Innholdsfortegnelse for Issue 81 i Cooking with the Australian Womens Weekly

It’s hard to believe Easter is upon us, the year is hurtling by! I would like to acknowledge the hardship that some of our communities are living through – in times of sadness and adversity it’s more important than ever to gather family and friends around a table over a simple meal and create precious memories. There’s something about food that brings joy and comfort to us all, and has a special way of connecting us to moments and experiences like nothing else can. This month we have loads of inspiration to help you create some beautiful food moments of your own. For the avid foodies take a look at our seafood grazing board (page 20) or our Middle Eastern banquet (page 38). If you’re new to entertaining or at…

Jalapeño steak & watermelon salad PREP + COOK TIME 25 MINUTES SERVES 4 500g beef flank (flat iron) steaks2 tablespoons pickled sliced jalapeños, plus ⅓ cup(80ml) pickling liquid2 tablespoons extra virgin olive oil1 large avocado (320g)1 medium iceberg lettuce (500g), cut into 10 wedges1½ cups mint leaves1 tablespoon lime juice1kg seedless watermelon, rind removed, sliced thinly1 tablespoon black and white sesame seeds, toasted lime wedges, to serve 1 Combine steaks with half the jalapeño pickling liquid and 1 tablespoon of the oil in a bowl; season well. Stand for 10 minutes. 2 Meanwhile, process half the avocado, 1 lettuce wedge, ½ cup mint leaves, the lime juice and remaining pickling liquid until smooth; season to taste. 3 Heat a chargrill pan or barbecue on high. Cook steaks for 3 minutes…

Pasta ribbons with smoked trout PREP & COOK TIME 25 MINUTES SERVES 6 500g curly ribbon pasta2 x 350g hot smoked whole trout⅓ cup (80ml) extra virgin olive oil2 medium red onions (340g), sliced thinly3 cloves garlic, crushed3 large zucchini (450g), cut into long thin strips1 tablespoon finely grated lemon rind⅓ cup (80ml) lemon juice½ cup coarsely chopped fresh dill¾ cup (60g) shaved parmesan thInly sliced lemon rind, for serving 1 Cook pasta in a large saucepan of boiling salted water until almost tender; drain. 2 Meanwhile, remove the flesh from trout in large chunks, discarding skin and bones. 3 Heat 1 tablespoon of the oil in a large saucepan; cook onion and garlic, stirring, for 2 minutes or until onion starts to soften. 4 Return pasta to saucepan with…

HOT CROSS BUNS BASIC RECIPE PREP + COOK TIME 1 HOUR 25 MINUTES (+ STANDING + COOLING TIME) MAKES 16 1 tablespoon (14g) dried yeast¼ cup (55g) caster sugar1½ cups (375ml) warm milk4 cups (600g) plain flour2 teaspoons mixed spice1 teaspoon ground cinnamon60g butter1 egg1½ cups (240g) sultanas FLOUR PASTE ½ cup (75g) plain flour2 teaspoons caster sugar⅓ cup (80ml) water, approximately GLAZE 1 tablespoon caster sugar¾ teaspoon gelatine1 tablespoon water 1 Combine yeast, sugar and milk in a small bowl or jug. Cover; stand in warm place about 10 minutes or until mixture is frothy. 2 Sift flour and spices into large bowl; rub in butter. Stir in yeast mixture, egg and sultanas; mix to a soft sticky dough. Cover; stand in warm place about 45 minutes or until…

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Pears are equally at home with savoury companions or with sweet ones, as good poached in a red-wine syrup and served with ice-cream as they are with red wine and some bread and freshly cut parmesan, or with blue cheese, walnuts and a sweet dessert wine. Pears are good in salads, especially those with bitter leaves such as witlof or peppery ones such as watercress, and quartered firm pears are excellent roasted beside rich meats such as duck or pork, or grilled with pork chops Different varieties of pear have textures ranging, when ripe, from luscious and almost melting to firm and slightly grainy to crisp and crunchy for the nashi. All pears are unusual in that they ripen from the inside out and should not be allowed to ripen…

No. 1 Baked brie, mustard & ham PREP + COOK TIME 20 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. You will need a 200g wheel of brie in a wooden box. Open brie box; remove plastic lining wrapper. Line base and side of box with baking paper, extending paper 1cm above the side. Line box with 4 slices of pancetta or prosciutto, top with 2 tablespoons bought onion marmalade. Return brie to box. Score surface of brie in a circular pattern at 2cm intervals, 1cm deep. Brush 1 teaspoon Dijon mustard into cuts. Spoon an extra 1 tablespoon onion marmalade on top. Top with sage leaves. Replace box lid. Bake for 15 minutes or until cheese melts. No. 2 Baked brie & pesto PREP + COOK TIME 20 MINUTES SERVES 4…

