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WELCOME

SPRING FRESH FLAVOURS FABULOUS FOOD FOR THE FAMILY

Sweet & tender NEW SEASON LAMB ON SHOW

DELICIOUS DESSERTS

WEEKNIGHT MEALS IN MINUTES NEW TAKE ON

MEXICAN SWEET GOODNESS

LOADS MORE INSIDE!

ISSUE 20 2016 $9.95

WHAT’S FOR DINNER?


This October, host a Big Cake Bake event with friends, family or colleagues and raise money for people in need.

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A Letter From Pamela

w

It’s time to climb out from under the woolly layers of winter and think spring. This month we have a gorgeous ‘Spring Clean’ feature showcasing superfoods. Relax - this is not a diet, it’s simply giving you recipes that promote lighter seasonal food that will help you feel and look terrific. We’ve covered breakfast, lunch and dinner, along with some delicious treats. It wouldn’t be spring without delicious spring lamb recipes. One of my favourites is Chermoulla lamb riblets, try it and remember to use chermoulla with other meats – both red and white – it adds a sumptuous depth of flavour. If you’re wondering what all this vegan talk is about, wonder no longer. Check our ‘Vegan Delights’ feature. The recipes are based on vegies, fruit, nuts, seeds, pulses and grains – there are no animal-based ingredients used at all.

AWW FOOD • ISSUE TWENTY

The food is far from boring, in fact family and friends may not even notice the lack of meat. The flavours of real Mexican cuisine should not be confused with the Tex Mex version. Mexican food is a fusion of many cuisines. It’s much like Aussie food, where we’ve taken a bit of this and that cuisine and made it our own. The difference is - the Mexicans did it long before us and the result is delicious, fabulously colourful food. You’ll love Robbie 2.0, an amazing birthday cake for a child or a techy person of any age. He’s surprisingly easy to make, using bought cake and decorations from the supermarket. It doesn’t get much easier than that. Welcome to our world of food!

EDITORIAL AND FOOD DIRECTOR

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IN SSEASON - CARROTS

HELLO MEXICO!

FAST & FABULOUS

Our pointy orange friends aree at their finest right now an nd from soup to salads, aand pizzas to patties, our delicious recipes showcase carrots perfectly.

There is so much more to Mexican food than tacos. A traditional Mexican meal is a vibrant fusion of colour and flavour making it a true fiesta!

We live in a fast-paced world and time seems to “get away” from us. But you can feed the family in next to no time with these quick-and-easy meal ideas.

13 IN SEASON

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A LETTER FROM PAMELA

TEST KITCHEN Q&A

14 CARROTS

26

34

44

56

64

PINEAPPLE

WHAT’S FOR DINNER?

WORLD ON A PLATE

FOOD IN A FLASH

NO MEAT MONDAY

34 COVER RECIPE

ON THE COVER It’s the season for deliciously tender lamb. Our Lamb mini roasts (page 12) are served with seasonal vegetables to celebrate fabulous spring! P H OTO G R A P H ER J O H N PAU L U R I Z A R ST YLIST S O P H I A YO U N G P H OTO C H E F ANGELA DEVLIN

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PINEAPPLES

WEEKNIGHT WONDERS

NO MEAT MONDAY

With their juicy sweetness, pineapples give us the quintessential taste of the tropics. And they’re ripe and ready to eat right now!

It’s a question that we all ponder. But deciding what’s for dinner is easy with our tasty meal ideas you and the family will love.

These delicious meat-free recipes are sure to pop up regularly on your family meal menus − and not just on Mondays.

AWW FOOD • ISSUE TWENTY


SWEET GOODNESS Desserts don’t have to be wicked to be delicious!

DINNER FOR TWO

LOVELY LAMB

Our selection of recipes makes it easy to cook for two because the ingredients are measured specifically for two serves.

Spring lamb is always an anticipated tender and tasty delight and our recipes show that it was definitely worth the wait!

70 DINNER FOR 2

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136

SPOTLIGHT

SPRING LAMB

JUICES & SMOOTHIES

LIFESTYLE VEGAN

SPRING CLEAN

KIDDIE CAKE

130 SWEETS

142 SUBSCRIPTION PAGE

144 RECIPE INDEX

147 CONVERSION CHART

VINEGAR

LUSCIOUS LIQUIDITY

VEGAN DELIGHTS

ROBBIE 2.0

Nature’s wondrous alchemy, vinegar in its many forms is a pantry staple. The world of vinegar is one that is as flavourful as it is versatile.

A healthy and refreshing pick-me-up juice, smoothie, or infused tea can help you through your day.

The world of fresh fruit and veg, rice and grains is enhanced by delicious sauces and dressings. We’ve even included recipes for vegan mayo and yoghurt!

Our Robbie 2.0 birthday cake is sure to be a hit. But the best thing about him is that he’s not as complicated as other robots, so he’s easy to construct!

AWW FOOD • ISSUE TWENTY

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Q

Test Kitchen Q&A

UESTIONS

&

I love poached eggs, but I find cooking them a bit hit and miss. Is there an easy way to getting them right?

Use free-range, very fresh eggs as they will keep their shape better in the water. Make a whirlpool in a large shallow saucepan, or frying pan, of boiling water using a whisk. Putting the eggs into the whirlpool will help to keep the whites in a neat shape. Break one egg into a small bowl or cup then gently slide it into the whirlpool. Add remaining eggs, one at a time. When all the eggs are in the pan, allow the water to return to the boil. Using a slotted spoon, carefully remove the eggs, one at a time, onto a plate lined with a paper towel to drain; cover to keep them warm. For a professional finishing touch, trim the whites of ragged edges with kitchen scissors.

Is there an easy way to peel pumpkins?

Pumpkins are notoriously difficult to peel, so current kitchen wisdom is to avoid peeling them when possible. Soft-skinned pumpkins such as jap, kent and golden nugget all have edible skins. Even with inedible skinned types, if you are cutting the pumpkin into large wedges for roasting the skin can be removed easily by the eater.

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ANSWERS

I’m interested in cooking wholefoods. I notice that a lot of healthy recipes use dried beans, but I’m unsure how to prepare them. Do you have any advice?

Beans are soaked to speed cooking and to reduce the indigestible sugars that can cause gas when eaten. There are two methods. Overnight soaking means covering beans with cold water in a large bowl to allow for swelling, then standing 6-8 hours – no longer or they may ferment. They are then drained. To soak them quickly, cover beans generously with cold water in a large pan, bring to the boil and cook for two minutes. Remove from the heat and stand one hour. The beans prepared with this method will need slightly longer to cook.

I admit that I’m someone who tends to freeze food without thinking about whether I’m doing it properly. Do you have any tips?

Yes! Make sure that everything you freeze is clearly identifiable with a name and date. To avoid freezer burn, eliminate air from bags or place in airtight containers. As a guide, minced meat, chops and steaks will keep frozen for up to 3 months. Large roasts and whole chicken, will keep for six months. White fish fillets will keep for up to 6 months and oily fish and shell fish up to 2 months. Cooked homemade food should be cooled slightly, then placed into the fridge to cool completely.

Send your cooking questions to our food team at: awwfood@bauer-media.com.au

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ADVERTORIAL

Seared Scallops with Apple Cider Balsamic Glaze Preparation time 10 minutes Cooking time 20 minutes Serves 4 12-16 large scallops, roe removed 1 tbsp butter 1 rasher middle bacon, chopped 1 Pink Lady apple, diced 200g baby spinach leaves ¼ cup Cornwell’s apple cider vinegar 2 tbsp Cornwell’s balsamic vinegar 1 tbsp brown sugar 1 Place the scallops on paper towels and pat dry. Season with salt and pepper. 2 Heat a large frypan on medium-high heat and add half the butter. Add the bacon and brown before adding the diced apple. Cook for 2 minutes until softened, then add the spinach leaves and toss until wilted. Drain any juices and tip onto a serving plate. 3 Add remaining butter to the pan. Cook scallops, without moving, for 3 minutes, turn and cook for 1 more minute. Remove from pan and place on top of the wilted spinach. 4 Return pan to heat and add apple cider vinegar, balsamic vinegar and brown sugar then reduce to a syrup consistency and pour over the scallops and spinach. Serve.

Naturally Brewed Vinegar Find our range of vinegars in your local supermarket


FOOD BITES HELLO COOKIE! THE Byron Bay Cookie Company has again teamed up with celebrated chef Christine Manfield to launch the Salted Caramel Popcorn cookie - with real salted caramel popcorn, butter croquant and pieces of decadent milk chocolate. Yum! Byron Bay Cookies by Christine Manfield Salted Caramel Popcorn are available in 200g tins at David Jones stores, nationally.

Byron Bay Cokies by Christine Mansfield HOLA RANCHERO! From stone-pressed corn chips, to chunky salsa and spicy chipotle and jalapeno sauces, Ranchero’s delicious all-natural Mexican foods are Australian made and free from gluten, artificial colours and preservatives. Available from selected Woolworths stores and independent supermarkets. Viva!

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AWW FOOD • ISSUE TWENTY


NEWS To Snack On

JUST TOO GOOD Simply 7 Snacks created their Hummus S Sea Salt and Hummus Roasted Red Pepper Chips to bring the ultimate hummus experience – a crunchy bite-sized snack. They have 50% less fat than regular potato chips, contain no preservatives, artificial colours or flavours and are simply delicious. Look out, too, for Simply 7 Lentil Chips and Quinoa Chips. Available from selected Coles, IGA and specialist stores, nationally.

WHAT’S ON THIS MONTH? A TASTE OF ORANGE The Orange region in NSW’s central-west is coming to Sydney’s CBD in September. The place to be is Sydney’s Martin Place on Thursday and Friday 22-23 September. Between 11.30am-2.30pm Sydney-siders can sample and purchase delicious food from the region, sample wines and listen to live music. From 5.00pm-8.00pm, there will be a pop-up wine bar, food to purchase, and loads of information about the beautiful – and bountiful – region of Orange.

WINE ON SHOW If you enjoy a glass of premium Australian wine, head to the historic town of Mudgee in NSW. Starting Saturday September 10, the festival brings together regional wines with amazing local produce. Then, on Saturday 24th visitors and locals can enjoy ‘dinner in the street’, sampling local food and wine. For more information about September’s Mudgee Food & Wine Festival, go to mudgeewine.com.au

ON THE PLATE Melamine plates are tough and hardy, but they can be beautiful, too. Lalaland’s amazing plates (rrp $16.95) are 27.5cm in diameter and perfect for picnics. To see the full range and stockists, go to lalalandshop.com.au

QUEENSLAND CALLING The annual Capricorn Food and Wine Festival, a premier event showcasing the region’s gourmet food and wine, is held against the backdrop of Rockhampton’s mighty Fitzroy River. The festival runs from Friday 16 – Sunday 18 September. For information about events, go to capricornfoodandwine.com.au

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A

CHAT WITH…

BILL AND JULIE SHIELDS From his bountiful orchard in Bilpin, NSW, Bill took time out to tell us that everything’s apples in a beautiful part of the world.

Q

Are you the first in your family to take to the land? My grandfather had an orchard at Carlingford (in NSW) that was lost during the Depression in the 1930s. My father, who took on a trade, always wanted to go back to farming and bought the property we are on in 1955. In my 20s, uncertain about what I wanted to do, I worked and lived in Sydney for a while, before taking over the running of the farm in 1980.

rights and are trademarking it in 46 countries, as well as trialling in Italy. ‘Julie’, we believe, has enormous potenti as an export apple to Asia because of its sweetness, vibrant color and size.

Q

Q

What apple varieties do you grow? We have 14 varieties including those that are available such as Gala, Granny Smith, Pink Lady, Fuji, Delicious, Jonathon, and Sundowner. We also grow varieties that are not generally grown commercially, like Braeburn and Firmgold. We also grow Cox Orange Pippen and Bramley, two English varieties that are not grown much here, and they have a legion of devotees. We are selling people memories. We also grow ‘Julie’ − a variety of our own, from a chance seedling found growing near a shed. After more than 15 years of trials and evaluation we now have breeders’

e Tell us about how you encourage people to learn about the land. We talk to everyone who comes to thee property and gladly answer questions. We W have two open days at blossom time (latte September − early October) to which wee invite our regular customers. We also allow children who visit to plant threee seed potatoes each which they can th come and dig up the following Februaryy. We love to see their faces when they dig up around two kilos of potatoes each! For information about Bill and Julie’s beautiful orchard and availability of apples, go to shieldsorchard.com

OF RICE & RAIN SunRice is partnering farmers in tropical North Queensland to grow SunRice Jasmine Fragrant Rain Fed Rice and Brown Wholegrain Rain Fed Rice. These fragrant and soft grains are a pure and healthy taste of paradise. Available at Woolworths and IGA stores nationally. 10

GRAND OLD SALT Tasmania has a salt industry that dates way back to the 1830s. Tasman Sea Salt contains an abundance of natural trace minerals derived from the pristine nutrient rich waters of the east coast of Tasmania. Tasman Sea Salt is rich in potassium, with lower levels of sodium than many other salts. For stockists go to tasmanseasalt.com AWW FOOD • ISSUE TWENTY


NEWS To Snack On

CUTLERY WITH CLASS

DELICIOUSLY HEALTHY Proudly Australian owned and made, the Food For Health product range includes healthy snack bars, snack mixes and mueslis. And the range is phenomenal. From cranberry, apple & amaranth gluten-free bars and chia & almond fruit free bars, to Liver Cleansing Muesli and Superfood Berry & Seed Booster. Yummo! Food For Health products are available nationally at Woolworths, Coles, Costco and independent stores. For more information about Food For Health and their full list of products, go to foodforhealth.com.au

The Castelletto collection flatware from Noritake has been designed to team with some of the brand’s scenestealing table and glassware. Its 18/10 stainless steel retains shine, resists tarnishing and rusting and is dishwasher safe. The range is available nationally from department stores and independent kitchenware retailers. For more information visit noritake.com.au

Beautiful and practical

IN THE WASH Smeg’s Diamond Series dishwashers offer innovative technology delivering the most intense water coverage of any dishwasher available. And while the wash results are second to none, the water consumption is unequalled – a 6 star WELS rating using only 9.8 litres for a full wash. Other features include Smart Dry (Enersave), where the machine’s door opens at the end of the cycle to facilitate drying and save energy; and Quick5 fast programs. Smeg Diamond Series dishwashers, with 15 place settings, are available nationally from leading appliance retailers. Go to smeg.com.au for full details.

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MELLOW YELLOW Made in Far North Queensland from regionally grown turmeric, Tilbury’s Tonics healthy turmeric products include Tumeric & Ginger Tonic; Turmeric & Ginger Concentrate; Turmeric Paste; Golden Paste – a blend of turmeric and coconut oil; Turmeric & Ginger Paste; Turmeric, Ginger, Garlic & Chilli Paste, plus a range of tea blends. For more information about Tilbury’s Tonics and stockists, go to tilburystonics.com

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COVER RECIPE

PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SOPHIA YOUNG PHOTOCHEF ANGELA DEVLIN

Tender, succulent spring lamb is a joy to cook and to savour. Our Lamb mini roast recipe takes tradition and adds a signature touch with extra ingredients like broad beans, marinated artichokes and a pinch of chilli. LAMB MINI ROASTS PREP + COOK TIME 40 MINUTES SERVES 6

⅓ cup (80ml) extra virgin olive oil 2 tablespoons finely chopped fresh rosemary 3 x 350g lamb rounds, trimmed 800g small kumara, cut into wedges lengthways 6 sprigs fresh thyme ½ teaspoon dried chilli flakes 200g baby green beans 400g shelled fresh broad beans 1 cup (120g) frozen peas 4 chargrilled marinated artichokes, halved 1 tablespoon lemon juice snow pea sprouts, to serve ANCHOVY DRESSING 6 drained anchovies, chopped finely 1 tablespoon baby capers 1 tablespoon red wine vinegar ⅓ cup (80ml) extra virgin olive oil

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1 Preheat oven to 200°C/180°C fan. Combine 1 tablespoon of the oil with rosemary in a large bowl; season with pepper. Add lamb; toss to coat. 2 Heat a medium frying pan over a high heat; cook lamb until browned all over. Transfer to a large roasting pan. 3 Place kumara and another 1 tablespoon of the oil in a small roasting pan; toss to coat. Season. Sprinkle with thyme and chilli. 4 Roast lamb and kumara, on separate shelves: roast lamb for 15 minutes (medium rare) or until done to your liking; and kumara for 25 minutes or until browned and tender. Cover lamb with foil; rest 10 minutes. 5 Meanwhile, make anchovy dressing. 6 Bring a large saucepan of salted water to the boil. Cook green beans for 1 minute, then add broad beans and peas; cook for a further 2 minutes or until just tender. Drain; refresh beans and peas in a bowl of iced water (see Cook’s Notes). Drain. Peel outer skins from the broad beans.

7 Place green and broad beans and peas in a medium bowl with artichokes, juice and remaining oil; toss gently to combine. Season to taste. 8 Place thinly sliced lamb on a warm platter with bean and artichoke salad. Drizzle lamb with anchovy dressing, top with snow pea sprouts; serve with kumara wedges. ANCHOVY DRESSING Combine ingredients in a bowl; season to taste.

COOK’S

NOTES You can buy artichoke hearts from most delis. If fresh broad beans are not available, use frozen ones.


On The Cover SERVES 6 LAMB MINI ROASTS RECIPE OPPOSITE

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In Season

SPRING

vegetables APPLES BANANAS BERRIES - BLUEBERRIES, MULBERRIES, STRAWBERRIES CHERRIES GRAPEFRUIT LEMONS LOQUATS MANDARINS - HONEY MURCOTT MANGOES ORANGES - BLOOD; SEVILLE; VALENCIA PASSIONFRUIT PAPAYA; PAPAW PINEAPPLE POMELO ROCKMELON TANGELOS

SPRING

fruits

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

What’s in

SEASON


Our pointy orange friends are at their finest right now and our recipes showcase them perfectly! AWW FOOD • ISSUE TWENTY

TIP

Store carrots in the crisper draw of your fridge. Do not wash them first as washing can quicken deterioration.


35 MINUTES FISH BANH MI WITH PICKLED VEGETABLES & SPICY MAYONNAISE RECIPE ON PAGE 19

TIPS Sriracha is a mediumhot chilli sauce available from Asian food stores and some major supermarkets.


In Season

TIPS Lentils will thicken on standing; if necessary add a little exra water or stock to thin the soup. Serve with sourdough bread.

SERVES 4 CARROT & LENTIL SOUP WITH CORIANDER PESTO RECIPE ON PAGE 19

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SERVES 4 ZA’ATAR CHICKPEAS & VEGETABLE SALAD RECIPE OPPOSITE

COOK’S

NOTES ZA’ATAR CHICKPEAS & VEGETABLE SALAD When roasting the vegetables, place in a single layer so they roast quickly without steaming. his salad makes a great portable lunch. Secure the lid to seal the jar. When ready, turn the lidded jars upside down to disperse the dressing.


In Season FISH BANH MI WITH PICKLED VEGETABLES & SPICY MAYONNAISE

SPICY MAYONNAISE Combine ingredients in a small bowl; season to taste. Refrigerate until required.

PREP + COOK TIME 35 MINUTES (+ REFRIGERATION) MAKES 4

2 teaspoons peanut oil 2 teaspoons sesame oil 8 small flathead fillets (880g) 2 half baguettes (300g), ends trimmed, halved crossways 1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly 1 green onion, sliced thinly on the diagonal 1 fresh long red chilli, sliced thinly 8 large fresh coriander sprigs PICKLED VEGETABLES ½ cup (110g) white sugar ½ cup (125ml) rice vinegar ½ teaspoon coarse cooking salt 1 medium carrot (120g), cut into matchsticks ¼ medium daikon (150g), cut into matchsticks SPICY MAYONNAISE ¼ cup (75g) whole-egg mayonnaise 3 teaspoons sriracha or other chilli sauce

1 Make pickled vegetables and spicy mayonnaise. 2 Heat oils in a large frying pan over high heat; cook fish for 2½ minutes each side or until just cooked through. 3 Split baguettes in half horizontally. Spread mayonnaise over bases; top with fish, cucumber, green onion, pickled vegetables, chilli and coriander. PICKLED VEGETABLES Stir sugar, vinegar and salt in a small saucepan over low heat for 2 minutes or until sugar dissolves; bring to the boil. Transfer mixture to a medium bowl; stir in carrot and daikon. Refrigerate for 1 hour. Drain.

