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MAG OF THE YEAR

G G BI IN AL K CI BA E SP

The os Issue

.COM .AU

+ 75

MAY 2018

ALL-NEW RECIPES IDEAS

17 WOW MIDWEEK DINNERS

vego GOES

HEARTY THAI-STYLE

low roaste oup


L O V E E V E R Y M O M E N T AT H O M E

AC T S O F K INDNE S S D O GO OD, F EEL GRE AT

ME E T THE PE OPLE WHO C ARE

GIFT T E AC H I N G YO U R K I D S TO B E K I N D

PA S SIN G THE B U C K

ON SALE NOW

Only $9.99


contents

this month regulars

6 our latest videos 10 editor’s letter 12 our top meals at a glance 14 who’s cooking

16 in season

21 cook & win

18 cover recipe

24 news 26 what’s hot

22 you said it

3


111 o ffee apple twist

58 weekend

May 2018

food meets life clever ideas.

SLOW-COOKER chorizo frittata

waffle S’MORES

69

69 cheesy bread dippers Crunchy, oozy and perfect for soup. 70 retro revival Matt Preston and Michelle Southan put their own modern spin on the classic beef à la mode.

74 baked from the heart

tastelife

know how

new ideas

CHEESY bread dippers

this luxe chowder will bowl you over

May 2018

May 2018

105

121

105 waffle s’mores You’ll get s’more than you bargained for when you try our wicked waffle spin on this American fave. 106 take these, make this Turn a few store-bought items into butterscotch fig trifles, an easy make-ahead dessert.

121 slow-cooker chorizo frittata 122 supermarket superheroes 126 find it, love it Great products. 129 aisle watch Pancake mixes. 130 healthy showdown Louise

108 little book of kanzi apples

131 win it! This month’s great prizes. 134 bake me happy! Mini lemon

There’s no better way to show Mum the love this Mother’s Day than with a pretty-as-a-picture homemade cake. 85 make it vegan Gaz Oakley, of Insta hit Avant-garde Vegan, turns his favourite foods into new vegan classics.

These delicious recipes, including a hot toddy, chicken tray bake and pizza, are sure to become the apple of your eye. 115 Q&A Your curly kitchen questions answered by our team of experts.

94 crazy for cheesecake

116 make the perfect crumble

Simply irresistible cheesecakes with fun flavour twists from our latest cookbook.

Lift your game with our step-by-step recipe, including secret flavour boosts.

Keats reveals healthier options.

cream eclairs are mouthfuls of yum!

136 recipe index subscribe now 66 mag offer Bonus cookbook. 84 iPad/tablet Great price.

May 2018

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this month

ur latest Did you know that we post step-by-step videos of some of our recipes each month? This makes creating our dishes even easier! Check them out at taste.com.au/videos

Creamy chicken & risoni tray bake Kitchen novice? Our video will guide you through the steps to create this divine bake with crispy chicken and risoni in a creamy sauce.

Avocado chips Fake it and you’ll make it with these crispy, crunchy avocado chips. Just crumb and bake, then get dipping with the tasty yoghurt sauce.

Pull-apart chilli bombs Watch how to transform a sheet of puff pastry into these flaky pull-apart bombs with a fiery, cheesy surprise centre.

Chocolate bowls These bowls are just as much fun to make as to eat. Check out our genius hack behind this super-cute dessert idea.

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taste magazine May 2018


.COM .AU

magazine EDITORIAL editor-in-chief Brodee Myers-Cooke brodee.myerscooke@news.com.au food director Michelle Southan creative director Giota Letsios managing editor Daniela Bertollo books editor & digital integration manager Jade Dunn food editor Miranda Payne senior food consultant Alison Adams art directors Natasha Barisa, Katerina Tsompanis chief subeditor Anna Scobie subeditor & digital producer Jodi De Vantier nutrition editor Chrissy Freer content & social media producer Stephanie Hua design assistant Tayla Meli

DIGITAL general manager – digital development, News DNA Gemma Battenbough online editor Laura Simpson senior producer Rebecca Nittolo

contact us! (02) 8045 4891

ADVERTISING – CREATIVE Locked Bag 5030 Alexandria NSW 2015

tastemag@news.com.au

facebook.com/taste.com.au

twitter.com/taste_team

@taste_team

t

advertising creative director Richard McAuliffe advertising creative manager Eva Chown advertising senior art director Anthony Macarounas advertising copy editor Brooke Lewis

PRODUCTION production director Mark Moes production manager Neridah Burke advertising coordinator Gina Jiang adproduction@news.com.au

MARKETING & CIRCULATION marketing & commercial integration director – food Rachael Delalande senior marketing manager – food Luke Gibson marketing manager Emma Humphrey commercial integration manager – food Rebecca Sherrard marketing & commercial integration coordinator Chloe Cameron national sales manager – retail Jonathan Gross national circulation manager Danielle Stevenson

NEWS LIFE MEDIA COM .AU

awards

chief digital officer – News Life Media Nicole Sheffield lifestyle director Fiona Nilsson director of communications Sharyn Whitten general manager – retail & circulation Brett Willis

• Magazine Brand of the Year 2017

Food Magazine Brand of the Year 2017

Digital Media Brand of the Year 2017

• Editor of the Year – C

2017

taste com au magaz ne s publ shed by NewsL feMed a Pty Ltd (ACN 088 923 906), 2 Holt St, Surry H lls, NSW 2010, phone (02) 9288 3000 NewsL feMed a Pty Ltd s a wholly owned subs d ary of News L m ted (ACN 007 871 178) Copyr ght 2018 by NewsL feMed a Pty Ltd All r ghts reserved D str buted by Gordon and Gotch Australia Pty Ltd, phone 1300 650 666. Printed by PMP Limited. Paper fibre is from sustainably managed forests and controlled sources.

ADVERTISING executive general manager, network sales Lou Barrett general manager – client solutions studio Renee Sycamore client solutions director – food & home Ed Faith client solutions managers – food Danica Robinson & Donna Hodges (02) 8045 4734 donna.hodges@news.com.au client solutions specialists – food Julia Ward & Elizabeth Hamilton (02) 8045 4062 elizabeth.hamilton@news.com.au vic client solutions director Vanessa Seidel (03) 9292 3232 vic client solutions manager Charmaine Wu charmaine.wu@news.com.au qld commercial director Rose Wegner (07) 3666 6903 rose.wegner@news.com.au sa sales manager Candice Arthur (08) 8206 2964 candice.arthur@news.com.au


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what’s on F r these we site hi hli hts

t taste a .c

13 u kitchens elcome to our Cosy Issue, jam-packed with all of the deliciously warming dishes you need to kick off the big chill. From slow-cooked beef stew and hearty tray bakes to sweet baked crumbles and beyond, these are recipes to nourish the soul as well as your body. But the top of my personal list for this month, by a mile, is the amazing new batch of ideas to feed my addiction for SOUP! To me, a bowl of steaming soup, packed with flavour and goodness, is pure heaven. Even in the hottest heights of summer, my slow-cooker is on the go, pumping out mouth-watering aromas. Nothing is easier than making a giant batch of soup and ladling it out to be slurped over the course of the week. And slurp you should! I like to remind myself that in Japan – surely the world’s most polite country – soup is considered best enjoyed when slurped noisily. The louder, the better. Plus, it’s a sign of appreciation to the chef. So, thank you for slurping your soup. It would be rude not to!

taste magazine May 2018

show-stopping PUDDINGS

BEST-EVER MIDWEEK

pasta bakes

17 30

43 other’s a FOR ALL THE LATEST FOOD AT YOUR FINGERTIPS

10

.au

days of comfort food


Choosing the right ingredients can turn even a basic dish into something special. Discover the difference Maldon sea salt makes.

This attention to quality has earned Maldon Salt the approval of the Organic Food Federation, and a Royal Warrant as the official purveyor of sea salt to Her Majesty The Queen. So when you sprinkle it on your own special recipes, you know you’re in good company.

A favourite with food lovers, and the first choice of celebrity chefs, top cooks and even Royalty, Maldon sea salt is seasoning as nature intended. Its distinctive, white pyramid flakes have become a quality standard for taste and texture. Their signature flavour gives a gourmet twist to food and is ideal for finishing almost any dish.

• Rub Maldon sea salt and butter into the skin of jacket potatoes before baking for a delicious, crisp finish

Extracted in their purest form, the sea salt flakes have been hand harvested by the Osborne family for four generations in the coastal town of Maldon, Essex. Even today, the crystals are still collected using traditional artisan methods to give Maldon sea salt its unique taste.

• Sprinkle Maldon sea salt flakes over chopped vegetables before roasting to add extra flavour

IDEAS FOR A SOPHISTICATED TOUCH

• Coat the rim of your cocktail glasses in Maldon sea salt for a fresh, crystal finish to your drink

mayers.com.au or 02 9669 2211 for your nearest stockist & more information


our top meals at a glance Looking for hearty autumn fare? We’ve got you covered. easy

Beef noodle soup p55

Pork tray bake p31 easy low cal GF

easy low-cal Ginger & lemongrass roast lamb p37 low cal

low-fat pasta Greek pot pie with mash p32

12

Seafood chowder p59

taste magazine May 2018

Buckwheat pasta with roast cauliower & chickpeas p50


this month 25 mins easy

fast fave

30 mins easy

low cal low fat

Turkey lasagne p50

Wasabi-spiked salmon p36 easy

Chicken tray bake p114

Butter chicken in a cob p32

easy low cal low fat

Spicy prawn pasta p52

easy vego

Chicken with pumpkin p39

Tofu & eggplant parmigiana p38 easy

Meatball wellington p42

Prawn & chorizo chowder p58

25 mins easy vego

25 mins easy

easy vego Mexican tray bake with eggs p41

Speedy carrot soup p40

Easy pizza damper p44

May 2018

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this month

who’s cooking Matt

Marion

Matt Preston and Michelle Southan put a fashionable spin on a classic French stew. Their Beef à la Mode, p70, features beef cheeks that are slow-cooked to perfection and anchovies and speck for an umami flavour boost.

Fire up your tastebuds with Marion Grasby’s Taiwanese Beef Noodle Soup, p54. The low and slow cooking magically transforms the beef, while the spices and chilli warm the soul. You’re going to have this on high rotation, guaranteed!

Louise

Chrissy

Prawns, mussels and fish take centrestage in Louise Keats’ low-cal Seafood Chowder, p59. It’s deliciously creamy without any cream, and just the thing for entertaining friends and family on those cooler nights.

Make pasta part of your healthy eating plan with nutritionist Chrissy Freer’s low-cal, low-fat pastas, p48. Choose from spelt pasta with prawn and vegies, a turkey and mushroom lasagne or buckwheat pasta with roast cauliflower and chickpeas.

Michelle

Miranda

Michelle Southan takes pumpkin soup to the next level with her fully loaded Thai Slow-roasted Pumpkin Soup with Crispy Wonton Noodles, p18. With Thai red curry paste, sweet slow-roasted pumpkin and crunchy wonton noodles, it’s absolutely got the lot.

Enjoying an apple a day will be easy with Miranda Payne’s recipes and ideas in the Little Book of Kanzi Apples, p108. From a pizza topping with vintage cheddar to a chicken tray bake, this sweet and juicy apple variety shines every time.

’s

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taste magazine May 2018

i si

is

c

?

PHOTOGRAPHY GUY BAILEY, EAMON GALLAGHER, NIGEL LOUGH, REBECCA MICHAEL, AL RICHARDSON, JEREMY SIMONS

What’s in store from the taste magazine foodies this month?


– Maryphillip

– Annieberry

– Chim

Visit taste.com.au for delicious recipes made with Massel Liquid Stock.


in season in season

c new ve ie her

r en r- i e r errie

16

May 2018

bacon sprouts

broccoli steak


Fast food. Straight from your kitchen.

Love the look of this? Find the recipe at thermomix.com.au/unrealfood

TMTIAU_a

Real life. Unreal food. When life gets busy, it’s easy to forget the minor details. Like dinner is at your place tonight, and everyone will be here in ten minutes. Have delicious takeaway favourites ready faster than your local on a Friday night, no matter what life throws at you. To book your Cooking Experience, get in touch with your Consultant, visit thermomix.com.au or call 1800 004 838.


cookthecover We’ve pumped up pumpkin soup with Thai red curry paste and all your favourite toppings.

