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A Letter From Pamela
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Now that the school year has begun, just about every parent frets about what to put into lunchboxes and what treats should be allowed. It’s a no-win if the lunchbox is returned home intact. There is a lot to be considered, among them flavours, individual preferences and, of course, dietary needs. Well, the good news is we’ve covered all of these concerns in this issue!
There are some new ideas for the ‘mains’, and a selection of treats which can be incorporated into the lunchbox menu.
PORTRAIT PHOTOGRAPHER YIANNI ASPRADAKIS
If you’re concerned about sugar, but you’re worried about missing out on dessert, never fear. We have wow-factor sweet treats that leave sugar off your shopping list, but dessert on your menu! Sushi rules when it comes to take-away food, but it’s easy to make it at home following our step-by-step instructions. It’s delicious, not to mention nutritionally sound. Speaking of take-away, you’ll love the fabulous new take on burgers in this issue. We’ve also featured an extract from our new book ‘Eat Clean With Superfoods’. It’s full of gorgeous new recipes that just happen to be healthy − as well as delicious! Welcome to our world of FOOD.
EDITORIAL AND FOOD DIRECTOR
AWW FOOD • ISSUE THIRTEEN
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MADE FROM SCRATCH
NO MEAT MONDAYS
PASSION PLUS
Sushi is now an Aussie favourite. We show you how to roll sushi in the traditional way. We also show how equally delicious it looks cut into simple squares.
Who says they don’t like Mondays? With these super delicious meals without meat, the week’s most unpopular day might just become your favourite.
Passionfruit is sweet, juicy and in season right now. This refreshing fruit is not only a delicacy in itsef, it also brings out the flavours of other fruits beautifully.
0 IN SE EGG
3 A LETTER FROM PAMELA
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TEST KITCHEN Q&A
MADE FROM SCRATCH
4 WAYS WITH PUMPKIN
NO MEAT MONDAYS
WHAT’S FOR DINNER?
IN SEASON FRUIT
IN SEASON VEG
ON THE COVER Oh how sweet it is... but our sugar-free Strawberry brownie cheesecake (page 67) is gorgeously guilt free. Enjoy! P H OTO G R A P H ER JA M E S M O F FAT ST YLIST O L I V I A B L AC K M O R E P H OTO C H E F L AU R A J E N K I N S
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4 WAYS WITH PUMPKIN
WEEKNIGHT MEALS
EGGPLANT
It may not be the most glamorous vegetable, but pumpkin is certainly versatile − and a star ingredient in many dishes.
Weeknight meals shouldn’t be a drama to prepare and cook. Believe it or not, you can whip up a family pleaser in just 30 minutes!
With its rich colour and soulful lustre, eggplant is a stunning vegetable. And it can be used in a wide variety of dishes.
AWW FOOD • ISSUE THIRTEEN
SPOTLIGHT ON SALT
SCHOOL LUNCHES
LUNCH ‘AL DESKO’
LATIN FIESTA
River salt flakes, black lava salt, rock sea salt... we’ve put together a guide to the wonderful world of culinary salt available these days.
As the school year begins, we have some fantastic lunch ideas that cover some common food intolerances − and the kids will love them.
A packed lunch is all about clever tricks to keep it interesting, healthy and appealing. You’ll love our delicious working lunch ideas.
It’s a Latin America on a plate with this fabulous spicy menu that’s full of flavour.
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SPOTLIGHT ON SALT
COVER STORY
SCHOOL LUNCHES
LUNCHBOX TREATS
WORK LUNCHES
IN THE GARDEN
NEW TAKE
144 RECIPE INDEX
147 CONVERSION CHART
SWEET & GUILT FREE!
LUNCHBOX TREATS
IN THE GARDEN
BURGER MAKEOVER
Leaving sugar off the shopping list doesn’t mean leaving dessert off the menu. And with our gorgeous desserts, you won’t even miss sugar!
We all need a treat − school kids included. We have some yum-factor lunchbox treats to brighten the day.
Unusual and special purpose onions are well worth the effort and the little space they require in a kitchen garden. They are easy to grow and store well.
Gone are the days when a hamburger was just a rissole served in a bun with a dollop of sauce. We still love them, but these burgers take an old favourite to another level.
AWW FOOD • ISSUE THIRTEEN
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Test Kitchen Q&A
UESTIONS
&ANSWERS
When using baking paper to line a cake pan, is it necessary to grease the paper? A.
No. In fact you don’t really need to grease the pan when you’re using baking paper. The only reason you do it is to make the baking paper stick to the pan so it can be smoothed out.
How do you cook How do you achieve smooth, roast pork with crunchy crackling? peeled eggs without gouges? The magic ingredients
A.
for crispy crackling are oil, salt and heat. Make sure the rind is dry and rubbed well with oil and salt. Place pork in a very hot oven for the skin to start bubbling and browning up.
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A.
Simply crack the boiled egg’s shell gently and leave immersed in cold water for at least 5 minutes or until cold. Remove shell, starting from the broad end. Wash the egg, then pat dry with absorbent paper.
I always bake a few varieties of cookies and store them in a clean, dry airtight container, yet some of them go soggy in a couple of days. What am I doing wrong?
A.
If biscuits are stored properly, they should retain their freshly baked taste and texture longer than two days. You may be combining soft and crisp-textured biscuits in the jar. If so, you need to store them in separate containers, otherwise the soft biscuits will make the crisp ones soft. Crisp biscuits can be stored in an airtight container – it’s important to eliminate as much air as possible from inside the container, too, either by keeping it full of biscuits, or using small containers. Biscuits with dairybased centres should be filled just before serving.
AWW FOOD • ISSUE THIRTEEN
I’ve always been hesitant about trying ‘new’ types of mushrooms, worrying about their flavour. What’s the best way of using different mushroom varieties?
A.
If you like mushrooms cooked in butter and cream, buy small quantities of enoki and swiss brown, as well as field and button mushrooms. Cook them together in butter with a little crushed garlic and some chopped parsley. Delicious! After that, experiment with other combinations until you find the ones you like the most. Farmers markets and large supermarkets have an amazing array of mushrooms these days and they’re all delicious in their own way.
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Bite-Sized News
FOODNewsBITES to snack on WE LOVE
SWEETLY SUGAR-FREE
What’s a better snack than a cereal bar? A CEREAL BAR WITH NO ADDED SUGAR. Well Naturally, known for its delicious steviasweetened chocolate, has launched a delicious range of cereal bars, also sweetened with stevia, making them the perfect morning, afternoon, or just-about-any-time snack. But their goodness doesn’t stop there. The range is also GLUTEN FREE, AN EXCELLENT SOURCE OF FIBRE, and contains only natural colours and flavours. The bars also have a 4.5 health star rating – based on the Australian Guide to Healthy Eating and Australian Dietary Guidelines. Well Naturally No Sugar Added Cereal Bars are available at major supermarkets and health food stores.
FUN FOODIE FACT
Some people love cooking with their microwave. Others only use a MICROWAVE TO REHEAT leftovers or cold cups of tea or coffee. But it is believed that the
FOODIE FACT
MOST COMMON FOOD ITEM TO BE MICROWAVED IS POPCORN,
so now some microwave models include a popcorn control button!
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AWW FOOD • ISSUE THIRTEEN
DID YOU KNOW? Archaeologists exploring ancient Egyptian tombs have found honey that was still edible.
DID YOU KNOW The orange is not only sweet and refreshing, it also has a unique quality. Orange is the only word that does not rhyme with any other.
MITE-Y CRISPY
Aussies and Kiwis are a genius bunch. Between us we’ve invented the fridge, the ute, the electric drill, the electric fence, the esky (or chilly bin, as the Kiwis call it) and the pavlova. And the alliance is as strong as ever with the combination of the legendary taste of Australia’s iconic Vegemite with New Zealand’s premier bagel crisps, to create Abe’s Bagel Crisps With Vegemite. With no artificial flavours or preservatives – and 50% less fat than standard potato chips – these yum-factor snacks are available at Coles stores, nationally. AWW FOOD • ISSUE THIRTEEN
Lemon DELICIOUS Lemon curd never goes out of foody fashion because of its CREAMY DELICIOUSNESS. It’s gorgeous on scones, or as a topping for tarts, a filling for cakes and as a STAR in luscious desserts. What makes Anathoth Farm Lemon Curd special is its wholesome combination of QUALITY LEMONS, BUTTER AND WHOLE EGGS. Available at Coles and Woolworths stores, nationally.
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Bite Sized News
EGG & BACON CUPS Mission Soft & Flufy Snack Wraps are perfect for these delicious snacks. They make a great breakfast, or serve them with salad for a relaxed lunch. PREP + COOK TIME 25 MINS SERVES 12
12 Mission Soft & Fluffy
Wraps 2 teaspoons olive oil 1 small onion, chopped 150g middle bacon rashers,
ON A MISSION Mission Soft & Fluffy Snack Wraps are smaller than a regular wrap and can be used in so many ways. Find them at Coles and selected IGA stores nationally.
MUESLI magic Dorset Cereals has launched 5 new mueslis to make breakfast the favourite meal of the day! Dorset Cereals Simply Delicious Muesli includes multigrain flakes, raisins, dates, brazil nuts and roasted hazelnuts. The other varieties are Really Nutty, Simply Fruity, Fabulous High Fibre and Cranberry, Almond and Cherry. Dorset Cereals Muesli is available from selected Coles and Woolworths stores nationally.
chopped 1 tomato, chopped 1 cup cheddar cheese, grated 3 eggs 300ml cream ¼ cup milk 2 tablespoons chives, chopped
1 Preheat oven to 180°C/180°C fan. 2 Heat wraps in a microwave oven for 20 seconds then cut a small incision from the centre of the wrap p to the outer edge to enable you to form a neat circle when presssing into the moulds. Press wrap ps into 12 x ½ cup capacity greaased muffin pans. 3 Heeat oil in a small fry-pan and sauté onion and bacon for 5 miinutes until onion is soft. Rem move from heat and divide mixtture between the 12 wrap cupss together with the chopped tomato and grated cheese. 4 Meanwhile, whisk eggs with cream, milk and chives and seasson to taste. Pour egg mixture into wrap cups and bake for 10-15 1 minutes or until golden and set. Serve warm.
TO THE SAUCE
Birch & Waite’s stunning new range of fresh seafood sauces are made from the FINEST INGREDIENTS. Choose from Parsley, Dill & Tarragon, Creamy Cocktail and Rich Tartare. Available at selected Woolworths and independent stores, Birch & Waite Seafood Sauces are in the chilled pre-packed seafood section.
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THE AWW
TEST KITCHEN ESTABLISHED 1950 For the past 65 years, The Australian Women’s Weekly Test Kitchen has been developing, triple-testing, styling and photographing thousands of recipes for home cooks all around Australia 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.
ROLL thisWAY
Australia has developed a passion for sushi. We show you how to roll it in the traditional way, or you can also serve it simply cut into squares.
SPICY SALMON MIXED-GRAIN SUSHI PREP + COOK TIME 1 HOUR (+ STANDING & REFRIGERATION) SERVES 6
½ cup (100g) brown rice ¼ cup (50g) tri-colour quinoa ¼ cup (50g) pearl barley 2 cups (500ml) water ¼ cup (60ml) rice vinegar 2 tablespoons caster sugar ½ teaspoon sea salt flakes ¼ cup (35g) sunflower seeds,
chopped finely 2 sheets toasted seaweed (nori) 200g sashimi-grade salmon,
sliced thinly ½ teaspoon chilli powder 1 medium avocado (250g),
sliced thinly 1 teaspoon lemon juice PICKLED CUCUMBER 2 lebanese cucumbers (260g),
peeled, sliced thinly 2 tablespoons rice vinegar 1 tablespoon caster sugar 1 clove garlic, sliced thinly
1 Bring rice, quinoa, barley and the water to the boil in a medium saucepan. Reduce heat; simmer, covered, for 30 minutes or until water is absorbed. Remove from heat; stand, covered, for 10 minutes.
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2 Meanwhile, combine vinegar, sugar and salt in a small bowl. Place rice mixture and seeds in a large, wide, stainless steel bowl. Using a plastic spatula, repeatedly slice through rice mixture at an angle to separate grains, gradually pouring in vinegar mixture. Stand for 10 minutes to cool. 3 Grease and line a 19cm square cake pan with plastic wrap. Place one nori sheet, trimming to fit, shiny side-down, over base of pan. Spread half the rice mixture over nori. Top with salmon; sprinkle with chilli. 4 Combine avocado and juice in a small bowl. Place avocado mixture over salmon; top with remaining rice mixture. Place remaining nori sheet, trimming to fit, shiny side-up, over rice mixture. Cover nori with plastic wrap. Place food cans on sushi to weight it down. Refrigerate for 6 hours or until firm enough to cut. 5 Make pickled cucumber. 6 Remove sushi from pan; cut into squares. Serve with pickled cucumber. PICKLED CUCUMBER Combine ingredients in a medium bowl; stand for 5 minutes for flavours to develop. Drain. SERVING SUGGESTION Serve with soy sauce and wasabi.
MAKE RICE Slice rice in a non-metalic dish with a spatula to break up lumps; gardually pour in sushi vinegar, continuing to slice the rice.
PRESS NORI Dip your fingers in a bowl of vinegared water, pick up a third of the rice and place across the centre of the nori sheet.
ROLL SUSHI Pick up mat with thumb and index fingers. Hold filling in place with remaining fingers, and roll mat away from you, wrapping nori around filling.
SERVING Sushi is traditionally served with soy sauce and wasabi.
PHOTOGRAPHER WILLIAM MEPPEM + STYLIST VIVIEN WALSH + PHOTOCHEF DOMINIC SMITH
Made From Scatch
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PUMPKIN ANND CORN PPATTIES
PUMPKIN & FETTA PIZZAS
& FETTA 1 PUMPKIN PIZZAS
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PREP + COOK TIME 30 MINUTES • SERVES 4
PUMPKIN While not considered a ‘glamour’ vegetable, pumpkin is certainly an old faithful. Its versatility is second to none and it lends itself to endless quick, easy and delicious dishes.
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Preheat oven to 220°C/200°C fan. Place 400g chopped pumpkin on an oiled oven tray; roast, uncovered, for 10 minutes or until almost tender. Meanwhile, place two 170g pizza bases on oven trays; spread ⅓ cup tomato paste evenly between bases. Top with pumpkin, 1 small thinly sliced red onion and 200g crumbled fetta. Bake for 15 minutes or until browned. Serve pizzas topped with fresh mint leaves, if you like.
Four Ways With
PUMPKIN & CAULIFLOWER CURRY
PHOTOGRAPHER LOUISE LISTER
STYLIST KATE BROWN PHOTOCHEF SARAH-JANE HALLETT
SPICED PUMPKIN & COCONUT SOUP
& CORN 2 PUMPKIN PATTIES PREP + COOK TIME 25 MINUTES (+ STANDING)
PUMPKIN 3 SPICED & COCONUT SOUP
& 4 PUMPKIN CAULIFLOWER CURRY
PREP + COOK TIME 20 MINUTES • SERVES 4
PREP + COOK TIME 30 MINUTES • SERVES 4
Reserve ½ cup coconut cream from a 400ml can coconut cream. Place remaining coconut cream in a large saucepan with 1 medium coarsely chopped onion, 500g coarsely chopped pumpkin, 1 small coarsely chopped kumara, 3 cups water and 1 tablespoon curry paste; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are soft. Blend or process mixture, in batches, until smooth. Meanwhile, heat reserved coconut cream in a small saucepan without boiling. Serve soup drizzled with heated coconut cream.
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat; cook 1 small finely chopped onion and ¼ cup korma curry paste, stirring, for 3 minutes or until onion is soft. Add 1 small cauliflower cut into florets, 500g chopped pumpkin and 400ml coconut cream; stir over heat to combine. Bring to the boil. Reduce heat to low; simmer, covered, for 15 minutes or until vegetables are tender. Serve curry on steamed rice; top with fresh coriander leaves, if you like.
• SERVES 4
Boil, steam or microwave 400g coarsely chopped pumpkin until tender; drain. Combine 300g packet instant mash, 3 cups boiling water and ½ cup buttermilk in a large heatproof bowl. Stir in pumpkin, 125g rinsed and drained canned corn kernels and ½ cup coarsely chopped fresh flat-leaf parsley; stand 5 minutes. Shape mixture into eight patties; coat with ½ cup (75g) toasted sesame seeds. Cook patties, in batches, in a heated oiled large frying pan, until heated through. Serve with baby rocket leaves, if you like.
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No meat
MONDAY With these super delicious meals without meat, the week’s most unpopular day might just become your favourite.
AWW FOOD • ISSUE THIRTEEN
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PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF DOMINIC SMITH
No Meat Monday 25 MINS
VIETNAMESE COCONUT & TURMERIC PANCAKES
RECIPE ON PAGE
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FAMILY FAVE ROAST VEGETABLES WITH BASIL & FETTA POLENTA RECIPE OPPOSITE
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No Meat Monday
ROAST VEGETABLES WITH BASIL & FETTA POLENTA
VIETNAMESE COCONUT & TURMERIC PANCAKES
PREP + COOK TIME 50 MINUTES SERVES 6
500g pumpkin, chopped coarsely 2 large zucchini (300g),
chopped coarsely 2 medium red onions (340g), quartered 2 large red capsicums (700g), chopped coarsely 1 tablespoon cumin seeds 2 teaspoons ground coriander ½ teaspoon dried chilli flakes 2 cloves garlic, crushed ¼ cup (60ml) EXTRA virgin olive oil 2 tablespoons red wine vinegar 1.5 litres (6 cups) vegetable stock 1½ cups (250g) polenta 200g danish fetta, crumbled ½ cup torn fresh basil ⅓ cup (45g) coarsely chopped toasted hazelnuts
VIETNAMESE COCONUT & TURMERIC PANCAKES PREP + COOK TIME 25 MINUTES (+ STANDING) SERVES 4
⅔ cup (160ml) coconut milk ⅔ cup (160ml) water
1 Whisk coconut milk, the water, flour and turmeric in a medium bowl until smooth and combined. Stand for 1 hour. 2 Meanwhile, make pickled carrot, then lemon garlic dipping sauce. 3 Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium high heat; cook tempeh for 1 minute or until golden. Remove from pan. 4 Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Pour ¼ of the batter into pan, tilt pan to cover base with batter; cook for 2 minutes or until pancake is just set. Carefully slide pancake onto plate; cover with foil to keep warm. Repeat with remaining batter to make 4 pancakes in total. 5 Spread pancakes with hoisin sauce; top with tempeh, lettuce, cucumber, pickled carrot, herbs and sprouts. Serve with dipping sauce.
