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PORTRAITPHOTOGRAPHER
YIANNIASPRADAKIS
elcomeTO THESLOW COOKING ISSUE OF FOOD
t this time of the year were all thinking about
keeping warm and longing for comfort food In
this issue weve included a selection of recipes
for the much-loved and ever-popular slow cooker I remember
testing recipes to be used in a crock pot (with its earthy orange
hue) in the s FYI younger readers the crock pot was
the predecessor of the modern day slow cooker
As they say weve come a long way baby but have we? The
recipes of yesteryear could easily be used in our current
smart-looking appliances the principles are exactly the
same secondary cuts of meat cooked slowly at a low
temperature over a long period of time will always
result in yummy flavoursome food The fact is the
ingredients get the time to develop and mingle flavours
As well for those not lucky enough to own a slow cooker
weve included methods for changing the recipes to either
cook in an oven or on the stove top
We hope you enjoy this WARMING WINTERY issue
EDITORIAL AND FOOD DIRECTOR
AWW FOOD ISSUE SEVEN
A Letter from Pamela
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ON THE
COVER
Weve been blown awayby meatballs this monthespecially the meatballs
in tomato sauce (p)The long slow cookingreally adds extra flavour to
the dish Set and forgetweslow-cooking!
photographer Lan Wallace
Stylist louise pickford
photochef Sharon kennedy
CARAMEL-oh
Some people love it morethan chocolate Carameldoes general duty in cakesand fillings but comes intoits own when it weaves itsmagic into a bewitchingarray of toffees pralinesand salted sauces
WINTER EXPRESS
Fast dinners for cold nightsGratins roasts stews andcurries all on the table in minutes or less
after
all do you really want tocook something that takeslonger if you dont have to?
MEATFREEMONDAY
Warming vegetarian methat are both substantial a
fast which in winter is jwhat you want in a mealregardless of whether
youre eating meat or no
CAULIFLOWERPAGE
This much-loved vegetablepacks a big flavour punch
QUINCEPAGE
Slow-cooking turns quincefrom inedible to a fragrantmusky-flavoured fruit
DESSERT OF THEMONTH PAGE
Always a winner banofmeringue with honeycom
Test Kitchen Q & A Whats in season?
Dessert of the month
Spotlight on
In the Garden
Food in a Flash
The Sweet Spot
Meat-Free Monday
Whats for Dinner?
Fresh from the Oven
Cooks notes Recipe index
Conversion chart
Every Month
REGULARS
AWW FOOD ISSUE SEVEN
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IN THE GARDEN
Who doesnt love potatoes?
Roasted fried mashed
smashed creamedthere
are as many ways to use
them as there are varieties
SPOTLIGHT ONSpices are indispensable
to cooking They add an
incredible depth of flavour
and mouth-watering aroma
to so many dishes
COOK N FREEZE
Dont spend hours making
warming meals do doubleduty and freeze Double
the recipe and all you need
do is thaw and reheat when
youre ready
WAYS WITHVEGETABLE MASH
Mash isnt just potato you
know It can also be the
base for vegetable mash
NOURISHING
BOWLSThese warming soups ar
packed full of vitamins
that will help keep winter
chills at bay
ROLLS & SCROLLS
Now you need something
to mop up all the deliciousjuices and gravies from
those soups stews and
curries youve just cooked
Fresh from the oven these
breads will do the trick
SLOWCOOKER
Put your slow-cooker to
clever use and get dinnerready with a minimum of
fuss And if you dont
have a slow-cooker there
are stove top and oven
instructions as well
ROAST PORK ANDCRACKLING
Learn how to make a juic
rolled loin of pork with a
wonderful crackling andsimple apple sauce
July Contents
AWW FOOD ISSUE SEVEN
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AND THALLIMPORT
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A collection of our most
requested recipes forpeople living with diabetes
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UESTIONSTest Kitchen
IVE RECENTLY
PURCHASED A FABULOUS
CAST-IRON DUTCH OVEN
AND WAS WONDERING
HOW TO KEEP THE
ENAMEL COATING INSIDE
CLEAN AND UNSTAINED?
A Forbasiccleaningfillthepanwithwaterandasqueezeofdetergentwhile
itsstillwarmthiswillmake
washingeasierlateronUsing
anylonscourerisidealwhen
washingthepantohelpremove
marksandcooked-onfoodIf
therearestubbornmarksmake
apastewithbicarbonateof
sodaandalittlewaterRub
thepasteoverthesurface
andleaveitovernightbeforewashingasnormalinsoapy
waterEventhoughthisisa
gentlywayofcleaningitis
stillslightlyabrasivesoits
besttodothisonlywhen
necessaryRememberitis
notessentialtoremoveall
thestainsfromyourpan
Theywontaffectthepans
performanceandwillsimply
addcharactertoitAfter
washingalwaysdrythepan
immediatelyandoccasionally
rubalittleoilintotherimthis
willhelppreventrustwhich
canaffectthecastironAlso
usenon-metalutensilswith
yourpanstohelpprotectthe
enamel surface
THE PAPRIKA IVE GOT
IN MY SPICE CUPBOARD
AT HOME JUST SAYS
PAPRIKA, BUT IVE
NOTICED A NUMBER OF
RECIPES CALL FOR SWEET
OR HOT PAPRIKA. I ONLY
THOUGHT THERE WAS
ONE TYPE. WHATS THE
DIFFERENCE?
A Paprika actually comesinmany types includingsweethotsmoked mild fiery
hotmediumsharp semi-sweet
delicateandmore! Originating
intheAmericas the species
wastakentoEurope by early
explorerswhere numerous
varietieswere then produced
throughoutHungary Turkey
BulgariaandSpain The milder
varietiesareusually used for
colourwhilehotter varieties
willaddafairbit of spiciness
tothedish(For more on spices
seeourstoryon page )
Many curry recipes ask fo
the spice paste to be fried
for several minutes or unt
fragrant. What does this
mean, and why do you ha
to do it?
A Youfryaspicepasteriditofitsrawtasteneedsaboutminutesfryin
overgentleheattodevelop
deeperricherflavouranda
noticeablefragranceIfyou
useacurrypasteeitherhom
madeorpurchasedwithout
givingitthispreliminary
fryingyoullreallynotice
thedifferenceintaste
IVE SEEN ACOUPLE OFRECIPESASKING FORHALOUMI.WHAT IS
THIS?
A OriginallyfromCyprushaloumi isacheesewitha slightly springyfibrous
texture Pan-friedorgrilled
its one of the fewcheesesthat
holds its shape whencooked
It should be eatenimmediately
when cooked thoughasit
tends to turn rubberywhenit
cools down A deliciouswayto
eat haloumi is tocookitover
high heat in a panorona
barbecue flat platewithsome
extra virgin oliveoiluntil
browned sprinklewithfresh
oregano leaves driedchilli
flakes and a squeezeoflemon
and eat immediately
Test Kitchen Q&A
AWWFOODISSUESEVEN
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TEST KITCHENESTABLISHED
THE AWW
For the past years The Australian Womens Weekly
Test Kitchen has been developing triple-testing styling and
photographing thousands of recipes for home cooks all aroundAustralia and across the world Our wonderful chefs work hard
to deliver delicious fail-safe recipes for all cooks young and
old So whenever you see our trademark Triple Tested seal of
approval stamp this is our guarantee that what you make at
home will turn out looking as beautiful as our photographs
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APPL
BANAN
BERRIES
STRAWBERRI
CUMQUA
CUSTARD APPL
GRAPEFRU
KIWIFRU LEMO
MANDARI
NAS
ORANGES, NAVE
BLO
PASSIONFRU
PANAM
PEA
POME
QUIN
RHUBA
TANGEL
WINTER
Fruit
Quince are a winter fruit that in their
raw state are inedibly bitter But when
they are cooked slowly with sugar and
spices a wonderful alchemy results
transforming the flesh to a fragrant and
rosy hue Once cooked they store well
uince
SEASON
hats in
?
Whats in Season?
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AVOCADOS
BEETROOT (BEETS)
BROCCOLI
BRUSSELS SPROUTS
CABBAGE
CARROTS
CAULIFLOWER
CELERIAC (CELERY ROOT)
CELERY
FENNEL
JERUSALEM ARTICHOKES
(SUNCHOKES)
KOHLRABI
KUMARA (ORANGE
SWEET POTATO)
LEEK
OKRA OLIVES
ONIONS
PARSNIP
POTATOES
PUMPKIN
SILVER BEET (SWISS
CHARD)
SPINACH
SWEDE
TURNIPS
WITLOF (BELGIANENDIVE)
WINTER
Vegetables
RECIPE
PHOTOGRAPHER IANWALLACE+ STYLISTLOUISEPICKFORD + PHOTOCHEFSELIZABETHMACRI & SHARONKENNEDY
UNDE
FRUIT
FO
Whats in Season?
