The Australian Women's Weekly - Fast Meals

FAST MEALS Light summer meals made in a flash

contents barbecues 4 skewers

26

picnics 28 using leftovers

48

main course salads

50

side salads

72

glossary 74 conversion chart

77

index

78

Australian cup and spoon measurements are metric. A conversion chart appears on page 77.

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barbecues Far from the humble sausage, these quick recipes combine fresh produce and generous proteins for great barbecue meals.

za’atar chicken with haloumi & watermelon salad • 4 x 200g (6½-ounce) chicken breast fillets • 2 tablespoons za’atar • 2 tablespoons olive oil

haloumi & watermelon salad • 2 tablespoons red wine vinegar • 2 tablespoons olive oil • 1 clove garlic, crushed • 1 teaspoon caster (superfine) sugar • 2 x 180g (5½-ounce) pieces haloumi cheese, torn • 1 teaspoon za’atar • 1 tablespoon olive oil, extra • 800g (1½ pounds) seedless watermelon, chopped coarsely • ¼ cup (75g) pitted kalamata olives, halved • ½ cup loosely packed fresh mint leaves

1 Cut chicken in half horizontally. Place chicken in a medium bowl with za’atar and oil; toss to coat.

2 Cook chicken on a heated grill plate (or grill or barbecue), in batches, over medium heat for 2 minutes each side or until cooked through.

3 Meanwhile, make haloumi and watermelon salad.

4 Serve sliced chicken with salad.

haloumi & watermelon salad Combine vinegar, oil, garlic and sugar in a large bowl. Combine haloumi, za’atar and extra oil in a small bowl. Heat a medium frying pan over high heat; cook haloumi mixture for 2 minutes or until golden all over. Add haloumi mixture to large bowl with watermelon, olives and mint; toss gently to combine.

serves 4 prep + cook time 25 minutes

6 barbecues

tips The salad can be prepared several hours ahead; cook the haloumi and add the dressing just before serving.

serves 4 prep + cook time 30 minutes

chilli chicken with BLT salad • 4 chicken thigh fillets (800g), each cut into 3 pieces • 1 teaspoon chilli flakes • ½ teaspoon sea salt flakes • 1 tablespoon olive oil • 8 thin slices ciabatta (200g) • cooking-oil spray • 4 rindless bacon slices (260g) • 1 butter (boston) lettuce, leaves separated

1 Make buttermilk dressing.

2 Combine chicken, chilli, salt and oil in a large bowl.

Cook chicken on a heated oiled grill plate (or grill or barbecue) over medium heat 3 minutes each side or until cooked through.

Clean grill plate.

• 2 medium tomatoes (300g), sliced • 1 medium avocado (250g), sliced

3 Coat ciabatta lightly with cooking oil spray.

Cook ciabatta and bacon on heated grill plate over high heat for 1 minute each side or until golden and crisp.

buttermilk dressing • ¹⁄³ cup (80ml) buttermilk • ¼ cup (60g) sour cream • 1 tablespoon finely chopped fresh chives • 1 tablespoon finely chopped fresh dill • 1 tablespoon white wine vinegar • 1 clove garlic, crushed

4 Arrange lettuce, chicken, bacon, tomato and avocado on plates; drizzle with dressing.

Serve with ciabatta buttermilk dressing Whisk ingredients in a small bowl until combined.

Season to taste.

barbecues 9

harissa haloumi burgers with mint mayonnaise • ¼ cup (60ml) olive oil • 1 medium brown onion (150g), sliced • 1 large loaf turkish bread (430g) • cooking-oil spray • 2 x 180g (5½-ounce) packets haloumi cheese, halved horizontally • 2 teaspoons harissa paste • 2 medium tomatoes (300g), sliced • 1 cup (60g) mesclun

mint mayonnaise • ½ cup (150g) mayonnaise • 2 tablespoons finely chopped fresh mint • 1 teaspoon lemon juice

makes 4 prep + cook time 25 minutes

10 barbecues

1 Heat 1 tablespoon of the oil in a large frying pan over medium heat; cook onion, stirring occasionally, 8 minutes or until softened. Remove from pan; cover to keep warm.

2 Meanwhile, make mint mayonnaise.

3 Heat a chargrill pan over high heat. Trim ends from bread; cut remaining bread into quarters then halve pieces horizontally.

Spray cut sides of bread with cooking oil. Place bread, cut-side down, in pan for 30 seconds until charred and toasted.

4 Combine haloumi, harissa and remaining oil in a medium bowl. Heat frying pan over high heat; cook haloumi 1 minute each side or until golden.

5 Spread bread with mayonnaise. Sandwich with tomato, mesclun, haloumi and onion. mint mayonnaise Whisk ingredients in a small bowl to combine.

Season to taste.

tip You could use sliced chicken breast or minute steak instead of the haloumi if you like.

tips Use regular beef mince, not lean, for a nice, juicy patty. Patties and sauce can be prepared a day ahead.

maple & cheddar burgers • 500g (1 pound) minced (ground) beef • ¼ cup (60ml) maple syrup • 2 cloves garlic, crushed • 2 teaspoons celery salt • 1 egg • ¾ cup (75g) packaged breadcrumbs • 2 tablespoons dijon mustard • 2 tablespoons olive oil • 4 slices vintage cheddar (160g) • 4 large burger buns (400g), split • 60g (2 ounces) baby rocket (arugula) leaves

cabbage salad • 250g (8 ounces) red cabbage, shredded finely • ¹⁄³ cup (100g) mayonnaise • 2 teaspoons lemon juice

maple barbecue sauce • ¹⁄³ cup (95g) barbecue sauce • 2 teaspoons maple syrup

1 Make cabbage salad, then maple barbecue sauce.

2 Combine beef, maple syrup, garlic, celery salt, egg, breadcrumbs and half the mustard in a large bowl. Shape mixture into four patties.

3 Heat oil in a large frying pan over medium heat; cook patties 3 minutes.

Turn patties, top with cheese; cook 3 minutes or until cooked through.

4 Preheat a chargrill pan over high heat. Place buns, cut-side down, in pan for 30 seconds until charred and golden.

Spread buns with remaining mustard.

cabbage salad Place ingredients in a medium bowl; toss gently to combine. Season to taste. maple barbecue sauce Combine ingredients in a small bowl.

Sandwich with patties, cabbage salad, rocket and sauce.

makes 4 prep + cook time 30 minutes

barbecues 13

orange & fennel veal chops • 2 medium oranges (480g) • 3 baby fennel bulbs (400g), trimmed, sliced thickly lengthways • 4 x 200g (6½ ounce) veal loin chops • 1 tablespoon roasted fennel seeds • 2 tablespoons olive oil • 1 small red onion (100g), sliced thinly • 75g (2½ ounces) baby rocket leaves (arugula)

1 Finely grate 2 teaspoons of rind from oranges. Segment the oranges over a small bowl, reserving 1 tablespoon of the juice.

2 Cook fennel on a heated oiled barbecue (or grill or grill pan) until tender; cool.

3 Meanwhile, combine veal with rind, seeds and half the oil in a medium bowl; season.

Cook veal on heated oiled barbecue (or grill or grill pan). Remove veal from barbecue; cover, stand 5 minutes.

14 barbecues

4 Combine fennel, orange segments, reserved juice, remaining oil, onion and rocket in a large bowl; season to taste. Serve veal with fennel salad.

serves 4 prep + cook time 40 minutes

tip We used a mixture of walnuts, macadamias and pine nuts for this recipe but you can use any combination of nuts you like.

lamb cutlets with char-grilled vegetable salad • 1 day-old bread roll (50g) • 30g (1 ounce) each of pine nuts, macadamias and walnuts • ½ cup (125ml) olive oil • olive-oil spray • 12 french-trimmed lamb cutlets (600g) • ¹⁄³ cup (25g) finely grated parmesan

1 Tear the bread roll into small pieces (about the same size as the nuts).

Put the bread and nuts on an oven tray; drizzle with 1 tablespoon of the oil and rub well with your hands to coat all over.

