Innholdsfortegnelse for Issue 77 i Cooking with the Australian Womens Weekly

We made it – welcome to Christmas! If we’ve learnt anything this year, it’s our ability to adapt and pivot as we go in and out of lockdown. This means that, for many of us, we’re not quite sure what Christmas will look like in 2021. That said, it’s still our favourite time of the year to celebrate family food traditions. If you’re hosting Christmas for the very first time, or an expert looking for new inspiration, there’s something in this issue for you. Our Test Kitchen team has shared loads of tips and hints to help keep your cooking stress-free this year. For mains, we’ve got all our favourite roasts, glazed ham, sensational seafood, all the sides, as well as delicious vegetarian options. For a twist on tradition, Miguel…

PG 17 PG 17 from the Test Kitchen We used Kahlua, but you can use your favourite coffee liqueur in this recipe. For a teetotal version, swap out the liqueur with a coffee extract or coffee syrup. Coconut and mascarpone cake SERVES 14-16 PREP + COOK TIME 2 HOURS 45 MINUTES (+ REFRIGERATION) 10 egg whites¾ cup (165g) caster sugar1¾ cups (280g) pure icing sugar½ cup (60g) almond meal (ground almonds)1¼ cups (100g) desiccated coconut1½ cups (120g) shredded coconut500g small strawberries, halved or sliced500g raspberries pure icing sugar, extra, optional MASCARPONE FILLING 3 eggs2 teaspoons finely grated lemon rind⅔ cup (150g) caster sugar750g mascarpone 1 Preheat oven to 150°C/130°C fan. Grease three large oven trays. Mark a 26cm circle on three sheets of baking paper, turn over and place on…

Paella a la Maestre 2021 SERVES 4 This is the recipe that defines me as a chef: the colour, the passion, the theatre, the intensity, the happiness. I’ve lost count of how many times I’ve made it in my many years behind the stove. The recipe evolves every year, which is why I include the year in the name – like your favourite vintage wine! Maestre is my mother Florentina’s surname, and she is the one who first taught me how to make paella. In Spain, there are more than 50 different ways to cook paella, depending on the region and the produce available. This way is my way, like the great Frank Sinatra said. After spending many years pursuing the perfect technique, I came up with this one, where…

PG 65 PG 65 The most tender veal taste sensation Roast veal rack with celeriac & potato gratin PREP + COOK TIME 1 HOUR 50 MINUTES SERVES 8 2kg veal rack (8 cutlets)1 cup (250ml) water¼ cup (70g) Dijon mustard2 tablespoons horseradish cream2 cloves garlic, crushed1½ tablespoons plain flour2 teaspoons wholegrain mustard2 cups (500ml) beef stock2 tablespoons finely chopped fresh tarragon1 tablespoon coarsely chopped fresh thyme¼ cup finely chopped fresh flat-leaf parsley CELERIAC & POTATO GRATIN 600ml thickened cream3 cloves garlic, sliced thinly3 teaspoons coarsely chopped fresh thyme leaves1 medium celeriac (750g), trimmed3 medium potatoes (600g)50g smoked cheddar, grated coarsely1 teaspoon fresh thyme, extra 1 Preheat oven to 180°C/160°C fan. 2 Make celeriac and potato gratin. 3 Meanwhile, place veal on a wire rack in a flameproof roasting pan; pour…

PG 78 PG 78 from the Test Kitchen Prepare the chickpea salald and dressing a few hours ahead. Add the dressing just before serving. PG 78 PG 78 from the Test Kitchen The dressing and the salad mixture can be prepared a few hours ahead. Add the dressing just before serving. Chickpea, green chilli & walnut salad PREP TIME 20 MINUTES SERVES 8 2 x 400g cans chickpeas, drained, rinsed1 cup coarsely chopped fresh flat-leaf parsley1 cup coarsely chopped fresh mint1 cup (160g) pitted green olives, chopped coarsely4 green onions, sliced thinly2 fresh long green chillies, sliced thinly1 medium red capsicum (200g), chopped finely1 cup (100g) roasted walnuts, chopped coarsely LEMON DRESSING ¼ cup (60ml) olive oil¼ cup (60ml) lemon juice 1 Make lemon dressing. 2 Place chickpeas in a…

