Innholdsfortegnelse for Issue 27 i Cooking with the Australian Womens Weekly

This month we celebrate one of the most treasured days of the year, a day where all the comfort of a cuddle gets perfectly wrapped up and delivered with an abundance of love, support, laughter and friendship. Mother’s Day, to me, is not just a day of family togetherness, it’s a day where all mums (and fans of mums) can unite and form one big mothers’ club (the mother of all clubs). The mantra of the mothers’ club is to love your loved ones with food and, for admittance to the mothers’ club, it’s just a twinkle in the eye, a knowing nod and a secret smirk for instant access. We all need to belong to something – and what better club to join? Not only is it free to…

CHICKEN, POTATO & LEEK PIES PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 4 2 cups (280g) sebago potatoes, coarsely chopped 1/3 cup (80ml) olive oil 1 small leek (250g), trimmed, halved lengthways, sliced 2 cloves garlic, bruised 2 sprigs fresh thyme 1 cup (250ml) chicken stock 2 bacon rashers (160g), rind removed, chopped 1 tablespoon plain flour 2 cups (500ml) chicken stock, extra ¾ cup (180ml) pouring cream 3 cups (300g) coarsely shredded cooked chicken 1 sheet frozen butter puff pastry, partially thawed 1 egg, whisked 1 Preheat oven to 200°C/180°C fan. 2 Place potatoes in a saucepan of salted cold water over high heat; bring to the boil. Boil, covered, for 8 minutes or until just tender. Drain; toss lightly to rough up the edges.…

COOK’S NOTES LUSCIOUS LAMB Available all year round, Australian lamb is ideal to be slow-cooked in autumn and winter, so the meat falls off the bone. Australian lamb season runs from early September until December, when the various cuts of lamb are at their cheapest. TOP TIP LAMB CUTS CAN BE FROZEN, IN PLASTIC FOOD WRAP, FOR UP TO 3 MONTHS. THAW IN THE FRIDGE OVERNIGHT. COOK’S NOTES AUSSIE BEEF Australia is one of the largest exporters of beef in the world, with the majority of our exports going to the USA and Japan. Queensland is our biggest beef producer. TOP TIP AFTER PURCHASING, STORE BEEF ON A CLEAN PLATE, COVERED WITH PLASTIC FOOD WRAP, FOR UP TO 2 DAYS. MINTED LAMB STEAKS WITH VEGETABLE PATTIES PREP + COOK TIME…

MINTED LAMB VERMICELLI SOUP PREP + COOK TIME 30 MINUTES SERVES 6 100g bean thread vermicelli 1 tablespoon peanut oil 600g lamb fillets, sliced thinly 2 tablespoons finely chopped fresh lemon grass 2 teaspoons bottled chopped chilli 1 tablespoon finely grated ginger 4 cloves garlic, crushed 1/3 cup (80ml) fish sauce 1.5 litres (6 cups) chicken stock 1 tablespoon white sugar 500g asparagus, trimmed, chopped coarsely ¼ cup finely chopped fresh coriander 1/3 cup finely chopped fresh mint 8 green onions, chopped finely 4 medium tomatoes (760g), seeded, sliced thinly 1 Place vermicelli in a large heatproof bowl, cover with boiling water; stand for 2 minutes or until just tender, drain. 2 Meanwhile, heat half the oil in a large saucepan over high heat; cook lamb, in batches, for…

“The addition of a little stock lightens the creamy farfalle sauce but still gives it a hint of indulgence – without the extra calories.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly CAULIFLOWER, CAPSICUM & CHICKPEA CURRY PREP + COOK TIME 45 MINUTES SERVES 4 2 tablespoons olive oil 1 medium brown onion (150g), sliced thickly 1 large red capsicum (350g), sliced thickly 1 clove garlic, crushed 2 teaspoons finely grated fresh ginger 2 fresh small red thai chillies, chopped finely 1 teaspoon ground cumin ½ teaspoon ground turmeric ¼ teaspoon ground cardamom ¼ teaspoon ground fennel 1 small cauliflower (1kg), trimmed, sliced thickly 400g can diced tomatoes 400ml can coconut cream 1 cup (250ml) vegetable stock 1 tablespoon tomato paste 175g chopped green kale 400g can chickpeas,…