There’s everything you love about a classic pumpkin soup here, plus so much more. Slow-roasting makes it extra-sweet and tasty, while the curry paste and mix of crunchy, fresh, spicy toppings make it a total flavour bomb! Michelle Southan

1.5kg kent pumpkin, unpeeled, cut into 4cm-thick wedges, deseeded 800g kent pumpkin, extra, peeled, deseeded, cut into 2cm pieces 80ml (1 ⁄ 3 cup) olive oil Vegetable oil, to shallow-fry 12 wonton wrappers, cut into 1cm-thick slices 1 onion, finely chopped 1 tbs red curry paste 1L (4 cups) chicken stock 2 broccolini stalks, trimmed, halved lengthways 60ml (1 ⁄4 cup) coconut cream, plus extra, to drizzle Finely shredded red cabbage, sliced fresh red chilli, fried shallots and black sesame seeds or toasted white sesame seeds, to serve Lime wedges, to serve

coriander & spinach oil 30g baby spinach 1 ⁄ 2 cup fresh coriander leaves 80ml (1 ⁄ 3 cup) olive oil

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taste magazine May 2018

thai slow-roasted pumpkin soup with crispy wonton noodles serves 4 | prep 30 mins | cooking 1 hour 50 mins

1 Preheat oven to 160°C/140°C fan forced. Line 2 baking trays with baking paper. Place the pumpkin wedges on 1 prepared tray and pumpkin pieces on the other. Drizzle all the pumpkin with 3 tbs olive oil. Season. Roast the wedges for 1 hour. Add the pumpkin pieces and roast the wedges and pieces for 30 minutes, until tender but not coloured. 2 Meanwhile, for the coriander and spinach oil, place the spinach, coriander and oil in a small bowl or jug. Use a stick blender to blend until well combined. Strain oil through a fine sieve over a jug. Discard solids. 3 Pour enough vegetable oil into a saucepan to reach a depth of 2cm. Heat over medium heat. Working in batches, cook wonton strips for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to a tray lined with paper towel to drain. 4 Remove pumpkin wedges from oven. Increase the temperature to 200°C/180°C fan forced. Roast the pumpkin pieces for a further 20 minutes or until golden. 5 While the pumpkin pieces continue to cook, use a large spoon to scoop out the flesh from the pumpkin wedges. Place in a bowl. Discard the skin.

6 Heat the remaining 1 tbs olive oil in a stockpot or large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the stock and bring to the boil. Stir in the pumpkin flesh scooped from the wedges. Reduce the heat to medium-low and simmer for 15 minutes or until the soup thickens slightly. Remove from the heat and set aside to cool slightly. 7 Blanch the broccolini in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain. 8 Use a stick blender to blend the soup until smooth. Add the coconut cream and stir to combine. Place over low heat to warm through. Ladle the soup into wide, shallow serving bowls and drizzle with coriander oil and extra coconut cream. Top with the roasted pumpkin pieces, broccolini, cabbage, chilli, fried shallots and sesame seeds. Just before serving, sprinkle with the fried wonton noodles. Serve with lime wedges. PER SERVE • 7g protein • 58g fat (12g saturated fat) 35g carb • 11g dietary fibre • 713 Cals (2979kJ)

RECIPE MICHELLE SOUTHAN PHOTOGRAPHY NIGEL LOUGH STYLING MICHELLE NOERIANTO FOOD PREPARATION CYNTHIA BLACK ILLUSTRATION KAT CHADWICK

let’s go!

thai lav ur twist


this month

Check out our how-to video at taste.com.au/ coverrecipe

cook & win! Make this soup for your chance to win a robotic vacuum, worth $1299! For details, see page 21.

Sweet, tender slow-roasted pumpkin takes on Thai flavours in this soup supreme. May 2018

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this month

here’s how

Follow our tips for soft and sweet pumpkin, a flavour-packed, vivid green oil and the crispiest wonton noodles.

tip 1

tip 2

When you’re cutting the pumpkin into wedges, follow the natural grooves in the skin. Not only do they indicate the thinner areas that will be easier to cut, but they separate it into good-sized wedges. Drizzle with a good-quality olive oil for extra flavour.

Using a small fine-meshed sieve to separate the solids from the herb oil gives a beautiful bright-green, flavoursome oil. If you don’t have a fine sieve, just blitz the mixture a bit longer to get a finer consistency, adding a little more oil if needed.

tip 3

tip 4

To get really crisp wonton noodles, make sure your oil is hot before adding them to the pan, and don’t add too many at a time. The oil is ready when a cube of bread added to it turns golden in 15 seconds. Use a slotted spoon to transfer the noodles to paper towel to drain.

Use a large spoon to gently scoop the pumpkin flesh from the wedges. It will be very soft, so be careful as you don’t want to get any skin in your soup. If the pumpkin is too hot to handle, use a fork to hold the skin while you scoop out the flesh.

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taste magazine May 2018


this month MAG OF THE YEAR

G G BI KIN IAL C BAPE S

The os Issue

.COM .AU

75+

MAY 2018

ALL-NEW

co er

RECIPES IDEAS

17 WOW vego GOES

HEARTY

Terms and conditions: Entries open 00:01 (AEST) 12/04/18 and close 23:59 (AEST) 16/05/18. Open to Australian residents only. Winners determined 14:00 (AEST) 21/05/18 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in taste.com.au magazine July 2018. Total prize pool valued at $2,598. Full terms and conditions available at taste.com.au/cookthecovercomp

&WIN

MIDWEEK DINNERS

THAI-STYLE

low roaste oup

Make our cover recipe for your chance to win one of two Ecovacs Robotics Deebot Ozmo 930 vacuums! VALUED AT

ith advanced technology that enables it to vacuum as well as mop, the Ecovacs Robotics Deebot Ozmo 930, valued at $1299, is all you need to keep your floors clean and sparkling – without lifting a finger. The cleaning mode adjusts automatically for carpet and tiles, so you can spend more time doing the things you love. Plus, it’s Google Home ready. Sound good? Better get cooking!

$1299 EACH!

“ I’ll be looking for art ful toppings with loads o f vibrant colours.”

matt preston

CELEBRITY JUDGE

SEND IN YOUR ENTRIES BY 16 MAY

two ways to enter email it: Send a photo of your creation, with your name, address and telephone number to us at tastecookandwin@news.com.au

or

share it: Post the photo on Facebook, Instagram or Twitter, with #tastemagcover in the message, and make sure the post is public so we can see it! May 2018

taste magazine

21


you Some of our fave pics using #cookedwithtaste.

âž» 22

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SHARE


FIRST Here’s the fun foodie stuff that’s good to know this month.

oven to covet

TOO SWEET TO EAT

For 70 years now, Smeg has been wooing us in the kitchen with distinctive, uber-stylish appliances. To celebrate this landmark birthday, the company has released its smartest, most advanced oven yet. The Portofino, from $6990, is a freestanding 90cm oven with the best energy performance of any in this size – proving, yet again, that Smeg delivers on function and form. Get it in eight hot colours from smeg.com.au

CHEESECAKES From decadent to light, plus everything in between cappuccino mocha cheesecakes

Australia’s TOP-RATED

RECIPE COLLECTIONS

24

————————

YOUR ALL-TIME FAVOURITES COOKBOOK

taste magazine May 2018

Want to make the sweetest sugar and fat-free cupcakes for your kids? Then this is the book for you! Paper Sweets ($14.95, by PaperMade) turns paper into 3D sweet delights – no glue, tape or tools required. The book includes 20 pre-cut designs, such as cupcakes, biscuits, doughnuts and ice-cream, perfect for no-fuss crafternoon fun. From powerhousebooks.com

OUT NOW! Sweet cheeses! Our new cookbook has it all, from chilled cakes to fabulous New York baked cheesecakes and everything in between, in any flavour combination you can imagine. There are even cheat’s versions for easy wow. Check out some of our faves on p94. Cheesecakes is available for just $9.99 from supermarkets and newsagents, or online at taste.com.au/cookbook

We’re not the only ones to think the sweet taste and delicious crunch of kanzi apples is out of this world. NASA has sent them, along with other food supplies, to the as onauts aboard the International Space Station. Find out more fun kanzi apple facts on p108.


this month

u’ll never uess!

s uc

ecret

There’s no doubt that spag bol is pretty much a national dish, featuring almost weekly on dinner tables around the country. With each person boasting their family recipe is the best, we asked our Facebook friends what their secret ingredient is. Mamma mia, were we surprised by their answers! Some of the more (um...) inventive additions were gherkins, champagne, curry powder, peanut butter and even strawberry jam. What do the Taste foodies think? Check out taste.com.au/spagbol for their tips.

OH MY GOURD!

COMPILED BY DANIELA B

ION KAT CHA

with that in mind. The 24cm Staub Pumpkin cocotte, $599.95, is made of high-quality cast iron and can be used on any cooking surface, including induction. It’s available in a range of sizes, and has a cute tomato sibling. Find them in department stores.

holy cow! Beef is the word at this year’s ultimate nose-to-tail event, Beef Australia 2018 in Rockhampton. From 6-12 May, cattle farmers will rub shoulders with chefs, as visitors enjoy some of the world’s best beef. Celebrity chefs, including Curtis Stone, Ben O’Donoghue, Adrian Richardson and Iron Chef Hiroyuki Sakai will demonstrate how to use the whole carcass, including forgotten cuts. Highlights also include pop-up restaurants and a cooking comp. Get your tickets at beefaustralia.com.au

May 2018

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WHAT’S AUSTRA ’S LIA

D WANTE T MOS

Feast your eyes on the latest and greatest recipes to hit taste.com.au. Here are the dishes enjoying the most likes, comments and shares.

dutch baby pancake with fig & mixed berries see page 31

trend forecast:

BIG is beautiful! as is this giant pancake 26

taste magazine May 2018


peanut butter doughnut balls with nutella rum sauce makes

prep

cooking

2 3 5

6

4 1

ch c eanut liss

28


RECIPES KATHY KNUDSEN, ALISON ADAMS PHOTOGRAPHY GUY BAILEY, JEREMY SIMONS STYLISTS SARAH O’BRIEN, MICHELLE NOERIANTO FOOD PREPARATION KATE BRODHURST, CYNTHIA BLACK

this month

potato is topping charts… as well as this pot pie greek pot pie with garlicky mash see page 32

May 2018

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c eets curr

30


this month

dutch baby pancake with fig & mixed berries

pork tray bake with mustard nut butter

Skip the stack and make one big pancake that feeds everyone – take the pan to the table and dig in.

With just 10 minutes prep time, this sublime pork and apple dinner pretty much cooks itself.

serves 4 | prep 10 mins (+ 15 mins resting time) | cooking 20 mins

serves 4 | prep 10 mins | cooking 50 mins

100g (2 ⁄ 3 cup) plain flour 160ml (2 ⁄ 3 cup) milk 3 eggs 55g (1 ⁄4 cup) caster sugar, plus 2 tsp, extra 2 tsp finely grated orange rind 125g strawberries, halved 2 tsp rosewater

30g butter 180g (2 ⁄ 3 cup) thick vanilla yoghurt 2 fresh figs, cut into wedges 2 tbs pomegranate seeds 2 tbs chopped pistachios Fresh raspberries, to serve Small fresh mint leaves, to serve

1 Preheat oven to 200°C/180°C fan forced. Combine the flour, milk, eggs, sugar and orange rind in a blender or food processor and blend until combined. Set aside for 15 minutes to rest. 2 Meanwhile, combine the strawberries, rosewater and extra 2 tsp sugar in a bowl. Set aside, stirring occasionally, until required. 3 Heat a 21cm (base measurement) ovenproof frying pan over medium-high heat. Add the butter and cook until foaming, swirling the pan to coat the base and side. Remove from heat and pour in the batter. Bake for 18 minutes or until puffed and golden brown (the pancake will start to sink as soon as it is removed from the oven). 4 Top the pancake with the strawberry mixture, yoghurt, figs, pomegranate seeds, pistachios, raspberries and mint leaves. Cut into wedges and serve warm.

