Innholdsfortegnelse for issue 99 i Cooking with the Australian Womens Weekly

Baubles, sleigh bells and tinsel aside, nothing says Christmas more than a shared table with a mouth-watering festive feast. Whether 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 and for my laid-back tribe it’s always a glazed ham, but the dilemma is deciding on the glaze. I like to switch it up each year. On page 14 we’ve got four variations to choose from. For a sweet finale I’ll definitely be making our cover star, the choc mint ice-cream bombe, and of course a pavlova…

Honey mustard Stir ¼ cup each wholegrain mustard and honey with 1 teaspoon ground cloves, ¾ cup apple cider and 2 tablespoons balsamic vinegar in a small saucepan. Bring to the boil over medium heat. Boil, uncovered, for 5 minutes. Cool. Ginger marmalade & rosemary Combine 1 cup ginger beer with ⅓ cup brown sugar, ¼ cup each ginger marmalade and orange marmalade, and 2 tablespoons chopped fresh rosemary leaves in a medium bowl. cup brown sugar, ¼ cup each ginger marmalade and orange marmalade, and 2 tablespoons chopped fresh rosemary leaves in a medium bowl. Char siu & sweet chilli Combine 1 cup char siu sauce, ⅓ cup sweet chilli sauce and 2 tablespoons finely grated ginger in a small bowl. Combine 1 cup char siu sauce, ⅓cup sweet…

No. 1 Pomegranate negroni PREP TIME 15 MINUTES (+ FREEZING) MAKES 3 CUPS (750ML) Divide ⅓ cup pomegranate seeds and 1 tablespoon pomegranate juice among 6 holes of a large (⅓-cup/80ml)ice-cube tray; top up with water. Freeze for 4 hours or until frozen. For the negroni, combine 1 cup (250ml) each of gin, red vermouth and Australian amaro in a large jug; refrigerate for 2 hours or until chilled. Place pomegranate ice-cubes, 1 cup crushed ice and 1 pomegranate cut into wedges into a large serving jug; top with chilled negroni. Serve immediately. No. 2 Pineapple & green chilli gin PREP TIME 15 MINUTES MAKES 1.75 LITRES (7 CUPS) In a blender, blend 1kg peeled, cored and chopped sweet pineapple, ⅔ cup (160ml) gin, ¼ cup (60ml) lime juice, ¼…

from the Test Kitchen You can use peaches or rockmelon wedges instead of nectarines, if you prefer. This recipe is best made close to serving. from the Test Kitchen For the amount of fresh juice in the dressing, you will need approximately 3-4 mandarins. DO AHEAD Pickled shallots can be made up to a week ahead. Dressing can be made up to 3 days ahead. Salad can be made a day ahead, however add the lettuce just before serving. from the Test Kitchen Farro is the name given to three different ancient wheat species: spelt, emmer and einkorn. This delicious wholegrain has a nutty taste and texture. You will find it in good delis and some health food stores. For a snack, cut leftover celery stalks into sticks and serve…

from the Test Kitchen Dutch cream, Coliban and Sebago potatoes are also suitable for this recipe. from the Test Kitchen Duck fat is available from some supermarkets, delis, butchers or chicken shops. You can use leftover chicken fat or extra virgin olive oil instead, if you like. Make extra chicken salt and keep in an airtight container in the pantry for up to 3 months. from the Test Kitchen This recipe is best cooked just before serving. We used a combination of regular sized and baby capers. If you are roasting these potatoes in the oven at the same time as meat or poultry at a lower temperature, you will need to cook them for longer. If they are not browned enough when the meat or poultry is cooked, increase…

DO AHEAD Pastry can be made a day ahead; store, covered tightly, in the fridge. Test Kitchen notes Different vegetables can be used for this tart, such as beetroot, broccolini, parsnip and leek. Any leftover vegies can be tossed in oil and roasted with thyme sprigs and whole garlic cloves for 45 minutes until golden. Test Kitchen notes We recommend cooking the spanakopita in a fan-forced oven to ensure an even rise and even colouring of the puff pastry. DO AHEAD The filling for the spanakopita can be made a day ahead; store covered in the fridge.…

EDITOR Frances Abdallaoui EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young CREATIVE DIRECTOR Joshua Beggs FOOD EDITOR Sandy Goh SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright CHIEF COPY EDITOR Georgia Moore COPY EDITOR Bronwyn Phillips DIGITAL EDITOR Sarah McInerney DIGITAL CONTENT PRODUCER Tyra Lawler-Cass COVER PHOTOGRAPHY PHOTOGRAPHY John Paul Urizar STYLING Michele Cranston CONTRIBUTORS A big thanks to all our creative contributors: PHOTOGRAPHERS Luisa Brimble, Louise Lister, James Moffatt, Alicia Taylor STYLISTS Olivia Blackmore, Kate Brown, Steve Pearce, Lucy Tweed PHOTOCHEFS Bronwen Clark, Angela Devlin, Nicole Dicker, Ross Dobson, Elizabeth Fiducia, Tessa Immens, Rebecca Lyall, Clare Maguire, Vikki Moursellas, Lucy Nunes, Carly Sophia Taylor, Amal Webster ADVERTISING & MARKETING MARKETING DIRECTOR Louise Cankett COMMERCIAL CATEGORY MANAGER Ange Crotty SALES DIRECTOR NSW, VIC, SA, WA Karen Holmes HEAD OF SALES QLD Judy Taylor…

