Innholdsfortegnelse for issue 90 i Cooking with the Australian Womens Weekly

Welcome to our fresh February issue, brimming with ideas to help you get organised and enjoy everything late summer has to offer. It’s the time of year when tomatoes are at their juiciest and most flavourful. This month’s In Season (page 12) celebrates the “love apple” in all its varieties, from tiny cherries to heirlooms. For me, a perfectly ripe tomato is one of life’s simple pleasures. Add a sprinkle of salt, extra virgin olive oil, fresh basil, and throw in some crusty bread and a glass of chilled pinot grigio and I’m as happy as a clam. If you’ve never cooked octopus or squid on the barbecue, you’ll find how-to prep tips on page 7, plus fast and delicious recipes in our seafood feature (page 32). They literally take…

Native to South America, the tomato was introduced to Europe by Spanish explorers in the 16th century – the name derives from an Aztec word, ‘tomatl’, meaning “swelling fruit”. Once the tomato crossed the Atlantic it quickly gained favour, with the Italians being so smitten that they named it ‘pomodoro’, or “love apple”. TOMATO TIPS Ripen and store tomatoes at room temperature; refrigeration can dull the flavour. Ripened tomatoes for cooking can be stored in the fridge, but bring to room temperature for at least 30 minutes before serving. CHOOSING Buy firm and evenly coloured tomatoes, avoiding soft patches or discoloured skin. If stuffing choose a large, well-rounded tomato. If adding to a salad choose a smaller variety, such as cherry tomato. STORING Tomatoes are best stored at room temperature,…

No. 1 Sashimi salmon PREP + COOK TIME 20 MINUTES SERVES 2 Make the poke rice base following directions below. Top each plate of rice with 75g thinly sliced sashimi-grade salmon, 3 thinly sliced red radishes, ½ sheet thinly sliced toasted seaweed (nori), ½ thinly sliced Lebanese cucumber and ½ thinly sliced avocado; sprinkle with 1 teaspoon toasted sesame seeds. Serve straight away. No. 2 Sashimi tuna PREP + COOK TIME 25 MINUTES SERVES 2 Make the poke rice base following directions below. Top each plate of rice with 75g diced sashimi-grade tuna, 3 julienned radishes, ½ sheet shredded toasted seaweed (nori), ½ thinly sliced Lebanese cucumber and ½ thinly sliced avocado; sprinkle with 1 teaspoon toasted sesame seeds. Serve straight away. No. 3 Tofu PREP + COOK TIME 30 MINUTES SERVES 2…

Barbecued corn, black bean & pomegranate harissa tortillas PREP + COOK TIME 35 MINUTES MAKES 6 ¼ cup (60ml) extra virgin olive oil2 tablespoons harissa paste2 corn cobs (800g), husks and silks removed6 x 15cm wholegrain tortillas1 cup loosely packed fresh coriander leaves2 cloves garlic, crushed400g canned black beans, drained, rinsed1 medium pomegranate (320g), seeds removed½ teaspoon finely grated lime rind1 tablespoon lime juice¾ cup (200g) Greek-style yoghurt1 fresh jalapeño, sliced thinly1 lime, cut into wedges 1 Combine half the oil and half the harissa in a small bowl; season to taste. Brush corn with harissa mixture. 2 Cook corn, on a heated grill plate (or grill or barbecue) over high heat, turning, for 15 minutes or until charred. Using a sharp knife, carefully cut kernels from cob. Transfer kernels…

Spiced plum & marsala jam PREP TIME 1 HOUR MAKES 4 ½ CUPS KEEPS 12 MONTHS Plum season starts in early summer, so by making this jam when they are in their prime you can savour the flavour year round! YOU WILL NEED: 8cm square piece muslin1kg blood plums, stones discarded, quartered¼ cup (60ml) orange juice1 cup (250ml) water8 whole cloves1 star anise5 cups (1.1kg) white sugar, approximately½ cup (125ml) sweet marsala1 cinnamon stick 1 Before starting, read ‘making preserves’ in our In The Kitchen section (page 9).  2 Combine plums, juice and the water in a large saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until plums are pulpy. 3 Meanwhile, tie cloves and star anise in muslin. 4 Measure the fruit mixture, allow…

