Innholdsfortegnelse for Issue 30 i Cooking with the Australian Womens Weekly

Edible moments make up the larger part of my day. I feel exceptionally privileged to have an office just outside the world-famous Australian Women’s Weekly Test Kitchen, which enables me to embrace, daily, a truly magical relationship with food. Not only do I get to smell the divine aromas drifting across the hall, but I also get to watch the recipe developers creating sweet and savoury masterpieces. The highlight is when I get to taste these creations and give my tastebuds a work-out. You see, food isn’t just about eating. It’s also about smelling, touching and savouring, which all adds up to creating memorable moments. We all have different relationships with food at different times of the week. When the midweek panic button is hit, it’s all stations go using…

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…

1. Dinner today LAMB SHANKS WITH BUTTERY MASH PREP + COOK TIME 3 HOURS 30 MINUTES SERVES 4 ¼ cup (60ml) olive oil 6 lamb shanks (2.25kg) 1 large brown onion (200g), chopped coarsely 5 cloves garlic, peeled 2 tablespoons tomato paste 1½ cups (375ml) dry red wine 2 cups (500ml) beef stock 400g can diced tomatoes 1 tablespoon sugar 4 sprigs fresh rosemary 1kg silverbeet, stalks trimmed BUTTERY MASH 1.4kg floury potatoes (such as coliban), peeled, halved 100g butter, chopped ½ cup (125ml) thickened cream, warmed 1 Preheat oven to 150°C/130°C fan. 2 Heat 1 tablespoon of the oil in a large flameproof casserole dish; cook lamb, in two batches, for 5 minutes or until browned all over. Remove from dish. 3 Add onion and 3 crushed garlic cloves…

DATE & CARROT BUTTERSCOTCH PUDDINGS PREP + COOK TIME 35 MINUTES SERVES 8 16 fresh medjool dates (320g), pitted 1/3 cup (160ml) boiling water 1 teaspoon bicarbonate of soda 1 small carrot (70g), chopped coarsely ¼ cup (30g) pecans 90g butter, chopped, softened 2 eggs ¾ cup (165g) firmly packed brown sugar 1¼ cups (185g) self-raising flour 1 teaspoon ground cinnamon 1 teaspoon vanilla bean paste 1/3 cup (40g) pecans, extra SALTED BUTTERSCOTCH SAUCE 125g butter, chopped coarsely ½ cup (110g) firmly packed brown sugar ½ cup (125ml) double cream 1 teaspoon fine sea salt 1 Preheat oven to 180°C/160°C fan. Grease an 8-hole, ¾-cup (180ml) mini loaf pan tray. 2 Combine dates, the water and soda in a small bowl; stand for 5 minutes. 3 Process carrot and…

ROSE & SOUR CHERRY CHOCOLATE BARK PREP + COOK TIME 10 MINUTES (+ REFRIGERATION) MAKES 16 PIECES 270g dark chocolate, chopped ½ cup (70g) hazelnuts, halved, roasted cup (50g) chopped dried cherries ¼ cup (4g) dried edible rose petals 2 tablespoons pink chocolate pearls, chopped coarsely 1 teaspoon dutch-processed cocoa 1 Grease a 20cm x 30cm slice pan; line base with baking paper. 2 Place chocolate into a medium heatproof bowl over a medium saucepan of simmering water (don’t allow base of bowl to touch water); stir until smooth. Working quickly, spread chocolate into pan; sprinkle with hazelnuts, cherries, rose petals and chocolate pearls. Refrigerate until set. 3 Cut into 16 random pieces. Serve dusted with cocoa. COOK’S NOTES CHOCOLATE FRECKLE BISCUIT SLAB Slab will keep in an airtight container…

STEAK WITH BURGER BUTTER & ONION RINGS PREP + COOK TIME 45 MINUTES (+ STANDING & REFRIGERATION) SERVES 4 1 cup (150g) plain flour 1/3 cup (80ml) buttermilk 1 cup (250ml) beer 2 x 1kg beef tomahawk steaks (see cook’s notes) 1 tablespoon olive oil vegetable oil, to deep-fry 2 large onions (400g), cut into 1cm slices, separated into rings 1/3 cup (60g) cornichons (see cook’s notes) BURGER BUTTER 150g unsalted butter, softened 1 tablespoon smoky barbecue sauce 1 tablespoon american mustard 2 tablespoons finely chopped cornichons 1 Make burger butter. 2 Place flour in a medium bowl; season with salt and pepper. Make a well in the centre. Gradually whisk in buttermilk and beer until smooth. Stand batter for 30 minutes. 3 Meanwhile, stand steaks at room temperature…

