+ 150 Healthy
HOLIDAY RECIPES
LOW-CARB FOOD TO
SHARE GLUTEN-FREE BISCUITS FOR EVERYONE p10
Enjoy the ENDLESS SUMMER HAM & ONION FRITTERS
HONEY & BERRY PARFAIT
SWEET & SPICY PORK
A Letter From Amanda
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At this time of the year, I remove every ounce of stress from my life, and chill. It’s a time when I inhale deeply and exhale slowly, and find myself enjoying the peace of a much slower-paced lifestyle. As we wave farewell to 2016 and welcome 2017, with the celebration comes new ways of thinking and being. A summer breeze carries us along as we drift in and out of daydreams, lazing in the sunshine and grazing on simply prepared food. Because, along with this laid-back way of thinking, comes a lighter way of eating, including in-season produce like cherries, berries and stone fruit. So to start your summer foodie daydream, turn to page 12 and indulge your tastebuds. After all that Christmas eating, it’s time to shape up. Eating a healthy, low-carb diet is one way to do just that. We have plenty of healthy food this month, dedicated to all of us who are feeling heavier than we’d like to. Our endless summer main meals are just the ticket to lighter eating. For a feel-good trim-down, turn to page 28 and start embracing the change.
Then load your body up with essential omega-3 fatty acids, protein and vitamin D by adding a little salmon to your dinner plate. So easy to prepare and quick to cook, salmon makes for a tasty meal, page 88. But now, it’s time for some fun, too. We all love a little retro and it doesn’t come much more retro than neenish tarts, made with that retro ingredient, gelatine – it’s poised for a comeback, in glazed cakes and much-loved baked goodies, page 102. Holidays are also perfect for catching up with family and friends, but while feeding a crowd, we still want time to socialise. With our summer express feature – including platters for a crowd, page 20, and new ways with prawns, page 56 – entertaining couldn’t be easier. Like us, you’ll want to make the most of the great outdoors – and toss the picnic basket in the car and create moments to remember with food. Our alfresco menu, page 130, will bring out the sunshine on everyone’s plate. With all this summer loving, I’m off to meet new friends of my own, those yummy Raspberry & Pink Peppercorn Polenta Scrolls, page 100! Make sure you take time to enjoy those long and lazy summer days.
EDITOR
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AWW FOOD • ISSUE TWENTY THREE
12 N SEASON
PASS THE PLATTER
LOVING THE LOW CARBS
KEEN FOR QUINOA
Finger food that’s t fancy, but also fuss− −free – summer entertaining’ss a breeze with our party food, such as these Sushi Squarees and other more−ish mo orsels.
Waist not, want not – you can have the best of both worlds with these tempting mains that are light on both the carbs and kilojoules, but never on flavour.
It’s being called the wonder grain and it’s easy to see why with these flavoursome recipes that give the tick to healthy eating. And they’re scrummy, too!
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EDITOR’S LETTER
MEET OUR EXPERTS
SWEET RAPTURE
TIME TO PARTY
LEAN BUT LOVELY
CARB BUSTERS
SALAD DRESSINGS
GUILT FREE
GRAIN POWER
PRAWN STARS
COOK THE COVER You’ll fall in love with our romantic take on shortbread – crisp on the outside, with the tantalising tang of passionfruit. P H OTO G R A P H E R PA BL O M A R T IN ST YLIST JANE COLLINS P H OTO C H E F C A R LY S O P H I A TAY L O R
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BERRY TEMPTING
LIGHT & BREEZY
SWEET ON YOU
Give fresh seasonal fruit a scrumptious, light touch – ricotta and yoghurt lend a deliciously healthy twist to a Honey, Red Berry & Chocolate Parfait.
Here’s alfresco dining at its delicious best – make the most of the long summer evenings with sensational dishes such as Chargrilled Zucchini Flowers.
Indulge that sweet tooth without the consequences – low in processed sugar, these desserts won’t weigh heavily on your waistline, or your conscience.
AWW FOOD • ISSUE TWENTY THREE
DRIPPING WITH FLAVOUR Banana and butterscotch blend to perfection in this lavishly layered cake.
DESIRABLE DINNERS
NO-MEAT MONDAYS
Beat the clock and satisfy the fussiest eaters with these dinners with a twist. Like this Lamb Farfalle with Roasted Vegetables, they’re all on the table in under 35 minutes.
Clue up on chickpeas, noodles and tofu – you’ll want to give meat a miss more than one day of the week with these delectable vegetarian dishes.
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FOOD IN A FLASH
WEEKNIGHT WONDERS
GLUTEN-FREE BREKKIE
MEATLESS MARVELS
SMART SALMON
SCROLL PLAY
RETRO GELATINE
SUMMER BAKING
KIDS’ PARTY
A BENT FOR BANANAS
ALFRESCO FEAST
CAKE OF THE MONTH
142 SUBSCRIPTION PAGE
144 RECIPE INDEX
147 CONVERSION CHART
BEST BREAKFASTS
IN THE PINK
CUPCAKES TO SHARE
OPEN SEASON
Start the day right with a tasty, gluten−free brekkie, such as our Ham & Green Onion Fritters. Sweet or savoury, our dishes are a joy to wake up to.
Atlantic salmon, which thrives in Tassie’s waters, is packed with flavour and heart−healthy omega−3 fatty acids. Prepare it right and it rewards you in so many ways.
From lamingtons to macarons, eclairs to these miraculous Lemon Meringue Cupcakes – now’s the time to bake up a treat and invite friends around for a cuppa!
Make divine dishes, such as this Chilli Chicken with Blat Salad, ahead and then grab the picnic rug and the basket for an alfresco feast with friends.
AWW FOOD • ISSUE TWENTY THREE
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For The Love Of Food
MEET OUR EXPERTS The culinary team behind The Weekly’s wonderful recipes and cookbooks have a wealth of experience.
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PAMELA CLARK
FRANCES ABDALLAOUI
LOUISE PATNIOTIS
EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS
FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY
FOOD EDITOR, FOOD STUDIO
“I’ve been working on The Weekly’s cookbooks since 1969 and my love for food hasn’t changed. From the concept to testing, tasting, photography, editing and production – it still gives me a thrill to hold a new book in my hand.”
“An avid cook with an ever−evolving fondness for baking, I truly believe that good food is mostly about fresh Australian produce cooked simply with a generosity of care and spirit.”
“My love of good food has set the foundation for a career in food media spanning almost 30 years. What I love most about food and cooking is that it brings people together – it’s an expression of love.”
ALEXANDRA ELLIOTT
SOPHIA YOUNG
DOMENICA REDDIE
FOOD EDITOR, AWW COOKBOOKS
STYLE DIRECTOR, AWW COOKBOOKS
FOOD EDITOR, AWW COOKBOOKS
“Working at The Weekly since 1989, I’ve seen many food fads come and go. Good food, however, is always in fashion. For me, fresh classic food stands the test of time and never fails to impress.”
“As a Style and Food Concept Director, I combine my practical knowledge with my flair for all things creative. I’m passionate about eating for nourishment and love testing my latest creations on my husband.”
“Coming from a large Italian family, food was a way of life, where everything was made from scratch. My fondest memories are picking tomatoes to make passata and eating pasta with the masses.”
AWW FOOD • ISSUE TWENTY THREE
Secrets From The Test Kitchen
BEST-EVER SLICES Midway between a cake and a pie, a slice – sometimes called a slab cake or tray bake – makes a great treat you can prepare ahead. Slices appeal to the busy cook, as they can usually be made a day or so in advance.
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TOP TIPS FOR SLICES
1 As a general rule, the top half of a gas oven and the bottom half of an electric oven give the best baking results. 2 With all our recipes, we always recommend preheating the oven to the directed temperature. This usually takes about 10 minutes and
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is particularly important with recipes such as slices, which mostly cook in 30 minutes or less. If you’re cooking more than one slice at a time, you may need to swap the pans around halfway through the cooking time. 3 Fan−forced ovens distribute the heat more evenly, so you might not have to change the trays or pans around, but you may have to reduce the cooking time or temperature slightly.
4 Leave the slices to cool after they come out of the oven, when they will usually feel slightly soft. They firm up as they reach room temperature. 5 If you intend keeping the slice for more than 2 days, store it uncut in an airtight container at room temperature or in the fridge – whichever suits the slice.
AWW FOOD • ISSUE TWENTY THREE
GOING WITH THE GRAIN McKenzie’s SuperBlend rrange serves up the hearty goodness and flavour of sevveral grains all in one pack. s well as Pearl and Black B Barley, the range has two new additions: Lentils, Quinoa and Beans; and Freekeh, Lentils and Beans. Packed with protein and fibre, they help reinvent soups, casseroles and salads, while also giving the tick to healthy eating.
mckenziesfoods.com.au
CRUNCH TIME Say goodbye to bland brekkies and snacks with Freedom Foods’ latest cereals and snacks. The Crafted Blends cereals come in five muesli and clusters flavours, such as Vanilla, Almond & Flaked Almond. And the healthy snacks feature three flavours – our fave is Dark Berries & Cocoa. What’s more, they’re gluten-free. To find out more, visit
freedomfoods.com.au
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EVERY DAY IS A SUNDAY! Love those cafe brunches, but don’t want to leave the house? Décor has solved your problem with the Microwave Steam Egg Poacher and Microwave Bacon Cooker. Whip up a weekend feast in minutes, and forget about fussing over messy pots and oily pans. Visit decor.com.au
These yummy cereals are gluten-free.
AWW FOOD • ISSUE TWENTY THREE
News To Snack On
WHAT’S ON THIS MONTH
SALTS OF THE EARTH Harvested from the nutrient-rich waters of Tasmania’s Oyster Bay, Tasman Sea Salt is rich in potassium and has less sodium than other salts. But, above all, the bay’s marine minerals give it an incredible depth of flavour. Now, as well as regular pure white salt flakes, it’s available in must-try Tasmanian Pepper Berries and Wakame Seaweed. Find out more at tasmanseasalt.com/shop/ sm
FROM THE FARM Take a trip to the Adelaide Hills to help Mount Pleasant Farmers Market celebrate its fifth birthday on Saturday, January 28, with guest chef Simon Bryant. Former executive chef at the Hilton Adelaide, Simon shot to fame alongside Maggie Beer in the hit TV show, The Cook & The Chef. There’ll be something for everyone at the markets, including fun cooking demos. For more, visit mpfm.org.au
GREAT SHAKES! Sprinkle your way to great meals with the new Stock Powders range from Continental. Its four flavours, including Chicken and Beef in regular as well as reduced-salt options, are all-natural and enhanced with extra meat content. And, when teamed with the clever sprinkle or scoop lid, which ensures portion control and reduces waste, they have dinners covered. For more, visit continental.com.au
SYDNEY CHINESE NEW YEAR FESTIVAL With more than 80 events, the City of Sydney Chinese New Year Festival is one of the city’s most popular cultural events. More than one million people flock each year to experience the sights, sounds and tastes of Asia, with giant Lunar Lanterns artworks peppered around the city adding to the beguiling oriental aura. This year, January 27- February 12, celebrate the Year of the Rooster. For more, go to cityofsydney.nsw.gov.au
READY FOR A GRILLING Love a barbie, but lack the space? The portable MY-Q barbecue, from Ilve, hooks onto any solid structure and folds away when you’ve finished cooking. The smart, stainless-steel cover doubles as a splashback. For more info, visit ilve.com.au
VINYASA IN THE VINES AT RINGER REEF Enjoy a 1.5-hour vinyasa yoga class at dusk at Ringer Reef Winery, overlooking the breathtaking Mt Buffalo, Vic. After the class, relax and indulge in Ringer Reef’s cool-climate wines and some local produce. Six sessions run between January and April, beginning on January 8. For more, visit gingerkiyoga.com.au/latest-events/ vinyasa-in-the-vines-at-ringer-reef.aspx
If you have a food event coming up, please email us at
[email protected] AWW W FOOD • ISSUE TWENTY THREE
COOK THE COVER
PHOTOGRAPHER PABLO MARTIN STYLIST JANE COLLINS PHOTOCHEF CARLY SOPHIA TAYLOR
These beautiful biscuits are bursting with flavour – they’re a winning combination of crisp shortbread topped with a delicate passionfruit icing. And they are gluten−free, egg−free and nut−free!
PASSIONFRUIT SHORTBREAD WITH PASSIONFRUIT GLAZE PREP + COOK TIME 1 HOUR MAKES 32
125g cold butter, chopped coarsely ¼ cup (55g) caster sugar ¾ cup (75g) rice flour ¾ cup (80g) gluten−free plain flour 2 tablespoons gluten−free icing sugar 1 tablespoon xanthun gum 1 tablespoon passionfruit pulp
PASSIONFRUIT GLAZE 1 teaspoon softened butter ½ cup (80g) gluten−free icing sugar 2 tablespoons passionfruit pulp
1 Preheat oven to 150°C/130°C fan. Grease two oven trays; line with baking paper. 2 Beat butter and caster sugar in a small bowl of an electric mixer until just combined; gradually beat in the
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combined sifted flours, icing sugar and xanthun gum. Stir in the passionfruit pulp. 3 Turn out dough onto a lightly rice−floured surface; knead until just smooth. Roll out dough until 5mm thick; using a 6cm heart−shaped cookie cutter, cut 32 hearts from dough. Place hearts, about 2.5cm apart, on trays. 4 Bake biscuits for 15 minutes or until browned lightly and just firm. Stand on trays for 5 minutes before transferring to wire racks to cool. 5 Make passionfruit glaze. 6 Spread one side of the hearts with passionfruit glaze. Stand on wire racks until set. PASSIONFRUIT GLAZE Stir ingredients in a small bowl until smooth.
COOK’S
NOTES Store shortbread in an airtight container in the fridge for up to 2 weeks. Swap passionfruit for 2 teaspoons of finely grated lemon or orange rind for a citrus shortbread.
On The Cover
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In Season
Summer fruit APRICOTS AVOCADOS BANANAS BERRIES – BLACKBERRIES, BLUEBERRIES, RASPBERRIES, STRAWBERRIES CHERRIES GRAPES LIMES LYCHEES MANGOES MELONS NECTARINES ORANGES – VALENCIA PASSIONFRUIT PEACHES PEARS – WILLIAMS PINEAPPLES PLUMS, RAMBUTANS
Summer fruit
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Summer vegetables ASPARAGUS BEANS – GREEN, FLAT, BUTTER CAPSICUMS CELERY CUCUMBERS EGGPLANTS LETTUCES ONIONS OKRA PEAS – SUGAR SNAP POTATOES RADISHES SWEETCORN TOMATOES ZUCCHINI
PHOTOGRAPHER BEN DEARNLEY STYLIST LUCY TWEED PHOTOCHEF DOMINIC SMITH
What’s in
AWW FOOD • ISSUE TWENTY THREE
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TOP TIPS You can use any remaining sugar syrup to make cocktails. Instead of popsicle moulds, you can use interesting−shaped dariole moulds or individual jelly moulds, as we have done here. In shallow moulds, use shorter wooden paddle pop sticks.
30 MINUTES RASPBERRY & LYCHEE POPSICLES RECIPE ON PAGE 16
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In Season
Nature’s bounty Taste the season with this showcase of luscious fruit. From berries to stone fruit, there’s plenty to enjoy.
CHERRIES
NECTARINES
RASPBERRIES
BUYING
BUYING
BUYING
Look for firm fruit with stems intact. Fruit should be evenly coloured without discoloured or soft patches.
Choose fruit that feels heavy for its size. Fruit should have a sweet aroma and yield slightly when gently squeezed. Avoid fruit that is bruised.
Look for berries with a vibrant colour and an even texture. Always check the base of punnets for excess juice or bruised berries.
STORING
STORING
Keep in a shallow bowl at room temperature for up to 4 days. Once ripe, place in the fridge for up to 2 days.
Store in the fridge, in the punnet to protect them from getting squashed, for up to 3 days. If leaking excess juice, place on a plate lined with paper towel.
STORING Store in a shallow bowl at room temperature for up to 3 days. Pitted cherries can be frozen to use in the off−season. Place in resealable plastic food storage bags, dispel air, then label, date and freeze for up to 3 months. Thaw in the fridge overnight on a plate lined with paper towel.
LYCHEES BUYING Select firm fruit with skin intact. Skin should be evenly coloured without soft or wrinkled patches.
STORING Store in a plastic bag, left open to prevent condensation, in the fridge for up to 2 weeks.
AWW FOOD • ISSUE TWENTY THREE
MANGOES BUYING A ripe mango is fragrant and d will yield when pressed gently. H However, mangoes ripen after picking, so unless you want to eat it thatt day, it’s best to buy a firmer one and allow it to ripen at room temperaturee.
STORING Once ripe, mangoes are very perishable, so refrigerate them, double−wrapped in plastic orr in a closed container so they do on’t perfume other food, for up to o 2 days.
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TOP TIP RASPBERRY & LYCHEE POPSICLES PREP + COOK TIME 30 MINUTES (+ COOLING, CHILLING & FREEZING) MAKES 8
The parfait can also be made in a 10.5cm x 23.5cm terrine or loaf pan; grease, then line the base and sides with baking paper, extending the paper over two long sides.
To help remove the popsicle from its mould, use a damp, warm cloth and rub the outside of the mould until the popsicle is released. 1 cup (220g) caster sugar 1 cup (250ml) water ½ cup (125ml) liquid glucose 530g raspberries ⅓ cup (80ml) lime juice 1kg lychees, peeled ¼ cup (60ml) water, extra 8 wooden paddle pop sticks
1 To make sugar syrup, place sugar, the water and glucose in a small saucepan; cook, stirring, over high heat until sugar dissolves and mixture boils. Remove from heat. Cool. 2 Process raspberries, 2 tablespoons of the juice and ¾ cup of the sugar syrup until smooth. Strain mixture through a fine sieve over a bowl, pushing down on mixture with a wooden spoon to extract all the liquid. Discard seeds. Spoon strained mixture into a container; chill in the freezer. 3 Meanwhile, remove seeds from lychees. Process lychee flesh, remaining juice, ½ cup of the sugar syrup and the extra water until almost smooth. Strain mixture through a fine sieve over a bowl. 4 Spoon or pour 1½ tablespoons of lychee mixture into each of eight ⅓−cup (80ml) popsicle moulds; freeze for 2 hours or until mostly frozen. Spoon a layer of raspberry mixture on top. 5 Cover each mould tightly with two layers of plastic wrap. Pierce the wrap with the tip of a knife, then insert a paddle pop stick (the plastic wrap will keep the stick in position). Freeze popsicles for 4 hours or overnight until firm.
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HONEY, RED BERRY & CHOCOLATE PARFAIT
HONEY, RED BERRY & CHOCOLATE PARFAIT PREP + COOK TIME 40 MINUTES (+ COOLING, FREEZING & STANDING) SERVES 8
You will need to start this recipe 1 day ahead. ½ cup (80g) natural almonds 1 vanilla bean 400g fresh ricotta ⅔ cup (230g) honey 2 cups (560g) greek−style natural yoghurt 100g dark chocolate (70% cocoa), chopped 100g raspberries, plus extra, to serve 100g cherries, halved, pitted, plus extra, to serve 2 tablespoons honey, extra
1 Preheat oven to 180°C/160°C fan. Grease base of a 9cm−deep, 23cm brioche tin; line base with baking paper (see tip). 2 Spread nuts in a single layer on an oven tray. Roast for 10 minutes or until skins begin to split. Cool. Chop coarsely. 3 Meanwhile, split vanilla bean lengthways; scrape seeds into a food processor. Add ricotta and honey; p rocess until smooth. Transfer mixture to a large bowl. 4 Fold in chopped nuts, yoghurt, chocolate, raspberries and cherries. Spoon mixture into pan; smooth surface. Cover with foil. Freeze for 8 hours or overnight until firm. 5 Wipe tin with a warm cloth. Turn out parfait onto a platter. Stand for 10 minutes. Serve drizzled with extra honey and with extra fruit.
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In Season
WHITE CHOCOLATE CREAM WITH POACHED NECTARINES PREP + COOK TIME 30 MINUTES (+ COOLING & REFRIGERATION) SERVES 6
You can also use peaches, apricots or plums instead of nectarines. Keep any leftover poaching liquid to poach other fruit; or, simmer the liquid until it’s reduced and syrupy, stir in 1 tablespoon of orange–flavoured liqueur then pour over ice–cream. 300ml pouring cream 125g white cooking chocolate, chopped coarsely 2 tablespoons caster sugar 1 vanilla bean, split lengthways 1½ teaspoons powdered gelatine 1 tablespoon boiling water ½ cup (140g) greek−style natural yoghurt ¼ cup (20g) flaked almonds, roasted POACHED NECTARINES 3 medium yellow nectarines (300g) 1 cup (220g) caster sugar 2 cups (500ml) water 1 cinnamon stick
1 Stir cream, chocolate, sugar and vanilla bean in a saucepan over low heat until smooth. Cool for 5 minutes. 2 Sprinkle gelatine over the boiling water in a small heatproof bowl. Stand bowl in a small saucepan
AWW FOOD • ISSUE TWENTY THREE
WHITE CHOCOLATE CREAM WITH POACHED NECTARINES
of simmering water; stir until gelatine dissolves. Stir gelatine mixture into cream mixture. Cool for 15 minutes. Discard vanilla bean. 3 Whisk yoghurt into cream mixture until combined. Pour mixture into six 1½−cup (375ml) glasses. Cover loosely with plastic wrap; refrigerate for 4 hours or overnight until set. 4 Make poached nectarines. 5 Serve chocolate cream topped with poached nectarine halves, reserved syrup and nuts.
POACHED NECTARINES Halve nectarines; discard stones. Stir sugar, the water and cinnamon in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat, add nectarines; simmer, uncovered, for 5 minutes or until nectarines are just tender. Cool nectarines in syrup. Discard cinnamon stick. Remove nectarines; discard skins. Reserve ½ cup of syrup (keep the remaining syrup for another use).
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In Season
TOP TIPS You can use whatever berries you like, such as mulberries or loganberries. Shake the can of coconut cream before you open it. Cake is best made on day of serving. The cake is easier to cut using a flat−bladed knife, rather than a serrated knife.