Salmon “sushi” squares PREP + COOK TIME 40 MINUTES (+ 1 HOUR STANDING) MAKES 36 An easy, no fuss way to make sushi-style snacks at home without a mat. 2 cups (400g) Japanese sushi rice3 cups (750ml) water⅓ cup (80ml) rice vinegar2 tablespoons sugar½ teaspoon sea salt flakes⅓ cup (50g) sesame seeds, toasted2 tablespoons black sesame seeds, toasted1 tablespoon wasabi paste150g sliced smoked salmon¼ cup (50g) salmon roe (optional) finely shredded nori, for garnish, optional 1 Rinse rice under cold water; drain. Bring measured water and rice to the boil in a medium saucepan. Reduce heat to low; cover tightly with lid lined with a clean tea towel. Cook for 12 minutes or until water is absorbed. Remove from the heat; stand, covered, for 10 minutes. 2 Mix the vinegar,…

Vegie nachos wraps PREP + COOK TIME 25 MINUTES MAKES 2 1 tablespoon extra virgin olive oil½ small red onion (50g), chopped finely1 tablespoon burrito spice mix½ cup finely chopped coriander leaves and stems400g can four-bean mix, drained, rinsed⅓ cup (85g) chunky tomato salsa2 tablespoons smoky chipotle sauce½ cup (60g) grated smoked cheese2 wholegrain wraps½ cup (40g) finely shredded red cabbage2 tablespoons sour cream¼ cup coriander leaves, extra GUACAMOLE 1 avocado, mashed1 clove garlic, crushed2 teaspoons sweet chilli sauce1 teaspoon lime juice1 tablespoon finely chopped coriander leaves and stems 1 Heat oil in a saucepan over medium heat; cook onion for 3 minutes or until softened. Add spice mix and coriander; cook, stirring, for 30 seconds. Add beans, salsa, sauce and cheese; cook, stirring, for 2 minutes. Cool. 2 Meanwhile,…

Test Kitchen notes You will need about 1½ peeled and cored medium fresh pineapples for this recipe. Piña colada smoothie PREP TIME 10 MINUTES MAKES 2 LITRES (8 CUPS) 900g chopped fresh pineapple (see Test Kitchen notes, opposite page)1 cup (250ml) coconut water⅔ cup (50g) desiccated coconut30 ice cubes (375g)¼ cup (60ml) lime juice 1 Blend pineapple, coconut water and desiccated coconut in a high-speed blender until well combined. Add ice and lime juice; blend until smooth. 2 Top with toasted coconut flakes and lime slices, if you like. Serve immediately. Fibrelicious PREP TIME 5 MINUTES SERVES 2 1 cup (250ml) milk1 medium banana (200g), chopped coarsely¼ cup (70g) Greek-style yoghurt2 teaspoons honey2 teaspoons unprocessed bran¼ teaspoon ground cinnamon 1 Blend or process ingredients until smooth. 2 Sprinkle with ground…

Berry fro-yo pops PREP TIME 15 MINUTES (+ FREEZING) MAKES 12 ½ cup (80g) frozen blackberries, thawed (see tip)½ cup (75g) frozen blueberries, thawed½ cup (75g) frozen raspberries, thawed½ cup (80g) frozen pitted cherries, thawed1kg vanilla-flavoured yoghurt 1 Place 12 x ⅓-cup (80ml) ice-block moulds, upright, on an oven tray. 2 Lightly crush fruit in separate bowls with a fork. Spoon each crushed fruit into three of the moulds. 3 Spoon yoghurt into moulds. Using a skewer or the back of a knife, gently swirl to combine. 4 Insert a popsicle stick into each mould. Freeze until firm. 5 To release pops from the moulds, quickly run under tap water for a few seconds to loosen, then gently remove the pops from the moulds. from the Test Kitchen You can…

IN SEASON February Fruit Avocados Berries; blueberries, raspberries, strawberries Figs Grapes Limes Lychees Mangoes Mangosteens Melons Nectarines Oranges (Valencia) Passionfruit Peaches Pears (Williams) Pineapples Plums Prickly pears Rambutans Vegetables Beans; butter, flat, green, snake Capsicum Celery Chillies Chokos Cucumbers Eggplant Lettuce Mushrooms Onions Okra Peas (Sugar snap) Radish Spinach Squash Sweetcorn Tomatoes Zucchini IMMUNITY HIT Tiny bottle, huge boost If you’re feeling worn out after Christmas then we’ve got the perfect pick-me-up for you. These little shots from Jiva Tonics pack quite the punch! There are six fresh flavours to choose from: Glow, Defender, Reset, Ginger +, Restore and Vitality. And each has a special combo of vitamins, nutrients, probiotics and more. Visit jivaproducts.com.au Cookware for life Every good cook needs a quality Dutch oven – it’s one of the most versatile and…