CITRUS DRIZZLE CAKE PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 12 250g butter, softened, chopped 1 tablespoon each finely grated orange and lemon rind 1½ cups (330g) caster sugar 4 eggs 1½ cups (225g) self-raising flour ½ cup (75g) plain flour ½ cup (125ml) orange juice ¼ cup (60ml) lemon juice CANDIED CITRUS 1 cup (220g) caster sugar ½ cup (125ml) water 1 medium orange (240g), sliced thinly 1 medium lemon (75g), sliced thinly GLACÉ ICING 2 cups (320g) icing sugar ¼ cup (60ml) boiling water 1 Preheat oven to 160°C/140°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper. 2 Beat butter, rinds and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one…

MELTING MOMENTS PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 30 250g butter, softened 1 teaspoon vanilla extract ½ cup (80g) icing sugar 1½ cups (225g) plain flour ½ cup (75g) cornflour LEMON BUTTER CREAM 90g butter, softened ¾ cup (120g) icing sugar 1 teaspoon finely grated lemon rind 1 teaspoon lemon juice 1 Preheat oven to 160°C/140°C fan. Grease two oven trays; line with baking paper. 2 Beat butter, extract and sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and cornflour, in two batches, until combined. 3 With lightly floured hands, roll rounded teaspoons of mixture into balls; place 2.5cm apart on trays. Flatten slightly with a floured fork into 3.5cm…

PEAR TARTE TATIN PREP + COOK TIME 2 HOURS SERVES 8 6 medium firm pears (1.4kg) 80g unsalted butter, chopped ¾ cup (165g) firmly packed brown sugar 2 tablespoons lemon juice 375g block frozen puff pastry, thawed 1 Peel, quarter and core pears. 2 Melt butter in a 19cm (base measurement) heavy-based ovenproof frying pan, large enough to hold almost all of the pears in a single layer. Add pears; sprinkle with sugar and juice. Simmer, uncovered, over very low heat, turning occasionally, for 1¼ hours or until pears are soft and caramelised. (Pears should be soft and well caramelised - if the heat is too high, use a simmer mat or occasionally cover the pan if necessary to prevent excess evaporation or burning). As pears become softer, gently push…

Menu ENTREES Lobster with Champagne Sauce Warm Spiced Prawns Smoked Salmon with Caper Dressing SIDES Potato, Capsicum & Goat’s Cheese Gratin Roasted Mushrooms with Anchovy Butter MAINS Lamb & Leek Braise with Fennel Knot Rolls Roast Pork with Chestnuts & Pancetta DESSERT Poached Pear & Polenta Tart LOBSTER WITH CHAMPAGNE SAUCE PREP + COOK TIME 20 MINUTES SERVES 6 (AS PART OF A PLATTER) 3 uncooked lobster tails (750g) 6 eschalots (150g), chopped finely ¾ cup (180ml) champagne or sparkling white wine ¾ cup (180ml) pouring cream 50g butter, chopped ½ teaspoon white balsamic vinegar 1 tablespoon chopped fresh dill 1 Cut lengthways through the softer shell underneath lobster with kitchen scissors; open out shell. Carefully remove lobster meat; discard shell. Cut lobster into 2.5cm-thick rounds; place on an oven…

TASMANIAN WHISKY WEEK Get to know your whiskies and the people who make them at Tasmanian Whisky Week, from August 4-13. Go behind the scenes of Tassie’s best distilleries, taste unreleased whiskies and immerse yourself in the Apple Isle. Visit, taswhiskyweek.com ITALIAN WINE + FOOD FESTIVAL Making its way around the country, the Italian Wine + Food Festival will land in Sydney on August 27. From pizza fun for the whole family to master classes with acclaimed Sydney chefs, this is one day not to be missed. Visit italianwinefoodfestival.com.au SMOOTH FESTIVAL OF CHOCOLATE Returning for its fourth consecutive year, The Smooth Festival of Chocolate will be back and ready for you to indulge on August 12-13! Let your sweet tooth run wild as you roam The Rocks or relax in…

