Innholdsfortegnelse for Issue 66 i Cooking with the Australian Womens Weekly

Wow, what a year it’s been, but what’s kept me going is dreaming of a relaxing summer break and (hopefully!) precious catch-ups with family and friends. Entertaining can be a bit daunting for anyone (including me!) over the holiday season – what to cook, how much to buy and prepare ahead, decorating the table... This special issue is designed for maximum inspiration. If you’re opting for seafood, flip to page 34, where you’ll bowl over your guests with our lovely array of recipes. Our test kitchen experts share their go-to guides for glazed ham (page 42), roast turkey (page 46) and a great selection of main courses (page 50). Our sweet-tooths no doubt reveal themselves over the festive season and a finale with a flourish is always highly anticipated. Do…

CIDER & APPLE PUNCH PREP + COOK TIME 20 MINUTES (+ REFRIGERATION) MAKES 2.25 LITRES (9 CUPS) Stir ⅓ cup (80ml) apple vodka, ¾ cup (165g) caster sugar, 2 cups (500ml) water, 1 cinnamon stick and 3 sprigs fresh lemon thyme in a medium saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; simmer for 10 minutes. Cool; refrigerate until cold. Pour chilled syrup and 1 cup (250ml) apple vodka into a large jug. Add 1 thinly sliced green apple, two 750ml bottles chilled sparkling apple cider, 3 cups crushed ice and stir to combine. Serve topped with extra lemon thyme sprigs. WHITE SANGRIA SPRITZER PREP + COOK TIME 20 MINUTES (+ REFRIGERATION) MAKES 1.5 LITRES (6 CUPS) Stir 4 strips orange rind, 1 cinnamon stick,…

FRESH & FROZEN Fresh turkeys should be bought 2 days before cooking. Remove all packaging and pat the turkey dry with paper towel. Place on a large tray, cover with foil and refrigerate in the lower part of the fridge. To thaw a frozen turkey, allow 2-3 days. Remove packaging, pat turkey with paper towel. Place turkey on a tray, cover with plastic wrap and thaw in the lower part of the fridge away from cooked foods. Never refreeze raw turkey. While you may have been taught that it is essential to rinse poultry, including turkeys, prior to cooking to get rid of harmful bacteria, current government health guidelines now advise against this. The current wisdom is that campylobacter is, in fact, far more likely to be spread during the…

PERFECT ROAST POTATOES PREP + COOK TIME 1 HOURS 15 MINUTES SERVES 6 Preheat oven to 220°C/200°C fan. Peel and halve 6 pontiac or desiree potatoes. Boil or steam potatoes for 5 minutes; drain. Pat dry with paper towel; cool for 10 minutes. Gently rake rounded side of potatoes with the tines of a fork. Place, cut-side down, in a single layer, on an oiled oven tray. Brush with ¼ cup (60ml) extra virgin olive oil; dot with 30g butter. Add 6 unpeeled cloves garlic and ¼ cup fresh rosemary sprigs to tray. Roast for 50 minutes, brushing occasionally with oil mixture, or until potatoes are golden and crisp. Season with salt; serve. Tip Dutch creams, coliban and sebago potatoes are also suitable for this recipe. HASSELBACK POTATOES PREP…

PEACH, WHISKEY & CARAMEL SPICED TRIFLE PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 10 2 x 450g purchased Madeira cakes, cut into 3cm cubes ⅔ cup (160ml) whiskey ⅓ cup (120g) honey 2 tablespoons boiling water 5 ripe medium peaches (750g), stones removed, cut into wedges 1 cup (300g) dulce de leche (see notes) 1½ cups (180g) pecans, roasted, chopped coarsely (see notes) SPICED CUSTARD CREAM 600ml thickened cream 1½ cups (375ml) purchased thick vanilla custard 1½ tablespoons honey 1 teaspoon ground cinnamon ½ teaspoon mixed spice 1 Arrange cake cubes in the base of a 4.5-litre (18-cup) bowl or dish. Combine whiskey, honey and water in a jug; drizzle ⅓ cup whiskey mixture over cake. Transfer remaining whiskey mixture to a small saucepan over high heat; bring…