Panettone with mascarpone & raspberries PREP TIME 30 MINUTES (+ REFRIGERATION & STANDING) SERVES 12 Add an Italian touch to your festivities by transforming a panettone into a gorgeous cheat’s Christmas cake. 1 panettone (about 1.1kg)¼ cup (60ml) orange-flavoured liqueur750g fresh raspberries2 teaspoons icing sugar MASCARPONE FILLING 750g mascarpone cheese¼ cup (40g) icing sugar3 egg whites 1 Make mascarpone filling. 2 Using a serrated knife, cut domed top off the panettone (reserve for another use). Split the remaining panettone into three layers. 3 Place the base of the panettone onto a serving plate, then brush with 1 tablespoon of liqueur. Spread with one-third of the mascarpone filling and scatter with one-third of the raspberries. Top with another layer of panettone. Repeat to make another two layers, finishing with mascarpone filling.…

PG 113 PG 113 Test Kitchen note Top the wreaths with the fruit mixture and toffee up to a day ahead of serving. Make up to 4 weeks ahead Cinnamon eggnog macarons PREP + COOK TIME 45 MINUTES (+ STANDING & COOLING) MAKES 16 1¼ cups (200g) icing sugar¾ cup (90g) ground almonds¼ cup (20g) desiccated coconut1 teaspoon ground cinnamon3 egg whites¼ cup (55g) caster sugar2 teaspoons icing sugar, extra EGGNOG CUSTARD 1 tablespoon cornflour1 tablespoon custard powder1 tablespoon caster sugar½ cup (125ml) milk15g butter1 egg yolk2 tablespoons brandy 1 Grease and line oven trays. 2 Process icing sugar, ground almonds, coconut and cinnamon until fine. Sift through a fine sieve into a medium bowl; discard any large pieces. 3 Beat egg whites and caster sugar in a small bowl…

PG 125 PG 122 from the Test Kitchen Cooked shortbread can be frozen in an airtight container for up to 3 months. Xanthan gum can be found in the health food section at your supermarket. Make dough up to a week ahead. Gingerbread houses PREP + COOK TIME 2 HOURS (+ REFRIGERATION & STANDING) MAKES 8 125g butter, softened½ cup (175g) golden syrup (or treacle)½ cup (110g) firmly packed dark brown sugar2½ cups (335g) gluten-free plain flour1 tablespoon ground ginger1 teaspoon ground cinnamon¼ teaspoon ground cloves1 tablespoon xanthan gum gluten-free icing sugar, for dusting ROYAL ICING 1½ cups (240g) gluten-free icing sugar1 egg white1 teaspoon lemon juice 1 For the templates, cut out the 3 different shapes using firm cardboard (see instructions on opposite page). 2 Beat butter, golden syrup…

WHIP TO STIFF AND GLOSSY peaks Meringue is a combination of whisked egg whites and sugar. It is the technique you use to bring these two ingredients together that determines the kind of meringue you will create. There are 3 types of meringue: FRENCH The most basic variation, French meringue is made by whisking a 1:1 ratio of egg whites and sugar. Delicate, light and tender, it’s ideal for pavlovas and meringue kisses. SWISS This is made with sugar that’s dissolved into egg whites before whipping. The sugar and egg whites are whisked over a bain-marie to 70°C. Thicker and silkier than French meringue, this is perfect as a base for buttercream frosting. ITALIAN The glossiest and stiffest of the meringues, this is made with hot sugar syrup cooked to 120°C.…

