Innholdsfortegnelse for Issue 44 i Cooking with the Australian Womens Weekly

Being highly superstitious, I eagerly await the moment December 1st hits the calendar, so I can launch into “deck-the-halls” mode. The tree gets dragged out from under the stairs, The Elf on the Shelf jumps out of his storage box and Santa’s magical North Pole Express gets a battery check, before revving frantically around on its tracks. Most importantly, though, the Christmas wreath and sparkling fairy lights are taken out of storage to adorn our front door. I go into full swing and embrace the happiest time of the year, a time when everything we do is with good intent... from buying and wrapping presents especially chosen for those you love, to making and baking fruit cakes and Christmas delights delivered from the heart. It’s a busy time, but also…

PECORINO & NIGELLA SEED BISCUITS PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 70 1½ cups (225g) plain flour 1 teaspoon nigella seeds 150g butter, chopped coarsely 1¼ cups (100g) coarsely grated pecorino romano cheese 1 egg yolk 1 Sift flour into a large bowl. Add seeds. Rub in butter and cheese. Add egg yolk and mix to a firm dough. Wrap in plastic, then refrigerate for 1 hour. 2 Divide dough into two portions. Roll each portion on a floured surface until 5mm thick. Cut out stars using a 5cm cutter. Place shapes on greased oven trays. Refrigerate biscuits for 30 minutes. 3 Preheat oven to 180°C/160°C fan. 4 Bake biscuits, in batches, for 20 minutes. Cool on trays.…

The “cocktail” dates back to 17th-century London when gin-based drinks with medicinal bitters became popular, but the first recorded use of the word wasn’t until 1798. By the late 19th century, a cocktail had come to mean any mixed drink containing spirits and mixers, such as soda or fruit juice. Fruit, herbs, spices, honey, milk and sugar were added later. By the early 20th century, it was the golden age of cocktails in America, both in affluent homes and on the silver screen. Movie stars had a cocktail in one hand and a cigarette in the other!…

GINGERBREAD WREATHS PREP + COOK TIME 1 HOUR (+ REFRIGERATION & COOLING) MAKES 2 WREATHS OR 30 MEDIUM-SIZED BISCUITS To make the wreaths, you’ll need three or four different-sized star cutters. We used 8cm, 6cm, 5cm and 3cm cutters. 125g butter, softened ½ cup (110g) firmly packed brown sugar 1 egg yolk 23/4 cups (405g) plain flour 1 teaspoon bicarbonate of soda 3 teaspoons ground ginger ½ cup (125ml) golden syrup or treacle icing sugar, to dust ROYAL ICING 1 egg white 1½ cups (240g) icing sugar, approximately 1 Beat butter and sugar in a small bowl with an electric mixer until combined. Beat in egg yolk. Stir in the sifted dry ingredients and golden syrup to form a soft dough. Knead dough on a floured surface until smooth. Divide…

HAZELNUT YULE LOG PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 8 eggs 2/3 cup (150g) caster sugar ½ cup (75g) plain flour ¼ cup (60ml) irish cream liqueur 2 teaspoons dutch cocoa powder fresh cherries with stems attached, to decorate DARK CHOCOLATE GANACHE ½ cup (125ml) pouring cream 200g dark eating chocolate, chopped coarsely HAZELNUT FILLING 125g mascarpone cheese, softened 125g cream cheese, softened 1½ tablespoons dutch cocoa powder ¼ cup (85g) chocolate hazelnut spread 1½ tablespoons irish cream liqueur 1 Make dark chocolate ganache. 2 Preheat oven to 180°C/160°C fan. Grease a 25cm x 30cm swiss roll pan. Line base with baking paper, extending the paper 5cm above long sides of pan. Grease baking paper. 3 Beat eggs and ½ cup of the sugar in…

