Innholdsfortegnelse for Issue 29 i Cooking with the Australian Womens Weekly

At the moment, I find myself trying to practise mindfulness. Mindful of others, mindful of self and mindful of one’s tastebuds! I’m mindful that I’m obsessing about slow cooking, among other things. It all began a few Sundays ago when my husband mindfully popped a piece of brisket in the slow cooker in the morning, so it could slowly cook away all day to make a delicious dinner. So I embarked upon a journey to deliver that memory and taste sensation to you. It starts with our luscious cover recipe, Lamb with Currants & Tuscan Cabbage ( page 10), and continues with comforting slow-cooked mains (page 56). This is tender, succulent food at its best! Speaking of being mindful, it’s definitely a team effort when we plan each issue. There are…

1. CHEF’S KNIFE Large, heavy, and the knife you’ll use more than any other. A 20cm blade is a good size, but, when shopping, hold several sizes to find the best weight for you. 2. CARVING KNIFE The long blade should be slightly flexible, but firm enough to slice through rare meat. 3. PARING KNIFE A much smaller version of the chef’s knife that fits your hand for peeling and other close work. 4. SANTOKU (EAST-WEST) KNIFE Designed for the fine chopping and slicing that’s required for Asian dishes. It is shorter, thinner-edged and straighter than a chef's knife. 5. SERRATED KNIFE Its saw-tooth action ensures smooth cuts through soft fruit, tomatoes and small buns without squashing. 6. STEAK KNIFE Used in a table setting when steak is served. Blade…

PAMELA CLARK EDITOR-AT-LARGE, 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 EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS “After starting out as a chef, I moved to magazines and cookbooks as a food editor and stylist. It’s been fun! What drives me the most is to inspire readers by sharing recipes that will result in them cooking great food.” LOUISE PATNIOTIS FOOD STUDIO MANAGER, 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…

BEANS WITH POACHED EGG PREP + COOK TIME 20 MINUTES SERVES 2 2 teaspoons olive oil 1 small brown onion (80g), chopped coarsely ½ stalk celery (75g), chopped coarsely ¼ shortcut bacon slice (7g), fat trimmed, chopped coarsely 1 clove garlic, crushed 1 fresh thyme sprig 1 teaspoon mustard powder ½ teaspoon smoked paprika 1/3 cup (80g) rinsed, drained canned no-added-salt cannellini beans ½ x 400g can no-added-salt diced tomatoes 2 teaspoons brown sugar 2 eggs 100g spinach 1 wholemeal english muffin (65g), split, toasted 1 teaspoon fresh thyme sprigs, extra 1 Heat oil in a medium saucepan over medium heat. Add onion, celery, bacon and garlic; cook, stirring occasionally, for 4 minutes or until onion softens. Stir in thyme, mustard and smoked paprika; cook, stirring, for 1 minute or…

GREEK LAMB HOTPOT PREP + COOK TIME 6 HOURS 45 MINUTES SERVES 4 1kg boneless lamb shoulder 2 tablespoons plain flour 800g brown pickling onions 4 cloves garlic, chopped finely 2 fresh bay leaves 1 sprig fresh rosemary 1 sprig rigani (greek oregano) 1 cinnamon stick 1 teaspoon ground cumin 2 whole cloves 2 tablespoons red wine vinegar 2 tablespoons tomato paste ½ cup (125ml) dry red wine 2 cups (500ml) chicken stock 100g fetta, crumbled rigani, extra, to serve 1 Cut lamb into 5cm pieces. Toss in flour to coat, shake off excess; place in a 4.5-litre slow cooker. Sprinkle evenly with excess flour. 2 Peel onions, leaving root ends intact. Add onions, garlic, herbs and spices to cooker. Combine vinegar, tomato paste, wine and stock; pour over meat,…

BERRY JAM & VANILLA PALMIERS PREP + COOK TIME 30 MINUTES (+ FREEZING & COOLING) MAKES 46 ½ cup (60g) flaked almonds, chopped very finely 1 teaspoon vanilla bean paste 1 teaspoon finely grated orange rind 2/3 cup (215g) berry jam 2 sheets frozen puff pastry, thawed 2 tablespoons caster sugar 1 Combine almonds, vanilla, rind and jam in a small bowl. 2 Spread jam mixture evenly over pastry sheets. Fold two opposite sides of pastry inwards to meet in the middle; flatten slightly. Repeat fold again and flatten slightly. Fold again so the outside edges of pastry meet. Roll pastry in sugar, then wrap each roll, separately, in plastic wrap; freeze for 30 minutes or until slightly firm. 3 Preheat oven to 180°C/160°C fan. Line 2 oven trays with…

