Innholdsfortegnelse for Issue 34 i Cooking with the Australian Womens Weekly

As I feel a cool ocean breeze through my hair and drift to a faraway place, I finally start to unwind. Sadly, though, I can’t get too complacent, because a new year, and all that it entails, is just around the corner. For us Downunder, our annual holidays and New Year roll into one. Like the calm before the storm, by late January, the holidays are a distant memory and life is back to its crazy pace. But, while I’m on holiday, I still dream about food. And, if I’m not daydreaming about it, I’m either eating it or preparing it for loved ones, including my son, Orlando, who seems to be constantly hungry. This issue, we feature a holiday section that brings those daydreams to life. The outdoor kitchen…

Egg whites AS WITH MOST BAKING, it’s best to have the ingredients at room temperature. Beat egg whites only until soft peaks form before you start adding the sugar; if you beat the whites until they are stiff and dry, the sugar will take longer to dissolve. EGG WHITES WON’T WHIP if they come into contact with any fat – that’s why it’s so important to make sure you don’t end up with any yolk in the egg whites when you separate them. If it does, you can usually scoop out the yolk by dipping the shell in the whites – it’s also the best way of removing any bits of shell which may accidentally end up in the bowl, too. MAKE SURE there’s no grease in the bowl or…

BEEF STEAK WITH CASHEW NAM JIM & ASIAN GREENS PREP + COOK TIME 40 MINUTES SERVES 4 800g thick–cut beef rump steak 1 tablespoon peanut oil 350g gai lan 270g buk choy, trimmed, quartered and halved 100g snow peas 4 green onions, sliced thinly into long strips ¼ cup (40g) unsalted roasted cashews, chopped coarsely ¼ cup loosely packed fresh coriander sprigs CASHEW NAM JIM 2 eschalots (50g), chopped 2 cloves garlic 3 fresh long green chillies, seeded, chopped finely 2 fresh coriander roots, chopped finely 1 teaspoon finely grated fresh ginger 2 tablespoons grated dark palm sugar cup (50g) unsalted roasted cashews cup (80ml) lime juice, approximately 1 tablespoon fish sauce, approximately 1 Make cashew nam jim. 2 Trim fat from steak. Rub steak with oil; season. Cook steak…

STRAWBERRY & LEMONADE SALAD PREP + COOK TIME 20 MINUTES SERVES 4 Pit 225g fresh cherries; place in a large microwave-safe bowl with 1 cup lemonade. Microwave on High (100%) for 2 minutes or until cherries soften slightly, mashing fruit lightly with a fork halfway through cooking time. Slice 500g strawberries into rounds. Toss strawberries and 1½ teaspoons grated lemon rind with warm cherry mixture; spoon fruit salad into four serving glasses. Pour an extra ⅔ cup chilled lemonade equally among glasses. Top each glass with a scoop of lemon sorbet. Serve immediately. “I remember going strawberry picking as a child and eating more than were in my basket! Berries, cherries, watermelon and mango… I love all the fruit of summer.” Louise Patniotis, Food Studio Manager ROSEMARY & ORANGE…

BREAKFAST VEGIE HASH PREP + COOK TIME 55 MINUTES SERVES 4 2 tablespoons olive oil 1 medium red onion (170g), sliced thinly 2 teaspoons finely chopped fresh rosemary leaves 2 medium potatoes (400g), cut into 1 • 5cm pieces 2 medium carrots (240g), cut into 1 • 5cm pieces 300g cauliflower, cut into small florets 150g brussels sprouts, quartered 1 fresh long red chilli, seeded, sliced thinly 2 cloves garlic, crushed ¼ cup (60ml) salt–reduced chicken or vegetable stock ½ cup (125ml) water 2 tablespoons finely chopped fresh flat–leaf parsley 4 eggs ¼ cup (70g) low–fat greek–style natural yoghurt 4 slices multigrain sourdough bread, toasted 1 Heat the oil in a large frying pan over high heat. Add onion and rosemary; cook, stirring, for 3 minutes or until soft. Add…