PREPARING PUDDING CLOTH You need a 60cm square of unbleached calico. If the calico has not been used before, soak in cold water overnight. The next day, boil for 20 minutes, then rinse in cold water. After the cooked pudding has been removed from the cloth, soak the cloth in cold water, boil, then rinse well. Avoid using detergents to wash the cloth. STORING THE PUDDING If you’re not serving the pudding on the day of boiling, cool pudding in cloth and seal tightly in a freezer bag (or place in an airtight container). Store in the refrigerator for up to 2 months or freeze for up to 12 months. REHEATING THE PUDDING Boil in cloth for 2 hours, as per recipe instructions. Or cover whole pudding and microwave on…

YES WAY, ROSÉ! Swift NV Rosé was awarded the Best Sparkling Trophy at the NSW Wine Awards 2018 and 2019. Produced in Orange at Printhie Wines, this dry, savoury wine has a fine line of acid running from start to finish, supported by soft strawberry-fruit richness. $40 per bottle. Visit printhiewines.com.au SWING OUT SIFTER! White Wings’ range of premium flours are made using quality Australian grains, and are triple-sifted for your best baking results. The Australian Women’s Weekly test kitchen exclusively uses White Wings flour in all its recipes to ensure we get the best results! YES, CHEF! Can your mixer handle anything you throw at it? Kenwood can. Every feature of the Kenwood Chef XL Titanium stand mixer has been designed to make your time in the kitchen easier…

GINGER ALE & CITRUS PUNCH PREP TIME 15 MINUTES (+ REFRIGERATION) SERVES 8 125g strawberries, sliced thinly 1 medium orange (240g), halved, sliced thinly 1 medium lime (90g), sliced thinly 700ml bottle Pimm’s No. 1 1 Lebanese cucumber (130g) 1.25 litres (5 cups) chilled dry ginger ale 1 cup loosely packed fresh mint leaves 1 Place strawberries, orange and lime in a large serving jug. Add Pimm’s; stir to combine. Cover; refrigerate for 3 hours or overnight. 2 Just before serving, slice cucumber into ribbons; add to jug. Stir in ginger ale and mint. Serve over ice. Test Kitchen Notes Serve baked ricotta with thick slices of toasted sourdough. BAKED RICOTTA WITH TRUSS TOMATOES, BACON & ROCKET PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4 500g smooth ricotta…

KING PRAWNS WITH CAPER, MINT & SMOKED ALMOND DRESSING PREP + COOK TIME 25 MINUTES SERVES 6 1 tablespoon baby capers, rinsed 2 tablespoons finely chopped fresh mint 1 tablespoon lemon juice ⅓ cup (80ml) extra virgin olive oil ¼ cup (40g) smoked almonds, chopped 24 king prawns, heads removed, split lengthways through the back lemon cheeks, to serve 1 Combine the capers, mint, lemon juice, olive oil and almonds in a small bowl. 2 Heat a char-grill plate or barbecue over high heat. 3 Grill the prawns, shell-side down first, for 1½ minutes on each side or until just cooked through. 4 Transfer prawns to a platter and spoon over some of the dressing. Serve prawns with lemon cheeks and remaining dressing on the side. SMOKED SALMON PLATTER WITH…

