Innholdsfortegnelse for issue 93 i Cooking with the Australian Womens Weekly

This issue of Cooking we’re going to show you how you can cook on a budget and make it bougie! We’ve gathered a tasty collection of dinners that are based on lower-cost protein such as mince, sausages, chicken wings and canned fish, starting with our Frugal Feasts (page 22). Saving money, we’ve discovered, is not all about cheaper ingredients: It’s about being mindful of food waste and using all the edible parts of vegetables. It’s taking special care to trim only what’s necessary or cooking vegies washed and unpeeled. Wafer-thin sheets of fillo pastry, when brushed with butter or oil, can transform any filling, including leftovers, to crispy goodness. Turn to page 56 for some fabulous fillo ideas. Baking is close to our hearts at The Australian Women’s Weekly Test…

Sticky date pudding with miso caramel sauce PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 8 We have updated the caramel sauce of this classic dessert to include a touch of miso, which gives it an even more luscious taste. You could add a pinch of salt instead, if you prefer. 1¾ cups (245g) pitted dried dates1 teaspoon bicarbonate of soda¾ cup (165g) firmly packed brown sugar60g butter, chopped2 eggs1 cup (150g) self-raising flour CARAMEL SAUCE 165g butter, chopped¾ cup (165g) firmly packed brown sugar1½ tablespoons white miso paste300ml pouring cream 1 Preheat oven to 180°C/160°C fan. Grease a 20cm round cake pan; line base and side with baking paper. 2 Place dates, 1¼ cups (310ml) boiling water and bicarb in the bowl of a food processor; top with…

FREEKEH FACTS Freekeh is made from roasted young green wheat. Nutritionally, freekeh stacks up impressively; it has a low GI, four times the fibre of brown rice and is higher in protein than regular wheat. PG 32 Chicken, zucchini & freekeh soup PG 32 Tuscan tomato bread soup TOMATO TIPS To remove tomato skins easily, place whole tomatoes in boiling water for 30 seconds, then plunge into ice-cold water. Gently peel away the skin. Chicken, zucchini & freekeh soup PREP + COOK TIME 45 MINUTES SERVES 4 ½ cup (100g) cracked green-wheat freekeh1 tablespoon extra virgin olive oil1 medium leek (350g), white part only,halved, sliced thinly4 cloves garlic, sliced thinly1.25 litres (5 cups) water4 chicken thigh fillets (680g)150g green beans, trimmed,cut into 2cm lengths1 large zucchini (150g), halved lengthways,sliced thinly½ cup…

PG 62 Not-sweet baklava with haloumi, pistachio & lemon thyme PG 61 Cauliflower fillo triangles PG 61 Seeded carrot & cabbage fillo pie PG 61 Lentil & sumac fillo fingers Kale & chickpea tarts PREP + COOK TIME 45 MINUTES MAKES 6 6 sheets fillo pastry (125g)2 tablespoons extra virgin olive oil2 tablespoons white chia seeds4 green onions, chopped coarsely80g baby kale leaves400g can chickpeas, drained, rinsed1 clove garlic, crushed150g ricotta, crumbled125g haloumi, chopped coarsely2 teaspoons chopped dill, plus extra to serve 1 Preheat oven to 200°C/180°C fan. Lightly grease a 6-hole (¾-cup/180ml) Texas muffin pan. 2 Layer pastry sheets, brushing between each layer with 1 teaspoon of oil and sprinkling with 1 teaspoon of chia seeds. Cut pastry stack into six equal squares. Gently ease one stack into each muffin hole.…

No.1 Mustard & mint potatoes PREP + COOK TIME 30 MINUTES SERVES 6 Preheat a 7-litre air fryer to 200˚C for 3 minutes. Cut 1kg baby red-skinned potatoes in half lengthways. Place in a large bowl with 2 tablespoons olive oil, then season; mix well to coat. Taking care, place potatoes in the air fryer basket, cook for 20 minutes, turning halfway through cooking time, until golden and tender. Meanwhile, combine 1 teaspoon each Dijon and whole grain mustards, 2 tablespoons finely chopped mint, 1 tablespoon extra virgin olive oil and 3 teaspoons white wine vinegar in a large bowl; add potatoes and toss to coat. Serve scattered with mint leaves. No.2 Greek-style potatoes PREP + COOK TIME 30 MINUTES SERVES 6 Preheat a 7-litre air fryer to 200˚C for 3 minutes.…