KOREAN BEEF & CORN SOFT TACOS PREP + COOK TIME 40 MINUTES (+ STANDING & REFRIGERATION) SERVES 4 Dairy-free, protein rich, high fibre 6 wombok leaves (450g), trimmed, cut into large pieces 2 tablespoons sea salt flakes 2 tablespoons rice vinegar 2 teaspoons korean chilli paste 2 tablespoons rice malt syrup 1 teaspoon sesame oil ½ medium brown onion (75g), grated coarsely 2 cloves garlic, grated finely ¼ cup (60ml) soy sauce ¼ cup (60ml) rice malt syrup, extra 1 tablespoon sesame oil, extra 750g beef flank (skirt) steak, butterflied to 1 • 5cm thick 2 corn cobs (800g), trimmed, husks and silks removed 1 large avocado (320g), sliced thinly 8 x 15cm corn tortillas (200g), warmed micro herbs, to serve (optional) 1 To make the spicy kimchi, wash wombok,…

“End the night on a high note with our genius lemon pie in a glass. You’ll need a small blowtorch to finish the recipe.”Sophia Young, Editorial & Food Director, AWW Cookbooks SMOKED TROUT PÂTÉ PREP + COOK TIME 30 MINUTES (+ COOLING & STANDING) SERVES 6 AS A STARTER 1 tablespoon olive oil 1 medium white onion (150g), chopped finely 1 clove garlic, crushed 350g whole hot–smoked trout 100g butter, chopped 2 tablespoons lemon juice 2 tablespoons pouring cream 1 small red onion (100g), sliced thinly 2 tablespoons red wine vinegar 1 teaspoon salt 1 teaspoon white sugar 1 tablespoon olive oil, extra 2 tablespoons well–drained baby capers 2 tablespoons fresh dill sprigs 150g bagel crisps 1 Heat oil in a small frying pan over medium heat; cook…

HEALTHY FROM THE INSIDE OUT GET IN SHAPE 240 PAGES OF RECIPES TO ENERGISE YOUR BODY (RRP $34.99) available where all good books are sold or online at www.awwcookbooks.com.au INCLUDES HEALTHY FOOD TYPES CHART SESAME FISH LETTUCE CUPS PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4 1 small onion (80g), sliced thinly 1/2 cup (80ml) white balsamic vinegar 3 gem lettuces (450g), trimmed, leaves separated 300g red radishes, trimmed, sliced thinly 1 baby fennel bulb (130g), trimmed, sliced thinly lengthways 2 tablespoons lemon juice 800g boneless white fish fillets 2/3 cup (100g) sesame seeds 2/3 cup (80ml) extra virgin olive oil ½ cup (20g) loosely packed watercress 200g tzatziki 1 Place onion in a small heatproof glass or ceramic dish. Bring the…

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…

HOW CAN I TELL IF MY PAVLOVA IS COOKED? The pavlova will feel firm and dry when it’s done. The average-sized pavlova needs to dry out at a really low oven temperature for about 1½ hours, and it should be as white as possible. If you can spare it, extra time in the oven, still at a low temperature, will make the crust of the pavlova harder and, in general, easier to handle. MY PAVLOVA COLLAPSED DURING COOKING, WHY? The mixture was overbeaten. Once the sugar is dissolved and the mixture is thick and glossy (a trail is left when beaters are lifted), the meringue is ready.…

PAVLOVA PREP + COOK TIME 1 HOUR 50 MINUTES (+ COOLING) SERVES 8 4 egg whites 1 cup (220g) caster sugar ½ teaspoon vanilla extract ¾ teaspoon white vinegar 1 teaspoon cornflour 1¼ cups (310ml) thickened cream 250g strawberries, halved 125g blueberries ¼ cup (60ml) passionfruit pulp 1 Preheat oven to 130°C/110°C fan. Mark an 18cm circle on baking paper. Line an oven tray, marked side down, with prepared paper. 2 Beat egg whites in a small bowl an with electric mixer until soft peaks form; gradually add sugar, beating between each addition until sugar dissolves (Step A). Add extract and vinegar; beat until combined. Fold in cornflour (Step B). 3 Spread meringue into circle on paper on tray. 4 Bake pavlova for 1½ hours or until dry to touch.…

