Innholdsfortegnelse for issue 94 i Cooking with the Australian Womens Weekly

If you’re like me, the drop in temperature makes me long for warming, hearty meals that nourish and satisfy, and this issue has plenty of options. From slow-cooker sensations, to air-fryer takeaway favourites so you don’t have to leave the house on cold nights, to budget-friendly family meals, there’s something for everyone to enjoy this winter. There’s no doubt that potatoes are the real star of our cover recipe, Chicken & Chorizo Pot Pie, and we’re celebrating the humble spud in our In Season section, starting on page 12. Drool over crispy fries, fluffy soufflé and creamy gratin, plus we share the lowdown on all the different varieties so you’re sure to learn new ways to enjoy this wonderful, versatile vegetable. We’ve had fun looking at retro recipes as well…

Chicken & chorizo pot pie PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 6 200g cured chorizo sausage, sliced thinly1kg chicken thigh fillets, chopped coarsely1 large red onion (200g), chopped coarsely2 celery stalks (300g), trimmed, chopped coarsely1 medium fennel bulb (300g), trimmed, sliced thinly1 teaspoon smoked mild paprika¼ cup (70g) tomato paste2 cloves garlic, crushed2 tablespoons plain flour250g roasted red capsicum, chopped coarsely pinch of saffron, optional1½ cups (375ml) chicken stock¾ cup (90g) seeded green olives3 sprigs thyme, plus extra for serving750g medium Desiree potatoes, peeled, sliced thinly (see Tip)50g butter, melted2 tablespoons extra virgin olive oil sea salt flakes, for serving 1 Heat a large frying pan over medium heat, cook chorizo, stirring, until browned lightly. Remove from pan. In the same pan, cook the chicken in the…

from the Test Kitchen Gochugaru is a type of Korean chilli pepper powder or flakes made from dried red chilli peppers. It is a key ingredient in many traditional dishes and is known for its distinctive flavour and moderate heat level. Available at Asian grocers and most supermarkets. from the Test Kitchen You can use any short pasta shape you prefer. Save the green tops of the leeks for adding flavour to soups and stocks. Warm green pea pasta PREP + COOK TIME 30 MINUTES SERVES 4 1 cup (200g) pepitas, toasted3 cups (50g) baby rocket1 cup basil leaves, plus extra to serve1 cup (80g) finely grated vegetarian parmesan-style cheese, plus extra to serve2 tablespoons lemon juice⅓ cup (80ml) extra virgin olive oil500g capunti pasta1 tablespoon extra virgin olive oil,…

Chargrilled broccolini in shiitake XO sauce PREP + COOK TIME 1 HOUR 45 MINUTES (+ OVERNIGHT REFRIGERATION) SERVES 4 Start this recipe 1 day ahead. 3 bunches broccolini (525g), trimmed150g oyster mushrooms1 tablespoon grapeseed oil2 teaspoons sesame oil2 green onions, halved lengthways steamed jasmine rice, to serve SHIITAKE XO SAUCE 300ml Chinese cooking wine100g dried shiitake mushrooms4 long red chillies, chopped1 large red onion (300g), chopped12 small cloves garlic, chopped60g ginger, peeled, chopped1½ cups (375ml) vegetable oil1½ tablespoons brown sugar1 teaspoon dried chilli flakes3 teaspoons soy sauce3 teaspoons Chinese black vinegar 1 Make shiitake XO sauce. 2 Place broccolini in a large heatproof bowl with enough boiling water to cover; stand for 2 minutes. Drain; pat dry with paper towel. 3 Heat a grill plate (or pan or barbecue) over…

Spiced prawn po’boys PREP + COOK TIME 35 MINUTES SERVES 4 2 eggs¾ cup (55g) panko breadcrumbs1 tablespoon Cajun seasoning16 uncooked prawns, peeled, deveined olive oil cooking spray1 long baguette⅓ cup (100g) mayonnaise1 baby cos lettuce (180g), leaves separated2 medium tomatoes (300g), sliced thinly3 gherkins, cut into rounds to serve: extra mayonnaise, chopped chives and extra gherkins 1 Lightly beat eggs and 1 tablespoon water in a shallow bowl. Combine breadcrumbs and seasoning in a second shallow bowl. Dip prawns in egg, then coat in breadcrumb mixture. Spray generously all over with cooking spray. 2 Preheat a 7-litre air fryer to 180°C for 3 minutes. 3 Taking care, place prawns, in a single layer, in the air fryer basket; cook for 6 minutes, turning halfway through cooking time, until golden…

