Innholdsfortegnelse for Issue 72 i Cooking with the Australian Womens Weekly

The Cosy Issue – it seemed like a perfectly apt theme for June, when, more than at any other time of the year, yummy, warming food provides both physical and emotional comfort. And it’s around this time that it makes perfect sense to break out the slow cooker. The drop in temperature makes you long for the satisfying heartiness of rich stews, spicy curries and slow roasts, with the slow cooker taking its rightful place as your go-to kitchen assistant. Plus, you’ll have dinner on the table with minimal fuss. This month in The Weekly’s Test Kitchen, we’ve created new and delicious recipes that will help you get the most out of your slow cooker, with fresh flavours, old favourites and plenty of vegetarian and vegan options. With all this…

On Instagram, Chloe shared her version of King Kong Cookies from our cookbook, #Vegan Life. As their name suggests, these yummy, power-packed treats will make you feel like scaling tall buildings and taking on the world! On the hunt for a quick family dinner? Our Instagram fans loved this Spinach & Ricotta-stuffed Chicken Parmigiana – it’s easy to make and and even easier to eat! No wonder this Rigatoni with Arrabbiata & Chorizo Sauce almost broke the internet when we posted it on Facebook. It’s a classic that tastes even better than it looks. Why settle for store-bought when you could be slathering butter on a slice of freshly baked Coconut Banana Bread? Our Pinterest community was smitten! Visit us on Instagram @womensweeklyfood follow us on Facebook or drop us…

Cut the vegetables the same size. Wraps can be made a night ahead and packed in a lunchbox lined with baking paper, ready for the next day. If Brussels sprouts aren’t available, use chopped cabbage. This salad makes a great side for grilled chicken or fish. Packaged pre-cooked shredded slow-cooked beef is available from the refrigerated section of most supermarkets. You will need a large barbecued chicken weighing about 900g for this recipe. Store bottled kimchi in the fridge for up to 2 weeks.…

1 DISHWASHER METHOD Put the jars and lids through the hottest cycle of a dishwasher without using any detergent. 2 BOILING METHOD Place the jars horizontally in a large saucepan with the lids. Cover with cold water, then cover with a lid. Bring the water to the boil over a high heat; boil for 20 minutes. 3 OVEN METHOD Do not use this method if using plastic lids. Stand the jars upright, without touching, on a wooden board on the lowest shelf in the oven. Turn the oven to the lowest possible temperature, close the oven door and leave the jars to heat through for 30 minutes. Next, remove the jars from the dishwasher or oven using a towel, or from the boiling water with tongs and rubber-gloved hands. The…

Start this recipe a day ahead. If you don’t have time to make your own labne, use 3 cups (840g) store-bought labne. Use mixed salad leaves if no beetroot leaves are available. Dressing can be made 1 week ahead; refrigerate in the jar. Add herbs and leaves to the salad just before serving, to prevent discolouring. If you are short of time, use drained store-bought char-grilled vegetables. Make dressing several hours ahead to let the currants plump up. Serving suggestion For a lacto-vegetarian version, serve topped with crumbled fetta or goat’s cheese. Quince will keep in any remaining syrup in the fridge for up to 4 days. If you can’t find Thai basil, you can get a similar flavour by using common Italian basil mixed with a few fresh mint…

HEARTY CHICKEN SOUP WITH LUNCHBOX ADD-INS PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 6 3 trimmed celery stalks, each cut into 4 pieces 1 large carrot (180g), each cut into 4 pieces 1 small red capsicum (150g), quartered, seeded 2 cloves garlic 1 tablespoon fresh lemon thyme leaves 1 tablespoon dried oregano 2 tablespoons extra virgin olive oil 1kg chicken thigh fillets, trimmed 1 litre (4 cups) chicken stock ¼ cup (50g) pearl couscous crusty bread, to serve LUNCHBOX ADD-INS (choose 1) 125g can corn kernels, drained 100g green beans, chopped ½ small zucchini, chopped finely 1 Pulse celery, carrot, capsicum, garlic and herbs in a food processor until chopped coarsely. 2 Heat oil in a large heavy-based saucepan over high heat. Cook vegetable mixture, stirring occasionally, for…