½ cup (90g) rice flour
1 Preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper. 2 Combine pumpkin, zucchini, onion, capsicum, cumin, coriander, chilli, garlic and oil in a large bowl; season. Place vegetables on trays; roast for 30 minutes or until golden and tender. Drizzle with vinegar. 3 Meanwhile, bring stock to the boil in a large saucepan. Gradually add polenta, whisking continuously. Reduce heat; simmer, stirring, for 10 minutes or until polenta thickens. Stir in 125g of the fetta and ⅓ cup of the basil. 4 Serve polenta immediately, topped with vegetables, hazelnuts, remaining fetta and remaining basil.
1 teaspoon ground turmeric ¼ cup (60ml) vegetable oil 300g tempeh, cut into 8 slices 2 tablespoon hoisin sauce
PICKLED CARROT Whisk vinegar and sugar in a large bowl; add carrot and chilli, then toss to combine. Stand, stirring occasionally, for 15 minutes.
8 butter lettuce leaves 2 lebanese cucumbers (260g),
cut into matchsticks 1 cup fresh vietnamese mint leaves 1 cup fresh coriander leaves 1 cup fresh thai basil leaves 1 cup (80g) bean sprouts PICKLED CARROT ⅓ cup (80ml) rice wine vinegar 2 teaspoons caster sugar 2 medium carrots (240g), cut into matchsticks (see tips) 1 fresh long red chilli, sliced thinly
LEMON GARLIC DIPPING SAUCE Whisk ingredients in a small bowl; season to taste. TIP We used a julienne peeler to easily cut the carrot into long thin strips. They are available from kitchenware shops and most major supermarkets.
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COOK’S
NOTES
ZUCCHINI ‘SPAGETTI’ WITH TOMATO & FETTA To create the long pasta-like strands, you will need a few special tools: a julienne peeler, this looks like a wide bladed vegetable peeler with a serrated rather than straight blade. You could also use a spiraliser, a hand cranked machine designed to cut vegetables into noodles or ribbons. Both items are available from kitchenware shops.
ZUCCHINI ‘SPAGHETTI’ WITH TOMATO & FETTA PREP + COOK TIME 55 MINUTES SERVES 4
Spaghetti-like strands are created from zucchini in this recipe instead of any actual pasta, which also makes this dish a great gluten-free option. 500g cherry truss tomatoes ¼ cup (60ml) EXTRA virgin olive oil ¼ cup fresh oregano leaves 200g piece fetta, sliced into 4 lengthways ¼ teaspoon dried chilli flakes 5 small zucchini (450g) 3 cloves garlic, sliced thinly 2 teaspoons finely grated lemon rind ¼ cup (60ml) lemon juice 2 tablespoons olive oil, extra 2 tablespoons finely chopped fresh
oregano, extra 1 cup small fresh basil leaves 2 tablespoons coarsely grated parmesan
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1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper. 2 Place tomatoes on one tray; drizzle with 1 tablespoon of the oil. Sprinkle with 2 tablespoons of the oregano leaves; season. Bake for 20 minutes or until golden and blistered. 3 Meanwhile, place fetta slices on second tray; drizzle with 1 tablespoon of the oil. Sprinkle with chilli and 2 teaspoons of the oregano. Bake for 12 minutes or until golden. 4 Using a julienne peeler or spiraliser (see tips), cut zucchini into ‘spaghetti’; place in a large bowl. 5 Heat remaining oil in a small frying pan over medium heat; cook garlic for 2 minutes or until lightly golden. Stir in rind, juice, extra oil and extra chopped oregano. 6 Add garlic mixture and roasted tomatoes (and any juices) to zucchini with basil and remaining oregano leaves; toss to combine. Season to taste. Serve ‘spaghetti’ topped with crumbled fetta and parmesan.
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FRESH FLAVOUR ZUCCHINI ‘SPAGHETTI’ WITH TOMATO & FETTA RECIPE OPPOSITE
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PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH FOOD PREP ADAM CREMONA & DOMINIC SMITH
Weeknight meals shouldn’t be a drama to prepare and cook. Believe it or not, you can whip up a family pleaser in just 30 minutes!
AWW FOOD • ISSUE THIRTEEN
What’s For Dinner 30 MINUTES CHINESE PORK & NOODLE SOUP RECIPE ON PAGE
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30 MINUTES STEAK & CHIPS WITH A MODERN TWIST RECIPE OPPOSITE
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What’s For Dinner
STEAK & CHIPS WITH A MODERN TWIST
CHINESE PORK & NOODLE SOUP
PREP + COOK TIME 30 MINUTES SERVES 4
PREP + COOK TIME 30 MINUTES SERVES 4
1 small potato (120g)
1.5 litres (6 cups) chicken stock
1 small kumara (250g)
2 cups (500ml) water
2 small parsnips (240g),
8 slices dried shiitake mushrooms
quartered lengthways vegetable oil, for shallow-frying 2 tablespoons EXTRA virgin olive oil 4 x 200g porterhouse steaks 200g thinly sliced swiss brown mushrooms 300ml pouring cream 60g baby spinach leaves
4cm piece fresh ginger (20g),
1 Using a mandoline or sharp knife, cut potato and kumara into 2mm thick slices. 2 Heat enough vegetable oil in a large frying pan to come 2cm up the side of the pan; shallow-fry potato, kumara and parsnip, over medium heat, in batches, about 4 minutes or until golden and crisp. Drain on absorbent paper; season to taste. 3 Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium heat; cook beef about 5 minutes each side or until cooked as desired. Remove from pan; cover to keep warm. 4 Meanwhile, heat remaining olive oil in same pan; cook mushrooms over medium heat, stirring, about 4 minutes or until tender. Add cream, bring to the boil; simmer 3 minutes or until thickened and reduced slightly. Add spinach leaves; stir until just wilted. 5 Serve steaks topped with mushroom sauce and chips.
cut into matchsticks 270g dried ramen noodles 500g baby pak choy, separated ¼ cup (60ml) soy sauce ⅓ cup (80ml) mirin 400g chinese barbecued pork, sliced thinly 4 green onions, sliced thinly 1 fresh long red chilli, sliced thinly ⅓ cup coarsely chopped fresh coriander
COOK’S
NOTES STEAK & CHIPS WITH A MODERN TWIST Our good old standby has had a little makeover. Mixed vegie chips add extra elements of flavour to a family favourite.
1 Place stock, the water, mushrooms and ginger in a large saucepan; bring to the boil. Reduce heat; simmer 10 minutes. 2 Meanwhile, cook noodles in a large saucepan of boiling water until tender; drain. 3 Return stock mixture to the boil; add pak choy, simmer until wilted. Stir in sauce and mirin. 4 Divide noodles among serving bowls; top with pork, onion, chilli and coriander. Pour over hot stock mixture. per serve 17g total fat (6.3g saturated fat); 2651kJ (633 cal); 68g carbohydrate; 41.9g protein; 12.7g fibre
per serve 101.5g total fat (40.9g saturated fat); 5573kJ (1331 cal); 24.1g carbohydrate; 80.6g protein; 5.2g fibre
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What’s For Dinner
COOK’S
NOTES
MOROCCAN LAMB CUTLETS WITH ROASTED CAPSICUM COUSCOUS SALAD PREP + COOK TIME 30 MINUTES SERVES 4
⅓ cup (80ml) EXTRA virgin olive oil 2 teaspoons ras el hanout,
MOROCCAN LAMB CUTLETS WITH ROASTED CAPSICUM COUSCOUS SALAD You can use store-bought char-grilled capsicum for this recipe, if you like. Ras el hanout is a blend of Moroccan spices; 30 or more spices can be used to make the blend, which includes cardamom, mace, nutmeg, anise, cinnamon, ginger, pepper and turmeric.
plus extra for sprinkling 12 french-trimmed lamb cutlets (600g) 1 medium green capsicum (200g) 1 medium yellow capsicum (200g) 1 medium red capsicum (200g) 1 teaspoon sea salt flakes 2 cups (500ml) water 30g butter 2 cups (400g) couscous 200g hummus 1½ tablespoons finely chopped preserved
lemon rind ¼ cup torn fresh flat-leaf parsley leaves
1 Preheat grill. 2 Combine half the oil, spice and lamb in a large bowl; turn lamb to coat in mixture. 3 Quarter capsicums; discard seeds and membranes. Place, skin-side up, on a lined oven tray, drizzle with remaining oil; sprinkle with salt. Roast under a hot grill about 15 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap or paper for 5 minutes; peel away skin, then slice thinly. 4 Meanwhile, bring the water and butter to the boil in a medium saucepan. Stir in couscous; cover, stand 5 minutes, fluffing with a fork occasionally. 5 Spoon hummus into a small serving bowl; sprinkle with extra ras el hanout. 6 Combine couscous, capsicum, preserved lemon and parsley in a large bowl. 7 Cook lamb on a heated oiled grill plate (or grill or barbecue) about 4 minutes each side or until cooked as desired. 8 Serve lamb with couscous and spiced hummus. per serve 50.2g total fat (15.7g saturated fat); 3898kJ (931 cal); 81g carbohydrate; 33.3g protein; 12.2g fibre
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30 MINUTES MOROCCAN LAMB CUTLETS WITH ROASTED CAPSICUM COUSCOUS SALAD RECIPE OPPOSITE
AWW FOOD • ISSUE THIRTEEN
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30 MINUTES NICOISE SALAD RECIPE OPPOSITE
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What’s For Dinner
NIÇOISE SALAD PREP + COOK TIME 30 MINUTES SERVES 4
4 eggs 155g green beans 4 x 250g tuna steaks 1 small red onion (100g),
cut into thin wedges 2 small vine-ripened tomatoes (180g),
cut into wedges 1 cup (160g) caperberries ½ cup (90g) seeded black olives 90g baby rocket leaves
COOK’S
NOTES NIÇOISE SALAD This classic French salad has its origins in Provence. Now that it has become a global favourite, there are many versions. However, the traditional star ingredient is tuna.
LEMON DRESSING 2 tablespoons finely grated lemon rind 1 tablespoon lemon juice ¼ cup (60ml) EXTRA virgin olive oil
1 Place eggs in a small saucepan, cover with water; bring to the boil, simmer 5 minutes. Drain; cool, then peel. Cut into quarters. 2 Meanwhile, boil, steam or microwave beans until just tender, refresh under cold water. Cool. 3 Make lemon dressing. 4 Cook tuna on a heated oiled grill plate (or grill or barbecue) for 2 minutes each side or until cooked as desired. 5 Arrange eggs and beans between serving plates with onion, tomato, caperberries and olives. Top with tuna and rocket; drizzle with dressing. LEMON DRESSING Combine ingredients in a screw-top jar; shake well. per serve 26.5g total fat (4.8g saturated fat); 2457kJ (587 cal); 6.2g carbohydrate; 78.3g protein; 3.8g fibre
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What’s in
SEASON
APRICOTS BERRIES BLACKBERRIES STRAWBERRIES CHERRIES GRAPES MELONS HONEYDEW ROCKMELON WATERMELON NECTARINES ORANGES PASSIONFRUIT
SUMMER
fruits
SUMMER
vegetables BEANS BEETROOT (BEETS) CABBAGES CARROTS CELERY CHILLIES KUMARA (ORANGE SWEET POTATO) LEEKS OKRA SPRING ONIONS SWEETCORN TOMATOES
Passionfruit A passionfruit vine growing on a trellis has long been a feature in many Australian backyard gardens. Its delicious fruit is not only a delicacy in itself, but has the quality of bringing out the flavours of other fruits.
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In Season
In Season
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Passionfruit The passionfruit’s tough shell encloses perfumed, intensely-flavoured, tangy-sweet pulp. The common variety, which is also the most fragrant, is small, round and purple-skinned, while panama passionfruit, a large, round, light purple/redskinned cultivar, is almost as good. The long, yellow variety, known as banana passionfruit, is less tangy, and a round, yellow-skinned variety, is less perfumed than the common variety.
SERVING The simplest way to eat passionfruit is to cut one in half and suck out the pulp. A sharp teaspoon is best for scooping it out as it tends to cling to the shell. To obtain seedless juice, process
pulp for about 30 seconds in a food
processor, then sieve. Passionfruit makes an
STORING Once picked, passionfruit keep well at room temperature for a week or more. For longer storage, they will keep in the refrigerator crisper for 2-3 weeks, but will gradually shrivel and become mouldy if kept much longer.
excellent fruit curd, and takes beautifully to creamy flavours: its tang comes through strongly in mousses, ice-creams and, most famously, against the meringueand-cream richness of the favourite Australian dessert, pavlova.
FREEZING Passionfruit is one of the few fruits that maintain their sharp-sweet flavour after freezing. Freeze
the pulp in ice-cube trays, then transfer to a freezer bag.
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COOK’S
NOTES
LIME & PASSIONFRUIT FROZEN YOGHURT CAKE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & FREEZING) SERVES 12
You will need to make this recipe the day before. ¾ cup (110g) plain flour
LIME & PASSIONFRUIT FROZEN YOGHURT CAKE
¼ cup (35g) self-raising flour
You will need about 8 passionfruit for this recipe. You can substitute canned passionfruit pulp, if you like, however to compensate for the sugar added during canning add a teaspoon or two of lime juice.
2 teaspoons finely grated lime rind
Cake can be made up to 1 week head and frozen.
½ teaspoon bicarbonate of soda ⅓ cup (90g) firmly packed grated
palm sugar 65g butter ⅓ cup (115g) golden syrup or treacle 1 egg ½ cup (125ml) buttermilk 1½ cups (420g) greek-style yoghurt 300ml thickened cream ⅔ cup (160ml) passionfruit pulp
CANDIED LIMES 1½ cups (305g) firmly packed grated
palm sugar ½ cup (125ml) water 2 tablespoons lime juice 1 stalk fresh lemon grass, quartered, bruised 4 limes, peeled, sliced thinly
1 Make candied limes. 2 Preheat oven to 170°C/150°C fan. Grease a 26cm x 32cm swiss roll pan; line base and long sides with baking paper, extending the paper 5cm over the sides. 3 Sift flours and soda into a medium bowl; stir in rind. Stir sugar, butter and golden syrup in a small saucepan over low heat until sugar dissolves. Stir warm butter mixture, egg and buttermilk into flour mixture. Pour mixture into pan. 4 Bake cake for 12 minutes or until cake springs back when pressed lightly with a finger and shrinks away from side of pan slightly. Brush warm cake with 2 tablespoons of reserved candied lime syrup. Cool in pan.
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5 Line the base and sides of a deep 14cm x 23cm loaf pan with baking paper. Arrange lime slices, overlapping slightly, on base of pan. 6 Beat yoghurt and cream in a small bowl with an electric mixer until soft peaks form; fold in all but 1 tablespoon of the remaining reserved candied lime syrup and half the passionfruit. Carefully pour a little more than one-third of yoghurt mixture into loaf pan (this will be about 1½ cups of mixture). Trim 12cm x 22cm piece from half the cake; carefully place in pan over yoghurt. Cover pan; freeze 1 hour or until firm. Refrigerate remaining yoghurt mixture. Cover remaining cake. 7 Pour remaining yoghurt mixture into pan. Trim a 14cm x 23cm piece from remaining cake; carefully place on yoghurt layer. Cover; freeze for 3 hours or overnight. 8 Turn cake onto a platter; stand 10 minutes before serving. Just before serving, brush lime slices with remaining tablespoon of reserved candied lime syrup, drizzle with remaining passionfruit pulp. CANDIED LIMES Stir palm sugar, the water, juice and lemon grass in a medium heavy-based saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, for 3 minutes or until syrup is reduced. Remove from heat; add lime slices and leave to cool in syrup. Drain lime slices; reserve slices and syrup separately. Discard lemon grass.
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PHOTOGRAPHER WILLIAM MEPPEM + STYLIST SOPHIA YOUNG + PHOTOCHEF KIRSTEN JENKINS
In Season
DINNER PARTY LIME & PASSIONFRUIT FROZEN YOGHURT CAKE RECIPE OPPOSITE
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PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEFS ELIZABETH MACRI & SHARON KENNEDY
In Season
GIFT IDEA
MANGO, PASSIONFRUIT & LIME JAM
RECIPE ON OPPOSITE
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MANGO, PASSIONFRUIT & LIME JAM PREP + COOK TIME 50 MINUTES MAKES 5 CUPS
2kg mangoes, peeled, seeded,
chopped finely ½ cup (125ml) lime juice 3 cups (660g) white sugar, approximately ⅓ cup (80ml) passionfruit pulp 2 tablespoons finely grated lime rind
1 Combine mango and juice in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until mango is soft. 2 Measure fruit mixture; allow ¾ cup sugar 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, about 15 minutes or until jam jells when tested. Stir in passionfruit pulp and rind. 3 Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
PASSIONFRUIT PISCO PUNCH PREP + COOK TIME 15 MINUTES (+ COOLING & REFRIGERATION) SERVES 8
¾ cup (165g) caster sugar ¾ cup (180ml) water ¾ cup (180ml) passionfruit pulp 2 tablespoons lemon juice 1½ cups (375ml) pisco (or white rum) 3 cups ice cubes 3 cups (750ml) soda water 1 small lemon (120g), sliced thinly 1 passionfruit,
quartered lengthways, extra 8 large sprigs fresh mint
1 Stir sugar and the water in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Remove from heat; cool. Refrigerate until cold. 2 Press passionfruit pulp through a sieve over a small jug or bowl. Return 1 teaspoon of the seeds to the jug; discard remaining seeds. 3 Just before serving, combine 1 cup (250ml) of the sugar syrup, the passionfruit juice mixture, juice, pisco and ice in a large jug. Add soda water, lemon slices and extra passionfruit wedges; stir gently. Serve topped with mint.
PASSIONFRUIT PISCO PUNCH
COOK’S
NOTES PASSIONFRUIT PISCO PUNCH You will need about 7 passionfruit for this recipe. You can also pulse the passionfruit juice in a food processor for 1 second, before straining, this will help break the juice sacs and give you more passionfruit juice. Store the remaining sugar syrup in a screw-top jar for up to 1 month.
