Innholdsfortegnelse for Issue 45 i Cooking with the Australian Womens Weekly

Australia Day has a special place in my heart. We are the lucky country, naturally blessed but also built on hard work and determination, and the results are truly worth celebrating. In this spirit, this is our Australia Day holiday issue, a reflection of all that’s best about this country, including the wonderful climate, the laid-back lifestyle and of course the fair dinkum, honest-to-goodness recipes we all grew up with. Holidays are made for fun and adventure – and, because Australia has it all, I usually don’t venture too far from home when I take a little time out in January. In truth, I wander about as far as the beach, where I sit and watch the waves. But I also usually use this more relaxed time to try slightly…

GRAPE EXPECTATIONS Love travel? Enjoy wine? Combine those passions with Lonely Planet’s new book, Wine Trails: Australia & New Zealand. A team of wine professionals and enthusiasts, including Huon Hooke and Michael Ellis, has written the itineraries, embracing 190 of the most rewarding wineries to visit and the most memorable tipples to sample. For more information, lonelyplanet.com/food-and-drink. GREEN PEP-PER! Wasabi may look green and innocent, but it packs a potent punch with its searing heat. The horseradish-flavoured paste can pep up much more than trad Japanese dishes such as sashimi and sushi. Use S&B Wasabi to zap up steak, grilled chicken and even mayo dressings. Visit oriental.com.au. IN SEASON PINEAPPLES Your nose is the best judge when selecting a pineapple. A ripe pineapple has a strong, sweet aroma. Avoid fruit…

Women’s Weekly Food Published by Bauer Xcel Media We love hearing about all your special experiences cooking with Australian Women’s Weekly recipes. From vintage birthday cakes to Christmas feasts, delicious family feeds to intimate meals for two, share your favourite recipes and memories. Carla VanderJagt I started using AWW recipes when I moved out from home six years ago. They’re my favourite cookbooks to collect and use My girls choose their birthday cakes from your collections as well. Jacki Saunders One of my favourite cake recipes is the Easy Mix Butter Cake from the card library – I have been making that since the early ’80s. It was a lunchbox favourite for my kids and still gets rave reviews from people. Karyn Hearn I learnt my love for cooking with…

MARSHMALLOW PAVLOVA PREP + COOK TIME 2 HOURS 30 MINUTES (+ COOLING) SERVES 10 You can make the pavlova with the cream and berry topping here, or choose one of our other four tantalising toppings overleaf. 6 eggwhites pinch cream of tartar 1½ cups (330g) caster sugar 3 teaspoons cornflour 2 teaspoons vanilla bean paste 1½ teaspoons white vinegar 1¾ cups (430ml) thickened cream 250g blackberries 1 large banana, sliced thinly 1 tablespoon icing sugar 1 Preheat oven to 120°C/100°C fan. Grease an oven tray. Mark a 20cm round on a sheet of baking paper; place paper, marked-side down, on tray. 2 Whisk eggwhites and cream of tartar in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves after each addition…

CHILLI & CHICKEN TOSTADA PREP + COOK TIME 25 MINUTES SERVES 1 1 jumbo tortilla or wrap 1 tablespoon vegetable oil, plus extra, to brush 1½ tablespoons finely chopped chipotle chilli in adobo sauce (see cook’s notes) 2 chicken thigh fillets (400g), trimmed ½ corn cob (400g) 2 large cherry tomatoes (25g), seeded, chopped finely 1 lime, half juiced, half cut into wedges 1 tablespoon finely chopped fresh coriander ½ x 250g packet microwave brown rice 2 tablespoons fresh coriander sprigs ½ cup (40g) thinly sliced red cabbage 1 tablespoon sour cream 1 Preheat the oven to 180°C/ 160°C fan. 2 Cut an 8cm wedge from tortilla. Brush tortilla and wedge on both sides with oil. Place tortilla in an ovenproof bowl, slightly overlapping the cut edge to form the…

Dukkah, or duqqa, is an Egyptian fragrant mix of nuts and spices – you will often see it for sale at Cairo street markets. But no need to go that far – buy it here at delis and some supermarkets. Or make it yourself. Recipes vary, but most combine crushed nuts, such as almonds, with seeds and spices, such as roasted sesame seeds, coriander seeds and cumin. Fennel seeds and aniseeds are also popular additions. Sprinkle over chicken, fish or lamb, or dip fresh bread into olive oil and then coat it in the spice mixture.…

