Innholdsfortegnelse for Issue 33 i Cooking with the Australian Womens Weekly

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…

TASTING TASSIE Journey down to Hobart’s waterfront and experience the ever-so-popular Taste of Tasmania, from December 28 to January 3. From seafood and cheese, to boutique beers and wines, this huge foodie event will bring together producers to tantalise your tastebuds. Visit, thetasteoftasmania.com.au WA GOURMET ESCAPE Celebrating the wine region’s 50th anniversary, the Margaret River Gourmet Escape, presented by Audi, has had an extra day added this year. Billed as “Australia’s best kept secret”, the event will run from November 16 to 19 and include a luxury beach barbecue and lunch with celebrity chef Curtis Stone. Visit, gourmetescape.com.au SUSTAINABLE SYDNEY Root Stock Sydney will be back for its fifth year running, from November 25 to 26, and it’s more sustainable than ever! “Organic”, “biodynamic” and “naturally grown” are just a…

SCALLOP TARTS WITH PEA & MINT PUREE PREP + COOK TIME 40 MINUTES SERVES 8 AS A STARTER 2 sheets frozen puff pastry, just thawed 40g butter, chopped 1 small onion (80g), chopped finely ¾ cup (90g) frozen peas 1 tablespoon water ¼ cup chopped fresh mint leaves 1 tablespoon olive oil 18 large scallops without roe (400g) 30g snow pea tendrils 2 teaspoons lemon juice 1½ tablespoons olive oil, extra 1 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper. 2 Cut out 8 x 10cm rounds from pastry; place on trays. Top each with another sheet of baking paper, then another oven tray (this will stop the pastry from puffing up during baking). Bake pastry for 12 minutes or until golden and crisp. 3 Meanwhile,…

FLORENTINE FRUIT CAKE PREP + COOK TIME 3 HOURS (+ OVERNIGHT STANDING & COOLING) SERVES 20 3 cups (500g) sultanas 1 cup (200g) coarsely chopped glacé cherries 1½ cups (200g) coarsely chopped dried dates ¾ cup (185g) coarsely chopped glacé apricots ½ cup (125ml) brandy 250g butter, at room temperature 1 cup (220g) firmly packed brown sugar 1 tablespoon finely grated orange rind 5 eggs ½ cup (60g) almond meal 1¾ cups (260g) plain flour 2 teaspoons mixed spice FLORENTINE TOPPING 80g unsalted butter, chopped 1/3 cup (75g) firmly packed brown sugar ¼ cup (90g) golden syrup 1 cup (80g) flaked almonds ¾ cup (150g) red glacé cherries, halved ½ cup (85g) mixed peel 1 Combine fruit and brandy in a large bowl. Cover; stand overnight, stirring occasionally, until brandy…

STICKY CHICKEN DRUMSTICKS WITH FENNEL PREP + COOK TIME 55 MINUTES (+ REFRIGERATION) SERVES 4 1kg chicken drumsticks 3 baby fennel bulbs (390g), sliced thickly, fronds reserved 8 cloves garlic, unpeeled, bruised (see cook’s notes) 2 tablespoons fresh rosemary leaves 1 teaspoon finely grated lemon rind ¼ cup (90g) honey ¼ cup (60ml) extra virgin olive oil 2 tablespoons honey, extra 30g baby rocket leaves 6 medium fresh figs (360g), torn in half 2 tablespoons lemon juice 1 Combine chicken, sliced fennel, garlic, rosemary, rind, honey and half the oil in a large dish. Cover; refrigerate for 2 hours. 2 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper. 3 Transfer chicken, sliced fennel, garlic and rosemary to tray, in a single layer; discard marinade. Drizzle…

NIGHT LIFE IN THE FOREST PREP TIME 1 HOUR (+ STANDING) SERVES 12 EQUIPMENT 30cm round cake board 1 medium resealable plastic food storage bag disposable plastic piping bag CAKE 2 x 600g packets round chocolate cake 453g tub dark chocolate frosting DECORATIONS 1 cup (80g) desiccated coconut green food colouring 8 green lollipops 200g dark chocolate Melts 2 rainbow roll-ups 1 thin wafer stick, halved crossways 1 x 30g chocolate Flake bar white chocolate rocks 2 pretzel sticks 2 mini marshmallows, halved miniature bunting 2 paper drinking straws 1 Level cake tops. Secure one cake, cut-side down, on the cake board. Spread cake top with 1/3 cup of the chocolate frosting; top with remaining cake, cut-side down. Spread remaining chocolate frosting over top and side of cake. Tint…

