Innholdsfortegnelse for Issue 41 i Cooking with the Australian Womens Weekly

Remember back to when life wasn’t so complicated? You could dress up as Batman and role-play all day! As a child, I mostly grew up with plenty of time to entertain myself, as my older siblings were away at boarding school. We had a relatively large backyard that housed chickens, our Pembroke Welsh Corgi called Pal, a great mulberry tree, a large pool and a wooden cubbyhouse, where I used to make (and sell to make-believe customers) many a mud pie. My adventures would usually start straight after school, when I’d run out the back and into “adventure land”. I’d dress up in clothes from my cupboard in the cubbyhouse, jump on my pushbike and ride around the pool really fast, pretending to be en route to various make-believe friends’…

AMANDA KELLY-LENNON EDITOR, AWW FOOD MAGAZINE “My foodie journey began 28 years ago when I started training as a chef. I then shifted to magazines as a food editor, and now I’m editor of this wonderful magazine. I’ve always loved food and the adventures it creates.” KATHLEEN DAVIS SENIOR FOOD EDITOR, AWW COOKBOOKS “Working as a food editor for two decades, I’m fortunate to be able to immerse myself in my greatest pleasures - food and books. There’s always a new ingredient to explore and new recipe to try.” 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…

BASIC PANCAKES PREP + COOK TIME 20 MINUTES SERVES 4 Beat 4 eggs and 2 tablespoons caster sugar in a small bowl with an electric mixer until thick; stir in 1½ cups buttermilk and 50g melted butter. Sift 1½ cups self-raising flour into a large bowl; whisk in egg mixture until smooth. Stand batter for 15 minutes. Heat a heavy-based medium frying pan over medium heat; brush pan with a little melted butter. Pour ¼ cup of batter into pan; cook for 2 minutes or until bubbles appear on surface. Turn pancake; cook for a further 2 minutes or until browned lightly. Remove from pan; cover to keep warm. Repeat with remaining batter and more melted butter. Drizzle with ½ cup maple syrup. TOP TIP The plain pancakes are suitable…

MEDITERRANEAN LAMB MEATBALLS PREP + COOK TIME 40 MINUTES MAKES 60 1kg lamb mince 1½ cups (105g) stale breadcrumbs 1 large red onion (300g), chopped finely 2 tablespoons finely chopped fresh chervil 2 tablespoons finely chopped fresh flat–leaf parsley 2 tablespoons finely chopped fresh mint 2 teaspoons caraway seeds, toasted 1 teaspoon ground cumin 1 teaspoon ground cinnamon ½ teaspoon ground cloves 2 eggs, beaten lightly ¼ cup (60ml) iced water vegetable oil, to shallow–fry WHITE BEAN DIP 400g can white beans, rinsed, drained 1 clove garlic, crushed 2 tablespoons extra virgin olive oil 1 tablespoon tahini 2 teaspoons finely grated lemon zest 2 tablespoons lemon juice 1 tablespoon coarsely chopped fresh flat–leaf parsley 1 To make meatballs, place all ingredients, except the oil, in a large bowl, season; mix…

A Have the flour, soda and salt measured before you start. Mix, then add butter to flour mixture, rubbing in lightly to make crumbs (don’t over-mix). Slowly add the buttermilk; use a round-bladed knife, in a cutting motion, to mix to a soft, sticky dough. The least amount of handling will result in the fluffiest bread texture. B Place dough between sheets of baking paper, then roll out to form a 30cm x 40cm rectangle. Spread evenly with sauce, leaving a border. Then add topping ingredients. C Roll up dough from long side to form a log. Place, seam-side down, on a cutting board. Use a sharp knife to cut into 9 equal slices. D Place the scrolls, side by side, into the prepared cake pan.…

HONEY-ROASTED FENNEL PREP + COOK TIME 35 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Reserve ¼ cup green fennel fronds from 4 baby (520g) fennel bulbs. Cut fennel bulbs in half; place on an oven tray lined with baking paper. Add 8 fresh thyme sprigs and 2 tablespoons each honey and olive oil; mix to combine. Turn fennel cut-side down; season. Roast for 25 minutes or until tender and browned. Serve fennel drizzled with balsamic vinegar, topped with reserved fronds and ¼ cup roasted flaked almonds. GRAPEFRUIT FENNEL SALAD PREP + COOK TIME 15 MINUTES SERVES 4 Cut 1 pink grapefruit (350g) into segments. Place grapefruit in a medium glass bowl with 1 medium (300g) thinly shaved fennel bulb and ¼ cup squashed sicilian olives; toss gently to combine.…

