Innholdsfortegnelse for Issue 73 i Cooking with the Australian Womens Weekly

We’ve all been there – rushed home from the office, missed the supermarket on the way and have no idea what’s for dinner. The fridge is looking sparse, everyone’s hungry, and inspiration, let alone ingredients, has gone resolutely AWOL. We may have the best intentions to prepare nutritious dinners every night, but the reality of routinely making meals from scratch is challenging. Time pressures from work, family and life in general can conspire to make meal prep seem impossible – or, at the very least, not exactly enjoyable. When fresh ideas and motivation drain away, it’s easy to settle for takeaway or convenience food, which is neither satisfying nor sustainable in the long term. So, if you’re in a meal-planning rut and searching for new ways to get out of…

@bakingbybonnie made our luscious Coffee Walnut Loaf cake and we think she nailed it. You can find the recipe online or in our beautiful cookbook, The Best-Ever Collection. womensweeklyfood.com.au This hearty Italian-style Minestrone with Beef Ravioli stole the show on Instagram. It doesn’t just look and taste good, the purchased ravioli make it fuss-free, too. Our Facebook friends gave these our Vegetable & Chickpea Fritters plenty of thumbs up. And why not? They’re packed with healthy ingredients and bold flavours. It’s not hard to see why this Giant Skillet Chocolate & Cinnamon Spiral with Chocolate Sauce was such a hit on Pinterest. It’s a chocoholic’s dream! Visit us on Instagram @womensweeklyfood follow us on Facebook or drop us an email at recipeenquiries@aremedia.com.au and show us what you’re cooking.…

• Store fennel loosely in a plastic bag in the refrigerator crisper for up to 10 days. • Use a mandoline to create the finest shavings of fennel for salads. Stay safe by using a guard or a metallic glove designed for this purpose. They are available from kitchenware shops. • There is no need to trim the base of the fennel. The whole bulb can be used. Just trim the darker green stems. FENNEL FACT SHEET • When purchasing fennel, choose bulbs free of any blemishes or brown markings, topped with fresh, spritely looking fronds. • Save the fronds to use as a garnish or as a substitute for dill. • The fronds can be frozen for another time. Seal in snap-lock bags (squeezing the air out) and freeze…

CLASSIC TOMATO SAUCE PREP + COOK TIME 45 MINUTES SERVES 4 1 tablespoon extra virgin olive oil 1 medium brown onion (150g), chopped coarsely 2 cloves garlic, crushed 800g can diced tomatoes 1 teaspoon sugar 1 tablespoon fresh basil leaves 1 Heat oil in a large saucepan over medium-low heat; cook onion, stirring occasionally, for 10 minutes or until soft but not browned. 2 Add garlic; cook, stirring, for 1 minute or until fragrant. Add tomatoes, sugar and basil; simmer, uncovered, for 20 minutes or until thickened. Season. 3 Blend or process tomato mixture for a smooth sauce. Serve the sauce as it is, or use it as the base for one of these variations. Freezing This sauce can be frozen for up to 6 months. ARRABBIATA Follow classic…

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SILVERBEET & CHEESE SNAILS PREP + COOK TIME 1 HOUR SERVES 4 750g silverbeet, trimmed, chopped coarsely 1 tablespoon extra virgin olive oil 6 green onions, sliced thinly 2 cloves garlic, crushed 1 cup (200g) cottage cheese ⅓ cup finely chopped fresh mint ⅓ cup finely chopped fresh flat–leaf parsley 2 egg yolks 8 sheets fillo pastry ¼ cup (60ml) extra virgin olive oil, extra 2 teaspoons sesame seeds 1 teaspoon cumin seeds baby basil leaves (optional), to serve 1 Preheat oven to 180°C/160°C fan. Grease and line two oven trays with baking paper. 2 Cook silverbeet in a large saucepan of boiling water for 5 minutes; drain, rinse under cold water. Squeeze out excess water, place silver beet in a large bowl. 3 Heat oil in a medium frying…

