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WHAT'S IN SEASON? BERRIES & PEAS

Hello Petal BE A

U T I F U L BA K I NG

GREEN GOODNESS

| GROWING SPROUTS | BREAKFAST IN A BLENDER | 30-MINUTE MEALS

W I T H F L OW E R

S

THIS SEASON'S FINEST PRODUCE

FABULOUSLY

FRESH MEAL IDEAS PERFECT

PASTA

FROM POT TO PLATE

AUTHENTIC

PIZZA ISSUE NINE 2015 $9.95

MADE FROM SCRATCH

JUICES & SMOOTHIES

PRIMAVERA PASTA

SPRING VEGETABLES

BLUEBERRY CREPES

SUPERGREEN DINNERS


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A Letter from Pamela

elcome W to the

SPRING GREENS issue of food

PORTRAIT PHOTOGRAPHER YIANNI ASPRADAKIS

pring is in the air and in the office, we’re calling this edition of AWW Food, the ‘spring green issue’ because it feels light, pretty, and ... upliftingly spring-y. All types of berries will be at their peak soon, so you’ll find divine recipes using these superfoods. On the savoury side, peas are very much in – and trendy for their nutritional qualities. We all love frozen peas for their convenience, but if you buy fresh peas you’ll remind yourself how fabulous these plump little winners really are. In keeping with the green issue - and we should all be eating more greens – turn to What’s for Dinner? for deliciously easy meal ideas to fuel the family. Take a look at Clean & Green for some super healthy smoothies; and to help you stay green and keen, learn how to grow sprouts easily and quickly at home. Now, take a look in the mirror. If wintery comfort food has added a little padding, check out our Food in a Flash feature. The recipes are low in fat, healthy, nutritious, and quick to whip up. In no time, you’ll be back to your trimmer self. We hope the recipes, chat, tips and hints in this issue will put a lively spring in your step.

EDITORIAL AND FOOD DIRECTOR

AWW FOOD • ISSUE NINE • 2015

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september BERRIES Sweet, juicy and bursting with goodness, berries are at their seasonal peak.

3 A LETTER FROM PAMELA

TAKE THE CAKE

SPROUTING GOODNESS

A tower made of layers of rich butter cake, dreamy passionfruit cream, indulgent meringue frosting... What’s not to love?

Nutritious sprouts have long been a cornerstone of Asian cuisine. But they also make a welcome addition to a host of other dishes.

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TEST KITCHEN Q&A

IN SEASON BERRIES

IN SEASON PEAS

DESSERT OF THE MONTH

SPOTLIGHT ON

IN THE GARDEN

TEST KITCHEN SECRETS

EVERYDAY BREAKFAST

ON THE COVER A garland of flowers brings a touch of spring to our gorgeous orange blossom and raspberry angel food cake (p88) P H OTO G R A P H ER W I L L I A M M EP P EM ST YLIST S O P H I A YO U N G P H OTO C H EF K I R S T E N J EN K I N S

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HELLO SWEET PEA

PASTA PERFECTION

JUICES & SMOOTHIES

Green peas, pods, shoots and tendrils, sugar snaps and snow peas. They’re all versatile peas-in-a-pod when it comes to flavour.

Taking your tastebuds on a holiday to Italy is as easy as tucking into a plate of pasta. And we have a passport full of sumptuous recipe ideas.

Start your day with a burst of liquid nutrition - and take in a serve or two of healthy fruit and veg at the same time.

AWW FOOD • ISSUE NINE • 2015


September Contents

SIDE WAYS A quick and easy side dish can be a cook’s best friend. We’ve got six green vegie sides that are sure to become your besties in no time.

MAKE IT QUICK Not much time to cook? No worries. Whip up amazing meals that look and taste like you’ve spent a whole lot of time in the kitchen.

SHADES OF GREEN

LUNCH OUTSIDE

This time of year offers a cornucopia of young fresh greens. And making a meal of them ticks every box of goodness and flavour.

Winter is on the wane and and warm days are easing the chill. Celebrate the arrival of spring with a leisurely lunch alfresco.

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FOOD IN A FLASH

KIDS CAN COOK

EXPRESS AISLE

FRESH FROM THE OVEN

WHAT’S FOR DINNER

NO-MEAT MONDAY

WEEKEND COOKING

MADE FROM SCRATCH

134 BOOK EXTRACT

142 COOK’S NOTES

144 RECIPE INDEX

147 CONVERSION CHART

LET THE KIDS COOK

FLORAL TRIBUTES

MEATLESS MEALS

PIZZA PIZZAZZ

Learning to cook like a grown-up offers skills that will set your children up for life. So encourage the kids in some kitchen creativity.

Baking can be bloomin’ lovely with flowers added to the mix. Petals, floral shapes and essences deliver a bouquet of scent and flavour.

Set aside Mondays to take a break from meat. Vegies, pulses and grains work in harmony to create filling and tasty meals.

Forget takeaway. From the best dough, to seriously super toppings, we’ve got the low-down for making the best pizzas in town.

AWW FOOD • ISSUE NINE • 2015

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Test Kitchen Q&A

&ANSWERS

Test Kitchen

UESTIONS A lot of Asian recipes ask for coriander root and stem mixture. What is this? Can I use ground coriander instead?

A

Fresh coriander, also known as pak chee, cilantro and chinese parsley, is a bright green leafed herb with a pungent flavour. The whole coriander plant is used in Asian, particularly Thai, cooking to impart a stronger flavour to dishes. This is why, when you buy a bunch of coriander, it is one of the very few fresh herbs that comes with its stems and roots intact. To use it fresh, wash the stems and roots well, then scrape the roots with a small flat knife to remove some of the outer fibrous skin. Chop the roots and stems and reserve the amount required for the recipe. Coriander is also available ground and as seeds, however these should never be substituted for fresh coriander as the flavours are completely different.

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MY OVEN HAS A FAN, HOWEVER IT BROWNS UNEVENLY. CAN I DO SOMETHING TO STOP THIS?

A

Some domestic fan-forced ovens do have ‘hot spots’; this is why it’s important to get to know your oven. To get even browning you may need to rotate or turn the pans, or move them from one shelf to another. If the baking time is short, up to 30 minutes, change the position of the pans halfway through the baking time. For longer baking times, make the changes every 20-30 minutes.

HOW DO YOU USE LEMON GRASS? THE TOP GREEN BIT ALWAYS SEEMS TO BE LOPPED OFF.

A

In Australia we seldom use the green blade-like tops of lemon grass, but there’s no reason you can’t use them as a flavouring when cooking, just as you do bay leaves, removing them before serving the dish. The blade adds a sharp, citrusy flavour and works well with chilli and coconut. To use the rest of the stem, simply peel away the tough outer layers and slice the tender white part at the base thinly. Chop these small slices finely and use in sauces, dressings and marinades.

AWW FOOD • ISSUE NINE • 2015

I’M NOT SURE HOW TO USE FRESH GINGER IN COOKING. DO I NEED TO PEEL IT BEFORE GRATING OR SLICING?

A

Ginger is the root from a tropical plant. Much of its flavour is just under the skin, so it’s preferable to avoid peeling it before using. If you do peel it, the best way is to scrape at the skin with a teaspoon rather than using a vegetable peeler, then grate or slice it according to the recipe. Ground ginger is used as a flavouring in cakes, puddings and pies, and cannot be substituted for fresh ginger.


THE AWW

TEST KITCHEN ESTABLISHED 1950 For the past 65 years, The Australian Women’s Weekly Test Kitchen has been developing, triple-testing, styling and photographing thousands of recipes for home cooks all around Australia and across the world. Our wonderful chefs work hard to deliver delicious fail-safe recipes for all cooks, young and old. So whenever you see our trademark Triple Tested ‘seal of approval’ stamp, this is our guarantee that what you make at home will turn out looking as beautiful as our photographs.


In Season

BLUEBERRIES

RASPBERRIES

SPRING

Vegetables

Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj

APPLES Lj BANANAS Lj BERRIES – BLUEBERRIES, MULBERRIES, STRAWBERRIES Lj CHERRIES Lj GRAPEFRUIT Lj LEMONS Lj LOQUATS Lj MANDARINS – HONEY MURCOT Lj MANGOES ORANGES – BLOOD, SEVILLE, VALENCIA Lj PASSIONFRUIT Lj PAPAYA, PAPAW Lj PINEAPPLE Lj POMELO Lj ROCKMELON Lj TANGELOS Lj

REDCURRANTS

SPRING

Fruit

Lj

TAYBERRIES

BLACKBERRIES

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AWW FOOD • ISSUE NINE • 2015

Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj

ARTICHOKES – GLOBE ASIAN GREENS ASPARAGUS AVOCADOS BEANS – BROAD, GREEN BEETROOT BROCCOLI CARROTS CAULIFLOWER CHILLIES CORN CUCUMBER GARLIC LETTUCE MUSHROOMS ONIONS – GREEN, SPRING PEAS POTATOES SILVER BEET SPINACH TOMATOES WATERCRESS ZUCCHINI ZUCCHINI FLOWERS


In Season

PEAK SEASON Strawberries are available year-round in Australia, since those grown in the cooler southern states are in the shops in the warmer months and those from the warm north appear in the colder months. Raspberries have a divided season, with a first flush in early summer to midsummer, then a second flush a couple of months later as summer turns to autumn. Gooseberries have the shortest season of all, just a few weeks in late spring.

AWW FOOD • ISSUE NINE • 2015

B

Berries

erries always seem like a treat. Perhaps it’s because they are fragile and, strawberries aside, their seasons are fleeting. Their peak season is summer, except for wild blackberries (a noxious weed in Australia, but still to be found along country roads), which ripen in autumn. These days, though, the development of early and late varieties has made it possible to buy one or another kind of berry from late spring until well into autumn. 11


In Season

SUPER EASY MIXED BERRY JAM YOU WILL NEED 4 x 1-cup jam jars RECIPE OPPOSITE

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AWW FOOD • ISSUE NINE • 2015

PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEFS ELIZABETH MACRI & SHARON KENNEDY

40 MINS


In Season

PREPARATION

M

ost berries need no preparation except to remove any stalks. Do not wash berries until just before using. Remove the green calyxes from strawberries, except if you need them as a little ‘handle’ for strawberries that are to be eaten in the fingers, such as those that have been half-coated with chocolate or those to be dipped in a sauce such as sour cream sweetened with brown sugar. MIXED BERRY JAM PREP + COOK TIME 40 MINUTES Gooseberries need MAKES 4 CUPS topping and tailing and Lj 125g blackberries cape gooseberries may Lj 125g blueberries Lj 250g raspberries need any remaining husk Lj 500g strawberries, hulled removed. Lj ⅓ cup (80ml) lemon juice Lj 4 cups (880g) white sugar

1 Stir ingredients in a large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, for about 30 minutes or until jam jells when tested. 2 Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold. TIP You can use any combination of berries you like to collectively weigh 1kg

AWW FOOD • ISSUE NINE • 2015

The flavour of strawberries, blueberries and mulberries, which can be a trifle bland, is improved by standing with a sprinkle of sugar and lemon juice for a few hours; the same treatment works for any other berries that are found to lack flavour. Do not cook berries in aluminium pans, which can affect their colour and flavour; always use non-reactive pans such as stainless steel, pyrex glass, titanium or enamelled cast-iron.

STRAWBERRIES Strawberries can be very good indeed – sweet, juicy and fragrant – but their good looks are sometimes a mask for a disappointing lack of flavour. Luckily, they respond particularly well to the sugar and lemon juice treatment (see PREPARATION, above left). Strawberries are the classic summer berry to eat simply with cream and are also lovely with a sprinkle of brandy or orangeflavoured liqueur, or dropped into a glass of sweet, sparkling wine. They are wonderful in a vast array of hot and cold desserts.

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In Season

KNOW YOUR BERRIES

CRANBERRIES Cranberries are quite sharp-flavoured and mainly used in cooking, being particularly good for jams and jellies because of their high pectin content. They are most famously used in cranberry sauce, the traditional relish to serve with roast turkey. Cranberries have rather tough skins, so they should be chopped a little before cooking to stop them from popping, and sugar should be added only at the end of cooking to help keep the skins tender. Dried cranberries, marketed under the name craisins, are used in cakes and muffins.

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REDCURRANTS AND BLACKCURRANTS These have nothing to do with the wrinkly black dried grapes, but belong to a family that also includes gooseberries. Redcurrants are sharp and sweet, and best known in redcurrant jelly served with meats. Blackcurrants are acid-tasting and high in vitamin C. They are best when cooked into sauces, jams and jellies, and in the liqueur crème de cassis, which makes kir royale when mixed with sparkling wine.

LOGANBERRIES, YOUNGBERRIES AND BOYSENBERRIES These are all descended from the raspberry and the blackberry. The loganberry, a raspberryblackberry cross, is more acidic than a blackberry, less intensely flavoured than a raspberry and seedless. The youngberry is a cross between a dewberry (cultivated blackberry) and a raspberry, tastes like a loganberry and looks like an elongated blackberry. The boysenberry, a youngberry-dewberry cross, tastes much like a raspberry but is much bigger than either of its ancestors.

AWW FOOD • ISSUE NINE • 2015


In Season

GOOSEBERRIES

CAPE GOOSEBERRIES Cape gooseberries, ich a subtropical fruit wh is no relation to the e in green gooseberry, ar mer season from late sum ey to early autumn. Th ht are enclosed in a lig brown husk which e becomes brittle as th berry matures and eventually falls off. e Cape gooseberries ar y fragrant, with a shin eet yellow skin and a sw and tart flavour. They red are good lightly suga ueur or macerated in a liq ake such as kirsch, and m lly. excellent jam and je

AWW FOOD • ISSUE NINE • 2015

Gooseberries are good eaten just as they are when they are ripe and red-flushed, otherwise they benefit from cooking or macerating with sweet wine or liqueur. Lightly cook, mash and fold into thick or whipped cream to make a great fruit fool.

BLACKBERRIES Cultivated blackberries, sometimes called dewberries, do not quite capture the distinctive flavour of the wild ones, but they are larger and very good in their own right. Like their wild ancestors they make excellent pies, jams and jellies. Tayberries are a cross between blackberries and red raspberries.

MULBERRIES Mulberries are sweet and juicy, but when ripe they can be bland, so they benefit from the addition of sugar and lemon juice as described in PREPARATION (see page 13). Their juice is notoriously staining. They are good eaten raw, especially mixed with other berries or with lightly cooked apple, and in summer pudding. They make excellent pies, jam and jelly. Mulberries grow on an attractive shady tree that thrives in temperate regions.

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In Season

CHOOSING

RASPBERRY, POLENTA AND PINK PEPPERCORN SCROLLS PREP + COOK TIME 45 MINUTES MAKES 8

Lj 2 cups (300g) white spelt flour,

Choose berries that look bright and fresh – firm, undamaged, shiny or with a soft sheen as appropriate. Also look underneath the container to check that the fruit at the bottom is not squashed, damaged or oozing juice. Frozen berries are widely available, some in the form of compressed blocks of fruit, some packed as a box of separate berries. Both are an excellent alternative to the fresh fruit in terms of flavour, but the compressed berries have, of course, entirely lost their shape. The loose ones, although much softer, when thawed, than fresh berries, will stay shapely enough to use for a garnish for a short time after coming out of the freezer. Placed in a single layer on a plate in the fridge, strawberries will be thawed enough to use but still shapely after about 30 minutes, raspberries after about 20 minutes, and blueberries after about 15 minutes. 16

plus extra for dusting

Lj ½ cup (85g) fine polenta

Lj 1½ teaspoons baking powder Lj pinch salt

Lj ½ cup (125ml) buttermilk

Lj ¼ cup (85g) rice malt syrup

Lj 1 teaspoon pink peppercorns Lj 1 teaspoon vanilla extract

Lj 1 tablespoon finely grated

orange rind

Lj 2 tablespoons rice malt syrup, extra Lj 75g fresh raspberries

1 Preheat oven to 180°C/160°C fan. Grease an oven tray; line tray with baking paper. 2 Combine flour, polenta, baking powder and salt in a large bowl. Make a well in the centre. Add buttermilk and syrup. Using a butter knife, ‘cut’ liquid into the dry ingredients until a rough dough forms. 3 Using a mortar and pestle, crush pink peppercorns. Stir in vanilla, rind and 1 tablespoon of the extra syrup. 4 Turn dough onto a lightly floured surface; knead lightly. Press out into an 18cm x 28cm rectangle; spread with peppercorn mixture. Using your hands, tear raspberries into small pieces and sprinkle over dough. 5 Starting from one long side, roll up dough to form a log. Cut log into 8 slices. Place slices 5cm apart, cut-side up, on prepared tray. Bake for 25 minutes or until scrolls are risen and light golden. Brush with remaining extra syrup. Serve warm.

RASPBERRIES Raspberries grow best in colder temperate regions, so their season is quite short in Australia. When they are picked, their stem and core stays on the plant, so the fruit is very delicate. Golden and black varieties are seen overseas, but only the red ones are commercially available in Australia. Fresh raspberries are sweet and fragrant, and they make a wonderful dessert just with cream or ice-cream, or used to fill a tart or sponge. Fresh or frozen raspberries can be used in purées and sauces or baked into cakes and muffins.

AWW FOOD • ISSUE NINE • 2015


In Season

SUGAR FREE RASPBERRY, POLENTA AND PINK PEPPERCORN SCROLLS RECIPE OPPOSITE

PHOTOGRAPHER JAMES MOFFATT + STYLIST OLIVIA BLACKMORE + PHOTOCHEF ANGELA DEVLIN

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SUGAR FREE

In Season

BLUEBERRY POPPY SEED CREPES YOU WILL NEED crepe pan or a small heavy-based frying pan RECIPE OPPOSITE

PHOTOGRAPHER JAMES MOFFATT + STYLIST OLIVIA BLACKMORE + PHOTOCHEF ANGELA DEVLIN

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In Season

BLUEBERRY POPPY SEED CREPES PREP + COOK TIME 15 MINUTES MAKES 4

Lj ½ cup (120g) mascarpone Lj 125g blueberries

Lj 2 teaspoons finely grated orange rind Lj ½ cup (75g) wholemeal spelt flour Lj 2 teaspoons poppy seeds Lj 1 egg

Lj ⅔ cup (160ml) milk

Lj 2 teaspoons rice malt syrup Lj 1 teaspoon vanilla extract Lj cooking-oil spray

Lj 2 tablespoons rice malt syrup, extra

1 Place mascarpone, ⅓ cup of the blueberries and rind in a medium bowl; mash with a fork to combine. 2 Whisk flour, poppy seeds, egg, milk, syrup and extract in a small bowl. 3 Lightly spray a crêpe pan or heavy-based small frying pan with oil. Heat pan over medium heat; pour a scant ¼ cup of the batter into pan; swirl pan to coat base evenly. Cook crêpe for 2 minutes or until browned underneath. Turn, cook for 1 minute or until browned. Repeat with remaining crêpe batter to make a total of four crêpes. 4 Spread each crêpe with a slightly rounded tablespoon of mascarpone mixture; fold into triangles to enclose. Serve crêpes topped with remaining blueberries; drizzle with extra syrup. Serve sprinkled with thin strips of orange rind, if you like.

POPPY SEEDS

FOR MORE OF OUR RECIPES GO TO

STORING

CRANBERRIES

As soon as you get berries home, place them gently, not touching each other, in a single layer on a plate or oven tray lined with two layers of absorbent paper, cover with plastic wrap and store in the fridge for up to 2 days. Wash only when you are ready to use them, place on absorbent paper and use the paper to roll the fruit gently to dry it. BLUEBERRIES

MAKE A SAUCE As well as starring in their own right, both raspberries and strawberries make lovely sauces. Purée with a little sugar in a blender or food processor (sieve the raspberries to remove the seeds); add lemon juice or extra sugar to taste. Serve strawberry sauce with a cream-filled sponge cake or lemon ice-cream, or spread on crêpes then roll up and top with whipped cream. Serve raspberry sauce over chocolate ice-cream or poached pears or peaches. Pêche Melba, created in honour of Dame Nellie Melba, is one of the world’s most famous desserts – top a scoop of good-quality ice-cream with a poached peach, and drizzle with raspberry sauce.

Blueberries are sweet but can be bland and are improved by standing with sugar and lemon juice (see PREPARATION, page 13). They are best either lightly cooked, just until the juice runs, or in cakes and muffins. Dried blueberries are being produced but are not yet widely available.

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In Season

E

SNOW PEA TENDRILS

ating fresh green peas is a relatively modern fashion; until the 17th century, peas were mainly a dried staple that fed poor people during winter – in the form of the English dish pease pudding, for example, which consisted of dried peas cooked for hours in the same pot as a piece of bacon. These days, of course, we have the luxury of eating peas when they are at their most nutritious, and access to other forms of fresh green pea such as sugar snap peas and snow pea sprouts. All of these are at their best in spring, so now is the time to enjoy these delicious emerald beauties in a salad, stir-fry or simple pasta.

SNOW PEA SPROUTS SNOW PEAS

SUGAR SNAP PEAS

GREEN PEAS

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In Season

SUPER HEALTHY

PEA AND BARLEY SALAD RECIPE ON PAGE

PHOTOGRAPHER BEN DEARNLEY + STYLIST LUCY TWEED + PHOTOCHEF ANGELA DEVLIN

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In Season

There is a family of peas to be found at the greengrocers. There are green or ‘garden’ peas, whose pods are not eaten; and sugar snap and snow peas, which are both eaten pod and all. Then there are snow pea sprouts or shoots, which are the small-leafed, growing tips of the plant; and pea (usually snow pea) tendrils, which are the thin, curly bits with a few leaves that peas use for climbing, though the name is often given to shoots. In an enthusiastic or specialised greengrocers, you may also find petit-pois or baby peas, which are simply ordinary green peas picked very young and small; they are necessarily expensive but an exquisite luxury. Green and baby peas are also available frozen.

