Innholdsfortegnelse for Issue 51 i Cooking with the Australian Womens Weekly

Brrrr… it’s cold outside and what could possibly be better than walking in the front door after work and dinner is ready to serve? Enter possibly one of the most favourite kitchen appliances, the slow cooker. This issue we’re encouraging you to drag it out of the cupboard and put it to work. Slow cooker recipes are such a timesaver for busy households – it’s an easy set and forget at the start of the day. Our comfort food dinners, like chicken soup in five ways (page 36), smoky pork ribs (page 88) and meltingly tender pork or lamb roast (page 95) will be sure-fire hits. Don’t think for a minute that the slow cooker is only for soups or casseroles. Our Test Kitchen gurus have come up with tempting…

FANCY DRESS No more soggy lunchtime salads, dressings just got convenient! Birch & Waite’s new single-serve dressing packages come in a six-pack of three of their most popular flavours: Green Goddess, Greek Lemon Dressing and Balsamic Vinaigrette. Find them in the fresh salad section of Woolworths. HEATING UP THE KITCHEN Sunbeam’s new Mixmaster Hand Mixer with HeatSoft Technology, $99.95, gently heats ingredients to bring them to room temperature for super smooth mixtures every time – genius! Visit sunbeam.com.au TRAVEL TIPPLES We love planning our foodie adventures! Lonely Planet’s new book Global Distillery Tour, $29.99, showcases top distilleries and bars around the world, so you’ll never go thirsty.…

SPICY BUFFALO CHICKEN WINGS PREP + COOK TIME 2 HOURS SERVES 4 2kg chicken wing nibbles (see notes) 1/2 cup (125ml) extra hot chilli sauce 1/2 cup (140g) barbecue sauce 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar 4 (520g) Lebanese cucumbers 250g sour cream lime wedges, to serve 1 Preheat a 7-litre (28-cup) slow cooker on high. 2 Place wings, chilli sauce, ⅓ cup of the barbecue sauce, the oil and vinegar in slow cooker; mix well. Ensure wings are in an even layer. Cook, covered, for 1 hour 30 minutes. 3 Line a large oven tray with foil; lightly grease foil. Carefully transfer wings to tray. Preheat oven grill; grill wings until golden all over. 4 Meanwhile, adjust slow cooker to reduce (high) setting or transfer…

1 Halve eight lemons lengthways, then cut each half in half again without cutting all the way through. Open lemon halves out slightly so the surface is larger for salt to be absorbed. 2 Cut the remaining 4 lemons in half crossways. Squeeze the lemons over a large glass or stainless steel bowl to catch the juice; you will need 1 cup. If there’s extra you can use it. 3 Add the lemon halves to the bowl of lemon juice, gently squeezing some of them slightly with your hands as you add them to release some of the juice. 4 Pour the salt over the lemons in the bowl, then add bay leaves and cumin seeds. Mix well, using a wooden spoon; then using the back of the spoon, press…

CHICKEN CONGEE PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 4 1.2kg whole chicken 1 medium brown onion (150g), chopped finely 50g fresh ginger, sliced thinly 1.5 litres (6 cups) water 2 cloves garlic, bruised 1 cup (200g) white long–grain rice 2 teaspoons peanut oil 150g fresh shiitake mushrooms, halved if large 1 dried chinese sausage (lap chong) (30g), sliced thinly 2 teaspoons chilli oil 2 tablespoons fried shallots 2 green onions, sliced thinly 1 Trim excess fat from chicken. Place chicken, brown onion, ginger, the water and garlic in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours. 2 Carefully remove chicken from cooker; shred meat coarsely using two forks. Discard skin and bones. Strain cooking liquid through a muslin-lined sieve into a large heatproof…

KALE & GRAIN SALAD WITH BLUE CHEESE PREP + COOK TIME 20 MINUTES SERVES 4 ½ cup (125ml) extra virgin olive oil 250g packet ready–cooked brown basmati and quinoa 250g kale 2 tablespoons red wine vinegar 200g blue cheese ½ cup (70g) skinless roasted hazelnuts 2 cups (320g) small red grapes 1 Heat 2 tablespoons of the oil in a small frying pan over medium heat. Add basmati and quinoa; cook, stirring occasionally, for 8 minutes or until warmed and slightly crisp. 2 Tear off the leaf from either side of the kale stem; discard stems. Place leaves in a large bowl with remaining oil and the vinegar; season with salt and pepper. Using your hands, massage the dressing into the leaves for 3 minutes or until softened. 3 Crumble…