BASIC POTATO MASH PREP + COOK TIME 30 MINUTES SERVES 4 Place 1kg coarsely chopped potatoes in a medium saucepan with enough cold water to barely cover them. Boil over medium heat for 15 minutes or until potato is tender; drain. Return potato to pan; mash until smooth (or use a potato ricer or mouli). Add 40g butter and ¾ cup hot milk; fold into mash until smooth. Season to taste Top with a little extra butter and season with freshly ground black pepper, if you like. SWEET POTATO MASH PREP + COOK TIME 30 MINUTES SERVES 4 Boil, steam or microwave 500g each coarsely chopped peeled orange sweet potatoes and potatoes together until tender; drain. Mash vegetables. Combine ¼ cup chicken stock and 40g butter in a small…

SOFT SALTY PRETZELS PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) MAKES 12 2 cups (500ml) milk, warmed 1/3 cup (75g) firmly packed brown sugar 4 teaspoons (14g) dried yeast 2 teaspoons coarse cooking salt 4½ cups (675g) plain flour 60g butter, chopped, at room temperature ½ cup (140g) bicarbonate of soda 1 litre (4 cups) warm water 1 tablespoon salt flakes 1 tablespoon fennel seeds 1 tablespoon poppy seeds 1 tablespoon sesame seeds 1 Place milk and sugar in a medium bowl; sprinkle over yeast. Cover; stand in a warm place for 10 minutes or until mixture is frothy. 2 Stir salt, flour and butter into the yeast mixture to form a soft, sticky dough. Turn dough onto a lightly floured surface; knead for 5 minutes or…

TIPS & TRICKS FOR PERFECT BISCUITS There’s nothing quite like having some homemade biscuits on hand. Whether it’s plain or fancy, just about everyone likes a biscuit with a cuppa or glass of milk. Just follow these tips for success. PREPARATION & MIXING Have all the ingredients out on the bench at room temperature before you start. Take care not to over-beat the butter and sugar mixture. Beat the butter until it’s smooth then add the sugar and beat until the ingredients are just combined. Add the sifted dry ingredients in two batches to make mixing easier. You might need to transfer the butter and sugar mixture to a larger bowl to make stirring in the dry ingredients easier. STORAGE Store biscuits in an airtight container. They must be completely…

MELT & MIX FRUIT CAKE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) MAKES 24 PIECES 1½ cups (240g) mixed dried fruit ⅓ cup (60g) finely chopped glacé ginger (see notes) 410g bottled fruit mince 175g butter, chopped coarsely ⅔ cup (150g) firmly packed dark brown sugar 1 teaspoon finely grated lemon rind 2 tablespoons fresh lemon juice ½ cup (125ml) brandy ½ teaspoon bicarbonate of soda 3 eggs, beaten lightly ½ cup (120g) mashed banana 1½ cups (225g) plain flour ½ cup (75g) self–raising flour ½ cup (70g) slivered almonds sifted icing sugar (optional), to dust 1 Combine fruit, ginger, fruit mince, butter, sugar, rind, juice and ⅓ cup of the brandy in a medium saucepan; stir over medium heat until butter melts and sugar dissolves.Bring mixture…

“Quince paste is a great starting point for making a rich, sticky ham glaze. Brush the ham liberally with glaze before roasting, then once or twice during baking.”Fran Abdallaoui, Editor, AWW FOOD QUINCE-GLAZED HAM PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 20 8kg cooked leg of ham fresh bay leaves (optional), to decorate QUINCE GLAZE 200g quince paste 1 cup (250ml) pure maple syrup 1 tablespoon finely grated orange rind 2 teaspoons ground allspice 1 Preheat oven to 180°C/160°C fan. Make quince glaze. 2 Using a sharp knife, score through rind about 10cm from shank end of the leg. To remove the rind, run your thumb around the edge of the rind just under the skin (see notes). Start pulling rind from widest edge of the ham; continue…

