Innholdsfortegnelse for Issue 50 i Cooking with the Australian Womens Weekly

Celebrating the small wins in life is so important and this month we are giving ourselves a pat on the back that our talented team has reached the 50th issue of AWW Food magazine. When there’s a birthday or milestone of any sort in our Test Kitchen, there’s always cake – and we’ve got the ultimate line-up (page 104) that will have your guests posting photos even before the candles have been blown out. If you bake one of our cakes, celebrate your success and post it on Instagram with #cookwiththeweekly (and tag us @womensweeklyfood so we don’t miss it!). We’re also celebrating wonderful winter produce – our stunning feature on beetroot and the sweet delights you can create with rosy-hued rhubarb will have you planning a baking afternoon quick…

A LITTLE SPARKLE Promote good gut health in the tastiest way possible with Nexba Kombucha. The unique strain of smart and robust probiotic will make it to your gut intact. We love the Elderflower & Lemon flavour. Go to nexba.com for more information. GO FOR GOLD Your shortcut to amazing pastries is in your freezer! The golden flakey layers of Pampas Puff Pastry makes impressive pastry a breeze every time. We love it for fast apple and blackberry hand pies. In a bowl combine 1 cup (150g) frozen blackberries, 1 medium green apple, peeled, cored, cut into 1cm pieces, 1 tablespoon white sugar, 1 teaspoon cornflour and 80g finely chopped marzipan. Halve 2 sheets thawed Pampas Puff Pastry. Place one-quarter of the fruit mixture on one half of each pastry…

My favourite curry is…. a really good homemade chicken curry. I say homemade, as a lot of restaurant curries can be full of cream or nut pastes and I like my curries lighter, tangy and fresh. My golden rules for balanced curries are…. cooking the onions properly; not burning the spices; and making sure the end “masala” or base sauce is cooked properly. To save time in the kitchen I…. blend a lot of my ingredients (garlic, ginger and tomatoes) instead of chopping them for curries. I do this when the onions are cooking so I waste no time in the beginning. There’s no need to stick to traditional accompaniments for curries.… buttered toast makes a great accompaniment, or try cauliflower rice or even some types of millet or gram…

BEEF STOCK PREP + COOK TIME 9 HOURS 15 MINUTES (+ COOLING & REFRIGERATION) MAKES 2 LITRES (8 CUPS) 2kg beef bones 2 onions, coarsely chopped 2 stalks celery, coarsely chopped 2 medium carrots, coarsely chopped 8 cloves garlic, peeled, bruised 2 tablespoons cider vinegar 2 teaspoons black peppercorns 5 litres (20 cups) water 1 Preheat oven to 200°C/180°C fan. Roast beef bones on a large oven tray, uncovered, for 1 hour or until browned. 2 Place bones in a large saucepan with remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, for 8 hours, skimming the surface occasionally. Strain stock through a muslin-lined sieve into a heatproof bowl; discard solids. Add extra water to make up 2 litres. Season with sea salt. Cool. Cover; refrigerate until cold. Skim…

WHOLE CARROT TAGINE PREP + COOK TIME 1 HOUR 40 MINUTES SERVES 4 1 bunch fresh coriander ¼ cup (60ml) extra virgin olive oil 2 red onions (340g), cut into wedges 2 cloves garlic, crushed ½ cup (75g) dried apricot halves 1½ teaspoons ground coriander 2½ teaspoons ground cumin 1½ teaspoons ground cinnamon 1kg baby carrots, scrubbed, halved 2 cups (500ml) vegetable stock 250g pearl couscous 400g canned cherry tomatoes 1/3 cup (60g) pistachios, roasted, chopped coarsely 1 Wash coriander well, especially roots. Finely chop roots and enough stems to measure 2 tablespoons. Chop enough coriander leaves to measure ½ cup; reserve remaining whole leaves. 2 Heat a large flameproof tagine dish or casserole over medium heat. Once dish is hot, add 2 tablespoons of the oil and onions; cook,…

Rhubarb is actually a vegetable but is most often used as a fruit. Its nickname is the “pie plant”, as rhubarb is a popular pie filling. Like fresh cranberries, rhubarb is very tart so it needs to be sweetened with sugar or honey. Rhubarb leaves are poisonous, so be sure to discard them. Most of the rhubarb you see in supermarkets and greengrocers is red, but if you grow it at home, the stalks may be a soft green, vibrant pink or even crimson. Try to use stalks that aren’t too thick, as these can be a little stringy.…