500g pkt microwave white mini potatoes 2 pink lady apples, cored, cut into 6 wedges each 1 red onion, peeled, cut into 12 wedges 1 bunch fresh sage, leaves picked 60ml (1 ⁄4 cup) olive oil 4 pork midloin chops 60g store-bought garlic butter, at room temperature 65g (1 ⁄4 cup) walnut halves, coarsely chopped 2 tsp Dijon mustard or mustard with horseradish

1 Preheat the oven to 220°C/200°C fan forced. Microwave potatoes following packet directions for 5 minutes or until just tender. Set aside to cool slightly. Cut potatoes in half. Place in a large bowl. Add the apple, onion, half the sage and 2 tbs oil. Toss until well combined. 2 Heat the remaining 1 tbs oil in a flameproof roasting pan over medium-high heat. Cook the pork chops for 3 minutes each side or until golden brown. Transfer to a plate. 3 Transfer potato mixture to roasting pan. Roast on top shelf in oven for 25 minutes or until golden. Place the pork on top of vegetables and roast for a further 10 minutes or until the pork is cooked through. 4 Meanwhile, finely chop half the remaining sage and place in a bowl. Add the butter, walnut and mustard. Stir to combine. 5 Spoon butter mixture onto pork. Sprinkle with the remaining sage. PER SERVE • 48g protein • 36g fat (7g saturated fat) • 10g dietary fibre • 659 Cals (2756kJ)

May 2018

30g carb

taste magazine

31


greek pot pie with garlicky mash

butter chicken in a cob

Enjoy this cool-weather family fave with a side of steamed green beans or broccoli.

This quick and easy curry in a cob is a one-man show, ready to be torn, dunked and devoured.

serves 4 | prep 20 mins | cooking 35 mins

serves 4 | prep 10 mins | cooking 15 mins

1 tbs extra virgin olive oil 1 brown onion, finely chopped 3 garlic cloves, finely chopped 2 tbs tomato paste 600g chicken breast fillets 400g can diced tomatoes 125ml (1 ⁄ 2 cup) chicken stock 1 tbs dried oregano leaves

11 ⁄ 2 tsp ground cinnamon 1 tsp fennel seeds 2 fresh bay leaves

garlicky mash 1kg sebago potatoes, peeled, chopped 125ml (1 ⁄ 2 cup) milk 2 garlic cloves, finely chopped

1 (about 450g) cob loaf 1 garlic clove, halved 1 tbs peanut oil 600g chicken thigh fillets, excess fat trimmed, cut into 2cm pieces 2 tbs tandoori paste 250ml (1 cup) cream for cooking

90g (1 ⁄ 3 cup) Greek-style yoghurt, plus extra, to serve 2 tbs cornflour 1 ⁄ 3 cup finely chopped fresh coriander, plus extra sprigs, to serve Mango chutney, to serve (optional)

1 Heat oil in a large saucepan over high heat. Add onion and garlic. Reduce heat to low and cook, stirring often, for 8 minutes, until soft. 2 Increase heat to high. Add the tomato paste. Stir for 1 minute. Add the chicken fillets, tomato, stock, oregano, cinnamon, fennel seeds and bay leaves. Season. Reduce heat to low. Cover and simmer for 15 minutes. Remove from the heat. Use tongs to transfer the chicken to a plate and set aside until cool enough to handle. Coarsely shred the chicken and return to the tomato mixture. 3 Meanwhile, for the mash, cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain and use a potato masher to mash until smooth. Bring the milk and garlic to a simmer in a small saucepan over medium heat. Gently stir into potato. Season. 4 Preheat the oven to 200°C/180°C fan forced. Divide the chicken mixture among four 375ml (11 ⁄ 2 cups) ovenproof dishes. Transfer mash to a piping bag with a plain nozzle. Pipe onto chicken mixture. Bake for 10 minutes or until the mash is golden.

1 Preheat oven to 200°C/180°C fan forced. Cut about 1cm from the top of the loaf. Scoop out the bread inside, leaving a 1.5cm-thick shell. Cut the inside bread into pieces. Place the cob and the torn bread on a baking tray. Spray the cob inside and out with oil and rub the inside with the cut sides of the garlic. Spray the torn bread with oil. Bake for 10 minutes or until golden and crisp. 2 Meanwhile, heat a wok over high heat. Add the oil and swirl to coat. Cook the chicken in 2 batches, turning occasionally, for 5 minutes or until golden. Return the chicken to the wok. Add the tandoori paste and stir for 30 seconds to coat. 3 Combine the cream, yoghurt and cornflour in a bowl. Add to the wok and stir for 2 minutes or until the sauce is warm and thickened. Stir in the coriander. 4 Place the cob and bread pieces on a serving platter or board. Fill the cob with the chicken mixture. Top with extra yoghurt and coriander. Serve with mango chutney, if you like.

PER SERVE • 42g protein • 9g fat (2g saturated fat) • 10g dietary fibre • 436 Cals (1824kJ)

32

taste magazine May 2018

40g carb

PER SERVE • 37g protein • 36g fat (15g saturated fat) 5g dietary fibre • 728 Cals (3044kJ)

60g carb


RECIPE ALISON ADAMS PHOTOGRAPHY NIGEL LOUGH STYLING MICHELLE NOERIANTO FOOD PREPARATION DIXIE ELLIOTT

“Lots of flavour. Really yum!!”

indonesian chicken & rice noodle soup

Mik1111

Everything you love about chicken noodle soup, and so much more. serves 4 | prep 20 mins | cooking 1 hour 20 mins 5cm-piece ginger, peeled, chopped 4 garlic cloves, chopped 1 ⁄ 2 red onion, chopped 1 long fresh red chilli, chopped 1 tbs peanut oil 1 tsp turmeric 8 (about 1kg) chicken drumsticks 750ml (3 cups) chicken stock 1 lemongrass stem, bruised 3 kaffir lime leaves 200g rice vermicelli noodles 4 hard-boiled eggs, halved 2 green shallots, trimmed, thinly sliced Bean sprouts, fresh coriander leaves, sambal oelek and fried shallots, to serve

1 Place the ginger, garlic, onion and chilli in a small food processor and process until a smooth paste forms, adding 1 tbs water if necessary. 2 Heat the oil in a large saucepan over medium heat. Add the ginger paste and turmeric. Cook, stirring often, for 5 minutes or until aromatic. Add the chicken drumsticks and stir to coat. Add the stock, lemongrass, kaffir lime leaves and 750ml (3 cups) water. Season well with salt. Simmer, uncovered, for 11 ⁄4 hours or until the meat is falling off the bones. Transfer the chicken drumsticks to a plate and set aside for 5 minutes to cool slightly. Use

a small sharp knife to remove the meat from the bones. Discard the bones. Coarsely chop the meat. 3 Meanwhile, place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 20 minutes to soak. Drain. 4 Remove the lemongrass from the soup and discard. Divide the noodles among serving bowls. Top with the chicken. Ladle over the soup. Top with egg, green shallot, bean sprouts, coriander leaves, sambal oelek and fried shallots. PER SERVE • 52g protein • 32g fat (9g saturated fat) • 42g carb • 4g dietary fibre • 673 Cals (2815kJ)

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wasabi-spiked baked salmon serves

quick & easy

prep & cooking 30

switch it!

secret ingredient

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cook it now!

ginger & lemongrass roast lamb serves 6 | prep & cooking 45 mins

1 Preheat the oven to 190°C/170°C 2 x 390g mini lamb rump roasts 3 tsp lemongrass paste fan forced. Place the lamb rumps in 2 tsp ginger paste or a large greased and lined roasting grated fresh ginger pan. Combine the lemongrass, 2 tsp wasabi paste ginger and wasabi in a small bowl. 8g pkt lightly dried Spread the mixture over each coriander rump. Sprinkle with dried 2 large coriander and season well. zucchini, sliced Lightly dried coriander 2 Scatter the zucchini, 150g green beans, is found in the fruit and beans and carrot around the trimmed lamb. Spray the lamb and vegie section of the 1 carrot, peeled, vegetables liberally with oil. supermarket. halved lengthways, Roast for 20-25 minutes for sliced diagonally medium rare or until the lamb 120g baby French kale is cooked to your liking.

secret ingredient

3 Transfer the lamb rumps to a plate. Cover loosely with foil and set aside for 5-10 minutes to rest before slicing. Return vegetables to the oven and bake for a further 5-10 minutes, until just tender. Place the roasted vegetables in a large bowl. Add the baby kale and toss gently to combine. 4 Slice the lamb and divide among serving plates. Serve with the roast vegetable salad.

switch it! This recipe would also be perfect with lamb racks or you could use 3 large chicken breast fillets instead.

PER SERVE • 31g protein • 8g fat (2g saturated fat) • 6g carb • 3g dietary fibre • 232 Cals (971kJ)

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tofu & eggplant parmigiana serves

prep & cooking

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1

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6 3

heart ve ake

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chicken with candied pumpkin & chickpeas serves 4 | prep & cooking 45 mins

1 Heat 1 tbs oil in a large saucepan 2 tbs olive oil 4 (about 670g) chicken thigh fillets, over medium-high heat. Add the fat trimmed, cut into thirds chicken and cook for 2-3 minutes 1 red onion, thinly sliced each side or until golden. Transfer 2 garlic cloves, crushed to a plate and set aside. 500g diced butternut pumpkin 2 Heat the remaining 1 tbs oil 400g can chickpeas, in the same pan. Add the onion rinsed, drained and cook, stirring, for 125ml (1 ⁄ 2 cup) 2-3 minutes or until golden. Add the garlic and pumpkin chicken stock The toasted and 40g butter and cook, stirring often, sweetened seed mix 45g (1 ⁄ 3 cup) for 7-10 minutes, until the gives great flavour pumpkin is almost tender and walnuts or pecans and crunch. beginning to caramelise 2 tbs seed mix (pepitas, sunflower around the edges. seeds and pine nuts) 3 Return the chicken to the pan. 2 tsp coconut sugar Add the chickpeas and stock and ½ tsp ground cinnamon stir to combine. Cover and simmer 100g baby spinach over medium heat for 4 minutes. Thick natural yoghurt, to serve Uncover and simmer for a further Flatbread, to serve (optional) 5-10 minutes or until the liquid is

secret ingredient

reduced, pumpkin is tender and chicken is cooked through. 4 Meanwhile, heat the butter in a small frying pan over medium heat. Add the nuts and seed mix and cook, stirring, for 1-2 minutes or until the nuts are lightly toasted. Sprinkle with the sugar and cinnamon. Season with salt and pepper. Stir for 30 seconds, until the nuts and seeds are well coated. Remove from the heat and set aside. 5 Add the spinach to the chicken mixture and stir until wilted. Dollop the yoghurt over the chicken mixture. Sprinkle with the nut and seed mixture. Serve with flatbread to mop up the sauce, if you like. PER SERVE • 36g protein • 37g fat (10g saturated fat) • 20g carb • 8g dietary fibre • 579 Cals (2420kJ)

May 2018

use it up! You can use chicken breast fillet, cut into 5cm pieces, instead of chicken thighs if you like. You could also use sweet potato instead of pumpkin, and other leafy greens, such as kale or silverbeet, instead of spinach.

more online We’ve got more easy chicken dinners at taste.com.au/chicken

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quick & easy serves

prep & cooking

use it up! secret ingredient

4 2 5

in in er kick

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cook it now!

mexican tray bake with eggs serves 4 | prep & cooking 30 mins

quick & easy

1 small avocado, sliced 1 tbs olive oil Fresh coriander sprigs, to serve 1 onion, coarsely chopped Tortillas, to serve (optional) 400g can diced tomatoes 120g chargrilled capsicum, coarsely chopped 1 Preheat the oven to 2 garlic cloves, crushed 180°C/160°C fan forced. The kidney beans 120g pkt One Night in Heat the oil in a turn this brekky fave Mexico Mexican Spice large saucepan over into a satisfying Stir-in Seasoning medium-high heat. main meal. 400g can kidney beans, Add the onion and cook, rinsed, drained stirring, for 3-4 minutes or 6 eggs until lightly golden. Add the 80g (1 cup) coarsely grated cheddar tomatoes, capsicum, garlic and Sour cream, to serve seasoning. Cook, stirring, for

secret ingredient

5 minutes. Stir in the kidney beans. 2 Transfer the mixture to a large roasting pan or baking dish. Make 6 indentations in the top and crack an egg into each. Sprinkle with cheese. Bake for 20 minutes or until the egg yolks are almost set. 3 Dollop with sour cream and top with sliced avocado. Sprinkle with the coriander sprigs. Serve with tortillas, if you like.

get ahead! You can make the tomato mixture (Step 1) up to a day ahead. Store, covered, in the fridge. Continue from Step 2.

