Innholdsfortegnelse for Issue 25 i Cooking with the Australian Womens Weekly

We all have to start somewhere, and my cooking journey started when I was around 10 years old, flipping pancakes in an electric skillet at primary school one afternoon during our weekly cooking class. I thought I was the ant’s pants! But I soon realised that I wasn’t because pancakes are meant to be thick and fluffy, not thin, dark brown and rubbery – but, hey, I tried! At 12, I was sent to boarding school, and I’m sure the food served up pushed me into wanting to cook good food for all to enjoy. So when I left school, I did my chef apprenticeship, which has since taken me and my knife set around the world and across several magazines. In the ’90s, my cookery journey saw me sailing…

CHOCOLATE, TAMARILLO & BERRY PAVLOVA PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 10 80g dark chocolate, chopped coarsely 4 egg whites 1 cup (220g) caster sugar 1 tablespoon cornflour 1 teaspoon white vinegar 250g cream cheese, softened 2 teaspoons vanilla extract ¼ cup (40g) icing sugar 300ml thickened cream TAMARILLO & BERRY COMPOTE 4 tamarillos (465g), cut lengthways into four slices 1 cup (150g) blueberries cup (150g) caster sugar ½ cup (125ml) water ¼ cup (80g) cherry or strawberry jam 1 Preheat oven to 120°C/100°C fan. Line an oven tray with baking paper. Mark an 18cm circle on paper; place, marked-side down, on tray. 2 Place the chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t allow bowl to touch water); stir…

“The key to cooking a great stir-fry is that once the ingredients hit the wok, keep them moving.” Domenica Reddie, Food Editor, AWW Cookbooks 5 TOP THINGS TO REMEMBER WHEN PUTTING TOGETHER A MAIN MEAL 1 It’s all in the timing – when you have a few different components to your meal, the cooking times may vary. You need to be able to time it so that everything is still hot when you put it on the dinner table. This takes some pre-planning and practice. 2 Don’t try and be too ambitious when cooking for a group of people. Simple food cooked well is always more popular than a complicated dish that hasn’t quite worked. 3 When cooking for four or more people, one-pot dishes make life easier…

“The secret to sautéing mushrooms is to preheat the frying pan before popping in the butter or oil and mushrooms. Stir only occasionally so the mushrooms colour and the flavour is concentrated.” Sophia Young, Style Director, AWW Cookbooks TYPES There are 17 styles of fresh mushrooms available in Australia, some more readily available than others. The most common are white mushrooms, labelled as button, cups and flats, which are all the same variety but vary in size; and brown mushrooms, labelled as portobello and Swiss brown. Specialty mushrooms, such as chestnut, enoki, king brown, oyster, shiitake and shimeji, are becoming more popular and are available from specialty grocers and some Asian supermarkets. Dried mushrooms are available year round, the common white variety and porcini being the most popular. All dried…

“Sumac adds a deliciously tangy lemon flavour to this recipe. It can also be used with chicken or lamb, or even sprinkled over a salad.” Louise Patniotis, Food Editor, Food Studio SUMAC BEEF CARPACCIO WITH BASIL OIL PREP + COOK TIME 30 MINUTES (+ FREEZING) SERVES 6 500g beef fillet 1½ teaspoons ground sumac 2 teaspoons finely chopped thyme ½ cup (40g) shaved pecorino ¼ cup (25g) chopped walnuts, toasted 1/3 cup fresh micro red-veined sorrel BASIL OIL ¼ cup firmly packed fresh basil leaves ½ cup (125ml) olive oil 1 tablespoon white balsamic vinegar 1 Place beef onto a board; season well with cracked pepper, some sea salt, the sumac and thyme, rubbing evenly all over. Using your hands, press beef into a thick log; roll up tightly…

“The humble egg is so versatile. Try these no-fuss recipes for a quick, delicious and nutritious meal that can be eaten at any time of the day.” Domenica Reddie, Food Editor, AWW Cookbooks ALL ABOUT EGGS HOW TO TELL IF AN EGG IS FRESH The fresh egg experiment: to check the freshness of a raw egg, place it in a bowl of water. Fresh eggs will sink to the bottom, while stale eggs will float with the big end up. Always crack eggs into a small bowl or cup, one at a time, before adding to the mixture, just in case one of the eggs is not fresh. EGG SHELL COLOUR Eggs are either brown or white. Myth Brown . eggs are healthier than white eggs. Myth The colour…

INVITATION For a simple and fun invitation, buy a small wooden spoon for each child, or any kitchen utensil you like, and attach the party details to it. TABLE DECORATIONS Cover the table with a crisp white tablecloth. We added a runner made from blue and white gingham fabric long enough to run the length of the table. You can hem it, if you like, or just make sure the sides are cut straight and there are no frayed edges. Set the table with white plates and cups and silver cutlery. Place a chef’s hat at each place setting. Place glass mixing bowls, containing the pizza toppings, along the centre of the table. You could also add some cookbooks to the table to help create a foodie atmosphere. DRESS-UPS Every…

