Innholdsfortegnelse for Issue 63 i Cooking with the Australian Womens Weekly

Hello foodies! Have you ever wondered what the magic ingredient is that makes food taste great? Apart from a sprinkling of salt flakes, freshly ground black pepper and a little TLC, it’s using beautiful ingredients cooked simply. It could be making the perfect roast chicken, nailing shortcrust pastry, mastering poached eggs or baking the perfectly proportioned butter cake. Throughout this issue we return to the basics of cooking and share our Test Kitchen knowledge of some of the foundation techniques that will then allow you to have the confidence to give a recipe your own twist – find your flavour so to speak! We have embraced the natural flavours of fresh produce in our simple protein and plant-based dinners (from page 24), added a few easy-to-get pantry staples and cooked…

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD A cabbage slaw in all its guises is a salad that I serve all year round with everything from pulled pork to burgers – the one proviso is that cabbage is super finely shredded by hand. A sharp cooks knife or Chinese clever will give you the perfect shred. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS For an instant zingy salad, I will chop an entire bunch of mint (leaves and stems) and combine it with coarsely shredded cos, raw grated zucchini and shaved fennel, before tossing with warmed microwave brown rice that has been dressed with lemon juice and/or olive oil. Sarah Murphy FOOD EDITOR, AWW FOOD I prefer…

Both members of the cabbage or brassica family, cauliflower and broccoli are going through a bit of a cultural resurgence at the moment. Both resilient and versatile, they are the perfect vegetables to roast whole, stir-fry, grill, bake or eaten raw and crispy. ALL ABOUT CAULIFLOWER The most delicate member of the cabbage family, cauliflower has been malignly lumbered with a comparison to the ears of a much-walloped boxer: ‘cauliflower ear’. Mature cauliflower is closely related to broccoli, and looks similar. The florets that sprout at the top of the stalks are referred to as the ‘curd’. The creamy, fleshy stalk and mustardy curd becomes pleasingly soft when cooked. Baby cauliflower is also available, and is a great single-serving treat; it tastes great drizzled with white sauce or roasted whole.…

SWEET & SOUR BRAISED PORK PREP + COOK TIME 50 MINUTES SERVES 8 1 tablespoon cornflour 1 egg, beaten lightly 2 tablespoons soy sauce 1.6kg pork neck, cut into 3cm pieces ¼ cup (60ml) extra virgin olive oil 1 large red onion (300g), chopped 5cm piece fresh ginger, cut into matchsticks 4 cloves garlic, sliced 3 fresh long red chillies, sliced thinly 1 medium red capsicum (200g), chopped coarsely 700g fresh pineapple, peeled, core removed, chopped 3 medium tomatoes (450g), chopped coarsely ¾ cup (180ml) rice wine vinegar 1 cup (250ml) chinese cooking wine (shao hsing) 2½ tablespoons honey thin strips green onion tops and lime wedges (optional), to serve 1 Combine cornflour, egg and soy sauce in a large bowl; add pork, toss to coat. Season. Heat oil in…

BAKED POTATOES PREP + COOK TIME 1 HOUR SERVES 4 8 coliban potatoes (2.4kg) 2 tablespoons extra virgin olive oil 1 teaspoon sea salt flakes Preheat oven to 200°C/180°C fan. Place potatoes on a large oven tray; drizzle with oil and sprinkle with salt. Bake for 1 hour or until tender; season. Cut a cross in the top of the potatoes; squeeze upwards from bottom. Serve baked potatoes topped with a dollop of butter or with one of the toppers opposite, if you like. Test Kitchen Notes To reduce baking time, par-cook potatoes first. Prick with a fork, then microwave on HIGH (100%) for 8 minutes or until soft, then bake in oven for 20 minutes. BAKED BARBECUE BEANS Make baked potatoes (see left). Place 250g halved cherry tomatoes in…

SPANAKOPITA QUESADILLAS PREP + COOK TIME 35 MINUTES MAKES 4 Heat 2 teaspoons oil in a large heavy-based non-stick frying pan over medium heat. Cook 1 small (100g) finely chopped red onion, 1 clove crushed garlic and 200g coarsely chopped baby spinach leaves, stirring, for 2 minutes or until softened. Transfer to a large bowl; cool. Add 2 beaten eggs, 100g crumbled fetta and 2 tablespoons finely chopped dill; stir to combine. Wipe pan clean with paper towel; heat pan over low heat. Working with 4 wholegrain tortillas (160g), one at a time, spread a quarter of the spinach mixture over one half of a tortilla; fold over to enclose filling. Repeat with remaining spinach mixture and tortillas. Cook quesadillas, in batches, for 3 minutes each side or until warmed…