TURKISH-STYLE BRAISED FISH PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 4 4 medium red bullhorn capsicums halved, seeded (see notes) ¼ cup (60ml) extra virgin olive oil 2 medium red onions (300g), sliced thinly 4 cloves garlic, sliced thinly ½ teaspoon dried chilli flakes 2 teaspoons sweet paprika 1 teaspoon white sugar 2 tablespoons tomato paste 350g large ripe cocktail tomatoes, halved (see note) 2 x 400g cans cherry tomatoes 400g can chickpeas, rinsed, drained ⅓ cup fresh oregano leaves 8 x 80g boneless red mullet fillets 150g Persian fetta, drained, crumbled grilled Turkish bread, to serve ALMOND & SUMAC DUKKAH 2 tablespoons blanched almonds, toasted, chopped coarsely 1 tablespoon coarsely chopped fresh flat–leaf parsley 2 teaspoons cumin seeds, toasted lightly 1 teaspoon finely grated lemon rind ½…

NEPALESE PORK MINCE CURRY PREP + COOK TIME 35 MINUTES SERVES 4 2 tablespoons peanut oil 2 tablespoons yellow mustard seeds 2 teaspoons ground cumin 1 teaspoon ground turmeric 2 teaspoons garam masala 3 cloves garlic, crushed 4cm piece (20g) fresh ginger, grated finely 2 medium (300g) brown onions, chopped finely 800g pork mince 1 cup (250ml) water or chicken stock ¼ cup coarsely chopped fresh coriander 1 (130g) Lebanese cucumber, sliced 1 Heat oil in a large frying pan over medium heat; cook seeds, stirring, for about 2 minutes or until seeds pop. Add cumin, turmeric and garam masala; cook, stirring, for 2 minutes or until fragrant. 2 Add garlic, ginger and onion; cook, stirring, until onion softens. 3 Add mince; cook, stirring, until cooked through. Add water or…

Keep This recipe is suitable to freeze at the end of step 5 for up to 3 months. Blue corn chips are available from greengrocers, delis and the health food aisle of supermarkets. Keep This recipe is suitable to freeze at the end of step 3 for up to 3 months. If you prefer a milder goulash, remove the seeds from the chilli. Keep This recipe is suitable to freeze at the end of step 5 for up to 3 months. Serving suggestion Serve with your favourite mash. Keep This recipe is suitable to freeze at the end of step 2 for up to 3 months. Serving suggestion Spoon chilli onto baked potatoes and top with sour cream. Wear gloves in step 2 when preparing the pomegranate, or it will…

TYPES OF ROASTING METHODS • The joint of meat is added to a baking dish and seasoned, then roasted in a preheated oven, usually at a higher temperature for the first 15 minutes to brown. It’s then roasted at a lower, more moderate temperature to cook the meat through to the desired doneness inside, with a golden-brown exterior. • Small, or long, narrow joints, or boneless pieces of meat can be browned first to colour and caramelise the outside, then placed in a preheated hot oven to roast for a shorter length of time until done to your liking. • Boneless cuts of meat of an even thickness can be slow-roasted for several hours at a very low temperature. They can then be browned all over on the stove top…

STEP-BY-STEP SIFTING THE FLOUR AND SPICES To ensure your spices are evenly incorporated through the sponge, sift them together with the flour before folding them into the wet ingredients. ROLLING THE SPONGE Using the baking paper as a guide makes it easier to roll evenly. It also helps to prevent the sponge from cracking once cooled and filled. ROASTING THE RHUBARB If any pieces are extra wide, half them lengthways. Use a baking dish just large enough to fit rhubarb in a single layer to help retain its shape. MAKING THE MASCARPONE CREAM To ensure you don’t over-whisk the mascarpone and cream mixture, it helps to use a large balloon whisk instead of an electric mixer. ASSEMBLING THE ROULADE The sponge will not be completely flat once unrolled, so remember…

