Innholdsfortegnelse for Issue 55 i Cooking with the Australian Womens Weekly

Christmas trees, baubles and tinsel aside, nothing says Christmas more than a shared table loaded with a festive feast. In this very special issue of AWW Food, we aimed to create maximum inspiration with our Triple Tested recipes and easy craft projects that will make your celebration stress-free and truly beautiful. Every family has their own food traditions and my crazy tribe are quite laid-back, so it’s a glazed ham, a seafood platter and some sensational salads. As a finale it will be our cover star recipe, fancy French meringues placed in the centre of the table with help-yourself bowls of softly whipped cream and fresh summer fruit. Our food editor Sarah Murphy has other ideas: “I’ve had my eye on the rosy peach and panettone trifle for my Christmas…

BREW MASTERS Make your morning coffee an award-winning one! República Organic Sydney Ground won the 2019 Sydney Royal Silver Medal in the Latté category. Certified organic and fairtrade, it’s available at Coles supermarkets. Visit republicaorganic.com.au HAM DECODED The perfect glazed ham needs the perfect ham, so look for the pink PorkMark logo (left) and country of origin label to guarantee any ham or bacon products are made from 100% Australian pork. Take your pick of the four glazes on page 70 to use on your Aussie ham. Visit pork.com.au FAST FAVES Hakubaku Organic Soba Noodles contain buckwheat flour which gives a wonderful nutty taste and texture. We love soba noodles tossed with leftover roasted salmon, sliced avocado and a soy and garlic dressing for an easy Boxing Day lunch. Go…

STEP-BY-STEP REMOVING HEADS Using a small sharp knife, cut behind the head, or twist off heads using your fingers, to remove it. You can freeze the heads to make stock; they will freeze for up to 2 months in a sealed container or snaplock bag. PEEL AWAY THE SHELLS Use your fingers to peel the shell off, starting from where the legs are attached. You can leave the last segment of shell and tail for presentation, if you like; otherwise, remove these if a recipe specifies. DEVEINING Make a small cut in the centre back of each prawn using the tip of a small, sharp knife. Insert a skewer or toothpick through the skin and under the vein; lift the vein out in one piece. BUTTERFLYING Alternatively, devein by running…

WHOLE ROAST TURKEY WITH BACON, ONION & SAGE STUFFING PREP + COOK TIME 4 HOURS SERVES 10-12 5kg turkey 50cm square muslin 125g butter, melted 1 tablespoon extra virgin olive oil 2 tablespoons sea salt 2 tablespoons fresh thyme leaves roast vegetables and steamed greens, to serve BACON, ONION & SAGE STUFFING 50g butter 4 (280g) bacon rashers, chopped 1 medium (150g) onion, chopped 2 stalks celery (150g), trimmed, chopped 1 tablespoon chopped fresh sage leaves 2 teaspoons fresh thyme leaves 4 cups (280g) stale breadcrumbs 1 egg, beaten lightly PORT GRAVY 40g butter 1 medium (150g) onion, chopped 1 stalk celery (75g), trimmed, chopped 2 cloves garlic, crushed ¼ cup (35g) plain flour ¼ cup (60ml) port 2¼ cups (560ml) chicken stock 1 Preheat oven to 180°C/160°C fan. 2…

PEAS AND BEANS WITH ALMONDS PREP + COOK TIME 25 MINUTES SERVES 8 11/2 cups (240g) fresh shelled peas (or frozen) 300g green beans, trimmed 300g sugar snap peas, trimmed 40g butter ⅓ cup (35g) slivered almonds 1 clove garlic, crushed 1 Boil or steam the peas and beans until almost tender. Add the sugar snap peas; cook for a further 30 seconds or until just tender. Drain well. 2 Melt butter in a large frying pan; cook nuts until browned. Remove nuts from pan with a slotted spoon. Add garlic then vegetables to pan; toss until combined. Season to taste. 3 Serve vegetables topped with nuts. Test Kitchen Notes You will need about 600g fresh peas in the pod for this recipe. ROAST BABY CARROTS PREP + COOK TIME…