GLUTEN-FREE CHOCOLATE CARAMEL SLICE PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 20 2/3 cup (90g) gluten-free plain flour 1/3 cup (75g) firmly packed brown sugar 1/3 cup (25g) desiccated coconut 85g butter, melted 395g canned sweetened condensed milk 1 tablespoon golden syrup 40g butter, extra 150g dark chocolate, chopped coarsely 1 Preheat oven to 180°C/160°C fan. Grease a 19cm square cake pan; line base and sides with baking paper, extending the paper 5cm above sides. 2 Combine sifted flour, sugar and coconut in a medium bowl; stir in melted butter until combined. Spoon into pan; press mixture evenly over base of pan. 3 Bake base for 15 minutes or until golden. Cool. 4 Place condensed milk, golden syrup and half of the extra butter in a medium saucepan;…

SWEET POTATO RÖSTI PREP + COOK TIME 25 MINUTES SERVES 4 500g orange sweet potato, peeled, grated coarsely 2 medium onions (300g), grated 2 egg whites ⅔ cup (50g) finely grated parmesan 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh dill 2 cloves garlic, crushed 1/3 cup (80ml) extra virgin olive oil mango chutney and lemon cheeks, to serve 1 Combine sweet potato and onion in a medium bowl; squeeze out excess liquid, returning vegetables to bowl. Stir in egg whites, parmesan, herbs and garlic; season well. 2 Heat half the oil in a large frying pan (or barbecue flat plate) over medium heat. Working in batches, spoon ½ cups of the mixture into the pan to create four individual rösti, spreading mixture to flatten with…

CLASSIC ROAST CHICKEN PREP + COOK TIME 1½ HOURS SERVES 4-6 1.8kg whole chicken ¼ cup (60ml) extra virgin olive oil 2 cloves garlic, crushed 3 teaspoons dijon mustard 1 medium lemon (140g), rind grated finely 3 sprigs fresh flat–leaf parsley 3 sprigs fresh thyme 500g baby carrots, trimmed, scrubbed lemon wedges, to serve seasonal vegetables, to serve 1 Preheat oven to 190°C/170° fan. 2 Pat chicken completely dry inside and out with paper towel. Combine oil, garlic, mustard and rind in a small bowl. Season well with salt flakes. Carefully run your fingers between chicken skin and breast and legs to form a pocket; spread three-quarters of the oil mixture all over chicken flesh underneath the skin. Rub remaining mixture on top of skin. Cut the lemon in half…

Jacinda Arden’s version of the Piano Cake from our iconic Children’s Birthday Cake Book is standing proud – even if it is propped up with a jar a of lentils! The New Zealand prime minister has yet again shown she can join us in the Test Kitchen any day! Our Rustic Apple Pie is filled with fresh apples and so easy to make. Serve with a dollop of ice cream and you’ve got yourself the perfect winter warmer. You can’t go wrong with pasta and this recipe was a fan-favourite with our Facebook community – you’ll even save on the washing up! A spicy take on the Japanese staple, packed with asian greens and yummy dumplings, our warming Miso Soup is sure to be a fan-favourite with your family too.…

SMOKEY PRAWN & CHORIZO STEW PREP + COOK TIME 30 MINUTES SERVES 4 1 tablespoon extra virgin olive oil 1 large red onion (300g), chopped finely 3 cloves garlic, crushed 45g drained canned anchovies, chopped finely 1 cured chorizo sausage (170g), sliced thinly 1 large red capsicum (350g), chopped coarsely 2 teaspoons paprika pinch saffron 400g canned diced tomatoes 1kg shelled uncooked medium king prawns ½ cup (60g) drained halved green olives 2 tablespoons small fresh flat–leaf parsley leaves 1 Heat oil in a large saucepan over high heat; cook onion, garlic, anchovy and chorizo, stirring, until onion softens. Add capsicum, paprika and saffron; cook, stirring, for about 1 minute or until fragrant. Add tomatoes and ½ cup (125ml) water; bring to the boil. Reduce heat; simmer for 10 minutes…

