Innholdsfortegnelse for issue 104 i Cooking with the Australian Womens Weekly

Welcome to the comfort issue! It seems an obvious but apt theme for May when delicious, warming food provides both physical and emotional security as the temperature drops – like a big warm hug. Within these pages you’ll find our favourite things to cook in autumn, including classics and new faves. I find myself longing for warming stews, spicy curries and hearty roasts. My slow cooker pretty much lives on the benchtop until spring. It’s the set-and-forget cooking that busy households love, and on page 12 you’ll find plenty of slow cooking inspiration. But if you need dinner on the table quickly instead, flip to our express comfort collection on page 48. May is also when we celebrate motherhood and the nurturers in our life. Instead of gifting flowers, why…

Let time be the secret ingredient with these melt-in-your-mouth recipes. SERVE WITH mashed potato or toasted sourdough bread. from the Test Kitchen If you wouldn’t drink it, don’t cook with it. Cheap, inferior quality wines will impart a less pleasant flavour than a great drinking wine. DO AHEAD You can make the lamb ragù a day ahead. SERVE WITH braised greens; use kale, cavolo nero, cabbage or spinach leaves. Ribollita PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6 1 ham hock (1kg) 1 medium onion (150g), chopped finely 2 stalks celery (300g), trimmed, sliced thinly 1 large carrot (180g), chopped finely 1 small fennel bulb (200g), sliced thinly 3 cloves garlic, crushed 400g can diced tomatoes 2 sprigs rosemary ½ teaspoon chilli flakes 375g cavolo nero, shredded coarsely…

Corned beef PREP + COOK TIME 15 MINUTES (+ COOLING & REFRIGERATION) SERVES 10 From corning to cooking, it’s surprisingly easy to make this tender and flavoursome family favourite at home. You will need to start this recipe five days before cooking. 20 cups (5 litres) water 1 cup (300g) rock salt ½ cup (110g) brown sugar 1 tablespoon yellow mustard seeds 1 tablespoon coriander seeds 1 tablespoon black peppercorns 2 teaspoons whole allspice 1 teaspoon chilli flakes 4 fresh bay leaves 4 cloves garlic, crushed 4 whole cloves 2 blades mace 1.5kg piece of beef silverside 1 Whisk the water, rock salt and sugar in a saucepan over medium heat for 5 minutes or until salt and sugar are dissolved. Remove from heat; cool. 2 Grind seeds, peppercorns, allspice…

form the Test Kitchen Use the best fish stock you can get for this recipe as the flavour relies on a good stock. Quick & easy bouillabaisse PREP + COOK TIME 20 MINUTES SERVES 4 2 cloves garlic 1 litre (4 cups) fish stock 2 x 8cm strips orange rind 2 sprigs thyme pinch saffron threads 2 tablespoons extra virgin olive oil 1 medium fennel bulb (300g), trimmed, sliced thinly, fronds reserved 1 small onion (80g), chopped coarsely 4 uncooked medium prawns (180g), unshelled 600g marinara mix 1 long baguette (300g), cut into 1cm slices 250g cherry truss tomatoes 20g butter ⅓ cup (100g) aioli ¼ teaspoon cayenne pepper 1 Peel garlic. Crush one clove, keep remaining clove whole. Combine stock, rind, thyme, whole garlic and saffron in a medium…

Tzatziki PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cucumber and ½ teaspoon salt in a small bowl; stand for 20 minutes. Squeeze out excess liquid from cucumber. Combine yoghurt, cucumber, 1 clove crushed garlic and 2 tablespoons chopped mint leaves; season to taste. Butter bean hummus PREP TIME 10 MINUTES MAKES 3 CUPS Drain and rinse 800g canned butter beans. Blend or process beans with ½ cup warm water, ¼ cup tahini, ¼ cup Greek yoghurt, 2 tablespoons lemon juice, 2 cloves crushed garlic and 3 teaspoons ground cumin until smooth; season to taste. Sprinkle with…

Honey-roasted Hainanese chicken rice banquet PREP + COOK TIME 2 HOURS 20 MINUTES (+ OVERNIGHT REFRIGERATION) SERVES 6 You will need to start this recipe the day before. 1.6kg whole chicken 2 tablespoons rock salt 2 green onions, cut into 5cm lengths 50g piece ginger, sliced 2 tablespoons raw honey 2 teaspoons Chinese five spice ¼ teaspoon ground white pepper 2 tablespoons rice wine vinegar 2 tablespoons light soy sauce 1 Lebanese cucumber (130g) 1 tablespoon rice wine vinegar, extra 1 cup coriander sprigs sliced long red chilli and extra soy sauce, to serve BROTH 1 litre (4 cups) chicken stock 300g daikon, chopped finely 2 green onions, cut into 5cm lengths 50g piece ginger, sliced RICE 1 litre (4 cups) chicken stock 15g piece ginger, sliced 2 cloves garlic,…

