Innholdsfortegnelse for Issue 22 i Cooking with the Australian Womens Weekly

PAMELA CLARK EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS “I’ve been working on The Weekly’s cookbooks since 1969 and my love for food hasn’t changed. From the concept to testing, tasting, photography, editing and production – it still gives me a thrill to hold a new book in my hand.” FRANCES ABDALLAOUI FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY “An avid cook with an ever-evolving fondness for baking, I truly believe that good food is mostly about fresh Australian produce cooked simply with a generosity of care and spirit.” LOUISE PATNIOTIS FOOD EDITOR, THE AUSTRALIAN WOMEN’S WEEKLY “My love of good food has set the foundation for a career in food media spanning almost 30 years. What I love most about food and cooking is that it brings people together – it’s…

MARGARET RIVER GOURMET ESCAPE The Margaret River Gourmet Escape, presented by Audi, has become a renowned event, widely recognised by the world’s most influential chefs and winemakers. In fact, the UK’s “queen of the kitchen” Nigella Lawson will join the line-up this year. In its fifth year, it will be held over the weekend of November 18-20, when Western Australia’s famous Margaret River region will be transformed into a mesmerising food phenomenon. The full program is available at gourmetescape.com.au SAUSAGES AT THE FISH MARKET Sydney Seafood School, located at the Sydney Fish Market, has expanded its culinary classes to include “more than seafood”. Join in the fun on November 26 for the first hands-on sausage-making workshop with chef Romeo Baudouin from Victor Churchill Butchery in Woollahra (arguably Australia’s most beautiful…

“What better way to impress on Christmas morning than with this fresh, quick, flavoursome breakfast.”Domenica Reddie, Assistant Recipe Editor, AWW Cookbooks Breakfast Menu SAVOURY DISHES Baked Ricotta with Truss Tomatoes, Bacon & Rocket Zucchini, Carrot & Corn Fritters with Avocado & Coriander Salad Goat’s Cheese & Chive Tarts with Chilli Pepper Relish SWEET TREATS Almond, Banana & Blueberry Pancakes Peach & Vanilla Yoghurt Fools Citrus Hazelnut Twist DRINKS Ginger Ale & Citrus Punch ALMOND, BANANA & BLUEBERRY PANCAKES PREP + COOK TIME 25 MINUTES SERVES 4 1 cup (150g) self-raising flour 1 cup (120g) ground almonds ½ cup (110g) firmly packed light brown sugar 2 teaspoons ground cinnamon ¼ teaspoon bicarbonate of soda ½ cup mashed banana 1¼ cups (310ml) coconut milk 2 eggs 1/3 cup (25g) flaked almonds…

“Slow roasting is a fantastic way to cook large cuts of meat, as it breaks down the collagen, giving the meat a melt-in-the mouth texture.”Sophia Young, Style Director, AWW Cookbooks RURAL CHRISTMAS MENU STARTER Festive Flatbreads with Star Brie & Herbed Ricotta MAINS Slow-roasted Lamb with Quince Glaze Roasted Pumpkin & Watercress Salad Lemon & Almond Couscous DESSERT Chocolate Ice-cream Cake with Berries Caramel Nut Chocolates` LEMON & ALMOND COUSCOUS PREP + COOK TIME 15 MINUTES SERVES 8 2 cups (400g) instant couscous 20g butter, chopped 2 cups (500ml) boiling water finely grated zest from 1 lemon 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil ¼ cup (20g) natural sliced or flaked almonds, toasted strips of lemon rind, extra, to garnish 1 Add the couscous to…

“To save time, use 500g of uncooked prawns. You can buy these fresh from the fishmonger or frozen in most large supermarkets.” Rebecca Meli, Recipe Editor, AWW Cookbooks CHORIZO, TOMATO & ROCKET PASTA SALAD PREP + COOK TIME 25 MINUTES SERVES 4 Mozzarella made from buffalo milk is whiter and more tangy than cow’s milk mozzarella. If you prefer, you can use either a large ball of cow’s milk mozzarella (or fior di latte) or smaller balls of bocconcini instead. 375g linguine pasta ¼ cup (40g) pine nuts 2 cured chorizo sausages (340g) 200g mini grape tomatoes 100g baby rocket leaves 250g buffalo mozzarella, torn into bite-sized pieces DRESSING 1 clove garlic, crushed 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 Cook the pasta in…