A TRIMMING PORK RIBS Using a small, sharp knife, trim the membrane from the back of the ribs. Place ribs on a tray. C PREPPING PORK RIBS With a spoon, sprinkle well-combined spice mixture evenly all over the top of the trimmed pork ribs. E PREPARING WOOD CHIPS Soak half of the wood chips in water for 30 minutes, drain. Combine with dry chips in smoker box. B SPICE MIX Combine the smoked paprika, cumin, cayenne pepper, onion and garlic powder, salt and brown sugar in a small bowl. DRUBBING IN SPICE MIX Rub spice mixture firmly into pork ribs; cover, then refrigerate meat overnight to infuse the flavours. F BARBECUE SAUCE Bring all the sauce ingredients to the boil, then reduce heat and simmer until liquid is reduced and…

“Petit four” comes from the French term for “small oven”. In the 19th century, French bakers had huge stone or brick coal ovens. When at their hottest, they were called “grand four” (big oven) and used to roast meats and crusty bread. When the fire was dying down, it was called “petit four” (little oven), perfect for baking small pastries and cakes. Petit fours are traditionally served for afternoon tea and include a variety of tiny baked treats that can be consumed in one or two bites.…

STEP INTO SPRING! Pop a little hop into your stride and feel great from the inside out with our light yet luscious spring dishes. + Drop the carbs Enjoy easy Asian-inspired dishes (above) that will fill you up without weighing you down. + Break free Our gluten-free desserts, like these tarts (above right), can be enjoyed by all. + Feeling fruity Let fruit take centre stage at your next kids’ party, with colourful surprises bursting with flavour (right). ON SALE SEPTEMBER 3…

HOT SMOKING VS COLD SMOKING HOT SMOKING actually cooks food. Meat is generally smoked at 115°C and the smoke source is positioned close to the food. Hot-smoked foods can be eaten immediately. COLD SMOKING uses temperatures no higher than 29°C, which doesn’t cook food, so it needs to be salted/cured first. The food is placed far from the heat source, so it’s smoked long and slow. Cold-smoked foods are generally left for 24 hours for their flavour to develop before eating. SALTING THIS IS THE first step in the smoking process. Not only does salting season the food, but it partially dries it out, removing some of the moisture that microbes might thrive in. Salt is critical to the preserving process, so always use the amount of salt specified in…

FENNEL & POTATO MASH PREP + COOK TIME 30 MINUTES SERVES 4 Thinly slice 1 large fennel bulb; reserve 1 tablespoon fennel fronds. Melt 60g butter in a large frying pan; cook fennel, covered, over low heat, stirring occasionally, for 10 minutes or until fennel is very soft. Blend or process fennel until smooth. Meanwhile, boil, steam or microwave 1kg coarsely chopped peeled potatoes until tender; drain. Transfer to a large bowl. Mash potato; stir in fennel mixture and ½ cup hot pouring cream. Season to taste; sprinkle with fennel fronds. A WASABI POTATO MASH PREP + COOK TIME 30 MINUTES SERVES 4 Boil, steam or microwave 1kg coarsely chopped peeled potatoes until tender; drain. Transfer to a large bowl. Mash potato; stir in ⅔ cup warm pouring cream and…

“For decadence, it’s hard to beat our cheesy pumpkin baked risotto and, for a lighter bite, our winter salad with nutty brown rice makes delicious lunch leftovers.” Sophia Young, Editorial & Food Director, AWW Cookbooks TUNA, SPINACH & BROCCOLINI BAKED RISOTTO PREP + COOK TIME 50 MINUTES SERVES 4 1 tablespoon extra virgin olive oil 100g bacon slices, rind removed, chopped coarsely 1 clove garlic, crushed 1½ cups (300g) arborio rice 3½ cups (875ml) chicken stock 175g broccolini, trimmed, thick stems halved lengthways 50g baby spinach leaves 40g butter, chopped 425g can tuna in oil, drained 1 cup (80g) finely grated parmesan shredded lemon rind, to serve 1 Preheat oven to 180°C/160°C fan. 2 Heat oil in a large heavy-based flameproof ovenproof saucepan or dish over medium heat; cook bacon,…

