Innholdsfortegnelse for Issue 40 i Cooking with the Australian Womens Weekly

My late father used to say our lives were mapped out by fate from birth. If that’s the case, then my fated life of loving food and delivering feel-good recipes to you each month is awesome. Thank you, universe! I must admit that food is my safety blanket. Whenever I’m a little stressed, feeling a bit down, or just in desperate need of some “me” time, I turn to cooking – or even shopping for food, because I actually find online shopping for groceries therapeutic! Cooking seems to chase my darkest days away, so, even on a bleak winter’s day, I can always find a massive pot of sunshine. This could be a good spicy curry, a massive hearty bowl of hot soup or a slow-cooked lamb shank casserole. This…

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…

The word “chowder” has been traced to the fishing villages along the coast of France, from Bordeaux to Brittany, and also along the Cornwall coast of England, two regions located across the English Channel from each other. It’s said that when fishing boats returned from sea, the villagers had a cooking pot – a French “chaudière” and an English “cauldron” – waiting to make a kind of stew or soup from the catch as part of the celebration to welcome the boats home. It was made from fish, clams and vegies.…

A PARMESAN POLENTA PREP + COOK TIME 20 MINUTES SERVES 6 Bring 3 cups milk and 2 cups chicken stock to the boil in a large saucepan. Gradually add 2 cups instant polenta, stirring constantly. Reduce heat; simmer, stirring, for 10 minutes or until polenta thickens. Stir in an extra 1 cup milk and ¼ cup finely grated parmesan until cheese melts. Serve topped with extra finely grated parmesan. B PESTO POLENTA PREP + COOK TIME 20 MINUTES SERVES 6 Bring 3 cups milk and 2 cups chicken stock to the boil in a large saucepan. Gradually add 2 cups instant polenta, stirring constantly. Reduce heat; simmer, stirring, for 10 minutes or until polenta thickens. Stir in an extra 1 cup milk, 150g tub chunky basil dip and ¼ cup…

ROASTED GARLIC & CAPSICUM POTATOES PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 8 Preheat oven to 200°C/180°C fan. Place 8 coliban potatoes on an oven tray; drizzle with 2 teaspoons olive oil. Roast for 1 hour or until tender; season. Meanwhile, place 1 whole unpeeled garlic bulb on another tray; drizzle with 1 teaspoon olive oil. Bake for the last 30 minutes of potato cooking time or until garlic is tender. Cool garlic for 10 minutes on tray; peel. Cut a cross in the potatoes; squeeze upwards from the bottom. Scoop top third of potato flesh from each into a small bowl; mash with garlic. Spoon mash into potatoes. Top with 50g drained char-grilled capsicum and 2 tablespoons chopped flat-leaf parsley. Season. PROSCIUTTO, CHIVES & SOUR CREAM POTATOES…

PANCETTA & FIG SWEET POTATO PIZZAS PREP + COOK TIME 55 MINUTES SERVES 4 (MAKES 8) 2 large orange sweet potatoes (1kg) (see tips on page 82) 2 tablespoons extra virgin olive oil 100g pancetta, torn coarsely 60g gorgonzola, crumbled (see tips on page 82) 8 dried figs (120g) 11/3 cups (135g) grated mozzarella 2/3 cup loosely packed fresh basil leaves 1 Preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper. 2 Cut each orange sweet potato lengthways into 4 x 1cm-thick slices. Place sweet potato on trays, drizzle with oil; season. Roast for 25 minutes. Turn sweet potato over. Top with pancetta and gorgonzola. Cut figs horizontally into three slices. Divide fig and mozzarella between pizzas. 3 Roast the pizzas for a further 10 minutes…

PISTACHIO & APRICOT BAKLAVA CAKE PREP + COOK TIME 1 HOUR 50 MINUTES (+ REFRIGERATION & COOLING) SERVES 16 You’ll need to start this recipe a day ahead. You’ll also need a few oven trays to bake the filo layers, or bake them in batches reusing the same tray. 500g honey greek yoghurt 375g butter, softened 12/3 cups (370g) caster sugar 2 teaspoons vanilla bean paste 2 teaspoons ground cardamom 6 eggs 2 cups (300g) self–raising flour 1/3 cup (50g) cornflour 1 teaspoon baking powder 1/3 cup (80ml) milk 1/3 cup (45g) shelled pistachios ¼ cup (90g) honey SPICED APRICOT SYRUP & PUREE 3 cups (750ml) water 450g dried apricots 2/3 cup (240g) honey 2 cinnamon sticks 8 green cardamom pods, crushed 5 whole dried cloves FLAKY FILO LAYERS ½…