2 Heat a large frying pan over medium-high heat;

3 Spray a large frying pan with the oil. Heat the pan over medium-high heat.

Season the cutlets; cook for about 5 minutes or until cooked as you like them. Remove from pan; cover to keep warm.

4 Meanwhile, to make a chunky pesto, put the

• 1 clove garlic, crushed • ½ cup finely chopped fresh basil • 2 tablespoons finely chopped fresh flat-leaf parsley • 8 slices char-grilled zucchini • 4 slices char-grilled eggplant, sliced thickly lengthways • 2 char-grilled red capsicums (bell peppers), sliced thickly

pan-fry the bread and nut mixture, stirring constantly, for about 5 minutes or until golden. Remove from pan immediately; spread out on an oven tray to cool.

bread and nut mixture, remaining oil, parmesan, garlic and herbs in a large bowl; mix well. Season to taste. Serve lamb with vegetables and pesto.

serves 4 prep + cook time 20 minutes

barbecues 17

smoky steak with kumara chips • 2 medium kumara (orange sweet potato) (800g), unpeeled, cut into long strips • 4 beef T-bone steaks (striploin) (1.2kg) • 2 tablespoons light brown sugar • 2 teaspoons smoked paprika • 1 tablespoon each malt vinegar and worcestershire sauce • 2 tablespoons tomato sauce (ketchup) • 250g rocket (arugula), trimmed

1 Boil, steam or microwave kumara until tender; drain.

2 Meanwhile, combine steaks with sugar, paprika, vinegar and sauces in a shallow bowl.

3 Cook kumara on a heated oiled barbecue (or grill or grill pan) about 10 minutes or until golden brown.

4 Cook undrained steaks on heated oiled barbecue. Serve with kumara chips and rocket.

serves 4 prep + cook time 30 minutes

18 barbecues

serves 4 prep + cook time 30 minutes

maple mustard pork with apple salad • 1 tablespoon wholegrain mustard • 1 tablespoon dijon mustard • 2 tablespoons pure maple syrup • 1 tablespoon lemon juice • 4 pork cutlets (940g)

1 Combine mustards, syrup and the juice in a medium bowl; add cutlets, turn to coat in mixture.

2 Cook the cutlets on a heated oiled barbecue (or grill or grill pan).

apple salad Combine mayonnaise, mustard and juice in a medium bowl. Add apple, mix gently. Add lettuce and celery; toss gently.

Sprinkle with nuts,

apple salad

3 Meanwhile, make apple salad. Serve cutlets with salad.

season to taste.

• ¼ cup (75g) whole-egg mayonnaise • 2 teaspoons dijon mustard • 1 tablespoon lemon juice • 1 small apple (130g), quartered, sliced thinly • 1 baby cos (romaine) lettuce (180g), trimmed, leaves separated • 1 stalk celery (150g), trimmed, sliced thinly • 2 tablespoons coarsely chopped pecans, toasted

barbecues 21

fish fillets with grilled corn salad • 4 x 200g (6½ ounces) murray cod fillets • 2 tablespoons soy sauce

grilled corn salad • 2 corn cobs (500g), silk and husks removed • 250g (8 ounces) cherry tomatoes, halved • 1 small red onion (100g), sliced thinly • 1 fresh small red thai (serrano) chilli, sliced thinly • 2 medium avocados (500g), chopped coarsely • ¼ cup coarsely chopped fresh coriander (cilantro) • ¹⁄³ cup (80ml) lime juice • 1 clove garlic, crushed • 1 tablespoon olive oil

1 Make grilled corn salad.

2 Brush fish with sauce; cook on a heated lightly oiled grill plate (or grill or barbecue) for 3 minutes each side or until browned and cooked through.

3 Serve fish with salad. grilled corn salad Cook corn on a heated oiled grill plate (or grill or barbecue) until browned and just tender; cool for 10 minutes. Using a sharp knife, remove kernels from cob; combine in a medium bowl with remaining ingredients.

tip Before placing the fish in the fridge, remove it from the shop packaging; place the fillets on a plate or in a shallow bowl and cover. This will help keep fillets fresher for longer.

serves 4 prep + cook time 30 minutes

22 barbecues

tip You can prepare the vegetables and sauce up to a day ahead; keep the sauce, covered, in the refrigerator.

salmon with chermoulla sauce • 2 medium red onions (340g) • 3 medium zucchini (360g), sliced thinly, lengthways • 340g (11 ounces) asparagus, trimmed • 6 x 180g (5½-ounce) salmon fillets, skin on • 2 tablespoons olive oil

chermoulla sauce • ½ cup firmly packed fresh flat-leaf parsley leaves • ½ cup firmly packed fresh coriander (cilantro) leaves • 2 cloves garlic, chopped coarsely • 1 teaspoon chilli flakes • 1 teaspoon ground cumin • 1 teaspoon ground coriander • ½ teaspoon ground turmeric • 1 tablespoon lemon juice • 1 tablespoon olive oil • ½ cup (140g) greek-style yoghurt

1 Make chermoulla sauce.

2 Cut each onion into 8 wedges, keeping root ends intact. Combine onion, zucchini and asparagus with half the oil in a medium bowl.

3 Cook vegetables on a heated barbecue grill plate until charred and tender. Transfer to a large plate; cover to keep warm.

4 Rub fish with remaining oil; season. Cook fish, skin-side down, on the heated barbecue flat plate until skin crisps; turn, cook until just cooked through.

5 Serve fish with sauce and vegetables.

chermoulla sauce Blend or process herbs, garlic, chilli and ground spices until combined. Add juice and oil; process until smooth. Transfer to a medium bowl; stir in yoghurt. Season to taste. serving suggestion Serve with steamed couscous.

serves 6 prep + cook time 30 minutes

barbecues 25

Skewers

hoisin pork skewers satay beef skewers Slice 750g (1½lb) pork fillet into thin strips; thread the pork onto 12 skewers. Combine ½ cup hoisin sauce, 2 tablespoons plum sauce and 2 crushed garlic cloves in a small bowl. Cook skewers on a heated oiled barbecue, brushing frequently with sauce mixture, until browned and cooked through.

Combine ²⁄³ cup coconut cream, ¼ cup peanut butter, 1 crushed garlic clove, 1 finely chopped fresh small red thai (serrano) chilli, 1 tablespoon fish sauce and 1 tablespoon kecap manis in a jug. Cut 800g (1½lb) piece beef eye fillet into 3cm cubes; thread beef onto 8 bamboo skewers. Brush ½ cup of the satay sauce over beef. Cook skewers on heated oiled barbecue until cooked as desired. Bring remaining satay sauce to the boil in a small saucepan; drizzle over skewers.

makes 12 prep + cook time 20 minutes

makes 8 prep + cook time 30 minutes

26

salt & pepper chicken skewers

spicy fish skewers

Coarsely chop 8 chicken thigh fillets; thread chicken onto 12 skewers. Combine ½ teaspoon chinese five-spice, 1 teaspoon crushed sichuan peppercorns and 2 teaspoons sea salt in a small bowl; sprinkle mixture over chicken, then press on firmly.

Cook chicken on a heated oiled barbecue until browned and cooked through.

