Innholdsfortegnelse for Issue 39 i Cooking with the Australian Womens Weekly

Being a firm fashion enthusiast, for me, any season change brings joy. In winter, I get to swap sun frocks for fur-trimmed jackets – and swap salads for wintry comfort cooking! According to my mother, my great grandmother used to cook in a fur jacket, and I can see why! Yes, I believe that food and fashion go hand in hand. This month’s foodie fashion involves big bowls of deliciously hearty soups and casseroles, and cooking in-season citrus fruit. Around this time of the year, most Sunday afternoons, Mum, Dad, my brother and sister and I would all pile into our Valiant and take a leisurely drive to Mangrove Mountain on the NSW Central Coast. We’d visit a particular orchard that sold boxes of oranges in winter and boxes of…

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…

COMPACT SIZE, BIG IMPACT With the Smeg 60cm Classic compact steam oven and warming drawer, you can treat your kitchen to the class, style and functionality that it deserves. Without having to change your kitchen, simply update your oven and start cooking with steam. TECH SPECS Fingerprint-proof stainless steel High visibility black glass 5 cooking functions 20 SmartSense auto menus Large LCD display 50L cooking capacity 3 cooking levels 1.2L water tank capacity Thermostat control 30 - 100ºC Fully programmable Child safety lock KEY FEATURES Smeg steam ovens utilise an evenly distributed steam that rises from the base in order to bring your food to the perfect level of taste while retaining a healthier vitamin content. Smeg’s SmartSense auto menus set cooking times, with the Ever Clean Enamel interior and…

SUN-DRIED TOMATO & BACON BEEF POT PIES PREP + COOK TIME 1 HOUR 35 MINUTES SERVES 8 2 tablespoons olive oil 750g gravy beef, cut into 2cm pieces ¼ cup (35g) plain flour 1 small leek (250g), pale section only, halved lengthways, sliced 2 small carrots (140g), chopped finely 2 trimmed celery stalks (200g), chopped finely 2 small parsnips (180g), chopped finely 2 cloves garlic, crushed 2 bacon rashers (160g), trimmed, chopped ½ cup (125ml) white wine 2 cups (500ml) beef stock 190g jar sun–dried tomato pesto 2/3 cup passata (Italian cooking sauce) 1/3 cup chopped fresh parsley 4 sheets frozen butter puff pastry, partially thawed 1 egg, beaten lightly 2 teaspoons sesame seeds, toasted extra chopped parsley, to serve salt flakes, to serve 1 Preheat oven (or combination steam…

A FRIED CAULIFLOWER PREP + COOK TIME 15 MINUTES SERVES 4 Whisk 2 eggs, ½ cup self-raising flour and ½ cup water in a medium shallow bowl until smooth; season to taste. Heat enough vegetable oil to come halfway up a wok over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Dip 900g cauliflower florets into batter; drain off excess. Deep-fry cauliflower, in batches, for 3 minutes or until browned lightly and tender. Drain on paper towel. Reheat oil between batches. Combine 2 tablespoons very finely chopped coriander and 1 cup Greek-style yoghurt in a small bowl; season to taste. Serve cauliflower with coriander yoghurt. B CAULIFLOWER GRATIN PREP + COOK TIME 30 MINUTES SERVES 6 Preheat oven to 220°C/200°C fan. Chop…

MUSHROOM RISOTTO PREP + COOK TIME 40 MINUTES SERVES 4 10g dried chanterelle mushrooms (see tips) 10g dried porcini mushrooms 1 litre (4 cups) chicken stock 2 cups (500ml) water 50g butter 100g chestnut or swiss brown mushrooms, sliced thickly 100g button mushrooms, sliced thickly 2 flat mushrooms (160g), halved, sliced thickly 4 eschalots (100g), chopped finely 2 cloves garlic, crushed 2 cups (400g) arborio rice ½ cup (125ml) dry white wine ½ cup (40g) finely grated parmesan 2 tablespoons finely chopped fresh chives Crusty bread, to serve 1 Combine chanterelle and porcini mushrooms, stock and the water in a medium saucepan; bring to the boil. Reduce heat; simmer, covered. 2 Meanwhile, melt 30g of the butter in a large saucepan; add the fresh mushrooms to pan. Cook, stirring, for…

