Innholdsfortegnelse for Issue 12 i Cooking with the Australian Womens Weekly

Now that Christmas and the silly season have been and gone, it’s time to settle down, kick back and enjoy the lovely summery month of January. Most people take holidays at this time of the year, so it’s all about being casual and relaxed – the best approach to holiday cooking and eating. My family are certainly having a break and I’ll be making them some delicious salads from this issue, along with some yummy ice-cream. Even better, the (churn-free) salted watermelon sherbet. I haven’t quite recovered from the memory of tasting it – think sublime - when the recipe was developed in our Test Kitchen. Barbecued food so suits our climate – check the fabulous recipes for marinades, rubs and sauces to make your Australia Day barbie the best.…

Calling all chocolate-loving cooks! Nestle has introduced NESTLÉ Bakers’ Choice Chunks to the range of baking must-have ingredients. Big chunky pieces of real chocolate made for baking to give you more scrumptious chocolate in every bite. These chunks of chocolate yumminess are available in real milk chocolate and dark chocolate varieties. They’re the perfect ingredient for this equally perfect slice, below. MILK CHOCOLATE CARAMEL SLICE • 1 cup (150g) plain flour• ½ cup (110g) brown sugar• ½ cup (40g) desiccated coconut• 125g butter, melted, plus 100g extra• 2 x 395g cans NESTLÉ sweetened condensed milk• 1/3 cup (80mL) golden syrup• 1pkt (180g) NESTLÉ Bakers’ Choice dark chunks, melted• 1 tbsp vegetable oil 1 Preheat oven 180°C/160°C fan. Lightly grease a 28cm x 18cm lamington pan; line base and sides with baking paper. 2 In a medium bowl, combine…

CHOOSING A ripe mango is fragrant and will yield when you cup it in your two hands and press gently. However, mangoes can ripen properly after picking, so unless you want one to eat that day, it is better to buy a firmer one and allow it to ripen at room temperature. STORING Once ripe, mangoes are very perishable, so refrigerate ripe double-wrapped in mangoes plastic or in a closed container so that they won’t perfume other foods, for up to 2 days. PREPARATION The usual approach to a ripe mango is to place it stem-end towards you and narrow side against the cutting board, then cut down beside the central stone on each each cheek in remove one piece side to . Peel the skin from the remaining central…

TOM YUM SOUP PREP + COOK TIME 40 MINUTES SERVES 4 • 2 tablespoons vegetable oil• 5cm piece fresh ginger (25g), grated finely• 1 clove garlic, crushed• 2 x 20cm sticks lemon grass (40g), chopped finely• 2 fresh long red chillies, chopped finely• 2 green onions, sliced thinly• 100g fresh shiitake mushrooms, sliced thickly• 125g cherry tomatoes, halved• 2 teaspoons finely grated palm sugar• ¼ cup (60ml) soy sauce• ¼ cup (60ml) lime juice• 2 cups (160g) bean sprouts• ¼ cup loosely packed fresh coriander leaves STOCK • 1 fresh long red chilli, sliced thinly• 2 green onions, sliced thinly• 1 cup lightly packed fresh coriander leaves, sliced thinly• 5cm piece fresh ginger (25g), grated finely• 6 fresh kaffir lime leaves, torn• 2 tablespoons tomato paste• 1 tablespoon finely grated lime rind• 2 litres (8 cups) water• 2 cups (500ml) vegetable stock 1 Make stock. 2 Heat oil in a large saucepan…

FLAVOUR FACTORS The flavours of extra-virgin oils vary considerably from strong and fruity to delicate, and may have a pungent, bitter or peppery flavour. These are all desirable qualities so long as they are present in moderation and in balance with other flavour components. Just below extra-virgin comes “virgin” oil, and then “pure olive oil” (or simply “olive oil”), which is usually a mixture of virgin and refined oil. EXTRA virgin and virgin olive oils are unsurpassed as salad oils and for gentle frying of delicate seafood and meats, and pure olive oil is an excellent general frying oil. Olive oils labelled “light” are not lower in kilojoules than other oils. Rather, they are light in flavour - that is, they have been processed to remove most of the…