Cut 1kg (2lb) firm white fish fillets into 2cm cubes. Combine fish with 1 tablespoon each finely chopped fresh mint, coriander and fresh flat-leaf parsley, 2 finely chopped fresh small red thai (serrano) chillies, 2 tablespoons lemon juice and 1 tablespoon peanut oil in a medium bowl. Cut 4 x 10cm (4in) fresh lemon grass sticks in half lengthways; thread fish onto lemon grass skewers. Cook fish on a heated oiled barbecue until cooked through. Serve with lime wedges.

makes 12 prep + cook time 35 minutes

makes 8 prep + cook time 25 minutes skewers 27

picnics Pasta salads, tarts and wraps, this is food that's easy to prepare the night before and eat stretched out on your picnic blanket.

red wine marinated sausages & herb salad rolls • 1 cup (250ml) red wine • 2 tablespoons brown sugar • 1 tablespoon red wine vinegar • 2 cloves garlic, crushed • 4 fresh bay leaves • 1 tablespoon coriander seeds • 1 tablespoon cumin seeds • 6 thick beef sausages (900g), split lengthways

1 Combine wine, sugar, vinegar, garlic, bay leaves and seeds in a large shallow dish; season. Add sausages; toss to coat.

Cover; refrigerate at least 3 hours or overnight.

2 Remove sausages from marinade; discard marinade. Cook sausages on a heated grill plate (or

• 6 long rolls (780g), split lengthways • 30g (1 ounce) butter, softened • 1½ tablespoons english mustard

grill or barbecue) over medium heat 10 minutes or until browned on both sides and cooked through.

3 Meanwhile, make herb salad.

4 Spread rolls with butter and mustard; top with sausages and salad.

herb salad • 2 green onions (scallions), sliced • ½ cup fresh flat-leaf parsley, torn • ½ cup fresh chervil leaves, torn • 2 teaspoons red wine vinegar • 2 teaspoons olive oil

30 picnics

herb salad Combine ingredients in a small bowl; season to taste.

tip Use chipolatas and mini rolls as a meal for children or as finger food.

makes 6 prep + cook time 25 minutes (+ refrigeration)

serves 4 prep + cook time 20 minutes

blue cheese, apple & barbecued chicken slaw • ¹⁄³ cup (45g) flaked almonds • 1 large green apple (200g), unpeeled • 3 cups (480g) shredded barbecued chicken • ¹⁄³ cup roughly chopped fresh chives • 500g (1 pound) packaged coleslaw mix • 100g (3 ounces) blue cheese, crumbled • ½ cup (125ml) coleslaw dressing

1 Place nuts in a single layer in a dry frying pan; cook over a low heat until fragrant and just changed in colour. Place in a large bowl.

2 Cut unpeeled apple into matchstick-size pieces; add to bowl with nuts. Add chicken, chives, coleslaw mix, cheese and dressing to bowl; toss gently to combine. Season to taste.

3 Serve salad with crusty bread, if you like.

tips You will need a barbecued chicken weighing about 900g (1¾ pounds) for this recipe. We used gorgonzola, but any blue cheese will work well with this dish.

picnics 33

lamb & harissa yoghurt wraps • 600g (1¼ pounds) lamb backstrap (eye of loin) • 2 tablespoons moroccan seasoning • 2 tablespoons extra virgin olive oil • 8 small bread wraps (250g) • 1 cup (185g) tabbouleh • 1 tablespoon lemon juice • 1 cup (280g) greek-style yoghurt • 2 tablespoons harissa • 1 small red onion (100g), sliced thinly • 6 red radishes (200g), sliced thinly • 2 large roma (egg) tomatoes (180g), sliced thinly • ¹⁄³ cup lightly packed fresh coriander leaves (cilantro)

34 picnics

1 Sprinkle lamb all over with the seasoning. Heat half the oil in a medium frying pan over medium heat; cook lamb about 3 minutes each side or until cooked as desired.

Cover; stand 10 minutes, then slice thinly.

2 Place wraps in a dry medium frying pan; warm wraps over medium heat about 1 minute each side or until heated through.

3 Combine tabbouleh, juice and the remaining oil in a medium bowl; season to taste.

4 Combine yoghurt and harissa in a small bowl.

5 Serve lamb with warm wraps, tabbouleh, onion, radish, tomato, harissa yoghurt and coriander.

tips Lamb fillets or minced (ground) lamb could be used in this recipe. All types of bread wraps are suitable for this recipe. We used mild harissa in this recipe. If using the traditional hot harissa in a tube, start with 2 teaspoons and increase the amount according to your heat tolerance.

serves 4 prep + cook time 25 minutes

serves 4 prep + cook time 20 minutes

chorizo, tomato & rocket pasta salad • 375g (12 ounces) fettuccine pasta • ¼ cup (40g) pine nuts • 1 cured chorizo sausage (170g), chopped coarsely • 1 clove garlic, crushed • 2 tablespoons extra virgin olive oil • 1½ tablespoons lemon juice • 250g (8-ounce) tub buffalo mozzarella, drained, torn into bite-sized pieces • ½ cup (75g) drained sun-dried tomatoes in oil, halved • 100g (3 ounces) baby rocket leaves (arugula) • ½ cup (40 g) flaked parmesan

1 Cook pasta in a large saucepan of boiling water until just tender; drain.

2 Meanwhile, toast pine nuts in a dry medium frying pan, over high heat, stirring constantly, until golden brown. Remove from pan immediately.

3 Cook chorizo in same pan over high heat until browned. Drain on absorbent paper.

4 To make dressing, combine garlic, oil and juice in a small bowl; season to taste.

5 Place pasta, nuts and chorizo in a large bowl with dressing, mozzarella, tomato and rocket; toss gently to combine. Serve sprinkled with parmesan.

picnics 37

mushroom frittata with spinach & parmesan salad • 10 eggs • ½ cup (120g) sour cream • ½ cup (40g) finely grated parmesan • 1 tablespoon olive oil • 3 green onions (scallions), chopped on the diagonal • 1 clove garlic, crushed • 200g (6½ ounces) mixed mushrooms, sliced thinly

spinach & parmesan salad • 100g (3 ounces) baby spinach leaves • 50g (1½ ounces) shaved parmesan • 1 tablespoon toasted pine nuts • 2 tablespoons balsamic vinegar • 1 tablespoon olive oil

serves 4 prep + cook time 30 minutes

38 picnics

1 Preheat oven to 220°C/425°F. 2 Whisk eggs, cream and parmesan in a medium bowl until combined.

3 Heat oil in a 19cm (7¾-inch) (base measurement) ovenproof frying pan; cook onion and garlic, stirring, until garlic is fragrant. Remove pan from heat; stir in mushrooms until combined. Pour egg mixture over mushroom mixture. Cook over medium heat until sides begin to set.

4 Transfer frittata to oven; bake about 20 minutes or until centre of frittata is set and top is browned lightly.

5 Meanwhile, make spinach and parmesan salad.

6 Cut frittata into wedges, serve with salad. spinach & parmesan salad Place spinach, parmesan and pine nuts in a large bowl. Combine vinegar and olive oil in a screw-top jar; shake well, season to taste. Drizzle dressing over salad; toss gently to combine.

tips You need an ovenproof frying pan for this recipe; or cover the handle with a few layers of foil to protect it from the heat. We used a mix of oyster, shiitake, swiss and portobello mushrooms.

serves 4 prep + cook time 30 minutes

falafel with eggplant puree & tomato salsa • 2 medium eggplants (460g) • 450g (14½ ounces) packaged falafel • 2 cloves garlic, quartered • 2 tablespoons tahini • ¾ cup (210g) greek-style yoghurt • 2 tablespoons lemon juice • 3 medium tomatoes (450g), chopped finely • ¼ cup finely chopped fresh mint • 2 tablespoons finely chopped fresh flat-leaf parsley • 250g (8 ounces) rocket leaves (arugula) • 2 tablespoons olive oil

1 Preheat oven to 200°C/400°F. 2 Cut eggplant in half lengthways. Using a small knife, cut a criss-cross pattern over cut sides of eggplant. Cook eggplant on a heated oiled grill plate (or grill or barbecue), cut-side down, until tender and soft. Cool slightly.

3 Meanwhile, cook falafel in oven according to directions on packet.

4 Using a spoon, scrape eggplant flesh from skin.

Discard skin. Blend or process flesh with garlic, tahini, yoghurt and juice until almost smooth; season to taste.

