Innholdsfortegnelse for Issue 28 i Cooking with the Australian Womens Weekly

Usually around about now, I start longing for a winter wonderland – yearning and burning for the cooler weather, landscape shades of brown and orange to adorn my wardrobe, and a good soul-warming mug of hearty soup ( just like our inviting cover recipe, page 27 ). To me, June is one of those stepping-stone months, a time to join forces with a mug of hot chocolate and head towards transitional change, pulling out the extra-cuddly blanket and simmering up batches of gravy to smother rich Sunday roasts. For some inspiration (if you need it) to turn on the oven and get ready for serious therapy, turn to page 110 for a roast to boast about – chicken with a variety of stuffings to suit everyone! It’s a time…

SYDNEY GOOD FOOD & WINE SHOW Touring the country, the Good Food & Wine Show lands in Sydney June 23-25, and Perth and Brisbane later in the year. From interactive cooking to masterclasses and wine tastings, the annual cook-up is the culinary experience you’ve been waiting for! Visit goodfoodshow.com.au TRUFFLE KERFUFFLE Back for its seventh consecutive year, Truffle Kerfuffle will be celebrated over a weekend of festivities in the heart of Australian truffle country, Manjimup, WA. Experience the wonders of truffle hunting and then sit back, relax and enjoy truffle-based dishes and wine, from June 23-25. Visit trufflekerfuffle.com.au WINTER WINE WEEKEND Each year, over the Queen’s Birthday Weekend, wine enthusiasts flock to the shores of the Mornington Peninsula, Vic, and this year is no different. Over three wine-filled days, from…

GLUTEN-FREE PASTRY PREP TIME 10 MINUTES MAKES 640G SHORTCRUST PASTRY Gluten-free, egg-free, nut-free, yeast-free. 375g packet gluten-free pastry mix 125g cold butter, chopped coarsely cup (160ml) water 2 tablespoons gluten-free tamari 2 tablespoons olive oil gluten-free plain flour, to dust 1 Place pastry mix in a large bowl; rub in butter until mixture resembles coarse breadcrumbs. Add enough of the combined water, tamari and oil until mixture comes together. Turn out onto a surface lightly dusted with gluten-free flour. Gently knead dough until a ball forms. 2 Roll pastry between two sheets of baking paper until 5mm thick. NUTRITIONAL COUNT 142.6g fat (73g sat fat); 10744kJ (2567 cal); 30.2g carbohydrate; 13.3g protein; 7.5g fibre a serve BACON, CHIVE & POTATO QUICHE PREP + COOK TIME 1 HOUR SERVES 6…

TOP TIP Let roast chicken rest, covered loosely with foil, for at least 10 minutes before carving. This will allow all the juices to distribute evenly through the meat. If you rest the chicken with the breast facing down, the juices will accumulate through the breast, ensuring the meat is moist.…

STOCKTAKE Stocks can be made with red meat, chicken, fish or vegetables alone. • Meat stocks are made by simmering meat bones (usually beef or veal, although sometimes a recipe might call for lamb stock) and their trimmings with aromatic vegetables and herbs in water to extract their flavour. • Chicken and fish stocks are made in the same way. • Vegetable stocks are made from simmering vegetables, such as onion, celery and carrot, and herbs, such as a bouquet garni (see page 138). A supply of your own low-salt homemade stocks, stacked in the freezer in small portions, will quickly become a kitchen must-have. Once you taste the difference a homemade stock can make to the dishes you cook, you’ll never look back. A SIMMERING ISSUE Meat and chicken…

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…

DID YOU KNOW? Fluffy King Edwards are great for magical mash, while waxy kipflers hold their own in salads. Sebagos, pontiacs and desirees are great all-rounders, while waxy Dutch creams, with their rich, buttery flesh, create sublime mash. They also roast, boil and bake beautifully. And for choice chips, always a fave with the kiddies, try the versatile kennebec. TOP TIPS When you and your family get planting, make sure you choose potatoes with at least two eyes for easy sprouting, and make sure the eyes are pointing upwards in the soil. To give your plants room, allow for 25cm between each tuber. ALL THE DIRT ON SPUDS Potatoes are in the same family as tomatoes, capsicums and peppers; however, it’s the tuberous root that is the valued, edible part…