MIDDLE EASTERN CARROT SALAD WITH LAMB SKEWERS PREP + COOK TIME 35 MINUTES (+ REFRIGERATION) SERVES 4 You’ll need 8 metal or bamboo skewers (see tips on page 74). ¼ cup (75g) tandoori paste ½ cup (140g) greek–style natural yoghurt 800g boneless lamb leg, cut into 3cm cubes ¼ cup (20g) shredded coconut 1½ tablespoons olive oil 1 medium red onion (170g), chopped finely ½ teaspoon ground cumin 2 large carrots (360g), cut into ribbons 2 tablespoons currants ½ cup loosely packed fresh mint leaves, shredded coarsely 1 tablespoon lemon juice 1 teaspoon honey 1 medium lemon (140g), cut into wedges 1/3 cup (95g) greek–style natural yoghurt, extra 1 Combine tandoori paste and yoghurt in a small bowl. Thread lamb three-quarters of the way onto skewers. Place skewers in a…

CHRISTMAS PUDDINGS WITH BRANDY & GINGER PREP + COOK TIME 6 HOURS (+ REFRIGERATION) MAKES 2 (SERVES 16) You’ll need to start this recipe a day ahead. 350g dried raisins 150g dried apricots, chopped 350g sultanas 150g dried figs, chopped 100g glacé ginger, chopped 2/3 cup (160ml) brandy 6 eggs 1 cup (160g) coconut sugar 2 medium apples (300g), grated coarsely 1½ tablespoons finely grated orange zest ¼ cup (60ml) freshly squeezed orange juice 250g ghee or butter, melted 1½ cups (195g) gluten–free breadcrumbs 2 teaspoons mixed spice gluten–free custard, to serve fresh raspberries, to serve gluten–free icing sugar, to dust 1 Combine dried fruit and brandy in a large bowl. Cover. Refrigerate overnight or longer, if time permits. 2 Grease 2 x 1.5 litre (6-cup) pudding basins or steamers.…

A Place dough in a lightly oiled large bowl. Cover. Stand in a warm place for 1 hour or until doubled in size. Combine ground almonds in a small bowl with demerara sugar and mixed spice. Combine 80g of melted butter with orange rind in another small bowl. B Roll dough on a lightly floured sheet of baking paper into a rectangle. Brush butter mixture over dough, leaving a 1cm border. Brush border lightly with a little water. Sprinkle ground almond mixture over butter mixture. C Roll dough firmly from long side into a log, using the paper as a guide, then, using a sharp knife and leaving 3cm at the top, cut the roll in half lengthways. (The top 3cm of the roll will remain joined, while the bottom…

HONEY MUSTARD Stir ¼ cup each wholegrain mustard and honey with 1 teaspoon ground cloves, ¾ cup apple cider and 2 tablespoons balsamic vinegar in a small saucepan. Bring to the boil over medium heat. Boil for 5 minutes. Cool. BOURBON & BROWN SUGAR Stir 1 cup firmly packed brown sugar, ¼ cup bourbon, ¼ cup water and 1 teaspoon ground allspice in a small saucepan until combined. Bring to the boil over medium heat. Boil for 10 minutes or until thickened slightly. CHAR SIU & SWEET CHILLI Combine 1 cup char siu sauce, ⅓ cup sweet chilli sauce and 2 tablespoons finely grated ginger in a small bowl. ORANGE, GINGER & ROSEMARY Combine 1 cup ginger beer with ⅓ cup firmly packed brown sugar, ¼ cup each ginger marmalade…

Organisation is the key to success at Christmas time, especially if you’re hosting the big day. Staying focused, choosing a menu, deciding numbers and making a list (and checking it more than twice!) are just a few of the things that will get you across the line. To ensure you enjoy Christmas, too, and not be stressed out, our foodies share their best tips. SHOPPING Once you’ve had all of your guests RSVP, decide on your menu. Choose one that’s not too complicated, using easy-to-find ingredients well within your allocated budget. Remember to set the menu around the versatility of your kitchen and how much space you have. A shopping list, written well in advance, is a must, so that in the weeks leading up to Christmas, if you see…

It's a celebration Bring some magic to the season with these gifting and entertaining ideas Deck the halls, hang the wreath and put the tree up – Christmas is almost here. Set your festive goals high with these delicious holiday entertaining ideas that will wow your guests and create a beautiful Christmas to remember. From super easy cocktails to delightful desserts, Harvey Norman has everything you need to create gorgeous gifts and food for the ones you love. Enjoy! 12 tempting truffles Whip up these decadent truffles with a pop of Christmas colour Braun MultiQuick 9 Hand Blender (MQ9087X), $199 Unique ACTIVEBlade technology helps to blend even the hardest foods. The innovative flexible shaft allows for easier blending while the SPLASHControl makes for mess-free results. Comes with four included attachments.…

