Innholdsfortegnelse for issue 91 i Cooking with the Australian Womens Weekly

It’s not always easy to pull together a smart and inspiring dinner on a weeknight, so this month we’re looking at meal solutions through a wide lens. Try our Vegetarian ‘Not’-Dogs (page 52), spicy any-night barbecue ideas (page 30), or the recipes we tested with a multi-function cooker (page 76). I’m thrilled to share recipes from one of the brightest and most delicious cookbooks of the year, Everyday Not-So-Crap Family Meals, from the multitalented broadcaster, journalist, TV host, podcaster and author, Jessica Rowe. In her own inimitable style and joyful approach to cooking, Jessica takes the pressure off with low-fuss meals. And she doesn’t shy away from cooking hacks or the convenience of pre-prepared ingredients either – think salad mixes, pasta sauces and barbecue chooks. Find her on page 20. There’s…

Use good-quality charcoal Always try and buy good-quality sustainably produced charcoal – look for charcoal made from coppiced wood or Forestry Commission-approved wood. This charcoal lights easily, burns better and won’t taint the flavour of the food, unlike charcoals containing accelerants. Chimney or stack? A CHARCOAL CHIMNEY is a metal cylinder with a grate at the bottom, holes in the side, and a handle on the side. Once the coals are ready, you can safely and easily tip them into the barbecue. STACK Arrange your charcoal in a stack in the barbecue or pit. Light paper or firelighters and allow the flames to catch, then let them die down again – you need ashen coals to cook on. Direct or indirect? How you arrange your coals will give you different…

CONFESSIONS OF A CRAP HOUSEWIFE Never in my wildest Crap-Housewife dreams did I imagine having a cookbook. I’ve never been a domestic goddess – the smoke alarm goes off when I cook! I’m a huge fan of sauces that come in jars and microwave rice. That’s why this cookbook has everyday meals full of heart with lots of shortcuts. And there’s plenty of sweetness here too, because life is too short not to enjoy dessert. Remember it’s okay to have cereal for dinner sometimes! And never forget you are enough. Apologies in advance to my Italian friends – I know traditionally carbonara doesn’t have cream, but I love this creamier and cheesier version. When in Rome, with my mum and sisters, I insisted on wearing a Gladiator helmet and ordered…

Zesty yoghurt potato salad with salmon PREP + COOK TIME 35 MINUTES SERVES 4 1kg kipfler potatoes, scrubbed, halved lengthways100g pancetta1 tablespoon extra virgin olive oil4 x 150g skinless salmon fillets, pin-boned2 stalks (300g) celery, trimmed, leaves reserved, sliced on the diagonal ZESTY YOGHURT DRESSING ½ cup (140g) Greek yoghurt½ bunch fresh chives, chopped finely, plus extra to serve1 teaspoon finely grated lemon rind, plus extra to serve1 tablespoon lemon juice1 tablespoon Dijon mustard 1 Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender; drain. Cover to keep warm. 2 Heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy; drain on paper towel. 3 Wipe frying pan clean. Heat oil in cleaned pan over…

Pepperoni calzones PREP + COOK TIME 45 MINUTES MAKES 4 200g piece pepperoni, sliced thinly1 medium red capsicum (200g), sliced thinly250g frozen chopped spinach, thawed⅓ cup (50g) semi-dried tomato strips, without oil2 tablespoons chopped fresh oregano⅔ cup (70g) coarsely grated mozzarella2 x 250g fresh dough balls¼ cup (65g) thick pizza sauce to serve: sea salt flakes 1 Heat a large non-stick frying pan over medium-high heat; cook pepperoni and capsicum, stirring, for 5 minutes or until golden and tender. Transfer to a plate lined with paper towel to cool. 2 Meanwhile, squeeze spinach to remove excess liquid; transfer to a medium bowl. Add pepperoni mixture, semi-dried tomatoes, oregano and mozzarella; stir to combine. 3 Divide each dough ball into two even pieces. Roll dough portions out on a piece of…

Test Kitchen notes Substitute potato gnocchi for pumpkin or beetroot gnocchi. Test Kitchen notes You will need 2 baby cos lettuces. DEHYDRATE This function uses the principles of the air fryer to create fast circulating air but at much lower temperatures, so foods dehydrate over a long cooking time. Ingredients can be placed in the air fryer basket, using either the steamer rack with handles or the perforated tray, and sealed with the air fryer lid. We recommend purchasing a 5-tier dehydrator rack to get the best use of available space. Spicy dried mango PREP 5 MINUTES DEHYDRATE 9 HOURS SERVES 6 ½ teaspoon chilli powder, or to taste3 medium limes (195g), rind grated finely¼ teaspoon fine salt3 x 685g cans mango slices in juice, drained 1 Combine chilli powder,…