5 To make salsa, combine tomato, mint and parsley in a medium bowl; season to taste.

6 Serve falafel with eggplant puree, rocket and salsa; drizzle with oil.

Accompany with grilled flatbread, if you like.

picnics 41

jalapeño & cheddar corn fritters • 4 corn cobs (1.2kg), trimmed • 1 cup (150g) self-raising flour • 1 cup (120g) grated cheddar • 2 eggs • ¾ cup (180ml) milk • ¹⁄³ cup (80g) coarsely chopped pickled jalapeños • cooking oil spray • ¼ cup fresh coriander (cilantro)

coriander chilli mayonnaise • ½ cup (150g) mayonnaise • 2 tablespoons chilli jam • 2 tablespoons finely chopped fresh coriander (cilantro) • 2 teaspoons lemon juice

1 Make coriander chilli mayonnaise.

2 Cut kernels from corn cobs. Combine corn, flour and cheese in a medium bowl. Whisk eggs, milk and jalapeños in a jug; stir into corn mixture until just combined. Season.

3 Spray a large non-stick frying pan with cooking oil spray; heat over medium heat. Cook heaped tablespoons of mixture, in batches, pressing mixture down to flatten slightly, 2 minutes each side or until golden and cooked through.

Lightly spray the pan between batches.

4 Serve fritters with mayonnaise for dipping; top with coriander. coriander chilli mayonnaise Combine ingredients in a small bowl; season to taste.

42 picnics

tips One average corn cob will give you about 1 cup (150g) kernels.

Use the equivalent amount of canned or frozen if you don’t have fresh.

Make larger fritters and stack with avocado, tomato and bacon for brunch or breakfast.

The fritters can be made 6 hours ahead. Reheat, in a single layer, on an foil-covered oven tray at 180°C/350°F for 10 minutes or until fritters are hot.

makes 36 prep + cook time 25 minutes

serves 4 prep + cook time 30 minutes

chorizo & potato galette with green olives • 2 sheets puff pastry • 2 tablespoons olive oil • 2 cloves garlic, chopped finely • ½ teaspoon sweet paprika • 2 teaspoons coarsely chopped fresh rosemary

1 Preheat oven to 220°C/425°F. Line two oven trays with baking paper.

2 Place pastry on trays.

Combine oil, garlic, paprika and rosemary

• 2 small unpeeled potatoes (140g) • 125g (4 ounces) cured chorizo sausage, sliced thinly • ¼ small red onion (25g), sliced thinly • ¹⁄³ cup (90g) roasted capsicum (bell pepper) strips • ¾ cup (90g) drained marinated green olives • ¼ cup fresh flat-leaf parsley leaves

in a small bowl. Brush half the oil mixture over pastry, leaving a 1cm (½-inch) border.

3 Slice potatoes thinly using mandoline or V-slicer. Top pastry pieces with single layer of potato; brush with remaining oil mixture; season.

4 Bake 10 minutes.

Top with chorizo, onion and capsicum; bake about 10 minutes or until pastry is crisp.

5 Top galettes with olives and parsley.

picnics 45

chicken & watercress pasta salad • 500g (1 pound) small pasta shells • ¾ cup (60g) flaked natural almonds • 180g (5½ ounces) green beans, trimmed, sliced diagonally • 2 cups (240g) frozen peas • 3 cups (480g) shredded barbecue chicken • 4 cups (200g) firmly packed watercress sprigs • 120g (4 ounces) fresh goat’s cheese, crumbled • 1 medium lemon (140g), rind removed, cut into long strips

lemon & watercress dressing • 2 cups (100g) watercress sprigs • 1 cup loosely packed fresh flat-leaf parsley leaves • 2 tablespoons finely grated lemon rind • 1 tablespoon lemon juice • ²⁄³ cup (160ml) extra virgin olive oil • 2 tablespoons white wine vinegar

46 picnics

1 Cook pasta in a large saucepan of boiling water for 1 minute less than packet instructions state, or until pasta is slightly firmer than al dente.

Drain; rinse under cold running water, drain.

2 Meanwhile, make lemon and watercress dressing.

3 Place almonds, in a large, dry frying pan; cook over a low-medium heat, stirring continuously, until golden. Remove from pan immediately.

4 Meanwhile, boil, steam or microwave beans and peas, separately, until vegetables are just tender; drain. Refresh in a bowl of iced water; drain, then transfer to a large bowl.

5 Add pasta, chicken and watercress to bowl with vegetables; add dressing, toss gently to combine.

Divide salad into 24 x 1-cup containers; top each with toasted almonds, goat’s cheese and lemon rind to serve.

lemon & watercress dressing Blend or process ingredients until smooth; season to taste. tips You could substitute another small pasta for the pasta shells. You will need 2 bunches of watercress.

For a modern look, split the green beans in half lengthways and arrange with other ingredients in individual containers, then drizzle with dressing.

Recipe can be prepared 8 hours ahead up to the end of step 4.

makes 24 prep + cook time 30 minutes

Using leftovers

tomato, fetta & ham frittatas Preheat oven to 180°C/350°F. Line holes of a six-hole (¾-cup/180ml) texas muffin pan with squares of baking paper. Divide 100g (3 ounces) coarsely chopped sliced ham, 100g (3 ounces) fetta, ¼ cup finely grated parmesan and ¹⁄³ cup coarsely chopped fresh basil into pan holes. Whisk 6 eggs and ²⁄³ cup (160ml) pouring cream in a medium bowl, season; pour into pan holes. Top each frittata with three cherry tomato halves.

Bake frittatas about 25 minutes. Stand in pan 5 minutes before turning out. makes 6 prep + cook time 35 minutes 48

chicken fried rice Stir-fry 5 cups cooked long-grain white rice with 1 cup frozen peas, 1 cup corn kernels, 3 cups shredded cooked chicken, 6 sliced green onions (scallions), 1 finely chopped red capsicum (bell pepper) and ¹⁄³ cup light soy sauce; toss until heated through. Season to taste. tip Chicken fried rice tastes wonderful cold.

serves 4 prep + cook time 15 minutes

chilli & plum sauce pork salad

turkey on toasted turkish bread

Whisk ½ cup mayonnaise, ½ cup plum sauce, 1 teaspoon dried chilli flakes and 2 tablespoons water in a small bowl; season to taste. Finely shred 1 medium wombok in a large bowl; add ½ cup finely shredded fresh mint,1 thinly sliced small red onion, 200g (6½ ounces) finely shredded roast pork and half the chilli plum dressing. Toss gently to combine. Divide among plates; top with another 200g (6½ ounces) finely shredded roast pork and ½ cup firmly packed fresh mint leaves, drizzle with remaining dressing.

Preheat sandwich press. Split 1 small turkish bread roll in half. Spread cut sides with cranberry sauce then sandwich sliced leftover roast turkey, shaved jarlsberg (swiss) cheese and baby spinach leaves between pieces; season. Toast in sandwich press.

serves 4 prep time 20 minutes

makes 1 prep + cook time 10 minutes using leftovers 49

main course salads When you can't bear the thought of the hot kitchen, these substantial salads make a perfect summer lunch or casual dinner.

vietnamese chicken & mango salad • 2 x 200g (6½-ounce) chicken breast fillets • 2 cloves garlic, crushed • 1 tablespoon coarsely chopped coriander (cilantro) • 2 fresh small thai red (serrano) chillies, chopped finely • 1 tablespoon oyster sauce • 2 medium mangoes (860g) • 2 green onions (scallions), sliced thinly • 120g (4 ounces) packet salad mix leaves with cabbage and kale • 1 cup loosely packed coriander leaves (cilantro), extra • 1 cup loosely packed mint leaves • ½ cup loosely packed vietnamese mint leaves • ¼ cup (60ml) vietnamese salad dressing

52 main course salads

1 Cut chicken in half horizontally; place in a medium bowl with garlic, chopped coriander, half the chopped chilli, and the sauce; mix well.

