Sprite PL urs oa 72 emer VA nis Ulta emo WE So Vi TReUn Pee ea ie ef rf 9 : yaNEW RELEASE COOKBOOKS FROM THE AUSTRALIAN WOMEN'S WEEKLY TEST KITCHEN AVAILABLE IN SELECTED SUPERMARKETS & NEWSAGENTS reTor TRUSTED BRANDS USED IN OUR TEST KITCHEN @ oil womenswee klyfood @womensweeklyfood womensweeklyfood.com.auEditor’s letter Welcome IssuE uummeristappingat thewindow, Mv favgurites Soihismonttiskessetatoer, My favourites table with recipes inspired by this month ‘Mediterranean cuisine ‘Tapas, mezze or antipasto ~ they all mean tasty, bite-sized dishes for sharing. I’s where the popular grazing board gets its culinary inspo. All you need is a sunny spot, your favourite people and a glass of something cool. ‘Tum to page 46 for the ultimate in rno-fuss entertaining with a healthy serve of abundance, freshness and generosity ‘On page 30 you'll be transported to the Amalfi Coast with a beautiful menu from ‘our new hardcover cookbook, Italian. Our feast begins with a classic negroni and finishes with a sumptuous semifreddo, with lots of deliciousness in between! ‘Take a deep dive into carb heaven this month with two homemade Italian bread recipes ~ traditional ciabatta (page 28) and a very simple no-knead overnight focaccia (page 10). If you've not prepared globe artichokes, they're really quite simple. Whether you steam, brais, stuff or fry them, they're at their best now. We show you how, step-by-step, on page 12. And if you've ever wanted to make classic Greek dolmades (rice stuffed vine leaves), youl find the recipe on page 20. Of course, there's our everyday dinner heroes, With lighter roasts (page 68), main course salads (page 56) and one-pan dinners (page 60). We've even given sandwiches a makeover (page 78), nd, starting on page 92, our Test Kitchen has developed delicious plant-based takeaway treats, Jeur, sponge ut all held together with sweet, ‘creamy mascarpone. Forthe ultimate recipe go to womensweeklyfood. Instagram sfabdallaoul Enjoy cooking your way through this issue. Fron FRAN ABDALLAOUI, “itor Visit us on Instagram @WOMENSWEEKLYFOOD follow us on Facebook or drop us an email at RECIPEENQUIRIES@AREMEDIA.COM.AU aid show us what youre cooking,Regulars 3 Editors teter 6 inthe kitchen: product news, cooking techniques and more ‘Spotlight on: artichokes Cooking class: dolmades Cooking class: clabatta 44 Fourways with: pesto 54. cooking cass: pir pir chicken 616° Secrets trom the Test Kitchen: the lowdown on pasta 90 Four ways with: rsp skin salmon 106 Cake of the month: grape, honey & pine nut upside-down cake JIA. Recipe index Food with friends Shares pats loaded with tsty Dies jn ight to feed crowd {a Italian feast, from apertve to dole, for relaxed summer dining 38° Desserts for any occasion 46. Everything you need to create an impressive antipast grazing board 56 Salads take centre stage 30 92 Your favourte vegan takeaway dishes from bento to barbecue 1 Cook the coz Delicious ways t cook and serve ltalian-style focaccia Everyday delights GU These hearty meattree dishes are essyone-pan wonders G8. A modem twiston the Sunday roast 74. simple low-card rice alternatives Using cauliflower and broccoli 78. Take your lunch game tonew heights with delicious sandwiches 82. asy-as crispy polenta and zucchini Chips from the alr fryer 84 Eliminate food waste with these clover eatthe-ot dinners 102 Delicious vegan treats just right for snacking 108 The kids wil love our cute veggie patch cupcakesWhat's new in thek kitchen IN SEASON October Ye laa (Globe) Asian greens Asparagus Beans (broad) Beans (green) Beetroot Cabbage Chill ‘Cucumber Fennel Garlic (fresh) Kale Lettuce Mushrooms Onions (spring, shallots) Peas Potatoes Silverbeet Spinach Watercress Zucchini GREAT Cooking: stants HERE Fut Avocados Banana Blueberries Strawberries Grapefruit Mangoes Melons Oranges (Valencia) Papaya Papaw Passionfruit Pomelo Tangelos, 6 Coking wth The Ausraan Womens WeeklyCOCKTAIL HOUR All about aperitivos Indulge in this charming Italian pre-dinner ritual with a classic aperitif to stimulate the appetite (One of the most delightful Italian Negroni ~7 food traditions is the aperitivo, Chill a short cocktal which is alight drink or snack that lacs. Filla mixing glass ‘happens at the end of aworkday. I's with, then adel equal like a warm-up for dinner, and a parts gin, Campari, and vwind-down after the 9-t0-5. As part ‘sweet vermouth. Str of this evening ritual, an aperitivo ‘until chilled, then strain Into the cold cocktail lass with freshice (the big cube kinds best. Garnish with a twist of ‘orange rind. (or apéritif) isa pre-meal drink that is designed to relax you, stimulate your tastebuds, and fuel your appetite. The aperitivo is thought to have been invented by the distiller Antonio Benedetto Carpano, whose special combination of fortified white wine and various herbs and | spices supposedly stimulated the appetite. It then became one of the first popular aperitivo drinks. The classic aperitivo cocktail options on taste, meaning they pai perfectly with salty snacks. Hence the beloved pre-dinner combination of an charcuterie board filled with cured meats, cheeses and crackers. But other aperitvas can be abit heavier ‘on the alcohol, with the addition of sweet vermouth, gin or whisky Boulevardier Chitla short cocktail glass. Filla Pinot Noir mixing glass with ie, then add Vermouth ‘equal parts rye whiskey (or bourbon), Campari, and sweet vermouth. Str until chilled, then strain into the cold cota lass with fresh ice. Gamish witha twist of orange rind. For __Aperolor an interesting sweet savoury Campari Spritz tious by making these Fila large wine glass with cocktails wth this berrelventod plenty ofice. Ada parte Pinot Noir Vermouth (RP $39) Provecc, then 2 parts Aperol a cola product fom or pats Campari and then Melbourne's The Gospel dtiry ‘art (orjusta dah) of soda ‘and Notsy Ritual winemakers — water. tir briefly, then ‘thegospelwhiskey.com ‘garnish with an orange slice,What's new lover Stick this picnic stand-wine tray hybrid into grassy or sandy ground for a boujie little picnic set-up. The openings hold six stemmed glasses, leaving room for chareuterie and cheeses in the middle! I's made from bamboo so it’s light and easy to carry and comes with fout cheese knives which tuck away underneath. RRP $119.95, visit saltandpepper.com.au for more. Dressed to : ; thenines ‘good dressing can make any salad feel like a deluxe dish, We lovean Asian-inspired crunchy slavi and there's no better , dressing for it than Chang's Crispy Noodle Salad Dressing. into the thi Itis sweet, salty, umami, and : : z hhas a great sesame oil favour to boot. Find it at all good mT = : supermarkets in the Asian section, orat changs.com 8 Conking- vith The Aestalan Womens WekIndigenous elders. For us, going there with little knowledge but an appetite to learn and really hear what local elders and community members had to say has created memories well have for a lifetime. I've also spent time visiting regional schools around the country. Connecting with students, particularly those living with a lity, is a constant reminder as to why we keep doing what we're doing. twas my goal before becoming AOTY, ‘and will continue to be my goal after. You've achieved so much, and are rroumrerenm Dylan Alcott — Ssitrsyairmat i Steen nam, ling The Australian of the Year and tennis champion talks ‘your marks about being purpose- : driven and authentic; dong something about food, wine, and creating positive social change. that will have a postive influence. I's my purpase to change perceptions so hhis month, we had achat with After a match, what is your go-to people living with disability can live | current Australian of the Year, meal? Without fail,a bunless burger. the lives they deserve. I'm hopeful the Dylan Alcott AO.He's leading There's something about the pickle _ work we're doing at the Dylan Alcott ‘campaign, Leave Your Mark with mustard/sauce/meat combo that hits Foundation and the impact we're Grant Burge Wines, which encourages the spot after hours in the sun, ‘having on businesses via my consulting everyday Aussies to celebrate their ‘company, Get Skilled Access, means ambitions, achieve their goals and What's yourfavourite dish and what future generations will have less leave their own mark on society. ‘wine would you pair with Friends got barriers for entry and more ‘mea barbecue for my birthday and I've opportunities in the workplace, on the As an elite athlete, what