Innholdsfortegnelse for Issue 60 i Cooking with the Australian Womens Weekly

During turbulent times, comfort and security are what most of us crave, and, as a community, we have an instinctive need to feel safe. For me, I find comfort in cooking simple meals for loved ones, nurturing both the hearts and health of my family. It’s one of the few things I can control. In this issue, while so many things are changing around us and as we head into the cooler months, our FOOD team has put together a line-up of delicious autumnal recipes to nurture your taste buds and your soul. We’d love to see you cook more spontaneously, using our recipes as the inspiration. If you don’t have the exact ingredients, don’t worry; now is the time to freestyle and cook from the pantry. Our next-level pastas…

SIMPLE HONEY-ROASTED CHICKEN & VEGETABLES PREP + COOK TIME 1 HOUR 50 MINUTES SERVES 4 1.8kg whole chicken 4 sprigs fresh rosemary 1 lemon, quartered 1 medium (150g) onion, quartered 60g butter, softened 400g pumpkin, cut into 2cm chunks 250g cherry tomatoes 4 (160g) pickling onions, peeled, halved 2 medium (250g) parsnips, peeled, cut into 2cm chunks 500g potatoes, peeled, cut into 2cm chunks ¼ cup (90g) honey 1 Preheat oven to 200°C/180°C fan. Line a small baking dish with baking paper. 2 Rinse chicken and pat dry with paper towel. Place three rosemary sprigs into prepared dish. Generously rub chicken skin with salt and sit it on top of the rosemary, breast-side up. Place lemon, onion and remaining rosemary sprig into chicken cavity, then rub softened butter over the…

NOW ON SALE, $49.99 The Australian Women’s Weekly Test Kitchen has been developing and triple-testing recipes for decades. This superb collection of more than 100 of our most requested recipes includes easy midweek meals, recipes for cool and warm weather, favourite baking recipes, and dishes for celebrations. As well as including the best recipes that AWW has to offer, this beautiful book includes recipes by Australia’s food doyenne, Maggie Beer. On sale now where all good books are sold and awwcookbooks.com.au…

The secret to prep perfection is at your fingertips in the kitchen. If slow-cooked casseroles, curries and hearty winter soups have become meals saved solely for the weekends, there is a way to make them everyday options. The secret lies in the kitchen freezer. With a bit of preparation, and some handy hints, you can cook your favourite recipes in advance, freeze them, thaw them and then reheat them at your convenience. Here are our top tips to make the most of your frozen assets. STORING Correct storage of frozen meals is an important factor in ensuring the food tastes as good as it did on the day it was made. AIRTIGHT containers and sealable bags are essential. Expel as much air as possible, but leave a gap at the…

It goes without saying that anyone who loves to cook – or just wants to improve their skills – needs at least one perfect roast to add to their recipe repertoire. As we head into the autumn and winter months, now’s a good time to brush up on your roasting techniques and prepare to wow family and friends. Here’s our foolproof guide. CHOOSING A BAKING DISH You can roast successfully in any old warped, thin baking dish, but when it comes to making the gravy, the pan will not only wobble on the cooktop, but will scorch if you don’t stir it madly. Having a good heavy-based baking pan made of aluminium alloy, heavy stainless steel or enamelled cast iron is a great investment. If you don’t intend to brown…

CHARGRILLED CAULIFLOWER WITH SPICY YOGHURT PREP + COOK TIME 30 MINUTES SERVES 4 2 large heads romanesco cauliflower (900g), quartered through the core (see Notes, p 79) ½ teaspoon coriander seeds ½ teaspoon cumin seeds ½ teaspoon white peppercorns 1 stalk lemon grass 4 cloves garlic 3 green onions 1/3 bunch fresh coriander 2 fresh long green chillies 1/3 cup (80ml) extra virgin olive oil ½ teaspoon sea salt flakes ½ teaspoon ground turmeric 2/3 cup (190g) Greek–style yoghurt 2 tablespoons fresh lime juice 1/3 cup (55g) smoked almonds, chopped coarsely 2 tablespoons fresh thai basil leaves 1 Bring a large saucepan of water to the boil. Fill a bowl with iced water. Blanch romanesco for 2 minutes or until bright green. Drain, then refresh immediately in iced water. Drain…