ROAST PORK WREATH WITH STONE FRUIT PREP + COOK TIME 1 HOUR SERVES 6 (OR 12 AS PART OF A BUFFET) 1.25kg pork fillets (3 small or 2 large) 6 fresh bay leaves 1 tablespoon extra virgin olive oil 40g butter, chopped 1 small red onion (100g), quartered 3 medium yellow peaches (450g), halved, stones removed, cut into wedges 3 nectarines (500g), halved, stones removed, cut into wedges 1¼ cups (310ml) sparkling wine Fresh red currants, optional, to serve 1 Preheat oven to 220°C/200°C fan. 2 Create a wreath with the pork fillets by tying the ends together with kitchen string, overlapping by 4cm. 3 Tie string at 5cm intervals around fillets, tucking in bay leaves. Season pork all over. 4 Heat oil and half the butter in a flameproof…

PARMESAN ASPARAGUS PREP + COOK TIME 20 MINUTES SERVES 6 Trim 2cm from the ends of 480g asparagus. Whisk 1 egg, 1 tablespoon Dijon mustard and 1 tablespoon extra virgin olive oil together in a flat dish. In a second flat dish, combine ½ cup (40g) finely grated parmesan and ⅓ cup (25g) panko (Japanese) breadcrumbs. Roll asparagus in egg mixture, then coat in crumb mixture; place on a tray. Heat 2 tablespoons extra virgin olive oil in a non-stick frying pan over medium heat; cook coated asparagus for 2 minutes each side or until golden. Serve with lemon wedges. Tip Medium-thick asparagus stalks work best for this recipe. SALAD OF FRESH PEAS & EDAMAME PREP + COOK TIME 20 MINUTES SERVES 4 Cook 200g each trimmed sugar snap…

ICED CHRISTMAS CUPCAKES PREP + COOK TIME 2 HOURS (+ COOLING) MAKES 12 500g dried mixed fruit 125g butter, chopped coarsely 1 cup (200g) firmly packed dark brown sugar ¼ teaspoon bicarbonate of soda 2 tablespoons brandy 2 eggs, beaten lightly ½ cup (75g) plain flour ½ cup (75g) self–raising flour ½ cup (75g) cornflour 750g ready–rolled white icing 1 egg white, beaten lightly 1 Combine fruit, butter, ½ cup (125ml) water, sugar and soda in a large saucepan; stir over medium heat until butter melts and sugar dissolves. Bring to the boil; remove from heat, stir in brandy. Transfer to a large heatproof bowl; cool to room temperature. 2 Preheat oven to 150°C/130°C fan. Line a 12-hole ¾-cup (180ml) Texas muffin pan with paper cases. 3 Stir eggs into…

RICH HAZELNUT FRUIT CAKE PREP + COOK TIME 4 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 16 21/3 cups (375g) sultanas 2 cups (320g) coarsely chopped raisins 1½ cups (210g) coarsely chopped seeded dates 1¼ cups (240g) coarsely chopped pitted prunes 2 tablespoons raspberry jam, warmed, sieved 2/3 cup (160ml) hazelnut–flavoured liqueur 185g butter, chopped ¼ cup (85g) chocolate–hazelnut spread 1 cup (220g) firmly packed brown sugar 4 eggs 1¾ cups (260g) plain flour ¼ cup (25g) cocoa powder 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 cup (140g) roasted hazelnuts, chopped ½ cup (125ml) hazelnut–flavoured liqueur, extra DECORATIONS 750g ready–to–roll almond paste (marzipan), optional icing sugar, for dusting 750g ready–made white icing cornflour, for dusting set of 3 snowflake plunger cutters (small, medium and large) 1 Combine…

Test Kitchen Notes Use a vegetable peeler or mandolin to make cucumber ribbons. SRIRACHA CHICKEN TSUKUNE SKEWERS WITH YAKI UDON PREP + COOK TIME (+ CHILLING) 35 MINUTES SERVES 4-6 “Japanese street food is so easy to make at home with the right ingredients on standby in your pantry. It’s well worth stocking up when you make your next trip to the supermarket.”Sarah Murphy, Food Editor, AWW FOOD 500g chicken mince 2 tablespoons Kewpie Mayonnaise Sriracha Flavour 1 tablespoon grated ginger 2 tablespoons cornflour 1 small white onion, grated vegetable oil, to brush 12 wooden skewers 270g packet Hakubaku Organic Udon Noodles, cooked 1 tablespoon sesame oil 1 tablespoon toasted sesame seeds 2 Lebanese cucumbers, sliced thinly 2 green onions, sliced thinly coriander sprigs, to serve GLAZE ¼ cup (60ml)…