EASTER SPECIAL Hop into Easter with our April issue! It’s full of beautiful baking, from traditional hot cross buns to a fairy princess party cake. To get started, try your hand at our must-have chocolate feature. • Celebrate with seafood Our variety of seafood recipes will be your go-to place during the Easter holiday season. • Magical menu Dreams will come true at our children’s fairy party, with fun, laughter and fairy dust – and food fit for a fairy princess! ON SALE APRIL 3…

CREAMY FISH & PRAWN PIE PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 6 400g skinless boneless salmon fillets 400g skinless boneless firm white fish fillets 400g smoked fish (trout, haddock or cod) 400g uncooked medium prawns 1 litre (4 cups) milk 1 medium leek (350g), sliced thinly 1 stalk celery (150g), sliced thinly 80g butter ½ cup (75g) plain flour 2 tablespoons finely chopped fresh dill 2 teaspoons finely grated lemon rind 1 tablespoon lemon juice 30g butter, extra, chopped finely 2 sprigs fresh dill, extra POTATO MASH TOPPING 1.2kg desiree potatoes, chopped 1/3 cup (80ml) milk, warmed 90g butter, chopped 1 Cut salmon and white fish into 3cm pieces. Remove skin from smoked fish and flake into large pieces. Peel and devein prawns. 2 Place milk, leek…

“The deep, dark colour of black rice is due to high levels of anthocyanin, a powerful antioxidant. Like brown rice, it has a mild nutty taste.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly CHICKEN & THYME RISOTTO PREP + COOK TIME 45 MINUTES SERVES 4 2 x 200g chicken breast fillets 1 tablespoon teriyaki marinade 2 teaspoons finely grated orange rind 2 tablespoons olive oil 2 cloves garlic, crushed 1 medium brown onion (150g), chopped finely 1 1/3 cups (260g) arborio rice 3 cups (750ml) chicken stock 2 tablespoons coarsely chopped fresh lemon thyme, plus extra, to serve 150g baby spinach leaves 1 Combine chicken with marinade and rind in a small bowl; toss chicken to coat. 2 Heat half the oil in a large saucepan over…

GRILLED LAMB SALAD PREP + COOK TIME 25 MINUTES (+ STANDING) SERVES 4 1/3 cup (100g) quince paste 1 tablespoon water 1 medium red onion (170g), sliced thinly 1 teaspoon caster sugar 2 tablespoons white wine vinegar 600g lamb backstrap 2 lebanese cucumbers (260g) 250g haloumi, torn 1 cup fresh coriander leaves, torn 100g mesclun ½ cup (75g) pomegranate seeds lemon wedges, to serve LEMON DRESSING 1/3 cup (80ml) extra virgin olive oil ¼ cup (60ml) lemon juice 1 Stir quince paste and the water in a small saucepan over medium heat for 2 minutes or until melted and smooth. 2 Combine onion, sugar and vinegar in a large bowl. 3 Brush lamb with quince paste mixture. Cook lamb on a heated oiled grill plate (or grill or barbecue) over…

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.” SOPHIA YOUNG STYLE DIRECTOR, AWW COOKBOOKS “As a Style and Food Concept Director, I combine my practical knowledge with my flair for all things creative. I’m passionate about eating for nourishment and love testing my latest creations on my husband.” LOUISE PATNIOTIS FOOD EDITOR, FOOD STUDIO “My love of good food has set the foundation for a career in food media spanning almost 30 years. What I love most about food and cooking is that it brings people together – it’s…

FUN IN THE PARK Discover the delectable delights Sydney has to offer at the 2017 Taste of Sydney. Returning to Centennial Park over four foodie-filled days, March 9-12, it will indulge your senses as well as your tastebuds, as you enjoy exquisitely crafted food by some of Australia’s top chefs. For more, sydney.tastefestivals.com TASSIE TREATS Turning 25 this year, A Taste of the Huon has become a firm Tassie favourite, its stunning Huon Valley setting being as much a drawcard as the fresh food. A showcase for local produce, it delivers wonderful tastes over a relaxed weekend in the crisp country air, March 12-13. For more, tasteofthehuon.com SAMPLING THE HIGH LIFE On Victoria’s Flinders foreshore, the Labor Day weekend Peninsula Piers & Pinots festival combines wine tasting (around 60 regional…

“There’s nothing quite like homemade bread – start with an easy recipe and see just how quickly you can turn out a lovely loaf for all to enjoy.” Pamela Clark, Editorial & Food Director, AWW Cookbooks DARK BREAD PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) MAKES 3 LOAVES 4 teaspoons (14g) dried yeast 2 teaspoons caster sugar 2 cups (500ml) warm water ½ cup (125ml) extra virgin olive oil ¼ cup (95g) molasses 1 tablespoon caraway seeds 1 teaspoon cumin seeds, toasted ½ cup (75g) sunflower seeds 2 large carrots (360g), peeled, grated coarsely 1 cup (170g) fine cornmeal 3 cups (450g) rye flour 2 cups (300g) plain flour 1/3 cup (35g) dutch-processed cocoa 1 tablespoon fine salt ½ cup (75g) plain flour, extra 1…