FIG, ALMOND & MASCARPONE TRIFLES PREP + COOK TIME 45 MINUTES (+ COOLING & REFRIGERATION) SERVES 6 2 cups (500ml) water 1 cup (220g) caster sugar 2 whole star anise 12 medium figs or plums (720g), halved ¼ cup (60ml) almond-flavoured liqueur 12 sponge finger biscuits (140g) ALMOND PRALINE ½ cup (70g) slivered almonds, roasted ½ cup (110g) caster sugar 2 tablespoons water ZABAGLIONE CREAM 4 eggs, separated ½ cup (110g) caster sugar cup (80ml) almond-flavoured liqueur 500g mascarpone cheese 1 Combine the water, sugar and star anise in a large saucepan. Stir over low heat for 2 minutes or until sugar dissolves; bring to the boil. Add figs or plums; simmer gently, uncovered, for 5 minutes or until tender. Cool; stir in liqueur. Remove fruit from syrup; drain well.…

NEW YEAR, NEW YOU Our summer holiday issue will help you enjoy all the fun of the outdoors while feasting on superb produce and homemade sensations. • Here’s to 2018! See in the New Year with our party menu, including cocktails, smoked trout pâté, salmon gravlax (above) and lemon meringue pie shots. • Australia Day bake off Learn how to make favourite Aussie sweets such as traditional neenish tarts, pavlova (right), lamingtons and vanilla slice. • Outdoor kitchen Crank up the barbecue and embrace the aroma and sizzle of the grill. Serve up char-grilled meat, like our lamb (right), with an amazing side salad to create a true summer hit. ON SALE DECEMBER 28…

The pitter patter of little elf feet has definitely begun to echo through the summer breeze, as we frantically work towards the big day deadline. And there is so much to think about and do! But apart from the overwhelming tasks that need to be completed, there’s also a magical sense of excitement, as the jingle jangle of bells and the glitter of tinsel and fake snow begins to adorn our world. I like to be well organised at this time of the year, as I feel everything is just moving along way too quickly. If I write my list of presents and food early enough, each time I’m at the shops I can throw something in the trolley to help eliminate a massive shop close to the celebrations. My…

When we think “fruit cake”, we tend to think of the dense, rich variety we love to bake to celebrate Christmas, weddings and christenings. But a fruit cake can also mean a lighter-style cake containing fruit such as pear, rhubarb or stone fruits, that are often teamed with nuts. And, of course, there’s banana cake, which is a superb way of using up overripe bananas. Q How long before Christmas can I make a rich fruit cake? A It’s said that rich fruit cakes only get better with time. And it’s true – a good, rich fruit cake can be stored in an airtight container in the fridge for up to 2 months, or label, date and freeze for up to 6 months. The sugar content – including the sugar…

MINI GINGERBREAD HOUSES PREP + COOK TIME 2 HOURS (+ REFRIGERATION & STANDING) MAKES 8 125g butter, softened ½ cup (175g) golden syrup (or treacle) ½ cup (110g) firmly packed dark brown sugar 2½ cups (335g) gluten-free plain flour 1 tablespoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves 1 tablespoon xanthan gum gluten-free icing sugar, to dust ROYAL ICING 1½ cups (240g) gluten-free icing sugar 1 egg white 1 teaspoon lemon juice 1 Using the templates on this page as a guide, cut out the shapes using firm cardboard. 2 Beat butter, syrup and brown sugar in a medium bowl with an electric mixer until creamy and paler in colour. Add combined sifted flour, spices and gum; stir until mixture just comes together. Knead dough gently on…

SALMON CARPACCIO PREP TIME 20 MINUTES (+ REFRIGERATION) SERVES 8 ½ medium green capsicum (100g), chopped finely 2 green onions, chopped finely 400g piece sashimi salmon, sliced thinly (see tips) 1 tablespoon fresh dill sprigs 2 tablespoons lime juice 2 tablespoons extra virgin olive oil 1 Combine capsicum and onion in a small bowl. 2 Arrange the salmon slices on a large serving plate. Sprinkle capsicum mixture on salmon; top with dill. Drizzle salmon with juice, then oil. Season. 3 Cover salmon; refrigerate for 1 hour. TOP TIPS Scatter micro leaves over salmon. Serve with thinly sliced toasted bread. Cut the salmon as thinly as you like. Freezing the piece of salmon for about 1 hour will make it easier to slice finely. You can finely slice the partly frozen…