AWW FOOD • ISSUE TWENTY

CARROT & LENTIL SOUP WITH CORIANDER PESTO PREP + COOK TIME 50 MINUTES SERVES 4

2 tablespoons EXTRA virgin olive oil 1 large brown onion (200g), chopped coarsely 750g carrots, chopped coarsely 2 teaspoons ground cumin 2 teaspoons ground coriander pinch dried chilli flakes 1 cup (100g) red lentils 1 litre (4 cups) vegetable stock 1½ cups (375ml) water ½ cup fresh coriander leaves CORIANDER PESTO 1 cup fresh coriander leaves 1 small clove garlic, crushed 2 tablespoons roasted pistachios 1 tablespoon lemon juice ¼ cup (60ml) EXTRA virgin olive oil

1 Heat oil in a large saucepan over medium heat; cook onion and carrot, covered, stirring occasionally, for 10 minutes or until softened. Add cumin, coriander and chilli; stir to coat. Add lentils and stock; bring to the boil. Reduce heat; simmer, covered, for 35 minutes or until lentils and carrots are soft. 2 Meanwhile, make coriander pesto. 3 Blend or process soup until smooth. Return soup to pan with the water; bring to the boil. Season to taste. Serve soup drizzled with pesto, topped with coriander leaves. CORIANDER PESTO Blend or process coriander, garlic and pistachios until finely chopped. With motor operating, add oil and juice in a thin, steady stream until combined. Season to taste.

ZA’ATAR CHICKPEAS & VEGETABLE SALAD PREP + COOK TIME 45 MINUTES SERVES 4

400g butternut pumpkin, unpeeled 1 large red onion (300g), cut into thin wedges 1 medium red capsicum (200g), sliced thickly 1 medium yellow capsicum (200g), sliced thickly 400g rainbow baby carrots, trimmed 2 tablespoons EXTRA virgin olive oil 400g canned chickpeas, drained, rinsed 2 tablespoons za’atar ¼ cup (60ml) red wine vinegar ¼ cup (60ml) olive oil, extra 60g red veined sorrel or baby spinach leaves 100g persian fetta, crumbled ⅓ cup lightly packed small fresh mint leaves

1 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper. 2 Cut unpeeled pumpkin into thin wedges; halve crossways. Place pumpkin, onion, capsicum and carrots, in a single layer, on oven tray; drizzle with half the oil, then season. Bake for 25 minutes or until tender. 3 Meanwhile, place chickpeas on another baking-paper-lined oven tray. Drizzle with remaining oil, sprinkle with za’atar; toss gently to coat. Bake for 25 minutes or until golden and crisp. 4 Whisk vinegar and extra oil in a small bowl; season. 5 Pour dressing into two 2-cup (500ml) jars. Layer all ingredients in jars finishing with fetta and chickpeas.

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30 MINUTES INDIAN-SPICED PATTIES WITH CARROT RAITA RECIPE ON PAGE 22

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AWW FOOD • ISSUE TWENTY


In Season

“Try just-coked carrots flashed in a pan with some foaming buter, a splash of god vinegar and a pinch of salt & peper. Serve with your next roast chicken and you won’( be disapointed!” Charlotte Binns-McDonald, AWW Photochef

TIP Use a mandoline or V-slicer to slice the vegetables very thinly.

SERVES 6 ROOT VEGETABLE TRAY PIZZA RECIPE ON PAGE 25

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In Season INDIAN-SPICED PATTIES WITH CARROT RAITA PREP + COOK TIME 30 MINUTES SERVES 2

420g canned no-added salt chickpeas, rinsed, drained 1 fresh long green chilli, chopped coarsely ¼ cup firmly packed fresh mint leaves 1½ teaspoons ground cumin ½ teaspoon ground cinnamon 1 clove garlic, crushed 1 teaspoon finely grated fresh ginger 2 tablespoons water cooking-oil spray 30g baby spinach leaves 1 wholemeal pitta bread (80g), warmed 2 lemon wedges

CARROT RAITA ½ cup (140g) plain yoghurt or soy-milk yoghurt ½ teaspoon ground cumin ½ small carrot (35g), grated coarsely

1 Make carrot raita. 2 Process chickpeas, chilli, mint, cumin, cinnamon, garlic, ginger and the water until just smooth. Shape two level tablespoons of mixture into patties. 3 Lightly spray a large non-stick frying pan with oil; cook patties, over medium heat, for 3 minutes each side or until browned and heated through. 4 Serve patties with the spinach, pitta bread, lemon wedges and raita. CARROT RAITA Combine ingredients in a small bowl. TIPS Check the consistency of the pattie mixture after processing it by pinching it with your fingers − it should hold together. If not, add an extra 1 tablespoon water. To take to work, place patties in a microwaveable container and the spinach and raita in separate airtight containers; keep refrigerated. Reheat patties in a microwave.

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CARROT & HARISSA FALAFEL WITH TAHINI YOGHURT PREP + COOK TIME 1 HOUR SERVES 4

2 medium carrots (240g), grated coarsely 400g canned chickpeas, drained, rinsed 1 small red onion (100g), chopped finely 1 teaspoon ground cumin 1 tablespoon harissa ¼ cup plain flour ½ teaspoon baking powder 1 free-range egg 1½ cups (225g) panko breadcrumbs vegetable oil, for deep-frying 150g green beans, trimmed, halved lengthways 2 baby cos lettuce (360g), leaves separated 1 lebanese cucumber (130g), sliced thinly ¼ cup fresh flat-leaf parsley leaves 2 teaspoons lemon rind strips (see Tip) TAHINI YOGHURT 1 small clove garlic, crushed 2 tablespoons lemon juice 2 tablespoons tahini ¾ cup (200g) greek-style yoghurt 1 tablespoon shredded fresh flat-leaf parsley

1 Process carrot, chickpeas, onion, cumin, harissa, flour, baking powder and egg until mixture just comes together; season. Transfer mixture to a large bowl; stir in ¾ cup of the breadcrumbs. Roll level tablespoons of carrot mixture into balls (mixture should make about 28). Roll falafel in remaining breadcrumbs to coat. 2 Fill a large saucepan or wok one-third with oil and heat or until a cube of bread browns in 15 seconds. Deep-fry falafel, in batches, for d 2 minutes or until golden and cooked through. Drain on paper towel.

3 Meanwhile, make tahini yoghurt. 4 Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain. 5 Combine lettuce, cucumber and beans in a large bowl. Serve salad topped with falafel and tahini yoghurt; sprinkle with parsley and lemon rind. TAHINI YOGHURT Combine ingredients in small bowl; season to taste.

TIP Buy carrots up to 4 or 5 days ahead and store in a covered crisper. They are often used raw and finely sliced or grated, but if you are cooking king them, do it a day d at most ay ahead and store, covered, in i the fridge. Like nearly alll vegetables, they aare at their absolute b best when freshly ccooked and eaten just warm.


TIP

If you don’t have a zester, peel two long, wide strips of rind from the lemon, without the white pith, then cut them lengthways into thin strips.

AWW FOOD • ISSUE TWENTY

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SUGAR FREE LITTLE CARROT CAKES WITH DATE CREAM CHEESE FROSTING RECIPE OPPOSITE

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AWW FOOD • ISSUE TWENTY


In Season ROOT VEGETABLE TRAY PIZZA PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 6

4 x 5cm fresh rosemary sprigs 2 cloves garlic, crushed 2 teaspoons fresh thyme leaves ⅓ cup (80ml) EXTRA virgin olive oil 4 small potatoes (480g), unpeeled, scrubbed, sliced thinly 1 small kumara (250g), unpeeled, scrubbed, sliced thinly 1 small parsnip (120g), unpeeled, scrubbed, sliced thinly lengthways 100g baby carrots, unpeeled, scrubbed, trimmed 1 cup (115g) firmly packed trimmed watercress 2 teaspoons finely grated lemon rind 1 teaspoon lemon juice 30g persian fetta, crumbled WHOLEMEAL PIZZA DOUGH 2 teaspoons (7g) dried yeast 1 teaspoon caster sugar 1 cup (250ml) warm water, approximately 1½ cups (225g) bread flour or plain flour 1½ cups (240g) wholemeal plain flour 1 teaspoon salt ¼ cup (60ml) EXTRA virgin olive oil

1 Make wholemeal pizza dough. 2 Preheat oven to 220°C/200°C fan. Grease a 28cm x 32cm oven tray. 3 Remove leaves from rosemary sprigs; finely chop two-thirds of the leaves. Combine chopped rosemary, garlic, thyme and 2 tablespoons of the oil in a small bowl. 4 Turn dough onto floured surface; knead until smooth. Flatten dough; roll to a 28cm x 32cm rectangle. Carefully lift onto tray; spread rosemary mixture over base leaving a 1cm border. Top with a layer of potato, kumara, parsnip and carrots; sprinkle with rosemary leaves. Season. Drizzle with 1 tablespoon of the oil.

5 Bake pizza for 20 minutes or until base is browned and crisp. 6 Meanwhile, combine watercress, 2 teaspoons of the oil, rind and juice in a medium bowl; season to taste. 7 Drizzle pizza with remaining oil; top with fetta and watercress salad. WHOLEMEAL PIZZA DOUGH Combine yeast, sugar and the warm water in a small bowl; stand in a warm place for 10 minutes or until mixture is frothy. Combine flours and salt in a large bowl; stir in yeast mixture and oil, to a soft dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place for 1 hour or until dough has doubled.

LITTLE CARROT CAKES WITH DATE CREAM CHEESE FROSTING PREP + COOK TIME 1¾ HOURS (+ COOLING) MAKES 6

⅓ cup (35g) sultanas ¼ cup (60ml) boiling water 2 free-range eggs ¾ cup (185g) powdered stevia ¼ cup (85g) rice malt syrup ⅔ cup (140g) virgin coconut oil, melted 2 teaspoons vanilla extract 2 cups (340g) firmly packed coarsely grated carrot ½ cup (60g) chopped pecans, roasted 1⅔ cups (250g) self-raising flour ½ teaspoon bicarbonate of soda 1 teaspoon ground allspice 3 teaspoons ground cinnamon 1 teaspoon ground ginger DATE CREAM CHEESE FROSTING 125g dried pitted dates, chopped finely 2 tablespoons boiling water 250g cream cheese, softened 125g butter, softened

1 Preheat oven to 180°C/160°C fan. Grease a 6-hole (¾-cup/180ml) texas muffin pan well. 2 Place sultanas in a small heatproof bowl, pour over the boiling water; stand for 10 minutes. 3 Meanwhile, whisk eggs, stevia, syrup, oil and extract in a small bowl with an electric mixer for 5 minutes. Transfer mixture to a large bowl; stir in carrot, sultanas and soaking liquid, then nuts and sifted dry ingredients. Divide mixture evenly into muffin pan holes. 4 Bake cakes for 35 minutes or until a skewer inserted into the centre of one cake comes out clean. Stand in pan for 5 minutes before turning, top−side up, onto a wire rack to cool. 5 Meanwhile, make date cream cheese frosting. Spread frosting over cake tops. DATE CREAM CHEESE FROSTING Process dates and the boiling water until almost smooth, scraping down the side of the bowl. Add cream cheese and butter; process, scraping down the side of the bowl, until frosting is light and fluffy.

COOK’S

NOTES LITTLE CARROT CAKES WITH DATE CREAM CHEESE FROSTING You need about 2½ medium carrots to make 2 cups grated carrot. You could also cook the cake recipe as a slice using a 20cm x 30cm x 3cm slice pan. Line the base with baking paper, extending paper 5cm over the long sides; bake for 25 minutes.

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In Season

SERVES 6 PRAWN CHU CHEE CURRY WITH ROTI BREAD RECIPE ON PAGE 31


s e l p p a Pine With their tangy sweetness, pineapples give us the quintessential taste of the tropics.

TIP

Pineapples should not have soft spots, bruises or darkened ‘eyes’. These may indicate fruit past its prime.

AWW FOOD • ISSUE TWENTY

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In Season 4 Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold. Store in a cool dark place; refrigerate after opening. SERVING SUGGESTION English muffins or thick fluffy pancakes made with a little coconut milk, sprinkled with toasted macadamias.

PINA COLADA TROPICAL JAM

About pineapples Pineapples are members of the bromeliaceae family and are native to South America but spead across the pacific. Because of its regal crown-like shape, the pineapple is sometimes known as the “king of fruit”. Look for plump pineapples that are vibrantly yellow in colour. They should also have a sweet aroma. When ripe, they should be eaten within two or three days.

DID YOU KNOW? A pineapple is made up of 100-200 ‘fruitlets’ fused together. A single plant produces only one pineapple every two years and a plant can fruit for up to 50 years in the wild.

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COOK’S

NOTES

PREP + COOK TIME 2 HOURS MAKES 5 CUPS

2 medium pineapples (2.5kg) 1 cup (75g) shredded coconut ⅓ cup (80ml) lime juice 1 litre (4 cups) water 4 cups (880g) caster sugar ½ cup (125ml) dark overproof rum ¼ cup loosely packed finely grated lime rind

1 Peel, core and coarsely chop pineapple. Weigh pineapple; you will need 1.5kg pineapple flesh. Process pineapple, in two batches, until finely chopped. 2 Place pineapple, coconut, half the lime juice and all the water in a large saucepan; bring to the boil. Reduce heat; cook, uncovered, stirring occasionally, for 45 minutes or until pineapple is soft. 3 Add sugar, ¼ cup (60ml) rum and half of the lime rind. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, stirring occasionally, for 55 minutes or until thick and most of the liquid has evaporated. Remove from heat. Stir in remaining lime juice, rind and rum.

PINA COLADA TROPICAL JAM The taste of this pineapple, coconut and rum jam will instantly transport you to the seventies when a piña colada was ‘the cocktail’ of the decade. If you want this to be a family jam, add the rum with the sugar in step 3, as the alcohol will be cooked of, but omit the remainder at the end. For a yellow coloured jam use a goldenfleshed variety of pineapple.

IMPORTANT The jars you use must be glass and have no chips or cracks; the lids need to be tight-fitting. Usually the lids are made from metal – some poor quality metal lids might corrode if they touch the surface of the preserve during storage. If in doubt place a disc of baking paper (parchment) inside the lid of the jar before securing. Metal lids that have a lining to prevent contact with the preserve are the best of all to use. Screw-top lids form a good seal on jars. Ball Preserving jars are ideal, for stockists go to freshpreserving.com.au

AWW FOOD • ISSUE TWENTY


MAKES 5 CUPS PINA COLADA TROPICAL JAM RECIPE OPPOSITE

AWW FOOD • ISSUE TWENTY

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35 MINUTES PINEAPPLE HULI HULI CHICKEN WINGS RECIPE OPPOSITE

30


In Season PINEAPPLE HULI HULI CHICKEN WINGS

5 Serve huli huli chicken with pineapple and chilli salad; accompany with extra lime wedges, if you like.

PREP & COOK TIME 35 MINUTES SERVES 2

This tangy Hawaiian chicken recipe is traditionally cooked in a double grill, suspended over a charcoal barbecue. Huli means ‘turn’ in Hawaiian, a reference to motorised or manual turning of the grill during cooking. ⅓ cup (80ml) fresh pineapple juice ¼ cup (60ml) tomato sauce ¼ cup (60ml) soy sauce 2 tablespoons malt vinegar 2 teaspoons finely grated fresh ginger 1 clove garlic, crushed 2 tablespoons brown sugar 2 teaspoons paprika 8 chicken wings (800g) PINEAPPLE & CHILLI SALAD 400g pineapple, core removed, chopped coarsely 1 lebanese cucumber (130g), chopped coarsely 1 fresh long green chilli, sliced thinly ½ small red onion (50g), sliced thinly (or 1 spring onion, thinly sliced) 2 tablespoons lime juice ½ cup each fresh coriander and mint leaves

1 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper. 2 Place pineapple juice, sauces, vinegar, ginger, garlic and sugar in a medium frying pan; boil, over medium heat, for 5 minutes or until sauce is slightly thickened. 3 Place chicken on oven tray, sprinkle with paprika; toss to combine. Add sauce; toss to combine. Transfer tray to oven; roast chicken, basting occasionally, for 25 minutes or until golden and cooked through. 4 Meanwhile, make pineapple and chilli salad.

AWW FOOD • ISSUE TWENTY

PINEAPPLE & CHILLI SALAD Combine ingredients in a large bowl; toss gently to combine.

PRAWN CHU CHEE CURRY WITH ROTI BREAD PREP + COOK TIME 1 HOUR SERVES 6

2 cups (400g) medium-grain brown rice 1 litre (4 cups) water ½ teaspoon salt ¼ cup (60g) ghee 2½ tablespoons thai red curry paste 1kg uncooked prawns, peeled, deveined, with tails intact 6 fresh kaffir lime leaves 270ml coconut milk 1 cup (250ml) fish stock 2 tablespoons coconut sugar 2 tablespoons fish sauce 1 tablespoon tamarind puree ½ cup (85g) chopped fresh pineapple 225g canned bamboo shoots, drained, rinsed 1 fresh long red chilli, seeded, shredded finely ROTI BREAD 1 teaspoon raw honey ¾ cup (180ml) warm water ¼ cup (60ml) milk ⅓ cup (80ml) rice bran oil 1 egg 3 cups (450g) white spelt flour 1 teaspoon salt 60g ghee

1 Make roti bread. 2 Rinse rice in a sieve under cold water until water runs clear. Place rice in a medium saucepan with the water and salt; bring to the boil.

Reduce heat to low; cook, covered, for 25 minutes or until water is absorbed. Remove from heat; stand, covered, 5 minutes. Fluff with a fork and keep warm. 3 Meanwhile, heat a wok over medium-high heat. Add ghee and paste; cook, stirring, for 2 minutes. Add prawns and 3 crushed lime leaves; cook, stirring, for 2 minutes. Add coconut milk and stock; simmer for 5 minutes. Add sugar, sauce and tamarind. Stir in pineapple and bamboo shoots; cook a further 2 minutes or until warmed though. 4 Finely shred remaining lime leaves; combine with chilli. Sprinkle lime leaf mixture on curry; serve with rice and warm roti bread. ROTI BREAD Dissolve honey in a jug with the water, milk and 2 tablespoons of the oil; whisk in egg. Process flour and salt until combined. With the motor operating, gradually add milk mixture; process until it forms a sticky dough. Knead dough on a floured surface for 2 minutes or until smooth. Divide into six portions; roll into balls. Place balls in a medium bowl with remaining oil, turn to coat well. Pat a ball of dough out on a lightly oiled surface until 20cm round. Using oiled hands, carefully stretch dough out from the center in a circular motion, until dough is translucent and forms a 40cm round (don’t worry if the dough rips, this will add texture). Fold each side into the centre to form a 15cm square; do not press. Place on a baking-paperlined oven tray. Repeat with remaining dough. Heat 2 teaspoons ghee in a large frying pan over medium heat; cook roti, in batches, for 2 minutes each side or until golden, adding remaining ghee with each batch.

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In Season

TROPICAL JUICE PREP TIME 10 MINUTES SERVES 2 (MAKES 2 CUPS)

150g papaya 150g peeled fresh pineapple 80g frozen mango ½ cup (125ml) coconut water ½ cup (125ml) pomegranate juice 1 cup ice-cubes 1 tablespoon toasted shaved coconut 1 teaspoon pomegranate seeds (see Tips)

1 Place papaya, pineapple, mango, coconut water, pomegranate juice and ice-cubes in a high-powdered juice blender; blend until smooth. 2 Pour into glasses; top with shaved coconut and pomegranate seeds.

LIME & CARDAMOM YOGHURT WITH TROPICAL FRUIT PREP TIME 20 MINUTES SERVES 4

TROPICAL JUICE TIPS To remove the seeds from a pomegranate, cut the fruit in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pomegranate seeds will keep in the fridge for up to a week.

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2 medium limes ½ medium red papaya (525g), peeled, seeded 1 small ripe pineapple (350g), trimmed, peeled, halved lengthways, cored 2 small bananas (260g), quartered lengthways 1 cup (280g) yoghurt ¼ teaspoon ground cardamom 2 tablespoons oat bran ⅓ cup (55g) blanched almonds, roasted, sliced coarsely 1½ tablespoons honey

1 Remove rind from 1 lime with a zester, into long thin strips. Finely grate rind from remaining lime. Squeeze juice from limes; you will need ¼ cup juice. 2 Cut fruit into wedge shapes. Place fruit in a large bowl with grated rind and juice; toss gently to combine. 3 Combine yoghurt and cardamom in a small bowl. 4 Spoon fruit mixture into bowls; top with half the oat bran, then the yoghurt mixture. Sprinkle with remaining oat bran, then nuts and lime strips. Drizzle with honey.


What’s For Dinner?

Weeknight

WONDERS It’s an age-old question. But deciding what’s for dinner is easy with our tasty meal ideas you and the family will love! PHOTOGRAPHER JAMES MOFFATT STYLIST OLIVIA BLACKMORE FOOD PREPARATION NADIA FONOFF

AWW FOOD • ISSUE TWENTY

35


35 MINUTES FISH FILLETS WITH GRILLED CORN SALAD RECIPE OPPOSITE

36


What’s For Dinner?

COOK’S

NOTES FISH FILLETS WITH GRILLED CORN SALAD Remove fish from packaging before refrigerating; place fillets on a plate and cover. This will keep fish fresher for longer.