ENTRÉE Cream of Pumpkin Soup MAIN Roast Beef Fillet with Horseradish Mayonnaise SIDE Fennel & Potato Gratin DESSERT Chocolate Self-saucing Pudding Pistachio & Cranberry Biscotti Ladle out hearty goodness with this delicious, soul-warming soup. It’s the perfect start to your winter soiree. CREAM OF PUMPKIN SOUP PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 6 40g butter 1 large brown onion (200g), chopped coarsely 3 rindless bacon slices (195g), chopped coarsely 1.5kg pumpkin, peeled, chopped coarsely 2 large potatoes (600g), peeled, chopped coarsely 1.25 litres (5 cups) chicken stock ½ cup (125ml) pouring cream 1 Melt butter in a large saucepan; cook onion and bacon, stirring, until onion is soft. Stir in pumpkin and potato. Stir in stock, bring to the boil; simmer, uncovered, for 20 minutes or until…

WINTER WONDERS Shut out the cold with our warming family-friendly mains, suave sweets and absolutely fabulous cakes. • The main event Give the Sunday roast a makeover by cooking our country-style pork with pancetta and chestnuts, served with roasted pears. • Cafe-style cookies Eat out at home with our selection of sweet treats that are special enough to serve at a high tea. • Out of this world Both little and big kids will be blown away by our amazing science-themed birthday cakes. ON SALE AUGUST 7…

DAY-TO-DAY CARE Knives must be kept separate from each other and from other cutlery so they don’t become blunt. Keep them in a wooden knife block, magnetic knife rack, or in knife guards or sleeves. Only use knives on chopping boards. Don’t put specialty and wooden-handled knives in the dishwasher; this can dull the blade and ruin the handles. SHARPENING KNIVES The sharper the knife, the better it will work. To sharpen, draw the edge of the knife, from heel to tip, down the front and then the back of the steel several times. Re-sharpen your knives as needed on a sharpening stone or an electric sharpener. Knives should be held at a 22-degree angle to the stone for best results. Incorrect sharpening can dull the knife edge, so, if…

“Risotto is Italian comfort food at its finest – and our risotto here is the perfect blend of texture and flavour. If you’re not a fan of blue cheese, use fetta instead of gorgonzola.”Domenica Reddie, Recipe Editor, AWW Cookbooks BASIC RISOTTO PREP + COOK TIME 35 MINUTES SERVES 4 1 litre (4 cups) chicken stock ½ cup (125ml) dry white or red wine ¼ cup (60ml) olive oil 100g butter, chopped 1 small brown onion (80g), chopped finely 2 cloves garlic, crushed 1½ cups (300g) carnaroli or arborio rice ½ cup (40g) finely grated parmesan 1 Place stock and wine in a medium saucepan; bring to a simmer over medium heat and keep at a simmer. 2 Heat oil and half the butter in a heavy-based medium saucepan…

WINTER fruits APPLES AVOCADOS BANANAS CUSTARD APPLES GRAPEFRUIT KIWIFRUIT LEMONS MANDARINS NASHI ORANGES: NAVEL PEARS POMELOS QUINCES RHUBARB STRAWBERRIES TANGELOS WINTER vegetables BEETROOT BROCCOLI BRUSSELS SPROUTS CABBAGES CARROTS CAULIFLOWERS CELERIAC CELERY FENNEL KOHLRABI LEEKS OLIVES ONIONS PARSNIPS PUMPKINS SILVERBEET SPINACH SWEET POTATOES TURNIPS Get a taste of the great outdoors with these wholesome pumpkin dishes that celebrate nature’s bounty. PUMPKIN BRUSCHETTA WITH ALMOND SKORDALIA PREP + COOK TIME 30 MINUTES SERVES 8 500g pumpkin, unpeeled 2 tablespoons olive oil 8 thin slices sourdough bread (200g) 100g fetta, crumbled ½ cup flat-leaf parsley leaves 2 tablespoons olive oil, extra ALMOND SKORDALIA 1 cup (160g) blanched almonds 2 cloves garlic, crushed 1 cup (70g) coarsely chopped day-old bread 2 tablespoons white wine vinegar cup (80ml) olive oil ½ cup (125ml) water 1…

