Innholdsfortegnelse for Issue 7 i Cooking with the Australian Womens Weekly

At this time of the year, we’re all thinking about keeping warm and longing for comfort food. In this issue, we’ve included a selection of recipes for the much-loved and ever-popular slow cooker. I remember testing recipes to be used in a crock pot (with its earthy orange hue) in the 1960s – FYI younger readers, the crock pot was the predecessor of the modern day slow cooker. As they say, ‘we’ve come a long way baby’ – but have we? The recipes of yesteryear could easily be used in our current smart-looking appliances, the principles are exactly the same: secondary cuts of meat, cooked slowly at a low temperature over a long period of time, will always result in yummy flavoursome food. The fact is, the ingredients get the…

WINTER Fruit • APPLES• BANANAS• BERRIES —STRAWBERRIES• CUMQUATS• CUSTARD APPLES• GRAPEFRUIT• KIWIFRUIT• LEMONS• MANDARINS• NASHI• ORANGES, NAVEL;BLOOD• PASSIONFRUIT, PANAMA• PEARS• POMELO• QUINCE• RHUBARB• TANGELOS WINTER Vegetables • AVOCADOS• BEETROOT (BEETS)• BROCCOLI• BRUSSELS SPROUTS• CABBAGE• CARROTS• CAULIFLOWER• CELERIAC (CELERY ROOT)• CELERY• FENNEL• JERUSALEM ARTICHOKES(SUNCHOKES)• KOHLRABI• KUMARA (ORANGESWEET POTATO)• LEEK• OKRA• OLIVES• ONIONS• PARSNIP• POTATOES• PUMPKIN• SILVER BEET (SWISSCHARD)• SPINACH• SWEDE• TURNIPS• WITLOF (BELGIANENDIVE) Quince This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyable raw. It takes long, slow cooking, but its glorious scent and lovely musky flavour are well worth it. Its flesh is cream when raw, but turns deep pink as it is cooked. Quinces are excellent simply sliced, poached and served with cream, or the slices can be used as a tart filling, served beside a panna cotta or crème caramel or folded through a plain butter cake batter. They are also good served with pork, duck or roasted quail or chicken. Middle Eastern cooks often pair quince with meat in…

1.  bay leaves2.  turmeric3.  coriander seeds4.  cinnamon quills5.  chilli flakes6.  cumin seeds7.  allspice berries8.  juniper berries9.  cardamom10.  smoked paprika11.  mustards seeds12.  mixed peppercorns13.  kaffir lime leaves14.  nutmeg15.  star anise FIVE-SPICE CARAMEL PORK BELLY PREP + COOK TIME 7 HOURS SERVES 6 • 2kg boned pork belly, rind removed• 2 litres (8 cups) water• 1 cup (250ml) coconut water• 1 cup (250ml) water, extra• ¾ cup (180ml) fish sauce• ½ cup (110g) firmly packed brown sugar• 2 teaspoons chinese five-spice powder• 16 garlic cloves, unpeeled• 6 eggs, at room temperature• 6 fresh small red thai red chillies• ¼ cup fresh coriander sprigs CARAMEL • 1 cup (220g) caster sugar• ½ cup (125ml) water 1 Cut pork into 4cm pieces. 2 Place pork and the water in a large saucepan, bring to the boil over medium heat. Boil for 5 minutes, skimming impurities from the…

Few gardeners ever grow potatoes; they are well worth the effort, though, as each kind has its own distinctive flavour and texture. The way a potato is grown also makes a difference: one grown to full maturity on the plant, in the right soil, will taste better and keep better than one that was harvested earlier or grown in sandy soil, which doesn’t suit potatoes so well but makes machine harvesting easier. Potatoes are easy to propagate. You simply keep a few of your favourite varieties, let them sprout and grow your own. All you need is a sunny, well-drained site and enough room. Potatoes must be grown in frost-free conditions, so wait until there’s no risk of late frosts. They can be planted all year where winter conditions are…

BOIL potatoes using enough cold water to barely cover the potatoes in the saucepan. Sprinkle a little salt into the pan and cook with the lid on until potatoes are tender when tested with a sharp knife. Quartered potatoes will take about 15 minutes to cook. STEAM potato chunks for 20 minutes. Steaming is best if cooking potatoes for gnocchi as water absorption is less, allowing for a dryer, fluffier gnocchi. MICROWAVE whole unpeeled potatoes (see page 44 ) then halve and cook on the barbecue, or cut into wedges then roast, or leave whole for stuffing. Prick the skin of unpeeled potatoes well with a fork. SAUTÉ Cut potatoes into 1cm slices. Heat oil or butter,…