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QUINCE PASTEPREP COOK TIME HOURS COOLING
MAKES CUPS
medium quinces (kg)
cups (ml) water
cups (g) caster sugar
Peel quarter and core quincestie cores in muslin Coarsely chop
quince flesh Combine quince flesh and muslibag with the water in a large saucep
bring to the boil Boil covered for
minutes or until the fruit is soft
discard muslin bag
Strain fruit over a large heatproobowl reserving cup of the liquid
cool for minutes Blend or proce
fruit with the reserved cooking liqu
until smooth
Return fruit mixture to pan with
sugar cook stirring over low heatuntil sugar dissolves Cook over low
heat for hours stirring frequent
or until quince paste is very thick an
deep ruby coloured
Meanwhile preheat oven toCC fan Grease a loaf pan
line base with baking paper extendi
paper cm over long sides
Spread paste into pan Bake for hours or until surface is dry to
touch Cool paste in pan Remove
from pan wrap in baking paper thein foil Store in an airtight containe
in the refrigerator
SERVING IDEAS Its a great accompaniment to
cheese or can be melted down and used in
fruit tarts and pies It should be cut into
small slices to serve
QUINCE AND LEMONMARMALADEPREP COOK TIME HOURS MAKES CUPS
medium lemons (g)
medium quinces (kg) peeled
cored grated coarsely
litre ( cups) water
cups (kg) white sugar
approximately
Slice lemons thinly reservingseeds and juice Tie seeds in muslin
Combine lemon slices any juicemuslin bag quince and the water in
a large saucepan bring to the boil
Reduce heat simmer covered for
hour or until rind is soft Discard
muslin bag
Measure fruit mixture allow cupsugar for each cup of fruit mixture
Return fruit mixture and sugar to pan
stir over high heat without boiling
until sugar dissolves Bring to the
boil boil uncovered without stirring
for minutes or until marmalade
jells when tested
Pour hot marmalade into hotsterilised jars seal immediately
Label and date jars when cold
Quinces are excellent simply
sliced poached and served with
cream or the slices can be used
as a tart filling served beside apanna cotta or crme caramel or
folded through a plain butter cake
batter They are also good served
with pork duck or roasted quail
or chicken Middle Eastern cooks
often pair quince with meat in a
casserole and use it in stuffing
and rice dishes Quinces other
great gift is that it is high in
pectin so it makes excellent
jam or jelly and is the best of
all fruits to use for the stiff fruit
paste that is a popular addition
to cheeseboards Quinces
season is from early autumn
until midwinter and cold-stored
fruit are often available for a
further month or two
This cousin to theapple is always eaten
cooked as it is toohard and acidic to
be enjoyable raw Ittakes long slowcooking but its
glorious scent andlovely musky flavourare well worth it Itsflesh is cream whenraw but turns deep
pink as it is cooked
QuincQUINCE AND LEMON MARMALADE
SERVE WITH
A CHEESE
PLATTER
Whats in Season?
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QUINCE PAST
RECIPE OPPOSI
COOK
NOTEWhen the paste
sufficiently cooke
wooden spoon dr
through the paste wi
a very distinct trail
the base of the p
To dry out the pastcan also place it
fan-forced oven wit
the fan working (a
temperature set) ove
SERVE WITH
A CHEESE
PLATTER
AWW FOOD ISSUE SEVEN
Whats in Season?
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SERVE WITH
ICE-CREAM
RECIPE OPPOSITE
COOKS
NOTESQuince will keep
in their syrup in
the fridge for up to
month
Whats in Season?
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PREPARATION
This skin is covered with a
rather sticky down and thi
should be rubbed off under
running water Cutting the
hard fruit takes a heavy kni
and great care to keep your
fingers out of harms way
The skin can be removed
with a vegetable peeler or
small serrated knife Drop
each piece into water with a
little lemon juice added as
the flesh discolours quickly
when in contact with the ai
CHOOSING
They should be undamaged
and hard When ripe they a
golden but if you are buyin
them for jam jelly or quinc
paste those which are still
slightly unripe indicated b
sharp-yellow or greenish-
yellow skins are ideal asthey are at their highest in
pectin at this stage
STORING
Quinces will keep well at
room temperature in a sing
layer not touching each oth
for weeks Refrigerate only
if you want to keep them fo
much longer and only in a
lidded plastic box or otherairtight container or they
will perfume other food
SLOW-POACHED QUINCEWITH FILLO FINGERSPREP COOK TIME HOURS SERVES
cups (g) caster sugar
cup (g) honey
bay leaves
star anise
cups (ml) red wine
litres ( cups) water
large quinces (kg)
FILLO FINGERS
sheets fillo pastry
g unsalted butter melted
tablespoons ground hazelnut
tablespoon icing sugar
Stir sugar honey bay leaves star
anise wine and the water in a large
saucepan over medium heat until
sugar dissolves Peel quinces cut into quarters
(or eighths depending on their size)
remove cores Add quince to syrup
cook over medium heat until syrup
comes to a simmer Simmer covered
over low heat for hours or until
quince is soft and rosy-coloured
Strain half the poaching liquid
into a medium saucepan (discard the
rest) simmer for minutes until
syrupy and reduced by half
Meanwhile preheat oven toCC fan Line an oven
tray with baking paper
To make fillo fingers place one
sheet of pastry on the bench Brush
with a little of the butter top with
remaining pastry sheet brushing with
more butter Fold layered pastry in
half widthways Brush with butter
fold in half widthways again Brush
with a little more butter sprinkle
with half the ground hazelnuts Fold
in half once more and brush withbutter Cut the rectangle into four
long strips place on tray Repeat
process with remaining ingredients
to make another four pastry fingers
Bake fillo fingers for minutes
or until golden
Dust fillo fingers with sifted icing
sugar Serve quince with syrup and
fillo fingers
SERVING SUGGESTION Vanilla ice-cream double
(thick) cream or yoghurt
DID YOU
KNOW?
To the Ancient Greeksthe quince was held
sacred to Aphroditethe goddess of loveand they regarded itas a symbol of love
and fertility Quincefirst appears in Greektext just after BChaving been part of a
marriage ceremonyThe Romans also heldquince in high regard
calling it the honey
apple not that quincewas sweet back then
but because it waspreserved in honey
Whats in Season?
FOR MORE OF OUR RECIPES GO TO
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The most delicate member of the cabbage family cauliflowerhas been malignly lumbered with a comparison to the ears of a
much-walloped boxer cauliflower ear
DID YOU
KNOW?
Mark Twainonce said thatcauliflower isnothing butcabbage with college educat
Whats in Season?
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FAM
FAVO
CAULIFLOW
RECIPE
PHOTOGRAPHERWILLIAMMEPPEM+
STYLISTVIVIENWALSH+PHOTOCHEFSADAM
CREMONA&DOMINICSMITH
Whats in Season?
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BOILCover cauliflowerflorets in lightly
salted water thenboil, uncovered,
for about4 minutes.
STEAMwhole cauliflower(large and small)
or florets for about4 minutes, or until
tender.
MICROWAVECauliflower is suitable
to be cooked in a
microwave oven; turnmidway through the
cooking time.ROAST
cauliflower in agratin; the white
and purple varietiesstand up better tothis preparationthan romanesco.
PAN-FRYSlice whole
cauliflower into2cm-thick slices then
slowly pan-fry overgentle heat in butter
for deliciousresults.
STIR-FRYsmall pieces ofcauliflower for3 to 5 minutes.
A GREATSNACK
FRIED CAULIFLOWER
RECIPE OPPOSITE
Whats in Season?
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BROCCOFLOWERis a cross between
broccoli and cauliflower
producing a lime-green
head It tastes like
cauliflower although
is slightly sweeter
and is prepared the
same way
JACARANDA,OR PURPLECAULIFLOWER,is naturally coloured
with the same red
properties that make
red cabbage red It is
very similar in taste towhite cauliflower with
a faintly bitter rather
than overly mustard
taste It will retain its
purple colour whether
microwaved boiled
steamed or roasted A
squeeze of lemon juice
added to the cooking
water will help keep
the vibrancy of the
colour intact
ROMANESCOCAULIFLOWERis a bright green
variety with spherical
florets that closely
resembles white
cauliflower in taste
It does not roast well
as both its texture and
flavour suffer Use for
a novelty effect in astir-fry or side dish
VARIETIESMature cauliflower is closely
related to broccoli and looks
similar The florets that sproutat the top of the stalks are
referred to as the curd The
creamy fleshy stalk and
mustardy curd becomes
pleasingly soft when cooked
Baby cauliflower is also
available and is a great single-
serving treat it tastes great
drizzled with white sauce
FRIED CAULIFLOWERPREP COOK TIME MINUTES SERVES
eggs
cup (g) self-raising flour
cup (ml) water
cup finely chopped fresh coriander
vegetable oil for deep-frying
small cauliflower (kg) cut into
small florets
cup (g) greek-style yoghurt
To make batter whisk eggs flour
and the water in a medium shallow
bowl until smooth Stir in half the
coriander season
Heat oil in wok Dip cauliflower
in batter drain off excess Deep-fry
cauliflower in batches until browned
lightly and tender Drain cauliflower
on kitchen paper
Combine remaining coriander
and yoghurt in a small bowl seasonto taste Serve cauliflower with
coriander yoghurt
CAULIFLOWER GRATINPREP COOK TIME MINUTES SERVES
g cauliflower cut into florets
g butter
cup (g) plain flour cups (ml) hot milk
cup (g) coarsely grated chedd
cup (g) finely grated parmes
tablespoon packaged breadcrum
Preheat oven to CC fa
Boil steam or microwave cauliflow
until tender drain Place in a mediu
shallow ovenproof dish
Meanwhile melt butter in a
medium saucepan add flour cook
stirring until mixture bubbles andthickens Gradually stir in milk unti
smooth cook stirring until mixtur
boils and thickens Remove from he
stir in cheeses
Pour cheese sauce over cauliflow
in dish sprinkle with breadcrumbs
Bake for minutes or until toppin
is browned lightly
CAULIFLOWER GRATIN
Whats in Season?