Pisco is a South American clear or slightly yellowish grape brandy available from larger liquor stores.
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In Season
COOK’S
NOTES PASSIONFRUIT TART WITH ORANGE MASCARPONE CREAM You will need about 10 passionfruit for this recipe.
PASSIONFRUIT TART WITH ORANGE MASCARPONE CREAM PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION & COOLING) SERVES 8
1 cup (150g) plain flour ½ cup (80g) pure icing sugar 75g cold unsalted butter,
chopped coarsely 1 egg yolk 1 teaspoon vanilla extract 1 tablespoon iced water ⅔ cup (160ml) passionfruit pulp 300ml pouring cream ½ cup (110g) caster sugar
DID YOU KNOW? Most varieties of passionfruit are native to South and Central America and the West Indies. However, there are some varieties which are native to Australia. Spanish explorers introduced passionfruit to Europe and Britain after taking them back from South ica. America
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4 eggs
ORANGE MASCARPONE CREAM 250g mascarpone ¼ cup (60ml) thick cream 2 tablespoons icing sugar 2 tablespoons finely grated orange rind
1 Process flour, pure icing sugar and butter until crumbly. Add egg yolk, extract and the water; process until ingredients just come together. Wrap pastry in plastic wrap; refrigerate 30 minutes. 2 Grease a 26cm round loose-based fluted tart tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, ease into base and side; trim edge. Prick base all over with a fork. Cover; refrigerate 20 minutes. 3 Preheat oven to 200°C/180°C fan. 4 Place pan on an oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake 10 minutes; remove paper and beans. Bake a further 10 minutes or until pastry is golden. Cool. 5 Meanwhile, reserve ¼ cup of the passionfruit pulp. Strain remaining pulp; reserve 2 tablespoons of the seeds. Whisk cream, sugar and eggs together in a medium bowl; stir in strained passionfruit juice and reserved seeds. 6 Reduce oven to 170°C/150°C fan Pour cream mixture into pastry case. Bake 35 minutes or until just set. Cool; refrigerate 3 hours or overnight. 7 Make orange mascarpone cream. 8 Serve tart topped with mascarpone cream; drizzled with reserved passionfruit pulp. ORANGE MASCARPONE CREAM Combine ingredients in a small bowl.
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MODERN AUS PASSIONFRUIT TART WITH ORANGE MASCARPONE CREAM RECIPE OPPOSITE
FOR MORE OF OUR RECIPES GO TO
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The eggplants we’re most familiar with have that deep, rich colour and soulful lustre. But there are other interesting varieties as well.
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In Season
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In Season
Eggplant, also called aubergine, is the hero EGGPLANT FRITTERS WITH GARLIC YOGHURT of Middle Eastern cuisine and a major player in the cooking of India and 1 large eggplant (500g), cut into countries around the Mediterranean. It thick lengths provides bulk, fleshy texture and a orld 1 tablespoon coarse cooking salt oil, for deep-frying of wonderful flavours for meals that vegetable 1 teaspoon rigani may include little or no meat. OREGANO AND LEMON BATTER PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 4
cup (75g) plain flour cup (160ml) beer 1 tablespoon rigani (see Tip) 1 teaspoon finely grated lemon rind
½
Eggplant comes in sizes from pea-size to rockmelon-size, in shapes from the oval that gives them their name to long, smooth round or round with indented segments, and in colours from deep purple to mauve, white, pink-andwhite striped, green or orange. The eggplant’s great gift is that its soft flesh, delicious in its own right, also marries well with spices, herbs, cheese, yoghurt, meats and other vegetables (tomatoes, onions, garlic). Eggplants are available all year; their peak season is summer into autumn.
⅔
GARLIC YOGHURT
cup (280g) greek-style yoghurt clove garlic, crushed 1 tablespoon finely chopped fresh dill
1
1
1 Place eggplant in colander over bowl, sprinkle with salt; stand 1 hour. 2 Meanwhile, make oregano and lemon batter. 3 Make garlic yoghurt. 4 Heat oil in large saucepan or wok. Rinse eggplant under cold water, pat dry with absorbent paper. Dip eggplant into batter, shake away excess. Deep-fry eggplant, in batches, turning occasionally, about 5 minutes or until browned. Drain on absorbent paper. 5 Sprinkle eggplant with rigani and a little salt; serve with garlic yogurt. OREGANO AND LEMON BATTER Sift flour into large bowl, gradually whisk in beer until batter is smooth. Add rigani and rind; season. Stand 1 hour. GARLIC YOGHURT Combine ingredients in small bowl; season to taste. TIP Rigani, a stronger version of the Italian oregano, is available at good delis.
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FINGER FOOD EGGPLANT FRITTERS RECIPE OPPOSITE
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In Season
EASY
EGGPLANT DIP RECIPE OPPOSITE
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EGGPLANT DIP PREP + COOK TIME 25 MINUTES (+ COOLING) MAKES 2½ CUPS
2 medium eggplants
EGGPLANT VARIETIES
¼ cup EXTRA virgin olive oil 2 tablespoons finely chopped
fresh flat-leaf parsley ½ finely chopped small red onion 1 finely chopped medium ripe tomato 1 tablespoon lemon juice
1 Pierce eggplants all over with a fork. 2 Grill eggplants over low flame of gas cooker or barbecue until charred and nd tender. When eggplants are cool enough to handle, peel away and discard skin. 3 Coarsely chop eggplant flesh; combiine with olive oil in large bowl. Stir in parsley y, onion, tomato and juice; season to taste. TIP There are many versions of this dip. Grilling the eggplant over a flame gives it a smoky flavour. If you find it too messy, you can also roast them in the oven or in a covered barbecue.
COMMON EGGPLANT are the oval purple ones in various sizes. Unless otherwise stated, these are the ones to use in recipes.
BABY EGGPLANT also known as japanese, oriental and lebanese eggplant, are long and slender. They are thinner-skinned and a little sweeter than common eggplant and do not need to be disgorged.
SERVING SUGGESTION Pitta bread.
THAI APPLE EGGPLANT are similar in flavour and texture to common eggplant and can be used in the same ways.
AI PEA GPLANT are seedy and rather bittter but work well in curries c where they provide a crisp change of texture.
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In Season
PREPARATION COMMON eggplant, unless young and freshly picked, are usually disgorged (salted to draw out the bitter juices) before using; this also reduces the amount of oil the eggplant will soak up when cooking. Cut up the eggplant as required for the recipe, sprinkle generously with salt and leave for 30 minutes or so, then rinse and dry thoroughly. Baby and pea eggplant do not need to be disgorged.
CHOOSING CHOOSE medium-size eggplant that are heavy for their size; large ones may be overmature and seedy. They should be unblemished with smooth, taut, glossy skin, and the fuzzy green calyx and stem should be green and fresh-looking.
COOK’S
NOTES WALNUT & MISO FILLED EGGPLANT WITH RADISH SALAD You can fill eggplants ahead of time; store, covered in the refrigerator until required. Bake just before serving.
WALNUT & MISO FILLED EGGPLANT WITH RADISH SALAD PREP + COOK TIME 50 MINUTES SERVES 4
4 lebanese eggplants (370g) 2 tablespoons EXTRA virgin olive oil ½ cup (60g) finely chopped walnuts ½ cup (85g) cooked brown basmati
rice 2 green onions, sliced thinly 1 clove garlic, crushed 1 tablespoon white miso paste 2 teaspoons light soy sauce 2 teaspoons mirin RADISH SALAD
2 lebanese cucumbers (260g),
sliced thinly lengthways 250g red radishes, trimmed,
sliced thinly 2 green onions, sliced thinly
STORING EGGPLANT is highly perishable, especially in extremes of heat or cold, so try to buy on the day you will use it or, if necessary, store for a day or two in a plastic bag in a cool but not cold place.
PRESERVING BABY eggplants can be blanched in brine, drained and packed into hot seterilised jars. Pour spiced vinegar over them with a little sugar; add some chilli and sprigs of dill to enhance the flavour. Store in a cool, dark, dry place for at least 3 weeks before opening. They can be kept for up to a year. Refrigerate after opening.
lengthways 2 tablespoons rice vinegar 2 teaspoons light soy sauce ¼ teaspoon sesame oil
1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. 2 Cut eggplants in half lengthways. Score a 5mm border with a small knife. Spoon out flesh leaving a shell. Coarsely chop flesh. Place eggplant shells on tray. 3 Heat oil in a non-stick large frying pan over high heat; cook chopped eggplant, walnuts, rice, green onion and garlic, stirring, for 5 minutes or until eggplant is tender. Add miso, sauce and mirin; cook, stirring, for 30 seconds or until eggplant is coated. Spoon mixture into eggplant shells. 4 Bake filled eggplant for 25 minutes or until golden and tender. 5 Meanwhile make radish salad. 6 Serve filled eggplant topped with radish salad. RADISH SALAD Place ingredients in a medium bowl; toss gently to combine.
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ALMOST VEGETARIAN PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF DOMINIC SMITH
ON TREND WALNUT & MISO FILLED EGGPLANT WITH RADISH SALAD RECIPE OPPOSITE
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30 MINS
RATATOUILLE WITH EGGS RECIPE OPPOSITE
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In Season
SERVING EGGPLANTS
RATATOUILLE WITH EGGS PREP + COOK TIME 30 MINUTES • SERVES 4
1 medium red capsicum (200g) 1 tablespoon EXTRA virgin olive oil 1 small red onion (100g),
chopped coarsely 1 clove garlic, crushed 4 baby eggplants (240g), sliced thinly 1 large zucchini (150g), sliced thinly 180g button mushrooms, sliced thinly 4 large tomatoes (880g), chopped coarsely 2 tablespoons finely chopped fresh basil 4 eggs 2 tablespoons small fresh basil leaves
1 Preheat grill. Quarter capsicum; discard seeds and membranes. Place capsicum, skin-side up, on an oven tray; grill for 10 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap; stand 10 minutes, then peel away skin. Chop flesh coarsely. 2 Heat oil in a large frying pan over medium-high heat; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add eggplant, zucchini, mushroom and tomato to pan; simmer, covered, for 10 minutes or until vegetables are tender. Stir in capsicum and chopped basil; season to taste. 3 Make four indents in ratatouille mixture with the back of a spoon. Carefully break eggs into indents. Cook, covered, about 2 minutes or until egg whites are set. Sprinkle with basil leaves.
COOK’S
NOTES RATATOUILLE WITH EGGS Delicious served with sliced sourdough bread.
ROAST AN EGGPLANT in a moderate oven for about an hour; leave to cool. The skin will be easy to remove and the flesh will have a slightly smoky flavour. Puree with flavourings, oil and lemon juice and you have the perfect dip. It can also be used as a sauce for thick-fleshed fish, such as tuna.
Make EGGPLANT CHIPS by finely slicing an eggplant; pat dry before frying – this helps prevent the oil from splattering fiercely. CHAR-GRILL EGGPLANT slices and serve tossed with rocket leaves; drizzle with tarragon vinegar and a sprinkling of mint or basil.
Top Turkish bread with SLICES OF FRIED EGGPLANT, olives and parmesan cheese. Pop in a hot oven for about 15 minutes, or until hot, for a great substitute pizza. Thick CHAR-GRILLED EGGPLANT SLICES can be used as a base for mb steaks or even in place of the bun lamb burger. in a lamb burg
THAI PEA EGGPLANT
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In Season
COOK’S
NOTES
ROMESCO SAUCE WITH EGGPLANT & ZUCCHINI PREP + COOK TIME 35 MINUTES (+ COOLING) SERVES 4
2
ROMESCO SAUCE WITH EGGPLANT & ZUCCHINI
Romesco is a traditional northern Spanish sauce, much like pesto in texture, made from a mixture of nuts and fire-roasted capsicum that often accompanies seafood or a local roasted Catalonian spring onion. It is also delicious with grilled meats. The sauce can be stored in an airtight container in the fridge for up to 1 week. To take to work, layer the ingredients in a takeaway container; keep refrigerated.
ROMESCO SAUCE
medium red capsicum (400g) 1 medium tomato (150g) 2 tablespoons EXTRA virgin olive oil 2 cloves garlic 2 teaspoons sweet paprika ½ cup (80g) blanched almonds, roasted ½ cup (70g) skinless roasted hazelnuts 2 tablespoons sherry or red wine vinegar ¼ cup (60ml) water
2
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spray medium eggplant (900g), sliced on the diagonal 4 zucchini (480g), sliced thinly lengthways ⅓ cup (55g) blanched almonds, roasted, chopped coarsely ⅓ cup (45g) skinless roasted hazelnuts, chopped coarsely ¼ cup fresh flat-leaf parsley leaves, torn
olive-oil
1 Make romesco sauce. 2 Preheat a grill pan to high. Spray vegetables with olive oil; season with salt. Cook vegetables, in batches, for 4 minutes each side until tender and lightly charred. 3 Layer vegetables on a platter; top with nuts and parsley. Serve with romesco sauce. ROMESCO SAUCE Roast capsicums and tomato directly over a gas flame on stove-top, turning until charred (or roast under a hot grill or in a grill pan, turning until charred). Wrap individually in foil. Peel away skins. Chop capsicum and tomato; keep separated. Heat half the oil in a medium frying pan over medium heat; cook capsicum and garlic, stirring occasionally, for 3 minutes or until capsicum is soft. Add tomato and paprika; cook for 3 minutes or until tomato softens. Process nuts until chopped finely; add capsicum mixture, sherry and the water, process until smooth. Season to taste.
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EASY
ROMESCO SAUCE WITH EGGPLANT & ZUCCHINI RECIPE OPPOSITE
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Salt
Saltiness is a basic taste that we are equipped to detect by SOME OF THE TASTE BUDS in our mouth (mostly on the front of the tongue). Although how much salt is too much is A MATTER FOR CONCERN in relation to blood pressure and heart disease, some is essential for the functioning of our bodies. Pure salt is sodium chloride. All salt came, ORIGINALLY, FROM THE SEA; depending on how and where it was procured, it may have varying impurities, some of which are undesirable, but others desirable because they make subtle flavour differences which are prized by interested palates. From the cook’s point of view, the QUESTION IS WHICH SALT TO USE.
P H OTO G R A P H ER JA M E S M O F FAT T S T Y L I S T O L I V I A B L AC K M O R E P H OTO C H E F N A D I A FO N O F F
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Spotlight On
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know your
salt
There are many different types of salt sold in supermarkets and delis. Here is a guide to some of the most common forms.
1
RIVER SALT FLAKES
English Maldon salt, is one of the bestknown flaked salts, with pyramid-like crystals and a gentle briny taste. The Australian equivalent, Murray River salt flakes, are harvested from waters in ancient underground inland seas. The pink colour is from the high mineral content. Both salts are too costly to use in large quantities for curing, and are best used at the end stage of cooking, or at the table.
4
ROCK SALT
This form of salt is mined from deposits in rock; it presents in large non-uniform crystals and is not intended for consumption, nor is it mined in Australia.
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GOURMET SALTS
Some of the salts admired by chefs include French gris - a coarse, dark, damp salt; Australia’s pink Murray River salt; French fleur de sel (flower of salt), delicate white crystals that accumulate on the surface of the seasalt pans of west-central France when the humidity and breezes are right.
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2
COOKING SALT
is sea salt in a medium granular form; as the name implies, it is intended for use during the actual cooking process, where the slightly larger grains will dissolve.
5
IODISED SALT
Most of the salts listed here, with the exception of the salt flakes, are available in an iodised form. Iodine is an essential mineral for proper thyroid function.
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BLACK LAVA SALT
This is white salt that has been mixed with activated charcoal which lends its dark-grey-to-black colour. Its stunning large crystals make it an ideal finishing salt.
3
ROCK SEA SALT
Rather confusingly, the ‘rock’ in this form of salt refers to the size of the crystals and its rock-like appearance. Unlike true rock salt, which is derived from inland mines, this form is simply sea salt crushed into large rock-like crystals. Use it for curing either directly or dissolved in water to make brine.
6
TABLE SALT
This is sea salt in a fine granular form with an anti-caking agent added to prevent clumping. It is for table use. Many cooks avoid it as it can cloud a brine, and has a harsh bitter taste.
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FLAVOURED SALT
Flavours such as garlic, onion and celery are made by adding dried and ground seeds (celery) or dehydrated granules of flesh (garlic and onion) to plain salt.
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(FOLLOWING RECIPES FROM MADE FROM SCRATCH – PHOTOGRAPHY WILLIAM MEPPEM STYLIST SOPHIA YOUNG)
EASY
LIME & PICKLED JALAPENO SALT RECIPE OPPOSITE
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Spotlight On
LIME & PICKLED JALAPENO SALT PREP + COOK TIME 35 MINUTES MAKES 1 CUP KEEPS 3 MONTHS
⅓ cup (55g) sliced pickled jalapeño chilli 1 cup (125g) sea salt flakes 2 tablespoons finely grated lime rind 2 tablespoons lime juice
1 Preheat oven to 140°C/120°C fan. Line an oven tray with baking paper. 2 Pat jalapeños dry on paper towel; process with salt, lime rind and juice until well combined. 3 Spread salt mixture over tray. Bake for 20 minutes, stirring occasionally, or until dry. Set aside to cool slightly. Spoon into a jar; seal and store at room temperature.
COOK’S
NOTES LIME & PICKLED JALAPENO SALT Use as a seasoning for vegies or as a rimming salt on glasses for a margarita. Or try sprinkled over fish and chips, prawn cutlets, or crumbed calamari.
THE GREAT PRESERVER Long before modern-day conveniences, such as fridges and freezers, salt was used as a preservative, allowing food to last from season to season. Curing is an ancient method of preservation using salt. It is the moisture in foods, rather than the age of it, that causes microorganisms to grow and spoil it. One way to prevent this is by covering food with a layer of salt or immersing it in brine. The salt works by drawing moisture from the food that could potentially be used for micro-organism growth.
STORING All salt should be stored in airtight containers. Even so, it may cake in humid conditions; an envelope of moisture-absorbing granules such as is often packed in bottles of pills or a little raw rice may help.