COUNTRY-STYLE CHICKEN SOUP PREP + COOK TIME 8¾ HOURS SERVES 4 1.4kg whole chicken 1 medium leek (350g), sliced into 1cm thick rounds 2 stalks celery (300g), trimmed, cut into 5cm lengths 400g baby carrots, trimmed 6 shallots (150g), halved 4 fresh thyme sprigs 2 fresh bay leaves 2 fresh flat-leaf parsley stalks 1½ litres (6 cups) salt-reduced chicken stock 2 cups (500ml) water 50g angel hair pasta, broken in half 150g green beans, halved lengthways 1½ tablespoons lemon juice 1/3 cup coarsely chopped fresh flat-leaf parsley 1 Rinse chicken under cold water; pat dry, inside and out, with paper towel. Trim excess fat from chicken. Place chicken, leek, celery, carrots, shallots, thyme, bay leaves, parsley stalks, stock and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on…

Eggs are a complete meal in and of themselves. Boiled, fried, poached or scrambled, start the day with an egg on avo toast, whip up a simple omelette for lunch or bake a rich and cheesy quiche for dinner. Cheap and nutritious, it's an ingredient you shouldn't underestimate, so it's best to always have a dozen in the fridge. SIMPLE THINGS WITH EGGS Knowing how to cook eggs leapfrogs you into infinite meal possibilities. Even raw eggs can be whipped with olive oil into a luscious silky mayonnaise. Cook eggs in the shell briefly for soft boiled or longer for hard boiled, eat directly from the shell or peel and eat as a snack or tear in half and add to salads. Or cook eggs in gently simmering water for…

BASIC PASTRY CASE PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 1 CASE 1¾ cups (260g) plain flour 1 teaspoon fine salt 150g cold butter, chopped coarsely 1 egg yolk 2 teaspoons lemon juice 1 tablespoon iced water 1 Process flour, salt and butter until mixture resembles breadcrumbs. Add combined egg yolk, lemon juice and the water; process until ingredients just come together. Cover; refrigerate for 30 minutes. 2 Preheat oven to 200°C/180°C fan. Roll pastry between sheets of baking paper until large enough to line a 25cm round, 3.5cm deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. 3 Bake pastry…

BASIC BUTTER CAKE PREP + COOK TIME 1½ HOURS SERVES 12 250g butter, softened 2 teaspoons vanilla bean paste 1½ cups (330g) caster sugar 3 eggs 1¾ cups (260g) White Wings self–raising flour ⅓ cup (50g) White Wings plain flour ¾ cup (180ml) milk VANILLA BEAN ICING 1½ cups (240g) icing sugar 1 teaspoon vanilla bean paste 1 Preheat oven to 160°C/140°C fan. Grease a deep 20cm square cake pan or deep 22cm round cake pan, line base and sides of pan with baking paper, extending the paper 5cm above the sides. 2 Beat butter, vanilla and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl; fold in…

NOW ON SALE, $24.99 The sequel to our best-selling Food for Camping, this book contains a whole new collection of outdoor meal ideas, perfect for both the well-seasoned camper and those hitting the trails for the first time. Using portable and accessible ingredients and practical cooking techniques, you don’t have to worry about being strapped for ideas when it comes to your next camping trip. Available where all good books are sold and at awwcookbooks.com.au…

A lot of people have never been shown the correct way to carry out the tasks that confront them each day in the kitchen. Learning how to chop will save you time — it’s a skill worth mastering. Finely chopped means cut dice about ½ cm square. Coarsely chopped means cut dice about 1½ cm square. Julienne means to cut matchstick-like strips about ½ cm wide and up to about 5 cm long. STEPS TO CHOPPING This method works well for vegetables such as potatoes, turnips and carrots. 1 Hold the vegetable firmly with one hand, tuck your fingers in so your knuckles safely guide the knife. 2 Using a sharp knife (not serrated), trim the rounded edges of the vegetable, to make a block shape. 3 Slice the vegetable…

CHICKPEA & PINE NUT STEW PREP + COOK TIME 35 MINUTES SERVES 4 1 tablespoon extra virgin olive oil 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 1 fresh long red chilli, chopped finely 400g canned diced tomatoes 1 cup (280g) tomato passata 285g bottled piquillo peppers, drained, chopped coarsely 1 cup (250ml) vegetable stock or water ¼ teaspoon saffron threads 2 x 400g canned chickpeas, drained, rinsed 1½ tablespoons toasted pine nuts ¼ cup (30g) finely grated manchego cheese (see note) ¼ cup loosely packed fresh flat–leaf parsley leaves 1 Heat oil in a large saucepan over medium-high heat; cook onion, stirring, for 5 minutes or until onion softens. Add garlic and chilli; cook, stirring, for 1 minute or until fragrant. 2 Add tomatoes, passata, peppers,…