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Cauliflower adapts to many
ways of cooking It is good
simply boiled or steamed
and served with a white or
cheese sauce or the classic
polonaise garnish of fried
breadcrumbs chopped
hard-boiled egg and parsley
or stir-fried or made into a
creamy soup or into fritters
Indian cooks use cauliflower
with other vegetables such
as potatoes and peas for
vegetable curries Raw
cauliflower florets with other
crudits (raw vegetables) such
as carrot sticks mushrooms
cherry tomatoes and baby
beans can be served with a
dip or piquant dipping sauce
as healthy appetisers
It probably comes as no surprise thatdespite its somewhat ungracious association
to a boxers ears and notwithstanding itssubtle flavour cauliflower can pack a bit ofa punch thanks to its sulphur compounds
similar to those of cabbage which breakdownas they cook to release a distinctive odourThis gets stronger the longer cauliflower is
cooked so have the extractor fan full on andcook cauliflower only until it is tender butstill with a little bite Half-cooking it thentransferring to an oven dish covering withcheese sauce and finishing its cooking in
the oven is one way of minimising theproblem Another is to half-cook it and
finish by pan-frying in butter with alittle lemon juice and good
curry powder added
CAULIFLOWER AND
CHEESE PASTA BAKEPREP COOK TIME MINUTES SERVES
g spiral pasta
g cauliflower florets
egg beaten lightly
cup (g) panko (japanese)
breadcrumbs
cups (g) coarsely grated
mozzarella
teaspoon ground nutmeg
CHEESE SAUCE
g butter
tablespoons plain flour
cups (ml) milk
cup (g) coarsely grated
mozzarella
tablespoons coarsely chopped
fresh flat-leaf parsley
Preheat grill Oil a -litre (-cup
ovenproof dish
Cook pasta in a large saucepan o
boiling water until almost tender ad
cauliflower to pasta for the last min
of pasta cooking time Drain well
Meanwhile make cheese sauce
Combine pasta cauliflower andcheese sauce in a large bowl stir in
egg Spoon mixture into dish top w
combined breadcrumbs and cheese
sprinkle with nutmeg
Place dish under hot grill for
minutes or until top is golden
CHEESE SAUCE Melt butter in a
medium saucepan over medium hea
add flour cook stirring until bubb
Gradually stir in milk cook stirring
until mixture boils and thickens Refrom heat stir in cheese and parsley
SERVING SUGGESTION A green leaf and mixed
herb salad or as a side with roast chicken
auliflowe
Whats in Season?
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BREAK THEFLORETS INTO SMALL
PIECES, AS LARGECHUNKS WONT COOK
THROUGH IN THECOOKING TIME
ALLOCATED.
CAULIFLOCHEESE P
RECIPE O
FEEDSALTHOU
BEEN TO FEE
Whats in Season?
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REDUCE
HEAT FOR
KIDS
RECIPE OPPOSITE
COOKS
NOTESThe recipe can be
prepared a day ahead to
the end of step store
covered in the fridge We
used a hot curry paste
but if serving to children
you might like to choose
one with a mild heat
Whats in Season?
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PREPARATIONFor a cauliflower to be served whole
use a sharp knife to cut off the heavy
main stem and cut a cone-shaped
core out of the base to allow heat to
penetrate also make deep incisions in
any other thick stems Trim off large
leaves but young ones may be left on
For miniature cauliflowers cut off the
main stems and trim off coarse or
damaged leaves leaving the smaller
ones on Cook as the recipe directs
For cauliflower to be served cut up
break into florets and trim and cook
as recipe directs
Note that cauliflower should be cooked
in non-reactive pans as aluminium
pans can react with its chemicals anddiscolour it and create off-flavours
CHOOSINGCauliflower should be undamaged w
closely packed unmarked florets Th
leaves should look fresh without any
yellowing White cauliflower should
be white the curd darkens with age
so avoid any with deep-cream dark-
spotted or brownish florets Coloured
cauliflowers should be evenly and
brightly coloured with no suggestio
of darkening
STORINGHeavy main stems and coarse outsid
leaves may be trimmed off to give a
more compact shape for storing but
do not trim the inner leaves or cutcauliflower up until you are ready to
use it Enclose in a paper bag then i
a plastic bag and store in the fridge
for a few days only cauliflower readi
develops specks of dark mould if it is
stored for too long
CAULIFLOWER, PUMPKINAND SPLIT PEA CURRYPREP COOK TIME HOUR SERVES
cup (g) yellow split peas
g butternut pumpkin
chopped coarsely
large brown onion (g)
chopped finely
cloves garlic crushed
cm piece fresh ginger (g) grated
cup (g) hot curry paste
cups (ml) water
g cauliflower cut into florets
large tomatoes (g)
chopped coarsely
cup (g) frozen peas
cups (g) skim-milk yoghurt
cup loosely packed fresh
coriander leaves
Cook split peas in a medium
saucepan of boiling water for
minutes or until almost tender
Add pumpkin return to the boil
Boil uncovered for minutes or
until pumpkin is tender drain well
Meanwhile heat a large non-stick
saucepan over medium heat cook
onion garlic and ginger stirringuntil onion softens Add paste cook
stirring for minutes or until fragrant
Add the water bring to the boil
Reduce heat add cauliflower and
tomato to the pan simmer covered
stirring occasionally for minutes
or until cauliflower is tender and
curry is thick
Add pumpkin and split pea mixture
peas and yoghurt to curry stir over
low heat until mixture is heated
through Season to taste Servecurry sprinkled with coriander
Cauliflowers are availableall year with their peak season in winter
As well as the familiar white cauliflowerwith its curd of closely-packed rounded
florets there is a purple variety a green
cultivar (cultivated variety) called
broccoflower and a bright yellow-green
variety with pointed florets
called romanesco There
are also baby or
miniature cauliflowersAll these can be used
in the same way as
ordinary cauliflower
PHOTOGRAPHERIANWALLACE+STY
LISTLOUISEPICKFORD+PHOTOCHEFSELIZA
BETHMACRI&ARIARNEBRADSHAW
Whats in Season?
FOR MORE OF OUR RECIPES GO TO
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Banoffee Meringue
WITH HONEYCOMBThis dessert is an absolute show-stopper the combo of crunchy meringue gooey luscious caramand caramelised bananas teemed with honeycomb is enough to stop just about anyone in their
tracks Check out the do-ahead information to make life easier at assembly and serving time
Not only does the dessert look and taste amazing it will serve people with maybe a little leftov
for seconds If youre a real caramel lover turn to page for more caramel recipes
PHOTOGRAPHER WILLIAM MEPPEM
STYLIST SOPHIA YOUNG
PHOTOCHEF KIRSTEN JENKINS
AWW FOOD ISSUE SEVEN
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spooning on the dulce de lecheTop the second meringue layer with the remaining th
cream then drizzle over the remaining dulce de leche
sauce) before finishing with banana slices and hone
Serve immediately before you eat the lot yourself!
shaping meringue layersTo achieve a lovely rounded edge place spoonfuls of
close together just inside the traced rectangle then f
centre with random spoonfuls Spread the mixture ev
from the outside in trying to avoid touching the oute
caramelising the bananasHold the blowtorch cm above the bananas Adjust the flame
so the inner part of the flame almost touches the sugar move
it in slow sweeping movements The sugar will dissolve and
finally caramelise as it heats Add extra sugar if necessary
making the meringueIf using hand held beaters for the meringue steady the bowl
on a tea towel and ensure that you move the beaters around
the bowl for even beating The meringue is ready when its
glossy and forms stiff peaks
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COOKS
NOTESDulce de leche is a caramel
sauce. If youprefer, you
canuse ready-madedulce
de lechesoldin jars from
delis, gourmet food stores
and supermarkets.
Plainhoneycomb is
available from some
specialty sweet stores or
greengrocers. If unavailable,
usetwo 50gCrunchie bars
andcut offthe chocolate.
Blowtorches areavailable from homeware
andhardwarestores.
Alternatively, you can place
thebananas under a hot
grill to caramelise the sugar.
DO-AHEADDulce de leche can be made
a day ahead. Meringue is
bestmade onthe day of
serving.Store in an airtight
container andassemble
just before serving.