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PEA AND BARLEY SALAD PREP + COOK TIME 30 MINUTES SERVES 6

Lj 1 cup (200g) pearl barley Lj 1 cup (120g) frozen peas

Lj 1 cup (150g) shelled edamame Lj 150g snow peas, sliced thinly Lj 2 green onions, sliced thinly Lj ½ cup fresh mint leaves

Lj 2 tablespoons extra virgin olive oil Lj 1 tablespoon lemon juice

Lj 335g labne in olive oil, drained

1 Cook barley in a medium saucepan of salted water over medium heat for 25 minutes or until tender. Drain; rinse well under cold water. Drain well. 2 Meanwhile, bring a medium saucepan of salted water to the boil. Add peas, edamame and snow peas; boil for 1 minute. Drain; refresh in a bowl of iced water. Drain well. 3 Place pea mixture in a shallow serving dish with green onion and mint; drizzle with combined oil and juice. Toss gently to combine. Season. 4 Serve salad topped with labne. TIP Frozen edamame, soy beans in the pod, are available from Asian supermarkets. You will need about 300g in the pod if you can’t find shelled edamame. You can also use frozen broad beans; you’ll need to discard the outer skins after the podded beans have been brought to the boil.

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In Season

GREEN PEAS deteriorate rapidly after picking as their sugars immediately begin to turn to starch, to the detriment of both their flavour and tenderness. They are often tough when cooked; the chances of avoiding this lie in selecting carefully and using promptly (see CHOOSING, page 24, and STORING, page 27). Green peas can be boiled with or without mint and served with any meat or fish dish, pureed with potato and cream, mixed with other vegetables such as mushrooms or artichokes, braised with shallots and lettuce if they are reasonably young, or used for soups or in pie or pasty fillings, risottos and creamy pasta sauces. Peas in the pod will yield just under half their weight of shelled peas; 1kg will serve 4. Green peas are available all year but are best in spring and early summer.

PEA PODS are lined with a tough membrane which makes them too fibrous to eat, but they can be cooked with green peas to sweeten them, or cooked in a driedor fresh-pea soup to add fresh, sweet flavour; remove before serving.

PEA SHOOTS AND PEA TENDRILS can be used as a garnish or in salads, used in stir-fries, noodle dishes and spring roll fillings, or added at the last minute to a clear soup. They are available, irregularly, all year but mostly in spring.

BABY PEAS are best boiled and served plainly with a little butter or cream so that their delicate flavour and tenderness can be appreciated. The classic dish Petits-pois à la Française or peas braised with shallots and lettuce, mentioned previously, is a way to prepare ordinary green peas, but is better with babies.

SNOW PEAS have flat, edible pods enclosing tiny peas that

SUGAR SNAP PEAS look like small green peas but their pods do not have the tough membrane of ordinary peas, so are eaten whole. They can be briefly boiled, used raw in salads, added raw to stir-fries and noodle dishes or added at the last minute to clear soups. Small ones can be used in risottos or pasta sauces. They are available all year.

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FROZEN PEAS vary from full-size to ‘baby peas’. Theoretically, they are the answer to the tough-pea problem as they are marketed as being picked at their optimum point of development and frozen within hours. They are indeed tender, brightly coloured and quite goodtasting, but don’t match truly young and fresh peas for the finer shades of flavour and texture. They are, however, a great convenience and a good product provided they have been correctly handled between the freezing plant and the frozen-food cabinet in the supermarket. They are at their best served with a little help such as braising with shallots and lettuce as mentioned previously.

do not mature and they can be eaten whole or sliced. Snow peas can be very briefly boiled and served alone, or with other vegetables, such as mushrooms, to accompany meats or fish. They can also be used for vegetable tart fillings, used raw in salads, added raw to stir-fries, noodle dishes and spring-roll fillings, added at the last minute to clear soups, or used in risottos and pasta sauces. They are available all year.

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In Season

CHOOSING

ea shoots and tendrils should look almost moist and be undamaged, brightly coloured, firm and crisp. The best way to select good green peas, sugar snaps and snow peas is to take a few minutes to pick them out one by one as there is usually considerable variance in quality in the pile at the greengrocers or supermarket. Look for the smallest and brightest sugar snaps, the smallest, brightest and firmest snow peas and the smallest and most lustrous green pea pods that are rounded but not bulging. Avoid damaged, dry-looking or dull-coloured specimens. Don’t buy ready-shelled peas: they may be days old and tough past redemption. Check frozen pea packages and avoid any that are frozen into a block or feel soft. Take an insulated bag with an ice-pack when you are planning to buy frozen vegetables; take them home as quickly as possible in this and transfer immediately to the freezer.

PREPARATION

Green peas should be podded only just before using. Sugar snap and snow peas need to be stringed. To do this, pinch off the stem end; using a thumbnail, pull down the strings on both sides. Pea shoots and tendrils need picking over to remove any tough stems or ends.

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LINGUINE WITH SNOW PEAS AND POACHED EGGS PREP + COOK TIME 30 MINUTES SERVES 4

Lj 180g shelled broad beans Lj 100g snow peas

Lj 2 teaspoons salt

Lj 500g linguine pasta

Lj ¼ cup (60ml) extra virgin olive oil Lj 2 cloves garlic, sliced thinly

Lj 170g asparagus, cut into 5cm lengths Lj 1 tablespoon white vinegar Lj 4 eggs

Lj ¼ cup loosely packed fresh chervil leaves Lj 1 cup (80g) finely grated parmesan

1 Place broad beans in a large saucepan of boiling water; boil for 2 minutes or until just tender. Remove beans with a slotted spoon. Refresh under cold water; drain well. Add snow peas to same boiling water; boil for 30 seconds or until bright green. Remove snow peas with a slotted spoon. Refresh under cold water; drain well. Remove grey skins from broad beans. 2 Return water to the boil; add salt. Cook pasta in boiling water for 8 minutes or until just tender; drain. Return to pan to keep warm. 3 Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium-high heat; cook garlic and asparagus, stirring, for 2 minutes or until soft. Stir in broad beans and snow peas. Remove from heat. 4 Bring water to the boil in a deep frying pan; add vinegar. Break 1 egg into a cup, then slide into pan. Repeat with remaining eggs. When all eggs are in pan; return to the boil. Cover pan; remove from heat. Stand for 3 minutes or until a light film of egg white sets over the egg yolks. Remove eggs with a slotted spoon; drain on paper towel. 5 Return vegetable mixture to heat, add remaining oil and pasta; toss until heated through. Season to taste. 6 Serve linguine topped with a poached egg, chervil, parmesan and freshly ground black pepper.

AWW FOOD • ISSUE NINE • 2015


In Season

30 MINS LINGUINE WITH SNOW PEAS AND POACHED EGGS RECIPE OPPOSITE

WATCH OUR VIDEO and learn how to poach eggs. Download the free viewa app (see page 6) and scan this page with your tablet or smartphone. AWW FOOD • ISSUE NINE • 2015

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GLUTEN FREE

In Season

PROSCIUTTO AND PEA TART YOU WILL NEED a 23cm round springform pan RECIPE OPPOSITE

26

AWW FOOD • ISSUE NINE • 2015

PHOTOGRAPHER BEN DEARNELY + STYLIST SOPHIA YOUNG + PHOTOCHEF CHARLOTTE BINNS-MCDONALD, KIRSTEN JENKINS & DOMINIC SMITH


In Season

COOK’S

NOTES PROSCIUTTO AND PEA TART

Don’t be concerned if the cooked tart has small cracks in the top; these will be covered by the salad.

DO AHEAD

The tart and dressing can be made a day ahead. Refrigerate in separate airtight containers.

PROSCIUTTO AND PEA TART

STORING Refrigerate all peas, shoots or tendrils as soon as you get them home. Shoots and tendrils can stay in their boxes if sold that way. Otherwise, enclose all kinds of pea in paper bags enclosed in plastic bags. Green peas should be used the day they are bought; sugar snaps and snow peas can be refrigerated for a day or two. Shoots and tendrils are best used the day they are boughtbut can be refrigerated for a day or two if necessary.

PREP + COOK TIME 1½ HOURS (+ COOLING) SERVES 8

Lj 500g packaged ready-steamed

brown basmati rice

Lj ⅓ cup (50g) pepitas (green Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj

pumpkin seed kernels) 1½ cups (120g) finely grated pecorino cheese 3 eggs 1 teaspoon sea salt flakes 500g fresh ricotta 150g soft goat’s cheese ¼ cup (60ml) milk 1 tablespoon gluten-free dijon mustard 1 clove garlic, crushed 50g sugar snap peas, trimmed 80g frozen broad beans, peeled 50g snow peas, trimmed 40g frozen peas 1 teaspoon olive oil 4 slices (60g) gluten-free prosciutto 100g goat’s cheese, extra ½ cup lightly packed snow pea tendrils (optional) DRESSING

Lj 1 tablespoon extra virgin olive oil

1 Preheat oven to 200°C/180°C fan. Grease a 23cm round springform pan. 2 Process rice, pepitas and half the pecorino until rice is finely chopped. Add 1 egg and half the salt; process until mixture forms a coarse dough. 3 Using damp hands, press rice dough over base and side of the pan, stopping 5mm from the top. Bake for 30 minutes or until golden and dry to the touch. 4 Meanwhile, process ricotta, goat’s cheese, milk, mustard and garlic with remaining pecorino, eggs and salt until smooth. 5 Pour cheese mixture into warm rice crust. Reduce oven to 180°C/160°C fan; bake tart for 30 minutes or until a skewer inserted into the centre comes out clean. Cool for 1 hour. 6 Meanwhile, cook sugar snap peas in a large saucepan of boiling water for 1 minute. Add broad beans, snow

peas and frozen peas; cook a further minute or until tender. Drain, then refresh in ice-cold water. 7 Heat oil in a large non-stick frying pan over medium heat; cook prosciutto for 3 minutes or until golden. Drain on paper towel. Break into smaller pieces. 8 Make dressing. Place peas and beans in a small bowl with threequarters of the dressing; toss gently to combine. 9 Just before serving, arrange pea salad, extra goat’s cheese, prosciutto and snowpea tendrils on tart; drizzle with remaining dressing. Season with freshly ground black pepper. DRESSING Place ingredients in a screw-top jar; shake well. Season to taste.

Lj 3 teaspoons white wine vinegar

FOR MORE OF OUR RECIPES GO TO

27


Dessert of the Month

Strawberry and Passionfruit

MILE-HIGH LAYER CAKE Take your baking to another level with this impossibly high layer cake. Filled with strawberries and passionfruit and topped with meringue frosting, there’s no better way to celebrate the end of winter.

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P H O T O G R A P H E R W I L L I A M M E P P E M + S T Y L I S T S O P H I A YO U N G + P H O T O C H E F K I R S T E N J E N K I N S

AWW FOOD • ISSUE NINE • 2015


1

3

NICE AND LEVEL

Divide mixture evenly among the pans, then level surface with a spatula. For blue-ribbon success, the cakes need to be the same after baking, so the finished cake has neat, even layers.

SUGAR SYRUP

Meringue frosting starts with a sugar syup. Ensure all the sugar is dissolved before bringing to the boil. Boil for 3 minutes or until the syrup reaches 116°C. Allow bubbles to subside off the heat.

2

4

PASSIONFRUIT CREAM

Beat cream in a small bowl with an electric mixer until soft peaks form. Use a whisk to gently stir in the sifted icing sugar and passionfruit pulp.

FINAL FROSTING

No more than 3 hours before serving, and using a spatula or a large rounded knife, spread meringue frosting over the top and sides of the cake.


Dessert of the Month

COOK’S

NOTES DO AHEAD

You can make the cakes a day ahead. Complete the recipe to the end of step 5, then refrigerate for several hours or overnight. Cover the layered cake with meringue frosting no more than 3 hours before serving.

STRAWBERRY AND PASSIONFRUIT MILE-HIGH LAYER CAKE PREP + COOK TIME 1¾ HOURS SERVES 12

Lj 250g butter, softened

Lj 2 cups (440g) caster sugar Lj 1 teaspoon vanilla extract Lj 4 eggs

Lj 2 cups (300g) plain flour

Lj ¼ cup (35g) self-raising flour Lj ¾ cup (180ml) milk Lj 750g strawberries

Lj 1 tablespoon icing sugar

PASSIONFRUIT CREAM

Lj 600ml thickened cream

Lj 2 tablespoons icing sugar

Lj ⅓ cup (80ml) passionfruit pulp

Lj Lj Lj Lj Lj

MERINGUE FROSTING ⅔ cup (150g) caster sugar 1 tablespoon glucose syrup 2 tablespoons water 3 egg whites 1 tablespoon caster sugar, extra

1 Preheat oven to 160°C/140°C fan. Grease three 20cm round sandwich cake pans; line each base with baking paper. 2 Beat butter, sugar and extract in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in sifted flours and milk, in two batches. Divide mixture evenly into pans. 3 Bake cakes for 35 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pans for 5 minutes before turning, top-side down, onto wire racks to cool. 4 Meanwhile, make passionfruit cream.

5 Reserve 10 strawberries; thinly slice remaining. Split cold cakes in half. Place one cake layer on a serving plate or cake stand; spread with one-fifth of the passionfruit cream, top with one-fifth of the sliced strawberries, then another cake layer. Repeat layering, finishing with a cake layer. 6 Make meringue frosting. 7 Spread frosting over top and side of cake. Just before serving, decorate with reserved strawberries and dust with sifted icing sugar. PASSIONFRUIT CREAM Beat cream in a small bowl with an electric mixer until soft peaks form. Stir in sifted icing sugar and passionfruit. MERINGUE FROSTING Stir sugar, glucose and the water in a small saucepan over medium heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until syrup reaches 116°C on a sugar thermometer (or when a teaspoon of syrup, dropped into a cup of cold water, forms a soft ball when a small amount of mixture is rolled between your fingers). Remove from heat to allow bubbles to subside. Meanwhile, beat egg whites in a small bowl with an electric mixer until soft peaks form; beat in extra sugar until dissolved. While motor is operating, pour in hot syrup in a thin steady stream; beat on high speed for 5 minutes or until mixture is thick.

SUGAR THERMOMETER

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AWW FOOD • ISSUE NINE • 2015


Dessert of the Month

DIVINE STRAWBERRY AND PASSIONFRUIT MILE-HIGH LAYER CAKE YOU WILL NEED 3 x 20cm round sandwich cake pans RECIPE OPPOSITE

AWW FOOD • ISSUE NINE • 2015

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Spotlight On

Pasta is Italy’s gift to the world

and it is now a global citizen. At the heart of so many satisfying dishes, pasta suits the needs of today’s busy cooks and appeals to both adults and children. Available fresh or dry, it can be a simple dough of flour and water or enriched with eggs. It can be made into hundreds of different shapes and left plain or coloured. It can also be infused with flavours from other ingredients such as spinach, beetroot, tomato, chilli or squid ink. P H O T O G R A P H E R J O H N PAU L U R I Z A R + S T Y L I S T K R I S T I N E D U R A N T H I E S S E N + P H O T O C H E F D O M I N I C S M I T H

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AWW FOOD • ISSUE NINE • 2015


Spotlight On

Pasta TYPES OF

DRIED PASTA

is the most common, but mass-production doesn’t mean lesser quality. Some of the best pasta is dried and packaged.

FRESH PASTA

is soft and pliable. It cooks more quickly than dried.

EGG PASTA

is available fresh or dried and is made with egg and flour. Egg pasta is often fresh and homemade.

WHOLEMEAL PASTA

is made with part wholemeal flour and part white flour for a higher fibre content.

FLAVOURED PASTA

is flavoured and coloured with ingredients such as spinach, tomato, basil, chilli and squid ink.

LONG PASTA

comes in a variety of widths. Wider ribbons include lasagnette, fettuccine and pappardelle. Best partners for these, and thick strand pasta like spaghetti and bucatini, are heavier cream, tomato or meat sauces such as creamy carbonara or a rich bolognese.

AWW FOOD • ISSUE NINE • 2015

THINNER STRANDS

include spaghettini, vermicelli and angel hair. The olive oil-based sauces, such as pesto, are ideal as the sauce clings to the lengths of pasta.

SHORT PASTA

is available in dozens of shapes and sizes. Rigatoni and macaroni are great for baking, as are flat lasagne sheets and tubular cannelloni. Varieties such as penne, fusilli, farfalle and conchiglioni are wonderful served with chunky meat, vegetable and seafood sauces that fill the tubes and grooves of the various shapes.

FILLED PASTA

Small pouches, such as agnolotti, tortellini and ravioli, go best with a light tomato or cream sauce. They are also delicious simply tossed in butter, fresh herbs and parmesan.

33


Spotlight On

asta

While carbs are out of favour with some, pasta is low in fat. It can please both meat eaters and vegetarians, depending on the ingredients it’s served with. Best of all, it makes a quickand-easy weeknight meal for the family!

PERFECT PASTA Bring water in a large saucepan to a rolling boil, add salt, then gradually add pasta. Stir and keep the water boiling fast to keep the pasta moving. Test by biting a piece of pasta. It is done when it is al denté – cooked through but still firm to bite. Before draining, reserve a little of the cooking liquid to use in whatever sauce you are making. Drain pasta using a colander. Do not rinse it – this removes flavour.

34

ANGEL HAIR FRITTATA PREP + COOK TIME 30 MINUTES SERVES 4

Lj 100g angel hair pasta

Lj 1 tablespoon vegetable oil

Lj 1 small leek (200g), chopped coarsely Lj 2 cloves garlic, crushed

Lj ¼ cup (20g) finely grated parmesan Lj 200g fetta, crumbled

Lj 60g spinach leaves, chopped coarsely Lj ½ cup (120g) sour cream

Lj ¼ teaspoon ground nutmeg Lj 6 eggs, beaten lightly

1 Cook pasta in a large saucepan of boiling water until tender; drain. 2 Meanwhile, heat oil in a 20cm ovenproof frying pan (see tip) over medium heat; cook leek and garlic, stirring, for 5 minutes or until leek softens. 3 Combine pasta and leek mixture in a large bowl with parmesan and half the fetta, spinach, sour cream, nutmeg and egg. Pour mixture into same frying pan; cook, covered, over low heat for 10 minutes. 4 Preheat grill. 5 Remove cover from pan; grill for about 5 minutes or until frittata sets and top browns lightly. Stand in pan for 5 minutes. Top with remaining fetta before serving with a mixed leaf salad, if you like. TIPS You need a frying pan with an ovenproof handle for this recipe. If the handle of your pan is not ovenproof, wrap it in two layers of foil before placing the pan under the grill. The frittata can be eaten hot, warm or at room temperature. It is not suitable to freeze.

AWW FOOD • ISSUE NINE • 2015


Spotlight On

WHICH PASTA, WITH WHICH SAUCE? There are no hard and fast rules for matching sauces with pasta shapes, but a simple rule of thumb is the longer the pasta, the thinner the sauce; the shorter the pasta, the thicker or chunkier the sauce.

a

AWW FOOD • ISSUE NINE • 2015

MEAT FREE ANGEL HAIR FRITTATA YOU WILL NEED an ovenproof frying pan RECIPE OPPOSITE

l hair e g n

35


Spotlight On

MAKE YOUR OWN FRESH PASTA PREP TIME 40 MINUTES MAKES 500G

Lj 2 cups (300g) plain flour Lj 2 teaspoons salt Lj 3 eggs

1 Sift flour and salt onto work bench or into large bowl; make a well in the centre. 2 Break eggs into well; using fingers, gradually mix flour into eggs. Press mixture into a ball. Knead dough on floured surface for 10 minutes or until smooth and elastic. 3 Cut dough in half; roll each half through pasta machine set on thickest setting. Fold dough in half; roll through machine again. Repeat folding and rolling, adjusting setting on machine to become less thick with each roll, dusting dough with a little extra flour when necessary. Roll until 1mm thick or until desired thickness is reached. Cut pasta sheets into desired pasta shape.

36

Making fresh pasta

is a lot simpler than many people think. The few ingredients needed are readily available and inexpensive, and the process can be really satisfying. Once you have mastered the basics, have some fun experimenting with colours and flavours by adding pureed vegetables to the mix.

AWW FOOD • ISSUE NINE • 2015

PHOTOGRAPHER JOHN PAUL URIZAR + STYLIST SOPHIA YOUNG + PHOTOCHEF DOMINIC SMITH

FRESH PASTA


1

3

MIXING

If you don’t want to make the pasta dough by hand you can incorporate the eggs into the flour using a food processor.

ROLLING

Roll the dough at the thickest setting first, then at the next thinnest setting. Gradually move to the thinnest setting, dusting the dough with flour as needed.

2

4

KNEADING

Press the dough into a ball, then gently roll and stretch it on a floured surface using the heel of your hand. After about 10 minutes the dough should be smooth and springy.

CUTTING

Attach the cutting attachment to the hand roller according to your manual’s instructions. Drape the sheet of pasta over one hand as you feed it through the roller.