PEAR & CHOCOLATE RYE BREAD PUDDING PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4 300g loaf rye bread, torn into pieces 8 small paradise pears (450g), unpeeled, halved, quartered and some left whole 40g butter, softened 100g dark chocolate (70% cocoa), chopped coarsely 2 cups (500ml) milk 300ml pouring cream ¼ cup (60ml) pure maple syrup ¾ teaspoon ground cinnamon pinch of salt 3 free–range eggs 2 tablespoons pure maple syrup, extra 1 Preheat oven to 160°C/140°C fan. Grease a shallow 2-litre (8-cup) ovenproof dish. 2 Place the torn bread and pear in dish, dot with butter, then scatter with chocolate. 3 Bring milk, cream, maple syrup, cinnamon and salt to the boil in a medium saucepan. Whisk eggs in a large heatproof bowl. Gradually whisk hot milk…

“No-one knows how the Knickerbocker Glory got its name, but this old-time American sundae will put a smile on your face. Just make sure your spoon’s long enough to reach the bottom of the glass!”Sophia Young, Editorial & Food Director, AWW Cookbooks STRAWBERRY KNICKERBOCKER GLORIES PREP + COOK TIME 45 MINUTES (+ COOLING & REFRIGERATION) SERVES 4 250g strawberries, chopped coarsely 2½ cups (625ml) clear apple juice ½ cup (110g) caster sugar 2 tablepoons powdered gelatine 2 tablespoons water ½ teaspoon vanilla extract 125g strawberries, extra, quartered 3 x 25g strawberry mini sponge rolls, chopped coarsely 125g frozen raspberries 4 scoops vanilla ice–cream 4 scoops strawberry or wild berry ice–cream 8 mini chocolate vanilla wafer biscuits 1 To make the jelly, blend or process chopped strawberries until smooth; strain…

STRAWBERRY COULIS PREP TIME 10 MINUTES MAKES 1 CUP Push 300g thawed frozen strawberries through a fine sieve into a small bowl; discard seeds. Stir in 1 tablespoon sifted icing sugar until combined. CRÈME ANGLAISE PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) MAKES 1½ CUPS Using a large knife, split 1 vanilla bean lengthways; scrape seeds into a medium saucepan. Add vanilla pod, 1½ cups milk and 1 tablespoon caster sugar. Cook, stirring, over low heat for 1 minute or until sugar dissolves. Increase heat. Bring to the boil, then strain into a large heatproof jug. Discard pod. Whisk 4 egg yolks and ¼ cup caster sugar in a medium heatproof bowl set over a medium saucepan of simmering water (don’t let base of bowl touch water). Whisk for…

COMFORT COOKING It’s time to snuggle up and enjoy the wintry aromas of satisfying soul food. + Hot potato, hot potato! Jacket potatoes make a wonderfully hearty lunch, so crank up the oven and get creative with the good old spud (above). + Sensational simmers Slow-cooked meals that melt in your mouth, like our ragout (above right), help us embrace the season by filling a cloudy day with sunshine. + French flair Find a little freedom and celebrate Bastille Day with our fun picnic for a crowd, including a divine chocolate cake (right).…

MISSION ACCOMPLISHED Mission Mini Naan Bread is small in size but big in flavour! With a great traditional taste, Mission Mini Naan is the perfect accompaniment to any curry, and great to serve with dips. Available at Woolworths stores for RRP $3.79. CUPPA FOR A CAUSE Combining classic English design with exotic Moroccan flair, Salt&Pepper has launched its PALAIS collection – and with an added incentive. As a supporter of the recent Australia’s Biggest Morning Tea, Salt&Pepper will be donating $20,000 from the sales of PALAIS to the Cancer Council. saltandpepper.com.au/palais JUST BREW IT! Say goodbye to bland homemade coffee and hello to the JURA S8. This new addition is all about big choice and compact design. And with 15 different specialty coffees, from espresso to latte macchiato, you’re spoiled…