BEETROOT-CURED SALMON WITH ROOT VEGETABLE SLAW PREP + COOK TIME 1 HOUR (+ OVERNIGHT REFRIGERATION) SERVES 4 You will need to start this recipe the day before. 1 large beetroot (200g), grated coarsely 1 cup (220g) unrefined sugar (see tips, overleaf) ½ cup (150g) rock salt 2 teaspoons coriander seeds, toasted, crushed 600g skinless boneless salmon fillet PICKLED BEETROOT 1 large beetroot (200g) 1 tablespoon raspberry vinegar 1 teaspoon unrefined sugar (see tips) ¼ teaspoon sea salt flakes ROOT VEGETABLE SLAW 1/3 cup (95g) greek–style natural yoghurt 1 tablespoon lemon juice 2 teaspoons prepared horseradish 1 medium carrot (120g), cut into long, thin strips ½ small celeriac (225g), cut into long, thin strips 1 medium parsnip (250g), cut into long, thin strips 1 medium fennel bulb (300g), sliced thinly, fronds…

1 VERY BERRY PREP TIME 15 MINUTES (+ FREEZING) SERVES 4 Place ½ cup (70g) mixed frozen berries in a medium bowl. Stand for 10 minutes or until slightly thawed; crush lightly. Stir in 1 cup 97% fat-free no-added sugar vanilla ice-cream. Transfer ice-cream to a freezer-proof container. Freeze for 1 hour or until firm. Sandwich a scoop of ice-cream between 2 breakfast biscuits. Repeat to make 4 sandwiches in total. NUTRITIONAL COUNT A SERVE 4.3g total fat (1.3g saturated fat); 660kJ (158 cal); 24.9g carbohydrate; 3.8g protein; 1.2g fibre 2 COCONUT & LIME PREP TIME 10 MINUTES (+ FREEZING) SERVES 4 Combine 1 tablespoon toasted shredded coconut, 2 teaspoons finely grated lime rind and 1 cup 97% fat-free no-added sugar vanilla ice-cream in a medium bowl; stir to combine.…

SUMMER LOVIN’ Capture the essence of summer before getting ready to face the reality of work and school. + Celebrate with food Welcome the Chinese New Year with man’s best friend! We celebrate the Year of the Dog with our stunning Chinese-inspired menu, including white cut chicken. + Lunch-box hero Our tasty gluten-free muesli bars (pictured) are perfect to share with co-workers or pack for school. + Eat out at home Try our awesome cafe creations, including eggs benedict , and bring the cafe to you! ON SALE DECEMBER 28…

VANILLA SLICE PREP + COOK TIME 55 MINUTES (+ COOLING & REFRIGERATION) MAKES 16 PIECES 2 sheets frozen puff pastry, thawed ½ cup (110g) caster sugar ½ cup (75g) cornflour ¼ cup (30g) custard powder 2½ cups (625ml) milk 30g unsalted butter 1 egg yolk 1 teaspoon vanilla extract ¾ cup (180ml) thickened cream PASSIONFRUIT ICING 1½ cups (240g) icing sugar 1 teaspoon softened butter ¼ cup (60ml) passionfruit pulp 1 Preheat oven to 240°C/220°C fan. Grease a deep 22cm square cake pan; line with foil, extending foil 10cm over sides of pan. 2 Place each pastry sheet on a separate greased oven tray. Bake for 15 minutes; cool. Flatten pastry with hand; place one pastry sheet in pan, trim to fit if necessary. 3 Combine sugar, cornflour and custard…

NOT GUILTY! Now you can succumb to the 3pm snack attack, with none of the pesky guilt that goes with it. That’s thanks to new Bounce Plant Power energy balls, which come in two nutritious varieties, Almond Kale and Cashew Peanut. Protein-packed and full of healthy goodies, they’re the ideal treat for those who are nuts about nuts! They’re available exclusively from Coles. GROUNDS FORCE Become a master barista overnight with Jura’s Z8. Its One-Touch Lungo function and Pulse Extraction Process (PEP) ensure speedy extraction and optimum flavour. You can select 16 different styles of coffee via the touch screen and, with Smart Connect, you can even lather up a latte via your phone. For more, visit au.jura.com/en/ STACKS OF POSSIBILITIES Colour your world with Décor’s new Match-ups Clips range.…