LAMB CURRY PREP AND FORGET 4 HOURS 15 MINUTES SERVES 4 800g boneless lamb shoulder, halved 2 tablespoons olive oil 2 medium brown onions, sliced ½ cup (100g) curry paste of your choice (we like Madras) 2 tablespoons curry powder 2 x 400g cans chopped tomatoes 2 x 400g cans chickpeas (don’t drain) 2 tablespoons finely grated ginger fresh coriander leaves, Greek yoghurt and naan, to serve 1 Season the lamb with salt and pepper. Using the sear function on a 6-litre (24-cup) capacity slow cooker, heat the olive oil and sear the lamb in batches, turning occasionally, until browned all over. Remove and set aside. 2 Add the onion, curry paste and curry powder. Cook for 3 minutes, stirring, or until the onion is softened. 3 Return the lamb…

CRUNCH TIME An Asian slaw made with Chinese cabbage, cucumber, fresh herbs and loads of crispy noodles is a taste bomb made in heaven. Chang’s super-crunchy Original Fried Noodles are just the ticket, and are also ideal for adding extra texture to soups, stir-fries and even desserts. Visit changs.com FOOD FOR THOUGHT The Way We Eat at the Art Gallery of NSW explores our relationship with food down the centuries through a predominantly Asian lens. This intriguing collection of artworks and objects runs until 2022, so don’t miss it. Visit artgallery.nsw.gov.au OH MY, UMAMI Ripe Australian tomatoes and earthy caramelised black garlic are the heroes of this highly concentrated spread. Packed with addictive umami flavour, Tumami is delicious stirred through pasta, added to meat and vegie dishes, or simply spread…

PORK & BEAN SPROUT SINGAPORE NOODLES PREP + COOK TIME 30 MINUTES SERVES 4 300g dried rice vermicelli noodles 2 tablespoons mild curry powder 1 tablespoon dark soy sauce 2 tablespoons Chinese cooking wine (shao hsing) 2 teaspoons white sugar ½ cup (125ml) water ¼ cup (60ml) vegetable oil 1 medium red onion (170g), halved, sliced thinly 1 medium red capsicum (200g), seeded, sliced thickly 3 cups (240g) shredded green cabbage 2½ cups (200g) bean sprouts 300g Chinese barbecued pork (see notes), sliced thinly 1 cup loosely packed fresh coriander leaves ½ cup (40g) bean sprouts, extra 1 Place noodles in a large heatproof bowl, cover with boiling water; stand for 6 minutes or until tender; drain under cold water. 2 Meanwhile, stir curry powder, soy sauce, cooking wine, sugar…

STOVETOP KIMCHI FRIED RICE PREP + COOK TIME 15 MINUTES SERVES 4 This recipe is vegan, gluten-free, dairy-free and nut-free. 2 tablespoons sesame oil 4 spring onions, cut into 3cm lengths 1 medium brown onion, sliced 3 garlic cloves, crushed 1 tablespoon finely grated ginger 1 cup (220g) kimchi, roughly chopped 500g microwave basmati rice (do not microwave) 2 medium carrots, finely chopped 2 tablespoons gluten–free soy sauce or tamari 2 teaspoons sesame oil, extra Pan–fried eggs, toasted sesame seeds and fresh coriander sprigs, to serve 1 Heat the sesame oil in a wok or a large, deep non-stick frying pan over medium-high heat. Add the spring onions and cook, tossing, for 1 minute. Remove and set aside. 2 Cook the brown onion, tossing, for 2 minutes or until softened.…

VEGIE & HALOUMI FRITTATA PREP + COOK TIME 40 MINUTES MAKES 4 PORTIONS, EACH SERVES 1 1 tablespoon extra virgin olive oil 400g packet fresh stir–fry vegetables 400g can chickpeas, rinsed, drained 2 cloves garlic, crushed 3 teaspoons ground cumin 200g firm ricotta, crumbled 10 eggs, beaten lightly 310g jar roasted red capsicum strips, drained 115g haloumi, grated ROAST MUSHROOMS 6 flat mushrooms (375g) 1½ tablespoons extra virgin olive oil LEMON DRESSING 2 tablespoons extra virgin olive oil 1 large lemon, rind grated finely, then juiced 1 clove garlic, crushed ASSEMBLY INGREDIENTS 60g rocket 2 tablespoons classic pesto (see recipe, far right) 110g haloumi, cut into 2 slices 2 teaspoons extra virgin olive oil 1 egg, beaten lightly 60g piece parmesan Preheat oven to 200°C/180°C fan. Grease and line a…