MANGO & COCONUT TRES LECHE CAKE PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 10
125g strawberries, chopped 60g blueberries 60g raspberries 4 eggs, separated 1 cup (220g) caster sugar ⅓ cup (80ml) milk 1 teaspoon vanilla extract 1⅓ cups (200g) plain flour 1 teaspoon baking powder 395g can sweetened condensed milk ½ cup (125ml) evaporated milk ½ cup (125ml) coconut cream 2 large mangoes (1.2kg), sliced thinly 1 lime (90g), rind grated finely WHIPPED COCONUT CREAM ¼ cup (60ml) coconut cream, chilled 300ml thickened cream, chilled 2 tablespoons icing sugar ½ teaspoon vanilla extract
1 Preheat oven to 160°C/140°C fan. Grease a 22cm square cake pan; line base and sides with baking paper, extending the paper 5cm over the sides. 2 Combine strawberries, blueberries and raspberries in a small bowl. 3 Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy and stiff. Combine egg yolks, milk and extract in a small bowl. With the motor operating, gradually add milk mixture to the egg white mixture until well combined. Sift flour and baking powder onto mixture, then gently
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MANGO & COCONUT TRES LECHE CAKE
fold through; fold in berries. Pour the mixture into pan; level surface. 4 Bake cake for 1 hour, turning pan halfway through cooking, or until a skewer inserted into the centre comes out clean. 5 Meanwhile, whisk condensed milk, evaporated milk and coconut cream in a large jug until combined. 6 As soon as the cake is cooked, use a skewer to poke holes in the cake; pour milk mixture over hot cake. Cool cake in pan. 7 Meanwhile, make the whipped coconut cream.
8 Spread whipped coconut cream onto cake; decorate with mango slices and rind. WHIPPED COCONUT CREAM Push coconut cream through a fine sieve into a small bowl. Beat thickened cream, sifted icing sugar and extract in a small bowl with an electric mixer until almost soft peaks form. Fold in strained coconut cream.
Advertorial
MEALS IN MINUTES Prep + cook time 25 minutes, serves 8-10 as a shared dish 1 cup SunRice brown rice or SunRice Mountain blend 1 teaspoon olive oil 240g dried chorizo, halved lengthways, sliced 1 red capsicum 400g tin red kidney beans 400g tin corn kernels 1 large ripe tomato, diced, 1cm
1 small red onion, peeled, diced 5mm ½ packed cup roughly chopped coriander (including stalks) 3-4 tablespoons lime or lemon juice Tabasco sauce, to taste ½ teaspoon sugar ½ teaspoon freshly ground black pepper salt, to taste
1 Cook rice using packet instructions, then cool before using. 2 Combine olive oil and chorizo in a frypan over medium heat and cook until chorizo has golden crispy edges. Set aside to cool. 3 Combine remaining ingredients in a large mixing bowl except salt. Add chorizo and fold gently with a rubber spatula to combine. Season to taste with salt.
Made with SunRice Australiangrown brown rice
r e t t a l p PASS THE
PLEASE
It’s the season to entertain – and to relax and enjoy time with your guests. Much of this fabulous finger food can be prepared in advance so you can join in the fun in the sun.
PHOTOGRAPHER BEN DEARNLEY STYLIST LUCY WEIGHT PHOTOCHEFS ANGELA PORTELA & AMAL WEBSTER
20 MINUTES
SMOKED OCEAN TROUT & PICKLED FENNEL BUNS RECIPE OPPOSITE
Endless Summer Platters
COOK’S
“A must-have piece of kitchen equipment is a mandoline. It will cut through vegies fast, evenly and finely, making these buns easy to prepare.” Pamela Clark, Editorial & Food Director, AWW Cookbooks
NOTES SELECTING THE MENU The menu should be a balance of fresh and light flavours and heartier, more robust flavours. As a rule of thumb, lighter flavours and tastes, which are often eaten cold, should be served first, progressing to more substantial dishes, often served hot. And don’t forget to include vegie dishes.
HOW MUCH DO I NEED?
SMOKED OCEAN TROUT & PICKLED FENNEL BUNS PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 20
20 medium bread rolls, halved 1 cup (240g) spreadable cream cheese 480g hot−smoked ocean trout or salmon fillets, flaked 2 baby cos lettuces (360g), leaves separated 4 small radishes (140g), sliced thinly (see tip) 1 small red onion (100g), sliced thinly into rings PICKLED FENNEL ⅓ cup (80ml) strained lemon juice 2 tablespoons caster sugar 2 tablespoons finely chopped fresh dill 1 tablespoon mustard seeds, toasted 1 tablespoon white wine vinegar 2 teaspoons sea salt flakes 4 baby fennel bulbs (520g), trimmed, sliced thinly ¼ cup (60ml) extra virgin olive oil
AWW FOOD • ISSUE TWENTY THREE
1 Make the pickled fennel. 2 Spread bread roll bases with cream cheese; top with trout, lettuce, pickled fennel, radish and onion, then bread roll lids. 3 Serve buns immediately on a large platter. PICKLED FENNEL
Whisk juice, sugar, dill, seeds, vinegar and salt until sugar dissolves. Add fennel, season to taste; toss to combine. Cover; refrigerate for 30 minutes. Drain fennel mixture; discard pickling liquid. Combine pickled fennel and oil.
When deciding how much food you will need, consider the mix of guests – yes, men usually eat more than women, as do teenagers. As a rough guide, for 12-20 guests for a two-hour party, allow six varieties of finger food when the party is to act as a meal and six pieces of food per hour. For more formal occasions, where no seated dinner is planned, allow eight to 10 choices, with three pieces of food per person.
MAKING IT LOOK GOOD Good presentation will make even the simplest food look sensational. If you don’t have many serving platters, use objects such as boards, baskets, bowls and glass jars. Line them with baking paper, brown paper, white napkins or colourful fabrics. Provide lots of napkins and, if you are serving sticky items like chicken wings, pop a finger bowl or hand wipes on the table. Either pass the food around or set up a buffet, but the latter is less formal and gives guests the flexibility to help themselves.
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TOP TIP Risotto mixture can be made and rolled into balls 1 day ahead; store, covered, in the fridge. Roll in crumbs just before frying.
CHICKEN YAKITORI PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) MAKES 24
You will need 24 x 15cm bamboo skewers (see tip, right). 2 tablespoons jasmine rice ⅓ cup (80ml) tamari ¼ cup (60ml) sake ¼ cup (60ml) mirin ½ cup (110g) caster sugar 2 teaspoons chinese five−spice 2 tablespoons finely grated orange rind 2 tablespoons grapeseed oil 24 chicken tenderloins (1.2kg) 2 green onions, sliced thinly on the diagonal CHEESY RISOTTO BALLS
CHEESY RISOTTO BALLS PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) MAKES ABOUT 50
40g butter 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 2 cups (400g) arborio rice ½ cup (125ml) dry white wine 1 litre (4 cups) hot chicken stock ½ cup (125ml) pouring cream ½ cup (50g) grated mozzarella 1 cup (80g) grated parmesan 2 egg yolks 1½ cups (110g) panko breadcrumbs vegetable oil, for deep−frying
1 Heat butter in a medium saucepan over medium heat; add onion and garlic, then cook, stirring, for 2 minutes or until onion is softened. Add rice; stir to coat in rice in mixture. 2 Add wine to pan; cook, stirring, for 2 minutes or until wine has
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evaporated. Gradually add hot stock, 1 cup at a time, stirring continuously, for 25 minutes or until all stock is used and the rice is just cooked. Add cream; cook, stirring, for a further 2 minutes. 3 Remove from heat, stir in both cheeses. Cool for 20 minutes, then add egg yolks; season. Spread rice over an oven tray lined with baking paper; cool for 15 minutes or until cool enough to handle. 4 Divide risotto into slightly rounded tablespoons of mixture. With wet hands, roll rice mixture into balls, then into breadcrumbs to coat. 5 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). Fry risotto balls, in batches, for 2 minutes, stirring occasionally, or until browned and heated through. Drain on paper towel. Cool for 5 minutes before serving.
1 Heat a medium frying pan over medium heat. Add rice; toast, stirring frequently, for 5 minutes or until fragrant and light golden. Transfer to a mortar; pound with pestle until finely ground. 2 Place tamari, sake, mirin, sugar and spice in a small saucepan over medium heat. Bring to a simmer; cook for 2 minutes or until sugar dissolves. Remove from heat, add rind and oil. Transfer to a small bowl; refrigerate marinade until cool. 3 Combine the tenderloins with marinade; refrigerate for 3 hours or overnight. 4 Heat a barbecue or a grill pan over high heat. Drain chicken tenderloins from marinade; reserve marinade in a small bowl. Thread one tenderloin onto each skewer in an “S” shape. Cook skewers, brushing with reserved marinade, for 8 minutes, turning frequently, until charred and chicken is cooked through. 5 To serve, place skewers on a platter, then sprinkle over toasted rice and green onion.
AWW FOOD • ISSUE TWENTY THREE
Endless Summer Platters
TOP TIPS Soak bamboo skewers for at least 30 minutes before using, to prevent burning when cooking. Chicken can be skewered and marinated 1 day ahead.
30 MINUTES
CHICKEN YAKITORI RECIPE OPPOSITE
AWW FOOD • ISSUE TWENTY THREE
23
TOP TIPS For variations on the filling, use a combination of smoked salmon (or crab meat or prawns) with cucumber, avocado and pickled vegetables. Sushi seasoning is a mixture of rice vinegar, sugar and salt; it is available in bottles from Asian food stores and the Asian food section of supermarkets.
1 HOUR
SUSHI SQUARES RECIPE OPPOSITE
24
AWW FOOD • ISSUE TWENTY THREE
Endless Summer Platters SUSHI SQUARES PREP + COOK TIME 1 HOUR (+ REFRIGERATION, COOLING & STANDING) MAKES 50
2 x 200g beef sirloin steaks ¼ cup (60ml) teriyaki marinade 3½ cups (875ml) water 2⅔ cups (530g) sushi rice 2 bunches thin asparagus (340g), trimmed ⅓ cup (100g) japanese mayonnaise 1 teaspoon wasabi paste 1 tablespoon finely chopped fresh chives ½ cup (125ml) sushi seasoning 2 nori sheets 2 tablespoons (30g) toasted sesame seeds 2 tablespoons (30g) black sesame seeds soy sauce, for dipping
1 Grease a 20cm x 30cm slice pan; line with plastic wrap, extending 10cm above sides. 2 Combine beef with marinade in a medium bowl, cover; refrigerate
for 2 hours or overnight. Drain beef; discard marinade. Heat an oiled large frying pan over medium−high heat. Cook beef for 2 minutes each side or until cooked as desired; remove from pan, cover loosely with foil, cool. Slice steaks thinly just before assembling. 3 Place the water and rice in a medium saucepan; bring to the boil. Reduce heat; simmer, covered, for 12 minutes or until water is absorbed. Remove from heat; stand, covered, for 10 minutes. 4 Meanwhile, boil asparagus for 2 minutes or until just tender; refresh under cold water, drain on paper towel. 5 Whisk mayonnaise, wasabi and chives in a medium bowl. 6 Transfer rice to a large, stainless steel or glass bowl. Gradually add sushi seasoning, stirring continuously with a spatula until combined. Cool completely, stirring occasionally. 7 To assemble sushi cake: using wet hands, press one−third of the rice mixture evenly into the base of prepared pan; spread with half the
ROAST PUMPKIN & FETTA BRUSCHETTA
1 long french bread stick (300g) cooking oil spray 1.5kg butternut pumpkin 1 teaspoon dried chilli flakes 1½ teaspoons cumin seeds 2 tablespoons extra virgin olive oil ½ cup (50g) walnuts, roasted, chopped 180g persian fetta, crumbled 1 tablespoon fresh thyme leaves
both sides with cooking oil. Place bread on oven trays. Bake for 8 minutes or until browned lightly. Cool on trays. 3 Cut pumpkin lengthways into four slices about 3cm thick. Cut each piece into 5mm−thick slices. 4 Place pumpkin, chilli, seeds and oil in a large bowl; toss well to combine. Arrange slices on two oven trays lined with baking paper. Roast for 25 minutes or until just tender. 5 Top bread with 3−4 pumpkin slices; sprinkle over walnuts, fetta and thyme. Drizzle with extra oil, if you like.
1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper. 2 Trim ends from bread. Cut bread into 30 x 1.5cm−thick slices; spray
DO-AHEAD Bread can be toasted 2 hours ahead; store in an airtight container. Pumpkin can be cooked 1 hour ahead.
PREP + COOK TIME 50 MINUTES (+ COOLING) MAKES 30
AWW FOOD • ISSUE TWENTY THREE
mayonnaise mixture. Top with the asparagus, then nori sheets, overlapping in centre. Spread another third of the rice mixture over nori; top with the remaining mayonnaise and the beef slices. Spread remaining rice mixture over beef; sprinkle half the combined sesame seeds over the top of the rice. 8 Cover sushi cake with a layer of plastic wrap. Carefully turn sushi cake out onto a chopping board similar in size to the pan. Carefully remove plastic wrap from top; sprinkle remaining sesame seeds over sushi cake. Replace plastic cover, turn sushi cake back into pan. Place a chopping board and a few heavy cans on top of the sushi cake; refrigerate for 1 hour. 9 Turn out sushi cake onto a chopping board. Using a sharp, wet knife, cut into 4cm x 3cm rectangles. Serve sushi with soy sauce.
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Endless Summer Platters ZA’ATAR PIZZA PREP + COOK TIME 15 MINUTES MAKES 24 PIECES
430g loaf turkish bread 2 tablespoons extra virgin olive oil 2 tablespoons fresh flat−leaf parsley leaves 1½ cups (420g) greek−style yoghurt ZA’ATAR MIXTURE ½ teaspoon sumac ¼ teaspoon salt 2 tablespoons za’atar ¼ cup olive oil
1 Preheat oven to 240°C/220°C fan. 2 Make the za’atar mixture. 3 Cut bread in half horizontally. Spread za’atar mixture over cut halves. Place bread on an oven tray; bake for 7 minutes. 4 Drizzle pizza with oil; cut into 12 triangles. Sprinkle with parsley; accompany with yoghurt. ZA’ATAR MIXTURE
Combine ingredients in a small bowl.
COOK’S
NOTES The Turkish bread should be about 13cm x 46cm long. Pre-made za’atar mixture is available from major supermarkets as well as Middle Eastern delis. Pizza can be made up to 4 hours ahead; reheat in a slow (150°C/130°C fan) oven. ZA’ATAR PIZZA
26
Advertorial
MEALS IN MINUTES Prep + cook time 1 hour serves 4 50g butter 2 chorizo, chopped 1 large leek, halved, thinly sliced 1 garlic clove, crushed 1 ½ cups SunRice Arborio Risotto Rice 1 litre (4 cups) chicken stock 1 (about 500g) kumera, peeled, cut into 3cm pieces 1 tablespoon olive oil 40g parmesan, finely grated 2 tbs chopped flat leaf parsley
1 Preheat oven to 200°C/180°C fan. Melt butter in a large flameproof dish over medium heat until foaming. Add chorizo, cook for 5 minutes or until light golden. Use a slotted spoon to remove chorizo to a plate. Cover and set aside. 2 Add leek and garlic to the same pan and cook, stirring, for 3 minutes or until leek is soft. Stir in the rice, cook stirring for 1 minute. Add the stock and bring to the boil. Cover with a tight-fitting lid or foil.
Bake on the middle shelf of the oven, stirring every 10 minutes, for 30 minutes. 3 Meanwhile, put the kumera on a baking tray. Drizzle with the oil and season. Roast above the risotto for 30 minutes until golden and tender. 4 Stir the chorizo and kumera into the risotto, return to the oven for 5-8 minutes or until rice is tender and has absorbed all the stock. Stir through the parmesan and parsley, season and serve immediately. TIP Make sure you taste before seasoning as different stocks vary in their salt content. You can use 2 cups stock and 2 cups water.
Made with SunRice Australiangrown Arborio rice
ME PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF KIRSTEN JENKINS
Dreamy, relaxed summer evenings create the perfect setting for light, no−fuss alfresco meals, such as these.
Endless Summer Light Meals
TOP TIPS Potatoes such as kipfler (fingerling), Dutch creams and desiree would all be suitable for this recipe. Romesco sauce can be stored in an airtight container in the fridge for up to 1 week. This sauce is also delicious with grilled meat and fish.
35 MINUTES
WARM POTATO & CHORIZO SALAD WITH ROMESCO SAUCE RECIPE ON PAGE 30
AWW FOOD • ISSUE TWENTY THREE
29
WARM POTATO & CHORIZO SALAD WITH ROMESCO SAUCE PREP + COOK TIME 35 MINUTES SERVES 8
1kg waxy potatoes (see tip, page 29), unpeeled, cut into large chunks 1 cured chorizo sausage (170g), sliced thinly ½ cup (150g) aioli 170g jar marinated artichoke halves, drained ½ cup loosely packed fresh flat−leaf parsley leaves ½ cup (60g) sicilian green olives 1 small red onion (100g), sliced thinly 1 tablespoon aioli, extra
ROMESCO SAUCE ⅓ cup (55g) blanched almonds 450g bottled roasted capsicum, drained 1½ teaspoons smoked paprika 1 tablespoon sherry vinegar 1 tablespoon extra virgin olive oil
1 Place potato in a medium saucepan; cover with cold water. Bring to the boil. Boil, covered, for 15 minutes or until tender. Drain. Transfer to a large bowl; cover to keep warm. 2 Meanwhile, make romesco sauce, reserving half the roasted capsicum. 3 Cook chorizo in a large frying pan over high heat for 3 minutes or until browned on both sides. Drain on paper towel. 4 Add romesco sauce and aioli to the potato; toss gently to coat. Add chorizo, remaining capsicum, artichokes, parsley, olives and onion; toss gently to combine. 5 Serve salad with extra aioli. ROMESCO SAUCE Blend or process almonds, adding half the capsicum (reserve the rest for the salad), the paprika and vinegar, until smooth. Add oil; blend until combined. Transfer to a bowl; season to taste.
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TZATZIKI (TOP) AND EGGPLANT DIP
TZATZIKI PREP TIME 10 MINUTES (+ REFRIGERATION & STANDING) MAKES 1¾ CUPS
500g greek−style yoghurt 1 lebanese cucumber (130g), peeled, grated coarsely ½ teaspoon salt 1 clove garlic, crushed 1 tablespoon lemon juice 2 tablespoons finely chopped fresh mint 2 tablespoons olive oil
1 Line a sieve with two layers of muslin; place over a deep bowl. Spoon yoghurt into sieve; gather muslin and tie into a ball. Refrigerate for 2 hours or until yoghurt is thick; discard liquid in bowl. 2 Meanwhile, combine cucumber and salt in a medium bowl; stand for 20 minutes. Squeeze out any excess liquid. 3 Stir yoghurt into cucumber mixture with garlic, juice and mint; season to taste. Drizzle with oil.
EGGPLANT DIP PREP + COOK TIME 25 MINUTES (+ COOLING) MAKES 2½ CUPS
2 medium eggplants (600g) ¼ cup (60ml) olive oil 2 tablespoons finely chopped fresh flat−leaf parsley ½ small red onion (50g), chopped finely 1 medium ripe tomato (150g), chopped finely 1 tablespoon lemon juice
1 Pierce eggplants all over with a fork. Grill eggplants over a low gas flame or barbecue until charred and tender. When eggplants are cool enough to handle, peel away then discard skin. 2 Coarsely chop eggplant flesh; combine with olive oil in a large bowl. Stir in remaining ingredients; season to taste.
AWW FOOD • ISSUE TWENTY THREE
Endless Summer Light Meals
TOP TIP If you can’t find za’atar, you can make your own: combine 2 tablespoons toasted sesame seeds, 1 tablespoon dried thyme, 2 teaspoons sumac and 2 teaspoons salt.
WARM LEBANESE BREAD WITH MINTED LABNE SALAD PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 6
1½ cups (225g) plain flour 1 teaspoon coarse cooking salt 1 teaspoon (4g) dried yeast ¾ cup (180ml) warm water 1 tablespoon olive oil 100g baby green beans, trimmed 1 cup (120g) frozen peas 500g frozen broad beans 1 cup loosely packed fresh mint leaves 300g marinated chilli labne 1 tablespoon lemon juice ¼ cup (60ml) olive oil, extra 2½ teaspoons za’atar (see tip)
1 Sift flour and salt into a large bowl; stir in yeast. Add the water and oil; stir until mixture forms a sticky dough. Turn out dough onto a floured surface; knead until smooth and dough loses its stickiness. Place the dough in an oiled large bowl. Cover; stand in a warm place for 1 hour, or until doubled in size. 2 Meanwhile, boil, steam or microwave the green beans and peas, separately, until barely tender. Drain; rinse under cold water, drain. 3 Bring a medium saucepan of water to the boil. Add broad beans; boil for 3 minutes. Drain; rinse under cold water, drain. Peel away skins. 4 Combine green and broad beans, peas and mint in a shallow dish. Top with drained labne. Refrigerate until ready to serve. 5 For lemon dressing, whisk juice and 2 tablespoons of the extra oil in a small bowl; season to taste.
AWW FOOD • ISSUE TWENTY THREE
6 Preheat oven to 240°C/220°C fan. Oil a large oven tray. 7 Punch down dough; spread and stretch dough out onto tray into a 26cm x 34cm rectangle. Sprinkle with za’atar.
8 Bake bread for 8 minutes or until crisp. Drizzle with remaining extra oil. 9 Drizzle dressing over labne salad; toss gently to combine, season to taste. Spoon labne salad on warm bread; cut into pieces to serve.
