Innholdsfortegnelse for Issue 58 i Cooking with the Australian Womens Weekly

Welcome to our mouthwatering March issue, jam-packed with recipes, ideas and tips for everyday inspiration. Weeknight cooking can become repetitive and I firmly believe that there should be joy in every dish. This month, we share a new twist on family favourites, so get excited about planning your mid-week menus with our chicken dinners revisited (p44), fresh ways with fish fillets (p52), ‘glammed-up’ mince (p58) and fast after-work meals using, yes, only four ingredients (p72). Speaking of joy, fresh vegies are worth celebrating – whether vegetarians or meat-eaters, we should all be eating more of them, so take a look at our vegan mains (p25) to find ways of making them family favourites. Who knew the humble pie maker would become a social media phenomenon! We’ve embraced the trend by…

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD Deep frying gives food a golden hue, juicy interior and crunchy surface – I’m thinking Japanese tempura, Spanish churros, Italian arancini or homemade fish and chips. Once you understand the importance of oil temperatures, the results will be mouthwatering. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS Sautéing is the first step in many recipes to build a layer of flavour. We all know how pungent raw onion and garlic is but cooked slowly they become surprisingly sweet. Adding salt at the start will help to draw out their moisture and expedite their wondrous alchemy. Sarah Murphy FOOD EDITOR, AWW FOOD Caramelising sugar always terrified me when I started cooking. I’d…

CAULIFLOWER & CHICKEN YOGHURT TANDOORI RICE PREP + COOK TIME 40 MINUTES SERVES 4 1 small cauliflower (800g) 600g chicken tenderloins 125g tandoori paste 1 cup (280g) Greek yoghurt ¼ cup (60ml) extra virgin olive oil 4 green onions, cut into 3cm lengths 1 cup (200g) red quinoa 250g microwave brown rice 2½ cups (625ml) vegetable stock ¼ cup (40g) cashews 1 Lebanese cucumber (130g), sliced thinly into rounds 1 cup fresh coriander leaves 1 Preheat oven to 220°C/200°C fan. 2 Cut cauliflower into quarters, keeping pale green leaves attached. Trim off a little of the central core, but keep the florets attached; discard core. Place cauliflower quarters and chicken in a large bowl, add tandoori paste and ½ cup yoghurt; mix well until evenly coated. 3 Heat 2 tablespoons…

GREEN MASALA CHICKEN CURRY PREP + COOK TIME 50 MINUTES SERVES 4 2 bunches fresh coriander (130g), roots, stems and leaves, washed, dried, chopped coarsely 1 cup loosely packed fresh mint leaves 120g baby spinach leaves 1 fresh jalapeño chilli (25g), seeds removed, chopped coarsely 4 cloves garlic, chopped ¼ cup (60ml) lemon juice ½ cup (125ml) water 2 tablespoons olive oil 1 medium brown onion (150g), sliced thickly 8 small skinless chicken thigh fillets (1.2kg) 1½ teaspoons ground turmeric ½ teaspoon ground cinnamon ½ teaspoon ground cardamom ¼ teaspoon ground cloves 1 cup (250ml) canned coconut cream 40g baby spinach leaves, extra ⅓ cup (25g) natural flaked almonds, roasted 1 medium lime (90g), cut into wedges Brown or basmati rice, for serving 1 Reserve a handful of coriander leaves…

SPAGHETTI WITH LEBANESE-SPICED LAMB & PINE NUTS PREP + COOK TIME 50 MINUTES SERVES 6 2 tablespoons extra virgin olive oil 1 medium onion (150g), chopped finely 800g minced lamb 2 cloves garlic, crushed 1 teaspoon ground sumac 1 tablespoon ground allspice 1 teaspoon mixed spice ¼ cup (70g) tomato paste 400g canned cherry tomatoes 500g wholemeal spaghetti 4 medium ripe tomatoes (640g), chopped finely 1 teaspoon finely grated lemon rind ½ cup (140g) Greek–style yoghurt 1/3 cup (50g) pine nuts, toasted Parsley leaves, for serving 1 Heat oil in a large heavy-based saucepan over high heat. Cook onion, stirring, for 5 minutes or until softened and browned lightly. Add lamb, stirring with a wooden spoon or fork to break up any clumps. Cook mixture, stirring occasionally, for 8 minutes…