do you look been fring up the grill. can’t go past a sporting field and in classrooms. for in eating and cooking to keep in steak, which Ipairwith the Grant Burge At the heart of the Leave Your Mark your best form? When I was Filsel Shiraz. t's a super-generous drop campaign is the message that it's not ‘competing, Ihad.a health and fitness on fortnightly rotation in my household. about our past achievements or wins, team who helped me understand what ‘but what we are going to do next; my body needed to perform but also _t's been a huge year for you, what _being future-focused and striving to ‘what it needed to recover. Forme, it’s are some of the highlights so far? make a positive impact in what we do. about maximising protein, healthy fats Recently my team and I spent time For more information about the Grant and good carbohydrates to replenish On Country in remote communities ‘Burge Leave Your Mark Campaign, visit my bodyand help me perform at my best. listening to and learning from local__grantburgewines.com.au hardtofind. Era Find of the month ri Hardtofind is the home of gifting. Whether its a sift for fiends or family ora treat for yourself, 4 ‘yout sure to find something special. Here is ‘our favourite find this month: " Ceramic dish set For more information, go ‘Add a bespoke touch to your entertaining spread, tg hardtofind.com.au or ‘or charcuterie board. RRP $56 (set of three) scan the GR code.Bread to share cook the cover Easy no-knead. overnight focaccia A delicious pizza and bread combo, the Italian favourite makes a delicious side, or light meal, with a salad or on its own! 4 cups (640g) bread or baker's) lour(seenote) 4 Combine flour, yeast, sugar and salt ina large bowl. Add the 2 teaspoons (7g) instant dried yeast ‘warm water and mix until well combined, Liberally drizzle (about ‘teaspoon caster sugar 2 tablespoons) oll over the surface of the dough. 2 teaspoons fine table salt 2 Cover with a slightly damp tea towel or oiled plastic wrap. Set in the 2 cups (680ml) warm water fridge to prove overnight, it should be doubled in size the following day. ‘extra viegn olive oll for greasing and erizzing 3 When ready to bake, remove dough from fridge and bring to room sea salt lakes, fr sprinkling ‘temperature (about 1 hour). Oil and line an oven tray with baking paper. TOPPING Using oiled hands, lift and gently spread and stretch the dough into a 10 cherry tomatoes, halved rough 20cm x 30cm rectangle. Set aside in a warm spot for | hour or ‘Ys cup (409) pitted green olves until doubled in size. 6 cloves gare, bruised ‘4 Preheat oven to 220°C/200°C fan. Using fingers, press into dough to ftosh basil leaves, to serve ‘create dimples. Top with cherry tomatoes, olives, garlic and sea salt flakes to taste, Bake for 25-30 minutes or until browned. '5 To serve, drizzle with extra olive ofl and sea salt flakes then scatter with basil leaves. Bread (or bakers) flour hasa higher protein and gluten content than plain flour, ‘making it ideal for yeasted products lke pizza and bread making, 0 Coking with The Ausraan Womens WeeklyArtichoke 101 In season: = artichokes Artichokes are now at their best and are the star in these delicious dishes.CHOOSING Look for artichokes that have tightly packed eaves, of petals, and feel heavy for thelr size, wth a firm stem. The leaves ‘of small artichokes can be slighty looser, but they should stil, fee firm. When you pullback the leaves, the freshness should make tee known With a definite “snap” STORING Autichokes startto deteriorate once picked fromthe thistle, s0.eat them as soon as possible after buying. Store them in the crisper of your {iidge for upto 2 days. Preparing & using artichokes Whole artichokes Removeacouple ofthe tough outer leaves, then cut the stems so the artichoke sits flat. For leaves and heart only, leave whole; for stuffed artichokes, cut 2em to 3em off the top, then scoop cout the inedible choke before cooking. When cooking several artichokes, make sure they're of similar size to ensure even cooking, Artichoke leaves These are most commonly eaten in Italy and France, but are overlooked in other cuisines. The leaves are pulled off a whole boiled artichoke ‘one by one, and dipped in herbed butter, then scraped against the teeth to extract, the soft flesh at the base of each leaf. To use raw Slice and add to salads and pasta dishes. ‘To boil Place artichoke hearts in a large saucepan of boiling water, then boil, uncovered, for 30 minutes or until tender ‘when pierced. Boil whole artichokes upright ina large saucepan of water for 40 minutes ‘or until leaves can be easily pulled out. Use a heatproof plate to weigh them down while boiling so they remain submerged. ‘To steam You can steam artichoke ‘hearts for 40 minutes ina steaming basket set over a saucepan of simmering water (don't let basket touch water). Steam whole artichokes for 50 minutes or until leaves can be easily pulled out. ‘To microwave Place artichoke hearts in amierowave-safe dish witha little butter. Microwave on High (100%) for 6 minutes ‘or until tender. Stand for 1 minute. To pan-fry Toss hearts in a little butter ina frying pan over medium heat for ‘minutes or until brown and ctisp. ‘To marinate Place pre-cooked, cooled artichoke hearts layered with olive oll, garlic and herbs in sterilised glass jars. Label, date and seal for up to 2 months. ‘They're delicious on homemade pizza with sliced marinated chicken breast. 4 Conking- with The Astaan Womens Week How-to prepare artichoke Sap! repre arichoke her By snapping of he ough utrleaves and peeing the stom. Sypz cut 2c 9 em of he topoftearichote Weartoreveaine Ste 3 Cutheart inal rom top to bottom, then scoop out the fury choke. Place hearts in acgulated water {eth lemon jue) to provent browning, then bol steam or microwave.Artichoke 101 rc 19 Artichoke & asparagus swithArtichoke hummus bruschetta PREP « COOK TIME MINUTES MAKES 400g canned chickpeas, drained, unrinsed 4 Preheat a chargtill plate or pan on high. 2x 230g ars artichoke hearts in ol, rained 2 To make artichoke hummus, process chickpeas, 1 cup . ‘Ys cup (BOmi) extra virgin ove ol! of the attichokes, 4 cup (60ml) of the oil, the tahini, rind, ‘2tablespoons thin 2 tablespoons of the lemon juice, the garlic and cumin until ‘teaspoon finely grated lemon rind well combined but still maintaining some texture. Season, 2s tablespoons lemon juice to taste. (Makes 1¥4 cups.) ‘clove gatic,crushed 3 Brush bread with remaining oll. Grill for 1 minute each ‘teaspoon ground cumin side or until grill marks appear. 6:sices sourdough bread (2709) 4 Combine remaining torn artichokes, mint, cucumber, ‘Leup small mint leaves fennel and pomegranate seeds with remaining lemon juice ‘4 baby cucumbers (1209), peeled into ribbons in a small bowl; toss to combine. Spread ¥ cup artichoke ‘aby fennel bull (130g), shaved, fronds reserved hummus onto each piece bread, then top with salad and. ‘Ycup (609) pomegranate seeds reserved fennel fronds. Serve immediately.Artichokes a with lemon ¢ ‘ herb butter : PREP + COOK TIMESUMNUTES (FREEZING) SERVES 4 £809 butter, softened 2 teaspoons finely grated lemon zest ‘tablespoon finely chopped fresh flatioat parsley 2 teaspoons finely chopped fresh basi q . ‘4 medium globe artichokes (8003) lemon wedges, to serve 4To make herb butter, combine butter, zest and herbs in a small bowl. Place on a piece of plastic ‘wrap. Shape into a log, then wrap tightly. Freeze until firm. 2 Meanwhile, remave and discard the tough outer leaves from artichokes. Trim stems so artichoke bases sit flat. 3 Cook artichokes ina large saucepan of boiling water for 40 minutes or until tender; drain, 4 Serve hot artichokes topped with slices of herb butter, Accompany with lemon wedges, is Cooking with The tsa Womens Nek WR,Roast beef, tuna aioli artichokes PREP » COOK TIME HOURS MIN TES (COOLING & REFRIGERATION) SERVES 6 ‘5 cup (Om extra virgin ove oi 18005 piece cantre-cut bee eye fillet {G medium globe artichokes (.2kg) ‘cup (60m lemon juice ‘¥eup (1509) so ‘959 can tuna nol 5 anchovy filets ‘Ye Fronch bread stick, sled thinly 2 cloves atl, sliced thinly 2 teaspoons baby capers ‘cup loosely packed baby fresh flatieat parsley leaves 4 Preheat ven to 180°C/160°C fan 2Hleat | tablespoon of the ol in a medium flameproof roasting dish over high heat. Cook beef, turning, for § minutes or until browned all over. Season. Roast beet for 30 ‘minutes for medium or until cooked to your liking. Transfer beef toa heatproof plate Cool Cover, then refrigerate for Shours or overnight. '3 Meanwhile snap off tough outer leaves from artichokes until you reach the tender {nner yellow leaves. Using kitchen scissors, cutoff the thorny tps from remaining leaves. ‘Trim stems, then brush with 2 tablespoons ofthe juice. Place artichokes in a medium saucepan of water and bring tothe bol. ‘Simmer over medium heat for 20 minutes ‘or until almost tender. Drain, then cool 4 Process aioli, flaked tuna, anchovies and remaining juice until smooth, Season. 