PE

T

TE

Spotlight On

E

I

ONI

LI

E

H ORECC

IG

N

N

R AV I O

LI

CON

CH

RISONI

RIGATONI TORTELLINI

I

ON L L E

N

CAN

ARECCE S A C MACARONI

Pasta

38

SPAGHETTINI

SPAGHETTI

LINGUINE

B U C CAT I N I

FETTUCINE

PAPPARDELLE

TAG L I AT E L L E

KNOW YOUR


Spotlight On

MEAT FREE EGGPLANT, OLIVE AND PINE NUT PASTA SAUCE RECIPE ON PAGE

PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEF OLIVIA ANDREWS

CA SA RE

41 

AWW FOOD • ISSUE NINE • 2015

E C C

39


PACKED WITH VEG WHOLEMEAL SPAGHETTI WITH BROCCOLINI AND GARLIC CRUMBS RECIPE OPPOSITE

w h

o al me le

Spotlight On

ghetti spa

40

AWW FOOD • ISSUE NINE • 2015


Spotlight On

WHOLEMEAL SPAGHETTI WITH BROCCOLINI AND GARLIC CRUMBS

COOK’S

NOTES

PREP + COOK TIME 40 MINUTES SERVES 4

Lj 6 slices wholemeal bread (270g),

discard crusts

EGGPLANT, OLIVE AND PINE NUT PASTA SAUCE

Lj 375g wholemeal spaghetti

Lj 420g broccolini, ends trimmed

Serve this chunky-style sauce over 500g cooked short tubular pasta – both casarecce and penne pasta work well. Not suitable to freeze.

Lj 150g sugar snap peas, trimmed

Lj ⅓ cup (80ml) extra virgin olive oil Lj 2 cloves garlic, crushed

Lj 1 small red chilli, seeded, chopped finely Lj 2 green onions, chopped finely

Lj 1 medium zucchini (120g), sliced thinly Lj 2 anchovy fillets, chopped finely

Lj 2 teaspoons finely grated lemon rind Lj ¼ cup (60ml) lemon juice

Lj 75g soft goat’s cheese, crumbled

1 Tear bread into small pieces. 2 Cook pasta in a large saucepan of boiling water until almost tender. Add broccolini and peas to water for last 5 minutes of pasta cooking time. Drain, reserving ¼ cup cooking water. 3 Meanwhile, heat half the oil in a large frying pan over medium-high heat; cook bread pieces, garlic and chilli, stirring frequently, for 5 minutes or until browned and crisp. Drain on paper towel. 4 Heat remaining oil in same cleaned pan; cook green onion, zucchini and anchovy, stirring, for 5 minutes or until zucchini is tender. 5 Combine pasta mixture and zucchini mixture in a large bowl with rind, juice and reserved cooking water. 6 Serve pasta topped with garlic crumbs and goat’s cheese. TIP You can use green beans or frozen peas instead of sugar snap peas, if you prefer.

FOR MORE OF OUR RECIPES GO TO

EGGPLANT, OLIVE AND PINE NUT PASTA SAUCE PREP + COOK TIME 1½ HOURS SERVES 6

Lj 3 cloves garlic, chopped finely

Lj 2 medium brown onions (300g),

chopped finely

Lj 1 fresh long red chilli, chopped finely

Lj 500g ripe tomatoes, chopped coarsely Lj 1 large eggplant (500g),

chopped coarsely

Lj 400g can diced tomatoes

Lj ½ cup lightly packed fresh basil leaves Lj 2 tablespoons tomato paste

Lj ½ cup (75g) pitted black olives

Lj 2 tablespoons toasted pine nuts

Lj ⅓ cup finely shredded fresh basil leaves

1 Place garlic, onion, chilli, fresh tomato, eggplant, undrained canned tomatoes, basil leaves and paste in a medium saucepan; stir to combine. 2 Bring to the boil over medium-high heat. Reduce heat to low; simmer, covered, for 1 hour. Season to taste. 3 Add olives, nuts and shredded basil to pan; stir to combine. Serve over pasta (see Cook’s Notes) and sprinkled with small basil leaves, if you like.

41


In the Garden

C

runchy, nutritious sprouted seeds, part of the Asian kitchen for many centuries, are now routinely available at Western greengrocers and are not only good for Asian dishes but for adding to a chicken, seafood or rice salad, garnishing hot or cold meats, mixing with sliced, fried mushroom for an omelette, or using in cheese, chicken, egg or roast beef sandwiches. P H O T O G R A P H E R J O H N PAU L U R I Z A R + S T Y L I S T S O P H I A YO U N G + PHOTOCHEF SAMANTHA COUTTS

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AWW FOOD • ISSUE NINE • 2015


In the Garden

AWW FOOD • ISSUE NINE • 2015

43


In the Garden

Sprouts

APPLE AND SEED SLAW WITH MACADAMIA DRESSING PREP TIME 30 MINUTES SERVES 4

Lj 1 medium apple (150g), unpeeled Lj 2 tablespoons lemon juice Lj 50g snow pea sprouts

Lj ½ cup (50g) fresh mung beans Lj 1 cup (80g) bean sprouts

Lj ½ bunch purple or green kale

SPROUTING SEEDS

You can use any fresh seeds you have, but dried seeds can’t be used. You can buy suitable seeds at health-food shops – ask for sprouting seeds. Soak a tablespoon of seeds in water for 2 hours for large seeds, 1 hour for small ones, then drain. Put the seeds into a jar and cover the top with a piece of muslin held in place with a rubber band. Put the jar somewhere with good natural light but out of direct sunlight (which could cook the seeds). Rinse the seeds twice a day in warm weather, once a day in cold weather, by pouring water in through the muslin, swishing it round and pouring it out slowly, then shaking the seeds back to the bottom. Seeds take from a few days to a week or two to produce sprouts worth harvesting. If you don’t want to use the whole harvest at once, take what you want, replace the muslin and put the jar into the fridge. Continue to rinse once a day; the seeds will stop growing but keep in good condition for about 5 days to a week.

44

CHOOSING

When buying sprouts at the greengrocers, check that they have clean, pale stems and that any leaves are fresh and unwilted.

STORING

Sprouts sold in a punnet should be refrigerated in the punnet and used within a day or two. Mustard and cress still growing should be placed in the shade, kept moist but not wet and used within a few days. Mung bean or other fleshy sprouts should be refrigerated in a container of salt water (about 1 part salt to 20 parts water) and used within a week or so, changing the water every day. Sprouts cannot be frozen. The greengrocer’s sprouts are usually limited to alfalfa, mung bean and perhaps mustard and cress, and Asian food stores may have soybean sprouts, but it is easy to grow your own. Broccoli, lentil, fenugreek, sesame, sunflower, mustard, celery and pumpkin are popular sprouts for home growers.

Lj Lj Lj Lj Lj Lj

(200g), trimmed, sliced thinly 1 medium carrot (120g), cut into matchsticks 4 green onions, sliced thinly 2 tablespoons sunflower seed kernels 2 tablespoons pepitas 2 tablespoons finely chopped macadamias lemon cheeks, to serve MACADAMIA DRESSING

Lj 2 tablespoons lemon juice

Lj 1 tablespoon macadamia oil

1 Make macadamia dressing. 2 Combine apple and lemon juice in a large bowl. 3 Add remaining ingredients and dressing to bowl with apple; toss gently. Serve with lemon cheeks. MACADAMIA DRESSING Place ingredients in a screw-top jar; shake well. Season to taste.

AWW FOOD • ISSUE NINE • 2015


In the Garden

GLUTEN FREE APPLE AND SEED SLAW WITH MACADAMIA DRESSING

DID YOU KNOW?

RECIPE OPPOSITE

Pepitas are pumpkin seed kernels. They can be sprinkled over salads, vegetable dishes or even your breakfast cereal to add an extra nutritional burst. ‘Julienne’ is the French culinary term for matchsticks. Julienne peelers are available at Asian grocery stores and kitchen shops, and make preparing vegetable matchsticks much easier.

AWW FOOD • ISSUE NINE • 2015

45


In the Garden

Tiny BLACK BELUGA LENTIL SPROUTS have a rich earthy flavour and a soft texture.

CHIA SEED SPROUTS have a light nutty taste; they contain fibre, and are a source of calcium.

CHICKPEA SPROUTS have a pleasant nutty flavour and crunchy texture. They contain protein and carbohydrate, as well as a range of vitamins and minerals.

MUNG BEAN PROUTS have a crunchy texture and a sweet, refreshing flavour.

You can sprout a whole host of seeds like alfalfa and legumes such as beans and lentils at home (see page 44). Note – the growing conditions for sprouts are also perfect for some bacteria, so pregant women and those who have weak immune systems shouldn’t eat raw sprouts. Once rinsed and cooked, however, they should be fine for anyone to eat.

KNOW YOUR

ALFALFA, RADISH AND BROCCOLI SPROUTS This combination of sprouts is a delicious way to mix flavours and textures.

46

AWW FOOD • ISSUE NINE • 2015


PHOTOGRAPHER JAMES MOFFATT + STYLIST OLIVIA BLACKMORE + PHOTOCHEF ANGELA DEVLIN

In the Garden GREEN LENTIL SPROUTS are related to the famous French lentils du puy; these tiny green-blue lentils have a nutty and earthy flavour. Lentil sprouts contain protein as well as vitamin C and iron.

QUINOA AND AMARANTH are quite similar seeds. They are fast-growing and contain protein, as well as a range of vitamins and minerals.

FENUGREEK SPROUTS are crunchy and aromatic with a mild sweet curry flavour. They contain B vitamins, folic acid, calcium, iron and zinc, and other nutrients.

SUNFLOWER SPROUTS are similar to alfalfa sprouts; they have a sweet nutty flavour and a crunchy texture.

YELLOW MUSTARD SPROUTS have a delicate mustard flavour and crunchy texture.

WHEAT SPROUTS have a sweet taste. They are quick and easy to grow at home.

GREEN LENTIL SPROUTS have a mild yet distinctive nutty flavour.

AWW FOOD • ISSUE NINE • 2015

47


Test Kitchen Secrets

B

If you don’t have time to ice cupcakes, create a ‘frosting’ by placing a marshmallow on top of each cupcake during the last 3 minutes of baking. The marshmallows melt slightly, but remain deliciously fluffy.

DON’T WORRY IF YOUR CREAMED BUTTER/SUGAR MIXTURE LOOKS ‘CURDLED’ AFTER THE EGGS ARE ADDED. THE MIXTURE WILL ‘COME TOGETHER’ ONCE THE FLOUR IS STIRRED IN.

BLIND BAKING WHEN BLIND BAKING, YOU NEED TO WEIGHT THE PASTRY WITH ‘PIE WEIGHTS’ TO STOP IT PUFFING UP. IF YOU DON’T HAVE CERAMIC OR METAL PLACE PIE WEIGHTS, USE DRIED WEIGHTS INTO A BEANS OR RICE DOUBLE OVEN BAG, TIE INSTEAD. STORE THE TOP AND USE TO THESE IN A JAR BLIND BAKE PIE SHELLS. AND USE EACH THIS MAKES THE WEIGHTS EASIER TO REMOVE TIME YOU BLIND FROM THE HOT PIE BAKE. DO NOT USE DISH. FOR COOKING.

48

QUICK FIXE S

SUGAR LUMPS

S R E V A S TIME

You can purchase special terracotta storage disks to help stop brown sugar from going lumpy, but an easy way to help keep brown sugar lump free is to store it in an airtight container with a strip of orange peel.

BUTTER

AWW FOOD • ISSUE NINE • 2015

Cooking margarine is suitable to substitute for butter in most cases for baking, as it has a similar consistency. However, if the recipe relies on the flavour of butter, such as butter cake and shortbread, it’s preferable to use regular butter.


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Juices & Smoothies

Start your day with a burst of liquid nutrition – a juice or smoothie is a delicious way to hydrate in the morning, as well as taking in a couple of serves of fruit and veg down fast. It’s like mulch for your insides!

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P H OTO G R A P H ER J O H N PAU L U R I Z A R + S T Y L I S T S O P H I A YO U N G + P H OTO C H E F S A M A N T H A C O U T T S

AWW FOOD • ISSUE NINE • 2015


Juices & Smoothies

FRESH & FIZZY

GREEN GRAPE AND APPLE SPRITZER RECIPE ON PAGE

59 

AWW FOOD • ISSUE NINE • 2015

53


Juices & Smoothies GO MANGO! MANGO AND ALMOND SMOOTHIE RECIPE ON PAGE

59 

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AWW FOOD • ISSUE NINE • 2015


Juices & Smoothies

THINK PINK BANANA AND RASPBERRY MAPLE SMOOTHIE RECIPE ON PAGE

59 

AWW FOOD • ISSUE NINE • 2015

55


Juices & Smoothies

CHANGE IT UP This formula for making a green smoothie is a rough guide rather than a recipe – you can vary the amount of each ingredient according to taste. You can use one leafy green or a mixture, one type of fruit or several, and add in some of the extras to the right if you like. Experiment to find your perfect smoothie!

Add to your basic smoothie with these optional extras.

WATERY FRUITS If you want a juice rather than a smoothie, swap these for some of the solid fruit. Lj Lj Lj

2 CUPS

1-2 CUPS

GREEN Use any leafy green you like. Roughly chop any tough stems before blending. Lj Lj Lj Lj Lj Lj Lj

KALE SPINACH COS LETTUCE PARSLEY SILVER BEET WATERCRESS BUK CHOY

3 CUPS

LIQUID Use crushed ice for a slushie-type drink – or just use water, if you prefer. Lj Lj Lj Lj Lj Lj Lj

SKIM MILK RICE MILK SOY MILK NUT MILK COCONUT WATER FRUIT JUICE VEGETABLE JUICE

FRUIT Avoid watery fruits unless you prefer a juice to a smoothie. Use frozen fruit for a thicker smoothie. Lj Lj Lj Lj Lj Lj

BANANA MANGO PAW PAW APPLE PEAR PINEAPPLE

Lj

MAKE IT CREAMIER Yoghurt and nut butters also add protein. Lj Lj Lj

These help mask the leafy greens if you find their flavour too strong. Lj Lj Lj Lj Lj

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AVOCADO NATURAL YOGHURT PEANUT BUTTER

FLAVOUR HELPERS

Lj

Put half the leafy greens and half the liquid in a blender, and pulse until leaves are chopped. Add remaining greens and liquid and pulse again until nearly smooth. Add the fruit and blend until smooth. Pour into glasses, over ice cubes, if you like. Serves 2-4.

WATERMELON ORANGES GRAPES BERRIES

Lj

CINNAMON VANILLA RAW CACAO FRESH GINGER LIME JUICE LEMON JUICE FRESH MINT LEAVES

NUTRIENT BOOST For a hit of omega 3, add some of these. Lj Lj

CHIA SEEDS LINSEEDS

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Juices & Smoothies

VITAMIN BOOST WATERCRESS AND PINEAPPLE SOOTHER RECIPE ON PAGE

58 

AWW FOOD • ISSUE NINE • 2015

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Juices & Smoothies

WATERCRESS AND PINEAPPLE SOOTHER PREP TIME 15 MINUTES SERVES 2

Lj 2 cups firmly packed

watercress sprigs Lj 2 trimmed celery stalks (200g), chopped coarsely Lj ½ medium pineapple (625g), chopped coarsely Lj 2cm piece peeled fresh ginger

1 Push ingredients through juice extractor into glasses; stir to combine. Top with crushed ice to serve, if you like.

DID YOU KNOW?

Watercress, a peppery green belonging to the cress family, may be small in size, but it packs a big nutritional punch . Use as soon as possible after purchase as it’s highly perishable.

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Juices & Smoothies

BANANA AND RASPBERRY MAPLE SMOOTHIE

MANGO AND ALMOND SMOOTHIE

GREEN GRAPE AND APPLE SPRITZER

PREP TIME 10 MINUTES SERVES 2

PREP TIME 5 MINUTES SERVES 2

PREP TIME 10 MINUTES SERVES 4

Lj 1 large ripe banana (230g),

Lj 1 large mango (600g),

Lj 500g seedless green grapes

Lj

Lj

Lj Lj Lj Lj

chopped coarsely 1 cup (135g) frozen raspberries ¾ cup (210g) low-fat plain yoghurt ¾ cup (180ml) skim milk 2 teaspoons pure maple syrup 1 teaspoon pure maple syrup, extra

1 Blend or process ingredients until smooth. 2 Pour into two glasses. Drizzle with extra syrup; top with extra raspberries, if you like. TIPS Replace raspberries with blueberries or strawberries, if you prefer, and add honey and ground cinnamon. Add crushed ice to the blender for an even thicker smoothie.

Lj Lj Lj Lj Lj Lj

chopped coarsely ¼ cup (30g) ground almonds 1 cup (250ml) skim milk ½ cup (140g) low-fat plain yoghurt 1 teaspoon vanilla extract 1 tablespoon lime juice 1 tablespoon honey ice cubes, to serve

1 Reserve 1 tablespoon of mango flesh. Blend or process remaining mango, almond, milk, yoghurt, extract, juice and half the honey until smooth. 2 Place ice in tall glasses; pour smoothie over ice. Top with reserved mango; drizzle with remaining honey and sprinkle with shredded lime rind, if you like.

Lj 1 large green apple (200g),

chopped coarsely

Lj 20g fresh mint leaves

Lj 2 cups (500ml) chilled soda water Lj 1 lime, cut into wedges

1 Push grapes, apple and half the mint through a juice extractor; combine in a large jug with the soda water, lime and remaining mint. Top with crushed ice to serve, if you like.

TIPS Use frozen mango or drained canned mango in natural juice, if fresh is unavailable. Blend or process the ice cubes with the ingredients for a thicker smoothie.

FOR MORE OF OUR RECIPES GO TO

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Food in a Flash

D N S HEADING A P E T

T H ES

D I N N E R S S O RT E D .

LIG

H

Y ED

Andercie nduciun tissequatiis iundi odis magnatu mquaepuda quaspedis andu Veria volupta sint ut ut reptati atquibus, simint quis excerit as sedicit, ut ratiissiment quodit il mil millend igendam cuptatur, nonsenias earit ullorit atemporit que il et ad minctio repernatem harum conectoreped mi, corro di occabo. Et quisque acilita

3

M

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IN

60

EA

LT

HY

MI

D -W

EEK

Y AD RE S, EAL E E I G H T E ASY M 0

IN

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ES

OR

L ES

V S, UN SER R E DER 1500KJ P

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VE A H

YO

P H OTO G R A P H E R W I L L I A M M E P P E M + S T Y L I S T V I V I E N WA L S H + P H OTO C H E F D O M I N I C S M I T H

AWW FOOD • ISSUE NINE • 2015

U

R


Food in a Flash

LOW IN KJ MEAT FREE SPAGHETTI WITH ARTICHOKES, ASPARAGUS AND PEAS RECIPE ON PAGE

62 

25 MINS AWW FOOD • ISSUE NINE • 2015

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Food in a Flash

30 MINS

WARM POTATO AND SMOKED TROUT SALAD PREP + COOK TIME 30 MINUTES SERVES 4

Lj 750g kipfler potatoes, unpeeled Lj 1 tablespoon dijon mustard

25 MINS

Lj Lj Lj

SPAGHETTI WITH ARTICHOKES, ASPARAGUS AND PEAS PREP + COOK TIME 25 MINUTES SERVES 4

Lj 375g spaghetti

Lj 2 tablespoons olive oil

Lj 170g asparagus, halved on

the diagonal

Lj 2 cloves garlic, crushed

Lj 1 cup (120g) frozen peas

Lj 280g bottled artichoke hearts in

brine, drained, halved Lj 1 cup (240g) ricotta cheese, crumbled

1 Cook pasta in a large saucepan of boiling water until just tender; drain. 2 Meanwhile, heat oil in a large frying pan; cook asparagus and garlic, stirring, for about 2 minutes or until asparagus is just tender. Add peas and artichokes; cook for 2 minutes. 3 Add drained spaghetti to asparagus mixture; stir until heated through. Serve pasta topped with ricotta. per serve 15.5g total fat (4.8g saturated fat); 1156kJ (276 cal); 62.4g carbohydrate; 10.1g protein; 9.8g fibre

62

Lj Lj Lj

COOK’S

NOTES SPAGHETTI WITH ARTICHOKES, ASPARAGUS AND PEAS Artichoke hearts are the tender centres of the globe artichoke, which has tough petal-like leaves that are edible, in part, when cooked. Globe artichokes are actually a large flower bud of a member of the thistle family. Artichoke hearts are available fresh from the plant, or purchased in brine, either canned or in glass jars.

Lj Lj

(see tip) 2 tablespoons red wine vinegar 1 tablespoon finely chopped fresh dill ¼ cup (60ml) olive oil 300g whole hot-smoked trout 1 stalk celery (150g), trimmed, sliced thinly ¼ red onion (25g), sliced thinly 150g mixed salad leaves 1 tablespoon rinsed, drained baby capers

1 Place potatoes in a medium saucepan; cover with water, season with salt. Bring to the boil; boil for about 15 minutes or until tender. Drain. Cut into 2cm slices. 2 Meanwhile, whisk mustard, vinegar and dill in a small bowl; gradually whisk in oil. Season to taste. 3 Place warm potatoes in a large serving bowl with mustard dressing; toss gently to coat. 4 Discard skin and bones from trout; flake into large chunks. Add trout to potatoes with celery, onion, salad leaves and capers; toss gently to combine. per serve 18.3g total fat (3.2g saturated fat); 1467kJ (351 cal); 25g carbohydrate; 18.6g protein; 4.7g fibre TIP To make this recipe gluten free, check the label to ensure the mustard is gluten free.

AWW FOOD • ISSUE NINE • 2015


Food in a Flash

GLUTEN FREE

LOW IN KJ WARM POTATO AND SMOKED TROUT SALAD RECIPE OPPOSITE

30 MINS

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Food in a Flash

LOW IN KJ BEAN AND BASIL SOUP RECIPE ON PAGE

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30 MINS

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Food in a Flash

30 MINS STEAMED ORANGE GINGER CHICKEN WITH GREENS RECIPE ON PAGE

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Food in a Flash

20 MINS

30 MINS

COOK’S

NOTES ASIAN MUSSELS

Pot-ready mussels come in 1kg bags. They have been scrubbed and bearded and are ready to cook. Some mussels may not open up during cooking; in fact, some will not open after excessive cooking. Don’t discard these, just open with a knife or cook a little more, if you like.