Recipe 1: Almond & sage sourdough roast chicken PREP + COOK TIME 2 HOURS SERVES 4 1 cup (160g) roasted almond kernels, chopped coarsely8 fresh sage leaves2 teaspoons finely grated lemon rind3 cloves garlic, chopped coarsely½ cup (125ml) extra virgin olive oil2 x 1.8kg whole chickens½ bunch celery (750g), pale inner leaves reserved600g loaf sourdough, halved horizontally4 baby parsnips (480g), halved lengthways1 bunch (400g) baby heirloom carrots, trimmed leaving1cm stalk2 cups (500ml) chicken stock40g butter, chopped ALMOND GREMOLATA ¾ cup (120g) finely chopped roasted almond kernels1 clove garlic, crushed1 tablespoon finely grated lemon rind½ cup finely chopped fresh flat-leaf parsley 1 Preheat oven to 200°C/180°C fan. Oil a large baking dish. 2 Blend or process almonds, sage, rind, garlic and ¼ cup oil until a rough paste forms; season. 3…

Hot cross custard pudding SERVES 6 1 Preheat oven to 160°C/140°C fan. In a large mixing bowl, whisk 300ml cream, 180ml milk, 4 eggs, ½ cup (110g) caster sugar and 1 teaspoon of vanilla extract until combined. 2 Cut 6 hot cross buns each into 3 slices horizontally, making a bottom, middle and top. Spread the slices with 50g softened butter and sprinkle with 1 tablespoon cinnamon sugar. Arrange bun bases into a greased oval 2L capacity ovenproof dish. Pour a third of the egg mixture over buttered bun bases. Stand for 5 minutes. 3 Repeat the process, standing between layers, finishing with the tops of the hot cross buns and remaining egg mixture. Sprinkle over 100g chopped white chocolate. Bake pudding for about 1 hour or until just set…

Peppermint bites PREP TIME 45 MINUTES (+ STANDING, FREEZING & REFRIGERATION) MAKES 20 You will need to start this recipe a day ahead. ¾ cup (115g) raw cashews½ cup (80g) natural almonds½ cup (60g) pecans⅓ cup (65g) activated buckwheat groats⅔ cup (50g) desiccated coconut½ cup (50g) cacao powder¼ cup (40g) coconut sugar4 fresh dates (80g), pitted⅔ cup (140g) coconut oil, melted¼ cup (60ml) coconut cream2 tablespoons Lakanto Bakers Classic Syrup½ teaspoon pure peppermint extract CHOCOLATE COATING ¼ cup (50g) coconut oil60g cacao butter, grated finely2 tablespoons Lakanto Bakers Classic Syrup½ cup (50g) cacao powder 1 Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water; drain well. 2 Lightly grease or oil a 20cm x 30cm slice…

Raw mushroom salad with capers and goat cheese PREP + COOK TIME 20 MINUTES SERVES 2 200g brown button mushrooms1 garlic clovesalt and black pepper, to season2 tbsp capers, roughly chopped¼ cup finely shredded curly parsley½ cup (125 ml) good extra virgin olive oil¼ cup (60 ml) good quality white winevinegarpinch of sugar60g soft goat cheese, sliced2 thick slices sourdough, to serve 1 Very thinly slice the raw mushrooms and place in a large bowl. Crush the garlic together with a little salt and combine with the capers, parsley, olive oil, vinegar and sugar. Stir well and mix with the mushrooms. Set aside for 10 minutes to marinate. 2 Place the mushrooms on a serving plate with the dressing and top with the goat cheese. Serve with sourdough. The Cook…

Anzac biscuits PREP + COOK TIME 45 MINUTES (+ COOLING) MAKES 26 125g butter, chopped2 tablespoons golden syrup or treacle½ teaspoon bicarbonate of soda2 tablespoons boiling water1 cup (90g) rolled oats1 cup (150g) plain flour1 cup (220g) firmly packed brown sugar¾ cup (60g) desiccated coconut 1 Preheat oven to 180°C/160°C fan. Grease two large oven trays; line with baking paper. 2 Stir the butter and syrup in a medium saucepan over low heat until smooth. Stir in the combined soda and the water, then remaining ingredients. 3 Roll level tablespoons of the mixture into balls; place 5cm apart on lined trays, then flatten slightly. 4 Bake for 12 minutes or until golden. Cool biscuits on trays. Test Kitchen notes Make sure you use rolled oats rather than quick-cooking oats as…

Caramelised onion & olive empanadas PREP + COOK TIME 55 MINUTES (+ STANDING) MAKES 14 FIVE INGREDIENTS 1½ cups (200g) mixed pitted olives3 medium brown onions (450g)¼ cup (40g) pine nuts½ cup (80g) sultanas¼ cup fresh thyme leaves STAPLES 3⅓ cups (500g) plain flour200g cold butter, chopped sea salt flakes2 tablespoons extra virgin olive oil, plus extra for brushing freshly ground black pepper 1 Preheat oven to 180°C/160°C fan. Line a large oven tray with baking paper. 2 Place the flour and butter in a large bowl; using your fingertips, rub butter into flour until mixture resembles fine crumbs. Stir in salt flakes and ¾ cup (180ml) water. Turn the dough onto a lightly floured surface; knead for 15 minutes or until smooth. Cover; stand for 30 minutes. 3 Meanwhile,…