PER SERVE • 22g protein • 33g fat (13g saturated fat) • 21g carb • 8g dietary fibre • 489 Cals (2046kJ)

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serves

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3

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chees ee twist

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cook it now!

easy pizza damper serves 4 | prep & cooking 25 mins

quick & easy

100g chorizo, sliced 1 large (800g) extra-soft 10 kalamata olives, pitted white family 100g thinly sliced prosciutto damper 60g pkt baby rocket 80ml (1 ⁄ 3 cup) pizza Store-bought damper sauce makes a great change 130g (11 ⁄4 cup) 1 Preheat the oven to from your usual coarsely grated 190°C/170°C fan forced. pizza base. pizza cheese blend Line a large baking tray 1 ⁄ 2 small red onion, with baking paper. thinly sliced 2 Cut the top quarter from the 100g sliced mushrooms damper. Scoop out the bread inside, 1 small red capsicum, deseeded, leaving a 2cm-thick shell. Place on thinly sliced the prepared tray. (Keep bread top

secret ingredient

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and inside bread for another use.) 3 Spread the inside of the damper with pizza sauce. Sprinkle with half the cheese. Top with the onion, mushroom, capsicum, chorizo and olives. Sprinkle with the remaining cheese. Bake for 15-20 minutes or until cheese is melted and golden. 4 Top with prosciutto and rocket. Cut into wedges and serve. PER SERVE • 38g protein • 30g fat (20g saturated fat) • 89g carb • 8g dietary fibre • 803 Cals (3358kJ)

switch it! If the damper is unavailable, swap it for a cob loaf. Cut in half crossways and use the base, scooping out the inside bread to make a 2cm-thick shell.


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crisper cuisine easy, versatile pancakes

it’s a blitz!

vegie pancakes makes

prep

cooking

1

You can mix up the

2

work best) and leafy greens. If grating zucchini, squeeze out any excess liquid.

crisper raid •

what we used up

pantry raid • •

fridge raid • • •

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3

* baby spinach * kale * zucchini * carrot * peas * green shallots * eggs


buckwheat pasta with roast serves 8 | prep 25 mins | cooking 1 hour 20 mins 3 tsp extra virgin olive oil 1 red onion, finely chopped 1 large carrot, peeled, finely chopped 3 celery sticks, finely chopped 1 tbs chopped fresh oregano 4 garlic cloves, crushed 500g lean turkey mince 80ml (1 ⁄ 3 cup) white wine 2 tbs tomato paste 400g can diced tomatoes

500g cup mushrooms, sliced 3 large (140g) fresh lasagne sheets 1 tbs finely grated parmesan Baby rocket and spinach, to serve

spinach cheese sauce 500g low-fat creamed cottage cheese 250g pkt frozen spinach, thawed, excess water removed 60ml (1 ⁄4 cup) milk 1 egg, lightly whisked

1 Heat 1 tsp oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 6-7 minutes or until vegetables are soft. Add the oregano and half the garlic and cook, stirring, for 1 minute or until aromatic. 2 Add the mince and cook, using a spoon to break up any lumps, for 4-5 minutes or until browned. Add the wine and simmer until almost evaporated. Add the tomato paste and stir for 1 minute. Add tomato and 250ml (1 cup) water and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes, until thickened. 3 Meanwhile, heat the remaining 2 tsp oil in a large frying pan over high heat. Cook the mushroom, in batches if necessary, stirring, until golden and any liquid has evaporated. Add the remaining garlic and cook, stirring, for 1 minute or until aromatic. Set aside. 4 For the spinach cheese sauce, place cottage cheese, spinach, milk and egg in a large bowl. Stir until well combined. Season. 5 Preheat oven to 180°C/160°C fan forced. Lightly spray a 2L (8 cup) baking dish with oil. Spread half the mince mixture over the base of the prepared dish. Top with half the mushroom and half the spinach cheese sauce. Place a layer of lasagne sheets on top, cutting to fit if necessary. Top with remaining mince, mushroom and pasta. Spoon over the remaining spinach cheese sauce. Sprinkle with parmesan. 6 Bake for 35-40 minutes or until golden and bubbling. Set aside for 10 minutes to rest before slicing. Serve with rocket and spinach. PER SERVE • 28g protein • 8g fat (2g saturated fat) • 6g dietary fibre • 275 Cals (1149kJ)

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16g carb

serves 4 | prep 15 mins | cooking 25 mins 1 small head (about 700g) cauliflower, cut into florets 2 tbs currants 2 tsp balsamic vinegar 200g gluten-free buckwheat penne or spiral pasta 1 tbs extra virgin olive oil 4 green shallots, trimmed, thinly sliced 2 garlic cloves, crushed

2 tsp finely grated lemon rind 400g can chickpeas, rinsed, drained 80ml (1 ⁄ 3 cup) gluten-free salt-reduced vegetable stock 100g baby spinach 1 ⁄4 cup chopped fresh continental parsley, plus whole leaves, extra, to serve 1 tbs fresh lemon juice

1 Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place the cauliflower on the prepared tray and spray lightly with oil. Bake for 20-25 minutes or until golden. Place the currants and balsamic in a small bowl. Set aside to soak. 2 Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following the packet directions or until al dente. Drain and return to the pan. 3 While the pasta is cooking, heat 2 tsp oil in a large non-stick frying pan over medium heat. Add the shallot, garlic and lemon rind and cook, stirring, for 1 minute. Add the currant mixture. Cook for 1 minute. Add the chickpeas and stock and simmer for 2 minutes or until reduced by half. Add the spinach and stir until spinach wilts. 4 Add the chickpea mixture, cauliflower, parsley, lemon juice and remaining 2 tsp oil to the pasta. Toss until well combined. Season. Serve sprinkled with extra parsley. PER SERVE • 13g protein • 7g fat (1g saturated fat) • 12g dietary fibre • 363 Cals (1518kJ)

54g carb

The roast cauliflower in this vego pasta gives it a nutrient and flavour super–boost!


spicy prawn & broccolini spelt pasta serves

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BETTER HE R AL FO TH

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NEWSLETTER

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HANDBOOK


arion’s

EXPRESS Marion Grasby dishes up the soup you’ve been waiting for, with tender fall-apart beef in a rich, chilli-spiked broth.

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cook it now

“Sichuan peppercorns, star anise and tomatoes are the secret ingredients that make this soup an intoxicating combination of aromatic spices and hearty comfort food.” Marion Grasby

taiwanese beef noodle soup

RECIPE MARION GRASBY PHOTOGRAPHY NIGEL LOUGH STYLING KRISTEN WILSON FOOD PREPARATION CYNTHIA BLACK

serves 6 | prep 20 mins | cooking 3 hours 2 tbs vegetable oil 1kg beef chuck steak, cut into 5cm pieces 6 garlic cloves, lightly crushed 4cm-piece ginger, peeled, thinly sliced 2 fresh red birdseye chillies, coarsely chopped, plus extra, to serve (optional) 1 tbs Sichuan peppercorns (see tips) 250ml (1 cup) Chinese cooking wine 3 tomatoes, finely chopped 4 whole star anise 1 tsp dark soy sauce 60ml (1 ⁄4 cup) soy sauce 2L (8 cups) salt-reduced beef stock 6 bunches baby pak choy, washed, halved 270g dried udon noodles 1 ⁄ 2 cup coarsely chopped coriander, to serve

1 Heat the oil in a large heavy-based saucepan or Dutch oven over medium-high heat. Season the beef generously with salt. Cook, in batches, for 6-7 minutes or until browned all over. Transfer to a large bowl. Add the garlic, ginger, chilli and Sichuan peppercorns to the pan and cook, stirring, for 2 minutes or until aromatic. 2 Add the Chinese cooking wine and simmer, scraping the base of the pan to dislodge any cooked-on bits, for 2 minutes or until slightly reduced. 3 Return beef to pan, along with tomato, star anise, dark soy sauce, soy sauce and

stock. Cover pan and reduce heat to low. Simmer gently, stirring occasionally, for 21 ⁄ 2 hours or until the beef is tender and pulls apart when tested with a fork. 4 Remove pan from heat. Use tongs to carefully transfer beef to a bowl, keeping it in large chunks. Strain the soup into a clean saucepan. Discard solids. Return the beef to the strained soup. Add the pak choy and cook for 2 minutes or until just wilted. 5 Cook the noodles following packet directions and divide among serving bowls. Top with pak choy and ladle over the soup and beef pieces. Sprinkle with the coriander and extra chilli, if you like.

more online For more amazing noodle soups, check out taste.com.au/noodlesoup

PER SERVE • 44g protein • 25g fat (8g saturated fat) • 53g carb • 5g dietary fibre • 624 Cals (2607kJ)

tips! Sichuan peppercorns are available from Asian supermarkets. You can substitute 1 tsp black peppercorns and 1 tsp coriander seeds if they are unavailable. The dark soy sauce is mainly used for colour, while the regular soy sauce adds the salty, umami flavour. The soup and beef freeze well. Just omit the noodles and pak choy, then add those in before serving.

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naughty “ This is creamy, cheesy and irresistible.”

You can’t beat a hearty chowder on a cold day. But will you snuggle up with Louise Keats’ seafood-packed soup or will James Viles’ creamy version with chorizo warm the cockles of your heart?

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tri le sea c

“ Mine is packed with flavour, not calories.”

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raditional chowder should be thick, creamy, and filled with chunks of meat or seafood. You’ll find all that and more in my chowder with a twist. I’ve included chorizo for a rich, spicy kick that adds complexity to the silky soup. And I’ve made it truly indulgent by topping it with grated gruyère, which will melt perfectly and give a lovely finish. Homemade croutons add fantastic crunch and flavour. Tearing the bread gives uneven edges that become super-crunchy when coated in butter, garlic and parmesan and baked. I like to make my own stock from mussels if I can, but chicken stock works well, too, or you could use the prawn heads and shells to make an easy seafood stock.

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prawn & chorizo chowder serves 4 | prep 20 mins | cooking 40 mins 150g chorizo, sliced 1 onion, finely chopped 2 garlic cloves, finely chopped 200ml white wine 500ml (2 cups) chicken stock 200ml pouring cream 1 leek, trimmed, halved Sprinkling the soup lengthways, thinly sliced with grated gruyère 1 corncob, husk and silk gives texture and removed, kernels removed extra flavour. 12 green tiger prawns, peeled, deveined 100g gruyère, coarsely grated Small fresh parsley leaves, to serve Peeled cooked prawns, to serve (optional)

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garlic croutons 200g piece day-old bread 50g butter, melted 50g finely grated parmesan 2 large garlic cloves, crushed

1 Heat a non-stick frying pan over medium heat. Cook chorizo, turning, for 8 minutes or until browned.

taste magazine May 2018

Use tongs to transfer the chorizo to a plate. 2 Add onion and garlic to the same pan and cook over medium heat, stirring, for 10 minutes or until golden and caramelised. Add the wine and cook, stirring, for 1-2 minutes or until reduced by half. Add the stock and cream. Simmer for 12 minutes or until reduced by one-third. Reserve a few slices of chorizo. Return the remaining chorizo to the pan. Add the leek, corn kernels and green prawns and cook, stirring often, for 4-5 minutes or until the prawns are just cooked. Season. 3 Meanwhile, for the croutons, preheat the oven to 175°C/155°C fan forced. Line a baking tray with baking paper. Tear the bread into bite-sized pieces. Combine the butter, parmesan and garlic in a bowl. Add the bread and stir to coat well. Spread in a single layer on the prepared tray and bake for 15 minutes or until golden and crisp. 4 Ladle the chowder into serving bowls. Sprinkle with gruyère. Top with garlic croutons, reserved chorizo, parsley and cooked prawns, if you like. PER SERVE • 41g protein • 51g fat (29g saturated fat) • 34g carb • 7g dietary fibre • 799 Cals (3338kJ)

RECIPES JAMES VILES, LOUISE KEATS PHOTOGRAPHY GUY BAILEY STYLING MICHELLE NOERIANTO FOOD PREPARATION DIXIE ELLIOTT PORTRAIT PHOTOGRAPHY JASON LOUCAS, JEREMY SIMONS

My hearty, rich chowder has prawns, chorizo and gruyère.