LEFTOVERS FRIED RICE PREP + COOK TIME 10 MINUTES SERVES 4 Heat 1 teaspoon vegetable oil in a large wok over high heat. Pour 2 lightly beaten eggs into the wok; swirl until set. Remove from wok; slice omelette. Heat 1 tablespoon extra oil in wok; stir-fry sliced red capsicum, 1 sliced red onion, 2 cups shredded cabbage and 1 crushed clove garlic for 3 minutes or until softened. Add 600g sliced leftover ham, turkey or chicken, half the egg, 2 x 250g packs 90-second microwave basmati rice, 1 teaspoon sesame oil and 2 tablespoons each soy sauce and sweet chilli sauce; stir-fry until hot. Top with remaining egg. Serve with sweet chilli sauce, coriander and sliced green onion. ROAST PORK & APPLE ROLLS PREP + COOK TIME 15 MINUTES…

SPECIAL CHRISTMAS CAKE PREP + COOK TIME 3 HOURS 30 MINUTES (+ COOLING) SERVES 16 5 cups (1kg) mixed dried fruit ½ cup (100g) glacé cherries, halved 250g butter, chopped 1 cup (220g) firmly packed brown sugar 1 cup (250ml) tawny 1 cup (150g) coarsely chopped blanched almonds 1 tablespoon grated orange rind 1 tablespoon treacle 5 eggs, beaten lightly 1¾ cups (260g) plain flour ⅓ cup (50g) self–raising flour ½ teaspoon bicarbonate of soda ¼ cup (60ml) tawny, extra GINGERBREAD COLLAR 125g butter, softened ½ cup (110g) firmly packed dark brown sugar 1 egg yolk 2½ cups (375g) plain flour 3 teaspoons ground ginger 1 teaspoon mixed spice ½ cup (175g) golden syrup ROYAL ICING 1 egg white 1½ cups (240g) pure icing sugar few drops lemon juice silver…

3-IN-1 GINGERBREAD PREP + COOK TIME 3 HOURS (+ REFRIGERATION & COOLING) MAKES 1 HOUSE, 1 TREE & 10 MOHAWK COOKIES One dough that turns into three different items – a house, a tree and my mohawk! You can make a whole village if you want to. This is a family-favourite – just finish it off with your fave lollies. 100g unsalted butter, softened 1 cup (220g) firmly packed brown sugar ½ cup (180g) honey ½ tsp vanilla bean paste 4 cups (600g) plain flour 1 cup (150g) self–raising flour 1 tbsp ground cinnamon 1 tbsp ground ginger 1 tbsp mixed spice 1 tsp baking powder ½ tsp sea salt flakes 1 tbsp lemon zest 3 eggs 1/4 cup (60ml) milk 3 egg whites, at room temperature 3⅓ cups (535g)…

Toffee will continue to colour with residual heat from the pan. To prevent toffee burning, once removed from heat, quickly place base of pan in a sink of cold water. Toffee may harden while you are working with it; you can melt it over low heat. Store leftover crème pâtissière covered with plastic wrap in the fridge for up to 3 days. Use to fill a pastry case and top with fruit for an instant tart. Freeze the leftover egg whites from the crème pâtissière to make friands or pavlova. Croquembouche can be assembled up to 6 hours ahead in cool wethaer. In humid weather, assemble as close to serving as possible.…

STEP-BY-STEP 1 For mango slices, use a large dessert spoon to scoop out the mango flesh away from the skin of the cheek. 2 Gently remove the mango cheek in one piece like you would a halved avocado. Place this, flat-side down, on a board and thinly slice. 1 To cube a mango cheek, score flesh 3 or 4 times vertically (being careful not to cut through the skin), then do the same horizontally. 2 Firmly hold both edges of the cheek and turn inside out. Slice cubed flesh away from the skin to use in salads or eat as is.…