HALOUMI & PRAWN STUFFED CALAMARI PREP + COOK TIME 1 HOUR 35 MINUTES SERVES 4 500g uncooked prawns, peeled, deveined (see p 64), chopped finely ½ cup (40g) quinoa flakes 1 teaspoon finely grated lemon rind 250g haloumi, grated 6 baby calamari (630g), cleaned, tentacles reserved 2 tablespoons extra virgin olive oil, plus extra for drizzling 1 small onion (80g), chopped finely 1 teaspoon smoked paprika ½ cup (125ml) dry white wine 800g napoletana pasta sauce 1 cup (250ml) chicken stock ½ teaspoon dried chilli flakes 1 teaspoon brown sugar ⅓ cup coarsely chopped fresh flat–leaf parsley, plus extra to serve crusty bread and lemon wedges (optional), to serve 1 Place prawns, quinoa, lemon rind and haloumi in a large bowl; stir to combine well. Chop calamari tentacles finely; stir…

AFRICAN LAMB CURRY PREP + COOK TIME 2 HOURS 30 MINUTES (+ REFRIGERATION) SERVES 8 1.6kg boneless lamb leg, excess fat trimmed, cut into 4cm pieces 2 tablespoons extra virgin olive oil 2 x 400g cans diced tomatoes 2 cups (500ml) beef stock CURRY PASTE 1 tablespoon garam masala 2 teaspoons ground turmeric 2 teaspoons smoked paprika 1 teaspoon ground allspice 2 fresh long red chillies, chopped 10 cloves garlic, peeled 6 eschalots, chopped coarsely 2 tablespoons finely grated fresh ginger ½ cup fresh coriander, roots and stems chopped, leaves reserved, to serve 2 tablespoons extra virgin olive oil 2 teaspoons finely grated lemon rind 2 tablespoons fresh lemon juice 1 Make curry paste. 2 Combine curry paste and lamb in a large bowl. Cover; refrigerate for 1 hour. 3…

MOCHA, DATE & CINNAMON BABKA PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING) SERVES 8 10 fresh dates (250g), pitted, chopped ⅓ cup (80ml) coffee–flavoured liqueur ¾ cup (180ml) lukewarm milk 4 teaspoons (14g) dried yeast ½ cup (110g) caster sugar 2 eggs, beaten lightly 1 egg yolk 3 cups (450g) bread flour 3 teaspoons sea salt flakes 150g butter, softened, cubed 40g butter, extra, softened 200g dark chocolate, chopped ½ cup (125ml) pouring cream 2 teaspoons instant coffee granules ¼ cup (35g) coarsely chopped walnuts FILLING ⅔ cup (70g) walnuts, roasted lightly, chopped ⅓ cup (75g) firmly packed brown sugar 2 teaspoons ground cinnamon 150g dark chocolate, chopped 1 Combine dates and liqueur in a small bowl; set aside. 2 Combine milk, yeast and 1 tablespoon of…

TWICE-ROASTED DUCK WITH RHUBARB & GINGER RELISH PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 4 2kg whole duck, wings folded under 1 large onion (200g), unpeeled, sliced thickly 6 small floury potatoes (480g, such as King Edward or sebago), peeled, halved 4 fresh thyme sprigs RHUBARB & GINGER RELISH 600g rhubarb stalks 20g fresh ginger, peeled, cut into long, thin strips ¾ cup (165g) firmly packed brown sugar ¼ cup (60ml) red wine vinegar 10 fresh thyme sprigs 1 Preheat oven to 200°C/180°C fan. Pat duck dry inside and out with paper towel. Prick skin all over with a skewer. Season all over skin and inside cavity. 2 Place onion in a medium roasting pan; top with duck, breast-side up. Roast for 1 hour, turning duck halfway, or…