IN SEASON November & December Vegetables Artichoke Asparagus Chillies Chinese greens Cucumber Eggplant Gai lan Green beans Hass avocado Peas Silverbeet Snow peas Spinach Sugar snap peas Sweet corn Zucchini Fruit Apricot Blackberries Blueberries Cherries Grapefruit Honeydew melon Lychee Mango Nectarine Orange Papaya Passionfruit Peaches Pineapple Rambutan Raspberries Rockmelon Strawberries Watermelon CHOOSING SEAFOOD Prawn to be wild Christmas is everyone’s favourite time of year to enjoy prawns. When purchasing prawns, Sally Webb from Sydney Seafood School says it’s important to look for medium-sized prawns as they are easy to prepare and peel. “Medium prawns offer the optimum balance of tenderness, sweetness and juiciness, and can be used for a variety of recipes.” Whether you’re hunting for fresh or frozen prawns, make sure they are firm and avoid prawns with significant…

OYSTERS The toppings opposite are enough for 12 shucked oysters in the half shell. Buy oysters up to a day ahead; store in the fridge covered with damp paper towel, then a tea towel. For natural oysters, top with black pepper and serve on a bed of ice with lemon halves, wrapped in muslin cloth for a decorative touch. BLOODY MARY Combine ¼ cup tomato juice, 3 teaspoons vodka, ¼ teaspoon Worcestershire sauce, ¼ teaspoon Tabasco sauce, ¼ finely chopped stalk celery and ¼ finely chopped small red chilli in a small bowl. FINGER LIME & GINGER Scoop juice sacs from 1 finger lime into a bowl. Add 1 tablespoon each rice wine vinegar, lime juice and rice bran oil, and ½ teaspoon each soy sauce and grated fresh ginger.…

from the Test Kitchen Haloumi is best cooked just before serving. DO AHEAD Toast bread 2 hours ahead; store in an airtight container. Combine avocado mixture 1 hour ahead; store in the fridge. from the Test Kitchen Chinese pancakes (also known as peking duck pastry) are available from major supermarkets and Asian grocery stores; gow gee wrappers can be used instead. You will need approximately 2 medium limes for the rind and juice in this recipe. You can use frozen cooked crab meat instead of fresh; defrost before using. Finger limes are available from specialist greengrocers and some larger supermarkets. DO AHEAD Crab filling mixture can be made a day ahead. Crab cups are best assembled close to serving. from the Test Kitchen The puddings will start to deflate after…

Scoring the pork Place pork, rind-side up, on a chopping board. Pork rind is tough so an ordinary knife isn’t effective for scoring. Use a Stanley knife or other sturdy craft knife. Taking care, score the rind crossways at 5mm intervals, cutting into the fat but not the flesh. Salting the pork Pat pork rind dry with paper towel. Rub half the crushed sea salt flakes into the rind, vigorously working it all over into the skin for a few minutes. The salt will help draw out the moisture so you can achieve the best crackling when roasting. Drying the pork Use the coldest setting on the hairdryer and aim just on the rind, avoiding the flesh or exposed sides. Gently pat excess moisture with a paper towel to help…

DO AHEAD Make to the end of step 4 a day ahead. Deep fry croquettes and reheat sauce just before serving. from the Test Kitchen Deep-fried food is very hot in the centre; allow the croquettes to stand for a few minutes to cool slightly before serving. DO AHEAD Fillo pastry cases can be made 3 days ahead; store in an airtight container. DO AHEAD Make to the end of step 3 a day ahead; keep ingredients covered in separate bowls in fridge. from the Test Kitchen To segment oranges, cut off rind along with white pith, following curve of fruit. Cut down both sides of white membrane to release each segment. Add chopped pistachios or almonds to the salad, if you like.…

from the Test Kitchen We used vanilla bean custard, but you can use any good-quality thick dairy custard you like. You can use orange juice or orange-flavoured liqueur instead of the sherry, if you prefer. DO AHEAD Trifle can be made 1 day ahead up to the end of step 3; store, covered, in the fridge. from the Test Kitchen Yuzu is an intensely aromatic orange-mandarin citrus cross popular in Asian cuisines. This recipe uses the bottled juice which is readily available from Asian supermarkets; you could use lime juice instead, if you like. Check that the whisk attachment is clean and dry to ensure maximum volume when whipping egg whites. DO AHEAD You will need to start this recipe at least 1 day ahead of serving. Semifreddo can be…