Almond, pine nut & grape cake PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) SERVES 12 A heavenly blend of nuts, grapes and luscious sherry-spiked mascarpone. 1½ cups (225g) self-raising flour ⅓ cup (50g) plain flour 1 cup (120g) almond meal ¾ cup (165g) caster sugar ½ cup (125ml) sweet sherry 4 eggs, beaten lightly 185g butter, melted 1 tablespoon grated lemon rind 1 cup (175g) small seedless red grapes 2 tablespoons pine nuts 125g marzipan, chopped finely 2 teaspoons icing sugar SHERRY-INFUSED MASCARPONE 250g mascarpone 2 teaspoons icing sugar 2 tablespoons sweet sherry 1 Preheat oven to 160°C/140°C fan. Grease a deep 24cm springform pan; line base and side with baking paper. 2 Sift flours into a large bowl; stir in almond meal, caster sugar, sherry, eggs,…

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 CONTRIBUTORS A big thanks to all our creative contributors: PHOTOGRAPHERS Luisa Brimble, Ben Dearnley, Louise Lister, Benito Martin, William Meppem, James Moffatt, Cath Muscat, Con Poulos, Alicia Taylor, John Paul Urizar STYLISTS Olivia Blackmore, Kate Brown, Michele Cranston, Amber De Florio, Annette Forrest, Emma Knowles, Bhavani Konnings, Steve Pearce, Lucy Tweed, Kristine Duran Thiessen, Vivien Walsh, Sophia Young PHOTOCHEFS Charlotte Binns-McDonald, Cynthia Black, Emma Braz, Peta Dent, Angela Devlin, Claire Dickson-Smith, Elizabeth Fiducia, Nadia Fonoff, Sandy Goh,…

IN SEASON May Vegetables Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Celeriac Celery Chestnut Eggplant Fennel Ginger Kale Leek Mushroom Okra Parsnip Silverbeet Spinach Sweet potato Swiss chard Turnip Fruit Apple Avocado Banana Custard apple Date Grape Kiwifruit Lemon Mandarin (Imperial) Nashi Orange (Navel) Pear Persimmon Pomegranate Quince Rhubarb GO GREEN LIMELIGHT ON MAKRUT The leaves of this citrus tree are used to flavour many Thai dishes, from curries to stir-fries. Makrut lime leaves are the aromatic leaves of a citrus tree. They look like two glossy dark green leaves joined end to end, forming a rounded hourglass shape. A strip of fresh lime peel may be substituted for each makrut lime leaf. SLICE IT UP Separate the double leaves, then cut out the centre vein, using a small knife;…

No.1 Parsnip, pear & prosciutto PREP + COOK TIME 40 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Scrub and trim 4 medium (1kg) parsnips and core 2 medium (460g) pears. Cut parsnips and pears lengthways into wedges. Line an oven tray with baking paper. Place parsnips and pears on tray; drizzle with 2 tablespoons each honey and extra virgin olive oil, then add 6 small sprigs fresh rosemary. Season with salt and freshly ground black pepper; toss to coat. Roast for 30 minutes or until parsnips and pears are browned and tender. Add 2 slices torn prosciutto; roast a further 5 minutes or until crisp. Serve with roast chicken or turkey. No. 2 Beetroot & walnut crumble PREP + COOK TIME 1 HOUR SERVES 4 Preheat oven to 220°C/200°C…

Pasta, sprouts & bocconcini salad PREP + COOK TIME 25 MINUTES SERVES 6 500g wholemeal rigatoni pasta 300g Brussels sprouts, trimmed, outer leaves reserved 1 tablespoon extra virgin olive oil 200g bocconcini, sliced thickly ½ cup (80g) smoked almonds, chopped coarsely 1 tablespoon drained capers, rinsed ½ cup coarsely chopped mint 2 teaspoons lemon rind strips RED WINE VINAIGRETTE ⅓ cup (80ml) lemon juice ⅓ cup (80ml) red wine vinegar ¼ cup (60ml) extra virgin olive oil 1 teaspoon white sugar 2 cloves garlic, crushed 1 Make red wine vinaigrette. 2 Cook pasta in a large saucepan of boiling salted water until just tender; drain. Place in a large serving bowl. 3 Finely shred the sprouts. Heat oil in same saucepan; cook sprouts for 1 minute or until just warm.…

One-pot spaghetti & meatballs PREP + COOK TIME 4 HOURS 10 MINUTES SERVES 4 Our slow-cooker recipe makes preparing this comfort classic a breeze. All the flavour you love with minimal fuss. Buon appetito! You will need a slow cooker for this recipe. 1 medium onion (150g) 500g flavoured thick beef sausages 1 tablespoon extra virgin olive oil 800g bottled tomato passata 5 sprigs lemon thyme 300g spaghetti 1 Thinly slice onion. Remove casings from sausages; break each sausage into three pieces. 2 Heat oil in a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting. Cook meatballs, turning, for 5 minutes or until browned. Transfer to a bowl. Cook onion for 5 minutes or until golden. Return meatballs to slow cooker; add passata, thyme and 2¾ cups (680ml) water. Adjust…

