Innholdsfortegnelse for Issue 67 i Cooking with the Australian Womens Weekly

Welcome to 2021. Phew, we made it! There are few things in the world most Aussies love more than summer holidays, and the team at AWW FOOD is celebrating everything that’s good in January. The pressure’s off, so we’re embracing loose clothes, cooling swims, salt-sprayed hair and casual catch-ups. Food-wise, it’s just as relaxed. Anything goes, so you’re sure to relish our cover recipe for Pick-Your-Protein Soft Tacos (page 6), no-cook dinners (page 22) and easy seafood recipes (page 60). We’ll also help you polish your barbecue skills (page 84) and, if you’re heading on a camping trip, our clever recipes for outdoor cooking (page 92) are sure to make you the envy of the caravan park! Typically, the new year allows us time and space to reset and think…

• Different styles of salads require different dressings. A simple vinaigrette works well on all salads, but is best with a simple crisp or soft-leaf salad, for example. A sharp, vinegary dressing is good on tomato salads, while a creamy dressing is best on more sturdy salads, such as coleslaw or potato salad. • Quality oils and vinegars, such as extra virgin olive oil and balsamic vinegar, bring that extra flavour to a salad, as do mustards, citrus, fresh herbs and a touch of crushed garlic. • Avoid over–dressing salads, as this can drown out the other flavours. Almost all of us make more dressing than we need. Just before serving, pour on about half as much dressing as you think you’ll need and toss the salad. You can always add a little…

Thanks to @alexnicholls1 and our Children’s Birthday Cake Book, little Remi-Joy celebrated her third birthday in style with this Dolly Varden cake. Perfectly dressed in pink and white marshmallows, Ms Varden was a show-stopper. Happy birthday, Remi-Joy! A non-negotiable side dish for any Aussie barbecue, this Creamy Potato Salad was loved by everyone on our Instagram page. Over on Facebook, these Olive & Bacon Scrolls were a huge hit. These flavour bombs make a terrific after-school snack! With looks like these, no wonder our Mango & Passionfruit Pavlova made an impression on Pinterest. Summer entertaining sorted! Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us an email at recipeenquiries@aremedia.com.au and show us what you’re cooking.…

You can use fresh or frozen raspberries. Granita can be made up to 4 days ahead. Fresh pomegranate juice is available refrigerated in the fruit and vegetable section of most major supermarkets. Cheesecake cups can be assembled several hours ahead without the syrup. Store, covered, in the fridge. For extra crunch, sprinkle florentines with a little CSR Demerara sugar at the end of step 3. Store florentines in an airtight container, or freeze for up to 3 months. You need 20 x ⅓-cup (80ml) ice-block moulds and 20 sticks for this recipe. Alternatively, use 60ml shot glasses or small paper cups and lollipop sticks to make 24 ice-pops. Ice-pops can be made several days ahead.…

The ginger and lemon juice can be made up to 2 days ahead. Store in a sealed glass jar in the refrigerator. Health factors This is a good alternative to sugar-laden ginger ale. The fresh ginger in this drink has the added benefits of helping to reduce inflammation and aid digestion, and would be a helpful tonic to counter nausea or morning sickness. Health factors A great thirst›quencher. Cucumber hydrates, coconut water contains electrolytes that help to maintain the right amount of fluid in the body, and lime is an alkaliser, providing numerous health benefits. You can use fresh coconut juice from a young coconut, if you like. Health factors Strawberries are rich in immune-boosting vitamin C and also contain ellagic acid, which has been found to help prevent collagen…

BEETROOT & ZA’ATAR DIP PREP + COOK TIME 1 HOUR MAKES 2 CUPS Preheat oven to 180°C/160°C fan. Wearing disposable gloves, peel 3 large beetroots (600g). Cut into 1cm cubes. Toss with 1 tablespoon extra virgin olive oil on a large oven tray; season to taste. Roast for 40 minutes or until tender; cool. Process beetroot, ⅔ cup roasted cashews, ¼ cup Greek-style yoghurt, 1 tablespoon lemon juice and 1 teaspoon za’atar until combined. Season to taste. Serve dip sprinkled with thin strips of lemon rind. ROASTED CAULIFLOWER DIP PREP + COOK TIME 45 MINUTES MAKES 3½ CUPS Preheat oven to 220°C/200°C fan. Line an oven tray with baking paper. Spread 400g cauliflower florets over tray. Drizzle with 1½ tablespoons olive oil; sprinkle with 1 tablespoon dukkah; toss to coat.…