LAYERING WITH CREAMAssemblethe meringue
only when you are ready to
serve. Spreadcream using
anoffsetspatulaor theback
of dessertspoon, leaving
a border ofmeringue; top
with thedulce deleche, then
anothermeringuelayer.
SERVINGThe lusciousmulti-textured
layers of this cake mean
itwillbe a littlebitmessy
to serve,but dont worry.
Cut thecakeusinga finely
serratedknife andplaceon plates, or for a modern
approach serve in glasses
(seephotograph, page 24).
BANOFFEE MERINGUE WITH HONEYCOMBPREP COOK TIME HOURS COOLING SERVES
egg whites
teaspoon cream of tartar cup (g) caster sugar
cup (g) firmly packed brown sugar
teaspoons cornflour
teaspoon white vinegar
teaspoon vanilla extract
medium bananas (g) sliced
tablespoon caster sugar extra
ml thick cream ( fat)
g honeycomb chopped coarsely
DULCE DE LECHE
g canned sweetened condensed milk
Make dulce de leche
Preheat oven to CC fan Linetwo large oven trays with baking paper
Mark two cm x cm rectangles on
paper turn marked-side down on trays
Beat egg whites cream of tartar andsugars in a medium bowl with an electric
mixer on high speed for minutes or until
thick and glossy and sugar is dissolved
Beat in cornflour vinegar and extract on
low speed Divide mixture evenly between
trays spreading to cover just inside themarked rectangles swirl meringue on
top for effect
Bake meringue for hour or until dry
to touch Cool in oven with door ajar Place banana slices in a single layeron an oven tray sprinkle with extra caste
sugar Using a blowtorch caramelise suga
Whisk dulce de leche in a medium bowuntil smooth Whisk cream in a small bow
until soft peaks form
Place one meringue on a platter spreawith two-thirds of the cream Using half th
dulce de leche drop spoonfuls on top of t
cream Repeat layering with remaining
meringue cream and dulce de leche Top
with banana slices and honeycomb
DULCE DE LECHE Preheat oven toCC fan Pour condensed milk
into a -litre (-cup) ceramic ovenproof
dish Cover dish tightly with foil crush
excess foil upwards Place ceramic dish in
a medium baking dish add enough boilin
water to come halfway up the side of the
ceramic dish Bake for hour Whisk mixtu
cover bake for a further minutes or un
a golden caramel colour adding extra boil
water to baking dish as needed to maintai
the water level during baking Remove disfrom water cool Whisk mixture until smoo
Transfer to a medium bowl cover refriger
dulce de leche until chilled
The three individual components assembledto make this dessert the meringue toffeedbananas and caramel sauceare each stand-
alone recipes Use them to develop your ownluscious creations with your own subtle twist
Dessert of the Month
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BANOFFEE MEWITH HONEY
RECIPE OPPO
3 IN 1
RECIPE
MERINGThe brown sugar
turns into a classi
when teamed with
cream and piled w
favourite fru
TOFFEED BAServe carame
bananas as a fa
simple hot desser
weather; serve o
own, or accom
with bisco
CARAMEL SThe caramel is a s
can be poured ove
drizzled over ice
and crushed nu
simple but ind
caramel nut su
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If you have a drawer full of old spice its time torestock and discover how to put them to use Sweetsavoury warm and aromatic spice combinations can
pack a punch or add subtle background flavour
Sweetness an
bay leaves
turmeric
coriander seeds
cinnamon quills chilli flakes
cumin seeds
allspice berries
juniper berries
cardamom
smoked paprika
mustards seeds
mixed peppercorns
kaffir lime leaves
nutmeg
star anise
Spotlight On
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CHI
FIVE
FIVE-SPICPORK
RECIPE
SL
COO
COO
FRE
VIETN
CLA
SUITABLE
TO FREEZE AT
THE END OF
STEP 4.
PHOTOGRAPHERIANWALLACE+STYLISTLOUISEPICKFORD+PHOTOCHE
FSOLIVIAANDREWS&REBECCAKIRK
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FIVE-SPICE CARAMELPORK BELLYPREP COOK TIME HOURS SERVES
kg boned pork belly rind removed
litres ( cups) water
cup (ml) coconut water
cup (ml) water extra
cup (ml) fish sauce
cup (g) firmly packed
brown sugar
teaspoons chinese five-spicepowder
garlic cloves unpeeled
eggs at room temperature
fresh small red thai red chillies
cup fresh coriander sprigs
CARAMEL
cup (g) caster sugar
cup (ml) water
Cut pork into cm pieces
Place pork and the water in a
large saucepan bring to the boil
over medium heat Boil for minutes
skimming impurities from the
surface drain
Meanwhile make caramel
Place pork in a -litre (-cup)
slow cooker with caramel coconut
water the extra water sauce sugar
five spice and unpeeled garlic cloves
Cook covered on low for hours
Meanwhile place eggs in a medium
saucepan cover with cold water Bring
to the boil boil eggs for minutes or
until hard-boiled Transfer to a bowl
of cold water when cool enough to
handle shell eggs
Add eggs and chillies to cooker
Cook uncovered on high for
minutes skim fat from surface
Sprinkle with coriander before serving
CARAMEL Combine sugar and the
water in a small saucepan stir overhigh heat without boiling until sugar
dissolves Bring to the boil Boil
uncovered without stirring until a
deep golden caramel
SERVING SUGGESTION Steamed jasmine rice
SAFFRON AND BRANDYSQUIDPREP COOK TIME MINUTES SERVES
small cleaned squid hoods
(g) sliced thinly
cloves garlic crushed
pinch saffron threads
teaspoons hot water
tablespoon olive oil
tablespoons brandy
g baby spinach leaves
Combine squid and garlic in a
medium bowl
Place saffron in a small dish
stir in the water
Heat oil in a large frying pan
cook squid until browned lightly
remove from pan
Add brandy to pan cook for
seconds or until brandy has
almost evaporated
Add spinach and saffron to pancook stirring until spinach is wilte
Return squid to pan mix gently
Serve immediately
COOKS
NOTESCOOKS NOTES HEADCoconut water is the liquid from the centre
of an immature coconut. It is readily
available in tetra packs and cans from
a variety of supermarkets. Ensure its
labelled 100 per cent coconut water,
and that its not sweetened.
SUITABLE
TO FREEZE AT
THE END OF
STEP 4.
SLOW
COOKER
CHINESE
FIVE-SPICE
is a fragrant mixture
of ground cinnamon,
cloves, star anise,
sichuan pepper and
fennel seeds.
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MI
SAFFRBRAND
RECIPE O
SAFFRON
Expensive because itconsists of the hand-gath
stigmas from a crocus flo
Buy it only from a reputa
source. It turns food a
rich golden colour, and
has a bittersweet
almondy taste.
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BAHARAT
Canincludemixed spice,
black pepper, allspice,
dried chilli flakes, paprika,
corianderseeds, cinnamon,
clove, sumac, nutmeg, cumin
seeds andcardamom.Used
inMiddleEastern cooking.
Is available in delisand
MiddleEastern foodshops.Rubbedon fish, beef and
lambbefore cooking.Adds
an exoticflavour to roasts
and casseroles.
CHERMOULA
A NorthAfrican spice
blend thatcancontain
cumin, paprika, onion,
turmeric, cayennepepper,
garlic, parsley, pepper and
dried coriander leaves. Is
availableasa freshpaste orpowder, in delisandMiddle
Eastern foodshops.Used
asa marinadeto add a
Moroccanflavourto grilled,
barbecued androasted
meat and fish.
DUKKAH
AnEgyptianspecialtyspice
mixturemade of roasted
nuts,seeds andaromatic
spices,mostcommonly
corianderandcuminseeds.Is available in supermarkets.
It ismost commonly served,
fordipping,with crusty
bread andolive oil. Is also
goodasa coating for
chickenandfish,and
sprinkled over yoghurt,
vegetables and salads.
GARAM
MASALA
Means 'spiceblend'. This
savoury spicehasa peppe
bite. Used in Indian cookin
in curries,and is sometim
sprinkled over thefinished
dish. Is available from
supermarkets.
HARISSA
A fiery Tunisian pastema
bypoundinghot chilli with
paprika,caraway, coriand
andcumin seeds, garlic an
mint. Availableas a paste
delis andMiddleEastern
foodshops. It is used to
season meatsand placed
thetable asa condiment. I
is extremely hot andwill
blowyour head offif youre
not used to such potent he
RAS EL
HANOUT
A NorthAfrican'best' spic
blend.May includecaraw
clove,cardamom, cayenne
pepper, cinnamon,chilli,
coriander, pepper,saffron
andturmeric. Available in
delisandMiddle Eastern
food shops. Used in tagine
rubbedon meatandstirre
intorice dishes.
ZAATAR
Contains dried oregano,
marjoram, thyme, sumac,
sesame seeds. Is available
indelisandMiddle Easter
foodshops. Goodasa rub
for chicken.
