Innholdsfortegnelse for Issue 82 i Cooking with the Australian Womens Weekly

Itruly believe that the kitchen table is the beating heart of a home. It creates memories and bonds with those we love. When we receive a slice of wedding cake, join our mother in the kitchen as she shares secret family recipes, or gather with the entire family to bottle a year’s worth of passata in a single day, food is at the centre of all the big moments that we share with friends and family. When we plan the menus for our gatherings, we are physically expressing our care for those in our lives, creating joy to be passed on. A jar of homemade jam, a warm loaf of bread, given freely, as well as the stories and traditions of recipes handed down through generations, these are all gifts…

Native botanical delights We love to see products that showcase delicious Australian native ingredients, and the finger lime, Davidson plum and lemon myrtle-infused raw honeys from Meluka Australia are a great way to incorporate natives into your home cooking. Visit melukaaustralia.com.au for more. Everyday I’m trufflin’ Truffle makes any meal that little bit more delicious, so we love anything that can get that truffle-y goodness into as many dishes as possible. Cobram Estate’s black truffle-infused extra virgin olive oil is a go-to for elevating pastas, potatoes, or even drizzled on some fresh bread. cobramestate.com.au…

Braised beef cheeks in stout PREP + COOK TIME 9 HOURS 45 MINUTES SERVES 6 2 tablespoons extra virgin olive oil6 beef cheeks (1.5kg)12 shallots (300g)2 cloves garlic, crushed1 cup (250ml) beef stock2 medium carrots (240g), chopped coarsely250g portabello mushrooms, chopped coarsely3 cups (750ml) stout2 tablespoons dark brown sugar2 sprigs fresh rosemary¼ cup (35g) cornflour2 tablespoons water⅓ cup coarsely chopped fresh flat-leaf parsley 1 Heat half the oil in a large frying pan on high heat; cook beef, in batches, until browned all over. Transfer to a 4.5-litre (18-cup) slow cooker. 2 Meanwhile, peel shallots, trim roots; halve shallots lengthways. 3 Heat remaining oil in same pan; cook shallots and garlic, stirring, until shallots are browned lightly. Add stock; bring to the boil. Stir shallot mixture into cooker with carrot,…

Jambalaya PREP + COOK TIME 55 MINUTES (+ STANDING). SERVES 4 4 (800g) chicken thighs cutlets¼ cup (60ml) extra virgin olive oil250g cured chorizo sausage, sliced2 medium (300g) brown onions, chopped4 cloves garlic, crushed2 (300g) celery stalks trimmed, sliced1 tablespoon Cajun seasoning2 teaspoons sweet paprika1 medium (200g) red capsicum, chopped1 medium (200g) green capsicum, chopped400g canned diced tomatoes2 cups (500ml) chicken stock1½ cups (300g) long grain white rice8 large (560g) uncooked prawns¼ cup coarsely chopped fresh flat-leaf parsley lemon wedges, for serving 1 Season chicken with salt and freshly ground pepper. Heat half the oil in a large, deep frying pan over medium heat; cook chicken for 10 minutes or until well browned all over. Remove from pan; cover to keep warm. 2 Add chorizo, onion, garlic, celery, Cajun seasoning…

If you’re a hardcore pizza fan and you want to make a restaurant-quality Neopolitan at home, then this bad boy is for you. Getting up to temps of 500°C, the Gozney Roccbox is the ultimate at-home pizza oven, allowing you to replicate authentic woodfired pizza to perfection. It is simple, portable, and well-engineered, which means you can have a little slice of Napoli in your backyard whenever you feel like it. For more, head to gozney.com…

Mexic-Anna corn This is one of my favourite veggie side dishes. The char on the corn, kick from the chilli, and freshness of the coriander and lime is a winning combo – and then there’s the yummy melty parmesan to top it off! 4 whole corn cobs, husks offOlive oil, to brushSoftened butter, to brushChilli flakes, salt and pepper, to season½ bunch coriander, roughly chopped150g parmesan, grated2 limes, halved 1 Preheat a barbecue to medium. Brush corn with olive oil and place on the grill to cook, turning frequently, for 10 minutes or until tender and golden brown. 2 Once cooked and charred, brush with softened butter and sprinkle with chilli flakes, salt and pepper. 3 To serve, top with chopped coriander, finely grated parmesan, and a squeeze of lime.…