“You can also use chicken thigh fillets for this easy recipe. But whether you use breast or thigh, make sure you buy chicken with the skin on for that beautiful crispy coating.” Louise Patniotis, Food Studio Manager CHEAT’S MINESTRONE WITH MEATBALLS PREP + COOK TIME 1 HOUR SERVES 6 6 Italian–style pork and fennel sausages (675g) 2 tablespoons olive oil 1 medium brown onion (150g), chopped coarsely 1 clove garlic, crushed ¼ cup (70g) tomato paste 1.5 litres (6 cups) water 2 cups (500ml) chicken stock 22/3 cups (700g) passata (Italian cooking sauce) 1 stalk celery (150g), trimmed, chopped coarsely 1 medium carrot (120g), chopped coarsely 1 medium zucchini (120g), chopped coarsely 80g green beans, trimmed, sliced diagonally 400g can borlotti beans, drained, rinsed ¾ cup (135g) macaroni 1/3 cup…

EAT, DRINK AND BE WELLY! Visa Wellington On a Plate will serve up hundreds of burgers, cocktails, set menus, pop-ups and food-filled events over three weekends from August 10 to 26. A highlight of the 10th annual festival is sure to be the traditional Hiakia Hangi. Book at visawoap.com BAKE FOR AN AMAZING ‘PAWS’ Monday, August 20, is RSPCA Cupcake Day, so get together with friends or colleagues and bake to fight animal cruelty. With 135,000 animals going through RSPCA shelters each year, you’ll be supporting a great cause and enjoying a treat while you’re at it! rspcacupcakeday.com.au IT’LL BE TEA-RIFFIC The Sydney Tea Festival on Sunday, August 19, at Carriageworks, will be a celebration of specialty loose leaf tea. You’ll be able to wander through the market, stop for…

PASSIONFRUIT & YOGHURT CAKE WITH ROSEHIP SYRUP PREP + COOK TIME 1 HOUR 45 MINUTES + STANDING & COOLING SERVES 8 220g unsalted butter, softened 1 cup caster sugar 3 eggs 2 cups self–raising flour 2/3 cup greek–style natural yoghurt 1/3 cup fresh passionfruit pulp ROSEHIP SYRUP 1 rosehip and hibiscus tea bag 1 cup boiling water 1 cup caster sugar ½ cup fresh passionfruit pulp 1 Make rosehip syrup. 2 Preheat oven to 180°C/160°C fan. Grease a 12cm x 23cm loaf pan; line base with baking paper. 3 Beat the butter and sugar in a medium bowl with an electric mixer for 6 minutes or until light and fluffy. Beat in eggs, one at a time. Fold in flour, then yoghurt, in alternate batches. Fold in passionfruit until just…

“These scrolls are perfect for school lunch boxes or a snack on the go. To save time, you can use store-bought puff pastry as the dough base. Enjoy!” Domenica Reddie, Recipe Editor, AWW Cookbooks LOADED PEPPERONI PIZZA SCROLLS PREP + COOK TIME 40 MINUTES MAKES 9 2 cups (300g) self–raising flour ½ teaspoon bicarbonate of soda 1 teaspoon salt 50g cold butter, chopped coarsely ¾ cup (180ml) buttermilk, approximately 2 tablespoons pizza sauce 2 tablespoons barbecue sauce ½ small red onion (50g), sliced thinly ½ small green capsicum (75g), sliced thinly 100g sliced pepperoni, chopped coarsely ½ cup (100g) well–drained pineapple pieces, chopped coarsely (see cook’s notes) 1/3 cup (55g) drained sliced kalamata olives 1 cup (120g) pizza cheese 1 Preheat oven to 200°C/180°C fan. Oil a shallow 22cm square…

