Your guideto Chicken• the right cut• flavour matches• recipe ideas

ISSUE 65 • jUly 2011woolworths.com.au

winter indulgenceEnjoy a night in with ourfavouritE wintEr rEcipEs.

free

Christmasin Julyindulgent winterpuddings and easyentertaining ideas

PIEINTHESKY5 clever pies youcan make-ahead

FRESHMARKETUPDATEhow to cookwith the verybest winteringredients

Shepherd’s lamb pie p25

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IN STORESave at the checkout when you visit yourlocal Woolworths supermarket this month.

From theBakery

From theMeatFridge

fresh

Fruit &vegetables

From theDelicatessen

Look out for these tickets and weekly specials

From theSeafoodcounter

From theFridge

Perfect ItalianoParmesan CheeseMatured in the traditionalway for up to 18 monthsfor a bold flavour, PerfectItaliano Parmesan hasbeen shredded for yourconvenience.

BroccoliniNOW IN SEASON

Broccolini is a crossbetween broccoli anddifferent varieties ofChinese broccoli. Thisversatile ingredient isnow at it’s tastiest andis especially good forstir-fries, as well as sidedishes. Check out p17for more on broccolini.

WoolworthsSpongePuddings andFruit cakesCHRISTMAS IN JULY

Indulge in a deliciousdessert this winterwith the irresistablerange of ready-made treats. Tryour WoolworthsSponge Puddings inChocolate or StickyDate flavours or enjoythe Woolworths FruitCake 800g (Light orDark).

Diced beefis the perfect cutfor slow-cookedwinter casseroles,stews and pies.For a delicious recipeidea or perfect flavourmatches see p50.

Chorizois made by grinding the porkand flavouring it in spicessuch as paprika. This spanish-style sausage adds a smokey,hearty flavour to many dishessuch as paella.

Marinara mixis the perfectcombination of yourfavourite seafoodingredients. Greatfor pastas, risottos,soups and on pizzas!For recipe ideas withmarinara mix, visitwoolworths.com.au

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From theFreezer

july supermarket update |

Groceries

Nicky’s great ideaWe’ve got lots of ready-to-go meal

solutions in store. You’ll find a heartywinter soup in our delicatessen,

a satisfying pie in the freezer aisle andfor the sweet tooth, the perfect

pudding in our bakery.Nicky Harper

Woolworths Fresh MagazineLiaison Manager

HomeEssentials

at your local Woolworths supermarket this month!

Groceries

Woolworths SelectSoft Drinks

Enjoy the refreshing tasteof natural flavours with

the range of WoolworthsSelect Soft Drinks. Choose

from Orange, Tropical,Apple and Blackcurrant,

Lemon or Lemonade.

Woolworths EssentialsCasserole PotsKitchen must-havesA quality cast-iron casserole pot is anessential tool for winter slow-cooking.Look out for the new range availablein store now.

Sargents SlowCooked AngusPiesmade with100% australianangus beefEnjoy a no-mess,no-fuss dinner for2 with Sargents SlowCooked Angus Beefand Vegetable Pies.Simply cook accordingto instructions and servewith your favouritewinter vegies for agreat night in!

At thecheck out

Everyday RewardsPresent your EverydayRewards card everytime you shop to go intothe draw to win greatprizes and receive othermember benefits suchas discounts on some ofyour favourite products.

Woolworths SelectFlavoured RiceFor a quick and easymeal the whole familywill love, try the tastyrange of WoolworthsSelect Flavoured Ricesachets. Serve with yourfavourite cut of meat orvegetables for a heartylunch or dinner.

FRE0711p002-003mapR.indd 3 25/5/11 7:23:15 PM

Did you know? The Australian Heart Foundation now recommends up to 6 eggs a week as part of a healthy diet.

Natural Living. Our healthy hens enjoy life on our free range farms, laying their premium eggs whilsttaking in the sunshine and exploring the great outdoors, the way nature intended. Our happy hens produce nutritious eggs, that are rich in flavour and wholesome goodness you’ve come to expect from Pace Farm.

WWsFreshMay20110943.pdf Page 1 24/05/11, 9:54 AM

CONTRIBUTORSWoolworths Business Manager -

Brand & Development: Melanie Baker

Woolworths Fresh Liaison Manager:

Nicky Harper

Editor: Clarissa Di Pietrantonio

Food Editor: Christine Sheppard

Art Director: Aspasia Comino

Woolworths Fresh Sales Liaison Manager:

Hannah Calgaro

Production Manager: Michelle O’Brien

Advertising Production Coordinator:

Lisa Kypreos

It’s certainly proving to be a chilly

winter! What better way to warm up

than with a hearty, winter meal. From

make-ahead pies to slow-cooked

casseroles, we’ve got your dinner

menu sorted this month.

And that’s just for starters! Spend

the night in to whip up our delicious

winter puddings or invite your friends

around for some Christmas in July fun.

For those cold nights on the way

home from work, we’ve got lots of

simple shortcuts available in store

for a no-mess, no-fuss dinner.

From warming Woolworths Soups to

a Macro Wholefoods Market Organic

Cooked Roast Chicken, there’s a quick

and easy meal solution for everyone at

your local Woolworths supermarket.

For more simple recipes and tasty

winter meal ideas from our Fresh Food

Chefs, see in store for leaflets or visit

us at woolworths.com.au

the fresh team

warming up

above: Christine can

prepare a delicious

meal with her eyes

shut! Our fantastic

food editor effortlessly

pulls together a

tasty salad for our

photography crew.

right: It’s always

a team effort! Nicky

gets stuck into the

dishes so the team can

forge ahead.

DISCLAIMER: Published by News Magazines Pty Ltd

(ACN 008 923 906), 170-180Bourke Rd, Alexandria, NSW

2015. News Magazines Pty Ltd is a wholly owned subsidiary

of News Limited (ACN 007 871 178). Copyright 2010 by

News Magazines Pty Ltd. All rights reserved. Reproduction

in whole or part is strictly forbidden without the written

permission of the publisher. Woolworths Fresh and News

Magazines Pty Ltd accept no responsibility in respect of any

products, services or goods which may be presented in this

magazine, or any errors, omissions or mistakes in editorial

references. Woolworths Fresh May 2011. Colour separations

by Sinnotts Bros. Products featured in Woolworths Fresh

magazine are available in all states in the majority of stores.

Printed by Hannanprint, 55 Doody

Street, Alexandria NSW 2015, ISO 14001

Environmental Management Certified.

Paper fibre is sourced from certified

forests and controlled sources.

FRE0711p005-005eds.indd 5 31/5/11 3:16:48 PM

KitchencoutureA well-stocked kitchen needs plenty ofutensils, and with the Propert Everydayrange, you’ll be ready for any task.

Successful cooking requires havingthe right equipment on handwhen you need it. The Propert

Everyday range of gadgets is designedto be practical, sturdy, comfortable andsafe. Non-slip mixing bowls and siliconespatulas are just a few of the items thathelp make cooking easier.

culinary chicAvailable in stylish red, green andblack designs, Propert kitchen utensilsare versatile and attractive. They’re soldat all Woolworths stores.

For more details go to www.supertex.com.au

large flexible turnerMade with a large, flexiblehead, this turner slides easilyunder food to minimiseslipping, breaking or crumbling.

flat whiskDesigned with an angularend, this whisk reachesthe corners of the pan formaximum whisking action.

adjustable basting brushWith a moveable head,this brush lets you marinatefood without removingit from the oven.

kitchen essentialsPropert basics for daily cooking

| woolworths fresh promotion

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ContentsJUly2011

12 freshmarket updateHow to cook with the verybest seasonal ingredients.

18 weeknightmealsOur favourite winter warmersthe family will love.

22 how to:Margaret Fulton’s top tipsfor winter casseroles.

24 piece of the pieFive simple one-pot piesyou can prepare ahead.

29 your guide to chickenYour guide to the right cut,perfect flavour matches andsimple side dishes.

37 magic puddingsWarm up this winter withour indulgent puddings.

43 festive foursGet into the festive mood withthis Christmas in July feast.

48 fresh food kidsR is for Rhubarb.

50 all about:Budget meat cuts, MacroWholefoods Market OrganicBread, Mascarpone and largegreen Australian prawns.

56 health and beautyWe find the solution to yourtop 3 winter woes.

58 that’s amoreA simple plate of pasta justgot a whole lot easier withWoolworths Select.

62 5minuteswith...Celebrity chef, Warren Turnbull.

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Nothing quite complements a glass of wine and a delicious cheese platter like a few

slices of fresh pear. Why not try a Packham with a cheeky pinot and some Triple Cream

Brie? Currently in season are Corella, Joséphine, Beurré Bosc, Red Anjou, Winter Nelis

and Packham's Triumph. Or sample some of the classic cheese and pear combinations

for yourself at selected Woolworths stores nationwide.

Packham’s Triumph

T he perfect pear.

HOR7292-5_WF_Triump.pdf Page 1 13/05/11, 2:58 PM

Woolworths fresh 9

fresh food kids |

dairy| woolworths fresh promotion

KIDS OF ALL AGES LOVE FOSTER CLARK’S SNAKPACK DAIRY TREAT. LOOK FOR IT AT YOUR LOCALWOOLWORTHS SUPERMARKET TODAY!

GOODNESSA lunch box treatWhen it comes to kids’

snacks, it’s hard to go past

Foster Clark’s Snak Pack.

This delicious custard snack

is the perfect addition to

your child’s lunch box or for

a satisfying after school treat.

It’s made with fresh milk,

contains no preservatives

and can sit in the cupboard

or lunch box without

refrigeration. Available in

three kid-friendly flavours

such as Chocolate,

Strawberry and Banana.

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RBD5071_Mittens_Fr.pdf Page 1 19/05/11, 3:47 PM

WHAT’S HAPPENING INSTORE THIS MONTH ju ly

HERE’S THE LATEST NEWS AND EVENTS HAPPENING AT YOUR LOCAL WOOLWORTHS SUPERMARKET THIS MONTH.

TEAR OUT AND KEEP calendar |

Look out in store for

specially marked Purple Balloon

Deep Spring and

Goulburn Valley products.

Donations from each pack

sold will go towards funding a

cure for this deadly disease.

1427

27PICK UP YOUR

FREE AUGUST

ISSUE TODAY

We’re taking you and your

tastebuds on a round the

world trip! We’ve packed

next month’s Woolworths

Fresh magazine with

recipes from around

the globe. Don’t miss it!

NEW IN STOREInspired by her love of short-cuts, Donna Hay has

partnered with Goodman Fielder to develop an exciting

assortment of Donna Hay signature home-bake mixes.

With pre-measured quality ingredients and step-by-step

instructions, it’s just like baking from scratch, only easier.

Look out for the delicious range in store now: Vanilla

Cupcakes, Chocolate Cupcakes, Molten Chocolate

Chunk Brownie and the very first Almond Macaron

with Chocolate Filling.

31PLANET ARK IS CALLING FOR

VOLUNTEERS TO JOIN THE

CAMPAIGN AND HELP PLANT

a million new native trees and shrubs

this National Tree Day. Celebrating its

16th year in 2011, National Tree Day,

proudly sponsored by Toyota, sees

communities work together to protect

their natural environment by planting

and caring for native trees and shrubs.

More than 15 million seedlings have

been planted in the event’s history and

each year over 300,000 people take

part at 3,500 sites around the country.

20COOK THE ISSUE...

ONE WEEK TO GO

Cook the issue - that’s the theme

of this year’s Home Cook of the

Year competition and it’s never

been easier to enter. There’s just

one week to go until entries close!

Simply purchase the July issue

of Woolworths Australian Good

Taste and cook one recipe, cook

a few, or cook up a storm.

Then upload photos of your

dishes into our Cook the Issue

photo gallery to be in the running

to win great prizes.

OF

THE YEAR

H

OME COOK

2011

By choosing a Fairtrade Certified™

product, you are choosing to provide

developing country farmers and

workers with a better deal and a

brighter future through access to

fair and stable prices and additional

funds to invest in everyday things for

their communities such as building

classrooms or employing a nurse.

For details on how

to enter,

check out the

magazine

or visit

australiangoodtaste.

com.au

HELP

INFLATE THE

RESEARCH

EFFORT FOR

PANCREATIC

CANCER

FRE0711p011-011calRR.indd 11 24/5/11 3:20:19 PM

fresh market updateENJOY THE FRESHEST AND FINEST FLAVOURS OF JULY.

what’s in season

vegetablesc snow peas

c Brussels sprouts

c green zucchini

c limes

c lemons

c hass avocadoes

fruitc navel oranges

c mandarins

RECIPE DEVELOPMENT & FOOD PREPARATION DIXIE ELLIOTTPHOTOGRAPHY SAM MCADAM STYLING MICHAELA LE COMPTE

Brushed potatoesTastes like Brushed potatoes have a floury texture.