CHOCOLATE-CHIP COOKIES PREP + COOK TIME 30 MINUTES (+COOLING) MAKES 44 250g butter, softened 1 teaspoon vanilla extract ¾ cup (165g) caster sugar ¾ cup (165g) firmly packed brown sugar 1 egg 2¼ cups (335g) plain flour 1 teaspoon bicarbonate of soda 375g dark chocolate Melts, chopped coarsely 1 Preheat oven to 180°C/160°C fan. Grease three oven trays and line with baking paper. 2 Beat butter, vanilla, both sugars and egg in a small bowl with an electric mixer until pale and fluffy. Transfer mixture to a large bowl and stir in sifted flour and soda, in two batches, until mixture is smooth. Stir in chocolate. 3 Roll tablespoons of mixture into balls and place 5cm apart on trays. 4 Bake for 12 minutes for a chewier cookie or 14…

Pastry is one of those things in the culinary world that is well worth mastering – especially the ever-popular shortcrust pastry, be it sweet or savoury. Frozen sheets of various types of pastry, including sweet and savoury shortcrust, are readily available in supermarkets and no home freezer should be without them for those last-minute tops for pies, turnovers and pasties. Goodies made using pastry are usually eaten in the cooler months, and ideally, pastry should always be made in a cool kitchen. Allow yourself time to make your own pastry; it’s well worth it. As with any cooking method, but particularly baking, there are a few rules worth following. Use a good basic recipe like the one here and follow each step and the rules very carefully. Perfect pastry has…

A chronic disease is a long-lasting health condition such as cancer, cardiovascular disease, arthritis or diabetes. Some of the major risk factors you can control are what you eat, how much energy (or kilojoules) you consume and the amount of exercise and activity you do. Well, what about genetics, you might ask. You can’t control that! Studies have shown that genetics does play a role in chronic disease, but only by around 20 to 30 per cent in terms of longevity, and that, in fact, factors such as nutrition and other lifestyle measures may play a more powerful role in determining your lifespan. Today, we’re gathering more and more knowledge and developing greater understanding than ever about food and nutrition, and their relationship to health and wellbeing. We’re able to…

BROCCOLI, MUSTARD AND CHEDDAR HAND PIES PREP + COOK TIME 30 MINUTES MAKES 12 6 sheets puff pastry, thawed ½ cup (140g) honey mustard 300g broccoli, chopped finely 2 green onions, thinly sliced 1 tablespoon chopped fresh thyme 1½ cups (180g) grated cheddar 1½ cups (150g) grated mozzarella 1 egg, beaten lightly 3 teaspoons toasted sesame seeds 1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper. 2 Using a plate as a guide, cut out 12 x 15cm rounds from the pastry. Spread rounds with mustard, leaving a 1cm border around the edge. 3 Combine broccoli, onion, thyme, cheddar and mozzarella in a large bowl. Season. Place ½ cup of the broccoli mixture in centre of a pastry round and fold over to enclose filling, crimping…

MIDDLE EASTERN MEATLOAF PREP + COOK TIME 45 MINUTES SERVES 4-6 2 tablespoons extra virgin olive oil ½ cup (80g) coarse cracked wheat (burghul) 1 large (300g) red onion, quartered 500g minced lamb 1 teaspoon ground cinnamon 400g tinned chickpeas, drained, rinsed 2 tablespoons pine nuts ½ cup flat–leaf parsley or mint leaves 1 teaspoon sumac Hummus and chopped tomato and cucumber, to serve SPICED ONIONS ¼ cup (60ml) extra virgin olive oil 3 medium (450g) brown onions, sliced thinly into rings 1 teaspoon ground cumin ½ teaspoon ground coriander 2 tablespoons pine nuts, toasted 1 Preheat oven to 200°C/180°C fan. Line base and side of a 22cm springform pan with baking paper. Brush base with a little of the olive oil. Place pan on an oven tray. 2 Cover…