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SPICY CHICKEN NIBBLES WITH GREEN GODDESS DIP PREP + COOK TIME 45 MINUTES SERVES 8
cooking oil spray 2kg chicken wing nibbles ½ cup (125ml) hot chilli sauce ⅓ cup (80ml) buttermilk ⅓ cup (75g) firmly packed light brown sugar 2 tablespoons onion salt 2 tablespoons mild paprika 4 baby cucumbers (100g), quartered lengthways 4 small inner celery sticks with tops intact (140g), halved crossways hot chilli sauce, extra, to serve (optional) lime wedges, to serve SPICY CHICKEN NIBBLES WITH GREEN GODDESS DIP
GREEN GODDESS DIP ½ cup (125ml) buttermilk 1 small ripe avocado (200g), chopped ½ cup loosely packed fresh flat−leaf parsley leaves ½ cup loosely packed fresh basil leaves 4 green onions, sliced 1 small clove garlic, peeled 2 tablespoons lemon juice 1 teaspoon sea salt flakes
1 Preheat oven to 240°C/220°C fan. Line a large oven tray with foil; spray foil with cooking oil. 2 Trim excess skin from chicken. Combine chilli sauce, buttermilk, brown sugar, onion salt and paprika in a large bowl. Add chicken; toss well to coat. Place chicken, in a single layer, on tray; brush with any remaining sauce mixture. 3 Bake chicken for 25 minutes or until well browned and cooked through, brushing occasionally with pan juices. Stand for 5 minutes. 4 Meanwhile, make the green goddess dip.
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5 Serve the chicken with green goddess dip, cucumber, celery, extra chilli sauce and the lime wedges. GREEN GODDESS DIP Blend or process ingredients until smooth. Transfer to a bowl; season to taste with pepper. Cover surface with plastic wrap until ready to serve.
CHARGRILLED ZUCCHINI FLOWERS PREP + COOK TIME 25 MINUTES MAKES 18
250g firm ricotta 50g fetta, chopped finely 2 tablespoons finely chopped fresh mint 2 teaspoons finely grated lemon rind ½ teaspoon dried chilli flakes 1 clove garlic, crushed 1 egg yolk 18 zucchini flowers (540g) 2 tablespoons olive oil 1 medium lemon (140g), sliced
1 Combine the ricotta, fetta, mint, lemon rind, chilli, garlic and egg yolk in a medium bowl; season to taste. 2 Open zucchini flowers carefully, then remove the yellow stamens from inside the flowers. Spoon mixture into flowers, leaving a 1cm gap at the top. Twist petal tops to enclose the filling. 3 Brush flowers with oil. Cook flowers on a heated oiled grill plate (or grill or barbecue) over high heat for 1 minute each side or until lightly charred and heated through; season to taste. Serve with lemon slices.
Endless Summer Light Meals
25 MINUTES
CHARGRILLED ZUCCHINI FLOWERS RECIPE OPPOSITE
33
get the PHOTOGRAPHER JAMES MOFFATT STYLIST OLIVIA BLACKMORE PHOTOCHEF CHARLOTTE BINNS-McDONALD
50 MINUTES
CHICKEN TIKKA WITH CAULIFLOWER RICE RECIPE OPPOSITE
With the right eating plan, summer is the perfect time to trim down. Simply cut back on the carbs and watch your waistline shrink!
Endless Summer Mains
“Give curry night a makeover with our low-carb version that ditches low-nutrient traditional white rice for cauliflower rice, paired with a protein-rich curry for added health benefits.” Sophia Young, Style Director, AWW Cookbooks
CHICKEN TIKKA WITH CAULIFLOWER RICE PREP + COOK TIME 50 MINUTES SERVES 4
1 tablespoon peanut oil 800g chicken thigh fillets, sliced thickly 1 medium brown onion (150g), cut into wedges 1 large red capsicum (350g), chopped coarsely 250g truss cherry tomatoes ⅓ cup (100g) tikka curry paste 2 fresh long green chillies, sliced thinly 300ml light cooking cream 1 small cauliflower (1kg), stems finely chopped, florets coarsely chopped ¾ cup loosely packed fresh coriander leaves
AWW FOOD • ISSUE TWENTY THREE
RAITA ¾ cup (200g) greek−style yoghurt 1 lebanese cucumber (130g), seeded, chopped finely 1 tablespoon finely chopped fresh mint
1 Heat oil in a large deep frying pan over medium−high heat; cook chicken, in batches, for 2 minutes each side or until browned all over. Remove from pan. 2 Add onion, capsicum and tomatoes to same pan, reduce heat to medium; cook, stirring, for 5 minutes or until onion softens. Remove the tomatoes from pan; cover to keep warm. Add curry paste and half the chilli to pan; cook, stirring, for 2 minutes or until fragrant. Return chicken to pan with cooking cream; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until chicken is cooked through. Remove from heat; return tomatoes to mixture.
3 Meanwhile, process cauliflower until finely chopped and resembles rice. Place cauliflower in a large frying pan over medium heat; cook, stirring occasionally, for 10 minutes or until just tender. Season to taste. 4 Make raita. 5 Top chicken with coriander and remaining chilli. Serve with cauliflower rice and raita. RAITA
Combine ingredients in a small bowl; season.
NUTRITIONAL COUNT PER SERVING 39.9g total fat (16.2g saturated fat); 2818kJ (674 calories); 20.4g carbohydrate; 50.6g protein; 10g fibre
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NUTRITIONAL COUNT PER SERVING 15.8g total fat (3.8g saturated fat); 1987kJ (475 calories); 15g carbohydrate; 64g protein; 6.5g fibre
PORK STEAKS WITH SAUTEED LENTILS
PORK STEAKS WITH SAUTEED LENTILS PREP + COOK TIME 35 MINUTES SERVES 4
2 tablespoons olive oil 1 medium red onion (170g), chopped finely 2 cloves garlic, crushed 6 slices pancetta (90g), chopped finely 1 tablespoon finely chopped fresh rosemary 4 sprigs fresh thyme 2 x 400g cans brown lentils, drained, rinsed ½ cup (125ml) water 1 tablespoon lemon juice 4 x 150g uncrumbed pork schnitzels 1 medium lemon (140g), halved crossways 175g asparagus, trimmed, sliced thinly lengthways
1 Heat half the oil in a large frying pan over high heat; cook onion, garlic and pancetta, stirring, for 2 minutes or until onion softens. Add rosemary and 3 sprigs of the thyme; cook, stirring, for 1 minute or until fragrant. Add lentils and the water; reduce heat,
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simmer, uncovered, for 2 minutes or until water evaporates. Stir in juice. 2 Meanwhile, cut pork in half crossways. Heat remaining oil in a large frying pan over medium heat; cook pork, in batches, until browned on both sides and cooked. Remove from pan; rest, covered, for 2 minutes. 3 Cook lemon halves, cut−side down, in pan for 3 minutes or until charred. 4 Boil, steam or microwave asparagus until just tender; drain. Season to taste. 5 Serve pork with lentils, asparagus and lemon, sprinkled with remaining thyme leaves. Season with pepper.
SWEET & SPICY PORK SKEWERS PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 4
If you use bamboo skewers, soak them in water for at least 1 hour before use to prevent them splintering and scorching during cooking.
750g pork fillet 6 cloves garlic, crushed 1 tablespoon honey 2 teaspoons hot paprika ¼ cup finely chopped fresh flat−leaf parsley 1 cup (250ml) olive oil 2 egg yolks 1 clove garlic, extra, crushed 1 teaspoon finely grated lemon rind 2 tablespoons lemon juice 1 teaspoon prepared horseradish 500g celeriac, trimmed, peeled 2 medium carrots (240g) 1 large red apple (200g) ¾ cup (75g) walnuts, roasted, chopped coarsely ½ cup fresh flat−leaf parsley sprigs, extra
1 Cut pork into 3cm pieces. Combine garlic, honey, paprika, chopped parsley and 1 tablespoon of the oil in a large bowl; add pork, toss to coat in mixture. Cover; refrigerate for 3 hours or overnight. 2 Blend or process egg yolks, extra garlic, rind and juice until combined. With motor operating, add remaining oil in a thin, steady stream, until dressing thickens and is smooth. Stir in horseradish. Season to taste. 3 Using a mandoline or V−slicer, cut celeriac and carrots into matchsticks; cut apple into thin slices. Place celeriac and apple in a large bowl of water to prevent discolouration. 4 Thread pork onto skewers; discard marinade. Cook skewers, in batches, on a heated oiled grill plate (or grill or barbecue), turning, for 2 minutes each side or until pork is browned and cooked through. 5 Drain celeriac and apple. Place in a large bowl with carrot, walnuts and parsley sprigs; toss to combine. 6 Serve pork skewers with salad, drizzled with dressing.
AWW FOOD • ISSUE TWENTY THREE
Endless Summer Mains NUTRITIONAL COUNT PER SERVING 77.67g total fat (12.5g saturated fat); 4164kJ (996 calories); 22.2g carbohydrate; 48.7g protein; 12.3g fibre
1 HOUR
SWEET & SPICY PORK SKEWERS RECIPE OPPOSITE
NUTRITIONAL COUNT PER SERVING 11.5g total fat (2.2g saturated fat); 1454kJ (347 calories); 30.2g carbohydrate; 29.3g protein; 4.1g fibre
35 MINUTES
PORK CUTLETS WITH SWEET & STICKY APPLE RECIPE OPPOSITE
Endless Summer Mains PORK CUTLETS WITH SWEET & STICKY APPLE
CHICKEN WINGS WITH BROCCOLI RICE
PREP + COOK TIME 35 MINUTES SERVES 4
PREP + COOK TIME 1 HOUR SERVES 4
We used red apples in this recipe, but green apples would also work well.
2 tablespoons salt−reduced soy sauce 3 cloves garlic, crushed 2 tablespoons finely chopped fresh lemon grass 1 teaspoon caster sugar 1 tablespoon peanut oil 2kg chicken wings, tips removed 20g piece fresh ginger, cut into thin matchsticks 500g broccoli, chopped finely ⅓ cup loosely packed fresh coriander sprigs
2 tablespoons olive oil 4 x 235g pork cutlets 4 medium red apples (600g), unpeeled 1 tablespoon soy sauce 4cm piece fresh ginger (20g), grated finely 2 tablespoons brown sugar 2 teaspoons finely grated orange rind 1 cup (250ml) freshly squeezed orange juice 1 medium radicchio (200g), trimmed, leaves separated
1 Heat half the oil in a large frying pan over medium heat; cook pork for 5 minutes each side or until browned and cooked through. Remove from pan; cover to keep warm. 2 Cut apples in a variety of ways: sliced, halved, quartered and also in wedges. 3 Heat remaining oil in the same frying pan over high heat; cook apple, turning occasionally, for 4 minutes or until just tender and still holding its shape. Remove from pan. 4 Add soy sauce, ginger, sugar, rind and juice to same pan; bring to the boil. Reduce heat; simmer for 5 minutes or until the sauce thickens. Return the apple to pan; toss to coat in sauce. 5 Serve the pork and radicchio with apple, drizzled with remaining sauce.
AWW FOOD • ISSUE TWENTY THREE
CHICKEN WINGS WITH BROCCOLI RICE
GINGER DIPPING SAUCE 20g piece fresh ginger, cut into thin matchsticks 1 small clove garlic, crushed 1½ cups (375ml) salt−reduced chicken stock 1 tablespoon salt−reduced soy sauce GREEN ONION BROTH 2 cups (500ml) salt−reduced chicken stock 2 green onions, sliced thinly on the diagonal
1 Preheat oven to 200°C/180°C fan. Oil two large shallow oven trays; line with baking paper. 2 Combine soy sauce, garlic, lemon grass, sugar and oil in a medium bowl, add chicken; toss to coat chicken in mixture. Divide chicken, in a single layer, between oven trays; top with ginger. Roast for 40 minutes, basting with cooking juices twice during cooking, or until chicken is browned and cooked through. 3 Meanwhile, make ginger dipping sauce, then green onion broth. 4 Process broccoli, in batches, until finely chopped and resembles rice grains. Blanch in a medium saucepan of boiling water for 20 seconds; drain. Spread on paper towel to dry; season.
NUTRITIONAL COUNT PER SERVING 49.5g total fat (14.3g saturated fat); 2774kJ (664 calories); 4.7g carbohydrate; 48g protein; 5.6g fibre
5 Pour warm green onion broth into serving cups. Serve broccoli rice topped with chicken, coriander and ginger dipping sauce. GINGER DIPPING SAUCE
Combine all the ingredients in a medium bowl. GREEN ONION BROTH
Heat stock in a small saucepan until warm; stir in green onions.
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Endless Summer Mains SWEET CHILLI RIBS WITH COLESLAW PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 6
1.5kg pork spare ribs ⅓ cup (80ml) sweet chilli sauce 1 tablespoon soy sauce ¼ cup (60ml) rice wine vinegar 2 cloves garlic, crushed 1 teaspoon grated fresh ginger 2 tablespoons finely chopped fresh coriander ½ medium savoy cabbage (850g), shredded finely 6 green onions, chopped finely 1 fresh small red chilli, chopped finely ½ cup coarsely chopped fresh mint ½ cup coarsely chopped fresh flat−leaf parsley ¼ cup coarsely chopped fresh coriander, extra ⅓ cup (45g) roasted unsalted peanuts, chopped coarsely LIME DRESSING 2 tablespoons lime juice 2 teaspoons rice wine vinegar ⅓ cup (80ml) peanut oil
1 Place ribs in a large disposable baking dish. Combine sauces, vinegar, garlic, ginger and finely chopped coriander in a small bowl; pour all over ribs. Cover; refrigerate for 3 hours or overnight. 2 Cook ribs in a covered barbecue, using indirect heat, following manufacturer’s instructions, for 50 minutes or until browned all over and cooked. 3 Meanwhile, make lime dressing. 4 Place cabbage, green onion, chilli, herbs and peanuts in a large bowl with lime dressing; toss to combine. 5 Serve ribs with coleslaw. LIME DRESSING
Place ingredients in a screw−top jar; shake well. Season to taste.
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NUTRITIONAL COUNT PER SERVING 25.8g total fat (6.4g saturated fat); 1717kJ (410 calories); 13g carbohydrate; 28.3g protein; 6.2g fibre
Endless Summer Sides
Simple salad
Add sizzle to your summer salads with these easy−to−prepare taste sensations PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF KIRSTEN JENKINS 1
1 OREGANO VINAIGRETTE PREP TIME 5 MINUTES MAKES ½ CUP (125ML)
Place ⅓ cup (80ml) olive oil, 2 tablespoons red wine vinegar, 1 clove crushed garlic and 1 tablespoon finely chopped fresh oregano in a screw−top jar; shake well. Season to taste. SERVING SUGGESTION Serve with grilled haloumi, goat’s cheese or a Greek salad.
2 LIME DRESSING PREP TIME 10 MINUTES MAKES ¾ CUP (180ML)
Blend 1 tablespoon coarsely chopped fresh coriander root and stem, 5 cloves coarsely chopped garlic, 1 teaspoon black peppercorns, ½ cup (125ml) lime juice, 1 tablespoon fish sauce, 1 tablespoon grated palm sugar and two 10cm stalks coarsely chopped fresh lemon grass until chopped finely. Season to taste.
2
SERVING SUGGESTION Serve with seafood, chicken, beef, lamb or pork. It also goes well with Asian−style salads.
3
3 SWEET CHILLI DRESSING PREP TIME 5 MINUTES MAKES ¾ CUP (180ML)
Combine ½ cup (125ml) sweet chilli sauce, ¼ cup (60ml) rice wine, 1 tablespoon soy sauce, 2 cloves crushed garlic, 1cm piece finely grated fresh ginger and 2 tablespoons finely chopped fresh coriander in a small bowl. Season to taste. SERVING SUGGESTION Serve with beef and pork ribs.
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AWW FOOD • ISSUE TWENTY THREE
dressings 4
4 GREEK-STYLE DRESSING PREP TIME 5 MINUTES MAKES 1 CUP (250ML)
Combine 3 cloves crushed garlic, ⅔ cup (160ml) lemon juice, ¼ cup (60ml) olive oil, 2 tablespoons fresh oregano leaves and 2 teaspoons fresh lemon thyme leaves in a small bowl. Season to taste. SERVING SUGGESTION Serve with lamb, beef, chicken, pork and seafood salads.
5 BALSAMIC DRESSING PREP TIME 5 MINUTES MAKES ½ CUP (125ML)
Combine ⅓ cup (80ml) olive oil, 2 tablespoons balsamic vinegar and 1 clove crushed garlic in a bowl. Season to taste. SERVING SUGGESTION Serve with lamb, beef and roasted−vegetable salads. 5
6 THYME VINAIGRETTE PREP TIME 5 MINUTES MAKES ½ CUP (125ML)
Place ¼ cup (60ml) olive oil, ¼ cup (60ml) white wine vinegar, 2 teaspoons fresh lemon thyme leaves and 2 cloves crushed garlic in a screw−top jar; shake well. Season to taste. SERVING SUGGESTION Serve as a salad dressing, or with asparagus or beef.
6
DID YOU KNOW? Balsamic originates from Latin “balsamum”, meaning “balm”. The juices of select Italian grapes are aged 12 years to achieve the syrup we love.
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Sugar
FIX Keep the lid on the kilojoules and the processed sugars with these guilt−free sweet sensations. PHOTOGRAPHER JAMES MOFFATT STYLIST OLIVIA BLACKMORE PHOTOCHEF CHARLOTTE BINNS-McDONALD
AWW FOOD • ISSUE TWENTY THREE
Low−carb Sweets
TOP TIP Stevia has a minimal effect on blood glucose levels and has no kilojoules, so is a useful way to reduce your sugar intake.
30 MINUTES SUGAR-FREE COCONUT CHOCOLATE BARS RECIPE ON PAGE 46
UNT NUTRITIONAL CO R PER BA d fat (14.9g saturate l ta to 20.8g ; s) rie lo fat); 897kJ (214 ca te; ra yd oh rb 2.7g ca fibre 1g 0. 2.3g protein;
AWW FOOD • ISSUE TWENTY THREE
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Low−carb Sweets
SUGAR-FREE COCONUT CHOCOLATE BARS
LITTLE BANANA COCONUT CAKES
PREP + COOK TIME 30 MINUTES (+ FREEZING
PREP + COOK TIME 40 MINUTES MAKES 24
& REFRIGERATION) MAKES 16
We used 99.8% sugar−free chocolate, available from health food stores, supermarkets and some pharmacies. These bars can be stored in an airtight container in the fridge for up to 1 week. 2½ cups (190g) shredded coconut 2 teaspoons stevia ⅔ cup (160ml) coconut cream 2 teaspoons vanilla extract 300g sugar−free dark chocolate, chopped finely 50g butter
1 Combine coconut, stevia, coconut cream and half the extract in a medium bowl. Divide mixture into 16 portions; shape each portion into a 6cm log. Place logs on an oven tray lined with baking paper. Freeze for 1 hour or until firm. 2 Place the chocolate and butter in a small microwave−safe bowl. Microwave on High (100%) in 30−second bursts, stirring between each, until melted and smooth. Add the remaining extract; stir until smooth. Cool mixture to room temperature. 3 Dip bars, one at a time, into chocolate mixture to evenly coat; allow excess to drain, then return to tray. Refrigerate for 30 minutes or until firm. Roll some of the bars in extra coconut, if you like.
46
You will need 1 large overripe banana for this recipe.
SOFT-SET YOGHURT PANNA COTTA PREP + COOK TIME 20 MINUTES (+ COOLING & REFRIGERATION) SERVES 4
300ml pouring cream ¼ cup pure maple syrup 2 teaspoons vanilla extract 1 teaspoon powdered gelatine 1 cup plain yoghurt 200g strawberries, sliced
1 Combine cream, maple syrup and vanilla extract in a medium saucepan over low heat. 2 Sprinkle gelatine over the cream mixture; stir until the mixture is hot and gelatine has dissolved. Do not boil. Pour the cream mixture into a medium heatproof bowl; cool to room temperature. 3 Whisk in yoghurt. Pour into four ¾−cup serving glasses; refrigerate for 4 hours or overnight. Serve panna cotta with strawberries.
4 egg whites 60g butter, melted ⅓ cup (50g) coconut sugar ⅔ cup (80g) ground almonds ⅓ cup (50g) wholemeal self−raising flour ⅓ cup (100g) mashed overripe banana ½ cup (25g) flaked coconut ½ teaspoon ground cinnamon
1 Preheat oven to 180°C/160°C fan. Grease two 12−hole (1−tablespoon/ 20ml) mini muffin pans. 2 Using a fork, lightly whisk the egg whites in a medium bowl until combined. Add butter, coconut sugar, ground almonds and flour; stir until combined. Stir in banana. 3 Spoon mixture into holes; top with flaked coconut. 4 Bake cakes for 15 minutes or until a skewer inserted into one centre comes out clean. Turn cakes, top−side up, onto a wire rack to cool. Serve sprinkled with ground cinnamon.
NUTRITIONAL COUNT PER SERVING 31.1g total fat (20g sat urated fat); 1700kJ (406 calori es); 24.7g carbohydrate; 6.8g protein; 0.7g fibre
AWW FOOD • ISSUE TWENTY THREE
TOP TIP These can be kept in an airtight container for up to 2 days or frozen for up to 3 months.
T NUTRITIONAL COUN PER CAKE ted fat); 4.5g total fat (2g satura 278kJ (66 calories); 4.6g carbohydrate; 1.6g protein; 0.4g fibre
40 MINUTES LITTLE BANANA COCONUT CAKES RECIPE OPPOSITE
RRY PISTACHIO & CRANBE T UN CO L NUTRITIONA PER BALL (0.2g saturated fat); fat al 1.8g tot g 187kJ (45 calories); 6.4 g fibre 0.4 n; tei pro g carbohydrate; 0.8
CACAO & HAZELNUT NUTRITIONAL COUN T PER BALL 5.8g total fat (0.2g satura ted fat); 342kJ (81 calories); 5.7g carbo hydrate; 1.6g protein; 0.9g fibre
BLISS BALLS These sweet treats will keep in an airtight container in the fridge for up to 2 weeks. CACAO & HAZELNUT
MACADAMIA & FIG
PISTACHIO & CRANBERRY
PREP TIME 20 MINUTES (+ REFRIGERATION)
PREP TIME 20 MINUTES (+ REFRIGERATION)
PREP TIME 20 MINUTES (+ REFRIGERATION)
MAKES 30
MAKES 30
2 cups shelled pistachios, finely chopped 200g pitted medjool dates, chopped ½ cup dried unsweetened cranberries 2 teaspoons hot water, approximately
2 cups roasted skinless hazelnuts, finely chopped 200g pitted medjool dates, chopped 2 tablespoons cacao powder ½ teaspoon ground nutmeg 2 teaspoons hot water, approximately
1 cup macadamias 200g pitted medjool dates, chopped 75g soft and juicy dried figs 2 tablespoons white chia seeds ½ teaspoon ground cinnamon 2 teaspoons hot water, approximately 1 cup white chia seeds, extra
1 Process half the pistachios until finely chopped; reserve. 2 Process remaining pistachios until finely chopped. Add dates and cranberries; process until well combined. Add the water; process until mixture comes together. 3 With damp hands, roll 2 level teaspoons of mixture into balls. Roll balls in reserved pistachios to coat; place on an oven tray lined with baking paper. Refrigerate for 1 hour.