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Spotlight On
CURED SALMON GRAVLAX COOK’S
NOTES CURED SALMON GRAVLAX You could substitute vodka for gin or omit the alcohol completely. Micro herbs are small punnets of various baby herbs or cress available at good greengrocers or growers’ markets. Alternatively, use the smallest torn leaves from a regular bunch of herbs. Juniper berries can be found in good delis, spice shops and greengrocers. The reward for your patience is salmon with fabulous taste and good keeping qualities – so long as you ensure that the fish is the freshest you can find, and you observe the highest standards of hygiene. Make sure all equipment, boards and containers are sterile by washing them in hot soapy water and immersing them in boiling water. And don’t forget your hands, wash often and well. Above all, use your senses to evaluate if something is good, and if in doubt, throw it out.
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PREP TIME 30 MINUTES SERVES 12 KEEPS 1 WEEK
You need to start 2 days ahead ½ cup (150g) rock salt ½ cup (110g) white sugar ⅔ cup coarsely chopped fresh dill 2 teaspoons finely grated lime rind 2 teaspoons white peppercorns, crushed 1 tablespoon juniper berries, crushed ⅓ cup (80ml) gin 750g centre-cut piece of salmon fillet, skin-on, pin-bones removed 2 tablespoons lime juice 2 tablespoons EXTRA virgin olive oil crème fraîche and crackers, toasted baguette or pumpernickel bread, to serve
HERB SALAD 2 punnets micro herbs, trimmed ¼ cup fresh dill sprigs
1 Combine salt, sugar, dill, rind, pepper, berries and gin in a medium bowl. Spread half the gin mixture over the base of a shallow 20cm x 28cm ceramic or glass dish. Place salmon, skin-side down, over mixture. Top with remaining gin mixture. 2 Cover directly with plastic wrap. Place another dish on top, weigh down with cans of food. Refrigerate for 24 hours, turning salmon every 12 hours. 3 Remove salmon from dish; scraping away any loose mixture, discard gin mixture. Pat salmon dry with paper towel. 4 Holding a knife at a 45 degree angle, and using long strokes, slice salmon across the grain as thinly as possible. Arrange slices on a large platter. 5 Just before serving, make herb salad. Drizzle salmon with lime juice and oil; top with herb salad. Serve with crème fraîche and crackers, if you like. HERB SALAD Combine herbs in a small bowl.
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PHOTOGRAPHERS BEN DEARNLEY & WILLIAM MEPPEM + STYLIST SOPHIA YOUNG + PHOTOCHEFS CHARLOTTE BINNS-MCDONALD, & ALICE STOREY
CLASSIC
CURED SALMON GRAVLAX RECIPE OPPOSITE
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CRUNCHY SALT & PEPPER PRAWNS WITH SWEET CHILLI SYRUP
RECIPE OPPOSITE
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PHOTOGRAPHER BEN DEARNELY FOOD STYLIST SOPHIA YOUNG PHOTOCHEFS CHARLOTTE BINNS-MCDONALD, KIRSTEN JENKINS, DOMINIC SMITH
FINGER FOOD
Spotlight On
CRUNCHY SALT & PEPPER PRAWNS WITH SWEET CHILLI SYRUP PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 6
30 uncooked medium prawns (800g) ¾ cup (55g) panko breadcrumbs 1 teaspoon cracked black peppercorns 1½ teaspoons peri peri seasoning 2 teaspoons sea salt flakes 2 egg whites, beaten lightly vegetable oil, for deep-frying 1 fresh long red chilli, sliced thinly 2 tablespoons fresh coriander leaves 1 green onion, sliced diagonally
SWEET CHILLI SYRUP ½ cup (110g) white sugar ½ cup (125ml) water ¼ cup (80g) sweet chilli sauce 4 kaffir lime leaves, torn 5g piece fresh ginger, sliced thinly 2 fresh coriander roots and stems, washed, sliced thinly
1 Make sweet chilli syrup. 2 Shell and devein prawns, leaving tails intact. 3 Combine breadcrumbs, pepper, seasoning and salt in a small bowl. Holding prawns by the tail, dip one at a time into egg white, then coat in crumb mixture. 4 Fill a large saucepan or deep-fryer one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 10 seconds). Deep-fry prawns, in batches, 1 minute or until cooked through and crisp. Remove with a slotted spoon; drain on a paper towel. 5 Arrange prawns on platters, then top with chilli, coriander and green onion. Serve with sweet chilli syrup for dipping. SWEET CHILLI SYRUP Stir ingredients in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until sauce thickens slightly. Remove from heat; stand 15 minutes. Discard lime leaves.
Fast FACT
DID YOU KNOW? The degree to which saltiness can be tasted varies greatly from person to person and also according to age in the same person. Most young adults can detect saltiness in a solution of 1 teaspoon salt in 10 litres of water, while people over 60 can generally detect it only at double that amount of salt.
Australia’s Murray River salt is not only admired by chefs, its harvesting is assisting in the conrol of the country’s serious inland salinity problem.
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Sweet STUFF CUTTING OUT SUGAR, OR AT LEAST CUTTING DOWN SUGAR CONSUMPTION, HAS BEEN PROVEN TO HELP RAISE ENERGY LEVELS, IMPROVE THE SKIN AND ASSIST WITH WEIGHT LOSS. BUT LEAVING SUGAR OFF THE SHOPPING LIST DOESN’T MEAN YOU HAVE TO LEAVE DESSERT OFF THE MENU. WITH THESE GORGEOUS DESSERTS, YOU WON’T EVEN MISS SUGAR!
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Sugar-Free Desserts
ON TREND APRICOT & PISTACHIO FROZEN YOGHURT RECIPE ON PAGE
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Sugar-Free Desserts
APRICOT & PISTACHIO FROZEN YOGHURT
APRICOT & PISTACHIO FROZEN YOGHURT PREP + COOK TIME 1 HOUR (+ COOLING & FREEZING) SERVES 4
1 cup (150g) dried apricots 2¼ cups (560ml) pure fresh
apple juice 1 teaspoon ground cardamom 2¼ cups (630g) greek-style
yoghurt ¼ cup (90g) raw honey 2 tablespoons sesame seeds, toasted ½ cup (70g) pistachios, chopped coarsely
1 Place apricots and juice in a medium frying pan; bring to the boil. Reduce heat; simmer for 15 minutes or until apricots are tender and plump and the apple juice is syrupy. Cool. 2 Process cooled apricot mixture with cardamom until smooth. Transfer mixture to a large bowl. Cover; refrigerate until required. 3 Combine yoghurt, honey, sesame seeds and half the pistachios in a medium bowl. Place mixture in an ice-cream machine (see Cook’s Notes). Following manufacturer’s directions, churn on the frozen
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yoghurt setting for 40 minutes until frozen. Spoon frozen yoghurt into the bowl with apricot mixture; fold the two mixtures together gently to create a marbled effect. Spoon into a 1.25-litre (5-cup) loaf pan, cover, freeze for 5 hours or overnight. 4 Serve yoghurt topped with remaining pistachios.
COOK’S
NOTES APRICOT & PISTACHIO FROZEN YOGHURT If you don’t have an ice-cream machine, place yoghurt mixture only in the loaf pan, then cover with foil; freeze for 1 hour or until half frozen. Pulse mixture in a food processor to break-up ice. Return to pan, cover with foil; repeat freezing and processing. Fold through apricot mixture, return to pan and cover with foil; freeze for 5 hours or overnight until frozen. Store yoghurt in the freezer for up to 2 weeks.
MOON ROCKS K TIME 15 MINUTES G) SERVES 4
small strawberries, tems on blackberries raspberries greek-style yoghurt blespoons raw honey illa bean, split lengthways, scraped (90g) finely chopped stachios
lace all berries, separated in gle layer, on a tray; freeze for inutes. ombine yoghurt, honey, vanilla s and half the pistachios in dium bowl. Add ½ cup of the n raspberries to the bowl, crush nst the side of the bowl with oden spoon. sing a toothpick, dip frozen ies, one at a time into the urt mixture; place berries on king-paper-lined tray. Freeze hours until coating is set. er remaining yoghurt mixture; gerate. epeat dipping coated berries in aining yoghurt mixture for a nd coat; sprinkle with remaining achios. Freeze for 5 hours or overnight until frozen. Store in an airtight container in the freezer. TIPS Swap mango or pineapple chunks for berries. Use any leftover yoghurt for breakfast or on its own as a delicious snack. Store berry moon rocks in the freezer for up to 2 weeks.
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KIDS LOVE! BERRY MOON ROCKS RECIPE OPPOSITE
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EXTRA SPECIAL STRAWBERRY (VEGAN) BROWNIE CHEESECAKE RECIPE OPPOSITE
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Sugar-Free Desserts
STRAWBERRY (VEGAN) BROWNIE CHEESECAKE
BUCKWHEAT WAFFLES WITH GRILLED PEACHES
PREP TIME 20 MINUTES (+ FREEZING) SERVES 10
PREP + COOK TIME 15 MINUTES SERVES 4
You will need to start this recipe the day before.
⅓ cup (60g) coconut oil
BUCKWHEAT WAFFLES WITH GRILLED PEACHES
2 tablespoons norbu (see Cook’s Notes) 3 eggs, separated
1½ cups (180g) pecans
1 cup (150g) self-raising flour
⅓ cup (35g) dutch-processed cocoa
⅓ cup (50g) plain flour
250g fresh dates, pitted
⅓ cup (50g) buckwheat flour
1 teaspoon vanilla extract
⅓ cup (50g) cornflour
4 cups (560g) raw macadamia halves
1 teaspoon baking powder
500g strawberries,
1 teaspoon bicarbonate of soda
chopped coarsely ½ cup (175g) rice malt syrup ¼ cup (60g) coconut oil 1 tablespoon vanilla extract, extra 2 tablespoons water 250g strawberries, extra, halved 2 tablespoons rice malt syrup, extra
1 Grease and line base and side of a 20cm springform pan with baking paper. 2 Process pecans and cocoa until roughly chopped. With the motor operating, gradually add dates and extract, processing until mixture resembles coarse crumbs and holds together when pressed. Press mixture onto base of pan using the back of a spoon. Freeze for 30 minutes. Clean food processor bowl. 3 Process macadamias until roughly chopped. Add strawberries, syrup, solid coconut oil, extra extract and the water. Process for 2 minutes or until as smooth as possible. Pour mixture over brownie base. Freeze cheesecake for 4 hours or until very firm. 4 Using your hands, squeeze juice from 3 of the extra strawberries into a small bowl (discard pulp), add remaining extra strawberries and extra syrup; stir to combine. Just before serving, top cheesecake with strawberry mixture.
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½ teaspoon salt ½ teaspoon ground ginger 1½ cups (375ml) milk 1½ teaspoons white vinegar cooking oil spray 4 medium yellow peaches (600g),
halved, stones removed 1 cup (280g) greek-style yoghurt ⅓ cup small fresh mint leaves ⅓ cup (90g) raw honey
1 Beat coconut oil and norbu in a medium bowl with an electric mixer until combined. Beat in egg yolks one at a time. 2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gently fold egg whites into egg-yolk mixture. 3 Fold sifted dry ingredients, milk and vinegar into egg mixture until mixture just comes together (do not over mix; it may look quite lumpy at this stage). 4 Spray a heated waffle iron with cooking oil; pour a level ½-cup of batter on the bottom element of waffle iron. Close iron; cook waffle 2 minutes or until browned on both sides and crisp. Transfer to a plate; cover to keep warm. Repeat to make 8 waffles in total. 5 Meanwhile, heat an oiled chargrill pan over high heat; cook peaches for 3 minutes each side or until grill marks show. 6 Serve waffles with yoghurt, peach halves and mint; drizzle with honey.
COOK’S
NOTES BUCKWHEAT WAFFLES WITH GRILLED PEACHES Coconut oil comes from cocolnut flesh. It has a mildly nutty flavour and can be used in both sweet and savoury cooking.
ABOUT NORBU Norbu is also called monk fruit sugar. Monk fruit is a subtropical melon. It contains a group of sweet tasting antioxidant compounds. These compounds deliver sweetness without the sugar and kilojoules. Monk fruit sugar has 96% fewer kilojoules than sugar.
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Sugar-Free Desserts 15 MINS BUCKWHEAT WAFFLES WITH GRILLED PEACHES YOU WILL NEED a waffle iron
RECIPE ON PAGE
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DINNER PARTY BLOOD ORANGE FIZZED JELLY RECIPE ON PAGE
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ON TREND GREEN CHILLI, MANGO & MELON SORBET RECIPE OPPOSITE
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Sugar-Free Desserts
GREEN CHILLI, MANGO & MELON SORBET PREP + COOK TIME 10 MINUTES (+ FREEZING) SERVES 4
This refreshing sorbet uses ripe summer fruit and tooth-friendly monk fruit sugar for sweetness, but best of all you don’t need an ice-cream machine to make it. 2½ cups (520g) finely chopped mango
(see Cook’s Notes) 2½ cups (450g) finely chopped honeydew
melon (see Cook’s Notes) 1 fresh long green chilli, seeded,
chopped finely 1½ tablespoon finely chopped fresh mint ½ cup fresh micro mint leaves SUGAR SYRUP
1 Place mango and melon in a single layer on a baking-paper-lined tray; sprinkle with chilli. Cover; freeze for 5 hours or overnight. 2 Make sugar syrup. 3 Place frozen fruit, chilli and chopped mint in a food processor. With the motor running, slowly pour in sugar syrup until mixture is a smooth sorbet consistency. Tip into a deep freezer-safe tray; freeze for 3½ hours, whisking half way through to break up ice crystals. 4 Serve scoops of sorbet in chilled glasses with micro mint leaves. SUGAR SYRUP Bring apple juice to the boil in a small saucepan. Reduce heat to medium; simmer until reduced by half. Add rind; cool to room temperature. Whisk in lime juice and norbu until dissolved.
COOK’S
NOTES GREEN CHILLI, MANGO & MELON SORBET You will need about 3 medium mangoes (1.2kg) and ½ medium honeydew melon (750g) for the sorbet. You could use pineapple instead of mango. Freeze sorbet in an airtight container for up to 2 weeks. You may need to soften the sorbet for 5-10 minutes if it becomes too firm.
½ cup (125ml) pure fresh apple juice 1 tablespoon finely grated lime rind 2 tablespoons lime juice ⅓ cup (65g) norbu
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Sugar-Free Desserts
TAHINI CARAMEL CHOC CUPS COOK’S
NOTES TAHINI CARAMEL CHOC CUPS Coconut butter is the processed flesh of coconut. It is available from health food stores.
PREP + COOK TIME 30 MINUTES (+ STANDING & FREEZING) MAKES 12
1 cup (150g) raw cashews 3 cups (750ml) water 220g dried dates,
chopped coarsely ⅓ cup (45g) coconut butter ¼ cup (65g) unhulled tahini (sesame seed paste) ⅓ cup (80ml) pure maple syrup 1 teaspoon salt flakes ¼ cup (60ml) water, extra
BASE 220g dried dates, chopped coarsely 1 cup (140g) macadamias, chopped coarsely 2 tablespoons cacao nibs CHOC LAYER ½ cup (80g) coconut butter
4 To make caramel, process the drained cashews, dates, coconut butter, tahini, maple syrup, salt and the extra water until smooth. Spoon rounded tablespoons of the caramel mixture equally among the bases; using wet fingers, level the surface. 5 Make choc layer. Spoon rounded teaspoons of choc layer over caramel; using a hot wet spoon, spread chocolate evenly. Freeze for 40 minutes or until firm. 6 Gently loosen cups from side of the pan holes with a hot palette knife; remove cups by lifting the baking paper strips. BASE Process dates to a coarse paste. Add macadamias and cacao nibs; pulse until coarsely chopped. CHOC LAYER Stir coconut butter and maple syrup in a small saucepan over medium heat until melted. Remove from heat. Add cacao powder, vanilla bean seeds and the hot water; whisk to combine.
½ cup (125ml) pure maple syrup ½ cup (50g) cacao powder 1 vanilla bean, split lengthways,
seeds scraped 2 tablespoons hot water
1 Place cashews and the water in a medium bowl; stand for 2 hours. Drain well. 2 Grease a 12-hole (⅓-cup/80ml) muffin pan; line each hole with two strips of baking paper crossed over one another. 3 Make base; press rounded tablespoons of base mixture firmly into each pan hole. Refrigerate.
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SWEET SNACK TAHINI CARAMEL CHOC CUPS RECIPE OPPOSITE
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Sugar-Free Desserts
COOK’S
NOTES BLOOD ORANGE FIZZED JELLY When blood oranges are out of season use sugar-free blood orange juice (available from most supermarkets), and regular oranges for the salad. You can use 1½ tablespoons powdered gelatine instead of the leaf gelatine. Sprinkle over reduced blood orange juice in step 2; whisk to dissolve. Omit step 3. Jellies can be made the day before and will keep in the fridge for up to 4 days. The trick to creating these fizzy jellies is to chill the glasses first and set the jellies quickly in the freezer, preserving all the bubbles.
BLOOD ORANGE FIZZED JELLY PREP + COOK TIME 30 MINUTES (+ STANDING & FREEZING) SERVES 6
3 cups (750ml) blood orange juice ½ cup (100g) norbu 2½ leaves titanium-strength
gelatine (12.5g) 1¼ cups (310ml) soda water, chilled 2 tablespoons micro basil or small
basil leaves BLOOD ORANGE SALAD
1 Chill six ½ cup (125ml) dessert glasses in the freezer. 2 Strain blood orange juice into a heavy-based medium saucepan. Add norbu; stir over medium heat until dissolved. Bring to the boil. Reduce heat; simmer, for 15 minutes or until reduced to 1⅔ cups, skimming off any foam. 3 Soak gelatine leaves in cold water for 3 minutes or until softened. Squeeze out excess water, add gelatine to reduced juice; stir until dissolved. Cool to room temperature. 4 Transfer syrup to a large jug. Add soda water, pour into chilled glasses; freeze for 1½ hours or until set. (If you are not serving jellies immediately, cover, place in the fridge.) 5 Just before serving, make the blood orange salad. 6 Serve jellies topped with blood orange salad and basil. BLOOD ORANGE SALAD Using a small knife, cut rind with the white pith away from 1 orange. Hold the orange over a bowl to catch juices, then cut between the membrane on either side of segments to release the segment into the bowl. Using your hands, squeeze remaining juice from membrane over segments. Repeat with remaining oranges and grapefruit. Add strawberries, basil and norbu to the bowl; stir to combine. Cover; refrigerate until required.