Deep-pan pepperoni pizza PREP TIME 10 MINUTES COOK TIME 5 HOURS SERVES 4 Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce. 500g pizza dough80g sliced pepperoni½ cup (130g) thick pasta sauce⅔ cup (65g) grated pizza cheese½ cup fresh leavesolive-oil spray 1 Preheat slow cooker on LOW. 2 Remove slow cooker insert from base and line with foil; spray foil well with oil. Remove dough from packets and knead together lightly to form a ball. Place dough in insert. Return insert to slow cooker. Cook, covered, for 45 minutes to prove. 3 Adjust setting to HIGH. Push dough down lightly, pressing it out towards the side of insert to cover the base and create a…

PG 102 Kale & haloumi twists PG 102 Gluten-free fillo pastry FLOUR POWER Gluten-free flours can be broken up into four categories – select the best one for your recipe needs. Protein is required for structure in loaves and pastry. In cakes, other ingredients such as eggs and xanthan gum can also assist in the absence of gluten. Gluten-free starches Pure corn, tapioca, arrowroot and potato starches are interchangeable and can be used as thickeners in pie fillings. To use, make a slurry with a little cold water before adding to a hot mixture; bring to the boil, stirring to thicken. Neutral tasting, low protein flours Rice, millet and cornmeal – are useful as carrier flours, but they lack structure for baking, so must be used in combination with other flours or…

IN SEASON May Vegetables BeetrootBroccoliBrusselssproutsCabbageCapsicumChinese greensFennelLeekMushroomOkraParsnipPotatoPumpkinSilverbeetSpinach Fruit AppleBananaCustard appleKiwifruitLemonNashi pearPomegranatePersimmonQuinceRambutan OUTDOOR COOKING Sometimes bigger is better Introducing the ultimate outdoor cooking companion – the Koda 16 from Ooni. With its innovative L-shaped burner for one-turn cooking, this oven can reach a whopping 500°C in under 20 minutes and makes delicious, stone-baked pizzas in the comfort of your own backyard in just 60 seconds. Built to withstand the elements, this compact yet powerful oven is the perfect addition to any outdoor space. Get a ‘pizza’ the action at au.ooni.com BETTER BURGERS Get your buns ready May 28 marks International Burger Day and to celebrate, HelloFresh has launched their limited-edition craft burger collection that embraces Aussie classics while adding a new twist on multicultural favourites – think chicken parmi, Thai glazed pork…

PG 19 Fried Brussels sprouts with blue cheese yoghurt WASTE NOT To get the most out of the entire Brussels sprout, finely shred any outer leaves and add these to a salad. ALL THE GREEN GOSS We get you across all the vibrant greens that are at the heart of our favourite colder season comfort dishes: Alfalfa sprouts are a great source of plant-based protein: 1 cup of sprouts is just eight calories, making them a wonderful and nutritional addition to any salad or sandwich. Proper handling and storage is essential to prevent the spread of associated foodborne illness. Cavolo nero, also know as Tuscan cabbage, has a rich and astringent, mild cabbage flavour. It doesn’t lose its volume when cooked, but it does need longer cooking. High in vitamins, minerals…

PG 40 West African chicken mafé PG 40 Pulpo a la Gallega (grilled octopus with potatoes) PG 39 Beef pörkölt stew with tarhonya Test Kitchen notes Pörkölt is a slow-cooked Hungarian stew, enriched with sweet paprika. Tarhonya is the small egg pasta-like pieces stirred through the stew to cook minutes before serving. PG 39 Conchinita pibil (Yucatánstyle pork) Test Kitchen notes Achiote (annatto) is a bright red paste essential to Yucatánstyle Mexican dishes. It is a blend of ground annatto seeds and spices, such as cumin, pepper, coriander, oregano, cloves and garlic. It adds an earthy, somewhat sweet and spicy, slightly smoky flavour. It is available from specialty food stores, Mexican grocers and online. Test Kitchen notes The Sunday roast has been an Australian tradition for generations, but here it gets a…