Mexican chicken tray bake PREP + COOK TIME 1 HOUR 5 MINUTES SERVES 4 750g chicken lovely legs2 teaspoons smoked paprika2 teaspoons ground coriander1 tablespoon extra virgin olive oil400g arrabbiata pasta sauce2 cups (500ml) chicken stock½ cup (100g) brown basmati rice400g can red kidney beans, drained, rinsed2 medium (400g) red capsicums, quartered, stems intact1 medium (170g) red onion, cut into thin wedges1 cup coriander leaves 1 Preheat oven to 180°C/160°C fan. 2 Coat the chicken in the combined spices. Heat oil in a large, flameproof roasting pan or casserole dish. Brown chicken for 3 minutes each side or until lightly golden. 3 Add pasta sauce, stock, rice, beans, capsicum and onion to pan. Season with salt and pepper; bring to a simmer. 4 Transfer to the oven; bake, covered, for…

Pyramid pork & prawn dumplings PREP 45 MINS COOK 10 MINS MAKES 30 INGREDIENTS 300g frozen peeled prawns, thawed3 green onions300g pork mince2 teaspoons ginger paste¼ cup soy sauce30 wonton wrappers2 tablespoons rice wine vinegar3 teaspoons caster sugar EQUIPMENT pastry brush2 large bamboo steamer baskets and 1 lidbaking paperlarge wok or large saucepan LET’S COOK! 1 Finely chop the prawns and 2 green onions, then place in a large bowl with pork, ginger and 1 tablespoon of the soy sauce. Season with salt and pepper. Mix until well combined. 2 Working with three wonton wrappers at a time, brush edges lightly with a pastry brush dipped in water. Place 3 teaspoons of pork mixture in the middle of each wrapper. Bring two corners together over the filling and pinch at…

Coconut buns PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING, REFRIGERATION & COOLING) MAKES 12 You will need to begin this recipe a day ahead. 1 cup (150g) bread flour¼ teaspoon dried yeast1½ cups (225g) bread flour, extra¾ cup (110g) plain flour1½ tablespoons full-cream milk powder1 teaspoon coarse cooking salt1 teaspoon (4g) dried yeast, extra1 egg, beaten lightly1 tablespoon caster sugar50g butter, chopped100g butter, extra, melted⅓ cup (75g) white sugar COCONUT FILLING 125g butter, softened (see tip)2 tablespoons caster sugar2 tablespoons plain flour⅔ cup (50g) desiccated coconut¼ cup (25g) full-cream milk powder 1 Combine bread flour, ⅔ cup (160ml) warm water and the yeast in a medium bowl. Stand in a warm place for 10 minutes or until mixture is frothy. Cover; refrigerate overnight. Stand for 1 hour…

IN SEASON June Fruit Apples Custard apple Grapefruit Kiwifruit Lemons Limes Mandarins Nashi pear Oranges Pears Persimmon Quince Rhubarb Vegetables Asian greens Avocado Beetroot Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Fennel Ginger Horseradish Jerusalem artichokes Kale Leek Okra Olives Parsnip Peas Pumpkin Silverbeet Swede Turnip THE POWER OF SUPPORTING LOCAL If you’re looking to make a difference with your food choices, it’s time to get on board with local harvests. Here’s why local is so important in a nutshell: Fresher flavours When you buy local, you're getting produce that is picked at its peak freshness and flavour. No more bland, tasteless fruits and vegies that have had to travel extensively to reach your plate. Environmental impact Choosing local means reducing the carbon footprint of your food. Locally-grown food travels…

from the Test Kitchen A gratin is any recipe that uses a topping of breadcrumbs, cheese and small pieces of butter, which is then heated under a grill or in an oven until browned and crisp. You can also use Spunta potatoes for this recipe. from the Test Kitchen Also known as home-fried potatoes, cottage fries are thinly sliced potatoes that can be fried with either onion or green capsicum. FLOURY x WAXY v ALL-ROUNDER The main difference between floury and waxy potatoes lies in their starch content and moisture: • Floury potatoes are high in starch and low in moisture, which makes them dry and fluffy when cooked – best for mash, French fries and baked potatoes. • Waxy potatoes are lower in starch and higher in moisture, which…

