEL WITH TAHINI YOGHURT PREP + COOK TIME 1 HOUR SERVES 4 2 medium carrots (240g), grated coarsely 400g can chickpeas, drained, rinsed 1 small red onion (100g), chopped finely 1 teaspoon ground cumin 1 tablespoon harissa ¼ cup plain flour ½ teaspoon baking powder 1 free-range egg 1½ cups (225g) panko (japanese) breadcrumbs vegetable oil, for deep-frying 150g green beans, trimmed, halved lengthways 2 baby cos lettuces (360g), leaves separated 1 lebanese cucumber (130g), sliced thinly ¼ cup fresh flat-leaf parsley leaves 2 teaspoons lemon rind strips TAHINI YOGHURT 1…

GIANT CHOCOLATE & CINNAMON SCROLL WITH CHOCOLATE SAUCE PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) SERVES 8 ½ cup (80g) sultanas 1/3 cup (80ml) coffee-flavoured liqueur ¾ cup (180ml) lukewarm milk 1 tablespoon (14g) dried yeast ½ cup (110g) caster sugar 2 eggs, beaten lightly 1 egg yolk 3 cups (450g) “00” flour, bread flour or plain flour 3 teaspoons sea salt flakes 150g butter, softened, cubed 40g butter, extra, softened 150g dark chocolate, chopped coarsely ¾ cup (180ml) pouring cream vanilla ice-cream, to serve WALNUT FILLING 125g dark chocolate, chopped coarsely ½ cup (50g) walnuts, roasted lightly, chopped 1/3 cup (75g) firmly packed brown sugar 2 teaspoons ground cinnamon 1 Combine sultanas and liqueur in a small bowl; set aside. 2 Combine the milk,…

KING OF THE JUNGLE CUPCAKES PREP + COOK TIME 1 HOUR MAKES 12 340g packet buttercake mix 1 quantity Butter Cream (recipe, page 123 ) caramel food colouring DECORATIONS 5 x 50g Violet Crumble bars 1 licorice strap 24 dark Choc Bits 1 Preheat oven to 180°C/160°C fan; line a 12-hole (1/3-cup/80ml) muffin pan with paper cases. 2 Make cake batter according to directions on packet; divide mixture among cases. Bake for 20 minutes or until a skewer inserted into one centre comes out clean. Stand cakes for 5 minutes before turning, top-side up, onto a wire rack to cool. 3 Tint butter cream with caramel food colouring. Spread cupcakes with butter cream. 4 To decorate, cut Violet Crumble bars into thin shards. Cut licorice strap into 12 small…

FOOD IN A FLASH! Packed with quick and easy recipes and inspiration, our next issue will help you and the family get back on track after the lazy summer holidays. BAKES & BARBIES Because it’s too hot to cook, we show you how to make quick cakes and easy chicken on the barbecue. CELEBRATE! This issue is event central, from sharing an Asian banquet for Chinese New Year, to sharing the love on Valentine’s Day. ON SALE JAN 30…

PAMELA CLARK EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS “I’ve been working on The Weekly’s cookbooks since 1969 and my love for food hasn’t changed. From the concept to testing, tasting, photography, editing and production – it still gives me a thrill to hold a new book in my hand.” ALEXANDRA ELLIOTT FOOD EDITOR, AWW COOKBOOKS “Working at The Weekly since 1989, I’ve seen many food fads come and go. Good food, however, is always in fashion. For me, fresh classic food stands the test of time and never fails to impress.” FRANCES ABDALLAOUI FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY “An avid cook with an ever-evolving fondness for baking, I truly believe that good food is mostly about fresh Australian produce cooked simply with a generosity of care and spirit.” SOPHIA…

FROM THE FARM Take a trip to the Adelaide Hills to help Mount Pleasant Farmers Market celebrate its fifth birthday on Saturday, January 28, with guest chef Simon Bryant. Former executive chef at the Hilton Adelaide, Simon shot to fame alongside Maggie Beer in the hit TV show, The Cook & The Chef. There’ll be something for everyone at the markets, including fun cooking demos. For more, visit mpfm.org.au SYDNEY CHINESE NEW YEAR FESTIVAL With more than 80 events, the City of Sydney Chinese New Year Festival is one of the city’s most popular cultural events. More than one million people flock each year to experience the sights, sounds and tastes of Asia, with giant Lunar Lanterns artworks peppered around the city adding to the beguiling oriental aura. This year,…