CRISPY SKIN TIPS FOR A WORTHY ROAST Roast chicken with cranberry, almond stuffing and crisp hasselback potatoes FOR RECIPE VISIT hn.com.au/steam-ovens COOKING WITH COMBINATION STEAM #01 Roasting perfection Roasting is made easy, more succulent and healthier using steam. You will also find your roast will hold most of its weight compared to electric-only cooking, where up to 20% can be lost during the cooking process. BENEFITS OF COOKING WITH A STEAM OVEN Food cooked in steam not only tastes wonderfully tender and juicy, it’s also healthier, with more flavours, nutrients and minerals retained. Plus, you can cook multiple dishes at the same time without the flavour transfer. Cleaning up is a breeze–the moist air on the oven cavity wall heavily reduces food splatter and spills sticking on the…

BEETROOT RÖSTI TARTS WITH BRESAOLA & HORSERADISH CREAM PREP + COOK TIME 55 MINUTES (+ COOLING) MAKES 6 3 large beetroots (600g), peeled, grated coarsely ¼ cup (40g) wholemeal plain flour 2 eggs, beaten lightly 2 cups (80g) firmly packed watercress sprigs 150g bresaola (see tips on page 22) 1½ tablespoons baby capers HORSERADISH CRUMBLE 1½ tablespoons horseradish cream 1/3 cup (40g) almond meal TANGY HORSERADISH CREAM 200g crème fraîche ¼ cup (70g) horseradish cream 2 tablespoons fresh lemon juice 1 teaspoon worcestershire sauce 1 Preheat oven to 180°C/160°C fan. Wrap beetroot in a clean tea towel or muslin. Squeeze out as much liquid as possible; transfer to a large bowl. Add flour and egg, season; mix well. Press mixture into six greased 12cm (inside top measurement) shallow tart tins.…

PORK SLIDERS WITH APPLE & SLAW PREP + COOK TIME 40 MINUTES SERVES 6 500g frozen shoestring chips 600g thick pork sausages 2 green onions, chopped finely 2 tablespoons finely chopped fresh flat–leaf parsley ¼ cup (60ml) olive oil 1 cup (100g) pizza cheese 2 small green apples (260g), sliced thinly 12 small round dinner rolls, split MINT SLAW 1 cup (80g) finely shredded green cabbage ¼ cup loosely packed small fresh mint leaves 1 green onion, sliced thinly on the diagonal 1/3 cup (80ml) coleslaw dressing 1 Preheat oven to 220°C/200°C fan. 2 Place chips on an oven tray lined with baking paper, season; cook, in oven, according to packet directions. 3 Meanwhile, make mint slaw. 4 Remove casings from sausages; place filling in a large bowl. Add onion…

BROWN RICE NASI GORENG PREP + COOK TIME 40 MINUTES SERVES 4 400g gai lan (chinese broccoli) 375g choy sum ½ cup firmly packed fresh coriander leaves 4 free–range eggs 2 tablespoons peanut oil 6 eschalots (150g), halved, sliced thinly 4cm piece fresh ginger (20g), cut into thin matchsticks 2 cloves garlic, crushed 2 fresh long red chillies, sliced thinly 150g button mushrooms, quartered 100g shiitake mushrooms, sliced thinly 115g baby corn, halved lengthways 3½ cups (625g) cooked brown rice (see tip on page 64) 2 tablespoons kecap manis 1 teaspoon sesame oil lime wedges, to serve 1 Cut the stalks from gai lan and choy sum. Cut stalks into 10cm lengths; cut leaves into 10cm pieces. Keep stalks and leaves separate. Chop half the coriander; reserve remaining leaves. 2…