Classic moussaka PREP + COOK TIME 2 HOURS 10 MINUTES SERVES 8-10 1.5kg Desiree potatoes, scrubbed⅓ cup (80ml) extra virgin olive oil, plus extra to drizzle1 tablespoon dried oregano4 large eggplants (2kg)2 medium onions (340g), chopped finely4 cloves garlic, crushed1kg minced lamb1 large carrot (180g), chopped finely1 large red capsicum (350g), chopped finely3 cups (750ml) passata1 tablespoon thyme leaves200g fetta, crumbled¾ cup (75g) grated mozzarella¼ cup fresh oregano leaves (optional) BÉCHAMEL 135g butter, chopped½ cup (75g) plain flour3 cups (750ml) milk½ teaspoon freshly grated nutmeg 1 Preheat oven to 180°C/160°C fan. Lightly oil two large oven trays. 2 Cut potatoes into 1cm thick slices; place in a single layer on both trays. Drizzle with 1½ tablespoons of the oil, season and sprinkle with 2 teaspoons of oregano. Turn potato slices…

Test Kitchen notes If you prefer to have both pierogi fillings, simply prepare half the quantity of each filling or make double the amount of the dough. Village bread PREP + COOK TIME 1 HOUR (+ STANDING TIME) MAKES 3 This is a universal bread that can be served alongside any meal. Make it to serve at your next family gathering, or bake for a lazy Sunday barbecue or picnic. 3 teaspoons (10g) dried yeast1 teaspoon white sugar⅓ cup (80ml) extra virgin olive oil3 cups (480g) bread flour3 teaspoons sea salt flakes, plus1½ tablespoons extra 1 Combine yeast, 1½ cups (375ml) lukewarm water and sugar in a small bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy. Add 2 tablespoons of the oil. 2 Place…

Test Kitchen notes SWAP You could use a mix of any vegetable in this tagine such as sweet potato, parsnip or beans. We used 240g baby zucchini in this recipe. Dukkah-crusted haloumi PREP + COOK TIME 15 MINUTES SERVES 4 ⅓ cup (80ml) extra virgin olive oil¼ cup (60ml) lime juice1 teaspoon finely grated lime rind1 fresh long red chilli, chopped finely400g mixed cherry tomatoes, halved1 small red onion (100g), sliced thinly400g can chickpeas drained, rinsed¼ cup mint leaves2 x 250g packets haloumi, cut into1cm thick slices2 x 45g packets pistachio dukkah 1 Combine ¼ cup of the oil, the lime juice and rind, and chilli in a bowl. Combine tomatoes, onion, chickpeas and mint in another bowl; add half the dressing. 2 Add haloumi to bowl with remaining dressing;…

from the Test Kitchen Enjoy this in any recipe you’d normally use regular fetta, such as salads, crumbled over baked dishes, or in sandwiches or crumbled over pizza. Don’t be tempted to smoke another style of cheese using this method as it will melt. from the Test Kitchen Serve this sliced in a salad with watercress sprigs, grilled pear, pomegranate seeds, coriander and mint with a ginger dressing. Wok-smoked garlic PREP & COOK TIME 1½ HOURS MAKES 4 HEADS OF GARLIC Slow cooking garlic tempers the strength and unleashes a sweetness not found in raw garlic. Smoking adds an interesting mild smoke taste that turns this everyday ingredient into something quite special. Once smoked, simply break off a clove and squeeze out the garlic paste to use it. If you…

Salmon with shaved cauliflower salad PREP + COOK TIME 15 MINUTES SERVES 4 ½ cup extra virgin olive oil4 x 220g boneless salmon fillet4 small clove garlic, crushed4 anchovy fillet, chopped very finely¼ cup lemon juice½ cup tablespoons finely chopped roasted walnuts¼ cup flat-leaf parsley leaves2 cups (400g) shaved cauliflower 1 Heat 2 tablespoons of the oil in a small frying pan over medium heat. Season salmon with salt, add to pan; cook, skin-side down, for 3 minutes, then turn over and cook for a further 1 minute or until just cooked through. 2 Meanwhile, combine remaining ingredients, except the cauliflower, in a small bowl; season to taste. 3 Serve salmon with cauliflower; drizzle with walnut mixture and sprinkle with extra parsley leaves, if you like. Test Kitchen notes Shave…