RED LENTIL & CARROT SOUP WITH SAFFRON MUSSELS PREP + COOK TIME 1 HOUR SERVES 4 30g butter 1 teaspoon ground coriander 1 medium leek (350g), pale section only, sliced 2 medium carrots (240g), sliced 1 cup (200g) red lentils, rinsed 1 litre (4 cups) salt-reduced vegetable stock 3 cups (750ml) water large pinch of saffron threads 2 tablespoons finely chopped fresh parsley 1 trimmed celery stalk (100g), chopped finely 1kg cleaned black mussels (see tip on page 68 ) 1 Heat butter and ground coriander in a large saucepan over medium heat until butter begins to froth. Add leek and carrot; cook, stirring, for 5 minutes or until dark golden. 2 Add the lentils; cook, stirring, for 2 minutes. Add 3 cups of the stock and all the…

APPLE & CINNAMON HAND PIES PREP + COOK TIME 40 MINUTES MAKES 4 400g can pie apple pinch each of ground cloves, nutmeg and ginger ¼ teaspoon ground cinnamon 1½ tablespoons caster sugar 1 teaspoon finely grated lemon rind 2 sheets frozen puff pastry, thawed 1 egg yolk 1 teaspoon water icing sugar, to dust vanilla ice-cream, to serve 1 Preheat oven to 220°C/200°C fan. Line an oven tray with baking paper. 2 Combine apple, spices, caster sugar and rind in a medium bowl. 3 Cut each pastry sheet into four squares; spoon apple mixture over four of the squares, leaving a 2cm border around edges (Step A). Brush pastry edges with combined egg yolk and the water. 4 Gently fold remaining pastry squares in half diagonally to form triangles.…

SPELT POPPY SEED WATER CRACKERS PREP + COOK TIME 40 MINUTES MAKES 36 CRACKERS 1 cup (150g) spelt flour 1/3 cup (50g) plain flour ¾ teaspoon baking powder 3 teaspoons fine sea salt 40g cold lard, chopped 1/3 cup (80ml) water 1 tablespoon poppy seeds 2 tablespoons fresh thyme leaves 2 tablespoons cold water, extra 1 Preheat oven to 200°C/180°C fan. Grease and line three oven trays with baking paper. 2 Pulse flours, baking powder and 1 teaspoon of the salt together in a food processor; add lard and pulse to combine. With the motor operating, add the water in a thin, steady stream until just combined. Add poppy seeds and half of the thyme; pulse to combine. 3 Divide dough into three portions; roll each between two lightly floured…

DOBOS TORTE PREP + COOK TIME 2 HOURS (+ COOLING, STANDING & REFRIGERATION) SERVES 16 375g unsalted butter, softened 2 cups (440g) caster sugar 3 eggs, separated 2 cups (300g) self-raising flour 1 cup (150g) plain flour 1 cup (250ml) milk 3 egg whites, extra CHOCOLATE BUTTER CREAM 250g dark eating chocolate 4 egg whites, at room temperature 1 cup (220g) caster sugar 375g unsalted butter, softened CARAMEL HAZELNUTS 12 toothpicks 12 roasted hazelnuts 1 cup (220g) caster sugar cup (80ml) water 1 Preheat oven to 180°C/160°C fan. Grease three deep 20cm round cake pans. Line bases and sides with baking paper. 2 Beat butter and sugar in a large bowl with an electric mixer until fluffy. Beat in egg yolks, then sifted flours and milk, in two batches. 3…

BEST OF BAROSSA You don’t have to travel to SA to sample the delectable delights of Adelaide’s Barossa wine region. At the “Barossa. Be Consumed.” festival, to be held at the Meat Market in North Melbourne, July 22, you’ll gain a tantalising insight into what makes the region unique – its wine, food, culture and history. Visit barossa.com SHUNNING SUGAR Take the journey to a healthier you by taking part in National Diabetes Week, July 9-15. Whether you’re sharing your knowledge or actively taking part, the week is all about healthy life choices and raising awareness of sugar-free lifestyles. Go to diabetesaustralia.com.au/ national-diabetes-week BANKING ON A GOOD TURNOUT Part of a nationwide tour, Citi’s Good Food & Wine Show hits Perth July 14-16. Among the exciting dining experiences, there’ll be a…

LAMB WITH CURRANTS & TUSCAN CABBAGE PREP + COOK TIME 6 HOURS 45 MINUTES SERVES 4 ¼ cup (35g) plain flour ½ teaspoon ground cinnamon pinch of chilli powder 2 tablespoons olive oil 1.2kg diced lamb leg 1 large red onion (300g), sliced thickly 1 medium carrot (120g), chopped coarsely 1 stalk celery (150g), trimmed, sliced thickly 3 cloves garlic, crushed ½ cup (125ml) dry red wine 1 cup (250ml) beef stock ¼ cup (60ml) balsamic vinegar ¼ cup (55g) firmly packed brown sugar ¼ cup (70g) tomato paste 2 tablespoons dried currants 1 dried bay leaf 250g cavolo nero (tuscan cabbage), trimmed (see cook’s notes) CREAMY POLENTA 2 cups (500ml) chicken or vegetable stock 2 cups (500ml) milk 1 cup (170g) polenta (cornmeal) 30g butter, chopped ½ cup (40g)…