1 Process half the hazelnuts until finely chopped; reserve. 2 Process remaining hazelnuts until finely chopped. Add dates, cacao powder and nutmeg; process until well combined. Add the water; process until mixture comes together. 3 With damp hands, roll 2 level teaspoons of mixture into balls. Roll balls in reserved hazelnuts to coat; place on an oven tray lined with baking paper. Refrigerate for 1 hour.
MAKES 35
48
1 Process macadamias until finely chopped. Add the dates, dried figs, chia seeds and ground cinnamon; process until well combined. Add the water; process until mixture comes together. 2 With damp hands, roll 2 level teaspoons of mixture into balls. Roll balls in extra white chia seeds to coat; place on an oven tray lined with baking paper. Refrigerate for 1 hour.
AWW FOOD • ISSUE TWENTY THREE
Low−carb Sweets APPLE & PEPITA T NUTRITIONAL COUN PER BALL ted fat); 6g total fat (3.3g satura g 6.1 ; es) 359kJ (86 calori 0.5 n; g fibre carbohydrate; 1.5g protei
MACADAMIA & FIG NUTRITIONAL COUN T PER BALL 6.5g total fat (0.7g satura ted fat); 403kJ (96 calories); 6.9g carbo hydrate; 1.8g protein; 2.5g fibre APPLE & PEPITA PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 35
1 cup natural sliced almonds, finely chopped 200g pitted medjool dates, chopped 50g coarsely chopped dried apple ¼ cup shredded coconut ½ cup pepitas (pumpkin seeds) 2 teaspoons hot water, approximately 1 cup shredded coconut, extra
1 Process almonds until finely chopped. Add dates, dried apple, shredded coconut and pepitas; process until well combined. Add the water; process until the mixture comes together. 2 With damp hands, roll 2 level teaspoons of mixture into balls. Roll balls in extra shredded coconut to coat; place on an oven tray lined with baking paper. Refrigerate for 1 hour.
AWW FOOD • ISSUE TWENTY THREE
“With minimal ingredients, these bliss balls are easy to make, and they keep well in the fridge. Mix it up with your favourite flavour combos.” Louise Patniotis, Food Editor, Food Studio
49
TOP TIP Cooking time may vary, depending on the pears’ ripeness. For even lower carbs, use plain yoghurt instead of the coconut yoghurt.
NUTRITIONAL COUN T PER SERVING 17.3g total fat (11.2g saturated fat); 922kJ (22 0 calories); 13.9g carbohy drate; 2.2g protein; 2g fibre
1 Preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm slice pan. Line base and two opposite sides with baking paper, extending the paper 5cm over sides. 2 Place almonds, walnuts, sesame seeds, pepitas and sunflower seeds on a large oven tray in a single layer. Bake for 10 minutes or until browned lightly and fragrant. Transfer to a large heatproof bowl. 3 Meanwhile, stir peanut butter and rice malt syrup in a small saucepan over low heat until combined. 4 Add syrup mixture to nut mixture with puffed millet, chia seeds and flaxseeds; stir until well combined. Press mixture firmly into pan. Refrigerate for 4 hours or overnight. 5 Remove slice from pan; cut into 24 bars.
FLAVOUR VARIATIONS ROASTED PEAR WITH COCONUT YOGHURT
ROASTED PEAR WITH COCONUT YOGHURT PREP + COOK TIME 20 MINUTES SERVES 4
20g butter 2 medium pears, halved lengthways 170g coconut yoghurt 2 tablespoons toasted shredded coconut 2 tablespoons toasted flaked almonds pinch of ground cinnamon
1 Preheat oven to 200°C/180°C fan. Heat butter in an ovenproof frying pan over medium−high heat until lightly browned. 2 Add the pear, cut−side down; cook for 5 minutes or until browned. Turn pear over. Transfer pan to oven; roast for 15 minutes or until pears are just tender. 3 Serve pears topped with coconut yoghurt, coconut, flaked almonds and ground cinnamon.
50
SEED & NUT BARS
CHOC-CHIP Stir 50g chopped sugar−free dark chocolate into mixture before pressing into pan. Drizzle top with 50g melted sugar−free dark chocolate.
PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) MAKES 24 BARS
On cooling, the peanut butter mixture becomes firm and starts to set. You may need to use your hands when incorporating it into the other ingredients. ½ cup (80g) almonds, chopped coarsely ½ cup (50g) walnuts, quartered ¼ cup (40g) white sesame seeds ¼ cup (50g) pepitas ¼ cup (35g) sunflower seeds ¾ cup (210g) crunchy peanut butter (see tip, right) ⅔ cup (160ml) rice malt syrup 2 cups (40g) puffed millet 2 tablespoons white chia seeds 2 tablespoons flaxseeds (linseeds)
COCONUT Omit the pepitas and sunflower seeds, and add ¾ cup (60g) shredded unsweetened coconut. Sprinkle the top with ¼ cup (20g) toasted shredded unsweetened coconut.
NUTRITIONAL COUNT PER BAR l 11.2g tota fat (1.5g saturated fat); 653kJ (156 calories); 8.2g carbohydrate; 4.8g protein; 1g fibre
TOP TIP You can use any type of nut butter or sunflower butter instead of peanut butter. For a crisper bar, bake at 180°C/160°C fan for 10 minutes or until lightly browned. Cool in pan.
Low−carb Sweets
45 MINUTES SEED & NUT BARS RECIPE OPPOSITE
COOK’S NOTE Quinoa, pronounced “keen−wa”, is a gluten−free grain−like seed with a chewy texture and delicate earthy and slightly nutty taste. It can be eaten warm or at room temperature. Quinoa is delicious in salads and can also be used as a bread replacement in stuffings.
20 MINUTES
BASIC QUINOA RECIPE ON PAGE 54
52
Basics
KEEN FOR
QUINOA Expand your cookery repertoire to include this superfood grain that adds flavour and goodness. PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SOPHIA YOUNG PHOTOCHEF ANGELA DEVLIN
AWW FOOD • ISSUE TWENTY THREE
Basics
“Quinoa is quick to cook, and the tiny seeds are packed with protein, fibre, iron and a wide spectrum of minerals – so nutritious and filling.” Sophia Young, Style Director, AWW Cookbooks
BASIC QUINOA PREP + COOK TIME 20 MINUTES SERVES 4
1 cup (200g) quinoa (red, white or tri−coloured) 2 cups (500ml) water
Rinse quinoa in a sieve under cold running water. Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender. Drain; cool slightly. Serve as is, or in one of the salad variations, here.
BASIC QUINOA SALAD VARIATIONS 1 QUINOA HALOUMI SALAD
Make Basic Quinoa (left). Combine 1 clove crushed garlic, 2 tablespoons each lemon juice and olive oil and 2 teaspoons each ground cumin and coriander. Add to quinoa with 100g baby kale and ¼ cup mint leaves; toss. Cook 250g sliced haloumi in an oiled frying pan over high heat for 1 minute each side or until golden; add to salad. Sprinkle with a handful of pomegranate seeds. 2 MOROCCAN CHICKEN QUINOA SALAD
Make Basic Quinoa (left). Heat 2 tablespoons olive oil in a small frying pan; cook 1 clove crushed garlic, 1 chopped red onion, 1½ teaspoons each ground ginger, cinnamon and turmeric for 8 minutes or until onion is soft. Add to quinoa with 500g shredded chicken and ½ cup each halved sicilian olives and parsley, and 1 tablespoon each lemon juice and sliced preserved lemon rind.
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3 QUINOA, LENTILS & SEEDS
Make Basic Quinoa (left); place in a bowl. Add 400g can drained lentils, 425g mixed cherry tomatoes, 1 finely chopped small red onion, 2 tablespoons each toasted pepitas, sunflower seeds and pine nuts and ½ cup each currants, parsley and coriander leaves. Drizzle with 2 tablespoons each lemon juice and olive oil; toss. Top with 100g crumbled fetta and ¼ cup toasted flaked almonds. 4 PUMPKIN & QUINOA SALAD
Make Basic Quinoa (left). Preheat oven to 200°C/180°C fan. Toss 1kg jap pumpkin cut into wedges in 2 tablespoons olive oil on an oven tray; roast for 30 minutes or until tender. Combine 2 tablespoons each lime juice, fish sauce, brown sugar, peanut oil and coriander and 1 thinly sliced long red chilli. Combine quinoa, dressing and pumpkin; top with ¼ cup thai basil leaves.
1
QUINOA HALOUMI SALAD
3
QUINOA, LENTILS & SEEDS
2
MOROCCAN CHICKEN QUINOA SALAD
4
PUMPKIN & QUINOA SALAD
2
1
Prawns
PRONTO!
3
Simply grab a kilo of prawns, then choose from these flavour combinations for a perfect summertime meal. PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SOPHIA YOUNG PHOTOCHEF ANGELA DEVLIN
TO BEGIN Shell and devein 1kg uncooked medium prawns, leaving tails intact. Combine the prawns with one of the flavours below, then refrigerate, covered, for 30 minutes. Cook prawns on an oiled heated chargrill pan or barbecue for 1 minute each side or until cooked through. Serves 4.
1 RED CURRY PRAWNS
2 HERB & CHILLI PRAWNS 3 FIVE-SPICE PRAWNS
Whisk ⅓ cup thai red curry paste with 1 cup (250ml) coconut milk until smooth and well combined. Toss prepared prawns with 1 cup of marinade. Serve cooked prawns drizzled with remaining marinade and lime wedges.
Process 2 cups fresh mint leaves and 1 cup each fresh flat−leaf parsley leaves and coriander leaves until finely chopped. Add ½ cup olive oil, 1 teaspoon dried chilli flakes and 1 tablespoon red wine vinegar. Toss prepared prawns with ⅔ cup of marinade. Serve cooked prawns with remaining marinade.
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AWW FOOD • ISSUE TWENTY THREE
Process 1 teaspoon chinese five−spice powder with 2 fresh small red chillies, 2 cloves garlic, 3 shallots, 1 teaspoon grated ginger, 2 tablespoons tamarind paste, 1 teaspoon curry powder and ¼ cup coconut oil until smooth. Toss prepared prawns with marinade.
Summer Express
6
5
4
4 MISO-GLAZED PRAWNS Stir ½ cup white miso paste with ½ cup mirin, 1 teaspoon finely grated fresh ginger, 1 tablespoon white sugar, 1 tablespoon sesame oil and 2 tablespoons rice vinegar. Toss prepared prawns with 1 cup of marinade. Serve cooked prawns drizzled with remaining marinade and sprinkled with sesame seeds.
5 CORIANDER & GREEN CHILLI PRAWNS Process 2 sprigs of coriander (leaves, stems and roots), 2 chopped green chillies, 1 clove garlic, 2 tablespoons lime juice, ⅓ cup olive oil and 1 tablespoon sugar until smooth. Toss prepared prawns with ⅔ cup of marinade. Serve cooked prawns with remaining marinade.
6 PAPRIKA PRAWNS Combine 1 teaspoon smoked paprika with 2 cloves garlic, 2 tablespoons extra virgin olive oil and ½ cup orange juice. Toss prepared prawns with ½ cup of marinade. Serve cooked prawns drizzled with remaining marinade and topped with ¼ cup sliced sicilian green olives.
57
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QUICK
DISHES Beat the summer heat with these winning midweek meals that can be cooked in record time. PHOTOGRAPER JOHN PAUL URIZAR STYLISTS VIVIEN WALSH & SOPHIA YOUNG PHOTOCHEF KIRSTEN JENKINS
Food In A Flash
TOP TIPS We used rocket sold in bunches – it has a more peppery taste than loose baby rocket. If fresh mango is not available, you can use 800g canned mango cheeks instead; drain them well, then slice thinly.
25 MINUTES SWEET CHILLI CHICKEN WITH MANGO SALAD RECIPE ON PAGE 64
AWW FOOD • ISSUE TWENTY THREE
61
TOP TIP Serve with grilled flat bread.
30 MINUTES FALAFEL WITH EGGPLANT PUREE & TOMATO SALSA RECIPE ON PAGE 64
62
AWW FOOD • ISSUE TWENTY THREE
Food In A Flash 25 MINUTES
TOP TIP You will need a barbecued chicken weighing about 900g.
BLUE CHEESE, APPLE & BARBECUED CHICKEN SLAW RECIPE ON PAGE 64
AWW FOOD • ISSUE TWENTY THREE
63
Food In A Flash
SWEET CHILLI CHICKEN WITH MANGO SALAD
FALAFEL WITH EGGPLANT PUREE & TOMATO SALSA
PREP + COOK TIME 25 MINUTES SERVES 4
PREP + COOK TIME 30 MINUTES SERVES 4
4 chicken breast fillets (800g) 2 tablespoons olive oil ½ cup (125ml) sweet chilli sauce 1 clove garlic, crushed 2 tablespoons lime juice 100g rocket lime cheeks, to serve
2 medium eggplants (460g) 450g packaged ready−made falafel 2 cloves garlic, quartered 2 tablespoons tahini ¾ cup (210g) greek−style yoghurt 2 tablespoons lemon juice 250g rocket leaves 2 tablespoons olive oil
MANGO LIME SALAD 2 medium mangoes (860g), sliced thinly 1 small red onion (100g), sliced thinly 2 tablespoons lime juice 1 long fresh red chilli, chopped finely
1 Heat an oiled chargrill pan (or a barbecue or grill) over medium heat. 2 Cut chicken breasts in half lengthways. Combine chicken with oil, sweet chilli sauce, garlic and lime juice in a medium bowl; season. 3 Cook chicken in chargrill pan, in two batches, for 3 minutes each side or until cooked through. 4 Meanwhile, make the mango lime salad. 5 Serve chicken with rocket, mango lime salad and lime cheeks. Drizzle with cooking juices. MANGO LIME SALAD Place ingredients in a medium bowl; toss gently to combine.
TOMATO SALSA 3 medium tomatoes (450g), chopped finely ¼ cup finely chopped fresh mint 2 tablespoons finely chopped fresh flat−leaf parsley
1 Preheat oven to 200°C/180°C fan. 2 Cut eggplant in half lengthways. Using a small knife, cut a criss−cross pattern on the cut side. Cook the eggplant, cut−side down, on a heated oiled chargrill plate (or grill pan or barbecue), for 8 minutes or until tender and soft. Cool slightly. 3 Meanwhile, reheat falafel in oven according to directions on packet. 4 Using a spoon, scoop eggplant flesh from skin. Discard the skin. To make eggplant puree, blend or process eggplant flesh with garlic, tahini, yoghurt and lemon juice until almost smooth; season to taste. 5 Make tomato salsa. 6 Serve falafel with eggplant puree, rocket and tomato salsa; drizzle with oil.
BLUE CHEESE, APPLE & BARBECUED CHICKEN SLAW PREP + COOK TIME 25 MINUTES SERVES 4
⅓ cup (45g) flaked almonds 2 medium carrots (240g) 1 large green apple (200g), unpeeled ¼ red cabbage (450g), shredded finely 3 cups (480g) shredded barbecued chicken ⅓ cup chopped fresh chives 100g gorgonzola dolce or other mild blue cheese, crumbled
CREAMY DRESSING 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 tablespoon water ¼ teaspoon caster sugar
1 Make creamy dressing. 2 Place almonds in a dry small frying pan over low heat, tossing frequently, for 2 minutes or until golden. Transfer to a large bowl. 3 Cut carrots and unpeeled apple into matchsticks. 4 Add carrot and apple to a large bowl with cabbage, chicken, chives and cheese; toss gently to combine. 5 Transfer slaw to a platter, drizzle with creamy dressing; season with freshly ground black pepper. CREAMY DRESSING Whisk ingredients together in a small bowl; season to taste.
TOMATO SALSA Combine ingredients in a medium bowl; season to taste.
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AWW FOOD • ISSUE TWENTY THREE
TOP TIP Serve with Kumara Crisps: heat oil in a large frying pan over high heat until hot. Using a vegetable peeler, slice kumara into thin strips. Shallow−fry kumara, in batches, in hot oil until crisp. Drain on paper towel.
30 MINUTES DUKKAH-CRUSTED LAMB CUTLETS WITH CAULIFLOWER RECIPE ON PAGE 67
65
COOK’S
NOTES HAM & BASIL COLESLAW ROLLS
15 MINUTES HAM & BASIL COLESLAW ROLLS RECIPE OPPOSITE
66
This recipe is so versatile – adjust the ingredients to your taste and what you have in the fridge and pantry. If you prefer, you can use rare roast beef or flaked hot smoked trout instead of the light ham.
AWW FOOD • ISSUE TWENTY THREE
Food In A Flash
“Dukkah is an Egyptian spice made with roasted nuts and aromatic spices. It is available from major supermarkets and delicatessens.” Domenica Reddie, Food Editor, AWW Cookbooks
HAM & BASIL COLESLAW ROLLS PREP TIME 15 MINUTES SERVES 4
⅓ cup 99% fat−free mayonnaise ⅓ cup skim−milk yoghurt 2 cups finely shredded cabbage 1 medium carrot, coarsely grated 2 shallots, thinly sliced ⅓ cup torn fresh basil leaves 4 multigrain bread rolls 250g shaved light ham 4 apples, to serve
1 Whisk mayonnaise with yoghurt in a medium bowl until combined. Mix in cabbage, carrot, shallot and fresh basil. Season. 2 Split the multigrain bread rolls in half; sandwich coleslaw and ham between rolls. Serve each roll with 1 large apple, quartered.
DUKKAH-CRUSTED LAMB CUTLETS WITH CAULIFLOWER PREP + COOK TIME 30 MINUTES SERVES 4
1 small cauliflower (1kg) ¼ cup (60ml) olive oil ¼ cup (20g) natural sliced almonds 2 teaspoons lemon juice cooking oil spray ⅓ cup (45g) dukkah 2 tablespoons pomegranate molasses or balsamic glaze 12 french−trimmed lamb cutlets (600g) 1 tablespoon fresh flat−leaf parsley leaves 1 tablespoon fresh mint leaves ½ cup (100g) baba ganoush ¼ teaspoon smoked paprika lemon halves, to serve
1 Preheat grill. 2 Trim the cauliflower; cut into 1.5cm−thick slices. Place on an oven tray; drizzle with half the oil, season. Place the cauliflower under grill for 8 minutes, turning halfway through cooking time, or until tender. Scatter with almonds; grill for a further 20 seconds or until nuts are browned lightly. Remove from grill; sprinkle lemon juice over cauliflower mixture. 3 Meanwhile, spray a large frying pan with cooking oil; heat over medium−high heat. 4 Place dukkah in a shallow bowl. Combine pomegranate molasses with remaining oil; rub onto lamb, season. Press lamb firmly onto dukkah to coat both sides. Cook lamb in heated pan for 3 minutes on each side or until cooked as desired. 5 Arrange lamb on cauliflower mixture, top with herbs; serve with baba ganoush, sprinkled with paprika, and lemon halves.
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Weeknight
WONDERS PHOTOGRAPHER JOHN PAUL URIZAR STYLISTS VIVIEN WALSH & SOPHIA YOUNG PHOTOCHEF KIRSTEN JENKINS
Getting dinner on the table after a hard day’s work can sometimes be daunting. To give you a helping hand, these delicious mains are ready in 35 minutes or less!
What’s For Dinner?
MONDAY
SPICY RED BEANS WITH RICE RECIPE ON PAGE 71
TUESDAY
LAMB FARFALLE WITH ROASTED VEGETABLES RECIPE OPPOSITE
70
What’s For Dinner? LAMB FARFALLE WITH ROASTED VEGETABLES PREP + COOK TIME 30 MINUTES SERVES 6
Use any short pasta you like instead of the farfalle – try short tubular types, such as penne or rigatoni. Cook the pasta until it’s “firm to the tooth” or, as the Italians say, “al dente”. 1 medium eggplant (300g), chopped 1 large zucchini (150g), chopped 1 medium red onion (170g), sliced thickly 250g cherry tomatoes, halved 2 cloves garlic, crushed cooking oil spray 375g farfalle (bowtie) pasta 600g lamb backstrap 1 teaspoon ground coriander 1 teaspoon ground cumin ¼ cup (60ml) olive oil ⅓ cup (80ml) lemon juice 1 cup firmly packed fresh mint leaves 50g baby spinach leaves ⅓ cup (50g) toasted pine nuts
1 Preheat oven to 180°C/160°C fan. 2 Place eggplant, zucchini, onion, tomato and garlic on a large oven tray; spray with cooking oil, season. Roast for 15 minutes or until tender. 3 Meanwhile, cook pasta in a large saucepan of boiling salted water until almost tender; drain. 4 Combine lamb, spices and 1 tablespoon of the oil in a large bowl; turn to coat lamb in spices. 5 Cook lamb on a heated oiled chargrill plate (or grill or barbecue) for 4 minutes or until browned all over and cooked as desired. Remove from heat, cover; rest for 5 minutes. Slice thickly. 6 Place pasta, roasted vegetables, lamb and remaining oil in a large bowl with remaining ingredients; toss gently to combine. Season to taste.