'B Place bread on a large oven tray lined with ‘baking paper. Brush with tablespoon of the oil, Bake for 10 minutes or until golden. Meanwhile, cut artichokes in half and scoop out the hairy choke. Brush with 1 tablespoon of oil. Cook ina preheated charg pan for 2 minutes each side ‘or unt ightly charred, *7Heat remaining oil in a small frying pan. Cook garlic for 1 minute or until lightly golden. Drain on paper towel 8 Thinly slice beef. Arrange on a platter topped with tuna aioli, garlic, capers and parsley. Serve with artichoke and toasts. Artichoke 101 Artichoke & prosciutto tart PREP - COOK TIME/ HOUR SERVES 4 2 sheets shorterust pastry 14009 canned artichokes in brine 150g thinly sliced prosciutto Seg9s ‘Ys cup (Om) pouring cream ‘Ya cup (605) finely grated cheddar ‘tablespoon fresh basil leaves ‘Preheat oven to 200°C/180°C fan. 2 Overlap pastry sheets by tem, pressing down firmly to join, ila 12.5em x 35cm loose-based rectangular tart tin. Ease pastry into tin, press into base and sides; tim edges, Place tin on an oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake 10 minutes; remove beans and paper. Bake a further 15 minutes cor until golden. 3 Meanwhile, drain artichokes; cut into quarters. Tear prosciutto into bite-sized pieces. ‘4 Whisk eggs, cream and cheese in a large jug; season. '5 Pour egg mixture into pastry case; top with artichokes, cut-side up, and prosciutto. Bake 25 minutes or until filling sets, Serve sprinkled with basil. Gor. the Test Kitchen Artichoke & asparal fritters with olive relish PREP « COOK TIME 40AMNUTES NAKE ‘70g asparagus, trimmed, chopped finely 12804 bottled artichokes in brine, ‘rained, chopped finely eggs 2 tablespoons finely chopped fresh mint "cup (40s) finely grated parmesan Yi cup (35e) selfasing lour vegetable ol to shallowetry OLIVE RELISH. ‘Yscup (604) pitted green olives, chopped finely Ycup (606) pitted black olives, chopped finely ‘cup flnely chopped fresh fateat parsley ‘tablespoon finely chopped fresh chives ‘tablespoon extra viegin olive ol ‘tablespoon lemon juice 4 Make olive relish. 2 Combine asparagus, artichoke, eggs, mint, parmesan and flour in a medium bowl. Season, 3 Heat oil ina large frying pan. Shallow-fry heaped tablespoons of fitter mixture, in batches, for 2 minutes each side or until browned and cooked through. Drain fritters on paper towel. Serve hot with olive relish. ‘OLIVE RELISH Combine ingredients in a small bow Cool tart before cuting nto eight slices. Store the ‘art in an alight container, the refrigerator, for tp to 2 days. This tart can also be frozen. Thaw tart before reheating. Serve with a baby rocket salad.cooking class Dolmades (rice stuffed vine leaves) PREP COOK TME2HOLRS 0 MINUTES (+ COOLING MAKES 30 Picking, preparing and rolling dolmades goes back generations, as women gathered together to create this iconic Greek dish. They make a delightful addition to any grazing platter. ‘cup (60mi extra virgin olive ol 41 Heat 2 tablespoons of oil ina large saucepan; add onion, cook, sting, 2 onions (3005), chopped finely until softened. Add lamb; cook, stirring, until browned. Stirin rice and pine 1509 minced lamb nuts. Add herbs, juice and 1 cup 250ml) water. Bring to the boil; reduce '% cup (150g) white long: grain rice ‘heat, simmer, covered, for 10 minutes or until water is absorbed and rice is 2 tablespoons pine nuts, toasted partially cooked. Coal ‘Ys cup finely chopped fesh cil 2 Rinse vine leaves in cold water. Add leaves toa large saucepan of 2 tablespoons finely chopped fresh mint oiling water, in batches, for I minute. Transfer to a colander, rinse in 2 tablespoons lemon juice cold water; drain well. 3759 preserved vine leaves (See notes) 3 Place vine leaf, smooth-side down, on a clean work surface, trim stem, ‘extra virgin olve oll cooking spray Place a tablespoon of rice mixture in the centre, Fold stem end and sides ‘small lemon (65g), sliced into rounds over filling; roll up firmly 4 Spray a 30cm round (top measurement) flameproof pan with oil; line with remaining vine leaves. Top with rolls in one layer, packing in closely, sseam-side down, Place lemon slices in a single layer over rolls. '5 Pour I cup (250ml) water and remaining ol over roll. Place a 25cm plate on top of rolls. Cover; simmer over low heat for 1 hour or until leaves and rice are tender. Remove from heat; remove lid. Cool for 30 minutes before serving, eX Sipe ai Siyee Sige 3 ‘Ate browning the lamb, mixin ‘ter boling leaves, remove the ack dolmades closely in one layer the rice and pine nuts. Then, ac the large stem and place a tablespoon Ina vin leaned pan, seaside heros, lemon ule and water. ‘of mixture inthe centre. Fold end down, Pace lemon slices over rolls ‘and sides of leaf over and rll up. and top pan with a plate. » Coking ‘vith The staan Womens WeeklyGreek delicacy be the Test Kitchen se ae: . oo, = acc Sony cores enna aleoa ¥ For MORE ot Together on sale now, RRP $48.98, For our new cookbook we have spent hours a collecting the best heritage recipes for you to ‘enjoy with friends and family. You'll no doubt be inspired to gather round the table and bask Inthe joy that eating and enjoying a meal together can bring. Available where all good books are sold and at amweookbooks.comaunN > 6 26 Stuffed zucchini lowers °@ 2 Conbing-| Shared y> plates Tapas, mezze of antipasto — it ame thing. Serve with torn pieces of bread Baked feta . and plenty of wine. with roasted : garlic, chilli olives \ aaa Eg 3 i , : re 25 5 Dukkah prawn : skewers 2Appetisers to impress Baked fetta with roasted garlic, chilli & olive: PREP « COOK TIME HOUR: SERVES FY Preheat oven to 180°C/160°C fan. Place 10 peeled cloves of garlic ~*~ and 3 cup extra virgin olive ol in a small ovenproof dish (ensure . garlic is completely covered). Cover with fol; bake for 30 minutes ‘or until tender. Cool slightly Increase oven to 200°C/180°C fan. Pat 700g Greek fetta dry with paper towel. Cut into 4em thick slices; place in an ovenproof dish, with fetta ina single layer. our % cup additional extra virgin olive oil and the garlic in oil ‘over fetta; top with 2 sprigs fresh rosemary, 3 teaspoons fresh oregano leaves, “ cup Ligurian olives and ¥% thinly sliced fresh Tong red chilli. Bake for 40 minutes or until fetta is soft and lightly browned, Serve with toasted or grilled pitta bread,Dukkah prawn skewers PREP - COOK TIME SSMAUTES SERVES 4 Shell and devein 1.2kg uncooked large king prawns, leaving tails intact. ‘Combine % cup pistachio dukkah, 2 tablespoons extra virgin olive oil, 2.cloves crushed garlic and 2 teaspoons finely grated lemon rind ina large ‘bowl; add prawns, toss to coat in mixture. Thread prawns onto 8 soaked ‘bamboo or metal skewers. Heat a heavy-based frying pan over high heat; cook. skewers, turning, until prawns change colour. Serve with lemon wedges.Appetisers to impress Stuffed zucchini flowers PREP = COOK TIME25 MIVUTES MAKES i8 Combine 250g firm ricotta, 50g finely chopped Greek fetta, 2 tablespoons finely chopped fresh mint leaves, 2 teaspoons finely grated lemon rind, % teaspoon dried chilli flakes, 1 clove erushed garlic and ‘Legg yolk in a medium bow; season to taste. Carefully open 18 zucchini flowers then remove the yellow stamens from inside the flowers. Spoon ricotta mixture into flowers, leaving a tem gap at the top. Twist petal tops to enclose the filling. Heat 2 tablespoons extra virgin olive oll ina non-stick frying pan over high heat; cook flowers for 1 minute on each side or until light golden and heated through; season to taste, Sprinkle with finely grated lemon rind and mint leaves.What is it that makes chicken Australia’s favourite meat? We all know that chicken is tasty, versatile and great value but there are even more reasons to enjoy Australia’s favourite meat: Chicken has the lowest carbon footprint of any meat Australian chickens are not given hormones or steroids b Meat chickens in Australia are never raised in cages