CHAMPAGNE & ORANGE FRENCH MACARON TRIFLE PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 10 7 gluten-free vanilla french macarons (112g) 7 gluten-free blood orange french macarons (112g) 2 tablespoons natural sliced almonds, toasted lightly CHAMPAGNE & ORANGE JELLY 6 teaspoons gelatine 2 cups (500ml) freshly squeezed orange juice, strained 1 cup (250ml) champagne or sparkling wine ½ cup (110g) caster sugar 2 medium oranges (480g) CANDIED ORANGE RIND 2 medium oranges (480g) 1 cup (250ml) water ½ cup (110g) caster sugar ORANGE SCENTED-CUSTARD 1½ cups (375ml) thick gluten-free custard 1½ cups (375g) mascarpone cheese 2 tablespoons finely grated orange rind 1 tablespoon orange-flavoured liqueur VANILLA CREAM 1 vanilla bean, split lengthways 2 cups (500ml) thickened cream ¼ cup (40g) gluten-free icing sugar 1 Make champagne and orange…

INVITATIONS Your guests will feel like first-class celebrities when they hang these posh backstage-pass invitations around their necks. They’re so easy to make – just cut out the pass from black cardboard (6cm wide x 9cm long). Using self-adhesive letters and some other embellishments, decorate the pass as you like. Using a white pen, write the party details on the other side, then pop into a plastic ID pouch with lanyard (available from office supply stores). DRESS-UPS Suggest on the invitation that the kids dress up as their favourite movie star. Plain T-shirts can be adorned by gluing on sequins or using iron-on letters. Have a dress-ups box full of jewellery, sun glasses and toy mobile phones. Fancy and plain sparklers are available from party shops. TABLE DECORATIONS Make your…

It’s that thrilling time of year again when the overwhelming excitement of everything that’s Christmas begins. The writing of the shopping lists, the collection of presents, the decorating of the tree with everything that is obviously bling, the thought process of coordinating the big day, organising family and friends for numerous catch-ups and, of course, the planning of the food and how it will be showcased. No wonder then that by the time Boxing Day hits, we’re all in cruise mode and ready to embrace the New Year. This issue is packed from start to finish with fresh, inspiring ideas, tips, tricks and recipes that will move you from a traditional feast to country fare. There are four magical menus to choose from. To begin the day with style and…

JAM Jams are made with small pieces of fruit, cooked until tender. Sugar is then added and the mixture cooked until it sets, achieved by the action of pectin, a substance in the fruit. High-pectin fruits include apples, citrus, plums, quinces and redcurrants. Low-pectin fruits include cherries, figs, peaches and pears – combine them with high-pectin fruits to make them set more easily. PICKLES Pickles are vegetables, and occasionally fruits, that are preserved in vinegar, brine or a mixture of the two, usually with flavourings like herbs or spices and sugar or mustard. The best-known pickles are pickled onions, pickled cucumbers (called dill pickles or gherkins), and mixed mustard pickles. RELISHES Relishes are usually based on a single vegetable, such as corn or tomatoes. Relishes are cooked on the stovetop…

“This menu has the feel of tradition, but there’s a cunning modern twist to the recipes. You and yours will just love this food on the big day.”Pamela Clark, Editorial & Food Director, AWW Cookbooks TABLE STYLING A gorgeous Christmas table really sets the festive mood. Start thinking about cutlery, glassware, crockery, serving utensils, jugs and platters well in advance. Make sure you have enough of everything, but don’t worry if they don’t all match. Just make sure they fit the same theme. If you can, set the table the day before so you can check everything fits together nicely. CHRISTMAS DAY MENU DRINKS & NIBBLES Bloody Mary Crab & Cucumber Sandwiches MAINS Roast Turkey with Almond Stuffing & Spiced Cherries Lime & Pineapple Glazed Ham Baby Carrots…