FISH FILLETS WITH GRILLED CORN SALAD PREP + COOK TIME 35 MINUTES SERVES 4

4 x 200g murray cod fillets 2 tablespoons soy sauce GRILLED CORN SALAD 2 corn cobs (500g), silk and husks removed 250g cherry tomatoes, halved 1 small red onion (100g), sliced thinly 1 fresh small red thai chilli, sliced thinly 2 medium avocados (500g), chopped coarsely ¼ cup coarsely chopped fresh coriander ⅓ cup (80ml) lime juice 1 clove garlic, crushed 1 tablespoon EXTRA virgin olive oil

1 To make grilled corn salad, cook corn on a heated oiled grill plate (or grill or barbecue) until browned and just tender; cool 10 minutes. Using a sharp knife, remove kernels from cob; combine in a medium bowl with remaining ingredients. 2 Brush fish with sauce; cook on a heated lightly oiled grill plate (or grill or barbecue) for 3 minutes each side or until browned and cooked through. 3 Serve fish with salad. AWW FOOD • ISSUE TWENTY

30 MINUTES CLASSIC BEEF BURGERS

CLASSIC BEEF BURGERS PREP + COOK TIME 30 MINUTES SERVES 4

500g minced lean beef 1 small brown onion (80g), chopped finely 2 tablespoons finely chopped fresh flat-leaf parsley 1 clove garlic, crushed 4 medium white bread rolls (200g) 4 small butter lettuce leaves ¼ cup (70g) tomato sauce 4 slices cheddar (40g) 1 medium tomato (150g), sliced thinly

1 Mix beef with onion, parsley and garlic in a medium bowl; season. Shape mixture into 4 patties; cover, refrigerate for 15 minutes or until firm. 2 Heat an oiled large frying pan over medium heat; cook patties for 5 minutes each side or until cooked through. 3 Meanwhile, halve and toast bread rolls. Sandwich rolls with lettuce, patties, sauce, cheese and tomato.

37


What’s For Dinner?

COOK’S

NOTES HERB-STUFFED CHICKEN WITH TOMATO SALAD You could serve this dish with roasted potato slices, if you like. You could also serve it with steamed vegetables instead of salad. if you prefer.

HERB-STUFFED CHICKEN WITH TOMATO SALAD PREP + COOK TIME 1¼ HOURS SERVES 4

600g kipfler potatoes, unpeeled cooking-oil spray ¼ cup finely chopped fresh basil 1 tablespoon finely chopped fresh oregano 2 teaspoons fresh lemon thyme 2 cloves garlic, crushed 1 tablespoon finely grated lemon rind 4 x 150g chicken breast fillets 4 slices prosciutto (60g) TOMATO SALAD 250g red cherry tomatoes 250g yellow cherry tomatoes 150g baby spinach leaves ½ cup coarsely chopped fresh basil 2 tablespoons red wine vinegar 2 teaspoons EXTRA virgin olive oil

1 Preheat oven to 220°C/200°C fan. Oil a large baking dish.

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2 Halve unpeeled potatoes lengthways. Place potato, in a single layer, in dish; spray lightly with oil. Roast for about 45 minutes or until browned lightly and tender. 3 Meanwhile, combine finely chopped basil, oregano, thyme, garlic and rind in a small bowl. Halve chicken breasts horizontally, without cutting all the way through; open chicken breasts out flat. Divide herb mixture among chicken pieces; fold to enclose filling, wrapping each with a prosciutto slice to secure. 4 Cook chicken in a heated oiled large frying pan until browned all

over; place chicken on an oven tray. Roast in oven during the last 15 minutes of the potato cooking time, or until chicken is cooked through. 5 Meanwhile, make tomato salad. Serve salad with chicken and potatoes; sprinkle over extra lemon thyme leaves, if you like. TOMATO SALAD Cook tomatoes in a heated oiled large frying pan, stirring, over high heat, for 3 minutes. Combine tomatoes, spinach and basil in a large bowl with the combined vinegar and oil.

AWW FOOD • ISSUE TWENTY


TIPS Use a mandoline or V-slicer to thinly slice the radish. If apricots are out of season, you could use canned or dried, instead of fresh apricots.

20 MINUTES APRICOT STUFFED PORK WITH MINT & RADISH SALAD RECIPE ON PAGE 41

39


What’s For Dinner? APRICOT STUFFED PORK WITH MINT & RADISH SALAD

PORK & VEAL SANG CHOY BAU

PREP + COOK TIME 20 MINUTES SERVES 4

2 tablespoons peanut oil 1 large brown onion (200g), chopped finely 1 large carrot (180g), chopped finely 2 stalks celery (300g), trimmed, chopped finely 2 cloves garlic, crushed 2 teaspoons finely grated fresh ginger 750g minced pork and veal mixture 1 teaspoon sesame oil ¼ cup (60ml) oyster sauce 2 tablespoons sweet chilli sauce 2 tablespoons kecap manis 3 green onions, sliced thinly 12 butter lettuces leaves, from the middle of the lettuce ¼ cup (35g) coarsely chopped roasted peanuts 2 tablespoons fresh coriander leaves

2 cloves garlic, crushed 2 fresh apricots (100g), chopped finely 2 tablespoons finely chopped fresh mint 20g butter, softened 4 x 235g pork cutlets, trimmed 80g rocket ⅓ cup loosely packed fresh small mint leaves, extra 4 small trimmed red radishes (60g), sliced thinly 2 tablespoons lemon juice

1 Combine garlic, apricot, mint and butter in a small bowl; season. 2 Butterfly the pork cutlets by slicing in half crossways stopping at the bone; open out and spread one side with the apricot mixture. Enclose the filling, secure with toothpicks (make sure the cutlet can sit flat); season. 3 Cook pork in a heated lightly oiled grill pan (or grill or barbecue) over medium heat for 3 minutes each side or until cooked as desired. Transfer to a plate; stand, covered, for 5 minutes. 4 Meanwhile, combine rocket, extra mint, radish and juice in a large bowl; season to taste. 5 Discard toothpicks; serve pork with salad.

PREP + COOK TIME 45 MINUTES MAKES 12

1 Heat a wok over medium-high heat. Add peanut oil, onion, carrot, celery, garlic and ginger; stir-fry for 5 minutes or until just softened. 2 Add mince, stir-fry for 5 minutes, breaking up any lumps, or until browned. Stir in sesame oil and sauces for 3 minutes or until syrupy and heated through. Cool for 10 minutes; stir in half the green onion. 3 To serve, spoon mixture into lettuce cups; top with peanuts, remaining green onion and coriander.

COOK’S

NOTES PORK & VEAL SANG CHOY BOW Add some fresh mint or coriander leaves to the mince mixture. Some butchers and supermarkets sell a pork and veal mince mixture, which is what we used here; if the mixture is not available, buy half the amount in pork mince and half the amount in veal mince.

41


What’s For Dinner?

COOK’S

NOTES BAKED LAMB CHOPS WITH CAPSICUM & TOMATO We used prepared mashed potato, available from supermarkets, to cut down on cooking time. You can make your own mash to serve with the lamb.

BAKED LAMB CHOPS WITH CAPSICUM & TOMATO PREP + COOK TIME 45 MINUTES SERVES 4

4 lamb forequarter chops (760g) 2 medium yellow capsicums (400g), sliced thickly 375g cherry truss tomatoes 1 small red onion (100g), cut into wedges 2 x 475g tubs mashed potato

1 Preheat oven to 200°C/180°C fan. 2 Heat a large flameproof baking dish over high heat. Cook lamb until browned all over. Add capsicum, tomato and onion to dish. 3 Transfer dish to oven; roast, uncovered, for 30 minutes or until lamb is cooked through and vegetables are tender. 4 Microwave mashed potato according to directions on tub. 5 Serve lamb with vegetables and mashed potato. SERVING SUGGESTION Steamed greens (such as peas, broccolini and beans) sprinkled with 1 tablespoon of baby mint leaves.

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World On A Plate

Hello mexico! A fusion of colour and flavour delivers the authentic taste of Mexican cuisine.

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AWW FOOD • ISSUE TWENTY


30 MINUTES SAFFRON RICE WITH ZUCCHINI FLOWERS RECIPE ON PAGE 46


SAFFRON RICE WITH ZUCCHINI FLOWERS PREP + COOK TIME 30 MINUTES SERVES 4

The stem of zucchini is the baby zucchini attached to the flower. You need to cook about 1½ cups (300g) white long-grain rice for this recipe. Spread cooked rice on a flat tray and refrigerate, uncovered, overnight before using. 12 zucchini flowers, stem attached (240g) 45g butter 1 large red onion (300g), cut into wedges 2 teaspoons caraway seeds 1 clove garlic, crushed 4 cups (850g) cooked white long-grain rice 1 teaspoon ground turmeric pinch saffron threads ¼ cup (20g) flaked almonds, roasted

1 Remove flowers from zucchini; discard stamens from flowers. Slice zucchini thinly. 2 Melt butter in a large frying pan over medium heat; cook onion, seeds and garlic, stirring, about 5 minutes or until onion softens. Add sliced zucchini; cook, stirring, until tender. Add rice, spices and zucchini flowers; cook, stirring, until hot. Stir in half the nuts; season to taste. 3 Serve sprinkled with remaining nuts.

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PAPRIKA & PARMESAN POLENTA WITH WALNUT & CAPSICUM SALSA PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 6

You can use olive oil instead of the walnut oil, if you prefer. 20g butter 2 medium brown onions (300g), sliced thinly 1 tablespoon brown sugar 1 litre (4 cups) water 1⅓ cups (225g) polenta 2 teaspoons smoked paprika 1 tablespoon red wine vinegar 1 cup (80g) coarsely grated parmesan

WALNUT CAPSICUM SALSA 2 large red capsicums (700g) 1½ cups (150g) roasted walnuts, chopped coarsely 1 tablespoon red wine vinegar ¼ cup (60ml) walnut oil 1 clove garlic, crushed ½ cup coarsely chopped fresh flat-leaf parsley ⅓ cup coarsely chopped fresh coriander

1 Melt butter in a medium frying pan over medium heat; cook onion, stirring, about 5 minutes or until softened. Add sugar and

2 tablespoons of the water; cook, stirring, for 5 minutes or until the onion caramelises. Cover to keep warm. 2 Oil a deep 22cm round cake pan. Bring the remaining water to the boil in a medium saucepan. Gradually add polenta and paprika, stirring constantly. Simmer, stirring, for 8 minutes or until polenta thickens. Stir in vinegar and cheese. 3 Spread half the polenta into pan. Spread onion mixture over polenta, then spread remaining polenta over onion. Cover; refrigerate until firm. 4 Meanwhile, make walnut capsicum salsa. 5 Turn polenta onto a board; cut into six wedges. Cook polenta, both sides, on a heated oiled grill plate (or grill or barbecue) until browned lightly and hot. Serve polenta with salsa. WALNUT & CAPSICUM SALSA Preheat grill. Quarter capsicums, discard seeds and membranes. Place capsicum, skin-side up, on an oven tray; grill until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, then chop flesh coarsely. Combine capsicum and remaining ingredients in a small bowl; season.

AWW FOOD • ISSUE TWENTY


World On A Plate SERVES 6 PAPRIKA & PARMESAN POLENTA WITH WALNUT & CAPSICUM SALSA RECIPE OPPOSITE

AWW FOOD • ISSUE TWENTY

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SERVES 6 CHICKEN IN PUMPKIN SEED & TOMATILLO SAUCE RECIPE OPPOSITE

COOK’S

NOTES CHICKEN IN PUMPKIN SEED & TOMATILLO SAUCE A tomatillo is a small green fruit that is a member of the tomato family. It is a basic ingredient in Mexican cooking. It is covered by a papery husk, similar to that of an onion, which should be removed, as it is not edible. Tomatillos are also available canned.


World On A Plate

CHICKEN IN PUMPKIN SEED & TOMATILLO SAUCE PREP + COOK TIME 1 HOUR SERVES 6

2 medium tomatoes (300g), quartered 1 medium brown onion (150g), quartered 2 tablespoons EXTRA virgin olive oil 6 chicken thigh cutlets (1.2kg) 6 chicken drumsticks (900g) 1½ cups (375ml) chicken stock 1 cup (200g) pumpkin seed kernels, roasted 2 tablespoons pickled sliced jalapeño chillies, drained ½ cup (125g) drained, chopped tomatillos 2 cloves garlic, quartered ½ cup firmly packed fresh coriander leaves ⅓ cup coarsely chopped fresh chives ½ teaspoon ground cumin

1 Preheat oven to 200°C/180°C fan. 2 Place tomato and onion on an oiled oven tray; drizzle with half the oil. Roast, uncovered, for 25 minutes or until vegetables soften. Cool. 3 Meanwhile, place chicken in a large saucepan with stock; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until chicken is just cooked through. Remove chicken from pan; reserve 1¼ cups of stock. 4 Blend or process pumpkin seed kernels into a fine powder; sift powder through a fine sieve. Blend or process pumpkin seed powder with tomato and onion mixture, chilli, tomatillos, garlic, coriander, chives and cumin until smooth. 5 Heat remaining oil in same cleaned pan; cook chicken, in batches, until browned. Remove from pan. Add pumpkin seed mixture to pan; cook, stirring, for 3 minutes. Add reserved stock; simmer, uncovered, for 2 minutes. Return chicken to pan; simmer, uncovered, until chicken is heated through. Season to taste. AWW FOOD • ISSUE TWENTY

MEXICAN COFFEE PREP + COOK TIME 15 MINUTES SERVES 6

1.5 litres (6 cups) water 3 x 5cm strips orange rind ½ cup (45g) coarsely ground coffee beans ¼ cup (55g) raw sugar ¼ cup (55g) firmly packed brown sugar 1 cinnamon stick 6 whole cloves

1 Bring 1.25 litres (5 cups) of the water to the boil in a medium saucepan; stir in rind, coffee, sugars, cinnamon and cloves. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat, add remaining water; stand, covered, for 5 minutes. 2 Strain mixture into a large heatproof jug; pour into coffee cups to serve.

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World On A Plate

TORTILLA & LIME SOUP PREP + COOK TIME 50 MINUTES SERVES 4

1 medium white onion (150g), chopped coarsely 2 cloves garlic, quartered 1 fresh long red chilli, chopped coarsely 4 medium tomatoes (600g), peeled, quartered 1 tablespoon peanut oil ¼ teaspoon ground allspice 1½ cups (375ml) chicken stock 1.25 litres (5 cups) water 2 teaspoons finely grated lime rind ¼ cup (60ml) lime juice ¼ cup (70g) tomato paste ⅓ cup (80ml) peanut oil, extra 6 x 15cm corn tortillas, cut into 2cm wide strips 1 medium avocado (250g), chopped finely 2 green onions, chopped finely ¼ cup coarsely chopped fresh coriander

BLOOD ORANGE MARGARITA PREP TIME 5 MINUTES SERVES 1

1 Blend or process white onion, garlic, chilli and tomato until smooth. 2 Heat oil in a large saucepan; cook tomato mixture and allspice, stirring, until fragrant. 3 Add stock, the water, rind, juice and paste; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until soup thickens. Season to taste. 4 Meanwhile, heat extra oil in a medium frying pan; cook tortilla strips, in batches, until golden. Drain on absorbent paper. 5 Divide tortilla strips into bowls; ladle over soup. Serve topped with combined avocado, green onion and coriander.

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You can buy sugar syrup from liquor stores or make your own. Stir 1 cup caster sugar with 1 cup water in a small saucepan, over low heat, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, for 5 minutes. Remove from heat; cool to room temperature. Store in an airtight container in the fridge for up to 1 month. 2 limes, halved 1 cup ice cubes 45ml dark tequila 30ml blood orange juice 30ml sugar syrup (see above)

1 Rub one lime half around the rim of a 260ml old-fashioned glass; turn the glass upside-down and dip wet rim into a saucer of salt. 2 Juice the limes (you need 30ml of juice). 3 Place the ice cubes, tequila, juices and syrup in a cocktail shaker; shake vigorously. Strain into glass.

AWW FOOD • ISSUE TWENTY


SERVES 4 TORTILLA & LIME SOUP RECIPE OPPOSITE


MAKES 12 FRIED OYSTERS WITH SALSA RECIPE OPPOSITE

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World On A Plate

FRIED OYSTERS WITH SALSA PREP + COOK TIME 35 MINUTES MAKES 12

1 small tomato (90g), chopped finely ½ medium yellow capsicum (100g), chopped finely ½ medium red onion (85g), chopped finely 1 tablespoon finely chopped fresh coriander 1 tablespoon EXTRA virgin olive oil 1 tablespoon lime juice 1 fresh small red thai chilli, seeded, chopped finely 12 oysters on the half shell ½ cup (85g) polenta ⅓ cup (80ml) milk 1 egg, beaten lightly pinch cayenne pepper vegetable oil, for deep-frying

1 Preheat oven to 180°C/160°C fan. 2 To make salsa, combine tomato, capsicum, onion, coriander, olive oil, juice and chilli in a small bowl; season to taste. 3 Remove oysters from shells; reserve oysters. Place shells on an oven tray; heat in oven for 5 minutes. 4 Meanwhile, combine polenta, milk, egg and cayenne pepper in a small bowl. 5 Heat vegetable oil in a medium saucepan. Dip oysters in polenta batter; deep-fry oysters, in batches, until browned lightly. Drain on absorbent paper. Return oysters to shells; top with salsa to serve.

SHREDDED PORK CHIMICHANGA PREP + COOK TIME 1¾ HOURS (+ COOLING) MAKES 16

Nothing goes better with a jug of margarita or a cold Mexican beer than one of these deep-fried burritos. 500g diced pork 3 cloves garlic 2 black peppercorns 1 teaspoon ground cumin 3 cups (750ml) water ½ cup coarsely chopped fresh coriander 1 small red onion (100g), chopped finely 2 fresh green jalapeño chillies, seeded, chopped finely 8 x 20cm flour tortillas vegetable oil, for deep-frying

1 Place pork, garlic, peppercorns, cumin and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for 1 hour or until pork is tender. Cool. 2 Drain liquid from pork; discard peppercorns and liquid. Shred pork and garlic, using two forks. Combine pork mixture with coriander, onion and chilli in a large bowl; season to taste. 3 Heat tortillas following directions on the packet. Divide pork mixture evenly between tortillas; roll up firmly, secure with a toothpick at each end. 4 Heat oil in a large frying pan over high heat; deep-fry tortilla rolls, in batches, until browned lightly. Drain on kitchen paper. Remove toothpicks. 5 Cut each chimichanga in half; accompany with guacamole, if you like.

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World On A Plate

FLAN DE CAFÉ PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) MAKES 6

¾ cup (165g) caster sugar ¾ cup (180ml) water 6 eggs ⅓ cup (75g) caster sugar, extra 2 tablespoons coffee-flavoured liqueur 1 tablespoon instant coffee granules 1 tablespoon water, extra 1½ cups (375ml) milk 300ml thickened cream

1 Preheat oven to 160°C/140°C fan. 2 Stir sugar and the water in a medium saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for 5 minutes or until mixture is golden brown. Pour evenly into six 1-cup (250ml) ovenproof dishes. 3 Whisk eggs and extra sugar together in a medium bowl; stir in liqueur and combined coffee and the extra water. 4 Bring milk and cream to the boil in a medium saucepan. Remove from heat; allow bubbles to subside. Gradually whisk milk mixture into egg mixture; strain into jug. 5 Place dishes in a baking dish; pour custard into dishes. Pour enough boiling water into baking dish to come halfway up sides of dishes. 6 Bake flans for 30 minutes or until just set. Remove dishes from water; cool to room temperature. Refrigerate overnight. 7 Turn flans onto serving plates, serve with whipped cream and sprinkled with orange zest, if you like.


Tiny Tacos featuring Coon Cheese Spice up your comfort food 200g COON SHRED Tasty Cheese

1

Heat pan to a medium heat, cook mince and taco seasoning until brown.

2

Pre heat oven to 180C. Arrange corn chips flat on a lined tray and place small teaspoon of the meat mixture on each corn chip and a few pieces of COON SHRED Tasty cheese. Cook for 5mins, or until cheese is slightly melted.

3

Add a dollop of salsa and sour cream and serve immediately.

200g MISSION Corn Chips 1 MISSION Taco Seasoning 1 MISSION Salsa Jar 500g Mince 250ml Sour Cream Optional: jalapenos or chili

Comfort never grows old


35 MINUTES QUICK COMFORTING CHICKEN CASSEROLE RECIPE ON PAGE 58

AWW FOOD • ISSUE TWENTY


Food In A Flash

Quick & Smart Feed the family in next to no time with these fast and fabulous meal ideas.

