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Cooking with the Australian Womens Weekly|Issue 30A Letter From AmandaEdible moments make up the larger part of my day. I feel exceptionally privileged to have an office just outside the world-famous Australian Women’s Weekly Test Kitchen, which enables me to embrace, daily, a truly magical relationship with food. Not only do I get to smell the divine aromas drifting across the hall, but I also get to watch the recipe developers creating sweet and savoury masterpieces. The highlight is when I get to taste these creations and give my tastebuds a work-out. You see, food isn’t just about eating. It’s also about smelling, touching and savouring, which all adds up to creating memorable moments. We all have different relationships with food at different times of the week. When the midweek panic button is hit, it’s all stations go using…2 min
Cooking with the Australian Womens Weekly|Issue 30Double act1. Dinner today LAMB SHANKS WITH BUTTERY MASH PREP + COOK TIME 3 HOURS 30 MINUTES SERVES 4 ¼ cup (60ml) olive oil 6 lamb shanks (2.25kg) 1 large brown onion (200g), chopped coarsely 5 cloves garlic, peeled 2 tablespoons tomato paste 1½ cups (375ml) dry red wine 2 cups (500ml) beef stock 400g can diced tomatoes 1 tablespoon sugar 4 sprigs fresh rosemary 1kg silverbeet, stalks trimmed BUTTERY MASH 1.4kg floury potatoes (such as coliban), peeled, halved 100g butter, chopped ½ cup (125ml) thickened cream, warmed 1 Preheat oven to 150°C/130°C fan. 2 Heat 1 tablespoon of the oil in a large flameproof casserole dish; cook lamb, in two batches, for 5 minutes or until browned all over. Remove from dish. 3 Add onion and 3 crushed garlic cloves…10 min
Cooking with the Australian Womens Weekly|Issue 30Pasta perfectSPAGHETTI ROSA BAKE PREP + COOK TIME 40 MINUTES SERVES 4 250g spaghetti 1 tablespoon olive oil 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 2 cups (700g) bottled tomato pasta sauce 2 tablespoons finely chopped fresh basil ½ cup (125ml) pouring cream 1½ cups (150g) coarsely grated mozzarella cheese basil leaves, extra, to serve 1 Preheat oven to 200°C/180°C fan. Grease a shallow 2-litre (8-cup) ovenproof dish. 2 Cook pasta in a large saucepan of boiling water for 10 minutes or until tender; drain. 3 Meanwhile, heat oil in a large saucepan; cook onion and garlic, stirring, for 2 minutes or until onion is soft. Add pasta sauce and basil; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until sauce thickens slightly.…6 min
Cooking with the Australian Womens Weekly|Issue 30Butterscotch PuddingsDATE & CARROT BUTTERSCOTCH PUDDINGS PREP + COOK TIME 35 MINUTES SERVES 8 16 fresh medjool dates (320g), pitted 1/3 cup (160ml) boiling water 1 teaspoon bicarbonate of soda 1 small carrot (70g), chopped coarsely ¼ cup (30g) pecans 90g butter, chopped, softened 2 eggs ¾ cup (165g) firmly packed brown sugar 1¼ cups (185g) self-raising flour 1 teaspoon ground cinnamon 1 teaspoon vanilla bean paste 1/3 cup (40g) pecans, extra SALTED BUTTERSCOTCH SAUCE 125g butter, chopped coarsely ½ cup (110g) firmly packed brown sugar ½ cup (125ml) double cream 1 teaspoon fine sea salt 1 Preheat oven to 180°C/160°C fan. Grease an 8-hole, ¾-cup (180ml) mini loaf pan tray. 2 Combine dates, the water and soda in a small bowl; stand for 5 minutes. 3 Process carrot and…1 min
Cooking with the Australian Womens Weekly|Issue 30CauliflowerUse your head to create a wonderful variety of dishes – cauli's versatility will amaze you. WINTER fruits APPLES BANANAS CUMQUATS GRAPEFRUIT KIWIFRUIT LEMONS MANDARINS ORANGES – BLOOD AND NAVAL POMELOS RHUBARB STRAWBERRIES TANGELOS WINTER vegetables BEETROOT BROCCOLI BRUSSELS SPROUTS CABBAGES CARROTS CELERIAC CELERY FENNEL KOHLRABI LEEKS OKRA ONIONS PARSNIPS POTATOES PUMPKINS SILVERBEET SPINACH SWEDES SWEET POTATOES TURNIPS WITLOF TOP TIPS When buying your cauliflower, look for heads that are white or creamy white. Avoid florets with any discolouring, such as brown or black spots, or any softness.…1 min