My soup is loaded with seafood, a great source of protein.

luxe l w cal s u

c

howder doesn’t need cream to be creamy – milk does the job well, too. Adding flavour with a quality (preferably homemade) stock, plus leek, garlic and herbs makes a delicious lighter version. Prawns, fish and mussels are wonderful sources of lean protein. Mussels are an often-overlooked nutrition powerhouse – they’re a great source of omega-3 fats, protein, selenium, iodine and iron. Plus, they’re leaner than chicken breast; they’re like taking a mollusc multivitamin! Keeping the skin on your potatoes adds extra fibre to your meal (particularly if you’ve used organic potatoes, which won’t have any pesticide residues). But if you prefer to peel them, that’s fine too. Garnish as liberally as you like with whatever herbs you have handy.

seafood chowder serves 6 | prep 25 mins | cooking 40 mins 1 tbs extra virgin olive oil 2 leeks, trimmed, thinly sliced 2 celery sticks, trimmed, sliced 2 garlic cloves, thinly sliced 2 tbs plain flour 400ml milk 800ml good-quality Milk gives the chicken stock soup creaminess 360g (5-6) small redand has less fat skinned potatoes, sliced than cream. 1kg pkt fresh black mussels 60g smoked bacon rashers (optional) 2 corncobs, husks and silk removed, kernels removed 400g firm white fish fillets, cut into 3cm pieces 12 medium green prawns, peeled, deveined, tails intact 1 ⁄4 cup fresh lemon thyme or chervil leaves Chopped fresh parsley and toasted sourdough, to serve

secret ingredient

1 Preheat the oven to 180°C/160°C fan forced. Line a baking tray with baking paper. 2 Heat oil in a large saucepan over medium heat. Cook leek and celery, stirring often, for 3-5 minutes,

until softened. Add garlic and stir for 2 minutes. Add the flour and stir for 30 seconds. Remove from heat. 3 Gradually whisk in the milk until smooth. Return to heat. Add the stock. Bring mixture to the boil. Add the potato. Reduce heat and simmer, uncovered, for 10-15 minutes or until the potato is almost tender. 4 Meanwhile, rinse mussels (scrub and debeard them if required). Place in a separate large saucepan. Cover and cook over medium-low heat, shaking the pan often, for 5 minutes, until mussels open. Drain. Remove half the mussels from their shells, discarding shells. (If any mussels remain closed, pry them open and if they smell okay, they’re good to eat.) 5 Place bacon, if using, on prepared tray. Bake for 10 minutes or until crisp. Drain on paper towel. Halve. 6 Add corn to chowder. Cook for 1 minute. Add fish and prawns. Simmer for 1-3 minutes, until just cooked through. Stir in all the mussels and half the thyme. Season with pepper. Heat through. Divide among serving bowls. Top with the bacon, parsley and remaining lemon thyme. Serve with sourdough. PER SERVE • 41g protein • 10g fat (3g saturated fat) • 45g carb • 10g dietary fibre • 455 Cals (1901kJ)

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wait,you meani can eat that?

gluten-free baking with our syrupy nectarine cake, amazing dairy-free banana bread and berrylicious coconut slice.

u si e wn cake

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re ine su ar ree

We call this our miracle banana bread! There’s no refined sugar, dairy or gluten, but it’s light, moist and packed with banana.

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etter r u

gluten-free banana bread serves

prep

cooking

180g (1 cup) brown rice flour 130g (1 c ur 70g ( cup) millet flour 1 tbs baking powder 1 tsp ground cinnamon ½ tsp bicarbonate of soda 65g ( cup) coconut or rapadura sugar 400g mashed ripe banana (2-3 bananas), plus extra sliced banana, to decorate 3 eggs, lightly whisked

185ml ( cup) soy or almond milk 60ml ( cup) canola oil Blueberries and maple syrup, to serve

3

1 4 2

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nectarine cake with honey syrup

raspberry coconut slice

serves 12 | prep 20 mins (+ 11 ⁄ 2 hours soaking/cooling time) cooking 1 hour

serves 15 | prep 20 mins (+ cooling & 2 hours chilling time) cooking 55 mins

100g dried nectarine halves 250ml (1 cup) boiling water 150g butter, chopped, at room temperature 125ml (1 ⁄ 2 cup) honey, plus 2 tbs extra 2 tsp vanilla extract 2 eggs, at room temperature 270g (11 ⁄ 2 cups) brown rice flour

70g (1 ⁄ 2 cup) gluten-free cornflour 25g (1 ⁄4 cup) coconut flour 3 tsp gluten-free baking powder 2 tsp xanthan gum 250ml (1 cup) buttermilk 50g unsalted pistachios Double cream or yoghurt, to serve (optional)

1 Place nectarines in a heatproof bowl. Pour over the boiling water. Set aside for 1 hour to soak. 2 Preheat the oven to 180°C/160°C fan forced. Grease a round 21cm springform pan and line with baking paper. 3 Use electric beaters to beat butter in a large bowl until creamy. Add the honey and 1 tsp vanilla. Beat until pale. Add eggs, 1 at a time, beating well after each addition. Use a large metal spoon to gradually fold in the combined flours, baking powder and xanthan gum and the buttermilk, in alternating batches, until just smooth. 4 Drain nectarines, reserving liquid. Scatter half the pistachios over base of prepared pan. Add nectarines, cut side down. Sprinkle with remaining pistachios. Spoon over batter. Smooth surface. Bake for 50 minutes, until just firm to the touch or a skewer inserted into the centre comes out clean. Cool the cake in the pan for 30 minutes. 5 Meanwhile, combine reserved liquid, extra honey and remaining vanilla in a saucepan over medium heat. Bring to the boil. Reduce heat and simmer for 8-10 minutes, until thickened slightly. Cool slightly. 6 Turn cake onto a plate. Pour over warm syrup. Serve with cream. PER SERVE • 5g protein • 14g fat (7g saturated fat) • 47g carb 1g dietary fibre • 331 Cals (1384kJ)

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95g (1 ⁄ 2 cup) potato flour 90g (1 ⁄ 2 cup) brown rice flour 60g (1 ⁄ 3 cup) roasted macadamias 3 tbs raw caster sugar 1 tbs white chia seeds ½ tsp gluten-free baking powder 80g butter, chilled, chopped

1 tbs chilled water 2 eggs 125g punnet fresh raspberries, plus extra, to serve 120g (1 ⁄ 3 cup) 100% raspberry fruit spread 170g (2 cups) desiccated coconut

1 Preheat the oven to 180°C/160°C fan forced. Grease a 16 x 28cm lamington pan and line with baking paper. 2 Place the potato flour, rice flour, macadamias, 2 tbs sugar, chia seeds and baking powder in a food processor. Process until finely chopped. Add butter and process until coarse crumbs form. Add chilled water and 1 egg yolk (reserve the egg white). Process until mixture comes together. Transfer to the prepared pan and press evenly and firmly over the base. Bake for 20-25 minutes or until light golden. Set aside to cool completely. 3 Meanwhile, combine the raspberries and fruit spread in a small saucepan over medium-low heat. Simmer for 5-7 minutes, until the berries break down and mixture thickens. Cool to room temperature. 4 Spread raspberry mixture evenly over the base. Whisk together remaining 1 tbs sugar, reserved egg white and remaining egg in a large bowl until frothy. Add coconut and stir to combine. Spread over the raspberry layer. Bake for 15-20 minutes or until topping is light golden. Cool in pan. Place in the fridge for 2 hours to set. 5 Cut the slice into squares and serve with extra raspberries. PER SERVE • 3g protein • 16g fat (10g saturated fat) • 20g carb 3g dietary fibre • 236 Cals (988kJ)


cook it now!

luten ree slice

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Channel 33 Free Food 24/7


weekend new ideas

CHEESY bread dippers

May 2018

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revival classic beef stew

elt in the uth

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May 2018

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beef Ă la mode serves

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ist c c nut cakes

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lack rest vi e

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white ch c hearts

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coconut ice cupcakes makes

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2 chocolate hearts buttercream

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lemon curd & cream cake

cherry chocolate meringue torte

serves 12 | prep 45 mins (+ cooling time) | cooking 30 mins

serves 12 | prep 1 hour (+ 11 ⁄ 2 hours cooling & overnight chilling time) cooking 55 mins

3 eggs, at room temperature 215g (1 cup) caster sugar 2 tsp finely grated lemon rind 80ml (1 ⁄ 3 cup) fresh lemon juice 185ml (3 ⁄4 cup) milk 250g butter, melted and cooled 190g (11 ⁄4 cups) self-raising flour

115g (3 ⁄4 cup) plain flour 600ml thickened cream 2 tbs icing sugar mixture 405g (1¼ cups) lemon curd Edible fresh flowers and assorted icing flowers, to decorate

1 Preheat the oven to 180°C/160°C fan forced. Grease 2 deep, round 20cm cake pans and line with baking paper. Use electric beaters to beat the eggs and sugar in a bowl for 4 minutes or until the mixture is thick and creamy and forms a ribbon trail when the beaters are lifted. Fold in the lemon rind and juice until combined. Fold in the milk and butter until just combined. 2 Sift the flours over the egg mixture and fold to combine. Divide the mixture evenly between the prepared pans, smoothing the surface of each. Bake for 25-30 minutes or until the tops of the cakes are just firm to touch. Set aside in the pans for 5 minutes before turning onto wire racks to cool completely. 3 Use a large serrated knife to cut each cake in half horizontally. Use electric beaters to beat the cream and icing sugar until firm peaks form. Place 1 cake layer on a cake stand or serving plate and spread with 1 ⁄4 cup lemon curd and 1 ⁄4 cup whipped cream. Repeat to make 2 more layers of cake, lemon curd and cream. Top with the remaining cake layer. Gently swirl half the remaining lemon curd into the remaining cream. Dollop the lemon cream mixture on top of the cake, piling it high in the centre. 4 Mix the remaining lemon curd with a little warm water to make a pouring consistency. Drizzle over the cake. Decorate the cake with a mixture of fresh flowers and icing flowers.

Layered with light-as-air cake, a sweet tangy curd and whipped cream, this cake is lemon heaven. Decorate with fresh berries instead of edible flowers, if you prefer. 82

taste magazine May 2018

6 egg whites, at room temperature 315g (11 ⁄ 2 cups) caster sugar 150g (1¾ cups) desiccated coconut 30g (1 ⁄4 cup) cocoa powder 1 tsp cream of tartar 300g red glacé cherries, washed, drained, finely chopped Maraschino cherries, to decorate Toasted coconut flakes, to decorate

buttercream 375g unsalted butter, chopped, at room temperature 380g (21 ⁄ 2 cups) icing sugar mixture 60ml (1 ⁄4 cup) milk 1 tsp vanilla extract

chocolate glaze 180g dark chocolate, chopped 80ml (1 ⁄ 3 cup) pouring cream

1 Preheat oven to 120°C/100°C fan forced. Line 2 large baking trays with baking paper. Draw two 18cm circles on each. Turn paper over. 2 Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually beat in the sugar, 1 tbs at a time, until the sugar dissolves. Use a large metal spoon to gently fold in the coconut, sifted cocoa and cream of tartar. 3 Divide mixture among circles on prepared trays. Spread evenly. Bake for 45-50 minutes or until firm and dry to touch, rotating trays halfway through cooking. Turn oven off and allow meringues to cool in oven with the door ajar for 11 ⁄ 2 hours or until cooled completely. 4 For buttercream, use electric beaters to beat the butter in a large bowl until pale and creamy. Gradually beat in the icing sugar until combined. Gradually beat in milk and vanilla until light and fluffy. 5 Spread 1 meringue disc with one-quarter buttercream. Sprinkle with one-third of the glacé cherries. Repeat to make 2 more layers of meringue, buttercream and cherries. Top with the remaining meringue disc. Evenly trim the sides of the meringue, if necessary. Spread the remaining buttercream over top and side of cake. Place in the fridge overnight to chill. 6 For the chocolate glaze, place the chocolate in a heatproof bowl. Bring the cream almost to the boil in a small saucepan over medium heat. Pour over the chocolate. Set aside for 30 seconds, then stir until melted and combined. 7 Transfer the cake to a cake stand or serving plate. Pour over the chocolate glaze and use a palette knife to evenly spread the glaze, allowing it to drip down the side of the cake. Tap the plate gently to smooth the glaze. Allow to set. Decorate the cake with maraschino cherries and toasted coconut flakes.


“Better than a bought one� REVIEWED BY KATE

These chocolate chip cookies were homemade with love by Liam Boyfriend and favourite chef of Kate. Find this recipe at csrsuga com au/favourite-chef

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makeit vegan Gaz Oakley, of Insta-sensation Avant-Garde Vegan, shares some of the deliciously clever recipes from his new cookbook, Vegan 100.