More than 99% of o chicken meat consumed in Australia is grown in Australia Cooked chicken is an excellent source of protein, and source of key vitamins and minerals To find out the facts about chien near chicken meat production in Australia, visit facts.chicken.org.aucooking class Ciabatta PREP - COOK TIME 45 MIVUTES : STANDING & COOLING) MAKES 2047S (EACH SERVES 8) Learn how to make this classic Italian bread with our easy step-by-step instruction You will need to begin this recipe 2 days ahead. Biga is a bread starter used to ‘make Italian bread with a more complex: flavour and an open texture. ‘teaspoon (4g) dried yeast ‘Leup (250m lukewarm flitered or botied water (see notes) 21s cups (3505) organic bread flour (see notes) ‘teaspoons fine sea salt ‘ teaspoon extra virgin olve oll, ‘tablespoon organic bread flour, extra BGA ‘teaspoon (4a) dried yeast 2 teaspoons honey % cup (160m) warm fitered or bottled water ‘Lcup (1509) organic bread flour (see notes) Sues combine yeast, tency end warm verb mea ‘Cover sand at scomtempertre ‘orerours before sg 4 Make biga 2.On Day 2, combine yeast and the water in a jug; stiruntil yeast dissolves. Combine flour and salt in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture, biga and ofl; mix on low speed to combine. Mix on medium speed for 5 minutes or until smooth and elastic. 3 Transfer dough to an oiled large bowl; cover with a clean tea towel. Stand ina warm place for 4 hours until dough is full of air bubbles; dough will expand considerably. 4 Carefully ease dough out of bow! onto a well-floured surface, taking care not to damage air bubbles. Don't knead, Dust top lightly with a lite flour and carefully cut mixture in half lengthways, Gently slide your fingers under edges of dough; ease each portion into a 10cm x ‘30cm rectangle. Don’t break air bubbles. If dough sticks to your fingers, ‘moisten lightly with water or dust with flour. Gently place hands under dough from each end and lift onto a floured baking tray. This is very soft dough; do this in one quick, gentle motion. Repeat with remaining dough, Dust with extra flour. Stand loaves, uncovered, in a warm place for 2-24 hours or until doubled in size and full of air bubbles. '5 Meanwhile, preheat oven to 240°C/220°C fan, Place a shallow-sided coven tray on the lowest shelf ofthe oven while preheating. 6 Place 12 ice-cubes on the hot tray in the oven (see Test Kitchen tip) Bake loaves for 15 minutes or until well browned and crusty. Transfer ciabatta to a wire rack to cool. BIGA Combine yeast, honey and the water in a medium bowl; whisk until yeast dissolves. Add flour, beat well to remove any lumps, Cover; stand at room temperature for 24 hours before using, Sapz2 ae =o see ff) Sa ® Cooking with The Ausraan Womens WeeklyItalian lesson 4 vb. ‘the Test Kitchen Chlorinafed water is thought 10 stop some of the natural yeast growth: it will work, but fitered water will give a ‘superior result. Organie lour Is preferable touse when / making astarter, to * encourage natural yeast ‘growth. The starter wil tit ‘work with regular bread flour ‘but organic flour wil give a ‘superior result. Adding the Ice cubes toa hot tray ‘creates steam, which in turn creates a crustie loaf, »Easy entertaining The Hafan table PHOTOGRAPHY by JOHN PAUL URIZAR “STYLING Sf OLIVIAPBL ACKMORE Take a seat and be transported to the a Amalfi Coast with this 2 EF beautiful menu of . Itali an-inspired.dishes. Blood ‘negront PRED TIME 5 MIVUTES SERVES 2 leo cuber ‘cup (60m Compar ‘4 cup (6Omi) sweet rosso vermouth 100m! gin ¥5 cup (160m chilled V mh , blood orange juice a ‘orange, siced to garnish > ye PPP LeLTIU avait two chilled tumblers 1 with ice cubes. Add Campa *K RELI : ti \ vermouth, gin and juice toajug; |. MW AX ASS stirto combine. Pour into glasses Serr iit pal eee ee € 4444,anchovy mayo. & corn salsaEasyentertaining Dory P alfacqua pazza4. . * & the Test Kitchen” ~~ ‘To toast fennel seeds, stirina dry frying pan over medium heat unt fragrant. Cool then crush withthe bottom of the pan ot Ina pestie and morta. To peel broad ‘beans, stand frozen beans in a bow of 1g water for 1 minute. Dain, colEasy entertaining Préine Braised fennel with Chargrilled squid with anchovy artichokes & broad beans mayo & corn salsa PREP COOK TIME: S0.MAUTES SERVES 6 PREP COOK TIME 40 MINUTES (REFRIGERATION) SERVES The Italian mastery of preparing vegetables shines in this recipe. Fennel, while delicious shaved and eaten raw, is equally superb when it is cooked slowly in extra virgin olive oil and wine until it is melt-in-the-mouth tender. 3 large fennel bulbs (550g each) ‘cup (125m extra virgin olive ol, plus extra to serve 6 cloves gor, sliced thinly 4 drained anchovy filets, chopped finely 2 teaspoons fennel seeds, toasted, crushed {Gee Test Kitchen note, opposite page) ‘5 cup (125m) dry white wine ‘tablespoon finely grated lemon rind 2 titres (8 cups) vegetable stock ‘4 cup (60m) lemon juice 6 globe artichoke hearts marinated in oll (260g), hnalved lengthways 2509 frozen broad beans, thawed, pecled (see Test kitchen note) +1009 goat's cheese, crumbled 2 tablespoons finely chopped fresh fatleat parsley ‘teaspoon sea salt flakes 4 Trim each fennel bulb, leaving Sem stalk attached, then cut bulbs in half lengthways, 2 Heat oil in a large saucepan over medium heat; ‘cook garlic, anchovies and half the crushed fennel seeds, stirring, for minute or until fragrant. Add wine; bring to the boil. Reduce heat; simmer for 3 minutes or until wine reduces by hal. Add lemon tind, fennel halves and stock; bring to bol. Reduce heat; simmer, covered, for 30 minutes or until fennel is tender. Sti in juice. ‘3 Meanwhile, preheat a chargrill plate or pan over high heat. Cook artichoke halves, eut-side down, for 1 minute or until char marks appear. ‘4 Place fennel and artichokes in a shallow serving ‘bowl; spoon over a litte ofthe fennel cooking. liquid. Top with broad beans, goat's cheese and parsley. Combine salt with remaining crushed fennel seeds; sprinkle over vegetables. Serve drizzled with extra oil, 2 cloves garlic, rushed ‘tablespoon finely grated lemon rind ‘12 tablespoons lemon juice ‘Ys teaspoon dried chil fakes "750g small whole squid, cleaned (se Test Kitchen notes, previous page) cup (160m) extra virgin olive oll “Leom eob (4006), husk and silks removed ‘1 medium lemon (1409), cut into fem slices ‘cup fnely chopped fresh lat lef parsley “fesh long ed cil slice thinly ANCHOVY MAYO ‘1699 yolk ‘teaspoon Dijon mustard ‘cup (125ml) extra vgin alive oll ‘2 teaspoons red wine vinegar anchovy filets, chopped finely ‘Lelove gale, crushed 2 teaspoons lemon juice 41Place garlic, lemon rind and juice, chili flakes, squid and % cup (60m) of the extra virgin olive oil in a ‘medium bow; stir to combine, Cover; refrigerate 1 hour, 2 Meanwhile, make the anchovy mayo: Blend or process the egg yolk and mustard until smooth. With ‘motor operating, gradually add oil in a thin, steady stream; process until mixture thickens, Add vinegar, anchovies, garlic and lemon juice and process ‘until smooth; season. Cover; refrigerate until required, ‘3 Heat a barbecue (or grill or grill plate) to high heat; ‘brush com and lemon slices with 1 tablespoon oi (Cook turning occasionally, for 8 minutes or until charred. ‘4 Cut kernels from corn cob. Finely chop chargrilled lemon, discarding any seeds. Combine kernels, chopped lemon, parsley, fresh chilli and remaining extra virgin olive oll in a medium bow; season. '5 Reheat barbecue (or grill or grill plate) over high heat; cook squid for 2 minutes on each side ‘or until just cooked through; thinly slice. ‘To serve, spread mayo on a platter; top with squid ‘and corn salsa. 