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28 Home grown
Advance Australias fare
with these bonzer recipes.
38 Care package
Golden syrup Anzac cheesecake
we salute you!
weekdays45 Our main of the month
Eggplant, fetta and sausage
pasta ready in 30 minutes!
47 10 midweek meals
Midweeks meals are a breeze
with this months top 10!
up front6 Index
Whats cookin this month.
Get your highlighter out and
start planning your meals!
8 This month
A note from our editor.10 Your food ideas
Whats on your mind?
Write in and let us know!
12 Think big!
Super-sized versions of our
favourite cake shop classics.
18 Kims kitchen
Kim is a big fan of Australias
dinkum fare.
25 Super spy
What weve found on our
food travels this month.
26 5 kitchen makeovers
Smart, simple, stress-free design
ideas for happy cooking.
On the cover12 BIG cake-shop favourites try
our Gigantic lamington for size!
28 Home-grown ingredients try
the best Australia has to offer.56 Classic steak and kidney pies.
59 Plus sides to top them off.
77 The ultimate Easter treat
triple-choc hot cross buns!
Cover recipeGigantic lamington,
page 12
Recipe
Kim Coverdale
Photography
Craig Wall
Styling
Jenn Tolhurst
Food Preparation
Claire Brookman
contents
87Lambgoes native
45Pastapronto
55 10-minute desserts
Quick fixes for sweet cravings.
56 The original
Classic steak and kidney pies.
59 Pie pals
Super sides to top them off.
63 bestrecipes.com.au
Our besties share five of their
finest family favourites.
68 Cloud nine
The fluffiest pavlova ever!
april
APRIL 2014 super food ideas 3
52Fast & fresh
LIGHTHOUSE CAKE, SPONGE
AND STEAMED BUN FLOUR
4product
of the
month
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90Final flourish
healthy kids
71 Banana and carrot muffinsNo-fuss baked treats for kids.
72 Flip out!
These savoury pancakes will
make dinnertime stacks of
fun!
75 Golden goodness
Gluten-free Anzac biscuits get
a quinoa makeover.
weekend cooking
77 Triple-choc hot cross bunsNothing succeeds like excess
and these beauties prove it.
78 Tastes just like home
Three supermarket favourites
to make from scratch.
84 Sunday best
Add native flavours to aclassic lamb roast and wow
the crowd.
92 Chocolate, hot & cold
Marthas chocolate recipes are
tempting at any temperature.
98 Last bite
Unwrapped the best choc
biccies that money cant buy!
regulars and
competitions10 Write to us and win!
43 Subscribe and save!
81 WIN a SodaStream pack!
83 Supershelf
91 Puzzles
15I do d-clair!
nextmonth May 2014 issue on sale April 10 (Australia)
ForSuper Food Ideasrecipe success:We use Australian standard measures.
In liquid measures,250ml = 1 cup.
Dry ingredients should be measured
in level 1 cup, 12 cup, 13 cup and14 cup measures.
1 tablespoon = 20ml (note NZ, US
and UK tablespoon = 15ml).
1 teaspoon = 5ml.
We use 59g to 60g eggs.
We use 1000 watt microwaves,
unless otherwise specified.
Email questions about our recipes to
Nutrition know-how
contains no wheat, oats, rye or
barley. low saturated fat, high
fibre, lower sodium with heart-friendly fats.
low saturated fat, high
fibre (not for desserts), lower sodium
with lower-GI carbs. contains foods
with slowly digested carbohydrate(s), which
produce a lower rise in your blood sugar level.
Saturated fat must be < 6g; kilojoules
< 3000kJ; sodium < 800mg.
contains > 5g of fibre per main meal
contents
LOWFAT LOWSATFAT LOWERSODIUM LOWKILOJOULE
Main meal < 1 5g < 6 g < 6 00 mg < 2 00 0kJ
Side dish < 8g < 3g < 4 00 mg < 1 00 0kJ
Light meal < 10g < 4g < 400mg < 1500k J
Snack/dessert < 5g < 2g < 20 0mg < 600kJ
Lighthouse brings
another bakers secret
to your kitchen, with
this new special-purpose
self-raising flour, made
to create light, fluffy
cakes, sponges andauthentic Asian-style
steamed buns.
Lighthouse is a
venerable Australian
company based in
Fremantle, WA, that
has been producing
quality baking products
for the home cook
since 1865.
of the
month
lighthousebaking.com.au
LIGHTHOUSE
Cake, Sponge
& SteamedBun SelfRaising Flour
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EAT WELL.BE WELL .
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index
6 super food ideas APRIL 2014
SIDES,STARTERS&
LIGHTMEALS
BEEF,PORK
&
LAM
B
Steak and
kidney pies
56
Sumac lamb with
cauliflower fritters
49
Slow-cooked
boneless leg
of lamb
67
Crunchy thick-cut
potato chips
61
Mushy pea mash
59
Chunky vegetable
pancake parcels
72
Lemon myrtle
dampers
88
Beer-baked sweet
onions
88
Garlic mashed
potato and gravy
60
Best ever grilled
lamb chops with
lemon myrtle butter
28
Barbecued steak
and mushroom
stacks
53
Baked lamb kibbeh
51
Eggplant, pork and
fennel rigatoni
45
Cottage pie
65
Classic red wine-
marinated steak
with creamy mash
50
Honey-glazed
lamb with mint and
macadamia crumble
86
Hawaiian pancake
melts
74
Meatloaf in
BBQ sauce
64
Mexican pancakes
74
Quiche Lorraine
66
Pork and fennel
sausages
79
Roasted cabbage
with fennel andwalnut salt
60
Oven-roasted
tomatoes withwild herb salt
88
Tomato relish
61
Roast vegetable
and quinoa salad
52VEGETARIAN
Roast potato
and pea salad
89
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SWEETS
POULTRY
Chicken and
prosciutto meatloaf
48
Creamy tarragon
chicken
63
Chicken stroganoff
48
Warm chicken
and artichoke
pasta salad
52
Chicken, chorizo
and potato gratin
50
Creamy chicken and
mushroom pancakes
72
SO
METHINGEXTRA
Ginger beer
80
Semi-dried tomatoes
78
White chocolate hot
cocoa with coconutand rum
94
Triple-choc
hot cross buns
77
Dark chocolate
hot cocoa
94
Milk chocolate
and peanut butterhot cocoa
94
Super-fluffymarshmallow pav
68
Super-sizedvanilla slice
14
The ultimatechocolate-filled
biscuit
98
Pink mega-meringue
16
Spiced pear and
ginger cheesecakes
55
Molten bittersweetchocolate cake
97
Hot fudge over
vanilla ice-cream
97
Hot cocoa ice pops
95
Golden syrup
apple pie
34
Golden syrup
Anzac cheesecake
38
Jumbo chocolate
clair
15
Mango and
passionfruit
trifle cake
90
Choc-macadamiabiscuits
30
Banana, carrot andcinnamon muffins
71
Banana caramel
bread and butter
puddings
55
Enormous
neenish tart
17
Gluten-free quinoa
Anzac biscuits
75
Baked Alaska with
chocolate cake and
chocolate ice-cream
97
FISH
&
SEAFOOD
Barbecued honey
prawns with
pineapple salad
36
Ginger-poached
salmon with
udon noodles
54
Crispy-skinned
barramundi with
garlic and herb oil
32
COVERRECIPE
Gigantic lamington
12
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What do you love about
Australia? I love that at the
cake shop, the classic pie
sits right up next to the best-selling
Thai green chicken curry one. I love
that youre likely to find a cant-resist
chocolate clair nestled next to the
Vietnamese proprietors banh mi
section, where you can order the best
tasting chicken and salad roll youre
likely to eat, ever.
I love that when youre in the country
the milk bar is where you get your
hamburgeranda banging Greek salad;
and that the takeaway at the little
place on the south coast full of fibro
shacks, Jaycos, and kids and dogs
going wild, does a great toastie and
an even better falafel roll.
I love that people come together in
the same ways as our food crossing
over and creating new cultures and
ideas. I also love it when we can look
back again at some old-time recipes
the ones worth revisiting, that is!
Thats why in this issue youll find a
classic meat pie (mind you, its steak
and kidney, so itsreallytraditional),
kibbeh, sumac lamb and Mexican and
Italian-inspired dishes.
Its a true-blue food fest that celebratesboth diversity and ENORMOUSNESS!
this month
We wanted our very first Australian-
themed issue to be about more than
warm and fuzzy reminiscences about
iconic dishes. We also wanted to
address the fact that, more and more,
as consumers, we want to buy local
and eat fresher. One way to achieve
both those things is to cook from
scratch and thats why this issue weve
introduced a new feature: Homemade
(p78). After all, if you make your own
cooking staples such as sausages
or semi-dried tomatoes you know
exactly where they came from and
precisely whats in them. Plus, if you
DIY you get a sense of achievement
and you can save good money as well!