ASIAN MUSSELS PREP + COOK TIME 20 MINUTES SERVES 6

Lj 1½ cups (300g) white rice

Lj ⅓ cup (80ml) japanese soy sauce Lj ⅓ cup (80ml) mirin

Lj ⅓ cup (80ml) lime juice Lj 1 tablespoon peanut oil

Lj 2 fresh long red chillies, Lj Lj Lj Lj Lj Lj

sliced thinly 2 cloves garlic, crushed 5cm piece fresh ginger (20g), grated finely 4 green onions, sliced thinly 2kg pot-ready mussels ½ cup loosely packed fresh coriander leaves 1 lime, cut into wedges

1 Cook rice via the absorption method according to packet directions. Remove from heat; stand for 10 minutes. Fluff with a fork. 2 Combine sauce, mirin and lime juice in a small jug. 3 Heat oil in a large saucepan; cook chilli, garlic and ginger, stirring, until fragrant. Add sauce mixture; bring to the boil. Stir in onion and mussels; cook, covered, for about 5 minutes or until mussels open. 4 Sprinkle mussels with coriander; serve with rice and lime wedges.

BEAN AND BASIL SOUP PREP + COOK TIME 30 MINUTES SERVES 4

Lj 1 tablespoon extra virgin olive oil Lj 1 medium brown onion (150g), Lj Lj Lj Lj Lj Lj

chopped finely 3 cloves garlic, crushed 1 litre (4 cups) vegetable stock 1 cup (250ml) water 800g canned butter beans, rinsed, drained 250g green beans, halved 2 large zucchini (300g), halved lengthways, sliced thickly crossways ½ cup (40g) shaved parmesan 2 tablespoons bottled basil pesto

per serve 5.6g total fat (1.3g saturated fat); 1418kJ (339 cal); 50.3g carbohydrate; 17.6g protein; 1g fibre

Lj

TIP To make this recipe gluten free, use tamari instead of soy sauce.

1 Heat oil in a large saucepan over medium heat; cook onion, stirring, until softened. Stir in garlic; cook until fragrant. Stir in stock and the water; bring to the boil. Add butter beans; simmer, covered, for 10 minutes. 2 Add green beans and zucchini to soup; simmer, covered, for 5 minutes or until vegetables are just tender. Season soup then sprinkle with cheese and serve with pesto.

Lj

per serve 13.7g total fat (3.9g saturated fat); 1275kJ (305 cal); 24.3g carbohydrate; 17.4g protein; 12.8g fibre

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Food in a Flash

30 MINS

COOK’S

NOTES

25 MINS

HOISIN AND LEMON CHICKEN SKEWERS

You can prepare the chicken the night before; store, covered, in the fridge. You could also use pork fillet for this recipe, if you like. If using bamboo skewers, wrap the ends in foil to prevent them from burning.

STEAMED ORANGE GINGER CHICKEN WITH GREENS PREP + COOK TIME 30 MINUTES SERVES 4

Lj 4 baby buk choy (600g), halved Lj 500g choy sum, trimmed, cut

into 6cm lengths

Lj 4 chicken breast fillets (680g) Lj 4cm piece fresh ginger (20g), Lj Lj Lj Lj

Lj Lj Lj Lj Lj

peeled 1 tablespoon pink peppercorns, crushed 2 tablespoons shredded orange rind 1 teaspoon sesame oil 2 green onions, sliced thinly SOY SESAME DRESSING 1 tablespoon salt-reduced soy sauce 1 tablespoon rice vinegar 1 tablespoon peanut oil 1 teaspoon sesame oil 1½ tablespoons orange juice

1 Place buk choy and choy sum over base of a large bamboo steamer. Cut chicken diagonally crossways into three pieces; place on vegetables. 2 Cut ginger lengthways into thin strips, cut into matchstick-sized pieces. Sprinkle ginger, peppercorns, rind and oil over chicken. Season. Steam chicken, covered, over a wok or large frying pan of simmering water for 10 minutes or until cooked through. 3 Meanwhile, make soy sesame dressing. 4 Serve chicken and vegetables, drizzled with dressing and sprinkled with onion. SOY SESAME DRESSING Whisk ingredients in a small jug until combined. per serve 10.3g total fat (2g saturated fat); 1290kJ (308 cal); 4.3g carbohydrate; 45.3g protein; 7.8g fibre TIPS Use a zester to get long thin strips of orange rind. To make this recipe gluten free, use tamari instead of soy sauce. SERVING SUGGESTION Steamed jasmine rice.

AWW FOOD • ISSUE NINE • 2015

HOISIN AND LEMON CHICKEN SKEWERS PREP + COOK TIME 25 MINUTES SERVES 4

Lj 800g chicken thigh fillets

Lj ⅓ cup (80ml) hoisin sauce Lj ¼ cup (60ml) lemon juice Lj 2 tablespoons fish sauce

Lj 3 teaspoons light brown sugar

1 Trim fat from chicken; cut into long strips. Thread chicken onto eight 23cm skewers; place on a large plate. 2 Combine remaining ingredients in a small bowl. Pour half the marinade over chicken; turn to coat. 3 Cook chicken on a heated oiled grill plate (or grill or barbecue), turning and brushing with remaining marinade until browned all over and cooked through. 4 Accompany skewers with steamed rice, broccolini and lemon wedges, if you like. per serve 11.1g total fat (3.2g saturated fat); 1237kJ (295 cal); 10.6g carbohydrate; 37.4g protein; 2.2g fibre

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LOW IN KJ

Food in a Flash

HOISIN AND LEMON CHICKEN SKEWERS YOU WILL NEED 8 bamboo skewers RECIPE ON PAGE

 67

25 MINS

WATCH OUR VIDEO to see how to make these into herbed skewers. Download the free viewa app (see page 6) and scan this page with your tablet or smartphone.

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Food in a Flash

LOW IN KJ PORK, ORANGE AND CORIANDER SALAD YOU WILL NEED a grill plate or barbecue RECIPE ON PAGE

71 

30 MINS

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LOW IN KJ

Food in a Flash

CHAR-GRILLED THAI SQUID SALAD RECIPE OPPOSITE

30 MINS

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30 MINS

Food in a Flash

CHAR-GRILLED THAI SQUID SALAD

30 MINS

PREP + COOK TIME 30 MINUTES SERVES 4

Lj 1kg cleaned squid hoods Lj 2 cloves garlic, crushed Lj 1 tablespoon peanut oil

Lj 170g asparagus, trimmed Lj 175g broccolini, trimmed Lj 200g sugar snap peas

Lj 1 cup loosely packed fresh mint leaves Lj ½ cup loosely packed fresh

coriander leaves

Lj 2 limes, cut into cheeks

Lj Lj Lj Lj Lj

CHILLI DRESSING 1 fresh long red chilli, chopped finely ⅓ cup (80ml) lime juice 1 tablespoon peanut oil 2 teaspoons fish sauce 2 teaspoons brown sugar

1 Cut squid down the centre to open out. Score the inside, without cutting all the way through, in a diagonal criss-cross pattern; cut into thick strips. Combine squid, garlic and oil in a large bowl; season. 2 Cook squid on a heated oiled grill plate (or grill or barbecue), turning occasionally, until cooked through. 3 Meanwhile, make chilli dressing. 4 Boil, steam or microwave asparagus, broccolini and sugar snap peas, separately, until tender. 5 Place squid and vegetables in a large bowl with herbs and dressing; toss gently to combine. Serve salad with lime cheeks. CHILLI DRESSING Combine ingredients in a screw-top jar; shake well. per serve 12.6g total fat (2.7g saturated fat); 1406kJ (336 cal); 4.9g carbohydrate; 46.8g protein; 5.1g fibre

COOK’S

NOTES

PORK, ORANGE AND CORIANDER SALAD PREP + COOK TIME 30 MINUTES SERVES 4

Lj 440g pork fillet

Lj 2 tablespoons char siu sauce Lj 2 medium oranges (480g)

PORK, ORANGE AND CORIANDER SALAD

Baby salad leaves are also sold as salad mix or gourmet salad mix; it is a mixture of assorted young lettuce and other green leaves. You can use your favourite salad greens in this recipe.

Lj 1 fresh long green chilli, sliced thinly Lj 100g snow pea sprouts Lj 100g baby salad leaves

Lj ½ cup loosely packed fresh

CORIANDER

coriander leaves

Lj ⅓ cup (80ml) orange juice Lj 2 tablespoons olive oil

1 Cut pork in half lengthways. Combine pork and sauce in a medium bowl; turn to coat in mixture. 2 Cook pork on a heated oiled grill plate (or grill or barbecue) for about 8 minutes each side or until cooked as desired. Remove from heat; cover to keep warm. 3 Meanwhile, segment oranges into a large bowl; add chilli, sprouts, salad leaves, coriander and combined juice and oil. Toss gently to combine. 4 Thinly slice the pork. Divide salad among serving bowls; top with pork. per serve 10.6g total fat (1.9g saturated fat); 1152kJ (275 cal); 16.3g carbohydrate; 26.7g protein; 3.7g fibre

FOR MORE OF OUR RECIPES GO TO

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Kids Can Cook

No matter how young they are, learning to cook like a grown-up offers skills that will set your children up for life. Start them off with simple tasks, just make sure that it’s you who handles the sharp knives and the hot stove.

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P H O T O G R A P H E R D E A N W I L M O T + S T Y L I S T L O U I S E B I C K L E + P H O T O C H E F JA N E C O L L I N G S

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Kids Can Cook

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Kids Can Cook

MIX IN THE SAUCE

Stir the drained spaghetti, bacon mixture, egg mixture and cooking liquid over heat until mixed well.

MAKE THE SAUCE

Cook the bacon in a frying pan until crisp. Add the garlic to the pan and cook, stirring, for 1 minute.

COOK THE PASTA

Carefully add spaghetti to pan of boiling water. Stir with a long pair of tongs to separate spaghetti.

SPAGHETTI CARBONARA WITH PEAS PREP + COOK TIME 25 MINUTES SERVES 4

Lj 4 egg yolks

Lj ¾ cup (60g) finely

grated parmesan

Lj 4 rindless bacon slices

(260g), chopped finely Lj 2 cloves garlic, sliced thinly Lj 1 cup (120g) frozen peas Lj 375g spaghetti

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1

Put the egg yolks and cheese into a small bowl; mix them together with a fork and set aside. Oil a medium frying pan; place it on the stove and turn on the heat to medium-high. Add the bacon to the pan; stir with a wooden spoon for 5 minutes or until the bacon is crisp. Add the garlic; stir for 1 minute. Add the peas; stir until they are heated through.

2

Meanwhile, fill a large saucepan with water. Turn the stove on to high and boil the water. Add the spaghetti; cook until it is tender (check the instructions on the packet for how long this should take). Save about ¼ cup of the cooking liquid by using a ladle to put it in a bowl. Pour the spaghetti into a colander and drain it over the sink. Put the spaghetti back into the saucepan.

3

Add the bacon mixture, egg mixture and ¼ cup of the cooking liquid you saved to the saucepan with the spaghetti. Put the pan back on the stove and turn the heat to medium; stir with a wooden spoon or tongs for 1 minute to mix the spaghetti and sauce together.

AWW FOOD • ISSUE NINE • 2015


Kids Can Cook

COOK’S

NOTES When adding the spaghetti to saucepan of boiling water, fan it out with your hand to try and keep strands of spaghetti separate so they won’t stick together. Use a pair of tongs with a long handle to stir the spaghetti a few times, while it is cooking – this will also help to stop the pasta sticking.

YUMMY DINNER SPAGHETTI CARBONARA WITH PEAS RECIPE OPPOSITE

WATCH OUR VIDEO for tips on cooking and storing cooked pasta. Download the free viewa app (see page 6) and scan this page with your tablet or smartphone. AWW FOOD • ISSUE NINE • 2015

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COOK’S

Kids Can Cook

NOTES

It is fine to use just one 300ml carton of cream for this recipe. The cakes are best eaten on the day you make them. You can use any jam you like – strawberry, apricot, raspberry or cherry jam are nice. If you like, you could ice these cupcakes and decorate them with lollies instead of making butterfly cakes. SERVING SUGGESTION Dust with sifted icing sugar.

PARTY CAKES BUTTERFLY CAKES YOU WILL NEED two 12-hole deep flat-based patty pans RECIPE OPPOSITE

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AWW FOOD • ISSUE NINE • 2015


Kids Can Cook FILL THE PANS

Scoop up a tablespoon of mixture in one spoon, and use a second spoon to scrape it into a paper case.

MAKE THE WINGS

MAKE THE CAKE

Use a small knife to cut small circles from tops of cakes. Cut circles in half to make ‘wings’.

Beat together the butter, vanilla extract, sugar, eggs, sifted flour and milk with an electric mixer until the mixture is smooth and pale in colour.

BUTTERFLY CAKES PREP + COOK TIME 50 MINUTES MAKES 24

Lj 125g butter, softened Lj 1 teaspoon

vanilla extract

Lj ⅔ cup (150g)

caster sugar

Lj 3 eggs

Lj 1½ cups (225g)

self-raising flour

Lj ¼ cup (60ml) milk Lj ½ cup (160g) jam

Lj 1 cup (250ml) thickened

cream, whipped into soft peaks

FOR MORE OF OUR RECIPES GO TO

1

Turn on the oven to 180°C/160°C fan and let it heat up. Put 24 paper cases into two 12-hole (2 tablespoon/40ml) deep flat-based patty pans. Put the butter, vanilla extract, sugar, eggs, sifted flour and milk into a small bowl; beat with an electric mixer on low speed until the ingredients are just mixed together. Turn up the speed to medium; beat the mixture for about 3 minutes or until it is smooth and pale in colour.

2

Drop rounded tablespoons of the mixture into the paper cases. Put the patty pans into the oven and bake for 20 minutes. Take the pan out of the oven; leave it for 5 minutes. Carefully remove cakes from the pans and put them on wire racks, top-side up; leave them to cool down.

3

Use a small knife with a sharp point to cut out a circle from the top of each cake; put the circles on a board. Cut each circle in half to make two ‘wings’. Fill the holes in the tops of the cakes with jam and whipped cream. Place two ‘wings’ on top of each cake.

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1

Express Aisle

STEAMED GAI LAN IN OYSTER SAUCE

HEADING

YOU WILL NEED a wok RECIPE OPPOSITE

Andercie nduciun tissequatiis iundi odis magnatu mquaepuda quaspedis andu Veria volupta sint ut ut reptati atquibus, simint quis excerit as sedicit, ut ratiissiment quodit il mil millend igendam cuptatur, nonsenias earit ullorit atemporit que il et ad minctio repernatem harum conectoreped mi, corro di occabo. Et quisque acilita

6

EXPRESS GREEN SIDES

These green vegetable sides are not only good for you, they’re destined to become the kind of family favourites that you’ll be making time and again.

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P H O T O G R A P H E R W I L L I A M M E P P E M + S T Y L I S T V I V I E N WA L S H + P H O T O C H E F S D O M I N I C S M I T H

AWW FOOD • ISSUE NINE • 2015


Express Aisle

2 ASPARAGUS HOLLANDAISE

1 STEAMED GAI LAN IN OYSTER SAUCE

YOU WILL NEED a fine sieve for straining RECIPE OPPOSITE

PREP + COOK TIME 10 MINUTES SERVES 8

Boil, steam or microwave 1kg gai lan, halved, until tender; drain. Heat 1 tablespoon peanut oil in a wok; stir-fry gai lan, 2 tablespoons oyster sauce and 1 tablespoon light soy sauce for 2 minutes or until mixture is heated through.

2 ASPARAGUS HOLLANDAISE PREP + COOK TIME 35 MINUTES SERVES 4

For hollandaise sauce, combine 2 tablespoons each of water and white wine vinegar and ¼ teaspoon cracked black pepper in a small saucepan; bring to the boil. Reduce heat; simmer, uncovered, until liquid is reduced to 1 tablespoon. Strain through a fine sieve into a medium heatproof bowl; cool for 10 minutes. Whisk 2 egg yolks into vinegar mixture. Set bowl over a medium saucepan of simmering water (don’t let water touch base of bowl). Whisk mixture over heat until thickened. Remove bowl from heat; gradually whisk in 200g melted butter in a thin, steady stream, whisking constantly until thick and creamy. Boil, steam or microwave 1kg trimmed asparagus until tender. Serve asparagus drizzled with hollandaise sauce; season to taste.

AWW FOOD • ISSUE NINE • 2015

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Express Aisle

3 PEAS WITH MINT

BUTTER

PREP + COOK TIME 10 MINUTES SERVES 4

Boil, steam or microwave 2¼ cups fresh shelled peas until tender; drain. Meanwhile, combine 40g butter, 1 tablespoon finely chopped fresh mint and 1 tablespoon thinly sliced lemon rind in a small bowl. Serve topped with butter mixture. TIP You need about 1kg fresh pea pods to get 2¼ cups shelled peas for this recipe.

3 4

PEAS WITH MINT BUTTER

GRILLED ASIAN VEGETABLES

4 GRILLED ASIAN

VEGETABLES

PREP + COOK TIME 25 MINUTES SERVES 4

Boil, steam or microwave 400g baby pak choy, trimmed and halved lengthways, until wilted; drain. Brush with 1 tablespoon peanut oil; cook on a heated oiled flat plate until tender. Cut 200g baby corn in half lengthways; combine in a large bowl with 175g halved broccolini, 100g trimmed snow peas and an extra 1 tablespoon peanut oil; mix well. Cook vegetables on a flat plate until tender. Combine 2 tablespoons mirin, 1 tablespoon each of oyster sauce and light soy sauce, 1 clove crushed garlic, 1 teaspoon white sugar and ½ teaspoon sesame oil in same bowl; add vegetables, toss gently to coat.

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Express Aisle

5 GARLICKY BEANS

WITH PINE NUTS

PREP + COOK TIME 20 MINUTES SERVES 4

Boil, steam or microwave 400g trimmed baby beans until just tender; drain. Rinse under cold water; drain. Transfer to a large bowl. Heat ¼ cup olive oil and 1 thinly sliced clove garlic in a small frying pan over low heat until garlic just changes colour. Add 2 tablespoons toasted pine nuts; stir until heated through. Drizzle pine nut mixture over beans.

5 6

GARLICKY BEANS WITH PINE NUTS

STEAMED ASIAN GREENS WITH CHAR SIU SAUCE

6 STEAMED ASIAN GREENS

WITH CHAR SIU SAUCE

PREP + COOK TIME 25 MINUTES SERVES 4

Layer 350g trimmed broccolini, 150g trimmed snow peas, 2 halved baby buk choy and 1 thinly sliced fresh long red chilli in a large bamboo steamer lined with baking paper. Steam, covered, over a large wok of simmering water for 5 minutes or until vegetables are just tender. Combine vegetables, 2 tablespoons char siu sauce and 2 teaspoons sesame oil in a large bowl. Heat 1 tablespoon peanut oil in a small saucepan until hot; pour over vegetable mixture, then toss to combine. Top with 1 tablespoon toasted sesame seeds.

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Fresh from the Oven

Baking with Nothing says spring like flowers, so why not greet the new season by adding some blossoms to your baking? Whether it’s petals for decoration, elderflower syrup, or a dash of rosewater in your sponge cake, floral-inspired recipes are the perfect way to welcome the sunshine.

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Fresh from the Oven

LIGHT & LUSCIOUS

ROSEWATER SPONGE WITH STRAWBERRY COMPOTE YOU WILL NEED 2 x 15cm round cake pans RECIPE ON PAGE

84 

AWW FOOD • ISSUE NINE • 2015

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Fresh from the Oven

ROSEWATER SPONGE WITH STRAWBERRY COMPOTE PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 12

Lj 1⅓ cups (200g) plain flour Lj 6 eggs

Lj ⅔ cup (150g) caster sugar Lj 2 teaspoons rosewater Lj 80g butter, melted

Lj ¾ cup (180ml) pouring cream Lj 1 tablespoon icing sugar

Lj 1 teaspoon vanilla extract

Lj 20 unsprayed pink rose petals

STRAWBERRY COMPOTE

Lj 375g strawberries, chopped

roughly

Lj ⅓ cup (75g) caster sugar

Lj 1½ tablespoons rosewater

1 Make strawberry compote. 2 Preheat oven to 180°C/160°C fan. Grease two 15cm round cake pans; line base and side with baking paper. 3 Sift half the flour three times into a small bowl. 4 Beat 3 of the eggs, half the caster sugar and half the rosewater in a small bowl with an electric mixer until thick, pale and tripled in volume. Sift one bowl of sifted flour over egg mixture; fold flour through egg mixture. Fold in half the melted butter. Divide mixture between pans. 5 Bake cakes for 15 minutes or until cake pulls away from the side of the pan slightly, swapping pans from top to bottom halfway through cooking time. Stand cakes in pans for 5 minutes before turning, top-side down, onto lightly greased bakingpaper-covered wire racks to cool. 6 Wash and dry cake pans; grease then line base and side. Repeat steps 3, 4 and 5 with remaining flour, eggs, caster sugar, rosewater and butter. You need four cakes in total. 7 Beat cream, sifted icing sugar and extract in a small bowl with an electric mixer until soft peaks form. 8 Place one cake on a plate; spread with one-third of the compote and one-third of the cream. Repeat layering with remaining cakes, compote and cream, finishing with a cake. Decorate with rose petals; dust with a little extra icing sugar. STRAWBERRY COMPOTE Place ingredients in a medium saucepan; bring to the boil. Cook, stirring occasionally, over medium heat, for 10 minutes or until strawberries soften and liquid is syrupy. Cool. TIPS If you like, you can insert skewers into the cake to hold the layers in place while slicing. Cut through the top two cake layers and serve as a portion; cut through the bottom two cake layers as a second portion. This cake is best made on day of serving.