PANETTONE TRIFLE WITH SPARKLING SHIRAZ, STRAWBERRIES AND BLACKBERRIES PREP + COOK TIME 35 MINUTES (+ COOLING & REFRIGERATION) SERVES 10 750ml bottle sparkling shiraz ⅔ cup (150g) caster sugar 1½ tablespoons gelatine powder 500g small strawberries, halved 250g blackberries 300g panettone, cut into 3cm cubes ¼ cup (60ml) sweet sherry 600ml thickened cream 2 tablespoons icing sugar, sifted, plus extra, to serve 3 cups (750ml) vanilla bean custard 2 tablespoons orange zest icing sugar, extra, to serve 1 Combine 1 cup (250ml) sparkling shiraz and sugar in a small saucepan. Gradually sprinkle over gelatine powder, allowing it to become wet before adding more; stir to combine. Transfer to medium heat; stir until gelatine has dissolved. Remove from heat; add remaining shiraz. Transfer to trifle bowl; add half the strawberries and…

Make summer entertaining effortless with fresh prawns and these easy dips. COCKTAIL SAUCE PREP TIME 10 MINUTES MAKES 2 CUPS Combine 1 cup crème fraîche, ⅔ cup whole-egg mayonnaise, 1½ tablespoons tomato sauce, 2 teaspoons lemon juice, ½ teaspoon worcestershire sauce, ½ teaspoon sweet paprika and ¼ teaspoon Tabasco in a small bowl; thin with a little cold water, if necessary. Cover and refrigerate until needed. MEXICAN MAYO PREP TIME 5 MINUTES MAKES ¾ CUP Process ¾ cup whole-egg mayonnaise and 1 chilli in adobo sauce (or ½ teaspoon smoked paprika and ¼ teaspoon ground chilli) until smooth. Stir in ⅓ cup chopped fresh coriander. Top with coriander leaves to serve, if you like. CLASSIC TARTARE PREP TIME 10 MINUTES MAKES ⅔ CUP Combine ½ cup whole-egg mayonnaise, 1 tablespoon…

PERFECT ROAST POTATOES PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 4 1.2kg pontiac potatoes (or dutch cream or sebago), peeled, halved ⅓ cup (80ml) extra virgin olive oil 50g butter 8 cloves garlic, unpeeled ¼ cup fresh rosemary sprigs 1 Preheat oven to 220°C/200°C fan. Boil, steam or microwave potatoes for 5 minutes; drain. Pat dry with paper towel; cool for 10 minutes. 2 Gently rake rounded side of potatoes with the tines of a fork. Place, cut-side down, in a single layer, on an oiled oven tray. Brush with oil; dot with butter, add garlic and rosemary. 3 Roast for 50 minutes, brushing occasionally with oil mixture, or until potatoes are browned and crisp. Season with salt. Try this twist POTATOES WITH SAGE & CRUMBS Omit the…

FIG, PROSCIUTTO & ANTIPASTI SALAD PREP TIME 15 MINUTES SERVES 6 12 slices prosciutto (180g), trimmed, cut into 2 or 3 pieces 6 medium ripe figs (360g), halved ¼ cup (40g) sicilian green olives ¼ cup (40g) drained caperberries, rinsed 300g marinated artichoke hearts, halved 1 tablespoon red wine vinegar 1 tablespoon extra virgin olive oil 1 tablespoon fresh baby red radish leaves 1 Arrange prosciutto and figs on serving plates; top with olives, caperberries and artichokes. 2 Combine vinegar and oil in a small bowl; drizzle over salad. Serve sprinkled with radish leaves. ROAST VITELLO TONNATA PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 4 1 tablespoon olive oil 900g veal rump 40g butter, softened 1 tablespoon finely chopped fresh sage 1 medium red capsicum (200g), sliced 1…

MUSTARD MAPLE GLAZED ‘HAM’ WITH BRUSSELS SPROUTS PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 6 500g firm tofu, drained ¼ cup (60ml) tamari ¼ cup (60ml) pure maple syrup 2 tablespoons wholegrain mustard, plus extra, to serve 2 tablespoons brown sugar 2 teaspoons smoked paprika 500g kipfler potatoes, scrubbed, halved 350g brussels sprouts, halved 1½ tablespoons extra virgin olive oil 3 medium mandarins (600g), unpeeled, cut into halves 1 teaspoon whole cloves 3 sprigs fresh rosemary, leaves picked 2 tablespoons dijon mustard, to serve 1 Preheat oven to 180°C/160°C fan. Line a roasting pan with baking paper. 2 Drain tofu well; pat dry with paper towel. Cut tofu block in half horizontally; pat dry. Score both sides of tofu in a diagonal pattern 1cm deep, at 1cm intervals.…

