Innholdsfortegnelse for Issue 83 i Cooking with the Australian Womens Weekly

Welcome to our winter comfort issue. It seems an obvious but apt theme for June, where more than any other time of the year yummy, warming food provides both physical and emotional security, kind of like a big warm hug! As the temperature drops, the biting cold makes you long for the contentment of warming stews, spicy curries and hearty roasts, and the slow cooker is our go-to kitchen assistant. You’ll have dinner on the table with minimal fuss. This month in The Weekly’s Test Kitchen we’ve created more than 25 new recipes that will help you get the most out of your slow cooker, with new flavours, old favourites and a multitude of vegetarian options. Fresh winter seafood is our focus this month too, with recipes that will inspire…

SERVES 4 PREP + COOK TIME 1 HOUR 55 MINUTES (+ CHILLING + RESTING TIME) Nothing says the perfect winter meal like a hearty and warming chicken pie, straight from the oven. 75g butter, chopped1 large (350g) leek, thinly sliced2 garlic cloves, chopped finely½ cup (125ml) white wine finely grated rind and juice of½ lemon1 tablespoon caster sugar½ cup (75g) plain flour3 cups (750ml) chicken stock½ cup (120g) sour cream1 tablespoon chopped fresh thyme, plus extra sprigs for scattering2 tablespoons extra virgin olive oil250g Swiss brown mushrooms, sliced thinly750g chicken thigh fillets, cut into bite-sized pieces1 egg yolk, beaten with 1 tablespoon milk, for egg wash SOUR CREAM PASTRY1⅔ cup (250g) plain flour125g chilled butter, chopped½ cup (120g) sour cream1 egg yolk 1 SOUR CREAM PASTRY Pulse flour, butter and…

from the Test Kitchen You can use dried split mung beans instead of lentils. This recipe is suitable to freeze at the end of step 3 for up to 3 months. from the Test Kitchen Accompany with basmati rice, warm naan bread and lime wedges. Suitable to freeze at the end of step 4. Split pea and capsicum curry PREP + COOK TIME 8 HOURS 30 MINUTES SERVES 4 1 medium brown onion (150g), sliced thinly500g baby new potatoes, halved1 large carrot (180g), halved, sliced thickly1 medium red capsicum (350g), chopped coarsely1 medium yellow capsicum (350g), chopped coarsely⅓ cup (100g) mild Indian curry paste⅓ cup (85g) yellow split peas⅓ cup (85g) green split peas8 fresh curry leaves 2 tablespoons tomato paste410g canned crushed tomatoes2 cups (500ml) vegetable stock2 cups (500ml) water150g…

Basic pide dough PREP TIME 30 MINUTES (+ STANDING) 1 teaspoon (4g) dried yeast1 teaspoon caster sugar2 tablespoons warm milk⅔ cup (180ml) warm water2 cups (300g) plain flour1 teaspoon salt1 tablespoon extra virgin olive oil 1 Combine yeast, sugar, milk and the water in a jug; stand in a warm place until mixture is frothy. 2 Place ½ cup flour in a bowl; whisk in yeast mixture. Cover; stand in a warm place for 1 hour or until the mixture becomes a little more frothy. 3 Stir remaining flour and salt into yeast mixture with oil. Knead dough on a floured surface until smooth. Place in an oiled bowl, cover; stand in a warm place for 1 hour. 4 Divide dough into 3 pieces; roll each piece into a 12cm…

RECIPE 1 Duck red curry PREP + COOK TIME 35 MINUTES SERVES 4 1½ Peking-style roast ducks (1.8kg) (see notes)1 tablespoon vegetable oil⅓ cup (100g) red curry paste¼ cup (65g) grated palm sugar2 tablespoons fish sauce1 tablespoon tamarind concentrate2 fresh makrut lime leaves, sliced thinly3¼ cups (800ml) coconut milk1 medium red capsicum (200g), chopped300g gai lan, cut into 5cm pieces1 cup (140g) frozen peas1 fresh long red chilli, sliced thinly¼ cup loosely packed fresh coriander leaves1 medium lime (90g), cut into wedges steamed jasmine rice, to serve. 1 Remove duck meat using a small sharp knife, keeping skin over breasts intact. Reserve carcass; reserve remaining skin. Slice breast and shred meat from legs. Transfer 2 cups (250g) of the shredded leg meat to a medium bowl; refrigerate meat, skin and…

Sprinkle funfetti blondies PREP + COOK TIME 45 MINUTES (+ COOLING) MAKES 20 125g butter, chopped½ cup (110g) caster sugar¼ cup (60ml) milk250g white chocolate, chopped2 eggs, beaten lightly¾ cup (110g) plain flour¾ cup (110g) self-raising flour⅓ cup (50g) funfetti star mix2 teaspoons funfetti star mix, extra WHITE CHOCOLATE GANACHE 360g white chocolate½ cup (125ml) pouring cream 1 Make White Chocolate Ganache. 2 Preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides. 3 Melt butter, sugar, milk and half the chocolate in a medium saucepan over medium heat until smooth and combined. Cool for 10 minutes. 4 Whisk eggs and flours into chocolate mixture until combined. Fold in funfetti and remaining chocolate.…

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Test Kitchen note Dried black olives have a concentrated and salty taste so you may not need to season with additional salt. You can use kalamata olives instead. Root vegies absorb lots of nutrients from the soil, making them some of the heartiest, healthiest foods you can find in the colder months. When in season, roots have a deeper, sweeter flavour. Potatoes The Sebago potato is your common white potato and a true all-rounder. Desiree potatoes have a red-skin and tend to be both waxy and starchy. Kipfler potatoes are small and have a slightly yellow flesh and are not so good for roasting or frying. Sweet potatoes Sweet potatoes, or kumaras, bring a nice sweetness and earthiness to dishes. You can readily find the Gold variety, which is orange-fleshed,…

Cumin Dried cumin seeds are earthy, smokey, nutty and a little bitter. Cumin is more commonly seen in powder-form, ground from the seeds. It is used in the spice base of pretty much all South Asian curries. Turmeric Turmeric is a bright orange-yellow ground spice made from dried turmeric root. It adds a peppery-woody taste and a deep golden colour to curries and is essential in curries with a milky gravy. A little goes a long way. Cinnamon Cinnamon sticks are obtained from the inner bark of Cinnamomum tree species. Cinnamon is used in both sweet and savoury South Asian dishes to add warmth, and a sweet-spice flavour. It is especially important in biryani, and many other Sri Lankan dishes. Curry leaves Fresh curry leaves are both bitter and sweet,…

from the Test Kitchen Gwa pao buns are available at major supermarkets and speciality Asian grocers. YOU WILL NEED 3 oranges and2 limes for this recipe Pastitsio PREP TIME 15 MINUTES COOK TIME 4 HOURS (+ STANDING) SERVES 8 1 tablespoon extra virgin olive oil2 medium onions (300g), chopped2 cloves garlic, crushed1 teaspoon chilli flakes1 teaspoon ground cinnamon½ teaspoon ground nutmeg1kg ground lamb⅔ cup (160ml) red wine3¼ cups (810ml) tomato passata2 tablespoons tomato paste500g rigatoni½ cup (50g) grated mozzarella½ cup (40g) grated parmesan green salad, to serve RICOTTA TOPPING 750g fresh ricotta, crumbled¾ cup (180ml) pouring cream2 egg yolks 1 Heat oil in a large deep-frying pan over medium-high heat; cook onion, stirring, for 3 minutes or until softened. Add the garlic, chilli flakes, cinnamon and half the nutmeg; cook,…

Test Kitchen notes Rolls will keep for up to 3 days or can be frozen for up to 1 month. Test Kitchen notes Serve these rolls spread with a sweet topping, or they are particularly good filled with cured, smoked or barbecued meats. Rolls are best made on the day of serving or can be frozen for up to 2 months. Kale and haloumi knots PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 8 1 bunch kale (250g)3½ cups (470g) gluten-free plain flour½ cup (75g) potato flour1 cup (180g) white rice flour3 teaspoons (10g) dried yeast2 teaspoons table salt2 teaspoons xanthan gum1 egg3 egg whites¾ cup (180ml) extra virgin olive oil1 teaspoon white vinegar1½ cups (375ml) warm water200g haloumi, grated1 tablespoon fennel seeds 1 Grease two oven trays; line…

Test Kitchen notes Cabbage mixture can be made up to 2 days ahead; store, covered, in the refrigerator. Test Kitchen notes You will need about half a 275g packet gow gee or wonton wrappers. Edamame are fresh soy beans in the pod; available frozen from Asian food stores and major supermarkets. Dumplings can be made a day ahead; keep, covered, in a single layer in the fridge. Mushroom dumplings with chilli dressing PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4 (MAKES 18) 1 tablespoon vegetable oil100g shiitake mushrooms, trimmed, chopped finely100g oyster mushrooms, chopped finely2 cloves garlic, crushed2 teaspoons grated fresh ginger2 green onions, chopped finely1 tablespoon Chinese cooking wine2 teaspoons soy sauce18 square gow gee or wonton wrappers2 cups (190g) frozen edamame pods1 cup fresh coriander leaves1…

Electrolyte booster PREP TIME 10 MINUTES SERVES 2 1 cup (250ml) coconut water200g frozen pineapple½ small avocado (100g)¼ baby fennel bulb (35g)¼ cup loosely packed fresh mint leaves1 cup firmly packed baby spinach leaves1 tablespoon lime juice ice cubes 1 Blend ingredients in a high-speed blender until smooth.  2 Serve immediately over ice, topped with lime slices, if you like. Test Kitchen notes Frozen pineapple is available from supermarkets or freeze your own portioned, peeled, cored and chopped pineapple in zip-top bags. Rockmelon, cucumber & ginger juice PREP TIME 10 MINUTES SERVES 2 ½ medium rockmelon (800g), peeled, chopped½ telegraph cucumber (200g), peeled, chopped25g piece fresh ginger½ cup loosely packed fresh coriander, leaves and stalks1 medium lime (90g), peeled 1 Push ingredients through a juice extractor into a jug. Stir to…

PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 8 This picture perfect cake is a crowd-pleaser and just happens to be gluten and dairy-free. 125g dairy-free spread¾ cup (165g) caster sugar1 tablespoon finely grated lemon rind3 eggs1¾ cups (235g) gluten-free self-raising flour¼ cup (60ml) soy milk¾ cup (100g) frozen raspberries PASSIONFRUIT GLAZE 2 teaspoons (10g) dairy-free spread1 cup (160g) gluten-free icing sugar⅓ cup (80ml) passionfruit pulp 1 Preheat oven to 190°C/170°C fan. Grease a 21cm baba or bundt pan well with dairy-free spread; dust with a little gluten-free flour, shake out excess. 2 Beat dairy-free spread, sugar and rind in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Stir in sifted flour and the milk, alternately,…

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You will need 4 cups of ice cold water for every 1 cup of rolled oats you use. 1 Add oats and water to a high-powered blender. Blend for 20-30 seconds, making sure to not over-blend. 2 Strain the oat milk mixture by pouring through a nut milk bag or thin towel over a large mixing bowl or pitcher. If you’d like you can double strain the mixture to make sure all the sediment is removed. 3 Transfer the oat milk to a sealed container and store in the fridge. Notes: You can optionally add maple syrup, vanilla extract or a pinch of salt if you want to adjust the flavour of the oat milk to your preferences. Using ice cold water, avoiding over-blending, and straining really well are the…

from the Test Kitchen If you don’t have an ovenproof frying pan, transfer fish to an oven tray lined with baking paper before putting in the oven. from the Test Kitchen Pearl couscous (also called Israeli couscous) is mild in flavour and has a pleasant chewy texture. Some mussels might not open after cooking. Do not discard; just pry open carefully and cook a little more. Spicy fish tagine with red couscous PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4 1 tablespoon finely grated lemon rind2 teaspoons dried chilli flakes2 cloves garlic, crushed2 tablespoons extra virgin olive oil4 x 200g barramundi or other firm white fish fillets, skin on, pin-boned30g butter2 baby fennel bulbs (260g), trimmed, cut into thin wedges, fronds reserved150g green beans, trimmed⅓ cup (50g) raisins1…

from the Test Kitchen Young jackfruit is a great vegetarian dupe for pulled pork as it has a similar texture. Pulled jackfruit grilled flautas PREP + COOK TIME 6½ HOURS SERVES 4 2 tablespoons extra virgin olive oil1 large red onion (300g), sliced thinly2 cloves garlic, crushed2 teaspoons ground cumin2 x 565g cans young jackfruit in brine, drained, core removed2 x 400g cans kidney beans, drained, rinsed400g can chopped tomatoes1 cup (160g) frozen corn⅓ cup (85g) chipotle chillies in adobo sauce2 tablespoons firmly packed brown sugar¼ cup (70g) tomato paste2 tablespoons red wine vinegar8 x 20cm flour tortillas100g goat’s cheese, crumbled¼ cup fresh coriander sprigs 1 Heat oil in a medium frying pan over medium heat; cook onion, garlic and ground cumin, stirring, for 5 minutes or until softened. Transfer…

Almond and saffron chicken broth PREP TIME 15 MINUTES COOK TIME 3 HOURS 10 MINUTES SERVES 4 FIVE INGREDIENTS 8 chicken thigh fillets (1.4kg)1 teaspoon saffron threads2 medium red onions (340g)2 medium fennel bulbs (600g)⅓ cup (25g) roasted flaked almonds STAPLES 20g butter1 tablespoon white wine vinegar sea salt flakes freshly ground black pepper 1 Preheat slow cooker on HIGH. 2 Pat chicken dry with paper towel. 3 Place 2½ cups (625ml) boiling water in a heatproof jug; add saffron threads and stir gently.  4 Peel onions; cut crossways into 1cm thick slices. Remove stalks and fronds from fennel bulbs; reserve. Cut fennel bulb crossways into 1cm thick rounds.  5 Melt butter in slow cooker. Layer onion and fennel in cooker; top with chicken. Pour over saffron mixture; season. Cook,…

from the Test Kitchen Recipe can be made to the end of step 3 a day ahead. DID YOU KNOW? Crème catalana is Spain’s version of crème brûlée. from the Test Kitchen Serve scattered with coarsely chopped pecans or walnuts; this will add a textural contrast to the smooth and creamy pie. Pumpkin pudding pie PREP + COOK TIME 4 HOURS 35 MINUTES (+ STANDING & REFRIGERATION) SERVES 10 500g cream cheese100g butter800g butternut pumpkin1¼ cups (275g) caster sugar1½ teaspoons mixed spice3 large eggs 1 Remove cream cheese and butter from fridge to soften.  2 Peel pumpkin; chop coarsely. Transfer to a microwave-safe bowl; cover with two layers of plastic wrap. Microwave for 10 minutes or until pumpkin is soft. Drain on paper towel.  3 Meanwhile, preheat slow cooker on…

PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING & COOLING) SERVES 12 Get cosy with the warm spices of this delectable afternoon tea treat. 125g unsalted butter, softened1 cup (220g) firmly packed brown sugar3 eggs1¼ cups (185g) self-raising flour½ cup (40g) desiccated coconut1 medium green-skinned apple (150g), unpeeled, grated coarsely¼ cup (70g) Greek yoghurt CHAI SYRUP 3 black tea bags1 cup (250ml) boiling water½ cup (110g) firmly packed brown sugar1 tablespoon honey1 teaspoon vanilla bean paste2 cinnamon sticks1cm piece fresh ginger, peeled, sliced thinly10 whole cloves8 cardamom pods, crushed to release seeds2 star anise 1 Preheat oven to 180°C/160°C fan. Grease a 9.5cm x 19.5cm loaf pan; line base with baking paper, extending the paper 2cm over the long sides. 2 Beat butter and sugar in a small…