They are high in starch and low in sugar and moisture.

Best for mashing, baking, roasting and frying.

Fresh tip These potatoes are best for frying hot chips

but not ideal for salads as they will break up.

Storage Store in a cool, dry place out of direct

sunlight in a lidded cardboard box or linen bag.

Available from the fresh produce department

at your local Woolworths supermarket.

|now in season

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13Woolworths fresh

Red washedpotatoesLook for This variety has a deep,

rich red colour, a white flesh and a

great taste. Their red skin means red

washed potatoes contain high levels

of antioxidants so try to eat these

potatoes with the skins on.

Best for frying, boiling and baking

and are great for salads.

Try this Rub a little oil or butter

on potatoes before baking for a

crispier skin.

Storage Store in a cool, dry

place out of direct sunlight. Avoid

storing potatoes in direct contact

with onions as this tends to make

the potatoes rot.

Available from the fresh produce

department at your local

Woolworths supermarket.

KestrelpotatoesLook for With a distinctive purple

eye and cream flesh, Kestrel is an

exciting white potato variety

available all-year round.

Best for Kestrels are especially

good for frying and roasting but are

also great for mash (see p14 for tips).

Available from the fresh produce

department at your local

Woolworths supermarket.

Baby whitewashed potatoesBest for Baby washed potato

varieties are suitable for most

cooking methods such as baking,

roasting, boiling, mashing, frying

and for salads.

Fresh tip When cooked in their

skins, they hold their shape making

them good for salads but if peeled,

they may break into pieces when

boiled making them great for mash.

Available from the fresh produce

department at your local

Woolworths supermarket.

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14

Our expert says..To make jacket potatoes, washpotatoes well and don’t peel. Cookthem whole in your oven until tender.Then add your favourite toppingand serve.

Cameron Carter

Woolworths Assistant Business Manager

Produce

|now in season

RostisPrep 20 min | Cook 20 min | Serves 4 (Makes 12)

850g brushed potatoes, peeled

2 tbs Home Brand Plain Flour

60g Woolworths Select Butter, melted

fried bacon, to serve

cherry truss tomatoes, to serve

1 Preheat oven to 120°C. Place a baking tray in the

oven. Coarsely grate potatoes, place into a colander

and using your hands, squeeze out as much liquid

as possible. Transfer to a bowl. Add flour and butter,

and season with salt and pepper. Stir until well

combined.

2 Heat a non-stick frying pan over a medium heat.

Add ⅓ cup portions of potato mixture into pan,

2 to 3 at a time. Cook for 3 minutes each side or

until golden and crisp. Transfer to a baking tray in

the oven to keep warm. Repeat with remaining rosti

mixture. Serve topped with bacon and tomato.

Tips for classic creamy mashed potatoes• Use potatoes that are high in starch, such as brushed.

• To cook, place potatoes into a saucepan and cover with

cold water. Bring to the boil, reduce heat and simmer until

tender. If potatoes are added to hot or boiling water the

outside cooks faster than the centre which will result in

lumpy mash.

• Cook potatoes for approximately 20 minutes or until

tender — take care not to overcook. Drain well before

mashing. Note: Never be tempted to mash or puree

potatoes in a food processor. This produces gluey mash

as it overworks the potato starch. Don’t use old potatoes

as they absorb water more, resulting in sloppy mash.

• Add 40g butter per 1kg of peeled potatoes and ¾ cup

hot milk. Hot milk gives a much better result — using

cold milk means the mash doesn’t stay as hot.

• Push the potato mash through a sieve, potato ricer

or food mill for a smooth soft mash.

• Try flavouring your mash with puree roasted capsicum,

mashed peas or homemade pesto.

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15Woolworths fresh

he humble spud

— it’s a staple food

the world over,

and Tassie potato

grower Max Baker

credits the tuber for rescuing

many a modern family dinner, too.

“Kids absolutely love it,” says Max

of M&J Baker Farms in Tasmania.

“There’s nothing you can’t do with

a potato — fry it, boil it, bake it,

mash it. I eat them every day and

never get tired of them.”

Max delivers Dutch cream and

Kennebec potatoes to Woolworths

every day, all year round. “Dutch

cream potatoes go gangbusters

because they’re a yellow-fleshed

potato that is great for salads.

They hold together well and slice

easily,” says Max. “Kennebec is

a white-fleshed potato perfect for

chips or baking. They’re delicious,

one of my granddaughters just

won’t eat anything else!”

Tassie is the perfect place to

grow potatoes thanks to the cool

climate, although crops are lower

this year due to the large amount

of rain. “But the quality is fantastic

— we guarantee you’ll take home

a tasty spud,” says Max.

Potato croquettes with salmonPrep 30 min + 1½ hours chilling

Cook 30 min | Serves 4

1kg brushed potatoes, peeled, chopped

20g Woolworths Select Butter, softened

2 egg yolks

⅓ cup finely grated parmesan

1 cup Home Brand Plain Flour

½ cup Continental parsley leaves,

finely chopped

⅓ cup dill sprigs, finely chopped

2 cups purchased dried breadcrumbs

2 eggs, whisked

½ cup light sour cream

2 tbs finely chopped dill, extra

vegetable oil, for deep frying

200g smoked salmon

1 Place potatoes into a saucepan and

cover with cold water. Bring to the boil

over high heat. Simmer for 20 minutes

or until tender. Drain. Transfer to a bowl.

2 Add butter, egg yolks, parmesan and

⅓ cup flour. Mash until well combined.

Cover and refrigerate for 1 hour. Stir in

herbs. Place remaining flour on a plate.

Place breadcrumbs on a separate plate.

Using floured hands, shape ⅓ cup

portions of potato mixture into

croquettes. Lightly coat with flour. Roll in

egg and coat with breadcrumbs. Transfer

to a plate. Refrigerate for 30 minutes.

3 Meanwhile, combine sour cream and

extra dill in a bowl. Season. Refrigerate.

4 Half fill a large saucepan with oil and

place over medium-high heat. Cook

croquettes in batches for 3 minutes or

until golden. Drain on paper towel. Repeat

with remaining croquettes. Serve with

smoked salmon and sour cream mixture.

Potato and rosemaryfocacciaPrep 25 min + 45 proving

Cook 25 min | Serves 4

1 cup warm water

7g sachet dried yeast

2 tsp caster sugar

3 cups Home Brand Plain Flour

⅓ cup olive oil

1 large brushed potato, scrubbed,

very thinly sliced

2 tbs fresh rosemary sprigs

2 garlic cloves, thinly sliced

sea salt flakes and pepper, to season

1 Whisk the warm water, dried yeast and

caster sugar together in a jug. Place in a

warm place for 10 minutes or until mixture

is frothy. Sift flour into a large bowl. Make

a well in the centre of the flour. Add yeast

mixture and half of the oil. Stir until a soft

dough forms. Turn out onto a lightly

floured surface and knead for 10 minutes

or until smooth and elastic. Wash bowl,

dry and lightly grease. Return dough to

bowl. Cover and stand in a warm place for

45 minutes or until dough doubles in size.

2 Preheat oven to 220°C. Grease a large

baking tray. Punch down dough and

knead again for 2 minutes until smooth.

Roll out to a 33cm rectangular shape.

Layer overlapping slices of potato over

dough. Combine remaining oil, rosemary

and garlic. Brush top of focaccia with oil

mixture and sprinkle with sea salt flakes

and pepper.

3 Bake for 20 to 25 minutes or until

golden and potato is cooked and

foccacia base is crisp. Transfer to a

wire rack to cool slightly and serve.

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16

|now in season

Potato, parsnip, olive andgoats-cheese bakePrep 15 min | Cook 1 hr 5 min | Serves 4

800g brushed potatoes, peeled,

coarsely grated

2 large parsnips, trimmed, peeled,

coarsely grated

120g goats’ cheese, crumbled

⅓ cup pitted black olives, halved

1½ cups chicken or vegetable stock

6 sprigs of fresh thyme

20g chopped butter

1 Preheat oven to 200°C. Grease an

8-cup capacity baking dish. Combine

potato, parsnip, cheese and olives in

a large bowl. Season with salt and

pepper. Transfer to baking dish.

Pour over stock and sprinkle with

thyme sprigs and butter. Cover with foil

and bake for 45 minutes. Remove foil

and bake for a further 20 minutes

or until golden and tender. Serve as a

side dish with roast or grilled meat.

parsnipsTo buy Look for firm,

lightweight parsnips that

are beige in colour without

any blemishes.

Tastes like Parsnips are

probably best known as part

of a roast dinner, as it becomes

deliciously sweet and nutty

when roasted until crisp and

golden. It also works with Indian

flavours. Try a parsnip soup with

curry paste and fresh coriander.

Storage Store in the vegetable

crisper for up to one week.

Available From the fresh

produce department at your

local Woolworths supermarket.

Our expert says..Parsnips can be baked, addedto casseroles or soups. They’rein supply all year round and attheir peak in June to August.

Rob Cavallaro

Woolworths Business Manager

Produce

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17Woolworths fresh

Our expert says..Broccolini is a very versatileproduct, it is 100 per centedible and excellent value formoney all year round.

Peter Kitchen

Woolworths Business Manager

Produce

broccoliniTo buy Look for bright green florets

and firm stems.

Tastes like A cross between broccoli

and Chinese kale. Its tender stalks are

thinner than broccoli and have a slight

sweet taste with a peppery bite.

Storage Keep in a sealed plastic bag

in the fridge and use within a week.

Available From the fresh produce

department at your local Woolworths.

Broccolini tempuraPrep 10 min | Cook 10 min | Serves 4

1 cup cornflour

½ cup Home Brand Plain Flour

½ tsp baking powder

1 egg, whisked

1 tbs sesame seeds

¾ cup iced water

6 ice cubes

vegetable oil for, deep frying

2 bunches broccolini, trimmed

1 Combine flours, baking powder, egg

and sesame seeds in a bowl. Whisk in

iced water until smooth. Add ice cubes.

Half fill a saucepan with oil and place

over medium-high heat. When oil is hot,

dip pieces of broccolini, 3 to 4 at a time

into batter and carefully drop into hot

oil. Cook for 2 minutes or until batter is

crisp and golden. Transfer to a plate

covered with paper towel. Repeat with

remaining broccolini. Serve.

FRESH TIP When entertaining, serve

with soy sauce.

now in season |

FRE0711p012-017nowRR.indd 17 31/5/11 3:15:32 PM

|weeknight dinners

cool and cosyWarm your family up on cool nights withthese quick and easy weeknight meals.

monday

your menuMONDAYSpanish chicken

TUESDAYGnocchi with cheese& bacon sauce

WEDNESDAYPotato and eggplantcurry with dhal

THURSDAYPork wonton soup

FRIDAYLamb souvlaki wraps

18

SpanishchickenPrep 10 min | Cook 25 min | Serves 4

2 tbs olive oil2 garlic cloves, crushed1 chorizo, thinly sliced1 red capsicum, deseeded, chopped2 brown onions, halved lengthways,thinly sliced

2 tsp smokey paprika800g chicken thigh fillets,

cut into 3cm cubes400g can Woolworths Select DicedTomatoes

½ cup pitted black olives½ tsp saffron threads1 cup long grain rice

1 Heat half the oil in a large deep frying pan over medium heat.

Add half the, garlic, chorizo, capsicum and half the onion. Cook

for 8 minutes, stirring occasionally, or until onion is soft. Stir in

paprika and cook for 1 minute or until aromatic. Add chicken,

tomatoes and 1 cup of water. Season with salt and ground

black pepper. Bring to the boil, reduce heat and simmer for

20 minutes or until chicken is cooked through. Stir in olives.

2 Meanwhile, soak saffron in a bowl with 1 tbs boiling water.

Stand for 5 minutes. Heat remaining oil in a saucepan over

medium heat. Add remaining onion and cook for 3 minutes

or until soft. Add rice, saffron mixture and 2 cups of cold

water. Bring to the boil and simmer for 5 minutes or until rice

is tender. Reduce heat to low, cover and cook for a further

5 minutes. Remove from heat and stand covered for 10 minutes

or until rice is cooked through. Fluff rice with a fork. Divide

rice among serving bowls. Top with chicken.