VEGETABLE TAGINE PREP + COOK TIME 1 HOUR SERVES 4 2 teaspoons olive oil 1 large red onion (300g), chopped coarsely 2 cloves garlic, crushed 4 baby eggplants (240g), halved lengthways 500g jap pumpkin, cut into thin wedges 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground ginger ½ teaspoon ground cinnamon 400g can crushed tomatoes 2 cups (500ml) salt–reduced vegetable stock 2 cups (500ml) water 300g okra, trimmed 1 tablespoon harissa (see tip on page 74) ¾ cup (200g) greek–style natural yoghurt ½ cup finely chopped fresh flat–leaf parsley ½ cup finely chopped fresh mint HARISSA CHICKPEAS 400g can chickpeas, drained, rinsed 1 tablespoon harissa (see tip on page 74) 1 tablespoon olive oil 1 Make harissa chickpeas. 2 Heat oil in a large saucepan over medium…

BEEF RIB ROAST WITH SPICED SALT & ROASTED ONIONS PREP + COOK TIME 1 HOUR 50 MINUTES (+ RESTING) SERVES 8 1 tablespoon coriander seeds 1 tablespoon cumin seeds ½ cup (60g) sea salt flakes ¼ teaspoon mixed spice 1 teaspoon freshly ground pepper 3kg beef standing rib roast 1 tablespoon olive oil ROASTED ONIONS 2 large brown onions (400g), halved crossways 4 small red onions (400g), quartered 2 bulbs garlic, halved crossways ¼ cup (60ml) olive oil GARLIC MAYONNAISE 1 cup (300g) whole–egg mayonnaise 1 tablespoon warm water 2 teaspoons lemon juice 2 cloves garlic, crushed 1 tablespoon dijon mustard 1 Preheat oven to 200°C/180°C fan. 2 Using a mortar and pestle, grind the seeds together until crushed coarsely. Add salt, mixed spice and pepper; mix well. Remove a…

A For the brownie base, spoon melted chocolate into egg yolk mixture, then use a large metal spoon (preferably with a sharp edge) to fold egg white mixture into chocolate mixture in two batches. This will ensure the mixture is as light as possible. B For the ice-cream mixture, place scoops of ice-cream in a large bowl; stand at room temperature for 5 minutes or until softened slightly. (Don’t over-soften and don’t microwave.) Gently fold chopped chocolate bars through ice-cream. Cover with plastic wrap to prevent freezer burn; freeze for 3 hours or until firm. C To fill the centre of the bombe, combine extra ice-cream and the dulce de leche. Dip the bundt pan into warm water for 10 seconds (don’t leave in hot water). Turn the ice-cream out…

“These little iewels of cake, cream and ielly are made in old-fashioned gem iron tins, which give the cakes their signature round shape.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly DELIGHTFUL PETIT FOURS PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING, REFRIGERATION & STANDING) MAKES 15-20 4 eggs ¾ cup (165g) caster sugar 2/3 cup (100g) plain flour 1/3 cup (50g) cornflour ½ teaspoon baking powder ¾ cup (240g) apricot jam 2 tablespoons hazelnut–flavoured liqueur 100g marzipan 500g ready–made white icing, chopped coarsely 1 egg white pink and green food colouring ½ cup (75g) white chocolate Melts 1 Preheat oven to 180°C/160°C fan. Grease a 23cm x 33cm swiss roll pan; line base and all sides with two layers of baking paper, extending the paper 5cm over…

NUTRITIOUS AND FILLING ‘BUSH TUCKER’ CAMP KITCHEN 192 PAGES OF FIRESIDE RECIPES TO SHARE (RRP $24.99)  available where all good books are sold or online at www.awwcookbooks.com.au INCLUDES CAMPING GUIDE, CHECKLISTS, BREAKFAST, LUNCH, DINNER AND TREATS CHEESE BURGERS PREP + COOK TIME 20 MINUTES SERVES 4 An all-in-one meal for lunch or dinner, burgers tick all the boxes while camping. Choose buns, baps, brioche or Turkish bread, or even “bunless” lettuce or grilled mushrooms to bookend a juicy burger filling. Customise the fillings to suit. 1 tablespoon olive oil 1 medium onion (150g), sliced 500g beef mince 8 slices cheddar cheese 4 eggs 4 bread rolls, split ¼ cup (75g) aïoli or mayonnaise 4 butter or iceberg lettuce leaves 1 large tomato (220g), sliced thickly ⅓ cup (110g) relish (or…