CHERRIES BUYING Look for firm fruit with stems intact. Fruit should be evenly coloured without discoloured or soft patches. STORING Store in a shallow bowl at room temperature for up to 3 days. Pitted cherries can be frozen to use in the off-season. Place in resealable plastic food storage bags, dispel air, then label, date and freeze for up to 3 months. Thaw in the fridge overnight on a plate lined with paper towel. LYCHEES BUYING Select firm fruit with skin intact. Skin should be evenly coloured without soft or wrinkled patches. STORING Store in a plastic bag, left open to prevent condensation, in the fridge for up to 2 weeks. NECTARINES BUYING Choose fruit that feels heavy for its size. Fruit should have a sweet aroma and yield slightly…

MEALS IN MINUTES Prep + cook time 1 hour serves 4 50g butter 2 chorizo, chopped 1 large leek, halved, thinly sliced 1 garlic clove, crushed 1 ½ cups SunRice Arborio Risotto Rice 1 litre (4 cups) chicken stock 1 (about 500g) kumera, peeled, cut into 3cm pieces 1 tablespoon olive oil 40g parmesan, finely grated 2 tbs chopped flat leaf parsley 1 Preheat oven to 200°C/180°C fan. Melt butter in a large flameproof dish over medium heat until foaming. Add chorizo, cook for 5 minutes or until light golden. use a slotted spoon to remove chorizo to a plate. Cover and set aside. 2 Add leek and garlic to the same pan and cook, stirring, for 3 minutes or until leek is soft. stir in the rice, cook stirring…

“Quinoa is quick to cook, and the tiny seeds are packed with protein, fibre, iron and a wide spectrum of minerals – so nutritious and filling.” Sophia Young, Style Director, AWW Cookbooks BASIC QUINOA PREP + COOK TIME 20 MINUTES SERVES 4 1 cup (200g) quinoa (red, white or tri-coloured) 2 cups (500ml) water Rinse quinoa in a sieve under cold running water. Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender. Drain; cool slightly. Serve as is, or in one of the salad variations, here. COOK’S NOTE Quinoa, pronounced “keen-wa”, is a gluten-free grain-like seed with a chewy texture and delicate earthy and slightly nutty taste. It can…

“Roasted Mediterranean vegies make a great base for a warm, hot or cold salad. Instead of lamb, you can use chicken, pork, beef or fish. It’s such a versatile recipe.” Pamela Clark, Editorial & Food Director, AWW Cookbooks LAMB FARFALLE WITH ROASTED VEGETABLES PREP + COOK TIME 30 MINUTES SERVES 6 Use any short pasta you like instead of the farfalle – try short tubular types, such as penne or rigatoni. Cook the pasta until it’s “firm to the tooth” or, as the Italians say, “al dente”. 1 medium eggplant (300g), chopped 1 large zucchini (150g), chopped 1 medium red onion (170g), sliced thickly 250g cherry tomatoes, halved 2 cloves garlic, crushed cooking oil spray 375g farfalle (bowtie) pasta 600g lamb backstrap 1 teaspoon ground coriander 1 teaspoon…

ALL ABOUT SALMON Salmon is naturally rich in essential vitamins and minerals, and a great source of omega-3 fatty acids, which are important for healthy hearts and minds but cannot be produced by our bodies. It is recommended that we eat at least two fish-based meals per week, but today people still don’t eat enough fish. The popularity and versatility of salmon is beginning to change this. BUYING Tasmanian Atlantic salmon is readily available in many forms and cuts to suit different recipes and preparation methods. A dressed salmon is a whole fish with gills and guts removed. Pan-dressed means that it also has its head, tail, fins and scales removed and it is ready to cook. Salmon steaks or cutlets are cross-sectional slices, which are ready to cook but…

“Gelatine comes in sheet form (leaf gelatine) or as a powder. Three teaspoons of powdered gelatine is roughly equivalent to four gelatine leaves.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly APPLE CAKE WITH APRICOT GLAZE PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) SERVES 8 185g butter, softened 2 teaspoons finely grated lemon zest 2/3 cup (150g) caster sugar 3 eggs, at room temperature 1 cup (150g) self-raising flour ½ cup (75g) plain flour 1/3 cup (80ml) milk 2 medium green-skinned apples (300g) 1 teaspoon powdered gelatine 2 tablespoons water 2 tablespoons apricot jam, sieved 1 Preheat oven to 180°C/160°C fan. Grease a 20cm springform pan. 2 Beat butter, zest and sugar in a small bowl with an electric mixer until light and fluffy. Beat…