STEAMED GINGER RICE PREP + COOK TIME 20 MINUTES SERVES 4 Heat 1 tablespoon olive oil in a medium heavy-based saucepan; cook 6 thinly sliced green onions, stirring, until softened. Add 2½ teaspoons finely grated fresh ginger and 1½ cups basmati rice; stir to coat in oil. Add 2 cups chicken stock; bring to the boil. Reduce heat; simmer, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 5 minutes, then fluff with fork. Stir in 2 tablespoons finely chopped fresh mint; season to taste. COCONUT RICE PREP + COOK TIME 20 MINUTES SERVES 4 Place 1½ cups (300g) jasmine rice, 270ml canned coconut milk, ⅔ cup water and 2 teaspoons finely grated fresh ginger in a heavy-based saucepan, season with salt; stir well to combine. Cover pan…

• Bring chicken to room temperature before roasting. If it is fridge-cold, it may require a slightly longer cooking time. • Thaw frozen raw chicken in the fridge overnight – not on the kitchen bench or in the sink. Once thawed, roast within 24 hours. • Use poultry shears or sharp kitchen scissors to cut raw or roasted chicken easily and safely. • To achieve a crispy skin, make sure the surface of the chicken is dried thoroughly. Basting the chicken with the pan juices during roasting also helps to brown the skin and keep the chicken moist. • As a general guide, a 1.6kg whole chicken will take 1 hour and 20 minutes to cook in an oven preheated to 200°C/180°C fan. Chicken that is stuffed may take a…

HAWAIIAN-STYLE BARBECUE BEEF RIBS WITH PINEAPPLE PREP + COOK TIME 6 HOURS 30 MINUTES SERVES 4 1 small pineapple (900g) 2 medium red onions (340g), chopped coarsely 8 beef short ribs (1.6kg) 3 cloves garlic, crushed 2 teaspoons finely grated fresh ginger ¾ cup (180ml) Japanese soy sauce ½ cup (110g) firmly packed brown sugar ½ cup (125ml) rice wine vinegar 2 teaspoons sriracha chilli sauce ⅓ cup (95g) barbecue sauce COCONUT SLAW 1 medium carrot (120g), cut into matchsticks ⅓ cup loosely packed fresh coriander leaves ½ cup (45g) shaved fresh coconut (see notes) 2 green onions, cut into long thin strips 1 tablespoon lime juice 1 Peel, quarter and core pineapple; chop pineapple into 2.5cm pieces. 2 Place onion in base of a 4.5-litre (18-cup) slow cooker. Top…

Cakes will dome and crack on top because they are baked in small pans with a confined surface area. To test if cakes are cooked, insert a skewer as close to the centre of the cake as possible, avoiding the cracks. Cracks will give an inaccurate result. Lustre powders are available from specialty cake decorating shops. Ganache needs to be cooled before using or it will melt the buttercream. COOK, FREEZE, SAVE To save prep time on the day of the celebration, bake the cakes ahead and freeze, undecorated, wrapped in plastic wrap, then foil, for up to 3 months. Thaw the day before serving. You can also freeze cake trimmings to make recipes such as rum balls or trifle.…

STICKY DATE CAKE PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 6 1¼ cups (200g) pitted dried dates 1¼ cups (310ml) boiling water 1 teaspoon bicarbonate of soda 50g butter ½ cup (110g) firmly packed brown sugar 2 eggs 1 cup (150g) self–raising flour BUTTERSCOTCH SAUCE ¾ cup (150g) firmly packed brown sugar 300ml pouring cream 80g butter 1 Preheat oven to 180°C/160°C fan. Grease a deep 20cm round cake pan; line base and side with baking paper. 2 Combine dates and the water in a medium heatproof bowl; stir in soda. Cover bowl; stand for 5 minutes. 3 Process the warm date mixture with butter and sugar until smooth. Add eggs and flour; process until just combined. Pour mixture into pan. 4 Bake cake for 1 hour or…