“The exotic Middle Eastern spice powder, sumac, adds a lovely lemony citrus tang to the sweetened strawberries.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly NOV-DEC fruits APRICOTS AVOCADOS BANANAS BERRIES – BLACKBERRIES, BLUEBERRIES, MULBERRIES, RASPBERRIES, STRAWBERRIES, YOUNG BERRIES CHERRIES GRAPEFRUIT GRAPES LOQUATS LYCHEES MANGOES MELONS NECTARINES ORANGES – VALENCIA PAPAYAS, PAPAWS PASSIONFRUIT PEACHES PINEAPPLES NOV-DEC vegetables ARTICHOKES– GLOBE ASIAN GREENS ASPARAGUS BEANS – BUTTER, FLAT, GREEN CAPSICUM CELERY CHILLIES CUCUMBERS EGGPLANTS GARLIC LETTUCES MUSHROOMS ONIONS – GREEN; SALAD, SPRING PEAS – SUGAR SNAP POTATOES RADISHES SILVERBEET SPINACH SWEETCORN TOMATOES WATERCRESS ZUCCHINI BUYING Strawberries are available all year round in Australia because of our varied climate, but are at their best in the summer months. CHOOSING Always choose strawberries that look bright and fresh – firm, undamaged, shiny…

“I like to keep weeknight cooking simple and fuss-free. With these recipes, you’ll have delicious meals on the table in no time.” Louise Patniotis, Food Editor, AWW Cookbooks FELAFEL WRAPS PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 4 ¾ cup (110g) frozen broad beans, thawed, peeled 400g canned chickpeas, rinsed, drained 1/3 cup coarsely chopped fresh flat-leaf parsley 1 small red onion (100g), chopped 1/3 cup (50g) plain flour 2 teaspoons ground coriander 1 teaspoon ground cumin 1 egg 4 large pitta breads (320g) 1 cup (260g) hummus 50g mesclun 125g cherry tomatoes, halved MARINATED GRILLED EGGPLANT 6 baby eggplants (360g), sliced thinly lengthways 2 tablespoons olive oil 2 cloves garlic, crushed 1 tablespoon white wine vinegar 2 tablespoons finely chopped fresh flat-leaf parsley 1 Blend…

FRIVOLOUS FLUFFY POMPOM CUPCAKES PREP + COOK TIME 2 HOURS (+ OVERNIGHT TO DRY) MAKES 12 EQUIPMENT 12 plain white paper cases 7cm round cutter 6cm round cutter vinyl mat ball tool artist’s fine paintbrush (new) WHITE CHOCOLATE MUD CUPCAKES 250g butter, chopped 150g white eating chocolate, broken 2 cups (440g) caster sugar 1 cup (250ml) milk 1½ cups (225g) plain flour ½ cup (75g) self-raising flour 1 teaspoon vanilla extract 2 eggs, beaten lightly WHITE CHOCOLATE GANACHE 360g white eating chocolate ½ cup (125ml) pouring cream DECORATIONS 500g ready-made white icing cornflour 1 To make white chocolate cupcakes, preheat oven to 160°C/140°C fan. Line a 12-hole (⅓-cup/80ml) muffin pan with the paper cases. 2 Combine the butter, chocolate, sugar and milk in a saucepan; stir over low heat…

“The yule log originated in France. Made with sponge cake and layered with hazelnut filling, it's rolled to resemble a log. Ours has dark chocolate pieces to look like tree bark.” Domenica Reddie, Assistant Recipe Editor, AWW Cookbooks YULE LOG PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 8 150g dark eating chocolate, melted ½ cup (75g) plain flour 3 teaspoons ground ginger 3 teaspoons mixed spice ¼ teaspoon ground cloves 3 eggs 2/3cup (150g) caster sugar ¼ cup (60ml) hazelnut-flavoured liqueur 1 tablespoon icing sugar HAZELNUT FILLING 250g mascarpone cheese 250g cream cheese, softened ¼ cup (25g) cocoa powder, sifted ½ cup (165g) chocolate hazelnut spread ¼ cup (60ml) hazelnut-flavoured liqueur TUILE LEAVES 30g butter, softened ¼ cup (55g) caster sugar 1 egg white, beaten…

NEW! GET THE VITAL GOODIES YOUR BODY NEEDS DELICIOUS RECIPES SHOWCASING THE FINEST HEALTHY PRODUCE (RRP $45) Available where all good books are sold or online at www.awwcookbooks.com.au KEEP AN EYE OUT FOR THIS AMAZING NEW COOKBOOK…