Orange blossom torte PREP + COOK TIME 3 HOURS 10 MINUTES (+ REFRIGERATION & COOLING) SERVES 10 You need to start this recipe at least 8 hours ahead. 3 cups (840g) Greek yoghurt1 pink grapefruit (350g)1 large navel orange (425g)1½ cups (240g) blanched almonds1 teaspoon sea salt flakes4 eggs, separated¾ cup (165g) caster sugar1½ cups (180g) almond meal60g butter, melted1 tablespoon orange blossom water1 cup (160g) pure icing sugar1 teaspoon orange blossom water, extra⅓ cup (115g) orange marmalade 1 Line a large sieve with muslin; place over a large bowl. Spoon yoghurt into lined sieve; fold edges of cloth together, tie with string or secure with a rubber band. Refrigerate for 6 hours or overnight. 2 Preheat oven to 160°C/140°C fan. Line two oven trays with baking paper. Slice citrus…

Baked lemon-iced donuts PREP + COOK TIME 2 HOURS (+ REFRIGERATION) MAKES 18 You need to start this recipe at least 8 hours ahead. 375g unsalted butter, at room temperature2 cups (440g) caster sugar6 eggs3 teaspoons vanilla bean paste1½ teaspoons almond extract1½ cups (180g) almond meal3 cups (405g) gluten-free self-raising flour1 teaspoon gluten-free baking powder1 teaspoon fine sea salt¾ cup (180ml) milk LEMON ICING 4 cups (640g) gluten-free icing sugar mixture⅓ cup (80ml) lemon juice TOPPINGS ¼ cup (4g) dried rose petals¼ cup (4g) mixed dried edible flowers¼ cup (35g) coarsely chopped pistachios3 dried orange slices, quartered 1 Preheat oven to 180°C/160°C fan. Grease and flour a 6-hole (¼-cup/60ml) donut tray; shaking out excess flour. 2 Beat butter and sugar in a large bowl with an electric mixer until pale…

Money bags PREP + COOK TIME 50 MINS (+ COOLING) MAKES 12 BAGS (1½ CUPS SAUCE) 1 tablespoon peanut oil1 small brown onion (80g), chopped finely1 clove garlic, crushed1 tablespoon grated fresh ginger100g chicken mince1 tablespoon finely grated palm sugar1 tablespoon finely chopped roasted unsalted peanuts2 teaspoons finely chopped fresh coriander3 green onions24 x 8cm-square wonton wrappers vegetable oil, for deep-frying PEANUT DIPPING SAUCE 1 tablespoon peanut oil2 cloves garlic, crushed1 small brown onion (80g), chopped finely2 fresh small red chillies, chopped coarsely10cm stick fresh lemon grass (20g), chopped finely¾ cup (180ml) coconut milk2 tablespoons fish sauce¼ cup (55g) dark brown sugar½ cup (140g) crunchy peanut butter½ teaspoon curry powder1 tablespoon lime juice 1 Heat oil in wok on high; stir-fry onion, garlic and ginger until onion softens. Add chicken;…

RISSOLE POPS PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) MAKES 4 LARGE + 8 SMALL 1 medium carrot (120g), grated finely1 medium zucchini (120g), grated finely400g minced pork1 small onion (80g), grated finely1 cup (100g) dry seasoned stuffing mix2 tablespoons tomato sauce200g cauliflower florets, chopped coarsely1 cup (120g) frozen peas2 medium potatoes (400g), chopped coarsely¼ cup (60ml) milk, approximately 1 Squeeze excess liquid from carrot and zucchini. Combine carrot, zucchini, pork, onion, stuffing mix and tomato sauce in a medium bowl. Divide mixture into two portions. Divide one of the portions into four and the other portion into eight. Roll each portion into balls. Insert a popsicle stick (see tips) into each smaller ball, then flatten to 1cm thick. Flatten remaining balls to 1cm thick. Place on a tray…

Chocolate freckle biscuit slab PREP + COOK TIME 25 MINUTES (+ STANDING) MAKES 15 125g Sao biscuits or other square savoury crackers150g butter, chopped⅔ cup (150g) caster sugar200g dark chocolate, chopped finely¼ cup (65g) 100s and 1000s 1 Preheat oven to 200°C/180°C fan. Grease a 25cm x 38cm Swiss roll pan; line base with baking paper, extending the paper 5cm over long sides. 2 Place biscuits in a single layer in pan (trim to fit if necessary). 3 Combine butter and sugar in a saucepan over low heat; cook, stirring, for 2 minutes or until butter melts. Increase heat to high; cook, stirring, for 5 minutes or until sugar dissolves and mixture is well combined and bubbling. Remove from heat; pour over biscuits, spreading to cover evenly. 4 Bake slab…