SPICE BLENDCuisines around the world have developed uniq
blends of diverse spices that give a signature f
to their national dishes These convenient blen
now readily available to purchase Particular bmay vary from maker to maker
If youre buying fresh
spices like ginger or
turmeric buy as you need
them and use within a
week Dried spices quickly
lose their flavour so its
important to buy them
from a trusted shop with a
rapid turnover Quality
counts so only buy a
reputable brand For bestresults buy whole spices
wherever you can and
grind or grate as needed
Store spices in a dry place
away from heat or light
in airtight packages or
containers All spices
deteriorate over time and
lose flavour Check them
at least once a year and
throw out spices that are
past their use-by date
Why go to all the troubleof cooking a dish with
stale spices that wont
give a good result?
HOW
TO BUY
SPICES
HOW
TO STORE
SPICES
GAR
AMMASA
LA
BAHARAT
ZA
ATA
R
RAS
ELHA
NOUT
CHERMOULA
HAR
ISSA
DUKKAH
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PHOTOGRAPHERIANWALLACE+STYLISTLOUISEPICKFORD+PHOTOCHEFAMAL
WEBSTER
SMOKED
PAPRIKA
CHORIZO AND CHICKPEASIN WHITE WINE
RECIPE ON PAGE
SMOKED PAPRIKAalso known as pimenton, this
capsicum has been dried and
naturally wood-smoked before
grinding into a powder. It is
not a hot spice, but is used
to add a colour and a
full-bodied flavour to stews
and casseroles.
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MIXED
SPICE
SPICED GINGER ANDORANGE BISCOTTI
RECIPE OPPOSITE
Run a piece of white
bread through the
grinder afterwards to
mop up any leftover spice
that might contaminate
the next spice
WATCHOUR VIDEO
to see how to
melt and colour
hocolate. Download
the free viewa app
e page 6) and scan
this page with your
blet or smartphone.
MIXED SPICE
is a blend of ground
spices usually consisting
of cinnamon, allspice
and nutmeg.
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HOW TO
GRIND
SPICES
You can grind whole spices
in a traditionalmortar andpestle, by crushing them
with thepestle in a circular
motion in thebowlof the
mortar. Or, use an electric
coffee grinder that you keep
exclusively for spices.
BUY
WHOLE
SPICES
Spices such as
nutmeg, cinnamon
and vanillabeans
have the strongest
and most intense
flavour if bought
whole andgrated, or
scraped if using vanilla
beans, when needed.
CHORIZO AND CHICKPEAS
IN WHITE WINEPREP COOK TIME MINUTES SERVES
tablespoon olive oil
small brown onion (g) sliced finely
cloves garlic crushed
cured chorizo sausages (g)
chopped coarsely
medium red capsicum (g)
sliced finely
g can chickpeas rinsed drained
teaspoon smoked paprika
cup (ml) dry white wine
cup (ml) chicken stock
Heat oil in a large frying pan cookonion garlic and chorizo stirring until
chorizo is browned lightly
Add capsicum chickpeas and paprikacook stirring until capsicum softens Ad
wine and stock cook stirring until liquidis reduced by half
SPICED GINGER AND
ORANGE BISCOTTIPREP COOK TIME HOURS COOLING & STANDING
MAKES SLICES
cups (g) plain flour cup (g) caster sugar
cup (g) ground almonds
teaspoons mixed spice
eggs beaten lightly
teaspoons vanilla extract
cup (g) blanched almonds
chopped coarsely
tablespoon finely grated orange rind
cup (g) uncrystallised ginger
chopped finely
extra flour for dusting
g white chocolate Melts
Preheat oven to CC fan Greasetwo oven trays line with baking paper
Sift flour sugar ground almonds andspice into a large bowl Stir in egg vanilla
chopped almonds rind and half the ginger
to form a dough (If mixture is too dry
add teaspoons water) Turn dough onto
a lightly floured surface Divide dough in
half roll each portion into a cm x cm
log shape Transfer to tray placing logs
cm apart Bake logs for minutes or until askewer inserted into the centre comes
out clean Cool on trays for minutes
Reduce oven to CC fan Using a serrated knife cut logs intocm-thick slices Place slices cut-side
down on oven trays bake for minutes
or until biscotti are dried and browned
lightly Transfer to wire racks to cool
Melt chocolate cool to room temperatureSpoon chocolate into a small ziptop bag
snip end and drizzle chocolate over biscottisprinkle with remaining ginger Stand until
chocolate is set
CHORIZO AND CHICKPEAS IN WHITE WINE
DID YOU
KNOW?
Meaning cookieor biscuit in Italianbiscotti is the biscuit
for dunking in coffeeThey are twice-baked
first in a log shapethen cut into slices
and baked againwhich gives them asuper-crisp texture
They will last for
months in an airtightcontainer so you canalways have some on
hand when unexpectedguests arrive
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CARDAMOM PODS
CHILLI FLAKES
STAR ANISE
CORIANDER SEEDS
FENNEL SEEDS
SMOKED PAPRIKA
TURMERIC
PINK PEPPERCORNS
SAFFRON THREADS
SUGAR-COATED FE(MUKHWA
CUMIN SEEDS
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GLUTENFREE
SPICY LAMB, SPINACHAND FETTA PIZZAS
RECIPE ON PAGE
GROUNDCUMIN
GROUNDCORIANDER
GROUNDCINNAMON
GROUNDPAPRIKA
PHOTOGRAPHERJOHNPAULURIZAR
+STYLISTVIVIENWALSH+PHOTOCHEFSARAHHOBBS
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The three typesof nuts used here are tossedwith the spice mixture then roasted a processthat infuses the cake with their combined flavours
The secret to a successful teacake lies in the beatingof the sugar egg and butter the mixture must be
very light in colour and FULL OF AIR
GROUND
ALLSPICE
GROUND
CARDMOM
GROUND
CINNAMON
TEACAKE
SPICES OF THEORIENT TEACAKE
RECIPE OPPOSITE
MINS
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SPICY LAMB, SPINACHAND FETTA PIZZASPREP COOK TIME MINUTES MAKES
tablespoon olive oil
g lamb mince
teaspoon ground cumin
teaspoon ground coriander
teaspoon ground cinnamon
teaspoon ground paprika
cup (g) pizza cheese
store-bought gluten-free
pizza bases
g baby spinach leaves
g fetta crumbled
tablespoons gluten-freeplain yoghurt
lemon wedges to serve
Preheat oven to CC f
oil oven trays
Heat oil in a large frying pan ov
high heat add lamb cook stirring
until lamb changes colour Add spice
cook stirring for minutes or unti
fragrant Remove from heat Cool
mixture slightly
Sprinkle pizza cheese over pizzabases top with half the spinach the
all the lamb mixture and fetta
Place pizzas on oven trays bake
for minutes or until golden and
cheese is melted Just before servin
top with remaining spinach and
yoghurt and a squeeze with lemon
TIPSMake this as individual pizzas if you like
Simply use store-bought small gluten-free
pizza bases
If you have a gluten allergy make sure the
ground spices you buy are gluten free as som
brands may contain wheat-based anti-cakinagents or fillers
SPICES OF THEORIENT TEACAKEPREP COOK TIME MINUTES SERVES
g butter softened
teaspoon vanilla extract
cup (g) caster sugar
egg
cup (g) self-raising flour
cup (ml) milk
g butter melted extra
SPICED NUTS
tablespoons shelled pistachios
chopped finely
tablespoons blanched almondschopped finely
tablespoons pine nuts
chopped finely
cup (g) icing sugar
teaspoon ground allspice
teaspoon ground cardamom
teaspoon ground cinnamon
Preheat oven to CC fan
Grease a deep cm round cake pan
Beat butter extract sugar and egg
in a small bowl with an electric mixeruntil light and fluffy Stir in sifted flour
and milk
Spread mixture into pan bake
about minutes Stand cake in pan
for minutes before turning top-side
up onto a wire rack
Meanwhile make spiced nuts
Brush cake with extra butter
sprinkle with spiced nuts Serve
cake warm
SPICED NUTS Place nuts in a strainerrinse under cold water Combine wet
nuts in a large bowl with icing sugar
and spices spread mixture onto an
oven tray roast in oven for minutes
or until nuts are dry
COOKS
NOTESSPICY LAMB, SPINACHAND FETTA PIZZAS
Swap lamb for beef or
chicken mince. If the pizza
base is not crisping as much
as you would like, place
the cooked pizzas on an
oiled, heated grill pan (or
barbecue plate) for
a few minutes.