The ingredients The best fruits for jam-making are those with a good balance of acid and pectin, such as grapes, tart apples, plums, quinces and citrus. When pectin is combined with sugar and acid it develops thickening properties similar to gelatine and creates a jell that allows the jam to set. (Try our Spiced Plum & Marsala Jam recipe on page 54). It is sugar that acts as a preservative. Use granulated white sugar, unless otherwise specified. To prevent sugar crystallising, ensure it is dissolved before bringing a mixture to the boil. The equipment • PANS Use a large, wide pan made from heavy aluminium, enamel or stainless steel; avoid copper or unsealed cast-iron pans, as acids in fruit and vegetables may react with these metals. Don’t leave mixtures standing…

Test Kitchen tip The cheesecake can be made a day ahead; store, covered in the refrigerator. Basil, lime and strawberry cheesecake PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 8 This delicious, summery number will be your favourite dessert this month. cooking oil spray125g Scotch Finger biscuits75g butter, melted3 teaspoons powdered gelatine¼ cup (60ml) water375g cream cheese, softened½ cup (110g) caster sugar1 tablespoon finely grated lime rind300ml thickened cream½ cup (125ml) lime juice2 tablespoons finely chopped fresh basil2 tablespoons baby fresh basil leaves BASIL-INFUSED STRAWBERRIES 2 tablespoons water½ cup (160g) strawberry jam1 tablespoon lime juice8 large fresh basil leaves250g strawberries, halved 1 Spray a 20cm springform pan with cooking oil (don’t use butter as this hardens in the fridge); line base with baking paper. 2 Process biscuits until fine.…

Margarita fish PREP + COOK TIME 15 MINUTES SERVES 4 1 lime4 x 200g firm white fish fillets1 teaspoon dried chilli flakes1 clove garlic, crushed2 tablespoons extra virgin olive oil500g cherry truss tomatoes2 tablespoons tequila2 tablespoons extra virgin olive oil, extra1 tablespoon caster sugar450g package microwave white long-grain rice2 cups loosely packed fresh coriander leaves 1 Heat an oiled grill plate (or grill or barbecue). Preheat grill. 2 Cut lime rind into thin strips; squeeze juice from lime. Combine rind, fish, chilli, garlic and oil in a large bowl; season. Cook fish on grill plate for 3 minutes each side or until cooked through. 3 Meanwhile, grill tomatoes until just beginning to split. 4 Combine juice, tequila, extra oil and sugar in a medium bowl; season to taste.  5 Microwave…

from the Test Kitchen Jam-setting sugar is a special blend of sugar containing naturally occurring pectin and citric acid. It is used with fruit that is naturally low in pectin, such as figs. Jam sugar can be found in supermarkets and delis. KEEPS for 12 months Pavlova with orchard fruit PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 8 6 egg whites pinch cream of tartar1½ cups (330g) caster sugar1 tablespoon cornflour1½ teaspoons white vinegar2 teaspoons pure vanilla extract1¾ cups (430ml) thickened cream½ cup (125ml) pure pomegranate juice¼ cup (90g) honey6 green figs, halved4 plums (450g), cut into wedges1 pomegranate (320g), seeds removed 1 Preheat oven to 120°C/100°C fan. Mark a 16cm x 32cm rectangle on baking paper; invert paper onto a lightly greased large oven tray. 2 Beat…

LABNE PREP TIME 5 MINUTES (READY IN 24 HOURS) MAKES ½ CUP You will need to start this 1 day before. Labne will keep for up to 10 days. 25cm piece muslin1 cup (280g) homemade yoghurt or Greek-style yoghurt 1 Place a sieve over a small bowl. Line with muslin; spoon yoghurt into muslin, gather into a ball, secure with string or an elastic band. Refrigerate for 24 hours or until thickened. Transfer labne to a small airtight container; label and date. Test Kitchen notes To make a larger quantity, double or triple the amount of yoghurt at start. You will lose about half the yoghurt as whey (the drained watery mixture). Try these savoury variations: SMOKY HARISSA  Stir ½ tsp sea salt flakes, ¼ tsp smoked paprika and 1½…

Corn & sweet potato hash browns with sausages PREP + COOK TIME 1¼ HOURS (+ REFRIGERATION) SERVES 4 750g chopped orange sweet potato cooking oil spray2 trimmed corn cobs (500g)2 green onions, chopped finely4 breakfast sausages (500g)½ cup (90g) rice flour2 eggs1¾ cups (135g) shredded coconut to serve: baby spinach leaves and tomato chutney 1 Pull out the pan and basket of a 5.3-litre air fryer. Place sweet potato in basket and spray with oil. Slide pan and basket back into appliance. Set temperature to 180˚C and set timer for 20 minutes; cook, turning sweet potato halfway through cooking time. 2 Taking care, pull out the pan and basket; add corn to basket. Set timer for 5 minutes; leave to cook. 3 Transfer sweet potato to a bowl and mash.…