AWW FOOD • ISSUE TWENTY THREE
“Roasted Mediterranean vegies make a great base for a warm, hot or cold salad. Instead of lamb, you can use chicken, por , beef or fish. It’s such a versatile recipe.” Pamela Clark, Editorial & Food Director, AWW Cookbooks
SPICY RED BEANS WITH RICE PREP + COOK TIME 30 MINUTES SERVES 4
1½ cups (300g) basmati rice 1¾ cups (430ml) water 1 tablespoon olive oil 1 medium brown onion (150g), chopped finely 3 cloves garlic, crushed 1 stick celery (150g), trimmed, chopped coarsely 1 medium red capsicum (200g), chopped coarsely 200g button mushrooms, halved 200g swiss brown mushrooms, quartered 1 tablespoon mexican chilli powder 400g can kidney beans, drained, rinsed 1 cup (250ml) water, extra 1 cup (250ml) tomato puree ½ cup (140g) sour cream 3 green onions, sliced thinly ½ cup fresh coriander sprigs
1 Rinse the rice in a sieve under cold water until water runs clear; drain well. Place rice in a medium saucepan with the water; season. Cover; bring to the boil. Reduce heat to low; cook for 8 minutes or until water is absorbed. 2 Meanwhile, heat oil in a large saucepan over medium heat; cook onion, garlic, celery, capsicum and mushrooms, stirring, for 5 minutes or until softened. Add the chilli powder; cook, stirring, for 1 minute or until fragrant. 3 Add beans, the extra water and tomato puree to pan; bring to the boil. Reduce heat to low; simmer for 15 minutes or until sauce thickens. Season to taste. 4 Divide rice and bean mixture among bowls. Serve topped with sour cream, green onion and coriander.
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COOK’S
NOTES MARSALA CHICKEN WITH WHITE BEAN PUREE Serve with steamed greens such as asparagus, beans and broccolini, or roasted truss tomatoes.
WEDNESDAY
MARSALA CHICKEN WITH WHITE BEAN PUREE RECIPE ON PAGE 74
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AWW FOOD • ISSUE TWENTY THREE
What’s For Dinner? THURSDAY
ASPARAGUS & FETTA FRITTATA RECIPE ON PAGE 74
73
What’s For Dinner? MARSALA CHICKEN WITH WHITE BEAN PUREE
ASPARAGUS & FETTA FRITTATA
RED TOFU CURRY
PREP + COOK TIME 30 MINUTES SERVES 4
PREP + COOK TIME 35 MINUTES (+ COOLING)
Fried tofu puffs are cubes of firm tofu that have been deep−fried so that they puff up. They are sold in packets and are available in the refrigerated section of Asian food stores.
SERVES 4
If you can’t find chicken minute steaks or uncrumbed schnitzels, cut 4 chicken breast fillets in half horizontally to make 8 pieces. If you prefer, you can make a mustard sauce for the chicken: replace marsala with dry white wine and stir 2 teaspoons of wholegrain mustard into the finished sauce. 1 tablespoon olive oil 8 x 90g chicken minute steaks ⅔ cup (160ml) marsala ¼ cup (60ml) water ¼ cup (60ml) pouring cream WHITE BEAN PUREE 2 x 400g cans cannellini beans, drained, rinsed ¼ cup (60ml) lemon juice 1 clove garlic
1 Heat oil in a large frying pan over high heat; cook chicken, in batches, for 2 minutes each side or until browned and cooked. Remove from pan; rest, covered, to keep warm. 2 Meanwhile, make the white bean puree. 3 Add marsala and the water to same frying pan; cook, stirring, for 3 minutes or until liquid is reduced by half. Add cream; cook, stirring occasionally, for 2 minutes or until mixture is reduced and thickened. Season to taste. 4 Serve chicken and white bean puree with marsala sauce. WHITE BEAN PUREE Blend or process ingredients until smooth. Transfer to a medium saucepan; cook puree until warmed through. Season to taste.
74
You can also start cooking the frittata in a non−stick ovenproof frying pan on the stovetop and then finish it under the grill. Store cooled frittata, covered, in the fridge for up to 2 days. The frittata can be eaten warm or at room temperature. 170g asparagus, trimmed, chopped coarsely 2 small zucchini (180g), sliced thinly lengthways 1 cup (120g) frozen peas 8 eggs ½ cup (125ml) pouring cream ½ cup lightly packed fresh mint leaves, torn 150g fetta, crumbled
1 Preheat oven to 180°C/160°C fan. Oil a 20cm x 30cm rectangular pan; line base with baking paper, extending the paper 5cm over the long sides. 2 Place asparagus, zucchini and peas in a small saucepan of boiling water. Return to the boil; drain immediately, transfer to a bowl of iced water until cold. Drain well, then pat dry with paper towel. 3 Whisk eggs and cream in a large jug until combined. Add mint; season. 4 Place fetta and vegetables in pan; pour over egg mixture. 5 Bake the frittata for 25 minutes or until set. Cool frittata before cutting into slices.
PREP + COOK TIME 15 MINUTES SERVES 4
1 tablespoon vegetable oil 1 medium red onion (170g), sliced thinly ⅓ cup (100g) red curry paste 1 cup (250ml) coconut milk ½ cup (125ml) water 1 bunch baby carrots (400g), trimmed 175g broccolini, trimmed 200g fried tofu puffs, halved (see above) 100g snow peas, trimmed 1 cup lightly packed fresh coriander sprigs
1 Heat oil in a medium saucepan over medium heat; cook onion, stirring, for 3 minutes or until softened slightly. 2 Add curry paste, coconut milk, the water and carrots to pan. Bring to a simmer; cook, stirring, for 4 minutes. Add broccolini and tofu puffs; cook for 2 minutes. Add snow peas; simmer for 1 minute or until just tender. Season to taste. 3 Serve curry topped with coriander. SERVING SUGGESTION Serve with steamed jasmine rice.
FRIDAY
RED TOFU CURRY RECIPE OPPOSITE
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Gluten−free Breakfast 25 MINUTES QUINOA PORRIDGE WITH FIGS & RASPBERRIES RECIPE ON PAGE 78
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45 MINUTES RASPBERRY & BANANA BREAD RECIPE ON PAGE 78
Rise SHINE &
PHOTOGRAPHER JOHN PAUL URIZAR STYLIST VIVIENNE WALSH PHOTOCHEF SARAH HOBBS
Our healthy, feel−good brekkie dishes will help get your day off to a great start. AWW FOOD • ISSUE TWENTY THREE
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Gluten−free Breakfast QUINOA PORRIDGE WITH FIGS & RASPBERRIES
RASPBERRY & BANANA BREAD
HAM & GREEN ONION FRITTERS
PREP + COOK TIME 25 MINUTES SERVES 4
PREP + COOK TIME 1 HOUR 45 MINUTES
PREP + COOK TIME 30 MINUTES SERVES 4
(+ COOLING) SERVES 8
1 cup quinoa (150g), rinsed, drained 3 cups (750ml) water ½ cup (125ml) soy milk 2 tablespoons brown sugar 1 teaspoon ground cinnamon 2 large figs, cut into wedges 150g fresh raspberries Honey, to serve
1 Place quinoa and the water in a large saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is almost tender and water is absorbed. 2 Add soy milk, brown sugar and ground cinnamon; stir to combine. Cook for 5 minutes or until tender. 3 Serve the porridge topped with fresh figs and raspberries; drizzle with honey.
COOK’S
NOTES You can use red or black quinoa for a bit of colour; the cooking time will remain the same. You can use your favourite dairy-free milk for this recipe or, if you don’t have a dairy allergy, any milk you like.
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You need 3 large overripe bananas for this recipe. 1½ cups (350g) mashed banana ½ cup (125ml) vegetable oil ½ cup (125ml) soy milk 2½ cups (335g) gluten−free self−raising flour 1¼ cups (275g) firmly packed brown sugar ½ teaspoon bicarbonate of soda 1 cup (80g) desiccated coconut 1 cup (150g) frozen raspberries 20g dairy−free spread 1 large banana (230g), sliced thickly diagonally ⅓ cup (115g) golden syrup
1 Preheat oven to 180°C/160°C. Grease a 10cm x 20cm loaf pan; line base and long sides with baking paper, extending the paper 5cm over the sides. 2 Combine mashed banana, oil and milk in a small bowl. 3 Combine sifted flour, sugar and bicarbonate of soda with coconut in a large bowl. Make a well in the centre. Pour banana mixture into well; stir to combine. Fold in raspberries until just combined. Spoon mixture into pan; smooth the surface. 4 Bake bread about 1¼ hours or until a skewer inserted into the centre comes out clean. Stand bread in pan for 5 minutes before turning, top−side up, onto a wire rack to cool. 5 Melt dairy−free spread in a large frying pan over high heat, add the sliced banana; cook for 1 minute each side or until caramelised. Thickly slice bread, top with banana; drizzle with golden syrup.
250g grape tomatoes 1 teaspoon balsamic vinegar 1½ tablespoons olive oil 1 cup (135g) gluten−free self−raising flour ¾ cup (180ml) milk 250g gluten−free shaved ham, chopped finely 4 green onions, sliced thinly, plus extra, to serve 1 large avocado, chopped lemon wedges, to serve
1 Preheat oven to 200°C/180°C fan. 2 Place tomatoes on an oven tray; drizzle with vinegar and 1 teaspoon of the oil. Season. Roast for 15 minutes or until tomatoes just soften. 3 Sift the flour into a large bowl. Gradually add milk, in batches, stirring after each addition. Add the ham and green onion; stir to combine. Season. 4 Heat remaining oil in a large non−stick frying pan over medium heat. Spoon ¼−cups of batter into pan; cook for 2½ minutes each side or until golden brown and cooked through. Repeat with remaining batter to make a total of eight fritters. 5 Serve fritters with avocado, roasted tomatoes, extra green onion and lemon wedges. Sprinkle with freshly ground black pepper.
AWW FOOD • ISSUE TWENTY THREE
30 MINUTES HAM & GREEN ONION FRITTERS RECIPE OPPOSITE
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Gluten−free Breakfast
TOP TIPS Crumpets are best made just before serving. You need 4 egg rings for this recipe.
1 HOUR
CRUMPETS WITH RHUBARB COMPOTE RECIPE OPPOSITE
OMELETTE WITH ASPARAGUS & MINT
CRUMPETS WITH RHUBARB COMPOTE PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 8
1½ cups (375ml) warm water 2 teaspoons (7g) dry yeast 1½ cups (200g) gluten−free plain flour ½ cup (75g) cornflour 2 tablespoons brown sugar 1½ teaspoons salt ¼ cup (60ml) milk 1 tablespoon butter, melted RHUBARB COMPOTE 300g trimmed rhubarb, cut into 4cm lengths 1 cinnamon stick 1 tablespoon finely grated orange rind ⅓ cup (80ml) orange juice ¼ cup (55g) caster sugar
1 Combine ¼ cup of the water and all the yeast in a small bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy. 2 Sift flours into a medium bowl; stir in sugar and salt. Make a well in the centre; gradually whisk in the milk and the remaining water until combined. Add the yeast mixture; whisk until smooth. Cover; stand in a warm place for 30 minutes or until mixture has risen slightly. 3 Meanwhile, make rhubarb compote. 4 Heat a large heavy−based frying pan over low heat. Brush a little of the melted butter over base of pan and around the insides of four egg rings; place rings in pan. 5 Pour 2 tablespoons of batter into each ring; cook, uncovered, until bubbles appear and the surface is a little dry. Using an egg slide, turn rings; cook for 1 minute or until crumpets are cooked through. Remove from pan; cover to keep
warm. Repeat to make 16 crumpets in total, brushing pan and rings with melted butter between each batch. 6 Serve crumpets topped with rhubarb compote. RHUBARB COMPOTE
Combine ingredients in a medium saucepan over medium heat; simmer, covered, for 5 minutes or until rhubarb is tender.
OMELETTE WITH ASPARAGUS & MINT PREP + COOK TIME 20 MINUTES SERVES 4
2 baby new potatoes (80g), cut into 5mm cubes 340g asparagus, trimmed 2 cups (240g) frozen peas 4 eggs ½ cup coarsely chopped fresh mint leaves 2 tablespoons olive oil 2 slices gluten−free bread, toasted
1 Cook potato in a small saucepan of boiling water for 3 minutes. Add asparagus and peas; cook for a further 1 minute or until asparagus is bright green and potato is tender. Drain. When cool enough to handle, cut the asparagus in half; finely chop the stem ends. 2 Lightly whisk eggs in a medium bowl; stir in potato, peas, mint and chopped asparagus ends. 3 Heat 2 teaspoons of the oil in a small non−stick frying pan on high; cook a quarter of the egg mixture for about 2 minutes, pulling in the egg with a spatula to help it cook quickly. Fold over; slide onto a warm serving plate. Repeat with remaining oil and egg mixture to make a total of four omelettes. 4 Serve omelettes with the remaining asparagus and toast.
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Weeknight Meat−free
Meat-free
MONDAY PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF DOMINIC SMITH
From falafels and fritters, to sticky buns and noodles, the whole family will love these mouth−watering vegetarian dishes.
AWW FOOD • ISSUE TWENTY THREE
TOP TIP If you have one, use a zester to create the strips of lemon zest. If you don’t have one, peel two long, wide strips of rind from the lemon. Remove the white pith, then cut zest lengthways into thin strips.
1 HOUR
CARROT & HARISSA FALAFEL WITH TAHINI YOGHURT RECIPE ON PAGE 84
Weeknight Meat−free
“These recipes are for those who see the benefit in giving vegetarian food a go, at least once a week. They’re good for your health and budget, too.” Alexandra Elliott, Food Editor, AWW Cookbooks
CARROT & HARISSA FALAFEL WITH TAHINI YOGHURT PREP + COOK TIME 1 HOUR SERVES 4
2 medium carrots (240g), grated coarsely 400g can chickpeas, drained, rinsed 1 small red onion (100g), chopped finely 1 teaspoon ground cumin 1 tablespoon harissa ¼ cup plain flour ½ teaspoon baking powder 1 free−range egg 1½ cups (225g) panko (japanese) breadcrumbs vegetable oil, for deep−frying 150g green beans, trimmed, halved lengthways 2 baby cos lettuces (360g), leaves separated 1 lebanese cucumber (130g), sliced thinly ¼ cup fresh flat−leaf parsley leaves 2 teaspoons lemon rind strips TAHINI YOGHURT 1 small clove garlic, crushed 2 tablespoons lemon juice 2 tablespoons tahini ¾ cup (200g) greek−style yoghurt 1 tablespoon shredded fresh flat−leaf parsley
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1 Process carrot, chickpeas, onion, cumin, harissa, flour, baking powder and egg until mixture just comes together; season. Transfer mixture to a large bowl; stir in ¾ cup of the breadcrumbs. Roll level tablespoons of carrot mixture into balls (mixture should make about 28). Roll falafel in remaining breadcrumbs to coat. 2 One−third−fill a large saucepan or wok with oil and heat to 180°C (or until a cube of bread browns in 15 seconds). Deep−fry falafel, in batches, for 2 minutes or until golden and cooked through. Drain falafel on paper towel. 3 Meanwhile, make tahini yoghurt. 4 Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain. 5 Combine lettuce, cucumber and beans in a large bowl. Serve salad topped with falafel and tahini yoghurt; sprinkle with parsley and lemon rind strips. TAHINI YOGHURT
Combine ingredients in small bowl; season to taste.
SMOKY TOMATO & FETTA FRITTERS PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 4
Avocados offer a rich supply of 14 different vitamins and minerals, as well as heart−friendly monosaturated fatty acids. 250g firm fetta, chopped coarsely 2 cloves garlic, crushed 400g tomatoes, chopped finely 2 teaspoons smoked paprika 2 tablespoons chopped fresh chives 2 free−range eggs ⅓ cup (80ml) milk 1 cup (150g) spelt flour ½ teaspoon baking powder 1 medium avocado (250g) ½ cup (150g) whole−egg mayonnaise 1 tablespoon lemon juice, plus lemon wedges, to serve 1 clove garlic, crushed, extra 2 tablespoons olive oil 1 large fennel bulb (550g), sliced thinly 1 tablespoon chopped fresh chives, extra
1 Place fetta, garlic, tomato, paprika, chives, egg and milk in a medium bowl; stir to combine. Add combined sifted flour and baking powder; season and stir to combine. Stand mixture for 15 minutes. 2 Meanwhile, blend or process avocado flesh, mayonnaise, juice and extra garlic until smooth. Season to taste. 3 Heat oil in a large, non−stick frying pan over medium heat. Spoon 2 tablespoons of batter into pan; cook for 2 minutes or until bubbles appear. Turn fritters; cook until other side is lightly browned. Repeat with remaining mixture to make 8 fritters. 4 Combine fennel and extra chives in a small bowl. 5 Serve fritters with fennel salad, avocado mixture and lemon wedges.
AWW FOOD • ISSUE TWENTY THREE
TOP TIP Uncooked fritters can be made up to 1 day ahead. Store in an airtight container in the fridge.
40 MINUTES
SMOKY TOMATO & FETTA FRITTERS RECIPE OPPOSITE
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TOP TIP This recipe can easily be doubled or tripled to feed a crowd.
45 MINUTES
ROASTED STICKY TOFU BUNS RECIPE OPPOSITE
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AWW FOOD • ISSUE TWENTY THREE
Weeknight Meat−free ROASTED STICKY TOFU BUNS PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 4
300g firm tofu 1 teaspoon smoked paprika 1½ tablespoons tomato sauce 1½ tablespoons smoky barbecue sauce ¼ cup (60ml) soy sauce ¼ cup (60ml) rice wine vinegar 2 tablespoons brown sugar 1 lebanese cucumber (130g), sliced thinly lengthways 1 large carrot (180g), sliced thinly lengthways 1 fresh long red chilli, sliced thinly on the diagonal 1 tablespoon caster sugar 2 tablespoons rice wine vinegar, extra 4 fresh coriander sprigs 1 tablespoon coarsely chopped roasted salted peanuts 4 small soft white bread rolls (520g), split
1 Preheat oven to 200°C/180°C fan. Grease and line an oven tray with baking paper. 2 Place the tofu on a plate lined with paper towel. Top with another plate; stand for 10 minutes. Cut tofu crossways into eight slices, rub with paprika; season. 3 Bring sauces, vinegar and sugar to a simmer in a small saucepan over medium heat. Simmer for 3 minutes or until thickened slightly. Pour the sauce mixture over tofu; turn to coat. Transfer tofu to tray; bake for 20 minutes, basting occasionally with sauce mixture or until tofu is golden. 4 Combine cucumber, carrot, chilli, sugar and extra vinegar in a medium bowl; stand for 10 minutes or until vegetables soften. Drain. 5 Place tofu, pickled vegetables, coriander and nuts between rolls.
ZUCCHINI, TOFU & NOODLES WITH CORIANDER PESTO PREP + COOK TIME 30 MINUTES SERVES 4
¼ cup (60ml) olive oil 250g firm tofu, chopped coarsely 250g yellow patty pan squash, quartered 350g zucchini, halved lengthways, chopped coarsely 2 teaspoons finely grated fresh ginger 2 cloves garlic, crushed 1 tablespoon light soy sauce 180g dried soba noodles ½ cup (75g) roasted cashews, chopped 1 cup loosely packed coriander leaves CORIANDER PESTO 1 cup (150g) roasted cashews 3 cups loosely packed fresh coriander leaves 1 clove garlic, crushed 2 teaspoons finely grated lemon rind 1 tablespoon lemon juice 1 fresh long green chilli, seeded, chopped coarsely ½ cup (125ml) olive oil
COOK’S
NOTE Also called bean curd, tofu is a custard-like product made from the “milk” of crushed soybeans. Our recipe uses firm tofu.
ZUCCHINI, TOFU & NOODLES WITH CORIANDER PESTO
1 Make coriander pesto. 2 Heat 2 tablespoons of the oil in a large deep frying pan over high heat; cook tofu for 3 minutes each side or until golden. Remove from pan; keep warm. 3 Heat remaining oil in same pan; cook squash and zucchini, stirring, for 5 minutes or until golden and tender. Add ginger and garlic; cook, stirring, for 30 seconds or until fragrant. Add sauce; cook for 1 minute. 4 Meanwhile, cook the noodles in a large saucepan of boiling water, uncovered, until just tender; drain. Return noodles to pan, add coriander pesto; toss to combine. 5 Serve noodles with zucchini mixture and tofu; top with cashews and coriander. CORIANDER PESTO
Blend or process ingredients until smooth; season to taste.
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Spotlight On Salmon
Great Atlantic salmon is synonymous with quality and taste. Although not native to Australia, it also thrives in the cool, pristine waters of Tasmania. Our recipes reveal just how delicious the home−harvested fish can be. PHOTOGRAPHER JOHN PAUL URIZAR STYLISTS VIVIEN WALSH & SOPHIA YOUNG PHOTOCHEF KIRSTEN JENKINS
AWW FOOD • ISSUE TWENTY THREE
ALL ABOUT SALMON Salmon is naturally rich in essential vitamins and minerals, and a great source of omega−3 fatty acids, which are important for healthy hearts and minds but cannot be produced by our bodies. It is recommended that we eat at least two fish−based meals per week, but today people still don’t eat enough fish. The popularity and versatility of salmon is beginning to change this.
BUYING Tasmanian Atlantic salmon is readily available in many forms and cuts to suit different recipes and preparation methods. A dressed salmon is a whole fish with gills and guts removed. Pan−dressed means that it also has its head, tail, fins and scales removed and it is ready to cook. Salmon steaks or cutlets are cross−sectional slices, which are ready to cook but contain skin and bones. Fillets refer to individual−sized portions that are cut from the side of the salmon. Fillets are usually boneless but should always be checked for small pin bones which can be removed with tweezers. Fillets can be bought with or without skin. They are ready to cook, or can easily be cut into cubes or slices, depending on the recipe.
CHOOSING When buying a whole salmon, make sure the eyes are clear and bright, and the skin is moist. Smell is another important indicator of freshness and quality: fresh salmon will have a pleasant ocean smell. Salmon steaks, cutlets and fillets should appear fresh−cut and moist, with no browning around the edges. The flesh of a fresh salmon should gently spring back when pressed with a finger.
COOKING Produced in one of the purest and most pristine environments in the world, Tasmanian Atlantic salmon has become our preferred eating fish. With its rich flavour and robust texture, salmon can be cooked in a variety of ways − baked, barbecued, roasted, poached, grilled, steamed or fried. The meatiness of the salmon ensures that it barbecues especially well.