Cant wait to hear what you think
of the issue and to see your versions
of our cake shop classics made
HUGE (p12). They were the biggest
(pardon the pun) hit at the office.
RebeccaRebecca Cox, Editor
Editor Rebecca Cox, [email protected]
Deputy EditorLynne Testoni, [email protected]
Food Editor Kim Coverdale, [email protected]
Deputy Food Editor Claire Brookman,
Art Director Sarah Cooper, [email protected]
Senior Designer Brydie Noonan,[email protected]
Sub-editor Matilda Duffecy, [email protected]
Recipe Analysis Susanna Holt
Reader & editorial enquiries
Rosalie Gordon, [email protected]
Ph: (02) 8045 4891 Fax: (02) 8062 2884
Advertising sales
National Advertising DirectorPrue Cox
New South Wales
NSW Sales Director Paul Blackburn
Ph: (02) 8045 4666, [email protected]
Group Sales Director Belinda Miller Ph: (02) 8045 4651,
Group Sales Director Nicole Bence Ph: (02) 8045 4935,
Group Sales Director Sam Tomlinson
Ph: (02) 8045 4676, [email protected]
Victoria
Vic Sales Director Kim Carollo Ph: (03) 9292 3204
Group Sales Directors
Sally Paterson Ph: (03) 9292 3217,
Astrid White Ph: (03) 9292 3222,
Lisa Mikkelsen Ph: (03) 9292 3206
Queensland
Queensland Sales Director Rose Wegner
Ph: (07) 3666 6915, [email protected]
South Australia
SA Account Manager Maree Maresco
Ph: (03) 9292 2749, [email protected]
Western Australia
WA Advertising RepresentativeBronwyn Robinson
(08) 9326 9806, [email protected]
Commercial IntegrationCommercial Integration ManagerNicole Harris,
Ph: (02) 8045 4734, [email protected]
Commercial Integration ExecutiveCaitlin Griffith-Pecset
Ph: (02) 8045 4744, [email protected]
Production Director Mark Moes
Production Manager Neridah Burke
Advertising Production
Katie Nagy, [email protected]
Marketing Director Diana Kay
Brand Manager Renee Gangemi
Marketing Assistant Lucy Johnston
Senior Manager Circulation and Subscriptions
Danielle Stevenson
Senior Circulation Executive Food Sheri Mohamed
Chief Executive Officer Nicole Sheffield
Group Publisher Food Fiona Nilsson
Commercial Director Miffy Coady
General Manager Commercial DevelopmentMarcus Williams
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Subscriptions
Super Food Ideasis published by NewsLifeMedia Pty Ltd (ACN 088 923 906),2 Holt Street, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiaryof News Limited (ACN 007 871 178). Copyright 2014, NewsLifeMedia Pty Ltd. All rightsreserved. Pre-press by News PreMedia. Printed by Hannanprint, 8 Priddle Street, WarwickFarm NSW 2170 under ISO14001 Environmental Certification. Paper fibre is sourced fromcertified forests and controlled sources. Distributed by Gordon & Gotch,Unit 2, Bldg 2B, MFive Industry Park, 1 Moorebank Ave, Moorebank, NSW 2170.Tel: (02) 8706 1704. Nutrition and health advice contained in Super Food Ideasis of
a general nature only and does not constitute medical or dietetic advice.Readers should seek advice from a health professional to ensure changes to theirdiet and lifestyle are suitable for their individual circumstances.
Environment
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Hundreds of grains. Millions of possibilities.
Fresh, fragrant and full of flavour
ds of grains. Millions of poss
s dishesesllikikee ththisisTThahaiiBeBeefef aandndRRiciceeSSalad
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Family focusI am writing to thank you. I have
been working full time, teaching fitness
after work three times a week and am
now studying at university. Life had
been so busy that I noticed I had four
unread issues of your magazine on
my iPad. As an avid reader of S FI,
I came to the realisation that my life
was unbalanced and way too busy.
Ive cancelled my fitness classes to
focus on cooking my family good
food from your magazine and saving
money doing it. Im excited!
Belinda Mickaelian, via email
Techno-logicThe iPad I received for Christmas
is being well used in the kitchen, thanks
to the Super Food Ideas digital edition.
I was reading a friends copy of the
magazine the other day and when I saw
the advertisement for the iPad edition,
I was so excited! I love going through
every page and the cook mode feature
makes the recipes so easy to follow. Its
fantastic value and such a user-friendly
tool. I just wish I could do the
crossword on the iPad, too!Jos Crothers, via email
Send letters and a phone number to:SFI/Readers Letters, Locked Bag5030, Alexandria NSW 2015, or email:[email protected]. Lettersmay be edited. This months publishedreaders all receive a classic roastingset from Stanley Rogers Kitchen,worth $62 each. The set containsa deep roasting pan, cooks knife,sharpener and chopping board, allavailable exclusively from Coles. Getready to master the art of roasting,
with all the utensils you need!
Write in and WIN!
IMPORTANTNOTICE
We have become aware that
the battery in the promotional
kitchen timers (pictured below),
which were distributed as a
gift with purchase withSuper
Food Ideasin November 2008
and February 2009, can be
removed easily from the
battery component.
What to doPlease be careful
to keep the timer out of the
sight and reach of children and
consider taping the battery
cover to ensure the battery issecure. If you suspect a child
has swallowed the battery
or placed one in their nose,
immediately go to a hospital
emergency room. Do not let
the child eat or drink and do
not induce vomiting. Call the
Poisons Information Centre
on 13 11 26 for additional
treatment information.
10 super food ideas APRIL 2014
Like something? Hate something? Cooked something?
Want to tell us something? We love all your feedback!
Like us at:facebook.com/superfoodideas
Write tous at:Super Food Ideas,NewsLifeMedia,Level 1 Locked Bag 5030,Alexandria, NSW 2015
Email us at:[email protected]
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Personal touchThank you for such a wonderful
magazine! Living in western Queensland,
we have limited access to some of the
more unique ingredients found in many
recipes; however, Ive never had this
problem with S FI. There was a perfect
example in the February 14 issue
I already had every ingredient, except
the peppercorns, to make my version
of non-Sichuan Sichuan chicken stir-fry
(p32). I served it with vermicelli noodles
and broccoli, and now my kids are
requesting Mums chicken, trees and
worms be on the weekly menu!
Amanda Bianchi, via email
Top cobI tried the Bacon, basil and
spinach cob loaf dip (Feb 14,
p77) and it was just divine. I made it for
a luncheon I had while I was at my folks
place in Port Macquarie on a holiday.
Everyone loved it and wanted to know
how to make it. It was so easy and got
lots of comments on Facebook!
Debbie Huddy, via email
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Hundreds of grains. Millions of possibilities.
Learn Spanish
To discover delicious dishes like this Seafood Paella visit sunrice.com.au
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We love our big things in this country, so what better way to celebrate our
first Australian-themed issue than with giant versions of cake shop classics?
Recipes Kim Coverdale Photography Craig Wall Styling Kristine Duran-Thiessen Food preparation Adam Cremona
Gigantic lamingtonServes 20
Prep 1 hour Cook 1 hour 40 minutes
(plus cooling time)
12 eggs
2 cups caster sugar
1 cup plain flour
1 cup cornflour
1 cup strawberry jam
300ml tub thickened cream, whipped
225g packet moist coconut flakes,
roughly chopped
Chocolate icing
3 cups icing sugar mixture
1 tablespoons Dutch-processed
cocoa powdercup boiling water
1Preheat oven to 170C/150C fan-forced.
Grease a 6cm-deep, 22cm-square cake pan.
Line base and sides with baking paper.
2Using an electric mixer, beat half the eggsand half the sugar together for 8 to 10
minutes or until thick and creamy (mixture
should form ribbons when dripping off the
beaters). Triple-sift half the flour and half
the cornflour together. Sift flour mixture
over egg mixture. Fold gently until just
combined. Pour mixture into prepared pan.
3Bake for 50 minutes or until golden
and cooked through. Turn sponge cake,
top-side up onto a wire rack lined with
baking paper. Cool completely. Repeat
with remaining eggs, sugar, flour andcornflour to make a second sponge cake.
4Using a serrated knife, cut cakes in half
horizontally. Place 1 cake half on serving
plate. Spread with cup jam. Top with
of cream. Top with a second cake half.Repeat layering with remaining cake halves,
jam and cream, finishing with cake on top.
5Make Chocolate icingSift icing sugar
and cocoa in a bowl. Add boiling water,
stirring, to make a thick, spreadable icing,
adding extra boiling water if necessary.