ON SALE NOW, $49.95 Sophie Guidolin’s goal is to make the task of daily cooking easier for you, not just through the convenience of using a thermo appliance but by providing inspiration for your everyday meals and using wholesome, easily sourced ingredients. Her latest cookbook Everyday Thermo will change the way your family eats and interacts, by saving you time in the kitchen so you have more time to spend with them. Available from sophieguidolin.com.au…

If you’re just starting out as a home baker there are lots of handy tools of the trade you should have in your kitchen. And while there’s no need to go out and buy everything all at once, start to build your collection as your interest and expertise in baking grows. Measuring cups You’ll need Australian standard metric measuring cups graduating from 1 cup (250ml) down to ¼ cup (60ml) to measure your dry ingredients. There are lots of varieties on the market, depending on your budget you can spend as little or as much as you like. Measuring spoons Make sure the tablespoon size is the Australian standard metric 20ml. Australia is the only country in the world to have a 20ml tablespoon, other countries use a 15ml (3…

“There’s something so comforting about the smell of a hearty slow-cooked meal simmering away in the kitchen. Teamed with some fresh crusty sourdough, there’s nothing else I’d rather eat on a cold winter’s day!”Frances Abdallaoui, Editor, AWW FOOD TENDER BEEF CASSEROLE PREP + COOK TIME 9 HOURS 45 MINS SERVES 4 1kg gravy beef, trimmed, cut into 2.5cm pieces ¼ cup (35g) plain flour, seasoned 2 tablespoons extra virgin olive oil 1 clove garlic, crushed 1 large brown onion (200g), cut into 1cm pieces 2 stalks celery (300g), trimmed, cut into 1cm pieces 2 medium potatoes (400g), cut into 1cm pieces 400g canned diced tomatoes 2 cups (500ml) water 2 cups (500ml) beef stock 2 fresh bay leaves 1 cup (120g) frozen peas 1/3 cup coarsely chopped fresh flat–leaf parsley…

FRUIT Apples Avocados Custard apples Dates Grapefruit Kiwifruit Lemons Mandarins Nashi Oranges: Cara Cara Navel, Navel Passionfruit Pears Pomelo Quince Rhubarb VEGETABLES Beetroot Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Fennel Jerusalem artichokes Kale Kohlrabi Leeks Onions Parsnips Pumpkin Radicchio Silverbeet Spinach Swede HERBS & SPICES Basil Chives Coriander Dill Garlic Ginger Horseradish Lemongrass Mint Oregano Parsley Sage With its gorgeous hue, beetroot can’t help but be a startling inclusion in any recipe. In terms of flavour, beetroot has an earthy bitterness combined with a sweetness derived from its relatively high sugar content (about 20% sucrose). This makes it suitable for both savoury and sweet recipes. Beetroot is fantastic with Middle-Eastern spices, garlic, horseradish, fresh herbs or piquant cheese. Mature beetroot varieties are about the size of a cricket ball.…

CHILLI & HERB BEEF BROTH PREP + COOK TIME 15 MINUTES SERVES 2 1½ cups (375ml) water 1½ cups (375ml) salt–reduced beef stock 2 tablespoons salt–reduced soy sauce ½ teaspoon sesame oil 2cm piece fresh ginger (10g), grated 100g piece beef fillet, trimmed, sliced thinly 100g choy sum, cut into 5cm lengths 1 fresh long red chilli, sliced thinly 2 green onions, sliced thinly 1 cup (50g) bean sprouts 1/3 cup fresh coriander leaves 1/3 cup basil leaves 1 Place the water, stock, soy sauce, oil and ginger in a small saucepan over high heat. Bring to the boil. Add beef, return to the boil, reduce heat; simmer, uncovered, for 1 minute or until beef is cooked to your liking. 2 Divide choy sum in a serving bowls. Pour broth…

TOMATO TART WITH WHIPPED FETTA & SPINACH PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 6 3 sheets frozen puff pastry, just thawed 6 slices prosciutto (90g) 2 cups (120g) baby spinach leaves 350g jar marinated fetta in oil extra virgin olive oil, plus 1 teaspoon extra 1kg heirloom tomatoes 1 teaspoon vinegar 1 Preheat oven to 220°C/200°C fan. Grease a 30cm tart tin. 2 Stack pastry sheets. Roll out pastry on a lightly floured surface until large enough to line tin. Ease pastry into tin; trim edge. Prick base all over with a fork. Place a 24cm cake pan or round SPINACH & FETTA STRAWS PREP & COOK TIME 40 MINUTES MAKES 24 250g frozen spinach, thawed 100g fetta, crumbled ½ cup (40g) finely grated parmesan 2 sheets…