PARTY FOOD Start the party by serving a variety of chilled, flavoured mineral waters to keep the disco dancers on the dance floor. For sustenance, serve “mini hot dogs” with lashings of mustard (American-style, of course) and tomato sauce, followed by cooling microphone ice-creams (see page 121). Licorice strap leads make these microphone ice-creams look authentic. Everyone at the party can be a singer! MICROPHONE ICE-CREAMS PREP TIME 20 MINUTES (+ FREEZING) MAKES 12 45cm licorice strap 12 square-based ice-cream cones 2 litres vanilla ice-cream 220g bottle chocolate Ice Magic edible silver glitter 1 Cut licorice strap into three 15cm lengths; cut each length into 4 strips. 2 Using a skewer, make a small hole near the base of each cone (not through the bottom; otherwise, the cones won’t…

COMFORT EATING… Snuggle up with comfort food for your soul and keep your tummy contented at the same time. • Farmhouse food Bring the country into your kitchen with nourishing recipes like our rice and mushroom bowl. • Gluten-free pasty Knead a little therapeutic relaxation? We’ll help you find your inner baker with these gluten-free sausage rolls that everyone can enjoy. Soup kitchen! Simmer up a big batch of hearty soup like our roasted tomato broth that the family will love. ON SALE JUNE 5…

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…

DAIRY ME! Just when you thought you’d seen it all… Two iconic brands, Bulla and Baileys, have taken ice-cream to an irresistible new level, with Baileys Chocolat Luxe Ice Cream. Deliciously delectable, it comes in a 500ml tub or a six-pack of petite sticks, making every mouthful magic, at home or on-the-go. Available at supermarkets. SERVING SUCCESS Tired of city living and want to infuse a little nature into your life? Salt&Pepper’s Nomad collection of dinnerware has been designed using only natural materials, to inject a little desert-chic into your home. Visit, saltandpepper.com.au/ranges/l-n/nomad QUICK STICKS Faster, sleeker and more powerful than ever, the Braun MultiQuick 9 Hand Blender takes premium kitchen appliances to the next level. From a smooth mashed potato to perfectly slivered almonds, you can now get creative…

“The trick I use when I’ve forgotten to soften butter for cakes is to grate it on the coarse holes of a box grater for instantly soft butter.” Sophia Young, Style Director, AWW Cookbooks PEANUT BUTTER CHOCOLATE CAKE PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING & REFRIGERATION) SERVES 12 ½ cup (50g) dutch-processed cocoa ½ cup (125ml) boiling water 185g butter, softened 1½ cups (330g) caster sugar 1 teaspoon vanilla extract 3 eggs ¼ cup (70g) smooth peanut butter 1½ cups (225g) self-raising flour ½ cup (75g) plain flour ¾ cup (180ml) buttermilk 220g peanut butter-filled milk chocolate (33% cocoa), chopped coarsely PEANUT BUTTER GANACHE 360g white chocolate, chopped 2 tablespoons smooth peanut butter ½ cup (125ml) pouring cream 1 Preheat oven to 180°C/160°C fan.…

COTTAGE PIE PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4 2 teaspoons olive oil 1kg beef mince 1 medium brown onion (150g), chopped finely 1 medium carrot (120g), sliced finely 1 trimmed celery stalk (100g), sliced finely 1 tablespoon chopped fresh thyme leaves 1 cup (250ml) beef stock 1 tablespoon worcestershire sauce ¼ cup (70g) tomato paste 400g can diced tomatoes ½ cup (60g) frozen peas 2 tablespoons grated cheddar cheese thyme sprigs, extra, to serve POTATO TOPPING 6 medium potatoes (1.2kg), chopped coarsely 60g butter ¼ cup (60ml) milk 1 Preheat oven to 180°C/160°C fan. 2 Heat oil in a large saucepan over high heat; cook mince and onion, stirring, for 5 minutes or until browned. 3 Add carrot, celery, thyme, stock, sauce, paste and tomatoes; simmer,…

1 ROASTED PARSNIP & PEAR PREP + COOK TIME 45 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Scrub and trim 4 medium (1kg) parsnips and core 2 medium (460g) pears. Cut parsnips and unpeeled pears lengthways into wedges. Line an oven tray with baking paper. Place parsnip and pear on tray; drizzle with 2 tablespoons each honey and extra virgin olive oil, then add 6 small sprigs fresh rosemary. Season with salt and freshly ground black pepper; toss to coat. Roast for 30 minutes or until parsnip and pear are browned and tender. Add 2 slices torn prosciutto; roast for a further 5 minutes or until crisp. Serve with roast chicken or turkey. 2 ROASTED BEETROOT WITH WALNUT CRUMBLE PREP + COOK TIME 1 HOUR SERVES 4 Preheat oven…

