Innholdsfortegnelse for issue 102 i Cooking with the Australian Womens Weekly

If you asked what I’d like my last meal to be I’d have to say a beautiful roast chicken (ethically raised, of course) and I would request it be cooked just like our cover star: Garlic Butter Roast Chicken with Heirloom Tomatoes (page 10). This dish includes garlic bread, too, making it a real crowd-pleaser. It’s not always easy to find midweek dinner inspiration, so to help you out there are plenty of meal solutions in this issue. Turn to our Pantry Hero’s feature on page 12 for ideas like canned tuna patties (but not as you know them!) and hearty lentil moussaka. Best of all, these twists on classic recipes are all easy on the budget. With work and school back in full swing we’ve found delicious ways to…

ADD IT Add ½ cup corn kernels to the bean mixture. from the test kitchen SWAP IT Use a single bean such as red kidney, pinto or black beans instead of the four bean mix. Use store-bought flour or corn tortillas instead of making your own. SWAP IT Use flaked almonds instead of walnuts and goat’s cheese instead of ricotta. from the test kitchen Uncooked ravioli can be frozen. Place ravioli on a baking-paper-lined tray; freeze. Once frozen, transfer to an airtight container; freeze for up to 1 month. To cook, add the frozen ravioli straight into a large saucepan of boiling water. PREP IT You can make the beetroot filling the day before. Ravioli can be assembled up to 4 hours ahead; refrigerate, covered, until ready to cook. PREP…

Test Kitchen notes You can try using other thinly sliced vegetables for the pakora mix. Test Kitchen notes Samosas will keep in the fridge for up to 2 days; cool before placing in airtight containers. Freeze cooked samosas for up to 3 months; thaw before reheating. Freeze uncooked samosas before brushing with egg; cook from frozen. Test Kitchen notes DO AHEAD Chickpea patties can be made a day ahead. Serve them hot or cold.…

Baking Preheating the oven is important for slices as they require less than 30 minutes of baking. Preheat for around 10 minutes before placing food in oven. As a general rule, the bottom half of an electric oven and the top half of a gas oven give the best baking results. Slices and the bases for layered slices usually feel slightly soft when they first come out of the oven. They firm up as they cool. CUTTING • If you intend on keeping the slice for more than 2 days, store the uncut slice in an airtight container at room temperature. If it contains dairy products, store in fridge. • Cut pieces from the slice as you need. This way, the cut surface is reduced so the slice will keep…

For MORE This book will teach your child how to cook. Along the way they’ll have fun, be creative and learn important new skills. Kids Cook, $34.99, on sale now. Available where all good books are sold and awwcookbooks.com.au Let’s cook Prep Soak noodles then drain. Grate carrot, halve cherry tomatoes and slice cucumbers. Cook Cook beef in a frying pan until browned. Add sauce mixture and cook until thickened. Make dressing Combine sweet chilli sauce, remaining vinegar and 1 tablespoon water in a bowl. Pick the leaves from the coriander. Assemble Divide noodles, beef mixture, lettuce, carrot, cherry tomatoes, cucumber and coriander leaves among bowls. Drizzle with dressing.…

IN SEASON March Vegetables Beans Bok choy Broccoli Capsicum Cucumber Eggplant Eschalot Kale Lettuce Mushroom Okra Potato Pumpkin Sweet corn Swiss chard Tomato Witlof Zucchini Fruit Apple Banana Date Fig Finger lime Grape Guava Kiwifruit Lime Mangosteen Nashi Orange (Valencia) Passionfruit Pawpaw Pear Plum Pomegranate Quince Tamarillo FRESH FLAVOUR GOURMET GOODNESS WITHOUT THE FUSS Gourmet Garden’s innovative range of cold blended or lightly dried herbs and spices are designed to bring excellence to your kitchen. With premium ingredients, meticulously chilled and prepped, you get remarkable freshness for up to four weeks, ensuring a consistently vibrant flavour. Add a burst of chilli, garlic or basil with Gourmet Garden’s ready-to-go solutions that don’t compromise on taste. Find the range in the fresh produce section at your local supermarket or visit gourmetgarden.com Finds…

from the test kitchen Use leftover roast chicken or poached chicken instead of barbecued chicken, if you like. You can use rice or egg noodles instead of the soba noodles, and mango instead of papaya. from the test kitchen Pomegranate seeds (arils) are available in packs from greengrocers and larger supermarkets. You can use blood oranges or regular oranges instead of the red grapefruit. Use mixed salad leaves instead of the curly endive, if you like. from the test kitchen The dressing can be made a day ahead; refrigerate in a screw-top jar. Assemble salad just before serving.…

Trim Trimming away the membrane results in a more tender bite. Ask your butcher to do this, if you like. Mix To make the spice mix, combine the remaining ingredients in a small bowl. Sprinkle Sprinkle the spice mixture evenly all over the top of the ribs. Rub Rub the spice mixture firmly into ribs; cover, then refrigerate overnight to infuse the flavours. Soak Soak half the wood chips in a small bowl of water for 30 minutes, then drain. Boil Bring sauce ingredients to the boil, then simmer until liquid is reduced and sauce thickens slightly. Test Kitchen notes American-style pork ribs are also known as baby back ribs; they are cut from the top of the rib cage, are slightly curved, taper in size and carry more meat…