CHOCOLATE NUT SALAMI PREP + COOK TIME 25 MINUTES (+ COOLING & REFRIGERATION) MAKES 2 x 20CM LOGS 1/3 cup (80ml) tawny 1½ cups (210g) dried pitted dates, chopped coarsely 1¼ cups (250g) soft and juicy dried figs, chopped coarsely 1 vanilla bean, split lengthways 1 teaspoon ground cinnamon ½ cup (60g) whole pecans, roasted 1½ cups (210g) pistachios, roasted 100g dark chocolate, melted, cooled 1 Combine tawny, dates and figs in a small saucepan over low-medium heat. Simmer, covered, for 3 minutes or until fruit softens slightly. Uncover; simmer for a further 1 minute or until tawny has evaporated. Remove from heat. Scrape out vanilla seeds from pod; stir seeds and cinnamon into fig mixture. Cool for 15 minutes. 2 Meanwhile, finely chop pecans with 1/3 cup of the…

NOW ON SALE, $19.95 Anna Polyviou, pastry chef extraordinaire, knows how to wow people with her sweet treats and utterly unique style. The award winning Punk Princess of Pastry is known for her wacky, eccentric, imaginative and out-of this-world sweet creations. With the family in mind, Kids’ Corner includes recipes for brekkie, favourite lunchbox meals, yummy frozen treats, a fabulous birthday party spread and even magical desserts and sweet goodies to make at Christmas-time. Available at selected supermarkets and where all good books are sold and at bauerbooks.com.au…

PEAR & WALNUT SALAD WITH TARRAGON PESTO PREP + COOK TIME 30 MINUTES SERVES 4 4 small corella pears (400g), sliced thickly crossways 2 stalks celery (300g), trimmed, sliced diagonally 1 cup firmly packed fresh celery leaves (see notes) 1 baby fennel (130g), sliced very thinly ½ cup (50g) walnuts, roasted, chopped coarsely 100g blue cheese, crumbled coarsely TARRAGON PESTO 1 cup firmly packed fresh tarragon leaves 2 slices white bread (90g), crusts removed ¼ cup (60ml) milk ¼ cup (60ml) water 2 tablespoons extra virgin olive oil 1 teaspoon sea salt 1 Make tarragon pesto. 2 Cook on a heated oiled pear barbecue (or grill or char-grill pan) until browned lightly on both sides. 3 Place pear in a large bowl with celery and celery leaves, fennel and walnuts;…

SEAFOOD PLATTER WITH THREE SAUCES PREP + COOK 20 MINUTES SERVES 6 3 cooked lobster tails (495g), halved, cleaned 2kg cooked large king prawns 300g skinless sashimi–grade salmon, sliced thinly 12 oysters (300g), shucked lemon wedges, to serve RUSSIAN DRESSING ½ cup (150g) whole–egg mayonnaise 2 shallots, chopped finely 2 tablespoons tomato sauce 2 tablespoons finely chopped dill pickle (see notes) OREGANO SALSA 1 cup firmly packed fresh flat–leaf parsley leaves, chopped finely ½ cup firmly packed fresh oregano leaves, chopped finely 2 thinly sliced green onions 2 tablespoons drained baby capers 1 fresh long red chilli, seeded, chopped finely ¼ cup (60ml) sherry vinegar ½ cup (125ml) extra virgin olive oil JAPANESE DIPPING SAUCE ⅓ cup (80ml) seasoned rice wine vinegar 1 tablespoon lime juice 1 tablespoon light soy…

HALOUMI & CHAR-GRILLED ZUCCHINI SALAD PREP & COOK TIME 30 MINUTES SERVES 8 500g cherry tomatoes, on the vine 2 tablespoons balsamic vinegar ⅓ cup (80ml) extra virgin olive oil 4 medium (480g) zucchini, sliced thinly lengthways 2 x 250g pieces haloumi, sliced ¼ cup (60ml) lemon juice 2 bunches rocket ⅔ cup (100g) kalamata olives 1 Preheat oven to 180°C/160°C fan. 2 Place tomatoes on an oven tray; drizzle with balsamic vinegar and half the oil. Season well with salt and freshly ground black pepper. Roast for 10 minutes or just until the skins begin to burst. Set the tomatoes aside; reserve the oil and vinegar mixture. 3 Combine zucchini and remaining oil on a large plate; turn the slices to coat both sides. Season with sea salt. Cook…