Cinnamon banana fritters PREP + COOK TIME 20 MINUTES SERVES 4 4 small bananas200g store-bought original pancake shaker mix2 tablespoons butter, softened maple syrup and cinnamon sugar, to serve 1 Peel bananas, then cut in half lengthways. 2 Prepare pancake shaker mix, following packet instructions. 3 Melt half the butter in a large non-stick frying pan over medium heat; carefully swirl pan until butter coats base evenly. 4 Working with one banana half at a time, dip into pancake batter until well coated, then place in pan. Repeat three more times until you have four banana halves in the pan. Cook for 2 minutes each side or until golden. Transfer to a plate; cover to keep warm. Melt remaining butter in pan. Repeat dipping and cooking remaining banana halves. 5…

NUTRITION PER SERVING 18.9g total fat (2.6g saturated fat); 1761kj (421 cal); 43.1g carbohydrate; 12.3g protein; 13.6g fibre NUTRITION PER SERVING 9.6g total fat (1.2g saturated fat); 1559kJ (372 cal); 38.1g carbohydrate; 25.8g protein; 13.8g fibre WHAT IS INTERMITTENT FASTING? Intermittent fasting is allocating your energy intake to certain periods of the day or prolonging fasting intervals between meals, in order to extend the amount of time where our bodies are in the important rest and repair mode. Generally speaking, when attempting to use intermittent fasting to lose weight, you naturally tend to create an energy deficit simply because you’ve shortened the time when you’re allowed to eat. HOW DOES IT WORK? There are a variety of ways you can practice intermittent fasting. One of the most common ways follows…

Step 1 REMOVING HEAD AND ENTRAILS Using a twisting motion, pull head firmly away from body; most entrails will come out as well. Step 2 REMOVING QUILL Pull out and discard the clear quill that runs down the inside of the squid body (hood). Rinse hoods well. Step 3 REMOVING HEAD Cut the tentacles from the head, just below the eyes. Using your fingers, push out the hard black ‘beak’ in centre of tentacles. Step 4 REMOVING MEMBRANE Pull membrane away from the hood and flaps. Wash hood and flaps well. To help with gripping, dip your fingers in salt.…

Lamb kofta with beetroot tzatziki PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4 Juicy herb and spice flavoured lamb skewers pair perfectly with earthy beetroot and silky yoghurt. ½ cup (35g) fresh breadcrumbs2 tablespoons milk600g minced lamb1 teaspoon ground allspice⅓ cup fresh oregano leaves, chopped coarsely100g fetta, crumbled1½ tablespoons extra virgin olive oil¼ cup (70g) Greek yoghurt1 tablespoon lemon juice1 baby cos lettuce, trimmed, leaves separated BEETROOT TZATZIKI 200g beetroot1 cup (280g) Greek yoghurt2 tablespoons chopped fresh mint1 clove garlic, crushed1 tablespoon finely grated lemon rind 1 Make beetroot tzatiki.  2 Place breadcrumbs and milk in a medium bowl; stand for 3 minutes or until milk is absorbed. Add lamb, allspice and oregano; season. Using your hands, work mixture until well combined. Add fetta; mix until combined. Roll…

Test Kitchen notes It is not necessary to add oil to the frying pan when cooking the chorizo as sufficient fat will be released from the sausages during cooking. Lamb chops with peach caprese salad PREP + COOK TIME 25 MINUTES SERVES 4 8 lamb loin chops (800g)1½ tablespoons extra virgin olive oil4 medium peaches (600g), sliced thickly250g buffalo mozzarella, torn400g baby heirloom tomatoes, halved½ cup loosely packed fresh small basil leaves1 tablespoon white wine vinegar PISTACHIO MINT PESTO ½ cup (70g) pistachios1½ cups loosely packed fresh mint leaves1 cup loosely packed fresh flat-leaf parsley leaves1 clove garlic, crushed2 teaspoons finely grated lemon rind2 teaspoons lemon juice½ cup (125ml) extra virgin olive oil 1 Make pistachio mint pesto. 2 Combine lamb and 1 tablespoon of the oil in a medium…