6Working on one side at a time, carefully
spread icing all over cake. Sprinkle with
coconut, pressing to secure. Refrigerate
until set. Serve.
NUTRITION: (per serve) 1681kJ; 11.9g fat;
7.2g sat fat; 5.6g protein; 69g carbs;0.9g fibre; 128mg chol; 80mg sodium.
12 super food ideas APRIL 2014
think big!
PHOTO
SGETTYIMAGES
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Giganticlamington
APRIL 2014 super food ideas13
this monthbig cakes
$0.63
per serve
PHOTO
GRAPHYCRAIGWALL
STYLINGJENNTOLHURST
FOODPREPARATIONCLAIREBROOKMAN
COVERRECIPE
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Super-sized vanilla sliceServes 16
Prep 20 minutes (plus 5 hours
refrigeration)
Cook 45 minutes (plus cooling time)
Youll need two 22cm-square cake pans
for this recipe
3 sheets frozen puff pastry, partially thawed
2 cups caster sugar
1cups cornflour
1 cups vanilla custard powder
2 litres milk
125g butter, chopped
4 egg yolks, lightly beaten
2 teaspoons vanilla bean paste
Passionfruit icing
2 cups pure icing sugar, sifted
2 passionfruit
20g butter, melted
1Preheat oven to 200C/180C fan-forced.
Line 3 large baking trays with baking paper.
Place 1 pastry sheet on each tray. Bake, 1
Super-sizedvanilla slice
tray at a time, for 8 to 10 minutes or until
golden, puffed and cooked through. Cool
slightly, then gently flatten pastry using
your hands. Trim each sheet to a 21.5cm
square. Cool completely.
2Meanwhile, grease two 6cm-deep,
22cm-square cake pans. Line base and
sides with baking paper, extending paper
2cm above edges of pans.
3Place half the sugar, cornflour and custard
powder in a large, heavy-based saucepan
over medium heat. Gradually add half the
milk, stirring constantly, until smooth and
combined. Add half the butter. Cook,
stirring constantly, for 10 to 15 minutes or
until mixture simmers and thickens. Remove
from heat. Stir in half the yolks and half the
vanilla. Place 1 sheet of pastry in base of
1 prepared pan. Spoon hot custard over
pastry. Top with a second pastry sheet.
4Place remaining sugar, cornflour and
custard powder in a large, heavy-based
saucepan over medium heat. Gradually
add remaining milk, stirring constantly,
until smooth and combined. Add
remaining butter. Cook, stirring constantly,
for 10 to 15 minutes or until mixture
simmers and thickens. Remove from heat.
Stir in remaining yolks and remaining
vanilla. Place remaining sheet of pastr y
in the base of remaining prepared pan.
Spoon hot custard over pastry in pan.
5Set pans aside for 30 minutes to cool.
Refrigerate for 4 hours or until cold and firm.
6Make Passionfruit icing Place icing sugar,
passionfruit and butter in a heatproof
bowl over a pan of simmering water. Stir
over heat until smooth and combined.
Remove from heat. Carefully turn
pastry-topped vanilla slice onto a serving
plate. Carefully turn remaining slice on
top, pastry-side up. Spread with icing.
Refrigerate for 1 hour or until set. Serve.
NUTRITION: (per serve) 2373kJ; 18.2g fat; 10.7g
sat fat; 6.7g protein; 95g carbs; 1.1g fibre; 82mg
chol; 231mg sodium.
14 super food ideas APRIL 2014
$1.10per serve
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Jumbo chocolate clairServes 12
Prep 15 minutes (plus refrigeration time)
Cook 45 minutes (plus cooling time)
65g butter, chopped
cup plain flour
3 eggs
2 cups thickened cream
2 teaspoons icing sugar mixture
150g dark chocolate, chopped
Extra 20g butter, chopped
250g strawberries, hulled, thinly sliced
1Preheat oven to 220C/200C fan-forced.
Line a large baking tray with baking paper.
2Place butter and cup cold water in a
saucepan over medium-high heat. Bring
to a simmer. Simmer for 1 minute. Reduce
heat to medium. Stir in flour. Cook,
stirring, for 2 minutes or until mixture
comes away from the side of the pan.
Set aside to cool for 5 minutes.
3Place flour mixture in bowl of an electric
mixer. Add eggs, 1 at a time, beating on
low speed until well combined after each
addition. Spoon mixture onto baking tray
to form an 8cm x 30cm rectangle, levelling
top with a spatula and rounding ends.
4Bake for 10 minutes. Reduce temperature
to 200C/180C fan-forced. Bake for a
further 30 minutes or until pastry is golden
and puffed. Transfer to a wire rack to cool.
5Using an electric mixer, beat cream and
icing sugar together until stiff peaks form.
6Place chocolate and butter in a heatproof,
microwave-safe bowl. Microwave on HIGH
$0.94per serve
Jumbochocolate clair
(100%) for 1 to 2 minutes, stirring halfway
through with a metal spoon, until smooth.
7Split clair in half horizontally. Remove and
discard any uncooked dough in centre (see
note). Place pastry base on serving plate.
Dollop with whipped cream and top with
strawberries. Cover with pastry top. Spread
top with chocolate mixture. Refrigerate for
10 minutes or until top is firm. Serve.
NUTRITION: (per serve) 1326kJ; 26.2g fat; 16.3g
sat fat; 4.5g protein; 16.4g carbs; 0.9g fibre;
101mg chol; 96mg sodium.
APRIL 2014 super food ideas 15
this monthbig cakes
soft in humid weather. Crisp in the oven,
then allow to cool again before filling.
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1Preheat oven to 120C/100C fan-forced.
Trace a 20cm circle onto a sheet of baking
paper. Line a large baking tray with the
baking paper, traced-side down.
2Using an electric mixer, beat egg whites
until just firm peaks form. Gradually add
sugar, 1 tablespoon at a time, beating until
sugar is dissolved after each addition. Add
vanilla, cornflour and vinegar. Beat until
just combined. Add enough pink food
colouring to tint meringue pale pink.
3Spoon meringue onto prepared tray,
Pink mega-meringueServes 12
Prep 10 minutes
Cook 1 hour 15 minutes (plus cooling time)
6 egg whites
1 cups caster sugar
2 teaspoons vanilla extract
2 teaspoons cornflour
1 teaspoon white vinegar
Rose pink food colouring
Large pink and white sprinkles, to decorate
Mixed berries and whipped cream, to serve
$0.45per serve
Pink mega-meringue
using the traced shape as a guide. Run
a fork around side and top of meringue
to create ridges. Scatter with sprinkles.
4Bake for 1 hour to 1 hour 15 minutes
or until meringue is just firm to the touch
but not browned. Turn off oven. Cool
meringue completely in oven with door
ajar. Serve meringue with mixed berries
and whipped cream.
NUTRITION: (per serve) 923kJ; 10.3g fat;
6.4g sat fat; 2.8g protein; 31.4g carbs;
1.2g fibre; 35mg chol; 38mg sodium.
16 super food ideas APRIL 2014
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this monthbig cakes
Enormous neenish tartServes 16
Prep 40 minutes (plus 50 minutes
refrigeration time)
Cook 20 minutes (plus cooling time)
1 cups plain flour
cup almond meal
cup icing sugar mixture
150g butter, chilled, chopped
2 egg yolks
1 tablespoon iced water
cup raspberry jam
Mock cream
cup caster sugar
cup milk
teaspoon gelatine powder
1 tablespoons boiling water
180g butter, softened
1 teaspoons vanilla extract
Icing
3 cups icing sugar mixture
1 tablespoon Dutch-processed cocoa powder
cup boiling water
Rose pink food colouring
1Using a food processor, process flour,
almond meal, icing sugar and butter until
fine crumbs. Add egg yolks and water.
Process until dough just comes together,
adding extra water if needed. Turn dough
onto a lightly floured surface. Knead
gently until just smooth. Shape into a
disc. Wrap in plastic wrap. Refrigerate for
30 minutes or until firm.
2Preheat oven to 200C/180C fan-forced.
Grease a 4cm-deep, 23.5cm (base) round
loose-based fluted flan tin. Roll pastry
between 2 sheets of baking paper until
3mm thick. Line prepared tin with pastry.
Trim excess. Refrigerate for 20 minutes.
3Place prepared tin on a baking tray. Line
pastry with baking paper. Fill with ceramic
pie weights or uncooked rice. Bake for
10 minutes. Remove weights and baking
paper. Bake for a further 10 minutes or until
golden and cooked through. Cool in tin.
4Meanwhile, make Mock creamPlace sugar
and milk in a heatproof, microwave-safe
bowl. Microwave on MEDIUM (50%), for
20 to 30 seconds or until sugar is dissolved.