The key to preparing flavoursome stocks is to cook them at a gentle simmer. If you boil the stock, you won’t create a well-developed flavour. TIPS & TRICKS • To make a bouquet garni, tie 3 fresh bay leaves, 2 sprigs fresh rosemary, 6 sprigs fresh thyme and 6 stalks fresh flat-leaf parsley together with kitchen string. • Keep (washed) vegetable peelings from your meal preparations in a bowl in the fridge and add them to your stock. This reduces household waste and adds great flavour. • Prepare your stock a day ahead and leave overnight before you strain it. This will allow the flavours to infuse and create a stronger tasting stock. Freeze any leftover stock in ice cube trays for later use. • Stocks can be made up…

FRUIT ApplesAvocadosGrapefruitKiwifruitLemonsMandarinsNashiOranges: navelPears QuinceRhubarbStrawberries VEGETABLES Beetroot Broccoli Brussels sproutsCabbagesCauliflowerCeleriac Celery Fennel Kohlrabi Leeks Parsnips PotatoesPumpkinsSilverbeetTurnips BEETROOT Varieties • Mature varieties are about the size of a cricket ball. When cooked, beetroot stays firm, but is less crisp than when raw. • Baby beetroot are picked when immature, and are usually the size of a golf ball. They do not bleed as much as their mature counterpart, and can be slightly sweeter. Good to use whole. • Golden baby beetroot are slightly milder in flavour and are prepared the same way as red beetroot. The pigment does not stain as deeply as the red. • Baby beetroot leaves look like baby spinach leaves, but with red stems and veins. Often found in mesclun salad mix, they have a peppery, earthy taste.…

SPINACH & RICOTTA PASTA BAKE PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4 32 large pasta shells (280g) 500g spinach, stems removed 600g ricotta 2 tablespoons finely chopped fresh flat–leaf parsley 1 tablespoon finely chopped fresh mint 2⅔ cups (700g) bottled tomato pasta sauce ½ cup (125ml) vegetable stock 2 tablespoons finely grated parmesan ¼ cup small fresh basil leaves radicchio salad (optional), to serve 1 Cook pasta shells in a large saucepan of boiling water for 3 minutes; drain. Cool for 10 minutes. Transfer to a tray. 2 Preheat oven to 180°C/160°C fan. Oil a shallow 2-litre (8-cup) ovenproof dish. 3 Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach; chop finely. 4 Place spinach in a…

PANTRY Extra virgin olive oil Smoked paprika 500g microwave basmati rice 250g packet microwave black rice 400g can lentils 400ml can light coconut milk 283g jar korma curry paste 70g wholegrain mustard 100g walnuts 65g dried cranberries 80ml maple syrup 2½ tbsp sesame oil 2 tbsp white wine vinegar 2 tbsp soy sauce or tamari 1 tbsp rice malt syrup 1 tbsp cornflour Pappadums (for serving) Toasted coconut flakes (for serving) Sesame seeds (for serving) FRIDGE & FREEZER 8 (1.36kg) chicken thigh fillets 750g boneless side of salmon 200g Danish fetta 250g vacuum-packed baby beetroot 220g kimchi Eggs (for serving) FRESH 400g baby potatoes 400g cherry truss tomatoes 2 bunches broccolini 2 medium carrots 1 lime 3 medium brown onions 4 spring onions 10cm piece ginger 1 bulb garlic Coriander…

MUSHROOM & KALE LASAGNE PREP & COOK TIME 1 HOUR 20 MINUTES MAKES 6 PORTIONS KALE BÉCHAMEL SAUCE 60g butter 1/3 cup (50g) plain flour 1 litre (4 cups) milk, warmed ½ bunch kale (250g), stems removed, leaves shredded ½ tsp ground nutmeg 1 cup (80g) grated parmesan MUSHROOM & KALE LASAGNE 2 tablespoons extra virgin olive oil 800g Swiss brown mushrooms, sliced 1 medium onion (150g), chopped finely 2 cloves garlic, chopped finely 1 tablespoon thyme leaves 250g fresh lasagne sheets 225g bocconcini, sliced thinly ½ cup (40g) grated parmesan ASSEMBLY INGREDIENT 60g salad leaves KALE BÉCHAMEL SAUCE Heat butter in a heavy-based saucepan over medium heat until melted and starting to bubble. Add flour; cook, stirring continuously, for 4 minutes until a pale straw colour. Remove pan from…