IT’S VERY FILLING Densely-packed with fresh vegetables and noodles to fill you up, these soups also have herbs and spices for added flavour and health benefits. EASY TO ADAPT Don’t want another bowl of chicken soup, even though it’s good for the soul? Swap the chicken for pork or beef. Or, add your choice of vegetables to the broth base. TAKE IT TO WORK Pop it in a Thermos, or a plastic microwave-safe container, and Bob’s your uncle... a low-cost, healthy, hearty lunch that you don’t have to brace yourself to go outside in the cold to buy. HEALTHY LIVING It’s freshly made and it’s healthy - after all you made it yourself, and that means it’s probably a whole heap lower in salt than processed soups, and that’s a…

MUSHROOM, POTATO AND SPINACH TORTILLA PREP + COOK TIME 30 MINUTES SERVES 4 • 500g desiree potatoes, cut into cubes• 2 tablespoons olive oil• 200g button mushrooms, quartered• 3 cloves garlic, crushed• 120g baby spinach leaves• 8 eggs• ½ cup (125ml) cream• ¼ cup (20g) finely grated parmesan 1 Preheat grill. 2 Boil, steam or microwave potatoes until just tender; drain. 3 Meanwhile, heat half the oil in a large ovenproof frying pan over high heat; cook mushrooms, stirring, until golden. Add garlic to pan; cook, stirring, until fragrant. Add spinach; cook, stirring, until wilted. Remove from pan; squeeze excess moisture from mixture. 4 Heat remaining oil in same cleaned pan over high heat; cook potatoes, stirring, until golden and tender. 5 Meanwhile, whisk eggs in a large bowl until combined. Whisk in cream; stir in cheese and…

CARAMELISED ONION AND VINTAGE CHEDDAR PULL-APART BREAD PREP + COOK TIME 1¼ HOURS (+ COOLING & STANDING) SERVES 8 • 3 cups (450g) self-raising flour• 1 cup (160g) wholemeal self-raising flour• 100g cold butter, chopped• 1 cup (120g) coarsely grated vintage cheddar cheese• ¼ cup coarsely chopped fresh chives• 1 egg, beaten lightly• 1¼ cups (310ml) buttermilk, approximately CARAMELISED ONIONS • 2 tablespoons olive oil• 2 medium white onions (300g), sliced thinly• 1 tablespoon light brown sugar• 2 tablespoons balsamic vinegar• 2 tablespoons water 1 Make caramelised onions (see top of next column). 2 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper. 3 Sift flours into a large bowl, add husks to bowl; rub in butter. Stir in half the cheese and half the chives. Add egg and enough buttermilk to mix to a soft sticky dough.…

THE FAMILY TABLE KEEP AN EYE OUT IN BOOK STORES FOR THIS GREAT NEW COOKBOOK THE FAMILY TABLE ($29.95) is available where all good books are sold and online at www.awwcookbooks.com.au ROCKET AND TOMATO LAMB BURRITOS PREP + COOK TIME 30 MINUTES SERVES 4 • 500g lamb mince• 35g packet taco seasoning mix• 400g canned crushed tomatoes• 425g canned mexe beans• ¼ cup water• ½ small white onion (80g), chopped finely• 150g yellow cherry tomatoes, quartered• 1 clove crushed garlic• 1 fresh green chilli, chopped finely• 1/3 cup coarsely chopped fresh coriander• 4 x 20cm flour tortillas, warmed• 50g baby rocket leaves• ¾ cup (90g) grated tasty cheese 1 Cook lamb in a heated oiled pan; stirring for 5 minutes or until browned. Add seasoning mix, tomatoes, beans and the water to pan; boil then reduce heat…

Q I’VE RECENTLY PURCHASED A FABULOUS CAST-IRON DUTCH OVEN AND WAS WONDERING HOW TO KEEP THE ENAMEL COATING INSIDE CLEAN AND UNSTAINED? A For basic cleaning, fill the pan with water and a squeeze of detergent while it’s still warm; this will make washing easier later on. Using a nylon scourer is ideal when washing the pan, to help remove marks and cooked-on food. If there are stubborn marks, make a paste with bicarbonate of soda and a little water. Rub the paste over the surface and leave it overnight before washing as normal in soapy water. Even though this is a gently way of cleaning, it is still slightly abrasive, so it’s best to do this only when necessary. Remember, it is not essential to remove all the stains…