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Food In A Flash

COUSCOUS & DILL CRUSTED SNAPPER

QUICK COMFORTING CHICKEN CASSEROLE

PREP & COOK TIME 20 MINUTES SERVES 4

PREP & COOK TIME 35 MINUTES SERVES 4

½ cup (100g) couscous 2 tablespoons coarsely chopped fresh dill 1 clove garlic, crushed ½ cup (125ml) water 2 tablespoons EXTRA virgin olive oil 4 x 200g skinless firm white fish fillets 175g broccolini, sliced thickly on the diagonal 2 cups (240g) frozen peas 1 cup (280g) greek-style yoghurt 2 tablespoons tahini 1 tablespoon lemon juice 1 clove garlic, crushed, extra ⅓ cup (25g) flaked almonds, roasted 2 tablespoons coarsely chopped fresh dill, extra lemon wedges, to serve

1 tablespoon EXTRA virgin olive oil 10 baby new potatoes (400g), halved 2 small red onions (200g), quartered 4 cloves garlic, sliced 8 sprigs fresh thyme 8 chicken thigh cutlets (1.2kg) 2 tablespoons lemon juice ½ cup (125ml) dry white wine 1 cup (250ml) chicken stock 250g cherry tomatoes 100g baby spinach leaves 1 tablespoon fresh flat-leaf parsley leaves crusty bread, to serve

1 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper. 2 Place couscous, dill, garlic, water and oil in a small bowl. Using your fingertips, rub couscous grains until evenly covered with mixture; season. Place fish on an oven tray; press couscous mixture onto fish. Bake for 12 minutes or until fish is cooked through and crust is golden. 3 Meanwhile, cook broccolini in a saucepan of boiling water for 2 minutes. Add peas; cook for a further minute or until vegetables are tender, drain. 4 Combine yoghurt, tahini, lemon juice and extra garlic in a small bowl; season. Spoon the yoghurt mixture onto four plates. Top with the vegetables, fish, almonds and extra dill. Serve with lemon wedges.

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1 Heat oil in a large casserole dish over medium heat. Add potato and onion, cut-sides down; cook for 1½ minutes each side or until browned. Add garlic and thyme; stir for 1 minute or until fragrant; remove vegetables and thyme from pan. 2 Make 3 deep cuts into the skin-side of each cutlet. Heat same pan over high heat; cook chicken, skin-side down, for 2 minutes, turn, cook for a further 2 minutes or until browned. Top with potato mixture. 3 Add lemon juice, wine and stock to pan; season well. Bring to the boil, reduce heat to medium; simmer, covered, for 10 minutes. Add tomatoes; cook for a further 5 minutes or until chicken is cooked through and potato is tender. 4 Remove from heat; stir in spinach. Serve casserole sprinkled with parsley, and accompany with crusty bread to mop up the cooking juices.

QUICK COMFORTING CHICKEN CASSEROLE

COOK’S

NOTES QUICK COMFORTING CHICKEN CASSEROLE To save money, buy a cleanskin bottle of chardonnay, semillon or riesling. Cleanskins are wines that are bottled without a winery branding or name and, consequently, are well priced. They are sometimes produced specifically for this purpose or may be surplus wine.

COUSCOUS & DILL CRUSTED SNAPPER You could also try this with salmon fillets.

AWW FOOD • ISSUE TWENTY


20 MINUTES COUSCOUS & DILL CRUSTED SNAPPER RECIPE OPPOSITE


TIP Use a julienne peeler to cut the zucchini into strips; or cut it into ribbons using a regular vegetable peeler, then cut into thin strips.

25 MINUTES PASTA RIBBONS WITH SMOKED TROUT RECIPE ON PAGE 62

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35 MINUTES PISTACHIO PILAF WITH CHAR-GRILLED LAMB RECIPE ON PAGE 62

AWW FOOD • ISSUE TWENTY

COOK’S

NOTES PISTACHIO PILAF WITH CHAR-GRILLED LAMB To tear herbs coarsely, there is no need to pick them of individually, simply use your hands to tear them straight from the bunch. Alternatively, run a knife over the whole bunch, chopping both leaves and stems coarsely. To chop the nuts quickly, pulse briefly in the food processor.

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Food In A Flash PASTA RIBBONS WITH SMOKED TROUT

PISTACHIO PILAF WITH CHAR-GRILLED LAMB

FENNEL-CRUSTED PORK FILLETS WITH PEARS

PREP & COOK TIME 25 MINUTES SERVES 6

PREP & COOK TIME 35 MINUTES SERVES 6

PREP & COOK TIME 30 MINUTES SERVES 4

500g curly ribbon pasta 2 x 350g hot smoked whole trout ⅓ cup (80ml) EXTRA virgin olive oil 2 medium red onions (340g), sliced thinly 3 cloves garlic, crushed 3 large zucchini (450g), cut into long thin strips 1 tablespoon finely grated lemon rind ⅓ cup (80ml) lemon juice ½ cup coarsely chopped fresh dill ¾ cup (60g) shaved parmesan

30g butter, chopped 1 medium onion (150g), chopped finely 1 tablespoon finely chopped fresh ginger 1 cinnamon stick 4 cardamom pods, cracked ½ teaspoon ground turmeric ¼ cup loosely packed fresh curry leaves 2 cups (400g) basmati rice 3 cups (750ml) chicken stock or water 12 large french-trimmed lamb cutlets (600g) 2 tablespoons EXTRA virgin olive oil 2 cups each fresh flat-leaf parsley and mint, torn coarsely ⅓ cup (45g) pistachios, chopped coarsely ⅓ cup (55g) dry-roasted almonds, chopped coarsely 2 tablespoons currants 2 tablespoons lemon juice lemon wedges and greek-style yoghurt, to serve

350g broccolini, trimmed 2 tablespoons EXTRA virgin olive oil 20g butter 2 small pears (360g), cored, halved 4 pork fillets (960g) 1 teaspoon freshly ground black pepper 2 teaspoons fennel seeds 1 tablespoon wholegrain mustard ½ cup (125ml) chicken stock ½ cup (125ml) pear juice

1 Cook pasta in a large saucepan of boiling water until almost tender; drain. 2 Meanwhile, remove flesh from trout in large chunks, discarding skin and bones. 3 Heat 1 tablespoon of the oil in a large saucepan; cook onion and garlic, stirring, for 2 minutes or until onion starts to soften. 4 Return pasta to saucepan with trout, zucchini, remaining olive oil, rind, juice, dill and half the parmesan; stir over low heat until heated through. Season to taste. 5 Serve pasta topped with remaining parmesan.

COOK’S

NOTES PASTA RIBBONS WITH SMOKED TROUT To prevent pasta sticking together, ensure the pot is very large and the water boiling rapidly, stir the pasta immediately for a few seconds to separate the strands. Once drained, if you are not using it immediately, you can toss the pasta with a little olive oil to prevent it sticking.

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1 Heat butter in a large saucepan over medium-high heat, add onion; cook, stirring, for 5 minutes or until softened. Add ginger, spices, curry leaves and rice; stir to combine. Add stock; bring to the boil. Reduce heat to lowest heat; cook, covered, for 10 minutes or until most of the liquid is absorbed. Stand, covered, for 5 minutes. 2 Meanwhile, heat a grill plate (or grill pan or barbecue) to medium-high. Drizzle lamb with oil; season. Cook lamb for 3½ minutes each side for medium, or until cooked to your liking. 3 Stir herbs, nuts, currants and juice into rice pilaf; season to taste. Serve pilaf with cutlets, lemon wedges and yoghurt.

1 Boil, steam or microwave broccolini until just tender; drain, return to pan with 1 tablespoon of the olive oil. Season to taste, toss to combine; cover to keep warm. 2 Heat butter in a medium frying pan over medium heat; cook pears for 3 minutes or until browned and just tender. Remove from pan; cover to keep warm. 3 Meanwhile, combine pork, pepper, fennel, half the mustard and remaining olive oil in a medium bowl. Cook pork in same pan, turning occasionally, for 5 minutes each side or until just cooked through. Remove pork from pan; cover loosely with foil. 4 Drain excess fat from pan. Return pan to heat; add stock and juice, simmer for 2 minutes or until mixture thickens slightly. Stir in remaining mustard. 5 Serve pork with pears, mustard jus and broccolini.


TIP For a recipe variation, use chicken in place of pork and apples in place of pears.

30 MINUTES FENNEL-CRUSTED PORK FILLETS WITH PEARS RECIPE OPPOSITE


Meat Free

No meat

MONDAY PHOTOGRAPHER WILLIAM MEPPEM, BEN DEARNLEY STYLIST VIVIEN WALSH PHOTOCHEF CHARLOTTE BINNS-MCDONALD

These delicious meat-free recipes are sure to pop up regularly on your family dinner menus – and not just on Mondays!

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TIP Omelettes can be made up to 3 hours ahead and stored, covered, in the fridge; roll and slice just before assembling salad.

35 MINUTES SESAME OMELETTE & VEGETABLE SALAD RECIPE ON PAGE 67 AWW FOOD • ISSUE TWENTY

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“Adding more pulses, grains and vegies, and limiting the amount of meat in your diet, is not only god for your health - it can also save you money at the checkout. Domenica Reddie, Assistant Recipe Editor, AWW Cookbooks

TIP

You can use a sandwich press if you prefer.

AWW FOOD • ISSUE TWENTY


Meat Free SESAME OMELETTE & VEGETABLE SALAD

BEETROOT & APPLE ‘REUBEN’ SANDWICHES

PREP + COOK TIME 35 MINUTES SERVES 4

PREP + COOK TIME 15 MINUTES MAKES 4

8 free-range eggs ½ cup (125ml) milk ½ cup coarsely chopped fresh garlic chives 2 tablespoons toasted sesame seeds 8 cups (640g) finely shredded wombok 1 large red capsicum (350g), sliced thinly 1 large green capsicum (350g), sliced thinly 1 tablespoon coarsely chopped fresh mint 5cm stick fresh lemon grass (10g), white part only, chopped finely 2 fresh long red chillies, sliced thinly

8 slices rye bread (350g) 40g butter, softened 8 thin slices swiss cheese (80g) 1 medium apple (150g), cored, sliced thinly 1 cup (150g) well−drained sauerkraut 250g vacuum-packed cooked beetroot, cut into 1cm slices cornichons and vegetable crisps, to serve

SWEET CHILLI DRESSING ¼ cup (60ml) rice vinegar ¼ cup (60ml) peanut oil ¼ cup (60ml) sweet chilli sauce 1 teaspoon sesame oil 2 teaspoons toasted sesame seeds

1 Whisk eggs in a large jug with milk, chives and seeds until well combined. Pour a quarter of the egg mixture into a heated lightly oiled wok; cook over medium heat, tilting pan, until omelette is just set. Remove from wok. Repeat with remaining egg mixture to make four omelettes in total. Cool. Roll omelettes tightly; cut into thin slices. 2 Make sweet chilli dressing. 3 Place three-quarters of the omelette in a large bowl with wombok, capsicums, mint, lemon grass, dressing and half the chilli; toss gently to combine. 4 Serve salad topped with remaining omelette and chilli.

RUSSIAN DRESSING ¼ cup (75g) whole-egg mayonnaise 1 shallot (25g), chopped finely 1 tablespoon tomato sauce 1 tablespoon finely chopped dill pickle ½ teaspoon tabasco sauce

1 Make russian dressing. 2 Spread one side of each bread slice with butter; place four slices, butterside down, on a board. Top bread with cheese then apple, sauerkraut and beetroot. Drizzle with russian dressing; then remaining bread, butter-side up. 3 Cook sandwiches, in batches, in a large frying pan over medium heat, for 2 minutes on each side or until bread is well-toasted and cheese is melted. If cheese is not melting, cover the pan while cooking on the second side. 4 Serve sandwiches with cornichons and vegetable crisps.

DID YOU KNOW? The original Reuben sandwich comes from America, but its origins are unclear. Some believe that it was created by Reuben Kulakofsky, a grocer from Nebraska back in the 1920s. Others believe that it was created by Arnold Reuben, the owner of Reuben’s Delicatessan in New York around 1914. Either way, our version, without meat, is delicious!

RUSSIAN DRESSING Combine ingredients in a small bowl; season to taste.

SWEET CHILLI DRESSING Place ingredients in a screw-top jar; shake well. Season to taste.

AWW FOOD • ISSUE TWENTY

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ASPARAGUS FRITTERS WITH HERB SALAD PREP + COOK TIME 30 MINUTES SERVES 4 (MAKES 12 FRITTERS)

350g asparagus, trimmed 1¼ cups (185g) self-raising flour ¾ cup (180ml) buttermilk 2 free-range eggs, beaten lightly ½ cup loosely packed fresh mint leaves, shredded finely 4 green onions, sliced thinly ¼ cup (60ml) vegetable oil 1 cup loosely packed fresh flat-leaf parsley leaves 1 cup loosely packed fresh coriander leaves 1 cup loosely packed fresh basil leaves 1 cup loosely packed fresh mint leaves, extra 2 tablespoons EXTRA virgin olive oil 1 tablespoon chardonnay vinegar 100g smoked cheese, shaved

RIGATONI WITH ZUCCHINI & CHILLI PREP + COOK TIME 30 MINUTES SERVES 4

8 zucchini flowers with stem attached (150g) ¼ cup (60ml) EXTRA virgin olive oil 6 small green zucchini (540g), sliced thinly crossways 400g rigatoni pasta ⅓ cup (80ml) EXTRA virgin olive oil, extra 2 fresh long red chillies, seeded, sliced thinly 3 cloves garlic, crushed ¼ cup coarsely chopped fresh flat-leaf parsley 1 teaspoon finely grated lemon rind ½ cup (40g) finely grated parmesan 180g buffalo mozzarella, torn

1 Discard yellow stamens from centre of zucchini flowers; trim stems. Cut zucchini flowers and attached

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stems in half lengthways. 2 Heat oil in a large frying pan over high heat; cook all zucchini, in batches, for 2 minutes, stirring occasionally, until just tender. Transfer to a bowl; cover to keep warm. Reserve pan. 3 Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender. Drain, reserving ¾ cup (180ml) of the cooking liquid. Return pasta to pan; cover to keep warm. 4 Add extra oil to reserved frying pan; cook chilli and garlic over medium heat for 3 minutes or until chilli is softened. Stir in parsley and rind. Add oil mixture to pasta in pan with zucchini and parmesan; toss well. Add reserved cooking liquid as necessary. Transfer to a large warmed serving bowl, add mozzarella; toss gently to combine. Season to taste.

1 Pour boiling water over asparagus in a medium heatproof bowl or dish; stand for 1 minute. Drain. Refresh in a bowl of iced water; drain. Cut asparagus into 1cm pieces. 2 Combine flour, buttermilk, egg, shredded mint, asparagus and half the green onion in a large bowl; season well. 3 Heat 1 tablespoon of the vegetable oil in a large non-stick frying pan over medium heat. Spoon 1 tablespoon of batter into pan; cook, in batches, for 1 minute each side or until fritters are browned and cooked through. Remove from pan; cover to keep warm. 4 Place herbs, olive oil, vinegar and remaining green onion in a medium bowl; toss gently to combine. Season to taste. 5 Serve fritters with salad and cheese.


Meat Free

TIPS If you can’t find chardonnay vinegar, use a white wine vinegar or white balsamic. Use a vegetable peeler to shave the smoked cheese.

30 MINUTES ASPARAGUS FRITTERS WITH HERB SALAD RECIPE OPPOSITE

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15 MINUTES LAMB, FENNEL & ORANGE SALAD RECIPE ON PAGE 73

DINNER for two

PHOTOGRAPHER BEN DEARNLEY Stylist VIVIEN WALSH Photochefs ALICE STOREY, CHARLOTTE BINNS-MCDONALD

These recipes make it easy to cook for two because the ingredients are measured specifically for two serves. 70

AWW FOOD • ISSUE TWENTY


Dinner For 2

25 MINUTES CHICKEN FRIED RICE RECIPE ON PAGE 73

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20 MINUTES JERK SALMON WITH YOGHURT POTATOES RECIPE OPPOSITE

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AWW FOOD • ISSUE TWENTY


Dinner For 2 JERK SALMON WITH YOGHURT POTATOES

CHICKEN FRIED RICE

PREP & COOK TIME 20 MINUTES SERVES 2

2 tablespoons peanut or vegetable oil 2 eggs, beaten lightly 4 chicken thigh fillets (800g), sliced thinly ½ medium red capsicum (100g), sliced thinly 1 small red onion (100g), sliced thinly 2 cups (160g) coarsely chopped cabbage 150g oyster mushrooms, chopped coarsely 3 cloves garlic, crushed ½ teaspoon dried chilli flakes 2 x 250g packaged 90-second microwave white basmati rice 1 teaspoon sesame oil 2 tablespoons soy sauce 2 green onions, sliced thinly ¼ cup (60ml) sweet chilli sauce 2 tablespoons fresh coriander leaves

Jerk is both the name of the Jamaican dry or wet spice rub used to season fish and chicken; it is also the name of the cooking method. Chilli and allspice are the two defining spices in the rub. 8 baby new potatoes (320g), sliced thickly ⅓ cup firmly packed fresh flat-leaf parsley ⅓ cup firmly packed fresh coriander 1 teaspoon freshly ground black pepper 1 teaspoon dried chilli flakes 1 teaspoon ground allspice 2 cloves garlic, crushed 2 teaspoons finely grated fresh ginger ¼ cup (60ml) lime juice ¼ cup (60ml) EXTRA virgin olive oil 2 x 200g skinless, boneless salmon fillets ¼ cup (70g) greek-style yoghurt 2 shallots (50g), chopped finely

1 Boil, steam or microwave potato until tender; cover to keep warm. 2 Reserve 1 tablespoon each of the parsley and coriander. Process remaining herbs with pepper, chilli, allspice, garlic, ginger, juice and oil; season with salt. 3 Pour half the herb mixture over salmon in a medium bowl; stand for 5 minutes. 4 Cook undrained salmon, in a heated medium frying pan, for 2 minutes each side or until just cooked through. 5 Combine potato with yoghurt, shallot and remaining herb mixture. Serve topped with salmon, and sprinkled with reserved herbs.

PREP & COOK TIME 25 MINUTES SERVES 2

1 Heat 1 teaspoon of the oil in a large wok over high heat. Pour egg into wok; cook, tilting wok, until omelette is just set. Remove omelette from wok; chop coarsely. 2 Heat 3 teaspoons of the remaining oil in wok; stir-fry chicken for 2 minutes or until browned. Remove from wok. 3 Heat remaining oil in wok; stir-fry capsicum, half the onion, cabbage, mushrooms, garlic and chilli for 3 minutes or until vegetables soften. 4 Return chicken and egg to wok with rice, sesame oil, soy sauce, onion and 2 tablespoons of the sweet chilli sauce; stir-fry until heated through. (Taste and add extra soy sauce if desired.) 5 Serve rice, drizzled with remaining sweet chilli sauce and sprinkled with coriander and remaining onion.

LAMB, FENNEL & ORANGE SALAD PREP & COOK TIME 15 MINUTES (& STANDING) SERVES 2

1 teaspoon cumin seeds ½ teaspoon fennel seeds ½ teaspoon sea salt flakes ¼ teaspoon freshly ground black pepper 1½ tablespoons EXTRA virgin olive oil 2 lamb backstraps (400g) 1 baby fennel bulb (130g), sliced thinly 75g baby rocket leaves ½ cup (60g) pitted sicilian green olives 1 medium orange (240g), halved, sliced thinly 2 teaspoons white wine vinegar ¼ cup (20g) shaved parmesan

1 Combine seeds, salt, pepper and 2 teaspoons of the oil in a medium bowl. Add lamb; turn to coat in mixture. 2 Preheat a grill pan or frying pan over medium-high heat. Add lamb; cook for 2 minutes each side for medium, or until cooked as desired. Remove pan from heat, cover lamb loosely with foil; rest for 5 minutes. 3 Meanwhile, combine remaining ingredients in a medium bowl; season to taste. Cut lamb into slices; serve with salad.

COOK’S

NOTES LAMB, FENNEL & ORANGE SALAD If you don’t have fennel seeds, use the same quantity of coriander seeds, crushing them first with a pestle and mortar or the base of a clean saucepan.

AWW FOOD • ISSUE TWENTY


APPLE & CELERY PORCHETTA ROLLS PREP & COOK TIME 20 MINUTES SERVES 2

⅓ cup (95g) dijonnaise ¼ cup finely chopped fresh flat-leaf parsley 1 small shallot, chopped finely 2 tablespoons EXTRA virgin olive oil 8 fresh sage leaves 200g thickly sliced roast pork 2 italian-style bread rolls (160g) ½ cup baby rocket leaves 1 small green apple (130g), cut into matchsticks 2 inner stalks from a bunch of celery with leaves attached, sliced thinly

LEMON GRASS PRAWN & RICE NOODLES PREP & COOK TIME 25 MINUTES SERVES 2

12 uncooked large king prawns (840g) 2 tablespoons mirin 2 tablespoons oyster sauce ⅓ cup (80ml) soy sauce 200g dried wide rice noodles 1½ tablespoons peanut or vegetable oil 2 teaspoons finely grated fresh ginger 2 cloves garlic, crushed ½ stalk fresh lemon grass, white part only, chopped finely 1 fresh long red chilli, seeded, chopped finely 220g broccolini, cut into 4cm lengths 2 green onions, cut into 4cm lengths

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1 Shell and devein prawns, leaving tails intact. 2 Stir mirin and sauces together in a small bowl. 3 Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender, drain. 4 Heat 2 teaspoons of the oil in a wok over high heat; stir-fry prawns for 2 minutes or until just cooked through. Remove from wok. 5 Add remaining 1 tablespoon of the oil to wok with ginger, garlic, lemon grass, chilli and broccolini; stir-fry for 2 minutes or until broccolini is almost tender. 6 Return prawns to wok with noodles and remaining ingredients; stir-fry until heated through.