Plump, juicy cherries - how beautiful they are. With their rich colour and subtle lustre, they’ve inspired artists and poets for centuries. Here in Australia, cherries are among the few truly seasonal fruits still left in our markets. While imported cherries are sometimes available during our off-season, every summer, the appearance of locally grown cherries is anticipated with much excitement. Most of those that come to market are black cherries - the dark, fleshy varieties. You will sometimes see bright red or ‘white’ varieties, which are actually cream with a red blush. Australian-grown cherries are highly regarded and available from mid or late October to late February. The Australian crop yields upwards of 12,000 tonnes each year for domestic and export consumption. All cherries have one thing in common, however…

HALOUMI & AVOCADO BRUSCHETTA PREP + COOK TIME 30 MINUTES MAKES 24 2 seeded baguettes olive–oil spray 500g haloumi 3 medium avocados (750g), mashed coarsely 2 tablespoons lemon juice 400g cherry truss tomatoes, quartered, sliced 40g mixed salad leaves (mesclun) 1 tablespoon extra virgin olive oil 1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper. 2 Cut each baguette thinly on an angle into 12 slices; spray both sides with oil. 3 Place bread on oven trays; bake for 10 minutes or until golden. 4 Cut haloumi thinly into 24 slices; place between two sheets of paper towel to drain for 5 minutes. 5 Meanwhile, combine avocado and juice in a medium bowl. Season to taste. 6 Pan-fry haloumi, in batches, in a large oiled frying…

HONEY-GINGER GLAZED HAM PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 20 8kg cooked leg of ham 1 medium pineapple (1.25kg), halved, sliced thickly HONEY-GINGER GLAZE ⅔ cup (230g) honey ½ cup (110g) coarsely chopped naked ginger ½ cup (110g) firmly packed brown sugar ¾ teaspoon ground allspice 1 Make honey-ginger glaze. 2 Meanwhile, preheat oven to 220°C/ 200°C fan, or heat a covered barbecue on high for indirect cooking. 3 Score through rind 10cm from shank end of leg. To remove the rind, run your thumb around edge of rind just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the score line. Remove rind completely. (Reserved rind can be refrigerated;…

BEETROOT & WALNUT CRUMBLE PREP + COOK TIME 1 HOUR SERVES 6 Preheat oven to 220°C/200°C fan. Trim leaves and stalks from 1.5kg red beetroot and 500g baby yellow beetroot; wash. Peel red beetroot; cut into 6 wedges. Keep yellow beetroot whole. Place all beetroot on a large piece of foil on oven trays with 2 fresh bay leaves; drizzle with 1 tablespoon extra virgin olive oil. Cover with another piece of foil; seal. Roast red beetroot for 40 minutes and yellow beetroot for 30 minutes or until tender. Peel yellow beetroot. Process ½ cup (50g) walnuts and ¼ cup fresh flat-leaf parsley until chopped. Toss beetroots with walnut crumble. Serving suggestion Serve with beef or lamb. PEAS & PARMESAN CRUNCH PREP + COOK TIME 15 MINUTES SERVES 6 Finely…

Buy quality unhomogenised coconut cream without stabilisers. It has a thick layer of coconut cream on top of the coconut milk. Use leftover coconut milk in smoothies, curries, baking or on cereal. Aquafaba is the drained liquid from canned legumes. A 400g can usually provides ¾ cup (180ml) aquafaba. Store for up to 2 days in the refrigerator or freeze for up to 3 months. Do-ahead Meringues will keep in an airtight container for a week. MAPLE-GLAZED LENTIL LOAF PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 8 1 cup (200g) dried green lentils, rinsed ½ cup (100g) brown rice 3 cups (750ml) vegetable stock 1 cup (100g) walnuts 1 tablespoon extra virgin olive oil 1 small red onion (100g), diced finely 2 trimmed celery stalks (200g), diced finely…