If you, like a lot of people, are trying to incorporate more vegies into your weeknight meals, then we’ve got you covered! As well as the classic vego dinners on the following pages, here are some fast and fun ideas. VEGETABLES WITH EDIBLE TOPS Radishes Shallow-fry the peppery tops in a little olive oil. Beetroot Add the small earthy leaves to salads; fry the mature ones with their finely chopped stems. Turnips Shallow-fry the mustardy tasting leaves in a little olive oil; season to taste; toss with lemon juice. Fennel Finely chop the feathery fronds or pick into small sprigs; use as you would dill, for a gentle anise taste. Kohlrabi Stir-fry these cabbage-tasting leaves and stems in a little sesame or olive oil, or a combination of both. VEGETABLES…

MANAGING DIABETES Lose weight and avoid weight gain Carrying too much body fat tends to increase insulin resistance and the risk of developing diabetes. If you’re overweight and diagnosed with diabetes, losing even 5% of your body weight can help to manage the condition and lower your risk of complications. Adopt a healthy eating pattern What you eat has a major effect on weight control, diabetes management and general health and wellbeing. Forget the latest diet fads, and focus on cutting out ultra-processed foods and drinks, including junk food and sweetened drinks. Enjoy a menu based on minimally-processed whole foods such as vegies, fruit, nuts, seeds, legumes, wholegrains, seafood, lean meats, dairy foods and extra virgin olive oil. Live a healthy active lifestyle Being active daily and limiting time spent…

GARLIC HERB CHICKEN WITH KIPFLER POTATOES PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 4 1.6kg chicken 2 sprigs rosemary 10 cloves garlic, peeled 60g butter, softened 1kg kipfler potatoes, scrubbed ¼ cup (60ml) white wine 1 cup (250ml) chicken stock 1 tablespoon fresh lemon thyme leaves sautéed baby spinach, to serve ½ teaspoon dried pink peppercorns, crushed, optional 1 Preheat oven to 200°C/180°C fan. 2 Rinse the chicken and pat dry with paper towel. Place 1 sprig of rosemary and 6 cloves of garlic into the chicken cavity. 3 Carefully run your finger between the skin and the breast meat to make small pockets; push 40g of the softened butter into pockets pressing down so that it covers the breast. Secure the legs with kitchen string. Rub the…

1 Place the chicken on a board, breast-side down. Using a sharp knife or kitchen scissors, cut chicken either side of the backbone; remove backbone. 2 Open out, turn over and flatten by pressing down with the heel of your hand along the breast bone. Tuck the tips of the wings underneath the chicken. 3 Once cooked, using a cleaver, cut the chicken into portions. A large chef’s knife also works well for this. Ensure that your board is secure, with a non-slip mat underneath.…

Did you know, the delicious golden crust that forms on the base of a paella is so important that it actually has an official name? Socarrat is the technical term for that crunchy rice base which makes paella so irresistible. A perfect paella should have a delicious golden crust on the bottom and the rice should have absorbed all the moisture. Spanish paella is traditionally cooked in a large shallow pan, but any thin-based pan, as wide as possible, will work. The best type of rice to use for paella is calasparra, which is short grain rice available from Spanish delicatessens and gourmet food stores. Good-quality marinara mix could replace the seafood, if desired. Fresh tomatoes are usually used. However, during the cooler months, canned tomatoes have a superior flavour.…

“This is the ultimate cake to wow guests. We’ve added crunchy roasted peanuts to the classic Gaytime flavours for that delicious biscuit and peanut combo everyone loves.”Fran Abdallaoui, Editor, AWW FOOD GOLDEN GAYTIME CAKE PREP + COOK TIME 1½ HOURS (+ STANDING, COOLING & REFRIGERATION) SERVES 10 180g white chocolate, chopped coarsely 150g unsalted butter, chopped 1¼ cups (275g) caster sugar 1 cup (250ml) milk 1½ teaspoons vanilla extract 2 eggs 1 cup (150g) self–raising flour 1 cup (150g) plain flour 30g sweet malt biscuits, crushed lightly 30g unsalted roasted peanuts, chopped assorted chocolates (see notes) gold and silver lustre powder, optional MALTED BUTTERCREAM 1/3 cup (80ml) milk, approximately 1½ cups (180g) malted milk powder 400g unsalted butter, softened 2½ cups (400g) icing sugar GANACHE 80g dark chocolate, chopped coarsely…