1 Combine dijonnaise, parsley and shallot in a small bowl. 2 Heat oil in a small frying pan over medium heat. Add sage leaves, cook for 1 minute or until crisp; drain on paper towel. Add pork to the same pan; cook for 2 minutes each side or until pork is lightly browned and heated through. Remove from pan. 3 Add rolls, cut-side down, to same pan; cook for 1½ minutes each side or until toasted. 4 Spread half the dijonnaise mixture over roll bases, top with rocket, warm pork and sage leaves, then combined apple and celery. Spoon over the remaining dijonnaise mixture; sandwich with bread roll lids.

COOK’S

NOTES LEMON GRASS PRAWN & RICE NOODLES Serve the noodles topped with thinly sliced green onion and lime wedges if you have them on hand.


Dinner For 2

20 MINUTES APPLE & CELERY PORCHETTA ROLLS RECIPE OPPOSITE

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Spotlight

ALL ABOUT

VINEGAR Nature’s wondrous alchemy, vinegar in its many forms is a pantry staple. The world of vinegar is one that is as flavourful as it is versatile.

CHINESE BLACK RICE

Made from glutinous rice and malt, this dark and complex vinegar is used in stir-fries, sauces and is a traditional ingredient in shark fin soup.

A colourless vinegar made from fermented rice and flavoured with sugar and salt. Also known as “seasoned rice vinegar”; sherry can be substituted in many recipes.

CIDER Pale to medium gold in colour, cider vinegar is made by crushing apples and putting the liquid through a double fermentation process. It is ideal for dressings, marinades, preserves and is believed to offer health benefits.

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AWW FOOD • ISSUE TWENTY


IN THE BEGINNING…

FOOD FOR THOUGHT…

SHERRY

Vinegar has been on the scene for thousands of years. In fact, traces of vinegar have been found in archaeological artefacts, dating back to ancient Egypt. It’s described in some ancient texts and is also mentioned in the Bible. Vinegar can be produced by rapid or slow fermentation processes. The slow fermentation approach is mostly used for making traditional vinegars. Slow fermentation can take months, even years. The more rapid methods add bacteria called “mother of vinegar” to the liquid. Air is then used for oxygenation to speed up the fermentation process and the vinegar can be ready in a matter of days.

Vinegar is an important ingredient in the culinary world. It is essential in making many preserves and for pickling fresh produce. It is also a central ingredient in a huge range of sauces, marinades and condiments, including classics such as mustard, mint sauce and mayonnaise.

A natural vinegar aged in oak according to the traditional Spanish system; a mellow wine vinegar named for its colour.

Vinegar made from distilled grain alcohol.

VIN SANTO

VINEGAR VARIETIES… Vinegar is almost unrivalled in its varieties. It can be made from grapes, apples, rice and sugarcane – even beer and coconuts can be used to make forms of vinegar! Here are just some of the vinegars that are used around the world.

Translates as “holy wine” or “wine from heaven”, alluding to its ethereal quality. A traditional Italian sweet dessert wine originally produced only in Tuscany. The high sugar content is obtained by drying the grapes for months before they are crushed to yield an intense liquid which is then barrel-aged for several years.

RED WINE

WHITE WINE

Fermented until it turns sour, red wine vinegar can be bottled immediately, or left to age for up to two years. The longer it ages, the more subtle the flavour. It’s ideal for dressings, sauces and reductions.

With its mildly tangy taste, white wine vinegar is used to make classic sauces such as Hollandaise and Bernaise. It’s ideal for vinaigrettes and goes well infused with herbs and other flavours.

BROWN MALT Brewed malt vinegar is made from barley. The starch turns to sugar which is then brewed and turns to vinegar which is then aged. A cheaper “non-brewed” version is coloured with caramel.

WHITE

BALSAMIC From Modena, Italy, there are now many balsamic vinegars on the market ranging in pungency depending on how and how long they have been aged. Quality is determined, up to a point, by price.

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SERVES 8

BARBECUED BEEF RUMP WITH PANZANELLA SALAD BALSAMIC VINEGAR RED WINE VINEGAR RECIPE ON PAGE 80

TIPS You can roast the beef in a 200°C/180°C fan oven; the cooking time will be the same.

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Spotlight SERVES 4

TIPS Wipe the pan clean with paper towel between each batch of pancakes so they don’t over-brown.

RICOTTA AND BASIL PANCAKES WITH TOMATO AND ROCKET SALAD WHITE BALSAMIC VINEGAR RECIPE ON PAGE 83


Spotlight BARBECUED BEEF RUMP WITH PANZANELLA SALAD PREP + COOK TIME 2 HOURS

ANCHOVY BUTTER Process ingredients until smooth. Transfer to a small bowl, cover; refrigerate until required.

(+ STANDING) SERVES 8

2 cloves garlic, chopped 1 tablespoon fresh thyme leaves 2 tablespoons EXTRA virgin olive oil 2 tablespoons balsamic vinegar 3kg whole rump of beef ANCHOVY BUTTER 8 anchovy fillets, chopped 2 cloves garlic, chopped 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme leaves 250g butter, softened, chopped PANZANELLA SALAD 3 medium red capsicums (600g) 3 medium yellow capsicums (600g) 10 medium ripe tomatoes (1.5kg) ⅔ cup (160ml) EXTRA virgin olive oil ¼ cup (60ml) red wine vinegar 1 loaf ciabatta bread (440g), crusts removed, cut into 2cm pieces 2 tablespoons baby capers 2 shallots (50g), sliced thinly 1 cup torn fresh basil leaves 125g small black olives

PANZANELLA SALAD Preheat grill. Quarter capsicums; discard seeds and membrane. Place, skin-side up, on a large foil-lined oven tray. Place under hot grill for 10 minutes or until skin blisters and blackens. Cover with foil; stand 10 minutes. When capsicum are cool enough to handle, peel away skins. Cut a small cross in the base of each tomato; plunge into boiling water, in batches, for 1 minute or until skin loosens then immediately transfer to a bowl of iced water. Cool. Peel tomatoes; cut into wedges, discard seeds. Whisk oil and vinegar in a small bowl; season to taste. Ten minutes before serving, place capsicum, tomato and dressing in a large bowl with remaining ingredients; toss gently to combine.

BALSAMIC HONEY PULLED PORK BUNS PREP + COOK TIME 3 HOURS 45 MINUTES MAKES 4

1 Combine garlic, thyme, oil and vinegar in a small bowl; rub all over beef. Stand at room temperature 1 hour. Season with freshly ground black pepper and salt. 2 Meanwhile, preheat a covered barbecue to medium. 3 Cook beef on barbecue with the hood down, 1½ hours for medium-rare, or until cooked as desired. Remove from heat, cover loosely with foil; rest for at least15 minutes (or up to 30 minutes). 4 Meanwhile, make anchovy butter then panzanella salad. 5 Cut beef into thick slices, top with anchovy butter; serve with panzanella salad.

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800g piece trimmed pork shoulder 2 tablespoons EXTRA virgin olive oil 1 large brown onion (200g), chopped 4 cloves garlic 4 sprigs fresh thyme 2 sprigs fresh rosemary 2 cups (500ml) chicken stock 1 cup (250ml) water 4 brioche buns (280g), split CABBAGE & RADISH COLESLAW 200g cabbage, sliced thinly 4 trimmed radishes (60g), sliced thinly 2 tablespoons finely chopped fresh chives ¾ cup (150g) mayonnaise 2 tablespoons white wine vinegar

BALSAMIC HONEY BARBECUE SAUCE 3 teaspoons EXTRA virgin olive oil 1 small brown onion (80g), chopped finely 2 cloves garlic, crushed 1 cup (250ml) balsamic vinegar ½ cup (140g) tomato sauce ¼ cup (55g) firmly packed brown sugar 2 tablespoons honey 1 tablespoon worcestershire sauce 1 tablespoon dijon mustard

1 Preheat oven to 160°C/140°C fan. 2 Season pork. Heat oil in a large flameproof baking dish over high heat; cook pork 2 minutes each side or until browned. Add onion, garlic and herbs; cook, stirring, 2 minutes or until softened. Add stock and the water; bring to the boil. Cover; cook in oven for 2 hours. Remove the lid; cook a further 1 hour or until pork is tender. 3 Meanwhile, make cabbage and radish coleslaw. 4 Remove pork from dish, cover with foil; set aside. Strain cooking liquid into a medium bowl; discard solids. Reserve 1 cup of the cooking liquid. 5 Make balsamic honey barbecue sauce. 6 Shred pork then stir through barbecue sauce. Sandwich buns with shredded pork and coleslaw. CABBAGE & RADISH COLESLAW Combine ingredients in a large bowl; season to taste. Refrigerate until required. BALSAMIC HONEY BARBECUE SAUCE Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, until softened. Add remaining ingredients and reserved cooking liquid; bring to the boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring occasionally, or until reduced by half. Season to taste.

AWW FOOD • ISSUE TWENTY


““Make a double batch of the Balsamic honey barbecue sauce as it’s delicious smothered over sausages or as a glaze for lamb or pork ribs.”” Fran Abdallaoui, Food Director, AWW Food Studio

TIP

You could use pork scotch fillet (neck) for this recipe, if you prefer.

MAKES 4 BALSAMIC HONEY PULLED PORK BUNS Balsamic Vinegar White Wine Vinegar

AWW FOOD • ISSUE TWENTY

RECIPE OPPOSITE


TIPS You can form the mixture into four burger patties then serve with mayonnaise and cabbage salad in wholemeal buns.

30 MINUTES MISO ALMOND VEGIE PATTIES RICE WINE VINEGAR RECIPE OPPOSITE

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Spotlight MISO ALMOND VEGIE PATTIES PREP + COOK TIME 30 MINUTES SERVES 4

2 tablespoons white (shiro) miso 2 tablespoons sesame seeds, roasted 1 cup (160g) almonds, roasted 2 tablespoons vegetable oil 2 green onions, sliced thinly 180g swiss brown mushrooms, chopped coarsely 1 tablespoon light soy sauce 1 teaspoon chinese five-spice powder 2 teaspoons honey ½ cup (35g) panko breadcrumbs 1 free-range egg, beaten lightly 2 tablespoons vegetable oil, extra ½ cup (150g) whole-egg mayonnaise 2 teaspoons lime juice 1 lime, cut into wedges

5 Combine mayonnaise and juice in a small bowl. 6 Serve patties with pickled cabbage salad, lime mayonnaise and lime wedges. PICKLED CABBAGE SALAD Place cabbage, onion, radish and ginger in a large bowl. Pour combined juice, vinegar, sauce and sugar over salad; toss gently to combine.

RICOTTA & BASIL PANCAKES WITH TOMATO & ROCKET SALAD PREP + COOK TIME 45 MINUTES SERVES 4

PICKLED CABBAGE SALAD 450g red cabbage, shredded finely 2 green onions, sliced thinly 4 red radishes (140g), sliced thinly 1 tablespoon chopped pickled ginger 2 tablespoons lime juice 2 tablespoons rice wine vinegar 1 tablespoon light soy sauce 1 teaspoon caster sugar

300g baby truss roma tomatoes 2 tablespoons EXTRA virgin olive oil 1 cup (240g) ricotta 1 egg 1¼ cups (310ml) milk 1¼ cups (185g) self-raising flour ½ cup coarsely chopped fresh basil ¼ cup (20g) grated parmesan 30g butter 1 tablespoon white balsamic vinegar 250g rocket ½ small red onion (50g), sliced thinly

1 Make pickled cabbage salad. 2 Process miso, seeds and nuts until roughly combined; leave mixture in processor. 3 Heat oil in a large frying pan over medium heat; cook onion and mushrooms, stirring, for 3 minutes or until browned. Add sauce and five spice; cook for 30 seconds. Add mushroom mixture to processor with honey, breadcrumbs and egg; pulse until well combined but not smooth. Shape 1½ tablespoons of the mixture into 12 patties. 4 Heat half the extra oil in a large frying pan over medium heat; cook patties, in three batches, 2 minutes each side or until golden, adding remaining oil between batches.

1 Preheat oven to 220°C/200°C fan. Place tomatoes in a small baking dish; drizzle with half the oil, season. Roast for 10 minutes or until skins just split. 2 Whisk ricotta and egg in a medium bowl until combined. Whisk in milk, then flour. Stir in basil and parmesan; season. 3 Melt a little of the butter in a large frying pan over medium heat. Pour ¼-cups of mixture into pan, allowing room for spreading. Cook pancakes for 2 minutes each side or until golden and cooked through. Stack pancakes; cover to keep warm. 4 Wipe out pan with paper towel; repeat with remaining butter and batter to make 12 pancakes in total. 5 Drizzle remaining oil and vinegar

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over rocket and onion in a medium bowl, season to taste; toss gently to combine. 6 Serve warm pancakes topped with rocket mixture, tomatoes and any remaining dressing.

PINK GRAPEFRUIT & TARRAGON VINEGAR PREP + COOK TIME 10 MINTES MAKES 2 CUPS

You need to start this recipe 8 days before. Vinegar is ready to use in 7 days and keeps for 6 months. Use a vegetable peeler to peel the rind from the grapefruit; try not to have too much white pith, as it will make the vinegar bitter. 15g fresh tarragon sprigs rind from 2 pink grapefruit 2 cups (500ml) white wine vinegar

1 Wash the tarragon and grapefruit rind; pat dry with paper towel. Place in a clean 2½-cup (625ml) jar or bottle. 2 Place the vinegar in a small saucepan. Heat until hot, but not boiling. Pour into the jar, ensuring the tarragon and grapefruit rind are completely submerged. Set aside in a cool, dark place for 1 week. Strain the vinegar into a clean bottle; discard the tarragon and grapefruit peel.

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MOCHA MERINGUE STACK

CHOCOLATE SAUCE 180g dark chocolate, chopped 30g unsalted butter, chopped 1 cup (250ml) thickened cream ¼ cup (40g) icing sugar

3 Drop ¼-cups of meringue mixture onto trays 5cm apart; you should get about 24 meringues. Bake for 1 hour or until dry to touch. Turn oven off, leave meringues to cool in oven with door ajar. 4 Make chocolate sauce, then coffee cream. 5 Spoon a little coffee cream onto a platter, arrange nine of the meringues on top. Spread the base of each remaining meringue with 2 tablespoons of coffee cream, stacking them into a pyramid shape. Drizzle stack with half the chocolate sauce, then dust with icing sugar. Serve stack immediately with remaining coffee cream and sauce.

COFFEE CREAM 1 tablespoon instant coffee granules 2 teaspoons boiling water 300ml thickened cream ¼ cup (40g) icing sugar 2 tablespoons coffee-flavoured liqueur 300ml thick cream

CHOCOLATE SAUCE Stir chocolate, butter and cream in a medium saucepan over low heat until just melted. Remove from heat; gradually whisk in sifted icing sugar. Cool to room temperature (about 20 minutes) until thickened.

1 Preheat oven to 120°C/100°C fan. Line three large oven trays with baking paper. 2 Stir coffee and the water in a small bowl until dissolved. Beat egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved between additions. Beat in cornflour, vinegar and coffee mixture on low speed until just combined (overbeating at this stage will cause the meringue to deflate).

COFFEE CREAM Stir coffee and the water in a small bowl until dissolved; refrigerate 5 minutes. Beat thickened cream, sugar, liqueur and coffee mixture in a small bowl with an electric mixer until soft peaks form. Add thick cream; beat until soft peaks form.

PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) SERVES 12

1 tablespoon instant coffee granules 1 teaspoon boiling water 8 egg whites 1 teaspoon cream of tartar 2 cups (440g) raw caster sugar 1 tablespoon cornflour 2 teaspoons white vinegar 2 teaspoons icing sugar

LEMON, THYME & HONEYCOMB VINEGAR PREP + COOK TIME 10 MINUTES MAKES 2 CUPS

You need to start this recipe 8 days before. Vinegar is ready to use in 7 days and keeps for 6 months. 15g fresh thyme sprigs rind from 2 lemons 2 cups (500ml) white wine vinegar 30g piece honeycomb

1 Wash the thyme and lemon rind; pat dry with paper towel. Place in a clean 2½-cup (625ml) jar or bottle. 2 Place vinegar in a small saucepan. Heat until hot, but not boiling. Pour into the jar, ensuring the thyme and lemon rind are completely submerged. Set aside in a cool, dark place for 1 week. Place honeycomb into a clean bottle. Discard thyme and rind from vinegar; strain the vinegar over honeycomb.

COOK’S

NOTES 84

LEMON, THYME & HONEYCOMB VINEGAR Turn this delicious vinegar into a simple vinaigrette using the ratio of three parts oil to one part vinegar.

Depending on the acidity of the vinegar and the other ingredients included, the ratio of oil may need to be increased to four parts to achieve

balance. Try a mildflavoured EXTRA virgin olive oil or a lovely buttery macadamia or avocado oil so as not to mask the subtle flavours of the vinegar.

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Spotlight

SERVES 12 MOCHA MERINGUE STACK WHITE VINEGAR RECIPE OPPOSITE

MOCHA MERINGUE STACK Meringues can be made 2 days ahead; store in an airtight container at room temperature. Chocolate sauce can be made several hours ahead; reheat until just warm before

serving. Assemble meringue stack close to serving. Meringues could take up to 1½ hours to cook, depending on the size of your oven. if you don’t have enough space or shelves in your oven, make meringues in batches.


Spring Lamb 30 MINUTES TANDOORI LAMB CUTLETS WITH TOMATO & CORIANDER SALSA RECIPE ON PAGE 88

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LOVELY Lamb Spring lamb is always an anticipated tender and tasty delight and these recipes showcase lamb at its finest!

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Spring Lamb TANDOORI LAMB CUTLETS WITH TOMATO & CORIANDER SALSA

LAMB & BEAN NACHOS WITH SALSA FRESCA

PREP + COOK TIME 30 MINUTES SERVES 4

1 tablespoon EXTRA virgin olive oil 500g minced lamb 1 clove garlic, crushed 1 teaspoon ground cumin ¼ teaspoon chilli powder 400g canned crushed tomatoes 425g canned Mexe beans, drained ¼ cup (60ml) water 240g plain toasted corn chips 1 cup (125g) coarsely grated cheddar 2 medium avocados (500g), mashed ½ cup (120g) sour cream

⅔ cup (130g) basmati rice ¼ cup (75g) tandoori paste ¼ cup (70g) greek-style yoghurt 1 tablespoon lemon juice 12 french-trimmed lamb cutlets (600g) TOMATO & CORIANDER SALSA 200g grape tomatoes, halved 1 small red onion (100g), chopped finely 2 tablespoons fresh micro coriander

1 Boil, steam or microwave rice until tender; drain. 2 Combine paste, yoghurt and juice in a large bowl; add lamb, turn to coat in mixture. Season. 3 Cook lamb on a heated oiled grill plate (or grill or barbecue) for 4 minutes each side or until browned and cooked as desired. Cover; stand 5 minutes. 4 Make tomato & coriander salsa. 5 Serve lamb with rice and salsa. TOMATO & CORIANDER SALSA Combine ingredients in a small bowl. Season to taste.

PREP + COOK TIME 40 MINUTES SERVES 4

SALSA FRESCA 4 large roma (egg) tomatoes (360g), chopped finely 1 small red onion (100g), chopped finely 1 tablespoon EXTRA virgin olive oil 1 tablespoon lemon juice 1 clove garlic, crushed 2 tablespoons finely chopped fresh coriander leaves

1 Preheat oven to 180°C/160°C fan. 2 Heat oil in a large frying pan over high heat; cook lamb, garlic and spices, stirring, for 5 minutes or until browned. Add tomatoes, beans and the water; bring to the boil. Reduce heat to medium-low; simmer, uncovered, for 10 minutes or until lamb mixture thickens, stirring occasionally. 3 Just before serving, spread corn chips over a large heatproof plate; top with lamb mixture, sprinkle with cheddar. Bake nachos, uncovered, for 15 minutes or until heated through. 4 Make salsa fresca. 5 Combine avocado with half the salsa in a medium bowl; drop spoonfuls of the avocado mixture and sour cream over nachos. Top with remaining salsa. SALSA FRESCA combine ingredients in a medium bowl

“Lovely spring lamb! We’ve used quite a variety of lamb cuts in this feature, two of my favourites being mince and riblets.” Pamela Clark, Editorial & Food Director

COOK’S

NOTES TANDOORI LAMB CUTLETS WITH TOMATO & CORIANDER SALSA To make char-grill marks with no sticking or mess, line the grill plate with baking paper.