PG 24 Host qn early Christmas Eve dinner in the garden with the kids and share this super-easy menu. Bacon-wrapped bean & asparagus bundles Sunny prawn bao buns Tri-colour sweet potato salad Roast potatoes (see page 72) Leaf salad with a splash of balsamic vinegar and extra virgin olive oil PG 24 Test Kitchen note Bundles can also be cooked on the barbecue, if you like Bacon-wrapped bean & asparagus bundles PREP + COOK TIME 30 MINUTES SERVES 12 200g yellow beans200g green beans170g asparagus, trimmed12 slices streaky bacon½ cup (70g) slivered almonds80g butter2 tablespoons baby capers 1 Cook beans and asparagus in a large saucepan of boiling salted water for 2 minutes or until just tender; drain. Transfer beans and asparagus to a bowl of iced water; drain. Divide…

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Asian-style crisp pork belly salad PREP + COOK TIME 2 HOURS 30 MINUTES (+ COOLING & STANDING) SERVES 4 With crunchy crackling, this pork deserves top billing on your modern Christmas menu. 1 bunch fresh coriander1kg piece boneless pork belly, rind scored1 tablespoon sea salt flakes3 star anise½ teaspoon Sichuan peppercorns½ cup (125ml) Chinese cooking wine (shao hsing)1 Lebanese cucumber (130g), halved lengthways, sliced1 small red onion (100g), sliced thinly¼ medium wombok (250g), shredded1 cup loosely packed fresh Thai basil leaves2 cups (60g) snow pea tendrils2 fresh long red chillies, seeded, sliced thinly1 green onion, sliced thinly1 lime (65g), cut into wedges GINGER DRESSING 1 tablespoon finely chopped fresh lemongrass, white part only1 tablespoon finely grated fresh ginger1½ tablespoons soy sauce1½ tablespoons lime juice1 tablespoon sesame oil1 tablespoon Chinese black…

PG 83 There’s nothing quite like an abundance of fresh, luscious berries to signal the arrival of summer. Varieties Strawberries, blueberries, raspberries, blackberries, red and white currants. Purchasing Look for plump and boldly coloured fruit as this is a good indicator of ripeness. Check the underside of the punnet to ensure there’s no fuzzy white mould or soft spots. Strawberries are particularly fragrant when perfectly ripe, so follow your nose when choosing. Storing If you plan to eat the berries the same day, they can be left on the kitchen bench at room temperature. Most berries are happy in the fridge left dry and ventilated in the container you’ve brought them home in. They are best stored unwashed until you are ready to eat them, remembering to rinse in cold…

Fruit butters PREP TIME 30 MINUTES (+ REFRIGERATION & STANDING) MAKES ABOUT 2 CUPS These colourful and tangy fruit butters will make fantastic edible gifts for your foodie friends. PASSIONFRUIT BUTTER 4 eggs, beaten lightly, strained185g unsalted butter, chopped¾ cup (165g) caster sugar⅓ cup (80ml) lemon juice1 cup (250ml) passionfruit pulp LIME BUTTER 4 eggs, beaten lightly, strained185g unsalted butter, chopped1½ cups (225g) caster sugar½ cup (125ml) lime juice¼ cup (60ml) lemon juice1 tablespoon finely gratedlime rindgreen food colouring BLOOD ORANGE BUTTER 4 eggs, beaten lightly, strained185g unsalted butter, chopped¾ cup (165g) caster sugar1 cup (250ml) blood orange juice1 tablespoon finely grated bloodorange rind 1 For the passionfruit butter, place ingredients in a medium heatproof bowl over a medium saucepan of simmering water. Stir until mixture thickly coats the back…

Steamed Christmas pudding PREP + COOK TIME 5 HOURS 30 MINUTES SERVES 12 Who would have thought you could make a scrumptious Christmas pudding in the slow cooker? We show you how easy it is with this cheeky hack. 2½ cups (375g) mixed dried fruit¾ cup (120g) finely chopped dried pitted dates½ cup (65g) finely chopped dried cranberries¾ cup (180ml) water1 cup (220g) firmly packed dark brown sugar90g butter, chopped coarsely1 teaspoon bicarbonate of soda2 eggs, beaten lightly¾ cup (110g) plain flour¾ cup (110g) self-raising flour1 teaspoon mixed spice½ teaspoon ground cinnamon¼ cup (60ml) dark rum 1 Combine dried fruit, the water, sugar and butter in a medium saucepan. Stir over heat until butter melts and sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for about 5 minutes.…