Roast leg of lamb PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 6 2kg leg of lamb, bone in2 cloves garlic, crushed2 tablespoons freshcoarsely chopped rosemary½ cup small freshrosemary sprigs1kg waxy potatoes, halvedor quartered if large3 small onions (240g), unpeeled, quartered1 cup (250ml) chicken stock 1 Preheat oven to 200°C/180°C fan. 2 Place lamb in an oiled large baking dish. Using a sharp knife, cut at least 15 slits into the lamb at 2cm intervals. Rub surface with garlic, then sprinkle with chopped rosemary. Insert a small rosemary sprig into each slit. Season. Place potatoes and onions around the lamb, in a single layer. Add stock to dish. Season well. 3 Roast lamb and vegetables for 15 minutes; spoon pan juices over vegetables. Reduce oven to 180°C/160°C fan; roast…

Sourdough starter PREP TIME 5 MINUTES (+ STANDING) MAKES 1 CUP (295G) Make this sourdough starter 3 days ahead 1½ teaspoons (5g) dried yeast½ teaspoon caster sugar⅔ cup (100g) organic bread flour1 cup (250ml) lukewarm filtered or bottled water 1 Combine ingredients in a large screw-top glass jar or medium bowl. 2 Cover; stand at room temperature for 3 days before using. Seeded epi loaves PREP + COOK TIME 1 HOUR (+ STANDING, REFRIGERATION & COOLING) MAKES 2 LOAVES (12 ROLLS) 3⅓ cups (500g) organic bread flour1 tablespoon sea salt flakes1 quantity (1 cup/295g) sourdough starter⅔ cup (160ml) lukewarm filtered or bottledwater, approximately1½ tablespoons sesame seeds3 teaspoons black chia seeds2 teaspoons poppy seeds¼ cup (35g) sunflower seeds3 teaspoons linseeds1 egg, beaten lightly 1 Begin this recipe either 5 days ahead…

Beef rendang PREP + COOK TIME 8 HOURS 30 MINUTES SERVES 4 ½ cup (40g) desiccated coconut10cm stick fresh lemongrass (20g), chopped finely1 tablespoon finely grated fresh ginger4 cloves garlic, quartered3 fresh long red chillies, chopped coarsely1 medium brown onion (150g), chopped coarsely1½ tablespoons extra virgin olive oil800g beef chuck steak, cut into 5cm pieces2 teaspoons ground coriander1 tablespoon grated palm sugar1 tablespoon tamarind puree1 cinnamon stick1 cup (250ml) coconut milk2 tablespoons fresh micro herbs, to serve1 green onion, sliced thinly, to serve 1 Process coconut, lemongrass, ginger, garlic, chilli, brown onion and oil until smooth. 2 Heat a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook paste, stirring, for 5 minutes or until well toasted and fragrant. Add beef; cook, stirring, for 8 minutes or until browned. 3…

Macadamia & chocolate cake PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 12 150g unsalted butter, melted½ cup (110g) firmly packed brown sugar2 tablespoons golden syrup or treacle1½ cups (210g) coarsely choppedmacadamias, roasted lightly150g unsalted butter, extra, softened1 cup (220g) caster sugar3 eggs, separated100g dark chocolate, melted, cooled¾ cup (110g) self-raising flour½ cup (75g) plain flour2 tablespoons Dutch-processed cocoa¾ cup (180ml) buttermilk1 teaspoon white vinegar 1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper. 2 Combine melted butter, brown sugar and golden syrup in a bowl. Pour over base of pan. Sprinkle with macadamias. Refrigerate until required. 3 Beat extra butter and caster sugar in a small bowl with an electric mixer until pale and fluffy.…

Choc-orange truffle-filled bark PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) MAKES 12 600g dark chocolate, chopped finely¼ cup (60ml) pouring cream½ x 380g chocolate sponge cake, torn into pieces1 tablespoon finely grated orange rind¼ cup (60ml) orange-flavoured liqueur200g orange-coated chocolate balls, crushed2 tablespoons chocolate flake sprinkles1½ tablespoons white and pink sprinkles 1 Grease a 20cm x 30cm slice pan. Line base and long sides with baking paper, extending the paper 2cm over the sides. 2 Place 50g of the chocolate in a small heatproof bowl. Place cream in a small saucepan; bring just to a simmer. Pour hot cream over chocolate; stir until melted. Cool to room temperature. 3 Place 275g of the remaining chocolate in a medium heatproof bowl over a saucepan of simmering water (do not allow…

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…