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ROSE AND ALMOND SYRUP CAKE PREP + COOK TIME 1 HOUR SERVES 4

Lj 1¼ cups (150g) ground almonds

Lj ¼ cup (15g) fresh white breadcrumbs Lj 1 teaspoon baking powder Lj 3 eggs, separated

Lj ¾ cup (165g) caster sugar Lj 3 teaspoons rosewater

Lj ¼ cup (60ml) pouring cream

Lj 1½ tablespoons slivered almonds Lj 2 tablespoons pistachios, halved Lj 1 tablespoon slivered almonds,

roasted, extra

ROSE SYRUP Lj ¾ cup (165g) caster sugar Lj 1 cup (250ml) water Lj 2 tablespoons dried rosebuds

1 Preheat oven 180°C/160°C fan. Grease an 18cm heart-shaped cake pan; line base and side with baking paper. 2 Combine ground almonds, breadcrumbs and baking powder in a medium bowl. Beat egg yolks and sugar in a small bowl with an electric mixer until creamy. Beat in rosewater and cream until just combined; stir in breadcrumb mixture. 3 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into almond mixture, in two batches. Pour mixture into pan; top with half the almonds. 4 Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Cake will have a slight dip in it. 5 Meanwhile, make syrup. 6 Stand cake in pan for 5 minutes; pour half the hot syrup over the cake. Cool. 7 Turn cake out and place on a serving plate. Top with pistachios and extra roasted almonds. Serve with remaining syrup. ROSE SYRUP Stir sugar and water in a small saucepan over medium heat until sugar dissolves. Bring to the boil; simmer for 3 minutes. Stir in rose buds. Cool for 10 minutes to infuse flavours. AWW FOOD • ISSUE NINE • 2015


Fresh from the Oven

ROMANCE ON A PLATE

ROSE AND ALMOND SYRUP CAKE YOU WILL NEED an 18cm heart-shaped cake pan RECIPE OPPOSITE

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COOK’S

NOTES ORANGE BLOSSOM AND RASPBERRY ANGEL FOOD CAKE

We used a Middle Eastern brand of orange blossom water with a pronounced flavour. Taste and adjust the icing with more if necessary. A balloon whisk has a large rounded end and soft flexible wires. If yours is tear-dropped shaped with stiff wires, you can still use it, just take care to use a gentle folding action. You could decorate the cake with 125g fresh raspberries instead of the flowers. The cake is best made on day of serving.

ORANGE ALMOND CUPCAKE BOUQUET YOU WILL NEED 2 x 12-hole mini muffin pans RECIPE ON PAGE

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PHOTOGRAPHER JOSHUA DASEY + STYLIST MARGOT BRADDON + PHOTOCHEF NICOLE DICKER

PRETTY POSY


Fresh from the Oven

FEATHER LIGHT

ORANGE BLOSSOM AND RASPBERRY ANGEL FOOD CAKE YOU WILL NEED a 25cm loose-based angel food cake pan; a balloon whisk RECIPE ON PAGE

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ORANGE ALMOND CUPCAKE BOUQUET PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 24

Lj 6 slices (120g) glacé orange Lj 75g butter, softened

Lj 1 teaspoon finely grated

orange rind

Lj ⅓ cup (75g) caster sugar Lj 1 egg

Lj 2 tablespoons self-raising flour Lj ¼ cup (35g) plain flour ORANGE BLOSSOM AND RASPBERRY ANGEL FOOD CAKE

ORANGE BLOSSOM AND RASPBERRY ANGEL FOOD CAKE PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 12

Lj 125g frozen raspberries, thawed Lj ½ cup (75g) plain flour

Lj ½ cup (75g) wheaten cornflour Lj 1¼ cups (275g) caster sugar Lj 12 egg whites

Lj 1 teaspoon cream of tartar

Lj 2 teaspoons orange blossom water Lj ¼ cup edible flowers

ORANGE BLOSSOM ICING Lj 2 cups (320g) icing sugar Lj ¼ teaspoon orange blossom water Lj ¼ cup (60ml) strained lemon juice

1 Preheat oven to 180°C/160°C fan. Adjust oven shelf to lowest position. 2 Push raspberries through a fine sieve into a small bowl; discard seeds. Sift flours and ¼ cup of the sugar together five times. 3 Beat egg whites in a large bowl with an electric mixer until foamy; beat in cream of tartar. Gradually add remaining sugar, beating until sugar dissolves and mixture is very thick and glossy. Whisk in orange blossom

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ORANGE ALMOND CUPCAKE BOUQUET

water. Sift one-third of the flour mixture on meringue; gently fold through using a balloon whisk. Repeat with remaining flour mixture, in batches. 4 Transfer one-third of the cake mixture to a medium bowl; fold in raspberry puree. Carefully fold raspberry mixture into remaining cake mixture, swirling to create a marbled effect. Spoon mixture into an ungreased 25cm angel food cake pan with a removal base; smooth surface. 5 Bake cake for 30 minutes or until cake springs back when pressed lightly with a finger. 6 Place a piece of baking paper just larger than the pan on a work surface. Immediately turn hot pan upside-down on the paper; leave to cool completely in this position. The cake will drop when cold; if not, you may need to run a spatula around the cake to release it. 7 Make orange blossom icing. 8 Drizzle cooled cake with icing; decorate with flowers. ORANGE BLOSSOM ICING Sift icing sugar into a small bowl; stir in orange blossom water and enough of the juice to form an icing the consistency of honey.

Lj ¼ cup (30g) almond meal

Lj Lj Lj Lj Lj Lj

DECORATION 15cm polystyrene craft ball 24 double-ended wooden toothpicks 2 sheets tissue paper ribbon fresh flowers florist tape

1 Cut each orange slice into 20 tiny wedges. 2 Preheat oven to 180°C/160°C fan. Line two 12-hole (1 tablespoon/20ml) mini muffin pans with paper cases. 3 Beat butter, rind, sugar and egg in a small bowl with an electric mixer until light and fluffy. 4 Stir in sifted flours and almond meal. Divide mixture among cases; smooth surface. Top each cake with five orange wedges. 5 Bake cakes for 15 minutes or until golden. Turn cakes onto wire rack to cool. 6 To assemble bouquet, use a serrated knife to cut about quarter of the polystyrene ball away, so the ball will sit flat. Using toothpicks, secure cakes to ball. Place bouquet on a small stand; wrap with paper and ribbon. Bind ends of fresh flowers with florist tape; position flowers between cakes.

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COOK’S

NOTES LIME AND YOGHURT CAKES WITH ELDERFLOWER SYRUP

Mini kugelhopf pans, also known as bundt pans, are sold in packs of two in department stores and kitchenware shops.

MAKE AHEAD

The candied lime rind can be made a day ahead; store in an airtight container. The cakes are best made on day of serving.

LIME AND YOGHURT CAKES WITH ELDERFLOWER SYRUP PREP + COOK TIME 1¼ HOURS MAKES 8

Lj 250g butter, softened

DID YOU KNOW? Flower waters are produced by distillation; in the case of rosewater, it is a byproduct of rose oil production. Bottles can be found in delis and in Middle Eastern and Indian grocers, with potency varying between brands. Keep in mind that once opened, the flavour can fade, so it’s always an idea to sniff and taste test before using to gauge if you need more or less.

AWW FOOD • ISSUE NINE • 2015

Lj 2 teaspoons vanilla extract Lj 1 tablespoon finely grated

lime rind

Lj 1 cup (220g) caster sugar Lj 3 eggs, separated

Lj 2 cups (300g) self-raising flour

Lj 1 cup (280g) greek-style yoghurt Lj 2 tablespoons edible white

flowers (optional)

CANDIED LIME RIND

Lj 3 limes

Lj ½ cup (110g) caster sugar Lj 1 cup (250ml) water

Lj ¼ cup (55g) caster sugar, extra

Lj Lj Lj Lj

ELDERFLOWER SYRUP ⅓ cup (80ml) strained lime juice ¾ cup (165g) caster sugar ¼ cup (60ml) water ½ cup (125ml) elderflower cordial

1 Make candied lime rind. 2 Preheat oven to 180°C/160°C fan. Grease eight 11cm mini kugelhopf pans. 3 Beat butter, extract, rind and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in egg yolks, one at a time, until just combined. Transfer mixture to a large bowl; fold in sifted flour and yoghurt, in two batches. 4 Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into cake mixture, in two batches. Spoon mixture into pans; smooth surface. 5 Bake cakes for 30 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 5 minutes before turning out onto a wire rack placed over an oven tray. 6 Meanwhile, make the elderflower syrup. 7 Pour hot syrup evenly over hot cakes. Serve cakes warm or cool, topped with candied rind, remaining syrup and flowers. CANDIED LIME RIND Peel rind from limes into 1cm wide strips; place rind in a small saucepan, cover with water. Bring to the boil; drain. Repeat four times. Return rind to pan with sugar and the water; simmer, uncovered, for 20 minutes or until rind is translucent and most of the syrup has evaporated. Drain. Place candied rind on a wire rack to cool. Toss rind in extra sugar to coat. Cut into shorter lengths. ELDERFLOWER SYRUP Heat ingredients in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat.

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Fresh from the Oven SYRUP CAKE LIME AND YOGHURT CAKES WITH ELDERFLOWER SYRUP YOU WILL NEED 8 x 11cm mini kugelhopf pans RECIPE ON PAGE

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Fresh from the Oven TEA TIME TREAT

PISTACHIO, LEMON AND LAVENDER SHORTBREAD RECIPE ON PAGE

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Fresh from the Oven

Lavender

LAVENDAR IMAGE PHOTOGRAPHER EVAN MURPHY

All varieties of lavender are edible, but English lavender (Lavandula angustifolia) is considered the culinary type, prized for its scent and sweeter taste. It has a quite strong camphor-like flavour, so a little goes a long way in cooking. Lavender is very easy to grow in temperate regions, and it can be found in many suburban gardens. If you want to dry your own, make sure you collect flowers spikes from bushes that have not been sprayed with pesticides or other chemicals (this is true for any flowers or petals you collect for cooking or decorating food). To dry, tie together bunches of stalks and hang upside down in a cool, airy spot. Once dried, rub the flowers from the stalk and seal in an airtight container.

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FRAGRANT

Fresh from the Oven

DESSERT

LAVENDER FILLO MILLE FEUILLE YOU WILL NEED 4 large oven trays RECIPE OPPOSITE

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Fresh from the Oven

LAVENDER FILLO MILLE FEUILLE PREP + COOK TIME 1¼ HOURS (+ COOLING) SERVES 8

Lj 18 sheets fillo pastry

Lj 100g salt-reduced butter, melted Lj ¼ cup (35g) caster sugar Lj 2 teaspoons icing sugar

Lj Lj Lj Lj Lj Lj

LAVENDER CUSTARD 3 cups (750ml) milk 8 egg yolks 1 cup (220g) caster sugar ½ cup (75g) cornflour 1½ tablespoons dried lavender ½ cup (125ml) thickened cream

1 Make lavender custard. 2 Preheat oven to 160°C/140°C fan. Grease three large oven trays; line with baking paper. 3 Brush a sheet of fillo with some melted butter; scatter with a scant ¾ teaspoon of caster sugar. Repeat layering five times to form a six layer stack. Using a sharp knife and ruler as a guide, cut stack into two 12cm x 28cm rectangles; discard trimmings. 4 Repeat step 3 two more times. You will have six equally-sized fillo stacks in total. 5 Place two fillo stacks, side by side, on each oven tray; cover with a sheet of baking paper. Stack trays on top of each other. Place a fourth oven tray on top of the stack; weight with an ovenproof dish.

FOR MORE OF OUR RECIPES GO TO

6 Bake stacked trays for 15 minutes. Carefully remove from oven; remove dish, unstack trays. Return trays to oven, on separate shelves; bake for a further 10 minutes or until golden. (For even cooking, rotate trays during cooking. If pastry starts to puff, press it down with a spatula.) Cool pastry on trays. Transfer to an airtight container until ready to assemble. 7 To assemble mille feuille, place a fillo rectangle on a platter; spread with one-fifth of the lavender custard. Repeat layering, finishing with a fillo rectangle. Dust with icing sugar and decorate with lavender flowers, if you like. LAVENDER CUSTARD Heat milk in a medium saucepan until almost boiling. Meanwhile, whisk egg yolks, sugar, cornflour and lavender flowers in a large bowl; gradually whisk in hot milk. Return mixture to pan; whisk continuously over medium heat for 7 minutes or until mixture boils and thickens. Remove from heat; continue to whisk a further minute. Strain into a medium bowl, cover surface with plastic wrap; refrigerate until cool. Just before using, beat cream in a small bowl with an electric mixer until soft peaks form; fold into lavender custard. TIPS There are usually 22 sheets of pastry in a 375g packet of fillo pastry. This recipe is best made on day of serving.

PISTACHIO, LEMON AND LAVENDER SHORTBREAD PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 24

Lj 250g butter

Lj 1 tablespoon finely grated

lemon rind

Lj 1 teaspoon vanilla bean paste Lj 2¼ cups (335g) plain flour Lj ¼ cup (35g) rice flour

Lj ⅔ cup (150g) caster sugar

Lj ⅓ cup (45g) shelled pistachios,

chopped coarsely

Lj 2 teaspoons dried lavender

Lj 2 tablespoons caster sugar, extra

1 Preheat oven to 170°C/150°C fan. 2 Beat butter, rind and paste in a large bowl with an electric mixer until well combined. Stir in sifted flours, then sugar and nuts. Press mixture together. 3 Press mixture over base of a 20cm x 30cm rectangular slice pan; mark into 24 finger lengths, prick all over with a fork. Sprinkle lavender and half the extra sugar over shortbread; press down lightly. 4 Bake shortbread for 35 minutes or until pale golden and firm to touch. Sprinkle with remaining extra sugar. Cool in pan. Cut into fingers. TIP Dried lavender flowers are available from spice shops and online. STORAGE Shortbread can be made up to a week ahead; store in an airtight container, or freeze for up to 3 months.

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What’s for Dinner?

SUPERGREEN

DINNERS One of the delights of this time of year is the ABUNDANCE of YOUNG FRESH GREENS that become available in supermarkets and GREENGROCERS. Along with warmer weather and longer days, SPRING SEASONAL VEGETABLES and HERBS – bursting with NUTRIENTS as well as FLAVOUR – make it easy to be healthy. So forget the winter blues and get SUPERCHARGED with these vibrant SPRING DINNERS.

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What’s for Dinner?

PACKED WITH VEG

PRAWN, PEA AND BROAD BEAN FRITTATA RECIPE ON PAGE

PHOTOGRAPHER BEN DEARNLEY + STYLIST LUCY TWEED + PHOTOCHEF DOMINIC SMITH

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What’s for Dinner?

PRAWN, PEA AND BROAD BEAN FRITTATA PREP + COOK TIME 1 HOUR SERVES 4

Lj ½ cup fresh flat-leaf parsley leaves Lj ⅓ cup fresh dill sprigs

Lj ¼ cup fresh tarragon leaves Lj 6 eggs

Lj ½ cup (125ml) buttermilk

GREENEST GREEN SALAD

Lj 500g cooked medium prawns

PREP + COOK TIME 15 MINUTES SERVES 4

Lj 2 tablespoons dried breadcrumbs Lj 2 tablespoons olive oil PRAWN, PEA AND BROAD BEAN FRITTATA

Lj 2 medium zucchini (240g), halved Lj Lj Lj

COOK’S

NOTES PRAWN, PEA AND BROAD BEAN FRITTATA

To segment the lemon, cut the top and bottom from lemon. Using a small sharp knife, cut off the rind and white pith, following the curve of the fruit. Holding the lemon over a bowl, cut inside the white membrane on both sides to release each segment. If you don’t have an ovenproof frying pan, wrap the handle of your pan in several layers of foil to protect it. You can also cook the frittata in an oiled 21cm round ovenproof dish. In step 5, transfer the cooked vegetables to the dish before adding egg mixture, prawns and ricotta. Cook in the oven for 25 minutes or until set. Only ‘true’ tarragon, the French variety, has a lovely anise-like flavour that pairs well with seafood. Although rarely labelled, French tarragon has distinguishing narrow leaves, while Russian tarragon has serrated leaves and yellow flowers.

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15 MINS

Lj Lj Lj Lj

lengthways, sliced thinly 3 green onions, sliced thinly 2 cloves garlic, crushed 2 cups (240g) frozen peas, thawed 2¼ cups (370g) frozen broad beans, thawed, peeled 1 medium lemon (140g), segmented (see Cook’s Notes) 1 tablespoon baby salted capers, rinsed ⅓ cup (80g) ricotta, crumbled

1 Coarsely chop half the parsley, dill and tarragon. Reserve remaining herbs. 2 Whisk chopped herbs with eggs, buttermilk and breadcrumbs in a large bowl; season. 3 Shell and devein prawns, leaving 6 prawns with tails intact. 4 Preheat oven to 180°C/160°C fan. 5 Heat oil in a 21cm ovenproof frying pan over medium heat; cook zucchini and green onion, stirring, for 5 minutes or until soft. Add garlic, peas and beans; cook, stirring, for 1 minute or until fragrant. Add egg mixture; gently shake pan to distribute mixture. Cook over low-medium heat, without stirring, for 5 minutes or until edge is set. Add prawns, placing prawns with tails upright in pan. Bake frittata for 20 minutes or until the centre is just firm. 6 Meanwhile, combine reserved herbs, lemon segments and capers in a small bowl. 7 Serve frittata topped with lemon herb mixture and ricotta. per serve 20.6g total fat (5.6g saturated fat); 1733kJ (414 cal); 15.8g carbohydrate; 35.8g protein; 10.4g fibre

Lj 5 slices multigrain bread (180g) Lj 150g green beans, trimmed

Lj 170g asparagus, halved lengthways

if large

Lj ⅔ cup (80g) frozen peas

Lj 1 medium ripe avocado (250g) Lj 2 tablespoons lemon juice Lj ½ cup (130g) basil pesto Lj 1 tablespoon water

Lj 3 cups loosely packed trimmed

watercress sprigs

1 Preheat a grill plate (or grill or barbecue) over medium-high heat. Remove crusts from bread and tear into bite-sized pieces. Toast bread on grill plate for 1 minute or until golden. 2 Add beans to a medium saucepan of boiling salted water; boil, uncovered, for 1 minute. Add asparagus to the same pan; boil for 1½ minutes. Add peas; boil for a further 30 seconds or until bright green. Drain; place in a large bowl of iced water to cool. Drain well. 3 Cut avocado in half, remove seed. Squeeze flesh out of each half into a small bowl; drizzle with 1 tablespoon of the juice. 4 Place pesto in a large bowl; stir in water and remaining juice. Add bread, beans, asparagus and peas, then watercress; toss gently to coat. Season to taste. 5 Transfer salad to a serving platter; top with avocado. per serve 22.5g total fat (4.1g saturated fat); 1360kJ (325 cal); 19g carbohydrate; 8.7g protein; 7g fibre TIPS Any flavoured pesto can be used in place of basil pesto. You will need a bunch of watercress that weighs about 350g.

AWW FOOD • ISSUE NINE • 2015


What’s for Dinner?

15 MINS GREENEST GREEN SALAD RECIPE OPPOSITE

PHOTOGRAPHER BEN DEARNLEY + STYLIST MICHELLE NOERIANTO + PHOTOCHEF DOMINIC SMITH

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MEAT FREE

What’s for Dinner?

PRIMAVERA SOUP WITH PANGRATTATO RECIPE OPPOSITE

PHOTOGRAPHER BEN DEARNLEY + STYLIST LUCY TWEED + PHOTOCHEF DOMINIC SMITH

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What’s for Dinner?

PRIMAVERA SOUP WITH PANGRATTATO

INDIAN-SPICED LAMB WITH BEAN AND COCONUT SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) SERVES 4

Lj 250g zucchini flowers, with

zucchini attached

Lj 1 tablespoon finely grated fresh ginger

Lj 30g butter

Lj 1 clove garlic, crushed

Lj 4 shallots (100g), chopped

Lj 1 tablespoon cumin seeds

Lj 1 litre (4 cups) vegetable stock

Lj 1 teaspoon garam masala

Lj 2 cups (500ml) water

Lj ⅓ cup (80ml) lemon juice

Lj ⅓ cup (75g) risoni pasta

Lj 150g asparagus, cut into 3cm lengths Lj 2 cups (240g) frozen baby peas

Lj 1 teaspoon finely grated lemon rind

Lj Lj Lj Lj Lj Lj

Lj ⅓ cup (80ml) olive oil INDIAN-SPICED LAMB WITH BEAN AND COCONUT SALAD

PANGRATTATO Remove crust from bread; tear bread into 1cm pieces. Heat oil in a large frying pan over medium-high heat; cook chilli and bread pieces, stirring, until browned lightly and crisp. Add garlic; cook until fragrant. Remove from heat; stir in parsley and rind. Season to taste. per serve 17.7g total fat (5.9g saturated fat); 1760kJ (420 cal); 46.7g carbohydrate; 14.3g protein; 9.2g fibre

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2.5cm cubes

Lj ¼ cup (35g) sunflower seed kernels Lj 1 tablespoon sesame seeds

PANGRATTATO 200g crusty italian bread 2 tablespoons extra virgin olive oil 1 fresh long red chilli, chopped finely 2 cloves garlic, chopped ⅓ cup loosely packed fresh flat-leaf parsley leaves 1 teaspoon finely grated lemon rind

1 Snap off flowers from zucchini; remove the yellow stamens from the centre of each flower. Cut zucchini in half lengthways. 2 Heat butter in a large saucepan over medium heat; cook shallots, stirring, for 3 minutes or until soft. 3 Add stock and the water to pan; bring to the boil. Add pasta and zucchini; simmer for 5 minutes, stirring occasionally. 4 Meanwhile, make pangrattato. 5 Add asparagus and peas to soup; simmer for 5 minutes or until just tender. Season to taste. Stir in zucchini flowers. 6 Ladle soup into bowls; top with pangrattato and rind. Scatter extra parsley leaves over, if you like.