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…

Cheese with a conscience Inspired by its birthplace in the beautiful, stress-free region of northern NSW, Norco Natural Cheese is infused with goodness. It’s not only creamy and healthy, but comes with a dash of peace of mind, as 100 per cent of profits go back to support Norco dairy farmers. For details, visit norcofoods.com.au. A sip of summer Chandon Garden Spritz is a sophisticated blend of the exceptional sparkling we know and love, imbued with locally crafted orange bitters. Perfect for a summer-soaked picnic or festive catch-up with friends. Check it out at chandon.com.au.…

Mango & passionfruit ice-cream pavlova PREP + COOK TIME 2 HOURS (+ FREEZING) SERVES 12 1½ cups (330g) caster sugar1 tablespoon cornflour5 egg whites, at room temperature1 teaspoon white vinegar200g granita biscuits½ cup (50g) flaked coconut100g butter, melted400g frozen mango¾ cup (270g) store-bought thick caramel4 fresh passionfruit2 litres vanilla ice-cream, softened450ml thickened cream thinly sliced mango, to serve Test Kitchen notes Making this dessert was a dream with the Kenwood Cooking Chef XL stand mixer. Its large capacity bowl and powerful motor makes short work of meringue. 1 Preheat oven to 120°C/100°C fan. Draw a 20cm circle on a sheet of baking paper; invert and place on a baking tray. Stir together the sugar and cornflour. Beat egg whites in a large bowl with an electric mixer to soft peaks.…

Ginger marmalade glazed ham PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 12 A whole glazed ham is such a treat and surprisingly easy to prepare. We share our top tips here. 365g ginger marmalade⅓ cup grated fresh ginger⅓ cup (80ml) maple syrup½ cup (110g) firmly packed light brown sugar1 cup (250ml) blood orange juice7kg cooked leg of ham2 tablespoons cloves sprigs of fresh rosemary to decorate 1 Stir marmalade, ginger, maple syrup, sugar and orange juice in a small saucepan; bring to the boil. Reduce heat to medium, then simmer, uncovered, for 10 minutes or until reduced by half. 2 Meanwhile, place oven shelf in lowest position. Preheat oven to 180°C/160°C fan. 3 Using a sharp knife, cut through ham rind about 12cm from shank end of leg.…

PG 46 PG 46 from the Test Kitchen To remove pomegranate seeds (arils), cut pomegranate in half crossways. Hold it, cut-side down, over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily. Discard any white pith that falls out with them. PG 46 Whole roasted cabbage with caraway mustard glaze PREP + COOK TIME 1 HOUR SERVES 4 FIVE INGREDIENTS 1 medium white cabbage (1.4kg) (see note)2 medium lemons (280g)¼ cup (70g) Dijon mustard1 tablespoon toasted caraway seeds1 tablespoon chopped tarragon leaves,plus extra sprigs to serve STAPLES ⅓ cup (80ml) olive oilsea salt flakesfreshly ground black pepper 1 Preheat oven to 180°C/160°C fan. 2 Cut a cross into the cabbage three-quarters of the way through; secure any outer leaves to the cabbage…