3 WAYS TOSPOT A STALE
SPICE
Become familiar with
the smell of newly-
purchased spices so
you can readily
detect change
Sniff a pinch of a
nearing-its-use-by-date
spice to detect aroma
and pungency If its
faint then its time to
throw it out
Scrape whole nutmeg
with a knife and break off
a piece of cinnamon or
clove to let your nose tell
you how fresh it is
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Rare is the person who doesnt eat potatoes whether as theubiquitous chip comforting mashed spuds or via more sophisticated
cooking methods Nor is a potato merely a potato these daysA shopping trip means negotiating purple congo kipfler dutch blueand many more all with their different textures tastes and colours
DUTCH CREAM
KIPFLER
RUSSET BURBA
DESIREE
BABY NEW (CHATS)
PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEF AMAL WEBSTER
In the Garden
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V
POTAT
YOU Wto dow
vie
RECIPE O
R
FRE
WAN
THE C
POTA
Down
free v
(see p
scan t
with y
or sm
In the Garden
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POTATO SOUFFLSPREP COOK TIME HOUR SERVES
g desiree potatoes chopped
coarsely
tablespoons packaged
breadcrumbs
g butter
tablespoons plain flour
cup (ml) milk
eggs separated
cup (g) coarsely grated
cheddar
teaspoon fresh thyme leaves
Boil steam or microwave potato
until tender drain Mash potato in a
large bowl
Preheat oven to CC f
Oil four -cup (ml) souffl dish
sprinkle bases and sides with
breadcrumbs shake out excess Pla
prepared dishes on an oven tray
Melt butter in a medium saucep
cook flour stirring until mixturethickens and bubbles Gradually ad
milk stirring until mixture boils an
thickens remove from heat Stir in
egg yolks cheese thyme and potato
mixing until cheese melts and mixtu
is smooth Return souffl mixture to
same large bowl
Using an electric mixer beat egg
whites in a small bowl until soft pea
form Fold egg whites in two batch
into souffl mixture Spoon souffl
mixture into prepared dishes bakeuncovered in oven for minutes o
until browned lightly and puffed
TIP You can also use lasoda or sebago potat
for this recipe
PotatoesGROWING
In the Garden
Few gardeners ever grow
potatoes they are well
worth the effort though
as each kind has its own
distinctive flavour and texture
The way a potato is grown also
makes a difference one grown tofull maturity on the plant in the
right soil will taste better and
keep better than one that was
harvested earlier or grown in
sandy soil which doesnt suit
potatoes so well but makes
machine harvesting easier
Potatoes are easy to propagate
You simply keep a few of your
favourite varieties let them
sprout and grow your own
All you need is a sunny well-drained site and enough room
Potatoes must be grown in
frost-free conditions so wait
until theres no risk of late frosts
They can be planted all year
where winter conditions are mild
In tropical areas dont plant them
in the wet as theyll rot Select a
sunny well-drained position If
the soil was not manured for the
previous crop add compost so
the soil is light Break up heavy
clods Dont add lime but do
add a complete or slow-release
organic fertiliser
Potatoes grow from whole potatoes
or small pieces (golf-ball size)
that have started to sprout You
can sprout your own (just keep
them until shoots form) Make
a furrow about cm deep and
position the potato pieces about
cm apart with their eyes or
sprouts facing up Backfill with
fine soil and mulch to reduce
weeds and late-frost damageWhen the leafy stems are about
cm tall hill up the soil to about
cm below the top of the stem
on each plant creating furrows
between them Hilling encourages
more stems to develop and hence
more potatoes
Potatoes need regular watering
to keep the tubers well-shaped
and smooth-skinned Use the
furrow to irrigate the crop and
make harvesting easier If spaceis limited you can also plant
potatoes in tyres or log beds
Add new tyres or extra logs with
a further dressing of soil each
time the stems grow higher
New potatoes are ready to harvest
when the flowers are fully open
about weeks after planting If
you leave potatoes longer they
develop their familiar hard skins
and so can be stored Harvest
when the foliage has browned
Shake off the soil and dry for a
few hours out of the sunlight
Give them a shake to remove
excess soil then store in an airy
basket hessian bag or a box in
the dark away from pests
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DINNPAR
START
POTATO SO
YOU WIL
four -cup
souffl d
RECIPE OP
In the Garden
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A common mistake is to
boil potatoes covered This
just results in a messy
stove-top Instead simply
cover the potato pieces
with water bring to the boil
and cook uncovered for
- minutes or until soft
Baby neW (CHATS) BOILING Coliban Idaho
If cooking whole potatoes
pierce the skins all over with
a fork dampen the potatoes
cover with microwave-safeplastic wrap and cook in
-minute intervals until soft
when tested with a skewer
Potato pieces need a shorter
cooking time
Pinkeye Pontiac Purple congo MICROWAVE
The secret to perfect chips is
frying them twice and
sprinkling with salt as soon
as they leave the oil not
minutes later Dry potatoes
on a clean tea-towel or paper
towel before frying and
always use hot clean oil
PERFECT CHIPS Russet burbank Sebago Spunta
For a creamy mash cut
potatoes into small pieces
and cover with cold milk
Bring to the boil and cook
until soft but not falling
apart Drain reserving any
milk then mash in the same
pan adding the reserved
milk and a little butter
Kipfler Royal blue PERFECT MASH Desiree
In the Garden
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A WAXY POTATO,HIGHER IN MOISTURE
and lower in starch will
boil beautifully and cut into
clean slices for salad but
will not have that lovelymealy texture and crisp
outside when baked or
fried Experts classify
potatoes as floury or waxy
by their specific gravity
(weight for size compared
to a given standard) the
higher the specific gravity
the higher the starch level
and the more floury the
potato The sugarstarchmoisture balance changes
as the potato maturessugar
gradually changes to starch
as the tuber grows and the
final levels reached vary
from one variety to another
BAKING ANDFRYING VARIETIES
include russet burbankidaho coliban king edward
spunta and kennebec
MASHING VARIETIESinclude the all-rounders
desiree dutch cream (which
is particularly smooth and
creamy) nicola and pontiac
which give a firm-bodied
mash and the floury types
king edward and spuntawhich give a fluffy mash
you may prefer to steam
rather than boil these before
mashing in case they break
down in the boiling water
BOILING
VARIETIESinclude new potatoof any variety bintnadine jersey royapinkeye red lasodpetrone pink firapple and purplecongo which has a
purple skin and fle
ALL-ROUNDEVARIETIES,which will performsatisfactorily withany cooking metho
include nicola dutcream and kipfler(which has a goodflavour) desireepontiac sebago anroyal blue a bluepurple-skinnedyellow-fleshed potwith a buttery flavo
A POTATO THAT ISLOW IN MOISTURE,
low in sugar andhigh in starch willbake to flouryperfection with acrisp outside andwill make goldenrather than darkchips It will also
perform well whencooked in fat arounda roast though itslow sugar contentmeans it will takelonger to brownthan some othersHowever thesetypes of potatoes
tend to fall apart ifboiled so stick toroasting and frying
POTATOTYPES
In the Garden
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HOW TO
STOREPotatoes should bestored in a cool dark
airy place Refrigeratin
potatoes converts the
starches to sugar
causing them to becom
sweet Direct sunlight
produces a green skinthese potatoes should n
be eaten Dirty potatoe
store better than washe
ones so dont wash unt
ready to prepare
HOW TO
PREPARWash dirty potatoes weIf peeling remove the e
with the tip of the vege
peeler using a twisting
action Potatoes brown
their flesh is exposed t
air so drop them straig
into water as you go C
into large chunks if you
boiling or steaming for
mash or gnocchi batter
as they will cook morequickly that way
POTATO, OLIVE AND SU N-DRIED TOMATO BREADPREP COOK TIME HOURS SERVES
g coliban potatoes chopped
coarsely
g butter melted
cups (g) self-raising flour
cup (ml) milk
cup (g) seeded green olives
sliced thickly cup (g) drained sun-dried
tomatoes in oil sliced thickly
cup (g) coarsely grated
mozzarella cheese
Preheat oven to CC fan
Oil cm x cm loaf pan line base
and sides with baking paper extending
paper cm over long sides
Boil steam or microwave potato
until tender drain Mash potato in a
large bowl with butter until smooth
Add flour milk olives tomato
and cheese to potato mixture mix
to combine Spoon into pan bake
uncovered in oven for minutes
or until cooked through
TIP You can also use nicola or pink-eye
potatoes for this recipe
SPANISH TORTILLAPREP COOK TIME MINUTES SERVES
g russet burbank potatoes
sliced thinly
tablespoon olive oil
large brown onion (g)
sliced thinly
g chorizo sausage sliced thinly
eggs beaten lightly
ml cream
green onions sliced thickly
cup (g) coarsely grated
mozzarella
cup (g) coarsely grated cheddar
Boil steam or microwave potato
until just tender drain
Meanwhile heat oil in a medium
frying pan cook brown onion stirring
until softened Add chorizo cook
stirring until crisp Drain chorizo
mixture on kitchen paper
Whisk eggs in a large bowl withcream green onion and cheeses stir
in potato and chorizo mixture
Pour mixture into a heated lightly
oiled medium frying pan cook covered
over low heat for minutes or until
tortilla is just set Carefully invert
onto a plate then slide back into
pan cook uncovered for minutes
or until cooked through
TIPYou can also use bintje or pink fir apple
potatoes for this recipe
MINS
YOU WILL
NEED
14cm x 21cm
LOAF PAN
In the Garden
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POTATO SOUFFLS RECIPE ON PAGE POTATO, OLIVE AND SUN-DRIED TOMATO BREAD RECIPE OPPOSITE
GOATS CHEESE AND POTATO FRITTERS RECIPE ON PAGE SPANISH TORTILLA RECIPE OPPOSITE
In the Garden
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HOW TO COOK
POTATOES
GOATS CHEESE ANDPOTATO FRITTE RS
PREP COOK TIME MINUTES MAKES
g pontiac potatoes chopped
coarsely
cup (ml) cream
teaspoon ground nutmeg
eggs beaten lightly
egg yolks beaten lightly
cup (g) plain flour
g firm goats cheese crumble
tablespoons coarsely chopped
fresh flat-leaf parsley
pinch cayenne pepper
vegetable oil for deep-frying
Boil steam or microwave potato
until tender drain Mash potatoes i
a large bowl with cream and nutmeg
until smooth Add eggs and egg yolk
using a wooden spoon beat until
smooth Stir in flour cheese parsle
and pepper
Heat oil in a large saucepan dee
fry level tablespoons of mixture in
batches until fritters are browned
lightly Drain on kitchen paper
TIPTry fritters with smoked salmon sour cre
and dill accompanied with a glass of chilled
champagne for a delicious indulgent brunch
FREE RECIPEPERFECT ROAST
POTATOES
Download the
free viewaapp
(see page 6) and
scan this page
with your tablet
or smartphone.