Sprinkle gelatine over boiling water in a
heatproof jug. Whisk with a fork until
gelatine has dissolved. Add gelatine to
milk mixture. Cool to room temperature.
Using an electric mixer, beat butter and
vanilla until light and fluffy. Gradually beat
in gelatine mixture until well combined.
5Spread jam over base of pastry case.
Top with mock cream, spreading to level.
Refrigerate while preparing icing.
6Make IcingPlace half the icing sugar in
a bowl. Add cocoa powder and half the
boiling water. Stir well to combine. Repeat
with remaining icing sugar and boiling
water in a separate bowl, tinting mixture
pale pink with food colouring. Spread
chocolate icing over half the tart, levelling
top with a spatula. Cool for 5 minutes.
Spread pink icing over other half of tart.
Set aside for 10 minutes or until set. Serve.
NUTRITION: (per serve) 1628kJ; 18.6g fat; 11.3g
sat fat; 3g protein; 54g carbs; 0.8g fibre; 51mg
chol; 165mg sodium.
APRIL 2014 super food ideas 17
$0.70per serve
Enormousneenishtart
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( )
18 super food ideas APRIL 2014
The Australian coastline is home
to fantastic seafood, so make
the most of each states offering
kims kitchen
Whatacatch!
cooking know-how
Food editor Kim Coverdale celebrates Australias
bounty from the ocean to the outback
Abalone
Abalone is
among our most
sought-after (and
expensive!) species
of seafood, much
loved in Chinese
cuisine. Its mildly
flavoured flesh
can become tough
when cooked at
home. Unless you
know how, its best
left to the experts.
Southern
Bluefin Tuna
Southern Bluefin
tuna is found off Port
Lincoln. It has red
flesh with a firm,
dense texture.
Its great for the
barbecue, but is
best cooked rare to
medium, as it can
dry out quickly. Its
particularly good
served raw, which
is why the majority
of it is exported to
Japan for sashimi.
Scallops
Tasmania is
our main producer
of scallops. Its easy
to over-cook and
toughen the tender
flesh, so use quick
methods of cooking,
such as steaming
or pan-frying.
Prawns
Banana, King
and Tiger prawns are
the most common
varieties found here.
Banana prawns are
mildest in flavour while
King and Tiger prawns
are stronger tasting
with firmer flesh.
Sydney Rock
Oysters
Smaller than Pacific
oysters, Sydney Rocks
have creamy
flesh and are
lovely freshly
shucked
in their
own briny
juices.
Barramundi
The Aboriginal
name for this native
fish translates as
large-scaled silver
fish. Its firm, white
flesh is suitable for
pan-frying and
steaming, and goes
really well with bold
flavours, such as
chilli, soy sauce,
curry pastes
and capers.
Crayfish
Also known
as Western rock
lobsters, crayfish are
WAs most valuable
species of seafood
and are exported
widely. Delicately
sweet-flavoured,
crayfish can be
steamed, barbecued
or baked. Pricey
to buy, you wont
find many recipes
for it in SFI!
From bangers to burgers, theres a huge
range of kangaroo cuts available at your
local supermarket. This lean protein has
the Heart Foundation tick of approval
and is a source of omega-3, iron and
zinc. Its ideal for pan-frying, stir-frying
and barbecuing, but because the meat
has so little fat, its best served rare to
medium-rare as overcooking will make
it dry and tough. Kangaroo has quite
a rich, slightly gamy taste, so pair it with
other strong flavours, such as garlic,
red wine and rosemary.
SFIteamloves
HOT TOPIC
Hop to it!
Its hot cross bun time! Did you
know that piping the cross onto
bread was said to ward off evil
spirits and stop the buns going
mouldy? We love Bakers Delight
Traditional hot cross buns, $6.50
for six, with $1 from every half-
dozen sold going to a childrens
hospital in every state. As if you
need an excuse to eat them!
CheckoutthesekangarooburgersfromourOctober2012issue,p24!
WA NTQLD
NSW
TAS
VIC
SA
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ADVERTISEMENT
productof theyearintroducing...
Celebrating 27 years of discovering the best new products, the Product of the YearAwards have again unveiled a trolley-load of local family favourites in Australia.Read on to find just a few of the innovative products deemed best in show in 2014.
For the complete list of winners, visit productoftheyear.com.au
the awards in focus
Now held in 38 countries around theglobe, the Product of the Year Awards
were originally founded in France in
1987 to both guide consumers to the
best household products on the market,
as well as reward manufacturers for their
quality and innovation. Still fulfilling
those objectives, the awards are now the
largest independent consumer-voted
product accolades in Australia.
meet the judges
A panel of national retailers, consumerresearchers and media representatives,
including Todayco-host Lisa Wilkinson
andInside Outeditor Claire Bradley,
judged 130 entries across 43 categories
to compile the 2014 Product of the Year
winners. More than 16,000 Australian
grocery buyers also had their say,
providing feedback via an online study
conducted by Nielsen research.
how it works
To be eligible for the shortlist in the 2014Product of the Year Awards, the product
must have been launched in Australia
within the preceding 12-month period.
Categories range from healthy pantry
staples to pet care, giving consumers
a complete list of reputable household
products to include in their next weekly
shop. Read on to learn more about
a select group of 2014 winners.
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winnerbaby wipes category*
*survey of more than 16,000 people by Nielsen research
Freecall 1800 222 099. Curash is a trademark of Church & Dwight (Australia) Pty Ltd.
facebook.com/curash
/Curash. For the love of babys skin.
The new Curash Fragrance Free JUMBO Wipes
are extra large almost double the size of the
standard Curash wipe, making them perfect for
those bigger Oh-no! messes at change time.
These super thick and super soft wipes are
available in the most popular Curash variant,
Fragrance Free, making them suitable for
newborns and even the most sensitive skin.
Theyre also paediatrician and dermatologist
tested and help protect against nappy rash.
Available at Woolworths, Big W,Priceline & selected pharmacies.
NEW
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winnerpet care category*
*survey of more than 16,000 people by Nielsen research
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CWN0104_SFI
For totally touchable skin
nair.com.au
NEW
Nair info line Freecall 1800 222 099.
Nair is a trademark of Church & Dwight Co., Inc.
Available from selected Woolworths, Big W, Priceline,Chemist Warehouse and Pharmacies nationally.
VotedProductof the Year 2014.*
*Winner Hair Removal Category.
Survey 16,277 people by Nielsen.
winner hair removal category*
*survey of more than 16,000 people by Nielsen research
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winner healthy pantrystaple category*
*survey of more than 16,000 people by Nielsen research
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winnerhousehold cleaning category*
*survey of more than 16,000 people by Nielsen research
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...SippeditAfter experimenting
with native herbs
and spices, food ed
Kim discovered a
love of wattleseed.
Its great in desserts
and hot drinks, or
to flavour stews and
fish. From Herbies
Spices (herbies.com.
au) and Outback
Spirit (outback
spirit.com.au).
APRIL 2014 super food ideas 25
Jaffles have been making a comeback,
and not just at nannas house! Recently,
we spied a pulled-pork and macaroni
cheese version at a bar in Bondi a far
cry from the baked bean ones we used
to eat after school. Did you know that
Australian company Breville introduced
the Cut-n-Seal technology which
transformed toasted sandwiches into
jaffles all the way back in 1974? Proud!
Sydney chef and My Kitchen
Rulesregular Colin Fassnidge
has a more modest side when
it comes to his first cookbook:
Recipe books are a collection
of rectified mistakes. For every
winning dish, a chef has made
10 mistakes to get there. Four
Kitchens ($45, Ebury Illustrated)
is a collection of his favourite
recipes. For those enjoying our
all-Aussie issue, why not try
his Wallaby with wild garlic!
Heres cheers to Aussieinnovation! Brown
Brothers Cienna isa subtle red wine madefrom a grape bredby scientists at theCSIRO specifically tocreate a lighter flavourideal for hotter days.$16.90 per bottle. Visitbrownbrothers.com.au.
...Tastedit
The food team loves the fruity
scent, $4.99, from Coles. Its
antibacterial, so it makes a great
pre-cooking wash. It also recently
won a consumer-voted award for
Product of the Year 2014. Check
out productoftheyear.com.au
for all the other winners.
The latest on what the teams eating,buying and loving this month
The Moser Roth chocolate eggs,
with fillings such as Ganache and
Hazelnut Nougat Crme, $3.29/
147g, disappeared in an instant.
We also loved the mouth-tingling Poppin Rockin Easter
Bunny, $4.99, infused with popping candy! Visit aldi.com.au.
...Pumpedit
...Readit...Cookedwithit
...Scoffedit
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in the kitchen
4CORNER STORE
Make the most of the cupboards
under your bench with a carousel shelf
unit. These handy rotating shelves will
ensure that ingredients dont get lost
in those dark corners and you wont
have to fossick around blindly for pesky
packets or rarely used utensils.