Test Kitchen notes The secret to good scones is to not overwork the dough and to bake it only until it’s barely done, so you get a crisp exterior and a fluffy interior. Cornflake & honey scones PREP + COOK TIME 40 MINUTES MAKES 10 2 cups (540g) gluten-free self-raising flour1 teaspoon gluten-free baking powder1 teaspoon xanthan gum1 teaspoon fine salt200g very cold butter1½ cups (60g) cornflakes½ cup (70g) finely chopped lightly roasted macadamias2½ cups (625ml) buttermilk2 tablespoons honey2 teaspoons vanilla bean paste extra honey and thick cream, to serve 1 Preheat oven to 220°C fan (this recipe must be baked in a fan-forced oven due to the density of the dough). Line a large oven tray with baking paper. 2 Sift flour, baking powder, xanthan gum and salt into…

Coconut biscotti with papaya & tamarind curd PREP + COOK TIME 1 HOUR 25 MINUTES (+ COOLING) MAKES 60 BISCOTTI & 1¼ CUPS CURD 1 cup (220g) caster sugar2 eggs1⅓ cups (200g) plain flour⅓ cup (50g) self-raising flour1 cup (80g) desiccated coconut1 tablespoon finely grated lime rind PAPAYA & TAMARIND CURD 400g ripe red papaya, halved, seeded, peeled, chopped coarsely2 tablespoons tamarind puree⅓ cup (75g) caster sugar1½ tablespoons cornflour1 tablespoon lemon juice75g cold butter, chopped 1 Make papaya and tamarind curd. 2 Preheat oven to 180°C/160°C fan. Grease an oven tray; line with baking paper. 3 Whisk sugar and eggs in a medium bowl until combined; stir in sifted flours then coconut and rind. 4 Knead dough on a floured surface until smooth. Divide dough in half, roll each portion…

How to order Visit MAGSHOP.COM.AU/COOKINGDIGI or CALL 136 116 and quote X232FMD Terms & Conditions: Savings based on single issue digital edition price of $5.99. Offer available until December 31, 2023. If you do not want your information provided to any organisation not associated with this promotion, please indicate this clearly when you subscribe. For Terms & Conditions visit magshop.com.au/cookingdigl and for our Privacy Notice visit aremedia.com.au/privacy/. Apple, the Apple logo and iPad are trademarks of Apple Inc., registered in the U.S. and other countries.…

Linguine with green sauce PREP + COOK TIME 20 MINUTES SERVES 4 3 cups firmly packed baby spinach1 cup firmly packed basil leaves2 tablespoons finely grated parmesan, plus extra to serve⅓ cup (80ml) extra virgin olive oil¼ cup (25g) walnuts, roasted, chopped coarsely, plus extra to serve460g fresh linguine 1 Blanch spinach and basil in a large saucepan of boiling salted water for 20 seconds; remove with a slotted spoon and refresh in ice water. Drain well, then squeeze out excess water. Reserve pan of water. 2 Process spinach and basil with parmesan, olive oil and walnuts until smooth. Transfer to a bowl; season to taste. 3 Return reserved saucepan of water to the boil over high heat. Cook fresh pasta for 2 minutes or until al dente. Drain, reserving…

from the Test Kitchen Thinly sliced pork is available from Asian grocers or ask your butcher to slice it thinly for you. You can use all mint instead of the Vietnamese mint, if preferred. Lemongrass prawn sticks with chilli dipping sauce PREP + COOK TIME 40 MINUTES (+ HEATING + REFRIGERATION) MAKES 12 500g skinless, boneless flathead fillets, chopped⅓ cup (100g) Thai red curry paste2 makrut lime leaves, stem removed, shredded thinly2 cloves garlic, chopped finely1 egg500g medium green prawns, peeled, cut into 1cm pieces12 small thin lemongrass stalks, trimmed (20cm) peanut oil, to brush CHILLI DIPPING SAUCE 1 tablespoon peanut oil2 teaspoon sesame oil3 eschalots (75g), chopped finely1 tablespoon finely grated ginger120g chilli paste in soybean oil½ teaspoon finely grated lime rind1 tablespoon lime juice2 tablespoon finely chopped coriander,…