35Easy entertaining Seconde Gnocchi gnudi PREP + COOK TIME S0MINUTES SERVES 4 ‘These Florentine ricotta gnocchi, known as ‘gnudi (meaning naked), are thought to resemble the filling of ravioli without the pasta. They are lighter and fluffer than their potato cousins. Use firm ricotta for best results, 100g baby spinach eaves 1500 firm ricotta ‘Ys cup (409) finely grated parmesan, plus extra to serve, “Legg, beaten lightly 2 tablespoons finely chopped fresh di ‘teaspoon finely grated nutmeg ‘4 teaspoon dried mint “Vs cups (200g) plan lou, plus extra for dusting 125g butter, chopped coarsely ‘cup loosely packed fresh mar ‘%cup (606) walnuts, reasted, chopped coarsely lemon wedges to serve wm leaves ‘Place spinach in a large dry frying pan over high heat; cook for 1 minute or until wilted. Transfer to a sieve and press out any excess moisture. Place spinach in afood processor; pulse until coarsely chopped. Add ricotta, parmesan, egg, dill, nutmeg and dried mint, season; process to combine. Place mixture ina bowl. Add flour; gently stiruntil dough just comes together. Turn dough out onto a lightly floured surface; knead lightly until smooth, 2 Divide dough into three portions. Roll each portion {nto a 1.5em thick rope; eut into 2em lengths. Gently squeeze each piece in the centre to give ita waist. ‘3 Cook gnudi, in batches, in a large saucepan of gently simmering salted water for 3 minutes or until they rise to surface. (Rapidly boiling water may break ‘the gnudi up.) Transfer with a slotted spoon to a tray. ‘4 Meanvihile, cook butter in same cleaned frying pan ‘over medium-high heat for § minutes or until nut brown. Remove from heat; stir in marjoram and walnuts. Season. '5 Add gnudi to butter mixture in pan; toss gently to coat, Serve gnudi with extra parmesan and lemon wedges. John Dory alPacqua pazza PREP COOK TIME 40 MINUTES SERVES 4 Acqua pazza, ot ‘crazy water’ originated with Southern Italian fishermen cooking their catch in seawater, however the origin of the name is ‘more complex and itis thought that the fish broth, resembled the extended form of wine peasants made, due to the majority being collected by the landlord. Regardless ofthe name itis a simple yet elegant way to enjoy fish. ‘4 cup (BOmi) extra virgin olive ol “Lmedium fennel bulb (3004), cut into thin wedges, ‘green fronds reserved ‘12 tiny(penci leeks (240g), cut into 3em lengths 8 cloves garle, sliced thinly ‘ong re chil, seeded, chopped finely 2 tablespoons baby copers ‘cup (1209) pitted green Siclian olives ‘Leup (250m dry white wine 2 cups (500m) fish stock 2 tablespoons lemon juice ‘1 medium lemon (1409), sliced thinly 4 John Dory filets (7009), skinned crusty bread, to serve ‘Heat oil ina large, deep frying pan over medium heat; cook fennel, lek, garlic, chilli, capers and olives for § minutes or until fennel and leek start to soften and turn golden. 12 Add wine; bring to boil. Reduce heat to medium; simmer for 5 minutes or until reduced by half. Add stock, lemon juice and lemon slices; bring to the boil. Arrange fish over vegetables; cook, partially covered, for 10 minutes or until fish is just cooked through. 3 Top with reserved fennel fronds and serve crusty bread. Feat Kitehen notes ‘You can use other frm white fish fillets ‘for this recipe, such as snapper. You will need to adjust the cooking time ‘according tothe thickness of the filets. 36 Coking with The Aastraan Womens WeekDelos Honey pistachio nougat semifreddo with watermelon granita PREP + COOK TIME 45MNUTES (- FREEZING) SERVES? ‘Semifreddo is made by aerating eges with sugar over simmering water to ‘make the base zabaglione), then ‘cream is folded through. The name ‘means semi frozen, so turn out and store in the fridge for 10 minutes before serving, depending on the ambient temperature of the day. Begg ‘cup (2209) caster sugar ‘teaspoon vanilla bean paste {600m thickened cream '300g honey and pistachio nougat, cut into Smm pleces (WATERMELON GRANITA ‘tg seedless watermelon ‘Ye cup (559) caster sugar 2 tablespoons lemon juice 4 Grease a-litre(8-cup) loa pan; line base and long sides with baking paper, extending the paper Sem over the sides, 2 Whisk eggs, sugar and vanilla ina large heatproof bowl to combine. Place bow! overa saucepan of simmering water (base of bow should not touch the water; whisk for 10 minutes or until mixture is thick enough to coat the back of a spoon (mixture should triple in volume). Remove bow! from heat cool slightly. 38 Using an electric mixer, whisk cream to oft peaks. Fold cream and nougat pieces into egg mixture. Pour mixture Into lined pan; cover. Freeze for 6 hours ‘overnight until fim. ‘4 Meanvtile, make the watermelon sgranita: Remove rnd from watermelon, For MORE, Italian, on sale now, $49.99. Capturing the ‘essence of an talian ‘summer, and featuring ‘ecipes enhanced ‘with crus, Available ‘here all good books ‘ate sold and at ‘awurcookbooks.com.au. then cut flesh into pieces; you need 650g. Blend or process until smooth. Place sugar, lemon juice and ¥ cup (80ml) water ina small saucepan over medium heat; cook, stirring, for 2 minutes or until sugar dissolves. Remove pan from heat, tir in watermelon puree. Pour ‘mixture into a shallow 20em x 30¢m, ‘metal container. Freeze for | hour. Scrape frozen edges back into mixture with a fork. Return to freezer; repeat another three times until mixture resembles ‘crushed ice. Freeze until ready to serve. ‘5 Turn semifreddo onto a board. Stand at room temperature or in the fridge to soften slightly. Mix watermelon granita with a fork. 6 Serve semifreddo cut into slices, ‘topped with watermelon granita, aLa dolce vita! ¥ = .s Honey panna - ee - cotta with apricots in thy up Classic Italian * desserts S all the nonnas out there proud by making et = one of these recipes for dessert!‘a fee lorentine aes . biscotti 7Vienna almonds are toffee- coated almond kernels. ‘Atternate the sponge pieces when layering sothat the cut side ofthe sponge fs on different sides on each layer; ‘this will eneure the torte does not lean to one side. Tiramisu fo La dolce vita! I eT torte PREP « COOK TIME (HOUR W0MINLUTES (+ COOLING & REFRIGERNTION) SERVES 2 3ea9s ‘Ye cup (10g) caster sugar ‘4 cup (259) plain flour ‘4 cup (259) selfraising four ‘4 cup (25s) comffour 2 tablespoons instant coffee granules ¥4cup (180m) boiling water ‘Ys cup (80m) marsala 2 tablespoons coffee flavoured liqueur '500g mascarpone cheese ‘Ys cup (854) cing sugar ‘300ml thickened cream 2 tablespoons coarsely chopped Vienna ‘almonds (see Test Kitchen notes, above) 41 Preheat oven to 180°C/160°C fan. Grease a deep 22cm square cake pan with butter. 22 Beat eggs in a small bow! with an electric mixer for 10 minutes or until thick and creamy; gradually add caster sugar, 1 tablespoon at a time, beating until sugar dissolves after each addition, ‘Transfer toa large bowl. 2 Sift flours twice. Sift flours a third time ‘over egg mixture; fold ingredients together. Spread mixture into pan. 4 Bake sponge for 25 minutes. Turn sponge immediately onto a baking paper-covered wire rack; turn top-side up to cool. 'S Meanwhile, dissolve coffee inthe water in a small heatproof jug. Stir in marsala and coffee-flavoured liqueur; cool. ‘6 Beat mascarpone and icing sugar in a small bow! with electric mixer until smooth. Beat in cream and ¥ cup of the coffee mixture, ‘7 Cut the sponge in half down the centre, then split each sponge half into two layers, Place one of the cake rectangles ona serving plate, cut-side up; brush with a quarter of the remaining coffee mixture then spread ‘with 2 cup of mascarpone mixture. Repeat layering with cake (see Test Kitchen notes, above), coffee mixture and ‘mascarpone, finishing with the cake, cut-side down, and remaining mascarpone mixture spread on top and sides of cake. Refrigerate cake for 2 hours. 8 Just before serving, decorate cake with Vienna almonds. 4Nougat semifreddo with orange & honey syrup PREP + COOK TIME25 MINUTES (- FREEZING SERVES 4 ‘vanilla bean, ‘3099s, separated Ys cup (759) castor sugar ‘We cups (375m) thickened cream 200g nougat, chopped finely 4s eup (75g) cosrsely chopped toasted ‘shelled pistachios ‘tablespoon honey ‘ORANGE HONEY SYRUP. ‘cup (90g) honey ‘tablespoon finely grated orang 2 tablespoons orange juice ind 4 Split vanilla bean in half lengthways; scrape seeds into small bowl, reserve pod for another use. Add yolks and sugar; beat with electric mixer until thick and creamy. Transfer mixture toa large bowl. 2 Beat cream in small bow! with electric mixer u fold cream into yolk mixture. 2 Beat egg whites in separate small bowl with electric mixer until soft peaks form. Gently fold half the egg whites into cream mixture; fold in nougat, nuts, honey and remaining egg white. Spoon mixture into loaf pan or stainless steel bow, cover with foil; freeze 3 hours or until just firm. ‘4 Make orange honey syrup. 8 Stand semifreddo at room temperature 10 minutes before serving with syrup. ORANGE HONEY SYRUP Bring ingredients to the boil in small saucepan. Reduce heat; simmer, uncovered, 2 minutes. soft peaks form; gently 2 Cooking with The Aastaan Womens WeeHoney cypannacotta with —¢ apricots in thyme syrup PREP « COOK TIE 100 (- COOUNG REFRIGERATION) SERVES S ‘3 teaspoons powdered gelatine ‘Ye cup (60m cold water 2 cups (580m) buttermilk ‘¥seup 125m) pouring cream Yeu (1789) honey [APRICOTS IN THYME SYRUP. 