Innholdsfortegnelse for Issue 62 i Cooking with the Australian Womens Weekly

Welcome to our special slow-cooking issue, guaranteed to bring joy and comfort to those around your shared table. Using a slow cooker is, for the most part, stress free. With minimal prep required for recipes, it does all the hard work for you; just set and forget, then be rewarded with tender and juicy roasts, casseroles and curries to enjoy on those chilly evenings. When our clever Test Kitchen chefs were developing the recipes for one of The Weekly’s recent slow-cooker cookbooks, they discovered that this humble appliance is not just for stews and braises, it also cooks amazing desserts (page 82), which really does make it a must-have kitchen gadget. Check out our plant-based dinners on page 50, which will be popular with the family any night of the…

Our editor Fran Abdallaoui whipped up this decadent chocolate cake, featured on the cover of our new cookbook. Follow Fran on instagram @fabdallaoui to watch the how-to video. Lamb shanks are the perfect slow-cooked meat and our Insta followers loved this one. When cooked low and slow, the meat falls lusciously from the bone. You can’t go wrong! You haven’t had real baked beans until you’ve had these homemade ones studded with smoky chipotle flavours and with melted cheese on top. With creamy oats and bursts of fresh raspberries, our fig and raspberry baked porridge is the ultimate oaty dessert and a perfect winter warmer. Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us an email at recipeenquiries@bauer-media.com.au and show us what you’re…

With just five ingredients, plus basic staples, we’ve created recipes that show how less can often be so much more. Bringing a slow cooker into the equation creates the perfect scenario for saving time, while building the biggest flavours. And if slow cooking with just very few ingredients sounds like an impossible idea, it’s not. We went back to the drawing board in our Test Kitchen to develop recipes using no more than five ingredients, working hard to make them not just convenient for you but delicious too. Certainly, you need to provide a few basics, but these are standard pantry items and are the types of things you’re unlikely to run out of. Butter, oils, vinegars and salt and pepper – we’ve kept it to these simple items. At…

BUTTERMILK MAC ’N’ CHEESE PREP + COOK TIME 25 MINUTES SERVES 4 Cook 250g macaroni pasta in a large saucepan of boiling salted water until tender; drain. Heat 1¼ cups (300g) sour cream and 1½ cups (375ml) buttermilk in a large saucepan over low heat. Stir in ½ teaspoon ground nutmeg and 1½ cups (180g) pizza cheese; stir until smooth. Season to taste. Preheat grill. Meanwhile, combine 1 cup (120g) pizza cheese, ½ cup (35g) japanese breadcrumbs (panko) and 1 tablespoon fresh thyme leaves in a small bowl. Stir pasta into hot cheese sauce, then spoon into an oiled 2-litre (8-cup) ovenproof dish. Scatter pasta with breadcrumb mixture. Grill for 2 minutes or until browned lightly. Sprinkle with parmesan and extra thyme. Serve with a green leafy salad and grilled…

When cooking with a pressure cooker, you can create deliciously tender proteins and rich sauces that otherwise would only be achievable with long and laborious cooking methods. The pressure cookers of today – both stove-top and electric – are completely safe and easy to use; their pressure regulators are much more refined than those used on the cookers of yesteryear. Read the instruction manual carefully before you start. Like most appliances, they all have slightly different features. WHY USE A PRESSURE COOKER? Pressure cooking is economical in terms of the use of fuel, as cooking times are about two-thirds of conventionally-cooked food’s cooking times; this saves time, energy, money and, of course, keeps the kitchen cooler. The fact is, the food, the liquid and the resulting steam that are sealed…

RASPBERRY FLAN PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 10 1 cup (150g) plain flour ⅓ cup (55g) icing sugar 90g cold butter, chopped 1 egg yolk 1 tablespoon cold water, approximately 250g fresh raspberries CRÈME PÂTISSIÈRE 1 cup (250ml) cream 1 cup (250ml) milk ½ cup (110g) caster sugar 1 vanilla bean, split lengthways 2 eggs ¼ cup (35g) cornflour 80g butter, chopped GLAZE ¼ cup (60ml) water 2 teaspoons powdered gelatine ¼ cup (80g) strawberry jam 1 Grease a 23cm loose-based fluted tart tin. 2 Make crème pâtissière. 3 Process flour, sugar and butter until mixture resembles fine crumbs. Add egg yolk and enough of the water to make the ingredients just come together. Turn dough out onto a floured surface; gently knead until…

