Innholdsfortegnelse for Issue 87 i Cooking with the Australian Womens Weekly

Summer is tapping at the window, so this month take a seat at our table with recipes inspired by Mediterranean cuisine. Tapas, mezze or antipasto – they all mean tasty, bite-sized dishes for sharing. It’s where the popular grazing board gets its culinary inspo. All you need is a sunny spot, your favourite people and a glass of something cool. Turn to page 46 for the ultimate in no-fuss entertaining with a healthy serve of abundance, freshness and generosity. On page 30 you’ll be transported to the Amalfi Coast with a beautiful menu from our new hardcover cookbook, Italian. Our feast begins with a classic negroni and finishes with a sumptuous semifreddo, with lots of deliciousness in between! Take a deep dive into carb heaven this month with two homemade…

PREP + COOK TIME 2 HOURS 30 MINUTES (+ COOLING) MAKES 30 Picking, preparing and rolling dolmades goes back generations, as women gathered together to create this iconic Greek dish. They make a delightful addition to any grazing platter. ¼ cup (60ml) extra virgin olive oil2 onions (300g), chopped finely150g minced lamb¾ cup (150g) white long-grain rice2 tablespoons pine nuts, toasted½ cup finely chopped fresh dill2 tablespoons finely chopped fresh mint2 tablespoons lemon juice375g preserved vine leaves (see notes) extra virgin olive oil cooking spray1 small lemon (65g), sliced into rounds 1 Heat 2 tablespoons of oil in a large saucepan; add onion, cook, stirring, until softened. Add lamb; cook, stirring, until browned. Stir in rice and pine nuts. Add herbs, juice and 1 cup (250ml) water. Bring to the…

Aperitivo Blood orange negroni PREP TIME 5 MINUTES SERVES 2 ice cubes¼ cup (60ml) Campari¼ cup (60ml) sweet rosso vermouth100ml gin⅔ cup (160ml) chilled blood orange juice1 orange, sliced to garnish 1 Half fill two chilled tumblers with ice cubes. Add Campari, vermouth, gin and juice to a jug; stir to combine. Pour into glasses and garnish with orange slices. from the Test Kitchen To toast fennel seeds, stir in a dry frying pan over medium heat until fragrant. Cool then crush with the bottom of the pan or in a pestle and mortar. To peel broad beans, stand frozen beans in a bowl of boiling water for 1 minute. Drain, cool slightly, then remove the beige skins. Primi Braised fennel with artichokes & broad beans PREP + COOK TIME 50…

Turkish oven-roasted beans PREP + COOK TIME 50 MINUTES SERVES 4 1 large fennel bulb (550g)2 tablespoons extra virgin olive oil1 teaspoon ground allspice2 teaspoons cumin seeds400g can cherry tomatoes2 x 400g cans butter beans, drained, rinsed2 tablespoons pomegranate molasses225g haloumi, sliced¼ cup fresh flat-leaf parsley leaves4 wholemeal pitta bread pockets (600g), halved, toasted 1 Preheat oven to 220°C/200°C fan. Line a large roasting pan with baking paper. 2 Cut fennel bulb into 1cm wedges; slice green stalks into 2cm slices. Spread fennel wedges and chopped stalks in a single layer over base of pan. Drizzle with 1 tablespoon oil, sprinkle with allspice and 1 teaspoon of the cumin seeds. Season. 3 Roast fennel for 15 minutes or until edges start to brown. Stir in tomatoes, beans and the pomegranate…

Test Kitchen notes Wringing the cauliflower gives it a fluffy texture and amplifies its nutty flavour. Cauliflower rice salad PREP + COOK TIME 30 MINUTES SERVES 4 1 small cauliflower (1kg), cut into florets1 teaspoon sea salt flakes300g frozen peas300g snow peas1 cup firmly packed fresh mint leaves, chopped coarsely1 cup firmly packed fresh coriander leaves, chopped coarsely1 cup firmly packed fresh flat-leaf parsley, chopped coarsely⅓ cup (45g) pistachios, chopped coarsely1 teaspoon finely grated lemon rind2 tablespoons lemon juice¼ cup (60ml) extra virgin olive oil4 eggs, at room temperature extra fresh flat-leaf parsley leaves, to serve MINT YOGHURT SAUCE ½ cup (140g) Greek yoghurt2 tablespoons chopped fresh mint leaves1 tablespoon lemon juice 1 To make mint yoghurt sauce, process yoghurt, mint and lemon juice in a small food processor until…

Moroccan chicken & cauliflower pilaf PREP + COOK TIME 1 HOUR SERVES 4 2 tablespoons Moroccan spice mix2 tablespoons extra virgin olive oil8 chicken drumsticks (1.2kg)2 medium red onions (340g), cut into wedges4 wedges preserved lemon, flesh removed, 1 wedge sliced thinly½ cup loosely packed fresh flat-leaf parsley leaves CAULIFLOWER PILAF 2 tablespoons extra virgin olive oil400g canned chickpeas, drained, rinsed1 medium cauliflower (1kg), stems chopped finely, florets chopped coarsely⅓ cup (45g) pistachios¼ cup coarsely chopped fresh flat-leaf parsley 1 Preheat oven to 200°C/180°C fan. Oil two large shallow oven trays; line with baking paper. 2 Combine spice mix and half the oil in a large bowl; add chicken, toss to coat. Season. 3 Heat half the remaining oil in a large deep frying pan over high heat; cook chicken,…

PREP & COOK TIME 45 MINUTES (PLUS PROVING TIME) SERVES 6-8 A delicious pizza and bread combo, the Italian favourite makes a delicious side, or light meal, with a salad or on its own! 4 cups (640g) bread (or baker’s) flour (see note)2 teaspoons (7g) instant dried yeast1 teaspoon caster sugar2 teaspoons fine table salt2⅓ cups (580ml) warm water extra virgin olive oil for greasing and drizzling sea salt flakes, for sprinkling TOPPING 10 cherry tomatoes, halved⅓ cup (40g) pitted green olives6 cloves garlic, bruised fresh basil leaves, to serve 1 Combine flour, yeast, sugar and salt in a large bowl. Add the warm water and mix until well combined. Liberally drizzle (about 2 tablespoons) oil over the surface of the dough. 2 Cover with a slightly damp tea towel…

Test Kitchen notes Vienna almonds are toffee-coated almond kernels. Alternate the sponge pieces when layering so that the cut side of the sponge is on different sides on each layer; this will ensure the torte does not lean to one side. Tiramisu torte PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING & REFRIGERATION) SERVES 12 3 eggs½ cup (110g) caster sugar¼ cup (35g) plain flour¼ cup (35g) self-raising flour¼ cup (35g) cornflour2 tablespoons instant coffee granules¾ cup (180ml) boiling water⅓ cup (80ml) marsala2 tablespoons coffee-flavoured liqueur500g mascarpone cheese⅓ cup (55g) icing sugar300ml thickened cream2 tablespoons coarsely chopped Vienna almonds (see Test Kitchen notes, above) 1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm square cake pan with butter. 2 Beat eggs in a small bowl with an…

PREP + COOK TIME 45 MINUTES SERVES 4 This chicken will become a staple in your family dinner rotation! 2 medium Desiree potatoes (400g)1.6kg butterflied chicken⅓ cup (80ml) vegetable oil½ cup (150g) mayonnaise PIRI PIRI SAUCE 6 fresh long red chillies1 teaspoon finely grated lemon rind2 tablespoons lemon juice4 cloves garlic, halved2 teaspoons sweet paprika¼ cup coarsely chopped fresh oregano½ cup (125ml) extra virgin olive oil 1 Preheat oven to 200°C/180°C fan. 2 Make piri piri sauce. 3 Prick potatoes all over with a fork. Microwave on HIGH (100%) for 3 minutes or until potatoes are tender. Cut into 4cm pieces. 4 Rub 1/3 cup piri piri sauce on both sides of chicken. Heat oil in a large flameproof roasting pan over medium-high heat; cook chicken, skin-side down, for 5…

Apple & celery porchetta rolls PREP & COOK TIME 20 MINUTES SERVES 2 ⅓ cup (95g) dijonnaise¼ cup finely chopped fresh flat-leaf parsley1 small shallot, chopped finely2 tablespoons extra virgin olive oil8 fresh sage leaves200g thickly sliced roast pork2 Italian-style bread rolls (160g)½ cup baby rocket leaves1 small green apple (130g), cut into matchsticks2 inner stalks from a bunch of celery with leaves attached, sliced thinly 1 Combine dijonnaise, parsley and shallot in a small bowl. 2 Heat oil in a small frying pan over medium heat. Add sage leaves, cook for 1 minute or until crisp; drain on paper towel. Add pork to the same pan; cook for 2 minutes each side or until pork is browned lightly and heated through. Remove from pan. 3 Add bread rolls, cut-side…

Crisp skin salmon fillets Rub 4 salmon fillets, skin on, with 1 tablespoon extra virgin olive oil. Season all over with salt. Cook salmon, skin-side down, in a heated frying pan in a frying pan over medium-high heat or on a barbecue flatplate for 4 minutes or until skin is crisp and browned. Turn, cook for a further minute or until done as desired. Salmon is best served a little rare in the centre. Serve with one of the following toppings. No. 1 Nam jim Process 3 peeled cloves garlic, 3 long green chillies, seeded, chopped coarsely, ¼ cup fresh coriander leaves, 2 coriander roots, 2 tablespoons fish sauce, 2 tablespoons grated palm sugar, 3 chopped shallots and ¼ cup lime juice until smooth; season to taste. Serve on crisp skin salmon…

PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING) SERVES 8 This elegant honey and citrus cake, covered in a floral syrup, gets its savoury notes from the addition of fresh thyme and pine nuts. 6 sprigs thyme300g small seedless red grapes, halved½ cup (80g) pine nuts, toasted lightly4 eggs½ cup (180g) honey½ cup (125ml) extra virgin olive oil⅓ cup (95g) Greek yoghurt1 teaspoon finely grated orange rind1 cup (150g) plain flour⅔ cup (100g) wholemeal plain flour2 teaspoons baking powder extra red grape bunches, to serve ORANGE-CINNAMON SYRUP 60g butter1 cup (220g) firmly packed brown sugar⅓ cup (80ml) orange juice½ teaspoon ground cinnamon 1 Preheat oven to 140°C/120°C fan (see Test Kitchen note). Grease a 22cm round cake pan; line base and side with baking paper, extending the paper…

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CHOOSING Look for artichokes that have tightly packed leaves, or petals, and feel heavy for their size, with a firm stem. The leaves of small artichokes can be slightly looser, but they should still feel firm. When you pull back the leaves, the freshness should make itself known with a definite “snap”. STORING Artichokes start to deteriorate once picked from the thistle, so eat them as soon as possible after buying. Store them in the crisper of your fridge for up to 2 days. Preparing & using artichokes Whole artichokes Remove a couple of the tough outer leaves, then cut the stems so the artichoke sits flat. For leaves and heart only, leave whole; for stuffed artichokes, cut 2cm to 3cm off the top, then scoop out the inedible choke…

PREP + COOK TIME 45 MINUTES (+ STANDING & COOLING) MAKES 2 LOAVES (EACH SERVES 8) Learn how to make this classic Italian bread with our easy step-by-step instructions! You will need to begin this recipe 2 days ahead. Biga is a bread starter used to make Italian bread with a more complex flavour and an open texture. 1 teaspoon (4g) dried yeast1 cup (250ml) lukewarm filtered or bottled water (see notes)2⅓ cups (350g) organic bread flour (see notes)1½ teaspoons fine sea salt1 teaspoon extra virgin olive oil1 tablespoon organic bread flour, extra BIGA 1 teaspoon (4g) dried yeast2 teaspoons honey⅔ cup (160ml) warm filtered or bottled water1 cup (150g) organic bread flour (see notes) 1 Make biga. 2 On Day 2, combine yeast and the water in a jug;…

Test Kitchen notes Substitute a drained and rinsed 400g can of lentils for French-style green lentils. Kale & grape tabbouleh PREP + COOK TIME 20 MINUTES SERVES 4 ½ cup (125ml) extra virgin olive oil250g packet microwave brown rice and quinoa mix250g kale leaves, sliced thinly2 tablespoons red wine vinegar2 cups (320g) small red grapes, halved½ small red onion (50g), sliced thinly½ medium pomegranate (160g), seeds removed½ cup (70g) skinless roasted hazelnuts, chopped200g blue cheese, crumbled LEMON DRESSING ¼ cup (60ml) extra virgin olive oil2 tablespoons lemon juice2 teaspoons Dijon mustard2 teaspoons honey1 small clove garlic, chopped finely 1 Heat 2 tablespoons of the oil in a small frying pan over medium heat. Add rice and quinoa mix; cook, stirring occasionally, for 8 minutes or until warmed and slightly crisp.…

Whole roast miso cauliflower with sides PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 6 ½ large butternut pumpkin⅓ cup (80ml) extra virgin olive oil750g parsnips, peeled, halved lengthways2 tablespoons brown sugar¼ teaspoon freshly ground nutmeg1.3kg whole cauliflower1 cup (250ml) dry sherry¼ cup (65g) white miso paste¼ cup (60ml) maple syrup1 tablespoon finely grated fresh ginger2 cloves garlic, crushed2 teaspoons sesame seeds, toasted1 green onion, sliced thinly 1 Preheat oven to 200°C/180°C fan. Place pumpkin on an oven tray lined with baking paper, drizzle over 1 tablespoon of olive oil, season with salt and freshly ground pepper. Roast, uncovered, for 1 hour or until flesh is tender and browned. 2 Place parsnips on a large baking paper-lined tray. Sprinkle over 1½ tablespoons of oil, brown sugar and nutmeg, toss…

PREP + COOK TIME 30 MINUTES SERVES 4 Our favourite air fryer recipe this month is the perfect healthy snack. And the polenta coating on these zucchini chips makes them irresistibly crunchy! 1 egg½ cup (85g) polenta⅓ cup (25g) finely grated parmesan1 teaspoon garlic salt2 large zucchini (300g), cut into1cm thick batons extra virgin olive oil cooking spray½ cup (150g) whole-egg mayonnaise1 tablespoon lemon juice2 cloves garlic, crushed¼ cup finely chopped fresh chives sea salt flakes, to serve 1 Lightly beat egg in a large bowl. Combine polenta, parmesan and garlic salt in another large bowl, then season with pepper. Add zucchini batons to egg and toss to coat, then dust in polenta mixture, shaking off excess; spray all over with oil. 2 Preheat a 7-litre air fryer to 200°C…

Sweet potato, black bean & ‘fetta’ sausage rolls PREP + COOK TIME 1¼ HOURS MAKES 12 750g orange sweet potatoes, peeled, cut into 2cm cubes1 medium red onion (170g), chopped finely olive oil cooking spray400g can black beans, drained, rinsed⅓ cup coarsely chopped fresh flat-leaf parsley¼ cup (40g) pine nuts, toasted, chopped coarsely100g marinated vegan almond fetta, crumbled2 sheets frozen vegan puff pastry (330g), just thawed1 tablespoon soy milk2 teaspoons black sesame seeds2 teaspoons white sesame seeds1 cup (320g) tomato relish 1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper. 2 Place sweet potato and onion on one tray. Lightly spray with olive oil; season. Roast for 30 minutes or until sweet potato is soft. Cool slightly. Increase oven to 230°C/210°C fan. 3 Place roasted vegetables…

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…