BEEF AND RICE RISSOLES PREP + COOK TIME 15 MINUTES MAKES 8 500g minced beef 1 cup (150g) cold cooked white rice 2 tablespoons tomato paste 1 egg Chilli jam or tomato sauce, to serve 1 Combine minced beef, cooked rice, tomato paste and egg in medium bowl and season. Shape mince mixture into eight rissoles. 2 Preheat a large oiled frying pan over medium heat. Cook rissoles, in batches, until browned all over and cooked through. Serve with chilli jam or tomato sauce, if desired. CAPSICUM, GOAT’S CHEESE AND RICE FRITTATA PREP + COOK TIME 25 MINUTES SERVES 6 1½ cups (225g) cold cooked white rice ½ cup char–grilled capsicum, coarsely chopped, drained 8 eggs, beaten lightly 120g crumbled goat’s cheese ¼ cup (60ml) cold water 1 Combine rice,…

BEEF Trussing the meat with kitchen string ensures a neat shape during roasting. Tie the string firmly with a double knot, but take care not to pull it too tight! Don’t trim off the fat, as this will help meat to retain moisture. You can trim it after resting, if needed. FISH Try to buy your fish from a good-quality fishmonger. Fresh fish should smell of the sea, rather than overly ‘fishy’. To ensure they cook evenly, choose fillets that are of a similar size and thickness. CHICKEN Before cooking chicken, rinse in cold water and pat dry, inside and out, with paper towel. To prevent cross-contamination, it’s important to immediately clean the sink, kitchen surfaces and your hands with plenty of hot, soapy water. LAMB After purchasing your lamb,…

Test Kitchen Notes We used a pre-mixed pack of mushrooms, containing oyster, shimeji and shiitake. It’s important to use firm tofu, as it will hold together during cooking. Don’t be tempted to use soft tofu, as it will break up. MUSHROOM HOT & SOUR SOUP PREP + COOK TIME 30 MINUTES SERVES 6 1 tablespoon vegetable oil 2 teaspoons sesame oil 750g mixed asian mushrooms, torn coarsely (see Note) 1 tablespoon finely grated fresh ginger 2 cloves garlic, chopped 2 green onions, sliced thinly, plus 1 extra sliced, to serve 1 tablespoon chinese chilli bean paste ½ teaspoon freshly ground black pepper ½ teaspoon ground white pepper ¼ teaspoon dried chilli flakes, optional 1 litre (4 cups) vegetable stock ¼ cup (60ml) chinese black vinegar 2 tablespoons light soy sauce…

SAFFRON HONEY SYRUP CAKES PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION & STANDING) MAKES 12 You will need to start this recipe a day ahead. 1/4 teaspoon loosely packed saffron threads 2 teaspoons lemon juice 1 vanilla bean 200g cultured unsalted butter, softened, chopped 2 teaspoons finely grated lemon rind 3/4 cup (165g) caster sugar 3 eggs, separated 12/3 cups (250g) self–raising flour 1 cup (280g) Greek–style yoghurt 1/3 cup (55g) toasted almonds, chopped SWEET VANILLA LABNE 1 vanilla bean 1kg Greek–style yoghurt 1/2 teaspoon salt 1/3 cup (115g) honey HONEY SAFFRON SYRUP 1/4 teaspoon loosely packed saffron threads 3/4 cup (180ml) water 1/4 cup (90g) honey 3/4 cup (165g) caster sugar 2 strips lemon rind 1/3 cup (80ml) lemon juice 6 cloves 2 cinnamon sticks 1…