QUINCE & RHUBARB COBBLER PREP + COOK TIME 4 HOURS SERVES 8 4 medium quinces (1.4kg) 2 cups (440g) caster sugar 3 cups (750ml) water 1 long strip lemon rind 6 trimmed stems rhubarb (375g), cut into 5cm lengths 2 tablespoons fresh lemon juice 2 tablespoons sliced natural almonds 1 tablespoon icing sugar TOPPING 1½ cups (225g) self–raising flour ⅓ cup (75g) caster sugar 150g butter, chopped ¼ cup (60ml) buttermilk 1 teaspoon vanilla extract 1 Peel and core quinces; cut each into 6 or 8 wedges. 2 Stir sugar, the water and rind in a large saucepan over low heat until sugar dissolves; bring to the boil. Add quince. Reduce heat to low; simmer, covered, for 1 hour. Uncover; simmer, stirring occasionally, for 1½ hours or until quince is…

HEARTY COTTAGE PIE PREP + COOK TIME 3 HOURS 45 MINUTES SERVES 6 1 tablespoon extra virgin olive oil 1 medium brown onion (150g), chopped finely 3 cloves garlic, crushed 1kg beef mince 2 teaspoons paprika 2 teaspoons cracked black pepper 2 tablespoons plain flour 1 stalk celery (150g), trimmed, chopped finely 1 medium carrot (120g), chopped finely 2 tablespoons Worcestershire sauce ¼ cup (70g) tomato paste 1 cup (250ml) beef stock 1kg potatoes, chopped coarsely 60g butter, chopped 1⅓ cup (80ml) milk, warmed 1 cup (120g) coarsely grated cheddar ¼ cup finely chopped fresh flat–leaf parsley 1 Heat oil in a 4.5-litre (18-cup) slow cooker on sear (high) setting; cook onion and garlic, stirring, for 5 minutes or until softened. Add beef; cook, stirring, for 5 minutes or until…

SAVE THE PLANET, ONE TEA TOWEL AT A TIME Refresh your kitchen and help to reduce landfill with KE Design’s collection of Australian-made ECO tea towels. Made from RPET, a yarn made from recycled bottles and fabric offcuts, they’re a stylish and highly effective way to dry those dishes. RRP $24.99; kedesign.com.au MEET ’N’ EAT The Good Food & Wine Show kicks off in Sydney, 24-27 June, then heads to Perth, Brisbane and Melbourne. Meet local producers, winemakers and distillers, and watch celebrity chefs, such as Matt Moran (right) and Silvia Colloca, at live cooking demonstrations. Visit goodfoodshow. com.au for details. YES, CHEF! Can your mixer handle anything you throw at it? Our Test Kitchen’s has to! Turn to page 103 to see how simple it is to make a…

STYLES OF PICKLES Pickles can be as simple as vegetables packed into jars with vinegar, with the resulting pickle being crisp and sharp. Sugar and other flavourings will balance acidity and add complexity. Chutney is a form of cooked pickle, where the vegetable (or a mix of fruit and vegetables) tends to have a softer consistency, and the wider array of ingredients and flavourings used will result in a more complex taste. METHODS OF PICKLING The simplest of all methods for pickling requires vegetables to be salted for a day to draw out excess moisture (which would dilute the vinegar), then rinsed. Alternatively, they can be blanched in a brine solution. Next, the ingredients are packed into jars and covered with hot or cold vinegar. Hot vinegar method Vinegar is…