SPICED NECTARINE CAKE PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 15 2 cups (300g) self–raising flour 1 tablespoon cocoa ½ teaspoon bicarbonate of soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cardamom 1 cup (120g) almond meal 1 cup (350g) honey 1 cup (250ml) buttermilk ½ cup (125ml) grapeseed oil 2 eggs 6 small white or yellow nectarines, stones removed, cut into quarters 1 Preheat oven to 180°C/160°C fan. Line a 20cm x 30cm slice pan with baking paper. 2 Sift flour, cocoa, bicarbonate of soda and spices into a large mixing bowl. Add almond meal and stir to combine. 3 In another mixing bowl, whisk together honey, buttermilk, oil and eggs. 4 Make a well in centre of flour mixture. Pour in honey…

BLACKBERRY & MASCARPONE COCONUT MERINGUE STACK PREP + COOK TIME 1 HOUR 40 MINUTES (+ COOLING) SERVES 12 5 egg whites ½ teaspoon cream of tartar 1½ cups 330g caster sugar ⅔ cup (90g) skinless hazelnuts (see notes), roasted, chopped coarsely 1 cup (80g) desiccated coconut 250g fresh blackberries or mulberries (see notes) 2 teaspoons icing sugar HAZELNUT PRALINE ½ cup (110g) caster sugar 1/3 cup (45g) skinless hazelnuts (see notes), roasted MASCARPONE CREAM 2 egg yolks ¼ cup (55g) caster sugar 3 teaspoons finely grated lemon rind 500g mascarpone 1 Preheat oven to 120°C/100°C fan. Mark a 22cm circle on three pieces of baking paper; place paper, marked-side down, on three oven trays. 2 Beat egg whites and cream of tartar in a large bowl with an electric mixer…

NOW ON SALE, $24.99 The sequel to our bestselling Food for Camping, this book contains a whole new collection of outdoor meal ideas, perfect for both the seasoned camper and those hitting the trails for the first time. Using portable and accessible ingredients and practical cooking techniques, this book will ensure you won’t be short of ideas when planning your next camping trip. Available where all good books are sold and at awwcookbooks.com.au…

MIDDLE EASTERN Makes ½ cup Place 1 tbsp pomegranate molasses, 1 tbsp honey, 1½ tsp lemon juice, ¼ cup (60ml) extra virgin olive oil, 1 crushed garlic clove and 1 tsp toasted ground cumin in a screw-top jar; season to taste. Shake well. ANCHOVY & LEMON Makes ¼ cup Blend or process 6 anchovy fillets, 1 tbsp lemon juice and 2 tbsp extra virgin olive until smooth; season to taste. SOUTH-EAST ASIAN Makes 100ml Place 1 tbsp fish sauce (or soy sauce), ¼ cup (60ml) lime juice, 1 tbsp raw caster sugar and ½ thinly sliced long red chilli in a screw-top jar; season to taste. Shake well. JAPANESE Makes 100ml Place 2 tbsp light soy sauce, ¼ cup (60ml) mirin, 2¼ tsp rice wine vinegar and 3 tsp finely…

MANGO MANIA The fruit that epitomises all that’s good about summer. Sweet, juicy and packed with nutrients, mangoes are also extremely versatile. Pair them with chicken or prawns and crisp summer salads, caramelise them on the barbie, or use them in smoothies and desserts. These golden beauties are available through to March 2021, so get creative! For more information, head to mangoes.net.au KEWPIE DOLLOPS Kewpie mayo has become a pantry staple not only in Japan, but all over the world. This rich, savoury condiment has long been used to drizzle over Japanese dishes such as okonomiyaki (savoury pancake), but it’s great with barbecued seafood, too. Find it at selected supermarkets. RRP$4.70. YES CHEF! Whether you’re stir-frying, barbecuing or baking, wearing an apron that looks as good as this will not…

Rice vermicelli is similar to bean thread noodles, only longer and made with rice flour instead of mung bean starch. It is available from supermarkets. Make this salad close to serving, otherwise the bread will go soggy. If taking it to work, pack the bread separately and toss it through the salad at lunchtime. You can use a mixture of half yoghurt and half whole-egg mayonnaise for the dressing, if you like. Ceviche is a fresh, tangy fish salad popular in Latin American countries. The acidity of the lime juice marinade cures the fish. Use extremely fresh sashimi-grade skinless white-fleshed fish, or salmon or tuna, for this dish. Raw fish sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. We suggest you…