BUTTER CHICKEN PREP TIME 15 MINUTES COOK TIME 3 HOURS 30 MINUTES SERVES 4 8 skinless chicken thigh cutlets (1.6kg) (see Notes) 2 x 450g jars butter chicken simmer sauce 400g can diced tomatoes 1 cup (280g) greek yoghurt lebanese cucumber, to serve 1 Trim and discard excess fat from chicken. 2 Heat a 5-litre (20-cup) slow cooker on HIGH. Add chicken, simmer sauce and tomatoes. Cook, covered, for 3½ hours or until sauce reduces and chicken is very tender. Skim any fat from the surface with a spoon and discard. Season to taste. 3 Top butter chicken with yoghurt and serve with sliced cucumber. Make it tastier Add 2 cinnamon sticks or 1 coarsely chopped onion in step 2, if you like. Serve it Serve with fresh…

AVO GO Australian Hass avocados are a favourite staple in many households, but if you’re never quite sure when to eat them, Australian Avocados have created this handy guide – so you’re always in the know with the avocado! Choose a slightly greener avo if you don’t need it straight away, or if you want guacamole pronto, pick a darker one. Too easy! JUST THE TONIC Monday Distillery makes ditching the alcohol easy, plus they’re also sugar-free. The Classic G&T (pictured) is mixed with rosemary, sea salt and other botanicals, and the Exotic Spice G&T has selected spices and botanicals included. They are a perfect Dry July drink! Go to mondaydistillery.com for stockists’ details. SPICE WORLD Heat up your favourite dish with Chang’s Original Hot Chilli Sauce, which will be…

SEAFOOD LAKSA PREP + COOK TIME 35 MINUTES SERVES 4 375g dried rice vermicelli noodles 185g bottled laksa paste (see Notes) 3¼ cups (800ml) canned coconut milk 2 tablespoons peanut oil 500g uncooked medium king prawns, peeled, deveined, tails intact 2 uncooked blue swimmer crabs (1kg), cleaned, quartered 500g skinless barramundi fillets, cut into 2cm pieces 12 large fried tofu puffs (200g), halved 1½ cups (120g) bean sprouts, trimmed ¼ cup (20g) fried asian shallots 1 fresh long red chilli, sliced thinly ⅓ cup fresh coriander leaves lime wedges, to serve (optional) 1 Place noodles in a medium heatproof bowl; cover with boiling water. Stand for 1½ minutes or until almost tender; drain. 2 Cook laksa paste in a large heavy-based saucepan over medium heat, stirring, for 3 minutes or…

SICILIAN PORK RAGÙ PREP + COOK TIME 3 HOURS 40 MINUTES SERVES 8 250g piece speck, rind removed, cut into thin strips 2.3kg boneless pork shoulder, skin removed, excess fat trimmed 1 large onion (200g), halved, sliced thinly 2 medium fennel bulbs (600g), quartered, fronds reserved 3 celery stalks (450g), chopped coarsely 2 medium red capsicums (400g), cut into 4cm pieces 4 cloves garlic, crushed ½ teaspoon dried chilli flakes ½ cup (125ml) dry white wine 2 cups (500ml) chicken stock 400g can diced tomatoes 1 cup (120g) marinated green sicilian olives, pitted 1 Preheat oven to 160°C/140°C fan. 2 Heat a 6.75-litre (27-cup) cast iron or other flameproof casserole dish (see Notes) over medium heat. Cook speck for 5 minutes, stirring occasionally, to render fat. Transfer speck to a…