DID YOU KNOW? Mark Twain once said that ‘cauliflower is nothing but cabbage with a college education’. BOIL Cover cauliflower florets in lightly salted water then boil, uncovered, for about 4 minutes. STEAM  whole cauliflower (large and small) or florets for about 4 minutes, or until tender. MICROWAVE Cauliflower is suitable to be cooked in a microwave oven; turn midway through the cooking time. ROAST  cauliflower in a gratin; the white and purple varieties stand up better to this preparation than romanesco. PAN-FRY Slice whole cauliflower into 2cm-thick slices then slowly pan-fry over gentle heat in butter for delicious results. STIR-FRY  small pieces of cauliflower for 3 to 5 minutes. FRIED CAULIFLOWER PREP + COOK TIME 15 MINUTES SERVES 4 • 2 eggs• ½ cup (110g) self-raising flour• ½ cup (125ml) water• 1/2 cup…

BAHARAT Can include mixed spice, black pepper, allspice, dried chilli flakes, paprika, coriander seeds, cinnamon, clove, sumac, nutmeg, cumin seeds and cardamom. Used in Middle Eastern cooking. Is available in delis and Middle Eastern food shops. Rubbed on fish, beef and lamb before cooking. Adds an exotic flavour to roasts and casseroles. CHERMOULA A North African spice blend that can contain cumin, paprika, onion, turmeric, cayenne pepper, garlic, parsley, pepper and dried coriander leaves. Is available as a fresh paste or powder, in delis and Middle Eastern food shops. Used as a marinade to add a Moroccan flavour to grilled, barbecued and roasted meat and fish. DUKKAH An Egyptian specialty spice mixture made of roasted nuts, seeds and aromatic spices, most commonly coriander and cumin seeds. Is available in supermarkets.…

BOILING A common mistake is to boil potatoes covered. This just results in a messy stove-top. Instead, simply cover the potato pieces with water, bring to the boil and cook, uncovered, for 10-15 minutes or until soft. MICROWAVE If cooking whole potatoes, pierce the skins all over with a fork, dampen the potatoes, cover with microwave-safe plastic wrap and cook in 5-minute intervals until soft when tested with a skewer. Potato pieces need a shorter cooking time. PERFECT CHIPS The secret to perfect chips is frying them twice and sprinkling with salt as soon as they leave the oil – not 5 minutes later. Dry potatoes on a clean tea-towel or paper towel before frying and always use hot, clean oil. PERFECT MASH For a creamy mash, cut potatoes into…

1¼ HOURS CHICKEN WITH CHORIZO AND CHICKPEA STEW PREP + COOK TIME 1¼ HOURS SERVES 4 • 1 tablespoon olive oil• 8 chicken thigh cutlets (1.6kg)• 1 medium red onion (170g), cut into thin wedges• 2 cured chorizo sausages (340g), sliced thinly• 400g canned chickpeas, rinsed, drained• 1½ teaspoons smoked paprika• 2 cups (560g) bottled tomato passata• 1 cup (250ml) chicken stock• 250g cherry tomatoes• 1 cup (160g) green sicilian olives• 1 tablespoon red wine vinegar• 2 tablespoons fresh oregano leaves 1 Preheat oven to 200°C/180°C fan. 2 Heat oil in a deep large frying pan over high heat; cook chicken, turning, until browned all over. Transfer to oven tray; season. Roast chicken for 30 minutes or until cooked through. 3 Meanwhile, reheat same pan over a medium heat; cook onion and chorizo, stirring, until onion softens. Add chickpeas and paprika; cook,…

ESTABLISHED 1950 For the past 65 years, The Australian Women’s Weekly Test Kitchen has been developing, triple-testing, styling and photographing thousands of recipes for home cooks all around Australia and across the world. Our wonderful chefs work hard to deliver delicious fail-safe recipes for all cooks, young and old. So whenever you see our trademark Triple Tested ‘seal of approval’ stamp, this is our guarantee that what you make at home will turn out looking as beautiful as our photographs.…

This dessert is an absolute show-stopper, the combo of crunchy meringue, gooey luscious caramel and caramelised bananas, teemed with honeycomb is enough to stop just about anyone in their tracks. Check out the do-ahead information to make life easier at assembly and serving time. Not only does the dessert look and taste amazing – it will serve 12 people with maybe a little leftover for seconds. If you’re a real caramel lover, turn to page 78 for more caramel recipes. 1 making the meringue If using hand held beaters for the meringue, steady the bowl on a tea towel and ensure that you move the beaters around the bowl for even beating. The meringue is ready when it’s glossy and forms stiff peaks. 2 shaping meringue layers To achieve a…