CHICKEN LIVER, THYME & BRANDY PÂTÉ PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 8 olive oil, to grease ½ cup (125ml) brandy 6 sprigs fresh thyme 2 cloves garlic, bruised 600g chicken livers 250g butter 2 eggs 2 tablespoons orange rind strips (see notes on page 28) REDCURRANT JELLY 300g bottled redcurrant jelly 1 tablespoon red wine vinegar 1 Preheat oven to 160°C/140°C fan. Grease a 1.25 litre (5-cup) ovenproof dish with oil. 2 Place brandy, thyme and garlic in a small frying pan over high heat. Bring to the boil. Boil, uncovered, for 2 minutes or until reduced by half. Remove from heat. Discard thyme and garlic. Cool. 3 Meanwhile, trim sinew from livers. Heat 25g of the butter in a large frying pan over…

A Grease a 25cm x 30cm swiss roll pan. Line base with baking paper, extending the paper 5cm above long sides of pan. Grease baking paper. B Beat eggs and ½ cup of the sugar in a small bowl with an electric mixer for 5 minutes or until mixture is thick and creamy C Fold triple-sifted flour into the egg mixture. D Spread mixture into pan. Level surface, then bake for 15 minutes. E Place a piece of baking paper, cut larger than the swiss roll pan, on a wire rack. Sprinkle paper evenly with remaining sugar. (Paper will act as a guide when rolling the sponge.) F Turn cake onto baking paper, then remove lining paper. Immediately roll up cake from the short side and leave to cool. G…

APRICOT & ALMOND WREATH PREP + COOK TIME 1 HOUR 30 MINUTES (+ PROVING & COOLING) MAKES 1 LOAF (SERVES 12) Make this showstopper edible wreath the centrepiece of a festive breakfast, brunch or afternoon tea. Customise it with a pretty ribbon and display it on a board or serving platter. ¼ cup (60ml) warm water 2 teaspoons (7g) dried yeast 2 cups (300g) plain flour ¼ teaspoon coarse cooking salt ¼ cup (60ml) milk, warmed 1 teaspoon vanilla extract 1 egg, beaten lightly 2 tablespoons caster sugar 1 tablespoon finely grated orange zest 40g butter, chopped, at room temperature 1 egg, beaten lightly, extra 1 tablespoon natural flaked almonds 1 tablespoon demerara sugar APRICOT FILLING 1½ cups (225g) dried apricots ¼ cup (55g) caster sugar 1 cup (250ml) water…

PERFECT STICKY GLAZED HAM PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 20 8kg cooked leg of ham 2 cups (500ml) water glaze of your choice (see page 119) sprigs of fresh herbs, to decorate 1 Preheat oven to 180°C/160°C fan. Score through the rind about 10cm from the shank end of the leg (see page 118). 2 To remove the rind, run your thumb around the edge of the rind just under the skin. Start pulling the rind from the widest edge of the ham. Continue to pull the rind carefully away from the fat up to the score line. Remove the rind completely. (Reserved rind can be used to cover the cut surface of the ham to keep it moist during storage.) 3 Using a large, sharp…

Summer BERRIES Who doesn’t adore berries? They’re a wonderful addition to any Christmas creation, whether showcasing a pavlova or starring in a stunning homemade jam that would make a perfect gift. You can eat berries to your heart’s content and, because they’re rich in antioxidants, they’ll give you a vibrant glow and clear eyes! BUYING Choose plump, vibrant berries without soft patches or juice in the base of the container. USING Because berries are so delicate, try to use them within a day or so of buying. Add to a smoothie, muffin batter, simple loaf cake or just scatter over your favourite breakfast cereal with a good dollop of yoghurt. STORING Keep berries in containers in the fridge for up to 3 days. If buying in bulk, freeze in plastic…

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. 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 over 30 years. What I love most about…