STOUT BEEF RIBS PREP + COOK TIME 4 HOURS 30 MINUTES (+ REFRIGERATION) SERVES 6 1½ cups (375ml) dark stout ⅔ cup (150g) firmly packed dark brown sugar ¾ cup (180ml) apple cider vinegar 2 fresh small red chillies, chopped finely ¼ cup (70g) wholegrain mustard 4 beef short spare ribs (2kg), sliced thickly 1 Combine stout, sugar, vinegar, chilli and mustard in a medium bowl; stir until the sugar dissolves. Pour mixture over ribs in a glass or ceramic dish; toss to coat. Cover; refrigerate for about 2 hours or overnight. 2 Preheat oven to 180°C/160°C fan. 3 Place ribs and marinade in a flameproof baking dish; cover with foil or a lid. Cook in oven for 3 hours. Remove foil or lid; cook for a further 1 hour…

“Pork and fennel sausages are your secret weapon for this speedy soup. They’re packed with flavour, ensuring maximum taste with minimum fuss.”Sarah Murphy, Food Editor, AWW Food MEATBALL & RISONI SOUP PREP + COOK TIME 45 MINUTES SERVES 4 500g pork and fennel sausages ½ cup (50g) fresh breadcrumbs 2 cloves garlic, crushed ⅓ cup (25g) finely grated parmesan ¼ cup finely chopped flat–leaf parsley 2 tablespoon extra virgin olive oil 1 small onion, chopped finely 1 bunch cavolo nero, leaves picked, torn coarsely 2 litres (8 cups) chicken stock 1 cup (220g) risoni 1 tablespoon chopped fresh dill 1 Preheat oven to 200°C/180°C fan-forced. Grease and line a large oven tray. 2 Remove sausage meat from casings; discard casings. Place sausage meat, breadcrumbs, garlic, parmesan and half the parsley…

SPAGHETTI BOLOGNESE PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 4 1 tablespoon extra virgin olive oil 1 large brown onion (200g), peeled and chopped finely 2 cloves garlic, crushed 600g minced beef 1 large carrot (180g), peeled and grated coarsely 2 tablespoons tomato paste 1½ cups (375ml) beef stock 800g canned crushed tomatoes 2 teaspoons mixed dried herbs 375g spaghetti Parmesan and fresh basil, to serve 1 Heat the oil in a large saucepan on medium heat. Saute the onion and garlic until the onion is soft. 2 Add beef; stir until beef is brown, breaking up lumps with the back of the spoon. Add carrot and tomato paste; stir for 5 minutes. Add stock, tomatoes and the herbs; turn up the heat and bring to boil. Reduce…

PIE MAKER: A QUICK USER'S GUIDE CAPACITY Before you start, determine the capacity of the holes of your pie maker. Below are the capacities for the three most common machines. All the following recipes use the first. 4–hole (⅓–cup/80ml) Each hole will hold around ¼ cup of filling. 4–hole (¾–cup/180ml) Each hole will hold around ⅔ cup of filling. Family–sized single pie Holds around 2⅓ cups of filling. Leave a 2mm gap between the top of the filling and the rim of the pastry or the pie top to give the filling room to expand, unless specified in a recipe. PASTRY OPTIONS The best combination for most pies is a shortcrust base for crispness and a puff or shortcrust pastry top. PASTRY CUTTER Your pie maker comes with a convenient…

Whether you're a seasoned gourmet or totally new to the world of cooking, understanding the terms used in everyday recipes is really helpful for a successful end result. Here are some of the most common terms you'll find in recipes. FRYING Pan–frying means to cook food (such as a steak, chicken breast or fish fillet) in a tiny amount of hot oil or butter in a frying pan. Stir–frying means to quickly cook meat and vegetables in a very hot, deep-sided wok. Because the wok retains heat well, the foods must be stirred regularly to stop them burning. Everything should be sliced thinly or chopped into bite-sized pieces so they cook quickly and evenly, and can be eaten from one bowl with chopsticks or a fork. Shallow–frying means to cook…