What can be more comforting than the aromas wafting from a bubbling pot of braised goodness in your kitchen? The knowledge that the contents of said pot are enough to tide you over for a couple of meals! Here at The Weekly, we know all too well the value of meals that can be prepped once, then served twice, saving not only time and energy (both yours and your power bills) but also filling your freezer with goodies that can be whipped out at a moment’s notice. An initial investment in time and ingredients will pay off on those evenings when you’re tempted to opt for takeaway. Here we share make-and-save stews, casseroles, curries and soups with you. Although we’ve kept the preparation minimal, the slow-cooking technique ensures maximum flavour.…

GOLDEN SYRUP DUMPLINGS PREP TIME 15 MINUTES COOK TIME 1 HOUR SERVES 4 1 medium lemon (140g) 110g butter ¾ cup (165g) caster sugar ⅔ cup (160ml) golden syrup 1½ cups (225g) self-raising flour 2 eggs thickened cream, to serve 1 Preheat a 5.5-litre (22-cup) slow cooker on HIGH. 2 Remove half the rind from the lemon with a zesting tool. Remove remaining rind in wide strips and cut off any white pith. Coarsely chop butter. 3 Place 1½ cups (375ml) water in cooker; add 40g of the butter, half the zested lemon rind, the sugar and ½ cup of the golden syrup. Stir until sugar dissolves, then bring to a simmer. Add the wide strips of lemon rind. 4 Sift flour into a bowl. Add remaining butter; rub into…

1 After the pastry has been kneaded and has rested for 30 minutes, roll it out until large enough to fit in the tart tin, and then ease it into the tin, being careful to avoid any breaks. 2 Once the tin is lined with the pastry, run a small knife around the top edge of the tin to trim any excess pastry. A sharp knife is important for this for an even, clean cut. 3 Line the uncooked pastry case with crumpled baking paper, then fill with baking weights or uncooked rice. This ensures the crust retains its shape while baking. 4 To make crème pâtissière, gently whisk the hot cream, milk, sugar and vanilla bean mixture into the egg and cornflour mixture, whisking constantly. 5 Return crème pâtissière…

APPLE & BLACKBERRY CRUMBLE PIE PREP + COOK TIME 1 HOUR 45 MINUTES (+ REFRIGERATION TIME) SERVES 10 ¾ cup (110g) plain flour ¾ cup (110g) self-raising flour 1 tablespoon caster sugar 100g chilled butter, chopped 1 egg yolk 1½ tablespoons chilled water, approximately 1½ cups (200g) frozen blackberries FILLING 1.5kg golden delicious apples, peeled, cored, sliced thickly (see Notes) 50g butter, chopped ½ cup (110g) caster sugar CRUMBLE TOPPING 1/3 cup (50g) plain flour 1/3 cup (50g) self-raising flour 1½ teaspoons ground cinnamon ¾ cup (165g) firmly packed brown sugar 150g butter, chopped, softened slightly 1/3 cup (35g) rolled oats ¾ cup (60g) natural flaked almonds (with skin on) VANILLA BEAN CUSTARD 1 vanilla bean 2 cups (500ml) milk 300ml cream 6 egg yolks ½ cup (110g) caster sugar…

There are plenty of ‘must have’ kitchen gadgets out there, and it can be overwhelming at times knowing exactly what you need to make your kitchen an easy workspace. We’ve rounded up the kitchen essentials you need for the perfect start to your cooking adventures! MEASURING ESSENTIALS Nest of measuring cups You’ll need Australian standard measuring cups, graduating from the 1-cup (250ml) measure downwards. While there are some cute, decorative designs on the market, the cheap plastic ones from the supermarket are fine. Set of measuring spoons Make sure the tablespoon size is the Australian standard, which is 20ml. Measuring jugs The 1-litre and 250ml sizes are most useful. Some jugs show imperial measures as well as metric. Make sure you can see the measurements clearly at eye level. Jugs…

POTATO VARIETIES AND HOW TO USE THEM WHICH POTATO? Potatoes fall into three main categories: waxy, floury or all-rounders, so choose a variety based on what you will use it for. Waxy potatoes have a smooth texture and hold their shape when cooked. They are best for boiling and great for potato salads, stews and soups, or any recipe that requires slicing or cutting before cooking. Varieties include kipfler and pink fir. Breaking the rules, the dutch cream is a waxy potato that also makes a buttery, textured mash. Floury potatoes have a high starch content so tend to fall apart when cooked. They are great for roasting, as their flesh becomes fluffy and the outside crispy, as well as for mashing, as they will be very creamy. Varieties include…