Potato & rosemary focaccia PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 6 600g Sebago potatoes, scrubbed1 egg1 egg white2 tablespoons honey⅓ cup (80ml) extra virgin olive oil, plus extra to drizzle2 cups (300g) raw cashews1¼ cups (180g) tapioca flour⅓ cup (50g) potato flour1½ teaspoons gluten-free baking powder1 teaspoon sea salt flakes¼ teaspoon freshly ground black pepper3 large rosemary sprigs, leaves picked⅓ cup (25g) finely grated parmesan 1 Preheat oven to 200°C/180°C fan. Grease a large oven tray; line with baking paper, extending the paper 2cm over the long sides. 2 Peel 300g of the potatoes, halve and place in a saucepan. Cover with cold water and salt. Bring to the boil. Cook potatoes for 18 minutes or until tender. Drain; stand in a sieve set over a saucepan…

from the Test Kitchen Use any type of frozen berry, or a combination of berries, if you like. Store slice in an airtight container in the fridge for up to 2 days. White chocolate & berry cheesecake slice PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING & REFRIGERATION) MAKES 24 250g plain sweet biscuits125g unsalted butter, melted3 eggs¾ cup (165g) caster sugar155g white chocolate, chopped500g cream cheese, softened2 tablespoons honey1½ cups (225g) frozen blackberries1 tablespoon cornflour 1 Preheat oven to 160°C/140°C fan. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides. 2 Process biscuits until fine. Add butter; process until combined. Press mixture evenly over base of pan. Bake for 10 minutes or until…

Beef Wellington PREP + COOK TIME 1½ HOURS (+ COOLING) SERVES 4 800g piece beef fillet1 tablespoon extra virgin olive oil25g butter1 small brown onion (80g), chopped finely125g button mushrooms, chopped finely150g chicken or duck liver pate2 sheets puff pastry1 egg, beaten lightly 1 Tie beef securely with kitchen string. Heat oil in a large frying pan over medium-high heat; cook beef for 10 minutes, turning, until browned all over. Wrap beef in foil; cool. 2 Heat butter in same pan over medium heat; cook onion and mushrooms, stirring, for 5 minutes or until tender. Cool. 3 Preheat oven to 240°C/220°C fan. Line oven tray with baking paper. 4 Stir pâté in a medium bowl until soft. Remove string from beef. Spread pâté all over beef; season. 5 Roll out…

Damper PREP + COOK TIME 1 HOUR SERVES 6 3 cups (450g) self-raising flour1 teaspoon salt30g butter½ cup (125ml) milk1 cup (250ml) water, approximately 1 Preheat oven to 180°C/160°C fan. 2 Sift flour into a large bowl; rub in butter. Make a well in the centre; add milk and enough water to mix to a soft, sticky dough. Knead dough on a floured surface until smooth. 3 Press dough into a 15cm round; place on an oiled oven tray. Cut a cross in the top of dough, 1cm deep. Brush top with a little extra milk or water; dust with a little extra flour. 4 Bake for 45 minutes or until damper sounds hollow when tapped. Stand for 10 minutes before serving. Serve with butter and Golden Syrup, if liked.…

Test Kitchen notes This is a speedier version of the Italian classic, which usually uses dried beans and ham hocks and requires long cooking times. You could use a can of red kidney beans if you can’t find canned borlotti beans. Spaghettini niçoise PREP + COOK TIME 30 MINUTES SERVES 6 375g spaghettini pasta6 eggs2 x 425g canned tuna chunks in olive oil, drained, flaked⅓ cup (55g) seeded kalamata olives, chopped coarsely375g cherry tomatoes, halved⅓ cup (50g) roasted pine nuts100g baby rocket leaves½ teaspoon dried chilli flakes LEMON MUSTARD DRESSING 2 tablespoons extra virgin olive oil1 tablespoon finely grated lemon rind¼ cup (60ml) lemon juice1 clove garlic, crushed1 tablespoon Dijon mustard1 tablespoon rinsed, drained baby capers 1 Make lemon mustard dressing. 2 Cook pasta in a large saucepan of boiling…

Join Khanh Ong as he embarks on his first-ever cooking show, Khanh Ong’s Wild Food, leaving his comfort zone and exploring remote corners of Australia in a thrilling 10-episode cooking series. The enigmatic MasterChef Australia, Australian Survivor fan-favourite and author takes us on a high-energy culinary journey through the wild side of Australia. With his signature charm and passion for food, Khanh dives deep into each location, discovering native ingredients and learning from locals who share their best-kept secrets. To begin, could you tell us what inspired you to start cooking? A really core memory for me was always cooking with my parents, and so I wanted to do something and work in a field that reminds me of a place of comfort. My parents are Vietnamese and I was…