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Woolworths fresh 19

wednesday

tuesday

Potato and eggplantcurry with dhalPrep 20 min | Cook 25 min | Serves 4

Heat 1 tbs vegetable oil in a deep non-stick saucepan

over medium heat. Add 1 finely chopped brown onion

and cook for 3 minutes or until soft. Stir in ¼ cup Korma

curry paste and cook for 1 minute or until aromatic. Add

2 medium eggplant, trimmed, cut into 3cm cubes, and

stir until coated with paste. Cook for 3 minutes. Pour

400g can diced tomatoes and ¾ cup water into pan

and bring to the boil. Add 4 large potatoes, cut into

3cm cubes, and simmer for 20 minutes or until potatoes

are tender. Meanwhile, heat 1 tbs vegetable oil in a non-

stick saucepan over medium heat. Cook 1 finely

chopped brown onion for 3 minutes or until soft. Add

2 tsp ground cumin, 1 tsp ground coriander, ½ tsp

ground ginger and 1 tsp salt and stir until combined.

Cook for 1 minute or until aromatic. Add 1 cup red lentils,

rinsed and 2½ cups water. Bring to the boil, simmer for

20 minutes or until soft and thickened. Serve curry with

dhal and steamed basmati rice, if desired.

FORVEGETARIANS

Gnocchi with cheese and bacon saucePrep 10 min | Cook 20 min | Serves 4

Melt 40g butter and 1 tbs olive oil in a saucepan

over medium heat. Add 1 brown onion, finely

chopped and 4 rashers rindless bacon, finely

chopped. Cook for 3 minutes or until onion is soft.

Stir ¼ cup Home Brand Plain Flour into mixture

until combined. Cook for 1 minute. Remove saucepan

from heat and slowly add 2 cups low-fat milk,

stirring constantly. Return to heat and stir until

mixture comes to the boil and thickens slightly.

Remove from heat and stir through ⅓ cup finely

grated parmesan. Meanwhile, bring a large saucepan

of salted water to the boil. Add 500g dry gnocchi

and cook for 3 minutes or until gnocchi floats to the

surface of water. Drain. Spoon into serving bowls.

Spoon over sauce. Top with basil leaves and extra

parmesan. Sprinkle over cracked black pepper. Serve.

FRE0711p018-021weekRR.indd 19 24/5/11 3:14:08 PM

thursday

LOW-FATLOW-FATMEALMEAL

Pork wonton soupPrep 15 min | Cook 20 min | Serve 4

200g pork mince

5 whole water chestnuts,

drained and finely chopped

2 green shallots, finely chopped

1 tbs Home Brand Oyster Sauce

1 tsp cornflour

24 gow gee wrappers

4 cups chicken stock

4 cups cold water

¼ cup salt-reduced soy sauce

2 tsp sesame oil

1 bunch baby bok choy, roughly shredded

and lime wedges, to serve

1 Combine the mince, chestnuts, shallots and oyster sauce

in a bowl. Season with salt and pepper.

2 Mix cornflour with 1 tbs cold water to make a smooth paste.

Lay 3 gow gee wrappers on a benchtop. Put a teaspoon

of mince mixture in the centre of each. Brush edges with

cornflour paste. Bring corners up and press to form a sack

shape. Repeat with remaining wrappers and filling.

3 Pour stock and water into a large deep saucepan and bring

to the boil over high heat. Add soy sauce, sesame oil and

wontons. Cook for 3 to 4 minutes or until soft. Add bok

choy and cook for 2 minutes or until just wilted. Ladle

soup, wontons and bok choy into soup bowls and serve.

| weeknight dinners

20

Kid-friendlyQuick Long

& Short Soup

Prepare wontons

as per recipe below.

Make a soup using

instant noodles and

the flavour sachet.

Add their favourite

vegetables such as

carrot sticks, baby

corn and peas.

.

FRE0711p018-021weekRR.indd 20FRE0711p018-021weekRR.indd 20 24/5/11 3:14:37 PM24/5/11 3:14:37 PM

friday

PHOTOGRAPHY SAM MCADAM STYLIST SARAH O’BRIENRECIPE DEVELOPMENT DIXIE ELLIOTT FOOD PREPARATION JULIE BALLARD

Lamb souvlaki wrapsPrep 10 min | Cook 20 min | Serves 4

¼ cup olive oil

2 tbs lemon juice

salt and pepper

500g mini lamb leg roast

4 round Lebanese bread

½ iceberg lettuce, shredded

3 tomatoes, diced

1 large cucumber, diced

½ cup pitted black olives,

roughly chopped

100g fetta, crumbled

1 Preheat oven to 200°C. Reserve 2 teaspoons of oil. Combine

remaining oil, lemon juice, salt and pepper in a jug. Set aside.

2 Heat a non-stick frying pan over a medium heat. Season lamb

on all sides with salt and pepper. Add lamb to hot pan and cook

for 10 minutes, turning to brown on all sides. Transfer to a baking

dish and roast for 20 minutes for medium rare or until cooked to

your liking. Transfer to a chopping board. Cover to keep warm

and stand for 10 minutes. Thinly slice.

3 Top one edge of each bread with lettuce, tomato and cucumber.

Top with lamb, olives and fetta. Roll up and serve.

GLUTEN-FREE TIP: Use Freedom Foods Gluten-Free Wraps instead

of Lebanese bread to make this recipe gluten-free.

Our expert says...Being on a gluten-free diet, doesn’t mean you need tocompromise on taste or spend hours preparing a mealthe whole family can enjoy. Some recipes need a smalltweak and they’re coeliac friendly. Always read productlabels to be sure they are gluten-free and wheat-free.

Amanda Moore

Woolworths Promotions Manager

Health and Wellbeing

FASTFRIDAY

FRE0711p018-021weekRR.indd 21 24/5/11 3:15:00 PM

22

TOOLSOFTHETRADE■ Sharp cook’s knives.■ Chopping board.■ Flameproof, ovenproof casseroledish, with a tight-fitting lid forbrowning ingredients on thestovetop and transferring to theoven for cooking. Browning themeat is the most important step.The caramelised juices on thebase of the pan give it rich flavour.■ Alternatively, use a frying panto brown the ingredients on thestovetop before transferring toa ovenproof casserole dish tocook in the oven.■ Flat-edged wooden spoonfor stirring and a ladle for serving.■Oven gloves for removing thehot casserole dish from the oven.

All pictured products available atWoolworths supermarkets.

|margaret fulton’s how to:

Whether it’s your first go atmaking a casserole, or you’rean old hand at it — casserolesare tasty staple winter warmers.

HOwTO:CASSEROLE

Fresh Food Chef

FRE0711p022_023howR.indd 22 23/5/11 8:49:38 PM

Every casserole recipe hasdistinctive ingredients andflavours but, for each, thebasic cooking process is thesame. Here are the four keysteps for a perfectly cookedand flavoursome casserole.Step 1: Lightly dust meatwith flour seasoned with saltand pepper. A simple way todo this to place seasonedflour and meat in a sealablebag and shake until coated.Discard excess flour. Theflour covering the meat willhelp to thicken the liquid.Step 2: Heat oil in aflameproof, ovenproofcasserole dish or largenon-stick frying pan overmedium heat. Add onebatch of meat and cookfor 2 to 3 minutes or untilbrown. Transfer to a plate.Repeat with remaining meat,reheat pan between batches.Browning intensifies theflavours.Step 3: Add a little extra oilto the dish or pan. Add thevegetables, such as onion,carrot and celery, and anyextra ingredients. Cook,stirring with a woodenspoon, for 2 to 3 minutes oruntil the vegetables aresoft and slightly golden.Step 4: Return the meat

to the dish. If using a fryingpan, transfer the meat andvegetables to an ovenproofdish. Stir in the recipe’sliquid ingredients, such asstock, wine and cannedtomatoes, and herbs orspices, if desired. Stir thebase of the pan well with awooden spoon to dissolvethe cooked juices. Covertightly and bake in the ovenaccording to your recipe.

Make aheadOne advantage of cookingcasseroles is that you cancook them in advance.Make your casserole one dayahead and store in the fridge— this intensifies the flavoursof the dish. To freeze, coolthe cooked casserole, thenfreeze in an airtightcontainer for up to threemonths. Don’t add dairyproducts, such as cream,before freezing, or themixture will curdle whenreheating.

FRESH TipCut ingredients such asmeat and vegetables intosimilar-sized pieces for evencooking. Add quick-cookingingredients at the end.

The slow method of casserole cooking results in succulent

flavour and tender texture, especially when using tougher

cuts or meat and chicken on the bone. Here’s a handy

guide to the best cuts to choose:

■ Beef: Chuck steak, round steak, blade steak, silverside,and gravy steak (boneless shin).■ Veal: Shanks, osso bucco, veal shoulder and diced cuts.

■ Chicken: For extra flavour, choose chicken pieces on thebone (or cut a whole chicken into pieces), chicken breastor thigh on the bone, drumsticks and wings.■ Pork: Diced pork shoulder, forequarter chops

and pork belly.

NOTE: Choose tougher cuts of meat with connectivetissue. The meat becomes tender and doesn’t disintegratewhen cooked slowly. They also tend to be moreflavoursome and are inexpensive.

meatcutsforcasseroles

COOKACASSEROLE

PHOTO

gRAPHy

SAM

MCADAM

STyLIST

MIC

HAELA

LECOMPTE

FRE0711p022_023howR.indd 23 23/5/11 8:49:46 PM

2424

|cheat’s guide to: pies

A staple food for winter, a pie isa delicious warmer on cool nights— simple, quick and easy to make,they’re big on flavour and will makeyour mouth sing.

pie inthesky

photogrAphy jeremy simons stylist sarah o’brienrecipe development dixie elliott food prepArAtion julie ballard

red chicken currypot pies recipe p27

FRE0711p024-028pieR.indd 24 23/5/11 10:15:58 PM

Woolworths fresh 25

Shepherd’s lambpiePrep 30 min | Cook 2 hrs | Serves 4

2 tbs olive oil1kg diced lamb1 brown onion, finely chopped1 carrot, finely diced1 stick celery, finely diced2 tbs plain flour1½ cups chicken stock400g can diced tomatoes4 large potatoes, peeled, chopped20g butter¾ cup hot milk4 sheets frozen short crust pastry,slightly thawed

1 Heat half the oil in a heatproof

casserole pot over medium heat. Cook

lamb in batches for 8 minutes or until

browned on all sides. Transfer to a bowl.

Cook remaining lamb.

2 Preheat oven to 200°C. Add remaining

oil to pot. Add onion, carrot and celery.

Cook for 8 minutes, stirring, or until soft.

Stir in flour. Cook for a further 1 minute.

Gradually add stock, stirring constantly,

until combined. Add tomatoes and bring

to the boil. Return lamb to pot. Cover

and bake for 1 hour. Remove lid and

bake for a further 30 minutes or until

lamb is very tender. Cool.

3 Place potatoes in a saucepan and cover

with cold water. Place over a high heat

and bring to the boil. Simmer

for 20 minutes or until potatoes are

tender. Drain. Add butter and milk.

Mash until smooth.

4 Grease 4 x mini casserole dishes.

Line each with a sheet of pastry and

trim excess. Prick bases with a fork.

Place onto a baking tray. Line each

with a square of baking paper and

fill with baking beads or dried rice

to weigh down pastry. Cook for 10

minutes. Remove beads and paper.

Return to oven and cook for 5 minutes

or until light golden. Cool. Spoon cold

lamb mixture into pie shells. Top with

mash. Bake for a further 20 minutes or

until golden. Serve.

Home Collection MiniCasserole Dishes availableat your local Woolworthssupermarket.

FRE0711p024-028pieR.indd 25 23/5/11 10:16:07 PM

26

Vegetarianmushroom&Persian feta piePrep 30 min + 1 hr standing |

Cook 45 min | Serves 4

2 cups plain flour200g cold butter, chopped (see fresh tip)1 tsp finely grated lemon rind3-4 tbs chilled water20g butter, extra1 tbs olive oil600g small button mushrooms2 tbs fresh thyme leaves2 tbs balsamic glaze150g marinated fetta, drained, crumbled1 egg, whisked

1 Put flour, butter and lemon rind into

a food processor and pulse 5 times to

roughly chop butter. Turn mixture onto

a flat surface. The butter should be quite

lumpy and not completely combined with

flour. Add water and lightly knead to bring

dough together. Wrap in plastic wrap and

refrigerate for 30 minutes.