Daniel and Luke Mancuso’s neighbour, known as ‘Yiayia’, has shown the brothers love by passing home-cooked meals over the fence since they were children, when they lost their mother to domestic violence. This simple act of kindness helped Daniel and Luke navigate their grief, and over the years people have fallen in love with this grandmother and her wholesome cooking through their Instagram, @yiayianextdoor. Now we can all enjoy Yiayia’s home cooking, with a collection of her traditional recipes featured in the cookbook Yiayia Next Door. Yiayia’s food is pure comfort: pastries like spanakopita and tiropita; warming soups; hearty pasta and rice dishes like moussaka; the unmistakable flavours of barbecued lamb and keftedes; and delicious desserts like baklava and custard-filled galaktoboureko. This cookbook is all about the power of food…

Wash your herbs with cold water, swirling them gently to loosen any debris, then drain. Salad spinners are great for getting rid of excess water, if you have one. Then, set them on a layer of paper towel, and pat gently with more paper towel to blot away any excess moisture. Store hardy herbs by arranging them on a slightly damp paper towel, rolling them up, and storing the bundle in a zip-lock bag or an airtight container in the refrigerator. Store tender herbs by snipping off the bases of the stems and removing any discoloured or wilted leaves. Transfer them to a large Mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar…

Test Kitchen notes Sauté or roast the outer green leaves from the cauliflower in extra virgin olive oil and serve on top of the soup instead of the sprout leaves, if you like. Vegie patch pie PREP + COOK TIME 1 HOUR 40 MINUTES (+ STANDING) SERVES 300g beetroot, peeled500g butternut pumpkin, peeled⅓ cup (80ml) extra virgin olive oil1 medium onion (150g), chopped finely2 cloves garlic, chopped finely100g kale, leaves and stalks sliced thinly2½ cups (625ml) vegetable stock¼ cup (70g) tomato paste400g can cannellini beans, drained, rinsed2 tablespoons finely chopped flat-leaf parsley1 medium cauliflower (1.5kg), trimmed1 cup (120g) grated cheddar extra flat-leaf parsley leaves, to serve 1 Cut beetroot into 2cm pieces. Cut pumpkin into 3cm pieces. 2 Heat 1 tablespoon of the oil in a large heavy-based saucepan over…

Test Kitchen notes Amp up the seafood in this pie with scallops, cooked prawns and mussels, if desired. Test Kitchen notes Pies and lamb korma filling will keep for up to 3 months in airtight containers in the freezer. Thaw in fridge overnight. Reheat the pies in pie maker for 12 minutes. Peaches & cream pies PREP + COOK TIME 20 MINUTES MAKES 6 2 sheets frozen shortcrust pastry, thawed2 sheets frozen puff pastry, thawed200g cream cheese, softened½ cup (160g) apricot jam410g can peach slices in juice, drained1 egg, beaten lightly2 tablespoons apricot jam, extra vanilla ice-cream, to serve 1 Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker. 2 Using pastry cutter, cut six large rounds (11cm) from shortcrust pastry and six small rounds (9.5cm) from puff pastry. Line prepared…

from the Test Kitchen Depending on the size and shape of your cooker, you may be able to brown the lamb in the cooker in step 1, if you prefer. Rigani is Greek-style dried oregano leaves; it is available from specialty food stores and delicatessens. You can use dried oregano instead. from the Test Kitchen Cooking chicken in a cast-iron Dutch oven will produce tender, juicy chicken. If you don’t have one, or a casserole dish large enough, use a medium roasting pan and cover tightly with two layers of foil. Port-smoked beef eye-fillet PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 8 You will need to start this recipe a day ahead. EQUIPMENT 1 cup (125g) handful smoking wood chips barbecue smoker box 2 tablespoons extra…

Jams, conserves and marmalades are made from a single or several types of fruit. With your choice of fruit, sugar, a pan, cooking thermometer and a sterilised jar, you can make your very own jams that will keep in a cool, dry spot in the pantry then in the fridge once opened. THE INGREDIENTS Fruit The best for jam-making are those fruits with a good balance of acid and pectin; such as grapes, tart apples, quinces, citrus and plums. Fruits low in pectin, but high in acid are apricots, pineapples, under-ripe peaches and rhubarb. To increase the pectin content, add 2 tablespoons of lemon juice to each 1kg of fruit used. Sugar It is the sugar that, in combination with some form of acid, acts as a preservative in preserves.…

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