Innholdsfortegnelse for Issue 80 i Cooking with the Australian Womens Weekly

Hello again! As we continue to adjust to a pandemic that never seems to end, I look for a little inspiration in the simple things and with me it almost always revolves around food! ‘When life gives you lemons’ is my go-to proverb that encourages me to look for the positives in our challenging times. I also love that as a cook, there’s barely a day that goes by that I don’t appreciate the unique qualities of lemons or citrus in general – they are one of my ‘desert island’ ingredients! This issue has some lipsmacking citrus recipes starting on page 12 with our sunny In Season selection. If you haven’t tried preserved lemons, you’re in for a treat with our slow-cooked Chicken, Green Olive & Preserved Lemon Tagine (page…

PREP + COOK TIME 30 MINUTES MAKES 8 4 eggs½ cup (125ml) pouring cream2 teaspoons finely chopped oregano, plus extra leaves to serve2 sheets frozen puff pastry, thawed32 baby spinach leaves8 sundried tomatoes, drained8 whole artichoke hearts in brine, drained, halved16 pitted kalamata olives50g mozzarella, cut into 1cm cubes pinch chilli flakes 1 Lightly grease and preheat a 4-hole (1/3-cup/80ml) pie maker. 2 Whisk eggs, cream and chopped oregano together in a jug. Season. 3 Using pastry cutter provided, cut eight large rounds (11cm) from puff pastry. Line prepared holes with half the pastry rounds; pressing into base and side. Refrigerate remaining rounds until required. 4 Place 4 spinach leaves in each pastry case; top with a piece of sundried tomato, 2 artichoke halves and 2 olive halves. Pour 2…

From the Test Cocina Árbol chilli salsa is very spicy. For a milder version use finely chopped capsicums instead. Charred corn & piquillo pepper salad PREP + COOK TIME 30 MINUTES 8 corn cobs (2.4kg)6 green onions, sliced thinly285g jar roasted piquillo peppers, drained, quartered8 radishes (280g), sliced thinly¼ cup (60ml) extra virgin olive oil¼ cup (60ml) lime juice2 cloves garlic, crushed½ cup (60g) corn nuts½ cup (80g) smoked almonds½ cup flat-leaf parsley leaves½ cup coriander leaves 1 Remove husk and silk from corn; trim cobs, then break in half crossways. Place cobs in a large saucepan of boiling water; return water to the boil. Boil, covered, for 10 minutes or until tender; drain. 2 Heat a barbecue (or grill or grill plate) on high; cook corn on lightly oiled barbecue…

PREP & COOK TIME 40 MINUTES SERVES 4 1 litre (4 cups) water500g chicken breast fillets200g uncooked small prawns2 litres (8 cups) chicken stock1 tablespoon soy sauce2 teaspoons finely grated fresh ginger12 prawn and chive wontons (240g)200g Chinese barbecued pork, sliced thinly100g mixed mushrooms, sliced thinly2 baby pak choy (300g), trimmed, quartered4 green onions, sliced thinly1 fresh long red chilli, sliced thinly1¼ cups (100g) bean sprouts⅓ cup loosely packed fresh coriander leaves1 lime, cut into wedges 1 Bring the water to the boil in a large saucepan; add chicken, return to the boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is cooked. Cool chicken in poaching liquid for 10 minutes. Remove chicken from pan; discard poaching liquid. When cool enough to handle, slice chicken thinly. 2 Meanwhile,…

from the Test Kitchen You can use green beans and frozen peas instead of broccolini and snap peas, if you prefer. from the Test Kitchen You can use clams or mussels instead of pipis. It also works well with linguine. For an alcohol-free version use verjuice in place of the white wine. Shallots are also known as eshallots. Serve with bread and extra virgin olive oil Food processor egg yolk fettuccine with lemon cream PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 4 You will need a pasta machine for this recipe. If you don’t want to make your own fettuccine, use 500g fresh pasta or 375g dried egg pasta instead. 1⅔ cups (250g) white spelt flour, plus extra for dusting1 teaspoon sea salt flakes12 egg yolks2 shallots (50g), chopped…

Lamb shanks with mash & silver beet PREP + COOK TIME 3½ HOURS SERVES 4 ¼ cup (60ml) extra virgin olive oil6 lamb shanks (2.25kg)1 large brown onion (200g), chopped coarsely5 cloves garlic, peeled2 tablespoons tomato paste1½ cups (375ml) dry red wine2 cups (500ml) beef stock400g canned diced tomatoes1 tablespoon sugar4 sprigs fresh rosemary1kg silverbeet, stalks trimmed, leaves shredded MASH1.4kg floury potatoes, peeled, halved100g butter, chopped½ cup (125ml) thickened cream, warmed 1 Preheat oven to 150°C/130°C fan. 2 Heat 1 tablespoon of the oil in a large flameproof casserole dish; cook lamb, in two batches, for 5 minutes or until browned all over. Remove from dish. 3 Add onion and 3 crushed garlic cloves to same dish; cook, stirring, until onion softens. Add paste; cook, stirring, for 2 minutes. Stir…