STORING Fresh salmon can be kept for up to two days in the fridge (although this will depend on the freshness of the salmon when purchased). Salmon is an ideal fish for freezing, due to its meatiness. It must be wrapped in plastic or stored in an airtight container when freezing to retain its moisture. Salmon should always be thawed in the fridge; it is not safe to thaw at room temperature or in warm water.
Spotlight On Salmon
40 MINUTES BARBECUED SALMON WITH SALSA CRIOLLA RECIPE ON PAGE 92
AWW FOOD • ISSUE TWENTY THREE
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TOP TIPS Ricotta mixture can be made up to 4 hours ahead. Refrigerate, covered, until ready to use. It’s also delicious served with char−grilled ciabatta or toasted thin slices of baguette.
BARBECUED SALMON WITH SALSA CRIOLLA PREP + COOK TIME 40 MINUTES SERVES 8
2 teaspoons sea salt flakes 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 halves, to serve
SALSA CRIOLLA 350g baby heirloom tomatoes, 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
SMOKED SALMON WITH ASPARAGUS & HERBED RICOTTA
SMOKED SALMON WITH ASPARAGUS & HERBED RICOTTA PREP + COOK TIME 15 MINUTES SERVES 4
¾ cup (180g) firm ricotta ¼ cup finely chopped fresh chives 1 teaspoon finely grated lemon rind 2 tablespoons lemon juice 2 tablespoons olive oil 350g asparagus, trimmed 250g thinly sliced smoked salmon
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1 To make herbed ricotta, combine ricotta, chives, lemon rind and juice in a small bowl, then season to taste. 2 Heat oil in a medium frying pan. Add asparagus; cook for 2 minutes or until tender. 3 Divide the smoked salmon between plates; top with the asparagus and the herbed ricotta.
1 Make salsa criolla. 2 Preheat a covered barbecue, with all burners on low and hood closed, until temperature reaches 200°C, or follow manufacturer’s instructions. 3 Combine salt flakes and half the oil in a small bowl; rub mixture on skin side of salmon. Combine the parsley, garlic and remaining oil in a small bowl; rub mixture on flesh side of salmon. Season. 4 Barbecue salmon on open grill, skin−side down, in covered barbecue. Turn burners off underneath salmon and turn other burners to high. Cook on 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 halves. SALSA CRIOLLA Combine all ingredients, except the coriander, in a medium bowl. Season to taste. Just before serving, add coriander; toss to combine. AWW FOOD • ISSUE TWENTY THREE
Spotlight On Salmon
BAKED SALMON FILLETS WITH TAHINI SAUCE & TABBOULEH PREP + COOK TIME 40 MINUTES SERVES 4
4 x 150g salmon fillets, skin removed 1½ teaspoons sumac 2 tablespoons extra virgin olive oil
TABBOULEH ½ cup (80g) coarse cracked wheat (burghul), rinsed 1½ cups (375ml) water 2 green onions, sliced thinly 1 medium tomato (150g), chopped coarsely 1 cup firmly packed fresh flat−leaf parsley leaves, chopped coarsely ¼ cup firmly packed fresh mint leaves, chopped coarsely 1 tablespoon lemon juice
TAHINI SAUCE ½ cup (140g) greek−style yoghurt 1½ tablespoons tahini 1 clove garlic, crushed 2 teaspoons lemon juice
1 Make tabbouleh, then tahini sauce. 2 Preheat oven to 200°C/180°C fan. 3 Line an oven tray with baking paper. Place salmon on tray, sprinkle with 1 teaspoon of the sumac; drizzle with oil. Season. Bake for 12 minutes or until almost cooked through. 4 Serve with tahini and tabbouleh. Sprinkle with the remaining sumac. TABBOULEH Bring cracked wheat and the water to the boil in a small saucepan. Reduce heat to low; cook for 20 minutes or until tender. Drain. Cool. Place in a large bowl with onion, tomato, herbs and juice; toss to combine. Season. BAKED SALMON FILLETS WITH TAHINI SAUCE & TABBOULEH
AWW FOOD • ISSUE TWENTY THREE
TAHINI SAUCE Whisk ingredients in a small bowl until combined; season to taste.
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TOP TIP
Spotlight On Salmon
Salmon can be refrigerated in the marinade up to 3 hours before cooking.
30 MINUTES BUCKWHEAT SOBA NOODLES & MISO SALMON RECIPE OPPOSITE
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BUCKWHEAT SOBA NOODLES & MISO SALMON PREP + COOK TIME 30 MINUTES SERVES 4
270g buckwheat soba noodles 1 tablespoon miso paste 1 tablespoon rice wine vinegar 1 tablespoon rice malt syrup 1 tablespoon vegetable oil 2 x 280g salmon fillets, skin removed 8 green onions, trimmed, halved 150g snow peas 1 tablespoon finely grated fresh ginger ¼ cup (60ml) soy sauce 2 tablespoons mirin 1 teaspoon sesame oil 1 green onion, extra, sliced thinly 2 teaspoons black sesame seeds
1 Preheat oven to 200°C/180°C fan. 2 Cook noodles in a large saucepan of boiling salted water for 3 minutes or until just tender. Drain; keep warm. 3 Combine miso, vinegar, syrup and half the vegetable oil in a large bowl. Add salmon; toss to coat. Arrange green onion halves, side by side, on an oven tray; place salmon on top. Drizzle with remaining vegetable oil. Roast for 10 minutes or until salmon is cooked as desired. 4 Meanwhile, boil, steam or microwave the snow peas until just tender; drain. Refresh in a bowl of iced water; drain. 5 Place noodles in a medium bowl with ginger, soy sauce, mirin and sesame oil; toss to coat. Flake the salmon onto noodles, add the cooked green onion and snow peas; toss gently to combine. Serve topped with the extra sliced green onion and sesame seeds.
AWW FOOD • ISSUE TWENTY THREE
MEET THE FAMER
FRANCES BENDER
Frances Bender, the co−founder of Tasmania’s Huon Salmon, reveals why Australia’s salmon is world class. What made you start a salmon farm? Having grown up in the Huon Valley in Tasmania with a father as a fisherman, the sea has always been close to my heart. My husband, Peter, and I started salmon farming in 1986 in the beautiful waters surrounding the family cattle and sheep farm at Hideaway Bay after receiving a grant to commence salmon farming in this location. In our first year, we harvested just under 43,000 fish, using one pen and one lone employee. Thirty years later, we harvest over four million fish a year, and have witnessed the reputation and demand for great−tasting Tasmanian salmon continue to grow both locally and abroad. What began as a diversification of the family cattle and sheep farming enterprises soon grew into a highly successful business that would dominate our commercial lives and bring exceptional quality salmon to the world. What importance does a region, such as the Huon Valley, have to salmon farming? The Huon Valley is well known for its artisan growers. We pride ourselves on investing in world−class sustainability practices to respect the pristine marine environment in which we farm, while utilising the elements of the region to produce the highest−quality salmon. The Huon heritage of pride and respect
for both the environment and region is engrained into every aspect of our company culture. What are the biggest myths around farmed salmon? We find there are always misconceptions about how much room the fish have to move in our pens. We’ve designed and built the largest pens in the world, which are 240m in circumference and about 35m deep. As a result, our fish take up roughly 1% of the total water volume in the pens so they’ve got lots of room to swim around. Consumers are demanding more transparent information on where their food comes from and how it is produced. What does Huon do to meet this need? We are advocates for “conscious consumerism”. At Huon, we created a Sustainability Dashboard that shows live data straight from our reporting systems in multiple locations into the platform in real time – a first of its kind for the aquaculture industry. We want our consumers to understand the full “egg−to−plate” journey behind our products and also our ongoing commitment to sustainable practices and farming techniques – the health and wellbeing of our salmon, the quality of their marine environment and the freshness of the end product.
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Roll
PLAY Holidays are the best time to get the kids in the kitchen and muster up some tasty treats. These easy scroll recipes are the perfect place to get started. PHOTOGRAPHER CATH MUSCAT STYLISTS SOPHIA YOUNG & OLIVIA BLACKMORE PHOTOCHEFS KIRSTEN JENKINS & ARUM SHIM
AWW FOOD • ISSUE TWENTY THREE
How To… Make Scrolls
1¼ HOURS GIANT CHOCOLATE & CINNAMON SCROLL WITH CHOCOLATE SAUCE RECIPE ON PAGE 98
97
TOP TIP
How To… Make Scrolls
Both “00” and bread flour have a higher protein content (12.5–14%) than regular plain flour (10–12%). It’s this extra gluten (protein) that gives bread and yeasted cakes their structure. Both flours are sold alongside regular flour in supermarkets. This recipe is best made on the day of serving.
GIANT CHOCOLATE & CINNAMON SCROLL WITH CHOCOLATE SAUCE PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) SERVES 8
½ cup (80g) sultanas ⅓ cup (80ml) coffee−flavoured liqueur ¾ cup (180ml) lukewarm milk 1 tablespoon (14g) dried yeast ½ cup (110g) caster sugar 2 eggs, beaten lightly 1 egg yolk 3 cups (450g) “00” flour, bread flour or plain flour 3 teaspoons sea salt flakes 150g butter, softened, cubed 40g butter, extra, softened 150g dark chocolate, chopped coarsely ¾ cup (180ml) pouring cream vanilla ice−cream, to serve
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WALNUT FILLING 125g dark chocolate, chopped coarsely ½ cup (50g) walnuts, roasted lightly, chopped ⅓ cup (75g) firmly packed brown sugar 2 teaspoons ground cinnamon
1 Combine sultanas and liqueur in a small bowl; set aside. 2 Combine the milk, yeast and 1 tablespoon of the sugar in a small bowl; cover with plastic wrap. Stand bowl in a warm place for 10 minutes or until frothy. Stir in egg and egg yolk. 3 Place flour, salt, remaining sugar and the yeast mixture in a large bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed until just combined, then on medium speed for 5 minutes or until soft and elastic. With motor operating, gradually add cubed butter, one piece at a time, making sure the butter is incorporated
before adding the next piece. Mix until dough is smooth and elastic. Place in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size (the temperature should not be too warm or the butter will melt and the dough will be greasy). 4 Make walnut filling. 5 Preheat oven to 200°C/180°C fan. Grease a 27cm (top measurement) ovenproof frying pan (base measurement 21cm); line base and side with baking paper. Drain sultanas; reserving 2 tablespoons of the liqueur. 6 Punch down dough with your fist on a floured surface until smooth. Place the dough onto a piece of floured baking paper; roll out into a 30cm x 45cm rectangle. Turn paper with dough, so that a long side of the dough is facing you. 7 Spread extra softened butter onto dough; sprinkle evenly with drained
AWW FOOD • ISSUE TWENTY THREE
1
sultanas and filling mixture. Using a lightly oiled knife, cut the dough into five equal strips. Roll up the first strip, from the short side in front of you, like a Swiss roll. Move the roll to the start of the second strip and continue rolling. Move to the third strip, rolling into one big spiral. Carefully place the dough spiral down in the centre of the frying pan. Place the remaining strips of dough, one at a time, around the centre spiral. Some of the filling will fall out as you do this; simply sprinkle it over the spiral. Cover pan with a clean tea towel. Stand pan in a warm place for 45 minutes or until the dough has almost doubled in size. 8 Bake spiral for 45 minutes, covering with foil if browning too quickly, or until dough is cooked through. Leave in pan for 5 minutes to cool slightly. 9 Meanwhile, microwave chocolate, cream and reserved liqueur in a microwave−safe bowl on High (100%) for 1 minute or until melted and smooth. Cool for 10 minutes. 10 Serve spiral straight from the pan, drizzled with warm chocolate sauce and vanilla ice−cream. WALNUT FILLING Combine ingredients in a small bowl.
COOK’S
NOTES This divine breakfast or brunch spiral is baked and served in an ovenproof frying pan – or skillet, as the Americans like to call it.
TO MAKE DOUGH BY HAND In step 3, combine ingredients in a large bowl with a wooden spoon to form a soft dough. Turn out onto a well−floured surface and knead for 5 minutes or until soft and elastic. Knead butter, piece by piece, into the dough, kneading well after each addition, until all the butter is incorporated and dough is smooth and elastic. Continue with instructions in step 3.
2
STEP-BY-STEP 1 FIRST THINGS FIRST Before you start, gather all the ingredients on the bench. Make sure you bring the eggs and butter to room temperature before you use them. Use a good−quality dark chocolate, the best you can find. 2 SOAKING SULTANAS Place sultanas in a small bowl, then add the coffee−flavoured liqueur. Stir gently to combine, then leave to soak until ready to use.
3
3 KNEADING DOUGH Once the dough has doubled in size, punch it down with your fist. Turn it out onto a lightly floured board or work surface and knead the dough until it’s smooth. 4 KEEP ROLLING Roll the dough into a 30cm x 45cm rectangle; spread with extra butter, drained sultanas and filling mixture, then cut into five equal strips. Roll up the first strip from the short side in front of you, like a Swiss roll. Move this roll to the start of the second strip and continue to roll up. Move this roll to the third strip, rolling into one big spiral. Place the dough spiral down, in the centre of the frying pan. Place the remaining strips of dough around the centre spiral. Some of the filling will fall out; simply sprinkle it over the spiral.
4
1
How To… Make Scrolls
RASPBERRY & PINK PEPPERCORN POLENTA SCROLLS PREP + COOK TIME 45 MINUTES MAKES 8
2
3
4
2 cups (300g) white spelt flour, plus extra, for dusting ½ cup (85g) fine polenta 1½ teaspoons baking powder pinch of salt ½ cup (125ml) buttermilk ¼ cup (85g) rice malt syrup 1 teaspoon pink peppercorns 1 teaspoon vanilla extract 1 tablespoon finely grated blood orange rind ¼ cup (85g) rice malt syrup, extra 75g fresh raspberries
1 Preheat oven to 180°C/160°C fan. Grease an oven tray; line with baking paper. 2 Combine flour, polenta, baking powder and salt in a large bowl. Make a well in the centre. Add buttermilk and malt syrup. Using a flat−bladed knife, cut liquid through dry ingredients until it forms a rough dough. 3 Crush pink peppercorns with a mortar and pestle. Stir in extract, rind and 1 tablespoon of the extra malt syrup. 4 Turn out dough onto a floured surface; knead lightly. Press out into an 18cm x 28cm rectangle; spread with peppercorn mixture. Tear raspberries into smaller pieces; arrange on dough. 5 Starting from one long side, roll up dough to form a log. Cut log into eight slices. Place slices 5cm apart, cut−side up, on tray. 6 Bake scrolls for 25 minutes or until risen and lightly golden. Brush hot scrolls with remaining extra malt syrup. Serve warm.
STEP-BY-STEP 1 DOUGH INGREDIENTS Have all the ingredients measured, and buttermilk at room temperature, before combining. Mixing the ingredients together with a flat−bladed knife in a cutting motion, ensures less handling of the dough, resulting in a lighter texture. 2 PEPPERCORN MIXTURE Make sure peppercorns are well crushed. If you don’t have a mortar and pestle to do this, you can place peppercorns in a plastic food storage bag and use a heavy−based saucepan to pound the peppercorns instead. You can buy a mortar and pestle at most kitchenware outlets and some major supermarkets. 3 READY TO ROLL Lightly dust a flat work surface with extra white spelt flour, then press or roll dough into a rectangle. Make sure peppercorn mixture is evenly spread over dough. Be careful not to over−dust, as this extra flour will get incorporated into the scroll dough. 4 FINISHING TOUCH Use a large, sharp knife to cut the dough log into equal pieces; this will ensure even cooking times. When placing the scrolls onto the oven tray, be sure to leave enough room between them for spreading.
TOP TIP Pink peppercorns are not related to black peppercorns. They carry no heat and have a pine−like taste slightly similar to juniper berries. If you can’t find them, simply omit from the recipe; the scrolls will still have plenty of flavour without them. If blood oranges are not in season, use regular oranges.
45 MINUTES RASPBERRY & PINK PEPPERCORN POLENTA SCROLLS RECIPE OPPOSITE
AWW FOOD • ISSUE TWENTY THREE
101
Retro Gelatine
Trend
From glistening glazes to much−loved baked goodies, that old favourite, gelatine, is set for a comeback.
45 MINUTES PINK ICED FINGER BUNS RECIPE ON PAGE 105
AWW FOOD • ISSUE TWENTY THREE
103
TOP TIP This cake will keep in an airtight container at room temperature for up to 2 days.
1¾ HOURS APPLE CAKE WITH APRICOT GLAZE RECIPE OPPOSITE
Retro Gelatine APPLE CAKE WITH APRICOT GLAZE PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) SERVES 8
185g butter, softened 2 teaspoons finely grated lemon zest ⅔ cup (150g) caster sugar 3 eggs, at room temperature 1 cup (150g) self−raising flour ½ cup (75g) plain flour ⅓ cup (80ml) milk 2 medium green−skinned apples (300g) 1 teaspoon powdered gelatine 2 tablespoons water 2 tablespoons apricot jam, sieved
1 Preheat oven to 180°C/160°C fan. Grease a 20cm springform pan. 2 Beat butter, zest and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; stir in sifted flours and milk. Spread mixture into pan; level surface. 3 Peel apples; cut into quarters, remove cores. Make lengthways cuts into rounded sides of apple quarters, cutting about three−quarters of the way through. Arrange quarters, rounded−side up, around edge of cake mixture. 4 Bake cake for 1 hour or until a skewer inserted in the centre comes out clean. 5 Sprinkle gelatine over the water in a small heatproof jug, stand the jug in a small saucepan of simmering water; stir until gelatine dissolves. Stir in jam. 6 Brush half the jam mixture over hot cake; cool cake in pan. Remove cake from pan; brush with remaining warmed jam mixture.
AWW FOOD • ISSUE TWENTY THREE
PINK ICED FINGER BUNS PREP + COOK TIME 45 MINUTES (+ STANDING & COOLING) MAKES 16
4 teaspoons (14g) dry yeast ¼ cup (55g) caster sugar 1½ cups (375ml) warm milk 4 cups (600g) plain flour 60g butter, chopped 1 egg, beaten lightly ½ cup (80g) sultanas ¼ cup (40g) dried currants ¼ cup (20g) desiccated coconut
BUN GLAZE 1 tablespoon caster sugar 1 teaspoon powdered gelatine 1 tablespoon hot water
GLACÉ ICING 1 cup (160g) icing sugar 10g butter, melted 1 tablespoon milk, approximately pink food colouring
1 Combine yeast, sugar and milk in a small bowl. Cover; stand in a warm place for 10 minutes or until frothy. 2 Sift flour into a large bowl; rub in butter. Stir in yeast mixture, egg and dried fruit; mix to a soft dough. Cover; stand in a warm place for 45 minutes or until doubled in size. 3 Preheat oven to 220°C/200°C fan. Grease two 20cm x 30cm rectangular pans. 4 Knead the dough on a floured surface for 5 minutes or until smooth and elastic. Divide the dough into 16 portions; shape into buns 15cm long. Place eight buns into each pan; cover loosely with lightly oiled plastic wrap. Stand in a warm place for 10 minutes or until the buns are well risen. 5 Bake buns for 8 minutes. Cover loosely with foil; bake for a further 5 minutes or until golden brown and the tops sound hollow when lightly tapped.
6 Make the bun glaze. Turn the buns, top−side up, onto a wire rack; brush with hot glaze. Cool. 7 Make the glacé icing. 8 Spread icing over tops of cold buns; sprinkle with coconut. Serve with butter, if you like. BUN GLAZE Stir ingredients in a saucepan over low heat, without boiling, for 2 minutes or until sugar and gelatine dissolve. GLACÉ ICING Sift icing sugar into a small heatproof bowl, stir in butter and enough milk to make a firm paste; tint with pink colouring. Place bowl over a small saucepan of simmering water (don’t let base of bowl touch water); stir for 2 minutes or until icing is spreadable.
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Retro Gelatine NEENISH TARTS PREP + COOK TIME 1 HOUR 45 MINUTES (+ REFRIGERATION & COOLING) MAKES 24
1¾ cups (260g) plain flour ¼ cup (40g) icing sugar 185g cold butter, chopped coarsely 1 egg yolk 2 teaspoons iced water, approximately ⅓ cup (110g) strawberry jam
MOCK CREAM ¾ cup (165g) caster sugar ⅓ cup (80ml) boiling water 1½ tablespoons milk ½ teaspoon gelatine 185g unsalted butter, softened 1 teaspoon vanilla extract
GLACÉ ICING 1½ cups (240g) icing sugar 15g unsalted butter, melted 2 tablespoons hot milk, approximately pink food colouring 1 teaspoon cocoa powder
1 Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn out dough onto a floured surface, knead gently until smooth. Wrap pastry in plastic; refrigerate for 30 minutes. 2 Grease two 12−hole (2−tablespoon/ 40ml) deep flat−based patty pans. Roll out half the pastry between sheets of baking paper until 3mm thick. Cut out 12 x 7.5cm rounds; press rounds into holes of one pan. Prick bases of cases well with a fork. Repeat with the remaining pastry. Refrigerate for 30 minutes. 3 Preheat oven to 220°C/200°C fan. Bake cases for 12 minutes or until golden. Stand cases for 5 minutes, then transfer to wire racks to cool. 4 Meanwhile, make mock cream and glacé icing. 5 Divide jam between cases; fill cases with mock cream; level tops
with a spatula. Spread the pink icing over half of each tart; cover the remaining half with chocolate icing. MOCK CREAM Stir sugar, ¼ cup of the water and the milk in a small saucepan over low heat, without boiling, for 2 minutes or until sugar dissolves. Sprinkle gelatine over remaining water in a small jug; stir into milk mixture until gelatine dissolves. Cool to room temperature. Beat butter and extract in a small bowl with an electric mixer until as white as possible. With motor operating, gradually beat in cold milk mixture; beat until light and fluffy. GLACÉ ICING Sift icing sugar into a medium bowl; stir in butter and enough of the milk to make a thick paste. Divide icing between two small heatproof bowls; tint icing in one bowl with pink colouring. Add sifted cocoa to remaining icing; stir to combine. Place each bowl over a small saucepan of simmering water (don’t let the bases of bowls touch water); stir for 3 minutes or until both icings are spreadable.