PUB-STYLE GUINNESS BEEF PIES “These pies will be on constant rotation in your household. Using eye fillet steak speeds up the cooking time without compromising the rich flavour.”Sophia Young, Editorial & Food Director, AWW Cookbooks PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 6 6 sheets frozen shortcrust pastry, thawed 2 sheets frozen puff pastry, thawed 1 egg, beaten lightly Potato mash and gravy, to serve BEEF FILLING 2 cloves garlic 2 teaspoons fresh rosemary 1 small onion (80g) 1 stalk celery (150g) 1 medium carrot (120g) 3 portobello mushrooms (150g) 750g beef eye fillet steak 1 tablespoon extra virgin olive oil 1 tablespoon plain flour 1 cup (250ml) Guinness ½ cup (125ml) beef stock 1 Make beef filling. 2 Lightly grease and preheat a 4-hole (¾-cup/180ml) pie maker.…

Fresh figs can be purple, green, white (actually pale green), or red. Different varieties differ in firmness and sweetness. The interior of a fig is a mass of minute, edible flowers and tiny potential fruits that crunch like seeds, all embedded in soft flesh. When the fruit is fully ripe, the texture at the centre is moist and luscious. Fresh figs are lovely to eat as they are. They are a classic first course with prosciutto or warmed and drizzled with a gorgonzola sauce; raw or grilled, they go well with hot or cold ham, pork or poultry. They can be poached or baked with sugar and a little water, plus flavourings such as orange flower water or spices. Quartered and soaked for a couple of hours in port, orange…

CORN TORTILLAS PREP + COOK TIME 45 MINUTES (+ STANDING) MAKES 16 To make the tortillas, you will need either white, yellow or blue masa harina, a flour ground from white, yellow or blue corn that is first soaked in a solution of lye mineral. This process, known as nixtamalisation, breaks down the structure of the corn, making it possible to form a dough. It has the added benefit of producing extra calcium and niacin. 2 cups (250g) white cornflour (masa harina) (see notes) ½ teaspoon table salt 2 teaspoons cumin seeds, optional ½ teaspoon chilli flakes, optional 1½ cups (375ml) water, approximately 1 Combine flour, salt, cumin, chilli and the water in a medium bowl using your hands. Knead to form a smooth and pliable dough, adding a little…

RADISH & CARROT SALAD PREP AND COOK TIME 15 MINUTES SERVES 4-6 AS PART OF A MENU 2 large (360g) carrots, grated coarsely 6–8 radishes, sliced thinly 2 medium (480g) oranges ½ teaspoon orange blossom water (see notes) 1 teaspoon ground cumin 2 tablespoons extra virgin olive oil 8 fresh mint leaves 1 Arrange carrot and radish on a serving platter. 2 Squeeze the juice from the oranges – you will need ⅔ cup (160ml) juice. 3 Combine the juice, orange blossom water, cumin and oil in a jug. Stir to combine, then pour the dressing over the salad. Scatter mint over the top. Test Kitchen Notes Orange blossom water is a by-product of distilling bitter orange blossoms for their oil. Buy it at delis and select supermarkets. GRILLED BULLHORN…

SEEDAHOLIC BREAD “This loaf ticks all the boxes. It's effortlessly simple to make and absolutely delicious to eat. Topped with avocado and a squeeze of lemon, it's my breakfast go-to.”Sarah Murphy, Food Editor, AWW Food PREP + COOK TIME 2 HOURS 30 MINUTES (+ STANDING & COOLING) MAKES 10 SLICES 1½ cups (135g) rolled oats 1½ cups (120g) quinoa flakes 1 cup (150g) sunflower seeds 1 cup (200g) pepitas (pumpkin seed kernels) 2/3 cup (130g) linseeds (flax seeds) ½ cup (70g) white chia seeds ½ cup (80g) chopped almond kernels ½ cup (70g) chopped hazelnuts ½ cup (40g) psyllium husks (see notes) 2 teaspoons sea salt flakes 3½ cups (875ml) warm water 2 tablespoons raw honey 2/3 cup (140g) coconut oil, melted 1 Grease a 1.5-litre (6-cup), 14cm x 24cm…