Mustard pork cutlet with pineapple slaw PREP + COOK TIME 15 MINUTES SERVES 1 1 tablespoon Dijon mustard1 (220g) pork cutlet2 teaspoons extra virgin olive oil120g store-bought kaleslaw⅔ cup (150g) thinly sliced fresh pineapple6 mint leaves, chopped finely 1 Spread the mustard over both sides of the pork. Season well with sea salt flakes and freshly ground pepper. 2 Bring a small non-stick frypan to medium-high heat, add oil. Cook pork for 8 minutes on one side, then turn over and cook for a further 5 minutes. 3 Meanwhile, put about 2 cups of the kaleslaw into a bowl with a little of the provided dressing and seeds. Add the fresh pineapple and mint leaves; toss gently to combine. 4 Serve pork with the kaleslaw mixture. from the Test Kitchen…

Fresh tortellini PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING) SERVES 6 (MAKES 1KG) 2⅔ cups (400g) ‘00’ flour,plus extra for dusting4 eggscoarse semolina, for dusting FILLING 20g butter150g minced pork100g mortadella, chopped100g thin prosciutto slices, chopped1 cup (80g) finely grated parmesan1 eggpinch of finely grated nutmeg 1 Process flour and eggs in a food processor until a dough starts to form. Tip onto a lightly floured work surface; knead dough for 3 minutes or until smooth. Wrap dough in plastic wrap; set aside to rest for 30 minutes. (Makes 650g.) 2 Meanwhile, make the filling: Heat butter in a medium frying pan over medium heat; cook pork, stirring occasionally, for 4 minutes or until cooked through. Season. Cool slightly. Place cooked pork in cleaned food processer with…

Brown-butter chocolate croissants PREP + COOK TIME 1 HOUR 40 MINUTES (+ REFRIGERATION & STANDING) MAKES 12 340g unsalted butter, chopped300g dark chocolate (70% cocoa)1 egg, beaten lightly CROISSANT DOUGH 3 teaspoons (10g) dried yeast2 tablespoons caster sugar1⅓ cups (330ml) milk, warmed3¼ cups (485g) plain flour2 teaspoons sea salt flakes30g unsalted butter, chopped 1 Line a 20cm square cake pan with plastic wrap, extending the wrap 5cm above the edges. Heat butter in a medium saucepan over medium heat until melted; cook for 8 minutes, swirling pan occasionally, or until browned. Pour butter into pan. Refrigerate for 1½ hours or until firm. 2 Meanwhile, make croissant dough. 3 Turn croissant dough onto a very lightly-floured sheet of baking paper. Roll dough into a 30cm square. Lift cold brown butter from…

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PG 27 Salmon cakes with apple salad PG 28 One-pan sausage bake PG 27 Sticky apricot chicken with rainbow rice PG 28 Tandoori fish with green chilli rice Sweet potato jackets with sloppy joes PREP + COOK TIME 50 MINUTES SERVES 4 1 tablespoon extra virgin olive oil1 small onion (80g), chopped finely1 clove garlic, crushed1 small carrot (70g), chopped finely1 small red capsicum (150g),chopped finely1 celery stalk (150g), trimmed,chopped finely500g minced beef1 tablespoon mild American-style mustard½ cup (140g) tomato sauce⅓ cup (80ml) beef stock6 small orange sweet potatoes(1.5kg), unpeeled⅓ cup (35g) pizza cheese⅓ cup micro parsley 1 Heat oil in a large saucepan over medium-high heat; cook onion, garlic, carrot, capsicum and celery, stirring, for 5 minutes or until vegetables soften. Increase heat to high, add beef; cook, stirring, about…

Chunky beef & mushroom pies PREP + COOK TIME 3 HOURS (+ REFRIGERATION) MAKES 6 600g beef chuck steak2 tablespoons plain flour2 tablespoons extra virgin olive oil1 small onion (80g), chopped finely2 cloves garlic, crushed125g mushrooms, sliced400g can crushed tomatoes¾ cup (180ml) beef stock2 tablespoons tomato paste2 tablespoons Worcestershire sauce3 sheets shortcrust pastry3 sheets puff pastry1 egg, beaten lightly 1 Preheat oven to 160°C/140°C fan. 2 Cut beef into 4cm pieces. Coat beef in flour; shake off the excess. Heat half the oil in a large casserole dish over medium-high heat; cook beef, in batches, until browned. Remove from dish. 3 Heat remaining oil in same dish over medium heat; cook onion, garlic and mushrooms, stirring, until vegetables soften. Return beef to dish with tomatoes, stock, paste and sauce; bring…

