the australian women_s weekly food 2015-07.bak

7/23/2019 The Australian Women_s Weekly Food 2015-07.Bak

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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



5/148

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



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LIVE LIFE HE

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BREAKFA

LUNCH

DINNER

AND THALLIMPORT

DESSER

THE LATECOOKBOO

A collection of our most

requested recipes forpeople living with diabetes


8/148

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?



12/148

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?



13/148

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


Whats in Season?


14/148

SERVE WITH

ICE-CREAM

RECIPE OPPOSITE

COOKS

NOTESQuince will keep

in their syrup in

the fridge for up to

month

Whats in Season?



15/148

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?



17/148

FAM

FAVO

CAULIFLOW

RECIPE

PHOTOGRAPHERWILLIAMMEPPEM+

STYLISTVIVIENWALSH+PHOTOCHEFSADAM

CREMONA&DOMINICSMITH

Whats in Season?



18/148

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?



19/148

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?



20/148

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?



21/148

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?



22/148

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?



23/148

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?



24/148

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


Dessert of the Month


25/148

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


26/148

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




27/148

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




28/148

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



29/148

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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30/148

FIVE-SPICE CARAMELPORK BELLYPREP COOK TIME HOURS SERVES

kg boned pork belly rind removed


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


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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31/148

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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32/148

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



33/148

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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34/148

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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35/148

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


small brown onion (g) sliced finely


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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36/148

CARDAMOM PODS

CHILLI FLAKES

STAR ANISE

CORIANDER SEEDS

FENNEL SEEDS

SMOKED PAPRIKA

TURMERIC

PINK PEPPERCORNS

SAFFRON THREADS

SUGAR-COATED FE(MUKHWA

CUMIN SEEDS

Spotlight On



37/148

GLUTENFREE

SPICY LAMB, SPINACHAND FETTA PIZZAS

RECIPE ON PAGE

GROUNDCUMIN

GROUNDCORIANDER

GROUNDCINNAMON

GROUNDPAPRIKA

PHOTOGRAPHERJOHNPAULURIZAR

+STYLISTVIVIENWALSH+PHOTOCHEFSARAHHOBBS

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38/148

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

Spotlight On



39/148

SPICY LAMB, SPINACHAND FETTA PIZZASPREP COOK TIME MINUTES MAKES


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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40/148

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



41/148

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



42/148

POTATO SOUFFLSPREP COOK TIME HOUR SERVES

g desiree potatoes chopped

coarsely

tablespoons packaged

breadcrumbs

g butter

tablespoons plain flour

cup (ml) milk

eggs separated


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


43/148

DINNPAR

START

POTATO SO

YOU WIL

four -cup

souffl d

RECIPE OP

In the Garden



44/148

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



45/148

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



46/148

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


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


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



sliced thinly

g chorizo sausage sliced thinly

eggs beaten lightly

ml cream

green onions sliced thickly


mozzarella

cup (g) coarsely grated cheddar


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


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



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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.


ouris i

9 DINNERS

THAT KEEP YOU

WARM AS WELL

AS HEALTHY

Nourishing BoWls


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QUICK TO

MAKE

UDON NOODLE SOUP

RECIPE ON PAGE

HIGH IN

CALCIUM &POTASSIUM


Nourishing BoWls


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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


chopped coarsely


fresh kaffir lime leaves crushed

x cm stalks lemon grass bruised


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


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


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


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


Nourishing BoWls


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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


( 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


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



MINS

MINS

MEATFREE

LOW INFAT

UDON

NOOD

LESO

UP

HIGH INVITAMINS

A & C

LOWIN FAT


Nourishing BoWls


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PHOTOGRAPHERWILLIAMMEPPEM

+STYLISTVIVIENWALSH+PHOTOCHEFADAM

CREMONA

CHINESE NOAND VEGET

RECIPE O

LOIN

HIGVITAA

M

MFR


Nourishing BoWls


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HEALTHY

BROTH

PORK ANDRAMEN NOODLES

RECIPE OPPOSITE

GOOD

SOURCE

OF FIBRE

HIGH IN

PROTEIN


Nourishing BoWls


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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


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



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



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


the australian women_s weekly food 2015-07.bak

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