“I love making fresh bread, always have, and with these delicious recipes, you will, too. Once you’ve made these easy and fuss-free breads, you’ll be wanting more.”Louise Patniotis, Food Studio Manager BASIC WHITE BREAD PREP + COOK TIME 1 HOUR (+ PROVING) MAKES 18 SLICES 3 teaspoons (10g) dried yeast 2/3 cup (160ml) warm water 2 teaspoons caster sugar 2½ cups (375g) plain flour 1 teaspoon salt 30g butter, melted ½ cup (125ml) warm milk 1 Whisk yeast, the water and sugar in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy. 2 Sift flour and salt into a large bowl; stir in butter, milk and yeast mixture. Knead dough on a floured surface for 10 minutes…

Pumpkin, a cousin of the zucchini and choko, belongs to the squash family. Although native to North America, it is used extensively around the world for cooking and even recreation – the traditional Halloween jack-o’-lantern is carved out of a pumpkin. In the kitchen, the pumpkin is versatile, with both the flesh and seeds being edible. COMMON TYPES BUTTERNUT This is a good all-rounder pumpkin suitable for soups, mashes and roasting. It has a pale orange thin skin and is easy to peel. GOLDEN NUGGET Small and round with a deep orange skin, this pumpkin is suitable for stuffing and roasting. JARRAHDALE This is a large pumpkin with a ribbed grey skin. Its sweet flesh is best suited to roasting. KENT Also known as Jap pumpkin, it has a grey…

CARDAMOM CARROT, POTATO & SPINACH PILAF PREP + COOK TIME 30 MINUTES SERVES 4 400g heirloom baby carrots, unpeeled, trimmed 400g baby new potatoes, quartered 2 tablespoons pure maple syrup ¼ cup (60ml) olive oil 2 medium brown onions (300g), sliced thinly 2 cloves garlic, crushed ½ teaspoon cumin seeds 6 green cardamom pods, bruised 1½ cups (300g) basmati rice 3 cups (750ml) vegetable stock 100g baby spinach leaves coriander sprigs, to serve toasted cashews, to serve CASHEW & CORIANDER YOGHURT ½ cup (140g) greek-style yoghurt 2 tablespoons coarsely chopped fresh coriander 2 tablespoons roasted cashews, chopped finely 1 Preheat oven to 220°C/200°C fan. 2 Place carrots and potato on an oven tray lined with baking paper; drizzle with syrup and 2 tablespoons of the oil, season. Roast for 25…

COVERING A SQUARE CAKE BOARD Cut the covering paper about 5cm larger than the board and place the board, top-side down, on the back of the paper. Use tape or glue to stick the paper to the board. COVERING A ROUND CAKE BOARD Cut the covering paper about 5cm larger than the board and place the board, top-side down, on the back of the paper. Snip the paper border, on an angle, all the way around. Fold each snipped piece of paper over onto the board; tape or glue the paper onto the board. “Kids’ birthday cakes are all about fun and lolly overload – there’ll be squeals of delight when you present these puppies to the little party people.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly WHO’S A…

NEW TAKE THE STRESS OUT OF COOKING TRIPLE TESTED OVER 140 MAINS & DESSERTS WITH TIME-SAVING TRICKS (RRP $35) available where all good books are sold or online at www.awwcookbooks.com.au THIS 300-PAGE BOOK IS AVAILABLE NOW! CHANA DHAL WITH CHUTNEY YOGHURT PREP + COOK TIME 30 MINUTES SERVES 2 1 tablespoon peanut oil 1 large brown onion (200g), sliced thinly 1½ teaspoons grated fresh ginger 2 teaspoons brown sugar cup (75g) korma curry paste 1 teaspoon ground cumin 1 teaspoon turmeric 1 teaspoon sweet paprika 400g can diced tomatoes 250g cherry tomatoes 1 cup (250ml) water 1 cup (250ml) coconut milk 400g can brown lentils, drained, rinsed 400g can chickpeas, drained, rinsed 2 tablespoons fresh coriander CHUTNEY YOGHURT  cup (190g) greek-style yoghurt 1 tablespoon…