STICKY DATE & FIG STEAMED PUDDING PREP + COOK TIME 5 HOURS 30 MINUTES SERVES 12 2 cups (300g) finely chopped seeded dried dates ½ cup (100g) finely chopped dried figs 1 cup (250ml) water 1 cup (220g) firmly packed light brown sugar 90g butter, chopped coarsely 1 teaspoon bicarbonate of soda 2 eggs, beaten lightly ¾ cup (110g) plain flour ¾ cup (110g) self–raising flour BUTTERSCOTCH SAUCE ¾ cup (165g) firmly packed light brown sugar 1 cup (250ml) pouring cream 125g unsalted butter, chopped coarsely 1 Combine dried fruit, water, sugar and butter in a medium saucepan. Stir over heat until butter melts and sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for 5 minutes. Transfer mixture to a large heatproof bowl, stir in soda,…

SAN CHOY BOW PREP + COOK TIME 40 MINUTES SERVES 4 1 small onion (80g) 2 cloves garlic 2cm piece fresh ginger (10g) 125g fresh shiitake mushrooms 4 green onions 2 teaspoons sesame oil 500g minced pork 2 tablespoons water 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon lime juice 2 cups (160g) bean sprouts ¼ cup roughly chopped fresh coriander 12 large iceberg lettuce leaves 1 Peel onion, garlic and ginger. Finely chop onion and mushrooms. Crush garlic and finely grate ginger. Thinly slice green onions. 2 Heat sesame oil in a large wok over medium-high heat. Stir-fry onion, garlic and ginger for 5 minutes or until onion is soft. Add pork and stir-fry for 5 minutes until pork is browned, breaking up any large lumps…

HOW TO COOK PASTA TO PERFECTION 1 Pasta should be cooked al dente – slightly resistant to the bite. In the Test Kitchen, we recommend cooking your pasta for 2-3 minutes less than the package instructions. Remember, it will continue to cook out of the pot. 2 Pasta should be added to rapidly boiling water so the heat can reach the centre of the pasta as quickly as possible, which allows the pasta to cook evenly. Don’t add oil to the water. 3 Salt plays an important role and should be added to the water before the pasta, to allow it to penetrate the pasta during cooking. This way, it will absorb the right amount of salt and cook evenly. Add a heaped tablespoon of coarse cooking salt to a…

STACKED MOCHA BLACKOUT CAKE PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING) SERVES 10 SOUR CREAM CHOCOLATE ICING ½ cup (125ml) boiling water 1½ tablespoons instant coffee granules 1¼ cups (275g) caster sugar 1¼ cups (275g) firmly packed brown sugar 2 cups (300g) plain flour 1 cup (100g) dutch–processed cocoa powder 1 teaspoon bicarbonate of soda 2 teaspoons baking powder ⅔ cup (160ml) vegetable oil 3 eggs, beaten lightly 1 cup (250ml) buttermilk Fresh flowers, to decorate 2 cups (320g) icing sugar ¾ cup (75g) dutch–processed cocoa powder 200g unsalted butter, chopped, softened 200g dark (semi–sweet) chocolate, melted, cooled 250g sour cream 1 Preheat oven to 160°C/140°C fan. Grease two deep 20cm round cake pans. Line the bases and sides with baking paper. 2 Place the boiling water…

1 Line pie tins with shortcrust pastry, then trim pastry to form a neat edge around the top of the tins. It’s important that the pastry covers the lip of the tin, so the pastry ‘lid’ will stick to the pastry base. 2 Fill pastry cases with lamb mixture and press the mixture in gently to fill evenly. Looking to save time? You can prepare the lamb mixture the day ahead and simply fill the cases on the day and bake the pies. 3 Brushing the edge of the pastry on the lip of the tin with egg helps to stick the base and lid together. A fork is a quick and easy way to seal and make a decorative edge, but you could also pinch the edges with your…