4 medium blood oranges (680g) 2 pink grapefruit (700g) 100g strawberries, sliced thickly 1 teaspoon shredded fresh basil leaves 1 teaspooon norbu
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back-to-school
LUNCHBOXES As the school year begins, we have some delicious lunch ideas that cover some food intolerances − and the kids will love them! P H OTO G R A P H ER JA M E S M O F FAT S T Y L I S T S O P H I A YO U N G P H OTO C H E F C L A I R E D I C KS O N - S M I T H
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Back To School
It is important to consider where your child’s lunch will be kept during the morning. If their lunch is in a warm place, bacteria will grow rapidly in the food and may cause food poisoning. Meat and dairy products are particularly prone to this. Cheese may turn slimy and soft in a hot lunchbox, and warm milk or warm yoghurt is certainly not popular with kids. Salads wilt in the heat and tomato or cucumber in a warm sandwich is sure to make the bread soggy. So, if the school bag is going to be in the sun, putting an
icepack in the lunchbox
can usually keep the food cool until lunchtime, which keeps the food fresher and slows down the growth of bacteria.
Freezing a drink and putting it in the lunchbox works, too, and provides a nice cool drink at lunchtime.
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LIVING WITH allergies & intolerances Food manufacturers and suppliers are becoming increasingly aware of food allergies and intolerances. Many larger supermarkets have shelves dedicated to foods suitable for those with allergies and intolerances. Look for specialist lunchbox snacks. Gluten-free pretzels and muins, for example, are available. Nut-free muesli bars are also available and so are dairy-free biscuit mixes. There are many other suitable food products on the market. When shopping always check product labels and packaging. If in doubt, contact the product manufacturer for further information. For information about food allergies and intolerances, go to betterhealth.vic.gov.au allergyfacts.org.au allergy.org.au foodstandards.gov.au Toolkits for schools are available at foodallergyaware.com.au and det.nsw.edu.au/wellbeing/thrive/ nutrition-in-schools ALWAYS CONSULT YOUR DOCTOR FOR MEDICAL ADVICE AND GUIDANCE
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Kids Lunchbox Ideas
Common
FOOD ALLERGENS
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Back To School
GLUTEN FREE
BE AWARE We used special gluten-free pretzels in this lunchbox
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GLUTEN FREE
NUT FREE
GLUTEN FREE
NUT FREE
GLUTEN-FREE CHICKEN & KUMARA SANDWICHES
HAM, CORN & CHEESE
PREP + COOK TIME 35 MINUTES (+ COOLING)
COMBINE ½ small coarsely grated carrot, half a 125g can creamed corn and 1 tablespoon finely chopped fresh chives in small bowl; season to taste. Spread 2 slices gluten-free bread with 10g softened butter; sandwich corn mixture, 1 slice cheddar cheese and 50g shaved gluten-free ham between bread slices.
MAKES 1
½ small kumara (125g), sliced thinly cooking-oil spray ½ cup (80g) shredded skinless barbecued chicken 1 tablespoon soft ricotta cheese 1 tablespoon mayonnaise 1 teaspoon finely chopped fresh flat-leaf parsley 2 slices gluten-free bread (80g) 10g butter, softened 10g baby spinach leaves
1 Preheat oven to 200°C/180°C fan. 2 Place kumara, in single layer, on oven tray; spray with cooking oil. Season. Roast about 15 minutes or until tender. Cool. 3 Meanwhile, combine chicken, ricotta, mayonnaise and parsley in small bowl; season to taste. 4 Spread bread with butter; sandwich spinach, kumara and chicken mixture between bread slices. FOR a dairy-free option use 2 tablespoons mayonnaise and omit the ricotta and use a dairy-free spread instead of the butter. per sandwich 23.3g total fat (7.2g saturated fat); 2291kJ (548cal); 55.2g carbohydrate; 28.3g protein; 3.0g fibre TIP You can use pumpkin instead of kumara if you prefer.
PREP TIME 10 MINUTES MAKES 1
per sandwich 19.9g total fat (9.6g saturated fat); 1906kJ (475 cal); 35.8g carbohydrate; 16.7g protein; 1.8g fibre
GLUTEN FREE
NUT FREE
CREAMY SALMON, SPINACH & AVOCADO
GLUTEN FREE
NUT FREE
DAIRY FREE
BEETROOT HUMMUS & BEEF PREP TIME 20 MINUTES MAKES 1
RINSE and drain 300g can chickpeas. Blend or process half the chickpeas (keep remaining chickpeas for another use) with 1 drained canned whole baby beetroots (or vacuum-packed cooked beetroots), ½ small crushed clove garlic and 1 teaspoon lemon juice until combined. With motor operating, gradually add 1 tablespoon olive oil, in a thin steady stream; process until smooth. Season to taste. Spread 1 slice gluten-free bread with beetroot hummus; top evenly with 75g sliced rare roast beef, ½ thinly sliced lebanese cucumber and 10g mesclun. Top with another 1 slice gluten-free bread. per sandwich 22.2g total fat (4g saturated fat); 2207kJ (528 cal); 57.6g carbohydrate; 21.1g protein; 5.8g fibre
PREP TIME 10 MINUTES MAKES 1
DRAIN and flake half a 125g can salmon slices in springwater; combine in small bowl with 1 tablespoon mayonnaise. Thinly slice ¼ small avocado (50g); combine in small bowl with 2 teaspoons lemon juice to coat, drain excess juice. Spread 2 slices gluten-free bread with 10g softened butter (or dairy-free spread); sandwich salmon mixture, avocado and 10g baby spinach leaves between bread slices. Season to taste. per sandwich 29.2g total fat (7.7g saturated fat); 1986kJ (475 cal); 35.8g carbohydrate; 16.7g protein; 1.8g fibre
GLUTEN FREE
NUT FREE
VEGIE TORPEDOES PREP TIME 15 MINUTES MAKES 1
DRAIN ½ cup (100g) marinated char-grilled vegetables; pat dry with paper towel, chop coarsely. Carefully split 1 gluten-free torpedo roll, without cutting all the way through; fill with 2 tablespoons gluten-free pumpkin dip, char-grilled vegetables and 10g baby rocket leaves. per roll 19.8g total fat (4.7g saturated fat); 1705kJ (408 cal); 43.4g carbohydrate; 11.2g protein; 1.4g fib
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DAIRY FREE
NUT FREE
DAIRY FREE
NUT FREE
DAIRY FREE
NUT FREE
DAIRY-FREE RAINBOW EGG ROLL-UPS
DIJON CHICKEN & SALAD
NO-CHEESE PIZZA WRAP
PREP TIME 10 MINUTES MAKES 1
PREP TIME 15 MINUTES MAKES 1
PREP + COOK TIME 20 MINUTES MAKES 1
COMBINE ½ cup (80g) shredded skinless barbecue chicken, 1 tablespoon mayonnaise and ½ teaspoon dijon mustard in small bowl. Season to taste. Place chicken mixture along centre of 1 bread wrap; top with 10g mesclun, 6 quartered cherry tomatoes, ½ coarsely grated small carrot and ½ lebanese cucumber sliced into ribbons. Season to taste. Roll firmly to enclose filling. Secure with folded baking paper or kitchen string.
DRAIN ¼ cup (60g) char-grilled capsicum and ¼ cup (70g) canned chopped pineapple; pat dry with paper towel. Combine 2 teaspoons each of tomato paste and barbecue sauce in a small bowl; spread mixture over 1 bread wrap. Top with 10g baby rocket leaves, 50g shaved gluten-free ham, capsicum, pineapple and 1 tablespoon drained sliced black olives. Roll firmly to enclose filling. Secure with folded baking paper or kitchen string.
2 eggs 2 tablespoons aioli 50g ready-made dry coleslaw (see Tip) 10g baby rocket leaves 1 bread wrap (50g)
1 Place eggs in small saucepan of cold water; bring to the boil. Boil, uncovered, 3 minutes; drain. Place eggs under cold water until cool enough to handle; peel eggs. 2 Coarsely mash eggs with 2 teaspoons of the aioli in small bowl; season to taste. Combine coleslaw with the remaining aioli in medium bowl; season to taste. 3 Place rocket along centre of wrap; top with coleslaw and egg mixture. Roll firmly to enclose filling. Secure with folded baking paper or kitchen string. FOR a gluten-free version use a gluten-free bread wrap. per sandwich 25.5g total fat (5.5g saturated fat); 1810kJ (433cal); 25g carbohydrate; 18.8g protein; 1.7g fibre TIP Dry coleslaw is coleslaw mix without the dressing, available from the refrigerated produce section of supermarkets (near the packaged lettuce); the slicing prep has been done for you. We used a packaged mix containing red and green cabbage and carrot.
FOR a gluten-free version use gluten-free bread wraps. per wrap 15.1g total fat (3.6g saturated fat); 1534kJ (367 cal); 29g carbohydrate; 25.2g protein; 3.6g fibre
DAIRY FREE
NUT FREE
TURKEY, CRANBERRY & AVOCADO PREP TIME 10 MINUTES MAKES 1
THINLY slice ¼ small avocado (50g); combine in small bowl with 2 teaspoons lemon juice to coat, drain excess juice. Spread 1 bread wrap with 1 tablespoon cranberry sauce. Top with avocado, 75g shaved gluten-free turkey and 10g baby rocket leaves. Season to taste. Roll firmly to enclose filling. Secure with folded baking paper or kitchen string. FOR a gluten-free version use gluten-free bread wraps. per wrap 16.6g total fat (4.2g saturated fat); 1626kJ (389 cal); 30.2g carbohydrate; 27.4g protein; 1.6g fibre
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FOR gluten-free use gluten-free bread wraps. If you don’t have a problem with dairy, you could add some grated pizza cheese before rolling. per wrap 6.2g total fat (2g saturated fat); 1856kJ (444 cal); 77.1g carbohydrate; 16.6g protein; 5.1g fibre
DAIRY FREE
NUT FREE
B.L.E.T WRAP PREP + COOK TIME 20 MINUTES MAKES 1
COOK 1 slice rindless bacon in a small frying pan until browned and crisp. Drain on paper towel; chop coarsely. Spread 1 bread wrap with 1½ tablespoons aioli (or dairy-free caesar or ranch dressing). Top with 2 baby cos lettuce leaves, bacon, 1 thinly sliced small tomato and 1 coarsely chopped hard-boiled egg. Season to taste. Roll firmly to enclose filling. Secure with folded baking paper or kitchen string. FOR a gluten-free version use gluten-free bread wraps and bacon. per wrap 28.9g total fat (7.1g saturated fat); 2040kJ (488 cal); 25.3g carbohydrate; 24.7g protein; 1.2g fibre protein; g fibre
AWW FOOD FOOD •• ISSUE ISSUE THIRTEEN THIRTEEN AWW
Back To School
DAIRY FREE
BE AWARE We used a dairy-free biscuit mix to make the cookies in this lunchbox
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Back To School
NUT FREE
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AWW FOOD • ISSUE THIRTEEN
NUT FREE
DAIRY FREE
GLUTEN FREE
NUT FREE
NUT FREE
NUT-FREE CRUNCHY RED CHICKEN SALAD
VEGIE RICE PAPER ROLLS ROAST BEEF PANZANELLA SALAD
PREP TIME 15 MINUTES SERVES 1
COMBINE 1 coarsely grated large carrot, 2 finely chopped stalks celery, 150g finely shredded wombok, 2 teaspoons gluten-free fish sauce, 2 teaspoons light brown sugar and 1 tablespoon lemon juice in a small bowl. Place 1 17cm square sheet of rice paper in a medium bowl of warm water until just softened; lift sheet carefully from water and place on a clean tea-towel-covered board with a corner pointing towards you. Place 1 level tablespoon of the vegetable mixture horizontally in centre of sheet; top with 1 mint leaf. Fold corner facing you over filling; roll rice paper to enclose filling, folding in sides. Repeat with 17 more rice paper sheets, vegetable mixture and mint leaves, to make 18 rolls.
1 cup (80g) finely shredded red cabbage ½ cup (80g) shredded skinless barbecue chicken ½ small carrot (35g), grated coarsely 50g snow peas, trimmed, sliced finely 1 green onion, sliced thinly 2 tablespoons mayonnaise 2 teaspoons lemon juice
1 Combine ingredients in a medium bowl; season to taste. per serve 18.4g total fat (3.3g saturated fat); 1371kJ (328 cal); 14g carbohydrate; 23.6g protein; 5.8g fibre COOK’S NOTE You can use green cabbage instead of red if you prefer.
PREP + COOK TIME 35MINUTES SERVES 18
YOU can use shredded iceberg lettuce instead of wombok, if you like. NUT FREE
BROC & CHEESE FRITTATA PREP + COOK TIME 45 MINUTES SERVES 4
per roll 0.2g total fat (0g saturated fat); 100kJ (24 cal); 4.3g carbohydrate; 0.9g protein; 0.8g fibre
PREP + COOK TIME 20 MINUTES SERVES 1
PREHEAT oven to 200°C/180°C fan. Tear 1 slice ciabatta bread into bite-sized pieces, place on oven tray; bake 10 minutes or until golden and crisp. Combine ¼ cup coarsely chopped drained roasted red capsicum, 6 halved grape tomatoes, 1 tablespoon drained sliced black olives, 20g baby rocket leaves and 50g chopped roast beef slices in medium bowl. Just before serving top with bread and drizzle with combined 1 tablespoon EXTRA virgin olive oil and 2 teaspoons red wine vinegar. Season to taste and toss to combine. FOR a gluten-free version use gluten-free bread. per serve 24.3g total fat (4g saturated fat); 1563kJ (374 cal); 23.2g carbohydrate; 14.3g protein; 3g fibre
NUT FREE
TURKEY COUSCOUS SALAD PREP TIME 15 MINUTES (+ STANDING) SERVES 1
PREHEAT oven to 180°C/160°C fan. Grease 20cm x 30cm lamington pan. Line base and sides with baking paper. Thinly slice 400g broccoli; place in large saucepan of boiling water, return to the boil, drain. Rinse under cold water; drain. Pat dry with absorbent paper. Layer broccoli and 1 cup (120g) coarsely grated cheddar cheese in pan then pour over combined 7 eggs and ⅓ cup (80ml) pouring cream. Bake about 25 minutes or until set. Cool 5 minutes before cutting into squares.
COMBINE ¼ cup (50g) couscous and ¼ cup (60ml) boiling water in a medium heatproof bowl. Cover; stand 5 minutes or until liquid is absorbed. Fluff with fork. Coarsely chop ½ cup (100g) drained char-grilled vegetables. Stir vegetables, ¼ cup coarsely chopped fresh flat-leaf parsley, 10g baby rocket, 75g chopped shaved turkey and 6 quartered grape tomatoes into couscous. Just before serving, drizzle with combined 1 tablespoon EXTRA virgin olive oil and 2 teaspoons white balsamic; toss to combine.
per serve 28.2g total fat (15g saturated fat); 1520kJ (363 cal); 1.5g carbohydrate; 24.4g protein; 4.1g fibre
per serve 33.1g total fat (7.4g saturated fat); 2383kJ (570 cal); 42.8g carbohydrate; 20.2g protein; 6.1g fibre
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lunchbox
As the new school year begins, what to pack for lunch is a constant question. We have treat ideas and kids will love them! P H OTO G R A P H ER JA M E S M O F FAT S T Y L I S T O L I V I A B L AC K M O R E P H OTO C H E F N A D I A FO N O F F
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School Yard Treats
EGG FREE
GOJI MUESLI BARS PREP + COOK TIME 45 MINUTES MAKES 15
125g butter, chopped ½ cup (110g) firmly packed brown sugar 2 tablespoons honey 2¼ cups (200g) rolled oats ½ cup (65g) dried goji berries ¼ cup (35g) sunflower seed kernels ¼ cup (20g) desiccated coconut 2 tablespoons flaked almonds
1 Preheat oven to 160°C/140°C fan. Grease a 20cm x 30cm lamington pan; line base and sides with baking paper, extending paper 2cm over long sides. 2 Combine butter, sugar and honey in a medium saucepan; stir over low heat until sugar dissolves. Transfer butter mixture to a medium bowl; stir oats, goji berries, sunflower seeds and coconut into butter mixture. 3 Press mixture into pan; sprinkle with nuts. Bake for 35 minutes. Cut into bars while still warm; cool in pan. per serve 10.5g total fat 5.8g saturated fat); 786kJ (188 cal); 21g carbohydrate; 2.3g protein; 2g fibre
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EGG FREE GOJI MUESLI BARS RECIPE OPPOSITE
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GLUTEN FREE OLIVE & BACON PIZZA SCROLLS RECIPE OPPOSITE
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School Yard Treats
GLUTEN FREE
NUT FREE
GLUTEN FREE
NUT FREE
DAIRY FREE
OLIVE & BACON PIZZA SCROLLS
GLUTEN-FREE PIZZA DOUGH
PREP + COOK TIME 50 MINUTES MAKES 12
⅓ quantity basic gluten-free pizza dough (see recipe, opposite) potato flour, for dusting 1½ tablespoons tomato paste 3 rindless gluten-free bacon slices (195g), chopped coarsely ¼ cup (40g) sliced black olives 1 tablespoon coarsely chopped fresh oregano 1 cup (100g) grated mozzarella
1 Preheat oven to 220°C/200°C fan. Oil a 19cm x 29cm rectangular pan. 2 Turn pizza dough onto a work surface dusted with potato flour. Roll dough into a 25cm x 30cm rectangle. 3 Spread tomato paste over dough, leaving a 1cm border; sprinkle dough with bacon, olives, oregano and ½ cup of the cheese. Firmly roll dough from long side to enclose filling; trim ends. 4 Cut roll into 12 slices; place slices, cut−side up, in a single layer, in pan. 5 Bake scrolls for 20 minutes; top with remaining cheese. Bake a further 15 minutes or until cheese has melted and turns golden brown. Sprinkle with oregano leaves to serve, if you like. per serve 9.6g total fat (2.8g saturated fat); 801kJ (241 cal); 19.4g carbohydrate; 6.5g protein; 0.5g fibre
PREP TIME 30 MINUTES (+ STANDING) MAKES 3 BASES
3 cups (405g) gluten-free plain flour 1 cup (135g) gluten-free self-raising flour ½ cup (75g) potato flour ½ cup (80g) brown rice flour ½ cup (90g) white rice flour 2 teaspoons (7g) dried yeast 2 teaspoons xantham gum 2 teaspoons salt 1 egg 3 egg whites ¾ cup (180ml) EXTRA virgin olive oil 1 teaspoon white vinegar 2 cups (500ml) warm water, approx white rice flour, extra, for dusting
1 Grease three 30cm round pizza trays, dust lightly with a little rice flour. 2 Combine dry ingredients in a large bowl. 3 Beat egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer on medium speed for 3½ minutes. Add the combined sifted dry ingredients, 1 cup at a time, beating until combined between additions. Continue adding dry ingredients until mixture just starts to come away from the side of the bowl (add remaining water only if necessary). Turn dough onto a surface dusted with rice flour; knead lightly until smooth. 4 Divide dough into three equal portions. Roll each portion on the rice-floured surface until large enough to fit pizza trays. Lift dough onto trays. Cover; stand in a warm place for 45 minutes. 5 Spread pizza dough with sauces and toppings as desired. per serve 58.5g total fat (8.6g saturated fat); 6090kJ (1455 cal); 216.3g carbohydrate; 12.6g protein; 3g fibre
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COOK’S
NOTES PIZZA BASE Divide the dough into 6 equal portions to make mini pizzas. to freeze pizza bases, par-bake pizza dough for 15 minutes or until browned lightly, then cool. Wrap individually in plastic wrap, then foil. freeze for up to 3 months.