2 Roll dough out between 2 sheets of

baking paper until a 40cm long rectangle.

Fold the bottom third of pastry up over

the centre. Fold the top third down to

cover, like folding a letter. Turn dough,

a quarter turn to the right and repeat this

process, twice. Wrap in plastic wrap,

refrigerate for 30 minutes.

3 Heat extra butter and oil in a large

non-stick frying pan over medium-high

heat. Add half the mushrooms and cook

for 10 minutes or until golden. Transfer to a

large bowl. Repeat with remaining butter,

oil and mushrooms. Transfer to a bowl.

Add thyme and toss until combined. Cool.

4 Preheat oven to 220°C. Place a large

oven tray in the oven to heat. Roll pastry

into a 30cm round, between 2 sheets of

baking paper. Place mushrooms over,

leaving a 5cm border. Drizzle balsamic

glaze over. Top with fetta. Turn pastry

border in over mushrooms towards centre.

Brush border with egg. Season. Transfer

pie on baking paper to hot tray. Bake for

30 minutes or until pastry is golden. Serve.

FRESH TIPUsing cold butter will result in a shorter,

flakier pastry. When processing (step 1),

the butter needs to be finely chopped and

coated with the flour rather than smoothly

combined together.

|cheat’s guide to: pies

FRE0711p024-028pieR.indd 26 23/5/11 10:16:17 PM

Creamymushroom& bacon pot piesPrep 20 min | Cook 40 min | Serves 4

40g butter20g olive oil1 brown onion, finely chopped5 rashers bacon, rind removed, diced750g cup mushrooms, thickly sliced2 tbs plain flour300mls light thickened cream½ cup water2 tbs finely chopped tarragon3 potatoes, very thinly slicedextra 20g butter, melted

1 Preheat oven to 200°C. Heat butter

and oil in a non-stick frying pan over

medium heat. Add the onion, bacon and

mushrooms. Cook for 10 minutes or until

mushrooms have browned and moisture

has evaporated.

2 Sprinkle flour over mushroom mixture.

Stir until combined and cook for a further

1 minute. Slowly add cream and water.

Stir until mixture comes to the boil. Simmer

until thickened. Remove from heat. Add

tarragon and season.

3 Divide mixture between 4 x 310ml

(1¼ cup) capacity shallow pie dishes.

Cover filling with potato slices, overlapping

slightly. Brush well with butter. Place dishes

onto a baking tray. Bake for 30 minutes

or until potatoes are golden and crisp. Serve.

Red chicken curry pot piesPrep 20 mins | Cook 40 mins

Serves 4

1 tbs vegetable oil4 French shallots, peeled,

finely chopped750g chicken thigh fillets,

cut into 2cm cubes¼ cup Thai red curry paste1 tbs lime juice2 tsp brown sugar2 tsp fish sauce270ml can light coconut milk⅓ cup coriander leaves,

finely chopped4 sheets filo pastry40g butter, melted

1 Heat oil in a non-stick frying

pan over medium heat. Add

shallots and cook for 3 minutes

or until soft. Add chicken and

cook for 10 minutes or until

browned. Stir in curry paste

and cook for 1 minute. Add lime

juice, brown sugar, fish sauce

and coconut milk. Bring to the

boil. Reduce heat and simmer

for 20 minutes or until chicken

is cooked and sauce has

thickened. Transfer to a bowl.

Stir in coriander.

2 Preheat oven to 200°C. Divide

chicken mixture between

4 x 330ml (1⅓ cup) capacity

ovenproof dishes. Place a sheet

of filo onto a flat surface. Brush

with butter. Cut into quarters.

Scrunch each piece and place

onto a pie. Repeat with remaining

filo sheets. Place dishes onto a

baking tray. Bake for 20 minutes

or until crisp and golden. Serve.

FRESH TIPSoak shallots in boiling water for

a few minutes and the skins will

peel off easily.

FRE0711p024-028pie.indd 27 18/5/11 9:45:20 PM

|cheat’s guide to: pies

28

Bolognaise piePrep 30 min | Cook 45 min | Serves 4

1 tbs oil1 brown onion, finely chopped2 garlic cloves, crushed6 thin slices pancetta, chopped500g pork and veal mince2 tbs tomato paste400g jar Basilico tomato basil pasta sauce (Barilla)½ cup water2 sheets frozen short crust pastry1 sheet frozen butter puff pastry1 egg, whiskedsea salt flakes and freshly ground black pepper

1 Heat oil in a frying pan over medium heat. Add

onion, garlic and pancetta. Cook for 8 minutes

or until onion is soft. Add mince and cook, stirring

with a wooden spoon or until browned. Stir in

tomato paste, pasta sauce and water. Season with

salt and pepper. Bring to the boil. Reduce heat and

simmer for 25 minutes or until thickened. Transfer

to a bowl. Cool. Cover and refrigerate until cold.

2 Preheat oven to 200°C. Join short crust pastry

sheets together by overlapping edges and pressing

well to seal. Line a glass pie dish (6-cup capacity

24cm diameter) with short crust pastry. Spoon

bolognaise into shell. Cover with puff pastry,

pressing edges together. Trim off excess. Brush top

of pie with egg. Season with salt and pepper. Place

pie dish onto a baking tray. Bake for 25 minutes or

until golden and crisp. Serve.

Pyrex Glass Pie Dishavailable at your localWoolworths supermarket.

FRE0711p024-028pieR.indd 28 23/5/11 10:16:28 PM

The perfect cut, flavour matches and tasty recipes -your complete guide to cooking with chicken starts here.

YOurGuIDETO:CHICKEN

Margaret’sroast chicken withlemon stuffingrecipe p35

phoTography Mark o’Meara sTylisT sarah o’brienrecipe developmenT julie ballard food preparaTion dixie elliott

woolworths fresh promotion |

Woolworths fresh 29

FRE0711p029-036poultryR.indd 29 23/5/11 9:52:19 PM

3030

|woolworths fresh promotion

Breast fillets are the fleshy almost

translucent pale pink meat from the upper

side of the bird. It has been removed from

the bone and also has the skin removed. It

is a very tender cut with little visible fat and

a more delicate flavour. Take care not to

overcook as it can become dry.

Best for pan-frying, baking, poaching,braising or stir-frying. Or slice through to

make schnitzels for faster cooking.

Try this They can be wrapped in prosciutto

and pan-fried or baked, stir-fry with Asian

vegetables and oyster sauce, poach and

mix with mayonnaise for sandwich fillings.

Available from both our delicatessen and

meat department.

Maryland Supreme are the

drumstick with the thigh attached

and the skin intact. The meat is a

darker pink than breast meat, there

is more fat which helps to keep the

meat moist during cooking and

also is more flavoursome.

Best for roasting, barbecuing,pan-frying or braising.

Perfect matchMediterranean

or Asian spices. Maryland Supreme

can be marinated or simple rubbed

with a spice blend before cooking.

As this cut requires a longer

cooking time than fillets, avoid

high sugar ingredients such as

honey which may burn.

Available from our delicatessen.

Thigh fillets have the bone

and skin removed. Flesh is darker

pink and has some visible fat

which helps to prevent the flesh

from drying out. Excess fat can be

removed, if desired. Thigh fillets can

be cooked whole, diced or sliced.

Best for stir-frying, pan-frying,barbecuing or grilling.

Great with pastas, rice, stir-fries

or creamy sauces.

Available from our delicatessen.

Knowyour:ChickencutsOur experts share their top tips on the best cookingmethods and perfect ingredient matches for each cut.

FRE0711p029-036poultryR.indd 30 23/5/11 9:52:32 PM

Whole chickens are cleaned and

trimmed ready for cooking. Skin is

intact which will keep meat moist during

roasting. Skin should be plump.

Best for Can be stuffed with a

breadcrumb and herb mixture or simply

seasoned in the cavity with salt, pepper, a

cut lemon and herb sprigs. Alternatively,

loosen skin over the breast area and

spread with herb flavoured butter which

will baste and flavour the chicken during

cooking.

Perfect partners Garlic, herbs like thyme,

tarragon, parsley and lemon.

Serve with roast vegetables and gravy

made using the pan juices.

Available from our meat department.

Drumsticks are the lower portion

of the leg detached from the thigh.

They are tear-shaped with the top of

the leg being quite fleshy.

Best for roasting or in casseroles.

Can be marinated prior to cooking for

extra flavour.

Perfect partners Soy, sesame oil and

seeds, ginger, garlic, chilli, chinese five

spice. Herbs such as thyme and rosemary.

Available from our meat department.

Marinated kebabs are made with

diced skinless meat from either the

thigh or breast parts of the chicken.

We’ve marinated them for you in various

flavours and thread onto skewers for

your convenience.

Best for barbecuing, grilling, chargrillingor pan-frying. They are quick to cook

as the meat is uniform in size and shape.

Serve with As these are already

marinated simply serve with a salad or

yoghurt sauce.

Try thisWrap in pita bread and remove

the skewer.

Available from both our delicatessen

and meat department.

Free range means the chickensare able to roam free in daylight.They are produced from selectedfarms that are Free Range Egg andPoultry Australia accredited suppliers.

Organic means the chickens areproduced free range and without theuse of synthetic chemicals, pesticidesor herbicides. They are CertifiedOrganic which means they areproduced with the environmentin mind. Available in selected stores.

Corn fed chickensreceive a high levelof corn in their diet.The corn is notnecessarily organicand the chickens areraised conventionally.Available in selected stores.

We are committed to providing

our customers with a quality

range of fresh products that you

know you can trust. All fresh chicken

sold in our Woolworths supermarkets:

• is Australian Grown and processed.

• has no added hormones

or steroids.

• is from suppliers certified to

Woolworths Quality Standards.

LOOKFORTHESEIN STORE:

DID YOUKNOW?

FRE0711p029-036poultryR.indd 31 23/5/11 9:52:56 PM

Chicken and cheeseschnitzelPrep 15 min | Cook 15 min |

200g sourdough bread,crust removed

¼ cup grated parmesan¼ cup grated cheddar2 tbs chopped Continentalparsley leaves

1 tbs chopped thyme leaves1 tbs chopped chivessalt and freshly, cracked pepper4 chicken breast fillets, sliced1 egg2 tbs milk60g plain flour¼ cup vegetable oil40g butter

1 Process bread in a food processor

until a fine crumb. Transfer to a bowl,

add cheeses and herbs. Season with

salt and pepper. Transfer to a plate.

2 Place chicken on a chopping

board, cover with plastic wrap and

lightly pound with the flat side of a

meat mallet to flatten.

3Whisk egg and milk together in

a bowl. Coat each chicken piece in

flour, shaking to remove excess.

Dip in egg and coat with crumbs.

4 Heat oil and butter in a large frying

pan over medium heat. Cook chicken

in batches, for 5 minutes each side

or until tender and golden. Remove

to a paper towel lined tray.

5 Serve with salad or steamed

vegetables.

|woolworths fresh promotion

4

KIDSWILLLOVETHIS

FRE0711p029-036poultry.indd 32 18/5/11 10:43:32 PM

Woolworths fresh 33

Chicken paellaPrep 15 min + 30 mins soaking

Cook 25 min | Serves 4

10 strands saffron1½ cups salt-reduced chicken stock600g skinless chicken thigh fillets2 tbs olive oil1 chorizo, sliced1 red onion, finely chopped2 garlic cloves, crushed1 long red chilli, finely chopped4 rindless bacon rashers, finely sliced2 tsp paprika1½ cups long grain rice1 red capsicum, seeds removed andchopped

½ cup white wine1 cup frozen peassalt and pepper, to taste3 tbs chopped Continental parsley leaves

1 Soak saffron in stock for 30 minutes

prior to cooking.

2 Cut each chicken thigh into 4 pieces.

3 Heat oil in a paella pan or wide open

heavy-based pan over medium to high

heat. Add chicken thigh fillets and cook

for 4 minutes or until golden. Remove

from pan.

4 Add chorizo, onion, garlic, chilli,

bacon and paprika and cook for 3

minutes, stirring constantly. Add rice

and capsicum, stir for a minute to

coat with oil. Reduce heat to medium.

5 Combine saffron, stock and wine and

pour over the rice and stir in.

6 Push the chicken thighs into the rice

mixture. Reduce heat to low and cook

for 15 minutes or until the rice is nearly

cooked. Add peas and cook for a further

5 minutes. If rice is not cooked through,

add a little more stock and cook until

done. Season with salt and pepper.

7 Sprinkle parsley over paella and serve

with crusty bread.

TOP TIPS:+ You can also use chicken breast for this dish.