VEGIE BOWL PREP + COOK TIME 1 HOUR SERVES 4 800g jap pumpkin, unpeeled, cut into thin wedges 2 tablespoons extra virgin olive oil 4 eggs 450g packet microwave brown rice 120g green kale, stalks removed 100g mild blue cheese, cut into 4 wedges ¼ cup (25g) roasted walnuts, chopped coarsely 2 tablespoons pepitas (pumpkin seed kernels), toasted 2 teaspoons linseeds (flaxseeds), toasted PARSLEY & SHALLOT DRESSING 1 shallot (25g), chopped finely 2 tablespoons finely chopped fresh flat–leaf parsley 1 clove garlic, crushed 1 tablespoon dijon mustard ¼ cup (60ml) extra virgin olive oil 1/3 cup (80ml) white wine vinegar 1 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper. 2 Place pumpkin on the tray; drizzle with oil. Season. Roast for 30 minutes or until…

QUINOA CRISP FATTOUSH WITH SEARED LAMB PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4 1/3 cup (80ml) olive oil 1 teaspoon ras el hanout 400g lamb backstraps, trimmed 1 cup firmly packed fresh flat–leaf parsley leaves 250g cherry tomatoes, halved 6 red radishes (210g), sliced thinly ½ medium red onion (85g), sliced thinly 2 baby cos lettuce (360g), leaves separated ½ cup loosely packed fresh mint leaves ½ cup loosely packed fresh marjoram leaves 2 tablespoons fresh lemon juice 1 clove garlic, crushed QUINOA CRISP 1/3 cup (65g) white quinoa 2 tablespoons black chia seeds 2 tablespoons linseeds (flaxseeds) 1 tablespoon extra virgin olive oil 1 cup (250ml) water 1/3 cup (25g) finely grated parmesan 1 Make quinoa crisp. 2 Meanwhile, combine 1 tablespoon of the oil and…

Summer wouldn’t be summer without tomatoes. They are in abundance in the warmer weather and become sweeter as the season rolls on. They also become cheaper, so take this opportunity to preserve them – then you can enjoy them year round. Summer VINE dining Native to South America, the tomato was introduced to Europe by Spanish explorers in the 16th century – the name derives from an Aztec word, tomatl, meaning “swelling fruit”. Once the tomato crossed the Atlantic, it quickly gained favour, with the Italians being so smitten that they named it pomodoro, or “love apple”. BTW, did you know that, technically, the tomato is a berry, the edible fruit of a member of, yes, the nightshade family? VARIETIES While most tomatoes are sold loose, clever marketers have recently…

VEGETABLE RICE PAPER ROLLS PREP TIME 35 MINUTES MAKES 18 dairy-free, gluten-free, wheat-free, egg-free, nut-free 1 large carrot (180g) 2 celery sticks (300g), trimmed 150g wombok 2 teaspoons fish sauce 2 teaspoons brown sugar 1 tablespoon lemon juice 18 x 22cm round rice paper sheets 18 fresh mint leaves 1 Peel and coarsely grate carrot. Finely chop celery and then finely shred wombok. 2 Combine carrot, celery, wombok, fish sauce, sugar and juice in a small bowl. 3 Place 1 rice paper sheet in a medium bowl of warm water until just softened; lift sheet carefully from water and place it on a board covered with a clean tea towel. Place 1 level tablespoon of the vegetable mixture in centre of sheet; top with 1 mint leaf. Roll rice paper…

BE MY VALENTINE Show them you love them, with sweet treats for that special person in your life. TAKE 5 Who wants to fuss over a hot stove on these languid evenings? We serve up delicious mains using just five key ingredients and pantry staples. GET THE JUICE! Whizz up a little magic with these inspiring juice recipes full of nutritional goodies. Lazy daze of summer ON SALE JANUARY 28…

Location, location, location: that’s the starting point for the perfect picnic. Check out the area and facilities before you set off. Most important is the availability of water and bathroom facilities, and cooking facilities for barbecuing. Picnic areas are controlled by councils – check out the amenities on their websites. CHECKLIST If you’re the no-fuss type of person, shopping for food and drink on the way will work for you. If you’re into extravaganzas, be organised and make a checklist of what to take. BASKET CASE A fitted-out picnic basket is a beautiful thing, but not necessary to make your picnic a success. Don’t burden yourself with excess baggage that might have to carry a long way. WEATHER WATCH This may seem obvious, but you don’t want to be caught…

CATCH THIS Located at the Sydney Fish Market in Pyrmont, the Sydney Seafood School has a great range of hands-on cooking classes for all skill levels these holidays. Find out how to make a simple seafood paella or Mediterranean-inspired barbecue dishes, or attend masterclasses with leading chefs such as Alessandro Pavoni, from Ormeggio at the Spit, and Cory Campbell, from Matt Moran’s Barangaroo House. There’s also a kids’ dumpling-making class on January 16. For more, sydneyfishmarket.com.au SOMETHING FISHY IN THE AIR Held annually in Port Lincoln, South Australia, over the Australia Day long weekend, the Tunarama Festival celebrates its 58th year, complete with its world-famous Tuna Toss. Featuring an array of events, arts and cultural displays, local market stalls, plus some of the freshest seafood in the world, this festival…