SMOKY STICKY PORK RIBS WITH COLESLAW PREP + COOK TIME 4 HOURS 15 MINUTES SERVES 4 2kg American–style pork ribs 3 cloves garlic, crushed 1 cup (280g) barbecue sauce ¼ cup (60ml) lemon juice ¼ cup (55g) brown sugar 2 teaspoons sweet smoked paprika 1 teaspoon Tabasco sauce CHEESY COLESLAW ¼ small green cabbage (300g), shredded finely ¼ small red cabbage (300g), shredded finely 1 large carrot (180g), grated coarsely ½ small red onion (50g), sliced thinly 1 cup (120g) coarsely grated vintage cheddar 2 tablespoons coarsely chopped fresh chives ¾ cup (225g) mayonnaise ¼ cup (60ml) cider vinegar 1 Cut pork into pieces that will fit into a 4.5-litre (18-cup) slow cooker. 2 Combine remaining ingredients in a large shallow dish; add pork, turn to coat in marinade. Transfer…

1 Remove pork from the fridge 30 minutes before cooking to allow it to slightly come to room temperature (this will help with even cooking). Season generously. 2 In a large frying pan cook pork on both sides until browned all over. You may need two pairs of tongs to help turn the piece of meat more easily and safely. 3 Cook onion and thyme over medium heat until softened. It’s important the pan isn’t too hot so the onion doesn’t burn. Add garlic once the onion has softened. 4 Pour in port to onion and garlic mixture, then pour in stock. You can use either a tawny or ruby port for this recipe. Sherry would also work well.…

“Don’t limit your slow cooker to casseroles and curries, turn it into a dessert maker for the ultimate sweet treat trick!”Fran Abdallaoui, Editor, AWW FOOD COFFEE & HAZELNUT STEAMED PUDDING PREP + COOK TIME 3 HOURS 15 MINUTES SERVES 10 4 eggs 2/3 cup (150g) firmly packed brown sugar 11/3 cups (160g) ground hazelnuts ½ cup (125ml) pouring cream ¼ cup (15g) espresso coffee granules 2/3 cup (100g) self–raising flour 2 cups (500ml) vanilla custard 1 Whisk eggs and sugar in a large bowl until combined. Whisk in ground hazelnuts. 2 Place cream in a small saucepan; bring to the boil then remove from heat. Whisk in coffee granules until dissolved. Whisk coffee mixture into hazelnut mixture. Sift flour over hazelnut mixture; stir to combine. 3 Grease a 2-litre (8-cup)…

The last thing you want when you’re hosting a dinner party is stress about getting the food on the table. Start ahead of time and enjoy your party! 4 DAYS AHEAD • If you’re serving cocktails, decide which flavours you’d like. The sparkling guava and passionfruit needs to be made at least a day in advance for the frozen granita mixture. And If you’d like to serve the cider and apple punch, you can make the spiced vodka syrup up to 4 days in advance. • Now is also a good time to do a quick check to ensure you have enough glassware and servingware for your dinner. 2 DAYS AHEAD • Make the pudding. The beauty of Christmas puddings is how well they keep for extended periods of time.…

PISTACHIO BUTTER CAKE WITH HONEY SYRUP PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 16 2 cups (280g) pistachios, chopped coarsely 185g butter, softened 1 tablespoon finely grated orange rind ¾ cup (165g) caster sugar 3 eggs ¼ cup (60ml) buttermilk 1½ cups (225g) self–raising flour ¾ cup (110g) plain flour HONEY SYRUP 1 cup (220g) caster sugar 1 cup (250ml) water 1 tablespoon honey 1 cinnamon stick 3 teaspoons cardamom pods, bruised 3 star anise 3 strips orange rind 1 Make honey syrup; cool. 2 Preheat oven to 180°C/160°C fan. Grease a deep 22cm-square cake pan; line base and sides with baking paper, extending the paper 2cm above the sides. Sprinkle nuts evenly over base of pan. 3 Beat butter, rind and sugar in a small bowl with…