CHICKEN PAPRIKASH PREP + COOK TIME 40 MINUTES SERVES 4 4 chicken marylands (1.4kg) 2 teaspoons vegetable oil 1 medium onion (150g), sliced thinly 2 cloves garlic, sliced thinly 1 tablespoon sweet paprika 1 tablespoon smoked paprika 2 tablespoons plain flour 2 cups (500ml) chicken stock 400g can cherry tomatoes 375g fresh egg pasta 1 Cut end off chicken legs with a sharp cleaver (or ask your butcher to do this). Score the skin side of the chicken pieces three times on the diagonal. 2 Heat oil in a large flameproof casserole dish over medium-high heat. Cook chicken, skin-side down, for 5 minutes or until golden brown. Turn chicken; cook for a further 5 minutes. Transfer to a plate. 3 Discard all but 1 tablespoon of fat from pan; reduce…

THAI YELLOW CURRY PREP + COOK TIME 1 HOUR SERVES 4 1 tablespoon rice bran oil 1 medium red onion (170g), sliced thinly ¼ cup (75g) yellow curry paste 2 cloves garlic, crushed 10cm stalk fresh lemongrass, bruised 4 fresh kaffir lime leaves, shredded finely 1⅔ cups (410ml) coconut milk 1 cup (250ml) water 750g sweet potato, unpeeled, scrubbed, chopped coarsely 200g green beans, trimmed 250g assorted asian mushrooms 1 tablespoon finely grated palm sugar 1 tablespoon fish sauce (see Notes, page 51) 2 tablespoons lime juice 1 fresh long red chilli, seeded, sliced thinly ¼ cup (20g) fried asian shallots ½ cup fresh thai basil leaves 1 Heat oil in a wok or large saucepan over high heat; cook onion, stirring, for 5 minutes or until onion softens. Add…

MARMALADE DELICIOUS PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 6 3 eggs, separated ½ cup (110g) caster sugar 75g butter, melted ¾ cup (180ml) milk 2 teaspoons grated lemon rind ⅓ cup (80ml) lemon juice ¼ cup (80g) lime marmalade ⅓ cup (50g) self-raising flour ¼ cup (55g) caster sugar, extra icing sugar, to serve 1 Preheat oven 180°C/160°C fan. Grease a 1.5-litre (6-cup) ovenproof dish. 2 Beat egg yolks and caster sugar in a small bowl with an electric mixer until thick and creamy; transfer to a large bowl. Stir in butter, milk, lemon rind and juice, marmalade and sifted flour. 3 Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Add extra caster sugar gradually; beat until dissolved between…

1 Once the water, milk, butter and sugar are combined and melted in the saucepan, add the flour all at once; use a wooden spoon to stir until the mixture forms a ball and comes away from the pan. 2 Transfer the mixture to a large bowl and allow to cool, then beat in the egg, a little at a time, until the mixture is combined. It’s important the mixture has cooled enough before adding in the egg. 3 If you don’t have an electric mixer, you can add the eggs to the mixture and mix by hand using a wooden spoon to combine. Mix the eggs into the mixture until it becomes thick, glossy and smooth. 4 Transfer the mixture to a large piping bag fitted with a 1.5cm…

1 Process the flours, sugar and butter in a food processor, then add the egg yolk and water. Pulse only until pastry just comes together – don’t be tempted to overpulse. 2 Roll out the pastry on a floured bench to a circle large enough to fit into the pie dish. Gently drape the pastry onto the rolling pin to help transfer it into the dish. 3 Gently ease the pastry into the pie dish and then crimp the edges of the pastry. You can either use your fingers to pinch the pastry or you can use a fork to press around the edge of the pastry for decoration. 4 In a large saucepan, combine the apples, butter and sugar. Cook until the apples are just tender. You don’t need…