Bintje Oblong with a creamy skin and shallow eyes; has a yellow flesh. Good for salads and frying. Ruby Lou Oval, with dark pink skin and shallow eyes; has a white flesh and is good for roasting and salads. Purple Congo Elongated, purple skinned and fleshed potato with deep eyes. Good for frying. Coliban Round, with a smooth white skin and white flesh. Good for baking and mashing. Russet Burbank A long, oval potato with rough white skin; its white flesh is good for baking and frying. Pontiac Round, red-skinned potato with deep eyes and a white flesh. Good for roasting and in salads. Desiree Long and oval with smooth pink skin and creamy yellow flesh. Good for baking, roasting and salads. Pink-eye Round potato with white skin that’s pink…

from the Test Kitchen Cashews are the protein in this mildly spiced vegan curry. Serve it with brown basmati rice, if you like. from the Test Kitchen To butterfly chicken, place chicken, breast-side down on a chopping board; cut down both sides of the backbone using kitchen scissors. Discard backbone. Turn chicken over, press firmly with the heel of you hand to flatten. Tunisian lamb stew with almonds PREP TIME 15 MINUTES COOK TIME 6 HOURS 40 MINUTES SERVES 4-6 2 tablespoons extra virgin olive oil1kg lamb shoulder, cut into 4cm pieces1 large onion (200g), chopped coarsely2 cloves garlic, chopped finely1 tablespoon baharat10 saffron threads2 tablespoons honey400g can crushed tomatoes2 cups (500ml) chicken stock12 pickling onions (480g)400g can chickpeas, drained, rinsed½ cup (40g) natural flaked almonds, toasted pearl couscous, to…

HALOUMI SCHNITZEL SANGAS HALOUMI SCHNITZEL SALAD HALOUMI OPEN SANDWICH HALOUMI FRITTATA HALOUMI SCHNITZELS & SWEET POTATO CHIPS PREP + COOK TIME 15 MINUTES MAKES 4 PORTIONS 200g wholemeal sourdough bread½ teaspoon smoked paprika2 tablespoons coarsely chopped flat-leaf parsley3 eggs, beaten lightly⅓ cup (75g) wholemeal plain flour2 x 225g packets haloumi, cut in half horizontally olive oil, to shallow-fry2 medium sweet potatoes (800g), scrubbed, cut into thin rounds ASSEMBLY INGREDIENTS 250g cooked baby beetroot½ cup (160g) caramelised onions2 wholegrain bread rolls (1 oval, 1 round)4 long slices store-bought char-grilled eggplant90g baby spinach leaves¼ cup (75g) aïoli2 eggs MEAL PREP HALOUMI SCHNITZELS & SWEET POTATO CHIPS Tear bread into a food processor bowl. Add paprika + parsley; process until fine crumbs form. Place egg + flour + breadcrumbs in three separate shallow…

Chicken laksa PREP + COOK TIME 20 MINUTES SERVES 1 1 teaspoon peanut oil2 small chicken thigh fillets, sliced thinly1 tablespoon laksa paste1 cup (250ml) chicken stock½ cup (125ml) coconut milk60g bean thread noodles¼ cup coriander leaves 1 Heat oil in a small saucepan over medium-high heat. Cook chicken, for 3 minutes or until golden. Remove from pan. 2 Cook paste in same pan, stirring, for 2 minutes or until fragrant. Return chicken to pan then add stock and coconut milk; bring to the boil. Reduce heat; simmer for 5 minutes or until chicken is cooked. Season to taste. 3 Meanwhile, place noodles in a small heatproof bowl, cover with boiling water; stand until noodles are tender. Drain. 4 Add noodles to a warmed soup bowl; ladle over hot laksa.…

Melting moments PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 20 250g butter, softened1 teaspoon vanilla extract½ cup (80g) icing sugar1½ cups (225g) plain flour½ cup (75g) cornflour2 teaspoons icing sugar, extra BUTTERCREAM 90g butter, chopped¾ cup (120g) icing sugar1 teaspoon finely grated lemon rind1 teaspoon lemon juice 1 Preheat oven to 160°C/140°C fan. Grease two oven trays; line with baking paper. 2 Beat butter, vanilla and sifted icing sugar in a small bowl with an electric mixer until pale and fluffy. Transfer mixture to a large bowl; stir in sifted flour and cornflour, in two batches. 3 With floured hands, roll rounded teaspoons of mixture into balls (you should have 40 balls); place 2.5cm apart on trays. Flatten each ball slightly with a floured fork into 4cm rounds.…

Hot smoked trout, taramasalata & gooey eggs PREP + COOK TIME 20 MINUTES SERVES 4 5 INGREDIENTS 4 eggs, at room temperature4 small pitta bread (240g)350g whole smoked rainbow trout100g taramasalata30g baby endive STAPLES salt and pepper 1 Place a steamer basket over a saucepan of simmering water. Add eggs; cover with a tight-fitting lid. Steam eggs for 5 minutes for soft-centered eggs or until cooked to your liking. Transfer eggs to a bowl of cold water; stand until cooled. 2 Meanwhile, heat a chargrill plate (or frying pan) over high heat. Grill pitta bread for 1 minute each side or until grill marks appear. 3 When eggs are cool enough to handle, peel. Remove and discard skin from trout (see tips). Flake flesh into large chunks; discard bones. Check…

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