FRUITY NECKLACE TAKES 10 MINUTES Using a clean wool needle and new thin elastic as string, thread 9 strawberries, 6 green grapes and 8 mandarin segments onto elastic. Tie end of elastic to secure. Keep refrigerated until just before serving. WRAPPED SWEET SURPRISE NECKLACE TAKES 20 MINUTES Place a 20cm x 55cm piece of Cellophane on work bench. Position an assortment of lollies along one long end of Cellophane at 2cm intervals. Roll Cellophane to enclose lollies. Secure ends with sticky tape. Tie coloured twine between each lot of lollies to keep them separate. Tie ends together to form a necklace. MARSHMALLOW PEARL NECKLACE TAKES 10 MINUTES Using a clean wool needle and new thin elastic as string, thread 100g of assorted marshmallows onto elastic. Tie end of elastic to…

BELLISSIMO! For pasta lovers, fitness fanatics and health food fanciers alike, thanks to Slendier, it’s now easy to enjoy “fettuccine” guilt-free. Low-carb, low in kilojoules, gluten-free and full of fibre, Slendier’s ready-to-eat meals come in three Italian-inspired flavours. slendier.com MEX-CELLENT Soft and delicious, Mission Original Tortillas are ideal for a quick family meal or tasty snack on the go. If it’s Mexican, make it Mission! Available at all leading supermarkets. SAUCY SENSATIONS Embrace the cooler weather with Maggi’s new Marketplace range of bases and sauces. Made with delicious ingredients and designed to save time for the healthy cook, Maggi Marketplace is the answer to homemade weeknight cooking. Available at all major supermarkets. HEATING UP Recognising Australians’ love affair with Asian cuisine, ILVE has stylishly delivered the Versa. Combining ILVE’s Brass…

1 Long, slow cooking will tenderise even the toughest cuts of meat. Stewing or braising cuts are the best choice for the slow cooker. 2 Seafood is generally not suitable to slow cook, as it toughens quickly. However, you can cook a sauce in the slow cooker, then add the seafood just before you’re about to serve. 3 Browning meat before slow cooking enhances the flavour and gives meat a rich colour. With some appliances, you can brown meat and vegetables using the insert on the stovetop, while some let you brown when the insert is actually in the appliance. Always check the instructions. If in doubt, brown meat and vegetables in a separate frying pan before placing into the slow cooker.…

CHOCOLATE & CARAMEL SELF-SAUCING PUDDINGS PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4 ¾ cup (165g) caster sugar 100g butter, melted, cooled 2/3 cup (100g) self–raising flour 2 tablespoons ground almonds 1/3 cup (35g) dutch–processed cocoa 1/3 cup (80ml) milk 2 eggs 1 teaspoon vanilla extract 50g dark chocolate, finely chopped ½ cup (110g) firmly packed brown sugar 1 cup (250ml) boiling water 1½ teaspoons dutch–processed cocoa, extra 4 small scoops vanilla ice–cream CARAMEL SAUCE 1/3 cup (75g) caster sugar 40g butter, chopped ½ cup (125ml) thickened cream ¼ teaspoon sea salt flakes 1 Make caramel sauce. 2 Preheat oven to 200°C/180°C fan. Grease 4 x 1⅓-cup (330ml) ovenproof dishes; place on an oven tray lined with baking paper. Spoon 1 tablespoon of caramel sauce into the base…

CHEESY SEED DAMPER PREP + COOK TIME 3 HOURS 30 MINUTES SERVES 12 3 cups (450g) self–raising flour 2 teaspoons sea salt 40g cold butter, chopped ¼ cup (50g) pepitas (pumpkin seeds) ¼ cup (35g) sunflower seeds 2 tablespoons linseeds ¼ cup (50g) roasted buckwheat 1½ cups (150g) grated pizza cheese ¾ cup (180ml) buttermilk ½ cup (125ml) water, approximately 1 Preheat a 4.5-litre (18-cup) slow cooker on High for 30 minutes. 2 Meanwhile, sift flour and salt into a large bowl; using your fingertips, rub in butter. Stir in seeds, buckwheat and cheese. Stir in buttermilk and enough of the water to make a soft, sticky dough. 3 Turn dough out onto a floured surface; knead lightly until smooth. Shape into a 16cm round on a piece of baking…

CHICKEN POUTINE WITH POTATO WEDGES PREP + COOK TIME 40 MINUTES SERVES 4 4 desiree potatoes (1.5kg) 1 whole barbecued chicken (1.2kg) 40g butter 1/4 cup plain flour 2 large eschalots, sliced thinly 2 cups (500ml) salt–reduced chicken stock 1/4 cup (60ml) vegetable oil 150g mozzarella, grated 2 tablespoons fresh flat–leaf parsley leaves 1 Prick potatoes all over with a fork; microwave on High (100%) for 8 minutes or until tender. When cool enough to handle, cut each potato into six wedges. 2 Meanwhile, shred chicken and skin, reserving bones. 3 To make gravy, melt butter in a small saucepan over medium heat. Once foaming, add flour; cook, stirring, for 1 minute or until dry and golden. Add eschalot and chicken bones; stir for a further 2 minutes or until…