OLIVE & BACON PIZZA SCROLLS You can leave out the olives and oregano if your child doesn’t like those flavours, and just make them using bacon and cheese. Store scrolls in an airtight container for 1 day, or freeze, wrapped in plastic wrap, for up to 3 months.
DAIRY FREE
NUT FREE
MAPLE GLAZED PUFFED CORN PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4
PREHEAT oven to 180°C/160°C fan. Grease and line a large baking tray with baking paper. Combine 6 cups puffed corn and 1 cup maple syrup on tray; toss to coat. Bake, uncovered, stirring occasionally, for 20 minutes or until golden brown. Cool on tray.
COOK’S
NOTES MAPLE GLAZED PUFFED CORN store in an airtight container in the fridge for up to 3 months. serve in little noodle boxes or paper cones as an afternoon snack, if you like.
per serve 0.6g total fat (0g saturated fat); 1379kJ (329 cal); 79.5g carbohydrate; 3.1g protein; 0.2g fibre
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School Yard Treats
30 MINUTES MAPLE GLAZED PUFFED CORN RECIPE OPPOSITE
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School Yard Treats 30 MINUTES CACAO & HAZELNUT COOKIES RECIPE OPPOSITE
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DAIRY FREE
SUGAR FREE
CACAO & HAZELNUT COOKIES PREP + COOK TIME 30 MINUTES MAKES 16
½ cup (80g) firmly packed fresh dates, pitted 2 cups (200g) ground hazelnuts 1½ cups (225g) wholemeal spelt flour ¼ cup (50g) chia seeds 1 teaspoon ground cinnamon pinch sea salt flakes ¼ cup (50g) virgin coconut oil, at room temperature ½ cup (170g) rice malt syrup 1 free-range egg 2 teaspoons vanilla extract ½ cup (50g) cacao nibs
COOK’S
NOTES CACAO & HAZELNUT COOKIES Cacao nibs can be found at health food stores and specialist food stores.
1 Preheat oven to 160°C/140°C fan. Line two oven trays with baking paper. 2 Place dates in a small heatproof bowl, cover with boiling water; stand for 5 minutes. Drain. 3 Process dates, ground hazelnuts, flour, seeds, cinnamon, salt, oil, syrup, egg and extract until well combined. Stir in cacao nibs. 4 Using damp hands, roll 2-tablespoonfuls of mixture into a ball, place on tray; flatten with the palm of your hand into a 6cm round. Using the back of a damp fork, mark each cookie. Bake for 15 minutes or until a cookie can gently be pushed without breaking. Cool cookies on trays. per serve 16.1g total fat (4g saturated fat); 1105kJ (264 cal); 22.7g carbohydrate; 5.9g protein; 2.7g fibre
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OPENER & TEXT PAGES: PHOTOGRAPHER JAMES MOFFAT STYLIST OLIVIA BLACKMORE PHOTOCHEF LAURA JENKINS LUNCHBOX & DRINK BOTTLE FROM UASHAMAMA
A good packed lunch is all about tricks to keep it interesting, healthy and appealing. And a balanced lunch is key to remaining alert and active throughout the afternoon. So let’s lunch at work delicious!
Working Lunch
30 MINUTES POTATO, OLIVE & CAPSICUM FRITTATA RECIPE ON PAGE
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POTATO, OLIVE & CAPSICUM FRITTATA
POTATO, OLIVE & CAPSICUM FRITTATA
TUNA & BEAN SALAD PREP + COOK TIME 15 MINUTES SERVES 4
PREP + COOK TIME 30 MINUTES SERVES 4
250g green beans, halved crossways 425g canned tuna in olive oil,
1 cured chorizo sausage (170g) 500g desiree potatoes,
cut into 3cm cubes 1 tablespoon EXTRA virgin olive oil 8 eggs ½ cup (125ml) pouring cream 2 tablespoons finely chopped fresh flat-leaf parsley ½ cup (120g) drained char-grilled red capsicum, cut into strips ¼ cup (40g) seeded black olives
1 Thickly slice chorizo on the diagonal; place in 18cm (base measurement) ovenproof frying pan over high heat. Cook chorizo until crisp; remove from pan. Wipe pan clean with absorbent paper towel. 2 Meanwhile, boil, steam or microwave potato about 5 minutes or until potato is just tender; drain. 3 Heat oil in same frying pan; cook potato, stirring, over medium-high heat, until golden. 4 Meanwhile, whisk eggs and cream in large jug until combined. Stir in parsley; season to taste. 5 Add chorizo, capsicum and olives to potato in pan. Pour egg mixture over ingredients in pan. Cook mixture, over low heat, about 6 minutes or until base and side of egg is set. 6 Meanwhile, preheat grill. Grill frittata about 5 minutes or until just set (see Cook’s Notes). Turn frittata onto large board; cut into wedges.
COOK’S
NOTES TUNA & BEAN SALAD Keep refrigerated for up to 2 days; bring to room temperature before serving. Package dressing separately; combine just before serving.
POTATO, OLIVE & CAPSICUM FRITTATA
drained 1 bunch fresh coriander ¼ cup (60ml) EXTRA virgin olive oil 2 tablespoons red wine vinegar 2 x 400g canned mixed beans, rinsed, drained ½ small red onion (50g), sliced thinly
1 Cook green beans in small saucepan of boiling water until just tender, drain. Rinse under cold water; drain. 2 Meanwhile, flake tuna into large chunks. Coarsely chop coriander leaves and stems; discard roots. 3 For dressing, combine oil and vinegar in large bowl. Add all the beans, tuna, onion and coriander to dressing; toss to combine. Season to taste. per serve 26.2g total fat (4g saturated fat); 1946kJ (465 cal); 21.4g carbohydrate; 31.4g protein; 10.6g fibre
You need a frying pan with a heatproof handle for this recipe. If the handle is not heatproof, wrap it in two layers of foil. Grill the frittata about 15cm below the heat. Store the cooled frittata on a plate, covered with plastic wrap, in the fridge for up to 2 days. The frittata can be eaten either warm or at room temperature.
per serve 42.2g total fat (17.3g saturated fat); 2311kJ (552 cal); 19.6g carbohydrate; 22.7g protein; 3.3g fibre
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Working Lunch
15 MINUTES TUNA & BEAN SALAD RECIPE OPPOSITE
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Working Lunch
25 MINUTES PEA, BROAD BEAN & EGG ROLL UPS RECIPE OPPOSITE
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PEA, BROAD BEAN & EGG ROLL UPS PREP + COOK TIME 25 MINUTES MAKES 2
2 eggs 1 cup (140g) frozen broad beans 10g butter 1 shallot (25g), chopped finely ½ cup (60g) frozen peas 1 tablespoon finely grated lemon rind ⅓ cup (25g) finely grated
parmesan cheese 1 teaspoon chopped fresh mint leaves 2 large bread wraps (50g)
1 Place eggs in small saucepan of cold water; bring to the boil. Boil, uncovered, 3 minutes; drain. Place eggs under cold water until cool enough to handle; peel eggs. 2 Meanwhile, boil, steam or microwave broad beans for 1 minute or until thawed. Rinse under cold water; when cool enough to handle, peel beans. 3 Heat butter in medium frypan over medium heat; cook shallot, stirring, until soft. Add broad beans, peas and rind; cook, stirring, until peas and beans are bright green. Add cheese, stir to combine. 4 Transfer pea mixture to medium bowl; mash coarsely with a fork. Add mint and eggs; mash coarsely. Season to taste. 5 Spoon mixture into centre of wrap, roll up firmly; secure with folded baking paper.
COOK’S
NOTES PEA, BROADBEAN & EGG ROLL UPS Invest in good-quality food containers in different sizes. Use these to cut down on your use of plastic wrap and foil, which is costly and bad for the environment. Cut wraps in half, if you like.
LUNCHBOX
PLAN & PREPARE When doing the weekly grocery shop, make lunch ingredients a priority, not an afterthought.
Indulge in your favourite meats, cheeses and breads and you won’t feel like you are missing out by bringing lunch from home.
By planning and packing your lunches the night before, you will also find
yourself naturally making healthier choices. It is much harder to resist fast food options if you’re hungry and need to grab something quickly.
Lunch can be more than last night’s leftovers, though curries, pastas, stir-fries and salads make excellent lunches. Cook large batches of pastas, curries, soups and stews and freeze them in single portions. Take your lunch out of the freezer the night before and defrost it in the fridge. Refrigerate it when you get to work, and at lunchtime it can be heated in the microwave.
DRINK BOTTLE FROM UASHAMAMA
per roll 10.8g total fat (4.3g saturated fat); 1144kJ (273 cal); 20g carbohydrate; 19.7g protein; 8.2g fibre
Lovely
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Lovely LUNCHBOX
THE HEALTHY LUNCHBOX Eating a variety of fresh food during the day means you’re on your way to reaching the daily target of five servings of vegetables and two of fruit.
Low GI carbohydrates
such as wholemeal bread, grainy crispbread, rice and pasta, provide a slow
release of energy so you can concentrate throughout the afternoon. Good sources of protein, such as tuna, eggs, chicken and ham, satisfy hunger and will keep you feeling fuller for longer.
COOK’S
NOTES
FELAFEL & CABBAGE SALAD POCKETS PREP TIME 25 MINUTES MAKES 2
½ large tomato (110g) 2 tablespoons fresh flat-leaf
parsley leaves
FELAFEL & CABBAGE SALAD POCKETS
½ small lebanese cucumber (65g)
You can use prepared tabbouleh instead of the cabbage salad, if you prefer. If no microwave is available at work, spread the pitta with baba ghanoush, fill with felafel and wrap securely in foil before leaving home. Pack a spoon to add the salad just before serving.
1 cup (80g) shredded red cabbage
1 large green onion 1 tablespoon olive oil 1 tablespoon lemon juice 6 mini felafel (180g) 2 small pocket pitta breads (170g) ½ cup (120g) baba ghanoush 8 drained fefferoni peppers, optional
1 Coarsely chop tomato, parsley, cucumber and onion. Combine tomato, parsley, cucumber, onion, cabbage and combined oil and juice in medium bowl; season to taste. Pack in small airtight container until ready to serve. 2 At work, microwave felafel about 1 minute on HIGH (100% ) or until heated through. Break felafel up with a fork. Cut pockets in half. Spread inside of pitta with baba ghanoush; add felafel, cabbage salad and peppers. per pitta 35.7g total fat (5.6g saturated fat); 3087kJ (737 cal); 72.7g carbohydrate; 22g protein; 16.2g fibre
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Working Lunch
25 MINUTES FELAFEL & CABBAGE SALAD POCKETS RECIPE OPPOSITE
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Working Lunch
HEARTY
PEA & HAM BROWN RICE SALAD RECIPE OPPOSITE
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PEA & HAM BROWN RICE SALAD PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 4
1½ cups (300g) medium-grain
brown rice 3 cups (750ml) water 1 cup (120g) frozen peas 2 tablespoons olive oil 1½ tablespoons red wine vinegar 1 large red capsicum (350g), chopped finely 1 green onion, sliced thinly 100g coarsely grated cheddar cheese 200g sliced ham,coarsely chopped
1 Place rice and the water in medium saucepan; bring to the boil. Reduce heat to low; simmer, covered, about 40 minutes or until water is absorbed and rice is tender. Spread rice in a thin layer on tray lined with baking paper; cool. 2 Meanwhile, cook peas in small saucepan of boiling water until just tender; drain. Rinse under cold water; drain. 3 For dressing, combine oil and vinegar in large bowl. Add rice, peas, capsicum, onion, cheese and ham to dressing; toss to combine. Season to taste.
COOK’S
NOTES PEA & HAM BROWN RICE SALAD This salad will keep for 2 days in the fridge. Try it with leftover roast chicken or turkey. Keep salad refrigerated; bring to room temperature before serving.
Lovely LUNCHBOX
STORAGE Storing food so it travels well is important when preparing a packed lunch. There are many lunchbox options to keep food hot, cold and prevent messy leaks and spills. At work it is always preferable to reheat food in a dish rather than in the container you have used to transport it in. Fruit yoghurts also can be
frozen overnight to prevent bacteria growth
and keep the rest of your lunch cool. Many fruits – grapes, watermelon, oranges, bananas and strawberries – can be frozen, too.
per serve 21.4g total fat (7.9g saturated fat); 1667kJ (401 cal); 29.3g carbohydrate; 20.7g protein; 3.8g fibre
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ONIONS ONIONS ARE ONE OF THE MOST WIDELY USED VEGETABLES OF ALL. IT MAY SEEM IMPOSSIBLE TO BE SELFSUFFICIENT IN ONIONS, AS YOU’D NEED A SMALL FARM. HOWEVER, UNUSUAL AND SPECIALPURPOSE ONIONS ARE WELL WORTH THE EFFORT AND THE LITTLE SPACE THEY REQUIRE IN A KITCHEN GARDEN. THEY ARE EASY TO GROW, STORE WELL IN DRY CONDITIONS, AND YOU’LL HAVE SOME BUNCHING VARIETIES FOR LIFE.
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In the Garden
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Know your
ONIONS 1
SPRING ONIONS
Spring onions or salad onions are the names usually given to young white onions whose bulbs have only developed into a size somewhere between that of a cherry tomato and ping-pong ball. They are sold with their green tops still on and are used for salads or for cooking whole.
3
WHITE ONIONS
White onions are thinner-skinned than brown and are often believed to be milder, but they are, on average, more pungent. They come in sizes from large to tiny, which are often sold separately as pickling onions. The very tiny pickled pearl onions sold in bottles, often dyed a violent green or red, are not sold fresh in Australia. White onion is preferred to brown if used raw, for example as fine rings in a salad, largely due to its colour. In cooking, it can be used the same as brown.
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ESCHALOTS
Shallots or eschalots grow in clusters in the same way as garlic. European shallots may be golden-brown or pinky grey, Asian shallots are pink/purple. They are mild, sweet and intense in flavour. Chopped, they can be used in a delicate sauce or savoury butter, but are usually cooked whole – roasted or caramelised. Asian shallots are eaten raw, or sliced and deep-fried then tossed in a stir-fry or used as a condiment; these are available in packets in Asian food stores.
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2
RED ONIONS
Red onions and purple onions are often called spanish or bermuda onions. They are usually used raw in salads, garnishes, and in salsas. They are milder and sweeter than white or brown onions; to reduce their mild pungency even further, pour boiling water over onion slices then drop into iced water, then drain and dry.
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BROWN ONIONS
Brown onions are the workhorses of the family, used for everything from a well-charred slice for a hamburger to a softly gold and luscious mass as the star of French onion soup. If a recipe calls for onion without further description, brown onion is the one intended, though white onion will do. They vary in size and in degree of pungency and sweetness. Brown onions store well and develop more pungency as they age. Some varieties, usually large and lightskinned, are mild, sweet and softer than others; they are usually sold separately.
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GREEN ONIONS
Green onions, spring onions or shallots are, confusingly, the names usually given to bulbless onions (white onions picked before they develop bulbs, or bunching onions which grow in clumps and never develop bulbs). The term ‘scallion’, which dates back in English to at least 1500 as a name for a long-necked, bulbless onion, remains in general use only in America. These onions are usually sliced and eaten raw or only lightly cooked. They are mild in flavour and pungency; the white stems and the first few centimetres of the green tops are eaten.
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In the Garden
Growing your veggies Growing onions is relatively easy. They are bulbs and the SOIL FOR ALL BULB CROPS NEEDS TO BE LIGHT AND WELL DUG so the roots can penetrate. It must also be well drained to prevent rot. If there are any hard clay clods, dig in coarse SAND AND FINE ORGANIC MATERIAL to open it up. Mix it in well. Should you have a hard clay base near the surface, raise the bed by mounding it over with garden mix or very fine compost. Sprinkle blood and bone or a COMPLETE FERTILISER OVER THE SURFACE and rake in. Make shallow furrows only 0.5cm deep and sprinkle in the selected seeds. Cover with compost or se mixture and w planting seedl place 10cm ap
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GARDEN KNOW HOW Green Onions Green onions (scallions or bunching onions) can be PLANTED ALL YEAR ROUND in subtropical and tropical climates, and all but mid−winter in temperate and cold gardens. Buy seed specific to this crop. They can be HARVESTED IN 8-12 WEEKS. For continuous supplies, repeat the planting every 4-6 weeks. Here is a cheat’s technique for cultivating green onions. When a recipe calls for green onions and you’ve bought a bunch, you’ll probably have some left over. TRIM THEIR STEMS BY HALF AND PLANT AS A BUNCH, just covering the roots. They’ll continue to grow and be waiting the next time you need some. They certainly won’t turn into those soggy disappointments you find in the bottom of the refrigerator.