BOILpotatoes using enough coldwater to barely cover the potatoes in
the saucepan Sprinkle a little salt into
the pan and cook with the lid on until
potatoes are tender when tested with
a sharp knife Quartered potatoes will
take about minutes to cook
STEAMpotato chunks for minutesSteaming is best if cooking potatoes for
gnocchi as water absorption is less
allowing for a dryer fluffier gnocchi
MICROWAVE whole unpeeledpotatoes (see page ) then halve and
cook on the barbecue or cut into wedges
then roast or leave whole for stuffing
Prick the skin of unpeeled potatoes well
with a fork
SAUT Cut potatoes into cm slicesHeat oil or butter or a little of both in
a frying pan cook potato covered
tossing occasionally for minutes
or until browned
ROASTpotatoes after partly cookingby steaming boiling or microwaving
Roughen the edges slightly by shaking
them in a colander dry them with
kitchen paper then roast brushed with
a little olive oil at CC fan for
hour or until browned Whole unpeeled
potatoes (rubbed with oil and sprinkled
with sea salt if you like) can be roasted
for about an hour at the same temperature
The skin will become crisp and puffy
DEEP-FRY potato chips by cuttinguncooked peeled potato into cm chips
Stand in a large bowl of cold water for
minutes to prevent discolouration
Drain and pat dry with kitchen paper
Heat oil (we like peanut oil best) in a
deep pan until hot Deep-fry chips in
batches until they are tender but not
browned Drain on kitchen paper
stand for minutes Reheat oil
deep-fry chips in batches until golden
brown Drain on kitchen paper
PERFECT ROAST POTATOES
FREERECIPE
STEP-BY-STEP
In the Garden
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MASHCAPSICUM MASHPREP COOK TIME MINUTES SERVES
Quarter medium red capsicums
discard seeds and membranes Roas
under a hot grill skin-side up until
skin blisters and blackens Cover
capsicum with plastic or paper for
minutes then peel away skin Ble
capsicum until smooth Meanwhileboil steam or microwave kg coars
chopped peeled potatoes until tend
drain Mash potato stir in cup ho
cream and g softened butter Add
capsicum stir until combined Seas
to taste
Mash isnt just potato although its oftenused as the base try adding capers herbs
mashed boiled peas or pureed spinach They alladd an extra dimension to what most of us
think of as average everyday food
WAYS
WITH
Vegetable
CAPSICUM MASH POTATO MASH
4 Ways With
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POTATO MASHPREP COOK TIME MINUTES SERVES
Place kg coarsely chopped peeled
potatoes in a medium saucepan add
enough cold water to barely cover
potato Boil over medium heat for minutes or until potato is tender
drain Using the back of a wooden
spoon push potato through a fine
sieve into a large bowl Stir g butter
and cup hot milk into potato folding
gently until mash is smooth and fluffy
KUMARA MASHPREP COOK TIME MINUTES SERVES
Boil steam or microwave g each
coarsely chopped peeled kumara and
potatoes together until tender drain
Mash in a large heatproof bowlCombine cup chicken stock and
g butter in a small saucepan over
medium high heat until butter is
melted Stir into kumara mixture
until combined Season to taste
PUMPKIN MASHPREP COOK TIME MINUTES SERVES
Boil steam or microwave g each
coarsely chopped peeled potatoes
and pumpkin together until tender
drain Mash potato and pumpkinstir in g butter Season to taste
TO MBESTPOTADown
free v
(see p
scan t
with y
or sm
KUMARA MASH
PUMPKIN MASH
4 Ways With
FOR MORE OF OUR RECIPES GO TO
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EVERYDAY SOLUTIONS
FOR BUSY PEOPLE WHO LOVE
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DESSERT
OF THE
MONTH
TEST
KITCHEN
ADVICE
WHATS IN
SEASON
MEATFREE
MONDAYS
FOOD IN
A FLASH
IN THE
GARDEN
WEEKE
COOKIHEALTHY
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PHO TO GRAPHER I A N W ALLACE + ST YLI ST LO UISE PI CKF O RD +PHO TO CHEFS O LIV I A A NDREW S, SHA RO N KENNEDY, REBECCA KI RK & SA RAH W I LMO T
ESE WARMING BOWLS OF NOURISHING SOUPS
will thaw you out during the cold winter months
egardless of whether youre after a quick soup or a
slow-cookedBROTH a spicy dish or simple COMFORT FOOD
theseHEALTHY SOUPSwill help ward off any of winters chills
Dont be put off by some of the lengthy cooking times these come
from making the broths or stocks and most of these can be
PREPARED AHEADandFROZENfor fast future use
or substituted withGOOD-QUALITY BOUGHT STOCKS.
AWW FOOD ISSUE SEVEN
ouris i
9 DINNERS
THAT KEEP YOU
WARM AS WELL
AS HEALTHY
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QUICK TO
MAKE
UDON NOODLE SOUP
RECIPE ON PAGE
HIGH IN
CALCIUM &POTASSIUM
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CHICKEN HOTAND SOUR SOUP
YOU WILL NEED
slow cooker
RECIPE OPPOSITE
HIGH IN
VITAMIN C
SLOW
COOKER
SOUP
HIGH IN
FIBRE
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SLOW
COOKER
SOUP
CHICKEN HOT AND
SOUR SOUPPREP COOK TIME HOURS SERVES
Set and forget This delicious winter warmer
is made in the slow cooker
kg whole chicken
medium carrots (g) chopped coarsely
stalks celery (g) trimmed
chopped coarsely
large brown onion (g)
chopped coarsely
litres ( cups) water
fresh kaffir lime leaves crushed
x cm stalks lemon grass bruised
cm piece fresh ginger (g) grated
fresh long red chillies sliced thinly
cup (ml) lime juice
cup (ml) fish sauce
teaspoons brown sugar
g canned straw mushrooms
rinsed drained
baby buk choy (g) trimmed
chopped coarsely
g rice vermicelli
cup firmly packed fresh coriander leaves
Remove and discard fat and skin from
chicken Place chicken carrot celery onion
and the water in a -litre (-cup) slowcooker Cook covered on low for hours
Carefully remove chicken from cooker
shred the meat coarsely using two forks
Discard bones Strain cooking liquid through
a muslin-lined sieve clean Chux or linen
tea towel discard solids
Return strained liquid to cooker with
lime leaves lemon grass ginger chilli juice
sauce sugar mushrooms and chicken
Cook covered on high for minutes
Stir in buk choy
Meanwhile place vermicelli in a mediumheatproof bowl cover with boiling water
stand for minutes or until softened drain
Divide vermicelli into serving bowls ladle
hot soup over noodles Serve sprinkled with
coriander and fresh sliced chilli if you like
per serve g total fat g saturated fat kJ
( cal) g carbohydrate g protein g fibre
PRESSURE
COOKER CHICKEN CONGEEPREP COOK TIME MINUTES SERVES
tablespoon peanut oil
cup (g) jasmine rice
cm piece fresh ginger (g) grated
green onion sliced thinly fresh long red chilli sliced thinly
tablespoon light soy sauce
CHICKEN STOCK
half a fresh chicken (g)
medium carrot (g) halved
small brown onion (g) halved
trimmed stalk celery (g) halved
teaspoon black peppercorns
litres ( cups) water
Make chicken stock Discard skin andbones from chicken shred meat coarsely
Heat oil in a -litre (-cup) pressure
cooker cook rice stirring for minutes
Add stock and ginger secure lid Bring
cooker to high pressure Reduce heat to
stabilise pressure cook for minutes
Release pressure using the quick release
method remove lid Stir chicken into
cooker reheat Serve congee topped with
onion chilli and sauce
CHICKEN STOCK Combine ingredientsin a -litre (-cup) pressure cooker
secure lid Bring cooker to high pressure
Reduce heat to stabilise pressure cook for
minutes Release pressure using the
quick release method (see Cooks Notes for
Classic Minestrone page ) remove lid
Strain stock into a large heatproof bowl
Reserve chicken discard vegetables and
peppercorns
per serve g total fat (g saturated fat) kJ
( cal) g carbohydrate g protein g fibre
CHICKE
COOKS
NOTEGINGER
AIDS
DIGESTION
CHICKEN CONGEEIf making chicken sto
another recipe where
only need the stock, u
chicken necks, wings
backs instead. The st
will keep refrigerated
up to 1 week, or frozen
for up to 2 months.