RAINBOW LAYER CAKE EQUIPMENT 2 x 20cm round cake pans CAKE 4 x 440g packets vanilla cake mix Violet, celestial blue, mint green, lemon yellow, orange and red food colourings (see above right) CREAM CHEESE ICING 1.5kg softened PHILADELPHIA Cream Cheese 300g softened butter 2kg icing sugar, sifted DECORATIONS 20 sugar–free fruit drops White chocolate–covered finger biscuits Assorted lollies (see notes) 1 Preheat oven to 160°C/140°C fan. Grease cake pans; line bases and sides with baking paper. 2 Make cake mix according to packet directions. Measure 1⅓ cups mixture for each cake layer into eight separate bowls. Tint each cake mixture portion (see above right for cake colour ratio). 3 Working with two coloured cake layers at a time, spread mixture into pans. Bake for 15 minutes or until a…

HOW TO .... Chop an onion: Cut it in half through the root end (keep the root end intact, as this holds the onion together, making it easier to slice). Peel off the outer skin; lie the onion cut-side down and slice through the top from front to back towards the root end. Next, cut the onion crossways (as if cutting into slices); the onion will fall into small cubes. Crush garlic: Press unpeeled garlic firmly with the surface of a blade of a large knife, crushing the clove. Pull off the papery skin and chop the clove finely with the knife. Alternatively, a garlic press removes and leaves the skin behind as you crush the garlic. Finely chop: The dice is about ½ cm square. Coarsely chopped: The dice…

Catch up Our top posts and favourite reader pics this month Penny's Greek odyssey – Instagram user @pennyfreeman79 has outdone herself with her take on our lamb, kofta and butter bean salad with beetroot tzatziki from our September 2019 issue. Remember to tag @womensweeklyfood in your posts for a chance to be featured in the magazine. These decadent chocolate brownies had our Instagram followers drooling. They’re the ultimate bite-sized sweet treat that you can share with friends, family and workmates. Scroll play – with the return of the working week, lunchbox snacks are in full motion. These cheesy olive & bacon scrolls were a hit among our Facebook fans. Full of bright and delicious ingredients, our Pinterest community loved the look of our sashimi tuna poke bowl. Just the thing…

GREENS GALORE COUSCOUS SALAD PREP + COOK 30 MINUTES SERVES 4 1 cup (200g) wholemeal couscous 150g fresh podded peas (see notes) 200g sugar snap peas, halved lengthways 3 green onions, sliced thinly 1 small green capsicum (150g), sliced thinly 2 medium avocados (500g), sliced thinly ⅓ cup (45g) chopped pistachios ¼ cup dill sprigs ¼ cup coriander leaves ¼ cup mint leaves ¼ cup (60ml) lime juice ⅓ cup (80ml) olive oil 1 clove garlic, crushed Lime wedges, to serve 1 Place couscous and 1 cup (250ml) boiling water in a large heatproof bowl. Cover; stand for 5 minutes until liquid is absorbed, fluffing with a fork occasionally. 2 Meanwhile, place peas and sugar snap peas in a medium heatproof bowl; add enough boiling water to cover. Stand for…

FISH & QUINOA SALAD WITH GREEN HUMMUS PREP + COOK TIME 35 MINUTES SERVES 4 2/3 cup (135g) tri–coloured quinoa, rinsed well 1¼ cups (310ml) water 500g skinless boneless blue–eye trevalla fillets (see notes) 2 teaspoons extra virgin olive oil 1 cup fresh flat–leaf parsley leaves, chopped coarsely 1 cup fresh coriander leaves, chopped coarsely 1 cup fresh mint leaves, chopped coarsely 1 teaspoon ground sumac 2 fresh long green chillies, seeded, chopped finely ½ cup (130g) hummus 1½ tablespoons water ¼ cup (60ml) lemon juice 200g trimmed watercress 200g cherry tomatoes, halved 1 small Lebanese cucumber (100g), halved lengthways, sliced thinly 1/3 cup (50g) pomegranate seeds 1 tablespoon pomegranate molasses 1 Place quinoa and the water in a medium saucepan over high heat, cover; bring to the boil. Reduce…