2 cups (500m) water Yscup (1759) honey 2 teaspoons fresh thyme leaves ‘2 small apricots (600g), halved, ‘tablespoon lemon juice 4Sprinkle gelatine over the water in a small heatproof jug; stand jug in a ‘small saucepan of simmering water, stir until gelatine dissolves. 2 Meanwhile, bring buttermilk and cream to the boil ina medium saucepan; remove from heat. Whisk in honey and gelatine mixture; strain into a large jug. Cool. 3 Divide buttermilk mixture among eight %-cup (160ml) glasses. Refrigerate for 6 hours or overnight until set. 4 Make apricots in thyme syrup. 'B Serve panna cotta topped with apricots and syrup. APRICOTS IN THYME SYRUP Bring the water, honey and thyme to the boil ina medium saucepan, Add apricots; simmer gently, uncovered, for S minutes or until almost tender. Remove from the heat; add juice, cool. Refrigerate until cold La dolce vital Chocolate & cinnamon aflogato shots PREP « COOK TIME 30.MALITES SERVES 4 ‘tablespoon instant esprasto coffee ‘granules 2 tablespoons caster sugar ‘Leinnamon stick ‘Ye cup (60m) water 2 tablespoons coffe flavoured liqueur ‘50g dark chocolate, grated finely 4 small scoops vanilla or chocolate eecream 4 Stir coffee, sugar, cinnamon and ‘the water in a small saucepan over ‘medium heat, without boiling, until coffee and sugar dissolve. Bring to ‘the boil. Remove from heat; stand, covered, 10 minutes. Discard cinnamon stick, 2 Return coffee syrup to the boil Remove from heat; str in liqueur and half the grated chocolate. '8 Scoop ice-cream into four ¥2-cup (125m) serving glasses; sprinkle with remaining chocolate. Pour hot coffee syrup over ice-cream. Serve coffee shots immediately. Feet Kitehen notae We used Tia Maria for this recipe, but you can use your favourite coffeelavoured liqueur. (0% for something diferent, try an orange-flavoured liqueur Florentine biscotti «COOK TIME HOUR 20 MINUTES (COOLING & STANDING) MAKES 7 “Leup (2209) caster sugar 2099s “cup (1505) plain our ‘cup (759) selfrasing flour 4 cup (60g) Naked almonds, roasted cup (80s) sutanas ‘7: cup (100g) red glacé cherries, halved 200g dark chocolate, chopped 4Preheat oven to 180°C/160°C fan. Grease and line two large oven trays ‘with baking paper. ‘2Whisk sugar and eggs ina medium ‘owl until combined; stir in sifted flours, almonds, sultanas and glacé ‘cherries. Shape dough into two 30cm logs. Place on trays; flatten slightly. ‘3 Bake logs about 30 minutes. Cool on trays. ‘4 Reduce oven temperature to 140°C/120°C fan. 'B Using a serrated knife, slice logs diagonally into Smm slices. Place slices, ina single layer, on baking ‘paper-lined oven trays. Bake for 20 minutes, turning halfway through baking, or until dry and crisp. Cool ‘on wire racks. 66 Place chocolate in a medium heatproof bow! over a medium ‘saucepan of simmering water (make sure the base of the bowl doesn’t touch the water); stir until melted. ‘Transfer chocolate to a small cup. Dip one end of biscotti into chocolate; drain off excess. Place biscotti on baking paper-lined trays. Stand at room temperature until chocolate sets. Test Kitehen notre Biscott wil keepin an airtight container for up ‘10 2weeks. ryFresh and flavourful 4 ways with c PESTO as pasta, Soup, 0D a pizza base or as a sandwich filling. 2 X Broccoli pesto Minty pea pesto Process 20g brocol orets 4 cup 409) Process 2 cups (249) thawed unsalted roasted cashews, cup firmly patted fronen pes, cup fresh mint leaves, Ds sa gscy edb eae arc vA cop Cae recalls, ttl nay chopped ad cup Ce ely 1 lowe gale, yeu Meta et le th epee rated iran virgin olive aland 4 cube) nd, cup (6D lemon ule and 2 finely grated parmesan unt tablespoons water until embined, Season, a jm 4 Coking wih The Astaian Wane WeeklyNo Walnut & almond pesto Blend or process 2 cloves garlic, 4 cup (358) each of roasted walnuts and almonds, 44 cup finely grated parmesan (20g) and 2 cups firmly packed fresh basil leaves until almost smooth. Gradually add 4 cup (125ml) extra virgin olive olin a thin, steady stream, processing until combined. Season, Bea 3p alrtight container eres) Penns parents No. Rocket pesto Process % cup firmly packed baby rocket leaves, 4 cup firmly packed fresh basil leaves, ¥4 cup (35g) coarsely chopped roasted walnuts, ‘Yscup (25g) finely grated parmesan, 1 clove garlic, ¥ cup (80ml) extra virgin olive oil ‘and 1 tablespoon lemon juice until smooth. Season.Crowd-pleasing platters / = This Italian- style antipasti “~~ grazing board is perfect for picnics ona sunny spring afternoon. razing days PHOFOGRAPHY dy JAMES MOFFATT * STYLING by OLIVIA BLACKMORE aCrowd-pleasing platters ANTIPASTI SELECTION SERVES 2 Building an impres ive platter is easy! We've listed all the things you'll need from ready-made deli items, what to make from scratch and even what ser MAKE + Chargrilled Three-cheese Zucchini Flowers + Mushroom Arancini “+ Rosemary & Grape Extra Virgin Olive Oil Focaccia. + Cracked Green Olives with Pecorino “= Tonnato Dip + Grilled Vegetable & Provolone Muffuletta BUY + Salumi: prosciutto, bresaola (cured beef), nda (chili-infused spreadable salami), garlic and fennel salami, mortadella (see Salumi to Love, overleaf) + Cheese: parmigiano-reggiano, gorgonzola dolce, burrata (cream-filed mozzarella), bocco + Fruit: melon, pears, figs, grapes + Bread-like things: grissini, fresh or chargrilled bread, pane croccante (thin wafer breads), pane di casa DRINK + Prosecco + Italian soft drinks + Sparkling mineral water singware you need! Buon appetito! SERVING You will need: +1 large wooden board + Baking paper + 3medium shallow bowls + 2small bowls +L knife += Serving utensils BUILD Using the picture of the whole board on the previous page as a guide, place a large sheet of baking paper diagonally across a large wooden board. Position the bowls on top. Place the burrata, bocconcini and melon wedges in the medium bowls. Place Tonnato Dip and Cracked Green Olives with ecorina in the small bowls, Place Mushroom Arancini, Rosemary & Grape Extra Virgin Olive Oil Focaccia and Grilled Vegetable & Provolone Muffuletta on the board, then add all the bought items to fill the gaps. Add Chargrilled Three-cheese Zucchini Flowers to the board last. Add the knife and serving utensils. Test Kitehen notre Head to the del to get most ofthe provisions required for this board. If possible, request that your cold cuts are sliced to order, and ask to see the ist slice; that way you'll know i the slicers proficient Check to ‘see that your goodies are being carefully laid out and separated by wax ‘paper for easy separation later With skinny sausages of salam fyou have a steady hand and a sharp knife (and the time), there's money to be saved in buying a whole sausage and slicing ityourset. $8 Cooking wth The Ausraan Womens WeeklyMushroom arancini PRE + COOK TIME HOCA25 MINUTES + FREEZING) MAKES 2 200g Swiss brown mushrooms 41Place mushrooms in the bowl of __remaining stock. The ric wl take approx 2 tablespoons extra vgn ole ol plus ‘food processor; process using the 20 minutes in total to cook. Stir through ‘extra for frying pulse function until finely chopped. mushrooms and half the parmesan. “re cups) saltreduced vegetable stock ‘Transfer toabowl Season to taste. Transfer risotto toa 309 butter ‘2Heat extra virgin oliveoilinalarge, large, shallow roasting pan; freeze for 20 ‘small onion (09), chopped finely deep heavy-based frying pan overhigh minutes or uni chilled and firm, 2 doves gre, crushed Iheat.Cook mushrooms for éminutes 6 Place seasoned flour, beaten egg, and ‘cups (2009) arberio eo ‘or until mushrooms are golden, combined breadcrumbs, thyme and 1 eu (809) finely grated parmesan ‘Transfer to a bow remaining grated parmesan in separate + cup (1809) pain tour, seasoned +3 Place stock ina large saucepan over _ shallow bowls. Roll | tablespoon 3 eggs, beaten ighty high heat bring to boil Reduce heat to _portions of risotto to make 28 balls “vs cups (156) panko breaderumbs low and keep stock hot. {ntotal. Push half apiece of boeconeini 2 ablespoons thymeleaves, chopped finely @ Aid butter tosame frying pan over _into the centre ofeach risotto ‘wenery boccontn (2209), haved medium heat.Cook onion, sttrng, for ball. Coat basin flour, eg, then 4 minutes or until golden. Add garlic breadcrumb mixture. * ‘and cook for | minute. Add rice and 7 Heat ol for deep-fiying ina deep, BR cook, stirring, for2 minutes. hheavy-based saucepan to 170°C/150"C Add one-third ofthe hot stock. ook, Cook arancin in batches for 4 minutes stirring, for7 minutes oruntilalmost "or until risp and golden. Drain on absorbed. Repeattwomore times with paper towel Feet Kitehen note PREPIT Arancini can be made up to 3 days ahead: store in an airtight container inthe fridge. They can also be frozen for up to 2 months; thaw in the fridge before reheating. 