Innholdsfortegnelse for issue 100 i Cooking with the Australian Womens Weekly

Summer is about simplicity, so we’ve put together the ultimate collection of recipes that are easy to make and still full of flavour. January is the month we’re all in holiday mode. So, inspired by blue skies and sunny weather, we’re serving up stressfree dinners that take 30-minutes or less to get on the table (page 12). Check out page 26 for some fresh barbecue inspiration to add that something special to your next backyard cook out. Have you considered hosting a themed barbecue party these holidays? Why not try a pizza party (page 42). We have a super simple dough recipe to make and you can get everyone involved building their own with their favourite toppings. January is the perfect time to enjoy impromptu catch ups, and on page…

Test Kitchen notes Use chipolatas and mini rolls as a meal for children or as finger food. DO AHEAD Complete step 1 the night before to allow the flavours to permeate. SERVE WITH grilled flatbread. Test Kitchen notes This also works well with beef mince. DO AHEAD Recipe can be prepared to the end of step 2 a day ahead. Place on a baking-paper-lined tray; cover and refrigerate until ready to cook. The dip can be made 4 hours ahead. Test Kitchen notes You could use sliced chicken breast or minute steak instead of the haloumi, if you like. SERVE WITH steamed couscous. Test Kitchen notes You can prepare the vegetables and sauce up to 1 day ahead; keep, covered, in the fridge. Test Kitchen notes The lemon juice in…

from the Test Kitchen DO AHEAD Cocktail sauce can be made up to 2 days ahead; refrigerate in an airtight container. Prawns can be peeled a day ahead; refrigerate in an airtight container. from the Test Kitchen Capsicums can also be grilled to remove skin. DO AHEAD Vinaigrette can be made a day ahead; refrigerate in the jar. Capsicums can be prepared to the end of step 2 a day ahead; store, covered, in a non-reactive bowl (glass or stainless steel) or a ziplock bag in the fridge. Assemble and dress salad just before serving. from the Test Kitchen To save time, use drained and rinsed canned brown lentils instead of cooking French-style green lentils. If you can’t find curly endive, also known as frisee, use baby cos or baby…

SERVE WITH peeled blanched edamame and lime wedges. from the Test Kitchen These delicious delicate fish cakes are gluten free. We’ve used polenta for coating however you could also use quinoa flakes or chia seeds. from the Test Kitchen SWAP You can use barramundi or another firm white-fleshed fish instead of kingfish, if you prefer. SERVE WITH mayonnaise and lemon wedges. You could also add 3-4 slices of chorizo to each oven bag before baking. from the Test Kitchen You will need six ovenproof bags to cook the clams and prawns in. These are sold alongside foil in most supermarkets.…

Lemon sherbet granita PREP + COOK TIME 10 MINUTES (+ COOLING &FREEZING) SERVES 4 Stir 1 cup caster sugar and 2¼ cups water in a medium saucepan over low heat until sugar dissolves. Finely grate rind of 2 lemons to get 1 tablespoon. Add to hot syrup; cool. Squeeze ½cup lemon juice, add to syrup with ½cup thickened cream; mix well. Pour into a 20cm x 30cm slice pan or shallow metal container. Freeze 2 hours. Use a fork to break up any ice crystals. Freeze a further 9 hours, scraping with a fork every 3 hours, or until frozen. Cucumber, mint & lime granita Stir ¾ cup caster sugar and 1½ cups water in a medium saucepan over low heat until sugar dissolves. Cool. Process 3 chopped Lebanese cucumbers…

Test Kitchen notes If you don’t have a loaf pan in the dimensions specified, aim for a similar cup capacity (to check, fill dish to rim with cup measures of water). DO AHEAD Make the ice-cream loaf up to 3 days ahead; store in freezer. SWAP IT Use other frozen berries such as raspberries or strawberries, instead of blackberries or when they are not in season. DO AHEAD Parfait can be made 2 weeks ahead. SERVE WITH extra of your fruit of choice and chopped dark chocolate. Test Kitchen notes You can also set the parfait in a 19cm, 1.5-litre (6-cup) round cake pan. DO AHEAD Ice-cream and granita can be made 2 weeks ahead; store in the freezer. SWAP IT Use unsweetened coconut yoghurt instead of Greek yoghurt in…

The team EDITOR Frances Abdallaoui EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young CREATIVE DIRECTOR Joshua Beggs FOOD EDITOR Sandy Goh CONTENT EDITOR Chanel Gellin SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright CHIEF COPY EDITOR Georgia Moore COPY EDITOR Bronwyn Phillips DIGITAL EDITOR WOMENSWEEKLYFOOD.COM.AU Sarah McInerney COVER PHOTOGRAPHY PHOTOGRAPHY John Paul Urizar STYLING Olivia Blackmore PHOTOCHEF Rebecca Lyall CONTRIBUTORS A big thanks to all our creative contributors: PHOTOGRAPHERS Luisa Brimble, Ben Dearnley, Nic Gossage, Louise Lister, Benito Martin, James Moffatt, Cath Muscat, Brett Stevens, Alicia Taylor, John Paul Urizar, Craig Wall STYLISTS Olivia Blackmore, Kate Brown, Emma Knowles, Stephanie Stamatis, Lucy Tweed, Vivien Walsh, Sophia Young PHOTOCHEFS Charlotte Binns-McDonald, Jun Chen, Bronwen Clark, Angela Devlin, Ross Dobson, Elizabeth Fiducia, Nadia Fonoff, Tessa Immens, Lauran Jenkins, Rebecca Lyall, Clare Maguire, Dominic Smith, Carly…