Texas-style brisket with corn & slaw PREP + COOK TIME 7 HOURS 45 MINUTES SERVES 6 2 teaspoons chilli powder2 teaspoons garlic salt2 teaspoons onion powder2 teaspoons smoked paprika1 teaspoon mustard powder1 teaspoon ground cumin2 teaspoons dark brown sugar1.2kg thick piece beef brisket⅔ cup (190g) smoky barbecue sauce1 tablespoon extra virgin olive oil½ cup (125ml) beef stock4 corn cobs (1.6kg), quartered40g butter, softened1 clove garlic, crushed2 tablespoons finely chopped fresh coriander pinch chilli powder, extra SILVER BEET SLAW 2 tablespoons extra virgin olive oil2 tablespoons apple cider vinegar2 teaspoons honey5 medium silver beet leaves (325g), stalks removed, washed and dried, shredded finely2 medium carrots (240g), cut into matchsticks4 green onions, sliced thinly 1 Combine chilli, spices and sugar in a small bowl. Brush beef all over with 1 tablespoon of…

Lamb, eggplant & haloumi sausage rolls PREP + COOK TIME 1 HOUR 20 MINUTES (+ REFRIGERATION & COOLING) MAKES 24 2 tablespoons extra virgin olive oil250g eggplant, chopped¼ cup (40g) pine nuts1 tablespoon cumin seeds1 medium brown onion (150g), chopped finely2 cloves garlic, crushed1 tablespoon honey500g minced lamb225g haloumi cheese, chopped finely¼ cup (40g) currants2 eggs, beaten lightly¾ cup (75g) packaged breadcrumbs1 egg, extra, beaten lightly1 tablespoon dukkah ROUGH PUFF PASTRY 3 cups (450g) bread flour2 teaspoons sea salt flakes500g cold unsalted butter, chopped or grated1 cup (250ml) chilled water 1 Make rough puff pastry. 2 Meanwhile, heat oil in a large frying pan over high heat. Cook eggplant, pine nuts, cumin seeds, onion and garlic for 5 minutes, stirring occasionally, until golden and soft. Stir in honey; cool. 3…

from the Test Kitchen For a recipe variation, use chicken in place of pork and apples in place of pears. Moroccan lamb cutlets with couscous salad PREP + COOK TIME 30 MINUTES SERVES 4 2 teaspoons ras el hanout (see tips)⅓ cup (80ml) extra virgin olive oil12 French-trimmed lamb cutlets (600g)1 medium green capsicum (200g)1 medium yellow capsicum (200g)1 medium red capsicum (200g)2 cups (500ml) water30g butter1 teaspoon sea salt flakes2 cups (400g) couscous200g hummus¼ cup torn fresh flat-leaf parsley leaves1 medium lemon (140g), rind cut into strips 1 Preheat grill. 2 Combine ras el hanout and half the oil in a large bowl; add lamb, turn to coat in mixture. 3 Quarter capsicums; discard seeds and membrane. Place, skin-side up, on a foil-lined oven tray; drizzle with remaining oil.…

No. 1 Tuna & avocado Caesar salad roll PREP TIME 10 MINUTES MAKES 1 Mix a drained 125g can tuna in oil with 1 tablespoon Caesar dressing and 1 teaspoon finely grated parmesan. Butter a bread roll. Top base with baby cos leaves, then tuna mixture, sliced avocado and sliced ripe tomato. Season to taste; serve. Add crisp prosciutto, if you like. No. 2 Tuna ‘sushi’ sub PREP TIME 10 MINUTES MAKES 1 Mix a drained 125g can tuna in oil with 1 tablespoon Japanese mayonnaise and sriracha chilli sauce to taste. Butter a split long crusty bread roll. Fill roll with Lebanese cucumber ribbons, tuna mixture and thinly sliced radish. Season to taste; serve. No. 3 Tuna & roasted capsicum sub PREP TIME 10 MINUTES MAKES 1 Mix a drained 125g can tuna…

Buttermilk English muffins PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION + STANDING) MAKES 16 You will need to start this recipe a day ahead. 1 cup (170g) instant polenta1⅔ cups (410ml) boiling water½ cup (125ml) buttermilk1½ tablespoons white wine vinegar4 teaspoons (14g) dried yeast3 teaspoons fine sea salt flakes3⅓ cups (500g) plain flour40g butter, softened, chopped¼ cup (40g) fine polenta, extra 1 Place ½ cup of polenta and boiling water in the large bowl of an electric mixer; stir to combine. Stand for 5 minutes or until cooled slightly. Stir in buttermilk, vinegar, yeast and salt; add sifted flour. Return bowl to mixer fitted with a dough hook; mix on medium speed until a coarse dough forms. Add butter, in three batches, allowing each batch to be…