TIPS & TRICKS • Choose secondary cuts from the shoulder, neck and belly, which have the most flavour and will benefit from long, slow cooking to produce super-tender meat. These cuts tend to be cheaper, and are an economical way to feed a crowd. • Freeze the meat in the sauce it’s been cooked in to keep it moist and tender. • Make sure you set aside plenty of time to cook the meat. • If you’re short of time, try buying shredded barbecue chicken, which is available from the deli section of the supermarket (this is simply unsold barbecue chicken that’s been cooked the day before). Combine it with your favourite barbecue sauce before reheating. You can freeze it at this stage. • Buy ready-made pulled pork, available from…

ALMOND PILAF PREP + COOK TIME 30 MINUTES SERVES 4 Melt 20g butter in a medium saucepan; cook 1 crushed clove garlic, stirring, until fragrant. Add 1 cup basmati rice; cook, stirring, for 1 minute. Add 1 cup chicken stock and 1 cup water; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until rice is just tender. Remove from heat; fluff with fork. Stir in ¼ cup coarsely chopped fresh flat-leaf parsley and ¼ cup toasted flaked natural almonds. STEAMED GINGER RICE PREP + COOK TIME 20 MINUTES (+ STANDING) SERVES 4 Heat 1 tablespoon extra virgin olive oil in a medium saucepan; cook 6 thinly sliced green onions , stirring, until just softened. Add 2½ teaspoons finely grated fresh ginger and 1 cup…

PERFECT BROWNIES PREP + COOK TIME 45 MINUTES MAKES 9 125g butter, chopped 200g dark chocolate, chopped 1 cup (220g) firmly packed brown sugar 2 eggs, beaten lightly 1 cup (150g) plain flour 1 Preheat oven to 180°C/160°C fan. Grease a deep 20cm square cake pan; line base with baking paper. Place butter and chocolate in a medium saucepan; stir over low heat until almost smooth. Remove from heat; cool for 10 minutes. Stir sugar and egg into chocolate mixture; stir in sifted flour. Spread mixture into pan. Bake for 30 minutes or until a skewer inserted in centre comes out with moist crumbs (or to your liking, see Choose your texture, below). Cool in pan before cutting into squares. CHOOSE YOUR TEXTURE Super–fudgy: Cook for 25 minutes or until…

APPLE PIE WITH PASSIONFRUIT CREAM PREP + COOK TIME 1 HOUR 40 MINUTES (+ COOLING) SERVES 8 8 medium apples (1.2kg; see notes) 2/3 cup (150g) caster sugar ½ cup (125ml) water 2 tablespoons white sugar PASTRY 4½ cups (675g) self–raising flour 1/3 cup (55g) icing sugar 185g cold butter, chopped 1 egg, beaten lightly 1 egg yolk ¾ cup (180ml) milk, approximately PASSIONFRUIT CREAM 300ml thickened cream 2 passionfruit, halved, pulp removed 1 Peel, quarter and core apples; slice thickly. Place apples, caster sugar and the water in a saucepan; cover, bring to the boil. Reduce heat; simmer for 10 minutes or until apples are just tender. Gently spoon the apple mixture into a large colander or strainer to drain. Cool to room temperature. 2 Preheat oven to 200°C/180°C…

PIERCING THE DUCK SKIN Pricking the skin helps to render (melt) the fat, which results in evenly crisp skin. The rendered fat cooks the onion underneath. ADDING ONION AND DUCK TO PAN Placing the seasoned duck on top of the onion slices allows air flow around the duck for even cooking, and the rendered fat to run off. PREPARING THE RELISH Place rhubarb in an ovenproof dish with the remaining relish ingredients. Stir gently while roasting to prevent rhubarb from breaking up. HALVING THE DUCK Run knife down each side of the breastbone. Cut the meat away from the ribcage, working down towards the leg, pushing out as you go.…

MEASURES One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml. The difference between one country’s measuring cups and another’s is within a two- or three-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings. The imperial measurements used in these recipes are approximate only. Measurements for cake pans are approximate only. Using same-shaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake…