Innholdsfortegnelse for Issue 84 i Cooking with the Australian Womens Weekly

Have you ever asked yourself the question, what to cook when you don’t know what to cook? For me, the answer is roast chicken. I’ll often go through fads of what recipes are fashionable, but this humble dish is my go-to. Once you’ve mastered the classic version, like our cover star, you can twist up the flavours to suit your mood – make it Middle Eastern by using more earthy spices such as cumin, coriander and sumac, or flip it to Asian style with lemongrass, ginger and lime. Also in this issue, on page 14 we discover what the Italians have known for decades – that fresh fennel is the shining star in the vegetable stakes. Whether it’s finely sliced in a salad or braised to melting perfection, it lends…

The perfect cup of masala chai is a balance of black tea and warm, aromatic spices steeped in either dairy or plant-based milk (we used coconut). The beauty of homemade chai is the control you have over the spices – try our Winter chai recipe for yourself, its punchy and sweetened with honey: Bring 2 cups of coconut milk and 1 cup of water to a simmer in a saucepan, add 2-3 black tea bags (we love Assam or Darjeeling), turn off the heat and allow to steep while you prepare the spices. Lightly crush 3 slices of fresh ginger, 2 cinnamon sticks, 3 cardamom pods and 1 star anise; add to the saucepan. Allow to infuse to your desired intensity (if you are blessed with the virtue of patience).…

Fennel is often seen as hard to cook with, but it is the star of the show in many dishes that come from the Mediterranean. It is readily available in the colder months, and brings a beautiful anise flavour to your warming dishes. The bulb is crunchy and best eaten raw in salads or is great roasted or pan-fried. The stalks are also crunchy and can be eaten raw, but are great braised in stews as well. The fronds are sweet and delicate, and are good as a garnish or extra seasoning. To store fennel, separate the stalks from the bulb and wrap the two parts in different plastic bags. Properly wrapped, fennel will keep up for up to one week in the fridge. Green shakshuka PREP + COOK TIME…

Beetroot focaccia PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 6 3 teaspoons dried yeast 1½ teaspoons sugar 1¼ cups (310ml) warm water 2 cups (300g) white spelt flour 1 cup (150g) plain flour 1 tablespoon chopped fresh rosemary, plus 2 extra sprigs, chopped coarsely 1 tablespoon salt flakes ¼ cup (60ml) extra virgin olive oil 450g baby red beetroot, trimmed, scrubbed, small leaves reserved 150g baby golden beetroot, trimmed, scrubbed, small leaves reserved ¼ cup (55g) sugar, extra 1 Combine yeast, sugar and ¼ cup (60ml) warm water in a small bowl. Stand in a warm place for 10 minutes or until frothy. Combine flours, rosemary and half the salt in a large bowl. Make a well in the centre. Add yeast mixture, remaining warm water and 2…

Lamb & fennel ragù PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6 ¼ cup (35g) plain flour 2 tablespoons extra virgin olive oil 1kg boneless lamb shoulder, cut into 2.5cm pieces 1 medium brown onion (150g), chopped finely 3 cloves garlic, crushed 6 anchovy fillets, chopped finely ½ teaspoon dried chilli flakes 1 teaspoon fennel seeds, crushed lightly 400g canned diced tomatoes ⅔ cup (160ml) dry red wine ½ cup (40g) grated parmesan ½ cup loosely packed fresh basil leaves 1 Place flour in a large bowl; season. 2 Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat lamb in flour; shake off excess. Cook lamb, stirring, for 15 minutes, or until well browned. 3 Add onion, garlic, anchovy, chilli, fennel seeds, tomatoes and…

Cider-roasted pork belly PREP + COOK TIME 3 HOURS SERVES 4 1.5kg piece pork belly, rind on 2 tablespoons finely chopped fresh rosemary 1 tablespoon sea salt flakes 1⅓ cups (330ml) apple cider 4 medium parsnips (1kg), peeled, cut into quarters 4 cloves garlic, peeled 1½ cups (375ml) salt-reduced chicken or vegetable stock 2 medium green-skinned apples (300g) 2 x 400g cans brown lentils, drained, rinsed 1 Preheat oven to 240°C/220°C fan. 2 Using a sharp knife, score pork rind at 1cm intervals in a criss-cross pattern. Place pork, rind-side up, in a large roasting pan. Combine rosemary and salt in a small bowl; rub salt mixture over pork. Roast pork, uncovered, for 20 minutes or until rind starts to blister and crackle. 3 Reduce oven to 160°C/140°C fan. Add…

Smoked salmon and cream cheese camping loaf PREP TIME 25 MINUTES SERVES 4 1 tablespoon caster sugar 2 tablespoons red wine vinegar 1 small red onion, (100g), sliced thinly 1 trimmed celery stalk, sliced thinly diagonally 1 round wholemeal sourdough loaf (700g) 375g spreadable cream cheese 2 teaspoons finely chopped fresh dill 1 teaspoon finely grated lemon rind 2 large (40g) trimmed radishes, sliced thinly 1 cup (20g) baby spinach leaves 300g smoked salmon slices 1 Place sugar and vinegar in a small bowl; season. Stir until sugar is dissolved. Transfer half the mixture into another small bowl. Add onion to one bowl and celery to remaining bowl; set aside for 10 minutes. 2 Meanwhile, using a serrated knife trim the top from the sourdough loaf approximately 4cm from top.…

Hot salted carob latte PREP + COOK TIME 10 MINUTES SERVES 2 1 teaspoon vanilla bean paste 3 cups (750ml) soy milk or plant-based milk of choice 1½ tablespoons carob powder pinch salt flakes 2 teaspoons honey 1 Scrape seeds from one vanilla pod half using the tip of a knife; add seeds and pod half to a small saucepan. Add soy milk, carob powder, salt and honey. Place pan over low-medium heat; simmer, stirring constantly, for 5 minutes or until carob powder dissolves and mixture is heated. Discard pod. 2 Transfer to a blender; blend until frothy. Pour into heatproof mugs. 3 Serve dusted with a little carob powder, if you like. from the Test Kitchen Store unused vanilla pod half in a jar of caster sugar to make…

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…

IN SEASON July Vegetables Artichokes Beetroot Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Fennel Kale Kohlrabi Leeks Onions Parsnips Potatoes Pumpkin Radicchio Silverbeet Spinach Swede Sweet potato Turnips Fruit Apples Avocados Banana Custard apples Dates Grapefruit Kiwifruit Lemons Mandarins Nashi Oranges: Navel, Cara Cara Pomelo Quince Rhubarb Strawberries Tangelos HOW TO Cut fennel Pick off the green feathery fronds; place in a bowl of iced water, reserve as a garnish. Lay the fennel bulb on its side, cut off the stalks, these are delicious chopped and braised in soups or stews. Stand bulb upright and cut in half through the top. To shave fennel, cut crossways or lengthways with a sharp knife, mandoline or V-slicer. For more fennel recipes turn to page 14. For the ’gram When you’re waiting…

British TV chef and owner of The Spice Tailor, Anjum Anand has dedicated her career to making authentic Indian cooking accessible to everyone. She shares her culinary ethos, cooking tips and a delicious prawn curry recipe. What is your cooking philosophy? The more one cooks the better is a general philosophy. Professionally, whatever I cook, I want it to be delicious and relevant to the season or occasion. I want my recipes to appeal to people and inspire them to get into the kitchen. Personally, I like to cook with seasonal produce as much as possible. We are vegetarian at home, so I get inspired by what I see in the market and try to make something nutritious and tasty out of it. What are your favourite spices in the…

Bacon & herb lamb patties PREP + COOK TIME 25 MINUTES MAKES 8 1 clove garlic, crushed 2 green onions, chopped finely 500g lean minced lamb 1 egg ¾ cup (50g) stale wholemeal breadcrumbs 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh oregano ⅓ cup (110g) tomato chutney 8 streaky bacon slices (200g) 60g watercress, sprigs picked 1 Combine garlic, onion, lamb, egg, breadcrumbs, herbs and chutney in a large bowl; season well. Shape mixture into eight patties. Wrap each patty with one slice of bacon. Secure with toothpicks. 2 Cook patties in a heated oiled large frying pan, over medium heat, until browned on both sides and cooked through. Remove and discard toothpicks. Serve patties with watercress. Crispy fish with buckwheat salad PREP + COOK…

Baked chilli bocconcini and squid ink spaghetti PREP + COOK TIME 25 MINUTES SERVES 4 500g squid ink spaghetti 200g bocconcini, drained ¼ cup (60ml) extra virgin olive oil 1 long fresh red chilli, chopped finely 2 cloves garlic, crushed 1 teaspoon finely grated lemon rind ⅓ cup (55g) dry-roasted almond kernels, chopped coarsely 2 tablespoons fresh flat-leaf parsley leaves 1 Preheat oven to 240°C/220°C fan. Grease a 2-litre (8-cup) ovenproof dish. 2 Cook spaghetti in a large saucepan of boiling salted water until tender; drain. 3 Meanwhile, combine bocconcini, oil, chilli, garlic, rind and almonds in a large bowl. Season to taste. 4 Add spaghetti to bocconcini mixture; toss gently to combine. Place in ovenproof dish. Bake for 5 minutes or until bocconcini is just starting to melt. 5…

Vegan banoffee pie PREP + COOK TIME 40 MINUTES (+ STANDING & REFRIGERATION) SERVES 8 You’ll have everyone going bananas over this decadent vegan treat. You will need to start this recipe the day before. ¾ cup (90g) pecans, plus extra, chopped, to serve 250g plain sweet vegan biscuits ½ cup (115g) coconut oil, at room temperature 1 tablespoon cacao powder 12 fresh dates (230g), pitted ⅓ cup (50g) coconut sugar 1 tablespoon water 1 tablespoon cornflour 270ml canned coconut cream 1 teaspoon vanilla extract 3 medium bananas (600g) 300g silken tofu 2 tablespoons pure maple syrup ½ teaspoon ground cinnamon 1 Place pecans in a small bowl; cover with cold water. Stand for 1 hour; drain. 2 Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine…

Pea pesto bruschetta PREP + COOK TIME 30 MINUTES SERVES 4 FIVE INGREDIENTS ⅓ cup (35g) walnuts 500g frozen peas 80g manchego cheese (see Swap It, below) 2 cloves garlic 1 loaf sourdough bread (630g) STAPLES extra virgin olive oil salt and pepper 1 teaspoon white wine vinegar 1 Preheat oven to 150°C/130°C fan. 2 Roast walnuts on a small oven tray for 8 minutes or until golden. Cool. Coarsely chop nuts; reserve 2 tablespoons to serve. 3 Meanwhile, add peas to a saucepan of salted boiling water; return to the boil, then cook for 1½ minutes or until peas are tender. Drain. Refresh peas in a bowl of iced water; drain. 4 Place 1/3 cup of the peas in a small bowl; drizzle with a little extra virgin olive…

Hardtofind is the home of personalised gifts. Whether you’re buying for friends, family or yourself, you’re sure to find something special. Here's a few of our favourite finds this month: Tridens meat carving fork This carving fork is so cool! It’s made of food grade stainless steel, and the ergonomic design gives you great control over any cut of meat. The ideal gift for the carnivores in your life. Whiskey gemstones You’ve heard of Whiskey rocks, but these gemstones are a gorgeous level up for those who love both undiluted whiskey on the rocks and pretty things. Visit hardtofind.com.au to find these products and so many more.…

Classic French-style roast chicken PREP + COOK TIME 2 HOURS 15 MINUTES SERVES 4 Turn the page to follow our step-by-step guide to preparing and carving. 1.6kg whole chicken 60g softened butter 1 clove garlic, crushed 2 teaspoons chopped fresh sage 1 teaspoon chopped fresh thyme 1 medium lemon (140g), quartered 4 sprigs fresh thyme 3 cups (750ml) chicken stock 2 tablespoons plain flour 1 Preheat oven to 200°C/180°C fan. 2 Remove and discard any fat from cavity of chicken. Rinse chicken inside and out with water. Pat the cavity and skin dry with paper towel. Tuck wings under body. 3 Run your fingers carefully between the skin and the breast meat. Combine butter, garlic and chopped herbs in a small bowl. Spoon butter under skin; push butter through skin…

Chicken mulligatawny PREP + COOK TIME 8 HOURS 30 MINUTES SERVES 4 2 medium brown onions (300g), chopped coarsely 2 cloves garlic, chopped coarsely 2 medium carrots (240g), chopped coarsely 1 stalk celery (150g), trimmed, chopped coarsely 1 fresh long red chilli, chopped coarsely 4cm piece fresh ginger (20g), grated 2 chicken marylands (700g) 1 tablespoon mild curry powder 1 teaspoon ground cumin 1 teaspoon garam masala 3 cups (750ml) chicken stock 1 cup (250ml) coconut milk ½ cup loosely packed fresh coriander leaves 1 Place onion, garlic, carrot, celery, chilli, ginger, chicken, curry powder, cumin, garam masala and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. 2 Carefully remove chicken from cooker; discard skin and bones. Shred meat coarsely using two forks. 3…

RECIPE 1 Slow-roasted Greek lamb with chilli garlic broccolini PREP + COOK TIME 5½ HOURS SERVES 4 2 medium brown onions (300g), cut into wedges 8 cloves garlic, unpeeled, bruised 4 bay leaves 6 x 10cm sprigs fresh rosemary 2 x 1.6kg lamb shoulders on the bone 1 tablespoon extra virgin olive oil 2 teaspoons dried oregano leaves 1 cup (250ml) chicken stock 1 medium lemon (140g), cut into wedges CHILLI GARLIC BROCCOLINI ½ cup (125ml) water 2 long fresh red chillies, halved lengthways 2 cloves garlic, crushed 20g butter 400g broccolini, trimmed 1 Preheat oven to 160°C/140°C fan. Oil the base of two large shallow-sided oven trays. Divide onion, garlic, bay leaves, rosemary, then lamb between trays. Rub lamb with oil; sprinkle with oregano. Season well. 2 Pour stock…

Gluten-free fudgy chocolate and beetroot skillet pudding PREP + COOK TIME 2 HOURS 20 MINUTES (+ COOLING) SERVES 6 2 medium beetroot (350g), trimmed, scrubbed 2 tablespoons water 2 cups (500ml) almond and coconut milk blend 1 tablespoon cream of tartar 4 cups (480g) almond meal 1 cup (125g) Dutch-processed cocoa, plus extra, for dusting 2 teaspoons gluten-free baking powder 1 teaspoon sea salt flakes 1½ cups (330g) raw sugar ½ cup (120g) coconut oil, melted 1 tablespoon vanilla extract coconut yoghurt, to serve MAPLE BEETS 1 cup (250ml) pure maple syrup ½ (125ml) cup water 1 bunch baby beetroot (500g), trimmed, scrubbed 1 Preheat oven to 220°C/200°C fan. Grease a 3 litre (12-cup), 30cm cast iron skillet; line with baking paper. 2 Wrap beets in foil; roast for 1…

Carrot & green chilli relish PREP + COOK TIME 1 HOUR 10 MINUTES MAKES 2 CUPS ¼ cup (60ml) extra virgin olive oil 4 medium carrots (500g), peeled, grated coarsely 1 large onion (200g), sliced thinly 2 cloves garlic, chopped 3 teaspoons cumin seeds 3 teaspoons ground coriander 1 cup (220g) sugar ½ cup (125ml) white wine vinegar 2 teaspoons sea salt flakes 1 fresh long green chilli, sliced thinly 1 Heat oil in a large heavy-based saucepan over medium-high heat. Add carrot, onion, garlic and spices; cook, stirring, for 5 minutes or until carrot has softened. 2 Add sugar; cook, stirring, until dissolved. Reduce heat to low; cook, for 30 minutes or until reduced and sticky. 3 Add vinegar, salt and chilli; stir to combine. Bring to the boil;…

Tea eggs with sesame salt PREP + COOK TIME 40 MINUTES (+ COOLING & REFRIGERATION) MAKES 12 You will need to start this recipe a day ahead. 12 eggs, at room temperature 2 tablespoons black tea leaves 50g sliced fresh ginger 3 star anise 1 stick cinnamon 1 teaspoon Sichuan peppercorns ¼ cup (60ml) Chinese cooking wine 1 tablespoon dark soy sauce ⅓ cup (80ml) soy sauce 2 teaspoons brown sugar 2 teaspoons sea salt flakes 4 green onions, white part only 1 fresh long red chilli, chopped coarsely 5 cloves garlic, bruised 2 litres (8 cups) water SESAME SALT 1½ tablespoons mixed sesame seeds ½ teaspoon fennel seeds ½ teaspoon Sichuan peppercorns ½ teaspoon chilli flakes 1 teaspoon sea salt flakes 1 Bring a large saucepan of water to…

No. 1 Baked vegetable crisps PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 2 Preheat oven to 150°C/130°C fan. Line three oven trays with baking paper, then coat with cooking oil spray; sprinkle with sea salt flakes. Using a mandoline or V-slicer, cut 1 large (180g) carrot, 1 large (180g) purple carrot and 1 medium (250g) parsnip lengthways into paper-thin slices. Place vegetables in a single layer on trays. Spray with cooking oil; sprinkle with a little more sea salt flakes (or one of the seasoning variations, at right). Bake for 1¼ hours or until crisp; cool. No. 2 Smoked paprika PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 2 Preheat oven to 150°C/130°C fan. Prepare recipe for Baked Vegetable Crisps. Sprinkle with 1 teaspoon smoked paprika. Bake…

Chocolate & orange baklava rolls PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 14 170g dark orange chocolate, chopped finely 220g roasted skinned hazelnuts, chopped finely 14 sheets fillo pastry 125g butter, melted cooking oil spray SYRUP 1 medium orange (240g) ¾ cup (165g) caster sugar ¼ cup (90g) honey 1 To make the Syrup, using a peeler, remove rind from the orange. Squeeze orange; you need 2 tablespoons juice. Place sugar, honey, orange rind and juice, and ¾ cup (180ml) water in a medium saucepan over medium heat; cook, stirring, without boiling until sugar dissolves. Bring to the boil. Reduce heat to low; cook, without stirring, for 10 minutes or until thickened slightly. Remove from heat. Cool. 2 Combine chocolate, hazelnuts and ¼ cup (60ml) of the cooled…

Henry the Octopus cake FEEDS 16 WIGGLES PREP + COOK TIME OVER 1 HR + COOLING 250g unsalted butter, softened 1¼ cups caster sugar 1 tsp vanilla extract 3 eggs 2½ cups self-raising flour ¾ cup milk 1 stroopwafel 5 ice-cream wafers black licorice strap 160g packet red sour straps, cut into 1cm squares 160g packet blue sour straps, cut into 1cm squares 1 white marshmallow, halved horizontally ICING 250g unsalted butter, softened 3 cups pure icing sugar, sifted 2 tbsp hot water yellow and purple gel food colouring 1 Preheat oven to 180°C/160°C fan. Grease a deep 20cm round cake pan; line base and side with baking paper. 2 Beat butter, sugar and vanilla in the bowl of an electric mixer until pale and fluffy. Add eggs, one at…