BAKED PRAWNS WITH FETTA PREP + COOK TIME 45 MINUTES SERVES 4 1kg uncooked medium king prawns, shelled, deveined 400g bottled tomato pasta sauce 2 tablespoons fresh oregano, coarsely chopped, plus extra for sprinkling 100g fetta, crumbled Fresh crusty bread, to serve 1 Preheat oven to 180°C/200°C fan. Combine prawns with pasta sauce and fresh oregano in an oiled 1-litre (4-cup) ovenproof dish; season. 2 Sprinkle with crumbled fetta, then bake, uncovered, for about 30 minutes until prawns are cooked through. Sprinkle with extra oregano and serve with fresh crusty bread, if you like. Test Kitchen Notes To reduce cooking time, microwave the sauce in a microwave-safe, ovenproof dish until hot. Stir in prawns and parsley; top with cheese. Bake for about 15 minutes. TUNA PASTA BAKE PREP + COOK…

EGGPLANT PARMIGIANA PREP + COOK TIME 6 HOURS 45 MINUTES SERVES 4 2/3 cup (160ml) extra virgin olive oil 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 400g canned diced tomatoes 1 cup (260g) bottled passata ¼ teaspoon dried chilli flakes 2 medium eggplants (600g), sliced thickly ¼ cup (35g) plain flour 2/3 cup loosely packed fresh basil leaves, plus extra, to serve 400g bocconcini, torn 2/3 cup (50g) finely grated parmesan ½ teaspoon sweet paprika 1 Heat 1 tablespoon of the oil in a large frying pan over medium heat; cook onion, stirring, for 5 minutes or until it softens. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in tomatoes, passata and chilli flakes. Transfer to a medium jug. 2 Toss eggplant in…

ICED VOVO SLICE PREP AND COOK TIME 1 HOUR (+ COOLING) SERVES 16 ¾ cup (165g) brown sugar ¾ cup (120g) coarse semolina ¾ cup (110g) self–raising flour ¼ teaspoon baking powder 150g butter, melted ¼ cup (80g) raspberry jam ¼ cup (20g) moist coconut flakes PINK MARSHMALLOW 1 cup (220g) caster sugar 1 cup (250ml) water 1½ tablespoons powdered gelatine ½ teaspoon vanilla extract Few drops rose pink food colouring 1 Preheat the oven to 170°C/150°C fan. Grease a 20cm x 30cm slice pan. Line the base and long side with baking paper, allowing the paper to come 3cm above the top of the pan. 2 Combine sugar, semolina, flour and baking powder in a large bowl. Stir in melted butter; mix until well combined. Press mixture firmly over…

STRAWBERRIES & CREAM SHORTCAKE PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION & COOLING) SERVES 8 250g butter, softened 1 cup (160g) pure icing sugar, sifted 1 egg 3¼ cups (485g) plain flour 500g strawberries, sliced crossways PASTRY CREAM 1/3 cup (75g) caster sugar 2 tablespoons plain flour 2 tablespoons cornflour 1 teaspoon vanilla bean paste 1 cup (250ml) milk 4 egg yolks 300ml thickened cream STRAWBERRY COMPOTE 2 tablespoons caster sugar 1 tablespoon lemon juice 2 tablespoons water 250g strawberries, sliced crossways 1 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg. Transfer to a large bowl; stir in flour to form a soft dough. Knead dough on a lightly floured surface until smooth. Divide dough into…

ON SALE NOW, $24.99 Who knew the humble pie maker would become such a social media phenomenon. Embracing a trend that’s taken Australia by storm, this book celebrates all things pastry pies as well as a host of clever creations you’d never expect. You’ll love these inspired recipes for mac and cheese bites, muffins, scones, bacon and eggs, fritters, pancakes and so much more. All quick and easy to make, the whole family will love them. The book includes clever and inspired recipes and tips to make the most of a mini pie maker (4-hole) and family pie maker (single-hole) appliances. Available where all good cookbooks are sold and at awwcookbooks.com.au…