Ikea Rationell corner base
cabinet carousel, $100.
5TAP INTO TRENDS
Nothing dates a space like tired
fittings and fixtures. Replacing yourold taps is one of many simple ways
to modernise your kitchen instantly.
The new Brita 3 Way
Water Filter range offers four sleek
Euro-designed taps that provide
instant filtered and tap water. From
$379. Visit brita.com.au for details.
2BOLDLY GO
Give your kitchen a new
lease of life with a splash of
colour. Painting your cabinet
doors or splashback with a bold
tone is a quick and easy way to
make a room more cheerful.
This years look is strong purple.
Or add a brightly coloured
appliance for an instant refresh.
Kenwood kMix hand
mixer in Sunkissed Yellow, $139, and
kMix kettle in Passion Pink, $119.
Available at major electrical retailers.
3PAINT IT BLACK
Turn a wall or cupboard door
into a giant shopping list with
a coat of blackboard paint. Perfect
for weekly meal planning, plus
extra creative space for the kids!
Porters Paints
chalkboard paint in Chalkboard
Black, $39.80 per litre. Visit
porterspaints.com.au for details.
5makeoversJazz up the heart of your homewith these simple, creative ideas
Words Matilda Duffecy
1CLUTTER BUSTER
If you need help getting your pantry
organised, keep an eye out for shelving
that comes with individual compartments.
Look for matching containers to group
your spices, cereals and flours together in
their own spot, for quick and easy access.
For lots of helpful storage
options, check out your local Howards
Storage World. Visit hsw.com.au.
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ADVERTISEMENT
Gary Mehigan, leading chef,
restaurateur andMasterChefjudge says:
Rice is fluffier and naturally whiter.
Pasta smells and tastes fantastic. Vegetables are
bursting with colour and flavour. Improves the taste,
aroma and quality of water, tea and coffee.
3WAY SYSTEM FEATURES:
European designed and manufactured.
Cost-effective, easy to install.
Innovative 3-Way Dispenser allows filtered or unfiltered water.
Filter change reminder.
Easy to change the filter yourself.
Kit includes water filter, all components and a BRITA dispenser.
3-Way Water Filter DispensersGary Mehigan leading chef, restaurateur and MasterChefjudge knows
the importance of filtered water as a key ingredient in cooking. Now theres
an even easier way to get filtered water, thanks to BRITAs new 3-Way
Water Filter Dispenser. Simply replace your existing tap with a BRITA
3-Way Water Filter Dispenser for filtered water at your fingertips. The filter
sits below the sink and delivers great-tasting water for six months. You
dont have to drill your benchtop as BRITAs 3-Way Water Filter Dispenser
replaces your existing tap. BRITA Water Filter Dispensers not only look
good, they are clever and easy to use: you have one lever for filtered water
and the other lever for your unfiltered hot/cold water. Now you can enjoy
the benefits of using filtered water in your cooking, coffee, tea and drinks.
INNOVATION One lever for BRITA filtered water and the other
lever for your unfiltered hot/cold water. With no drilling of your
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at your fingertips. No fuss and no clutter!
STYLE Sophisticated European design and quality. There are four
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TASTE Cleaner, clearer, great-tasting
water. Filtered water serves many
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and whiter, boosts the aroma of pasta
and helps retain the colour and flavour
of veggies. It also improves the flavour,
aroma and crema of your coffee.
EASY The essential ingredient for you
and your kitchen, the BRITA 3-Way
Water Filter Dispenser is also an
extremely cost-effective option. You
get great-tasting filtered water without
any bottle waste and it comes in an
installation-ready kit with everything
you need to install. Available at leading
hardware and appliance retailers.
FOR GREATTASTINGBRITA FILTERED WATER
Filter & Filter HeadSquare Neck Swan Neck 90 Neck 45 Neck
Available at leading hardware and appliance retailers.
For more information or stockist details, visit www.brita.com.au
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home grownWeve taken some of our best loved Australian ingredients and created
dishes dedicated to showcasing their unique flavours and textures
Recipes Kim Coverdale & Tracey Meharg Photography Guy Bailey Styling Jenn Tolhurst & Kristine Duran-Thiessen
Food preparation Adam Cremona & Sarah Mayoh
Best ever grilled lamb chopswith lemon myrtle butterServes 4
Prep 10 minutes Cook 20 minutes
(plus 5 minutes resting time)
600g baby chat potatoes
2 large carrots, peeled, sliced diagonally
1 cup frozen peas
80g butter, softened
2 teaspoons dried lemon myrtle
2 teaspoons dijon mustard
8 (150g each) lamb loin chops
1 tablespoon olive oil
1Place potatoes in a saucepan. Cover with
cold water. Bring to the boil over high
heat. Reduce heat to medium. Cook for
12 minutes, adding carrot for the last
4minutes of cooking time and peas for
the last 1 minute of cooking time. Drain.
Return to pan. Cover to keep warm.
2Combine butter, lemon myrtle and
mustard together in a small bowl. Season
with salt and pepper. Add half the butter
mixture to vegetables in pan. Toss carefully
to coat. Cover to keep warm. Season
with salt and pepper.
3 Meanwhile, preheat grill to high. Place chops
on a wire rack set over a large baking tray.
Brush chops on both sides with oil. Season
with salt and pepper. Place chops under grill,
5cm away from heat. Grill for 4 minutes.
Turn. Grill for a further 4 minutes for medium
or until cooked to your liking. Cover loosely
with foil. Set aside for 5 minutes to rest.
4Serve chops with vegetables and
remaining lemon myrtle butter.
NUTRITION: (per serve) 2490kJ; 34.6g fat; 17.7g
sat fat; 38.9g protein; 27.6g carbs; 8.5g fibre;
131mg chol; 505mg sodium.
butter (beginning of step 2) up
to 2 days ahead. Cover and store
in the fridge.
make ahead
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Best ever grilled lamb chopswith lemon myrtle butter
35 mins
$4.75per serve
ingredientsaustralian produce
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4Spoon level tablespoons of mixture,
4cm apart, onto prepared trays. Bake
for 18 to 20 minutes or until light golden.
Cool on trays for 5 minutes. Transfer to
wire rack to cool completely.
5Drizzle biscuits with melted chocolate.
Set aside for 30 minutes to set. Serve.
NUTRITION: (each) 602kJ; 9.7g fat; 3.9g sat fat;
1.8g protein; 12.4g carbs; 0.8g fibre; 16mg chol;
66mg sodium.
Choc-macadamia biscuits
Makes 24
Prep 10 minutes
Cook 20 minutes (plus cooling)
1 cup macadamia nut halves
125g unsalted butter, softened
cup caster sugar
1 egg
teaspoon vanilla essence
1 teaspoon ground cinnamon
1cups self-raising flour
50g milk chocolate, melted, to drizzle
1Preheat oven to 180C/160C fan-forced.
Place macadamia nuts on a baking tray.
Roast for 3 to 5 minutes or until light
golden. Allow to cool completely.
2Reduce oven to 160C/140C fan-forced.
Line 2 large baking trays with baking paper.
3Using an electric mixer, beat butter and
sugar until light and fluffy. Add egg, vanilla
and cinnamon. Beat until just combined.
Add flour and macadamia nuts. Using a
wooden spoon, stir until well combined.
30super food ideas APRIL 2014
These biscuits can be stored in
an airtight container at room
temperature for up to 3 days.
storage tip
biscuits by decreasing the amount
of flour to 114cups and adding
112 tablespoons cocoa powder.
variation
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$0.35per serve
Choc-macadamiabiscuits
ingredientsaustralian produce
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australian produceingredients
APRIL 2014 super food ideas 33
Crispy-skinnedbarramundi withgarlic and herb oil
free Takes33 mins
$7.75per serve
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1Make Golden syrup applesMelt
butter in a large, deep frying pan over
medium heat. Add sugar, syrup and apple.
Cook, stirring occasionally, for 4 minutes
or until apples are just tender and all their
natural juices are released. Blend cornflour
with 2 teaspoons cold water in a small
bowl. Stir until smooth. Add cinnamon
and cornflour mixture to apple mixture.
Stir to combine. Cook for 1 minute or until
sauce is very thick and coats the apples.
Transfer apples to a bowl. Cool to room
temperature (see notes).
2Process flour, baking powder, salt,
butter and caster sugar together until fine
crumbs form. Add egg and water. Process
until mixture just comes together (dough
will still look crumbly). Place dough on
a flat surface. Knead until dough comes
together and is smooth. Press of dough
into a 2cm-thick disc. Wrap in plastic
wrap. Press remaining of dough into
a 2cm-thick disc. Wrap separately in plastic
wrap. Refrigerate for 20 minutes.