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40 MINUTES LAMB & BEAN NACHOS WITH SALSA FRESCA RECIPE OPPOSITE

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TIPS You can substitute lamb rump or loin chops for backstraps.

25 MINUTES CAJUN LAMB BACKSTRAPS WITH FOUR-BEAN SALAD RECIPE ON PAGE 93

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Spring Lamb

25 MINUTES CHERMOULLA LAMB RIBLETS RECIPE ON PAGE 93

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Spring Lamb 30 MINUTES LEMON & GARLIC KEBABS WITH GREEK SALAD RECIPE OPPOSITE

TIPS Use wooden skewers, if you prefer, but add 2 teaspoons chopped fresh rosemary to garlic mixture.

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Spring Lamb LEMON & GARLIC KEBABS WITH GREEK SALAD

CAJUN LAMB BACKSTRAPS WITH FOUR-BEAN SALAD

CHERMOULLA LAMB RIBLETS

PREP + COOK TIME 30 MINUTES SERVES 4

PREP + COOK TIME 25 MINUTES SERVES 4

PREP + COOK TIME 50 MINUTES

8 x 15cm stalks fresh rosemary 800g lamb fillets, cut into 3cm pieces 3 cloves garlic, crushed 2 tablespoons EXTRA virgin olive oil 2 teaspoons finely grated lemon rind 1 tablespoon lemon juice

1 tablespoon cajun seasoning 800g lamb backstraps 1 small red onion (100g), chopped finely 400g heirloom cherry tomatoes, halved 60g baby spinach leaves, shredded finely 600g canned four-bean mix, rinsed, drained ¼ cup firmly packed fresh coriander leaves ¼ cup firmly packed fresh flat-leaf parsley ⅓ cup (80ml) bottled french dressing lemon wedges, to serve

(+ REFRIGERATION) SERVES 4

GREEK SALAD 375g baby roma tomatoes, halved, cut into wedges 2 lebanese cucumbers (260g), halved lengthways, sliced thinly 1 medium red capsicum (200g), chopped coarsely 1 medium red onion (170g), sliced thinly ¼ cup (40g) pitted black olives 200g fetta, crumbled coarsely 2 teaspoons small fresh oregano leaves ¼ cup (60ml) EXTRA virgin olive oil 2 tablespoons cider vinegar

1 Remove leaves from the bottom two-thirds of each rosemary stalk; sharpen trimmed ends into a point. 2 Thread lamb onto rosemary skewers. Brush kebabs with combined garlic, oil, rind and juice. Cover; refrigerate until required. 3 Meanwhile, make greek salad. 4 Cook kebabs on a heated oiled grill plate (or grill or barbecue) about 10 minutes, turning and brushing with remaining garlic mixture, until cooked. 5 Serve kebabs with greek salad. GREEK SALAD Combine ingredients in a large bows; toss gently.

1 Rub seasoning onto lamb; cook lamb on a heated oiled grill plate (or grill or barbecue) for 4 minutes each side or until browned and cooked as desired. Cover; stand 5 minutes, then slice lamb thickly. 2 Meanwhile, place onion, tomatoes, spinach, beans, herbs and dressing in a large bowl; toss gently to combine. 3 Serve salad topped with lamb; accompany with lemon wedges.

½ cup each finely chopped fresh coriander and flat-leaf parsley 3 cloves garlic, crushed 1 fresh long red chilli, chopped finely 1 tablespoon finely grated lemon rind 2 teaspoons ground cumin 1 teaspoon ground coriander ½ teaspoon hot paprika ⅓ cup (80ml) EXTRA virgin olive oil 1.5kg racks lamb riblets ¼ cup (60ml) lemon juice WARM COUSCOUS SALAD 1 cup (200g) couscous 1 cup (250ml) boiling water 3 green onions, sliced thinly 125g grape tomatoes, halved 2 tablespoons roasted slivered almonds

1 Combine herbs, garlic, chilli, rind, spices and oil in large bowl. Place half the herb mixture into medium jug; cover, refrigerate. Combine riblets with herb mixture in bowl. Cover; refrigerate 3 hours or overnight. 2 Cook riblets on heated oiled barbecue (or grill or grill pan), brushing with herb mixture, about 25 minutes. 3 Meanwhile, make warm couscous salad. 4 Stir juice into reserved herb mixture; season. Cut riblets into pieces; serve with couscous and herb mixture. WARM COUSCOUS SALAD Combine couscous and the water in medium heatproof bowl; cover, stand about 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in remaining ingredients; season to taste.

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CANTONESE LAMB PATTIES PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 4

4 chinese dried mushrooms 1 tablespoon EXTRA virgin olive oil 1 small brown onion (80g), chopped finely 1 tablespoon finely chopped lemon grass 2 cloves garlic, crushed 1 tablespoon finely grated fresh ginger 1kg minced lamb 3 green onions, chopped coarsely 1 tablespoon soy sauce 1 tablespoon hoisin sauce ¼ teaspoon sesame oil 1 egg, beaten ½ cup (35g) breadcrumbs ⅔ cup (130g) jasmine rice 1½ cups (120g) bean sprouts 1 tablespoon fresh mint leaves

PESTO LAMB WITH ZUCCHINI & ALMOND SALAD PREP + COOK TIME 25 MINUTES SERVES 4

⅓ cup (90g) pesto 4 lamb rump steaks (600g) ZUCCHINI & ALMOND SALAD 3 medium zucchini (360g), cut into thin ribbons ⅓ cup (45g) blanched almonds, halved, roasted 1 small fresh red thai chilli, chopped finely 1 tablespoon lemon juice 2 tablespoons EXTRA virgin olive oil

1 Combine pesto and lamb in a large bowl. Cook lamb on a heated oiled grill plate (or grill or barbecue), for 4 minutes each side or until cooked as desired. Cover with foil; stand 5 minutes.

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2 Meanwhile, make zucchini and almond salad. 3 Serve lamb with salad. ZUCCHINI & ALMOND SALAD Place zucchini, almonds and chilli in a large bowl; toss with combined juice and oil until zucchini is well coated. Season to taste.

COOK’S

NOTES PESTO LAMB WITH ZUCCHINI & ALMOND SALAD Lamb can be marinated in pesto 2 hours ahead or overnight. You can also use lamb cutlets. Remove membranes and seeds from chilli to lessen the heat. Dress salad just before serving.

CHILLI LIME DRESSING ¼ cup (60ml) sweet chilli sauce 1 tablespoon water 1 tablespoon lime juice 1 tablespoon finely chopped fresh coriander leaves

1 Cover mushrooms with boiling water in a small heatproof bowl; stand 20 minutes, drain. Discard stems; chop caps finely. 2 Heat olive oil in a large frying pan over medium-high heat; cook brown onion, lemon grass, garlic and ginger, stirring, for 4 minutes or until onion is soft. Cool. 3 Combine mushroom and onion mixture in a large bowl with lamb, green onion, sauces, sesame oil, egg and breadcrumbs. Shape mixture into 12 patties; cook, in batches, over medium heat, in a large oiled frying pan until browned and cooked through. 4 Boil, steam or microwave rice until tender; drain. 5 Meanwhile, make chilli lime dressing. 6 Serve patties with rice, sprouts, mint and dressing. CHILLI LIME DRESSING Place ingredients in a screw-top jar; shake well.


Spring Lamb

40 MINUTES CANTONESE LAMB PATTIES RECIPE OPPOSITE

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Healthy Refreshers

LUSCIOUS u q iL idity A healthy and refreshing pick-me-up juice, smoothie or infused tea can help you through your day.

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10 MINUTES ELECTROLYTE BOOSTER RECIPE ON PAGE 99


Healthy Refreshers 10 MINUTES JUST LIKE A CHOCOLATE THICK SHAKE... RECIPE OPPOSITE

TIPS Keep chopped ripe bananas in a zip-top bag in the freezer to always have on hand.


COOK’S

NOTES SUMMER SUNRISE Coconut water is available from most supermarkets, in the refrigerated section and alongside other long life milks.

CREAMY RASPBERRY SMOOTHIES Coconut water is available from most supermarkets, in the refrigerated section and alongside other long life milks.

ELECTROLYTE BOOSTER Frozen pineapple is available from supermarkets or you can freeze your own portioned, peeled, cored and chopped pineapple in zip-top bags.

ELECTROLYTE BOOSTER PREP TIME 10 MINUTES SERVES 2

SUMMER SUNRISE (LEFT) CREAMY RASPBERRY SMOOTHIE (RIGHT)

(MAKES 1 LITRE)

Blend 2 cups coconut water, 400g frozen pineapple, 1 small (200g) avocado, ½ trimmed, chopped baby (65g) fennel, ½ cup fresh mint leaves, 2 cups firmly packed baby spinach and 2 tablespoons lime juice in a high-speed blender until smooth. Serve over ice.

JUST LIKE A CHOCOLATE THICK SHAKE... PREP TIME 10 MINUTES SERVES 2 (MAKES 1 LITRE)

Blend 2 cups unsweetened almond milk, 2 ripe medium (260g) chopped frozen bananas, 1 small (200g) chopped avocado, 1 cup firmly packed baby spinach, 2 tablespoons cacao powder, ⅓ cup vanilla bean whey

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protein powder (optional) or yoghurt and 1 tablespoon raw honey in a high-speed blender until smooth. Serve over ice, dusted with ¼ teaspoon extra cacao powder.

SUMMER SUNRISE PREP TIME 10 MINUTES SERVES 2

In this order, place ½ cup coconut water and the juice of 1 medium orange, then 1 medium cored apple, ½ small peeled and cored ripe pineapple and 1cm piece sliced fresh ginger in a blender. Add 1 cup ice-cubes; blend on high speed for 1 minute or until smooth.

CREAMY RASPBERRY SMOOTHIE PREP TIME 5 MINUTES (+ STANDING) SERVES 2

Place ⅔ cup (100g) raw cashews in a medium bowl; cover with cold water. Stand at room temperature for 3 hours. Drain; rinse well. Blend drained cashews with 1 cup coconut water, 1 cup frozen raspberries, 1 tablespoon maple syrup, ½ peeled lime and 1 cup ice−cubes for 1 minute or until smooth.

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Healthy Refreshers

CHAMOMILE Since ancient times, many cultures have used chamomile for medicinal purposes. It is said to have relaxing properties.

25 MINUTES ALMOND CHAI TEA RECIPE ON PAGE 102

25 MINUTES CHAMOMILE & LEMON ICED TEA RECIPE ON PAGE 102

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TIPS You will need to juice 2 medium (260g) lebanese cucumbers for the amount of juice required.

5 MINUTES CUCUMBER ICED GREEN TEA RECIPE ON PAGE 102

CHAI A traditional Indian drink, chai is usually a blend of black tea with a variety of herbs and spices.

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Healthy Refreshers

CHAMOMILE & LEMON ICED TEA PREP + COOK TIME 25 MINUTES (+ REFRIGERATION) MAKES 1 LITRE (4 CUPS)

Bring 1.25 litres (5 cups) of water to the boil in a medium saucepan; remove from heat. Add ⅓ cup dried chamomile flowers (or 3 tea bags), ¼ cup fresh lemon thyme sprigs and 4 slices lemon. Stir in 1 tablespoon raw honey until honey dissolves. Cover; steep for 20 minutes. Strain tea; refrigerate for at least 1 hour or until cooled. Serve tea mixture over ice with slices of lemon and extra sprigs fresh lemon thyme.

ALMOND CHAI TEA PREP + COOK TIME 25 MINUTES

CUCUMBER ICED GREEN TEA PREP TIME 5 MINUTES (+ REFRIGERATION) MAKES 1 LITRE (4 CUPS)

Brew 2 green tea bags in 3½ cups boiling water for 5 minutes. Stir in 1 tablespoon honey until dissolved. Cool in the fridge. Half fill a large jug with ice, then add ½ cup cucumber juice (see tips), 1 tablespoon lime juice, ½ cup crushed fresh mint leaves, 1 thinly sliced (130g) lebanese cucumber, ½ thinly sliced (75g) pink lady apple and the chilled green tea; stir to combine.

BERRY BERRY LUSCIOUS PREP TIME 10 MINUTES SERVES 2 (MAKES 3 CUPS)

(+ REFRIGERATION) MAKES 1.25 LITRES (5 CUPS)

Place 3 cups water in a large saucepan with 2 teaspoons black tea leaves, 2 cinnamon sticks, 1 vanilla bean split lengthways, 1 tablespoon raw honey, 5 thick slices ginger, 6 cloves, 8 bruised cardamon pods, ½ teaspoon black peppercorns and 3 x 5cm strips orange rind; bring to the boil. Reduce heat; simmer for 20 minutes or until reduced to 1 cup. Remove from heat; refrigerate until chilled. Fill four tall glasses with ice cubes. Pour ¼ cup of chai mix into each glass (or strain first if you prefer), then add 1 cup almond milk into each glass.

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Soak 2 tablespoons of goji berries in 1 cup chilled coconut milk blend (see tip) for 10 minutes in a small bowl. Transfer to a high-speed blender; add 2 cups frozen mixed berries, 1 cup firmly packed baby spinach and another 1 cup chilled coconut milk blend. Blend until smooth. Serve over ice, topped with 1 tablespoon each goji berries and mixed berries.

GREEN TEA & KIWI SIPPER

COOK’S

NOTES

PREP TIME 10 MINUTES (+ COOLING) SERVES 2

ALMOND CHAI TEA Brew 2 green tea bags in 2 cups boiling water for 5 minutes. Discard tea bags. Stir in 1 tablespoon raw honey. Cool in the fridge. Place cooled tea in a high-speed blender with 1 cup frozen green grapes, 2 medium (170g) peeled chopped kiwifruits, 1 cup fresh mint leaves and 1 cup firmly packed baby spinach until smooth. Serve immediately over ice.

The chai mix can be stored in the fridge for up to 2 weeks.

CHAMOMILE & LEMON ICED TEA Chamomile tea is known for its soothing and calming efect, making this the perfect bedtime drink.

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10 MINUTES GREEN TEA & KIWI SIPPER RECIPE OPPOSITE

10 MINUTES BERRY BERRY LUSCIOUS RECIPE OPPOSITE


Healthy Refreshers STRAWBERRY & BASIL ICED TEA PREP + COOK TIME 10 MINUTES (+ REFRIGERATION) MAKES 1.25 LITRES (5 CUPS)

Bring 1 litre (4 cups) water to the boil in a medium saucepan; remove from heat. Add 3 white tea bags and ½ cup fresh basil leaves; cover, steep for 5 minutes. Remove and discard basil and tea bags. Cool tea in the refrigerator. Blend 250g ripe, hulled strawberries, Ÿ cup of the cooled infused tea and 2 teaspoons stevia granules until smooth; strain through a fine sieve to remove seeds. Stir strawberry puree into remaining cooled tea with 2 tablespoons lemon juice. Half fill a large jug with ice, top with 2 sprigs fresh basil and 10 halved strawberries; stir in tea mixture.

TIPS White tea is one of the least processed teas; buds and leaves are dried naturally producing a delicate taste.

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Pick me up for winter! Support your immune system this cold a

LLY NATUR A

H IG H NTS IN

IDA ANTIOX

Traditionally used to help relieve the symptoms of: Coughs Sore throats Common cold No artificial preservatives, colours or flavours Great daily boost for adults and kids 2+ Available in 3 flavours in 500ml and 1 litre Value Packs, as well as One-a-Day Capsules Find Comvita’s Fresh-Picked Olive Leaf Extract in Pharmacies and Health Food Stores

www.comvita.com.au Always read the label. Use only as directed. If symptoms persist see your healthcare professional.

CHC71434-04/16


SERVES 4 KUMARA & ‘CHORIZO’ TACOS RECIPE ON PAGE 109

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Lifestyle Food 30 MINUTES MISO VEGETABLES WITH POUNDED RICE SALAD RECIPE ON PAGE 110

Vegan

delights In a vegan diet, the world of fresh vegetables and fruit, rice and grains is enhanced by delicious sauces and dressings. We’ve even included a recipes for vegan mayo and yoghurt! AWW FOOD • ISSUE TWENTY

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SERVES 4 VEGETABLE BEAN CURD ROLLS RECIPE OPPOSITE

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Lifestyle Food

VEGETABLE BEAN CURD ROLLS PREP + COOK TIME 45 MINUTES SERVES 4

50g dried rice vermicelli noodles 1 tablespoon sesame oil 200g shiitake mushrooms, sliced thinly 100g enoki mushrooms, trimmed 3 cups (240g) finely shredded wombok 200g green beans, sliced thinly 1 medium carrot (120g), cut into matchsticks 1 cup (80g) bean sprouts ⅓ cup (80ml) char siu sauce 2 tablespoons tamari or soy sauce 2 tablespoons toasted sesame seeds 4 bean curd sheets (125g) (see Cook’s Notes) 1 teaspoon cornflour

1 Place noodles in a small heatproof bowl, cover with boiling water, stand until just tender; drain. 2 Heat oil in a wok over high heat; stir-fry mushrooms for 2 minutes or until golden and tender. Add wombok, beans and carrot; stir-fry for 1 minute or until almost tender. Add sprouts, noodles, 2 tablespoons of the char siu sauce, half the tamari and half the sesame seeds; stir-fry for 30 seconds or until heated through. Drain, reserving cooking liquid. 3 Halve bean curd sheets. Top with ½ cup of the vegetable mixture. Fold sheet over filling, then fold in both sides. Continue rolling to enclose filling. Repeat with remaining vegetable mixture and sheets to make a total of eight rolls. 4 Steam rolls, covered, over a large wok of simmering water for 10 minutes or until bean curd is tender. 5 Meanwhile, whisk cornflour and reserved cooking liquid in a small

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saucepan until combined. Stir in remaining char siu sauce, tamari and seeds. Place pan over medium-high heat; cook, uncovered, for 5 minutes or until mixture boils and thickens. 6 Serve vegetable rolls with sauce; sprinkle with extra sesame seeds, if you like.

KUMARA & ‘CHORIZO’ TACOS PREP + COOK TIME 40 MINUTES SERVES 4

2 small kumara (500g), unpeeled ½ cup (125ml) EXTRA virgin olive oil 6 green onions, chopped coarsely 1 teaspoon ground cumin 1 teaspoon ground coriander 2 cups coarsely chopped fresh coriander roots and stems 2 fresh jalapeño chillies, chopped coarsely 1½ teaspoons finely grated lime rind 2 tablespoons lime juice ⅓ cup (80ml) water 500g bottled sun-dried tomatoes in oil ¼ teaspoon garlic powder ¼ teaspoon onion powder ½ teaspoon smoked paprika ¼ cup (40g) roasted whole blanched almonds ¼ cup (25g) roasted walnuts 12 x 17cm white corn tortillas, warmed 40g baby rocket leaves

1 Boil, steam or microwave kumara until tender; drain. When cool enough to handle, peel kumara; cut flesh into 1.5cm pieces. 2 Meanwhile, blend or process oil, onion, cumin, ground and fresh coriander, chillies, rind, juice and the water in a food processor until smooth. Transfer to a small bowl; stand until required.

3 Drain oil from tomatoes over a bowl; reserve. Coarsely chop tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined. 4 Transfer tomato mixture to a large frying pan, stir in kumara. Heat mixture over low heat for 5 minutes or until warmed through. Serve kumara mixture in tortillas with rocket and remaining coriander mixture.

COOK’S

NOTES VEGETABLE BEAN CURD ROLLS Bean curd sheets are available from Asian food stores. If they are hard to find, you could use fresh rice noodle sheets or blanched cabbage leaves instead. Steam as the recipe directs.