2 Cook chicken on a heated oiled grill plate (or grill or barbecue), about 10 minutes or until cooked through. Cool; then slice chicken thinly.

3 Meanwhile, peel and thinly slice mangoes.

Combine the mango, onion, salad leaves, herbs and dressing in a large bowl. Add chicken; toss gently to combine. Season to taste.

serves 4 prep + cook time 30 minutes

tip You can use 120g (4 ounces) of your favourite salad leaves for this recipe.

serves 4 prep time 20 minutes

thai chicken, papaya & peanut salad • ½ barbecued chicken (500g) • ½ small green papaya (325g), grated coarsely • ½ cup (75g) roasted peanuts, chopped coarsely • 250g (8 ounces) shredded vegetable salad mix • 75g (2½ ounces) baby salad mix • 1 cup fresh coriander leaves (cilantro) • ½ cup (125ml) asian-style salad dressing

1 Remove meat from chicken, discarding skin and bones. Coarsely chop chicken.

2 Place chicken and papaya in a large bowl with peanuts, salad mixes, coriander and dressing; toss gently to combine.

Season to taste.

tips Shredded vegetable salad mix contains carrot, beetroot and broccoli stem. It is found in the chilled lettuce section of major supermarkets.

You could use coarsely grated vegetables if salad mix is unavailable.

main course salads 55

jewelled couscous salad • 180g (5½ ounces) persian fetta in oil • 1½ cups (300g) couscous • 1½ cups (375ml) boiling water • ½ cup (70g) shelled pistachios • ½ cup loosely packed fresh coriander (cilantro) leaves, chopped coarsely • ½ cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely • 3 green onions (scallions), sliced thinly • ¹⁄³ cup (50g) raisins • ¼ cup (60ml) lemon juice • 1 teaspoon sumac • ¹⁄³ cup (70g) pomegranate seeds

56 main course salads

1 Drain oil from fetta into a jug or bowl; you will need ¼ cup of the oil for this recipe.

2 Combine couscous with the boiling water and 1 tablespoon of the fetta oil in a large heatproof bowl, cover; stand 5 minutes or until liquid is absorbed, fluffing occasionally with a fork.

3 Meanwhile, place nuts in a small frying pan; stir over medium heat until toasted lightly. Transfer nuts to a chopping board, cool slightly; chop coarsely. Stir nuts, herbs, onion and raisins into couscous; season to taste.

4 Whisk remaining fetta oil in a jug or small bowl with juice and sumac; season to taste.

5 Add dressing and pomegranate seeds to salad; toss gently to combine.

6 Transfer salad to a platter; top with crumbled fetta. Sprinkle with a little extra sumac.

tips Fresh pomegranate seeds can sometimes be found in packs in the fridge section of supermarkets or good greengrocers.

If unavailable, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water; the seeds will sink and the white pith will float.

This recipe can be made several hours ahead; add dressing close to serving.

serves 4 prep + cook time 15 minutes

serves 4 prep + cook time 30 minutes

crab & green mango salad • 125g (4 ounces) bean thread vermicelli • 2 small green mangoes (700g), cut into matchsticks • 300g (9½ ounces) cooked crab meat, flaked • 1 small red onion (100g), halved, sliced thinly • 100g (3 ounces) watercress sprigs • 1 cup firmly packed fresh

1 Place vermicelli in a medium heatproof bowl, cover with boiling water; stand for 10 minutes or until just tender. Drain.

Rinse under cold water; drain well. Using kitchen scissors, cut vermicelli into random lengths.

2 Make sweet chilli dressing.

coriander (cilantro) leaves • ½ cup firmly packed fresh mint leaves • 2 medium limes (180g), cut into cheeks

3 Place vermicelli and dressing in a large bowl with mango, crab meat, onion, watercress and herbs; toss gently to combine. Serve with lime.

sweet chilli dressing • ¼ cup (60ml) lime juice • 2 tablespoons fish sauce • 2 tablespoons sweet chilli sauce

tips To cut the green mango into matchsticks, peel the mango, then use a julienne peeler to make long matchsticks easily.

Julienne peelers are available to buy from kitchenware stores and Asian food stores.

sweet chilli dressing Place ingredients in a screw-top jar; shake well.

• 1 tablespoon grated palm sugar

main course salads 59

beef & mixed sprout salad • 4cm (1½-inch) piece fresh ginger (20g), grated finely • 2 cloves garlic, crushed • 1 tablespoon soy sauce • 2 tablespoons olive oil • 600g (1¼ pounds) beef rump steak • 1 medium carrot (120g), grated coarsely • ½ cup (20g) alfalfa sprouts • ½ cup (25g) snow pea sprouts • 250g (8 ounces) baby spinach leaves

soy lime dressing • 2 tablespoons lime juice • 1 tablespoon olive oil • 1 tablespoon soy sauce

serves 4 prep + cook time 30 minutes

60 main course salads

1 Combine ginger, garlic, soy sauce and half the oil in a medium bowl. Add beef; turn to coat in marinade.

2 Cook beef on a heated oiled grill plate (or grill or barbecue) about 3 minutes each side or until cooked as desired. Cover; refrigerate 10 minutes.

3 Meanwhile, make soy lime dressing.

4 Cut cooled beef into thin strips. Serve beef strips with carrot, sprouts and spinach; drizzle with dressing.

soy lime dressing Place ingredients in a screw-top jar; shake well to combine. serving suggestion Accompany with lime cheeks, if you like.

tip The oil from the marinated goat’s cheese adds an extra depth of flavour to this dish. The cheese we used was marinated in a mixture of olive oil, garlic, thyme and chilli.

lamb salad with green pesto dressing • 8 lamb fillets (550g) • 1 clove garlic, crushed • 1 tablespoon olive oil • 1 large zucchini (150g) • 2 large roma (egg) tomatoes (180g), quartered • 4 flat mushrooms (320g) • 350g (11 ounces) baby rocket leaves (arugula) • 2 tablespoons marinating oil from goat’s cheese (see tip) • ½ cup (100g) soft marinated goat’s cheese (see tip)

green pesto dressing • ½ cup (130g) baby spinach pesto • ¼ cup (60ml) olive oil

1 Combine lamb, garlic and oil in a medium bowl.

2 Using a vegetable peeler or mandoline, thinly slice zucchini lengthways into ribbons.

3 Cook zucchini, tomato and mushrooms on a heated oiled grill plate (or grill or barbecue) until browned and just tender.

Cover to keep warm.

4 Meanwhile, cook lamb on a heated oiled grill plate (or grill or barbecue) about 5 minutes each side or until cooked as desired.

Cover; stand 5 minutes.

5 Make green pesto dressing.

6 Combine vegetables, rocket and reserved marinating oil in a large bowl. Season to taste.

7 Slice lamb. Divide vegetable mixture among serving bowls, top with lamb and crumbled cheese; drizzle with dressing. green pesto dressing Place ingredients in a small screw-top jar; shake well to combine.

serves 4 prep + cook time 25 minutes

main course salads 63

spring grilled lamb & warm pea salad • 600g (1¼ pounds) lamb fillets • ¹⁄³ cup (80ml) extra virgin olive oil • 1 teaspoon celery salt • 1 stalk celery (150g), trimmed, sliced thinly • ½ medium red onion (85g), sliced thinly • 3 medium tomatoes (450g), sliced thinly • ¹⁄³ cup coarsely chopped fresh flat-leaf parsley

1 Combine the lamb and 1 tablespoon of oil in a medium bowl; toss to coat. Sprinkle lamb with celery salt.

2 Cook lamb on a heated oiled grill plate (or grill or barbecue) about 3 minutes each side or until cooked as desired.

Cover; stand 10 minutes, then slice thickly.