For the best flaky pastry, ensure the lard and water are cold as it will help keep the fat from melting before baking. Pulse briefly to prevent overworking the mixture then bring dough together with your hands on a lightly floured surface. A fluted pastry wheel not only cuts dough or pastry, it creates a decorative edge while doing so. We have used one here to give our crackers a decorative edge, but you could simply use a knife to cut the dough into pieces. To use a pastry wheel, roll the wheel in a little dish of flour before running along the dough, using a ruler to guide you. Using a fork to prick rectangles all over is a process called docking – it allows steam to escape so…

from the Test Kitchen Chia cups will keep, covered, in the fridge for up to 3 days. from the Test Kitchen Swap out milk chocolate Melts for dark chocolate Melts if you prefer. Rocky road can be stored in an airtight container in the fridge for up to 2 weeks. from the Test Kitchen Always have an adult help when removing anything from a hot oven. Clear a space on the bench to put the hot tray, and always use oven mitts. from the Test Kitchen Use leftover shredded chicken or buy from the deli section at the supermarket. from the Test Kitchen Trail mix can be stored in an airtight container for up to 1 week. For MORE Starting with easy recipes and guided by an adult, kids…

IN SEASON January Vegetable Asparagus Beans (butter, flat, green) Capsicum Celery Cucumber Eggplant Lettuce Mushroom Okra Peas Radish Spinach Sweetcorn Tomato Zucchini Fruit Apricot Avocado Banana Berries (blackberries, blueberries, raspberries, strawberries) Cherries Grapes Lime Lychee Mango Melons (watermelon, rockmelon, honeydew) Nectarines Oranges (Valencia, navel) Papaya Passionfruit Peach Pears (Williams, paradise) Pineapple Plum Rambutan A CHILLED GLASS Red hot summer Summer calls for wine to be lighter in body but this doesn’t mean you have to put away the reds. “The wine of the summer amongst winemakers here in the Barossa Valley has to be Grenache. It’s perfect when sipped chilled on a 30-degree summer day,” says Richard Quodling, winemaker at Cat Amongst the Pigeons. Try their Fat Cat Grenache, with blackberry and floral aromas, and notes of dark fruits and…

SWAP IT You could also use wholemeal pearl couscous for this recipe, available from some delis; follow cooking directions on packet. Test Kitchen notes Podded fresh peas are available from some greengrocers. If unavailable, you will need to buy about 300g peas in the pod. Test Kitchen notes Fried rice is the perfect way to use up leftover rice, as day-old rice becomes crisper when stir-fried. Use whatever type of rice you have on hand. Test Kitchen notes Try to buy sweet potatoes that are equal in size so they cook evenly in the microwave. We used mint in this recipe; you can use any chopped soft-leaf herb such as flat-leaf parsley, dill or coriander. SWAP IT Use regular silverbeet instead of rainbow chard.…

Fruity gin spritzer PREP TIME 10 MINUTES SERVES 8 (MAKES 2 LITRES/8 CUPS) Place 1 cup chilled dry gin, ½cup chilled orange juice, 1.25 litres (5 cups) chilled blood-orange-flavoured mineral water, ½cup passionfruit pulp and ½teaspoon orange blossom water in a large jug; stir to combine. Add 3 sliced large yellow peaches and 3 sliced plums; stir to combine. Serve chilled over crushed ice. Minty apple frappé PREP TIME 15 MINUTES SERVES 4 (MAKES 1 LITRE/4 CUPS) Blend 1 coarsely chopped greenskinned apple, 2 tablespoons lime juice, 2 tablespoons mint leaves, 1 chopped Lebanese cucumber, 50g baby spinach leaves, 1 cup coconut water and 1 cup clear apple juice in a high-powdered blender until well combined. Serve frappé topped with thinly sliced baby cucumber, shaved ice and baby mint leaves.…

The classic baked cheesecake gets a fun, tropical makeover with stunning summer fruit and lime. DO AHEAD Cheesecake can be made 3 days ahead. Store, covered, in the fridge. Test Kitchen notes Cheesecake is best enjoyed at room temperature, so remove from the fridge a little before serving; the exact amount of time will depend on the ambient temperature. SWAP IT Use 400g diced peach, nectarine or apricot instead of diced mango in the cheesecake filling, if you like, then top with your chosen fruit before serving.…

Test Kitchen notes Serve polenta chips with heated store-bought arrabbiata sauce. OTHER FLAVOURS • Smoky tomato & chilli Whisk 1 teaspoon smoked paprika, 2 tablespoons tomato paste, ½ teaspoon chilli flakes and 2 cloves crushed garlic in a small bowl. Whisk in ½ cup (125ml) extra virgin olive oil. Brush mixture over bagel slices. Sprinkle with 2 teaspoons salt flakes. Continue from step 4. • Salt & vinegar Place 2 tablespoons white wine vinegar and 2 teaspoons salt flakes in a small screw-top jar; shake well to dissolve salt. Add ½cup (125ml) extra virgin olive oil; shake well to combine. Brush mixture over bagel slices. Continue from step 4. Season with extra salt flakes. Test Kitchen notes Serve dippers with dips, soups, stews or casseroles, or simply as a snack.…

FLAVOURED SALTS Use this easy technique to preserve excess produce and create beautiful, flavoured salts. The salts are perfect to enhance sauces, meats, salads and more. 1 Preheat oven 60°C/40°C fan. 2 Take vegetable peels or slice produce very thinly using a mandoline, V-slicer or small, sharp knife; arrange on dehydrator racks or wire oven racks. Dehydrate in oven, with the door propped open, for 6–12 hours or until completely dried through. 3 Blend, process or grind dried ingredients to a coarse powder; rub into 1 cup (125g) sea salt flakes. Store in a clean airtight jar for up to 3 months. Salt combinations • lime & paprika • ginger & lime • lemon & black pepper • ginger & curry powder • mushroom & rosemary • garlic & celery…