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Lifestyle Food CHICKPEA ‘TOFU’ WITH SPICED BLACK-EYED BEANS PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING & REFRIGERATION) SERVES 4

You will need to start this recipe the day before. 1½ cups (300g) black-eyed beans 1 tablespoon EXTRA virgin olive oil 1 large brown onion (200g), chopped finely 4 cloves garlic, chopped finely 4 teaspoons finely grated fresh ginger 2 tablespoons ground cumin 1 tablespoon sweet paprika ½ teaspoon chilli powder 400g canned diced tomatoes 1 cup (250ml) coconut cream 2 teaspoons caster sugar 2 tablespoons lemon juice 2 tablespoons EXTRA virgin olive oil, extra ⅓ cup (50g) chopped cashews, roasted, halved 1 fresh long green chilli, sliced thinly CHICKPEA ‘TOFU’ 1 cup (150g) chickpea flour 2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon sea salt flakes 3 cups (750ml) water

1 Place beans in a medium bowl, cover with cold water; stand 2 hours. Drain. Rinse under cold water; drain. Place beans in a medium saucepan of boiling water; return to a boil. Reduce heat; simmer, for 1 hour or until beans are tender. Drain. 2 Meanwhile, make chickpea ‘tofu’. 3 Heat oil in a large saucepan over medium heat; cook onion, garlic, ginger, cumin, paprika and chilli powder for 5 minutes or until onion softens. Add beans, tomatoes, coconut cream and sugar; cook, stirring occasionally, for 15 minutes

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or until sauce thickens. Stir in juice; season to taste. 4 Meanwhile, remove chickpea ‘tofu’ from pan; cut into eight rectangles. Heat extra oil in a large non-stick frying pan over high heat; cook chickpea ‘tofu’ for 1 minute each side or until golden. 5 Serve chickpea ‘tofu’ topped with bean mixture, cashews and chilli. CHICKPEA ‘TOFU’ Grease and line a 19cm square cake pan with baking paper. Combine flour, cumin, turmeric and salt in a medium bowl. Add half the water; whisking, until smooth and combined. Place the remaining water in a medium saucepan over high heat; bring to the boil. Add chickpea mixture; cook, whisking continuously, for 2 minutes or until thick and glossy. Pour mixture into pan. Refrigerate for 2 hours or until set.

MISO VEGETABLES WITH POUNDED RICE SALAD PREP + COOK TIME 30 MINUTES SERVES 4

2 tablespoons sesame oil 4 king brown mushrooms, trimmed, quartered lengthways 170g asparagus, trimmed, halved lengthways 6 green onions, trimmed, sliced thinly 400g enoki mushrooms, trimmed POUNDED RICE SALAD ¼ cup (55g) sushi rice 1 large (350g) yellow capsicum, sliced finely 1 large (350g) red capsicum, sliced finely ½ cup loosely packed coriander leaves ½ cup loosely packed vietnamese mint leaves 1 cup (100g) bean sprouts 2 tablespoons sesame seeds, toasted

MISO SAUCE ¼ cup (60g) white miso ¼ cup (60ml) rice vinegar 1 tablespoon honey 1 teaspoon finely chopped pickled ginger 1 tablespoon pickled ginger juice ½ teaspoon dried chilli flakes

1 Make pounded rice salad. 2 Make miso sauce. 3 Heat a wok over medium high heat. Add sesame oil and king brown mushrooms; stir-fry for 5 minutes. Transfer to a tray. Stir-fry asparagus and green onions for 2 minutes; transfer to tray. Stir-fry enoki mushrooms for 30 seconds or until heated through; transfer to tray. 4 Serve vegetables topped with miso sauce and rice salad. POUNDED RICE SALAD Heat a large frying pan over medium heat, add rice; stir continuously for 4 minutes or until rice is lightly golden and toasted. Grind toasted rice in a mortar and pestle to a fine powder. Place ground rice in a medium bowl with remaining ingredients; stir to combine. MISO SAUCE Whisk ingredients in a small bowl; season.

DID YOU KNOW? Vegan dishes can include stir-fries, pasta, curries, sushi, salads, noodle dishes, pizzas, burgers, soups, wraps, bakes, sandwiches, desserts and baked treats. Just use your imagination!

AWW FOOD • ISSUE TWENTY


Lifestyle Food

“Protein-packed chickpea ‘tofu’, tons of flavour, and a silky texture encased in crispy gorgeousnes. Even meat-eaters wil want to try this!”” Rebecca Meli, AWW Cookbooks Recipe Editor

SERVES 4 CHICKPEA ‘TOFU’ WITH SPICED BLACK-EYED BEANS RECIPE OPPOSITE

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Lifestyle Food MAKES 2½ CUPS VEGAN YOGHURT RECIPE OPPOSITE

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BASIC VEGAN YOGHURT PREP + COOK TIME 5 MINUTES (+ STANDING) MAKES 2½ CUPS

Place 1 cup (150g) cashews and 1 cup (160g) whole blanched almonds in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain; rinse under cold water. Drain. Process nuts with 1 cup (250ml) water until it forms a yoghurt-like consistency.

VEGAN PASSIONFRUIT YOGHURT Make vegan yoghurt (above); stir in the pulp of 3 passionfruit.

VEGAN STRAWBERRY YOGHURT Make vegan yoghurt (above) using 1 cup (150g) cashews and 1 cup (120g) pecans. Blend or process 250g strawberries until smooth. Fold strawberry puree through yoghurt to create a swirled effect.

COOK’S

NOTES VEGAN YOGHURT You can experiment with diferent nuts to create this yoghurt, bearing in mind the flavour each nut will create. Stir in the juice of 1 lemon for a great savoury yoghurt option to add to salads or top soups and curries. Store vegan yoghurt in the fridge for up to 1 week.

VEGAN PASSIONFRUIT YOGHURT

VEGAN STRAWBERRY YOGHURT


Lifestyle Food BASIC VEGAN MAYONNAISE 10 MINUTES (+ STANDING) MAKES 2 CUPS

10 MINUTES

Soak 1 cup (160g) whole blanched almonds for 4 hours; drain. Rinse under cold water; drain. Blend almonds with ½ cup (125ml) water until smooth. Add 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice and 1 teaspoon dijon mustard; blend until smooth and combined. Season to taste. With motor operating, add ½ cup (125ml) olive oil in a slow, steady stream until smooth and combined. Store in an airtight container in the fridge for up to 1 month.

VEGAN MAYONNAISE

VEGAN LEMON & PEPPER MAYONNAISE Make vegan mayonnaise (above); stir in 2 teaspoons finely grated lemon rind and ½ teaspoon ground black pepper.

VEGAN HARISSA MAYONNAISE Make vegan mayonnaise (above); stir in harissa to taste.

VEGAN AIOLI Make vegan mayonnaise; (above) stir in 1 clove crushed garlic.

VEGAN MAYONNAISE If the mayo is not tart enough for your taste, add a little more lemon juice. If it is too tart, add a little cold water. Spread these mayos on sandwiches, serve as an accompaniment with vegan recipes, as an ingredient in place of egg-based mayo, or as a dip with vegetable sticks.

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VEGAN LEMON & PEPPER MAYONNAISE

VEGAN HARISSA MAYONNAISE

VEGAN AIOLI


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SPRING CLEAN PHOTOGRAPHER JAMES MOFFATT STYLIST SOPHIA YOUNG, OLIVIA BLACKMORE PHOTOCHEF ANGELA DEVLIN

Throw open the window and take a deep breath because spring has finally sprung! Now is the time to lighten up and make all of that lovely rich winter food a happy memory. And this is where superfoods come in. Start relishing the fabulous flavours of healthy – and lighter – seasonal food and you’ll feel refreshed, energised and ready for anything!


Main Feature VEGETARIAN ANTIOXIDANTS LOW FAT

SPICED COUSCOUS WITH PASSIONFRUIT YOGHURT RECIPE ON PAGE 119

BREAKFAST AWW FOOD • ISSUE TWENTY

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Main Feature

WHAT ARE SUPERFOODS? It’s no secret that what we eat impacts on our health. Diet is implicated in many chronic diseases, including heart disease, cancer and type 2 diabetes. However diet also has a direct impact on other areas of life, such as our appearance, the way we feel and our performance ability. The term ‘superfoods’ has entered the conversation in recent years and it seems that a new one emerges every week. These foods are often exotic, expensive and difficult to purchase – like berries from the Amazon basin, or an ancient grain eaten by a remote, long-living tribe in Africa. But this mystique is often enough to inflate the prowess of such foods. So, is there such a things as a genuine ‘superfood’ and are they all they really super? While there is no official criteria to proclaim a superfood, the word is used widely to describe foods with something ‘super’ about them. Foods with an exceptionally high antioxidant power, or a beneficial plant chemical that is unique. The food may be a font of one or more vitamins

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or minerals, or contains a remarkably high fibre content. In general terms, a superfood offers a special nutritional value. Thankfully, not all superfoods are exotic and hard to find. Most are, in fact, everyday foods available from supermarkets and greengrocers. In Australia we are lucky that there are many local foods available that warrant superfood status. However, it is important to note that while there are many ‘superfoods’ none is super enough to make much difference to your health and wellbeing on its own. With any diet, it is the combination of foods you eat that delivers a good (or bad) outcome. So eating a wide range of different fresh, healthy foods − foods that are wholesome and minimally processed – is a ‘super’ thing to do!

SPICED COUSCOUS WITH PASSIONFRUIT YOGHURT PREP + COOK TIME 25 MINUTES SERVES 4

1 cup (200g) wholemeal couscous 2 teaspoons EXTRA virgin olive oil 1 teaspoon mixed spice ¼ teaspoon allspice ¼ cup (90g) honey 1 cup (250ml) boiling water ½ cup (50g) walnuts, toasted ¾ cup (200g) greek-style yoghurt 2 tablespoons passionfruit pulp 2 medium oranges (480g), peeled, sliced thinly ⅓ cup (50g) blueberries ¼ cup fresh mint leaves 1 Combine couscous, oil, mixed spice, allspice, a pinch of salt, honey and the boiling water in a medium heatproof bowl; stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally. 2 Cover couscous with plastic wrap. Microwave on HIGH (100%) for 30 seconds; fluff couscous with a fork to separate grains. Repeat process two or three times or until couscous is very fluffy. Stir in walnuts. 3 Meanwhile, combine yoghurt and passionfruit in a small bowl. 4 Serve couscous topped with orange slices, blueberries, yoghurt mixture and mint. per serve 14.6g total fat (2.8g saturated fat); 1993kJ (476 cal); 73.7g carbohydrate; 11g protein; 4.4g fibre

AWW FOOD • ISSUE TWENTY

COOK’S

NOTES SPICED COUSCOUS WITH PASSIONFRUIT YOGHURT Microwaving the couscous after it has absorbed the water produces a lovely light couscous.

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LOW FAT DAIRY FREE EGG FREE

BANANA BREAKFAST SORBET

CHIA BIRCHER WITH GRANOLA & POMEGRANATE PREP + COOK TIME 25 MINUTES (+ REFRIGERATION) SERVES 4

160g raspberries 2 cups (560g) low-fat greek-style yoghurt ¼ cup (40g) white chia seeds ½ teaspoon vanilla extract 1 tablespoon pure maple syrup ¾ cup (60g) traditional rolled oats ½ cup (40g) sliced raw almonds ¼ teaspoon ground cinnamon 1 medium pomegranate (320g), seeds removed (see tips)

1 Working in two batches, place bananas, frozen strawberries, beetroot, ginger and almond milk in a blender; blend until smooth. 2 Pour mixture into a freezerproof container; cover with plastic wrap. Freeze 6 hours or overnight until firm. 3 Working in two batches, scoop sorbet into blender; blend until smooth. 4 Pour sorbet into bowls; top with fresh strawberries, kiwifruit and chia seeds. Serve immediately.

1 Reserve 12 of the raspberries. Mash remaining raspberries in a medium bowl with yoghurt until combined. Add chia seeds, extract and 2 teaspoons of the maple syrup. Cover; refrigerate overnight. 2 Preheat oven to 200°C/180°C fan. 3 Place oats on an oven tray. Bake for 5 minutes or until lightly browned. Add almonds, cinnamon and remaining maple syrup; mix well. Bake for another 5 minutes or until nuts are golden. Cool. 4 Spoon half the yoghurt mixture into four 1 cup (250ml) jars. Top with half the pomegranate seeds and granola. Repeat layering with remaining yoghurt mixture, pomegranate seeds and granola. Serve topped with reserved raspberries.

per serve 15.8g total fat (1g saturated fat); 1466kJ (350 cal); 36.4g carbohydrate; 10.8g protein; 10.5g fibre

per serve 18.7g total fat (5.8g saturated fat); 1849kJ (442 cal); 48g carbohydrate; 13.5g protein; 11.5g fibre

BREAKFAST

BANANA BREAKFAST SORBET PREP TIME 15 MINUTES (+ FREEZING) SERVES 4

4 medium frozen bananas (800g), broken into pieces 500g frozen strawberries 1 small beetroot (100g), peeled, chopped coarsely 1 tablespoon finely grated fresh ginger 2 cups (500ml) unsweetened almond milk 250g fresh strawberries, halved 2 medium golden kiwifruits (170g), peeled, sliced thickly 1 tablespoon white chia seeds

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Main Feature HIGH FIBRE HIGH IN CALCIUM LOW FAT

BREAKFAST

CHIA BIRCHER WITH GRANOLA & POMEGRANATE RECIPE OPPOSITE

TIP You can make a double of the granola and store in an airtight container for up to 1 week.

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Main Feature HIGH FIBRE PROTEIN RICH EGG FREE

SMOKED TUNA BROCCOLINI & QUINOA SALAD RECIPE OPPOSITE

TIPS Use a lemon-infused olive oil for added flavour and richness.

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SMOKED TUNA BROCCOLINI & QUINOA SALAD PREP + COOK TIME 40 MINUTES SERVES 4

½ cup (100g) red quinoa, rinsed 1 litre (4 cups) water 1 red shallot (25g), sliced thinly 1 small red capsicum (150g) 1 small yellow capsicum (150g) olive oil cooking spray 350g broccolini 2 x 125g cans smoked tuna in olive oil, drained ½ cup (50g) walnuts, roasted ⅓ cup fresh flat-leaf parsley leaves DRESSING ⅓ cup (80ml) EXTRA virgin olive oil ¼ cup (60ml) lemon juice 1 clove garlic, crushed

1 Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until tender. Drain. 2 Meanwhile, make dressing. 3 Place quinoa in a medium bowl with shallot and half the dressing; toss to combine. 4 Quarter capsicums; discard seeds and membranes. Cut each piece of capsicum in half lengthways. Spray capsicum and broccolini with oil; cook, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 5 minutes each side or until cooked through. 5 Serve quinoa mixture topped with capsicum, broccolini, tuna, walnuts and parsley; drizzle with remaining dressing. DRESSING Place ingredients in a screw-top jar; shake well. per serve 37.5g total fat (4.8g saturated fat); 2215kJ (529 cal); 21.6g carbohydrate; 25.3g protein; 7.6g fibre

AWW FOOD • ISSUE TWENTY

DAIRY FREE VITAMIN RICH LOW CARB

GREEN ‘SMOOTHIE’ SOUP

LUNCH

GREEN ‘SMOOTHIE’ SOUP PREP + COOK TIME 40 MINUTES SERVES 4

½ cup (125ml) EXTRA virgin olive oil 1 medium leek (350g), white part only, chopped finely 1 clove garlic, crushed 2 teaspoons finely grated fresh ginger 150g broccoli, chopped 1 small pear (180g), chopped coarsely 2 tablespoons ground almonds 1 litre (4 cups) salt-reduced chicken stock 80g baby spinach leaves 5cm piece fresh ginger (25g), extra, peeled, cut into thin matchsticks ¼ cup (20g) natural flaked almonds

1 Heat 2 tablespoons of the oil in a large saucepan over low heat; cook leek, garlic and grated ginger, stirring, for 8 minutes or until leek is soft. Increase heat to medium, add broccoli, pear and almonds; cook, stirring, for 2 minutes

or until broccoli and pear are hot and vegetables are coated in almonds. 2 Add stock; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until broccoli is tender. Stir in spinach; stand for 10 minutes. 3 Blend or process soup, in batches, until smooth. Return soup to pan; stir over heat until hot. Season. 4 Meanwhile, heat remaining oil in a medium frying pan over high heat; cook extra ginger, stirring occasionally, for 1 minute or until golden. Drain on paper towel; season. Add flaked almonds to same pan; cook, stirring, for 30 seconds or until browned lightly. Drain on paper towel. 5 Ladle soup into serving bowls, top with toasted flaked almonds and crisp ginger. per serve 35g total fat (5.2g saturated fat); 1615kJ (386 cal); 10.3g carbohydrate; 6.2g protein; 6g fibre

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Main Feature

10 MINUTES SMOKED TROUT & AVOCADO ROLLS RECIPE ON PAGE 127

30 MINUTES CHICKEN & ROAST PUMPKIN ROLLS RECIPE ON PAGE 127 AWW FOOD • ISSUE TWENTY


Main Feature

LUNCH

15 MINUTES MUSHROOM & LABNE ROLLS RECIPE ON PAGE 127

10 MINUTES MIDDLE-EASTERN EGG SANDWICHES RECIPE ON PAGE 127

AWW FOOD • ISSUE TWENTY

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DINNER

PROTEIN RICH HIGH IN OMEGA 3 POTASSIUM

SALMON PATTIES WITH ZUCCHINI & ASPARAGUS SALAD RECIPE OPPOSITE AWW FOOD • ISSUE TWENTY


Main Feature SALMON PATTIES WITH ZUCCHINI & ASPARAGUS SALAD PREP + COOK TIME 40 MINUTES SERVES 4

2 x 200g skinless salmon fillets, halved crossways 2 green onions, trimmed, sliced thinly, reserve trimmings 5cm strip lemon rind 4 whole black peppercorns 1 cup (250ml) water ¾ cup (150g) couscous 1 tablespoon EXTRA virgin olive oil ¼ cup coarsely chopped fresh flat-leaf parsley 2 free-range eggs, beaten lightly 45g packet lemon and herb dukkah, plus extra to serve ⅓ cup (80ml) EXTRA virgin olive oil, extra 1 medium zucchini (120g) 170g asparagus, trimmed ½ teaspoon finely grated lemon rind 1 tablespoon lemon juice ⅔ cup (190g) greek-style yoghurt

1 Place salmon, reserved green onion trimmings, rind, peppercorns and the water in a medium saucepan; bring to the boil. Remove from heat; stand for 10 minutes. Remove salmon from poaching liquid to a plate; remove and discard green onion, rind and peppercorns. 2 Bring poaching liquid back to the boil. Remove from heat; stir in couscous. Stand; covered for 5 minutes or until liquid is absorbed. Separate grains with a fork. 3 Place couscous in a medium bowl with oil; mix well. Add flaked salmon, green onion, parsley and half the egg; season. With wet hands, shape mixture into eight patties; place on a baking-paper-lined oven tray. 4 Place remaining egg and dukkah in separate small bowls. Dip patties in egg, draining off excess; coat in dukkah. 5 Heat half the extra oil in a large frying pan over medium heat; cook patties, in two batches, for 3 minutes

AWW FOOD • ISSUE TWENTY

each side or until golden and heated through. Drain on paper towel. 6 Use a mandoline or V-slicer to thinly slice zucchini and asparagus into ribbons. Place in a medium bowl with combined rind, juice and remaining extra oil; toss gently. 7 Serve patties with salad, yoghurt and extra dukkah.

1 tablespoon radish sprouts evenly between roll bases. Combine 1 teaspoon macadamia oil and ½ teaspoon dukkah and drizzle evenly over sprouts. Top roll tops evenly with 20g baby spinach leaves and 125g sliced smoked chicken breast. Sandwich bread rolls together to serve.

per serve 40.3g total fat (8.5g saturated fat); 2716kJ (649 cal); 37.3g carbohydrate; 32.8g protein; 2.9g fibre

MUSHROOM & LABNE ROLLS PREP + COOK TIME 15 MINUTES SERVES 2

SMOKED TROUT & AVOCADO ROLLS PREP TIME 10 MINUTES SERVES 2

Cut a lebanese cucumber in half crossways; cut one half into ribbons using a vegetable peeler. Coarsely grate remaining cucumber and squeeze out excess moisture; combine grated cucumber in a bowl with 2 tablespoons low-fat plain yoghurt and 1 teaspoon ground fennel. Cut 2 bread rolls in half; toast cut sides. Divide half a small sliced avocado, 60g sliced smoked ocean trout and 1 teaspoon dill sprigs evenly between roll bases. Top roll tops evenly with the cucumber ribbons and cucumber yoghurt mixture. Sandwich bread rolls together to serve.

CHICKEN & ROAST PUMPKIN ROLLS PREP + COOK TIME 30 MINUTES SERVES 2

Preheat oven to 220°C/200°C fan. Line an oven tray with baking paper. Place 200g coarsely chopped pumpkin onto tray. Spray with cooking oil and sprinkle with 1 teaspoon dukkah. Bake for 25 minutes or until tender; mash roughly with a fork. Cut 2 bread rolls (or wholemeal sourdough) in half; toast cut sides. Divide pumpkin and

Roughly chop 80g each of swiss brown and button mushrooms. Lightly spray a large frying pan with cooking oil. Cook mushrooms, 1 crushed garlic clove and 2 teaspoons fresh thyme leaves, over medium heat, for 5 minutes or until browned. Cut 2 seeded sourdough rolls in half; toast cut sides. Divide 3 tablespoons labne and the mushroom mixture evenly between roll bases; evenly drizzle with 2 teaspoons of olive oil. Top roll tops with 2 radicchio leaves each. Sandwich bread rolls together to serve.