+ A wide pan is a must. Rice should be dry, not wet like risotto.

+ A golden crust should appear on the bottom of the pan.

+ Recipe not suitable to freeze.

+ Great one-pot dish.

+ Look for convenient pre-packed portions of skinless chicken thigh fillets in the

meat department or buy them by the fillet from our in store delicatessen.

Chicken paella

FAMILYFAVOURITE

FRE0711p029-036poultry.indd 33 18/5/11 10:44:08 PM

Chicken laksaPrep 15 min | Cook 30 min | Serves 6

⅓ cup laksa paste6 Macro Wholefoods Market FreeRange Chicken Drumsticks

85g packet 2-minute noodles1 tbs peanut oil1 red onion, finely sliced2 cloves garlic, crushed2 cm piece ginger, grated1 red capsicum, seeds removed, sliced2½ cups chicken stock400ml can light coconut milk1tbs lime juice½ cup bean sprouts2 shallots, finely sliced1 long red chilli, finely sliced

1 Preheat oven to 200°C. Rub half the laksa

paste over the chicken drumsticks, place in

a lined baking dish and bake for 30 minutes.

When cool enough to handle, remove

chicken meat from bone and shred.

2 Cook noodles according to packet

directions, leaving out the flavour sachet.

3 Heat oil in a pan; add onion, garlic, ginger,

capsicum and remaining laksa paste.

Cook for 4 minutes or until fragrant and

onions are soft but not brown. Add stock

and coconut milk, simmer uncovered for

10 minutes. Add drained noodles and

shredded chicken simmer uncovered for

2 minutes, or until heated through. Stir

in lime juice.

4 Serve in individual bowls, topped with

bean sprouts, shallots and chilli.

|woolworths fresh promotion

34

TOP TIPS:+ You can use chicken thighs

instead. Add chicken after

onion, garlic and ginger.

+ Use chicken breast fillet,

poached and shredded,

add all Laksa paste with

onions.

+ Vermicelli noodles or rice

stick noodles can be used

instead of packet noodles;

soak in hot water till soft

before using.

+ Timesaver:Use Macro

Wholefoods Market Free

Range Cooked Chicken, shred

2 cups chicken meat. Add all

Laksa paste with onion.

GOODFORYOU

FRE0711p029-036poultryR.indd 34 23/5/11 9:53:09 PM

Woolworths fresh 35

Margaret’s roast chickenwith lemon stuffing (pg 29)Prep 15 min | Cook 1 hr + 15 min

Serves 4

1 cup (70g) fresh breadcrumbs

1 tbs lemon thyme leaves

grated rind and juice of 1 lemon

2 tbs olive oil

1 x large chicken, trimmed,

washed, dried

4 potatoes, peeled, quartered

400g sweet potato, peeled

and thickly sliced

1 Preheat oven to 200°C. Combine

breadcrumbs, thyme, lemon rind, and

juice in a bowl. Season to taste and

mix well. Push into cavity.

2 Rub half of the oil all over chicken

skin and sprinkle with salt and pepper

to taste. Toss potatoes and sweet

potatoes with remaining olive oil.

3 Place chicken on a rack in a baking

dish and scatter around potatoes and

sweet potatoes. Roast for 1 hour and

15 minutes, turning vegetables once,

until chicken juices run clear and

vegetables are tender. Serve chicken

with potatoes and sweet potatoes.

Margaret’s little secretsStretching the budget

If you’re roasting a chicken and have

a couple of extra guests, stretch it to

go further with a stuffing. Best is a

soft, loose, light breadcrumb stuffing,

not bound by egg, which only makes

it a little dry and compact. Use a little

lemon juice, apple cider, stock or

melted butter instead. Only add fresh

herbs, even if all you have is parsley.

Grated lemon or orange rind is always

good, some nuts, a sprinkling of dried

fruits, a chopped apple, spices, like

fennel seeds, cumin or paprika.

All give a stuffing a nice lift and

help to give the chicken flavour and

moisture.

Planning ahead

It might be worthwhile roasting two

chickens so you have a whole one

on hand for lunches or another meal

during the week. The white meat is

perfect for sandwiches and salads and

the dark meat can be thinly sliced and

stirred through extra gravy along with

cooked vegetables and topped with

a sheet of puff pastry for a delicious

chicken pie for another night.

Is it cooked?

To test if chicken is cooked through,

insert a skewer into the thickest joint

of the chicken. If the juices run clear,

the chicken is cooked. If they are pink,

continue roasting until clear.

To make great chicken gravyThe chicken can be served with fat

skimmed pan juices or a thickened

gravy. Pour off all but 2 tbs juices

from the pan and reserve. Add 2

tsp flour and stir well until lightly

browned. Add reserved chicken

juices and stock or water to make

1½ cups, stir until thickened. Season

with salt and pepper. Strain into a

small saucepan to keep warm or pour

into a gravy boat.

Cream gravy: Make as above but just

before serving stir in 3 tbs cream and

cook a little until thickened.

Mushroom cream gravy: Pour off all

but 2 tbs juices from the pan. Add

8-10 button mushrooms sliced, to the

pan and cook gently about 3 to 4

minutes, stirring and turning together

to cook evenly. Proceed as for gravy,

stirring in 3 tbs cream at the end.

“I choose to eat free range

chickens for a number of reasons.

I love to cook and eat chicken and

I also love and care for animals

and it’s important to me that any

animal that I cook with has the

best possible living conditions and

is treated in a humane way.”

Tobie’s pickTobie is well-known for his

love of free range organic

produce. He’s committed

to sustainable eating, and

passionate about sourcing

the finest organic and free

range produce.

Macro Wholefoods MarketFree Range Chickenavailable at your localWoolworths supermarket.

• Whole Chicken

• Chicken Breast Fillets

• Chicken Thigh Fillets

• Chicken Breast Stir-Fry

• Chicken Drumsticks

• Hot Roast Chicken

Fresh Food Chef

Fresh Food Chef

FRE0711p029-036poultryRR.indd 35 31/5/11 3:19:38 PM

36

Chicken leek and fetta pie15 min | Cook 1 hour | Serves 8

2 leeks, trimmed, halved, washed and sliced1 celery stick, chopped2 tsp lemon thyme leaves¼ cup plain flour1½ cups salt-reduced chicken stock¾ cup light thickened cream400g potatoes, peeled and chopped1 tsp Dijon mustard150g fetta, crumbled2 sheets frozen puff pastry, partially thawed1 egg yolk, lightly beaten2 tsp sesame seeds

1 Heat oil in a deep frypan over medium

heat. Cook chicken in batches, stirring,

for 5 minutes or until browned. Remove

from pan. Add leek, celery and lemon

thyme. Cook, stirring for 5 minutes or

until celery has softened.

2 Stir in flour, gradually add stock a bit

at a time. Add cream and potato. Bring

to the boil; reduce heat to medium-low.

Simmer for 10 to 12 minutes or until

potato is tender. Stir in mustard and

fetta and reserved chicken.

3 Place chicken mixture in a 6-cup

casserole dish. Top with pastry,

overlapping. Trim excess, brush with

egg and top with sesame seeds. Cut

two small slits in the top of the pastry.

4 Bake for 25 minutes or until golden

and heated through.

|woolworths fresh promotion

TOP TIPS:+ Place in foil containers instead of casserole dishes and freeze for

up to 3 months. Place on baking tray and bake for 35 minutes.

+ Use chicken thighs instead of breast. Cook chicken then add leek,

celery and the rest of the ingredients and do not remove from pan.

+ Poach a whole chicken and remove meat and shred.

+ To poach, simply pour over enough cold water to just cover the

chicken. Bring the water slowly to the boil over a medium heat

until the chicken is tender. Then remove from water, cool and

shred. Use the liquid/water as a basic chicken stock or reduce the

heat and thicken the liquid to make a flavoursome chicken sauce.

Chicken leek andCROWDPLEASER

FRE0711p029-036poultryR.indd 36 23/5/11 9:53:20 PM

Spoil yourself with a warm winter treatand try our best-ever pudding recipes.

Warning: you’ll enjoy every last spoonful!

magicpuddings

baked apple & fig pudsrecipe p39

photography jeremy simons StyliSt sarah o’brienrecipe development christine sheppard food preparation julie ballard

winter indulgence |

Woolworths fresh 37

FRE0711p037-041pudR.indd 37 24/5/11 6:12:41 PM

3838

|winter indulgence

Queen of puddingsPrep 25 min | Cook 45 min | Serves 4

600ml milk10g butter1 tbs caster sugarfinely grated rind of 1 lemon2 cups fresh breadcrumbs1 tsp vanilla extract2 eggs, separated⅓ cup raspberry jam, warmed2 tbs caster sugar, extra

1 Grease 4 x 1-cup ovenproof glasses or dishes and place

onto a baking tray. Place milk into a saucepan and just bring

to the boil over a medium heat. Remove from heat, stir in

butter, sugar, lemon rind, breadcrumbs and vanilla and mix

well. Set aside for 15 minutes.

2 Preheat oven to 180°C. Lightly whisk egg yolks

and stir into crumb mixture. Pour into glasses and bake

for 30 minutes. Remove from oven. Spread jam over bases.

3 Beat egg whites and extra sugar with electric beaters

until stiff peaks form. Spoon meringue over top of jam to

completely cover. Bake for 10 to 15 minutes or until golden.

FRE0711p037-041pudR.indd 38 24/5/11 6:12:52 PM

Woolworths fresh 39

Baked apple & fig puddingsPrep 10 min | Cook 30 min

Serves 8

8 moist figs

125g unsalted butter, softened

⅔ cup firmly packed brown sugar

1 tsp vanilla extract

2 eggs

1¼ cups plain flour

½ cup hazelnut meal

1½ tsp baking powder

¼ tsp nutmeg

¼ cup milk

1 red or green apple, peeled

and coarsely grated

cream and honey, to serve

1 Preheat oven to 180°C. Grease

8 x ½-cup capacity ramekins. Halve

figs through the centre and place

into ramekins.

2 Beat butter, brown sugar and

vanilla together with electric beaters

until pale and creamy. Add eggs

one at a time, beating well after

each addition. Fold in combined

flour, hazelnut meal, baking powder,

nutmeg, milk and apple, and gently

mix until combined.

3 Divide between ramekins and

place in a baking pan. Pour in

enough boiling water to come

halfway up the sides of ramekins.

Bake for 30 minutes or until cooked

through. Remove from baking pan.

Loosen edges of puddings with

a small knife and turn out onto

plates. Serve with a dollop of

cream and a drizzle of honey.

Sago pearls withpassionfruit & pineapplePrep 5 min | Cook 15 min + chilling

Serves 4

270ml can light coconut milk

1½ cups water

½ cup caster sugar

1 vanilla bean, split

½ cup sago

1 egg white

½ small fresh pineapple, peeled

2 tbs brown sugar

20g butter

2 passionfruit, halved

1 Place coconut milk, water, sugar and

vanilla bean into a saucepan and stir over

medium heat until sugar has dissolved.

Gradually pour in sago, stirring constantly.

Reduce to low, simmer, stirring occasionally,

for 15 minutes or until sago pearls are

translucent. Allow to cool for 5 minutes.

2 Whisk egg white until soft peaks form.

Fold through sago and divide between

serving glasses or bowls. Chill.

3 Slice pineapple and sprinkle each side

with a little brown sugar. Melt butter in a

non-stick frying pan and cook pineapple

slices until golden. Scoop passionfruit over

sago. Serve with caramelised pineapple.

sago pearls with passionfruit& pineapple

Don’t have time to whip up oneof these recipes? Check out thedelicious range of WoolworthsSelf SaucingPuddings 500gand Twin Packsavailable from ourin store bakerychilled cabinet.

FRE0711p037-041pudR.indd 39 23/5/11 2:07:39 PM

|winter indulgence

40

baked bananapuddings withbutterscotch saucerecipe opposite page

FRE0711p037-041pudR.indd 40 24/5/11 6:13:02 PM

Baked banana puddingswith butterscotch saucePrep 10 min | Cook 25 min

Makes 12

150g unsalted butter, softened¾ cup caster sugar3 eggs1 cup mashed over-ripe bananas(you’ll need 2 bananas)

⅓ cup sultanas¾ cup self-raising flour¾ tsp baking powder1 tsp ground cinnamon

1 Preheat oven to 180°C. Grease

a medium 12-hole muffin tray.

2 Beat butter and sugar in a

bowl using electric beaters until

pale and creamy. Add eggs, one

at a time, beating well after each

addition. Mix in banana and

sultanas. Sift flour, baking

powder and cinnamon together.