Lj 1kg lamb rump steak, cut into

Lj 2 teaspoons brown mustard seeds Lj 300g green beans, trimmed

Lj 300g yellow beans, trimmed

Lj 2 shallots (50g), sliced thinly

Lj 200g baby heirloom tomatoes, halved Lj ¾ cup loosely packed fresh baby

coriander leaves

COOK’S

NOTES PRIMAVERA SOUP WITH PANGRATTATO

This soup is best made just before serving as the green vegetables will lose their vibrancy on standing. If you can’t find zucchini flowers, use a thinly sliced medium-sized zucchini instead. Pangrattato is the Italian name for breadcrumbs, which can be fine or coarse, these are best made with day-old bread.

INDIAN-SPICED LAMB WITH BEAN AND COCONUT SALAD

Soak bamboo skewers in water for 30 minutes before use to prevent them scorching during cooking.

Lj 2 tablespoons flaked coconut

Lj 1 cup (280g) greek-style yoghurt

1 Combine ginger, garlic, spices, juice and oil in a large bowl; season to taste. Reserve 2 tablespoons of the ginger mixture. 2 Add lamb to ginger mixture in bowl; toss to coat. Thread lamb onto skewers; place in a shallow dish. Cover; refrigerate for 30 minutes. 3 Meanwhile, toast seeds in a small frying pan over medium-low heat, stirring continuously until browned lightly. Remove from pan. 4 Cook green and yellow beans in a large saucepan of boiling salted water for 3 minutes or until tender; drain. Place beans in a medium bowl with the reserved ginger mixture, toasted seeds, shallots, tomatoes, coriander and coconut; toss gently to combine. 5 Cook lamb on heated oiled barbecue, turning occasionally, for 8 minutes or until browned all over and cooked as desired. 6 Serve lamb with bean salad and yoghurt. per serve 63g total fat (19.8g saturated fat); 3790kJ (905 cal); 18.5g carbohydrate; 63.1g protein; 8.2g fibre

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GLUTEN FREE

What’s for Dinner?

INDIAN-SPICED LAMB WITH BEAN AND COCONUT SALAD YOU WILL NEED 12 bamboo skewers RECIPE ON PAGE

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PHOTOGRAPHER BEN DEARNLEY + STYLIST LUCY TWEED + PHOTOCHEF DOMINIC SMITH

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What’s for Dinner?

“Eat your greens”

were actually words of wisdom from our mothers, but there were times when even the threat of no dessert wasn’t enough to make us eat up. Now we know better... their multitude of protective functions against disease and aging make them powerhouses of health.

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What’s for Dinner?

KNOW YOUR SUPERGREENS WHY SO SUPER?

LEAFY GREENS

BRASSICA FAMILY

ASIAN GREENS

Green veggies are dense in nutrients while being very low in kilojoules and fat and high in fibre. This means they are filling and nourishing without contributing to weight gain. While many other vegetables are low in kilojoules but not very nutrient dense (such as salad veg) and many are rich in nutrients but higher in kilojoules (such as potatoes, pumpkin and kumara), green vegetables combine the best of both worlds.

‘Leafy greens’ refers to vegetables where the leaf is the main part of the plant that is eaten. This includes silver beet, kale, spinach, water spinach and other asian greens such as buk choy. The dark green leaves of these plants contain vitamins A, C and K and folate, as well as iron and other minerals. While we don’t usually think of it as a vegetable, parsley is another ‘leafy green’ containing these nutrients.

The real superheroes of the vegetable world are the Brassica family, which includes broccoli, cabbage, kale, broccolini, brussels sprouts, cauliflower and many of the asian greens. While these vegetables contain the usual vitamins and minerals of green vegetables, they are also a source of antioxidants.

Buk choy, gai lan (also known as Chinese broccoli or Chinese kale) and wombok (Chinese cabbage) are three asian greens that are commonly seen in Australian greengrocers, and they all belong to the Brassica family. Water spinach is another asian green that is becoming more common here; while it is not a member of the Brassica family it contains similar levels of vitamins and minerals.

SALAD GREENS

SUPERSNACK

RAW OR COOKED?

Lettuce isn’t really a leafy green, but it still contains vitamins A and K. Different types of lettuce vary in colour from pale to dark green to purple, and some varieties are slightly bitter. The darker ones are rich in iron and folate, as are curly endive and witlof (both part of the chicory family). Including a combination of leaves in your salad will make it more flavourful and nutritious, as well as more colourful.

Green beans make an easy healthy snack to take to work or school. Trim a handful of beans and blanch in boiling water. Drain, refresh in icecold water until completely cool, then drain and pat dry with paper towel. Toss in 1 teaspoon of olive oil and season with sea salt, then pop in a lunchbox or ziplock bag. You could use unshelled edamame or sugar snap peas instead of beans, if you like.

FRESH ISN’T ALWAYS BEST

KALE CRISPS

HOW MANY SERVES?

SNEAKY GREENS

EXPLORE & GROW

Kale can be baked in the oven to make tasty crisps. Preheat oven to 180°C/160°C fan. Cut leaves of a bunch of kale away from stems and tear into bite-sized pieces. In a large bowl, toss pieces in 2 tablespoons olive oil. Spread kale out on two oven trays lined with baking paper. Bake for 15 minutes or until crisp, swapping the trays halfway through cooking. Allow to cool, season with sea salt, and crunch away.

Australian nutritional guidelines recommend that adults eat at least five serves of vegetables every day – and more is better. A serve of vegetables is ½ cup cooked vegetables or 1 cup salad vegetables. So making a big bowl of coleslaw, a stir-fry of asian greens or a fillo pie packed with spinach are easy ways to add a couple of serves to your day.

If your children aren’t so keen on eating green veg as a side dish, try finely chopping leafy greens and adding them to the meat sauce for spag bol or lasagne. Add peas or chopped beans, broccoli or cauliflower to a cheesy pasta bake or meat pie. Sauté leafy greens or finely sliced brussels sprouts with a little finely chopped bacon to give them a different flavour.

Lots of greens come in different varieties, so take your kids to check out big greengrocers for new varieties to try: purple broccoli and cauliflower, ruby red silver beet, Romanesco broccoli (which is bright green, and conical in shape). Some greens, such as spinach and snow peas, are easy to grow, even in pots, and this is another great way to get kids interested in vegetables.

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While nothing beats eating freshly picked peas straight from the pod, frozen peas are an excellent substitute unless you can grow your own. Peas begin to lose flavour and nutrients as soon as they are picked, and since frozen peas are usually snap frozen soon after being picked, they can actually be more nutritious than peas from the greengrocer.

While some vegetables need to be cooked to make their nutrients accessible for digestion, most green vegetables can be eaten raw or cooked. Lightly steaming or microwaving is the best way to retain the nutrients in most vegetables. Many kids prefer the crunch of raw broccoli and beans to cooked veg, and will happily eat them dipped in hummus or a yoghurt-based dip.

AWW FOOD • ISSUE NINE • 2015


What’s for Dinner?

DINNER FOR 2 GRILLED CHICKEN WITH WARM COS LETTUCE SALAD RECIPE ON PAGE

PHOTOGRAPHER MAREE HOMER + STYLIST LUCY TWEED + PHOTOCHEF ANGELA DEVLIN

106 

AWW FOOD • ISSUE NINE • 2015

105


What’s for Dinner?

KNOW YOUR SUPERGREENS

KALE

GREEN SILVER BEET

GREEN CABBAGE

BROCCOLINI

GRILLED CHICKEN WITH WARM COS LETTUCE SALAD PREP + COOK TIME 1 HOUR SERVES 2

Lj 3 slices multigrain bread (100g),

cut into 3cm cubes

Lj rice bran-oil spray

Lj 4 small leeks (800g), trimmed,

halved lengthways

Lj 300g chicken breast fillet, trimmed

Lj 1 baby cos lettuce (185g), trimmed,

quartered lengthways

Lj 2 teaspoons finely grated

lemon rind

Lj 1 tablespoon lemon juice

Lj ¼ cup coarsely chopped fresh

basil leaves

Lj ¼ cup coarsely chopped fresh

flat-leaf parsley Lj 10g parmesan, grated coarsely BUTTERMILK DRESSING

Lj ¼ cup (60ml) buttermilk Lj 3 teaspoons lemon juice

Lj 2 teaspoons chopped fresh

tarragon

Lj 1 tablespoon chopped fresh chives Lj ½ clove garlic, crushed

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1 Preheat oven 200°C/180°C fan. 2 Place bread on a large oven tray in a single layer, spray with oil; bake for 10 minutes or until golden. 3 Cook leek in a medium pan of boiling water for 4 minutes or until just tender; drain. 4 Heat a lightly oiled grill plate (or grill or barbecue) over high heat; cook chicken for 3 minutes each side or until golden brown. Place chicken on an oven tray; cover with foil. Transfer to oven; bake for 15 minutes or until

COS LETTUCE

CURLY ENDIVE

just cooked through. Rest for 10 minutes, then slice thickly. 5 Meanwhile, spray leeks and lettuce with oil; cook leeks on the grill plate for 3 minutes or until browned and the lettuce for 1 minute or until browned lightly, turning halfway through cooking time. 6 Make buttermilk dressing. 7 Combine chicken in a bowl with rind, juice, basil and parsley. 8 To serve, top lettuce wedges with leeks and chicken mixture; sprinkle with croûtons and parmesan and drizzle with buttermilk dressing. Sprinkle with extra basil and parsley leaves, if you like. BUTTERMILK DRESSING Combine ingredients in a small jug; season with pepper to taste. per serve 10.2g total fat (3g saturated fat); 1787kJ (427 cal); 30.7g carbohydrate; 46.6g protein; 11.9g fibre TIP You can substitute the leeks with green onions or asparagus.

AWW FOOD • ISSUE NINE • 2015


What’s for Dinner?

WATERCRESS

BRUSSELS SPROUTS

ROAST BEEF WTH TUNA AIOLI AND ARTICHOKES PREP + COOK TIME 1¼ HOURS (+ REFRIGERATION) SERVES 6

Lj ⅓ cup (80ml) olive oil

Lj 800g piece centre-cut beef

eye fillet

Lj 6 medium globe artichokes (1.2kg) Lj ¼ cup (60ml) lemon juice Lj ½ cup (150g) aioli

Lj 95g canned tuna in oil, drained Lj 5 anchovy fillets

Lj 1 small french bread stick (150g),

sliced thinly

Lj 2 cloves garlic, sliced thinly Lj 2 teaspoons baby capers

Lj ¼ cup loosely packed baby fresh

flat-leaf parsley leaves

1 Preheat oven to 180°C/160°C fan. 2 Heat 1 tablespoon of the oil in a medium flameproof roasting dish over high heat; cook beef, turning, until browned all over. Season. Roast beef for 30 minutes for medium. Transfer beef to a plate; cool. Cover; refrigerate for 3 hours or overnight. 3 Meanwhile, snap off tough outer leaves from artichokes until you reach

AWW FOOD • ISSUE NINE • 2015

SPINACH

GREEN BEANS

GAI LAN (CHINESE BROCCOLI)

BUK CHOY

the tender inner yellow leaves. Using kitchen scissors, cut off the thorny tips from remaining leaves; trim stems then brush with 2 tablespoons of the juice. Place artichokes in a medium saucepan of water; bring to the boil. Simmer over medium heat 20 minutes or until almost tender. Drain; cool. 4 Process aioli, tuna, anchovies and remaining juice until smooth. Season to taste. 5 Place bread on a large oven tray lined with baking paper; brush with 1 tablespoon of the oil. Bake for 10 minutes or until golden. 6 Meanwhile, cut artichokes in half; scoop out the hairy choke. Brush with 1 tablespoon of oil. Cook in a preheated char-grill pan for 2 minutes each side or until lightly charred. 7 Heat remaining oil in a small frying pan; cook garlic until lightly golden. Drain on paper towel. 8 Thinly slice beef; arrange on a platter, topped with tuna aioli, garlic, capers and parsley. Serve with artichoke and toasts. per serve 31.5g total fat (6.5g saturated fat); 2310kJ (552 cal); 20.9g carbohydrate; 40.4g protein; 12.2g fibre

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DINNER PARTY ROAST BEEF WITH TUNA AIOLI AND ARTICHOKES RECIPE ON PAGE

 107 108

AWW FOOD • ISSUE NINE • 2015

PHOTOGRAPHER BEN DEARNLEY + STYLIST LUCY TWEED + PHOTOCHEF DOMINIC SMITH

What’s for Dinner?


What’s for Dinner?

15 MINS STIR-FRIED PUMPKIN, WATER SPINACH AND TOMATOES WITH FIVE-SPICE RECIPE ON PAGE

PHOTOGRAPHER BEN DEARNLEY + STYLIST MICHELLE NOERIANTO + PHOTOCHEF DOMINIC SMITH

111 

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HEALTHY CHOICE

What’s for Dinner?

LOW FAT SMOKED TROUT, PEA AND ASPARAGUS RISOTTO RECIPE OPPOSITE

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AWW FOOD • ISSUE NINE • 2015

PHOTOGRAPHER MAREE HOMER + STYLIST LUCY TWEED + PHOTOCHEF ANGELA DEVLIN


What’s for Dinner?

SMOKED TROUT, PEA AND ASPARAGUS RISOTTO

STIR-FRIED PUMPKIN, WATER SPINACH AND TOMATOES WITH FIVE-SPICE

PREP + COOK TIME 45 MINUTES SERVES 4

PREP + COOK TIME 15 MINUTES SERVES 4

Lj 1 litre (4 cups) gluten-free Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj

vegetable stock 2 cups (500ml) water 1 tablespoon olive oil 1 medium brown onion (150g), chopped finely 1½ cups (300g) arborio rice 170g asparagus, trimmed, cut into 4cm pieces 100g snow peas, sliced thinly lengthways ½ cup (60g) fresh or frozen peas 2 teaspoons finely grated lemon rind 2 tablespoons lemon juice 2 tablespoons finely chopped fresh chives 1 tablespoon coarsely chopped fresh dill 150g hot-smoked trout, flaked coarsely

1 Bring stock and the water to the boil in a small saucepan; reduce heat to low, simmer, covered. 2 Meanwhile, heat oil in a large saucepan over medium heat; cook onion, stirring, for 5 minutes or until soft. Add rice; stir to coat in onion mixture. Stir in 1 cup of the simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. 3 Continue adding the simmering stock in ½-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until rice is tender. 4 Add asparagus, snow peas and peas to pan; cook, stirring, for 1 minute or until just tender. Remove from heat. Stir in rind, juice and herbs until just combined. Gently fold through trout; season. Serve risotto topped with a little extra dill and lemon rind, if you like.

Lj ¼ cup (60g) extra virgin coconut

oil, melted

Lj 650g jap pumpkin, peeled, cut into

3cm pieces

Lj 2 teaspoons chinese five-spice Lj ¼ cup (60ml) oyster sauce Lj ¼ cup (60ml) water

Lj 6cm piece fresh ginger (30g), cut into

COOK’S

NOTES STIR-FRIED PUMPKIN, WATER SPINACH AND TOMATOES WITH FIVE-SPICE

Coconut oil is a solidified oil sold in jars and is available from major supermarkets and health food stores. Melt coconut oil as you would butter, either in a small saucepan over low heat or in the microwave. Water spinach is a delicious asian green with small elongated leaves and succulent hollow stems. The mild-tasting stems and leaves are both eaten. You will need about 1 bunch for this recipe.

fine matchsticks Lj 185g water spinach, trimmed, cut into thirds Lj 250g cherry tomatoes, halved Lj ⅓ cup (20g) flaked almonds, roasted

1 Heat 2 tablespoons of the coconut oil in a large wok over medium heat; cook pumpkin pieces, turning frequently, for 6 minutes or until almost tender. Remove from wok. 2 Meanwhile, combine five-spice, oyster sauce and the water in a small bowl. 3 Heat remaining oil in wok over medium-high heat; stir-fry ginger for 1 minute or until crisp. Add water spinach, tomatoes and five-spice mixture; stir-fry for 1 minute or until water spinach wilts. Return pumpkin to wok; stir through. 4 Serve stir-fry topped with almonds. per serve 18.5g total fat (14g saturated fat); 1119kJ (267 cal); 17.6g carbohydrate; 4.6g protein; 6.5g fibre

SMOKED TROUT, PEA AND ASPARAGUS RISOTTO

Use a zester to make the thin strips of lemon rind.

per serve 4.6g total fat (1g saturated fat); 1631kJ (389 cal); 65.8g carbohydrate; 18.8g protein; 3.2g fibre

FOR MORE OF OUR RECIPES GO TO

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No-meat Monday

Here’s some extra inspiration for keeping Mondays meat-free: these four tasty dishes are all low in fat, helping you to hit your health goals this spring. P H OTO G R A P H ER J O S H UA DA S E Y + S T Y L I S T M A R G OT B R A D D O N + P H OTO C H E F K I R R I LY L A R O S A

LOW IN FAT LENTIL AND BEAN BURGER WITH CHILLI TOMATO RELISH RECIPE ON PAGE

117 

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AWW FOOD • ISSUE NINE • 2015


No-meat Monday

LOW IN FAT

35 MINS ASIAN GREENS WITH KAFFIR LIME RICE RECIPE ON PAGE

114 

AWW FOOD • ISSUE NINE • 2015

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No-meat Monday

ASIAN GREENS WITH KAFFIR LIME RICE

BARBECUED CORN WITH CHUNKY SALSA AND MEXICAN RICE

PREP + COOK TIME 35 MINUTES SERVES 4

PREP + COOK TIME 50 MINUTES SERVES 4

Lj 1 litre (4 cups) cold water

Lj 4 untrimmed corn cobs (1.6kg)

Lj 4 fresh kaffir lime leaves, shredded

Lj 2 cloves garlic, crushed

Lj 2 cups (400g) jasmine rice

Lj 2 teaspoons peanut oil

Lj 4cm piece fresh ginger (20g), Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj

chopped coarsely 2 fresh long red chillies, chopped coarsely 1 tablespoon sesame oil 1 large brown onion (200g), sliced thickly 200g green beans, trimmed 300g baby buk choy, quartered lengthways 100g snow peas, trimmed 150g oyster mushrooms, halved 100g enoki mushrooms, trimmed ⅓ cup (80ml) lime juice 2 tablespoons soy sauce ¼ cup coarsely chopped fresh coriander

1 Combine the water, rice, lime leaves, ginger and chilli in large saucepan with a tight-fitting lid; bring to a boil. Reduce heat, cook, covered, for about 12 minutes or until all water is absorbed and rice is cooked. Do not remove lid or stir rice during cooking time. Remove from heat; stand, covered, for 10 minutes before serving. 2 Meanwhile, heat half the oil in a wok; add onion and stir-fry until just soft. Add beans; stir-fry until just tender. Add buk choy, snow peas and mushrooms; stir-fry until buk choy just wilts. Add juice, sauce, coriander and remaining oil; stir-fry to combine. 3 Serve stir-fry with rice. TIP To make this recipe gluten free, use tamari instead of soy sauce.

114

Lj 1 small white onion (80g), chopped finely Lj 1 small red capsicum (150g), Lj ASIAN GREENS WITH KAFFIR LIME RICE

Lj

Lj

Lj

chopped finely 1 fresh long red chilli, chopped finely 1½ cups (300g) white medium-grain rice 1 cup (250ml) gluten-free vegetable stock 1 cup (250ml) water CHUNKY SALSA

Lj 3 medium tomatoes (450g), Lj Lj Lj Lj Lj

COOK’S

NOTES KAFFIR LIME

Known in Thailand as 'makrut', kaffir lime is a citrus plant with fragrant leaves and a knobbly, acridtasting fruit. The fruit is not often used but the leaves are a very common addition to south-east asian dishes, and are treated similarly to bay leaves, often being removed at the end of cooking. Kaffir lime leaves are available in the herb section of large greengrocers and supermarkets.

chopped coarsely 1 small white onion (80g), chopped finely ¼ cup (60g) pickled jalapeño chillies ½ cup coarsely chopped fresh coriander 1 clove garlic, crushed 2 tablespoons lime juice

1 Gently peel husk down each corn cob, keeping husk attached at base. Remove as much silk as possible then bring husk back over cob to rewrap and enclose completely. Place corn in large bowl, add enough cold water to completely submerge corn. 2 Heat oil in medium saucepan; cook garlic, onion, capsicum and chilli, stirring, until onion softens. Add rice; cook, stirring, for 1 minute. Add stock and the water; bring to a boil. Reduce heat; simmer, covered, for about 20 minutes or until rice is just tender. Remove from heat; fluff rice with fork. 3 Meanwhile, drain corn. Cook corn on heated oiled grill plate (or grill or barbecue) for about 25 minutes or until corn is tender, turning occasionally. 4 Make chunky salsa. 5 Serve corn with rice and salsa. CHUNKY SALSA Combine ingredients in a medium bowl.

AWW FOOD • ISSUE NINE • 2015


No-meat Monday

LOW IN FAT

BARBECUED CORN WITH CHUNKY SALSA AND MEXICAN RICE RECIPE OPPOSITE

AWW FOOD • ISSUE NINE • 2015

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LOW IN FAT

No-meat Monday

GLUTEN FREE SPANISH OMELETTE WITH TOMATO SALSA RECIPE OPPOSITE

SAVE THESE RECIPES Download the free viewa app (see page 6) and scan this page with your tablet or smartphone.