WARM BARLEY & FETTA SALAD PREP + COOK TIME 35 MINUTES SERVES 4 2/3 cup (130g) pearl barley, rinsed 200g brussels sprouts, trimmed, sliced very thinly (see cook’s notes) 3 cups (50g) firmly packed trimmed watercress sprigs 150g frozen cherries, thawed, pitted 2 tablespoons coarsely chopped walnuts, toasted 1 tablespoon olive oil 1/3 cup (80ml) lemon juice 100g reduced-fat fetta, crumbled 1 Cook barley in a medium saucepan of boiling water for 25 minutes or until tender. Drain; transfer to a large bowl. 2 Add sprouts, watercress, cherries, walnuts and combined oil and juice to barley; season. Transfer to a serving plate; serve warm topped with fetta. COOK’S NOTES WARM BARLEY & FETTA SALAD Use a V-slicer or mandoline to slice brussels sprouts very thinly. CHAR-GRILLED VEGETABLE FRITTATA LOAF…

“Having a well-stocked pantry and fridge takes the pressure off preparing weeknight meals, so you just have to pick up fresh ingredients on the way home.” Alexandra Elliott, Food Editor, AWW Cookbooks PASTA WITH BEEF, MIXED TOMATOES & OLIVES PREP + COOK TIME 30 MINUTES SERVES 4 375g penne pasta 2 tablespoons olive oil 400g beef rump steak 1 medium red onion (170g), chopped finely 400g mixed baby tomatoes, halved 2 cloves garlic, crushed 1 tablespoon drained baby capers, rinsed ½ cup (80g) pitted kalamata olives, halved ½ cup (60g) sicilian green olives, pitted, halved ½ cup loosely packed fresh flat-leaf parsley leaves 1 Cook pasta in a large saucepan of boiling water until just tender. Drain, reserving ½ cup (125ml) of the cooking liquid. 2 Meanwhile, heat…

BANANA & MAPLE SYRUP LOAF PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 8 Nut-free, gluten-free 1 cup (135g) gluten-free plain flour 1 cup (135g) gluten-free self-raising flour ½ cup (75g) buckwheat flour 1½ teaspoons gluten-free baking powder ¼ cup (55g) caster sugar 3 eggs, lightly beaten 2¼ cups (580g) overripe banana, mashed cup (80ml) pure maple syrup 1 teaspoon vanilla essence ¼ cup (60ml) light olive oil 1 large (230g) ripe banana, sliced lengthwise 1 tablespoon pure maple syrup, extra 1 Preheat oven to 180°C/160°C fan. 2 Grease a 12cm x 22cm loaf pan (base measurement); line base and long sides with baking paper, extending paper 5cm over the sides. 3 Place flours, baking powder and sugar in a large bowl. Add egg, mashed banana, maple syrup, essence…

THREE, TWO, ONE BLAST OFF PREP TIME 1 HOUR (+ STANDING) SERVES 12 EQUIPMENT 30cm round cake board CAKE 500g honey sponge roll 1½ x 453g tubs vanilla frosting 1 x 125g double-chocolate chip muffin 1 x mini chocolate chip muffin blue, red and yellow food colouring DECORATIONS 250g white chocolate Melts yellow food colouring (suitable for chocolate) 4 mini ice-cream cones 2 ice-cream wafers, halved diagonally 40 Jaffas 1 blue bootlace 1 blue gumball 2 large white marshmallows 17 small blue jelly beans ½ cup blue chocolate rocks 1 To make the ice-cream cone decorations, melt white chocolate; tint yellow. Working with one ice-cream cone at a time, dip cones and wafers into melted tinted chocolate, drain off any excess; place on an oven tray lined with baking paper.…

FEEL-GOOD FOOD We show you how to step into spring with a bounce in your step. • Strawberry fields forever In-season sweet strawberries have a starring role, from our refreshing strawberry & tomato gazpacho to strawberry tiramisu (above). • Go sugar-free Imagine a sweet without any processed sugar! Check out our free-form tarts (above right). • Take it outdoors Make Dad’s day with a barbecue menu he’ll cherish – choices include cajun chicken burgers and mouth-watering ribs (right). ON SALE SEPTEMBER 4…