3 Meanwhile, combine

• 1 tablespoon lemon juice • 1 cup (150g) shelled fresh peas • 200g (6½ ounces) sugar snap peas, trimmed

celery, onion, tomato, parsley, juice and remaining oil in a large bowl; season to taste.

4 Add peas to a medium saucepan of boiling water; boil, uncovered, 2 minutes. Add sugar snap peas; boil, uncovered, about 1 minute or until bright green. Drain well.

5 Add hot peas and lamb to salad mixture; toss gently to combine.

Accompany salad with crusty bread or chargrilled bread slices, if you like.

64 main course salads

tips Shelled peas are available from some greengrocers.

If unavailable, you will need to shell about 500g (1 pound) of peas in the pod, or use frozen peas. We used a variety of heirloom tomatoes (such as oxheart or beefsteak) here; they are available from selected greengrocers. If you can’t find them, any tomato will do.

serves 4 prep + cook time 25 minutes

serves 6 prep + cook time 30 minutes

pork chipolata & risoni salad • 375g (12 ounces) risoni pasta • 1 tablespoon olive oil • 360g (11½ ounces) pork chipolata sausages • 200g (6½ ounces) button mushrooms, halved • 1 small red onion (100g),

1 Cook pasta in a large saucepan of boiling water until tender; drain. Rinse under cold running water; drain.

2 Make lemon dressing.

3 Heat half the oil in a large frying pan over high

sliced thinly • ²⁄³ cup (160g) roasted red capsicum (bell pepper) strips • 100g (3 ounces) baby rocket (arugula) • ¼ cup loosely packed fresh flat-leaf parsley

heat; cook chipolatas, turning occasionally, until cooked through. Remove from pan; cover to keep warm. Heat remaining oil in same frying pan; cook mushrooms, stirring, until browned.

lemon dressing

4 Thickly slice chipolatas. Combine pasta, chipolatas, mushrooms, remaining ingredients and lemon dressing in a large bowl; toss to combine, season. lemon dressing Place ingredients in a screw-top jar, shake well; season to taste.

• ¼ cup (60ml) lemon juice • 1 clove garlic, crushed • ¹⁄³ cup (80ml) olive oil

main course salads 67

hot-smoked salmon salad • 500g (1 pound) kipfler (fingerling) potatoes • 400g (12½ ounces) hot-smoked salmon • 100g (3 ounces) snow pea tendrils • 1 medium avocado (250g), chopped coarsely • 1 lebanese cucumber (130g), halved, sliced thinly • 1 small fennel bulb (200g), trimmed, sliced thinly • ¼ cup (50g) rinsed, drained baby capers • 1 tablespoon dijon mustard • 2 teaspoons white (granulated) sugar • 2 tablespoons olive oil • 1 tablespoon lemon juice

68 main course salads

1 Boil, steam or microwave potatoes until just tender; drain.

Slice into wedges.

2 Meanwhile, remove any skin and bones from salmon; flake salmon into large pieces. Arrange salmon, potato, tendrils, avocado, cucumber, fennel and capers on a large platter.

3 Combine remaining ingredients in a screw-top jar; shake well, season to taste. Drizzle dressing over salad before serving.

tips While most smoked salmon we buy has been coldsmoked (cured at a low temperature for a fairly long time), hot-smoked salmon (cured at high temperatures for just a few hours) is generally more moist and not as salty; it doesn’t, however, have the same keeping properties as cold-smoked fish.

Kipfler potatoes are great in salads because they hold their shape well when cooked.

serves 4 prep + cook time 30 minutes

tip To use preserved lemon rind, remove and discard the pulp, squeeze juice from rind, rinse rind well and chop finely.

roast pumpkin & chickpea salad • 1.3kg (2¾ pounds) butternut pumpkin, peeled, chopped coarsely • 1 tablespoon olive oil • ¼ cup (35g) unsalted pistachios • 400g (12½ ounces) canned chickpeas (garbanzo beans), rinsed, drained • 1 small red onion (100g),

1 Preheat oven to 200°C/400°F. 2 Combine pumpkin and oil in a large baking dish; season. Roast about 15 minutes or until tender.

3 Meanwhile, place nuts on a baking tray; roast, in oven, about 3 minutes or until golden. Remove

sliced thinly • 150g (4½ ounces) baby spinach leaves • 1 tablespoon coarsely chopped fresh chives • 100g (3 ounces) fetta, crumbled

from tray immediately.

4 Make preserved lemon vinaigrette.

5 Place pumpkin in a large bowl with chickpeas, onion, spinach leaves and vinaigrette; toss gently to combine. Serve salad sprinkled with nuts, chives and cheese.

preserved lemon vinaigrette • 1 clove garlic, crushed • 2 teaspoons finely chopped preserved lemon rind • 2 tablespoons olive oil • 1½ tablespoons white wine vinegar

preserved lemon vinaigrette Combine ingredients in a screwtop jar; shake well.

serves 4 prep + cook time 30 minutes

main course salads 71

Side salads

greek salad

tomato & herb salad

Whisk ¼ cup olive oil, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon finely chopped fresh oregano and 1 crushed garlic clove in a large bowl.

Cut 3 medium tomatoes into wedges; coarsely chop 2 lebanese cucumbers.

Thinly slice 1 small red onion and 1 small red capsicum (bell pepper). Add tomato, cucumber, onion and capsicum to bowl with ½ cup pitted black olives and 200g (6½ oz) coarsely chopped fetta; combine.

Halve 900g (1¾lb) baby heirloom tomatoes.

Place tomatoes, 2 tablespoons coarsely chopped fresh mint, ¼ cup coarsely chopped fresh flat-leaf parsley and 2 tablespoons finely chopped fresh dill in a medium bowl.

Place 2 cloves crushed garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil and 2 teaspoons white vinegar in a screw-top jar; shake well. Drizzle dressing over salad; toss gently to combine.

serves 4 prep time 20 minutes

serves 4 prep time 10 minutes

72

waldorf salad Combine ¾ cup mayonnaise and ¼ cup lemon juice in a large bowl. Add 5 thickly sliced trimmed celery stalks, 2 thinly sliced small red apples, 1 thinly sliced small red onion, 1 cup toasted walnuts and 1 cup loosely packed fresh flat-leaf parsley leaves; toss gently to combine.

mixed cabbage coleslaw

tip use a mandoline or V-slicer to easily cut the apple and red onion into thin slices.

Whisk ¹⁄³ cup olive oil, 2 tablespoons apple cider vinegar and 2 teaspoons dijon mustard in a large bowl. Mix in 2 cups finely shredded green cabbage, 2 cups finely shredded red cabbage, 2 cups finely shredded wombok (napa cabbage), 1 coarsely grated medium carrot and 4 thinly sliced green onions (scallions); toss gently to combine.

serves 4 prep time 20 minutes

serves 4 prep time 20 minutes side salads 73

BEANS, SPROUTS also known as bean shoots; tender new growths of assorted beans and seeds germinated for consumption as sprouts.

The most readily available are mung bean, soya bean, snow pea sprouts and alfalfa.

BREADCRUMBS stale day-old bread made into crumbs by blending or processing.

BUTTERMILK originally the term given to the slightly sour liquid left after butter was churned from cream; today it is made similarly to yoghurt.

Sold alongside fresh milk products in supermarkets.

Despite the implication of its name, it is low in fat.

CAPERS grey-green buds of a warm climate shrub (usually Mediterranean); sold dried and salted or pickled in a vinegar brine.

Rinse before using.

CHEESE cheddar we use a low-fat cheddar with a fat content of not more than 7g per 100g. fetta use low-fat with an average content of 15g per 100g. goat’s made from goat’s milk.

Has an earthy, strong taste and is available in both soft and firm textures. haloumi a Greek Cypriot cheese with a semi-firm, spongy texture and very salty sweet flavour. Ripened and stored in salted whey; best grilled or fried, and holds its shape well on being heated.