THE TEAM Editor FRANCES ABDALLAOUI Food Editor SARAH MURPHY Editorial Director Bauer Books SOPHIA YOUNG Copy Editor MOLLY FURZER DESIGN Creative Director HANNAH BLACKMORE Senior Designer ALEXANDRA COOK CONTRIBUTORS A big thanks to all our creative contributors: Photographers Russell Brooks, Ben Dearnley, Louise Lister, Benito Martin, William Meppem, James Moffatt, Cath Muscat, John Paul Urizar, Ian Wallace Stylists Olivia Blackmore, Kate Brown, Annette Forrest, Emma Knowles, Louise Pickford, Lucy Tweed, Vivien Walsh, Sophia Young Photochefs Charlotte Binns-Mcdonald, Angela Devlin, Ross Dobson, Elizabeth Fiducia, Nadia Fonoff, Mary Gadogan, Tessa Immens, Kirsten Jenkins, Laura Jenkins, Sharon Kennedy, Rebecca Lyall, Liz Macri, Alice Storey, Carly Sophia Taylor, Amal Webster ADVERTISING & MARKETING Commercial Brand Manager RHYL HEAVENER RHeavener@bauer-media.com.au Marketing Director LOUISE CANKETT PRODUCTION Production Manager CARLY ZINGA Ad Controller MARSHA MURSID BAUER MEDIA…

Slow cookers are available in a range of shapes and sizes and come with a variety of features. The first step when using your slow cooker is to read the manufacturer’s instructions, as each cooker will differ depending on its features. They will also outline appropriate safety measures, such as not leaving the appliance unattended at any time. Some cookers heat from the base and side, while others heat just from the base; some have timers that cut off after the cooking time has expired, while others have timers that will keep the food warm by reducing the temperature until you’re ready to eat. SLOW COOKER SETTINGS Generally, the longer meat takes to cook, the more tender and more intense the flavours will be; so if you have the time,…

Cookbook author and television presenter Adam Liaw talks with AWW FOOD about stress-free entertaining and some of his unexpectedly delicious food finds! Tell us about one of your most amazing food experiences while travelling? You can find great food in the most unexpected of places. Most recently I was in the Philippines and a few chefs I know took me out for a meal. We literally walked around the corner from the fancy hotel we were staying in and had the most amazing barbecue of spicy isaw skewers cooked over hot coals. It cost less than five bucks a person. What’s your daggy food guilty pleasure? My guilty pleasure is definitely potato chips – on the couch, watching TV, after everyone’s gone to bed. These days Red Rock Deli is…

Cooking with Today Our editor, Fran Abdallaoui visited the Today show to cook with hosts David Campbell and Sonia Kruger. Fran whipped up the delicious strawberry and almond friand slice from our new book Australia Bakes, and also took along some sweet passionfruit melting moments to share with the crew. SWEET MEMORIES We’re loving recreating the famous cakes from the Children’s Birthday Cake Book, and this month our Food Editor, Sarah Murphy, took up the challenge to make the famous Dolly Varden cake in a rock and roll style. After a few failed attempts, Rock ‘n’ Roll Dolly Varden was born, complete with a guitar (which Sarah printed out on paper and cut out). Check out the how-to video on our Instagram page. WHAT YOU SHARED ON INSTAGRAM Woodford Newsagency…

SPINACH & RICOTTA STUFFED PASTA SHELL BAKE PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 4 500g large pasta shells 500g spinach, stems removed 600g ricotta 2 tablespoons finely chopped fresh flat–leaf parsley 1 tablespoon finely chopped fresh mint pinch ground nutmeg 22/3 cups (700g) bottled tomato pasta sauce 1/2 cup (125ml) vegetable stock 1/3 cup (25g) finely grated parmesan 1 Cook pasta shells in a large saucepan of boiling water for 3 minutes; drain. Cool for 10 minutes. Transfer to a tray. 2 Meanwhile, preheat oven to 180°C/160°C fan. Oil a shallow 2-litre (8-cup) ovenproof dish. 3 Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach; chop finely. 4 Place spinach, ricotta, herbs and nutmeg in…

BEST-EVER BOLOGNESE PREP + COOK TIME 10 HOURS 40 MINUTES SERVES 6 1 tablespoon olive oil 125g piece prosciutto, chopped finely 2 medium brown onions (300g), chopped finely 1 large carrot (180g), chopped finely 2 stalks celery (300g), trimmed, chopped finely 2 cloves garlic, crushed 500g minced pork 500g minced veal 1 cup (250ml) dry red wine 1½ cups (375ml) beef stock ½ cup (140g) tomato paste 1kg ripe tomatoes, peeled, seeded, chopped coarsely ⅓ cup finely chopped fresh basil leaves 2 tablespoons finely chopped fresh oregano ½ cup (40g) shaved parmesan ½ cup loosely packed fresh basil leaves, extra 1 Heat half the oil in a 4.5-litre (18-cup) slow cooker on sauté (medium) setting; cook prosciutto, stirring, until crisp. Add onion, carrot, celery and garlic; cook, stirring, until vegetables…