Golden syrup apple pieServes 8
Prep 30 minutes (plus 30 minutes
refrigeration)
Cook 55 minutes (plus cooling and
standing time)
2 cups plain flour
1 teaspoon baking powder
1 teaspoon fine sea salt
170g unsalted butter, chilled, chopped
2 tablespoons caster sugar
1 egg (see notes)
2 tablespoons chilled water
cup almond meal
1 egg white, lightly beaten
3 teaspoons white sugar
Golden syrup apples
25g butter
1 tablespoon brown sugar
cup golden syrup
7 (1.2kg) granny smith apples, peeled,
cored, thinly sliced
1 tablespoon cornflour
teaspoon ground cinnamon
34 super food ideas APRIL 2014
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Its best to use an egg straight
from the fridge for this recipe to
make sure the pastry stays cold.
Make sure the cooked apples
are completely cooled before
filling the pie base, as the crust
will become soggy and messy
if the apples are still warm.
If youd like to add a bit of extra
flavour to your apple pie, stir a
pinch of cinnamon into the white
sugar before sprinkling it over
the top of the pie.
made the day before. Store,
separately, in the fridge. Remove
pastry 20 minutes before rolling.
make ahead
APRIL 2014 super food ideas 35
3Preheat oven to 200C/180C fan-forced.
Place a baking tray on the lowest shelf.
4Roll out the larger dough disc between
sheets of baking paper to a 4mm-thick,
25cm round. Line a 18cm (base), 22cm
(top), 4cm-deep pie plate with pastry
(do not trim excess pastry). Sprinkle base
with almond meal. Fill with cooled apple
mixture. Roll out smaller dough disc
between sheets of baking paper to a
3mm-thick, 22cm round. Place over apples
in plate. Fold the overhanging pastry up
and over to seal the edge. Brush top of pie
with egg white and sprinkle with white
sugar (see notes). Using the tip of a knife,
score pastry a few times at the centre.
5Bake pie on the hot tray in the oven
for 20 minutes. Reduce temperature
to 180C/160C fan-forced. Bake for
25 minutes or until golden and bubbling.
Stand the pie for 20 minutes before
serving. Serve with ice-cream, custard
or cream, if desired.
NUTRITION: (per serve) 2255kJ; 23.6g fat; 13.6g
sat fat; 7.6g protein; 74.1g carbs; 4.2g fibre;
59mg chol; 335mg sodium.
$2.10per serve
Golden syrupapple pie
ingredientsaustralian produce
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1 Lebanese cucumber, quartered,
finely diced
2 green onions, thinly sliced
cup fresh coriander leaves
1Peel and devein prawns, leaving tails
intact. Using a small sharp knife, cut a
slit along the back of each prawn, being
careful not to cut all the way through.
Place prawns in a glass or ceramic bowl.
Add garlic, ginger and 1 tablespoon honey.
Toss well to coat. Stand for 5 minutes.
2Meanwhile, place remaining honey and
2 tablespoons cold water in a small pan
over medium heat. Bring to the boil.
Barbecued honey prawnswith pineapple saladServes 4
Prep 20 minutes (plus 5 minutes
standing time)
Cook 10 minutes
750g medium green prawns
1 garlic clove, finely chopped
2cm piece fresh ginger, peeled,
cut into thin matchsticks
cup Australian blue gum honey
2 teaspoons vegetable oil
1 teaspoon sesame seeds, toasted
250g pineapple, peeled, cored,
finely diced
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free
Barbecued honeyprawns withpineapple salad
APRIL 2014 super food ideas37
35 mins
$4.95per serve
Reduce heat to low. Simmer for 2 minutes.
3Heat a barbecue or hot plate over
medium-high heat. Drizzle with
oil. Cook prawns for 2 minutes each
side or until charred and prawns are
cooked through. Transfer to a bowl.
Add sesame seeds and warm honey
sauce. Season with salt and pepper.
Toss to combine.
4Combine pineapple, cucumber, green
onion and coriander in a bowl. Serve
prawns topped with pineapple salad.
NUTRITION: (per serve) 986kJ; 3.4g fat; 0.4g
sat fat; 22.8g protein; 28.3g carbs; 1.6g fibre;
158mg chol; 441mg sodium.
ingredients australian produce
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This rich, golden syrup-topped cheesecake is our salute to the
tradition of the Anzac biscuit as we mark the centenary of WWI
care package
Recipe Kim Coverdale Photography Craig Wall Styling Jenn Tolhurst Food preparation Claire Brookman
1
anzac day cheesecake
Golden syrupAnzac cheesecakeServes 16
Prep 20 minutes Cook 55 minutes
(plus standing and refrigeration time)
Youll need to start this recipe 1 day ahead
1 cups traditional rolled oats
cup plain flour
cup desiccated coconut
75g butter
cup golden syrup
cup brown sugar
500g cream cheese, softened
cup caster sugar
1 teaspoon vanilla extract
3 eggs
Golden syrup caramel
60g butter
cup brown sugar
cup golden syrup
2 tablespoons thickened cream
1Preheat oven to 150C/130C
fan-forced. Grease and line the
base of a 20cm-round (base)
springform pan.
2Combine rolled oats, flour
Golden syrupAnzac cheesecake
$0.58per serve
38 super food ideas APRIL 2014
and coconut in a bowl. Place butter, golden
syrup and brown sugar in a small saucepan
over medium heat. Cook, stirring, for
5 minutes or until melted and smooth.
Stand for 2 minutes. Add butter mixture
to coconut mixture. Mix well to combine.
Stand for 5 minutes. Press mixture over
base and side of prepared pan, leaving
a 1cm border around top edge of pan.
3Using an electric mixer, beat cream cheese,
sugar and vanilla until light and fluffy.
Add eggs, 1 at a time, beating until just
combined. Pour mixture into pan, levelling
top with spatula. Place pan on baking tray.
Bake for 50 minutes or until filling is just
set (cake will wobble slightly in the centre).
Turn oven off. Cool cheesecake in oven for
1 hour with door slightly ajar. Cool at
room temperature. Refrigerate overnight.
4Meanwhile, make Golden syrup caramel
Place butter, brown sugar and golden
syrup in a small saucepan over medium
heat. Cook, stirring for 5 minutes or until
smooth. Stir in cream. Bring to the boil.
Simmer for 2 minutes. Remove from heat.
Cool for 20 minutes. Transfer to a bowl.
Cover. Refrigerate overnight.
5Remove cheesecake from pan. Stand
cheesecake and sauce at room temperature
for 10 minutes. Drizzle golden syrup
caramel over centre of cheesecake. Serve.
NUTRITION: (per serve) 1435kJ; 21.1g fat; 13.8g
sat fat; 5.5g protein; 34.2g carbs; 1.2g fibre;
80mg chol; 211mg sodium.
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Its a favourite in stir-fries and dressings, but did you know youcan also use Red Island Extra Virgin Olive Oil in pastry anddessert? These holidays, treat family and friends to this deliciousfeast and watch eyes light up as you serve the Anzac cake!
Extra virgin olive oil is fresh, delicious,
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freshly harvested, unrefined olive oil every time.
HEALTHY& DELICIOUSNatural, cholesterol-free, packed with
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monounsaturated fats, Red Island Extra Virgin
Olive Oil is one of the healthiest oils available.
A number of studies have shown that extra
virgin olive oil can positively affect blood
pressure and boost immune systems.
Weve put together some fabulous recipes
using extra virgin olive oil on the following
pages. From savoury tarts to a mouth-watering
twist on a traditional Anzac biscuit, youll love
what you can create with some liquid gold.
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www.redisland.com
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ROASTED TOMATO, FETTA AND
ASPARAGUS TARTS
Serves4
Prep20 minutes (plus 30 minutescooling time)
Cook20 minutes
250g packet truss cherry tomatoes, cut
into small portions
1 garlic clove, unpeeled
2 tablespoons Red Island Extra Virgin
Olive Oil
1 bunch asparagus, trimmed, cut into thirds
cup light spreadable cream cheese
50g reduced-fat fetta, crumbled
1tablespoons chopped fresh
basil leaves1 tablespoon lemon juice
Extra small basil leaves, to serve
Extra virgin olive oil pastry
cup Red Island Extra Virgin Olive Oil
1 egg, lightly beaten
cup chilled water
1 tablespoon lemon juice
2 cups plain flour
1Make PastryWhisk oil, egg, water and
lemon juice in a jug. Place flour in a large
bowl. Make a well. Add oil mixture. Season.
Mix well to combine and knead gently.
Shape into a disc. Cover with plastic wrap.
Refrigerate for 30 minutes.
2Preheat oven to 200C/180C fan-forced.Grease 4, 2cm-deep, 11cm-round (base)
fluted loose-based flan tins with olive oil.