SMART FRIDGE A truly connected fridge that lets you set schedules, play music, watch TV, browse the internet and even order your shopping – all via simple voice commands. Now you’re talking. The SAMSUNG 825L Family Hub French Door Fridge features convenient voice-activated controls to handle everything from managing schedules to leaving memos for family members, drafting shopping lists, ordering groceries online direct from Woolworths, and searching for recipes online that will automatically populate your Woolworths grocery order with the required ingredients. WHAT'S IN YOUR FRIDGE How many times have you been out on a grocery run, forgotten your shopping list and can’t quite remember how much milk is left, or whether or not you need more eggs and butter? Not a problem. The SAMSUNG 825L Family Hub French Door…

2 DAYS BEFORE • Make the cherry and nectarine relish and the cherry brandy glaze for the baked ham. • Make spiced flatbreads and freeze. • Make ginger syrup for rum punch and keep chilled in the fridge. • Make dressing for Asian vegetable salad and keep chilled in the fridge. • Roast hazelnuts for red rice salad and store in an airtight container. • Make dressings for red rice salad and the turkey salad; store in separate small jars, labelled. • Roast almonds for turkey salad. 1 DAY BEFORE • Make rosy peach and panettone trifle up to Step 7. • Make parmesan mascarpone for spiced flatbreads. • Cook quinoa and rice mixture for red rice salad. Refrigerate. ON THE DAY • Glaze ham and bake. • Reheat spiced…

CHESTNUT MERINGUE TARTS PREP + COOK TIME 35 MINUTES SERVES 6 6 small pre–baked shortcrust tart cases 1 cup (200g) sweetened chestnut puree 2 eggs, separated 1 tablespoon finely grated lemon rind ¾ cup (165g) caster sugar ¼ cup (60ml) water 1 Preheat oven to 180°C/160°C fan. Arrange tart cases on an oven tray. 2 Combine the chestnut puree, egg yolks and the rind in a small bowl. Spoon the chestnut mixture into the tart cases. Bake for 15 minutes. 3 Meanwhile, combine the sugar and the water in a small saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, for about 3 minutes or until syrup reaches 116°C on a candy thermometer. (Or, when a teaspoon of syrup is dropped into a…

NATIVE CHANDELIER You will need • 4 branches or pieces of wood (2 x long, of similar length, and 2 x short, of similar length) • Thin garden wire • Secateurs • Rope or thick string • 2 removable ceiling hooks • Foliage and flowers • Battery–powered fairy lights with battery • Assorted hanging Christmas decorations 1 Place four branches in a rectangle shape on the floor with ends of branches overlapping to create the chandelier frame. Wire each corner together tightly and twist wire to secure. 2 Cut two equal lengths of rope or thick string to hang the chandelier. Tie one piece of rope to the top left corner of the rectangle, then tie the other end to the bottom left corner to form a loop between one of the short sides of the rectangle. Repeat…

PEACH & TOFFEE CROQUEMBOUCHE PREP + COOK TIME 1 HOUR 50 MINUTES (+ STANDING, REFRIGERATION & COOLING) SERVES 15-20 (MAKES 60 PUFFS) 2 cups (500ml) water 150g butter, chopped 2 cups (300g) plain flour 8 eggs CRÈME PÂTISSIÈRE 1.125 litres (4½ cups) milk 300ml pouring cream 5 strips lemon rind, white pith removed 15 egg yolks ¾ cup (110g) cornflour ¾ cup (110g) plain flour 1½ cups (330g) caster sugar 6 medium yellow peaches (900g), halved, pitted, chopped 1/3 cup (80ml) peach schnapps or peach liqueur TOFFEE 8 cups (1.76kg) caster sugar 1 litre (4 cups) water 1 Make crème âtissière. 2 Preheat oven to 200°C/180°C fan. Lightly grease two large oven trays. 3 Place the water and butter in a large saucepan; bring to the boil. Add flour all…