Bulb Onions To grow onions that will develop into bulbs, you need to select the appropriate seed. ‘Early’ or winter-growing onions are sown at the START OF AUTUMN TO GIVE YOU WHITE SPRING ONION SHAPES in, surprisingly, spring. These can be also pickled and used mall onions. Mid in dishes requiring whole small onions ‘Mid’ and ‘late’ season onions aree planted in midnd are HARVESTED autumn or late autumn an
Fast FACT DID YOU KNOW? Onions won’t break your heart, but slicing them will definitely make you cry. The best way to minimise the impact is to chill the onions, then use a razor-sharp knife to cut them. Chilling seems to help repress the fumes, while the sharpness of the knife minimises “squashing” the onion tissues
IN SUMMER AFTER THEIR
Varieties incclude white, red These and brown onions. o slow-matureers, after drying un, are the best in the su for stora
OUT.
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In the Garden
GROWING UNUSUAL VARIETIES
CARAMELISED ONION & GOAT’S CHEESE TARTLETS PREP + COOK TIME 1 HOUR 10 MINUTES (+ REFRIGERATION) SERVES 4
1 cup (150g) plain flour 80g cold butter, chopped
There are some more unique onion varieties home gardeners might like to try as they are both versatile and productive and take up little space. They are all multiplier onions; that is, they develop clusters of bulbs. GOLDEN (OR FRENCH) SHALLOTS expensive and often difficult to buy, but small bulbs can be grown at home, either from seeds but more often from bulbs. The bulbs are separated and pushed 5-7cm deep into the soil, 15cm apart, in autumn or early winter. They’ll multiply rapidly and you’ll be able to lift them in 3-4 months. Store in a dry place and keep enough for next season’s planting. They don’t appreciate very wet or humid conditions. POTATO ONIONS like golden shallots, expand their clusters of bulblets underground after planting in autumn. The bulbs expand as well as multiply. Harvest in spring or summer before the humidity rots them. TREE OR EGYPTIAN ONIONS grow from bulbs planted in autumn and multiply underground. They also produce many small onions at the top of the flower stalks. If not gathered, these weigh down the stem until it touches the ground where they root and start a new cluster. WELSH (OR JAPANESE) BUNCHING ONIONS are also called ‘ever-ready onions’ and are perhaps the most useful small onions of all. In a well-drained sunny spot they will remain evergreen throughout the year and the leaves and stems can be cut and used like chives or green onions. To harvest, break off what you require and push the soil back around the clump. If the clump is too tightly packed, lift it with a fork, break off the excess and replant. The cluster will continually expand and will need dividing every couple of years to provide new space and soil to grow into.
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1 egg yolk 2 tablespoons cold water 100g soft goat’s cheese 2 tablespoons coarsely chopped
fresh chives CARAMELISED ONION 2 tablespoons EXTRA virgin olive oil 4 large brown onions (800g),
sliced thinly ⅓ cup (80ml) port 2 tablespoons red wine vinegar 2 tablespoons brown sugar
1 Preheat oven to 200°C/180°C fan. 2 Blend process flour and butter until rumbly. Add egg yolk and the water; blend until ingredients come together. Enclose in plastic wrap; refrigerate 30 minutes. 3 Meanwhile, make caramelised onion. 4 Preheat oven to moderately hot. Grease four 10.5cm loose-based flan tins. 5 Divide pastry into four portions. Roll one portion of pastry between sheets of baking paper until large enough to line prepared tin. Lift pastry into tin; press into side, trim edge, prick base all over with fork. Repeat with remaining pastry. 6 Place tins on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake, uncovered, 10 minutes. Remove paper and beans carefully; bake in moderately hot oven about 5 minutes or until tartlet shells brown lightly. 7 Divide onion mixture and cheese among tartlets. Bake, uncovered, about 5 minutes or until heated through. Sprinkle tartlets with chives. CARAMELISED ONION Heat oil in large frying pan; cook onion, stirring, until softened. Add remaining ingredients; cook, stirring occasionally, about 25 minutes or until onion caramelises.
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PICNIC
CARAMELISED ONION & GOAT’S CHEESE TARTLETS RECIPE OPPOSITE
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EASY
ONION JAM YOU WILL NEED sterilised jars
RECIPE OPPOSITE
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In the garden
ONION JAM
ONION & SPINACH PAKORAS WITH CUCUMBER RAITA
PREP + COOK TIME 1 HOUR MAKES 2¼ CUPS
PREP + COOK TIME 50 MINUTES MAKES 16
¼ cup (60ml) EXTRA virgin olive oil 1kg brown onions, sliced thinly
2 cups (300g) chickpea flour
1 sprig fresh rosemary
2 large potatoes (600g),
⅔ cup (160ml) balsamic vinegar
grated coarsely
½ cup (110g) firmly packed light
2 large brown onions (400g),
brown sugar
1 Heat oil in large saucepan; cook onion and rosemary, stirring occasionally, about 25 minutes or until onion is soft and browned lightly. Add vinegar; cook, stirring, about 5 minutes or until liquid is absorbed. Add sugar; cook, stirring, about 10 minutes or until onion is caramelised and jam is thick. 2 Spoon hot jam into hot sterilised jars; seal immediately. Label and date jars when cold. TIPS Store onion jam in the refrigerator. Use a mandoline or V-slicer to slice onions as thinly as possible – it’s much faster and easier than using a knife. SERVING SUGGESTION Serve on burgers and sandwiches, in quiches and tarts, or with barbecued meat.
ONION & SPINACH PAKORAS WITH CUCUMBER RAITA
sliced thinly 100g baby spinach leaves,
chopped coarsely 4 cloves garlic, crushed 1 teaspoon chilli powder ½ teaspoon ground cumin 1 teaspoon salt
COOK’S
NOTES
¼ teaspoon ground turmeric 1 teaspoon garam masala ¼ teaspoon baking powder ¼ cup coarsely chopped fresh mint ¼ cup (60ml) water 2 tablespoons EXTRA virgin olive oil
ONION & SPINACH PAKORAS WITH CUCUMBER RAITA Pakoras are spicy Indian fritters usually made with grated vegetables and bound together with chickpea flour, also called besan. They make delicious snacks and party food. Chickpea flour is usually sold in health-food or Indian food stores.
CUCUMBER RAITA 1 lebanese cucumber (130g),
grated coarsely 200g low-fat yoghurt ¼ cup (60ml) lemon juice ¼ cup coarsely chopped fresh mint
1 Combine ingredients, except the oil, in a medium bowl. Season. Shape ¼ cups of the potato mixture into patties. 2 Heat oil in a large frying pan over medium heat; cook patties, in batches, for 10 minutes or until browned lightly both sides. Drain on paper towel. 3 Meanwhile, make cucumber raita. 4 Serve pakoras with raita. CUCUMBER RAITA Combine ingredients in a small bowl.
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PHOTOGRAPHER JAMES MOFFAT STYLIST OLIVIA BLACKMORE PHOTOCHEF LAURA JENKINS
Gone are the days when a hamburger consisted of a beef rissole served in a bun with a dollop of tomato sauce. We still love them, of course, but other burgers have emerged on the culinary scene taking the old favourite to another level!
30 MINUTES THAI FISH BURGERS WITH PICKLED VEGETABLES RECIPE ON PAGE
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New Take
20 MINS CURRY LEMON CHICKEN BURGERS RECIPE OPPOSITE
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CURRY LEMON CHICKEN BURGERS
THAI FISH BURGERS WITH PICKLED VEGETABLES
PREP + COOK TIME 20 MINUTES SERVES 4
PREP + COOK TIME 30 MINUTES SERVES 4
500g lean minced chicken
2 lebanese cucumbers (260g)
1 tablespoon mild curry powder
1 large carrot (180g)
2 green onions, sliced thinly
2 fresh long red chillies, sliced thinly
2 teaspoons finely grated lemon rind
2 tablespoons caster sugar
1 egg
2 tablespoons white vinegar
½ cup (140g) thick greek-style yoghurt
600g red fish fillets
2 teaspoons parsley, chopped
2 tablespoons thai red curry paste
1½ tablespoons lemon juice
2 tablespoons fish sauce
2 tablespoons EXTRA virgin olive oil
4 fresh kaffir lime leaves, sliced thinly
4 panini bread rolls (660g)
6 green beans, sliced thinly
8 oak lettuce leaves
1 egg ½ cup fresh coriander leaves
1 cup (160g) drained marinated char-grilled eggplant, halved crossways 1 Combine chicken, curry powder, onion, rind and egg in a medium bowl; season. 2 Using damp hands, shape chicken mixture into four even-sized patties. Place patties on a baking-paper-lined oven tray. Cover; refrigerate 10 minutes. 3 Meanwhile, combine yoghurt, parsley and juice in a small bowl. Season to taste. 4 Heat oil in a large frying pan over medium heat; cook patties, in batches, flattened slightly, about 3 minutes each side or until golden and cooked through. 5 Split bread rolls in half. Sandwich rocket, patty, eggplant and yogurt mixture between rolls. Serve with kumara chips, if you like.
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2 tablespoons peanut or vegetable oil 4 large bread rolls, split horizontally
COOK’S
NOTES THAI FISH BURGERS WITH PICKLED VEGETABLES Fish patties can be prepared several hours ahead; store, covered, in the fridge until ready to cook.
CURRY LEMON CHICKEN BURGER Serve with roasted potato wedges or chips.
⅓ cup (80ml) sweet chilli sauce
1 Using a mandoline, V-slicer or wide vegetable peeler, thinly slice cucumber and carrot lengthways into long ribbons. Combine cucumber, carrot, chilli, sugar and vinegar in a medium bowl. Stand for 10 minutes or until vegetables have softened, turning every few minutes. Drain. 2 Meanwhile, pulse fish, paste, fish sauce, lime leaves, beans, egg and half the coriander in a food processor for 1 minute or until smooth. Using oiled hands, shape mixture into four even-sized patties. 3 Heat oil in a large frying pan over medium heat. Cook patties for 2 minutes each side or until cooked through. Drain on paper towel. 4 Add bread rolls, cut-side down, to same frying pan; cook for 1 minute or until lightly toasted. 5 Sandwich rolls with fish burgers, sweet chilli sauce, pickled vegetables and remaining coriander.
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New Take
THE GREEN TURKEY BURGER COOK’S
NOTES THE GREEN TURKEY BURGER You will need about 1 or 2 iceberg lettuce, depending on their size. Carrots were originally purple, before the 17th Century and the Dutch bred an orange strain. Purple carrots boast betacarotene and vitamin A, like their orange cousins and additionally carry the purple-coloured pigment, anthocyanin, an antioxidant said to act as an anti-inflammatory. To make vegetarian, replace turkey patties with pan-fried haloumi or fried flat mushrooms.
PREP + COOK TIME 45 MINUTES (+ STANDING & REFRIGERATION) MAKES 6
⅓ cup (25g) quinoa flakes ¼ cup (60ml) milk 1 small zucchini (90g), grated coarsely 1 small purple carrot (70g),
grated coarsely 1 small red onion (100g), grated coarsely 400g minced free-range
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turkey or chicken 1 tablespoon finely chopped fresh flat-leaf parsley 2 tablespoons EXTRA virgin olive oil 1 small kumara (250g), cut into 1cm rounds 12 large iceberg lettuce leaves, cut into 10cm rounds 1 large tomato (220g), sliced thinly 1 small red onion (100g), extra, sliced thinly
1 Make green tahini. 2 Combine quinoa flakes and milk in a small bowl; stand for 10 minutes. 3 Combine zucchini, carrot, onion, turkey, parsley and quinoa mixture in a medium bowl; season to taste. Using damp hands, shape turkey mixture into six even-sized patties; cover, refrigerate for 30 minutes. 4 Heat half the oil in a large non-stick frying pan over low heat; cook kumara, turning, for 8 minutes or until tender. 5 Heat remaining oil over medium heat; cook patties for 4 minutes each side or until golden and cooked through. 6 Top six lettuce rounds with patties, tomato, extra onion and kumara. Drizzle with green tahini; top with remaining lettuce rounds. Serve immediately. GREEN TAHINI Process ingredients until smooth; season to taste.
GREEN TAHINI ¼ cup (70g) tahini 2 tablespoons fresh flat-leaf parsley leaves 2 tablespoons lemon juice 1 tablespoon EXTRA virgin olive oil 1 small clove garlic, crushed
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ON TREND
THE GREEN TURKEY BURGER RECIPE OPPOSITE
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ON TREND LAMB BURGERS WITH YOGHURT DRESSING & BEETROOT RELISH RECIPE OPPOSITE
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New Take
LAMB BURGERS WITH YOGHURT DRESSING & BEETROOT RELISH PREP + COOK TIME 1 HOUR 15 MINUTES MAKES 4
500g minced lamb 1 small brown onion (80g),
chopped finely 2 cloves garlic, crushed 1 teaspoon ground cumin 1 egg, beaten lightly 1 tablespoon EXTRA virgin olive oil 1 loaf turkish bread (430g) watercress leaves BEETROOT RELISH
4 medium beetroot (700g),
grated coarsely 1 small brown onion (80g), chopped finely ⅓ cup (80ml) water ½ cup (110g) white sugar ⅔ cup (160ml) cider vinegar
YOGHURT DRESSING ¾ cup (200g) greek-style yoghurt ¼ cup small fresh mint leaves ½ teaspoon ground cumin
1 Make beetroot relish. 2 Meanwhile, combine lamb, onion, garlic, cumin and egg in medium bowl; season. Shape mixture into four even-sized patties. 3 Heat an oiled grill pan (or grill or barbecue) over medium heat and cook patties for 3 minutes each side or until cooked through. Remove from stove or barbecue; cover to keep warm. 4 Make yoghurt dressing. 5 Cut bread into quarters; halve quarters horizontally. Toast bread on heated oiled barbecue, until browned both sides. 6 Place rocket, patties, yogurt dressing and relish between bread. BEETROOT RELISH Cook beetroot, onion and the water in large frying pan, covered, 15 minutes or until beetroot is tender. Stir in sugar and vinegar; cook, covered, stirring occasionally, 20 minutes. Uncover; cook, stirring occasionally, 10 minutes or until liquid evaporates.
COOK’S
DID YOU KNOW? Who came up with the world’s first burger is a contentious issue. The Ancient Egyptians were believed to have dined on minced meat formed into patties, as are other cultures throughout the ages. However, the first hamburger - a meat pattie served in a bread bun - is believed to have emerged in the US in the mid 1800s when minced patties served between two slices of bread became popular among hungry factory workers.
YOGHURT DRESSING Place ingredients in a small blender or food processor and process until smooth.
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New Take
CAJUN CHICKEN BURGER
CAJUN CHICKEN BURGER
ZUCCHINI BURGER
PREP + COOK TIME 30 MINUTES MAKES 4
PREP + COOK TIME 40 MINUTES SERVES 4
2 chicken breast fillets (400g)
4 medium zucchini (480g),
2 tablespoons cajun seasoning
grated coarsely
4 crusty bread rolls (200g)
⅔ cup (70g) packaged breadcrumbs
⅓ cup (95g) yoghurt
2 tablespoons finely grated parmesan
2 teaspoons finely grated lemon rind
2 green onions, sliced thinly
1 medium tomato (150g), chopped finely
2 egg whites, beaten lightly
1 shallot (25g), chopped finely
2 tablespoons finely chopped fresh
½ small ripe avocado (100g),
chopped finely 50g mesclun leaves
flat-leaf parsley cooking-oil spray 1 large brown onion (200g), sliced thinly 30g mesclun leaves
COOK’S
NOTES CAJUN CHICKEN BURGERS For fish burgers, replace the chicken with four 125g firm white fish fillets.
ZUCCHINI BURGER Use disposable gloves when handling beetroot to stop it staining your hands. If taking to work, pack patties, vegies, bun and relish separately; reheat the patties in a microwave oven on HIGH (100%) for about 1 minute before assembling.
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1 Cut chicken in half horizontally; sprinkle all over with seasoning. Cook on heated oiled barbecue (or grill or grill pan). 2 Meanwhile, cut rolls in half; toast, cut-sides down, on barbecue. 3 Combine yoghurt and rind in small bowl. 4 Combine tomato, shallot and avocado in small bowl; season. 5 Sandwich mesclun, avocado mixture, chicken and yoghurt mixture between rolls.
2 small fresh beetroot (200g), peeled,
grated coarsely ⅓ cup (110g) tomato relish 4 small seeded baguettes (360g),
split, toasted
1 Place zucchini in a strainer; squeeze excess water from zucchini. Combine zucchini, breadcrumbs, parmesan, green onion, egg white and parsley in a medium bowl; season. Shape mixture into four even-sized patties. 2 Spray a medium frying pan with oil; cook brown onion, stirring, for about 10 minutes or until browned lightly. Remove from pan. 3 Cook patties in same pan until browned both sides and heated through. 4 Sandwich lettuce, patties, onion, beetroot and relish between baguette halves.
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VEGO
ZUCCHINI BURGER RECIPE OPPOSITE
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South American
A group of friends on a surfing holiday means lots of Savour the flavours of Latin America and you’ll be on vacation, too!
food, drinks and laughter.
P H OTO G R A P H ER B E N D E A R N E LY LO C AT I O N S T Y L I S T O L I V I A B L AC K M O R E
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World on a Plate FINGER FOOD MINI BEEF EMPANADAS RECIPE ON PAGE
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World On A Plate
COCKTAIL
CUBA LIBRE RECIPE OPPOSITE
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CUBA LIBRE PREP TIME 5 MINUTES SERVES 8
4 cups ice cubes 4 medium limes (360g), each cut into 4 wedges 1 cup (250ml) gold or white rum 2 cups (500ml) chilled cola
1 Fill eight highball glasses with ice cubes. Squeeze 2 lime wedges over ice in each glass; add squeezed wedges to glasses. 2 Pour rum over ice, top with cola; stir gently before serving. Adjust the strength of your drink with a little more cola if you prefer.