SUMMER SALAD OF PEACHES & BLUEBERRIES PREP + COOK TIME 15 MINUTES SERVES 8 50g baby spinach leaves 50g mizuna or mixed salad greens 4 ripe peaches or nectarines, stones removed, cut into wedges 125g blueberries 250g fresh ricotta 2 long green chillies, seeded, sliced finely on an angle ½ cup small fresh basil leaves ¼ cup (50g) pepitas ¼ cup (20g) finely grated parmesan WALNUT OIL DRESSING 2 tablespoons walnut oil 2 tablespoons lemon juice 1 teaspoon maple syrup 1 Make walnut oil dressing. 2 Arrange spinach and mizuna or mixed salad greens on a serving platter. Top with sliced peaches, blueberries and spoonfuls of ricotta. Sprinkle over remaining ingredients and drizzle with the walnut oil dressing. Sprinkle over the parmesan. Serve. WALNUT OIL DRESSING Combine ingredients in a…

ANTIPASTO PLATTER PREP + COOK TIME 20 MINUTES SERVES 6 grissini, prosciutto, baby carrots, cucumber, flat beans and grape tomatoes, to serve GREEN OLIVE DIP 200g pitted Sicilian green olives, drained (see notes) ½ teaspoon fresh thyme leaves 1 teaspoon finely grated lemon rind 250g light sour cream 2 teaspoons extra virgin olive oil 1 Place olives, thyme, lemon rind and sour cream in a small food processor; process until almost smooth but with some texture. Season with freshly ground black pepper. Transfer to a small bowl and drizzle with olive oil. MARINATED BOCCONCINI 2 medium (300g) ripe Roma tomatoes 2 tablespoons dukkah (see notes) 1 tablespoon finely chopped fresh flat–leaf parsley 300g cherry bocconcini, drained 1 Grill the whole tomatoes on all sides over a flame until blackened all…

SNAPPER IN BANANA LEAVES WITH THAI HERB SALAD PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 6 2 tablespoons Thai red curry paste 4 cloves garlic, crushed 2 kaffir lime leaves, chopped finely ⅓ cup (80ml) fresh lime juice 2 tablespoons fish sauce ½ cup (135g) finely grated palm sugar 2kg whole snapper, cleaned 8 banana leaves THAI HERB SALAD 200g grape tomatoes, halved 2 green onions, sliced thinly 1 cup fresh coriander leaves ½ cup fresh thai basil leaves ½ cup fresh mint leaves 2 tablespoons fresh lime juice 2 tablespoons fish sauce 1 tablespoon peanut oil ⅓ cup (90g) finely grated palm sugar 1 Heat curry paste in a small saucepan for 2 minutes or until fragrant. Cool. Combine curry paste, garlic, lime leaves, juice, fish sauce…

CHUNKY MONKEY PREP + COOK TIME 20 MINUTES (+ REFRIGERATION) SERVES 2 CARAMEL ORANGE PREP + COOK TIME 20 MINUTES (+ REFRIGERATION) SERVES 2 Place 400ml can coconut cream, 1 cup coconut sugar and ¾ cup smooth natural peanut butter in a saucepan over medium heat; stir until sugar dissolves. Bring to a simmer; cook, stirring frequently, for 10 minutes or until mixture thickens to a caramel consistency. Divide 2 bananas, halved lengthways, between two long glass dishes; top with 4 scoops vegan (or regular) chocolate ice-cream and generous spoonfuls of peanut sauce. Top splits with 2 tablespoons chopped salted roasted peanuts and ¼ cup popcorn. Place a 400ml can coconut cream and 2 cups coconut sugar in a saucepan over medium heat; stir until sugar dissolves. Bring to a…

The great Aussie barbecue is a brilliant way to entertain during our long, hot summers. Even plain old snags take on a new dimension when cooked over a flame. But by adding flavourful marinades, rubs and sauces to the mix, you can lift your barbecued foods to even greater heights. Here, we give new life to a grand tradition – along with tips to make your next barbie your most delicious yet. Cooking with indirect heat LARGE JOINTS OF MEAT Indirect heat is great for cooking large joints of meat or whole poultry. Follow the manufacturer’s guidelines to heat the barbecue to the required temperature. Place the meat on a wire rack in a disposable baking tray. Baste frequently to keep the meat moist and create a deliciously sticky glaze.…