49Salumi to love Salumi is in fact the Italian name for cold cuts, of which salami just one of many. Li the French, the Italians are passionate about the subject and the array of mostly pork-based products | is extensive. Once you have an idea ofthe differences, you ‘willbe able to order confidently and build a great-tasting board. Clockwise from top: Truffle salami, ‘duja (in the bowl), sopressa, bresaola, coppa, prosciutto (centre) and mortadella, Bresaola (beel-based) is salted and air-dried lean beef with a firm texture and a mild beef: jerky taste Serve thin slices dressed with emon juice, extra virgin olive oil and parmesan flakes. Prosciutto (pork-based) Tonnato dip isa generic term encompassing (Pictured above Cracked Green Olives Coppa (pork-based) isarolled a variety of cooked and cured With Pecorino opposite page) cet formed from meat sourced uncooked hams, Prosciutto PREP TIME (0 MINUTES SERVES 4 from the back ofthe neck and i parma and prosciutto di san shoulder. It is deep red with heavy _daniele are some of the benchmark 1859 canned tuna in extra virgin ove ‘marbling, and theres a spicy prosciutto styles to look for. rained, faked version fr chilli lovers. With their rose-coloured meat, 4 drained anchovy filets they are nothing more than ‘4 cups 2756) whole-eg9 mayonnaise Mortadella (pork-based is pork leg and salt cured for a 2 teaspoons iemen juice pale pink, studded with cubes of _—_year or even longer. ‘tablespoons drained capers rinsed fat, and flecked with pepper and ‘teaspoon chil fakes sometimes pistachios. Ithas @ Salami (pori-based) {resh fatleat parsley ond grated parmesan, smooth, almost hammy, taste. encompasses a huge variety of to serve ‘This one will geta tick of approval __styles. Opt for Italian styles and from the kids. 0 for popular flavours such as 41 Blend or process tuna, anchovies, mayo, fennel, garlic, truffe, red wine juice, capers and chili until smooth. ‘Naduja (pork-based) and red pepper, ora mix of these. Season to taste. Sprinkle with parsley and (pronounced en-DOO-ya) is spicy parmesan. Season with ground spreadable salami of Calabrian Sopressa (pork-based) black pepper to serve, origin that once tried is usually ‘comes in an assortment of shapes much loved, Leftovers can be put _and sizes depending on the ae ner to.se on pizza or stirred into region. Common among them ee ee pasta and other dishes where you _is a coarse texture and reddish Dip can be made 1 day ahead ‘want alittle heat kick. hnue from red pepper. ‘over and retigerate, 50 Cooking vith The Austraan Womens WeeCrowd-pleasing platters Cracked green olives ] with pecorino PREP TIME IS MINUTES SERVE ‘cup (60m) extra virgin alive ol ‘cup (85g) orange marmalade 2 cloves gat, sliced thinly ‘teaspoon fennel seeds, toasted ‘teaspoon chil flakes of Ys small red chil, chopped finely 2204 pitted green Sicilian olives (eee Test Kitchen notes) 1289 pecorino or parmesan 4 Combine oil, marmalade, garlic, fennel seeds and chilli in a medium bow. 22 Place olives on a chopping board. Using the back of a spoon or the palm of your hand, flatten to crack the olives open. Add olives to the bowl. Coarsely chop or crumble pecorino into the bowl. Stir olives and pecorino to coat in flavourings, Test Kitohen notre ‘You could also mix olive types and add other varieties of olives, such as small Ligurian lives, orif you want to add colour to the ‘lives, include some semiired tomatoes. PREP IT Mixture can be made 1 day ahea: ‘cover and refrigerate. Rosemary & e extra virgin olive oil focaccia PREP « COOK TIME AS MINUTES: STANDING) SERVES 9 ‘3% cups (600) bread flour ‘2 teaspoons (7g) dried yeast ‘teaspoon caster suger 2 teaspoons sea salt lakes ‘%ccup (180ml) extra virgin olive ol 4009 red grapes ‘cup fresh rosemary leaves 4Place flour, yeast, sugar and 1 teaspoon of the salt in large bowl ofa stand mixer with the dough hook attached. “Mix for 10 seconds on low to combine. While motor is running, ‘on low, add 1 cup (250ml) lukewarm water and ¥ cup (80ml) of the oil. Beat on medium speed for 5 minutes or until ough is smooth and elastic. Coat dough in 1 tablespoon of the remaining oil in bowl; cover with plastic wrap. Stand ina warm place for 30 minutes or until doubled in size, 2 Brush a 25cm x 40cm oven tray with 2 tablespoons ‘of remaining oil; place dough on tray and, using the palm of your hands, press out tothe sides, Stand dough in warm place for 30 minutes, +3 Preheat oven to 200°C/180°C fan. Make indents in focac by pressing two fingers into the dough in rows. Brush with remaining ol. Press grapes into dough, Sprinkle with remaining salt and the rosemary. Bake for 18 minutes or until browned. ‘Transfer toa wire rack. Serve warm or cooled Tact Kitehen notae Yeucan also addlarge sprigs ofrosemary tothe focaccia fora more ‘rustic look, and elther keep the grapes in clusters or separate, PREPIT Focaccia can be baked up to & hours ahe: 3Crowd-pleasing platters eee PREP + COOK TIME | MINUTES MAKES 1S '50g blue cheese 50g fetta 2505 firm Hota 2 tablespoons finely chopped bat ‘teaspoon finely grated lemon rind ‘teaspoon died chil lakes ‘clove gale, crushed ‘ea9 yolk 48 zucchini flowers (540g) 2 tablespoons extra virgin olive ‘4 Crumble blue cheese and fetta into a medium bowl. ‘Add ricotta, basil, lemon rind, chill flakes, garlic and egg yolk to bowl; sti to combine. Season to taste. 22 Open zucchini flowers carefully and remove yellow stamens from inside the flowers. Spoon or pipe cheese ‘mixture into flowers (see Test Kicthen notes), leaving ‘acm gap atthe top. Twist petal tops to enclose filing. '3 Brush flowers with oil. Cook flowers on a heated ‘grill plate (or grill or barbecue) over high heat for ‘A minute each side or until lightly charred and heated through. Season to taste. Feet Kitzhen notre ‘To make an easy piping bag, spoon mixture Into a ‘small ziplock bag and twist the open end to seal. Sip the comer, then pipe mixture into flowers. PREP IT Zucchini flowers can be filled upto 4 hours ‘ahead: keep refrigerated until ready to cook. 2 Coking with The Aastraan Womens Wee Grilled vegetable & provolone muffuletta PREP COOK TIME 25 MIN/TES + STANDING) SERVES 12 ‘3 medium zucehin (2605) ‘1 medium eggplant (3003) ‘extra viigin olive oll cooking spray ‘large clabata loat (4209) or other Hallan bread 330g jar whole roasted peppers, drained, seeded 250g mozzarella, sliced thinly 250g provolone cheese, slced thinly OLIVE PASTE £2309 jar pitted green selon olives ‘shallot, quartered 2 cloves gale, quartered “cup (125m) extra vigin olive olf ‘small red chill halved, seeded, 4.Cut zucchini and eggplant lengthways into long thin slices. Preheat a chargrill pan (or barbecue) over medium heat. Spray slices with extra virgin olive ol spray and season. Cook eggplant in batches for 2 minutes each side or until chargrll marks appear. Cook zucchini in batches for 1 minute each side ‘or until chargrill marks appear. Cool. ‘2 Meanwhile, make olive paste. Pulse ingredients in a food processor until finely chopped. Season. 23 Cut bread in half horizontally, then turn both sides, crust-side ‘down, onto a board. Divide olive mixture between both cut sides. 4 Lay roasted peppers on bread bases, followed by mozzarella, ‘eggplant, half the provolone, zucchini, remaining provolone ‘and lids. Wrap tightly in plastic wrap. Place muffuletta between two oven trays and weigh down with a heavy saucepan to compress. Stand for a minimum of | hour and a maximum of 3 hours. Ifstanding for longer than 1 hour, ‘you'll need to refrigerate the muffuletta, then bring it to ‘oom temperature before cutting it into slices to serve.BEAUTIFUL BOARDS for EVERY OCCASION ‘) Pn COUNTRYSTYLE BEAUTIFUL BOARDS Jor EVERY OCCASION AVAILABLE TO PURCHASE WHERE ALL GOOD BOOKS ARE SOLD and at AREMEDIABOOKS.COM.AUcooking class Portuguese piri piri chicken PRED « COOK TIME 4S.MAUIES SERVES 4 This chicken will become a staple in your family dinner rotation! 