MIDDLE-EASTERN EGG SANDWICHES PREP TIME 10 MINUTES SERVES 2

Mash 2 extra large hard-boiled eggs with a fork in a medium bowl. Stir in ¼ cup reduced-fat cottage cheese and 1 tablespoon pistachio dukkah. Divide ¼ thinly sliced small red onion, egg mixture and 2 teaspoons micro cress evenly over 2 slices of toasted rye sourdough. Divide 25g watercress sprigs between another 2 slices toasted rye sourdough. Sandwich bread slices together to serve.

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KOFTA WITH WHITE BEANS PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4

EGG FREE PROTEIN RICH CALCIUM RICH

400g canned white beans, drained, rinsed 1 tablespoon lemon juice 2 tablespoons fresh oregano leaves 2 tablespoons EXTRA virgin olive oil ½ cup (35g) fresh breadcrumbs 2 tablespoon milk 600g minced lamb 1 teaspoon ground allspice ⅓ cup fresh oregano leaves, extra, chopped coarsely 100g fetta, crumbled 1 baby cos lettuce, leaves separated BEETROOT TZATZIKI 200g beetroot, peeled, grated coarsely 1 cup (280g) greek-style yoghurt 2 tablespoons chopped fresh mint 1 clove garlic, crushed 1 tablespoon finely grated lemon rind

1 Make beetroot tzatiki. 2 Combine white beans, juice, oregano and half the oil in a medium bowl. Season to taste. 3 Place breadcrumbs and milk in a medium bowl; stand for 3 minutes or until milk has been absorbed. Add lamb, allspice and extra oregano; season. Using your hands, work mixture until well combined. Add fetta; stir until combined. Roll heaped tablespoonful measures of lamb mixture into kofta shapes. 4 Heat remaining oil in a large nonstick frying pan over medium-high heat; cook kofta, turning occasionally, for 10 minutes or until browned and cooked through. 5 Serve kofta on lettuce with bean mixture and tzatziki. BEETROOT TZATZIKI Combine ingredients in a medium bowl; season to taste. per serving 41g total fat (16.4g saturated fat); 2680kJ (640 cal); 21.4g carbohydrate; 44.5g protein; 4.9g fibre

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DINNER KOFTA WITH WHITE BEANS

ROASTED SUMAC CHICKEN WITH BABY VEGETABLES PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4

30g butter, softened 1 tablespoon ground sumac 1.4kg whole chicken 500g baby beetroot, trimmed 250g baby carrots, trimmed 250g baby purple carrots, trimmed 1 tablespoon EXTRA virgin olive oil 1 medium blood orange (240g), peeled, sliced thickly ½ cup fresh mint leaves 100g fetta, crumbled 2 tablespoons pistachio dukkah

1 Preheat oven to 180°C/160°C fan. 2 Combine butter and sumac in a small bowl. Massage sumac butter all over the outside of the chicken. Tie chicken legs together with kitchen

string; season. Place in a large baking dish. Wrap beetroot individually in foil; add to dish with chicken. Roast for 30 minutes. 3 Baste chicken with pan juices. Toss carrots in oil; season and add to dish. Roast for a further 30 minutes, or until chicken is cooked through and skin is golden brown. Loosely cover chicken with foil; rest 10 minutes. 4 Meanwhile, peel beetroot and cut in half. Return beetroot to pan with blood orange and mint. 5 Serve chicken and vegetables with fetta and dukkah. per serve 40.3g total fat (13.9g saturated fat); 2740kJ (654 cal); 22.2g carbohydrate; 47g protein; 9.3g fibre


Main Feature

DINNER

VITAMIN RICH LOW CARB

ROASTED SUMAC CHICKEN WITH BABY VEGETABLES RECIPE OPPOSITE

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PHOTOGRAPHER JAMES MOFFATT STYLISTS SOPHIA YOUNG, OLIVIA BLACKMORE, ANNETTE FORREST PHOTOCHEF ANGELA DEVLIN

Desserts don’t have to be wicked to be delicious. These sweet treats are both healthy and wow-factor yum!

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SERVES 4             RECIPE ON PAGE 133




  



SERVES 8 COCONUT & CHOC NUT FROZEN TERRINE RECIPE OPPOSITE

TIP You will need to soak the cashews for 3 hours first before you can continue with the recipe.


Desserts COCONUT & CHOC NUT FROZEN TERRINE PREP + COOK TIME 30 MINUTES (+ SOAKING & FREEZING) SERVES 8

2½ cups (375g) raw cashews 1 cup (80g) desiccated coconut ½ cup (120g) coconut oil, at room temperature 1 tablespoon finely grated lemon rind ½ cup (125ml) lemon juice ⅓ cup (80ml) pure maple syrup 1 cup (120g) pecans ⅓ cup (35g) ground hazelnuts ¼ cup (60g) coconut oil, extra 50g sugar-free dark chocolate, chopped coarsely (see Cook’s Notes) 2 tablespoon pure maple syrup, extra 125g blueberries ½ cup (25g) flaked coconut, toasted

1 Soak cashews in cold water for 3 hours. Drain. 2 Grease and line the base and sides of a 9cm x 19.5cm loaf pan with baking paper, extending the paper 5cm above the edge. 3 Process drained cashews with desiccated coconut, coconut oil, rind, juice and maple syrup until smooth. Spoon cashew mixture into pan, pushing the mixture into the corners; smooth the surface. Freeze for 2 hours or until set. 4 Place pecans, ground hazelnuts, extra coconut oil, chocolate and half the extra maple syrup in the food processor; process until mixture is finely chopped. 5 Spread pecan mixture on cashew mixture to completely cover. Return to freezer for 1 hour or until firm. 6 Remove from freezer; stand at room temperature for 10 minutes before inverting onto a serving plate. Serve topped with blueberries and flaked coconut, drizzled with remaining extra maple syrup.

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BAKED RICOTTA PUDDINGS WITH ORANGE & DATE SALAD PREP + COOK TIME 1 HOUR (+ COOLING & REFRIGERATION) SERVES 4

1 medium orange (240g) 1 medium blood orange (240g) 600g ricotta 3 free-range eggs ⅓ cup (80ml) pure maple syrup ½ teaspoon ground cinnamon 4 fresh dates (80g), seeded, torn 2 tablespoons pine nuts, toasted thyme sprigs, to serve ORANGE SYRUP ½ cup (125ml) freshly squeezed orange juice 2 tablespoons pure maple syrup 1 cinnamon stick ½ teaspoon fresh thyme leaves

1 Preheat oven to 180°C/160°C fan. Grease four ¾ cup (180ml), 10cm ovenproof dishes. 2 Finely grate rind from orange; you need 2 teaspoons. Cut the top and bottom from orange and blood orange; cut off the white pith, following the curve of the fruit. Holding the orange, cut down both sides of the white membrane to release each segment. Cut blood orange into thick slices. Set aside. 3 Process ricotta, eggs, syrup, cinnamon and rind until smooth. Pour mixture evenly into dishes. 4 Bake puddings for 20 minutes or until centre is just firm to touch. Cool to room temperature. Refrigerate for at least 1 hour or until cold. 5 Meanwhile, make orange syrup. 6 Serve puddings topped with orange segments, dates, syrup, pine nuts and thyme.

ORANGE SYRUP Bring ingredients to the boil in a small saucepan. Reduce heat to low; simmer 10 minutes or until syrupy. Refrigerate for 1 hour or until cold. Remove cinnamon stick.

COOK’S

NOTES COCONUT & CHOC NUT FROZEN TERRINE Sugar-free chocolate is available from health food stores and pharmacies. use lime instead of lemon. This terrine can be made 2 weeks ahead.

BAKED RICOTTA PUDDINGS WITH ORANGE & DATE SALAD Keep the unused coconut liquid from the cans of coconut cream for another use.

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Desserts PURE GOODNESS FRUIT STACKS PREP TIME 30 MINUTES (+ REFRIGERATION) MAKES 6

1 medium rockmelon (1.7kg), halved crossways, peeled, seeded 1 medium honeydew (1.5kg), halved crossways, peeled, seeded ½ whole seedless watermelon (2.25kg), rind removed 1 medium figs (60g), cut into six wedges 1 finger lime (60g), halved lengthways, pulp reserved Ÿ cup (30g) finely chopped pistachios WHIPPED COCONUT CREAM 2 x 400ml cans coconut cream

1 Make whipped coconut cream. 2 Cut rockmelon, honeydew and watermelon crossways into 4cm thick slices. Using a 4.5cm round cutter, cut rounds from fruit slices; you should get 6 rounds from each fruit. 3 Top each fruit round with whipped coconut cream. Stack three rounds together. Top fruit stacks with fig wedge, finger lime pulp and pistachios. Refrigerate until ready to serve. WHIPPED COCONUT CREAM Refrigerate cans of coconut cream standing upright overnight. Carefully remove lid, scoop the solid top from coconut cream into a small bowl of an electric mixer. Reserve remaining liquid in can for another use. Beat coconut cream until medium peaks form. TIP You will need to refrigerate the cans of coconut cream overnight first before you can continue with the recipe.

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PURE GOODNESS FRUIT STACKS

 

  



PINEAPPLE & MELON GRANITA PREP + COOK TIME 40 MINUTES (+ COOLING & FREEZING) SERVES 4

1 stick fresh lemon grass, white part only, bruised ��˝ cup (135g) coarsely grated palm sugar â…” cup (160ml) water ½ small pineapple (600g), peeled, chopped coarsely 2 teaspoons finely grated lime rind 2 tablespoons lime juice ž cup (200g) greek-style yoghurt ½ medium papaya (500g), peeled, sliced thickly ½ small rockmelon (650g), peeled, sliced thickly Âź cup small fresh mint leaves

1 Place lemon grass, sugar and the water in a medium saucepan; cook, stirring, over low heat until sugar dissolves. Bring to the boil; remove from heat. Pour syrup into a large heatproof jug or bowl; cool. 2 Meanwhile, blend or process pineapple until smooth; you will need 1½ cups pulp. Whisk pineapple, rind, juice and yoghurt into cooled syrup. Pour pineapple mixture into a 20cm x 30cm (base measurement) metal slice pan. Freeze for 3 hours or until just beginning to freeze. Using a fork, scrape the mixture to break up ice crystals. Cover; freeze for 4 hours, scraping the mixture every hour, or until completely frozen. 3 Serve granita with papaya, rockmelon and mint.


      

SERVES 4 PINEAPPLE & MELON GRANITA RECIPE OPPOSITE

TIP Use vanilla-flavoured yoghurt instead of greek-style yoghurt, if you like.


Kiddie Cake

TIP

Macaroons are available from speciality bakery shops and select supermarkets. If you can’t find them, any small round filled biscuit will do.

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Kiddie Cake

TECHNO PHOTOGRAPHER LOUISE LISTER STYLIST OLIVIA BLACKMORE PHOTOCHEF ADAM CREMONA

Our Robbie 2.0 birthday cake is sure to be a hit. But the best thing about him is that he’s not as complicated as other robots, so he’s easy to construct! ROBBIE 2.0 TAKES OVER 1 HOUR

You need 30cm x 40cm rectangular cake board and 2 bamboo skewers 2 x 450g packaged double unfilled sponge slabs 2 quantities butter cream (See Cook’s Notes) blue and red food colouring DECORATIONS 12 vanilla macaroons (see Tip) 2 blue sour tubes, halved 6 blue licorice allsorts 5 each of yellow and red fruit rolls 1 red licorice tube 3 x 1m black licorice strap 6 licorice allsorts, blue part only 6 heart-shaped jubes 4 green fruit rolls 4 white chocolate Melts ⅓ x 180g block white chocolate 1 each of blue, red, yellow and green M&M’s 4 each of yellow, orange and red mini M&M’s

1 Secure two sponges onto the cake board with a little butter cream. Using a serrated knife, cut one of the remaining sponges into a 12cm square. Cut the remaining cake into a 14cm x 4cm rectangle. Using picture as a guide, secure cakes to the cake board with a little butter cream. 2 Tint two-thirds of the butter cream blue. Tint remaining butter cream red. 3 Using picture as a guide, spread the blue butter cream over the top and sides of robot body. Spread the red butter cream over top and sides of head. Position macaroons as robots arms; secure with a little butter cream. 4 Push two of the sour tube halves onto skewers; place a blue allsort on one end and a red and yellow fruit roll on the other end. Push into cake as antennae. Secure remaining sour tubes to make the mouth. 5 Cut two red fruit rolls into claws, as pictured; secure to the end of the macaroons.

6 Trim the red licorice tube into an arrow shape. Using picture as a guide, decorate robot’s head and body with the remaining lollies; secure decorations with a little butter cream.

COOK’S

NOTES Basic butter cream is also known as vienna cream; the flavour can be varied by adding any extract or essence you like. In a small bowl, beat 125g softened unsalted butter with an electric mixer until it is as white as possible. Gradually beat in 120g sifted icing sugar and 2 tablespoons milk. When well incorporated, beat in an extra 120g sifted icing sugar. For a chocolate variation, sift ⅓ cup cocoa powder in with the first batch of icing sugar.

137


Book Extract

NEW!

THE STORY BEHIND YOUR FOOD

FABULOUS RECIPES SHOWCASING THE FINEST LOCAL PRODUCE (RRP $39.99) available where all good books are sold or online at www.awwcookbooks.com.au

KEEP AN EYE OUT FOR THIS AMAZING NEW COOKBOOK

OUR LATEST BOOK! The recipes in this book are all about the delicious world of sustainable food. Who grows our food, who picks it, where it comes from, and how it travels to our tables is a mystery to many of us. But by sourcing food locally, a renewed appreciation of the fabulous produce Australia has on offer will be inevitable.

138


SERVES 4

BARBECUED OCTOPUS


Boo E t a t

ORANGE MERINGUE WITH RHUBARB ORANGE BLOSSOM CURD PREP + COOK TIME 2 HOURS (+ OVERNIGHT COOLING) SERVES 8

Why it’s sustainable... This recipe makes use of the egg yolks and egg whites. It also uses the rind and juice of the orange. 4 eggs, at room temperature, separated 1 cup (220g) caster sugar 2 teaspoons cornflour 1 teaspoon white vinegar 2 teaspoons finely grated orange rind, plus extra shredded, to serve ½ cup (125ml) pouring cream 3 medium fresh figs (130g), halved 2 tablespoons toasted hazelnuts, chopped

RHUBARB ORANGE BLOSSOM CURD ½ bunch trimmed rhubarb (250g), chopped 2 tablespoons freshly squeezed orange juice ¾ cup (165g) caster sugar 1 tablespoon orange blossom water 125g butter, chopped

1 Preheat oven to 150°C/130°C fan. Grease a large oven tray. Mark a 22cm round on a sheet of baking paper; place, marked-side down, on tray. 2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar and beat until glossy and stiff. Sift cornflour over the mixture, add the vinegar and gently fold through. 3 Spread mixture on tray inside the marked round. Sprinkle with rind. Place in oven; reduce heat to 120°C/100°C fan. Bake for 1½ hours. Turn oven off; cool meringue in oven for at least 4 hours or overnight.

140

4 Meanwhile, make rhubarb curd. 5 Beat cream in a medium bowl with an electric mixer until soft peaks form. 6 Just before serving, spoon rhubarb curd onto meringue, then whipped cream. Top with figs, hazelnuts and extra rind. RHUBARB ORANGE BLOSSOM CURD Place rhubarb, juice, ¼ cup (55g) of the caster sugar and the orange blossom water in a small saucepan over low heat; cook, covered, for 10 minutes or until rhubarb is soft. Cool for 10 minutes. Blend or process rhubarb mixture until smooth. Transfer to a heatproof bowl over a saucepan of simmering water. Add egg yolks, butter and remaining sugar; whisk over low heat for 15 minutes or until thick. Cool. Cover surface directly with plastic wrap; refrigerate for at least 4 hours or overnight.

COOK’S

NOTES Start this recipe a day ahead. Trace around a 22cm cake pan or plate to give you the right outline shape. You will need 1 small navel orange (190g) for the rind and juice needed. Store any remaining hazelnuts in the freezer to keep them fresh.


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What’s on the menu this month

RECIPE INDEX SOUPS Carrot & lentil soup with coriander pesto Green ‘smoothie’ soup Tortilla lime soup

19 123 50

Paprika & parmesan polenta with walnut & capsicum salsa

46

Pesto lamb with zucchini & almond salad

94

Ricotta & basil pancakes with tomato & rocket salad

83

Pineapple huli huli chicken wings

31

Pistachio pilaf with char-grilled lamb

62

Pork & veal sang choy bau

41

Quick comforting chicken casserole

58

Rigatoni with zucchini & chilli 68 Root vegetable tray pizza Saffron rice with zucchini flowers

46

SEAFOOD

Sesame omelette & vegetable salad

Couscous & dill crusted snapper

Vegetable bean curd rolls

Fish bahn mi with pickled vegetables & spicy mayo

58

37

Fried oysters with salsa

53

Jerk salmon with yoghurt potatoes

73 74

Pasta ribbons with smoked trout

62

Prawn chu chee curry with roti bread

31

Carrot & harissa falafel with tahini yoghurt Chickpea ‘tofu’ with spiced black-eyed beans Indian-spiced patties with carrot raita Kumara ‘chorizo’ tacos Miso almond vegie patties Miso vegetables with pounded rice salad

144

128

Shredded pork chimichanga Tandoori lamb cutlets with tomato & coriander salsa

41

Baked lamb chops with capsicum & tomato

42

Balsamic honey pulled pork buns

80

88

83

Vegan mayonnaise

114

Vegan yoghurt

113

Apple & celery porchetta rolls

74

JUICES, DRINKS & SMOOTHIES

Beetroot & apple ‘reuben’ sandwiches

67

Almond chai tea

102

Berry berry delicious

102

Chicken & roast pumpkin rolls

127 127 127

Cantonese lamb patties

94

Smoked trout & avocado rolls 127

Chermoula lamb riblets

93

Chicken fried rice

73

Chicken in pumpkin seed & tomatillo sauce

49

68

Classic beef burgers

37

22

Fennel-crusted pork fillets with pears

22 109 83 110

Kofta with white beans

38 128

Lamb & bean nachos with salsa fresca

88

Lamb, fennel & orange salad

73

Lamb mini roasts

12

Lemon & garlic kebabs

93

MISCELLANEOUS 28

Mushroom & labne rolls

Herb-stuffed chicken with tomato salad

137

Pink grapefruit & tarragon vinegar

93

110

Robbie 2.0 birthday cake

Pina colada tropical jam

Cajun lamb backstraps with four-bean salad

62

134

84

Middle-Eastern egg sandwiches

123

134

Pure goodness fruit stacks

53

BEEF, LAMB, & PORK & POULTRY SANDWICHES ROLLS Apricot stuffed pork with mint & radish salad

Pineapple & melon granita

Lemon, thyme & honeycomb vinegar

80

VEGETARIAN Asparagus fritters with herb salad

Za’atar chickpeas & vegetable salad 19

Roasted sumac chicken with baby vegetables

Barbecued beef rump with panzanella salad

Salmon patties with zucchini & asparagus salad 127 Smoked tuna broccolini & quinoa salad

67 109

19

Fish fillets with grilled corn salad

Lemon grass prawn & rice noodles

25

Orange meringue with rhubarb orange blossom curd 140

Blood orange margarita Creamy raspberry smoothie Cucumber iced green tea Electrolyte booster Green tea & kiwi sipper

CAKES & DESSERTS Baked ricotta puddings with orange & date salad Coconut & choc nut frozen terrine

99 102 99

Mexican coffee

49 104

Summer sunrise

99

Tropical juice

32

133

Flan de café

54

Lime cardamom yoghurt with tropical fruit

32

Little carrot cakes with date cream cheese frosting

25

Mocha meringue stack

84

AWW FOOD • ISSUE TWENTY

99 102

Just like a chocolate milkshake‥. Strawberry & basil iced tea 133

50

Chamomile & lemon iced tea 102

BREAKFASTS Banana breakfast sorbet

120

Chia bircher with granola & pomegranate

120


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FOODTOLOVE.COM.AU


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26 23 22

9

24

25

10

Conversion Chart 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)

1KG

32OZ (2LB)

OVEN TEMPERATURES

21

8

12

IMPERIAL

3MM

⅛IN

6MM

¼IN

1CM

½IN

2CM

¾IN

2.5CM

1IN

5CM

2IN

6CM

2½IN

8CM

3IN

10CM

4IN

11

METRIC

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)

5

13CM

4

°F (FAHRENHEIT)

0 cm 1

0

inch

2

1

3

°C (CELSIUS)

2

6

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

1000ML (1 LITRE) 1¾ PINTS

LENGTH MEASURES

20

100ML

19

2OZ

18

60G

17

2 FLUID OZ

16

60ML

15

1OZ

14

30G

13

1 FLUID OZ

10

30ML

7

½OZ

9

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

15G

8

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

7

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

6

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

5

METRIC

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

LIQUID MEASURES

4

DRY MEASURES

3

MEASURES


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.


The australian women's weekly food issue 20