RICE WASHING Whatever cooking method you use, it’s important to rinse the rice first to remove excess starch. Rinse rice in a sieve under cold running water until the water runs clear. If you have time, you can soak the rice in cold water first for 15-30 minutes, before rinsing thoroughly under cold running water. BOILING METHOD This is an easy way to keep grains separate, but you do throw away some of the rice flavour with the cooking water. Bring a large saucepan of lightly salted water to a rolling boil. Slowly sprinkle in rice, stir once, then boil briskly, uncovered. Start testing rice after 10 minutes. Grains should be tender but firm in the centre. Drain, run hot water through, then drain again. ABSORPTION METHOD For 1 cup…

“Turn these kitchen staples into an easy, warming dinner the family will love. It’s also delicious served with a dollop of yoghurt.”Sarah Murphy, Food Editor, AWW FOOD CHICKPEA CURRY PREP + COOK TIME 8 HOURS 30 MINUTES SERVES 6 1½ tablespoons finely grated fresh ginger 2 cloves garlic, crushed 1 medium brown onion (150g), chopped finely large red capsicum (350g), chopped finely 2 tablespoons mild Indian curry paste 800g canned chickpeas, drained, rinsed 1 medium orange sweet potato (400g), chopped coarsely 410g canned tomato puree ½ cup (125ml) water 150g green beans, trimmed, blanched, cut into 5cm lengths ¼ cup loosely packed fresh micro herbs 1 Place ginger, garlic, onion, capsicum, curry paste, chickpeas, sweet potato, puree and the water in a 4.5-litre (18-cup) slow cooker. Cover and cook on…

“Accompany this divine dessert with a bowl of softly whipped cream, seasonal berries or poached fruit.”Fran Abdallaoui, Editor, AWW FOOD CRÈME CARAMEL PREP + COOK TIME 1 HOUR (+ OVERNIGHT REFRIGERATION) SERVES 8 You will need to start this recipe a day ahead. ¾ cup (165g) caster sugar ½ cup (125ml) water 6 eggs 2 teaspoons vanilla extract 1/3 cup (75g) caster sugar, extra 300ml cream 1¾ cups (430ml) milk 1 Preheat the oven to 160°C/140°C fan. 2 Combine the sugar and the water in a medium saucepan. Stir over medium heat, without boiling, until sugar dissolves. Brush side of the saucepan with a wet pastry brush to remove any undissolved sugar crystals. Bring to the boil and boil, uncovered, without stirring, until mixture is a deep caramel colour. Remove…

CHOCOLATE & DULCE DE LECHE PUDDINGS PREP + COOK TIME 50 MINUTES SERVES 4 ⅓ cup (120g) dulce de leche (see Note) ¾ cup (165g) caster sugar 100g butter, melted, cooled ⅔ cup (100g) self–raising flour 2 tablespoons almond meal ⅓ cup (35g) dutch–processed cocoa ⅓ cup (80ml) milk 2 eggs 1 teaspoon vanilla extract 50g dark (semi–sweet) chocolate, chopped finely ½ cup (110g) firmly packed brown sugar 1 cup (250ml) boiling water 1½ teaspoons dutch–processed cocoa, extra 4 small scoops vanilla ice–cream 1 Preheat oven to 200°C/180°C fan. Grease four 1⅓-cup (330ml) ovenproof dishes. Place on a baking-paper-lined oven tray. 2 Spoon 1 tablespoon of the dulce de leche into the base of each dish. 3 Process caster sugar, butter, sifted flour, almond meal, 2 tablespoons of the sifted…

CRUSH Mocktails, cocktails, slushies and smoothies – use your thermo for all these or to crush ice. Crush frozen chopped fruit for instant no-added-sugar fruity sorbets. SAUTÉ To sauté (just like in a frying pan), cook at 120°C/3–7 min/ stir mode, depending on the volume and type of ingredients. Ingredients that are moister will cook faster. BLEND Soups, smoothies, nut milks and much more – the thermo can be used as a powerful blender to achieve a silky creamy texture or a coarser one, if you prefer. Blend your own flours from nuts, grains or dried beans on speeds 9–10. You can also prepare spice mixes and grind your own coffee beans or any other hard, dry ingredient. BEAT Use the whisk attachment to aerate cream and egg whites, and…