May 2018

taste magazine

85


s you may have guessed, I love all things food and cooking. I started Avant-Garde Vegan on Instagram in February 2016, a few months after turning vegan, but my interest in cooking goes back to my childhood. In writing this book, I was determined to include all the recipes I’ve developed since going vegan. These are the recipes I wish I had come up with when I first went vegan, the really amazing ones that I never would have thought possible when I first started out. I’m hoping my book will help lots of people – all new vegans, everyone who’s thinking of going vegan, and seasoned vegans who just want to get a little more adventurous in the kitchen. One of my biggest concerns in writing the recipes was to make sure that they were all simple enough for anyone to get right. So trust me – although some of the recipes may look long and need more than five ingredients, they are all really do-able! Every element in every recipe in this book revolves around bringing big bold flavours to the dish. I have called upon my experience as a chef in professional kitchens to use classic techniques that I guarantee won’t fail when you’re recreating my food at home. I really hope you’ll enjoy Vegan 100.

Gaz Oakley

If you’re keen to expand your vegan repertoire with more of Gav’s irresistible recipes, look for Vegan 100 by Gaz Oakley (Quadrille, $29.99) in bookshops and newsagencies.

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taste magazine May 2018

“No two of my vegan dishes are the same, and you’ll be blown away by how amazing they taste.”


RECIPES GAZ OAKLEY FOOD PHOTOGRAPHY SIMON SMITH PORTRAIT PHOTOGRAPHY ADAM LAYCOCK. THIS IS AN EDITED EXTRACT FROM VEGAN 100 BY GAZ OAKLEY (QUADRILLE, $29.99), AVAILABLE IN STORES NATIONALLY.

moroccan chickpea ‘omelette’

see page 89

May 2018

taste magazine

87


dauphinoise potatoes see page 91

88

taste magazine May 2018


weekend

‘mac & cheese’ with coconut ‘bacon’ bits This is so creamy and moreish, you won’t believe it. The coconut bits are smoky and have an incredible maple ‘bacon’ flavour. They also add a great texture.

moroccan chickpea ‘omelette’ Witness the magic of chickpeas… This dish resembles an omelette and, if I may say so, tastes even better. I’ve added North African flavours for a Moroccan twist. makes 1 large ‘omelette’

serves 4 250g (2 cups) macaroni or fusilli (or gluten-free pasta) 1 ⁄ 2 head of cauliflower, cut into small florets 1 tbs olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 1 leek, trimmed, finely chopped 50g (1 ⁄ 2 cup) blanched almonds 300ml almond milk

1 tbs English mustard 1 tsp paprika 1 tbs fresh thyme leaves 400ml can coconut milk 5 tbs nutritional yeast

coconut ‘bacon’ 80g (1 cup) coconut flakes 2 tbs maple syrup 2 tbs liquid smoke 2 tbs soy sauce 1 tbs coconut oil, melted

1 Preheat oven to 180°C. Line a baking tray with baking paper. 2 First, make the coconut ‘bacon’: stir all the ingredients together in a bowl. Once all the coconut flakes are well coated, spread out over the prepared tray. Bake for 10-15 minutes, until golden and crisp. Check a couple of times and give it a stir as it can easily burn. 3 Bring a large saucepan of salted water to the boil and cook the macaroni for 8-10 minutes or until al dente. Drain and set aside. 4 Meanwhile, blanch the cauliflower in boiling water for 3 minutes, then drain. Heat the oil in a large saucepan over low heat. Sauté the onion, garlic, leek and cauliflower, stirring often, until tender. 5 Blend the almonds and almond milk until smooth. Add to the onion mixture and stir to make a sauce. Add the mustard, paprika and thyme to the sauce and give it a stir. Add the cooked pasta and stir to coat in the sauce. 6 Add the coconut milk, yeast and a pinch of salt and pepper. Cook for a further 1-2 minutes over low heat, until thick and creamy. 7 Serve immediately, garnishing with a pinch of paprika and the crispy coconut ‘bacon’ bits.

120g (1 cup) chickpea flour (besan) 1 tsp ras el hanout 1 ⁄ 2 tsp ground cumin 1 ⁄4 tsp cayenne pepper 1 ⁄4 tsp paprika 1 ⁄4 tsp turmeric 1 ⁄4 tsp chopped fresh thyme 2 tbs nutritional yeast 1 tsp baking powder

Baby spinach, halved cherry tomatoes, sliced olives, sliced avocado and hummus, to serve

filling 1 red capsicum, deseeded 1 small red onion 6 cherry tomatoes 10 pitted green olives Handful of baby spinach A little olive oil, for frying

1 Place the chickpea flour, ras el hanout, cumin, cayenne pepper, paprika, turmeric, thyme, nutritional yeast and baking powder in a large bowl. Season with a pinch of sea salt and cracked black pepper. Give it a thorough mix, then whisk in enough water (about 250ml/1 cup) to make a pancake-batter consistency. 2 Cover the batter and pop it in the fridge for 15 minutes while you prepare your filling ingredients. Finely slice the capsicum and onion (thin, even slices work best). Simply halve the cherry tomatoes and chop the olives into thirds. Make sure the spinach has been washed. 3 Preheat your grill. Heat a small drop of olive oil in a large, non-stick ovenproof frying pan over medium heat. (I use a 28cm pan.) Add the capsicum and onion to the pan and sauté for 2 minutes, stirring often. Once the capsicum and onion are soft, transfer to a bowl with the tomato, olive and spinach. 4 Turn the heat down to low and add a touch more oil if you think it needs it. Ladle in batter, then quickly follow with a good covering of spinach mix. Cook for 3 minutes before placing the pan under the grill to cook the top. Grill it for around 3-4 minutes, until golden. 5 Lightly dress the spinach, tomato and olive. Slide ‘omelette’ onto a warm plate. Top with spinach mix and avocado. Serve with hummus. May 2018

taste magazine

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sriracha ‘meatballs’ with noodles & grilled vegetables see opposite page

90

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weekend

sriracha ‘meatballs’ with noodles & grilled vegetables These punchy little ‘meatballs’ are so delicious. Sriracha is one of my all-time favourite sauces – the spicy tanginess it adds to this dish is just perfect. Make sure you get some nice charring on the grilled vegetables, as it adds lots of flavour. serves 4 300g block of firm tofu, drained and excess water removed 3 green shallots, trimmed, very finely sliced, plus extra, to serve 3 garlic cloves, crushed 1 small fresh red chilli, finely chopped Handful of fresh coriander, chopped, plus extra, to serve 4 tbs buckwheat flour 2 tbs sesame oil 1 tbs tomato puree 3 tbs sriracha chilli sauce 300g rice vermicelli noodles

Vegetables (such as asparagus, pak choy, broccolini, sugar snap peas), to grill 1 tbs coconut oil Cucumber and carrot ribbons, to serve Radishes and lime halves, to serve Mixed sesame seeds, to serve

egg replacement 5 tbs white chia seeds Filtered water

sauce 5 tbs sriracha chilli sauce 5 tbs tomato sauce 3 tbs maple syrup

1 For egg replacement, blitz chia seeds in a high-speed blender until ground. For every 1 tbs ground seeds, add 3 tbs filtered cold water. Mix well. Place mixture in an airtight container (it will keep in the fridge for up to 2 weeks). I use 1 heaped tablespoonful for 1 egg. 2 Preheat the oven to 180˚C. Line a baking tray with baking paper. 3 Mash the tofu with a potato masher in a large bowl until it’s broken up into small pieces. Add the green shallot, garlic, chilli, coriander, 1 tbs egg replacement, buckwheat flour, sesame oil, tomato puree and sriracha and stir until well incorporated. If the mix is still slightly wet, add a couple of extra tablespoons of flour. 4 Take 1 large tablespoon of mixture and form into a ball with your hands. Repeat until you’ve used up all the mixture. Lightly flour your hands between each meatball to stop the mixture from sticking. Place the meatballs onto the prepared tray as you go. 5 Cook the rice noodles following the packet instructions and prepare your vegetables for grilling. 6 Heat a non-stick frying pan over low heat. Add coconut oil and sauté meatballs, in small batches, for about 3 minutes, until golden. Return to the tray, then bake them for 10 minutes to cook through. 7 Meanwhile, for the sauce, combine the sriracha, tomato sauce, maple syrup and 5 tbs water in a small saucepan. Heat gently until you’re ready to serve. 8 Cook your vegetables on a hot chargrill pan until charred. 9 Serve the meatballs in a large bowl with the noodles, lots of the grilled vegetables, the cucumber and carrot ribbons, radishes, lime halves and plenty of sauce. Sprinkle with the mixed sesame seeds, coriander and extra shallot just before serving.

dauphinoise potatoes This dish was one of my favourite treats before becoming vegan, but this version actually tastes better than the original. That’s the magic of coconut milk! It’s also a lot less time-consuming and the mustard adds a little umami. serves 5 6 floury potatoes, peeled 5 French shallots 400ml can coconut milk 250ml (1 cup) soy milk 4 garlic cloves, crushed

3 sprigs fresh thyme 1 bay leaf 3 tbs wholegrain mustard 2 tbs nutritional yeast

1 Preheat the oven to 190˚C. 2 Slice potatoes very finely using a mandoline or food processor on the finest setting. Finely slice the shallots with a sharp knife. 3 Pour the coconut milk and soy milk into a large saucepan and add the garlic, thyme, bay leaf, mustard, yeast and a pinch of sea salt and pepper. Heat until boiling, then add the sliced potato and onion and stir gently. Remove from the heat and pour carefully into a shallow 1.5L ovenproof dish (I sometimes use a 20cm square baking dish). Spread the potato out so it’s compact and level, then cover with a sheet of baking paper. 4 Bake for 20 minutes before removing the paper and baking for a further 20 minutes.

May 2018

taste magazine

91


weekend

salted-caramel pretzel, almond & cacao bars

makes

salted date caramel

‘chocolate’ coating

1 2

3 4 5

6 7

92


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craz for

CHEESECAKE bold and beautiful

sweet err swirl

94


easy rainbow funfetti cheesecake serves

1

2 3

4

5

96

prep


nl 30

May 2018

ins re

taste magazine

97


a ults nl essert blackberry gin & tonic jelly cheesecakes makes

prep

cooking

1 4 2

gin & tonic jelly

3

5 lime sugar

6

98


chocolate rum & raisin baked cheesecake

eton mess raspberry swirl cheesecake

serves 10 | prep 40 mins (+ cooling time) | cooking 1 hour 10 mins

serves 10 | prep 40 mins (+ 11 ⁄ 2 hours chilling time)

1 tbs caster sugar, plus extra, to sprinkle 125g butter, at room temperature 520g pkt raisin toast 2 tbs dark rum 200g dark chocolate (70% cocoa) Dried muscatels, to serve Icing sugar, to dust

rum & raisin filling 95g (1 ⁄ 2 cup) raisins 125ml (1 ⁄ 2 cup) dark rum 140g (2 ⁄ 3 cup) caster sugar 500g cream cheese, chopped, at room temperature 300ml ctn thickened cream 4 eggs

1 Grease the base and side of a 23cm springform pan generously with butter and sprinkle generously with extra sugar to coat. Butter each slice of raisin toast, then cut in half lengthways. Line the side of the prepared pan with bread, standing upright and butter side out. Arrange the remaining pieces of bread, butter side down, in an overlapping spiral to cover the base of the pan. Gently press down to flatten slightly and create an even base. Sprinkle with 1 tbs caster sugar and drizzle with the rum. Set aside. 2 For the rum and raisin filling, place the raisins, rum and 70g (1 ⁄ 3 cup) caster sugar in a small saucepan and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes or until raisins are soft. Set aside to cool slightly. 3 Use electric beaters to beat the cream cheese and remaining 70g (1 ⁄ 3 cup) caster sugar in a bowl until smooth. Add the cream and eggs. Beat until just smooth. Fold the raisin mixture into the cream cheese mixture. Spoon half the mixture into a bowl and reserve. 4 Preheat oven to 160°C/140°C fan forced. Reserve 50g chocolate. Place remaining chocolate in a microwave-safe bowl and microwave on High, stirring every 30 seconds, for 1-2 minutes, until smooth. Stir melted chocolate through the remaining cheesecake mixture. Spoon into the bread-lined pan. Use a spatula to spread evenly. 5 Spoon the reserved cheesecake mixture over the chocolate layer and spread evenly. Bake for 1 hour or until just set. Turn off oven. Leave cheesecake in oven, with door ajar, for 30 minutes to cool. Remove from oven and allow to cool completely in the pan. 6 Melt reserved chocolate and pour into a piping bag. Drizzle over the cheesecake. Top with muscatels and dust with icing sugar.