SOFT POLENTA PREP + COOK TIME 30 MINUTES SERVES 4 Bring 1 litre (4 cups) stock, water or milk (or half-stock and half-milk) to the boil in a large deep saucepan. Add 1 cup (170g) polenta in a thin, steady stream, whisking until the mixture comes to the boil. Reduce heat to low; cook, stirring with a whisk, for 25 minutes or until soft and thick. Stir in 30g chopped butter and ½ cup (40g) grated parmesan. Season to taste. Adjust the consistency with a little extra milk if needed. Serve immediately. CRISP POLENTA PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 4 Grease a deep 20cm square cake pan; line base and sides with baking paper. Make Soft Polenta (left), using instant polenta and 3 cups stock; cook…

CHUNKY BEEF & MUSHROOM PIES PREP + COOK TIME 3 HOURS (+ REFRIGERATION) MAKES 6 600g beef chuck steak, chopped coarsely 2 tablespoons plain flour 2 tablespoons olive oil 1 small onion (80g), chopped finely 2 cloves garlic, crushed 125g mushrooms, chopped coarsely 400g can crushed tomatoes ¾ cup (180ml) beef stock 2 tablespoons tomato paste 2 tablespoons worcestershire sauce 3 sheets frozen shortcrust pastry, thawed 2 sheets frozen puff pastry, thawed 1 egg, beaten lightly TOMATO SAUCE 1 tablespoon olive oil 1 medium brown onion (150g), chopped coarsely 2 tablespoons brown sugar 2 x 400g cans crushed tomatoes 1 teaspoon ground allspice 2 tablespoons tomato paste ¼ cup (60ml) white wine vinegar 1 Preheat oven to 160°C/140°C fan. 2 Coat beef in flour; shake off excess. Heat half the…

VEGETABLE STEW WITH POLENTA DUMPLINGS PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4 1 tablespoon olive oil 1 medium red onion (170g), cut into wedges 3 cloves garlic, crushed 30g packet taco seasoning 2 teaspoons paprika 2 medium zucchini (240g), sliced thickly (optional) 1 medium orange sweet potato (400g), chopped coarsely 2 medium carrots (240g), chopped coarsely 1 trimmed corn cob (250g), cut into 6 rounds 1 medium red capsicum (350g), chopped coarsely 2 flat mushrooms (160g), cut into wedges 800g can crushed tomatoes 1 cup (250ml) vegetable stock 2 tablespoons fresh flat-leaf parsley leaves POLENTA DUMPLINGS 1 cup (150g) self-raising flour 2 tablespoons polenta 60g cold butter, chopped 1 egg, beaten lightly ¼ cup (20g) finely grated parmesan 2 tablespoons milk, approximately 1 Preheat oven to…

A. BACON & SAGE STUFFING Melt 60g butter in a medium frying pan over medium heat; cook 2 chopped bacon slices, 1 coarsely chopped large onion, 1 crushed garlic clove and 1 tablespoon chopped fresh sage, stirring, for 2 minutes or until bacon is browned. Transfer mixture to a large bowl. Add 2 cups stale breadcrumbs and ½ cup chopped fresh flat-leaf parsley; stir to combine. Season. B. PARSLEY & LEMON STUFFING Cook 1 cup pearl couscous in a saucepan of boiling water for 8 minutes; drain. Melt 50g butter in a frying pan, add 1 chopped celery stalk, 8 chopped green onions and 2 crushed garlic cloves; cook, stirring, for 5 minutes or until soft. Add to couscous with ½ cup chopped fresh flat-leaf parsley, 1 tablespoon grated lemon…