Roll of the dough between 2 sheets of
baking paper until 3mm thick and large
enough to line the base and side of
1 prepared tin. Trim edge. Prick base with
a fork. Repeat with remaining dough. Place
tins on a baking tray. Line pastry with
baking paper. Fill with ceramic pie weights
or uncooked rice. Bake for 10 minutes.
Remove weights or rice and baking paper.
Bake for 10 minutes or until golden.3Meanwhile, place tomato and garlic on a
Bake for 15 minutes, adding asparagus in
the last 5 minutes of cooking.
4Combine cream cheese, fetta and
chopped basil in a bowl. Squeeze garlic
from skin and add to mix ture. Stir well.
5Carefully remove tart cases from tins.
Spoon cream cheese mixture into cases.
Top with tomatoes and asparagus. Drizzle
with remaining oil and lemon juice. Serve
sprinkled with extra basil leaves.
STARTERServe a small bowl of Red
Island Extra Virgin Olive Oil with a
bowl of dukkah and dip warm crusty
bread in the oil then the dukkah.
DRESSING Combine Red Island
Extra Virgin Olive Oil with balsamic
vinegar, a little mustard and a dash
of maple syrup.
PERFECT FINISHDrizzle some Red
Island Extra Virgin Olive Oil over
barbecued seafood and vegetables
just before serving for extra flavour.
MARINADE Add some freshlychopped rosemary and garlic to
Red Island Extra Virgin Olive Oil
to marinate chicken or lamb.
SPAGHETTIMake a quick sauce to
serve with spaghetti: gently fry
crushed garlic, chopped anchovies
and sliced fresh chilli in cup ofRed
Island Extra Virgin Olive Oil for a few
minutes or until garlic goes clear.
Remove from heat and toss through
cupeach of chopped fresh parsley and
basil. Toss through cooked spaghettiand serve with shaved parmesan.
SWEET TIMES Use Red Island Extra
Virgin Olive Oil in place of butter or
vegetable or canola oil in muffins,
Super ideas
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ADVERTISEMENT
To learn more about Red Island
Extra Virgin Olive Oil, visit www.redisland.com
RED ISLAND EXTRA VIRGIN OLIVE OIL
AND ROSEMARY CHICKEN
Serves 4
Prep 10 minutes
Cook50 minutes
8 chicken thigh cutlets
6 sprigs fresh rosemary, torn
5 long strips orange rind
2 tablespoons orange juice
4 garlic cloves, bruised
8 small pickling onions, halved
cup Red Island Extra Virgin Olive Oil
500g chat potatoes
Extra fresh rosemary, to garnish
Steamed green beans and roasted
chat potatoes, to serve
1Preheat oven to 200C/180C fan-forced.
Place chicken, rosemary, orange rind, juice,
garlic and onion in a roasting pan. Drizzle
with extra virgin olive oil. Season with salt
and pepper and roast for 30 minutes.
2Meanwhile, cook potatoes in a saucepan
of boiling water for 8 to 10 minutes or until
just tender. Drain and gently crush. Add
to chicken and season with sea salt
and pepper. Cook for a further 20 to
25 minutes or until chicken is browned
and cooked through, basting chicken and
potatoes with the extra virgin olive oil.
3Garnish chicken with extra fresh
rosemary and serve with beans,
onion and potatoes.
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WARM ANZAC CRUMBLE CAKE
Serves 10
Prep 20 minutes
Cook1 hour
cup Red Island Extra Virgin Olive Oil
3 eggs
cup caster sugar
2 teaspoons vanilla extractcup golden syrup
1 teaspoon ground cinnamon
cup almond meal
1cups self-raising flour
Extra golden syrup and double cream,
to serve
Crumble topping
25g butter, chilled, chopped
2 tablespoons brown sugar
2 tablespoons plain flour
2 tablespoons shredded coconut
teaspoon ground ginger
teaspoon ground cinnamon
cup rolled oats
1Preheat oven to 180C/160C fan-forced.
Grease a 6cm-deep, 20cm-round cake pan
with olive oil. Line base and sides with
2 layers of baking paper.
2Make Crumble topping Rub butter,brown sugar, flour, coconut, ginger and
cinnamon together in a bowl. Stir in oats.
3Whisk oil, eggs, sugar, vanilla and golden
syrup in a bowl. Stir in cinnamon, almond
meal and flour. Pour mixture into prepared
pan. Sprinkle top evenly with crumble.
4Bake for 1 hour or until a skewer inserted
into centre of cake comes out clean. Stand
cake in pan for 10 minutes. Turn, top-side
up, onto a wire rack.
5Drizzle cake with extra golden syrup.
Serve warm or cold with double cream.
Look out for the Red Island Australian
made olive oil bottles in supermarkets
and specialty stores around Australia.
ADVERTISEMENT
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Never miss an issue of Australias top-selling food magazine!
Why subscribe?Never miss a jam-packed issue, every
one of which includes 300+ easy and
accessible everyday recipes and ideas!
Enjoy convenient and free delivery to
your home or office
Manage your subscription online, anytime
Visit magsonline.com.au/sfi/M1404SFD or call 1300 656 933 and quote M1404SFD
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* Offer ends April 9, 2014
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30 mins
$4.11per serve
APRIL 2014 super food ideas45
Eggplant, porkand fennel rigatoniServes 4
Prep 10 minutes
Cook 20 minutes
1 (280g) eggplant, cut into small cubes
2 teaspoons salt
450g Italian-style pork and
fennel sausages (see note)
1 tablespoons olive oil
Olive oil cooking spray
1 small red onion, finely chopped
700g bottle tomato passata
400g dried rigatoni
250g fresh ricotta, crumbled
1Place eggplant on a plate. Sprinkle with
salt. Stand for 5 minutes. Remove sausage
meat from casings (see note). Discard casings.
Break sausage meat into small pieces.
2Rinse eggplant under cold water. Pat dry
with paper towel. Heat 2 teaspoons oil in
a large frying pan over medium heat. Cook
sausage meat for 3 to 4 minutes or until
browned and cooked through. Transfer
sausage meat to a plate lined with paper
towel. Carefully wipe pan clean. Returnpan to heat. Spray eggplant with oil. Add
eggplant to pan. Cook, stirring, for 2 minutes
or until golden. Transfer to a plate.3Reduce heat to medium-low. Add
remaining oil to pan. Add onion. Cook,
stirring frequently, for 5 minutes or until
softened. Add passata and 1 cup cold
water. Season well with salt and pepper.
Simmer, stirring occasionally, for
10 minutes or until sauce thickens.
4Meanwhile, cook pasta in a large
saucepan of boiling salted water,
following packet directions, until
just tender. Drain. Return to pan.
5Add sausage meat and eggplant totomato mixture. Cook for 1 to 2 minutes
Eggplant, pork andfennel rigatoni
or until heated through. Add to pasta
with half the ricotta. Toss to combine.Divide pasta among bowls. Top with
remaining ricotta. Serve.
NUTRITION: (per serve) 3176kJ; 29.8g fat;
11.1g sat fat; 32.6g protein; 87.1g carbs; 8.3g
fibre; 57mg chol; 2240mg sodium.
cook the sausages whole, then slice
diagonally and toss into the tomato
sauce in step 3.
weekdaysRecipes to keep your week on track, plus practical pasta to please
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1Make step 2 of Chicken and
prosciutto meatloaf, p48.
Cover, refrigerate for up to 1 day.
2Make yoghurt sauce (step 4)
forSumac lamb with cauliflower
fritters, p49. Transfer sauce to an
airtight container. Refrigerate for
up to 2 days.
3Make Chicken stroganoff, p48,
to the end of step 2. Cool.
Transfer to an airtight container.
Refrigerate for up to 2 days.
Sunday prep
Recipes Cathie Lonnie Photography Guy BaileyStyling Kristine Duran-Thiessen Food preparation Adam Cremona
Plan ahead to make your weekly
menu sing with fresh flavours,
while still keeping it simple
midweek
meals
midweekmains
APRIL 2014 super food ideas47
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Chicken andprosciutto meatloafServes 4
Prep 10 minutes Cook 45 minutes
8 thin slices prosciutto
500g chicken mince
small brown onion, finely chopped
small red capsicum, finely chopped
1 egg, lightly beaten
cup fresh breadcrumbs
2 tablespoons finely chopped fresh chives
cup barbecue sauce
2 tablespoons tomato sauce
1 tablespoon brown sugar
Steamed chat potatoes and green beans,
to serve
1Preheat oven to 200C/180C fan-forced.
Grease a 6cm-deep, 9cm x 19cm (base)
loaf pan. Line base and sides of pan with
prosciutto slices, slightly overlapping.