CREAMY CHILLI PRAWN FETTUCCINE PREP + COOK TIME 30 MINUTES SERVES 4 375g curly fettuccine 300g Brussels sprouts 1kg uncooked medium prawns, peeled, deveined, tails intact (see notes) 4 cloves garlic, crushed 2 small fresh red Thai chillies, chopped finely 2 tablespoons extra virgin olive oil ½ cup (125ml) chicken stock 300ml pouring cream 1 tablespoon fresh lemon juice 1 tablespoon finely chopped fresh flat–leaf parsley fresh flat–leaf parsley leaves, extra, to serve 1 Cook pasta in a large saucepan of boiling salted water until just tender; drain. Return to pan; cover to keep warm. 2 Meanwhile, reserve outer leaves from Brussels sprouts; halve sprouts. Combine prawns, garlic and chilli in a medium bowl. 3 Heat half the oil in a large deep frying pan; cook prawns, stirring, until changed…

Soup will thicken on standing; add a little more stock or boiling water before reheating. Soup can be made to the end of step 4 up to 3 days in advance and refrigerated in an airtight container. Or freeze for up to 3 months. Thaw in the fridge; reheat in a microwave. Divide soup among portion-sized airtight containers. Add your chosen add-in. Transport in cooler bags. Refrigerate until ready to serve. Reheat in a microwave. Or reheat soup at home and transport in a thermos. Pack bread separately. For a smooth, creamy consistency, it is important to coarsely chop the almonds before adding them to the blender. Soup can be made to the end of step 3 up to 3 days in advance and refrigerated in an airtight container. Or…

If bullhorn capsicums (also known as banana chillies) and cocktail tomatoes aren’t available, use 1 small red capsicum and 350g cherry truss tomatoes instead. Sumac is a tart, lemony Middle Eastern ground spice made from the berry of the same name. It is available from most supermarkets, Middle Eastern grocers and delicatessens. If some mussels do not open after cooking, simply prise open carefully with a knife and cook a little longer. Seafood swap Use 1kg raw peeled, deveined prawns with tails intact instead of scampi.…

This dry, fragrant curry, often served with steamed rice and lime wedges, is one of Nepal’s most popular meat dishes. This mild curry is perfect for those starting out in the world of spice. The food of Afghanistan has been shaped by its Middle Eastern and Indian neighbours. Here, Iranian and Turkish influences are apparent, with the addition of nutmeg and cinnamon, while the rich, tomato-based sauce resembles that of an Indian curry. You will need 1 large bunch of coriander for this recipe.…

NOW ON SALE, $39.99 The verdict’s in - Australians love slow cooking. Those welcoming aromas of spices and meat simmering away are so comforting in cooler weather. Best of all, this method is simply a matter of throwing all the ingredients into a slow cooker and letting it do the work for you. Just prep, set and forget. The deliciously easy slow-cooked stews, curries, casseroles, tagines, soups (and more) in this information-packed cookbook are sure to make your life easier this winter, and your family and friends very happy indeed. Available where all good books are sold and at awwcookbooks.com.au…

PEAR & PECAN GINGERBREAD CAKE WITH SPICED ICING PREP + COOK TIME 2 HOURS 10 MINUTES SERVES 16 1 cup (120g) pecans 230g unsalted butter, chopped, softened 2 medium Packham pears (500g) 2 cups (440g) firmly packed brown sugar 2 eggs ½ cup (185g) molasses 4 cups (600g) plain flour 2 teaspoons bicarbonate of soda 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg ½ teaspoon fine sea salt 2 cups (500ml) milk ½ cup (140g) crystallised ginger, chopped finely SPICED ICING 2 cups (320g) pure icing sugar ¼ cup (60ml) fresh lemon juice 1–2 teaspoons ground allspice 1 Preheat oven to 180°C/160°C fan. Spread pecans onto an oven tray. Bake for 5 minutes or until toasted. Cool; chop finely. 2 Reduce oven…