Before you leave, measure your White Wings Self-Raising Flour and sugar into an airtight container, then use the container as a mixing bowl. For a child-friendly version, substitute the rum with the same quantity of water. Sambal oelek is a chilli-based condiment available from the international section of major supermarkets. If unavailable, substitute 2 small seeded red chillies, or 1 for a less spicy stir-fry. Ling or blue eye trevalla fish fillets both work well in this recipe. You can serve tikka with heated microwave basmati rice, if you like. To cook the rice without a microwave, place rice in a heated frying pan and cook, stirring occasionally, for 4 minutes or until warmed through. You could use store-bought caesar salad dressing or aïoli, if you like. For medium-boiled eggs,…

BARBECUED PULLED MUSHROOM BURGER PREP + COOK 25 MINUTES MAKES 2 400g oyster mushrooms 1 tablespoon grapeseed oil (or other mild–flavoured oil) 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt flakes ¼ teaspoon freshly ground black pepper ½ cup barbecue sauce ¼ tsp liquid smoke (optional; see notes) 2 bread rolls or burger buns, split slaw of your choice, sliced jalapeño chillies, fresh coriander leaves and toasted sesame seeds, to serve 1 Shred oyster mushrooms using two forks by running them along the fibres of the mushroom. If you’re finding it hard to shred properly, use your hands instead, pulling from the cap down to the base to separate the fibres. Place in a large bowl. 2 Heat the oil in a frying…

The beauty of a salad is that it can be anything you like – a main course, nourishing bowl, side dish, desk lunch, barbecue buffet, picnic fare; casual or elegant, warm or cold, vegetarian or not. It’s the perfect one-bowl meal, which you can design to suit your personal tastes and hunger level; or, if you’re catering for a crowd, a low-fuss way to accommodate multiple dietary requirements. So how do you build a salad? Here, we break it down into six basic components: leaf base; grain base; protein; vegetable; topper; dressing. Then it’s simple – just start from the base and work your way up to the dressing, selecting the ingredients in each category as you go to create a unique salad any time. Of course, you’re not limited…

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY ; EDITOR, AWW FOOD Currently, I’m crushing on power-packed frozen edamame (soybeans), which are super-convenient. I add thawed edamame to grain or potato salads, as well as any green leafy salad with cucumber, avocado and a simple Japanese dressing. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS Barley, farro or freekeh tossed with a lemony dressing, combined with crisp vegetables, such as cucumber and shaved fennel, a tangy cheese – fetta or marinated goat’s cheese – and fresh herbs. Add texture with toasted seeds or nuts and I’m happy! Sarah Murphy FOOD EDITOR, AWW FOOD Panzanella is my favourite go-to salad. You can’t beat the combination of fresh tomato, cucumber and…

FRUIT Apricots Berries: blackberries strawberries Cherries Grapes Melons: honeydew rockmelon watermelon Nectarines Oranges: Valencia Passionfruit VEGETABLES Beans Beetroot Cabbage Carrots Celery Chillies Kumara (orange sweet potato) Leeks Okra Spring onions Sweetcorn Tomatoes Nothing says summer like passionfruit and, despite challenging conditions for growers, this season will be no different, with a large volume of high-quality produce now available. Australian-grown passionfruit is available year-round, but there are two main supply peaks – summer and winter. The passionfruit’s tough shell encloses perfumed, intensely flavoured, tangy yet sweet pulp. The common variety, which is also the most fragrant, is small, round and purple-skinned, while Panama passionfruit, a large, round, light purple/ red-skinned cultivar, is almost as good. The long, yellow variety, known as banana passionfruit, is less tangy, while the yellow-skinned round variety…