1 Lightly grease the base and sides of your cake pan, this helps the paper stick to the pan. Cooking-oil spray is quick and convenient for this. 2 Place the round cake pan on a piece of baking paper (close to the edge to minimise waste) then trace around it with a pencil. 3 Cut out the circle then set aside until needed. If you have lots of baking ahead, cut out all your circles before starting to save time. 4 Measure a piece of baking paper the length of the outside of the pan. Fold over long side of paper about 2cm from the edge, run your finger along to make a crease; open out and use scissors to make diagonal cuts, about 2cm apart, from edge to crease.…

The multifunction thermo appliance is fast becoming popular among time-poor cooks. Cooking should be fun and creative, and when cooking for your family during the week, it should also be fast. The thermo creates quick meals that would usually take a lot of time. It allows you to make and create meals from scratch that not only save you time but also money (and dishes!). The best part is knowing exactly what you’re eating. Make sauces, yoghurts, butters, baked goods and family meals without breaking the budget or a sweat. Once I got my head around how to use my thermo and convert recipes, the options were endless. I am now able to grab ingredients from the fridge and turn them into a delicious meal in the shortest amount of…

SPICY ITALIAN SAUSAGE, FENNEL & TOMATO RAGÙ PREP + COOK TIME 8 HOURS 50 MINUTES SERVES 4 FIVE INGREDIENTS 2 medium fennel bulbs (600g) 12 Italian–style pork and veal sausages (850g) ½ cup (125ml) dry white wine 2 x 400g canned diced tomatoes with basil & oregano ¼ cup (20g) grated parmesan STAPLES 1 tablespoon olive oil sea salt flakes freshly ground black pepper 1 Trim fennel bulbs, reserving fronds; cut into quarters. Heat half the oil in a 5-litre (20-cup) slow cooker on sear setting. Cook sausages, turning occasionally, for 8 minutes or until well browned; remove from cooker. 2 Heat remaining oil in slow cooker; add fennel; cook, stirring, for 5 minutes or until softened and golden. Return sausages to cooker; add wine and tomatoes. Adjust setting to…

ON SALE NOW, $34.99 The best thing about slow cooking is that you can throw all the ingredients into a slow cooker and let it do the work for you – it’s so easy. In our new cookbook, 5 Ingredients Slow Cooker, we’ve found a way to make it even easier! By using just five ingredients plus some pantry staples, there’s less to buy and less to prep! Cooking a delicious meal has never been so easy, with these 100 effortless slow-cooker recipes. Available where all good books are sold and at awwcookbooks.com.au…

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 them cooking great food. A good oven tray will make the difference between burnt biscuits and just-right biscuits and a crisp crust and a not-so-crisp one. I swear by my blue steel flat oven trays for tarts and biscuits – they conduct heat well and over time have a fairly non-stick surface. Sarah Murphy FOOD EDITOR, AWW FOOD I’m an eternal sweet tooth with a constant need to take a tray of brownies to any function I attend. I love creating simple twists on…

PARSNIP “PENNE” & CHICKEN SALAD PREP + COOK TIME 25 MINUTES SERVES 4 1/3 cup (80ml) extra virgin olive oil 1 teaspoon finely grated lemon rind ¼ cup (60ml) fresh lemon juice 2 tablespoons finely chopped fresh flat–leaf parsley ½ cup (60g) pecans 300g shredded cooked chicken 60g baby rocket leaves 250g baby roma tomatoes, halved 1 litre (4 cups) vegetable stock 6 medium parsnips (1.5kg) 2 teaspoons finely grated lemon rind, extra 1/3 cup (25g) flaked parmesan 1 To make dressing, place oil, rind, juice and half the parsley in a screw-top jar. Shake well; season. 2 Stir pecans in a small heavy-based frying pan over medium heat for 5 minutes or until light golden; transfer to a board. Cool; chop coarsely. Combine pecans, chicken, rocket and tomato in…