Eat while warm as it becomes tough and rubbery on cooling.

74 name 74 chapter glossary

mozzarella we use low-fat mozzarella with fat content of 17.5g fat per 100g. parmesan a sharp-tasting, dry, hard cheese, made from skim or part-skim milk and aged for at least a year.

CHERVIL also known as cicily; mildly fennel-flavoured member of the parsley family with curly dark-green leaves.

Available both fresh and dried but, like all herbs, is best used fresh; like coriander and parsley, its delicate flavour diminishes the longer it’s cooked.

CHICKPEAS are also known as garbanzos, hummus or channa; an irregularly round, sandy-coloured legume.

CHILLIES flakes, dried dehydrated deep-red chilli slices and seeds. thai red also known as ‘scuds’; tiny, very hot and bright red in colour.

CHINESE FIVE-SPICE although the ingredients vary from country to country, five-spice is usually a fragrant mixture of ground cinnamon, cloves, star anise, sichuan pepper and fennel seeds.

Used in Chinese and other Asian cooking; available from most supermarkets or Asian food shops.

CHORIZO sausage of Spanish origin, made of coarsely ground pork and highly seasoned with garlic and chilli.

They are deeply smoked, very spicy and dry-cured so that they do not need cooking.

COCONUT, CREAM obtained commercially from the first pressing of the coconut flesh alone, without the addition of water; the second pressing (less rich) is sold as coconut milk. Available in cans and cartons at most supermarkets.

CORIANDER also known as pak chee, cilantro or chinese parsley; bright-green leafy herb with a pungent flavour.

The stems and roots are also used; wash well before using.

Also available ground or as seeds; these should not be substituted for fresh coriander as the tastes are completely different.

COUSCOUS a fine, grain-like cereal product made from semolina; from the countries of North Africa. It swells to three or four times its original size when liquid is added.

CREAM we use fresh cream, also known as pouring, single and pure cream; it has no additives. sour a thick, commercially cultured soured cream.

FENNEL also known as finocchio or anise; a white to very pale green-white, firm, crisp, roundish vegetable.

The bulb has a slightly sweet, anise flavour but the leaves have a much stronger taste.

Also the name given to dried seeds having a licorice flavour.

FLOUR, SELF-RAISING plain all-purpose flour sifted with baking powder in the proportion of 1 cup flour to 2 teaspoons baking powder.

glossary KECAP MANIS a thick soy sauce with added sugar and spices. The sweetness is derived from the addition of molasses or palm sugar.

KUMARA the Polynesian name of an orange-fleshed sweet potato often confused with yam.

LEMON GRASS a tall, clumping, lemon-smelling and -tasting, sharp-edged grass; the white lower part of the stem is used in cooking.

LETTUCE butter small, round, loosely formed heads with a sweet flavour. cos also known as romaine lettuce; the traditional caesar salad lettuce. mesclun a salad mix of assorted young lettuce and other green leaves.

MANGO, GREEN sour and crunchy green mangoes are immature fruit used in salads, salsas and curries.

MAPLE SYRUP, PURE distilled from the sap of sugar maple trees found only in Canada and the USA. Maple-flavoured syrup or pancake syrup is not an adequate substitute for the real thing.

MAYONNAISE we use mayonnaise made with whole eggs in our recipes. Must be refrigerated once opened.

MUSHROOMS if a recipe calls for an unspecified type of mushroom, use button, a small, cultivated white mushroom with a mild flavour.

flat large and flat with a rich earthy flavour. Are sometimes misnamed field mushrooms, which are wild mushrooms.

MUSTARD dijon also known as french mustard. A distinctively flavoured, pale brown, fairly mild french mustard. english traditional hot, pungent, deep yellow mustard.

Serve with roast beef and ham; wonderful with hard cheeses. wholegrain also known as seeded. A french-style coarse-grain mustard made from crushed mustard seeds and dijon-style french mustard.

ONION green also known as scallion or, incorrectly, shallot; an immature onion picked before the bulb has formed, having a long, bright-green edible stalk. red also known as spanish, red spanish or bermuda onion; a large sweet-flavoured, purple-red onion.

PAPAYA, GREEN unripe papaya; look for one that is hard and slightly shiny, proving it is freshly picked.

Papaya will soften rapidly if not used within a day or two.

PAPRIKA a ground dried sweet red capsicum; many types are available, including sweet, hot, mild and smoked.

PASTA fettuccine fresh or dried ribbon pasta made from durum wheat, semolina and egg. risoni small rice-shape pasta; very similar to another small pasta, orzo.

PINE NUTS also known as pignoli; not a nut but a small, cream-coloured kernel from pine cones. They are best roasted before use to bring out the flavour.

POMEGRANATE dark-red, leathery-skinned fruit about the size of an orange filled with hundreds of seeds, each wrapped in an edible lucentcrimson pulp having a unique tangy sweet-sour flavour.

POTATOES, KIPFLER small, finger-shaped, nutty flavour; great baked and in salads.

PRESERVED LEMON a North African specialty; lemons are quartered and preserved in salt, lemon juice and water. To use, remove and discard pulp, squeeze juice from rind; rinse rind well then slice thinly.

ROCKET also known as arugula, rugula and rucola; a peppery-tasting green leaf.

SAUCES char siu also called Chinese barbecue sauce; dark-redbrown in colour with a sharp sweet and spicy flavour. Made with fermented soybeans, honey and various spices; can be diluted and used as a marinade or brushed onto grilling meat. cranberry made using cranberries cooked in sugar syrup; has an astringent flavour. fish also called nam pla or nuoc nam; made from pulverised salted fermented fish (most often anchovies).

Has a pungent smell and strong taste, so use sparingly. chapter name 75 75

harissa a Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds. hoisin a thick, sweet and spicy sauce made from salted fermented soya beans, onions and garlic. oyster Asian in origin, this rich, brown sauce is made from oysters and their brine, cooked with salt and soy sauce, and thickened with starches. plum a thick, sweet and sour dipping sauce made from plums, vinegar, sugar, chillies and spices. soy made from fermented soya beans. Several variations are available in most supermarkets and Asian food stores. sweet chilli a relatively mild, sauce made from red chillies, sugar, garlic and vinegar. worcestershire thin, dark-brown spicy sauce developed by the British when in India; used as a seasoning for meat, gravies and cocktails, and as a condiment.

SICHUAN PEPPERCORNS a mildly hot spice that comes from the prickly ash tree. The small, red-brown aromatic sichuan berries look like black peppercorns and have a distinctive peppery-lemon flavour and aroma.

SKEWERS metal or bamboo skewers can be used. Rub oil onto metal skewers to stop meat sticking; soak bamboo skewers in water for at least 1 hour or overnight to stop them burning.

76 name 76 chapter glossary

SNOW PEAS also called mange tout (eat all). Snow pea tendrils, the growing shoots of the plant, are also available at greengrocers. Snow pea sprouts are the tender new growths of snow peas.

SUGAR brown soft, finely granulated sugar that retains molasses for its characteristic colour and flavour. palm sugar also known as nam tan pip, jaggery, jawa or gula melaka; made from the sap of the sugar palm tree. Light brown to black in colour and usually sold in rock-hard cakes. Use brown sugar instead, if you like. white a coarse, granulated table sugar, also known as crystal or table sugar.

SUMAC a purple-red, astringent spice ground from berries growing on shrubs that flourish wild around the Mediterranean; adds a tart, lemony flavour to dips and dressings and goes well with barbecued meat.

TOMATOES cherry also known as tiny tim or tom thumb tomatoes; small, round tomatoes. roma also called plum or egg, these are smallish, oval-shaped tomatoes. sun-dried tomato pieces that have been dried with salt; this dehydrates the tomato and concentrates the flavour.

We use sun-dried tomatoes packaged in oil, unless otherwise specified.