Winter Fruits APPLES AVOCADOS BANANAS CUSTARD APPLES GRAPEFRUIT KIWIFRUIT LEMONS MANDARINS NASHI ORANGES: NAVAL POMELOS QUINCES RHUBARB STRAWBERRIES TANGELOS Winter Vegetables BEETROOT BROCCOLI BRUSSELS SPROUTS CABBAGES CARROTS CAULIFLOWERS CELERIAC CELERY FENNEL JERUSALEM ARTICHOKES KOHLRABI LEEKS OLIVES ONIONS PARSNIPS POTATOES PUMPKINS SILVERBEET SPINACH SWEDES SWEET POTATOES TURNIPS WITLOF STALK TALK With ribbed stalks that range from red and pink to green, rhubarb is a beautiful find at the shops and is at its peak during July. The tart, earthy flavour of the stalks changes to a refreshing sharpness when cooked. But never eat rhubarb leaves, as they’re poisonous. BUYING Look for long, firm, slender stalks without any soft or discoloured patches. STORING Remove and discard the poisonous leaves, then wrap the stalks in plastic food wrap. Store in the crisper section…

OOH LA LA Celebrate the French way July 12-15 at Bastille Festival Sydney. With eight wine bars and four food villages to choose from, you’ll feel like you’re in Paris. There’ll also be live music, a cabaret show and movie screenings well into the night. bastillefestival.com.au DIABETES WEEK National Diabetes Week, July 8-14, will raise awareness of the early detection and treatment of diabetes through the “It’s About Time” campaign. Head to the official website to find out how lives can be saved by detecting diabetes earlier. diabetesaustralia.com.au/campaign IT’LL BE ‘NEAT’ Australia’s premier Whisky Live and Fine Spirits tasting event is back July 27-28 in Perth. From whisky and vodka, to gin, rum and cognac, festival-goers will be able to sample top-shelf products from the world’s finest distilleries. whiskylive.com.au/perth/ If…

CHORIZO & POACHED EGG TAGLIATELLE PREP + COOK TIME 30 MINUTES SERVES 4 3 fresh chorizo sausages (450g) 1/3 cup (80ml) extra virgin olive oil 2 cloves garlic, crushed 500g tagliatelle pasta 2 tablespoons white vinegar 4 eggs (see cook’s notes) ¾ cup (60g) coarsely grated parmesan 2 tablespoons finely chopped fresh flat–leaf parsley 1 Remove chorizo from their casings; finely chop sausage meat until it resembles mince. 2 Heat 1 tablespoon of the oil in a large frying pan over high heat; cook chorizo, stirring occasionally, for 4 minutes or until golden. Add garlic; cook, stirring, for 1 minute. Remove pan from heat; cover to keep warm. 3 Meanwhile, cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain, reserving ¼ cup…

VEGETABLE STOCK PREP + COOK TIME 1 HOUR 45 MINUTES MAKES 3.5 LITRES (14 CUPS) 2 large carrots (360g), chopped coarsely 2 large parsnips (700g), chopped coarsely 4 medium onions (600g), chopped coarsely 10 celery stalks (1.5kg), trimmed, chopped coarsely 4 dried bay leaves 2 teaspoons whole black peppercorns 6 litres (24 cups) cold water 1 Combine all the ingredients in a large saucepan or stockpot; bring to the boil. Reduce heat; simmer, uncovered, for 1½ hours, skimming the surface occasionally. 2 Strain the stock through a fine sieve into a large heatproof bowl; discard solids. If not using immediately, cool slightly, then refrigerate to cool completely. Store, refrigerated, for up to a week or freeze for up to a month. MINESTRONE PREP + COOK TIME 9 HOURS SERVES 4…

It’s important that the jars be as clean as possible. The aim is to finish sterilising the jars and lids at the same time the preserve is ready to be bottled. The hot preserve should be bottled into hot, dry, clean jars. Start with clean washed jars and lids, then follow one of the following methods: DISHWASHER Put jars and lids through the hottest cycle of the dishwasher without using any detergent. STOVETOP Place jars and lids in a large saucepan and cover with cold water. Bring to the boil, then boil for 20 minutes. Drain. OVEN Stand jars upright, without touching each other, on an oven tray. Turn oven onto the lowest temperature possible. Place jars onto the bottom shelf of oven and heat for 30 minutes.…