Gently fold through mixture.

3 Divide mixture evenly between

muffin holes. Bake for 20 to 25

minutes or until golden on top.

Cool for 5 minutes, loosen edges

with a small knife and turn out

onto serving plates.

Butterscotch saucePlace 60g unsalted butter,2 cups brown sugar and300ml pouring cream into

a small saucepan over medium

heat, stirring, until sugar has

dissolved. Increase heat and

simmer for 8 minutes or until

sauce has thickened.

Golden syrup puddingPrep 20 min | Cook 1½ hrs | Serves 6-8

¼ cup golden syrup125g butter, softened⅓ cup caster sugar3 eggsextra ¼ cup golden syrup1¼ cups self-raising flour1 tsp mixed spice2 tbs milkcream, ice-cream or custard, to serve

1 Grease a 6-cup pudding basin and line base with

a small circle of non-stick baking paper. Cut another

circle of baking paper 15cm larger than top of basin

and do the same with a sheet of foil. Layer on top of

each other and make a pleat across the centre to

allow for expansion.

2 Pour golden syrup into basin. Beat butter and

sugar together with electric beaters in a medium

bowl until pale and creamy. Add eggs one at a time,

beating well after each addition. Add extra golden

syrup and beat well. Sift flour and mixed spice

together. Using a large metal spoon, fold into

butter mixture in 2 batches, alternating with milk

until just combined. Spoon into prepared basin and

smooth surface.

3 Cover top of basin with pleated circle, paper-side

down. Tie securely with kitchen string, making

a handle over top. Place into a large saucepan

or stockpot on a trivet or upturned saucer. Pour

in enough boiling water to come halfway up the

sides of the basin. Cover with lid and bring to

the boil over high heat. Reduce to a simmer.

4 Steam pudding for 1½ hours, topping up water

if necessary. Remove basin from pan, remove cover

and turn onto a serving plate. Discard paper. Cool

slightly. Serve with cream, ice-cream or custard.*By up to 10% over threeweeks for people withelevated cholesterol levels

KRA3875

New KRAFTliveactive

cream cheese isenriched with plantsterols, an active

ingredient proven tolower cholesterol.*

Enjoy just onemini-tub a day aspart of a healthybalanced diet.Learn more atkraft.com.au

Australia’sfirst cheeseproven tolower

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FRE0711p037-041pud.indd 41 18/5/11 5:35:14 PM

4194WinFastCook0934.pdf Page 1 27/05/11, 9:40 AM

Starters: Broadbeandipwith toast

Side dishes:Brussel sproutswith baconandPotato bake

CUTOUT&

KEEP

Christmasin July

Christmasin July

festivefo

ur|

Main event: Turkey andcranberrywellingtons

Christmasin July

festivefo

ur|

festivefo

ur| Dessert:Mini fruit cakes

festivefo

ur|

Christmasin July

FRE0711p043-044fastR.indd 43 23/5/11 9:05:32 PM

Turkey & cranberrywellingtonsPrep 10 min | Cook 30 min

Serves 8

8 slices turkey breaststeaks

4 sheets frozen puffpastry, partially thawed

275g jar WoolworthsSelect Cranberry Sauce

200g King Island DoubleBrie, sliced

8 thyme sprigs, leavesremoved

1 egg, whisked

1 Preheat oven to 200°C.

Place a turkey steak onto

one half of each pastry

sheet and season with salt

and pepper. Spread ¼ cup

cranberry sauce over

each. Top with brie slices

and thyme leaves.

2 Cut 4 slashes in the

other side of the pastry.

Fold over turkey to

enclose. Press edges

together to seal. Glaze

pastry with beaten egg.

Bake for 30 minutes or

until pastry is golden

brown.

CUTOUT&

KEEP

INGHAMTURKEY BREAST

STEAKS

KING ISLANDDOUBLE BRIE

PAMPASFROZEN PUFF

PASTRY

Mini fruit cakesPrep 1 hour | Cook 30 min

Makes 8

125g butter½ cup brown sugar2 eggs500g dried mixed fruit½ cup slivered almonds½ cup plain flour½ cup self-raising flour½ tsp mixed spice60g soft butter125g spreadable creamcheese

1 tsp vanilla extract2 cups icing sugar, sifted

1 Preheat oven to 170°C.

Line a 12-hole medium

muffin tray with paper

cases. Beat butter and

sugar together until pale.

Add eggs, one at a time,

beating well after each.

2 Stir in dried fruit and

almonds, combined

flours and spice. Divide

between cases. Bake for

30 minutes or until cooked.

Cool cakes completely

before icing.

3 FrostingBeat extra butter with

cream cheese and vanilla

until light and fluffy.

Gradually add icing sugar,

beating until smooth.

Chill then spread over

cooled cakes.

Brussels sproutswith baconPrep 15 min | Cook 10 min

Serves 8

Trim and halve 400gBrussels sprouts, andsteam for 8 minutes

until just tender. Cook

3 rashers rindless bacon,sliced in a non-stick frying

pan over medium-high

heat for 4-5 mins

until golden. Add ½ cuphazelnuts and cook for

1 minute. Add Brussels

sprouts and 30g butter.Toss to combine. Season

with salt and pepper.

Potato bakePrep 5 min | Cook 1 hour

Serves 8

Preheat oven to 200°C.

Thinly slice 8 potatoesand place in a large bowl

with 40g butter, meltedand 2 garlic cloves,crushed. Season with saltand pepper. Layer intoa baking dish. Pour over

300ml cream, top with

1 cup grated parmesan and

some fresh thyme leaves.Cover with foil and bake

for 45 minutes. Uncover

and cook for 15 minutes

until golden and tender.

WOOLWORTHSSELECT

CRANBERRYSAUCE

Broadbeandipwith toastsPrep 10 min | Cook 15 min

Serves 8

1 loaf Turkish bread500g frozen broad beans,thawed

1 tbs olive oil2 tsp fresh lemon juice1 garlic clove, crushed180g Persian feta, drainedsalt and freshly groundblack pepper

1 Preheat oven to 200°C.

Use a serrated knife to thinly

slice Turkish bread

crossways into 5mm thick

slices. Arrange on baking

trays and bake for 10

minutes until crisp.

2 Meanwhile, cook broad

beans in a small saucepan

of salted boiling water for

1 to 2 minutes. Refresh

in cold water. Drain and

remove skins.

3 Roughly mash beans in

a bowl with oil, lemon juice

and garlic. Add feta and

season with salt and

pepper. Serve with toasts.

PERSIANFETA

WOOLWORTHSSELECTFROZEN

BROAD BEANS

WOOLWORTHSTURKISHBREAD

HOME BRANDPURE

OLIVE OIL

QUEENVANILLAEXTRACT

SUNBEAMSLIVEREDALMONDS

KRAFTPHILADEPHIA

CREAM CHEESESPREAD

WATTLE RIDGEEGGS

HOME BRANDBUTTER

KRCASTLEMAINEFREE RANGE

MIDDLE BACON

POTATOESBRUSSELSSPROUTS

FRE0711p043-044fastR.indd 44 23/5/11 9:06:50 PM

SSF1487RibaldoF1615.pdf Page 1 18/05/11, 4:23 PM

46

| woolworths fresh promotion

IN JULYCelebrate in true festive style withour delicious entertaining ideas.Look out for quality ingredients inthe chilled and frozen aisles at yourlocal Woolworths supermarket.

Raspberry custard cheesecakePrep 30 min | Cook 45 min + chilling

Make sure the filling ingredients are at roomtemperature before starting.Line a 20 x 30cm shallow cake tin with baking paper.

Process 250g plain sweet biscuits (we used Milk Coffee

biscuits) in a food processor to make crumbs. Add

175g melted Western Star Unsalted Butter and process

until combined. Press firmly and evenly over base of tin.

Chill for 20 minutes. Preheat oven to 160°C. Beat 250g

Philadelphia Cream Cheese, ½ cup caster sugar, finely

grated rind of 1 lemon and 2 tbs lemon juice together

until smooth. Beat in 1 cup Pauls Vanilla Custard,

200ml Bulla Crème Fraiche or sour cream and 3 eggs.

Pour over biscuit base. Roughly crush 1 cup McCain

Season’s Choice Frozen Raspberries in a bowl with a

fork. Scatter over cheesecake and swirl through filling

to give a marbled effect. Bake for 45 minutes or

until set. Cool, then refrigerate for at least 2 hours or

overnight. Cut into squares or fingers and top each

with Pauls Dollop Cream and a fresh raspberry. Serve.

christmas

Ice-cream sandwichesPrep 5 min

Sandwich 2 of your favourite sweet plain

biscuits together using your choice of

Peters Light & Creamy Creme Brulee

Ice-Cream 1.8L or Peters Light & Creamy

Choc Vanilla Swirl Ice-Cream 1.8L.

FRE0711p046-047AdperiR.indd 46 23/5/11 2:09:56 PM

Woolworths fresh 47

Indian spiced tartsPrep 10 min | Cook 20 min | Makes 18

Heat 2 tsp vegetable oil in a non-stick frying pan over medium heat.

Add 1 tbs tandoori spice paste and stir for 30 seconds. Add 250g

chicken breast or thigh fillet, finely chopped and cook for 6 minutes

until lightly browned. Remove from heat, add 100g Kraft French Onion

Dip, 1 cup (150g) Birds Eye Country Harvest Peas, Corn & Capsicum

and ¼ cup chopped fresh coriander and stir well to combine. Set aside.

Preheat oven to 220°C. Lightly grease 2 x 12 hole patty pan trays.

Partly thaw 2 sheets Pampas Frozen Puff Pastry. Cut 18 rounds of

pastry using a 7cm cutter and press into tin. Prick bases with a fork.

Bake for 8 minutes until lightly golden. Remove from oven, fill with

chicken and vegetable mixture and return to oven for a further 5 minutes.

To serve, top each tart with a small dollop of Jalna Natural Yoghurt

and garnish with a coriander leaf.

Spinach & sweet potato frittataPrep 15 min | Cook 1 hr + 10 min | Serves 12

Preheat oven to 180°C. Grease and line a

20 x 30 cm tin with non-stick baking paper.

Cook ½ cup risoni in a saucepan of boiling

water for 5 minutes. Rinse in cold water

and drain well. Defrost 250g pkt Heinz

Frozen Chopped Spinach as per packet

instructions, break up using a fork and drain

well to remove excess water. Combine 1

cup Heinz Frozen Minted Peas, 3 chopped

shallots, risoni, 125g Mainland Colby cheese,

grated and ½ cup Perfect Italiano Grated

Parmesan with spinach in a large bowl.

Whisk 6 eggs and 300ml Bulla

Thickened Light Cream together with

¼ tsp ground nutmeg. Season with

salt and pepper. Lay half a 450g pkt

McCain Sweet Potato Super Fries

Crinkle Cut over base of the prepared

tin. Top with spinach mixture. Gently

pour over egg mixture and press

remaining sweet potato chips over

top. Scatter with extra ½ cup grated

Mainland Colby cheese and 2 tbs

pine nuts. Bake for 1 hour until set and

golden. Cut into squares to serve.

FRE0711p046-047AdperiR.indd 47 23/5/11 2:10:45 PM

For more fresh ideas with fruit and vegetables visit woolworths.com.au

Risfor...RHUBARB! HAve yoUeveRWondeRedWHAt tHis long RedvegetABleWAs? itlooks A little likeceleRy doesn’t it?Well, HeRe ARe tHefActs.

• Rhubarb has plump bright red

stalks that look a little like celery.

•We’re actually a vegetable but most

people call us a fruit.

• To eat rhubarb you need to cook it!

Remove the green leaves and trim the

stems. our leaves contain an acid that

should not be eaten, so be sure to cut

them off and place them in the bin before

you start preparing for cooking.

• there are lots of different cookingmethods for rhubarb, you can poach,

stew, bake or microwave.

• Rhubarb has a tart taste and is yummy

in desserts. you can use it to cook cakes,

muffins, pies and sauces.

• I’m a good source of dietary fibre.