Cooking with the Australian Womens Weekly|Issue 30Snap to it!ROSE & SOUR CHERRY CHOCOLATE BARK PREP + COOK TIME 10 MINUTES (+ REFRIGERATION) MAKES 16 PIECES 270g dark chocolate, chopped ½ cup (70g) hazelnuts, halved, roasted cup (50g) chopped dried cherries ¼ cup (4g) dried edible rose petals 2 tablespoons pink chocolate pearls, chopped coarsely 1 teaspoon dutch-processed cocoa 1 Grease a 20cm x 30cm slice pan; line base with baking paper. 2 Place chocolate into a medium heatproof bowl over a medium saucepan of simmering water (don’t allow base of bowl to touch water); stir until smooth. Working quickly, spread chocolate into pan; sprinkle with hazelnuts, cherries, rose petals and chocolate pearls. Refrigerate until set. 3 Cut into 16 random pieces. Serve dusted with cocoa. COOK’S NOTES CHOCOLATE FRECKLE BISCUIT SLAB Slab will keep in an airtight container…8 min
Cooking with the Australian Womens Weekly|Issue 30MEAT FOR THE MODERN FAMILYSTEAK WITH BURGER BUTTER & ONION RINGS PREP + COOK TIME 45 MINUTES (+ STANDING & REFRIGERATION) SERVES 4 1 cup (150g) plain flour 1/3 cup (80ml) buttermilk 1 cup (250ml) beer 2 x 1kg beef tomahawk steaks (see cook’s notes) 1 tablespoon olive oil vegetable oil, to deep-fry 2 large onions (400g), cut into 1cm slices, separated into rings 1/3 cup (60g) cornichons (see cook’s notes) BURGER BUTTER 150g unsalted butter, softened 1 tablespoon smoky barbecue sauce 1 tablespoon american mustard 2 tablespoons finely chopped cornichons 1 Make burger butter. 2 Place flour in a medium bowl; season with salt and pepper. Make a well in the centre. Gradually whisk in buttermilk and beer until smooth. Stand batter for 30 minutes. 3 Meanwhile, stand steaks at room temperature…4 min
Cooking with the Australian Womens Weekly|Issue 30FOOD BITESSPREAD’S THE WORD Who said dips should be savoury? Chris’ Dips has taken desserts and dips to a delicious new level with its Heritage After-dinner Dips. Offering a choice of a goat’s cheese or a mascarpone base, this new range of four flavours is a sweet finale to a meal. And the stylish terracotta pots it comes in will wow your guests. Visit eatloveshare.com.au LIGHT MY FIRE Add flair to alfresco cooking with Ilve’s new ILBBQ124X Professional Outdoor Barbecue. Smartly crafted from a single piece of stainless steel, it grills, cooks and roasts meat, fish and vegies. It’s also humidity- and weather-resistant and boasts a teppanyaki plate and gas burners. Find out more at ilve.com.au OAT COUTURE Uncle Toby’s has glammed up a humble breakfast food with its new Nature’s…2 min
Cooking with the Australian Womens Weekly|Issue 30Citrus SENSATIONCITRUS DRIZZLE CAKE PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 12 250g butter, softened, chopped 1 tablespoon each finely grated orange and lemon rind 1½ cups (330g) caster sugar 4 eggs 1½ cups (225g) self-raising flour ½ cup (75g) plain flour ½ cup (125ml) orange juice ¼ cup (60ml) lemon juice CANDIED CITRUS 1 cup (220g) caster sugar ½ cup (125ml) water 1 medium orange (240g), sliced thinly 1 medium lemon (75g), sliced thinly GLACÉ ICING 2 cups (320g) icing sugar ¼ cup (60ml) boiling water 1 Preheat oven to 160°C/140°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper. 2 Beat butter, rinds and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one…1 min
Cooking with the Australian Womens Weekly|Issue 30Beautiful biscuitsMELTING MOMENTS PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 30 250g butter, softened 1 teaspoon vanilla extract ½ cup (80g) icing sugar 1½ cups (225g) plain flour ½ cup (75g) cornflour LEMON BUTTER CREAM 90g butter, softened ¾ cup (120g) icing sugar 1 teaspoon finely grated lemon rind 1 teaspoon lemon juice 1 Preheat oven to 160°C/140°C fan. Grease two oven trays; line with baking paper. 2 Beat butter, extract and sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and cornflour, in two batches, until combined. 3 With lightly floured hands, roll rounded teaspoons of mixture into balls; place 2.5cm apart on trays. Flatten slightly with a floured fork into 3.5cm…8 min