ENDLESS SUMMER Our hot January issue will be a celebration of the laidback Aussie lifestyle with loads of fun alfresco holiday cooking. So get ready to fire up the barbie! RETRO TASTE Take a step back in time with this all-time favourite. When it’s too hot to cook, let gelatine set the scene. SEAFOOD SENSATION Top-tasting salmon takes centre stage with light and easy recipes to share with family and friends. ON SALE DECEMBER 29…

RASPBERRY & ALMOND TRIFLE PREP TIME 35 MINUTES (+ COOLING & REFRIGERATION) SERVES 10 2 x 85g packets raspberry jelly crystals 500g small strawberries 250g raspberries 200g sponge cake, cut into 3cm cubes ⅓ cup (80ml) sweet sherry 500g mascarpone cheese 2 x 500g cartons vanilla bean custard (see tip, right) 600ml thickened cream 2 tablespoons icing sugar 2 tablespoons flaked natural almonds, roasted 1 Make jelly according to directions on packet; pour into a 3-litre (12-cup) glass serving bowl. Cut 250g of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until jelly is almost set. 2 Place cake in a medium bowl, sprinkle with sherry; toss to coat. 3 Beat mascarpone and custard in a large bowl with an electric…

Easy Christmas menu DRINKS & NIBBLES Macchitino Herb & Garlic Baked Brie in a Box with Garlic Crostini MAINS Barbecued Prawns with Chilli Lime Dressing Sumac Beef Carpaccio with Basil Oil Watermelon Tabbouleh with Marinated Haloumi DESSERT Cheat’s Tiramisu Naked Cake WATERMELON TABBOULEH WITH MARINATED HALOUMI PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 8 2 tablespoons olive oil 1 tablespoon honey 2 cloves garlic, sliced thinly 2 tablespoons fresh thyme leaves 500g haloumi, sliced thickly 1 cup (200g) wholegrain greenwheat freekeh 2½ cups (625ml) water 1 lebanese cucumber (130g), peeled, sliced 600g seedless watermelon, cut into wedges 1 cup firmly packed fresh flat-leaf parsley leaves ½ cup firmly packed fresh mint leaves ¼ cup (60ml) lemon juice 2 tablespoons olive oil, extra 1/3 cup (45g) roasted…

ENHANCE THE GIFT OF GIVING With these tips, you’ll have Christmas all wrapped up! * Wrap boxes with plain paper as a base, then add strips of patterned paper. Tie with ribbon or rickrack braid and finish with a Christmas decoration. * Wrap gifts with red-and-white striped paper or use paper gift bags, then adorn with a variety of ribbons, braids and string. * Decorate bottles filled with homemade cordial in the same way, to give as gifts. YULE BE AMAZED! * Hang Noel letters painted white with red string and a bow. * Make a flag banner using Christmas cards, Christmas images or paper cut into triangles then stitched onto white ribbon – hang above the dining table or fireplace. * Place tea lights in different sorts of holders…

FRESH TOMATO PIZZETTAS PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 6 2/3 cup (170g) bottled tomato pasta sauce 350g mixed fresh tomatoes, halved or sliced 150g buffalo mozzarella, torn 2 tablespoons olive oil 1 clove garlic, chopped finely ¼ cup loosely packed fresh small basil leaves ¼ cup (20g) flaked parmesan PIZZA DOUGH 3 cups (450g) “00” flour, bread flour or plain flour 2 teaspoons (7g) dried yeast 2 teaspoons caster sugar 2 teaspoons fine table salt 2 tablespoons olive oil 1 cup (250ml) warm water, approximately 1 Make pizza dough. 2 Preheat oven to 240°C/220°C fan. Oil three oven trays; place in heated oven. 3 Divide dough into three portions; roll each portion on a floured surface into a 12cm x 35cm oval. Place bases on…

GLAZED HAM PREP + COOK TIME 2 HOURS SERVES 20 Choose from one of the four glazes on page 102 to use with this recipe; we used the double orange glaze. The glazes can be made up to 1 week ahead; store in the fridge. Ham can be glazed 1 day ahead and served cold. Store leftover ham in the fridge in a ham bag, or wrapped in a cotton or linen tea towel that’s been rinsed in water and a little vinegar then wrung out tightly. Change the tea towel daily. The ham will keep for up to 1 week. 8kg cooked leg of ham 2 cups (500ml) water double orange glaze (see recipe on page 102 ) sprigs of fresh herbs (rosemary and bay leaves), to decorate…