TEST KITCHEN COOKING SCHOOL STEP-BY-STEP CHICKEN WINGS The wings of the chicken are often reserved and used when making stock or chicken broth, but are delicious to eat as is. To make chicken wing nibbles for fingerfood, snip the tips off wings using strong kitchen scissors, then cut the wings in half at the joint with the scissors or a large flat knife. Trimmings can be saved and frozen to make stocks in the future. Cook the chicken wing nibbles with a sticky marinade or coated well with a spice rub. QUICKER COOKING Chicken marylands are chicken thighs with the drumstick attached; they are suited to barbecuing and roasting rather than pan-frying, or a combination of pan-frying to brown and then finishing off in the oven. To speed up the…

CRISP SKIN SALMON FILLETS Rub 4 salmon fillets, skin on, with 1 tablespoon olive oil. Season all over with salt. Cook salmon, skin-side down, in a heated frying pan or on a barbecue flatplate for 4 minutes or until skin is crisp and browned. Turn, cook for a further minute or until done as desired. Salmon is best served a little rare in the centre. Serve with grilled lemon halves or one of the toppings opposite. GREEN MANGO RELISH Stir 1½ tablespoons each grated palm sugar and fish sauce in a small saucepan over low heat until sugar has dissolved. Cool for 5 minutes. Combine 1 julienned or spiralised green mango with 1½ tablespoons lime juice, 2 chopped shallots and 1 thinly sliced small red chilli. Add sugar mixture; toss…

1 Process carrot, chickpeas, onion, cumin, harissa, flour, baking powder and egg until mixture just comes together; season. 2 Transfer mixture to a large bowl; stir in ¾ cup of the breadcrumbs. Roll level tablespoons of carrot mixture into balls. Roll falafel in remaining breadcrumbs to coat. Fill a saucepan or wok one-third with oil and heat to 180°C (or until a cube of bread browns in 15 seconds). 3 Deep-fry falafel, in batches, for 2 minutes or until golden and cooked through. Drain on paper towel. Serve falafel with pitta bread and any of the toppers on page 74. BASIC FALAFEL PREP + COOK TIME 25 MINUTES MAKES 28 2 medium carrots (240g), grated coarsely 400g can chickpeas , drained, rinsed 1 small red onion (100g), chopped finely 1…

UPSIDE DOWN PINEAPPLE CAKE PREP + COOK TIME 1¼ HOURS (+ STANDING & COOLING) SERVES 8 ½ small ripe pineapple (450g) 60g butter ½ cup (110g) firmly packed brown sugar 125g butter, extra ½ cup (110g) firmly packed brown sugar, extra 2 eggs 2 cups (300g) self-raising flour 2/3 cup (160ml) milk 1 Preheat oven to 180°C/160°C fan. Grease a deep 20cm round cake pan; line base and side with baking paper. 2 Trim top and bottom from pineapple; remove skin. Cut pineapple into 3mm thick slices crossways. Using a small pastry cutter, cut the tough centre core from each slice. 3 Beat butter and sugar in a small bowl with an electric mixer until just combined. Spread butter mixture over base of pan. Arrange pineapple slices, slightly overlapping, over…

CHERMOULLA ROASTED LAMB PREP + COOK TIME 1½ HOURS (+ STANDING) SERVES 6 2kg butterflied leg of lamb 1 tablespoon extra virgin olive oil 2 tablespoons ground sumac 1 teaspoon ground cumin CHERMOULlA ½ cup (125g) chopped roasted red capsicum ½ cup loosely packed fresh coriander leaves ½ cup loosely packed fresh flat–leaf parsley leaves 1 tablespoon finely chopped preserved lemon rind 2 cloves garlic, chopped 1 teaspoon ground cumin ½ teaspoon chipotle chilli powder 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 Preheat oven to 200°C/180°C fan. 2 Open out lamb; rub with oil, then with combined spices. Season well with salt. Heat a large flameproof roasting pan over high heat. Cook lamb for 5 minutes each side or until well browned. Transfer pan to oven…