• Rhubarb supplies some vitamin C.

| fresh food kids

FRE0711p048-049kidsR.indd 48 24/5/11 6:02:33 PM

Rhubarb cakesPrep 10 min | Cook 25 min | Makes 12

3 sticks rhubarb

¼ cup brown sugar

60g soft butter

340g Home Brand Butter Cake Mix or

Home Brand Chocolate Muffin Mix

Preheat oven to 190°C. Cut a small circle of non-stick

baking paper or use cupcake cases to line the bases of a

12-hole medium muffin tray. Wash rhubarb well, trim leaves

and ends of stems. Chop and divide evenly between holes

in muffin tray. Add 1 tsp brown sugar and 1 tsp butter to

each and stir to combine. Cover muffin tray with a baking

tray or foil and bake for 8 minutes until rhubarb is tender.

Meanwhile, prepare cake or muffin mix as per packet

instructions. Divide evenly over rhubarb. Bake for about

15 minutes until cooked through. Turn out onto a wire rack,

remove paper and serve with thick cream or ice-cream.

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FRE0711p048-049kidsR.indd 49 23/5/11 2:37:10 PM

| from the meat department

There’s nothing more comforting than a hearty, slow-cookedcasserole or soup. We’ve got the perfect cuts of meat for yourfavourite Winter recipes — and for your budget!

all about: beef cuts on a budget

osso bucco

Our expert says...Cut the meat into even-sizedpieces. This gives consistencyof texture and flavour. To buildup flavour in casseroles, usesturdy, flavoursome vegies,such as onions, garlic andcarrots and add rich beef stock,wine, tomato and fresh herbs.

chuck steak

phoTography sam mcadam sTyling michaela le comptereCipe developmenT christine sheppard food preparaTion dixie elliott

FRE0711p050-055allR.indd 50 24/5/11 6:36:21 PM

diced beef

Best beef cuts for slow-cookingchuck steak is an inexpensive cut which is

packed with flavour. Taken from the neck and

shoulder, chuck steak is typically less tender

than most cuts. When braised, marinated or

cooked in acid-based sauces such as tomato,

the chuck steak will become tender.

Best in casseroles and tomato-based pasta

sauces such as a ragu or bolognaise.

gravy BeeF, also known as boneless shin, is

cut from the forequarter or hindquarter. This

cut of meat has more connective tissue than

most. Slow-cooking methods such as stewing or

braising will break this tissue down in the cooking

process. This helps to add flavour and thickens

the sauce.

try this For a delicious pie filling, cook gravy

beef in red curry paste with cubed pumpkin

and a little coconut cream.

DIceD BeeF is perfect for curries, pies

and stews. The long cooking process

helps to make this cut extra tender.

top tip Toss in a little flour before browning

for winter casseroles. This helps to thicken the

casserole sauce.

OssO BuccO translated means ‘a bone with a

hole’. Typically a veal or lamb shank, this cost-

effective cut of meat will literally fall off the

bone when you cook it for hours.

Delicious when braised in a wine-based or

tomato-based sauce, served on a bed of cheesy

polenta or potato mash and a gremolata garnish.

Osso bucco also adds lots of flavour to a slow-

cooked soup or stew when teamed with carrots,

celery, onion and bay leaf.

gravy beef

Visit us online at woolworths.com.au for great recipe ideas with these cuts.

FRE0711p050-055allR.indd 51 24/5/11 6:36:27 PM

| from the bakery

52

Woolworths are proud to bring you the quality rangeof Macro Wholefoods Market Organic Sourdough.Produced without the use of chemicals, with theenvironment in mind and using sustainablefarming practices.

all about: organic sourdough

Macro WholefoodsMarket OrganicSourdough is made from

ingredients sourced from

organic certified farms. These

breads have been made from

grain that is grown, stored

and milled, without the use of

synthetic chemicals, pesticides

or herbicides. Everyday, our

bakers prepare these organic

breads in our in store bakeries

which are ACO (Australian

Certified Organic) certified.

Available in four sourdough

450g loaf varieties: White,Seeded, Light Rye and

Wholemeal.

FRE0711p050-055allR.indd 52 24/5/11 6:36:34 PM

Our expert says...For maximum freshness, only slice as required.Store in existing packaging or bread tin andplace in a dry, cool place away from directsunlight. Do not store in the fridge.

Satisfying sandwich fillingscome in all shapes and sizes and

although we often stick with our

favourite fillings there are many

other choices to try.

Chicken and pestoPick up some sliced chicken loaf or use

leftover roast chicken. Mix basil pesto

with mayonnaise and use as a spread.

Add some soft lettuce like green oak

leaf or butter or baby spinach.

VegetarianSpread sourdough slices with baba

ganoush or hommous and fill with

thinly sliced cucumber, chargrilled

eggplant and capsicum. Finish off

with some rocket leaves.

Ploughman’sA strong cheddar cheese is the perfect

match with a fruit style chutney or

relish. Add some sliced gherkin, thinly

sliced onion and firm but ripe tomato.

Tasty toastieNothing is nicer when the weather gets

cold than a steaming hot toasted

sandwich. The classic combo of honey

smoked ham, Swiss cheese, tomato

and a hint of mustard. Spray the

outside of the bread for a golden finish.

FRE0711p050-055all.indd 53 18/5/11 5:46:04 PM

Choc tiramisu slicePrep 15 min | Chill 2 hours | Serves 8

Line a 21 x 11cm loaf tin with plastic

wrap. In a shallow bowl, dissolve

3 tsp strong instant coffee powderin ⅓ cup boiling water. Stir in2 tbs Kahlua. Set aside. Place250g mascarpone into a medium

bowl. Add ½ cup thickened cream,

½ cup Woolworths Home BrandChoc Hazelnut Spread, ¼ cupicing sugar, sifted and 2 tbs cocoapowder, sifted. Whisk together until

smooth, combined and thickened.

Dip 4 Arnotts Milk Coffee biscuitsinto coffee mixture and lay side by

side over base of tin. Spread with

¼ cup of chocolate cream, spreading

evenly. Repeat another 4 times to

make 5 layers in total. Pull plastic

firmly up around loaf and cover

top. Refrigerate for at least 2 hours

until firm. Stir any remaining coffee

mixture into choc cream, cover and

chill until needed. To serve, uncover

loaf and turn out onto a serving

plate. Cover with remaining choc

cream and grated chocolate. Slice

and serve.

This deliciously smooth cheese is thick,creamy and the key ingredient to theultimate indulgence!

all about: mascarpone

Our expert says...Although most commonlyassociated with luscioussweet treats, mascarpone isalso perfect in many savourydishes. Try it instead ofparmesan or butter to finishoff your next risotto.

| from the delicatessen

54

Mascarpone is...a smooth triple-cream cheese

which originates from the

Lombardy region of southern

Italy. Mascarpone is milky-white,

similar to ricotta, and is easy to

spread. Perfect for desserts such as

tiramisu (below) and cheesecakes.

FRE0711p050-055allR.indd 54 24/5/11 6:36:46 PM

Crispy fried prawns with aioliPrep 5 min | Cook 15 min

Serves 6 as an entrée or snack

Remove heads from 600g Large green

Australian banana prawns. The shells

can be eaten when cooked. Combine

½ cup rice flour and ½ cup cornflour,

3 tsp sea salt flakes, 3 tsp Chinese 5

spice powder and 1 tsp chilli powder in

a bowl. In a separate bowl, lightly whisk

2 egg whites together. Combine ⅔ cup

whole egg mayonnaise and 3 garlic

cloves, crushed in a small serving

bowl. Chill until required. Heat peanut

or vegetable oil in a wok or deep-

frying pan. Dip prawns into egg white

then toss in flour mixture to coat. Fry

prawns in batches for about 2 minutes,

depending on the size until golden.

Remove using a slotted spoon and

drain on paper towel. Serve hot with

aioli and lime wedges.

Large green Australianbanana prawnsBuy them while they’re still in their

shell, as it contributes to their

freshness. The prawn should be intact.

Store in a bowl of ice and water in

the fridge. Prawns can be cooked with

or without the shell. Cook only until

the flesh turns opaque as they continue

to cook once removed from heat.

Fresh and packed with flavour, large greenAustralian banana prawns are perfectfor family dinner or easy entertaining.

all about:green banana prawns

Visit us online at woolworths.com.au

for great recipe ideas with prawns.

FRE0711p050-055allR.indd 55 23/5/11 2:16:19 PM

56

|what’s in store|health and beauty

56

As the mercury drops, often the glow inour skin takes a dive, too. But it doesn’thave to be that way - here’s how tomaintain a radiant complexion (and turn upthe heat a little in the glamour stakes!).

Winterwonders

PrOBLeM#1: Dehydrated complexionSOLUtiOn: A hydrating ‘drink’ for thirsty skinOne day your skin feels slightly tight, the next it’s red and ruddy. That’s how fastmoisture can disappear from normal skin in cold weather. Dehydration causes animbalance in the skin’s natural protection barrier – but it can easily be fixed bynourishing your skin twice daily with a moisture-rich cream. Choose a cream thatcontains natural oils as these will help provide a physical barrier on the skin toprevent further moisture loss, which can lead to sensitised skin.Try Nivea Express Hydration Body Lotion with sea minerals and hydra IQ absorbsquickly for healthier looking skin. Moisturise morning and night for best results.

WORDS EVA-MARIA BOBBERTphOtOgRAphy SAM MCADAMStyLINg SARAH O’BRIEN

FRE0711p056_057beautyR.indd 56 23/5/11 8:30:27 PM

IIt’s a common winter conundrum:

as the cold wind stings exposed

skin and heaters suck the moisture

from our skin and hair, it feels like

an uphill battle on the beauty front

at times. Try these three simple solutions

to maintain a healthy summer glow

throughout the colder months.

PROBLEM # 2: Dry skin

SOLUTION: Daily moisture renewal

– inside and out!

It’s tempting to turn up the heat when you

step under the shower or slip into the tub

in winter, but you’re not doing your skin

any favours – hot water strips the skin of its

natural oils. Turn the temperature down to

lukewarm, then slather yourself in a moisture-

rich body oil as soon as you’ve towel-dried

– pores stay open for a few minutes after

showering and will more easily soak up

added moisture.

It pays to take care of your skin by staying

hydrated on the inside, too - drink plenty of

water, sip on green tea throughout the day

(it’s full of antioxidants) and snack on foods

that are packed with natural skin-nourishing

oils (think nuts and seeds).

Try Palmer’s Cocoa Butter Formula

Skin Therapy Oil contains Vitamin E and

nourishing rose hip oil to instantly hydrate

and soften dry skin. It also sinks in super

fast so you can get dressed in a flash on a

freezing winter day.

PROBLEM # 3: Chapped lips

SOLUTION: A nourishing balm

Lips are particularly vulnerable in the colder

months – they don’t have their own oil

glands, so they have little defence against the

harsh Winter elements. So, how do you keep

lips kissable? If they’re feeling really rough,

it’s worth giving them a gentle exfoliation

– grab a small, soft toothbrush and rub it

gently over lips in circular motions to remove

the dead surface cells before smoothing on a

soothing lip balm.

Try Maybelline Baby Lips Lip Balm Cellular

Lip Repair (Orange, Menthol, Cherry &

Berry) which contains a botanical cellular

repair concentrate to provide an intense

moisture boost to lips.

LOOK: Smokey eyePrep the eyelids with a little

pressed powder to help

eyeshadow ‘stick’. A steady

hand is needed for liquid eyeliner

(if you’re not confident you can

carry off a liquid eyeliner, use a

brush to apply a chocolate brown

or charcoal eyeshadow along

the lash line instead, sweeping

out slightly at the outer corners).

Use a light vanilla or beige on

the brown bone, then apply a

medium brown or light charcoal

eyeshadow across the eyelid,

blending well into the crease.

A coat of mascara and your eyes

will look incredible. Before you

run out the door, dust a little

bronzer over the cheekbones and

down the bridge of your nose

– a sun-kissed glow is the perfect

antidote to winter skin!

Tool kit:• Rimmel Natural Bronzer

• Maybelline Expert wear Quad

Eyeshadow in Stylish Smokes

• Rimmel Glam Dyes Liquid Eye

Liner in Black

• Maybelline Falsies False Lash

Effect Mascara

• Rimmel Lash Accelerate

Mascara in Black

FRE0711p056_057beautyRR.indd 57 24/5/11 3:19:16 PM

58

|what’s in store|woolworths select

A tasty sauce and agood-quality pasta is amatch made in heaven.The whole family willfall in love with thedelicious range andauthentic flavoursof Woolworths SelectPasta Sauces.