450g pkt double unfilled rectangular sponge cakes 500g cream cheese, chopped, at room temperature 500g tub sour cream 60ml (1 ⁄4 cup) warm water 21 ⁄ 2 tsp gelatine powder 100g mini meringues

90g (1 ⁄4 cup) raspberry jam, plus 2 tbs, extra 60g (1 ⁄ 2 cup) frozen raspberries and blueberries 160ml (2 ⁄ 3 cup) thickened cream 1 tbs freeze-dried strawberries, crushed

1 Place cakes side by side on a chopping board. Release the base of a 20cm springform pan. Place base on top of cakes, in the middle of the join. Use a sharp knife to cut around base to make 2 cake semicircles. Discard offcuts. Use a large serrated knife to cut each semicircle in half horizontally. Line base with baking paper and secure in pan. Line side of pan. Place 2 cake semicircles on base. 2 Use electric beaters to beat the cream cheese in a bowl until smooth. Add the sour cream and beat to combine. 3 Place warm water in a small heatproof bowl. Sprinkle with gelatine and stir until combined. Place bowl in a larger heatproof bowl. Pour boiling water into larger bowl until it reaches halfway up the side of smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Add to cream cheese mixture. Beat until combined. Transfer one-third of the cream cheese mixture to a bowl. Cover and reserve (there’s no need to place it in the fridge). 4 Reserve 15 meringues. Coarsely crush the remaining meringues and fold through the remaining cream cheese mixture. Add the jam and frozen berries and swirl through. Be careful not to over-mix. Gently spoon the berry mixture over the sponge base and spread evenly. Smooth the surface. Top with remaining cake semicircles. Cover and place in the fridge for 11 ⁄ 2 hours to chill. 5 Add the cream to reserved cream cheese mixture and use electric beaters to beat until smooth. Swirl through the extra 2 tbs jam. 6 Transfer the cheesecake to a serving plate. Spread a thin layer of cream mixture around the side of the cake. Spread the remaining cream mixture over the top of the cake. Decorate with the remaining meringues and crushed freeze-dried strawberries. May 2018

taste magazine

99


citrus layered cheesecake serves

prep

cooking

candied citrus

1

2

3

4

5

6

7

8

100


tart an tan

May 2018

101


crè e r lée twist

102


vanilla crème brûlée cheesecake tarts makes

prep

cooking

3 2 pastry

4 1

May 2018

103


grab our latest COOKBOOK CHEESECAKES From decadent to light, plus everything in between cappuccino mocha cheesecakes

’ TOP-RATED

RECIPE COLLECTIONS YOUR ALL-TIME FAVOURITES COOKBOOK

.


know how clever ideas.

waffle S’MORES

May 2018

105


take these‌ easy butterscotch trifle

250g

80g

16 300ml 8

40g

255g


‌make this! butterscotch fig trifle serves prep cooking

1

2

3

4

Michelle Southan


10kanzi apples secrets of

1Kanzi apples are a natural cross

6Although bred as a dessert variety,

2The kanzi season is very short,

7Kanzi apples tend to be larger

3They are an excellent choice for baking

8Apples soften and ripen

4

9Make apple crisps!

Tangy and crispy,

5Try them with cheese

10Infuse vodka with apple pie flavours.

109


new i a c

110


toffee apples with candied fennel seeds makes prep cooking

1

2

3

sweet ennel twist

tip!

111


spiced apple tea with cinnamon whisky serves

prep

cooking

1

tips!

2

3

a le h t t

112


eas tra ake

113


k

chicken & mushroom tray bake

apple, pancetta & cheddar pizza

serves 4 | prep 10 mins | cooking 1 hour 20 mins

serves 4 | prep 20 mins (+ 40 mins resting/proving time) cooking 20 mins

8 chicken thigh cutlets, skin on, excess fat trimmed 50g butter, chopped 3 kanzi apples, cored, cut into wedges 300g button mushrooms 5 French shallots, peeled, sliced 2 celery sticks, trimmed, sliced 2 garlic cloves, crushed

125ml (1 ⁄ 2 cup) calvados or brandy 185ml (3 ⁄4 cup) apple cider 185ml (3 ⁄4 cup) chicken stock 3 dried bay leaves 6 sprigs fresh thyme, plus extra, to serve 90g (1 ⁄ 3 cup) crème fraîche Mashed potato or crusty bread, to serve (optional)

1 Preheat the oven to 200°C/180°C fan forced. Season the chicken. 2 Heat a frying pan over medium-high heat. Lightly spray with oil.

2 tsp (1 sachet) dried yeast tsp caster sugar 330ml (11 ⁄ 3 cups) warm water 450g (3 cups) bread and pizza flour 1 ⁄ 2 tsp salt 1 tbs olive oil 120g (1 ⁄ 2 cup) caramelised onion jam or relish

1 ⁄2

150g grated mozzarella 100g vintage cheddar, coarsely grated 2 kanzi apples, thinly sliced, seeds removed 6 slices pancetta, torn 2 small fresh rosemary sprigs, leaves picked Fresh herb sprigs, to serve

Cook chicken in 2 batches, turning, for 5 minutes or until browned. Transfer to a large baking dish. Don’t clean the pan. 3 Add 20g butter to the pan and heat over medium heat. Add the apple and cook, turning, for 5 minutes or until golden. Transfer to a plate. Heat remaining butter in pan and cook the mushrooms, stirring, for 5 minutes or until golden. Add to the baking dish. 4 Add shallot and celery to the pan. Cook, stirring, over medium heat for 5 minutes, until light golden. Add the garlic and stir for 2 minutes. Add mixture to baking dish. Increase heat to high. Add calvados to the pan and cook, scraping the base to dislodge any cooked-on bits, for 2 minutes or until reduced by half. Stir in cider and stock. Bring to the boil. Season. Pour over the chicken and vegetables in the baking dish. Add the bay leaves and thyme. Bake for 15 minutes. Add apple and bake for a further 25 minutes or until the chicken is cooked through and apple is tender. 5 Transfer about 1 cup of the pan juices to a heatproof bowl. Add the crème fraîche and stir to combine. Pour over the chicken, apple and vegies. Bake for 5-10 minutes or until heated through. Top with extra thyme sprigs. Serve with mashed potato or bread, if you like.

1 Combine the yeast, sugar and water in a jug. Set aside for 10 minutes or until frothy. 2 Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture and oil. Use your hands to mix until the mixture comes together as a dough. Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Place in a lightly greased bowl. Cover and set aside in a warm place for 30 minutes or until doubled in volume. 3 Preheat oven to 210°C/190°C fan forced. Place 2 large baking trays in the oven. Punch down the dough with your fist. Turn out and knead lightly for 1 minute. Halve the dough. Cover 1 portion with a damp tea towel. Roll out the other portion on a sheet of baking paper to a rough 30cm circle. Spread with 1 ⁄4 cup onion jam and scatter over a quarter of the combined cheeses. Top with half the apple. Scatter with a third of the remaining cheese. Top with half the pancetta and half the rosemary. Repeat the process with the remaining dough and ingredients to make another pizza. Slide the pizzas, still on the baking paper, onto the hot trays and bake for 15-20 minutes or until golden and crisp. 4 Sprinkle the pizzas with herbs and season with sea salt.

PER SERVE • 61g protein • 56g fat (23g saturated fat) • 5g dietary fibre • 911 Cals (3808kJ)

PER SERVE • 33g protein • 26g fat (13g saturated fat) • 7g dietary fibre • 810 Cals (3387kJ)

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taste magazine May 2018

19g carb

105g carb


know how

Q&A

we’re here to help Each month we ask our foodies for their expert tips and ideas for our kitchen queries.

Matt

Marion

Alison

Miranda

Michelle

Q How do you make

Q What cuts of meat

Q Why are my scones

Q Can I cook a normal

Q How do I avoid

gravy from scratch? Transfer your roasted meat to a warm place to rest and tip the pan juices and any rendered fat into a heatproof bowl. Place the roasting pan over medium heat and deglaze with a cup of white wine (for chicken, fish or pork) or red wine (for beef or lamb). Use verjuice or a vinegar/ water, citrus juice/water combo if you don’t use alcohol (though it will burn off as you deglaze). When it’s reduced and taken up the burnished bits on the base of the pan, stir in a little of the rendered fat and a spoonful of cornflour. Stir until it’s a tan colour, then slowly stir in the pan juices. Add stock or water to get the desired consistency. The flour will thicken it gradually, so go slow. Season it with salt and an acidic ingredient, to taste.

should I slow cook? Secondary cuts of meat, which typically have more flavour than primary or tender cuts, really come into their own when given the low and slow treatment. My top choices for beef are gravy beef (boneless beef shin), osso buco (bone-in shin), chuck steak and brisket. Pork shoulder is my pick for pulled pork. It’s often sold as a pork shoulder roast, and can be diced for curries or slow-roasted whole, too. You’ll also find it sliced into pork ‘scotch fillet steaks’, which you can dice for slow-braised dishes. There are endless possibilities with the humble chicken maryland, whether slow-cooked in a Moroccan tagine or slowly braised in an Italian tomato sauce.

dry and tough? ‘Gently does it’ is your motto with scones, as they require a very light touch. One key error is being heavy-handed with the dough. Only use the tips of your fingers to rub in the butter, lightly lifting and dropping the mixture. (I use very cold butter, grated instead of chopped, to speed this up.) When patting the dough into a disc, do it quickly and lightly. As for cooking, they’re done if they sound hollow when tapped – avoid overcooking. Take them out and cover with a tea towel to help them steam as they cool slightly.

recipe in a slow cooker? Many stews can be modified for a slow cooker. Liquid increases in a slow cooker due to condensation (instead of evaporating), so you need to reduce the liquid in the recipe by half. You’ll also need to simmer it (on High or the Simmer setting) at the end with the lid off to thicken the sauce. Brown meat in a frying pan before adding it, too, for extra flavour.

curdled creamy soup? Overheating is usally the culprit. Soups with cream are best cooked over low heat. The safest way to add small quantities of dairy (up to 1 ⁄ 3 cup) is to remove the soup from the heat and stir it in. If you’re adding more than this, keep the soup on a very low heat – no boiling! Or, use crème fraîche or cream for cooking, which are designed to withstand heat and won’t curdle.

creamy

need a little help? If you have a question for one of our foodies, send it to tastemag@ news.com.au

May 2018

taste magazine 115


“Apples, pears, berries and stone fruit all work well in crumbles. Try different spices for flavour twists.� May 2018

taste magazine 117


’ll n

plain flour

rhubarb

glacé ginger

Anzac biscuits

brown sugar white sugar

butter

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know how

let’s go! rhubarb & ginger crumble serves 6 | prep 20 mins | cooking 35 mins

STEP-BY-STEP PHOTOGRAPHY MARK O’MEARA, NIGEL LOUGH STYLING MICHELLE NOERIANTO FOOD PREPARATION DIXIE ELLIOTT, PETA DENT

biscuit crumble topping → 115g (3 ⁄4 cup) plain flour → 100g butter, chilled, chopped

→ 100g (1 ⁄ 2 cup, firmly packed) brown sugar → 100g Anzac biscuits, coarsely chopped

1

2

3

4

5

6

→ → → →

1 bunch (about 7 stems) rhubarb 2 tbs white sugar 1 tbs finely chopped glacé ginger Vanilla ice-cream, to serve (optional)

Preheat the oven to 180°C/160°C fan forced. Remove the leaves from the rhubarb and discard. Wash the stems and trim the ends. Cut stems into 1.5cm lengths to ensure the rhubarb cooks evenly.

Divide filling among six 250ml (1 cup) ovenproof dishes. If you don’t have individual dishes, use one 1.5L (6 cup) ovenproof dish. Leave enough room at the top of each dish for the crumble topping.

To make the filling, place the rhubarb, sugar and glacé ginger in a large bowl. Use a wooden spoon to stir until well combined and the rhubarb is evenly coated in the sugar, as this will sweeten it.

Spoon, or use your hands to sprinkle, the topping over the rhubarb mixture. Make sure the topping is evenly distributed and goes right to the edges to ensure your crumble has a crisp, golden crust.

For topping, place flour in a bowl. Use your fingertips to rub in butter until mixture resembles coarse crumbs (don’t use your palms as the butter can melt and make the topping cakey). Stir in sugar and biscuit.

Bake the crumbles for 30-35 minutes or until the topping is golden and rhubarb is tender. To test, insert a small sharp knife through the crumble and into the rhubarb. Serve with ice-cream, if you like.