AWW FOOD • ISSUE NINE • 2015


No-meat Monday

SPANISH OMELETTE WITH TOMATO SALSA

LENTIL AND BEAN BURGER WITH CHILLI TOMATO RELISH

PREP + COOK TIME 1¼ HOURS SERVES 6

PREP + COOK TIME 45 MINUTES (+ REFRIGERATION

Lj 2 large potatoes (600g), sliced thinly

& COOLING) SERVES 4

Lj 2 medium brown onions (300g),

Lj 1 cup (200g) red lentils

Lj

Lj 1 egg

Lj Lj Lj Lj

sliced thinly 1 medium red capsicum (200g), chopped coarsely 150g green beans, trimmed, chopped coarsely 8 eggs ¼ cup (60ml) skim milk ⅓ cup coarsely chopped fresh flat-leaf parsley TOMATO SALSA

Lj 1 large tomato (220g), seeded,

Lj 420g can four-bean mix, rinsed, drained Lj 4 green onions, chopped coarsely Lj 2 tablespoons coarsely chopped

fresh coriander

Lj 4 hamburger buns

Lj 8 butter lettuce leaves Lj 40g bean sprouts

Lj 40g snow pea sprouts, trimmed

Lj 1 lebanese cucumber (130g), sliced thinly

CHILLI TOMATO RELISH

chopped finely

Lj 2 medium tomatoes (300g),

chopped finely

Lj

Lj 2 lebanese cucumbers (260g), seeded, Lj 1 small red onion (100g), chopped finely Lj 2 long green chillies, chopped finely Lj ¼ cup (60ml) lemon juice

Lj 2 tablespoons finely chopped

fresh coriander

1 Heat a lightly oiled 26cm frying pan; cook potato and onion, stirring, for 2 minutes. Reduce heat; cook, covered, stirring occasionally, for 15 minutes. Add capsicum and beans; cook, covered, for about 5 minutes or until potato is tender. Remove from heat. 2 Whisk eggs, milk and parsley in large jug. Pour over potato mixture; stir gently. 3 Return pan to low heat; cook, uncovered, for 20 minutes. Cover; cook for 10 minutes or until omelette is just cooked through. 4 Meanwhile, make tomato salsa. 5 Serve omelette topped with salsa. TOMATO SALSA Combine ingredients in a small bowl.

FOR MORE OF OUR RECIPES GO TO

LENTIL AND BEAN BURGER WITH CHILLI TOMATO RELISH

Lj Lj Lj

chopped coarsely 1 small brown onion (80g), chopped finely 1 clove garlic, crushed ⅓ cup (80ml) sweet chilli sauce 2 tablespoons malt vinegar

1 Make chilli tomato relish. 2 Cook lentils in a medium saucepan of boiling water until tender; drain. Cool for 10 minutes. 3 Blend or process lentils, beans and egg until mixture forms a smooth paste. Combine in a medium bowl with onion and coriander. Cover; refrigerate for 1 hour. 4 Using floured hands, shape lentil mixture into four patties; cook patties in large, lightly oiled non-stick frying pan over medium heat until browned both sides and heated through. Remove from pan; cover to keep warm. 5 Split buns in half; toast cut sides. Spread with relish; sandwich lettuce, sprouts, cucumber, patties and remaining relish between buns.

COOK’S

NOTES LENTIL AND BEAN BURGER WITH CHILLI TOMATO RELISH

The chilli tomato relish is best made a day or two ahead, to allow the flavours to marry. You can add a finely chopped fresh red Thai chilli to the mixture if you want it hotter. Store covered in the refrigerator.

CHILLI TOMATO RELISH Cook tomato, onion and garlic in small saucepan, stirring, for about 10 minutes or until tomato is soft. Add sauce and vinegar; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 10 minutes or until relish thickens. Cool for 15 minutes.

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Weekend Cooking

HEADING Once the chill of winter has

eased, and before the blazing days of summer, the warmth of spring is the perfect time to enjoy Anderciea leisurely nduciun tissequatiis iundi odis magnatu alfresco lunch. Whether you’re dining in the mquaepuda quaspedis andu Veria volupta sint ut ut reptati backyard or taking a picnic to a leafy park, our menu covers everything. With a fragrant punch to refresh and atquibus, simint quis excerit as sedicit, ut ratiissiment a sunny cake for dessert, just choose the other dishes from our menu to suit the occasion. All you’ll quodit il mil millend igendam cuptatur, nonsenias earit need to add is friends – and warm smiles.

ullorit atemporit que il et ad minctio repernatem harum conectoreped mi, corro di occabo. Et quisque acilita

On The

LUNCH 118

LAWN

F O O D P H OTO G R A P H E R I A N WA L L AC E + S T Y L I S T LO U I S E P I C K FO R D P H OTO C H EF S E L I Z A B E T H M AC R I A N D S H A R O N R E E V E S O P EN ER I M AG E P H OTO G R A P H E R B E N D E A R L E Y + S T Y L I S T LU CY T W E E D

AWW FOOD • ISSUE NINE • 2015


Weekend Cooking

GLUTEN FREE

GREEN PAPAYA RELISH WITH BARBECUED PRAWNS YOU WILL NEED 6 x 1-cup jam jars RECIPE ON PAGE

122 

119


GLUTEN FREE

Weekend Cooking

CRISP GARDEN VEGETABLES WITH ANCHOVY DIP RECIPE ON PAGE

120

AWW FOOD • ISSUE NINE • 2015

PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEF ADAM CREMONA

122 


Weekend Cooking

LIQUID SUNSHINE

LEMON GRASS SWEET TEA PUNCH RECIPE ON PAGE

127 

AWW FOOD • ISSUE NINE • 2015

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Weekend Cooking

COOK’S

NOTES GREEN PAPAYA RELISH

Relish can be used straight away, or stored in the fridge for up to 3 weeks. This recipe is quite spicy; for a milder version remove the seeds from the chillies or use less chilli. The relish goes well with barbecued prawns, curries, Asian-style chicken, beef and seafood.

CRISP GARDEN VEGETABLES WITH ANCHOVY DIP

GREEN PAPAYA RELISH WITH BARBECUED PRAWNS

PREP + COOK TIME 35 MINUTES SERVES 6

PREP + COOK TIME 2 HOURS MAKES 6 CUPS

Lj 200g baby green beans

Lj 1.5kg green papaya, peeled, seeded,

Lj 120g champagne radishes, halved

Lj

Lj 4 witlof (500g), halved

Lj

Lj 2 teaspoons extra virgin olive oil

Lj

Lj 500g red radishes, halved

Lj 400g baby carrots, peeled

Lj 4 hard-boiled eggs, halved

Lj Lj Lj Lj Lj Lj

DID YOU KNOW? Preparing a simple checklist before the event can help make a picnic perfect. If you’re heading to a park, check its amenities first. Find out if it has bathroom facilities, shady areas, barbecues (if required), and water taps. Make sure you have an esky, or insulation packs or bags, to transport food, and pre-pack your basket with the cutlery, crockery and glasses you’ll need. Don’t forget napkins, or kitchen paper, and garbage bags.

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ANCHOVY DIP 12 cloves garlic ¾ cup (180ml) milk 4 drained anchovy fillets ¾ cup (180ml) olive oil 1½ tablespoons white wine vinegar 2 tablespoons warm water, approximately

1 Make anchovy dip. 2 Meanwhile, trim tops from beans. Add beans to a medium saucepan of boiling water, return to the boil. Drain. Refresh in a bowl of iced water; drain well. 3 Arrange vegetables and eggs on a platter; drizzle with oil. Serve with anchovy dip.

Lj Lj Lj Lj Lj Lj Lj

chopped coarsely 2 medium brown onions (300g), chopped coarsely 4 cloves garlic, chopped finely 2cm piece fresh ginger (10g), grated 3 fresh long red chillies, sliced thinly 1 cup (150g) raisins 4 medium ripe tomatoes (600g), peeled, chopped coarsely 2 cups (500ml) white vinegar 1 teaspoon coarse cooking salt 1 teaspoon ground allspice 1½ cups (330g) raw sugar BARBECUED PRAWNS

Lj 1kg uncooked medium king prawns Lj 1 tablespoon vegetable oil Lj 2 lemons, halved

1 Combine papaya, onion, garlic, ginger, chilli, raisins, tomato, vinegar, salt and spice in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 30 minutes or until ANCHOVY DIP Bruise garlic using the flat side of a large knife; remove peel. Place garlic fruit is tender. 2 Add sugar; stir over high heat, without in a small saucepan with milk, bring almost boiling, until sugar dissolves. Bring to the to the boil. Reduce heat to low; simmer, boil. Reduce heat; simmer, uncovered, uncovered, for 20 minutes or until milk is reduced to the consistency of pouring cream. stirring occasionally, for about 1 hour Blend or process milk mixture with anchovies or until relish is thick. in a small food processor until smooth. With 3 Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars motor running, gradually add oil, drop by when cold. drop at first, then in a slow steady stream, until thick. Add vinegar, process to combine; 4 Make barbecued prawns. Serve prawns with relish and lemon halves. add enough water to thin to a dipping consistency. Season. BARBECUED PRAWNS Combine prawns TIPS Champagne or heirloom radishes are available from growers’ markets and specialty greengrocers. You and oil in a medium bowl. Cook prawns on can serve the anchovy dip warm or cold. heated oiled barbecue (or grill or grill pan) SERVING SUGGESTION Crusty bread. until changed in colour.

AWW FOOD • ISSUE NINE • 2015


MENU DRINK

LEMON GRASS SWEET TEA PUNCH ENTREE

CRISP GARDEN VEGETABLES WITH ANCHOVY DIP S E A FO O D

CRISP GARDEN VEGETABLES WITH ANCHOVY DIP (RECIPE OPPOSITE)

GREEN PAPAYA RELISH WITH BARBECUED PRAWNS V E G E TA R I A N

SPINACH, CHICKPEA AND FETTA TART M E AT

LAMB MINI ROASTS WITH SPRING VEGETABLES AND HERB DRESSING DESSERT

PASSIONFRUIT CAKE WITH ORANGE BLOSSOM SYRUP

GREEN PAPAYA RELISH WITH BARBECUED PRAWNS (RECIPE OPPOSITE)


Weekend Cooking

GLUTEN FREE LAMB MINI ROASTS WITH SPRING VEGETABLES AND HERB DRESSING RECIPE OPPOSITE

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Weekend Cooking

LAMB MINI ROASTS WITH SPINACH, CHICKPEA AND SPRING VEGETABLES AND FETTA TART HERB DRESSING PREP + COOK TIME 1 HOUR SERVES 8

PREP + COOK TIME 45 MINUTES SERVES 6

Lj ¼ cup (60ml) extra virgin olive oil

Lj 2 tablespoons finely chopped fresh Lj Lj Lj Lj

Lj

Lj Lj Lj Lj

Lj 500g coarsely chopped frozen

spinach, thawed

Lj 1 tablespoon olive oil

rosemary leaves 2 x 350g lamb rumps, trimmed 400g shelled fresh broad beans 4 marinated artichokes, quartered 1 tablespoon lemon juice

Lj 1 medium brown onion (150g),

HERB DRESSING 6 drained anchovies, chopped finely ¼ cup finely chopped fresh flat-leaf parsley 1 tablespoon salted capers, rinsed, chopped finely 1 tablespoon sherry vinegar ⅓ cup (80ml) extra virgin olive oil

Lj

1 Preheat oven to 200°C/180°C fan. 2 Combine 1 tablespoon of the oil with rosemary in a large bowl; season with pepper. Add lamb; toss to coat. 3 Heat a medium frying pan over a high heat; cook lamb until browned all over. Transfer to a small baking dish; roast for 30 minutes or until cooked as desired. Cover with foil; rest for 10 minutes. Slice thinly. 4 Meanwhile, make herb dressing. 5 Bring a large saucepan of salted water to the boil. Cook broad beans for 1 minute; drain. Peel outer skins from beans. 6 Place beans in a medium bowl with artichokes, juice and remaining oil; toss gently to combine. Season. 7 Place lamb on a warm platter with beans and artichokes. Serve lamb drizzled with dressing.

Lj Lj Lj Lj Lj Lj Lj Lj

chopped finely 3 cloves garlic, crushed 420g can chickpeas, drained, rinsed 400g fresh ricotta cheese 4 eggs, beaten lightly ½ cup (40g) finely grated parmesan ¼ cup finely chopped fresh dill 6 sheets fillo pastry 50g butter, melted 100g fetta cheese, crumbled

1 Squeeze excess moisture from spinach; spread out on paper towel. 2 Heat oil in small frying pan; cook onion and garlic over medium heat, stirring, until onion is tender. Cool. Combine onion mixture, spinach, chickpeas, ricotta, eggs, parmesan and dill in large bowl; mix well. 3 Preheat oven to 200°C/180°C fan. Grease a 22cm springform tin. 4 Brush each sheet of fillo with melted butter; fold each in half to enclose buttered side and form a square shape. Gently press sheets, overlapping, into base and sides of tin to line. Spread spinach mixture into tin; gently push down fillo around sides of tin to neaten. Sprinkle with fetta. Place tin on an oven tray. 5 Bake tart for about 40 minutes or until just set. Cool in pan.

SPINACH, CHICKPEA AND FETTA TART

COOK’S

NOTES LAMB MINI ROASTS WITH SPRING VEGETABLES AND HERB DRESSING You can buy artichoke quarters from most delicatessens. You could use steamed broccolini if artichokes are not available. If fresh broad beans are not available, use frozen.

HERB DRESSING Combine ingredients in a bowl; season. AWW FOOD • ISSUE NINE • 2015

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Made from Scratch

P ZZA D UGH Home-made pizza is a recipe for a great night in – gather friends and

family, get everyone to bring their favourite toppings, let the kids design their own mini pizzas, then relax and enjoy the fun. Make it extra special with home-made pizza dough, for crispy bases everyone will love. P H O T O G R A P H E R JA M E S M O F FAT T + S T Y L I S T S O P H I A YO U N G + P H O T O C H E F T E S S A I M M E N S

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Made from Scratch 1

2

2

CLASSIC

TOPPINGS 3 4 5

6 9 8 7 10

1

PRAWNS

2

MUSHROOAM

3

ANCHOVY

4

TURKEY

5

SOPRESA

6

CHICKEN

7

SALAMI

8

HAM

9

BASIL

10

TOMATO

11

OLIVES

12

BABY CAPERS

13

GRATED MOZARELLA

14

PARMESAN

15

BUFFALO MOZZARELLA

16

TORN BUFFALO MOZZARELLA

17

BARBECUE SAUCE

18

PASATTA

19

GARLIC

1

4

3 6 7

5

8 9

GOURMET

13

11

12

TOPPINGS CHORIZO 1

10

12

PROSCUITTO 2 SMOKED SALMON 3

14

FRESH FIGS 4

15

11

BABY SPINACH 5 MARINATED ARTICHOKES 6

13

PRESERVED LEMON 7 SPANISH ONION 8

16

17

ASPARAGUS 9

14

PINE NUTS 10 ALMONDS 11

17

MASCARPONE CHEESE 12 RICOTTA CHEESE 13

19

BLUE CHEESE 14 HUMMUS 15

18

PESTO 16 ARRABIATA SAUCE 17

16

15


Made from Scratch

Official guidelines COOK’S

GLUTEN FREE

DAIRY FREE

NUT FREE

GLUTEN-FREE PIZZA DOUGH PREP TIME 30 MINUTES (+ STANDING) MAKES 3 BASES

Lj 3 cups (405g) gluten-free plain flour Lj 1 cup (135g) gluten-free Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj Lj

self-raising flour ½ cup (75g) potato flour ½ cup (80g) brown rice flour ½ cup (90g) white rice flour 2 teaspoons (7g) dried yeast 2 teaspoons xantham gum 2 teaspoons salt 1 egg 3 egg whites ¾ cup (180ml) olive oil 1 teaspoon white vinegar 2 cups (500ml) warm water, approximately white rice flour, extra, for dusting

1 Grease three 30cm round pizza trays, dust lightly with a little rice flour. 2 Combine dry ingredients in a large bowl. 3 Beat egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer on medium speed for 3½ minutes. Add the combined sifted dry ingredients, 1 cup at a time, beating until combined between additions. Continue adding dry ingredients until mixture just starts to come away from side of bowl (add remaining water only if necessary). Turn dough onto a surface dusted with rice flour; knead lightly until smooth. 4 Divide dough into three equal portions. Roll each portion on the rice-floured surface until large enough to fit pizza trays. Lift dough onto trays. Cover; stand in a warm place for 45 minutes. 5 Top pizzas as desired (see topping ideas on page 133). 6 Bake, uncovered, for 15 minutes or until crust is crisp and golden.

130

NOTES

have been developed in Italy on how to make a traditional napoletana pizza, to try to protect the authenticity COOK’S NOTES HEADof this Cook’s classic notes texxtLicto id Neapolitan quam fuga Molore enihiciis dish. The guidelines invento voluptaes re aut specify how thequo dough untia sinvene cepudit quibus erferoriae. dest and should be Es made ent aut lab ium fugiatquae. shaped, the ingredients and method for the tomato sauce and how the pizza should be cooked. These recipes for basic pizza dough and basic tomato pizza sauce are close adaptations of the classic napoletana pizza recipe.

COOK’S

BASIC PIZZA DOUGH PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 6

Lj 2 teaspoons dried yeast Lj ½ teaspoon salt

Lj 2½ cups (375g) plain flour Lj 1 cup (250ml) warm water Lj 1 tablespoon olive oil

1 Combine yeast, salt and sifted flour in a large bowl. Gradually stir in the water and oil. 2 Turn dough onto floured surface; knead for 10 minutes or until smooth and elastic. 3 Place dough in large greased bowl. Cover; stand in warm place for 30 minutes or until dough has doubled in size. 4 Preheat oven to 200°C/180°C fan. Grease two oven trays. 5 Turn dough onto floured surface; knead until smooth. Halve dough; roll out each half to a 30cm round. Place on trays; top as desired (see topping ideas on page 133). 6 Bake, uncovered, for 15 minutes or until crust is crisp and golden.

NOTES

BASIC TOMATO PIZZA SAUCE

GLUTEN-FREE PIZZA DOUGH

Lj 1 small white onion (80g), chopped finely

Divide the dough into six equal portions to make mini pizzas.

PREP + COOK TIME 25 MINUTES SERVES 6

Lj 1 tablespoon olive oil

Lj 2 cloves garlic, crushed

Lj 425g can crushed tomatoes Lj ¼ cup (70g) tomato paste Lj 1 teaspoon white sugar

Lj 1 tablespoon fresh oregano leaves

TO FREEZE PIZZA BASES

Par-bake pizza dough for 15 minutes or until browned lightly, then cool. Wrap individually in plastic wrap, then foil. Freeze for up to 3 months.

1 Heat oil in a frying pan over low heat; cook onion, stirring occasionally, until soft. 2 Add garlic, undrained tomatoes, paste, sugar and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until mixture thickens.

AWW FOOD • ISSUE NINE • 2015


Made from Scratch

DID YOU KNOW? The Associazione Vera Pizza Napoletana is an Italian organisation that polices authentic pizza around the world. To qualify, a pizza must be made with tipo ‘0’ or tipo ‘00’ flour and be formed by hand without a rolling pin. It must be cooked for between 1-1½ minutes at 485°C/205°F in a wood-fired, stone-based oven. Finally, only two toppings are allowed, margherita (tomato, mozzarella, basil and olive oil); and marinara (tomato, mozzarella, garlic, oregano and olive oil).

COOK’S

NOTES BASE BASICS

The cup of water you add to your basic pizza dough must be warm. If it is too hot the higher temperature will kill the yeast. If it is too cold it may slow down or kill the yeast and affect the taste and smell of your crust. When kneeding the dough on a floured surface only use enough flour to stop the dough sticking to the board or your hands. If too much flour is added it will upset the balance of the ingredients.

SAVE THESE TOPPINGS Keep these topping ideas on hand so you can grab them at the supermarket. Download the free viewa app (see page 6) and scan this page with your tablet or smartphone. AWW FOOD • ISSUE NINE • 2015


Made from Scratch ONIO N, A NC HO VY A ND

12

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Made from Scratch

PIZZA TOPPINGS

PHOTOGRAPHER JOSHUA DASEY + STYLIST MARGOT BRADDON + PHOTOCHEF NICOLE DICKER

Topping ideas for your home-made base and basic tomato sauce (for recipes, see page 130). 1

2

3

ONION, ANCHOVY AND OLIVE

BARBECUED CHICKEN

SUPREME

Cook sliced brown onions in butter in a large frying pan until caramelised. Spread pizza base with basic tomato pizza sauce; top with onion, chopped anchovy fillets and black olives. Serve topped with fresh oregano leaves.

Spread pizza base with a mixture of basic tomato pizza sauce and barbecue sauce; sprinkle with grated cheddar. Top with shredded cooked chicken, thinly sliced mushrooms and more grated cheese.

Spread pizza base with basic tomato pizza sauce; sprinkle with grated pizza cheese. Top with sliced cabanossi, sliced salami, finely sliced red capsicum and sliced mushrooms. Sprinkle with more cheese.

4

5

6

VEGETARIAN

PEPPERONI AND OLIVE

SPICY SAUSAGE AND BOCCONCINI

Spread pizza base with pizza sauce; sprinkle with grated mozzarella. Top with chopped drained char-grilled capsicum, chopped semi-dried tomatoes, sliced black olives and torn fresh basil leaves, then more cheese.

Spread pizza base with basic tomato pizza sauce; sprinkle with grated mozzarella. Top with sliced pepperoni, black olives and sliced red onion, then sprinkle with more mozzarella.

Spread pizza base with basic tomato pizza sauce; top with sliced cooked spicy Italian sausage, finely sliced red chilli and sliced bocconcini. Serve topped with fresh basil leaves.

7

8

9

FIG AND PROSCIUTTO

AUSSIE

SALAMI AND ROCKET

Spread pizza base with basic tomato pizza sauce; top with thickly sliced fresh figs, coarsely chopped prosciutto and crumbled blue cheese. Serve sprinkled with flat-leaf parsley leaves.