PASSIONFRUIT CHEESECAKE SLICE SERVES 12 PREP AND COOK TIME 40 MINUTES (+ COOLING AND REFRIGERATION TIME) 300g packet anzac biscuits, crushed ½ cup (75g) coarsely chopped macadamias, lightly toasted 125g butter, melted 2 teaspoons powdered gelatine 2 tablespoons water 500g cream cheese, softened 395g can sweetened condensed milk ½ cup (120g) sour cream 3 teaspoons finely grated lemon rind 1/3 cup (80ml) lemon juice, strained 2 passionfruit, extra for serving PASSIONFRUIT TOPPING 1½ tablespoons custard powder 1 cup (250ml) water 1/3 cup (75g) caster sugar 1/4 cup passionfruit pulp 1 teaspoon powdered gelatine 1 tablespoon water, extra 1 Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm rectangular slice pan. Line base and sides with 2 layers of baking paper, extending paper 5cm over long sides. 2 Combine…

CHILLI & CHICKEN TOSTADA Chipotle in adobo is a hot, smoky-flavoured Mexican sauce made from chipotles (smoke-dried jalapeño chillies). It’s available from Mexican and specialist food shops. The recipe can easily be doubled for two people. For a vegetarian tostada, replace the chicken in step 3 with a 400g can of drained, rinsed kidney beans. Refrigerate leftover chipotle in a small screw-top jar for up to 1 month. To make a chicken burrito, warm the tortilla and wrap around the filling ingredients.…

The pastilla, with the Arabian name bestila or bastilla, is a rich meat pie from Morocco, although the name we use derives from Spanish and means “small pastry”. This clever vegetarian take, with cinnamon, turmeric and ginger, has all the slightly sweet spiciness of the original, but with cauliflower and almonds doing the hard work of the meat. Saffron is the spice de résistance – BTW, saffron comes from the dried stamens of the bright-purple saffron crocus flower, which are called threads.…

ROASTED BEETROOT & RED ONION DIP PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 6 (MAKES 5 CUPS) 5 medium beetroot (800g), trimmed 1 medium bulb garlic (70g) 2 medium red onions (340g), quartered 1 tablespoon fresh thyme leaves cooking oil spray 1½ cups (360g) sour cream 1 cup (100g) walnuts, roasted 1 tablespoon red wine vinegar crackers and crudités, to serve 1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. 2 Place beetroot, garlic, onion and thyme on tray. Spray with oil; season. Bake for 1 hour. Remove garlic, onion and thyme from tray. Cover beetroot with foil; bake for a further 45 minutes or until tender. When beetroot is cool enough to handle, remove and discard skins. Chop coarsely. 3 Squeeze garlic cloves…

ROSEWATER SOUFFLÉS PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 4 1/3 cup (75g) caster sugar 2 tablespoons water 2 tablespoons rosewater 300ml thickened cream 4 egg whites 2 teaspoons powdered gelatine 1 tablespoon water, extra pink food colouring, optional whipped cream, extra to serve edible rose petals, to serve 1 Place collar of foil around four ½ cup (125ml) dishes; secure with string. Brush inside of foil lightly with oil. 2 Stir sugar and the water in small saucepan over heat, without boiling, for 1 minute or until sugar dissolves. Remove from heat; stir in rosewater; cool. Refrigerate for 30 minutes. 3 Beat cream and sugar syrup in medium bowl until soft peaks form. Beat egg whites in small bowl with electric mixer until firm peaks form; fold…

Originally conceived in second-century China, sushi began as a way of preserving fish by wrapping it in rice and then allowing the rice to ferment. The dish migrated to Japan around the ninth century, where it steadily evolved into what we know it as today. First the Japanese preserved in rice wine or sake to aid the process, then about 1000 years later, they used rice vinegar, which allowed the fermented fish to be eaten almost immediately. And people began eating the rice as well as the fish.…

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. “I am all for convenience, but choose recyclable items where possible, so avoid plastic plates in favour of either ceramic or those made from bamboo. The same applies to cutlery – choose use-again metal over plastic.” SophiaYoung 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…

Good things come in small packages. That’s especially true of Wellington, which hugs a postcard harbour on the bottom of New Zealand’s North Island. It claims to have more cafes, bars and restaurants per capita than New York – and anyone who sets foot in its laneways has little reason to doubt it. Quality comes with that quantity, with many of the city’s edgy, inspiring venues world-class. And they come with a generous sprinkling of wonderful Kiwi quirkiness... GETTING AROUND You can walk just about everywhere, with most of the city embracing the harbour - catch it on a fine day and there’s little to equal it. With so much to take in, start with a food tour. Zest Food Tours connects you with foodies and their passions, such as…