TEST KITCHEN COOKING SCHOOL 1 Add enough of the flour to the mixture to make a firm dough. Don’t be tempted to add too much flour, as this will make your gnocchi hard and tough. 2 Lightly flour a board and use your fingers to gently roll one portion of the dough into a 2cm-thick sausage, adding a little extra flour to prevent sticking. 3 Using a fork dipped in a little flour, roll each ball along the tines of the fork to form a gnocchi shape. Transfer to a lightly floured tray and chill for 1 hour. 4 Cook gnocchi in a large saucepan of boiling, salted water until they float to the surface. A slotted spoon works well to remove gnocchi easily and gently from the boiling water.…

Tender rolled lamb filled with delicious herbed fetta is the ultimate winter family dinner FETTA, LEMON & HERB ROLLED LAMB PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6 180g persian fetta in oil ¼ cup coarsely chopped fresh oregano ¼ cup coarsely chopped fresh mint ¼ cup coarsely chopped fresh basil 2 teaspoons finely grated lemon rind 2 tablespoons balsamic vinegar 1.5kg boned leg of lamb 1 Drain fetta reserving 2 tablespoons of the oil. 2 Combine fetta, herbs, rind and half the vinegar in a medium bowl. Season to taste. 3 Open out lamb and place on a board, fat-side down. Slice through the thickest part of the lamb horizontally, without cutting all the way through. Open out the flap to form one large even piece; spread…

STEAK & PEPPER DUMPLING PIE PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6 1.2kg beef chuck steak 12 shallots (300g), unpeeled 2½ tablespoons olive oil 2 cloves garlic, crushed 4 rindless bacon rashers (250g), chopped coarsely 400g button mushrooms, halved 2 teaspoons cracked black pepper 1 tablespoon plain flour 2 tablespoons tomato paste 1½ cups (225g) self–raising flour 75g cold butter, chopped finely ¼ cup finely chopped fresh flat–leaf parsley ½ cup (40g) finely grated parmesan ¾ cup (180ml) milk, approximately 1 Cut beef into 3cm pieces. Peel shallots leaving root end intact. 2 Heat 1½ tablespoons oil in a large frying pan over medium-high heat. Cook beef, in three batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker. 3 Heat remaining oil in the same pan;…

1 Sago and tapioca, while similar, are not the same and can’t be substituted for each other. Sago may be found labelled as “seed tapioca” on some packets. It is available from most health-food stores and supermarkets. 2 Bring the milk to the boil in a medium saucepan. Remove from the heat and then stir in the sago and bicarb soda. The bicarb soda will make the mixture foam. Once the bubbles subside, transfer the mixture to a large bowl. 3 Using a pastry brush, grease the dariole moulds with a little melted butter, then line the bases with rounds of baking paper cut to fit (this will help ensure the bases don’t stick). 4 Trim baking paper into rounds 2cm wider than the top of the dariole moulds. The…

NUTTY LEPRECHAUN PREP TIME 10 MINUTES SERVES 8 (MAKES 1 LITRE/4 CUPS) Blend 1 cup irish cream liqueur, 1 cup chilled espresso coffee, 1 cup pouring cream, ⅔ cup Nocello liqueur and 2 cups crushed ice until well combined. Strain into eight glasses; top with freshly grated nutmeg. tip Nocello is a walnut and hazelnut liqueur. You can use Frangelico instead. SPARKLING GUAVA & PASSIONFRUIT PREP TIME 15 MINUTES (+ FREEZING) SERVES 8 Combine 2 cups guava nectar and 1 cup passionfruit pulp in a jug. Pour into a shallow tray. Freeze for 6 hours or overnight. Scrape frozen mixture with a fork. Divide mixture into eight glasses; top up with 2 x 750ml bottles chilled good-quality sparkling wine. CIDER & APPLE PUNCH  PREP + COOK TIME 20 MINUTES (+…

