Innholdsfortegnelse for issue 101 i Cooking with the Australian Womens Weekly

Say hello to our fresh February issue, brimming with ideas to help you get organised for the busy, back to work and school month ahead and celebrate the official end of summer. To help you get the most out of the last mangoes of the season, turn to page 12 for a fruity breakfast trifle, an Indian-inspired kulfi frozen dessert and a simple recipe for caramelised mango cheeks. Yum! If you’re looking for a weekend kitchen project, check out our beginner’s guide to making haloumi on page 86. While it can be a little technical, the step-by-step guide helps make it easy and I can vouch that it will be the best haloumi you’ve ever tasted. TV presenter and podcast star Jessica Rowe is one of The Weekly’s favourite people.…

MANGO LOVE Fast facts about the different varieties of this beautiful summer fruit, plus the best ways to shop and store. Mangoes were first cultivated over 4000 years ago on the Indian subcontinent, before travelling through the Middle East, Africa, South America and the Philippines to Australia. Today, the sweet, tropical taste of a mango has come to embody the quintessential Australian summer. THE ALL-ROUNDER Mangoes are a truly versatile fruit; they are delicious in salads, cocktails, smoothies and desserts, or as a nutritious snack. Ripe mango flesh can be frozen, dried, cooked and pureed. Brimming with vitamins and calcium and a rich source of fibre and potassium, mangoes are a guilt-free treat. Mangoes are one of the few remaining truly seasonal fruits. The first sign of their sweet scent…

from the Test Kitchen To toast seeds, cook in a small frying pan over medium heat, shaking pan gently, until fragrant. Serve dip with crispbread or crudités. To make this nut-free, use sunflower seeds instead of walnuts. Dip can be made up to 3 days in advance and refrigerated in an airtight container. Pack dip in serving-sized airtight containers. from the Test Kitchen Capsicum cheese can be made up to 3 days ahead; keep covered in the fridge. Bring to room temperature before using. Scones are best made on the day of serving. DO AHEAD Rolls can be made an hour ahead. Keep covered with a damp tea towel in the fridge. from the Test Kitchen Perilla leaves are commonly used in Korean cuisine and taste like a cross between…

From the Test Kitchen To test if lamb is cooked to your liking, insert a meat thermometer into the centre of the thickest part. The internal temperature should reach 60°C for rare, 60°C-65°C for medium-rare, 65°C-70°C for medium and 70°C for medium-well done. Butterflying opens the lamb to even out the thickness. A butterflied leg of lamb will cook well on the barbecue or in the oven, and takes a lot less time to cook than a whole leg. Ask the butcher to bone and butterfly the leg for you. From the Test Kitchen Use sharp kitchen scissors or a chef’s knife to halve the prawns. Watermelon radishes are available from specialist greengrocers. If you can’t find them, use the regular red variety. Use a mandoline or V-slicer to…

from the Test Kitchen You can use whichever flavoured wraps are your favourite. Use leftover shredded chicken or buy from the deli section at the supermarket. Roasted capsicum strips are available in jars from the supermarket. Place all plastic-wrapped wraps in an airtight container. Store in the fridge for up to 3 days. In the morning, remove plastic from wraps then cut into pinwheels. Place in lunch boxes. For MORE Stress no more with these great ideas for prep and pack lunches. Get meals done ahead of time, then store in the freezer, pantry and fridge until needed. The Stress-Free Lunchbox, $24.99, available where all good books are sold and awwcookbooks.com.au PHOTOCHEF: REBECCA LYALL. from the Test Kitchen Freeze muffin squares on a tray until firm. Wrap them individually in…

ON SALE FEB 19 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 James Moffatt STYLING Olivia Blackmore PHOTOCHEF Rebecca Lyall CONTRIBUTORS A big thanks to all our creative contributors: PHOTOGRAPHERS Ben Dearnley, Nic Gossage, Louise Lister, William Meppem, James Moffatt, Con Poulos, Alicia Taylor, John Paul Urizar, Craig Wall STYLISTS Olivia Blackmore, Kate Brown, Amber De Florio, Lucy Tweed, Sophia Young PHOTOCHEFS Charlotte Binns-Mcdonald, Jun Chen, Ross Dobson, Dixie Elliot, Angela Devlin, Elizabeth Fiducia, Nadia Fonoff, Tessa Immens, Rebecca Lyall, Clare Maguire, Domenica Reddie, Alice Storey, Carly Sophia Taylor, Amal Webster,…

EGG MYTHS CRACKED Separating fact from fiction Eggs have long been a staple in diets worldwide, but myths surrounding their consumption persist. Let’s crack open the misconceptions and shed light on the truth about eggs. Myth: We should limit egg consumption to a few times a week. Fact: The Australian Guide to Healthy Eating recommends daily inclusion of foods from the lean meat and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans food group. The amounts needed vary depending on age and gender but the most common recommendation is two-and-a-half serves daily; two large eggs (120g) is equal to one serve. Eggs are nutritious, cost-effective and delicious. Myth: Daily egg intake increases heart disease risk. Fact: The National Health and Medical Research Council’s Australian Dietary Guidelines advise that consumption…