VERMICELLI RICE NOODLES also known as sen mee, mei fun or bee hoon. Used throughout Asia in spring rolls and cold salads; similar to bean threads, only longer and made with rice flour instead of mung bean starch. Before using, soak dried noodles in hot water until softened, boil briefly then rinse with hot water.

VINEGAR brown malt made from fermented malt and beech shavings. red wine based on fermented red wine. white wine made from a blend of white wines.

WATERCRESS one of the cress family, a large group of peppery greens. Highly perishable, so must be used as soon as possible after purchase.

WOMBOK also known as napa cabbage, peking cabbage, chinese cabbage or petsai.

Elongated in shape with pale green, crinkly leaves, this is the most common cabbage in South-East Asian cooking.

YOGHURT, GREEK-STYLE plain yoghurt strained in a cloth (traditionally muslin) to remove the whey and to give it a creamy consistency.

ZA’ATAR a blend of whole roasted sesame seeds, sumac and crushed dried herbs.

ZUCCHINI also known as courgette; belongs to the squash family.

conversion chart measures One Australian metric measuring cup holds approximately 250ml, one Australian metric tablespoon holds 20ml, one Australian metric teaspoon holds 5ml.

The difference between one country’s measuring cups and another’s is within a 2- or 3-teaspoon variance, and will not affect your cooking results.

North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level.

The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with metric markings.

We use large eggs with an average weight of 60g.

dry measures

liquid measures

METRIC IMPERIAL

METRIC IMPERIAL

15g ½oz

30ml

1 fluid oz

30g 1oz

60ml

2 fluid oz

60g 2oz

100ml

3 fluid oz

90g 3oz

125ml

4 fluid oz

125g

4oz (¼lb)

150ml

5 fluid oz

155g 5oz

190ml

6 fluid oz

185g 6oz

250ml

8 fluid oz

220g 7oz

300ml

10 fluid oz

250g

8oz (½lb)

500ml

16 fluid oz

280g 9oz

600ml

20 fluid oz

315g 10oz

1000ml (1 litre)

1¾ pints

345g 11oz 375g

12oz (¾lb)

length measures

410g 13oz

METRIC IMPERIAL

440g 14oz

3mm ¹⁄8 in

470g 15oz

6mm ¼in

500g

16oz (1lb)

1cm ½in

750g

24oz (1½lb)

1kg

32oz (2lb)

2cm

¾in

2.5cm 1in 5cm 2in 6cm 2½in

oven temperatures These oven temperatures are only a guide for conventional ovens.

For fan-forced ovens, check the manufacturer’s manual.

Very slow Slow Moderately slow Moderate Moderately hot Hot Very hot

°C (CELSIUS)

°F (FAHRENHEIT)

120 250 150 275-300 160 325 180 350-375 200 400 220 425-450 240 475

8cm 3in 10cm 4in 13cm 5in 15cm 6in 18cm 7in 20cm 8in 23cm 9in 25cm 10in 28cm 11in 30cm

12in (1ft)

The imperial measurements used in these recipes are approximate only. Measurements for cake pans are approximate only. Using same-shaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake pan to determine sizes.

chapter name 77 77

A

apple salad 21

B

barbecues chilli chicken with BLT salad 9 fish fillets with grilled corn salad 22 harissa haloumi burgers with mint mayonnaise 10 hoisin pork skewers 26 lamb cutlets with chargrilled vegetable salad 17 maple & cheddar burgers 13 maple mustard pork with apple salad 21 orange & fennel veal chops 14 salmon with chermoulla sauce 25 salt & pepper chicken skewers 27 satay beef skewers 26 smoky steak with kumara chips 18 spicy fish skewers 27 za’atar chicken with haloumi & watermelon salad 6 beef & mixed sprout salad 60 maple & cheddar burgers 13 red wine marinated sausages & herb salad rolls 30 satay skewers 26 smoky steak with kumara chips 18 blue cheese, apple & barbecued chicken slaw 33 78 78 chapter index name

burgers harissa haloumi with mint mayonnaise 10 maple & cheddar 13 buttermilk dressing 9

C

cabbage mixed, coleslaw 73 salad 13 chermoulla sauce 25 chicken & mango salad, vietnamese 52 & watercress pasta salad 46 chilli with BLT salad 9 fried rice 48 papaya & peanut salad, thai 55 salt & pepper skewers 27 za’atar with haloumi & watermelon salad 6 chilli & plum sauce pork salad 49 chicken with BLT salad 9 chorizo & potato galette with green olives 45 tomato & rocket pasta salad 37 coriander chilli mayonnaise 42 corn, grilled salad 22 couscous salad, jewelled 56 crab & green mango salad 59

F

falafel with eggplant puree & tomato salsa 41 fish fillets with grilled corn salad 22

spicy skewers 27 frittatas mushroom with spinach & parmesan salad 38 tomato, fetta & ham 48 fritters, jalapeño cheddar corn 42

G

galette, chorizo & potato with green olives 45 greek salad 72 green pesto dressing 63

H

haloumi & watermelon salad 6 harissa haloumi burgers with mint mayonnaise 10 herb salad 30

J

jalapeño cheddar corn fritters 42

L

lamb & harissa yoghurt wraps 34 cutlets with char-grilled vegetable salad 17 salad with green pesto dressing 63 spring grilled & warm pea salad 64 lemon & watercress dressing 46 dressing 46 preserved, vinaigrette 71

M

main course salads beef & mixed sprout 60 crab & green mango 59 hot-smoked salmon 68

index jewelled couscous 56 lamb, with green pesto dressing 63 pork chipolata & risoni 67 roast pumpkin & chickpea salad 71 spring grilled lamb & warm pea 64 thai chicken, papaya & peanut 55 vietnamese chicken & mango 52 maple & cheddar burgers 13 barbecue sauce 13 mustard pork with apple salad 21 mint mayonnaise 10 mushroom frittata with spinach & parmesan salad 38

O

orange & fennel veal chops 14

P

picnics blue cheese, apple & barbecued chicken slaw 33 chicken & watercress pasta salad 46 chorizo & potato galette with green olives 45 chorizo, tomato & rocket pasta salad 37 falafel with eggplant puree & tomato salsa 41 jalapeño cheddar corn fritters 42 lamb & harissa yoghurt wraps 34

mushroom frittata with spinach & parmesan salad 38 red wine marinated sausages & herb salad rolls 30 pork chilli & plum sauce salad 49 chipolata & risoni salad 67 hoisin skewers 26 maple mustard with apple salad 21 preserved lemon vinaigrette 71 pumpkin, roast & chickpea salad 71

R

rice, chicken fried 48

S

salads apple 21 beef & mixed sprout 60 blue cheese, apple & barbecued chicken slaw 33 cabbage 13 chilli & plum sauce pork 49 chorizo, tomato & rocket pasta 37 crab & green mango 59 greek salad 72 grilled corn 22 haloumi & watermelon 6 herb 30 hot-smoked salmon 68 jewelled couscous 56 lamb, with green pesto dressing 63 mixed cabbage coleslaw 73 pork chipolata & risoni 67 roast pumpkin & chickpea salad 71

spinach & parmesan 38 spring grilled lamb & warm pea 64 thai chicken, papaya & peanut 55 tomato & herb 72 vietnamese chicken & mango 52 waldorf 73 salmon hot-smoked salad 68 with chermoulla sauce 25 skewers hoisin pork 26 salt & pepper chicken 27 satay beef 26 soy lime dressing 60 spinach & parmesan salad 38 steak, smoky with kumara chips 18 sweet chilli dressing 59

T

thai chicken, papaya & peanut salad 55 tomato & herb salad 72 fetta & ham frittatas 48 turkey on toasted turkish bread 49

V

veal chops, orange & fennel 14 vietnamese chicken & mango salad 52

W

waldorf salad 73 wraps, lamb & harissa yoghurt 34 za’atar chicken with haloumi & watermelon salad 6 chapter name 79 79

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