1 PLAN AHEAD It’s worth the time and effort to plan your meals ahead, so you know exactly what you need to buy when you shop. You don’t have to sit down and do it every week, though. It’s a good idea to make a master plan for, say, a fortnight or a month, then you can rotate and adjust according to changes in family activities and seasonal best-buys. Link the plan to your shopping list and you’ll be well on the way to reducing waste and last-minute dashes to expensive corner stores. 2 MAKE A LIST A current list is essential for smart kitchen shopping. Keep the list handy – maybe attached to the fridge door with a magnet – and get into the habit of adding items you…

ZUCCHINI FRITTERS WITH BASIL PESTO & EGG PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 8 3 medium zucchini (360g) 1½ teaspoons salt 4 eggs 1/3 cup loosely packed fresh basil leaves, chopped finely ½ cup (90g) rice flour 1/3 cup (80ml) water cooking oil spray ¾ cup (210g) greek-style natural yoghurt 1/3 cup loosely packed fresh basil leaves lemon wedges, to serve BASIL PESTO 2 tablespoons finely grated parmesan 2 tablespoons pine nuts 2 tablespoons olive oil 1 clove garlic, crushed 1 cup firmly packed fresh basil leaves 1 Make basil pesto. 2 Coarsely grate zucchini; place in a sieve over a medium bowl. Add salt, toss to combine; stand for 15 minutes. Squeeze out excess moisture. 3 Separate 2 eggs. Combine zucchini, 2 egg yolks, basil,…

“This simple olive oil cake, with flavours redolent of the Mediterranean, is a favourite of mine, for its beautiful moist crumb and citrus flavour.” Sophia Young, Style Director, AWW Cookbooks TYPES The most common varieties of oranges available are navel and Valencia, although you’ll also find blood and Seville oranges in smaller quantities in season. Navals are well known for being a seedless variety – making slicing and adding to a salad easy. The Valencia has a lot of seeds and a thicker skin – it’s large and plump and the best variety for juicing. CHOOSING Oranges are only ever picked ripe, and once picked the orange will not continue to ripen. Look for fruit that feels heavy for its size, with a light citrus aroma. Avoid soft, bruised…

GLUTEN-FREE PIZZA DOUGH PREP + COOK TIME 30 MINUTES (+ STANDING) MAKES 3 BASES 3 cups (405g) gluten-free plain flour 1 cup (135g) gluten-free self-raising flour ½ cup (75g) potato flour ½ cup (80g) brown rice flour ½ cup (90g) white rice flour 2 teaspoons (7g) dried yeast 2 teaspoons xanthan gum 2 teaspoons salt 1 egg 3 egg whites ¾ cup (180ml) olive oil 1 teaspoon white vinegar 2 cups (500ml) warm water, approximately white rice flour, extra, to dust 1 Grease three 30cm round pizza trays; dust lightly with a little rice flour. 2 Combine dry ingredients in a large bowl. 3 Beat egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer on medium speed for 3½ minutes.…

CHOCOLATE FRENCH MACARONS PREP + COOK TIME 45 MINUTES (+ STANDING & COOLING) MAKES 16 3 egg whites ¼ cup (55g) caster sugar 1¼ cups (200g) icing sugar ¾ cup (90g) ground almonds ¼ cup (25g) cocoa powder DARK CHOCOLATE GANACHE ¼ cup (60ml) cream 155g dark eating chocolate, chopped coarsely 1 tablespoon finely crushed buttered brazil nuts (see tip) 1 Preheat oven to 150°C/130°C fan. Grease two oven trays; line with baking paper. 2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar, beat until sugar dissolves; transfer mixture to a large bowl. Fold in sifted icing sugar, ground almonds and sifted cocoa, in two batches. 3 Spoon mixture into a piping bag fitted with 1cm plain tube. Pipe…

NEW COMFORT COOKING AT ITS BEST TRIPLE-TESTED 100 BRAND-NEW RECIPES TO PREPARE AND SHARE (RRP $39.99) available where all good books are sold or online at www.awwcookbooks.com.au THIS 240-PAGE BOOK IS ON SALE NOW! RUSTIC ITALIAN LAMB SHANKS WITH BARLEY PREP + COOK TIME 8 HOURS 30 MINUTES SERVES 4 ½ cup (100g) pearl barley 2 tablespoons olive oil 4 french-trimmed lamb shanks (800g) 1 large brown onion (200g), sliced thinly 2 stalks celery (300g), chopped coarsely 2 medium carrots (240g), sliced thickly 1 large red capsicum (350g), chopped coarsely 4 cloves garlic, crushed 2 teaspoons fennel seeds 1 teaspoon smoked paprika 2 dried bay leaves cup (95g) tomato paste 400g can diced tomatoes 3 cups (750ml) beef stock 2 tablespoons coarsely chopped fresh…