Test Kitchen notes To cook the ham in an oven: Firstly, check the ham will fit in your oven. Preheat oven to 180°C/160°C fan. Roast ham, brushing occasionally with glaze, for 1¼ hours or until glaze is browned. Store cold leftover ham in a calico ham bag. Ham bags are available from kitchenware stores and major supermarkets. If fridge space is a problem, take the meat off the bone first. Keep the rind on the ham until ready to cook as it will prevent it from drying out. You can freeze the rind and add to a stock or soup for smoky, umami flavour.…

DO AHEAD Blinis can be made several hours ahead. Assemble just before serving. No. 1 Smoked salmon & radish Combine 1 cup (240g) crème fraîche or sour cream, 1 teaspoon finely grated lemon rind and 2 teaspoons lemon juice in a small bowl; season to taste. Top blinis with crème fraîche mixture, 300g sliced smoked salmon, 3 thinly sliced radishes (105g) and 2 tablespoons fresh dill sprigs. Season with freshly ground black pepper. No. 2 Chicken pâté, fig & walnuts Spread blinis with 250g chicken pâté. Cut 4 black figs (240g) into thin wedges. Heat 2 tablespoons honey in a small frying pan over medium heat, add ½ cup (50g) walnuts; stir for 3 minutes or until nuts are toasted and honey has thickened. Carefully stir in 1 teaspoon red…

No. 1 Herb & Christmas spice stuffing PREP + COOK TIME 10 MINUTES MAKES ABOUT 3 CUPS Heat 100g butter in a large frying pan over low-medium heat; cook 2 finely chopped medium onions, 1 finely chopped celery stick, 3 crushed cloves garlic, ¼ cup finely chopped fresh flat-leaf parsley and 2 teaspoons finely chopped fresh rosemary leaves, stirring, for 5 minutes or until onion is soft. Transfer mixture to a large bowl. Add 3 cups fresh breadcrumbs, ¼ teaspoon finely grated nutmeg and ½ teaspoon each ground cardamom and cinnamon. Season; mix well. Test Kitchen notes To serve as a side, roast the stuffing on a baking-paper-lined tray in a 200°C/180°C fan oven for 15-20 minutes or until breadcrumbs are crisp and golden. No. 2 Apple & bacon stuffing…

No. 1 Apple & sage sauce MAKES 2 CUPS Peel and core 3 large green apples (600g); chop coarsely. Heat 30g butter in a pan over medium heat; stir in 1 tablespoon chopped fresh sage; cook for 2 minutes. Stir in apple, ½ cup water and ½ teaspoon cinnamon; simmer 10 minutes or until soft; crush apple with the back of the spoon to a chunky sauce consistency. If apples are tart, add a pinch of sugar. No. 2 Pineapple chilli relish MAKES 2 CUPS Seed and finely chop 2 fresh small red chillies. Place chilli, 1/ 3cup lime juice, 30g finely grated palm sugar, 1 tablespoon each sesame oil and grape seed (or vegetable) oil in a screw-top jar; shake well to combine. Peel and core half a medium…

from the Test Kitchen Use a 23cm frying pan lid to press into the pastry and mark a round. Use goat’s cheese instead of the blue cheese, if you prefer. from the Test Kitchen You will need to start making the labne a day ahead. To save time, use 1½ cups of purchased labne. DO AHEAD Labne and dressing can be made 3 days ahead. Sumac onions can be made a day ahead. Store, covered, in the fridge. from the Test Kitchen Use all baby peas instead of peas and broad beans, if you prefer. Use slightly stale bread for bruschetta. from the Test Kitchen Most instant gravy available from supermarkets is suitable for vegetarians. Check the parmesan to ensure it is suitable for vegetarians, if required. DO AHEAD The…

from the Test Kitchen You can customise the flavour of the fruit mix with Sunbeam’s dried fruit range of sultanas, raisins, mixed fruit and glacé cherries. To make substitutes, ensure the substitute is the same weight as the fruit that you are replacing. In place of the brandy you could use a 50:50 mixture of rum and amaretto. To turn the fruit mix into a gift, pack in sterilised jars; label with the date. KEEP IT Cooled fruit cake can be stored in an airtight container at room temperature for up to 6 months, in the fridge for up to 1 year, or frozen indefinitely. LINING A ROUND CAKE PAN (1) Cut lengths of brown and baking paper to line the side of the cake pan, overlapping ends slightly. Make…

from the Test Kitchen You can substitute other nut oils or extra virgin olive oil for almond oil. For choc-chip biscuits, add 100g chopped dark chocolate to the mixture. KEEP IT Biscuits will keep in an airtight container for up to 1 week. from the Test Kitchen If dough becomes too soft while rolling and cutting, refrigerate to firm up. Check the label of the lemon curd to make sure it is egg-free. Cookie dough can be made up to 3 days ahead, stored covered in the fridge or freeze for up to 1 month. Cookies can be made a day ahead, pipe with lemon filling just before serving. You can swap the pistachio and lemon for hazelnuts and orange. When grating citrus ensure it is just the very outside…