Cooking with the Australian Womens Weekly|Issue 30Weeknight WONDERSBIRYANI WITH PUMPKIN & LAMB PREP + COOK TIME 40 MINUTES SERVES 4 1 tablespoon olive oil 1 small brown onion (80g), chopped finely 1 medium eggplant (300g), cut into 2cm pieces 1 clove garlic, crushed 2 teaspoons ground coriander 2 teaspoons ground cumin ½ teaspoon ground turmeric ½ teaspoon ground cardamom 1 cinnamon stick 1 cup (200g) basmati rice 300g pumpkin, coarsely chopped 2 cups (500ml) salt-reduced chicken stock 400g lamb backstrap 1 tablespoon fresh coriander leaves 1/3 cup no-fat greek-style yoghurt 1 Heat oil in a medium saucepan over high heat. Add onion; cook, stirring, for 2 minutes or until lightly browned. Add eggplant; cook, stirring occasionally, for 5 minutes or until browned. Add garlic, spices and rice; cook, stirring, for 1 minute or until fragrant. Stir in…6 min
Cooking with the Australian Womens Weekly|Issue 30Tutti fruttiPEAR TARTE TATIN PREP + COOK TIME 2 HOURS SERVES 8 6 medium firm pears (1.4kg) 80g unsalted butter, chopped ¾ cup (165g) firmly packed brown sugar 2 tablespoons lemon juice 375g block frozen puff pastry, thawed 1 Peel, quarter and core pears. 2 Melt butter in a 19cm (base measurement) heavy-based ovenproof frying pan, large enough to hold almost all of the pears in a single layer. Add pears; sprinkle with sugar and juice. Simmer, uncovered, over very low heat, turning occasionally, for 1¼ hours or until pears are soft and caramelised. (Pears should be soft and well caramelised - if the heat is too high, use a simmer mat or occasionally cover the pan if necessary to prevent excess evaporation or burning). As pears become softer, gently push…8 min
Cooking with the Australian Womens Weekly|Issue 30Cauli good!This trendy, in-season vegetable has come a long way from the basic baked side dish coated in bechamel sauce that your mum may have made. It’s noted for its sensational versatility – when finely chopped in a food processor, it becomes a healthier replacement for rice in rice dishes or a gluten-free replacement for flour in pizza bases. Or serve it intact, roasted or in a healthy, spicy sauce... DID YOU KNOW? Cauliflower is a member of the same family as broccoli, brussels sprouts, cabbage and kale. BUYING Cauliflower comes in various colours, such as green, orange, white and even purple! Look for compact heads without discoloured or soft patches. STORING Remove any outer leaves and store in the crisper section of the fridge for up to 4 days. Cut…7 min
Cooking with the Australian Womens Weekly|Issue 30Country styleMenu ENTREES Lobster with Champagne Sauce Warm Spiced Prawns Smoked Salmon with Caper Dressing SIDES Potato, Capsicum & Goat’s Cheese Gratin Roasted Mushrooms with Anchovy Butter MAINS Lamb & Leek Braise with Fennel Knot Rolls Roast Pork with Chestnuts & Pancetta DESSERT Poached Pear & Polenta Tart LOBSTER WITH CHAMPAGNE SAUCE PREP + COOK TIME 20 MINUTES SERVES 6 (AS PART OF A PLATTER) 3 uncooked lobster tails (750g) 6 eschalots (150g), chopped finely ¾ cup (180ml) champagne or sparkling white wine ¾ cup (180ml) pouring cream 50g butter, chopped ½ teaspoon white balsamic vinegar 1 tablespoon chopped fresh dill 1 Cut lengthways through the softer shell underneath lobster with kitchen scissors; open out shell. Carefully remove lobster meat; discard shell. Cut lobster into 2.5cm-thick rounds; place on an oven…9 min
Cooking with the Australian Womens Weekly|Issue 30WHAT’S ON THIS MONTHTASMANIAN WHISKY WEEK Get to know your whiskies and the people who make them at Tasmanian Whisky Week, from August 4-13. Go behind the scenes of Tassie’s best distilleries, taste unreleased whiskies and immerse yourself in the Apple Isle. Visit, taswhiskyweek.com ITALIAN WINE + FOOD FESTIVAL Making its way around the country, the Italian Wine + Food Festival will land in Sydney on August 27. From pizza fun for the whole family to master classes with acclaimed Sydney chefs, this is one day not to be missed. Visit italianwinefoodfestival.com.au SMOOTH FESTIVAL OF CHOCOLATE Returning for its fourth consecutive year, The Smooth Festival of Chocolate will be back and ready for you to indulge on August 12-13! Let your sweet tooth run wild as you roam The Rocks or relax in…1 min