Roast turkey with bacon & sage stuffing PREP + COOK TIME 4 HOURS (+ COOLING & STANDING) SERVES 12 It’s a big responsibility cooking the turkey on Christmas Day. We take the drama out of it with our step-by-step guide 5kg turkey50cm square muslin125g butter, melted1 tablespoon olive oil2 tablespoons sea salt2 tablespoons fresh thyme leaves BACON & SAGE STUFFING 50g butter4 rindless bacon slices (260g), chopped finely1 medium brown onion (150g), chopped finely2 trimmed sticks celery (200g), chopped finely1 tablespoon finely chopped fresh sage2 teaspoons fresh thyme leaves4 cups (280g) stale breadcrumbs1 egg, beaten lightly PORT GRAVY 40g butter1 medium brown onion (150g), chopped finely1 trimmed stick celery (100g), chopped finely2 cloves garlic, crushed¼ cup (35g) plain flour¼ cup (60ml) port2¼ cups (560ml) chicken stock, approximately 1 Preheat oven…

No. 1 Roast potatoes PREP + COOK TIME 1¼ HOURS SERVES 4 Preheat oven to 220°C/200°C fan. Lightly oil an oven tray. Cut 6 medium potatoes in half horizontally. Boil, steam or microwave potatoes for 5 minutes; drain. Pat dry; cool for 10 minutes. Gently rake rounded sides with tines of a fork. Place potatoes, in a single layer, cut-side down, on oven tray. Brush with 2 tablespoons light olive oil; season. Roast for 50 minutes or until potatoes are browned and crisp. No. 2 Potato crush PREP + COOK TIME 20 MINUTES SERVES 4 Boil, steam or microwave 1kg baby new potatoes until tender; drain. Mash half the potatoes with ½ cup sour cream and 40g softened butter in a large bowl until smooth. Using the back of a…

PG 93 PG 93 from the Test Kitchen Char-grilled zucchini can be used for this recipe – it’s available from the deli section at most supermarkets. You’ll need 2½ cups. Tomato, fetta & ham frittatas PREP + COOK TIME 35 MINUTES MAKES 6 100g coarsely chopped sliced ham100g fetta cheese¼ cup (20g) finely grated parmesan cheese⅓ cup coarsely chopped fresh basil6 eggs⅔ cup (160ml) pouring cream9 cherry tomatoes, halved 1 Preheat the oven to 180°C/160°C. Line the holes of a six-hole Texas muffin pan with squares of baking paper. 2 Divide ham, cheeses and basil into pan holes. 3 Whisk eggs and cream in a medium bowl, season; pour into pan holes. Top each frittata with three cherry tomato halves. 4 Bake frittatas for about 25 minutes. Stand frittatas in…

PG 103 Colourful combo with ancient grains PG 103 from the Test Kitchen Palm sugar is usually sold in rock-hard cakes that need to be grated. You can use ¼ cup (55g) firmly packed brown sugar if it’s not available. Use brown rice, if you like. PG 104 PG 104 Indonesian classic Fried rice favourite from the Test Kitchen You will need to cook 2 cups (400g) white long-grain rice the day before making this recipe. Spread it in a thin layer on a tray and refrigerate overnight. Alternatively, you can use bought ready-cooked rice. Nasi goreng PREP + COOK TIME 40 MINUTES SERVES 4 720g cooked medium king prawns2 tablespoons peanut oil175g dried Chinese sausages, sliced thickly1 (200g) medium red capsicum, sliced2 cloves garlic, crushed2 teaspoons grated fresh ginger1…

1. Orange liqueur custard PREP + COOK TIME 20 MINUTES MAKES ABOUT 1? CUPS Combine 2 tablespoons custard powder and ¼ cup caster sugar in a small saucepan. Gradually stir in ½ cup orange juice and 1 cup water. Stir mixture constantly over medium-high heat until it boils and thickens (or microwave on HIGH for 5 minutes). Stir in ¼ cup sour cream, 1 teaspoon finely grated orange rind and 1 tablespoon orange-flavoured liqueur. Serve hot. Test Kitchen note Citrus-flavoured liqueurs include Cointreau and Grand Marnier. The custard can be made the day before; store, covered, in the fridge. Reheat custard gently when required. Not suitable to freeze. 2. Rum cream sauce PREP TIME 10 MINUTES (+ REFRIGERATION) MAKES ABOUT 3 CUPS Beat 125g softened cream cheese and 30g softened…