CHICKEN, CHORIZO & HARISSA EMPANADAS “You can also bake these empanadas. Preheat the oven to 200°C/180°C fan. Place the empanadas on a baking-paper-lined oven tray and brush with extra virgin olive oil. Bake for 15 minutes or until golden and heated through.”Lucy Kelly, Food Editor, AWW FOOD PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) MAKES 25 2 cups (300g) white corn flour (masa harina; see notes) 1 teaspoon table salt 1⅓ cups (330ml) cold water ¼ cup (60ml) extra virgin olive oil 2 medium brown onions (300g), chopped finely 400g chicken thigh fillets, trimmed, chopped finely 140g chorizo sausage, skinned, crumbled finely 2 cloves garlic, crushed 1 tablespoon harissa, approximately (see notes) ¼ cup chopped fresh flat–leaf parsley vegetable oil, for deep–frying salt flakes, to…

Representing the Top End, Darwin is the nation’s most idiosyncratic capital. The usual NT stereotypes – crocs, outback pubs and beer-swilling locals – are part of its DNA, but Darwin is no longer a provincial outpost. If you like to eat and drink, you’ll love Darwin. Come for its al fresco dining scene, where balmy evenings are spent devouring fresh seafood accompanied by blazing sunsets over the Timor Sea. Add unique food markets, hip breweries, urban cafes and authentic multicultural cuisine, and it’s clear Darwin has an appetite for good eating. FRYING NEMO Located on the wharf, Frying Nemo specialises in locally caught wild fish, from NT barramundi and black tip shark to Spanish mackerel, all battered in your choice of beer, panko crumbs or tempura. Or opt for the…

The principle ingredient in bread is flour, which can be derived from any number of cereal grains, including wheat, rye, barley, corn and oats. A gluten-free flour can also be made from seeds, such as buckwheat, teff or millet. STAGES OF BREADMAKING Kneading While you can use a machine with a dough hook, great pleasure can be had from kneading the dough manually. You will feel the change in the dough through your hands – from tacky or sticky, to elastic and smooth. What you are actually doing is forming a network of gluten, giving the dough elasticity and texture. Dough that is enriched with eggs and butter is sticky, so is best made with a machine. Proving After kneading, bread is set aside to prove ‘in a warm place’,…

The colours of the vegetables will fade after about a week, but the flavour will not be altered. The heat of chillies is measured using the Scoville scale, which rates the amount of capsaicin in the chilli, the compound that creates the heat. Long chilli varieties are generally mild; however, the amount of sunlight and soil conditions can cause variations. To reduce their heat slightly, cut chillies lengthways and remove the seeds. Try these pickled green chillies chopped in stir-fries, or served with dumplings. Serve as part of a traditional English ploughman’s platter with thickly sliced crusty bread, cheddar or blue cheese, pickled onions and selected cold meats. You’ll need a piece of muslin large enough to cover each jar used. Try with hot-smoked salmon or roast beef in sandwiches…

LENTIL, BEETROOT & LABNE SALAD PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 6 1kg Greek yoghurt 500g baby red beetroot, trimmed, small leaves reserved 500g golden baby beetroot, trimmed, small leaves reserved 100ml extra virgin olive oil 1 cup (200g) French–style green lentils 120g baby spinach leaves 2 tablespoons fresh lemon juice 150g baby green beans, trimmed, halved lengthways ½ cup loosely packed fresh baby basil leaves ½ cup loosely packed fresh flat–leaf parsley leaves ½ cup loosely packed fresh chervil leaves ½ cup chopped fresh chives DRESSING 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon sugar 1 To make labne, line a large sieve with two layers of muslin or cheesecloth; place sieve over a deep bowl or jug large…

Instead of portobello mushrooms, use the same weight of button mushrooms and reduce the cooking time, checking after 5 minutes. Health tip Dark leafy greens, such as kale, silverbeet and spinach, are rich in two antioxidants called lutein and zeaxanthin. These play an important role in protecting the eyes from oxidative damage and reducing the risk of age-related macular degeneration. Swap nutmeg for cinnamon, if you like. If fresh turmeric is not available, substitute 1 teaspoon ground turmeric. Fresh turmeric should be peeled before use, but handle with care, as it stains anything – your skin, clothes, bench top and plastic cooking equipment and utensils. Health tip Lentils are among the lowest GI foods. They deliver a serious dose of mixed fibres that boost the growth of good gut bacteria,…

BARLEY & FENNEL RISOTTO PREP + COOK TIME 2 HOURS 45 MINUTES SERVES 4 1 tablespoon extra virgin olive oil 20g butter 1 medium brown onion (150g), chopped finely 2 small fennel bulbs (400g), sliced thinly 2 cloves garlic, crushed 2 teaspoons fresh thyme leaves 1 teaspoon fennel seeds, crushed lightly 1 cup (200g) pearl barley 2½ cups (625ml) vegetable stock ½ cup (60g) frozen peas, thawed ½ cup (40g) finely grated parmesan 60g snow pea tendrils 2 teaspoons long, thin strips lemon rind grilled bread, to serve 1 Heat oil and butter in a 4.5-litre (18-cup) slow cooker on sear (high) setting; cook onion, sliced fennel, garlic, thyme and fennel seeds, stirring, for 5 minutes or until vegetables soften. Add barley; cook, stirring, for 2 minutes or until barley…

BROWNING THE MEAT It’s always best to brown your meat before slow cooking. This enhances the flavour and gives the meat a rich colour. Do this in a preheated, oiled large frying pan, adding the meat in batches and turning it so it browns evenly. Ensure there is sufficient oil in the pan so the meat caramelises rather than scorches. It’s also important to maintain the heat during the browning process; if the pan isn’t hot enough, the meat will stew rather than brown. If you’re pushed for time, brown the meat the night before. Store it in the fridge in an airtight container along with any cooking juices. THICKENING THE SAUCE Coating meat in flour before browning will result in a sauce that’s thick enough to make a light…

PARSNIP & APPLE PREP + COOK TIME 40 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Scrub and trim 4 medium (1kg) parsnips and core 2 medium (300g) red-skinned apples. Cut parsnips and apples lengthways into wedges. Line an oven tray with baking paper. Place parsnips and apples on tray; drizzle with 2 tablespoons each honey and extra virgin olive oil; add 6 small sprigs fresh rosemary. Season; toss to coat. Roast for 30 minutes or until parsnips and apples are tender and browned. Add 2 slices torn prosciutto; roast for a further 5 minutes or until crisp. BEETROOT & ALMOND CRUMBLE PREP + COOK TIME 1 HOUR SERVES 4 Preheat oven to 220°C/200°C fan. Trim leaves and stalks from 500g baby yellow beetroot and 1kg baby red beetroot; wash.…

“While rhubarb is harvested year round, it is at its best in the cooler months, when growth slows and stalks are thinner and deeply coloured. Rolling a sponge is actually easier than splitting a cake into layers, and ours rolls up beautifully. Give it a go!”Fran Abdallaoui, Editor, AWW FOOD SPICED SPONGE & RHUBARB ROULADE PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 10 5 eggs, separated ⅔ cup (150g) caster sugar 1½ tablespoons hot water 80g white chocolate, grated finely ⅔ cup (100g) self–raising flour 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground cardamom ¼ cup (55g) caster sugar, extra ROASTED RHUBARB 500g rhubarb, trimmed, cut into 5cm lengths ⅓ cup (75g) firmly packed brown sugar 2 teaspoons finely grated orange…

STEP-BY-STEP ADDING THE BUTTER Turn dough onto the floured baking paper. Place cold butter on the dough with each corner touching the midpoint of each side of the dough. Fold dough corners over to enclose butter. FOLDING THE DOUGH This creates thin ‘seams’ of butter through the dough, which will melt on baking to create the croissant’s signature multiple crisp, airy layers of pastry. This method is known as ‘laminating’. ROLLING CROISSANTS Place the croissants, tip-side down on oven trays. Avoid brushing the cut edges with egg, as it may form a ‘seal’ that will prevent them puffing to create those flaky layers.…