“Try our delicious bagels with your favourite toppings. I can’t resist chicken, avocado and tomato with spicy mayo.” Domenica Reddie, Recipe Editor, AWW Cookbooks BOILED & BAKED TRADITIONAL BAGELS PREP + COOK TIME 1 HOUR (+ PROVING) MAKES 12 If you don’t eat these on the day, cut them in half and revive them in the toaster. 3 teaspoons (10g) dry yeast 1 tablespoon caster sugar ½ cup (125ml) warm water 1 cup (250ml) warm milk 3 cups (450g) plain flour 3 teaspoons fine salt 1 tablespoon caster sugar, extra 1 egg yolk 1 teaspoon water, extra 1 tablespoon poppy seeds 2 teaspoons caraway seeds 2 teaspoons sesame seeds 2 teaspoons linseeds 2 teaspoons flaked sea salt 1 Whisk yeast, sugar, the water and milk in a…

NEW EAT FRESH SEASONAL PRODUCE 274 RECIPES HEALTHY FOOD THAT YOU WILL ENJOY COOKING AND EATING (RRP $45) available where all good books are sold or online at www.awwcookbooks.com.au THIS 496-PAGE BOOK IS AVAILABLE NOW! BAKED RICOTTA PUDDINGS WITH ORANGE & DATE SALAD PREP + COOK TIME 1 HOUR (+ COOLING & REFRIGERATION) SERVES 4 1 medium orange (240g) 1 medium blood orange (240g) 600g firm fresh ricotta 3 free-range eggs cup (80ml) pure maple syrup ½ teaspoon ground cinnamon 4 fresh dates (80g), seeded, torn 2 tablespoons pine nuts, toasted thyme sprigs, to serve ORANGE SYRUP ½ cup (125ml) freshly squeezed orange juice 2 tablespoons pure maple syrup 1 cinnamon stick ½ teaspoon fresh thyme leaves 1 Preheat oven to 180°C/160°C fan. Grease…

There are different ways to decorate the top of the pie, so bring out your creative side. CLASSIC APPLE PIE PREP + COOK TIME 1 HOUR 45 MINUTES (+ REFRIGERATION) SERVES 8 10 medium apples (1.5kg) ½ cup (125ml) water ¼ cup (55g) caster sugar 1 teaspoon finely grated lemon rind ¼ teaspoon ground cinnamon 1 egg white 1 tablespoon caster sugar, extra SWEET SHORTCRUST PASTRY 1 cup (150g) plain flour ½ cup (75g) self-raising flour ¼ cup (35g) cornflour ¼ cup (30g) custard powder 1 tablespoon caster sugar 100g cold butter, chopped coarsely 1 egg yolk ¼ cup (60ml) iced water 1 Make sweet shortcrust pastry. 2 Peel, core and slice apples thickly. Place apple and the water in a large saucepan; bring to the boil. Reduce heat;…

“Savoury preserves lift sandwiches, burgers and meat to the next level, while sweet preserves sparkle on toast and scones.”Alexandra Elliott, Food Editor, AWW Cookbooks MANDARIN MARMALADE PREP + COOK TIME 1 HOUR 15 MINUTES MAKES 4 CUPS 1kg mandarins ¼ cup (60ml) lemon juice 1 litre (4 cups) water 5 cups (1.1kg) white sugar, approximately 1 Combine whole mandarins, juice and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for 45 minutes or until soft. 2 Remove mandarins from liquid; reserve liquid. Coarsely chop mandarins, including rind; discard seeds. Return chopped mandarin to reserved liquid. 3 Measure fruit syrup: you will need 1 cup of sugar for each cup of fruit mixture. Return mixture to pan and add sugar; stir over high…

CHOC-ORANGE FUDGE PREP + COOK TIME 45 MINUTES (+ REFRIGERATION, COOLING & STANDING) MAKES 60 Using a candy thermometer will ensure perfect results. 575g dark eating chocolate, chopped coarsely 2 teaspoons finely grated orange rind 3 cups (660g) caster sugar 1 cup (220g) firmly packed light brown sugar cup (115g) glucose syrup 1 cup (250ml) pouring cream ½ cup (125ml) milk 90g butter 45g white eating chocolate orange food colouring 1 Grease a 20cm x 30cm slice pan; line the base and long sides with baking paper, extending the paper 5cm over sides. 2 Melt 185g of the dark chocolate; stir in half the rind. Spread chocolate over base of pan; refrigerate until set. 3 Meanwhile, stir sugars, syrup, cream, milk and another 200g of the dark chocolate in a…