MINI BEEF EMPANADAS PREP + COOK TIME 1 HOUR 45 MINUTES (+ REFRIGERATION) MAKES 30
3 cups (450g) plain flour 1 teaspoon sea salt flakes 80g butter, melted 1 cup (250ml) water 1 egg, beaten lightly 300g bottled mild chunky tomato salsa FILLING 1½ tablespoons EXTRA virgin olive oil 1 medium brown onion (150g), chopped finely ¼ teaspoon chilli flakes 1 teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon sweet paprika 250g rump steak 2 teaspoons chopped fresh oregano leaves 1 hard-boiled egg, chopped coarsely ¼ cup (30g) pitted green olives, chopped coarsely 30g cold butter, grated coarsely
AWW FOOD • ISSUE THIRTEEN
1 Place flour, salt, melted butter and the water in a large bowl; stir with a round-bladed knife until a firm dough forms. Knead dough on a lightly floured surface for 2 minutes or until smooth. Divide dough into three portions; shape into discs, wrap each in plastic wrap. Refrigerate 1 hour. 2 Make filling. 3 Preheat oven to 200°C/180°C fan. Line two large oven trays with baking paper. 4 Roll out one piece of dough on a lightly floured surface until 2mm thick; cut out 10 x 8cm rounds. Knead and re-roll scraps, taking care as the dough may become tough and shrink on re-rolling. Holding a round of dough in one hand, place 1½ teaspoons of filling in the centre. Fold dough over the filling; pleat edges to seal. Place on tray. Repeat with remaining dough and filling. Brush tops lightly with egg. 5 Bake empanadas for 20 minutes or until browned lightly. Serve warm with tomato salsa. FILLING Heat half the oil in a large frying pan over low heat; cook onion, stirring occasionally, for 10 minutes or until soft. Add spices; cook, stirring, for 2 minutes or until fragrant. Transfer to a large heatproof bowl. Meanwhile, trim any fat from beef; cut beef into 1cm pieces. Heat remaining oil in same pan over high heat; cook beef, stirring, in batches, for 2 minutes or until browned, reheating the pan between each batch. Add beef to onion mixture with oregano, egg and olives; season to taste, then stir to combine. Refrigerate 1 hour or until cool. Stir in butter until well combined.
MINI BEEF EMPANADAS
COOK’S
NOTES MINI BEEF EMPANADAS The dough can be refrigerated a day ahead or frozen for up to 1 month. The filling can be made a day ahead; refrigerate until required.
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COOK’S
NOTES CHARRED CORN & PIQUILLO PEPPER SALAD The salad can be prepared 4 hours ahead up to the end of step 3; refrigerate covered. If you can’t find roasted piquillo peppers, use roasted or grilled capsicum instead. You will need about 3 limes for this recipe.
CHARRED CORN & PIQUILLO PEPPER SALAD PREP + COOK TIME 50 MINUTES SERVES 8
8 cobs corn (2.4kg) 6 green onions, sliced thinly 285g bottled roasted piquillo peppers, drained, quartered 8 radishes (280g), sliced thinly ¼ cup (60ml) EXTRA virgin olive oil ¼ cup (60ml) lime juice 2 cloves garlic, crushed ½ cup (60g) corn nuts (salted roasted corn kernels) ½ cup (80g) smoked almonds ½ cup loosely packed fresh flat-leaf parsley leaves ½ cup loosely packed fresh coriander leaves
1 Remove husk and silks from corn; trim cobs. Break corn cobs in half crossways. Place corn in a large saucepan of boiling water. Return to the boil; boil, covered, 10 minutes or until tender. Drain. 2 Heat a barbecue (or grill or grill plate) on high. Cook corn on a lightly oiled barbecue until charred lightly. Cool slightly. Cut half of the cobs into quarters lengthways. Cut the kernels from the remaining cobs. 3 Place all corn in a large bowl with green onion, peppers, radish and combined oil, juice and garlic; season to taste. 4 Just before serving, add corn nuts, almonds and herbs; toss gently to combine.
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World On A Plate
GREAT PLATTER CHARRED CORN & PIQUILLO PEPPER SALAD RECIPE OPPOSITE
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World On A Plate
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SERVES 8 BEEF SHORT RIBS WITH CHIMICHURRI RECIPE ON PAGE
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131
FRESH FLAVOUR BARBECUED SALMON WITH SALSA CRIOLLA RECIPE OPPOSITE
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World On A Plate
BEEF SHORT RIBS WITH CHIMICHURRI
BARBECUED SALMON WITH SALSA CRIOLLA
PREP + COOK TIME 2 HOURS 15 MINUTES
PREP + COOK TIME 40 MINUTES * SERVES 8
(+ STANDING) SERVES 8
2 teaspoons sea salt flakes
3kg beef short ribs, cut crossways into 5cm strips 2 tablespoons coarsely torn fresh flat-leaf parsley
CHIMICHURRI 2 tablespoons red wine vinegar ½ cup (125ml) EXTRA virgin olive oil 4 cloves garlic, chopped finely ½ teaspoon dried chilli flakes 1 teaspoon salt 2 cups loosely packed fresh flat-leaf parsley leaves 2 tablespoons fresh oregano leaves
1 tablespoon EXTRA virgin olive oil 2kg salmon fillet, skin on, pin-boned 2 tablespoons coarsely chopped fresh
flat-leaf parsley 2 cloves garlic, crushed lemon cheeks, to serve SALSA CRIOLLA 350g baby heirloom tomatoes,
1 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 180°C/160°C fan, or follow manufacturer’s instructions. 2 Season ribs. Place ribs in a large ovenproof dish. Place dish on barbecue; turn burners off underneath dish, leaving other burners on low. Cook in covered barbecue for 2 hours, turning occasionally, or until tender (the ribs will be medium rare). Adjust the heat to maintain the temperature at about 160°C/140°C fan. Heat barbecue grill over high heat. Transfer ribs from dish to grill; cook for 2 minutes each side or until browned. Return ribs to dish; rest, covered, for 10 minutes. 3 Meanwhile, make chimichurri. 4 Scatter ribs with parsley; serve with chimichurri. CHIMICHURRI Blend or process ingredients until chopped finely. Season to taste. Transfer to a bowl or jar; cover tightly. Refrigerate until needed.
AWW FOOD • ISSUE THIRTEEN
sliced or quartered 250g cherry tomatoes, quartered ½ medium red onion (85g), chopped finely 2 tablespoons EXTRA virgin olive oil 1 tablespoon red wine vinegar ⅓ cup loosely packed fresh coriander leaves
COOK’S
NOTES BEEF SHORT RIBS WITH CHIMICHURRI Season the steaks and cook on a barbecue grill over a medium-high heat until browned both sides and done as desired. Chimichurri can be made a day ahead.
BARBECUED SALMON WITH SALSA CRIOLLA Whole white fish could be used instead of the salmon, if you like. Cut slits into the thickest part of the fish and rub the oil mixture into the cuts.
1 Make salsa criolla. 2 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 200°C/180°C fan, or follow manufacturer’s instructions. 3 Combine salt and half the oil in a small bowl; rub mixture on skin side of salmon. Combine parsley, garlic and remaining oil in a small bowl; rub mixture on flesh side of salmon. Season. 4 Barbecue salmon on grills, skin-side down, in covered barbecue. Turn burners off underneath salmon and turn other burners to high. Cook in covered barbecue for 20 minutes or until cooked as desired. (Salmon is best served medium-rare in the thickest part.) 5 Serve salmon with salsa criolla and lemon cheeks. SALSA CRIOLLA Combine all ingredients, except coriander, in a medium bowl. Season to taste. Just before serving, add coriander; toss to combine.
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World On A Plate
COOK’S
NOTES PEACH MERINGUE WITH DULCE DE LECHE Dulce de leche is a caramel spread. Vienna almonds are toffee-coated almonds. For a quick version of this recipe, use purchased sponge cake and meringues. Sponge cake and meringues can be made a day ahead; store in separate airtight containers at room temperature.
PEACH MERINGUE WITH DULCE DE LECHE PREP + COOK TIME 2 HOURS 30 MINUTES (+ COOLING) SERVES 8
8 medium peaches (1.2kg), halved, seeded 300ml thickened cream ½ cup (125ml) dessert wine ⅔ cup (240g) dulce de leche ½ cup (75g) vienna almonds, chopped coarsely (see Cook’s Notes)
SPONGE CAKE 4 eggs ½ cup (110g) caster sugar ⅔ cup (100g) plain flour 60g butter, melted
MERINGUE 4 egg whites ½ teaspoon cream of tartar 1 cup (220g) caster sugar 1 teaspoon white vinegar 1 tablespoon cornflour
1 Make sponge cake, then meringue. 2 Heat a cleaned barbecue (or grill plate or grill) to high heat. Cook peaches for 3 minutes each side or until browned. Transfer to a plate. Cool slightly; remove skin. 3 Beat cream in a small bowl with an electric mixer until soft peaks form. 4 Cut eight 7cm rounds from sponge cake. Place cake in base of eight 2-cup (500ml) glasses; drizzle with wine. Top cake with 1 tablespoon of dulce de leche, peach halves, cream and broken meringue. Scatter with nuts. SPONGE CAKE Preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm rectangular slice pan; line base with baking paper. Beat eggs and sugar with an electric mixer for 5 minutes or until thick and fluffy. Sift flour over egg mixture, fold in lightly until almost combined. Pour butter around the edge of the mixture; fold in lightly until combined. Spread mixture into pan. Bake 15 minutes or until sponge springs back when touched lightly in the centre. Turn, top-side up, onto a bakingpaper-covered wire rack to cool. MERINGUE Reduce oven to 120°C/100°C fan. Line two large oven trays with baking paper. Beat egg whites and cream of tartar in a clean small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Add vinegar and cornflour, beat until just combined. Drop eight large spoonfuls of mixture onto trays. Bake 45 minute or until dry to touch. Cool in oven with door ajar.
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SHOW STOPPER PEACH MERINGUE WITH DULCE DE LECHE RECIPE OPPOSITE
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Book Extract
BOOK COVER
EAT CLEAN WITH
SUPER FOODS KEEP AN EYE OUT FOR THIS GREAT NEW COOKBOOK ($29.99) available where all good books are sold or online at aww.cookbooks.com.au
BOOK EXTRACT Eat Clean With Superfoods champions fresh, natural ingredients with super nutritional benefits. These recipes use a variety of vegetables, fruits, grains, lean meats, seafood and legumes for a clean dietary lifestyle that may help boost your health.
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TEA BREAK BANANA DATE LOAF WITH HONEY SPICED LABNE AWW FOOD • ISSUE THIRTEEN
137
FAMILY FAVE BROCCOLI & PRAWN FRIED RICE 138
AWW FOOD • ISSUE THIRTEEN
Book Extract GLUTEN FREE MIXED BERRY & COCONUT LAYER CAKE RECIPE ON PAGE
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139
Book Extract
MIXED BERRY & COCONUT LAYER CAKE PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 6
6 free-range eggs 2 teaspoons vanilla bean paste ¾ cup (165g) maple sugar ¼ cup (60g) coconut oil, melted 1½ cups (180g) ground almonds 3 teaspoons gluten-free baking powder
MIXED BERRY & COCONUT LAYER CAKE KUMARA TORTILLA WITH RICOTTA HARISSA
500g coconut yoghurt 125g fresh raspberries 125g fresh blueberries
1 Preheat oven to 180°C/160°C fan. Grease and line two 20cm round cake pans with baking paper. 2 Beat eggs, paste and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes. 3 Transfer mixture to a large bowl; gently stir in ground almonds and baking powder. Spoon mixture evenly between pans. 4 Bake cakes, rotating pans halfway through cooking, for 25 minutes or until cakes spring back when lightly pressed with finger. Turn cakes immediately, top-side down, onto wire racks to cool. 5 Place one cake layer on serving plate; top with half the yoghurt and half the berries. Top with second cake, then remaining yoghurt and remaining berries. per serve 33.2g total fat (12.9g saturated fat); 2232kJ (533 cal); 41.5g carbohydrate; 17g protein; 4.4g fibre TIP Cake is best made and assembled on day of serving.
EAT CLEAN WITH
SUPER FOODS KEEP AN EYE OUT FOR THIS GREAT NEW COOKBOOK EAT CLEAN WITH SUPERFOODS ($29.99)
LAMB KOFTA WITH WHITE BEANS
NO·BAKE BANANA COCONUT PIE
available where all good books are sold or online at aww.cookbooks.com.au
HEALTHY EATING THAT’S DELICIOUS IT’S HEALTHY because when you and your family eat well you give your body the best protection you can against lifestylerelated diseases.
THIS BOOK CONTAINS so many mouth-watering recipes everyone will love.
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AWW FOOD • ISSUE THIRTEEN
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This book will encourage a whole new generation of garden and cooking lovers. Author and grandmother, Mary Moody shares her passion for introducing kids to the joys of growing plants, harvesting their own fruit, vegetables and herbs and then cooking with them.
Kids’ parties can be diicult for parents – there’s so much to think about. This book makes the whole thing a piece of cake. It’s divided into party themes with ideas for invitations, dressups, games, table decorations, the food, take-home treats, and of course, the cake – all created to match the party theme.
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What’s on the menu this month
RECIPE INDEX
MEAT & POULTRY SANDWICHES & WRAPS beef short ribs with chimichurri 133
cajun chicken burger 122 chinese pork & noodle soup 25 curry lemon chicken burger 117 lamb burger with yoghurt dressing & beetroot relish 121
beetroot, hummus & beef sandwiches 81 BLET wrap 82 chicken & kumara sandwiches 81 creamy salmon, spinach & avocado sandwiches 81
moroccan lamb cutlets with roasted capsicum couscous salad 26
felafel & cabbage salad pockets 102
pea & ham brown rice salad 105 roast beef panzanella salad 85 steak & chips with a modern twist 25 the green turkey burger 118 turkey couscous salad 85
rainbow egg roll-ups 82 dijon chicken & salad roll-ups 82 ham, corn & cheese sandwiches 81 no-cheese pizza wrap 82 pea, broad bean & egg roll-ups 101 turkey, cranberry & avocado roll-ups 82 vegie torpedoes 81
SEAFOOD barbecued salmon with salsa criolla 133
BAKING broc & cheese frittata 85 cacao & hazelnut cookies 95
cured salmon gravlax 58
caramalised onion & goat’s cheese tartlets 110 gluten-free pizza dough 91
spicy salmon mixed-grain sushi 12
goji muesli bars 88
thai fish burger with pickled vegetables 117
lime & passionfruit frozen yoghurt cake 34
tuna & bean salad 98
maple glazed puffed corn 92 olive & bacon pizza scrolls 91
Vegetarian Gluten free Dairy free Nut free Egg free Sugar free
144
charred corn & piquillo pepper salad 128
cuba libre 127
eggplant dip 45 eggplant fritters with garlic yoghurt 42
pumpkin & cauliflower curry 15 pumpkin & corn patties 15 pumpkin & fetta pizzas 14 ratatouille with eggs 49 roast vegetables with basil & fetta polenta 19
lime & pickled jalapeno salt 57 mango, passionfruit & lime jam 37 onion jam 113 passionfruit pisco punch 37
SALADS charred corn & piquillo pepper salad 128 nicoise salad 29
romesco sauce with eggplant & zucchini 50
nut-free crunchy red chicken salad 85
spiced pumpkin & coconut soup 15
pea & ham brown rice salad 105
vegie rice paper rolls 85 vietnamese coconut & turmeric pancakes 19 walnut & miso filled eggplant with radish salad 46 zucchini burger 122
crunchy salt & pepper prawns with sweet chilli syrup 61 nicoise salad 29
MISCELLANEOUS
onion & spinach pakoras with cucumber raita 113
mini beef empanadas 127
nut-free crunchy red chicken salad 85
VEGETARIAN
zucchini ‘spaghetti’ with tomato & fetta 20
DESSERTS apricot & pistachio frozen yoghurt 64 berry moon rocks 64 blood orange fizzed jelly 74 buckwheat waffles with grilled peaches 67
passionfruit tart with orange mascarpone cream 38
green chilli, mango & melon sorbet 71
potato, olive & capsicum frittata 98
peach meringue with dulce de leche 134 strawberry (vegan) brownie cheesecake 67 tahini caramel choc cups 72
AWW FOOD • ISSUE THIRTEEN
roast beef panzanella salad 85 tuna & bean salad 98 turkey couscous salad 85
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PEAR & RASPBERRY PIES WITH COCONUT PASTRY SPINACH & GINGER DUMPLINGS
PIEFECTION Mouth-watering sweet and savoury pies.
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CHOCOLATE! Legendary actress Katharine Hepburn once said: “What you see before you, my friend, is the result of a lifetime of chocolate.” Well, she would have loved our recipes!
TEMPTING FETE Fete and fund-raising baking, preserves and sweet treats.
ON SALE 29 FEB
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26 23 22
9
24
25
10
Conversion Chart 3 FLUID OZ
90G
3OZ
125ML
4 FLUID OZ
125G
4OZ (¼LB)
150ML
5 FLUID OZ
155G
5OZ
190ML
6 FLUID OZ
185G
6OZ
250ML
8 FLUID OZ
220G
7OZ
300ML
10 FLUID OZ
250G
8OZ (½LB)
500ML
16 FLUID OZ
280G
9OZ
600ML
20 FLUID OZ
315G
10OZ
345G
11OZ
375G
12OZ (¾LB)
410G
13OZ
440G
14OZ
470G
15OZ
500G
16OZ (1LB)
750G
24OZ (1½LB)
1KG
32OZ (2LB)
OVEN TEMPERATURES
21
8
12
IMPERIAL
3MM
⅛IN
6MM
¼IN
1CM
½IN
2CM
¾IN
2.5CM
1IN
5CM
2IN
6CM
2½IN
8CM
3IN
10CM
4IN
11
METRIC
5IN
VERY SLOW
120
250
15CM
6IN
SLOW
150
300
18CM
7IN
MODERATELY SLOW
160
325
20CM
8IN
MODERATE
180
350
22CM
9IN
MODERATELY HOT
200
400
25CM
10IN
HOT
220
425
28CM
11IN
VERY HOT
240
475
30CM
12IN (1FT)
5
13CM
4
°F (FAHRENHEIT)
0 cm 1
0
inch
2
1
3
°C (CELSIUS)
2
6
The oven temperatures in this book are for conventional ovens; if you have a fan-forced oven, decrease the temperature by 10-20 degrees.
1000ML (1 LITRE) 1¾ PINTS
LENGTH MEASURES
20
100ML
19
2OZ
18
60G
17
2 FLUID OZ
16
60ML
15
1OZ
14
30G
13
1 FLUID OZ
10
30ML
7
½OZ
9
We use large eggs with an average weight of 60g.
15G
8
The imperial measurements used in these recipes are approximate only. Measurements for cake pans are approximate only. Using sameshaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake pan to determine sizes.
IMPERIAL
7
All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings.
METRIC
6
The difference between one country’s measuring cups and another’s is within a two- or three-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon.
IMPERIAL
5
METRIC
One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml.
LIQUID MEASURES
4
DRY MEASURES
3
MEASURES
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