TERIYAKI BEEF WITH PICKLED CABBAGE PREP + COOK TIME 30 MINUTES SERVES 4 • ¼ medium red cabbage (375g), sliced thinly• 2/3 cup (160ml) rice wine vinegar• 2 cloves garlic, crushed• 2 teaspoons finely grated fresh ginger• 1 tablespoon caster sugar• 4 x 200g scotch fillet steaks, trimmed• ½ cup (125ml) teriyaki sauce• 2 teaspoons vegetable oil• 2 x 250g packet 90-second microwave brown rice• 2 tablespoons teriyaki sauce, extra• ½ cup fresh coriander leaves 1 Combine cabbage, vinegar, garlic, ginger and sugar in a large bowl; season. Stand for 5 minutes for cabbage to pickle. 2 Combine steak, sauce and oil in a shallow dish. Cook steaks, in batches, in a heated oiled large frying pan, for 2 minutes each side for medium, or until cooked as desired. Rest, loosely covered with foil, for 5 minutes before slicing. 3 Heat…

How do I boil vegetables without them turning to mush? A. Easy! Vegetables that grow ‘in the cold and the dark’ (root veg) should be boiled ‘in the cold and the dark’ – that is, placed in cold salted water and heated to boiling with the lid on. Vegetables that grow above ground ‘in the heat and the light’ should be boiled ‘in the heat and the light’ – that is, placed in boiling water from the start and cooked without a lid. Once cooked, drain the veg, return to saucepan and shake briefly over low heat to dry. It’s the season for salads, but I often find the salad greens I buy don’t last long and quickly become limp. Do you have any tips? A. Look for crisp, brightly…

PINEAPPLE AND KAFFIR LIME MERINGUE SLICE PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 6 • 7 egg whites• 1¾ cups (375g) caster sugar• 2 teaspoons cornflour• 2 teaspoons white vinegar• 1 small ripe trimmed pineapple (800g), peeled, chopped• 2 limes (230g), segmented• 2 tablespoons small fresh mint leaves FILLING • 250g mascarpone• ½ cup (125ml) thickened cream• 1 teaspoons finely grated lime rind• 2 teaspoons lime juice• 1 tablespoon icing sugar• 1 tablespoon finely chopped fresh mint KAFFIR LIME SYRUP • ½ cup (110g) caster sugar• ½ cup (125ml) water• 1 fresh stalk lemon grass, trimmed, bruised• 6 small kaffir lime leaves 1 Make filling. 2 Make kaffir lime syrup. 3 Preheat oven to 160°C/140°C fan. Grease a 24cm x 30cm x 3cm rectangular pan; line base and sides with baking paper. 4 Beat egg whites in a large bowl with an electric mixer until…

Throughout the world these vegetables are known by a variety of names. We refer here to the sweet or MILD CAPSICUM (also known as peppers) that have a fleshy skin and make a crisp crack when first cut. Their strong flavour and sweetness becomes MORE PRONOUNCED WHEN COOKED. Some have a mild, peppery bite and others a TOUCH OF SPICINESS. If you want to avoid any heat, choose capsicum with thick skin but always check first by tasting a finger-dip of the juice. The shape of capsicum varies. Some are LONG BALLOONS, others large or narrow, tapering cones and some are small, apple-sized balls. Colours include YELLOW, GOLD, ORANGE, GREEN, RED OR PURPLE-BLACK, depending on the variety and their ripeness. All capsicum start life green. PESTS & DISEASES Capsicum are…

COS HEARTS WITH GREEN GODDESS DRESSING PREP + COOK TIME 20 MINUTES SERVES 4 (AS A SIDE) • 1 teaspoon EXTRA virgin olive oil• 10 slices prosciutto• 2 baby cos lettuce hearts, quartered lengthways DRESSING • ½ medium avocado• 2 tablespoons whole-egg mayonnaise• 2 tablespoons chopped fresh chervil• 1 tablespoon chopped fresh chives• 1 small chopped shallot• ¼ cup water• 1 tablespoon extra virgin olive• ¼ cup extra chopped fresh chervil, to serve 1 Make dressing. 2 Heat oil in a large non-stick frying pan over high heat; cook prosciutto, in batches, 1 minute each side or until crisp; drain on paper towel. 3 Arrange lettuce hearts on a platter; coarsely crumble crisp prosciutto over, then drizzle with dressing. Scatter with extra chervil, to serve. DRESSING Blend or process avocado, mayonnaise, chervil, chives, shallot, the water and olive oil until smooth;…