Cooking with the Australian Womens Weekly|Issue 30COOKING TECHNIQUES Slowly does itQ What’s the difference between a stew and a casserole? A In both stewing and casseroling, small pieces of food are slowly cooked in liquid, in a pot, usually with the lid on. It’s where they’re cooked that makes the real difference. Stewing is done on the stovetop, with heat applied directly to the underneath of the pan. Casseroling takes place inside the oven, where the heat circulates all around the dish. A pot roast refers to a large cut of meat or whole chicken that’s usually cooked on a bed of vegetables, with very little liquid, on the stovetop. BRAISE The cooking of cuts of meat and vegetables slowly in a small amount of liquid, in a wide, shallow, covered pan on the stovetop or in the…2 min
Cooking with the Australian Womens Weekly|Issue 30MEAT-FREE MONDAYWARM BARLEY & FETTA SALAD PREP + COOK TIME 35 MINUTES SERVES 4 2/3 cup (130g) pearl barley, rinsed 200g brussels sprouts, trimmed, sliced very thinly (see cook’s notes) 3 cups (50g) firmly packed trimmed watercress sprigs 150g frozen cherries, thawed, pitted 2 tablespoons coarsely chopped walnuts, toasted 1 tablespoon olive oil 1/3 cup (80ml) lemon juice 100g reduced-fat fetta, crumbled 1 Cook barley in a medium saucepan of boiling water for 25 minutes or until tender. Drain;
Cooking with the Australian Womens Weekly|Issue 304 ways with BREAKFAST WRAPSBASIC EGG WRAPS PREP + COOK TIME 15 MINUTES MAKES 2 Whisk 2 eggs in a bowl; transfer to a plastic squeeze bottle. Spray a small frying pan with cooking oil; place over medium heat. Drizzle half the egg into the pan to form a lacy pattern; cook for 1 minute or until set. Remove from pan. Repeat to make a second wrap. To roll the wraps, place a sheet of baking paper on the bench with a short side in front of you. Place egg wrap on the paper near the end closest to you; add the filling, then, using the paper as a guide, roll up tightly to enclose. Carefully slide off the paper onto a serving plate. 1 SPRING VEGIE WRAPS PREP + COOK TIME 30 MINUTES…3 min
Cooking with the Australian Womens Weekly|Issue 30GLUTEN-FREE LOAVESBANANA & MAPLE SYRUP LOAF PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 8 Nut-free, gluten-free 1 cup (135g) gluten-free plain flour 1 cup (135g) gluten-free self-raising flour ½ cup (75g) buckwheat flour 1½ teaspoons gluten-free baking powder ¼ cup (55g) caster sugar 3 eggs, lightly beaten 2¼ cups (580g) overripe banana, mashed cup (80ml) pure maple syrup 1 teaspoon vanilla essence ¼ cup (60ml) light olive oil 1 large (230g) ripe banana, sliced lengthwise 1 tablespoon pure maple syrup, extra 1 Preheat oven to 180°C/160°C fan. 2 Grease a 12cm x 22cm loaf pan (base measurement); line base and long sides with baking paper, extending paper 5cm over the sides. 3 Place flours, baking powder and sugar in a large bowl. Add egg, mashed banana, maple syrup, essence…3 min
Cooking with the Australian Womens Weekly|Issue 30SPACE missionTHREE, TWO, ONE BLAST OFF PREP TIME 1 HOUR (+ STANDING) SERVES 12 EQUIPMENT 30cm round cake board CAKE 500g honey sponge roll 1½ x 453g tubs vanilla frosting 1 x 125g double-chocolate chip muffin 1 x mini chocolate chip muffin blue, red and yellow food colouring DECORATIONS 250g white chocolate Melts yellow food colouring (suitable for chocolate) 4 mini ice-cream cones 2 ice-cream wafers, halved diagonally 40 Jaffas 1 blue bootlace 1 blue gumball 2 large white marshmallows 17 small blue jelly beans ½ cup blue chocolate rocks 1 To make the ice-cream cone decorations, melt white chocolate; tint yellow. Working with one ice-cream cone at a time, dip cones and wafers into melted tinted chocolate, drain off any excess; place on an oven tray lined with baking paper.…4 min