“Don’t waste overripe bananas. Freeze them whole then, once thawed, use in cakes and muffins.” Louise Patniotis, Food Editor, Food Studio BANANA CAKE WITH PASSIONFRUIT ICING PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING) SERVES 10 You need two large overripe bananas and three passionfruit for this recipe. 125g butter, softened ¾ cup (165g) firmly packed brown sugar 2 eggs 1½ cups (225g) self-raising flour ½ teaspoon bicarbonate of soda 1 teaspoon mixed spice 1 cup mashed banana ½ cup (120g) sour cream ¼ cup (60ml) milk PASSIONFRUIT ICING 2¼ cups (360g) icing sugar 2 teaspoons softened butter 3 tablespoons passionfruit pulp 1 Preheat oven to 180°C/160°C fan. Grease a 15cm x 25cm loaf pan; line base with baking paper. 2 Beat butter and sugar in…

FLURRY OF HEARTS EQUIPMENT 30cm round cake stand smoothing tools 4 disposable piping bags 7cm heart-shaped cutter medium piping bag small petal piping tube metal spatula artist’s fine paintbrush RASPBERRY HAZELNUT CAKES 660g butter, softened 5¼ cups (1.15kg) caster sugar 15 eggs 3 cups (450g) plain flour 1½ cups (225g) self-raising flour 3 cups ground hazelnuts 2 cups sour cream 780g fresh or frozen raspberries WHITE CHOCOLATE GANACHE 760g white eating chocolate, chopped 1 cup (250ml) pouring cream ROYAL ICING 1 egg white 1½ cups (240g) pure icing sugar, sifted ¼ teaspoon lemon juice FROSTING 3 egg whites 4¾ cups (760g) pure icing sugar ¾ teaspoon vegetable oil DECORATIONS 2.3kg ready-made white icing cornflour, to dust pink, peach and golden yellow food colouring, for tinting 2½ sheets edible gold leaf…

5 TOP TIPS FOR SLICES 1 As a general rule, the top half of a gas oven and the bottom half of an electric oven give the best baking results. 2 With all our recipes, we always recommend preheating the oven to the directed temperature. This usually takes about 10 minutes and is particularly important with recipes such as slices, which mostly cook in 30 minutes or less. If you’re cooking more than one slice at a time, you may need to swap the pans around halfway through the cooking time. 3 Fan-forced ovens distribute the heat more evenly, so you might not have to change the trays or pans around, but you may have to reduce the cooking time or temperature slightly. 4 Leave the slices to cool after…

PASSIONFRUIT SHORTBREAD WITH PASSIONFRUIT GLAZE PREP + COOK TIME 1 HOUR MAKES 32 125g cold butter, chopped coarsely ¼ cup (55g) caster sugar ¾ cup (75g) rice flour ¾ cup (80g) gluten-free plain flour 2 tablespoons gluten-free icing sugar 1 tablespoon xanthun gum 1 tablespoon passionfruit pulp PASSIONFRUIT GLAZE 1 teaspoon softened butter ½ cup (80g) gluten-free icing sugar 2 tablespoons passionfruit pulp 1 Preheat oven to 150°C/130°C fan. Grease two oven trays; line with baking paper. 2 Beat butter and caster sugar in a small bowl of an electric mixer until just combined; gradually beat in the combined sifted flours, icing sugar and xanthun gum. Stir in the passionfruit pulp. 3 Turn out dough onto a lightly rice-floured surface; knead until just smooth. Roll out dough until 5mm thick;…

MEALS IN MINUTES 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…

WARM POTATO & CHORIZO SALAD WITH ROMESCO SAUCE PREP + COOK TIME 35 MINUTES SERVES 8 1kg waxy potatoes (see tip, page 29 ), unpeeled, cut into large chunks 1 cured chorizo sausage (170g), sliced thinly ½ cup (150g) aioli 170g jar marinated artichoke halves, drained ½ cup loosely packed fresh flat-leaf parsley leaves ½ cup (60g) sicilian green olives 1 small red onion (100g), sliced thinly 1 tablespoon aioli, extra ROMESCO SAUCE  cup (55g) blanched almonds 450g bottled roasted capsicum, drained 1½ teaspoons smoked paprika 1 tablespoon sherry vinegar 1 tablespoon extra virgin olive oil 1 Place potato in a medium saucepan; cover with cold water. Bring to the boil. Boil, covered, for 15 minutes or until tender. Drain. Transfer to a large bowl; cover to keep warm.…