YOU WILL NEED to download the viewa app FREE RECIPE WANT TO MAKE THE CRUNCHIEST POTATO STRAWS? Download the free viewa app (see page 6) and scan this page with your tablet or smartphone. POTATO SOUFFLÉS PREP + COOK TIME 1 HOUR SERVES 4 YOU WILL NEED four ¾-cup (180ml) soufflé dishes • 350g desiree potatoes, chopped coarsely• 2 tablespoons packaged breadcrumbs• 60g butter• 2 tablespoons plain flour• ¾ cup (180ml) milk• 3 eggs, separated• 1/3 cup (90g) coarsely grated cheddar• 1 teaspoon fresh thyme leaves 1 Boil, steam or microwave potato until tender; drain. Mash potato in a large bowl. 2 Preheat oven to 200°C/180°C fan. Oil four ¾-cup (180ml) soufflé dishes; sprinkle bases and sides with breadcrumbs, shake out excess. Place prepared dishes on an oven tray. 3 Melt butter in a medium saucepan; cook flour,…

A POTATO THAT IS LOW IN MOISTURE, low in sugar and high in starch will bake to floury perfection with a crisp outside, and will make golden, rather than dark, chips. It will also perform well when cooked in fat around a roast, though its low sugar content means it will take longer to brown than some others. However, these types of potatoes tend to fall apart if boiled, so stick to roasting and frying. BOILING VARIETIES include new potatoes of any variety, bintje, nadine, jersey royal, pinkeye, red lasoda, petrone, pink fir apple and purple congo, which has a purple skin and flesh. ALL-ROUNDER VARIETIES, which will perform satisfactorily with any cooking method, include nicola, dutch cream and kipfler (which has a good flavour), desiree, pontiac, sebago and royal…

CHICKEN HOT AND SOUR SOUP PREP + COOK TIME 9 HOURS SERVES 8 Set and forget. This delicious winter warmer is made in the slow cooker. YOU WILL NEED slow cooker • 1.6kg whole chicken• 2 medium carrots (240g), chopped coarsely• 2 stalks celery (300g), trimmed, chopped coarsely• 1 large brown onion (200g), chopped coarsely• 2.5 litres (10 cups) water• 6 fresh kaffir lime leaves, crushed• 2 x 10cm stalks lemon grass, bruised• 6cm piece fresh ginger (30g), grated• 2 fresh long red chillies, sliced thinly• ½ cup (125ml) lime juice• ½ cup (125ml) fish sauce• 3 teaspoons brown sugar• 425g canned straw mushrooms, rinsed, drained• 2 baby buk choy (300g), trimmed, chopped coarsely• 200g rice vermicelli• ½ cup firmly packed fresh coriander leaves 1 Remove and discard fat and skin from chicken. Place chicken, carrot, celery, onion and the water in a 4.5-litre…

LUNCHBOX TREAT CHOCOLATE CARAMEL SLICE PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) MAKES 24 • ½ cup (75g) plain flour• 1/3 cup (35g) cocoa powder• ½ cup (110g) caster sugar• 1 cup (80g) desiccated coconut• 125g unsalted butter, melted• 1 teaspoon vanilla extract• 1 egg• 125g butter, chopped, extra• 2 x 395g cans sweetened condensed milk• 1/3 cup (115g) golden syrup or treacle 1 Preheat oven to 180°C/160°C fan. Grease an 18cm x 26cm slice pan; line base and long sides with baking paper, extending the paper 5cm over sides to use as handles. 2 Sift flour and cocoa into a medium bowl. Stir in sugar and coconut; make a well in the centre. Stir in melted butter, extract and egg until combined. Spoon mixture into pan; using the back of a spoon, press evenly over the base. Cover…

CHICKEN TIKKA MASALA PREP + COOK TIME 4¼ HOURS SERVES 6 • 1kg skinless chicken thigh cutlets• 800g canned diced tomatoes• 2 large brown onions (400g), sliced thinly• 2/3 cup (200g) tikka masala paste• ¼ cup (60ml) pouring cream• 1 cup loosely packed fresh coriander leaves 1 Combine chicken, tomatoes, onion and paste in a 4.5-litre (18-cup) slow cooker; cook, covered, on high, for 4 hours. Season to taste. 2 Drizzle with cream, sprinkle with coriander leaves. per serve 22.3g total fat (5.9g saturated fat); 1467kJ (351 cal); 10.8g carbohydrate; 24.2g protein; 6g fibre SERVING SUGGESTIONS Serve with steamed rice, naan bread and raita (a minted yogurt and cucumber dish). SUITABLE TO FREEZE at the end of step 1. MEATBALLS IN TOMATO SAUCE PREP + COOK TIME 6¾ HOURS SERVES 6 • 2…

MEASURES One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml. The difference between one country’s measuring cups and another’s is within a two- or three-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings. The imperial measurements used in these recipes are approximate only. Measurements for cake pans are approximate only. Using same-shaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake…