Innholdsfortegnelse for Issue 88 i Cooking with the Australian Womens Weekly

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…

Calypso pavlova with mango curd PREP + COOK TIME (+ COOLING) 1 HR 45 MINUTES SERVES 10-12 Mangoes add a juicy burst of sunshine straight from the tropics to our favourite Christmas dessert. 225ml egg whites (approximately 6 eggs), at room temperature1½ cups (330g) caster sugar1½ teaspoon white vinegar1 teaspoon corn flour450ml thickened cream1 cup (280g) thick vanilla coconut yoghurt2 Calypso mangoes, thinly sliced to decorateflaked coconut, toasted, to decorate1-2 tablespoons lime juice, extra CALYPSO MANGO CURD 1 Calypso mango2 tablespoons lime juice⅓ cup (75g) caster sugarpinch of fine table salt4 egg yolks110g cold unsalted butter, chopped 1 Preheat oven to 170°C/150°C fan. 2 Whisk egg whites with an electric mixer on medium high until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking for 30 seconds…

FRESH & FROZEN Buy fresh turkey 2 days before cooking. Remove packaging and pat turkey dry with paper towel. Place on a large tray, cover with foil and refrigerate in the lower part of the fridge. To thaw frozen turkey, allow 2 to 3 days. Remove packaging, pat turkey with paper towel. Place turkey on a tray, cover with plastic wrap and thaw in the lower part of the fridge, away from cooked foods. Never refreeze raw turkey. COOKING TIMES Bring turkey to room temperature 1 hour before cooking or cooking time will be altered. As a guide, when cooking turkey in a moderate (180°C/160°C fan-forced) oven, an unstuffed turkey will take 20 minutes for every 500g, plus add 15 minutes to the total. To calculate cooking time for a…

from the Test Kitchen In place of the dried apricots, you can add ⅓ cup dried cranberries for a pop of Christmas colour. Couscous salad PREP + COOK TIME 20 MINUTES SERVES 4-6 350g Persian fetta in oil1½ cups (300g) instant couscous1½ cups (375ml) boiling water¼ cup (20g) natural flaked almonds½ cup (70g) shelled pistachios, roughly chopped⅓ cup (80ml) lemon juice⅓ cup fresh coriander leaves, plus¼ cup extra leaves, to serve1 small (100g) red onion, sliced thinly into rounds⅓ cup (50g) dried apricots, sliced thinly1 tablespoon preserved lemon rind, sliced thinly⅓ cup (70g) pomegranate seeds1 teaspoon sumac 1 Drain and reserve oil from fetta into a jug or small bowl; you will need ½ cup (125ml) oil. 2 Place couscous, the boiling water and 1 tablespoon of the reserved fetta oil…

from the Test Kitchen To cook this recipe, you will need a charcoal spit rotisserie set up, which can be hired, and you will need to order a suckling pig from your butcher. Suckling pig PREP + COOK TIME 5 HOURS 30 MINUTES (+ HEATING) SERVES 12 4 bulbs garlic5 large onions (850g)5 large apples (1kg)1 whole suckling pig (approx. 10kg)¾ cup (180ml) extra virgin olive oil3 small pineapples1 cup coarsely chopped fresh coriander GLAZE 1 cup (280g) tomato sauce1 cup (125ml) soy sauce⅔ cup (160ml) malt vinegar2 tablespoon finely grated ginger⅔ cup (150g) firmly packed brown sugar⅔ cup (160ml) fresh pineapple juice 1 Prepare the barbecue coals (see guide, right). 2 Meanwhile, prepare the pig. Remove 12 cloves of garlic from the bulbs and crush. To make glaze, place…

Ombre ice-cream cake SERVES 10-12 PREP + SETTING TIME 5½ HOURS 100g plain chocolate biscuits¼ cup (25g) hazelnut meal395g can sweetened condensed milk600ml thickened cream1 teaspoon vanilla bean extract2 tablespoons cocoa powder, sifted2 teaspoons instant coffee granules2 tablespoons chocolate hazelnut spread (such as Nutella)375g store-bought chocolate truffles (such as Ferrero Rochers)CHOCOLATE SYRUP½ cup (180g) honey½ cup (35g) cocoa, sifted⅓ cup (80ml) water 1 Grease and line the base and side of a 20cm springform cake pan (base measurement) with non-stick baking paper. 2 Place the biscuits in a food processor and process until finely chopped. Place in a bowl. Add the hazelnut meal and mix to combine. Set aside. 3 Spoon one-third of the crumb mixture into the base of the pan and place in the freezer. 4 Place the…

Cinnamon eggnog French macaroons PREP + COOK TIME 45 MINUTES (+ STANDING & COOLING) MAKES 16 You will need a piping bag fitted with a 1cm plain tube for this recipe. 1¼ cups (200g) icing sugar¾ cup (90g) almond meal¼ cup (20g) desiccated coconut1 teaspoon ground cinnamon3 egg whites¼ cup (55g) caster sugar2 teaspoons icing sugar, extra EGGNOG CUSTARD 1 tablespoon cornflour1 tablespoon custard powder1 tablespoon caster sugar½ cup (125ml) milk15g butter1 egg yolk2 tablespoons brandy 1 Grease oven trays; line with baking paper. 2 Process icing sugar, almond meal, coconut and cinnamon until fine; sift through a fine sieve into a medium bowl, discard any large pieces. 3 Beat egg whites and caster sugar in a small bowl with an electric mixer until firm peaks form and sugar is…

Christmas trees, baubles and tinsel aside, nothing says Christmas more than a shared table groaning with a wonderful festive feast. In this very special issue of Cooking we bring you maximum inspiration with fabulous recipes to make your celebration truly memorable. If you’re hosting Christmas for the first time, or an old hand looking for new ideas to transform your usual routine, there’s something in this issue for you. Our Test Kitchen team has an abundance of tips and hints to help keep your cooking stress-free this year. Every family has their own food traditions. For my laid-back tribe it’s a glazed ham, a seafood platter and some sensational salads. And the finale will be our cover star recipe, the Calypso Pavlova with Mango Curd on page 10. For mains…

from the Test Kitchen You will need ½ cup (100g) shelled edamame. Use a V-slicer or mandoline to thinly slice the radishes and cucumber, if you have one. Seaweed salad is available from fishmongers, sushi bars and salad bars. You can use smoked ocean trout instead of the salmon and watercress or spinach leaves instead of the tatsoi and mizuna, if you like. Smoked salmon salad with Japanese dressing PREP & COOK TIME 25 MINUTES SERVES 6 340g asparagus, trimmed, cut into short lengths2 cups (200g) frozen edamame pods, shelled (see notes)500g small radishes, sliced thinly (see notes)1 medium telegraph cucumber (400g), sliced thinly (see notes)200g tatsoi leaves200g mizuna leaves50g seaweed salad, optional (see notes)600g smoked salmon slices2 teaspoons sesame seeds, toasted JAPANESE DRESSING 1 tablespoon grated fresh ginger¼ cup…

Classic roast duck SERVES 6 AS A MAIN PREP AND COOK TIME 1 HOUR 30 MINUTES (+ RESTING TIME) 2 x 2kg whole ducks6 sprigs fresh lemon thyme6 stems fresh flat-leaf parsley2 tablespoons extra virgin olive oil1 medium (150g) brown onion, chopped2 cloves garlic, crushed1 medium (240g) orange1½ cups (100g) fresh breadcrumbs1 egg, beaten lightly¼ cup (40g) dried cherries or cranberries MULLED CRANBERRY SAUCE ¾ cup (240g) whole cranberry sauce1 tablespoon grated fresh ginger2 tablespoons tawny (port) 1 Preheat oven to 200°C/180°C fan. Remove neck and thick fat underneath ducks; tuck wings under. Drain any liquid from cavity. Pat cavity and skin dry with paper towel. Prick skin all over with a skewer. Season duck with salt. Place two of the thyme sprigs and parsley stalks in cavity. Place ducks…

Wild rice seasoning 50g butter1 large (200g) brown onion, chopped coarsely1 stalk celery (150g), trimmed, chopped finely2 cloves garlic, crushed⅓ cup (65g) wild rice½ cup (125ml) dry white wine1 cup (250ml) water⅔ cup (130g) basmati rice2 cups (500ml) chicken stock2 medium zucchini (240g), grated coarsely1 tablespoon finely grated lemon rind1 tablespoon thyme leaves1 cup (70g) stale breadcrumbs Melt butter in a large frying pan; cook onion and celery, stirring til softened. Stir in garlic, wild rice; cook, stirring, for 1 minute. Add wine; simmer, covered, for 10 minutes. Add water; simmer, covered, for 10 minutes until all liquid absorbed. Add basmati and stock; simmer, covered, for 10 minutes until rice is tender. Stir in zucchini, rind and thyme. Add breadcrumbs, season. Italian sausage stuffing 2 tablespoons extra virgin olive oil1…

SERVES 16-20 PREP + COOK TIME 1 HOUR 45 MINUTES 1⅓ cups (450g) Seville orange marmalade⅓ cup grated fresh ginger⅓ (80ml) maple syrup½ cup (110g) firmly packed light brown sugar¼ cup (60ml) soy sauce3 star anise2 cinnamon sticks1 tablespoon white vinegar7-8kg whole leg ham leg ROASTED PLUMS 10 plums, halved, stones removed 1 Stir marmalade, ginger, maple syrup, sugar, soy sauce, star anise and cinnamon sticks in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Remove from heat, stir in vinegar. Cool. Reserve ? cup of the glaze. 2 Place the oven shelf in the lowest position. Preheat oven to 180°C/160°C fan. 3 Using a sharp knife, cut the ham rind about 12cm from the shank end of the leg. Remove…

Lamb, sweet potato & chickpea salad PREP & COOK TIME 30 MINUTES SERVES 4 2 medium orange sweet potatoes (800g), chopped coarsely1 tablespoon extra virgin olive oil400g lamb backstrap (eye of loin)400g can chickpeas, drained, rinsed1 small red onion (100g), sliced thinly150g baby spinach leaves100g fetta, crumbled LEMON & CRANBERRY VINAIGRETTE 1 clove garlic, crushed2 teaspoons finely grated lemon rind¼ cup (60ml) extra virgin olive oil2 tablespoons white wine vinegar2 tablespoons dried cranberries 1 Preheat oven to 200°C/180°C fan. 2 Combine sweet potato and oil in a large roasting pan; season. Roast for 15 minutes or until tender. 3 Meanwhile, season lamb; cook on a heated oiled grill plate, or grill or barbecue) over medium-high heat, for 4 minutes each side or until cooked as desired. Remove from heat; cover,…

Middle Eastern salad cups PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 28 You need three 12-hole (2-tablespoon/40ml) deep flat-based patty pans for this recipe; if you only have one pan, make the cups in batches. You also need an 8cm round cutter. 1 large potato (300g), unpeeled2 x 26cm round pitta breads¼ cup (60ml) extra virgin olive oil2 medium Lebanese cucumbers (340g)2 large tomatoes (440g), seeded, chopped finely½ small red onion (50g), chopped finely2 small red radishes (70g), trimmed, sliced thinlyfresh flat-leaf parsley and mint leaves, to serve (optional) SUMAC DRESSING 1 clove garlic, crushed1 teaspoon sumac1 teaspoon sea salt flakes¼ cup (60ml) lemon juice¼ cup (60ml) extra virgin olive oil 1 Preheat oven to 200°C/180°C fan. Oil three 12-hole (2-tablespoon/40ml) deep flat-based patty pans. 2 Boil, steam…

Marshmallow pavlova PREP + COOK TIME 2 HOURS 20 MINUTES (+ COOLING) SERVES 10 6 egg whitespinch cream of tartar1½ cups (330g) caster sugar3 teaspoons cornflour2 teaspoons vanilla bean paste1½ teaspoons white vinegar1¾ cups (430ml) thickened cream250g blueberries125g raspberries1 tablespoon icing sugar 1 Preheat oven to 120°C/100°C fan. Grease an oven tray. Mark a 20cm circle on a sheet of baking paper; place paper, marked-side down, on tray. 2 Whisk egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar has dissolved after each addition and mixture is thick and glossy. Fold in sifted cornflour, then vanilla and vinegar. Spread meringue inside marked round on tray; build up the side to about 10cm high and flatten…

Raspberry fruit mince slice PREP + COOKING TIME 1 HOUR SERVES 12 1½ cups (250g) mixed fruit½ cup (100g) red glace cherries, halved1 teaspoon finely grated orange rind¼ cup (60ml) orange juice⅓ cup (115g) raspberry jam125g fresh raspberries, plus extra to serveSHORTBREAD PASTRY250g cold unsalted butter, chopped1 cup (160g) icing sugar mixture, plus extra to dust1⅔ cups (250g) plain flour½ cup (75g) rice flour¼ teaspoon fine salt 1 Preheat oven to 200°C/180°C fan. Lightly grease and line base and sides of a 20 x 30cm slice pan with non-stick baking paper, leaving a 2cm overhang. 2 Place mixed fruit, glacé cherries, orange rind, juice and jam in a medium saucepan over medium heat. Bring to a simmer; cook for 2-3 minutes, stirring occasionally or until sticky and reduced slightly. Set…

‘The night before’ fruit cake PREP + COOK TIME 2 HOURS 30 MINUTES (+ COOLING) SERVES 20 500g mixed dried fruit185g butter, chopped¼ cup (90g) golden syrup or treacle1 cup (220g) firmly packed light brown sugar¾ cup (180ml) sweet sherry½ teaspoon bicarbonate of soda2 eggs, beaten lightly1 cup (150g) plain flour1 cup (150g) self-raising flour1 teaspoon mixed spice⅓ cup (55g) blanched almonds¼ cup (60ml) sweet sherry, extra 1 Wash dried fruit under cold water; drain well. Place fruit in a medium saucepan with butter, golden syrup, sugar and sherry; stir over medium heat, without boiling, until sugar dissolves. Bring to the boil. Remove from heat; stir in soda. Cool. 2 Preheat oven to 150°C/130°C fan. Grease a deep 20cm round cake pan; line base and side with baking paper. 3…

IN SEASON November & December Vegetables Asian greens Asparagus Beans (green, flat, butter) Cabbage Capsicum Celery Chillies Cucumbers Eggplant Globe artichokes Lettuce Mushrooms Onions (spring, shallots, brown, red) Peas Potatoes Radish Silverbeet Spinach Sweetcorn Tomatoes Watercress Zucchini Zucchini flowers Fruits Apricots Avocados Bananas Berries (blackberries, blueberries, mulberries, raspberries, red & white currants, strawberries, youngberries) Cherries Grapefruit Grapes Loquats Lychees Mangoes Melons Nectarines Oranges (Valencia) Papaya Papaw Passionfruit Peaches Pineapples Aussie icons If you know someone who loves Australiana, then we have the perfect gift for them. These tea towels from WilsonPayne celebrate iconic Australia, featuring the Esky, the Hills Hoist, Ugg boots, the Big Merino, native animals and plants, and more. Head to wilsonpayne.com to snag one. MAGIC PUDDING Christmas in a bottle The Four Pillars Christmas Gin is made…

Zucchini & almonds Cut 6 small zucchini lengthways into four. Heat ⅓ cup extra virgin olive oil in a frying pan over medium heat; cook zucchini, in two batches, for 3 minutes each side or until golden. Remove with tongs or a slotted spoon. Add ½ cup flaked natural almonds to pan; cook, stirring, 3 minutes or until golden. Return zucchini to pan; toss to combine. Season and serve with lemon cheeks. Cavolo nero & mustard seeds Trim 5cm from stem end of 190g cavolo nero; discard. Cut remainder of stems in half crossways. Heat 2 tablespoons extra virgin olive oil in a frying pan over medium heat; cook 1 teaspoon brown mustard seeds and 1 clove crushed garlic, stirring, for 2 minutes. Add cavolo nero; cook, stirring, for 5…

PREP + COOK TIME 5½ HOURS (+ STANDING TIME) SERVES 8 4.5kg turkey50cm square muslin100g butter, melted1 litre water40g butter, extra¼ cup (35g) plain flour⅓ cup (80ml) port2 cups (500ml) chicken stock8 thin slices (100g) prosciutto8 baby red apples, halved crossways¼ cup (60ml) maple syrup8 sprigs of fresh thyme, plus extra sprigs to serve BACON AND POLENTA SEASONING 120g butter2 large (400g) brown onions, chopped finely4 rashers bacon, trimmed, chopped2 cloves garlic, crushed½ cup (55g) instant polenta5 cups (350g) stale coarse breadcrumbs (pane di casa or ciabatta)2 eggs, beaten lightly1 cup chopped fresh flat-leaf parsley1½ cups (200g) dried cranberries1 cup (160g) sliced natural almonds, toasted 1 BACON AND POLENTA SEASONING: Heat butter in a large frying pan; cook onion, bacon and garlic, stirring, over medium heat, for about 10 minutes…

From the Test Kitchen You will need 1 bunch of watercress for this recipe. To refresh watercress, place in a bowl of iced cold water for 30 minutes. Use a mandoline or V-slicer to thinly slice apple. From the Test Kitchen If boneless legs of lamb are not available, ask your butcher to debone it for you. You could use two 1.1kg boneless legs of lamb instead. Store any leftover zesty mint butter in the fridge for up to 1 week; serve with other roasted meats and vegetables or simply spread on crusty bread. From the Test Kitchen It is important to buy beetroot that are equal in size, so that the Wellington maintains an even shape. Use gloves when handling beetroot to prevent staining your hands. Lemon myrtle chicken…

Gingerbread house PREP + COOK TIME 4 HOURS MAKES 1 4⅔ cups (700g) plain flour200g brown sugar200g dark muscovado sugar1 tablespoon baking powder1 tablespoon ground ginger2 teaspoons cinnamon1 teaspoon ground cloves225g cold unsalted butter, chopped½ cup (175g) golden syrup2 eggssilver, red cachous, assorted sweets, candy canes ICING 2 egg whites3¼ cups (520g) pure icing sugar, sifted½ teaspoon lemon juice 1 In a large food processor, process half of each of the flour, sugars, baking powder and spices and pulse to combine. Add half the butter, pulse to combine. Add half the golden syrup and 1 egg and process until mixture just comes together. Turn onto a work surface, knead until mixture comes together and is smooth and even in colour. Wrap gingerbread dough in plastic and repeat with remaining ingredients.…

Gluten-free steamed pudding PREP + COOK TIME 6 HOURS 30 MINUTES SERVES 12 2¼ cups (360g) sultanas1½ cups (240g) coarsely chopped raisins½ cup (80g) dried currants1½ cups (210g) chopped pitted dates1 cup (220g) firmly packed dark brown sugar2 tablespoons honey185g unsalted butter, chopped1½ cups (375ml) water½ cup (125ml) orange juice1 cup (125g) soya flour (see notes)1 cup (180g) rice flour1 teaspoon cream of tartar½ teaspoon bicarbonate of soda2 teaspoons mixed spice1 cup (120g) almond meal 1 Place fruit, sugar, honey, butter, the water and juice in a large saucepan; stir over medium heat, without boiling, until butter melts. Transfer mixture to a large heatproof bowl. Cool. 2 Grease a 2.25-litre (9-cup) pudding steamer well; line base with baking paper. Place a large sheet of foil on the bench; top with…

The classics TO START Seafood platter with sauces, p. 38 TO DRINK Mulled cider, p. 82 MAINS Orange & spiced soy glazed ham with roasted plums, p. 44 Classic roast duck, p. 30 SIDES & SALADS Broccolini & crumbs, p. 24 White bean, avocado & capsicum salad, p. 60 DESSERTS Marshmallow pavlova, p. 88 Night before fruit cake, p. 106 Easy-breezy Christmas TO START Haloumi skewers with blackberry dressing p. 18 Herb & chilli prawns, p. 42 TO DRINK Sparkling rose cup, p. 83 MAINS Butterflied coriander chickens & pan stuffing, p. 20 Barbecued skirt steak with anchovy vinaigrette, p. 20 SIDES & SALADS Smoked salmon salad with Japanese dressing, p. 16 Cavolo nero & mustard seeds, p. 23 DESSERTS Watermelon baklava trifle, p. 18 Vegie Christmas TO START Middle…