Hearty Italian lentil & vegetable soup PREP + COOK TIME 50 MINUTES SERVES 4 1 tablespoon extra virgin olive oil 1 medium onion (150g), chopped finely 3 cloves garlic, crushed 2 teaspoons finely grated ginger 1 teaspoon cumin seeds, crushed lightly 1 long red chilli, chopped finely 1 medium carrot (120g), chopped finely 2 trimmed celery stalks (200g), chopped finely 2 bay leaves 3 thyme sprigs, plus extra to serve 1¼ cups (185g) dried French-style green lentils, rinsed ¼ cup (70g) tomato paste 1.5 litres (6 cups) vegetable or chicken stock 1½ tablespoons lemon juice ⅓ cup (25g) finely grated parmesan 1 long red chilli, extra, sliced thinly 1 Heat oil in a large saucepan over medium-high heat; cook onion, garlic, ginger, cumin, chilli, carrot and celery, stirring, for 10…

from the Test Kitchen Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. from the Test Kitchen Use a paella pan or a large high-sided frying pan for this recipe. from the Test Kitchen To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith, then cut them lengthways into thin strips. Tomato, tofu & chilli pilaf PREP + COOK TIME 35 MINUTES SERVES 6 2 small red onions (200g), sliced thinly 200g Thai-flavoured marinated tofu, cut into 2.5cm pieces 1½ cups (300g) jasmine rice 2 teaspoons finely grated ginger 1 long red…

Gluten-free cherry & macadamia cupcakes PREP + COOK TIME 35 MINUTES MAKES 12 ½ cup (90g) frozen pitted cherries 1⅓ cups (180g) gluten-free self-raising flour ⅔ cup (150g) caster sugar ½ teaspoon bicarbonate of soda ½ teaspoon xanthan gum ½ teaspoon fine sea salt ½ cup (120g) sour cream 2 eggs ¼ cup (60ml) milk ¼ cup (60ml) vegetable oil 2 teaspoons vanilla bean paste ⅓ cup (45g) macadamias, roasted, chopped coarsely 12 gluten-free mini French-style macarons BROWN BUTTERCREAM 250g unsalted butter, chopped 2 cups (320g) pure icing sugar, sifted  2 teaspoons boiling water  1 teaspoon vanilla bean paste 1 Preheat oven to 180°C/160°C fan. Line a 12-hole (1/3-cup/80ml) cupcake pan with paper cases. Thaw frozen cherries in a small bowl. Chop cherries coarsely.  2 Sift flour, sugar, bicarb, xanthan…

SWAP IT You can also use dried mixed stone fruit instead of the berries. Berry ricotta toast PREP TIME 10 MINUTES SERVES 2 120g low-fat ricotta 1 tablespoon milk 1 teaspoon finely grated lemon rind 60g fresh blueberries 60g fresh raspberries 2 x 40g slices dark rye bread, toasted 1 small banana (130g), sliced 1 tablespoon white chia seeds 1 Whisk ricotta, milk and rind in a small bowl until smooth. 2 Fold half the berries through the ricotta mixture. Spoon ricotta mixture onto toast. Top with banana and remaining berries. Serve sprinkled with seeds. FINDING BALANCE Life is way too short to be stressed out about food, feel deprived or constantly hungry. Food should be about enjoyment, not restriction or calorie counting. When you eat a balanced diet and…

Test Kitchen notes The parcels can be made to the end of step 5 and refrigerated up to 1 day in advance. We used snapper for this recipe. Makrut lime & red curry fish parcels PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) SERVES 2 2 teaspoons red curry paste 4 shredded makrut lime leaves 2 coriander roots with 1cm of stem, bruised 1 long red chilli, sliced finely 2 x 200g firm boneless white fish fillets, skin on 1 small orange sweet potato (250g), cut into 1cm thick slices 2 teaspoons lime juice 2 tablespoons red quinoa 2 teaspoons light coconut milk 2 tablespoons coriander leaves 1 Combine paste, lime leaves, coriander roots and stems, and half the chilli in a small bowl. Rub fish fillets with mixture;…

Three cheese pastizzi PREP + COOK TIME 35 MINUTES MAKES 8 ½ cup (120g) firm ricotta, crumbled ½ cup (50g) coarsely grated haloumi ¼ cup (20g) finely grated parmesan ¼ teaspoon chilli flakes 1 teaspoon finely grated lemon rind 1 teaspoon lemon juice 2 tablespoons finely chopped mint 2 sheets frozen puff pastry, thawed 1 egg yolk 1½ tablespoons sesame seeds lemon wedges, to serve 1 Combine ricotta, haloumi, parmesan, chilli flakes, lemon rind and juice, and mint in a small bowl. Season. (Makes 1¼ cups.) 2 Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker. 3 Cut eight 7cm rounds from each puff pastry sheet; you will have 16 rounds. Place 1 heaped tablespoon of cheese mixture in the centre of eight pastry rounds. Place a second round of…