ALL ABOUT CAPSICUMS • There is technically no difference between a red, green, orange or yellow capsicum. They’re all picked from the same plant at different stages of ripeness once they reach maturity. • Each stage of ripeness holds different flavours and uses in the kitchen: Green capsicums are the most bitter of the four colours with yellow being a close second, both are best used in stir-fries or similar savoury recipes. Orange and red capsicums are sweeter and more appropriate for “summery” dishes like salads. • You can also get vine sweet mini capsicums, which are yellow, orange or red. As the name implies, they are small and sweet! They are perfect for snacking on, and they are great in dishes where you want a sweeter capsicum flavour. •…

RECIPE 1 Middle Eastern beef with herb couscous PREP + COOK TIME 40 MINUTES SERVES 4 2 tablespoons extra virgin olive oil1 medium brown onion (150g), chopped finely2 cloves garlic, chopped finely1 tablespoon Baharat spice mix1 teaspoon ground allspice1kg minced beef½ cup (125ml) chicken stock2 teaspoons finely grated lemon rind2 tablespoons lemon juice1 cup loosely packed fresh coriander leaves, chopped2 cups (400g) couscous2 cups (500ml) boiling water1 cup loosely packed fresh flat-leaf parsley leaves, chopped100g fetta, crumbled½ cup loosely packed micro herbs YOGHURT SAUCE 1 cup (280g) Greek yoghurt½ teaspoon Baharat spice mix1 tablespoon lemon juice2 tablespoons finely chopped fresh mint PARSLEY OIL 2 tablespoons extra virgin olive oil1 tablespoon finely chopped fresh flat-leaf parsley1 tablespoon lemon juice 1 Heat half the oil in a large non-stick frying pan over…

from the Test Kitchen When frying, always salt food after cooking; as salt draws moisture, this prevents the vegetables going soggy and the tempura shell will stay crisp for longer. We used a packaged mushroom mix containing king brown, Swiss brown, oyster and enoki mushrooms. from the Test Kitchen Tomato keftedes are popular fried tomato fritters served in Greece. Greek fetta has a dry, crumbly texture, which is best for this recipe. Salt & pepper tofu bites with coriander dipping sauce PREP + COOK TIME 40 MINUTES MAKES 18 FIVE INGREDIENTS 900g silken tofu1 small bunch coriander2 long green chillies2 teaspoons Sichuan peppercorns¾ cup (125g) cornflour STAPLES ⅓ cup (80ml) extra virgin olive oil, plus extra for frying3 teaspoons white wine vinegar½ cup (75g) self-raising flour2 teaspoons sea salt flakes…

Roasted snapper with lemon & dill PREP + COOK TIME 50 MINUTES SERVES 2 400g desiree potatoes, unpeeled, washed, cut into wedges6 cloves garlic, unpeeled2 tablespoons extra virgin olive oil2 baby snappers (600g), cleaned (see steps)1 medium lemon (140g), sliced thinly¼ cup fresh dill sprigs¼ cup (60ml) dry white wine extra fresh dill sprigs, to serve HORSERADISH & DILL MAYONNAISE ¼ cup (75g) whole-egg mayonnaise2 teaspoons horseradish cream2 teaspoons drained capers, chopped finely1 tablespoon finely chopped fresh dill 1 Preheat oven to 240°C/220°C fan. 2 Combine potato, garlic and 1 tablespoon of the oil in a large roasting pan; season. Roast potato mixture for 20 minutes. 3 Meanwhile, fill fish cavities with lemon and dill; season. Place fish on top of potato; drizzle with wine and the remaining oil. Roast…

from the Test Kitchen Choose oranges with a thin skin for this recipe to avoid excessive white pith which can cause some bitterness. We used a 14-cup capacity decorative pan. Rhubarb crumble cake SERVES 12 PREP + COOK TIME 1 HOUR 30 MINUTES 150g butter, softened1 teaspoon vanilla extract1 cup (220g) caster sugar2 eggs1½ cups (225g) self-raising flour½ cup (75g) plain flour½ teaspoon bicarbonate of soda¾ cup (180ml) buttermilk1 bunch (400g) thin-stemmed rhubarb, trimmed, washed, chopped into 2cm pieces CRUMBLE TOPPING ¼ cup (35g) plain flour⅓ cup (40g) almond meal⅓ cup (30g) rolled oats⅓ cup (75g) brown sugar½ teaspoon ground cinnamon75g butter, chopped 1 Preheat oven to 180°C/160°C fan. Grease a 25cm springform pan; line base and side with baking paper. 2 Make crumble topping. 3 Using an electric mixer,…