“Gelatine comes in sheet form (leaf gelatine) or as a powder. Three teaspoons of powdered gelatine is roughly equivalent to four gelatine leaves.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly
1¾ HOURS NEENISH TARTS RECIPE OPPOSITE
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Small Give these beaut bakes a go over the holidays, then share with friends for afternoon tea.
PHOTOGRAPHER JAMES MOFFATT STYLIST VANESSA AUSTIN PHOTOCHEF ANGELA DEVLIN
AWW FOOD • ISSUE TWENTY THREE
Baking
TOP TIPS Unfilled and un−iced eclairs can be stored in an airtight container for up to 4 days. If the eclairs soften, place them in a preheated 220°C/200°C oven for 5 minutes or until crisp, before filling. You’ll need a large piping bag fitted with a 1.5cm plain tube.
2 HOURS
CARAMEL ECLAIRS RECIPE ON PAGE 110
CARAMEL ECLAIRS
a hand mixer. Whisk egg whites until they are foamy with soft peaks, before adding sugar. Beat to stiff peaks, and test that sugar is completely dissolved, before baking. This is done by pinching meringue between index finger and thumb; if you can feel sugar crystals, continue to beat until mixture feels smooth.
PREP + COOK TIME 2 HOURS (+ COOLING) MAKES 18
BAKING
395g can sweetened condensed milk ½ cup (125ml) water 60g butter, chopped finely 1 tablespoon dark brown sugar ½ cup (75g) strong baker’s flour 3 eggs 2 cups (500ml) thickened cream, whipped
TIPS
CARAMEL ICING 30g butter, chopped coarsely ¼ cup (55g) firmly packed dark brown sugar 1 tablespoon milk ⅓ cup (55g) icing sugar
1 Preheat oven to 220°C/200°C fan. 2 Pour the condensed milk into a medium shallow baking dish; cover with foil. Place dish in a large baking dish; add enough boiling water to large dish so it comes halfway up the sides of the dish. Bake, uncovered, for 1¼ hours or until condensed milk is golden brown and caramel. Cool to room temperature. Whisk caramel until smooth. 3 Meanwhile, to make choux pastry, combine the water, butter and sugar in a medium saucepan; bring to the boil. Add flour; beat with a wooden spoon over medium heat until mixture comes away from the base of the pan. Transfer pastry to a medium bowl; beat in two of the eggs, one at a time. Whisk remaining egg in a small bowl with a fork; beat enough of the whisked egg into the pastry until it becomes smooth and glossy but still holds its shape. 4 Spoon pastry into a piping bag with a 1.5cm plain tube; pipe 8cm lengths, about 5cm apart, onto greased oven trays. 5 Bake eclairs for 10 minutes. Reduce oven temperature to 180°C/160°C fan; bake for a further 15 minutes.
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1) SEPARATING EGGS Crack the egg on the sharp edge of the rim of a glass bowl or saucepan over a dry, clean bowl. Holding egg shell in hands, carefully drain egg white into one shell, leaving yolk in remaining shell. Tip egg white into bowl; transfer egg yolk to another bowl. Make sure egg white is free of any traces of egg yolk or shell (especially if making meringue, as egg yolk will prevent egg white from whisking into peaks). Alternatively, you can crack egg into the palm of your hand over a bowl, allowing egg white to run through fingers, leaving yolk in palm of hand.
4) LINING A LAMINGTON PAN Mark pan width on baking paper, then cut a strip of paper long enough to line pan, end-to end, and extend over long edges for handles. Grease pan, then line with paper; smooth surface of paper with your hand.
5) MELTING CHOCOLATE Place chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure base of bowl doesn’t touch water. Stir with a spoon until chocolate is melted and smooth. Remove pan from heat. Remove bowl from pan.
2) FILLING MUFFIN TRAY WITH BATTER 6) MAKING A PIPING BAG OUT OF BAKING PAPER For easy measuring, scoop batter with a large, clean, dry spoon, then use a second spoon to slide it off and into muffin cases. Only fill two-thirds full with batter; level surfaces with a spatula before baking.
3) BEATING EGG WHITES Always have egg whites at room temperature. Place egg whites (free from egg yolk and egg shell) in a large, clean, dry bowl. For a faster result, it’s easier to use a stand-alone electric mixer than
Using a serrated knife, cut eclairs in half; remove any soft centres. Return to trays; bake for a further 5 minutes or until eclairs are dry. Cool on trays. 6 Meanwhile, make caramel icing. 7 Spoon cream into pastry bases; top with caramel. Position eclair tops on bases; spread with icing.
Cut a square from baking paper. Fold in half, diagonally. Use a small, sharp knife to cut along fold of paper, creating two triangle-shaped pieces of paper (step 6A). Hold apex of triangle towards you; wrap one point of triangle around to form a cone. Wrap remaining point around to form a bag (step 6B), then wriggle points together and staple to secure and create a piping bag (step C). Fill with mixture; use kitchen scissors to cut end.
CARAMEL ICING Melt butter in a small saucepan over low heat. Add brown sugar and milk; cook, stirring, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, for 1 minute. Remove from heat; cool for 10 minutes. Whisk in sifted icing sugar. AWW FOOD • ISSUE TWENTY THREE
Baking
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6B
6A
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AWW FOOD • ISSUE TWENTY THREE
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6C
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Baking
1 HOUR
LITTLE WHITE CHOCOLATE LAMINGTONS RECIPE OPPOSITE
TOP TIPS If the icing thickens during dipping, soften by placing the bowl in hot water, or microwave on High (100%) for about 20 seconds. Lamingtons are best eaten on the day of baking, though they can be stored in an airtight container overnight.
LITTLE WHITE CHOCOLATE LAMINGTONS PREP + COOK TIME 1 HOUR (+ COOLING & STANDING) MAKES 32
250g butter, softened, chopped 1⅓ cups (300g) caster sugar 1 teaspoon almond extract 4 eggs 1 cup (150g) plain flour ⅔ cup (100g) self−raising flour 1 cup (120g) ground almonds 3 cups (210g) shredded coconut
WHITE CHOCOLATE ICING 1¾ cups (260g) white chocolate Melts 1 cup (250ml) milk 5½ cups (880g) icing sugar
AWW FOOD • ISSUE TWENTY THREE
1 Preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm slice pan; line base and two long sides with baking paper. 2 Beat butter, sugar, extract and eggs in a large bowl with an electric mixer until light and fluffy. Stir in sifted flours and ground almonds, in two batches. Spread mixture into pan; smooth surface. 3 Bake for 35 minutes or until cake springs back when touched lightly in the centre. Stand cake for 5 minutes before turning out onto a wire rack to cool. Cut cold cake into 32 pieces. 4 Make white chocolate icing. 5 Using a fork, dip cake pieces, one at a time, into icing until completely
coated; drain excess. Toss in coconut until well coated. Place lamingtons on wire racks lined with baking paper; stand until icing sets. WHITE CHOCOLATE ICING Stir chocolate and milk in a small saucepan over low heat until smooth. Transfer mixture to a large bowl; stir in sifted icing sugar until smooth.
VARIATION LITTLE DARK CHOCOLATE LAMINGTONS Replace the white chocolate Melts with 1¾ cups (260g) dark chocolate Melts. Cut sponge into 32 rectangles before coating in icing and coconut.
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TOP TIP
Baking
You need a large piping bag fitted with a 1.5cm plain tube. Macarons can be made up to 1 day ahead; store in an airtight container in a cool place.
50 MINUTES CHOCOLATE FRENCH MACARONS RECIPE ON PAGE 116
AWW FOOD • ISSUE TWENTY THREE
1¼ HOURS
LEMON MERINGUE CUPCAKES RECIPE ON PAGE 116
Baking CHOCOLATE FRENCH MACARONS
LEMON MERINGUE CUPCAKES
PREP + COOK TIME 50 MINUTES
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ STANDING & COOLING) MAKES 16
(+ REFRIGERATION & COOLING) MAKES 12
3 egg whites 2 tablespoons caster sugar few drops of almond extract (optional) 185g icing sugar 1 tablespoon cocoa powder 1 cup (120g) ground almonds 1 teaspoon cocoa powder, extra
125g butter, softened 2 teaspoons finely grated lemon rind ⅔ cup (150g) caster sugar 2 eggs ¾ cup (60g) desiccated coconut 1¼ cups (185g) self−raising flour ⅓ cup (80ml) milk
DARK CHOCOLATE GANACHE
LEMON CURD
150g dark chocolate, chopped coarsely ⅓ cup (80ml) pouring cream
4 egg yolks ⅓ cup (75g) caster sugar 1 teaspoon finely grated lemon rind ⅓ cup (80ml) lemon juice 40g butter
1 Preheat oven to 150°C/130°C fan. Grease two oven trays; line with baking paper. 2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Beat in caster sugar until dissolved. Transfer mixture to a large bowl. Fold in extract (if using) and combined sifted icing sugar, cocoa and ground almonds, in two batches. 3 Spoon mixture into a large piping bag fitted with a 1.5cm plain tube; pipe 4cm rounds, 2cm apart, onto trays. Tap trays on bench to spread macarons slightly. Flatten peaks lightly with a damp finger. Dust with extra cocoa. Stand for 30 minutes. 4 Bake macarons for 20 minutes or until dry to the touch. Stand on trays for 5 minutes before transferring to a wire rack to cool. 5 Meanwhile, make the dark chocolate ganache. Sandwich macarons with ganache. DARK CHOCOLATE GANACHE Stir chocolate and cream in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl) until chocolate is melted. Cover ganache; refrigerate until mixture is of a spreadable consistency.
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LEMON CURD Place ingredients in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl); stir constantly until the mixture thickens slightly. Remove from heat. Cover surface of curd with plastic wrap; refrigerate until cold. MERINGUE Beat ingredients in a small bowl with an electric mixer until thick and glossy.
MERINGUE 4 egg whites 1 cup (220g) caster sugar
1 Make lemon curd. 2 Preheat oven to 180°C/160°C fan. Line a 12−hole (⅓−cup/80ml) muffin pan with paper cases. 3 Beat butter, rind, sugar and eggs in a small bowl with an electric mixer until light and fluffy. Stir in coconut, then sifted flour and milk. Spoon mixture into cases; smooth surface. 4 Bake for 20 minutes or until a skewer inserted into one centre comes out clean. Cool on wire racks. Increase the oven temperature to 220°C/200°C fan. 5 Cut a 2cm (¾−inch) deep hole in the centre of each cake, fill with lemon curd; discard tops. 6 Make meringue. 7 Spoon meringue into a piping bag fitted with a 1cm plain tube. Pipe meringue onto cupcakes; place on an oven tray. Bake for 5 minutes or until meringue is browned lightly.
COOK’S
NOTES CHOCOLATE FRENCH MACARONS Macarons can be made up to 1 day ahead. Store in an airtight container in a cool, dark place. You’ll need a large piping bag fitted with a 1.5cm plain tube. LEMON MERINGUE CUPCAKES Cupcakes can be made up to 1 day ahead. Store in an airtight container. Fill and top just before serving. Lemon curd can be made up to 2 days ahead. Store, covered, in the fridge. You’ll need a large piping bag fitted with a 1cm plain tube.
get into the
n
PLAN YOUR NEXT PARTY AT
DECOR TIPS
Kids’ Party
Style the room (or patio) with a bamboo screen and dark netting on the ceiling. Plastic banana−style plates add to the ambience.
AWW FOOD • ISSUE TWENTY THREE
Jungle
Beat
Give your little Tarzan or Jane something to really roar about! Free the kids from captivity, embark on a safari adventure (consider holding this party in a garden or park), and watch the little monkeys go totally wild! PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SARAH DENARDI PHOTOCHEF ANGELA MUSCAT
2½ HOURS SWAMP CAKE RECIPE ON PAGE 123
Kids’ Party KING OF THE JUNGLE CUPCAKES PREP + COOK TIME 1 HOUR MAKES 12
340g packet buttercake mix 1 quantity Butter Cream (recipe, page 123) caramel food colouring DECORATIONS 5 x 50g Violet Crumble bars 1 licorice strap 24 dark Choc Bits
1 Preheat oven to 180°C/160°C fan; line a 12−hole (⅓−cup/80ml) muffin pan with paper cases.
GET THE PARTY GUESTS IN THE MOOD WITH FACE-PAINTING.
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2 Make cake batter according to directions on packet; divide mixture among cases. Bake for 20 minutes or until a skewer inserted into one centre comes out clean. Stand cakes for 5 minutes before turning, top−side up, onto a wire rack to cool. 3 Tint butter cream with caramel food colouring. Spread cupcakes with butter cream. 4 To decorate, cut Violet Crumble bars into thin shards. Cut licorice strap into 12 small triangles for noses; cut remaining licorice into strips for whiskers and mouths. 5 Position licorice on cakes for faces; use Choc Bits for eyes and crumble bar shards for lions’ manes.
ACTIVITIES Painting a splash of colour on the kids’ faces is sure to be a roaring success. Get friends involved to face−paint tigers, leopards and zebras. You can buy face paint from toy shops and department stores. A treasure hunt, set up in your backyard or a nearby park, is a great way to let energetic kids have fun. Treasures could include foil−covered chocolate eggs, plastic animals and other jungle treats. Hide the booty throughout the garden or park. Be inventive – great hiding places include the roots of trees and under low branches and plants, but make sure they’re within reach of the kids. Give each child a small basket, bowl or bag to collect their treasures.
TOP TIPS Serve the cupcakes on a large water lily leaf (ask your local florist or aquarium centre if they’re available) or make one yourself using dark green cardboard or a waterproof dark green fabric. Cakes can be made up to 1 day ahead; store in an airtight container. Cakes can be completed up to 3 hours ahead; keep refrigerated if the weather is hot. Cooked cakes can be frozen for up to 1 month. Thaw cakes at room temperature for about 3 hours.
1 HOUR
KING OF THE JUNGLE CUPCAKES RECIPE OPPOSITE
AWW FOOD • ISSUE TWENTY THREE
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HIDE LOLLIES AND CHOCOLATES IN A BASKET UNDER TOY ANIMALS FOR THE KIDS TO FIND.
Kids’ Party
SWAMP CAKE PREP + COOK TIME 2½ HOURS (+ STANDING & REFRIGERATION)
CAKE 3 x 340g packets buttercake mix 85g packet purple jelly crystals 85g packet green jelly crystals 1 quantity Butter Cream (recipe, below) green food colouring DECORATIONS fresh violet leaves assorted toy swamp animals green jelly snakes milk chocolate sultanas red and orange boiled lollies 30g Flake bar, halved BUTTER CREAM 125g butter, softened 1½ cups (240g) icing sugar 2 tablespoons milk CHOCOLATE LEAVES 150g white chocolate Melts, melted 25 fresh camellia leaves, approximately
1 To make cake, preheat oven to 180°C/160°C fan. Grease and line a deep 26cm x 36cm baking dish. 2 Combine cake mixes; make according to packet directions. Pour into prepared dish; bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand cake in the pan for 20 minutes before turning out onto a wire rack to cool.
3 Make jellies, separately, according to directions on packets; pour enough of the purple jelly into the green jelly until it becomes a “swampy” green colour. Refrigerate until set. 4 Meanwhile, make the butter cream and chocolate leaves. 5 Using a serrated knife, level top of cake. Turn cake, cut−side down. Cut a free−form swamp shape from outside edge of cake, as pictured at left. 6 Position cake, cut−side down, on platter. Mark a rough outline on cake for swamp water; hollow out area, making it about 2cm deep. 7 Cover top and sides of cake with butter cream, up to swamp−water line. 8 Using a whisk, break up jelly; spoon into swamp hollow. 9 Position violet leaves on jelly, and animals and snakes on and around cake. 10 Make campfire by using sultanas and crushed boiled lollies. Position Flake for logs near campfire. 11 Make a “no swimming” sign; secure to a wooden skewer or ice−block stick, position on cake. 12 Decorate side of cake with chocolate leaves. BUTTER CREAM Beat butter in a small bowl with an electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, the milk, then the remaining icing sugar. Add enough green food colouring to achieve desired swamp colour. CHOCOLATE LEAVES A Tint melted chocolate pale green using the green colouring. Brush chocolate onto back of clean, dry camellia leaves. B When leaves have set (best at room temperature), carefully peel leaves away from the chocolate.
A
B
COOK’S
NOTES SWAMP CAKE We used a round platter, 48cm in diameter, for the cake. Cooked cake can be frozen for up to 1 month. Thaw at room temperature for about 6 hours. Cake can be baked and cut into shape up to 1 day ahead; keep, covered, in the fridge if the weather is hot. Finish the cake on the day of serving.
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Taste OF
ThE troPics
Bananas are at their fragrant best in the heat of summer. Here, they take centre stage in a luscious selection of cakes, muffins and even a refreshing layered ice−cream tart.
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AWW FOOD • ISSUE TWENTY THREE
Summer Flavour
TOP TIPS Cake can be made up to 2 days ahead; store in an airtight container. Un−iced cake can be frozen for up to 3 months.
1½ HOURS
BANANA CAKE WITH PASSIONFRUIT ICING RECIPE ON PAGE 127
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Summer Flavour
TOP TIPS Toffeed pecans can be stored in an airtight container for up to 4 weeks. Caramel sauce can be made up to 1 day ahead.
40 MINUTES BANOFFEE ICE-CREAM TART RECIPE ON PAGE 129
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AWW FOOD • ISSUE TWENTY THREE
BANANA CAKE WITH PASSIONFRUIT ICING PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING) SERVES 10
You need two large overripe bananas and three passionfruit for this recipe. 125g butter, softened ¾ cup (165g) firmly packed brown sugar 2 eggs 1½ cups (225g) self−raising flour ½ teaspoon bicarbonate of soda 1 teaspoon mixed spice 1 cup mashed banana ½ cup (120g) sour cream ¼ cup (60ml) milk PASSIONFRUIT ICING 2¼ cups (360g) icing sugar 2 teaspoons softened butter 3 tablespoons passionfruit pulp
1 Preheat oven to 180°C/160°C fan. Grease a 15cm x 25cm loaf pan; line base with baking paper. 2 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer to a large bowl; stir in the sifted dry ingredients, banana, sour cream and milk. 3 Spread mixture into pan; level surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes before turning, top−side up, onto a wire rack to cool. 4 Meanwhile, make passionfruit icing. Spread cooled cake with icing. PASSIONFRUIT ICING Combine ingredients in a medium bowl; stir until smooth.
AWW FOOD • ISSUE TWENTY THREE
BANANA & CINNAMON MUFFINS WITH CREAM CHEESE TOPPING
BANANA & CINNAMON MUFFINS WITH CREAM CHEESE TOPPING PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 12
Muffins with the topping will keep in an airtight container, in the fridge, for up to 3 days. Un−iced muffins can be frozen for up to 3 months. 2 cups (300g) self−raising flour ⅓ cup (50g) plain flour 1 teaspoon ground cinnamon ½ teaspoon bicarbonate of soda ½ cup (110g) firmly packed brown sugar 1 cup mashed banana 2 eggs, whisked ¾ cup (180ml) buttermilk ⅓ cup (80ml) vegetable oil ½ teaspoon ground cinnamon, extra
CREAM CHEESE TOPPING 125g cream cheese, softened ¼ cup (40g) icing sugar
1 Preheat oven to 200°C/180°C fan. Grease a 12−hole (⅓−cup/80ml) muffin pan. 2 Sift flours, cinnamon, soda and sugar into a large bowl; stir in banana, then egg, buttermilk and oil. Spoon mixture into pan holes. 3 Bake muffins for 20 minutes or until a skewer inserted into the centre of one cake comes out clean. Stand in pan for 5 minutes before turning, top−side up, onto a wire rack to cool. 4 Make cream cheese topping. Spread cold muffins with topping; sprinkle with extra cinnamon. CREAM CHEESE TOPPING Beat ingredients in a small bowl with an electric mixer until smooth.
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“Don’ waste overripe bananas. Freeze them whole then, once thawed, use in cakes and muffins.” Louise Patniotis, Food Editor, Food Studio
LAYERED BANANA BUTTERSCOTCH CAKE PREP + COOK TIME 2 HOURS (+ COOLING & REFRIGERATION) SERVES 12
You need 4 overripe large bananas for this recipe. 375g butter, softened 2 cups (440g) caster sugar 6 eggs 2 cups mashed overripe bananas 3 cups (450g) self−raising flour ½ cup (75g) plain flour 3 cups (360g) pecan halves BUTTERSCOTCH FROSTING 1½ cups (300g) firmly packed brown sugar ¾ cup (180ml) pouring cream 185g butter, chopped 375g cream cheese, softened BUTTERSCOTCH SAUCE 185g butter, chopped 1 cup (220g) firmly packed brown sugar 1 cup (250ml) pouring cream
1 Preheat oven to 180°C/160°C fan. Grease two deep 20cm round cake pans; line bases with baking paper. 2 Make butterscotch frosting and butterscotch sauce. 3 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in banana, then sifted flours. Divide mixture between pans; level surfaces. 4 Bake cakes for 50 minutes or until a skewer inserted into each centre comes out clean. Stand cakes in pans for 5 minutes before turning, top−side up, onto wire racks to cool. 5 Place nuts, in a single layer, on an oven tray; Roast in oven for 10 minutes or until browned
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AWW FOOD • ISSUE TWENTY THREE
Summer Flavour
lightly, stirring frequently. Remove from tray, cool; chop nuts coarsely. 6 Trim tops of cakes to make level. Split cakes in half. Place one cake layer, cut−side up, on a serving plate; spread with ¼ cup of butterscotch sauce, then ½ cup of butterscotch frosting. 7 Spread cut surface of next cake layer with another ¼ cup of butterscotch sauce; place, sauce−side down, on top of first layer. Spread top of cake with another ¼ cup of sauce, then ½ cup of frosting. 8 Repeat layering with remaining cake layers, finishing with frosting. Spread remaining frosting over side of cake. Press nuts onto side of cake. Refrigerate cake for 2 hours or until firm. 9 Serve cake drizzled with the remaining sauce.