TRADITIONAL EGG MAYONNAISE PREP TIME 15 MINUTES MAKES 1¼ CUPS • 2 egg yolks• 1 teaspoon dijon mustard• ½ cup (125ml) EXTRA virgin olive oil• ½ cup (125ml) light olive oil• 1 tablespoon lemon juice 1 Blend or process egg yolks and mustard until combined. With the motor operating, gradually add combined oils, drop by drop at first, then in a thin, steady stream; process until mixture thickens. Add juice; blend to combine. Spoon into a jar; seal and store in the fridge. MAXIMISING MAYO For added flavour, try mixing the following ingredients into the finished traditional egg mayonnaise. MISO mayonnaise Add 1 tablespoon white (shiro) miso and 1 teaspoon sesame oil. TOMATO mayonnaise Add 1 medium seeded roma tomato, ¼ teaspoon smoked paprika and 1 teaspoon tomato paste. LEMON mayonnaise Add 3 teaspoons finely…

RUBS & MARINADES LEMON HERB MARINADE PREP TIME 10 MINUTES MAKES ½ CUP Combine the finely grated rind and juice of 1 lemon with 1 tablespoon chopped fresh flat-leaf parsley, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh oregano, 1 crushed clove garlic and 2 tablespoons EXTRA virgin olive oil. Season. SWEET PAPRIKA RUB PREP TIME 5 MINUTES MAKES ¼ CUP Combine 2 teaspoons sweet paprika, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon garlic powder and 2 tablespoons EXTRA virgin olive oil in a small bowl. STICKY BOURBON MARINADE PREP TIME 5 MINUTES MAKES 1½ CUPS Whisk ½ cup tamari, ¼ cup EXTRA virgin olive oil, ¼ cup apple cider vinegar, 1/3 cup bourbon, ¼ cup pure maple syrup, 2 cloves crushed garlic in a small…

PEKING DUCK PREP + COOK TIME 1½ HOURS SERVES 4 • 2kg whole duck• 1/3 cup (80ml) water• 1 tablespoon treacle• 1 teaspoon rice vinegar• 1 tablespoon dry sherry• 1 teaspoon five-spice powder• 4cm piece fresh ginger (20g), sliced thickly• 2 star anise• 1 lebanese cucumber (130g)• 5 green onions, cut into 5cm lengths• 20 peking duck pancakes (200g) PEANUT AND HOISIN SAUCE • 2 tablespoons hoisin sauce• 1 tablespoon peanut butter• 1 tablespoon peanut oil• 1 tablespoon sake 1 Wash duck under cold water; pat dry inside and out with absorbent paper. Tie string around neck of duck. Lower duck into large saucepan of boiling water for 30 seconds; remove from pan. Drain well; pat dry with absorbent paper. 2 Preheat oven to 240°C/220°C fan. 3 Tuck wings under duck. Place duck, breast-side up, on wire rack in large baking dish; brush entire duck…

GRILLED PRAWNS WITH LEMON GRASS AND LIME PREP + COOK TIME 10 MINUTES SERVES 4 • 60g butter, softened• 10cm stick fresh lemongrass (20g), chopped finely• 1 tablespoon finely grated lime rind• 2 tablespoons lime juice• 2 tablespoons finely chopped fresh flat-leaf parsley• 16 shelled uncooked medium king prawns (500g) 1 Beat butter, lemon grass, half the rind and the juice in a small bowl until combined; stir in parsley. 2 Melt half the butter mixture in a small saucepan; remove from heat. Thread two prawns onto each of eight skewers; brush with half the butter mixture. 3 Cook prawns on a heated oiled barbecue (or grill or grill pan) until changed in colour. Serve prawns topped with remaining butter mixture; sprinkle with remaining rind. COOK’S NOTES GRILLED PRAWNS WITH LEMONGRASS AND LIME TIP…

TIRAMISU CHEESECAKE PREP + COOK TIME 60 MINUTES (+ REFRIGERATION) SERVES 12 • ¼ cup (20g) medium ground espresso coffee• 1 cup (250ml) boiling water• 2 tablespoons caster sugar• 1/3 cup (80ml) marsala• 250g savoiardi sponge finger biscuits• 150g chocolate-coated coffee beans, chopped coarsely FILLING • 2 teaspoons gelatine• 2 tablespoons water• 125g cream cheese, softened• ¼ cup (40g) icing sugar• 250g mascarpone• 2 tablespoons marsala• 300ml thickened cream, whipped 1 Grease a 24cm round springform tin. 2 Combine coffee and the water in coffee plunger; stand 4 minutes before plunging. Combine coffee, sugar and marsala in medium heatproof bowl; cool 10 minutes. 3 Place 1/3 cup (80ml) coffee mixture in small saucepan; simmer, uncovered, until reduced to 1 tablespoon. Cool. 4 Cut each biscuit into 7cm lengths; reserve end pieces. Dip flat side of biscuit lengths one at a time in remaining…