CREAMY PUMPKIN & POTATO SOUP PREP + COOK TIME 45 MINUTES SERVES 8 1 tablespoon olive oil 1 large brown onion (200g), chopped coarsely 2 cloves garlic, crushed 1.2kg pumpkin, chopped coarsely (see tip on page 88) 4 medium potatoes (800g), chopped coarsely 1 litre water 3 cups (750ml) vegetable stock 1 cup (250ml) cream 1 tablespoon lemon juice 2 tablespoons finely chopped fresh chives GARLIC CROÛTONS 1/2 loaf ciabatta 1/3 cup (80ml) olive oil 2 cloves garlic, crushed 1 Heat oil in large heavy-based saucepan over medium heat; cook the onion and garlic, stirring, for 2 minutes or until onion softens. Add pumpkin, potato, the water and stock; bring to the boil. Reduce heat; simmer, covered, for 30 minutes or until vegetables are tender. 2 Meanwhile, make garlic croûtons.…

LOADED VEG ‘BOLOGNESE’ POTATOES PREP + COOK TIME 8 HOURS 30 MINUTES SERVES 4 1 medium brown onion (150g), chopped finely 3 cloves garlic, crushed 1 small eggplant (230g), chopped finely 1 small red capsicum (150g), chopped finely 1 stalk celery (150g), chopped finely 1 medium carrot (120g), grated coarsely 1 medium zucchini (120g), grated coarsely 400g can diced tomatoes ¼ cup (70g) tomato paste 2 sprigs fresh rosemary 1 cup (250ml) vegetable stock 4 large potatoes (1.2kg), unpeeled, scrubbed ¼ cup coarsely chopped fresh flat–leaf parsley parmesan crisps and sour cream, to serve 1 Place onion, garlic, eggplant, capsicum, celery, carrot, zucchini, tomatoes, tomato paste, rosemary and stock in a 4.5-litre (18-cup) slow cooker; stir to combine. 2 Wrap each potato, separately, in foil; place on top of vegetable…

SAVOURY GRANOLA & RAITA BREKKY BOWLS PREP + COOK TIME 1 HOUR 30 MINUTES (+ OVERNIGHT REFRIGERATION) SERVES 4 You’ll need to start the raita a day ahead. 4 cups (1.12kg) greek–style natural yoghurt 3 lebanese cucumbers (390g) 3 radishes (105g), sliced thinly 3 small beetroots (300g), sliced thinly 250g yellow or red cherry tomatoes, halved ¼ cup (60ml) apple cider vinegar 1 cup fresh small mint leaves 1 clove garlic, crushed ½ teaspoon garam masala SAVOURY GRANOLA 2 tablespoons LSA ¼ cup (60ml) warm water 400g can chickpeas, drained, rinsed 1 cup (90g) rolled oats 1/3 cup (55g) sultanas 1/3 cup (50g) pine nuts 1 teaspoon garam masala ½ teaspoon ground turmeric ½ teaspoon ground cumin ¼ teaspoon chilli powder ¼ teaspoon garlic salt ¼ cup (60ml) extra virgin…

BALLINA FOOD & WINE FESTIVAL Check out the NSW Northern Rivers’ amazing cuisine, premium wines, craft beers and great entertainment at the the Ballina Food & Wine Festival. It will kick off with an After Dark Gala Dinner on Friday, June 29, followed by the main festival on Sunday, July 1. ballinafoodandwine.com.au DAYLESFORD MACEDON PRODUCE HARVEST FESTIVAL One of Australia’s most dynamic and picturesque food and wine regions is the home to #dmpharvest, in rural Victoria. From June 16-25, festival goers will enjoy products from the region’s best growers, provedores, chefs, restaurateurs and vignerons. dmproduce.com.au/dmpharvestfestival/ SEA & VINES WEEKEND Over the June long weekend, 9-11, McLaren Vale Adelaide MINI Garage Sea & Vines Festival will celebrate the culinary and winemaking traditions of South Australia. Enjoy an intimate degustation dinner with…

KEY FEATURES With three cooking modes – heat, steam and a combination of both – plus a sous vide feature that automatically calculates the optimum level of steam and heat, with the SteamPro your meals are limited only by your imagination. TECH SPECS Anti-fingerprint stainless steel Five shelf options Removable door and inner glass panes for ease of cleaning Steam cleaning 75 cooking recipes 10 sous vide cooking recipes 24 months warranty THE SECRET TO LOCKED IN FLAVOUR Delivering the perfect amount of steam for every dish — the advanced humidity sensor continuously adjusts temperature and moisture levels in the oven to suit the type of food you are cooking. This not only leads to more efficient water usage, but ensures that every dish is cooked to perfection. Sous vide…

MOROCCAN ROAST CHICKEN PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 4 4 x 500g small fresh chickens (see tip on page 34) 1½ tablespoons cumin seeds 1½ tablespoons coriander seeds 2 cinnamon sticks, halved 1 teaspoon sea salt flakes 1 tablespoon sweet paprika 2 teaspoons ground turmeric 3 cloves garlic 3 teaspoons grated fresh ginger ½ cup (125ml) extra virgin olive oil 1 large red onion (300g), cut into thin wedges 1 cup (250ml) chicken stock 2 wedges preserved lemon (50g) 1 cup (120g) pitted green olives 10 sprigs coriander 1 Rinse chickens under cold water; pat dry inside and out. Place a chicken, breast-side down, on a chopping board. Using kitchen scissors, cut along each side of the backbone. Remove and discard backbone. Turn chicken,…

A SMOKY CITRUS BLEND PREP TIME 10 MINUTES MAKES ½ CUP Place 1 tablespoon fennel seeds, 1 tablespoon cumin seeds and 1 tablespoon coriander seeds in a small frying pan over medium heat; stir constantly for 40 seconds or until fragrant. Transfer mixture to a mortar, cool; grind finely with a pestle. Stir in 1 tablespoon smoked paprika and 1 tablespoon finely grated lemon rind; place in a jar and seal. Store in a cool, dark place for up to 3 months. Use on chicken or pork. B INDIAN-STYLE CURRY BLEND PREP TIME 10 MINUTES MAKES ½ CUP Place 2 tablespoons coriander seeds and 2 tablespoons cumin seeds in a small frying pan over medium heat; stir constantly for 45 seconds or until fragrant. Transfer to a mortar, cool; grind…

BACON & SPINACH WRAPS PREP + COOK TIME 50 MINUTES SERVES 4 Dairy-free, yeast-free, nut-free cooking oil spray 4 eggs 4 rindless gluten–free bacon slices (260g) 1 tablespoon dairy–free spread 150g button mushrooms, sliced thinly 60g baby spinach leaves 2 tablespoons gluten–free barbecue sauce GLUTEN-FREE WRAPS 2 eggs 1 cup (135g) gluten–free self–raising flour 1/3 cup (50g) buckwheat flour 1/3 cup (45g) gluten–free plain flour 1/3 cup (50g) 100% corn cornflour 1½ teaspoons table salt 2/3 cup (160ml) soy milk 2/3 cup (160ml) water 1 Make gluten-free wraps. 2 Spray a medium frying pan with oil; cook eggs over medium heat until the whites are firm and the yolks are cooked to your liking. Transfer eggs to a plate; cover to keep warm. 3 Cook bacon in the…

FRYING PAN COCONUT BLONDIE WITH SEA SALT HONEYCOMB PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 8 200g white chocolate, chopped ½ cup (70g) macadamia halves 125g butter, chopped ¾ cup (180ml) coconut cream ½ cup (110g) caster sugar ½ cup (110g) firmly packed brown sugar 1 egg, beaten lightly 1 cup (150g) plain flour ½ teaspoon baking powder ½ teaspoon bicarbonate of soda 1 cup (80g) desiccated coconut 1½ cups (375ml) thick cream, whisked lightly (see tips) SEA SALT HONEYCOMB 1 cup (220g) caster sugar ¼ cup (60ml) pure maple syrup ¼ cup (60ml) water 2 teaspoons bicarbonate of soda 1 teaspoon sea salt flakes 1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. 2 Spread chocolate and macadamias evenly over tray. Cook in…