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A month of healthy slow-cooker dinners 150 calorie snacks Plus hints, tips, videos and articles

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LOVEIT supermarket treasures.

ruit urst

lisse out Is the cold weather making you long for a tropical getaway? Take a mind trip with T2’s new Coco Calypso tisane, $28. Natural ingredients, including guarana and ginseng, will perk you up and the fruity flavours of pineapple, apple and coconut will have that calypso music ringing in your ears. Get it from T2 stores and at t2tea.com

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We’re always on the lookout for easy ways to boost our vegie intake, so a ‘grab and go’ brekky that does this is a win-win in our book. The new Organic OOB Smoothie Mixes, $9.69, contain chopped, snap-frozen produce so you just need to add liquid and blitz for a delicious, power-packed smoothie. Choose from Supercharge with kale, kiwifruit, apple and mint or Revitalise with beetroot, blueberry, blackberry and ginger.

INGREDIENT OF THE MONTH

READY TO GO Give pad Thai and other Asian dishes an authentic flavour by introducing Jeeny’s Tamarind Purée, $5.35, to your kitchen pantry. Consisting of tamarind, water and salt, the puree is ready to be added to curries, stir-fries, sauces and chutneys for a complex sweet-yet-sour flavour with minimal effort.

COMPILED BY STEPHANIE HUA. ALL PRICES ARE APPROXIMATE AND A GUIDE ONLY.

Discover the late


taste life

top drops

rea ean

spill the eans Chickpeas? Lentils? Peas? Bean there, done that! We’re making room for a new legume in our life: the faba bean (aka broad bean). Human Bean Co. Faba Beans are air-puffed and boast nothing artificial – just what we like in a snack. They’re also loaded with protein and fibre, and are 100 per cent Aussie grown. Flavours include Pizza Supreme, Sea Salt and Vinegar, Lightly Salted, Lime and Black Pepper, and Aussie BBQ. Get them for $5.45 for a share pack and $6.36 for a multi-pack of eight.

The Black Chook Sparkling Shiraz NV $20 Sparkling shiraz is Australia’s very own fizz invention and is wickedly good with choc-based desserts or caramel tarts. Pop the cork and let the berry-sweet kiss of dark fruits and Christmas spice delight your senses.

UDDERLY Dairy-free vegan ice-cream that tastes as good as the real thing? You better believe it! We challenge you to try the new flavours from Over the Moo, $10, and not fall in love. The two offerings, Dream Team Cookies ’n Cream and It’s Mint to Be, are made from coconut milk for an intense, creamy flavour, and are gluten-free and soy-free to boot.

Mr. Riggs 2016 The Gaffer Shiraz $36 ‘Gaffer’ is an old-fashioned, affectionate term for an old man. So if you’ve got any of those at your dinner table, hit them with this fruit-driven, full-bodied, velvety shiraz with a bright pink lid. It’s packed with vanilla and blackberries.

gold standard cake thr ne

Drinks editor Jane Thomson picks three wines that pair well with comfort food.

Forget the flowers, mugs and homemade cards – go for gold this Mother’s Day with a glitzy Robert Gordon Gold Cake Stand, $79.95. Standing tall at 30cm and finished with a gold metallic glaze, this will make even the simplest of cakes look like a superstar. You can pick one up from robertgordonaustralia.com

May 2018

Angullong 2017 Sauvignon Blanc $24.95 Don’t give up the savvy b just because it’s cool outside. This crisp, dry wine has delicious citrus and stone fruit flavours. It’s the perfect foil for creamy chicken or cheesy pasta bakes.

taste magazine 127


Bake for kids with cancer When you become a Cupcakes 4 a Cure host, you’ll not only share your delicious baking with family and friends, you’ll raise funds for childhood cancer research. Call or email us for your host pack and bake a difference today!

Call 1800 651 158 or email info@tkcp.org.au


taste life

aisle watch

We ate it. We rate it.

Our monthly guide to the supermarket gems down every aisle.

et those arms shakin’ and that pan flippin’ – it’s pancake time! We’ve been stacking up a storm to bring you our top picks of the pancake shake mixes on the supermarket shelves. From original to gluten-free, we’ve chosen our five faves based on taste, nutritional value and texture.

COMPILED BY STEPHANIE HUA. PRICES ARE CORRECT AT TIME OF PUBLISHING.

Coles Original Pancake Mix, 350g, $1.50 Budget and flavour

Pancakes, 350g, $2.50 Boasting less than half the sugar of some of the other mixes we tested, this thick batter produced plump, perfectly shaped pancakes. Plus, less sugar means more maple syrup, right?

both get a tick with this mix. The batter creates thin, crispy pancakes that cook quickly, so there isn’t too much waiting time between batches.

Green’s Pancake Shake Buttermilk, 325g, $3.20 The buttermilk helps make these pancakes extra light and fluffy, and this mix was definitely the team’s top pick. So good you could almost get away with saying they’re homemade.

Green’s Gluten Free Pancake Shake Buttermilk, 300g, $3.20 Tried and tested by our resident coeliac, this mix looks and tastes just like the real deal. It’s comparatively well-priced for a gluten-free product, too. White Mill Pancake Shake

Original, 375g, $1.48 At less than $1.50, the ALDI-brand pancake shake mix is a great choice for budget shoppers. This one also contains the most mix (375g), which makes 15 pancakes.

at’s our avourite ancake to in ? Michelle

Alison

Miranda

Extra-crispy bacon and maple syrup

Butter and strawberry jam

Lemon juice and sugar

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taste life

healthy

showdown

Louise Keats chooses the healthier options in our monthly food and drink battle.

vs

vs

If you’re counting calories, green chicken curry is your pick. Recipes vary, but it typically has about 50 per cent less sugar, fat and calories than chicken satay with peanut sauce. It also tends to have less salt, although satay has more iron and zinc. Either can be healthy – just load your curry with vegies or serve your satay with a green salad and homemade, sugar-free peanut sauce. winner: green chicken curry

However, spinach has about twice the iron and 50 per cent more lutein and zeaxanthin – two phytochemicals that support eye health. Both are great sources of fibre, folate and vitamin A. Ultimately, enjoying variety and eating both is the best option. winner: it’s a tie

vs

vs

cals may prefer it. It also has slightly more protein and calcium, but full-cream has more vitamins A, D and E (these can also be found in fortified skim, where synthetic vitamins are typically added back in). Full-cream is more natural and satiating, and with evidence that dairy fat may not increase heart disease risk, it’s back in favour. winner: it’s a tie

Brands vary, but these tend to have similar calories and similar amounts of iron, zinc and vitamins B1, B2 and B3, which are typically added during manufacturing. Cornflakes have more than twice the fibre of puffed white rice, as well as less sugar. But puffed rice has around twice the vitamin C and a little less salt. Both are highly processed, so eat them in moderation. winner: cornflakes

kiwi fruit

vs

vs

Kiwis and pears have similar calories and sugar content (though pears have more fructose and kiwis have more glucose). But kiwis have over 50 per cent more fibre, over twice the beta-carotene and potassium, over four times the calcium and 17 times more vitamin C. However, variety is your best choice, so eat both – and be sure to keep the skin on your pear for extra fibre and nutrients. winner: kiwi fruit

This is a close race, but with 15 per cent fewer calories and one-tenth of the sugar, sparkling wine is the winner. However, a G&T typically has less alcohol than a glass of sparkling. As long as it’s made with 1:3 parts gin to tonic (or just one nip), it will be less alcoholic than a 150ml serve of sparkling. A G&T is also the best pick for those sensitive to sulphites, because gin has none. winner: sparkling white wine

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PHOTOGRAPHY ALAMY, GETTY IMAGES, GUY BAILEY

kale


taste life

win it! CHECK OUT THIS MONTH’S GREAT GIVEAWAYS! For entry details, visit taste.com.au/win

n scratch ans

Looking for non-stick cookware that can hold its own against metal utensils? With this Ballarini Bologna Granitium prize pack, valued at $439.85, scratched surfaces will be a thing of the past. The collection of non-stick frying pans and woks are made with five layers of non-stick coating to create what Ballarini has coined a ‘fork-proof’ metal that’ll keep the pans scratch-free. The prize pack includes a 24cm frying pan, $120.95; 32cm frying pan, $169.95; and 28cm wok, $178.95. For more info, go to cg.dksh.com.au

eas artisan rea

better bread

PRICES CORRECT AT TIME OF PUBLISHING.

Everyone can be a bread winner with the Panasonic Fully Automated Artisan-style Bread Maker, $399. The process is completely automated, from the mixing to the baking, so all you need to do is add your ingredients and choose out of 33 baking modes, including standard white bread, rustic sourdough, gluten-free bread, pizza dough and scones. You can even make jams and compotes to serve with it! For more info, visit panasonic.com/au

knife skills

ch slice ice

that every cook needs, and a good paring knife is top of the list. With a lightweight blade and razor-sharp edge, the Shun Premier Paring Knife, $159.95, will let you breeze through everyday tasks such as peeling, trimming and chopping with the utmost precision and control. For more info, go to shunaustralia.com.au

May 2018

taste magazine 131


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taste life

recipe index → easy

→ quick

STARTERS & LIGHT MEALS ∙ Cheesy bread dippers ∙ Dauphinoise potatoes ∙ Moroccan chickpea ‘omelette’ ∙ Slow-cooker chorizo frittata ∙ Spiced apple tea with cinnamon whisky ∙ Thai slow-roasted pumpkin soup with crispy wonton noodles ∙ Vegie pancakes

→ low calorie

VEGETARIAN 69 91 89 121 112

18 46

SEAFOOD

did you know?

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taste magazine May 2018

→ freezable

MEAT

∙ Buckwheat pasta with roast cauliflower & chickpeas 50 ∙ ‘Mac & cheese’ with coconut ‘bacon’ bits 89 ∙ Mexican tray bake with eggs 41 ∙ Speedy carrot soup 40 ∙ Sriracha ‘meatballs’ with noodles & grilled vegetables 91 ∙ Tofu & eggplant parmigiana 38

∙ Prawn & chorizo chowder ∙ Seafood chowder ∙ Spicy prawn & broccolini spelt pasta ∙ Wasabi-spiked baked salmon

→ low fat

58 59

∙ Apple, pancetta & cheddar pizza ∙ Beef à la mode ∙ Easy pizza damper

SWEET THINGS 114 72 44

∙ Ginger & lemongrass roast lamb ∙ Meatball wellington ∙ Pork tray bake with mustard nut butter ∙ Taiwanese beef noodle soup

37 42 31 55

POULTRY ∙ Butter chicken in a cob 32

52 36

∙ Chicken & mushroom tray bake ∙ Chicken with candied pumpkin & chickpeas ∙ Greek pot pie with garlicky mash ∙ Indonesian chicken & rice noodle soup ∙ Turkey & mushroom lasagne

→ gluten free

114 39 32 33 50

∙ Blackberry gin & tonic jelly cheesecakes 98 ∙ Butterscotch fig trifle 107 ∙ Cherry chocolate meringue torte 82 ∙ Chocolate rum & raisin baked cheesecake 99 ∙ Citrus layered cheesecake 100 ∙ Coconut ice cupcakes 81 ∙ Dutch baby pancake with fig & mixed berries 31 ∙ Easy rainbow funfetti cheesecake 96 ∙ Eton mess raspberry swirl cheesecake 99 ∙ Gluten-free banana bread 63 ∙ Lemon curd & cream cake 82 ∙ Mini lemon cream eclairs 134 ∙ Nectarine cake with honey syrup 64 ∙ Peanut butter doughnut balls with Nutella rum sauce 28 ∙ Raspberry coconut slice 64 ∙ Rhubarb & ginger crumble 119 ∙ Salted-caramel pretzel, almond & cacao bars 92 ∙ Toffee apples with candied fennel seeds 111 ∙ Vanilla crème brûlée cheesecake tarts 103 ∙ Waffle s’mores 105

While we have taken care in the preparation of this magazine to try to make sure the recipes and dietary labels and information are accurate, not all recipes will suit all persons living with a particular allergy or other dietary restriction. We advise anyone with food allergies or special dietary requirements to always check food labels carefully. If you think we've mislabelled a recipe, please let us know. Nothing in this magazine should be taken as medical or health advice.

KEY:


GOOD EGGS. Search choosewisely.org.au to ind eating spots that care about animal welfare and are serving cage-free eggs.

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