Spread pizza base with basic tomato pizza sauce; sprinkle with grated cheddar. Top with thinly sliced bacon; gently crack eggs on top of bacon. Sprinkle with more cheese. Serve topped with chopped flat-leaf parsley.

Spread pizza base with basic tomato pizza sauce. Sprinkle with grated mozzarella and top with thinly sliced hot salami. Serve topped with baby rocket leaves.

10

11

12

LAMB AND GOAT CHEESE

MUSHROOM AND FETTA

POTATO AND ROSEMARY

Spread pizza base with basic tomato pizza sauce; top with thinly sliced goat cheese, halved semi-dried tomatoes and sliced cooked lamb fillet. Serve topped with baby spinach leaves.

Spread pizza base with basic tomato pizza sauce; sprinkle with grated pizza cheese. Top with thinly sliced flat mushrooms, crumbled fetta and chopped fresh thyme. Sprinkle with more grated cheese.

Sprinkle pizza base with grated parmesan; top with thinly sliced uncooked new potatoes, chopped fresh rosemary, thinly sliced garlic and a drizzle of olive oil.

FOR MORE OF OUR RECIPES GO TO

133


Book Extract

BOOK COVER

SUGAR FREE AVAILABLE NOW IN BOOK STORES SUGAR FREE ($29.95)

is available where all good books are sold and online at www.awwcookbooks.com.au

CHAPTERS INCLUDE ¢ ¢ ¢ ¢ ¢

POWER STARTS 10 LUNCH OR DINNER 58 3PM SLUMP 104 SWEET FIX 148 BAKING 190

BOOK EXTRACT Cutting the unhealthy sugars from your diet is easy with this helpful book that not only explains the different types of sweeteners, but also provides a host of wonderful recipes with no added refined sugar. Sweet as!

134

P H O T O G R A P H E R JA M E S M O F FAT T + S T Y L I S T O L I V I A B L AC K M O R E + P H O T O C H E F S A R A H M U R P H Y & S A R A H JA N E H A L L E T T

AWW FOOD • ISSUE NINE • 2015


Book Extract GLUTEN FREE

SUGAR FREE STRAWBERRY AND ALMOND SWEET FRITTATA RECIPE ON PAGE

136 

AWW FOOD • ISSUE NINE • 2015

135


Book Extract

STRAWBERRY AND ALMOND SWEET FRITTATA

CHILLI LIME SNAPPER WITH CORN SALSA SALAD

PREP + COOK TIME 30 MINUTES SERVES 4

PREP + COOK TIME 35 MINUTES SERVES 4

Lj 250g strawberries, hulled

Lj ¼ cup (60ml) olive oil

Lj 1 vanilla bean

Lj 1 fresh long green chilli, seeded,

Lj 1 tablespoon coconut sugar Lj 6 eggs

Lj 1 teaspoon finely grated lime rind

Lj 10g butter

Lj 2 corn cobs (250g), husks removed

Lj 100g firm ricotta, crumbled coarsely Lj ⅓ cup (55g) dry-roasted almonds,

chopped coarsely

COOK’S

NOTES STRAWBERRY AND ALMOND SWEET FRITTATA

The unused vanilla pod can be wrapped and frozen for up to 1 year. Use in recipes where a vanilla bean is called for. You can use macadamias and hazelnuts instead of the almonds, if you like. This recipe calls for an ovenproof frying pan. If the handle of your frying pan is not ovenproof, wrap it in two layers of foil before placing the pan under the grill.

CHILLI LIME SNAPPER WITH CORN SALSA SALAD

You can use any fish fillets you like or even prawns for this recipe.

136

chopped finely

Lj 2 tablespoons coconut sugar, extra Lj ⅓ cup (40g) ground almonds

STRAWBERRY AND ALMOND SWEET FRITTATA

Lj 1 clove garlic, sliced thinly

1 Thinly slice half the strawberries; cut remaining strawberries in half. Combine halved strawberries with coconut sugar in a small bowl. Reserve sliced strawberries. 2 Split vanilla bean lengthways; using the tip of a knife, scrape the seeds. Reserve pod for another use (see Cook’s Notes). 3 Place vanilla seeds, eggs, extra coconut sugar and ground almonds in a medium bowl; whisk until combined. 4 Preheat grill to high. 5 Melt butter in a 24cm non-stick ovenproof frying pan over medium heat. Add egg mixture, top with sliced strawberries, ricotta and half the chopped almonds. Reduce heat to low; cook for 8 minutes or until half set. Place pan under grill for a further 8 minutes or until ricotta is lightly browned and mixture just set. 6 Serve immediately topped with halved strawberries and remaining chopped almonds. Drizzle with some honey and sprinkle with black chia seeds, if you like. per serve 24.3g total fat (5.9g saturated fat); 1438kJ (344 cal); 12.5g carbohydrate; 18g protein; 1.8g fibre

Lj 4 x 180g boneless, skinless snapper fillets Lj 6 red radishes (90g), sliced thinly Lj 45g snowpea sprouts, trimmed Lj 1 green onion, sliced thinly

Lj ¼ cup fresh coriander leaves Lj 1 tablespoon lime juice

Lj 1 tablespoon white balsamic vinegar

or white vinegar Lj 1 tablespoon olive oil, extra Lj 1 medium avocado (250g), sliced Lj lime wedges, to serve

1 Combine 2 tablespoons of the oil with garlic, chilli and rind in a small bowl; add snapper, turn to coat. Set aside. 2 Brush corn with remaining oil; cook on a heated chargrill plate (or barbecue), turning every 2 minutes, for 8 minutes or until corn is cooked and lightly charred. Cool. 3 Place radish, sprouts, green onion and coriander in a bowl of iced water to crisp. 4 Cut kernels from cooled cobs; place in a large bowl with juice, vinegar and extra oil. Remove radish mixture from water with a slotted spoon; drain on paper towel. Add to corn mixture, season to taste; toss gently to combine. 5 Line the chargrill plate with baking paper (ensure paper doesn’t extend over the edge); cook snapper on heated plate, for 2 minutes each side or until just cooked through. 6 Serve snapper with corn salsa salad, avocado and lime. per serve 32.3g total fat (6g saturated fat); 2465kJ (589 cal); 25.5g carbohydrate; 44.5g protein; 8.9g fibre

AWW FOOD • ISSUE NINE • 2015


Book Extract

GLUTEN FREE

SUGAR FREE CHILLI LIME SNAPPER WITH CORN SALSA SALAD YOU WILL NEED chargrill plate or barbecue RECIPE OPPOSITE

AWW FOOD • ISSUE NINE • 2015

137


GREEN CHILLI MANGO AND MELON SORBET

GREEN GAZPACHO WITH PISTACHIO CROÛTONS

QUINOA CRUSTED KALE AND FIG TART

OTHER RECIPES IN THIS BOOK

PRAWN AND CRAB SWEET POTATO SLIDERS


Book Extract

GLUTEN FREE

SUGAR FREE PEACH AND PISTACHIO CAKE POTS YOU WILL NEED

12 x ⅓ cup (80ml) ovenproof pots (see Cook’s Notes) RECIPE ON PAGE

141 

AWW FOOD • ISSUE NINE • 2015

139


GLUTEN FREE

Book Extract

SUGAR FREE ZUCCHINI AND BLUEBERRY LOAF CAKES YOU WILL NEED

an 8-hole (½ cup/125ml) loaf pan tray RECIPE OPPOSITE

140

AWW FOOD • ISSUE NINE • 2015


Book Extract PEACH AND PISTACHIO CAKE POTS

5 Top cakes with pistachios; drizzle with extra honey. Serve warm or at room temperature with peach yoghurt. per cake 13.8g total fat (1.1g saturated fat); 813kJ (194 cal); 10g carbohydrate; 6.3g protein; 3g fibre

ZUCCHINI AND BLUEBERRY LOAF CAKES PREP + COOK TIME 45 MINUTES MAKES 8

Lj 3 medium zucchini (360g), grated coarsely

Lj 2¾ cups (300g) ground almonds Lj ¾ cup (120g) coconut sugar

Lj 1 teaspoon ground cinnamon Lj ½ teaspoon sea salt

Lj 2 teaspoons gluten-free baking powder

PEACH AND PISTACHIO CAKE POTS PREP + COOK TIME 45 MINUTES MAKES 12

Lj 4 small peaches (460g), halved

Lj 1 cup (280g) greek-style yoghurt

Lj 2 medium apples (300g), grated coarsely Lj 2 eggs, beaten lightly Lj ¼ cup (60ml) milk

Lj 2 tablespoons raw honey

Lj 2 cups (240g) ground almonds

Lj 2 teaspoons gluten-free baking powder

Lj ⅓ cup (45g) pistachios, chopped coarsely Lj 1½ tablespoons raw honey, extra

1 Preheat oven to 180°C/160°C fan. Cut 12 x 12cm squares from baking paper; line 12 x ⅓ cup (80ml) ovenproof pots with paper squares (see Cook’s Notes). 2 Thinly slice three of the peaches. Coarsely chop remaining peach; blend or process to a coarse puree. Fold peach puree through yoghurt in a small bowl; cover and refrigerate until required. 3 Place apple, egg, milk, honey, ground almonds and baking powder in a large bowl; mix until just combined. Spoon mixture into pots; push peach slices 2cm into the top of the batter. 4 Bake for 30 minutes or until a skewer inserted in the centre comes out clean. FOR FOR MORE MORE OF OF OUR OUR RECIPES RECIPES GO GO TO TO

Lj ½ cup (175g) pure maple syrup

Lj ½ cup (125ml) melted virgin coconut oil Lj 3 eggs, beaten lightly

Lj 1 vanilla bean, split lengthways,

seeds scraped

Lj 2 teaspoons finely grated orange rind Lj ⅓ cup (80ml) orange juice

Lj 1 cup (150g) frozen blueberries

Lj ½ cup (25g) coconut flakes, toasted

1 Preheat oven 180°C/160°C fan. Grease an 8-hole (½ cup/125ml) loaf pan tray; line base and long sides of holes with strips of baking paper, extending the paper 3cm over long sides. 2 Squeeze liquid from zucchini; place zucchini in a large bowl. Add ground almonds, coconut sugar, cinnamon, salt and baking powder; stir to combine. 3 Whisk maple syrup, coconut oil, egg, vanilla seeds (reserve pod for another use), rind and juice in a small bowl. Add syrup mixture to zucchini mixture; stir gently to combine. Fold in blueberries. Spoon mixture into pan holes. 4 Bake loaves for 30 minutes or until risen and slightly cracked on top. Leave loaves in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. 5 Brush loaves with a little extra maple syrup; sprinkle with toasted coconut.

COOK’S

NOTES PEACH AND PISTACHIO CAKE POTS

We used peat seedling pots available from hardware stores and garden nurseries. You can also cook the cakes in a 12-hole (⅓ cup/80ml) muffin pan, lined with baking paper squares. This recipe is best made on day of serving.

ZUCCHINI AND BLUEBERRY LOAF CAKES

You can use any nut meal in this gluten-free recipe. Swap the blueberries for raspberries for a more tart taste. These cakes will keep in an airtight container for up to 3 days or in the freezer for up to 1 month.

per loaf 39.2g total fat (16.3g saturated fat); 2227kJ (532 cal); 34.5g carbohydrate; 10.7g protein; 4.4g fibre

141


Cook’s Notes

COOK’S NOTES ALL FRUIT

and vegetables are considered peeled, unless otherwise indicated. All nuts are shelled.

OVEN ROASTING NUTS

BAKING

Australia uses metric measures. A tablespoon equals 20mls; 1 cup equals 250ml.

We use large eggs

in our recipes that have an average weight of 59g, unless otherwise indicated.

RELEASES THEIR AROMATIC OILS: PLACE NUTS IN A SINGLE LAYER ON AN OVEN TRAY IN A 180°C/160°C FAN OVEN. STIR NUTS EVERY FEW MINUTES UNTIL THEY ARE GOLDEN. WATCH CAREFULLY AS THEY CAN OVER-BROWN VERY QUICKLY. REMOVE IMMEDIATELY FROM THE TRAY TO PREVENT BURNING.

142

Roasting NUTS To dry-roast spices, seeds or nuts, heat them in a dry pan, stirring continuously over medium-high heat until fragrant and just starting to colour (seeds will begin to pop). Be careful not to burn as this makes them bitter. Remove immediately from the pan to cool, then use according to the recipe.

FORGOT TO TAKE THE EGGS OUT OF THE FRIDGE? Place eggs in a bowl of warm, not hot, water for 5-10 minutes to bring them to room temperature.

Measuring cake pans Cake pans are measured across the top, from one inside edge to the other.

AWW FOOD • ISSUE NINE • 2015

BOWLS Non-reactive bowls are made from ceramic, stainless steel and glass. These types of bowls should be used when marinating ingredients that contain acid, such as lemon, vinegar and tomato.

TO MELT CHOCOLATE, PL ACE

CHOPPED CHOCOLATE IN A HEATPROOF BOWL OVER A PAN OF BARELY SIMMERING WATER. THE WATER MUSTN’T TOUCH THE BASE OF THE BOWL. STIR CHOCOLATE UNTIL SMOOTH, N AS

FROM THE PA AND REMOVE SOON A S IT’S M ELTED.


Cook’s Notes

Some recipes in this book MAY CALL FOR RAW OR BARELY COOKED EGGS;

HOW TO STERILISE JARS

Run clean jars through the hot rinse cycle in a dishwasher or wash them in hot soapy water and rinse well. Place jars and metal lids on a tray in a cold oven; heat to 120°C (100°C fan) and heat for 30 minutes.

Mandolines

AND JULIENNE (OR ASIAN) PEELERS ARE EXCELLENT FOR THINLY SLICING VEGETABLES.

exercise caution if there is a salmonella problem in your area. The risk is greater for those who are pregnant, elderly or very young, and those with impaired immune systems. UNLESS STATED OTHERWISE, WE USE FRESHLY GROUND BLACK PEPPER AND SEA SALT WHEN SEASONING.

OVENS

should be preheated to their indicated temperature for at least 10 minutes before using.

READ THE RECIPE THROUGH BEFORE STARTING, THIS WAY YOU WILL KNOW WHAT

ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE UNLESS OTHERWISE INDICATED.

BUTTER If the butter is still cold and hard, just grate it into a bowl using the coarsest side of a box grater. If you heat the grater under hot water, then dry it well, the butter will easily slip off the grater.

EQUIPMENT YOU NEED, WHETHER ANY PARTICULAR SKILLS ARE NEEDED, OR IF YOU NEED TO REST, STAND, REFRIGERATE OR FREEZE THE RECIPE FOR ANY LENGTH OF TIME.

 ONIONS BROWN AND WHITE ONIONS ARE INTERCHANGEABLE. Green onions are the long thin variety sold in bunches. They may sometimes be sold as ‘shallots’. This is an immature onion picked before the bulb has formed.

SHALLOTS, OR ESCHALOTS, ARE SMALL SWEET ONIONS WITH A GOLDEN BROWN SKIN. Spring onions, also sold as ‘globe’ or ‘salad’ onions, have small white bulbs, long green leaves and narrow greenleafed tops.

POSITION OVEN RACKS BEFORE PREHEATING THE OVEN.

FOR MORE OF OUR RECIPES GO TO

143


Recipe Index

RECIPE

INDEX

SWEET BAKING & DESSERTS

SAVOURY BAKING

blueberry poppy seed cakes

19

aussie pizza

133

butterfly cakes

77

barbecued chicken pizza

133

lavender fillo mille feuille

95

basic pizza dough

130

lime and yoghurt cakes with elderflower syrup

89

orange almond cupcake bouquet

88

orange blossom and raspberry angel food cake

88

passionfruit cake with orange blossom syrup

127

peach and pistachio cake pots

141

pistachio, lemon and lavender shortbread

95

raspberry, polenta and pink peppercorn scrolls

16

rose and almond syrup cake

84

rosewater sponge with strawberry compote

84

strawberry and almond sweet frittata

136

strawberry and passionfruit mile-high layer cake zucchini and blueberry loaf cakes

30 141

gluten-free pizza dough lamb and goat cheese pizza mushroom and fetta pizza

angel hair frittata

41

fresh pasta

36

linguine with snow peas and poached eggs smoked trout, pea and asparagus risotto

24 111

spaghetti carbonara with peas

74

spaghetti with artichokes, asparagus and peas

62

wholemeal spaghetti with broccolini and garlic crumbs 41

130 133 133 133

pepperoni and olive pizza

133

potato and rosemary pizza prosciutto and pea tart salami and rocket pizza

133 27 133

spinach, chickpea and fetta tart

125

spicy sausage and bocconcini pizza

133

supreme pizza

133 133

DRINKS

34

eggplant, olive and pine nut pasta sauce

133

onion, anchovy and olive pizza

vegetarian pizza

PASTA & RICE

144

fig and prosciutto pizza

banana and raspberry maple smoothie

59

green grape and apple spritzer

59

green smoothie

56

lemon grass sweet tea punch

127

mango and almond smoothie

59

watercress and pineapple soother

58

AWW FOOD • ISSUE NINE • 2015


Recipe Index

RECIPE

INDEX

MEAT & POULTRY grilled chicken with warm cos lettuce salad hoisin and lemon chicken skewers

VEGETABLES 106 67

indian-spiced lamb with bean and coconut salad 101 lamb mini roasts with spring vegetables and herb dressing

125

pork, orange and coriander salad

71

roast beef with tuna aioli and artichokes

107

steamed orange ginger chicken with greens

67

SEAFOOD asian mussels

66

char-grilled thai squid salad

71

chilli lime snapper with corn salsa salad

136

green papaya relish with barbecued prawns

122

prawn, pea and broad bean frittata

98

smoked trout, pea and asparagus risotto warm potato and smoked trout salad

111 62

apple and seed slaw with macadamia dressing asian greens with kaffir lime rice asparagus hollandaise barbecued corn with chunky salsa and mexican rice bean and basil soup

44 114 79 114 66

crisp garden vegetables with anchovy dip

122

garlicky beans with pine nuts

81

greenest green salad

98

grilled asian vegetables

80

lentil and bean burger with chilli tomato relish pea and barley salad peas with mint butter

117 22 80

primavera soup with pangrattato

101

spanish omelette with tomato salsa

117

steamed asian greens with char siu sauce

81

steamed gai lan in oyster sauce

79

stir-fried pumpkin, water spinach and tomatoes with five-spice

111

MISCELLANEOUS What do the SYMBOLS MEAN?

FOR MORE OF OUR RECIPES GO TO

= fast = vegetarian = gluten-free

basic tomato pizza sauce mixed berry jam

130 13

145


EXPRESS

TAKE-AWAY @ HOME JAPANESE (GYOZAS)

With more sunshine to enjoy, why not spend a bit less time in the kitchen? Our express issue is filled with recipes that take 30 minutes or less to put together.

EDITORIAL DIRECTOR Pamela Clark DEPUTY EDITOR Wendy Bryant CREATIVE DIRECTOR & DESIGNER Hieu Nguyen EDITORIAL COORDINATOR Amanda Lees ADVERTISING MANAGER Simone Aquilina saquilina@bauer-media.com.au

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MARKETING, RESEARCH & CIRCULATION

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26

2OZ

100ML

3 FLUID OZ

90G

3OZ

125ML

4 FLUID OZ

125G

4OZ (¼LB)

150ML

5 FLUID OZ

155G

5OZ

190ML

6 FLUID OZ

185G

6OZ

250ML

8 FLUID OZ

220G

7OZ

300ML

10 FLUID OZ

250G

8OZ (½LB)

500ML

16 FLUID OZ

280G

9OZ

600ML

20 FLUID OZ

315G

10OZ

345G

11OZ

375G

12OZ (¾LB)

410G

13OZ

440G

14OZ

470G

15OZ

500G

16OZ (1LB)

750G

24OZ (1½LB)

OVEN TEMPERATURES The oven temperatures in this book are for conventional ovens; if you have a fan-forced oven, decrease the temperature by 10-20 degrees.

3MM

⅛IN

6MM

¼IN

1CM

½IN

2CM

¾IN

2.5CM

1IN

5CM

2IN

6CM

2½IN

8CM

3IN

10CM

4IN

°C (CELSIUS)

°F (FAHRENHEIT)

13CM

5IN

VERY SLOW

120

250

15CM

6IN

SLOW

150

300

18CM

7IN

MODERATELY SLOW

160

325

20CM

8IN

MODERATE

180

350

22CM

9IN

MODERATELY HOT

200

400

25CM

10IN

HOT

220

425

28CM

11IN

VERY HOT

240

475

30CM

12IN (1FT)

22 15

25 CM

12

IMPERIAL

11

METRIC

10 INCH

10

LENGTH MEASURES

9

32OZ (2LB)

1000ML (1 LITRE) 1¾ PINTS

8

1KG

21

60G

20

2 FLUID OZ

19

60ML

18

1OZ

17

30G

16

1 FLUID OZ

14

30ML

13

½OZ

7

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

15G

6

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

IMPERIAL

5

All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings.

METRIC

{ actual size }

4

The difference between one country’s measuring cups and another’s is within a two- or three-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon.

IMPERIAL

Metric ruler

3

METRIC

One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml.

LIQUID MEASURES

2

DRY MEASURES

1 INCH 2.5 CM

0 CM 1

MEASURES

23

24

25

Conversion Chart


WE TEST ALL OUR RECIPES 3 TIMES Our team of chefs at The Australian Women’s Weekly Test Kitchen are working hard everyday to make sure each recipe you make at home works every time. The ‘Test Kitchen’, as we like to call it, is located right in the heart of Sydney, Australia.

Food Spring Issue 9  
Food Spring Issue 9  
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