BANOFFEE ICE-CREAM TART
BUTTERSCOTCH FROSTING Stir sugar, cream and half the butter in a small saucepan over medium heat until smooth. Bring to the boil, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes. Transfer mixture to a large heatproof bowl; refrigerate until cold. Beat remaining butter with cream cheese in a medium bowl with an electric mixer until combined. Gradually beat in cold butterscotch mixture. Cover; refrigerate for 1½ hours or until spreadable.
1 Melt 100g of the butter in a small saucepan over a low heat. Process biscuits until fine; with motor operating, add melted butter, process until combined. Press mixture over base and side of a 22cm round loose−base fluted tart tin. Place tin on a tray; refrigerate for 15 minutes. 2 Place ice−cream in a large bowl; beat with a wooden spoon until barely softened. Spread ice−cream into tart shell, smooth surface; freeze overnight. 3 Make toffeed pecans. 4 Chop remaining butter, place in medium saucepan with sugar; stir over high heat until smooth. Add condensed milk and golden syrup; bring to the boil. Boil, stirring constantly, for 10 minutes or until sauce is caramel in colour. Remove
BUTTERSCOTCH SAUCE Place ingredients in a medium saucepan; cook, stirring, until smooth. Bring to the boil. Reduce heat; simmer, uncovered, for 3 minutes. Transfer to a medium heatproof bowl. Cover; refrigerate until cold.
PREP + COOK TIME 40 MINUTES (+ REFRIGERATION, FREEZING & STANDING) SERVES 10
170g butter 250g granita biscuits 3 cups (750ml) vanilla ice−cream ½ cup (110g) firmly packed brown sugar 395g can sweetened condensed milk ⅓ cup (115g) golden syrup or treacle ⅓ cup (80ml) milk 1 cup (250ml) thickened cream 3 small bananas (390g), sliced thickly
DID YOU KNOW? Cavendish (pictured) and Lady Fingers are the most common banana varieties in Australia. It’s best to use very ripe bananas with soft flesh for baking.
TOFFEED PECANS ¼ cup (55g) caster sugar 2 tablespoons water 5g butter ½ cup (60g) pecans
from heat; stand for 10 minutes, then gradually stir in milk. 5 Beat cream in a small bowl with an electric mixer until soft peaks form. 6 Spread cream over ice−cream; top with banana and toffeed pecans. Serve immediately drizzled with warm caramel sauce. TOFFEED PECANS Line an oven tray with baking paper. Stir sugar and the water in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until caramel in colour. Remove from heat, allow bubbles to subside; stir in butter and nuts. Pour mixture onto tray; cool. Break toffee into pieces.
129
TAKE IT
Perfect for casual outdoor entertaining, these simple but scrumptious picnic recipes will make everyone’s tastebuds sing. PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF KIRSTEN JENKINS
PICNIC MENU GREEN SOYA BEAN DIP CHORIZO, POTATO & HERB FRITTATA PORK SAUSAGE COIL WITH NECTARINE CHUTNEY CHILLI CHICKEN WITH BLAT SALAD CRAB & GREEN MANGO NOODLE SALAD
AWW FOOD • ISSUE TWENTY THREE
TOP TIP
Alfresco Menu
Frittata can be made up to 1 day ahead; store, covered, in the fridge. Cut into pieces when ready to serve.
1¼ HOURS
CHORIZO, POTATO & HERB FRITTATA RECIPE OPPOSITE
AWW FOOD • ISSUE TWENTY THREE
CHORIZO, POTATO & HERB FRITTATA PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 6
5 large potatoes (1.5kg), unpeeled 1 tablespoon olive oil 4 cured chorizo sausages (450g), sliced thinly 1 large brown onion (200g), sliced thinly 50g baby rocket leaves, chopped coarsely, plus extra leaves, to serve ½ cup coarsely chopped fresh flat−leaf parsley 1 cup (120g) grated cheddar cheese 12 eggs, at room temperature 300ml pouring cream lemon wedges, to serve
1 Boil, steam or microwave whole potatoes until just tender. When cool enough to handle, peel skins, then cut flesh into 1cm pieces. 2 Preheat oven to 160°C/140°C fan. Grease a deep 24cm x 35cm baking pan; line the base and sides with baking paper, extending the paper 7cm above the sides.
AWW FOOD • ISSUE TWENTY THREE
GREEN SOYA BEAN DIP
GREEN SOYA BEAN DIP 3 Meanwhile, heat oil in a large frying pan over medium heat; cook chorizo and onion, stirring, for 5 minutes or until chorizo is browned. Cool for 10 minutes. 4 Combine potato, half the chorizo mixture, chopped rocket, parsley and cheese in the baking pan. 5 Whisk eggs and cream together in a medium bowl; season. Pour over potato mixture; top with remaining chorizo mixture in pan. Bake for 35 minutes or until set (to check, insert a skewer; no wet egg mixture should be visible). Cool in pan. 6 Lift frittata out of pan onto a chopping board; trim edges. Cut frittata into pieces. Serve topped with extra rocket and accompany with lemon wedges.
PREP + COOK TIME 15 MINUTES MAKES ABOUT 2 CUPS
454g frozen green soya beans (edamame), thawed 2 tablespoons extra−light olive oil ½ teaspoon sesame oil 1 clove garlic, peeled ⅓ cup (80ml) lemon juice ⅓ cup (80ml) water ½ teaspoon salt ¼ cup finely chopped fresh chives
1 Shell soya beans; place in a large heatproof bowl. Add enough boiling water to cover; stand for 4 minutes. Drain well. 2 Process beans, oils, garlic, juice, the water and salt until smooth. Stir in most of the chives; season to taste. 3 Serve the dip topped with the remaining chives.
133
Alfresco Menu PORK SAUSAGE COIL WITH NECTARINE CHUTNEY PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 6
900g lean thin pork sausages, linked 2 tablespoons olive oil 6 sprigs fresh thyme 50g baby spinach leaves
NECTARINE CHUTNEY 1kg ripe nectarines 1 medium brown onion (150g), chopped finely ½ cup (125ml) white wine vinegar 1 cup (220g) firmly packed light brown sugar ¼ cup (35g) dried cranberries 1 teaspoon ground ginger 2 tablespoons lemon juice
1 Make nectarine chutney. 2 Keeping sausages intact, unwind the links and smooth out the sausage mixture in the skin to even it out. Coil sausage into a round. Insert two long skewers through the sausage in a cross, to keep the coil intact. Brush all over with oil; season. 3 Cook sausage coil on a heated oiled grill plate (or grill or barbecue) over medium heat for 7 minutes each side or until sausage is well browned and cooked through. 4 Top sausage coil with thyme. Serve with spinach leaves and nectarine chutney. NECTARINE CHUTNEY Reserve 1 nectarine. Score a cross at one end of remaining nectarines; place in a large heatproof bowl. Pour boiling water over nectarines; stand for 1 minute, then drain. Refresh nectarines in another bowl of iced water; drain. Peel away skins. Halve nectarines,
134
PORK SAUSAGE COIL WITH NECTARINE CHUTNEY
remove stones; coarsely chop flesh. Place chopped nectarines in a medium saucepan with remaining ingredients over medium heat; cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 30 minutes or until mixture is thick. Coarsely grate reserved unpeeled nectarine; stir into hot chutney. Pour the chutney into a hot sterilised jar (2−cup/500ml); seal while hot (see tips, right). Cool.
TOP TIPS To sterilise jars, stand clean jars upright in the oven at 150°C/130°C fan for 15 minutes. Cover sausage coil with foil if it starts to over−brown. Chutney can be made up to 4 weeks ahead; store in the fridge.
30 MINUTES
CHILLI CHICKEN WITH BLAT SALAD RECIPE ON PAGE 136
AWW FOOD • ISSUE TWENTY THREE
135
Alfresco Menu
CHILLI CHICKEN WITH BLAT SALAD PREP + COOK TIME 30 MINUTES SERVES 6
6 chicken thigh fillets (1kg), each cut into 3 pieces 1 teaspoon dried chilli flakes ½ teaspoon sea salt flakes 2 tablespoons olive oil 10 thin slices ciabatta (250g) cooking oil spray 6 rindless bacon slices (390g) 1 butter lettuce, leaves separated 1 medium avocado (250g), sliced 2 medium tomatoes (300g), sliced
BUTTERMILK DRESSING ⅓ cup (80ml) buttermilk ⅓ cup (80g) sour cream 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh dill 1 tablespoon white wine vinegar 1 clove garlic, crushed
CRAB & GREEN MANGO NOODLE SALAD
CRAB & GREEN MANGO NOODLE SALAD PREP + COOK TIME 30 MINUTES (+ STANDING)
1 Make buttermilk dressing. 2 Combine chicken, chilli, salt and oil in a large bowl. Cook chicken on a heated oiled grill plate (or grill or barbecue) over medium heat for 3 minutes each side or until cooked through. Clean grill plate. 3 Spray the ciabatta lightly with cooking oil. Cook ciabatta and bacon on heated grill plate over high heat for 1 minute each side or until bacon is golden and crisp. 4 To make blat salad, arrange the bacon, lettuce, avocado and tomato on plates, top with chicken; drizzle with dressing. Serve with ciabatta. BUTTERMILK DRESSING Whisk ingredients in a small bowl until combined; season to taste.
136
SERVES 6
200g bean thread vermicelli 3 small green mangoes (700g), cut into matchsticks 400g cooked crab meat, flaked 1 small red onion (100g), halved, sliced thinly 150g watercress sprigs 1⅓ cups firmly packed fresh coriander leaves ⅔ cup firmly packed fresh mint leaves 2 medium limes (180g), cut into cheeks
SWEET CHILLI DRESSING ⅓ cup (80ml) lime juice 2 tablespoons fish sauce 2 tablespoons sweet chilli sauce 1 tablespoon grated palm sugar
1 Pl Place vermicelli ll in a medium d heatproof bowl, cover with boiling water; stand for 10 minutes or until just tender. Drain. Rinse under cold water; drain well. Using kitchen scissors, cut the vermicelli into random lengths. 2 Make sweet chilli dressing. 3 Place vermicelli and dressing in a large bowl with mango, crab meat, onion, watercress and herbs; toss gently to combine. Serve the salad with lime cheeks. SWEET CHILLI DRESSING Place ingredients in a screw−top jar; shake well.
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FLURRY OF
Hear
This stunning six−tiered raspberry hazelnut cake, which serves 20, is a true labour of love.
SERVES 20 PREP AND COOK TIME 4½ HOURS PHOTOGRAPHER JAMES MOFFATT STYLIST OLIVIA BLACKMORE PHOTOCHEF NADIA FRENCH
Cake Of The Month FLURRY OF HEARTS EQUIPMENT 30cm round cake stand smoothing tools 4 disposable piping bags 7cm heart−shaped cutter medium piping bag small petal piping tube metal spatula artist’s fine paintbrush RASPBERRY HAZELNUT CAKES 660g butter, softened 5¼ cups (1.15kg) caster sugar 15 eggs 3 cups (450g) plain flour 1½ cups (225g) self−raising flour 3 cups ground hazelnuts 2 cups sour cream 780g fresh or frozen raspberries WHITE CHOCOLATE GANACHE 760g white eating chocolate, chopped 1 cup (250ml) pouring cream ROYAL ICING 1 egg white 1½ cups (240g) pure icing sugar, sifted ¼ teaspoon lemon juice FROSTING 3 egg whites 4¾ cups (760g) pure icing sugar ¾ teaspoon vegetable oil DECORATIONS 2.3kg ready−made white icing cornflour, to dust pink, peach and golden yellow food colouring, for tinting 2½ sheets edible gold leaf
1 To make raspberry hazelnut cakes, preheat oven to 160°C/140°C fan. Grease and line bases and sides of three deep 20cm round cake pans with baking paper, extending paper 5cm above sides.
2 Beat butter and sugar in large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, ground hazelnuts, sour cream and berries. Divide mixture among pans; level surfaces. Bake for 1 hour 45 minutes or until a skewer inserted in each centre comes out clean. Stand cakes in the pans for 10 minutes before turning, top−side down, onto wire racks to cool. 3 Make white chocolate ganache 4 Trim cakes to make them flat; split cakes in half. Secure one cake layer to board with a little ganache. Top with the remaining cake layers using about ⅓ cup of ganache between each layer. Spread remaining ganache over top and side of cake. 5 Reserve 60g of ready−made icing; enclose in plastic wrap. Knead the remaining icing on a surface dusted with a little cornflour. Brush cake with a little water or jam. Roll icing on a surface dusted with a little cornflour until large enough to cover cake. Lift icing onto cake; smooth with hands, then smoothing tools. Trim icing neatly around base of cake; wrap icing offcuts in plastic wrap. Place reserved icing in a small bowl, add 1 teaspoon of water; microwave for 10 seconds or until icing starts to soften. Stir until icing is of a piping consistency. Half−fill a piping bag with icing; pipe around base of cake. Use fingertip to blend icing into any gaps. Stand for 2 hours to dry. 6 Knead icing scraps together. Tint pink; roll icing until about 5mm thick. Using heart cutter, cut 7 hearts from icing. 7 Make royal icing. Divide royal icing into three small bowls. Tint each bowl with a blend of all three food colourings so that each portion is slightly darker than the last. Half−fill each remaining disposable piping bag with a different shade of icing. Snip tip off one bag. Fit the medium piping
bag with the tube. Place filled piping bag with the snipped tip (icing bag) into the piping bag fitted with the tube; pipe icing onto two hearts. 8 Remove icing bag from piping bag, snip the tip off another icing bag and place into the piping bag. Squeeze out the previous coloured icing onto a piece of baking paper until the new colour comes through clean; pipe icing onto two hearts. Repeat with remaining darkest icing colour; pipe onto one heart. Stand overnight on a baking–paper−lined tray until dry. Carefully brush the two remaining hearts with gold leaf. 9 Make frosting. Using spatula, spread top and side of cake with frosting. Stand overnight to dry. 10 Using picture as a guide, secure hearts to cake with a little royal icing; using paintbrush, gently brush small pieces of gold leaf over top of hearts. WHITE CHOCOLATE GANACHE
Place chocolate in a heatproof bowl. Bring cream to the boil in a small saucepan; remove from heat. Add cream to chocolate; stir until smooth. Cool to room temperature, before beating or whipping to the desired consistency. ROYAL ICING
Beat egg white in a small bowl with an electric mixer until egg is just broken up; don’t whip into peaks. Add icing sugar, 1 tablespoon at a time, beating until of a piping consistency. Stir in juice. FROSTING
Beat egg whites in a small bowl with electric mixer until soft peaks form; gradually add sifted icing sugar; beat until combined. Add oil; beat until smooth. Tint frosting with colouring so it is the same colour as the pale hearts.
139
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140
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What’s on the menu this month
RECIPE INDEX MAINS
Chargrilled Zucchini Flowers
32
Romesco Sauce
30
Raspberry & Lychee Popsicles 16
Cheesy Risotto Balls
22
Salsa Criolla
92
Asparagus & Fetta Frittata
Chicken Yakitori
22
Smoked Ocean Trout & Pickled Fennel Buns
Roasted Pear with Coconut Yoghurt
21
Royal Icing
Spicy Chicken Nibbles with Green Goddess Dip
32
74
50 139
Baked Salmon Fillets with Tahini Sauce & Tabbouleh 93
Chorizo, Potato & Herb Frittata
Barbecued Salmon with Salsa Criolla
Coriander & Green Chilli Prawns
57
Sushi Squares
25
Blue Cheese, Apple & Barbecued Chicken Slaw 64
Coriander Pesto
87
Sweet Chilli Dressing
42
Sugar−free Coconut Chocolate Bars
Creamy Dressing
64
Tabbouleh
93
Toffeed Pecans
129
Buckwheat Soba Noodles & Miso Salmon 95
Crumpets with Rhubarb Compote
Tahini Sauce
93
Walnut Filling
98
81
Chicken Tikka with Cauliflower Rice 35
Tahini Yoghurt
84
Whipped Coconut Cream
18
Eggplant Dip
30
Thyme Vinaigrette
43
Falafel with Eggplant Puree & Tomato Salsa
64
17
64
Tomato Salsa
White Chocolate Cream with Poached Nectarines White Chocolate Ganache
139
Five−spice Prawns
56
White Chocolate Icing
113
Chicken Wings with Broccoli Rice
92
39
Chilli Chicken with Blat Salad 136
133
Ginger Dipping Sauce
39
Greek−style Dressing
43
Dukkah−crusted Lamb Cutlets with Cauliflower 67
Green Goddess Dip
32
Green Onion Broth
39
Lamb Farfalle with Roasted Vegetables
Green Soya Bean Dip 71
Marsala Chicken with White Bean Puree
74
Pork Cutlets with Sweet & Sticky Apple
39
Pork Steaks with Sauteed Lentils
36
Red Tofu Curry
74
Crab & Green Mango Noodle Salad
136
Smoked Salmon with Asparagus & Herbed Ricotta 92 Smoky Tomato & Fetta Fritters 84 Spicy Red Beans with Rice
71
Sweet & Spicy Pork Skewers
36
Sweet Chilli Chicken with Mango Salad Sweet Chilli Ribs with Coleslaw Warm Potato & Chorizo Salad with Romesco Sauce Zucchini, Tofu & Noodles with Coriander Pesto
64 40 30 87
LIGHT MEALS, SIDES & DRESSINGS
67
Ham & Green Onion Fritters
78
Herb & Chilli Prawns
56
Kumara Crisps
65
Lime Dressing
40, 42
Mango Lime Salad
64
Miso−glazed Prawns
57 54
Nectarine Chutney
134
Omelette with Asparagus & Mint
81
Za’atar Mixture
26
Za’atar Pizza
26
129
Caramel Eclairs
110
105
Chocolate French Macarons
116
Butter Cream
123
Flurry of Hearts Cake
139
Butterscotch Frosting
128
Butterscotch Sauce
128
Giant Chocolate & Cinnamon Scroll with Chocolate Sauce
Cacao & Hazelnut Bliss Balls
48 110
Choc−chip Nut Bars
50
21
Cream Cheese Topping
127
Dark Chocolate Ganache
116
Frosting
139
54
Quinoa, Lentils & Seeds
54
Quinoa Porridge with Figs & Raspberries
78
Raita
35
Raspberry & Banana Bread
78
54
Rhubarb Compote
81
Roasted Sticky Tofu Buns
87
Roast Pumpkin & Fetta Bruschetta
25
127
Bun Glaze
Pickled Fennel
Quinoa Haloumi Salad
105
Banoffee Ice−cream Tart
50
54
Apple Cake with Apricot Glaze
Banana Cake with Passionfruit Icing
49
123
Pumpkin & Quinoa Salad
BAKING
Apple & Pepita Bliss Balls
Coconut Nut Bars
134
46
Banana & Cinnamon Muffins with Cream Cheese Topping 127
Chocolate Leaves
Pork Sausage Coil with Nectarine Chutney
50
Soft−set Yoghurt Panna Cotta 46
SWEETS & ICINGS
57
Basic Quinoa
144
74
Paprika Prawns
56
84
White Bean Puree
42
Red Curry Prawns
Carrot & Harissa Falafel with Tahini Yoghurt
31
Oregano Vinaigrette
43 136
30
Warm Lebanese Bread with Minted Labne Salad
Caramel Icing
Balsamic Dressing Buttermilk Dressing
Tzatziki
133
Ham & Basil Coleslaw Rolls
Moroccan Chicken Quinoa Salad
Seed & Nut Bars
Glacé Icing
105, 106
Honey, Red Berry & Chocolate Parfait Lemon Curd Macadamia & Fig Bliss Balls
16 116 48
Meringue
116
Mock Cream
106
Passionfruit Glaze
10
Passionfruit Icing
127
Pistachio & Cranberry Bliss Balls
48
Poached Nectarines
17
AWW FOOD • ISSUE TWENTY THREE
98
King of the Jungle Cupcakes 120 Layered Banana Butterscotch Cake
128
Lemon Meringue Cupcakes
116
Little Banana Coconut Cakes
46
Little Dark Chocolate Lamingtons
113
Little White Chocolate Lamingtons
113
Mango & Coconut Tres Leche Cake Neenish Tarts Passionfruit Shortbread with Passionfruit Glaze Pink Iced Finger Buns
18 106 10 105
Raspberry & Pink Peppercorn Polenta Scrolls 100 Raspberry Hazelnut Cakes
139
Swamp Cake
123
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26 25 23 22
9
24
10
Conversion Chart 30ML
1 FLUID OZ
30G
1 OZ
60ML
2 FLUID OZ
60G
2 OZ
100ML
3 FLUID OZ
90G
3 OZ
125ML
4 FLUID OZ
125G
4 OZ (¼ LB)
150ML
5 FLUID OZ
155G
5 OZ
190ML
6 FLUID OZ
185G
6 OZ
250ML
8 FLUID OZ
220G
7 OZ
300ML
10 FLUID OZ
250G
8 OZ (½ LB)
500ML
16 FLUID OZ
280G
9 OZ
600ML
20 FLUID OZ
315G
10 OZ
345G
11 OZ
375G
12 OZ (¾ LB)
410G
13 OZ
440G
14 OZ
470G
15 OZ
500G
16 OZ (1 LB)
750G
24 OZ (1½ LB)
OVEN TEMPERATURES
6MM
¼ IN
1CM
½ IN
2CM
¾ IN
2.5CM
1 IN
5CM
2 IN
6CM
2½ IN
8CM
3 IN
10CM
4 IN
21 17 16 14
6
12
5
11
⅛ IN
5 IN
VERY SLOW
120
250
15CM
6 IN
SLOW
150
300
18CM
7 IN
MODERATELY SLOW
160
325
20CM
8 IN
MODERATE
180
350
22CM
9 IN
MODERATELY HOT
200
400
25CM
10 IN
HOT
220
425
28CM
11 IN
VERY HOT
240
475
30CM
12 IN (1 FT)
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.
3MM
9
32 OZ (2 LB)
IMPERIAL
8
1KG
METRIC
7
We use large eggs with an average weight of 60g.
LENGTH MEASURES
4
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.
1000ML (1 LITRE) 1¾ PINTS
3
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.
20
½ OZ
19
15G
18
IMPERIAL
15
METRIC
7
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
13
METRIC
One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml.
LIQUID MEASURES
10
DRY MEASURES
8
MEASURES