CHICKEN SKEWERS WITH GREEN OLIVE DRESSING PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 6 4 large chicken thigh fillets (800g), cut into 3cm pieces 3 cloves garlic, crushed 2 tablespoons finely chopped fresh oregano 2 teaspoons finely grated lemon rind 2 tablespoons strained lemon juice ¼ cup (60ml) olive oil lemon wedges, to serve GREEN OLIVE DRESSING ½ cup (60g) pitted sicilian olives 2 tablespoons fresh oregano leaves 1/3 cup (80ml) olive oil 1 Combine chicken with garlic, oregano, rind, juice and oil in a medium bowl. Cover with plastic wrap; refrigerate for 2 hours. 2 Make green olive dressing. 3 Thread chicken onto 24 skewers. Cook chicken skewers, in batches, on a heated grill plate (or barbecue grill) for 2 minutes each side or until cooked through.…

DAMPER PREP + COOK TIME 1 HOUR SERVES 6 3½ cups (525g) self–raising flour 1 teaspoon salt 2 teaspoons caster sugar 40g butter, chopped ¾ cup (180ml) milk 1 cup (250ml) water, approximately butter, honey for serving, optional 1 Place a trivet in the base of a camp oven, if you have one; alternatively, the damper can be cooked directly on the base – you may need to elevate the oven further. Place the camp oven, elevated about 5cm, over hot coals to heat. 2 Place flour, salt and sugar in a large bowl. Rub in the butter; stir in milk and enough of the water to form a sticky dough. Knead dough on a floured surface until just smooth. Press into a 16cm round. 3 Cut a cross into…

TOM YUM FRIED RICE WITH PRAWNS PREP + COOK TIME 30 MINUTES SERVES 4 1 bunch coriander, washed well ¼ cup (80g) tom yum paste 600g uncooked large prawns, peeled, deveined, tails intact 400g green beans, trimmed, chopped into 1cm pieces 400g packet microwave jasmine rice 1 Pick leaves from coriander; set aside. Coarsely chop coriander stems and roots. 2 Heat a large wok over high heat. Add tom yum paste with coriander roots and stems; stir fry for 3 minutes, until fragrant. Add prawns; stir-fry for 2 minutes or until beginning to change colour. Add beans and rice; stir-fry for 3 minutes until beans are tender and rice heated through. 3 Stir half of the reserved coriander leaves through. Serve topped with remaining coriander. PASTA WITH PAN-FRIED VEGETABLES PREP…

WARM FIG & TAHINI BOWL PREP + COOK TIME 30 MINUTES SERVES 2 ½ cup (100g) white quinoa 1 cup (250ml) water ½ cup (100g) soft and juicy whole dried figs 1½ cups (375ml) almond milk 1 tablespoon tahini paste 2 teaspoons honey ½ teaspoon ground cinnamon ¼ teaspoon ground cardamom 1 small banana (130g), chopped coarsely 3 fresh figs (225g), torn in half 2 tablespoons pistachios honey, extra, for serving HONEY QUINOA CRUMBLE 1 tablespoon coconut oil ¼ cup (50g) white quinoa 1 tablespoon honey 1 tablespoon sesame seeds ½ teaspoon ground cinnamon 1 Make honey quinoa crumble. 2 Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until tender. Remove pan from heat. 3…

SESAME TAHINI CRACKERS PREP + COOK TIME 35 MINUTES MAKES 8 ½ cup (140g) hulled tahini, at room temperature 40g butter or coconut oil, melted 2 eggs, beaten lightly 1 tablespoon gluten–free miso or wholegrain mustard 1/3 cup (50g) sesame seeds ½ cup (80g) coconut flour 1 Preheat oven to 180°C/160°C fan. Grease and line an oven tray with baking paper. 2 Place tahini in a medium bowl. Add butter, egg, miso, seeds, pinch sea salt and flour; stir until well combined. Gather mixture together with hands. 3 Roll mixture between sheets of baking paper until it forms a 33cm x 23cm rectangle. Remove top sheet of paper; trim edges to neaten to 32cm x 22cm. Cut dough into eight 11cm x 8cm rectangular crackers. Place on tray 2cm apart.…

A soufflé is a baked egg dish, made with yolks and beaten egg whites, that originated in 18th-century France and is attributed to chef Vincent de la Chapelle. It’s name aptly derives from the past participle of the French verb souffler , meaning “to puff” or “to breathe”. While these dishes are not strictly soufflés, they are in spirit, many with whipped egg whites and all with beaten cream – and unlike genuine soufflés, you don’t have to worry about them collapsing when you take them out of the oven!…