CHICKEN HOT
AND SOUR SOUP
You can make this soup to the end of step 3
freeze it in an airtigh
container. Thaw in th
fridge overnight.
PRESSURECOOKER
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CHICKEN CONGEE
YOU WILL NEED
pressure cooker
RECIPE ON PAGE
PRESSURE
COOKER
GINGERAIDS
DIGESTION
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HEALTHY LIVING
Its freshly made and its
healthy - after all you
made it yourself and that
means its probably a
whole heap lower in saltthan processed soups and
thats a good thing
ONE POT COOKING
Most of these recipes onl
use one pot who wants
to spend time in the
kitchen when the couch
and a warm doona
beckons from
the lounge room?
TAKE IT TO WORK
Pop it in a Thermos or
a plastic microwave-safecontainer and Bobs your
uncle a low-cost healthy
hearty lunch that you dont
have to brace yourself
to go outside in the
cold to buy
EASY TO ADAPT
Dont want another bowl
of chicken soup even
though its good for the
soul? Swap the chicken
for pork or beef Or add
your choice of vegetables
to the broth base
ITS VERY FILLING
Densely-packed with fresh
vegetables and noodlesto fill you up these soups
also have herbs and spices
for added flavour and
health benefits
YOU CAN FREEZE IT
Most soups can be frozen
but even better some of
the longer-cooking broth
can be made ahead and
frozen so theres noneed to wait to
warm up
REASONS WHY YOU
SHOULD HAVE SOUP
FOR DINNER
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CHINESE NOODLE, TOFUAND VEGETABLE SOUPPREP COOK TIME MINUTES SERVES
litre ( cups) vegetable stock
litre ( cups) water
cm piece fresh ginger (g)
grated finely
clove garlic crushed
cup (ml) light soy sauce
teaspoon caster sugar
g fresh shiitake mushrooms
bunch gai lan g fresh hokkien noodles
medium carrot (g)
cut into long thin strips
stick celery (g) trimmed
cut into long thin strips
g silken tofu
teaspoon sesame oil
fresh long red chilli sliced thinly
green onions sliced thinly
pinch ground white pepper
Bring stock the water ginger garlicsauce and sugar to the boil in a large pan
Meanwhile remove stems from
mushrooms thinly slice caps Separate
gai lan stems and leaves
Rinse noodles under warm water to
separate drain well
Add carrot celery mushrooms gai lan
stems and noodles to the pan simmer
uncovered for minutes Add gai lan
leaves simmer uncovered for minute
or until just tender
Cut tofu into cm cubes add to soupwith oil Season to taste with a little extra
soy sauce or salt Remove from heat
Ladle soup into serving bowls serve
with chilli onion and white pepper
per serve g total fat (g saturated fat) kJ
( cal) g carbohydrate g protein g fib
COOKS
NOTESUDON NOODLE SOUP
Be careful to not overcook
thepork; it cooks very
quickly if sliced thinly.If you prefer, you can use
ramen noodles instead
of udonnoodles; just
cookaccording to packet
directions. Ramen noodles
arethinner and lesschewier
than udon noodles;both are
made from wheat.
CHINESE NOODLE, TOFUAND VEGETABLE SOUP
This soup is veryrefreshing
if youre lookingfor a
meat-free meal. If you cantfind gai lan,you can use
babybuk choy, choy sum,
broccolini or snow peas.
UDON NOODLE SOUPPREP COOK TIME MINUTES SERVES
litres ( cups) water
tablespoon dashi granules
small leeks (g) sliced finely
green onions trimmed
g pork loin sliced thinly cup (ml) japanese soy sauce
cup (ml) mirin
g dried udon noodles
Bring the water and dashi to the boil in
large saucepan add leek simmer covered
for minutes or until leek is tender
Meanwhile chop half the green onions
coarsely thinly slice remaining onions Add
coarsely chopped onion pork sauce and
mirin to pan simmer uncovered for a few
minutes or until pork is just tender
Cook noodles in a large saucepan of
boiling water until tender drain
Divide noodles and soup into bowls
sprinkle with sliced onion
per serve g total fat (g saturated fat) kJ
( cal) g carbohydrate g protein g fibre
MINS
MINS
MEATFREE
LOW INFAT
UDON
NOOD
LESO
UP
HIGH INVITAMINS
A & C
LOWIN FAT
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PHOTOGRAPHERWILLIAMMEPPEM
+STYLISTVIVIENWALSH+PHOTOCHEFADAM
CREMONA
CHINESE NOAND VEGET
RECIPE O
LOIN
HIGVITAA
M
MFR
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HEALTHY
BROTH
PORK ANDRAMEN NOODLES
RECIPE OPPOSITE
GOOD
SOURCE
OF FIBRE
HIGH IN
PROTEIN
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COOKS
NOTEPORK AND RAMEN
NOODLESThese Japanesewhea
noodles aresold in dr
fresh, steamed and in
forms. A popular fast
in themanyramen ba
Japan,they are also
staple for students. R
isthe nameof noodle,
asthe nameof the dis
PORK AND RAMEN NOODLESPREP COOK TIME HOURS STANDING
& REFRIGERATION SERVES
dried shiitake mushrooms
g ramen noodles g baby buk choy leaves separated
cup (ml) japanese soy sauce
cup (ml) sake
g bamboo shoots sliced finely
g chinese barbecued pork sliced thinly
cups (g) bean sprouts trimmed
green onions chopped coarsely
SOUP STOCK
kg pork bones
kg chicken bones
cm piece kelp (konbu) green onions chopped coarsely
g fresh ginger peeled sliced
head garlic halved crossways
medium carrots (g) chopped coarsely
litres ( cups) water
To make the soup stock place the bonesin a large saucepan add enough water to
pan to cover bones Bring to the boil drain
Rinse bones return to pan Snip kelpin several places using scissors add to pan
with onion ginger garlic carrot and thewater Bring to the boil discard kelp
Simmer soup covered for hours or untilliquid has reduced to litres strain soup
into a large bowl Refrigerate overnight
Remove fat from surface of soup
Place mushrooms in a small heatproofbowl cover with boiling water stand for
minutes drain Discard stems
Cook noodles in a large saucepan ofboiling water until tender Add buk choy
leaves to noodles at end of noodle cooking
time blanch for seconds Drain noodles
and buk choy Rinse under cold water drain
Bring soup sauce and sake to the boilin a large saucepan
Divide noodles and soup into bowls topwith mushrooms and remaining ingredients
per serve g total fat (g saturated fat) kJ
( cal) g carbohydrate g protein g fibre
JAPANESE
DISHLOW
IN FAT
SPEEDY BEEF PHOPREP COOK TIME MINUTES SERVES
litre ( cups) salt-reduced beef stock
cm piece fresh ginger (g)
sliced thinly
small brown onion (g)
sliced thinly
clove garlic quartered
star anise
cinnamon stick
tablespoon grated palm sugar
tablespoon fish sauce
g dried rice stick noodles
g beef eye fillet sliced thinly cup (g) bean sprouts
fresh long red chilli sliced thinly
cup loosely packed fresh mint
cup loosely packed fresh coriander
cup loosely packed fresh thai basil leaves
Combine stock ginger onion garlicstar anise cinnamon sugar and sauce in
a large saucepan bring to the boil Reduce
heat simmer covered for minutes
Strain broth through a fine sieve into a
large heatproof bowl discard solids
Return broth to pan bring to the boilAdd noodles simmer uncovered for
minutes or until noodles are tender
Add beef return to the boil Remove heat
Ladle soup into serving bowls topwith sprouts chilli and herbs
per serve g total fat (g saturated fat) kJ
( cal) g carbohydrate g protein g fibre
LOW IN
SATURATED
FAT
MINS
CLASSICVIETNAMESE
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SPEEDY BEEF PHO
RECIPE ON PAGE
CLASSICVIETNAMESE
LOW IN
SATURATED
FAT
MINS
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GOOD
SOURCE
OF IRON
BRAISED BEEF & MUSHROOMIN GINGER BROTH
YOU WILL NEED
ovenproof stock pot
RECIPE ON PAGE
PHOTOGRAPHER
LOUISELISTER
+ST
YLISTJANEHANN+
PHOTOCHEFLARA
REYNO
LDS
Nourishing BoWls
AWW FOOD ISSUE SEVEN