WHAT’S THE GOSS ON GLUTEN? Gluten is a term that includes a selection of proteins found in some grains, principally wheat, but also spelt, einkorn and emmer, rye, barley and triticale (a cross between wheat and rye). These grains make good bread largely because of gluten. In bread making, gluten absorbs water and gives elasticity to the dough so the end result is a chewier, lighter textured bread. You’ll find that gluten-free breads tend to be denser and tougher. In most people, gluten does not cause any problems and is digested alongside all other proteins. However, in a growing number of people, gluten is a problem and gluten-free diets have increased in popularity. Gluten itself or gluten-containing ingredients are frequently used in food products you might not expect including sauces…

Test Kitchen notes Puffs can be stored in an airtight container in the fridge for up to 2 days. Test Kitchen notes STORE Stack crackers in an airtight container, separating the layers with baking paper. Store in the pantry for up to 1 month. PACK Add crackers to lunch boxes with a small container of hummus and other grab and go items. Test Kitchen notes If dairy is not an allergen concern, use regular milk instead of coconut milk, adding 1 teaspoon vanilla extract for added flavour. Test Kitchen notes You can add a pinch of smoked paprika and a drizzle of olive oil to the guacamole, if you like. For MORE Stress no more with these great ideas for prep and pack lunches. Start with the prep, aiming to…

Test Kitchen notes We used a mixture of multicoloured heirloom tomatoes. You can use small to medium size Roma or vine-ripened tomatoes, if you prefer. To test if chicken is cooked, pierce the thickest part of the thigh with a skewer. If the juices run clear, it’s cooked; if they’re a little pink, return to the oven for 5-10 minutes, then test again. If using a meat thermometer, the internal temperature of the chicken meat should reach 75°C. PHOTOCHEF: DIXIE ELLIOTT.…

PUMPKIN PATCH Pumpkin, a cousin of the zucchini and choko, belongs to the squash family. Although native to North America, it is used extensively around the world for cooking and even recreation – the traditional Halloween jack-o’-lantern is carved out of a pumpkin. In the kitchen, the pumpkin is versatile, with both the flesh and seeds (pepitas) being edible. Pumpkins are a rich source of fibre, antioxidants and vitamin A. Vitamin A is regarded useful in preventing degenerative diseases and maintaining healthy eyesight. Pepitas are a good source of protein; they provide all the essential amino acids, making them particularly valuable for vegetarians. They are also an excellent source of magnesium, a mineral that is the catalyst for the many biochemical reactions within the body required for a healthy immune…

from the Test Kitchen DO AHEAD Pastry and frangipane can be made a day ahead; keep refrigerated. Pastry can be frozen for up to 2 months. Thaw in the fridge for a day before using. No. 1 Stonefruit & vanilla Cut 1 medium (160g) plum, 1 medium (170g) nectarine and 1 large (220g) peach into wedges. Place fruit in a bowl with 1 teaspoon ground cinnamon and 2 teaspoons vanilla bean paste; toss to coat. Arrange fruit over prepared galette base spread with frangipane; sprinkle with 1 teaspoon cinnamon sugar. Continue as directed in galette recipe. No. 2 Berries & rosemary Arrange 250g blueberries, 250g sliced strawberries and 125g raspberries over prepared galette base spread with frangipane. Using a zesting tool, remove the rind from 1 lemon over galette, or…

$0.95 per serve from the Test Kitchen Crushing the cucumber releases the seeds, which allows more dressing and flavour to be absorbed. Dressing can be made up to 2 days ahead. $2.75 per serve $3.10 per serve $4.70 per serve from the Test Kitchen If you can’t find Thai basil you can use coriander or a combination of regular basil and mint leaves. The pie can be made and refrigerated, covered, up to a day ahead. Allow an extra 20 minutes baking time to heat all the way through. from the Test Kitchen Roll the spring rolls and store uncooked, covered, in the refrigerator up to a day ahead. Ensure you interleave with freezer wrap or baking paper between layers so they don’t stick together. Alternatively, freeze in an airtight…

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 EDITORS Bronwyn Phillips, Nicole Hickson EDITOR THE AUSTRALIAN WOMEN’S WEEKLY Sophie Tedmanson DIGITAL EDITOR WOMENSWEEKLYFOOD.COM.AU Sarah McInerney COVER PHOTOGRAPHY PHOTOGRAPHY Con Poulos STYLING Michele Cranston PHOTOCHEF Dixie Elliott CONTRIBUTORS A big thanks to all our creative contributors: PHOTOGRAPHERS Ben Dearnley, Alana Landsberry, Louise Lister, Benito Martin, William Meppem, Con Poulos, Alicia Taylor, John Paul Urizar, Craig Wall STYLISTS Olivia Blackmore, Dana Brown, Kate Brown, Michele Cranston, Amber De Florio, Annette Forrest, Emma Knowles, Lucy Tweed, Vivien Walsh, Sophia Young PHOTOCHEFS Charlotte Binns-McDonald, Emma Braz, Bronwen Clark, Angela Devlin, Dixie Elliott, Elizabeth Fiducia, Nadia Fonoff,…