TEXAN CHICKEN & SWEET POTATO SKILLET TEXAN SKILLET CHICKEN POZOLE TEXAN CHICKEN FRIED ‘RICE’ TEXAN CHICKEN ‘NACHOS’ STICKY GLAZED TOFU WITH CHILLI-LIME BROCCOLINI PREP & COOK TIME 15 MINUTES MAKES 4 PORTIONS STICKY GLAZED TOFU 500g firm tofu, cut into1.5cm thick slices⅓ cup (80ml) kecap manis2 tablespoons extra virgin olive oil350g vine sweet mini capsicums, halved CHILLI-LIME BROCCOLINI1½ tablespoons extra virgin olive oil2 bunches broccolini (350g), trimmed1 fresh long green chilli, chopped finely1 clove garlic, chopped finely1 tsp finely grated lime rind1½ tbsp lime juice ASSEMBLY INGREDIENTS 250g microwave brown and wild rice, heated4 green onions, shredded lime cheeks or wedges, to serve1 cup (200g) frozen shelled edamame, boiled, steamed or microwaved1 teaspoon extra virgin olive oil250g cherry tomatoes, halved2 tablespoon hoisin sauce1 brioche roll MEAL PREP STICKY GLAZED TOFU…

No.1 Basic oat PREP + COOK TIME 35 MINUTES (+ REFRIGERATION) MAKES 24 Preheat oven to 180°C/160°C fan. Grease and line two oven trays with baking paper. Beat 250g softened butter and ¾ cup brown sugar in a bowl with an electric mixer until light and fluffy. Beat in 2 egg yolks and 1 tsp vanilla extract until combined. Stir in 1½ cups plain flour, 1 cup rolled oats, ¾ cup shredded coconut, ½ tsp baking soda and ½ tsp salt; mix well. Roll 1½-tablespoon portions of mixture into balls to make 24 in total. Place on trays 5cm apart; flatten into 6cm rounds. Refrigerate for 30 minutes. Bake for 20 minutes until golden. Cool on trays. No.2 Apricot PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) MAKES 24 Make Basic Oat…

Oranges Navel and Valencia oranges are the most commonly grown varieties in Australia, while Blood and Seville oranges are available in smaller quantities. Between them, oranges are generally available all year round. The winter Navel orange is seedless, easy to peel and juicy, making it a great eating orange. The summer Valencia has more seeds and its skin can be tinged green due to being ripened in warmer weather; it’s a good juicing orange. Blood oranges are a rare treat (available in late winter to early spring), with their sweet, rich flavour. The bitter Sevilles, available in late winter, make great marmalade. Lemons These are available most of the year, but are at their peak during winter. The main varieties are Eureka, which has a thick skin, and Lisbon, with…

from the Test Kitchen Give the leeks a good rinse to remove any dirt that may be lodged between the layers. After trimming off the green tops, cut the white part in half lengthways, then allow the water to run down the leek and through the layers. Dry well. Use silverbeet or kale instead of the cavolo nero, if you like. Dukkah egg salad with homemade mayonnaise PREP + COOK TIME 30 MINUTES SERVES 4 FIVE INGREDIENTS 8 eggs2 pitta bread rounds (110g)⅓ cup (20g) pistachio dukkah1 red cos lettuce150g brussels sprouts STAPLES ½ teaspoon sea salt flakes1 tablespoon red wine vinegar1 cup (250ml) extra virgin olive oil, plus 1 tablespoon extra freshly ground black pepper 1 Preheat oven to 200°C/180°C fan. 2 Place 6 eggs in a large saucepan…

Smoked salmon & sweet potato cakes PREP + COOK TIME 55 MINUTES (+ REFRIGERATION) MAKES 12 650g orange sweet potatoes, peeled, coarsely chopped300g hot-smoked salmon⅓ cup (80ml) extra virgin olive oil1 teaspoon cumin seeds1 teaspoon coriander seeds, crushed½ teaspoon dried chilli flakes2 green onions, chopped finely½ cup (90g) fine polenta1 cup (250ml) Greek yoghurt 1 Place sweet potato in a steamer basket over a saucepan of simmering water. Steam, covered for 20 minutes or until very tender. Place in a large bowl; mash. 2 Remove and discard skin and bones from salmon, then flake flesh into large chunks. 3 Heat 2 tablespoons of the oil in a small saucepan over medium heat. Add cumin and coriander seeds, and chilli flakes; cook, stirring, for 1 minute or until fragrant. Reserve. 4…