“Taking cues from the classic retro biscuit of yesteryear, our version has an extra-chocolatey twist – and it’s absolutely scrumptious.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly PIÑATA BISCUITS PREP + COOK TIME 1 HOUR (+ REFRIGERATION & STANDING) MAKES 8 PIÑATA STACKS You need a 7cm and a 5cm star-shaped cutter, plus a paper piping bag (see right). 250g butter, softened ½ cup (110g) caster sugar 2½ cups (375g) plain flour pink, green, yellow and blue food colouring ¼ cup (55g) baby M&M’s ¼ cup (60g) small jelly beans ROYAL ICING 1½ cups (240g) pure icing sugar 1 egg white 1 teaspoon lemon juice 1 Preheat oven to 180°C/160°C fan. Grease two oven trays; line with baking paper. 2 Beat butter and sugar in a medium bowl…

“This is a fabulous recipe just crying out to be varied. Use your favourite canned fruit or, even better, fresh ripe fruit in season.” Pamela Clark, Editorial & Food Director, AWW Cookbooks ASPARAGUS & MINT OMELETTE PREP + COOK TIME 20 MINUTES SERVES 4 2 baby new potatoes (80g), cut into 5mm cubes 340g asparagus, ends trimmed 2 cups (240g) frozen peas 4 eggs ½ cup coarsely chopped mint leaves 2 tablespoons olive oil 2 slices gluten-free bread, toasted 1 Cook potato in a small saucepan of boiling water for 3 minutes. Add asparagus and peas; cook for 1 minute or until asparagus is bright green and potato is tender. Drain. When cool enough to handle, cut the asparagus in half, then finely chop the stems. 2 Lightly whisk…

ZA’ATAR CHICKEN SCHNITZEL & SALAD PREP + COOK TIME 30 MINUTES SERVES 2 Za’atar is a Middle Eastern spice blend often containing thyme, sumac, sesame seeds and salt. It’s available from major supermarkets and delis. To make your own, combine 1 teaspoon dried thyme with ½ teaspoon lightly crushed sesame seeds and ¼ teaspoon each sumac and salt. For a vegetarian option, sprinkle haloumi slices with za’atar and pan-fry over medium heat for 1 minute each side. 2 x 200g fresh crumbed chicken schnitzels 2 teaspoons za’atar 2 tablespoons red wine vinegar 1 tablespoon extra virgin olive oil 2 teaspoons honey 1 clove garlic, crushed 6 trimmed red radishes (90g), sliced thinly 125g cherry tomatoes, halved 1 lebanese cucumber (130g), chopped coarsely 400g can chickpeas, rinsed, drained ½ cup fresh…

HOT & SPICY HARISSA PREP + COOK TIME 30 MINUTES MAKES 1½ CUPS KEEPS 3 WEEKS This harissa is hot, but not as fiery as many sauces; to decrease the heat even more, seed some or all of the chillies, as these contain most of the heat. 2 medium red capsicums (400g) 2 tablespoons ground cumin 1 tablespoon ground coriander 20 fresh small red thai chillies (110g), stalks removed 10 cloves garlic, quartered 6 fresh coriander roots 1 teaspoon coarse cooking salt 2 tablespoons olive oil 1 Preheat oven to 200°C/180°C fan. 2 Quarter capsicums; discard seeds and membranes. Roast capsicum, skin-side up, until skin blisters and blackens. Cover with plastic wrap or baking paper; stand for 5 minutes, then peel away skin. 3 Meanwhile, place spices in a small…

STRAWBERRY & PASSIONFRUIT LAYER CAKE PREP + COOK TIME 1 HOUR 50 MINUTES (+ COOLING) SERVES 12 250g butter, softened 2 cups (440g) caster sugar 1 teaspoon vanilla extract 4 eggs 2 cups (300g) plain flour ¼ cup (35g) self-raising flour ¾ cup (180ml) milk 750g strawberries 1 tablespoon icing sugar PASSIONFRUIT CREAM 600ml thickened cream 2 tablespoons icing sugar 1/3 cup (80ml) passionfruit pulp MERINGUE FROSTING  cup (150g) caster sugar 1 tablespoon glucose syrup 2 tablespoons water 3 egg whites 1 tablespoon caster sugar, extra 1 Preheat oven to 160°C/140°C fan. Grease three 20cm round sandwich cake pans; line bases with baking paper. 2 Beat butter, sugar and extract in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold…

REPRINT! THE ONE BOOK EVERY FOODIE SHOULD HAVE FAIL-SAFE OVER 450 TRIPLE-TESTED RECIPES AND TECHNIQUES (RRP $45) available where all good books are sold or online at www.awwcookbooks.com.au THIS COOK’S BIBLE IS ON SALE NOW!…