“You won’t notice the meat is missing in these delicious dinners. If you have a hearty eater to please, add a tomato salad or pan-fried haloumi.”Alexandra Elliott, Food Editor, AWW Cookbooks PEA & ZUCCHINI RICOTTA FRITTERS PREP + COOK TIME 45 MINUTES SERVES 2 1 tablespoon olive oil ½ small onion (40g), chopped finely 1 clove garlic, crushed 1 teaspoon finely grated fresh ginger 1 fresh long red chilli, seeded, chopped finely ½ teaspoon ground cumin ½ teaspoon ground turmeric ½ teaspoon ground coriander 2 medium zucchini (240g), grated coarsely 1 cup (120g) frozen peas, thawed ¼ cup (40g) wholemeal self-raising flour ¼ teaspoon salt 1 egg, beaten lightly 75g firm fresh ricotta, crumbled 50g baby spinach leaves 1 medium lemon, cut into cheeks 1 Heat half the…

COVERING A RECTANGULAR/SQUARE CAKE BOARD Cut the covering paper about 5cm larger than the board, 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, 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.…

EAT OUT Spotlight has taken “fuss-free” alfresco summer dining to the next level with its Culinary Co “Coastal” melamine tableware. Dishwasher (and child!) friendly, this dinner and servingware is on trend. Available in store or online at spotlightstores.com QUALITY CONTROL Nespresso has been pioneering portioned coffee for over 30 years. The latest addition to the ever-growing collection is Nespresso Vertuo. The Vertuo machine and coffee introduces a new system of extraction, which rotates the capsule up to 700rpm. From an espresso to a large mug, the Vertuo allows coffee lovers to enjoy their favourite cup, anyway they like. For more, visit nespresso.com/au FIN-TASTIC Tastier, smokier and more succulent than ever, Huon’s Wood Roasted Salmon is perfect to share during the festive season. Serve it straight from the packet onto a…

Native to China, peaches are now loved the world over. In Australia, this juicy, fragrant fruit and summer go hand in hand. White and yellow peaches feature in many sweet and savoury dishes – poached to adorn ice-cream, sliced and added to a salad, or sitting majestically on a pavlova. BUYING There are two varieties of peach: clingstone and slipstone. Slipstone means the peach flesh will come away from the stone more readily than the aptly named clingstone type. Look for firm ripe fruit with a sweet smell. Fruit should feel heavy for its size and not have any soft or discoloured patches. STORING Keep peaches at room temperature for up to 2 days. Once they become very soft, you can then store them in the fridge for up to…

BASIC MINCE PREP + COOK TIME 15 MINUTES (+ STANDING) SERVES 6 2 slices white bread cup (80ml) milk 1 tablespoon olive oil 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 1 medium carrot (120g), grated finely 1kg beef mince ¼ cup chopped fresh flat-leaf parsley 1 egg 2 tablespoons tomato paste Place bread and milk in a large bowl; stand for 10 minutes. Heat oil in a small frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until soft. Add onion mixture to bread mixture with remaining ingredients; season well. Combine the ingredients well using your hands. 1 GLAZED MEATLOAF PREP + COOK TIME 1 HOUR SERVES 6 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking…

TOP TIP When transporting food to a picnic, it’s important to make sure that meat, especially chicken, stays chilled until you’re ready to cook it. PORTUGUESE-STYLE CHICKEN SKEWERS PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 6 2 medium lemons (280g) ¼ cup (60ml) olive oil 2 tablespoons brown sugar 2 tablespoons sweet paprika 2 teaspoons chopped fresh thyme leaves 2 cloves garlic, crushed 1 small fresh red chilli, chopped finely 1kg chicken breast fillets, sliced thinly 1 cup (300g) whole egg mayonnaise 1 medium lemon (140g), extra, cut into wedges 2 teaspoons chopped fresh thyme leaves, extra, to serve 1 Finely grate rind from lemons; you will need 1 tablespoon. Transfer to a small bowl; cover, refrigerate until required. Squeeze lemons; you will need ¼ cup juice. 2…