Roast rainbow carrots with shallots and butterbeans PREP + COOK TIME 35 MINUTES SERVES 6 1 tablespoon wholegrain mustard1 tablespoon honey¼ cup (60ml) red wine vinegar½ cup (125ml) extra virgin olive oil3 bunches baby carrots (1.2kg), scrubbed and tops reserved8 shallots, peeled and halved400g canned butterbeans, drained and rinsed 1 Preheat oven to 220°C/200°C fan. 2 Whisk mustard, honey, vinegar and oil in a small bowl (or shake together in a screw-top jar). 3 Trim carrots, leaving 2cm of the stalk attached; Divide carrots between two baking-paper-lined oven trays and add shallots and butterbeans to trays; spoon half the dressing over carrots, then toss to coat. Season. Roast for 30 minutes or until carrots and shallots are tender. 4 Coarsely chop reserved carrot tops. Serve rainbow carrots, shallots and beans on…

Fly your tastebuds to Morocco PREP + COOK TIME 9 HOURS SERVES 6 2 tablespoons extra virgin olive oil2 teaspoons ground cinnamon2 teaspoons ground cumin2 teaspoons ground coriander1.8kg whole chicken1 large (200g) brown onion, sliced thickly3 cloves garlic, crushed2 teaspoons finely grated fresh ginger1 teaspoon dried chilli flakes½ teaspoon ground turmeric800g baby potatoes, halved½ cup (125ml) chicken stock1 tablespoon honey1 cup (120g) seeded green olives1 tablespoon lemon juice2 tablespoons fresh flat-leaf parsley, coarsely chopped2 tablespoons fresh coriander, coarsely chopped1 tablespoon finely sliced preserved lemon rind 1 Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Rub combined cinnamon, cumin and coriander all over chicken. Cook chicken, turning, for 20 minutes, or until well browned all over. Remove from cooker. 2 Heat remaining oil in cooker…

WAFFLES with maple syrup PREP + COOK TIME 30 MINUTES MAKES 10 You will need a waffle iron for this recipe. 60g butter2 eggs1¾ cups (260g) plain flour¼ cup (35g) self-raising flour¼ cup (55g) caster sugar1½ cups (375ml) milk2 tablespoons water2 tablespoons icing sugar5 scoops (625ml) vanilla ice-cream½ cup (125ml) pure maple syrup 1 Melt butter in a small saucepan over low heat; cool. 2 Meanwhile, separate eggs. 3 Sift flours and caster sugar in a small bowl; make a well in the centre. Gradually stir in combined egg yolks and milk, the melted butter and the water until smooth. 4 Preheat waffle iron. 5 Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into batter mixture in two batches. 6 Drop ⅓…

Anyone can master a good cocktail with a bit of practice, but it’s the garnish that really elevates the cocktails you buy at a bar. Bring some flare to your cocktails at home with some dehydrated fruit garnishes. To make them yourself, use a mandolin to slice any citrus fruit you like very thinly. Then, lay them out on a baking tray and bake at the lowest possible temperature in your oven, about 60°C. The drying process can take anywhere between 6 and 10 hours, and you will need to keep an eye on your slices throughout. You can also use an electric dehydrator. Or if you haven’t got the time you can try these Tipple Topper garnishes from the Byron-based StrangeLove Beverage Co. Their blood orange wheels pair perfectly…

Roast pork belly with fennel & chilli salt PREP + COOK TIME 1 HOUR SERVES 4 2 teaspoons fennel seeds2 teaspoons sea salt flakes2 teaspoons dried chilli flakes2 teaspoons finely grated lemon rind2 cloves garlic, crushed1 tablespoon extra virgin olive oil1kg piece boneless pork belly, scored at1cm intervals to serve: extra sea salt flakes, roast potatoes and roast shallots 1 Preheat a 7-litre air fryer to 180°C for 3 minutes. 2 Place fennel seeds, salt and chilli flakes in a mortar and pestle; crush lightly. Add lemon rind, garlic and oil; pound to combine. Pat pork belly rind dry with paper towel. Rub fennel mixture all over pork. 3 Taking care, place pork, skin-side up, in the air fryer basket. Reset the temperature to 200°C; cook for 25 minutes until…

PREP + COOK TIME 45 MINUTES {+ STANDING} SERVES 16 2 cups (250g) white corn flour (see Test Kitchen notes below)½ teaspoon table salt2 teaspoons cumin seeds, optional½ teaspoon chilli flakes, optional1½ cups (375ml) cold water, approximately 1 Combine corn flour, salt, cumin, chilli and the water in a medium bowl using your hands. Knead to form a smooth and pliable dough, adding a little more water if dough cracks easily when pressed). Divide dough into 16 portions; roll into balls. Place on a tray; cover with plastic wrap. Stand for 30 minutes. 2 Roll each ball out between sheets of baking paper to a 14cm round. If you have a tortilla press, use this to flatten the dough to 1mm thick. 3 Heat a large frying pan over medium-high…