58

PhoTogrAPhy sam mcadam STyling michaela le comptereciPe develoPmenT christine sheppard food PrePArATion dixie elliot

ThaT’s amore

Woolworths selectBolognese pasta sauce(with our twist p59)

Woolworths selectarrabbiata pasta sauce(with our twist p59)

FRE0711p058_059privR.indd 58 23/5/11 10:41:16 PM

Woolworths fresh 59

Woolworths Select Pasta SaucesStart cooking the pasta because these sauces

are so quick they’ll be ready before the water

can boil! Use them on their own with your

favourite pasta, on a pizza base or in a soup.

Check out our clever twists below.

Woolworths Select Tomato

& Mushroom Pasta Sauce made

with diced tomatoes, mushrooms,

tomato paste, olive oil, onions, salt,

sugar, parsley, garlic, basil, oregano

and chilli. Think outside the square and

try this oh-so easy minestrone (pictured

above). Empty a 540g jar Woolworths

Select Tomato & Mushroom Pasta

Sauce into a saucepan and add 2 cups

stock or water. Bring to the boil, stir in

1 cup Woolworths Select Pasta Shells

and stir over medium-high heat until

boiling. Cook for 5 minutes, Stir in 400g

can drained red kidney beans, 1 grated

carrot and 1 grated zucchini. Cook until

vegetables and pasta are cooked. Serve

topped with grated parmesan and with

crusty bread.

Woolworths Select Bolognese Pasta

Sauce made with diced tomatoes,

tomato paste, onions, carrots, celery,

olive oil, salt, sugar, black pepper and

herbs. This pasta sauce is based on the

traditional and always popular sauce,

ready for you to add your own meat.

We’ve cooked 600g meatballs in a

pan, turning often for 5 minutes until

nearly cooked through. Add 540g jar

Woolworths Select Bolognese Pasta

Sauce and simmer for 3 to 4 minutes

until heated through. Serve with

Woolworths Select Rollini Pasta.

Woolworths Select Arrabbiata Pasta Sauce is made with diced tomatoes, tomato

paste, olive oil, onions, sugar, salt, garlic, red chilli peppers, oregano, basil and

parsley. Just a touch of heat is the secret to this tomato-based sauce and it is even

safe enough for the little ones or you can keep it just for the grown-ups. We’ve

lightly browned some peeled green prawns in a pan with a splash of oil, added

540g jar Woolworths Select Arrabbiata Pasta Sauce and simmered for 3 to 4

minutes. Serve with Woolworths Select Linguine Pasta and 1 bunch rocket, trimmed.

Woolworths Select Tomato and Basil Pasta Sauce is made with diced tomatoes,

tomato paste, olive oil, onions, basil, sugar, salt and garlic. Tomato and basil are the

foundation flavours of Italian food. We’ve cooked and drained 250g Woolworths

Select Spaghetti. Stir in 540g jar Woolworths Select Tomato & Basil Pasta Sauce,

4 whisked eggs and 150g grated mozzarella. Transfer to a greased 20cm springform

tin and bake at 180°C for 20 minutes. Cut into wedges and serve with a rocket salad.

FRE0711p058_059privRR.indd 59 24/5/11 3:06:11 PM

BATHROOM Sense & Spray® Automatic Innovative Automatic Freshener detects when someone passesby, instantly releasing a burst of fragrance. To customise your fragrance moment, simply hit the boost button for an extra burstof freshness.

LIVING ROOM / BEDROOM Glade® Candles Everyday candles that provide boutique quality fragrance at a great value. Infuse light, warmth and scent into every room in your home. From creating a spa treatment in your bathroom, relaxing quiet moment in your bedroom to entertaining friends around the dining table, Glade® Candles are the solution to your fragrancing moment.

KITCHEN / LIVING ROOMGlade® Refresh Air™ These premium room sprays areperfect for eliminating odours,restoring freshness and leavinga pleasant fresh scent to enhance your home.

HALLWAYS Glade® Sensations™ ElectricsA sleek electric air freshener witha discreet contemporary designthat offers long lasting freshnessto blend in with your decor.

Glade offers a range of premium quality fragrances designed forevery room of your home.

SCJ0020WWFreshM1100.pdf Page 1 19/05/11, 11:04 AM

WOOLWORTHS AND INGHAM HAVE BEEN PROUDPARTNERS FOR 50 YEARS. WE MEET THE SKINNERFAMILY OF KANTANDRAN FARMS WHO HAVEBEEN RAISING QUALITY CHICKENS FOR INGHAMAND WOOLWORTHS FOR THE PAST 31 YEARS.

INGHAM CHICKENLOVE ‘EM

woolworths fresh promotion

t’s an incredible scene:

amidst the cocophany

of fifty thousand baby

chicks chirping, in a

balmy 32°C heated shed,

a close-knit family of

seven are lovingly helping the

little birds settle into what will be

their new home for the next 7

weeks. Annaliese and Tahlia (15),

Jack (12), Ellie (6) and Max (4)

(pictured right) all pitch in at this

crucial stage to help their parents

Grant and Julie Skinner (pictured

right) on the chicken farm. “It’s

hot and it’s hard work but we all

love it!” says Grant, manager of

Kantandran Farms who have been

growing chickens for Inghams for

the past 31 years.

With around 360,000 chickens

housed across nine sheds on the

29-hectare farm, caring for the

animals is a huge job. “We need

about 60 tonnes of feed a day

when we’re going flat out,” says

Grant. “I kick start the day at

6.30am to check that the food,

water and ventilation is all in

perfect order.”

The shed temperature is a

complex part of looking after the

chickens – the tunnel ventilation

system is set to 32°C on arrival

so it’s warm for the baby chicks,

then cooled as they begin to

grow. According to Grant, it’s the

combination of temperature, a

healthy ventilation system, only

the best feed quality and good

management that is the key to

growing delicious chickens.

“I can’t think of anything that could

be healthier than our chickens –

they live in a healthy environment,

they’re lean and they’re packed

with protein. Nothing else

compares!” says Grant.

And he should know – roast

chicken with home-grown organic

vegies from the garden is the

Skinner family’s favourite meal.

“We know how much care goes

into our chickens – and lots of TLC

means we have the juiciest birds!”

IW

OR

DS

EVA

-MA

RIA

BO

BB

ER

T

FRE0711p061-061inghamR.indd 61 23/5/11 2:22:44 PM

THIS CELEBRITY CHEF HAD HIS CAREEREPIPHANY THE FIRST TIME HE WALKED INTO AKITCHEN. THIS MONTH, HE SHARES HIS LOVE OFFRESH FOOD AND MASTERING THE BASICS WITHFRESH READERS.

Warren Turnbull

QWhy is it so important to

cook with fresh fruit and

vegetables that are in season?

AFresh food equals fresh

flavours; it is incredibly

important to source fresh and

seasonal produce whenever you

can — it will be the difference

between making a good dish

or a nutritious, delicious dish.

Flavour comes from produce that

is grown in the right environment,

at the right time of the year and

allowed to reach its full potential

before it is picked and brought to

your kitchen.

QHow can we cook a

restaurant-quality meal

at home?

A I think the key to making a truly

flavour driven dish is to start with

a good base and season well.

In my kitchen, we begin a lot of

our dishes with the sweetness

of sauté garlic and onions. We

always make our own stock (time

consuming but much cheaper

and flavour-packed). We use a lot

of fresh herbs and for seasoning;

chilli, lemon juice, vinegar, pepper

and most importantly salt!

QWhat is your favourite

winter meal?

A On my days off in winter, I like

to cook soul-warming dishes at

home with my wife, the sort of

food you remember your mum

serving up in the cold months.

We make soups, slow-cooked

braises (osso buco, lamb shanks

& beef bourguignon), pies and

or my favourite dessert; winter

crumble with vanilla ice-cream.

QWhat’s the secret to a quick

dinner that’s big on flavour

and good for you too?

A Keep it simple and try to cover

all major food groups where you

can — grains, protein, fruit and

vegetables, dairy and fats.

One of my favourite quick

weeknight dinners is cumin

dusted lamb cutlets with roast

pumpkin, fetta, couscous and

cucumber yoghurt.

Deseed and cut up the pumpkin

into small wedges and roast.

Lightly dust the cutlets with

ground cumin and pan-fry.

Cook the couscous and crumble

fetta into it. Season with olive oil,

lemon juice, salt, pepper and fresh

herbs. Grate cucumber into Greek

yoghurt and season.

QWhat are the essential

ingredients we should

always have in the pantry and

fridge at home?

A There are a few things one

should always have on hand

– if you have these nothing is

impossible! In my fridge/freezer;

chicken or beef stock, frozen

peas, butter, parmesan and eggs.

In my pantry there’s also a

good olive oil, vegetable oil,

vinegar, sea salt, pepper, mustard,

salted capers, anchovies, tinned

tomatoes, dried chilli, pasta, rice,

oats, sugar, chocolate and a few

secret spices.

QWhat’s in your fridge

right now?

A Not a lot to be honest! As a

chef we are taught not to waste

so I always buy fresh everyday.

| 5 minutes with...

WHO IS WARREN TURNBULL?• Warren Turnbull is a highly respected chef on

the Sydney restaurant scene with his restaurant

Assiette regarded amongst Sydney’s best

restaraunts. His latest venture is District Diningin Surry Hills, NSW.

• Warren is well-known as a regular guest chef

on Ready, Steady, Cook (weekdays on TEN).

FRE0711p062-062chefRR.indd 62 30/5/11 8:55:14 AM

| woolworths fresh promotion

free personalised kids’What is on offer?A FREE personalised baking activity book exclusive to

Woolworths customers.

What do I need to do to claim?Purchase any three Nestlé baking products* (range listed below)

in a single transaction from any Woolworths supermarket.

With your purchase receipt, go online to bakers-corner.com.au

and click on the Woolworths Offer link.

Fill out your contact details and required information from the

products and Woolworths purchase receipt.

Choose your book cover and personalise as instructed.

Once you are at the end of the claim process, you will receive a

confirmation e-mail notifying your order has been placed.

Allow 28 working days for your personalised baking activity

book to be delivered in the mail.

baking activity bookexclusivetoWoolWorths

123456

Offer commences Wednesday 15 June, 2011 and closes at 11:59pm on

Tuesday 19 July, 2011 or when the entire pool of gifts has been claimed

(7,000 baking activity books). For full terms and conditions for this offer

and further instructions on how to claim, visit bakers-corner.com.au.

Proof of purchase and a valid email address are required for each claim.

Maximum of two claims per household. Promoter is Nestlé Australia Ltd.

ABN 77 000 011 316*NESTLÉ Sweetened Condensed Milk& Skim Sweetened Condensed Milk

NESTLÉ Sweetened Condensed Milk TubeNESTLÉ Caramel Top’ n’ Fill

NESTLÉ Dark Cooking ChocolateNESTLÉ CHOC BITS

NESTLÉ Baking CocoaNESTLÉ Melts

and the PLAISTOWE range

For delicious recipes plus handy hints and tips, visit bakers-corner.com.au

FRE0711p063-063nestleRR.indd 63 30/5/11 2:45:07 PM

Prep Time 15 minutes Cooking Time 2¼ hours Serves 4

Ingredients5 00g stewing beef such as chuck

steak or gravy beef2 tbsp of Homebrand pure olive oil4 small onions, halved1 tbsp Homebrand plain flour1½ cups red wine2 garlic cloves, finely chopped1 bay leaf1 cup of waterSalt and pepper8 baby washed potatoes2 medium carrots, cut into

thick slices1 punnet cherry tomatoes

Method1. Cut the beef into 3-4cm cubes. Heat the

olive oil in a heavy flameproof casserole dish on medium high heat, add the beef pieces in batches to the pan and brown them, turning frequently. Remove each lot as they brown and set aside.

2. Add the onion and lightly brown until golden. Remove and set aside.

3. Return the meat to the pan and sprinkle with the flour. Stir until browned (about 3 minutes).

4. Stir in the wine, garlic, bay leaf, 1 cup of water and season to taste with salt and pepper. Bring slowly to the boil, reduce heat, cover and simmer very gently for 1½ hours or until the meat is tender.

5. Meanwhile, prepare the vegetables. Drop the potatoes and carrots into boiling salted water and cook for 8 minutes, until almost tender. Add the prepared vegetables, cherry tomatoes and browned onion to the casserole and cook for a further 20 minutes or until the beef and vegetables are very tender.

* Recipe calculated using the percentage required of each ingredient at the Woolworths standard sell price, correct as of 11/04/2011. Visit woolworths.com.au for details.

Margaret’s Melt-In-The-Mouth Beef Casserole for four. Only $16.25

For more Winter recipes like this pick up a recipecard in store or visit woolworths.com.au

WC8231-1.pdf Page 1 27/04/11, 9:14 AM