RHUBARB & GINGER “SWEET” PIE PREP + COOK TIME 1 HOUR 40 MINUTES (+ COOLING, REFRIGERATION, FREEZING & STANDING) SERVES 12 2½ cups (375g) plain flour ⅔ cup (150g) caster sugar 250g cold butter, chopped 1 egg yolk 1 egg, beaten lightly ¼ cup (55g) demerara sugar RHUBARB & GINGER FILLING 1kg rhubarb, chopped 2 packham pears (460g), cut into 2cm pieces ½ cup (110g) caster sugar ⅓ cup (95g) crystallised ginger, chopped 2 teaspoons vanilla bean paste 1 Make rhubarb and ginger filling. 2 Meanwhile, in this order, place flour, sugar and butter in a food processor (butter should not be on the base). Pulse a few times until mixture resembles coarse crumbs. Add egg yolk and 1½ tablespoons of the beaten egg; pulse until ingredients just come together.…

WHY MAKE YOUR OWN PASTE? Like many things made from scratch, making your own curry paste can be a bit of a revelation. Instead of muddied flavours, there’s a distinct freshness and clarity of flavour when you make your own. When flavours are this good you will find that you can keep your curries quite simple. Use pastes thinned with a little oil and lime juice to marinate chicken, lamb, beef or seafood. And don’t forget they can also be used as the base for wonderful soups. How to store curry paste Choose glass above anything else to store your pastes in, its non-porous surface won’t transfer flavours. For lids, choose tight-sealing glass, rubber or non-toxic plastic. Pastes such as tapenades and curry, and green sauces such as pesto, won’t…

1 Before you roast a chicken, rinse it with cold water, then dry thoroughly with paper towel for a crisper skin. (To prevent cross-contamination, rinse the sink and chopping boards with hot soapy water.) 2 Tie the chicken’s legs together to help keep its shape during roasting. 3 Place the chicken on an oiled rack in the baking dish to prevent it from sticking and to stop the skin tearing. 4 Liquid in the baking dish — stock, wine, water — creates steam, keeping the chicken moist and preventing the pan juices from burning. 5 After it’s cooked and taken out of the oven, “rest” the chicken in a warm place. Whole chicken should stand for 15 minutes. This makes the meat more succulent by allowing the juices to settle…

1 After chicken has browned, remove from pan, then add chorizo and cook until golden on both sides, stirring occasionally. 2 Add the chopped onion, capsicum, garlic and paprika to the pan and cook, stirring, until soft. 3 Stir in the chopped tomatoes until well coated. You could substitute canned chopped tomatoes if fresh are not at their peak. 4 Add rice and stir to coat in the mixture. Calasparra rice is best as it absorbs three times its own volume of liquid and keeps its shape. 5 Pour over chicken stock, then the saffron mixture. You could use vegetable stock if you don’t have any chicken stock available. 6 Sprinkle peas over paella, then arrange seafood on top. Cover loosely with foil and simmer for 5 minutes or until…

1 To prepare the cake layers, holding a finely serrated knife horizontally and using a sawing action, trim rounded top of each cake to level. Split cakes in half horizontally. If there any loose crumbs, use a pastry brush to brush away crumbs from the cut surface. 2 Using a small metal palette knife, spread a very thin layer or “undercoat” of malted buttercream over top and side of cake. Refrigerate cake for 30 minutes. Spread reserved buttercream smoothly over top and side of cake, for final coating. 3 To coat the outside of the cake, combine biscuits and peanuts in a small bowl. Taking small handfuls of the nut mixture, press around the side of the cake to cover the bottom third. Refrigerate for 30 minutes or until firm.…

POTATOES ANNA PREP + COOK TIME 1 HOUR SERVES 6 100g butter, chopped 2 cloves garlic, peeled 1.2kg desiree potatoes, peeled 1 Preheat oven to 240°C/220°C fan. Lightly oil a shallow 26cm round ovenproof frying pan or 2-litre (8-cup) capacity baking dish. 2 Place butter in a small saucepan over low heat. With the side of a large knife, crush garlic cloves; add to butter. When butter has melted, remove from the heat and season lightly with sea salt flakes and freshly ground black pepper. 3 Using a sharp knife, mandolin or V-slicer, cut potatoes into 2mm slices. Pat slices dry with paper towel. Place a single layer of the potato slices, slightly overlapping, into the baking dish; brush potato with a little of the butter. Continue layering the remaining…