Ingredients  Serves: 6 1 tbsp olive oil 1 onion, finely chopped 1 long green chilli, seeded & finely chopped 1 tbsp finely grated ginger 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 4 curry leaves 3 cardamon pods ¼ butternut pumpkin, peeled and diced 1 cup yellow split peas 400g can chopped tomatoes 1 tbsp tomato paste 1L chicken stock 400ml can coconut milk To serve: Roasted chickpeas Micro herbs 4 MISSION Naan Bread, heated just before serving in a dry non-stick fry pan Method 1. Heat oil in a large saucepan over medium-high heat then add the onion, chilli and ginger. Cook, stirring, for 3-4 minutes until onion is soft. Add spices and cook for 2-3 minutes stirring constantly. 2. Add pumpkin, split peas, tomato,…

GREEN SHAKSHUKA PREP + COOK TIME 30 MINUTES SERVES 4 2 tablespoons olive oil 1 medium leek (350g), pale section only, sliced thinly 1 clove garlic, sliced thinly 1 baby fennel bulb (130g), trimmed, sliced thinly, fronds reserved 150g green kale, chopped coarsely ½ cup (125ml) vegetable stock 8 free–range eggs ½ cup (125g) drained labne ¼ cup (60g) halved spicy green olives ¼ teaspoon ground sumac 4 pita pocket breads, char–grilled 1 Heat oil in a large frying pan over medium heat; cook leek, garlic, fennel and kale, stirring occasionally, for 5 minutes or until vegetables soften. Stir in stock; bring to a simmer. 2 Using the back of a spoon, make eight shallow indents in the mixture. Break 1 egg into each hole. Cook, covered, over low heat,…

“Filo pastry is very forgiving. Don’t worry if it tears a little, as no-one will ever know after the cigars are baked. They’re deliciously more-ish!” Pamela Clark, Editor-At-Large, AWW Cookbooks MOROCCAN LAMB, MINT & CURRANT CIGARS PREP + COOK TIME 50 MINUTES (+ COOLING) MAKES 40 2 tablespoons olive oil 1 large brown onion (200g), chopped finely 2cm piece fresh ginger (10g), grated finely 3 cloves garlic, crushed 2 tablespoons ras el hanout 500g lamb mince 1 medium tomato (150g), chopped finely ¼ cup (40g) dried currants ¼ cup coarsely chopped fresh mint ¼ cup coarsely chopped fresh coriander ¼ cup (40g) pine nuts, toasted 150g butter 20 sheets (440g) filo pastry 1 teaspoon sumac 1½ cups (420g) greek–style natural yoghurt 1 Heat oil in a large frying pan over…

RICH CHOCOLATE CAKE PREP + COOK TIME 2 HOURS 30 MINUTES (+ COOLING) SERVES 12 180g dark eating chocolate, chopped coarsely 60g butter, chopped 5 eggs, separated 1 tablespoon brandy ½ cup (60g) ground almonds ¼ cup (35g) plain flour 1/3 cup (75g) caster sugar 125g fresh raspberries icing sugar, to dust CHOCOLATE GANACHE ½ cup (125ml) pouring cream 180g dark eating chocolate, chopped finely 1 Grease a 2-litre (8-cup) pudding steamer; line base with baking paper. 2 Stir chocolate and butter in a large saucepan over low heat for 5 minutes or until smooth. Remove from heat; cool for 10 minutes. Stir in egg yolks and brandy, then ground almonds and sifted flour. 3 Beat the egg whites in a medium bowl with an electric mixer until soft peaks…

HOW TO GET YOURSELF INTO BETTER SHAPE MEAL PLANS 240 PAGES OF HELPFUL ADVICE & DELICIOUS RECIPES (RRP $34.99)  available where all good books are sold or online at www.awwcookbooks.com.au WEIGHT-LOSS TIPS & 7-DAY MENU PLANNERS FOR WINTER & SUMMER PULLED CHICKEN TORTILLAS PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 4 400g chicken breast fillets 1 cup (250ml) salt–reduced chicken stock 1 teaspoon smoked paprika 1 teaspoon ground cumin ¼ teaspoon chilli powder 2 cloves garlic, crushed 1 small onion (80g), chopped finely 1 large ripe tomato (220g), chopped finely 1 teaspoon brown sugar 4 wholegrain tortillas (160g) 2 tablespoons coarsely chopped fresh coriander 2 tablespoons light sour cream 2 tablespoons fresh coriander leaves, extra CABBAGE & APPLE SALAD 1 small green apple (130g) 2 cups (160g) shredded…

SNUGGLE UP WITH COMFORT FOOD Get cosy and embrace the season with heart-warming meals and treats. + Feast on meat We feature hearty shanks and ribs (above) that your family will embrace on a cold winter’s night. + French fun Pop on your pastry chef’s hat and whisk up some light-as-air sweets, like our soufflé (above right). + Flip out It’s so easy to mix up a batch of pancakes (right).…