BAKLAVA CHEESECAKE CUPS PREP + COOK TIME 55 MINUTES (+ COOLING) SERVES 16 100g pistachios ½ cup (110g) caster sugar ½ teaspoon ground cinnamon ½ teaspoon ground cardamom 6 sheets fillo pastry, cut in half crossways 50g butter, melted 2 teaspoons icing sugar 2¼ cups (360g) icing sugar, extra 750g cream cheese, softened 2 tablespoons rosewater 1½ teaspoons finely grated lemon rind ¼ cup (60ml) fresh lemon juice ¾ cup (180g) pomegranate arils (seeds) 125g raspberries, torn in half POMEGRANATE SYRUP ½ cup (125ml) fresh pomegranate juice (see notes) ⅓ cup (75g) caster sugar 1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper. 2 Place nuts on one oven tray; roast for 5 minutes or until lightly browned. Transfer to a food processor; cool. Process cooled…

We used a 340g jar of Sicilian olives drained of brine. You could also use pitted Kalamata olives or any style of pitted olives you prefer. Dukkah is a fragrant Middle Eastern blend of roasted spices and nuts available from most supermarkets and delis. We soaked the sliced fennel in iced water for 15 minutes before serving. This causes the fennel to curl and become crisp. Drain well before adding to the salad. The easiest way to make zucchini ribbons is with a vegetable peeler. Adding the hot pasta to the zucchini ensures the zucchini is cooked lightly without losing its texture. You can replace the squid with grilled prawns or canned tuna, if you like.…

Prop up fish tail with a ball of foil to prevent it burning on the barbecue. Fish can be prepared up to 3 hours ahead to the end of step 3; refrigerate until ready to cook. Green mangoes are available from Asian grocers and selected greengrocers. You can prepare calamari several hours ahead to the end of step 2. Refrigerate until ready to use. Use a mandoline or V-slicer to slice beetroot, radish and baby cucumber. To make rye breadcrumbs, process day-old rye bread without the crust. You will need 32 skewers for this recipe. Use a zesting tool to remove the lemon rind in thin strips, if you have one. Alternatively, remove rind, cut off any white pith and cut rind into thin strips with a sharp knife. If…

FRUIT CAKE CREAM PARFAITS PREP TIME 20 MINUTES SERVES 6 250g mascarpone ¼ cup (60ml) whisky 1 tablespoon icing sugar ½ cup (125ml) thickened cream, whipped 300g fruit cake, crumbled fresh raspberries (optional), to serve 1 Combine mascarpone, 2 tablespoons whisky and sifted icing sugar in a large bowl. Gently fold in cream. 2 Divide half the cake among six ¾-cup (180ml) glasses; sprinkle with half the remaining whisky. Spoon over half the mascarpone mixture. Repeat layering with remaining cake, whisky and mascarpone mixture. Cover; refrigerate until required. Serve topped with raspberries, if you like. HAM COTTAGE LOAF PREP + COOK TIME 30 MINUTES SERVES 8 6 medium zucchini (720g), sliced thinly lengthways 1 cup (240g) ricotta ¼ cup finely chopped fresh flat–leaf parsley 2 tablespoons finely chopped fresh mint…

SAFETY FIRST A gas bottle should be professionally tested regularly, but besides that, you need to keep up your own inspection and maintenance program. If you’re not going to be using your barbecue for some time, disconnect the gas bottle from the barbecue. When you use it again, check hoses for cracks or other damage and make sure connections are secure. CHECK FOR GAS LEAKS Make sure gas bottle is full, all pipes are connected and the tank valve is in the ON position. Spray pipes and connections slowly with soapy water and look for air bubbles. Even a small amount of gas will cause bubbles to form. If any bubbles appear, turn off the gas and replace the connection or the entire hose. Cooking with direct heat SAUSAGES Don’t…

CHOC MARSHMALLOW Melt 200g milk or dark chocolate in a small saucepan over low heat. Dip cooked damper into chocolate or drizzle with chocolate, then press on ⅔ cup mini marshmallows. CHOCOLATE HAZELNUT DIP Combine ½ cup chocolate-hazelnut spread and ¼ cup milk in a small saucepan; stir over low heat until melted and combined. Dip cooked damper into spread mixture. DAMPER CHURROS Melt 80g butter in a small saucepan. Place ⅓ cup caster sugar and 2 teaspoons ground cinnamon in a shallow bowl. Dip cooked damper into melted butter, then roll in cinnamon sugar. GLAZED DAMPERS Sift 1½ cups icing sugar into a bowl; stir in ¼ cup milk and ½ teaspoon vanilla extract. Dip cooked damper into glaze to coat. Sprinkle evenly with ⅓ cup chopped pecans.…