JAMON & VEGETABLE SALAD WITH HORSERADISH DRESSING PREP + COOK TIME 55 MINUTES (+ COOLING) SERVES 6 8 baby beetroots (200g) 8 baby carrots (225g), trimmed 4 spring onions (100g), trimmed, halved lengthways 170g mini vine sweet capsicums, halved, seeded 1 tablespoon extra virgin olive oil 200g asparagus, trimmed, halved lengthways 150g sugar snap peas, trimmed 125g rocket 4 red radishes (140g), sliced thinly 8 thin slices jamon (100g) ½ cup (50g) walnuts, toasted 180g tub persian fetta, drained, crumbled HORSERADISH DRESSING 1 clove garlic, crushed 2 teaspoons dijon mustard 2 teaspoons wholegrain mustard 1 tablespoon horseradish cream 1 tablespoon sherry vinegar ¼ cup (60ml) extra light olive oil 2 tablespoons extra virgin olive oil 2 tablespoons pouring cream 1 Preheat oven to 220°C/200°C fan. Oil a large oven…

BASIC GLUTEN-FREE BREAD PREP + COOK TIME 1 HOUR 30 MINUTES (+ PROVING) MAKES 1 LOAF (12 SLICES) Dairy free, nut free 3 cups (400g) gluten–free plain flour ½ cup (75g) potato flour ½ cup (80g) brown rice flour ½ cup (90g) white rice flour, plus extra, to dust 3 teaspoons (10g) dried yeast 2 teaspoons salt 2 teaspoons xanthan gum 1 egg 3 egg whites ¾ cup (180ml) light olive oil 1 teaspoon vinegar 2 cups (500ml) warm water 1 tablespoon olive oil, extra 2 teaspoons salt, extra 1 Grease a 12cm x 20cm loaf pan; lightly dust with rice flour. 2 Combine sifted flours, yeast, salt and gum in a large bowl. 3 Place egg, egg whites, oil, vinegar and 1½ cups of the water in a large…

1 STEAMED MUSSELS PREP + COOK TIME 25 MINUTES SERVES 4 2kg black mussels 40g butter, chopped 6 cloves garlic, chopped 8 green onions, sliced finely 1 cup (250ml) white wine ½ cup chopped fresh flat–leaf parsley crusty white bread Scrub mussels under cold water; remove beards (see tips). Melt butter in a large saucepan over medium heat; cook garlic and green onion, stirring, for 1 minute or until soft. Increase heat to medium-high; add mussels and wine. Cover; bring to the boil. Reduce heat; cook, covered, shaking pan occasionally, for 5 minutes. Remove pan from heat. Toss through parsley. Serve with crusty bread to mop up the broth. TOP TIPS Two steps are necessary before you can cook mussels: scrubbing and bearding. Firstly, discard any mussels already open and…

LEMON & RICOTTA-FILLED ZUCCHINI FLOWERS PREP + COOK TIME 45 MINUTES MAKES 12 250g firm ricotta cheese 2 tablespoons finely grated parmesan cheese 1 teaspoon finely grated lemon rind 1 tablespoon lemon juice 1 tablespoon finely chopped fresh mint 2 tablespoons roasted pine nuts 12 zucchini flowers with stems attached (240g) 1 Combine cheeses, rind, juice, mint and nuts in a small bowl. 2 Discard stamens from inside zucchini flowers; fill flowers with cheese mixture, twist petal tops to enclose filling. 3 Place zucchini flowers, in a single layer, in a large bamboo steamer, over a large saucepan of boiling water. Steam, covered, for 20 minutes or until zucchini are tender. “Cherries and strawberries add a summery vibrancy to the turkey. Prepare all the elements a few hours in…