POPCORN ROCKY ROAD BARK PREP + COOK TIME 15 MINUTES (+ FREEZING) SERVES 8 ½ cup (100g) coconut oil ½ cup (50g) cacao powder ½ cup (125ml) rice malt syrup 1 tablespoon almond butter 2 teaspoons vanilla extract 1½ cups (25g) salted natural popcorn 1 cup (50g) flaked coconut ¾ cup (125g) dry–roasted almonds 1/3 cup (45g) dried sweetened cranberries 1 Line a 10cm x 20cm loaf pan with baking paper, extending the paper 2cm above the edges. 2 Melt coconut oil in a medium saucepan over low heat. Remove from heat; whisk in cacao, rice malt syrup, almond butter and vanilla until cacao is dissolved and mixture is smooth. 3 Stir in three-quarters each of the popcorn, flaked coconut, almonds and cranberries. Spoon mixture into pan; spread evenly over…

Sarah Murphy FOOD EDITOR, AWW FOOD When you think about slow cooker recipes, you don’t always think of desserts! These easy puddings are a simple yet luxe treat – a perfect way to finish a dinner party. CHOC CHERRY PUDDINGS PREP + COOK TIME 1 HOUR 45 MINUTES MAKES 4 Grease four 1-cup (250ml) deep heatproof dishes. Beat 125g butter, softened, ¾ cup (165g) caster sugar and 1 teaspoon vanilla extract in a small bowl with an electric mixer until light and fluffy. Beat in 2 eggs, one at a time. Stir in ¾ cup (110g) self-raising flour, ½ cup (50g) dutch-processed cocoa, then ¼ cup (60ml) milk and 60g finely chopped dark chocolate. Drain a 670g jar seeded morello cherries in syrup; fold in half the cherries.…

The flakey layers of Pampas Puff Pastry make this freezer staple a perfect base for experimenting with your favourite recipes. We love this twist on the classic sausage roll. Preheat oven to 200°C/180°C fan. Combine 1kg chicken mince, 1 finely chopped onion, ½ cup stale breadcrumbs, 1 egg, ¼ cup fresh basil leaves, finely chopped, ½ cup drained semi-dried tomatoes, finely chopped, and 2 tablespoons tomato paste in a large bowl. Season. Halve 5 Pampas Puff Pastry sheets, just thawed. Divide mixture lengthways along centre of each pastry piece. Roll pastry up from one wide edge to enclose filling. Cut each roll into four pieces; lightly score; brush with beaten egg; sprinkle with poppy and sesame seeds. Bake on baking-paper-lined trays for 25 mins until golden.…

Citrus fruits play a huge part in our daily lives, for example a simple glass of freshly squeezed orange juice symbolises a fresh start to a new day. Available during the colder months, they’re our go-to for vitamin C when we’ve got a cold. In fact, more than half of Australian oranges farmed are used exclusively for juice. But there’s so many other ways to use them, and we’ll show you how. CITRUS VARIETIES Oranges come in a number of varieties in Australia, the most common is Naval, which is perfect for cooking with as it’s seedless. Blood oranges make a great colour splash to salads and tarts, but have a very short season, from July to September. Lemons are available most of the year, but truly peak during winter.…

PINE NUT & PARSLEY QUINOA PREP + COOK TIME 20 MINUTES SERVES 4 Place 1 cup quinoa and 2 cups water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until the water is absorbed and quinoa is tender. Stir in 1/3 cup toasted pine nuts, 2 teaspoons finely grated lemon rind, 2 tablespoons lemon juice and ½ cup finely chopped fresh flat-leaf parsley; season to taste. SOFT POLENTA PREP + COOK TIME 20 MINUTES SERVES 6 Combine 3 cups milk and 2 cups chicken stock in a large saucepan; bring to the boil. Gradually add 2 cups polenta to liquid, stirring constantly. Reduce heat; simmer, stirring, for 10 minutes or until polenta thickens. Add 1 cup milk and ¼ cup…

Welcome to The Australian Women’s Weekly FOOD magazine. It’s our pledge every issue to produce for you the best value food magazine on the market. Each issue of AWW FOOD magazine is bursting with tasty recipes for fast and economical weeknight cooking; we share our experts’ trusted advice for mouth-watering desserts and home baking inspiration; plus, we arm you with a handy list of kitchen shortcuts for simple stress-free entertaining. We’ll teach you step-by-step the latest techniques so you can master and share the spoils of your cooking success with friends and family around your shared table. The unique difference of AWW FOOD magazine is that every single recipe is triple tested in our Test Kitchen. We’ll give you the tools to cook with confidence and if you subscribe today…

“Using my slow cooker for preserving is one of my favourite cooking discoveries. Before you get started, sterilise your jars (see page 85) to give your preserves a long shelf-life.” Fran Abdallaoui, Editor, AWW FOOD BACON JAM PREP + COOK TIME 7 HOURS MAKES 5 CUPS 1kg rindless bacon slices, sliced thinly, excess fat trimmed 3 brown onions (450g), sliced thinly 4 cloves garlic, sliced thinly 2/3 cup (160ml) cider vinegar 2/3 cup (150g) firmly packed brown sugar 2/3 cup (160ml) pure maple syrup 1 tablespoon wholegrain mustard 4 sprigs fresh thyme 1 teaspoon instant coffee granules 1/3 cup (80ml) warm water 1 Heat a large frying pan over medium-high heat. Cook bacon, in batches, until browned lightly. Drain on paper towel. 2 Transfer bacon to a 4.5-litre (18-cup) slow…

1 Place butterflied lamb on a board and spread fetta mixture all over lamb. Using a spoon or an offset pallete knife is helpful to do this. 2 Using kitchen string, tie the lamb at 2cm intervals. You can find kitchen string at major supermarkets in the kitchenware aisle. 3 In a large frying pan, brown the lamb on all sides, turning, to evenly brown. You may need to hold the lamb steady with tongs to achieve even browning. 4 Transfer browned lamb to the slow cooker and brush with combined reserved oil and vinegar. This will give the lamb a lovely glossy finish.…

1 In a frying pan brown beef in batches. Caramelising the beef before cooking in the slow cooker will give you a deeper flavour and golden colour in the end result. 2 Once shallots, bacon, garlic and mushrooms are softened, add flour to the pan and cook for 1 minute. It’s important to cook out the flour to avoid the sauce tasting “floury”. 3 Slice the dough into 2cm-thick rounds. You can lightly mark on the dough using a ruler to get even thickness. You may need to dust your knife with a little flour in between slices to prevent the dough sticking. 4 Gently arrange dough rounds over beef mixture in slow cooker, trimming any if needed to fit. You can sprinkle a little extra parmesan on top for…

ROAST PORK WITH BALSAMIC PEARS PREP + COOK TIME 2 HOURS (+ OVERNIGHT REFRIGERATION & STANDING) SERVES 8 OR 16 AS PART OF A BUFFET 2.25kg 8 rib rack of pork, rind on, scored thinly (see notes) ¼ cup (60ml) olive oil 3 teaspoons sea salt flakes, crushed lightly 6 beurre bosc pears (1kg), quartered or halved 2 tablespoons balsamic glaze 1 cup (140g) skinless hazelnuts 100g baby spinach and rocket salad mix 1 Pat pork dry with paper towel. Place pork, rind-side up, on a tray lined with paper towel. Refrigerate, uncovered, overnight or for up to 24 hours. Stand pork at room temperature for 20 minutes before roasting. 2 Preheat oven to 240°C/220°C fan. Rub pork with half the oil; rub all over with the salt. Place pork…

1 To prepare the pudding cloth, dip it into boiling water for 1 minute; use thick rubber gloves to wring excess water from cloth. If the cloth is new, soak in cold water overnight, then boil for 20 minutes; rinse well before using. 2 Spread the hot cloth on the bench; rub ½ cup plain flour into centre of cloth to cover an area about 40cm in diameter. Leave the flour a little thicker in the centre. 3 Place the pudding mixture in a mound in the centre of the cloth, keeping it within the floured area. Gather the cloth evenly around the mixture, avoiding any deep pleats. 4 Tie the cloth tightly with kitchen string as close to the mixture as possible. This is easier with an extra pair…

CASSATA YOU WILL NEED: First Layer –2 eggs, separated ½ cup icing sugar ½ cup cream few drops almond essence Second Layer –2 eggs, separated ½ cup icing sugar ½ cup cream 60g dark chocolate 2 tablespoons cocoa 1½ tablespoons water Third Layer –1 cup cream 1 teaspoon vanilla 1 egg white 4 tablespoons icing sugar 2 tablespoons red glace cherries 2 glace apricots 2 glace pineapple rings 1 tablespoon green glace cherries 30g flaked almonds, toasted 1. First layer: Beat egg whites until firm peaks form, gradually beat in sifted icing sugar. Fold in lightly beaten egg yolks. Beat cream with almond essence until soft peaks form, fold into egg mixture. Pour mixture into deep 20cm round cake tin. Smooth over top, freeze until firm. 2. Second layer: Beat…