LOW CARB KEEP AN EYE OUT FOR THIS GREAT NEW COOKBOOK LOW CARB ($29.95)  available where all good books are sold or online at aww.cookbooks.com.au FISH AND ROASTED CORN WITH CAPSICUM SALSA PREP + COOK TIME 45 MINUTES SERVES 4 • 2 corn cobs (500g), husks intact• olive oil cooking spray• 1 egg yolk• 1 clove garlic, crushed• 2 tablespoons lime juice• 1 teaspoon dijon mustard• 2/3 cup (160ml) olive oil• ½ teaspoon smoked paprika• 1 medium red onion (170g), chopped finely• 2 fresh small red chillies, chopped finely• 1 small avocado (200g), chopped finely• 1 small green capsicum (150g), chopped finely• 1 small yellow capsicum, chopped finely• 1/3 cup coarsely chopped fresh coriander• 4 x 200g firm white fish steaks• lime cheeks, to serve 1 Pull husks back away from the cobs and tie to secure. Remove and discard the silk from cobs. Spray corn…

BLOOMING LOVELY Barker’s of Geraldine has added a new floral flavoured fruit syrup to their range. Squeezed Rhubarb with Raspberry & Rosehip syrup is sweetened with stevia and naturally low in sugar. It’s the perfect addition to refreshingly cold sparkling mineral water on a hot day. But for those hot summer nights, this gorgeous cocktail will be the season’s coolest. 1 Mix › cup gin or vodka, 2 tablespoons Cointreau, 3 cups water and ¼ cup Barker’s Squeezed Rhubarb with Raspberry & Rosehip. 2 Divide between two glasses. Add crushed ice, and soda water. 3 To make this cocktail extra pretty, make decorative ice cubes. Simply pop edible flower petals in ice-cube trays with distilled or pre-boiled water and freeze. Now you can smell – and taste the…

PERFECT FISH ‘N’ CHIPS PREP + COOK TIME 50 MINS (+ REFRIGERATION) • vegetable oil, for deep-frying• 750g potatoes, peeled, cut into fingers• 750g firm white fish fillets, cut into 8 pieces• 1 cup (150g) plain flour BATTER • 1½ cups (225g) self-raising flour• ½ cup (75g) cornflour• 1½ cups (375ml) chilled beer• ¼ cup (60ml) chilled soda water 1 Make batter. 2 Heat oil in large saucepan; cook chips, in two batches, 4 minutes each or until just tender but not browned. Drain on absorbent paper; stand 10 minutes. 3 Reheat oil; cook chips, in batches, until crisp and golden brown. Drain on absorbent paper. 4 Toss fish in flour; shake away any excess. Dip fish in batter; drain off excess. 5 Reheat oil; cook fish, in batches, 4 minutes each or until golden. Drain on…

1 MUSTARD-SEED OIL When mild, this is a pleasantly flavoured but not hot oil suitable for baking or frying fish, chicken or vegetables where its flavour will come through. It can also be a “piquant” oil with mustard heat for dressings or frying where its bite will be appreciated. 2 SUNFLOWER & BLENDED VEGETABLE These oils vary depending on the manufacturer, but in general they are refined all-purpose cooking oils high in polyunsaturated and monounsaturated fats and low in saturated fats. 3 OLIVE OIL The juice extracted from fresh olives. EXTRA virgin olive oil is the oil extracted from the first cold pressing and contains the most health benefits. EXTRA virgin olive oil can range in flavour from mild to robust. ‘Pure’, ‘light’ and ‘extra light’ olive oils have been…

ONE-THIRD of the world’s population celebrate Chinese New Year. Aside from the 1.3 billion people in China, it is also celebrated by millions of people in Indonesia, the Philippines, Vietnam, Korea, Malaysia and Taiwan, not to mention ex-pats and others around the world. So it’saglobalparty! THE dragon has an important role in Chinese New Year celebrations. They are harbingers of good luck, long life, wisdom and fortune. To the Chinese, dragons are helpful creatures, unlike the monsters of Western myth. The dragon is the star of the New Year parade. The lion is also believed to have special powers. In the parade, lions dance to drums and gongs. A mirror is mounted on the lion’s head because it is believed that if evil glimpse of themeselves, be frightened away. spirits…