CAULIFLOWER NASI GORENG PREP + COOK TIME 1 HOUR SERVES 2 cup (65g) long-grain brown rice 1 tablespoon olive oil 250g chicken breast fillets, trimmed, sliced thinly 1 clove garlic, crushed 1 teaspoon finely grated fresh ginger 1 fresh long red chilli, seeded, chopped finely ½ teaspoon shrimp paste 1 small brown onion (80g), chopped finely 1 small carrot (70g), cut into matchsticks 50g green beans, cut into 2cm lengths ½ small red capsicum (75g), cut into strips 1 cup (80g) shredded cabbage 250g cauliflower, sliced thinly 2 teaspoons salt-reduced soy sauce 2 eggs 2 green onions, sliced thinly into 3cm lengths 1 fresh long red chilli, extra, seeded, cut into long, thin strips 2 teaspoons packaged fried shallots 1 Cook rice in a small saucepan of boiling water…

SPICED APPLE STACK CAKE PREP + COOK TIME 3 HOURS (+ COOLING & REFRIGERATION) SERVES 16 600g dried apple slices 1.5 litres (6 cups) water 1 cup (220g) firmly packed brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 250g butter, softened 2 cups (440g) caster sugar 2 teaspoons vanilla extract 2 eggs 2 cups (300g) plain flour 4 cups (600g) self-raising flour 1 teaspoon bicarbonate of soda 1/4 teaspoon salt cup (160ml) buttermilk 11/2 tablespoons icing sugar 3 cinnamon sticks 1 Place apple and the water in a large saucepan; cover surface with a round of baking paper, then a small plate to weight it down. Bring to the boil over high heat. Reduce heat; simmer for 20 minutes or…

Bring on the bling! Scour op-shops, discount shops and party shops for a box full of glittery treats for your “glamourettes”. TABLE DECORATIONS A bold striped fabric is used as a tablecloth and the table is set using real china, glass and cutlery – a sophisticated setting for older kids. Younger kids will feel just as stylish with a setting of gold-coloured paper or plastic plates and contrasting cutlery. Style the room by hanging fairy lights in front of sheer red fabric and tie big glitzy bows and metallic-coloured balloons to the backs of chairs. Time to razzle-dazzle them! TAKE IT AS RED Go for a colour theme throughout the room. Lipstick red is always a winner as it adds a touch of glamour. Lilac or pink will also…

BASIC PIDE DOUGH PREP TIME 30 MINUTES (+ PROVING) MAKES 3 PIDE 1 teaspoon dried yeast 1 teaspoon caster sugar 2 tablespoons warm milk cup (180ml) warm water 2 cups (300g) plain flour 1 teaspoon salt 1 tablespoon olive oil 1 Combine yeast, sugar, milk and the water in a jug; stand in a warm place for 10 minutes or until foamy. 2 Place ½ cup flour in a bowl; whisk in yeast mixture. Cover; stand in a warm place for 1 hour or until the mixture becomes a little more foamy. 3 Stir remaining flour and salt into yeast mixture with oil. Knead dough on a floured surface until smooth. Place in an oiled bowl, cover; stand in a warm place for 1 hour or until doubled in size.…

COMFORT EATING Embrace the cooler weather and warm up with simmering pots of hot and hearty mains and a family roast (above) to keep everyone happy. • Go with the grain Risotto is perfect for winter fare – plus it’s budget-friendly. Ours (right) is a little bit fancy. • Scrumptious small bites As winter settles in, take refuge inside with a smorgasbord of sweet treats, including spiced jam drops, butteryscotch and Turkish delight bites (right). • Fit food for all Our midweek meals are fast, fabulous and healthy! ON SALE JULY 3…