BOILED CHRISTMAS PUDDING PREP + COOK TIME 7 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 10 1 cup (160g) sultanas 1 cup (160g) dried currants 1 cup (160g) coarsely chopped raisins ½ cup (75g) finely chopped seeded dates ⅓ cup (60g) finely chopped pitted prunes ½ cup (100g) finely chopped dried figs 1 large (200g) apple, grated coarsely 1½ tablespoons golden syrup or treacle 2 cups (440g) dark brown sugar 1 cup (250ml) brandy 1 teaspoon ground ginger ½ teaspoon each ground nutmeg and cinnamon 185g butter, melted 2 eggs, beaten lightly 2 cups (140g) stale breadcrumbs ¾ cup (110g) White Wings Plain Flour ¾ cup (110g) White Wings Plain Flour, extra, for pudding cloth figs and crystallised citrus rind, to serve 1 Combine dried fruit, apple, golden syrup,…

SESAME-CRUSTED CHICKEN GOUJONS PREP + COOK TIME 35 MINUTES MAKES 32 1 cup (150g) plain flour 3 eggs 1 tablespoon water 2 cups (150g) panko breadcrumbs ½ cup (50g) white sesame seeds ½ cup (50g) black sesame seeds 1kg chicken breast fillets, sliced thickly on the diagonal vegetable oil, for shallow–frying 2 limes, halved and cut into thin wedges, to serve WASABI MAYONNAISE 1 cup (300g) whole–egg mayonnaise 1½ tablespoons wasabi paste 1 tablespoon finely chopped fresh coriander 1 teaspoon mirin 1 Make wasabi mayonnaise. 2 Place flour in a shallow bowl; season. In another shallow bowl, lightly beat eggs with 1 tablespoon water. Place breadcrumbs and seeds in a third shallow bowl; toss to combine. Coat chicken strips in flour, dip in egg, allow excess to drip off, then…

MOROCCAN SPICED EGGPLANT & PEARL COUSCOUS SALAD PREP + COOK TIME 1 HOUR 5 MINUTES SERVES 4 2 tablespoons cumin seeds 1 tablespoon fennel seeds 1 teaspoon dried chilli flakes 2 medium eggplant (600g), halved lengthways 1/3 cup (80ml) olive oil 1 cup (170g) pearl or moghrabieh couscous 400g can chickpeas, drained, rinsed ½ cup (75g) pomegranate seeds 1 cup loosely packed fresh flat–leaf parsley leaves, chopped 2 tablespoons lemon juice ¾ cup (200g) Greek yoghurt 1 tablespoon tahini 1 tablespoon pomegranate molasses 1 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper. 2 Dry-fry spices in a small frying pan over medium heat for 1 minute or until fragrant. Transfer to a spice grinder or mortar and pestle; grind until finely ground. 3 Score flesh…

We’ve been celebrating the 40th anniversary of our famous cookbook, but @melbourneminor’s cake of our cake book takes the cake! Happy Birthday Rav! womensweeklyfood.com.au We knew this rich, fragrant Middle Eastern Beef with Herbed Couscous would be a crowd-pleaser. Head to our Instagram page to see what all the fuss is about! Our Zucchini & Quinoa Slice recipe was a big hit on our Facebook page this month. This family-friendly slice is great for lunch, an afternoon snack... or any time, really! This refreshing Watermelon & Lemon Tea Granita got a lot of love on our Pinterest page. It’s low sugar, with loads of fresh, fruity flavour – the ideal sweet treat for summer. Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us…