2Combine mince, onion, capsicum, egg,
breadcrumbs, chives and 2 tablespoons
barbecue sauce in a bowl. Season with
salt and pepper. Press meatloaf mixture
into prepared pan. Cover with foil. Bake
for 25 minutes.
4Meanwhile, combine tomato sauce, sugarand remaining barbecue sauce in a small
bowl. Carefully turn meatloaf onto a baking
paper-lined baking tray. Brush meatloaf
with sauce mixture. Bake for a further
15 to 20 minutes or until sauce caramelises
and meatloaf is cooked through. Stand for
5 minutes before slicing. Serve meatloaf
with steamed potatoes and beans.
NUTRITION: (per serve) 2013kJ; 11.9g fat; 3.6g
sat fat; 40.6g protein; 49.9g carbs; 5.4g fibre;
138mg chol; 1384mg sodium.
Chicken stroganoffServes 4
Prep 15 minutes Cook 20 minutes
2 tablespoons olive oil
600g chicken breast fillets, thinly sliced1 brown onion, thinly sliced
2 garlic cloves, crushed
200g button mushrooms, sliced
1 teaspoon sweet paprika
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
1 cup chicken stock
cup sour cream
100g baby spinach
Steamed white long-grain rice, to serve
1Heat 1 tablespoon oil in a large fryingpan over medium-high heat. Add chicken.
Cook, stirring, for 5 minutes or until
browned. Transfer to a bowl.
2Heat remaining oil in pan. Add onion,
garlic and mushroom. Cook, stirring, for
5 minutes or until onion is softened and
mushroom is browned. Add paprika. Cook,
stirring, for 1 minute. Add tomato paste,
worcestershire sauce and stock. Bring to the
boil. Return chicken to pan. Simmer for 5 to
7 minutes or until chicken is cooked through.
3Stir in sour cream and spinach. Season
with salt and pepper. Cook for 1 to
2 minutes or until heated through.
Serve with steamed rice (see note).
NUTRITION: (per serve) 2906kJ; 28.9g fat;
14g sat fat; 42.6g protein; 60.4g carbs;
3.8g fibre; 154mg chol; 490mg sodium.
fettuccine or other long, wide pastas.
Chicken andprosciutto meatloaf
Chickenstroganoff
48 super food ideas APRIL 2014
35 mins
$2.57per serve
$3.65per serve
when returning the chicken to
the pan in step 2. Or serve the
stroganoff with a crisp green salad.
add greens
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30 mins
midweekmains
$3.95per serve
Sumac lamb with
cauliflower fritters
Serves 4
Prep 15 minutes Cook 15 minutes
cup plain flour
1 teaspoon ground cumin
teaspoon ground turmeric
cup finely chopped fresh coriander leaves
1 egg, lightly beaten
medium cauliflower, finely chopped
(see note)
Olive oil cooking spray
8 (800g) lamb chump chops
1 teaspoon sumac
Olive oil, for shallow frying
1 cup plain Greek-style yoghurtBaby rocket and cherry tomatoes, to serve
the cauliflower, cut into large florets
and remove and discard the stems.
1Combine flour, cumin, turmeric and half
the coriander in a bowl. Place egg and
cup cold water in a jug. Whisk to combine.
Gradually whisk egg mixture into flourmixture to form a smooth batter. Season
with salt and pepper. Stir in cauliflower.
2Lightly spray a frying pan or chargrill
pan with oil. Heat over medium-high heat.
Sprinkle lamb with sumac. Season with salt
and pepper. Cook lamb for 3 to 4 minutes
each side, for medium, or until cooked to
your liking. Transfer to a plate. Cover loosely
with foil. Set aside for 5 minutes to rest.
3Meanwhile, add enough oil to a large,
deep frying pan to come 1cm up side of
pan. Heat over medium-high heat. Drop1 level tablespoon of batter into pan.
Repeat 3 more times. Cook fritters for
2 to 3 minutes each side or until golden
and cooked through. Transfer to a plate
lined with paper towel. Cover with foil tokeep warm. Repeat with remaining batter.
4Combine yoghurt and remaining
coriander in a small bowl. Serve lamb with
fritters, yoghurt, rocket and tomatoes.
NUTRITION: (per serve) 2436kJ; 33.9g fat; 12.2g
sat fat; 42g protein; 26.7g carbs; 3.3g fibre;
157mg chol; 335mg sodium.
APRIL 2014 super food ideas 49
Sumac lamb withcauliflower fritters
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1Preheat oven to 200C/180C fan-forced.
Lightly spray a large frying pan with
oil. Heat over medium-high heat.
Cook chorizo and chicken, stirring, for
5 minutes or until browned. Transfer
to a bowl. Drain any excess fat from pan.
2Add butter to frying pan. Cook over
medium-high heat for 1 minute or until
melted. Add the eschalot, celery and
potato. Cook, stirring, for 5 minutes
or until browned. Add the flour. Cook,
stirring, for 1 minute. Gradually stir in
the stock. Bring to the boil. Return the
chicken and chorizo to the pan with
zucchini and half the thyme. Stir to
combine. Remove from heat.3Spoon the chicken mixture into four
1-cup-capacity ovenproof dishes.
Combine breadcrumbs, parmesan and
remaining thyme in a bowl. Sprinkle
over the chicken mixture. Place dishes
on a large baking tray.
4Bake for 15 to 20 minutes or until
chicken is cooked through and
breadcrumbs are golden. Stand
for 5 minutes before serving.
NUTRITION: (per serve) 1944kJ; 22.1g fat; 9.4g
sat fat; 36.5g protein; 28.2g carbs; 3.9g fibre;131mg chol; 1194mg sodium.
Classic red wine-marinatedsteak with creamy mashServes 4
Prep 10 minutes Cook 25 minutes
cup red wine
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
4 x 150g beef rump steaks
1kg coliban or sebago potatoes,
peeled, chopped
cup buttermilk
25g butter, chopped
Olive oil cooking spray
Steamed broccoli and baby carrots,
to serve
1Combine wine, garlic, rosemary and oil
in a ceramic dish. Season with salt and
pepper. Add steak. Turn to coat. Cover.
Refrigerate for 10 minutes.
2Meanwhile, place potato in a large
saucepan. Cover with cold water. Bring
to the boil over medium-high heat. Boil,
uncovered, for 15 minutes or until tender.
Drain. Mash potato until smooth. Add
buttermilk and butter. Season with
salt and pepper. Mash until combined.Cover to keep warm.
3Lightly spray a barbecue or chargrill
pan with oil. Heat over medium-high
heat. Drain steak from marinade. Cook
for 3 to 4 minutes each side, for medium,
or until cooked to your liking. Serve steak
with mash, steamed broccoli and carrots.
NUTRITION: (per serve) 2199kJ; 19.1g fat; 8.2g
sat fat; 42.8g protein; 35g carbs; 8.5g fibre;
110mg chol; 320mg sodium.
Chicken, chorizoand potato gratinServes 4
Prep 15 minutes Cook 35 minutes
Olive oil cooking spray
1 chorizo sausage, cut into 1cm pieces500g chicken thigh fillets,
cut into 3cm pieces
20g butter, chopped
4 eschalots, thinly sliced
2 celery stalks, finely chopped
2 medium desiree potatoes,
cut into 1cm pieces
2 tablespoons plain flour
2 cups chicken stock
1 medium zucchini, cut into 1cm pieces
1 tablespoon finely chopped fresh thyme
1 cup fresh breadcrumbscupfinely grated parmesan
Classic red wine-marinatedsteak with creamy mash
Chicken, chorizoand potato gratin
$3.90per serve
50 super food ideas APRIL 2014
$4.15per serve
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mainsmidweek
Baked lambkibbeh
$3.15per serve
Baked lamb kibbeh
Serves 4
Prep 15 minutes (plus 15 minutes
standing time) Cook 30 minutes
1 cup burghul (cracked wheat)
cup olive oil
1 garlic clove, crushed
600g lamb mince
1 medium brown onion, finely chopped
cup pine nuts, toasted
1 teaspoon ground allspice
2 tablespoons finely chopped fresh
coriander leaves
teaspoon sumac
Plain yoghurt, Lebanese bread and lemon
wedges, to serve
1Preheat oven to 200C/180C fan-forced.
Lightly grease a 19cm x 29cm slice pan. Place
burghul in a heatproof bowl. Cover with
boiling water. Stand for 15 minutes. Drain
through a fine sieve, pressing with the back
of a spoon to remove any excess moisture.
2Meanwhile, heat 1 tablespoon oil in
a frying pan over medium-high heat.
Add garlic, 200g of the mince and half the
onion. Cook, stirring with a wooden spoon
to break up any lumps, for 2 to 3 minutes
or until mince has browned. Stir in pine
nuts and half th