Did you know? • Lunar New Year falls on February 10th and lasts until February 24th. • Lunar New Year is the first new moon of a lunar calendar and is celebrated by numerous communities worldwide including South Korea, Indonesia, Philippines, Vietnam, Singapore, Malaysia and holds greatest significance in China. • Red and gold are auspicious colours that symbolise prosperity, luck and fortune. asianinspirations.com.au from the Test Kitchen Chicken can be marinated overnight in the fridge. Sesame salt can be made a day ahead; store in an airtight container at room temperature. from the Test Kitchen S&B Golden Curry Mix is a delicious alchemy that effortlessly elevates any curry into the extraordinary – the hard work is done for you, simply add to the pot and watch it transform ingredients…

Test kitchen notes You need a frying pan with an ovenproof handle for this recipe, or cover the handle with a few layers of foil to protect it from the heat of the grill. Serve with an Indian chutney, such as mango relish or eggplant brinjal, and naan. Test kitchen notes Chipotle chilli in adobo sauce can be found in most good grocers and delicatessens; you can substitute with 2 teaspoons smoked paprika and ½teaspoon ground chilli. Use potatoes or sweet potato instead of pumpkin, if you like. Test kitchen notes Harissa is a hot chilli paste; there are many different brands available on the market, and the strengths vary enormously. If you have a low heat-level tolerance, simply omit harissa from recipe.…

Method step 2 Heat the milk in a saucepan fitted with a cooking thermometer until it reaches 38°C. Turn off the heat and stir in the rennet mixture. Method step 4 When the curds have set, use a sterilised knife to cut them into a cross-hatch pattern to create 3cm pieces. Stand for 5 minutes then stir as directed. Method step 5 Gently scoop up the curd using a sterile mesh spoon and place in the muslin-lined colander. Cover curd with the overhanging muslin. Method step 6 Transfer haloumi in muslin to a square cake pan. Weigh curds down with a heavy object similar in shape to the tin. Try an oil bottle or tiles. Method step 8 Remove the haloumi from the cake pan; discard the muslin from around…

from the Test Kitchen You need to buy two 200g packets milk chocolate wheaten biscuits. If the marshmallow sets too quickly before you’re ready to use it, return to mixer bowl with 1 tablespoon of boiling water and beat for 1 minute. Wagonettes will keep in an airtight container in the fridge for up to 3 days. from the Test Kitchen In cool weather, store biscuits in an airtight container at room temperature for up to 3 days; in hot weather, keep the container in the fridge. from the Test Kitchen Store biscuits in an airtight container for up to 1 week. from the Test Kitchen Swap passionfruit for 2 teaspoons of finely grated lemon or orange rind for a citrus-flavoured shortbread. Store shortbread in an airtight container in the…

Layered Mexican burrito bake PREP + COOK TIME 55 MINUTES SERVES 6 1 medium red onion (150g) 2 cloves garlic 1 bunch coriander 400g can black beans 1 lime (65g) 1 large avocado (320g) 1 tablespoon extra virgin olive oil 1kg lean beef mince 20g packet Mexican-style spice blend 3 jumbo (28cm) burrito wraps 2 x 300g jars super smoky chipotle salsa 2 cups (200g) grated Mexican cheese sour cream, hot sauce and lime wedges, to serve 1 Finely chop the onion and garlic. Pick coriander leaves and reserve; finely chop roots and stems. Rinse and drain black beans. Juice the lime. Mash avocado in a small bowl; stir in the lime juice and season with sea salt and freshly ground black pepper. 2 Preheat oven to 180°C/160°C fan. 3…

from the Test Kitchen If using bamboo skewers, soak them in water for at least 1 hour before using to prevent them splintering and scorching during cooking. You can use quinoa instead of barley, if you like. Prepare following packet directions. from the Test Kitchen Chicken can be marinated a day ahead; cover and refrigerate until required. EASY ADD If you want a creamy slaw, add a little Japanese mayonnaise to the dressing. from the Test Kitchen Use quinoa, couscous or pearl barley instead of freekeh and prepare following packet directions. Use a bunch of gai lan instead of broccolini, if you like. You can use whatever cut of steak you prefer; adjust the cooking time accordingly. DO AHEAD Pork can be marinated a day ahead; cover and refrigerate.…

From the Test Kitchen We used a mixture of watermelon and red radishes for the pickle. From the Test Kitchen To roast truss tomatoes, add them to the edge of the basket while cooking the schnitzels in step 4; cook for 6 minutes. From the Test Kitchen Heat the drained marinade in a small saucepan for 3 minutes until reduced and thickened slightly, then use to baste the chicken while cooking. From the Test Kitchen Silicone mats are great for reducing clean-up – find them online or at specialty kitchenware stores. A layer of baking paper will work too. From the Test Kitchen You could also use 1.6kg chicken pieces on the bone; you may need to adjust the cooking time depending on the…

Test Kitchen notes If you don’t have eight large ramekins, work with four instead and repeat the cooking process. JESS SAYS “You’ll never look at a burrito the same way again. No need for wrapping (I’ve been known to use rubber bands!).” JESS SAYS “Friends might think you’re opening up your own burger shop with these beauties. And if it’s all too hard, I buy my meat patties from the butcher.” Test Kitchen notes Gochujang is a Korean fermented red chilli paste, available in major supermarkets. For MORE Everyday Not-so-crap Family Meals on sale now, RRP $29.99. Available where all good books are sold and awwcookbooks.com.au Test Kitchen notes Tom yum paste is the rockstar ingredient of this recipe, adding a big flavour note all in one ingredient. You could…