SUGAR-FREE COCONUT CHOCOLATE BARS PREP + COOK TIME 30 MINUTES (+ FREEZING & REFRIGERATION) MAKES 16 We used 99.8% sugar-free chocolate, available from health food stores, supermarkets and some pharmacies. These bars can be stored in an airtight container in the fridge for up to 1 week. 2½ cups (190g) shredded coconut 2 teaspoons stevia 2/3 cup (160ml) coconut cream 2 teaspoons vanilla extract 300g sugar-free dark chocolate, chopped finely 50g butter 1 Combine coconut, stevia, coconut cream and half the extract in a medium bowl. Divide mixture into 16 portions; shape each portion into a 6cm log. Place logs on an oven tray lined with baking paper. Freeze for 1 hour or until firm. 2 Place the chocolate and butter in a small microwave-safe bowl. Microwave on High (100%)…

QUINOA PORRIDGE WITH FIGS & RASPBERRIES PREP + COOK TIME 25 MINUTES SERVES 4 1 cup quinoa (150g), rinsed, drained 3 cups (750ml) water ½ cup (125ml) soy milk 2 tablespoons brown sugar 1 teaspoon ground cinnamon 2 large figs, cut into wedges 150g fresh raspberries Honey, to serve 1 Place quinoa and the water in a large saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is almost tender and water is absorbed. 2 Add soy milk, brown sugar and ground cinnamon; stir to combine. Cook for 5 minutes or until tender. 3 Serve the porridge topped with fresh figs and raspberries; drizzle with honey. COOK’S NOTES You can use red or black quinoa for a bit of colour; the cooking…

What made you start a salmon farm? Having grown up in the Huon Valley in Tasmania with a father as a fisherman, the sea has always been close to my heart. My husband, Peter, and I started salmon farming in 1986 in the beautiful waters surrounding the family cattle and sheep farm at Hideaway Bay after receiving a grant to commence salmon farming in this location. In our first year, we harvested just under 43,000 fish, using one pen and one lone employee. Thirty years later, we harvest over four million fish a year, and have witnessed the reputation and demand for great-tasting Tasmanian salmon continue to grow both locally and abroad. What began as a diversification of the family cattle and sheep farming enterprises soon grew into a highly…

CARAMEL ECLAIRS PREP + COOK TIME 2 HOURS (+ COOLING) MAKES 18 395g can sweetened condensed milk ½ cup (125ml) water 60g butter, chopped finely 1 tablespoon dark brown sugar ½ cup (75g) strong baker’s flour 3 eggs 2 cups (500ml) thickened cream, whipped CARAMEL ICING 30g butter, chopped coarsely ¼ cup (55g) firmly packed dark brown sugar 1 tablespoon milk 1/3 cup (55g) icing sugar 1 Preheat oven to 220°C/200°C fan. 2 Pour the condensed milk into a medium shallow baking dish; cover with foil. Place dish in a large baking dish; add enough boiling water to large dish so it comes halfway up the sides of the dish. Bake, uncovered, for 1¼ hours or until condensed milk is golden brown and caramel. Cool to room temperature. Whisk caramel…

PICNIC MENU GREEN SOYA BEAN DIP CHORIZO, POTATO & HERB FRITTATA PORK SAUSAGE COIL WITH NECTARINE CHUTNEY CHILLI CHICKEN WITH BLAT SALAD CRAB & GREEN MANGO NOODLE SALAD CHORIZO, POTATO & HERB FRITTATA PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 6 5 large potatoes (1.5kg), unpeeled 1 tablespoon olive oil 4 cured chorizo sausages (450g), sliced thinly 1 large brown onion (200g), sliced thinly 50g baby rocket leaves, chopped coarsely, plus extra leaves, to serve ½ cup coarsely chopped fresh flat-leaf parsley 1 cup (120g) grated cheddar cheese 12 eggs, at room temperature 300ml pouring cream lemon wedges, to serve 1 Boil, steam or microwave whole potatoes until just tender. When cool enough to handle, peel skins, then cut flesh into 1cm pieces. 2 Preheat oven…

NEW! “EATING THE RAINBOW” FOR GOOD HEALH NUTRITIOUS RECIPES FEATURING PLANT-BASED FOODS (RRP $34.99) Available where all good books are sold or online at www.awwcookbooks.com.au KEEP AN EYE OUT FOR THIS NEW HEALTHY COOKBOOK…