Pitta bread PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 8 Learn how to make this versatile, tasty bread from scratch. 2 teaspoons (7g) dried yeast1 teaspoon caster sugar1¼ cups (310ml) warm milk4¼ cups (635g) plain flour1 teaspoon fine sea salt½ cup (140g) Greek yoghurt1 egg, beaten lightly¼ cup (60ml) water1 tablespoon extra virgin olive oil 1 Combine yeast, sugar and milk in a small bowl; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.  2 Sift flour and salt into a large bowl. Stir in yeast mixture and combined yoghurt, egg, the water and oil. Turn dough onto a floured surface, knead for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl; cover with…

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SMOKY BARBECUE STEAK WITH BRAISED CAPSICUM CHEAT’S CHILLI CON CARNE BEEF & CAPSICUM QUESADILLAS SMOKY BEEF AVOCADO ‘BOWLS’ CHILLI-GLAZED SALMON WITH KIMCHI CORN PREP + COOK TIME 15 MINUTES MAKES 4 PORTIONS CHILLI-GLAZED SALMON olive oil cooking spray2 tablespoons pure maple syrup2 tablespoons gochujang4 x 200g boneless salmon fillets, skin on  KIMCHI CORN 50g butter, softened1½ tablespoons kimchi, drained (1 tablespoon liquid reserved), chopped finely3 trimmed corn cobs (750g) ASSEMBLY INGREDIENTS 3 small zucchini (270g)¼ cup (25g) kimchi, drained8 radishes (280g), shaved3 regular wholegrain tortillas½ cup (140g) Greek yoghurt400g can red kidney beans, drained (¼ cup liquid reserved), rinsed¼ cup coriander leaves1 teaspoon gochujang1 egg, hard-boiled lime wedges, to serve MEAL PREP CHILLI-GLAZED SALMON Preheat oven grill to high. Line two oven trays with foil; spray with oil. Combine maple…

No. 1 Basic muffins PREP + COOK TIME 35 MINUTES MAKES 10 Preheat oven to 200°C/180°C fan. Grease 10 holes of a 12-hole ⅓-cup/80ml) muffin pan. Sift 2 cups self-raising flour into a large bowl. Whisk 80g melted butter, 1 cup buttermilk and 1 lightly beaten egg in a large jug; season. Stir wet ingredients into flour until just combined, do not over-mix; the mixture should be lumpy). Spoon mixture into prepared pan holes. Bake for 25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Leave in pan for 5 minutes before transferring to a wire rack to cool. No. 2 Mexican PREP + COOK TIME 40 MINUTES MAKES 10 Make Basic Muffins (see recipe, left), adding 2 teaspoons taco spice mix, ½ small coarsely…

from the Test Kitchen Make sure you use pure maple syrup in the nut filling; maple-flavoured syrup is not an adequate substitute for the “real thing”. Pie pastry cases can be made a day ahead; store in an airtight container. Rocky road cupcakes PREP + COOK TIME 50 MINUTES (+ COOLING + STANDING) MAKES 6 125g butter, softened½ teaspoon vanilla extract⅔ cup (150g) caster sugar2 eggs1¼ cups (185g) self-raising flour⅓ cup (80ml) milk pink food colouring1 tablespoon cocoa powder2 teaspoons milk, extra½ cup (25g) flaked coconut ROCKY ROAD TOPPING300g milk chocolate, chopped½ cup (70g) unsalted roasted macadamia halves200g jelly raspberries, halved100g mini pink and white marshmallows½ cup (25g) flaked coconut 1 Preheat oven to 180°C/160°C fan. Line a 6-hole (¾ cup/180ml) Texas muffin pan with paper cases. 2 Beat butter,…

These recipes are also great for those with dietary requirements, so everyone can enjoy a sweet treat. from the Test Kitchen We used the McKenzie’s brand of leaf gelatine in this recipe. If you don’t have a juicer, use 2 cups (500ml) store-bought fresh carrot juice instead. Coconut sponge with blueberry-chia conserve & yoghurt PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 8 9 large eggs2 teaspoons vanilla bean paste1 cup (220g) maple sugar (see Test Kitchen notes, below)½ cup (120g) coconut oil, melted1½ cups (180g) almond meal½ cup (40g) desiccated coconut⅓ cup (50g) green banana flour (see notes)1 tablespoon gluten-free baking powder800g coconut yoghurt1 tablespoon finely grated lemon rind2 medium kiwifruit (170g), peeled, cut into wedges (see notes)2 passionfruit (35g) (see notes) BLUEBERRY-CHIA CONSERVE375g fresh blueberries1 teaspoon finely…

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