GLUTEN FREERecipe GLUTEN FREE Recipe LIGHT & TANGY Recipe MEAT FREE Recipe Vegie pad Thai PREP & COOK TIME 40 MINUTES (+ STANDING) SERVES 6 200g dried rice noodles⅓ cup (80ml) peanut oil¼ cup (60ml) boiling water½ cup (135g) grated palm sugar or brown sugar1 tablespoon tamarind puree¼ cup (60ml) lime juice⅓ cup (80ml) gluten-free tamari400g packaged fresh stir-fry vegetable mix3 eggs, beaten lightly2 cloves garlic, crushed4 green onions, sliced thinly diagonally⅔ cup (100g) roasted unsalted peanuts, chopped coarsely⅓ cup (25g) fried Asian shallots150g bean sprouts½ cup loosely packed coriander leaves1 lime, halved 1 Place noodles in a large heatproof bowl; cover with boiling water. Stand for 15 minutes or until just tender. Drain noodles, toss with 2 teaspoons of the oil; cover with plastic wrap to prevent drying out. 2 Stir the…

PREP + COOK TIME 35 MINUTES SERVES 4 2 cups (400g) sushi rice1½ tablespoons sesame oil1 medium carrot (120g), cut into matchsticks1 medium zucchini (120g), cut into matchsticks250g minced beef1 clove garlic, crushed1 tablespoon light soy sauce1 teaspoon caster sugar1 clove garlic, crushed, extra1 cup (260g) kimchi, chopped2 cups (500ml) boiling water½ cup bean sprouts½ teaspoon sesame oil, extra4 egg yolks 1 Rinse rice under running water until water runs clear; drain. 2 Set rice cooker to sauté or regular cook function. Add 2 teaspoons of the oil to cooker; cook carrot and zucchini, stirring, for 2 minutes or until slightly softened. Remove from cooker. 3 Heat another 2 teaspoons of oil in cooker; cook beef and garlic, stirring, for 5 minutes or until browned. Stir in sauce and sugar;…

from the Test Kitchen You could also use 8 mini jam ball doughnuts (220g). You can use frozen blackberries or raspberries in place of the peaches. Waffles à la suzette PREP & COOK TIME 20 MINUTES SERVES 4 125g butter, chopped½ cup (110g) caster sugar2 teaspoons finely grated orange rind½ cup (125ml) orange juice8 Belgian-style waffles (480g)2 medium (480g) oranges, peeled, sliced thinly into rounds vanilla ice-cream, for serving2 tablespoons toasted flaked almonds 1 To make suzette sauce, melt butter in a small heavy-based saucepan, add sugar, rind and juice; cook, stirring, over low heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, without stirring, for 2 minutes or until sauce thickens slightly. 2 Warm waffles according to packet directions. 3 Divide waffles and orange slices…

VEGAN Recipes from the Test Kitchen Trail mix can be kept in an airtight container at room temperature for up to 2 weeks. Vegan salted chocolate popcorn PREP + COOK TIME 15 MINUTES SERVES 4 1 tablespoon rosemary leaves1 teaspoon sea salt flakes¼ cup pepitas¼ cup vegan margarine, plus 2 tablespoons for cooking100g vegan chocolate, chopped finely½ cup popping corn 1 Stir rosemary leaves, sea salt flakes, pepitas and ¼ cup vegan margarine in a small frying pan for 3 minutes or until margarine melts and seeds are lightly toasted. Cool. 2 Heat 2 tablespoons vegan margarine in a large saucepan over medium heat. Add popping corn, cover. Cook, shaking the pan occasionally, for 5 minutes or until the popping stops. Add chopped chocolate and seed mixture to the pan;…

PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 20 3 cups (660g) caster sugar250g butter, chopped2 cups (500ml) water⅓ cup (35g) cocoa powder1 teaspoon bicarbonate of soda3 cups (450g) self-raising flour4 eggs, beaten lightly CHOCOLATE BUTTERCREAM125g unsalted butter, softened1½ cups (240g) icing sugar, sifted⅓ cup (35g) cocoa powder, sifted2 tablespoons milk 1 Preheat oven to 180°C/160°C fan. Grease a deep 26.5cm x 33cm, 3.5 litre (14 cup) roasting pan (see Test Kitchen notes); line base with baking paper. 2 Place sugar, butter, the water and combined sifted cocoa and soda in a large saucepan; stir over medium-low heat, without boiling, until sugar dissolves and butter has melted. Bring to the boil. Reduce heat to low; simmer, for 5 minutes. Transfer mixture to a large bowl; cool to room temperature.…

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