Lemon curd cake PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING & STANDING) SERVES 8 185g butter, softened¾ cup (165g) caster sugar3 eggs½ cup (160g) good-quality lemon curd2 teaspoons finely grated lemon rind¾ cup (180ml) milk1½ cups (225g) self-raising flour LEMON GLAZE 2 cups (320g) pure icing sugar¼ cup (60ml) lemon juice 1 Preheat oven to 150°C/130°C fan. Grease an 18cm wide, 10cm deep round fluted cake pan well with butter; dust with a little flour, shake out excess. 2 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in curd and rind until combined. Mixture may appear split at this stage. Fold in milk and sifted flour alternately until mixture is smooth.…

PG 71 Tuna salad with green tea noodles EASY SWAP Use broad beans or peas instead of edamame, and sashimi-grade salmon instead of tuna. PG 71 Char-grilled vegetable salad EASY SWAP Try roast pumpkin, sweet potato, tomato and broccolini in this salad. EASY SWAP For a vegetarian version, omit the beef and add rocket leaves and crumbled fetta. PG 72 Grilled beef & watermelon salad EASY SWAP If dandelion leaves are not available, you can use rocket instead. Warm mushroom, bacon & Brussels sprouts salad PREP + COOK TIME 40 MINUTES SERVES 4 60g butter2 medium onions (300g), cut into rings1 tablespoon brown sugar1 tablespoon balsamic vinegar4 rindless bacon rashes (260g),cut into 5cm pieces2 tablespoons extra virgin olive oil150g mushrooms, sliced thickly300g Brussels sprouts, trimmed100g dandelion leaves½ cup (40g) finely grated…

PREP + COOK TIME 1 HOUR 10 MINUTES MAKES 10 100g butter, chopped⅓ cup (75g) firmly packedbrown sugar2 tablespoons honey2 cups (180g) rolled oats½ cup (75g) finely choppeddried apricots⅓ cup (25g) desiccated coconut¼ cup (35g) sunflower seeds2 tablespoons pepitas½ teaspoon ground cinnamon 1 Preheat oven to 180°C/160°C fan. Grease a deep 20cm square cake pan; line base and sides with baking paper, extending the paper 2cm above the edge. 2 Stir butter, sugar and honey in a medium saucepan over low heat until sugar dissolves. Stir in remaining ingredients. Press mixture into pan. Bake 20 minutes. Cover with foil; bake for a further 25 minutes or until firm to touch. Mark into 10 bars while warm; cool in pan. Cut when cold. Almond, hazelnut & vanilla bars Make Muesli Bars,…

Pastry case PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 1 CASE 1¾ cups (260g) plain flour1 teaspoon fine salt150g cold butter, chopped coarsely1 egg yolk2 teaspoons lemon juice1 tablespoon iced water Process flour, salt and butter until mixture resembles breadcrumbs. Add combined egg yolk, lemon juice and the water; process until ingredients just come together. Cover; refrigerate for 30 minutes. Preheat oven to 200°C/180°C fan. Roll pastry between sheets of baking paper until large enough to line a 25cm round, 3.5cm deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a…

Rhubarb coconut macaroon slice PREP + COOK TIME 1 HOUR 50 MINUTES (+ COOLING) MAKES 24 PIECES Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd. We piped the coconut meringue but if you don’t have a piping bag dollop spoonfuls evenly over rhubarb. 90g unsalted butter, softened1 cup (220g) caster sugar1 egg¼ cup (35g) self-raising flour⅔ cup (100g) plain flour1 tablespoon custard powder2 egg whites½ teaspoon vanilla extract1 cup (80g) desiccated coconut1 tablespoon icing sugar RHUBARB COMPOTE 8 stalks trimmed rhubarb (500g),cut into 3cm lengths⅓ cup (75g) caster sugar1 teaspoon finely grated lemon rind2 tablespoons lemon juice 1 Preheat oven to 200°C/180°C fan; make rhubarb compote. 2 Reduce oven to 180°C/160°C. Grease a 20cm x 30cm rectangular pan; line base with baking paper,…