Simply tag us on Instagram, follow us on Facebook or drop us an email at awwfoodmag@bauer-media.com.au and let us know what you think for your chance to win a fabulous Australian Women’s Weekly cookbook! An email from Fabien Dearsly “I’ve been wanting to say thank you so much, Amanda, for your lovely magazine. It’s so well written and has very, very good recipes in it. You made me laugh when you said in your editor’s letter that you made mud pies as a kid, because it was my favorite pastime as well... going into my little house in my dad’s garden and doing exactly that. How funny things go! Congratulations on your lovely, well-written mag. I made the Passionfruit & Yoghurt cake from Issue 41, with my own passionfruit as…

BLOODY MARY PREP TIME 5 MINUTES Combine ¼ cup tomato juice, 3 teaspoons vodka, ¼ teaspoon worcestershire sauce, ¼ teaspoon Tabasco sauce, ¼ finely chopped stalk celery and ¼ finely chopped small red chilli in a small bowl. PASSIONFRUIT & LIME PREP TIME 5 MINUTES Combine 1 finely shredded kaffir lime leaf, 1½ tablespoons each passionfruit pulp and lime juice in a small bowl. Serve with micro coriander. FINGER LIME & GINGER PREP TIME 5 MINUTES Scoop juice sacs from 1 finger lime into a bowl. Add 1 tablespoon each rice wine vinegar, lime juice and rice bran oil, and ½ teaspoon each grated fresh ginger and soy sauce. THAI FLAVOURS PREP TIME 5 MINUTES Finely chop ¼ green onion and 1 tablespoon coriander. Combine with 1 teaspoon each fish…

ROAST PUMPKIN, LEEK & FIG TARTS PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 6 500g jap pumpkin 2 tablespoons fresh rosemary leaves ¼ cup (60ml) olive oil 2 medium leeks (700g), pale section only, sliced 1 tablespoon balsamic vinegar 4 medium fresh figs (240g), sliced 2 tablespoons pepitas (pumpkin seeds), roasted (see tip) 2 tablespoons caramelised balsamic vinegar extra rosemary leaves, to serve QUINOA DOUGH 12/3 cups (250g) plain flour ¼ cup (50g) red quinoa ½ teaspoon dried yeast 1 teaspoon flaked sea salt 1/3 cup (80ml) extra virgin olive oil 2/3 cup (160ml) hot water 1 Preheat oven to 220°C/ 200°C fan. 2 Make quinoa dough. 3 Cut pumpkin into 2cm-thick wedges, with the skin intact. Place pumpkin, rosemary and half the oil on an oven tray…

A Roll the dough out to a 15cm x 40cm rectangle on lightly floured baking paper. Using a palette knife or a spoon, spread apricot filling evenly over dough, leaving a border along one long side. B Starting from the long side without the border, roll the dough up to form a long log. (Use the paper to help lift the edge of the dough and fold it over on itself.) C Shape the dough into a ring by gently easing the roll into a circle. Lift ring on paper to oven tray. Place an 8cm greased metal dariole mould or ramekin in the centre of the ring. Cover with oiled plastic wrap. Stand in a warm place for 30 minutes or until dough has doubled in size. D Using…

GLAZED HAM Our glazes (see page 119) can be made up to a week ahead. Store in the fridge. Ham can be glazed a day ahead and served cold. Store leftover ham in the fridge in a ham bag, or wrapped in a cotton or linen tea towel rinsed in water and a little vinegar, then wrung out tightly. Change the tea towel daily. The ham will keep for up to 1 week. If the glaze becomes too thick to brush on, reheat until it reaches a useable consistency. The glazes are suitable to microwave in microwave-safe glass or ceramic containers, not plastic.…

THREE CHEERS FOR 2019! Summer nights and lighter meals go hand in hand, so relax and enjoy a slower pace with our holiday issue to drool over! NEW YEAR, NEW YOU! Lower in carbs, our summer main meals will see you looking leaner and loving life. Changing some ingredients in your diet can make all the difference. We give you a kick-start! SUMMER SIZZLERS Hit the outdoors and soak up alfresco dining with our beaut barbecue bonanza. ESCAPE THE CITY LIGHTS Our camping menu shows you how easy it is to dine with pizzazz, even with limited cooking equipment. ON Relax SALE and take 27a DECEMBER load off!…