2 medium Desiree potatoes (8003) ‘U6kg buttered chicken Ys cup (80m) vegetable o Ys cup (1509) mayonnaise PIRI PIRI SAUCE 6 fresh long red chiles ‘teaspoon finely grated lemon rind 2 tablespoons lemon juice 4 cloves gare halved 2 teaspoons sweet paprika ‘4 cup coarsely chopped fresh oregano ‘cup (125m) extra vigin olive ell ‘4Preheat oven to 200°C/180°C fan. 2 Make pir piri sauce, 13 Prick potatoes all over with a fork. Microwave on HIGH (100%) for 3 minutes or until potatoes are tender. Cut into 4em pieces. ‘4 Rub %cup pit piri sauce on both sides of chicken. Heat oil in a large flameproof roasting pan over medium-high heat; cook chicken, skin-side down, for 5 minutes. Tur chicken over. Add potato to pan; cook for a further § minutes, turning potato until golden. Transfer pan to oven; roast for 25 minutes or until chicken juices run clear when the thickest part of a thigh is pierced, '5 Combine mayonnaise with remaining piri piri sauce. 6 Serve chicken and potato on a platter with piri piri mayonnaise. If you like, op with fresh oregano leaves. PIRI PIRI SAUCE Halve 3 chillies lengthways; remove then discard seeds. Coarsely chop all chillies; process with remaining ingredients until well combined, Season well with sat Canlbinge itv sess Wars We‘The spice is right i + Re i i : i i i i ‘contributes the most heat,‘The robust nature fof kale means this salad will keep well Inthe fidge the following day. eons a fee Make the most of fresh spring produce wPern) 7 ee eosKale & grape tabbouleh PREP + COOK TIME. 20 MINUTES SERVES 4 ‘cup (25m) extra vigin olive oll 250g packot microwave brown rice ‘and quinoa mic 12504 kale leaves, sliced thinly 2 tablespoons red wine vinegar 2 cups (220g) small red grapes, halved ‘¥ small re onion (509), sliced thinly ‘% medium pomegranate (1695), seeds removed ‘cup (709) skinless roasted hazelnuts, chopped 12009 blue choose, rumbled LEMON DRESSING ‘cup (60m extra viegn olive oi 2 tablespoons lemon juice 2 teaspoons Dijon mustard 2 teaspoons honey “small love gale, chopped finely 44 Heat2 tablespoons of the oll ina small frying pan over medium heat. ‘Add rice and quinoa mix; cook, stirring ‘occasionally, for 8 minutes or until ‘warmed and slightly crisp. 2 Place kale, remaining oil and vinegar ina large bow; season to taste. Using your hands, massage dressing into leaves for 3 minutes or until softened. 3 Make lemon dressing. 4 Add rice mixture, grapes, onion, pomegranate and hazelnuts to kale; toss gently to combine. '5 Place kale tabbouleh on a platter, top with blue cheese; serve, LEMON DRESSING Place ingredients ina small sctew-top ja; shake to combine. Season to taste. Tact Kitohen notre SEASONAL SWAPS Use wedges. ‘of persimmon or halved figs Instoad ‘of grapes for autumnal flavours. In winter, use jullonned pear or ‘apple; in summer use peach ‘ornectarine wedges. Seasonal sensations! Mixed zucchini salad PREP « COOK TIME. MINUTES SERVES 4.8 ASIDE 3509 sourdough bread, tor nto chunks ‘5 eup (BOmi) extra virgin olive ol ‘teaspoons freshly ground black pepper 2 large green zucchini (2009) '3 medium yellow aucchint (2609) 7 zucchini lowers with stems attached (1409) 180g buffalo mozzarella, torn ‘cup loosely packed small frsh mint leaves CCHILLILEMON THYME ORESSING 3 teaspoons fresh lemon thyme tps, chopped coarsely 2 small red Thai chiles, seed chopped finely ‘4 cup (60mi) lemon juice ‘4 eup (60m) extra virgin olive ol 41 Preheat oven to 200°C/180°C fan. Grease and line a large oven tray with baking paper. 2 Toss bread, oll and pepper on ‘tay until coated; season. Roast for 15 minutes, turning halfway through cooking, or until golden. 3 Make chilli lemon thyme dressing. 44 Using a vegetable peeler, peel green zucchini and one yellow zucchini into long thin ribbons. Cut remaining yellow ‘zucchini crossways into rounds. Separate flowers from zucchini stems; using a vegetable peeler, peel stems into thin ribbons. 5 Combine bread, zucchini, mozzarella and mint on a large platter; drizzle with dressing. (CHILL LEMON THYME DRESSING Place ingredients in a serew-top jar; shake well, Season to taste Test Kitohan notaa ‘Yu can use the same weight of yellow squash if you can't find yellow zucchini Use edible flowers foromit altogether zucchini flowers are not available. Use a spiraliserto cut some of the 2ucchinl into fun raw “noodles”. For ‘amide version, use a seeded long hil instead of the small Qn iced lentils Sheetroot with dillyoghurt PREP “COOK TIME MINUTES SERVES 1% -cup (1609) French-tyle green lets +5 cup (BO extra virgin ove oil ‘1 medium onion (1509), chopped finely 2 cloves gatl,siced ‘3 teaspoons ground cumin {3 teaspoons ground coriander ‘3 mecium lemons (4205) 12509 vacuurmpacked cooked baby beetroot, quartered 1209 baby spinach leaves ‘Ys cup coriander leaves cup (210g) Greek yoohurt ‘Yeup lil sprigs 320g marinated goat's cheese, lemon wedges, to serve 44Place lentils and 2 litres (8 cups) water in a large saucepan over ‘medium-high heat; bring to the boil Reduce heat to medium; simmer for 20 minutes or until tender. Drain. 2 Meanwhile, heat % cup oil ina ‘medium frying pan over medium heat. Cook onion, garlic and spices, stirring, for 3 minutes or until lightly golden, ‘Add cooked lentils to pan; cook, covered, for 1 minute or until heated through. Remove pan from heat. B Juice 2 lemons into bowl; add lentil ‘mixture, beetroot, spinach and coriander, Season to taste; toss gently to combine. 4 Juice remaining lemon into a small bowl. Add yoghurt; whisk to combine. Season to taste. Drizzle with remaining oll; top with dill. '5 Divide lentil mixture among plates; ‘crumble over goat's cheese. Season to taste. Serve with dill yoghurt and lemon wedges.Frying pan NSUrc 63 Braised balsamic lentils & butternut * gee pumpkinOne-pan wonders Turkish oven-roasted beans PREP « COOK TIME: S0 MINUTES SERVES 4 ‘large fennel bulb (5505) 2 tablespoons extra virgin olive oll ‘teaspoon ground allspice 2 teaspoons cumin seeds 400g can cherry tomatoes 2 400g cans butter beans, drained, rinsed 2 tablespoons pomegranate molasses 12259 haloumi sliced ‘acup fresh fat-tont parsley leaves ‘4 wholemeat pitta bread pockets (600g), halved, tonsted ‘4 Preheat oven to 220°C/200°C fan. Line a large roasting pan with baking paper. 2 Cut fennel bulb into Lem wedges; slice green stalks into 2em slices. Spread fennel wedges and chopped stalks ina single layer over base of pan. Drizzle with 1 tablespoon oil, sprinkle with allspice and 1 teaspoon of the cumin seeds. Season. +3 Roast fennel for 15 minutes or until edges start to brown. Stir in tomatoes, beans and the pomegranate molasses. 4 Scatter haloumi aver top; drizzle with remaining oil and sprinkle with remaining cumin seeds. Roast for 25 minutes or until haloumi is golden brown. 8 Scatter with parsley and serve with toasted pitta, Braised balsamic lentils & butternut pumpkin PRED s COOK TIME (HOUR25 MAUTES SERVES {.5kg whole buttornut pumpkin, skin washed 2 tablespoons extra virgin olive oi! 2 large carrots (2609) cut into 4 pieces 4 shallots (1003), peeled 8 froch thyme sprigs 6 cloves garlic, unpected ‘cup (250m) vegetable stock 400g can brown leis, drained, rinsed ‘cup (60m) caramelised balsamic vinogar ‘20g goat’ curd crumbled 4 Preheat oven to 200°C/180°C fan, 2 Cut pumpkin in half lengthways, cutting from ‘base through to the stalk end. (Take care as the stalk end is particularly hard.) Using a metal spoon, remove and discard seeds. Make four cuts erossways, three-quarters ofthe way down into the flesh of each pumpkin, without reaching the skin. 3 Place pumpkin halves, cut-side up, in a deep roasting pan; season generously and drizzle with oil Add carrot, shallots, 6 thyme sprigs and the gatlic to the pan. Pour over stock combined with ¥4 cup (125ml) water. Cover pan tightly with two layers of fil. 4 Bake pumpkin for 45 minutes until just tender (depending on the thickness of the pumpkin, it may require an additional 10 minutes). Remove pan from the oven. Uncover carefully, scatter over lentils; drizzle with vinegar. 5 Increase temperature to 220°C/200°C fan, Roast pumpkin and lentils, uncovered, fora further 15 minutes or until the pumpkin flesh is starting to brown and the braising liquid has reduced by half. 6 Serve the roasted vegetables and lentils topped with goat's curd and remaining thyme sprigs. for the Test Kitchen Make sure the roasting pan isust large ‘enough to fitingredients. Witistoo large, ‘the liquid will evaporate too quickly. 63One-pan wonders Vegetable & olive fillo pie PRED = COOK IME (OLR SERVES 4 ‘4 cup (6Omi extra virgin olive oi 3509 Swiss brown mushrooms, halved 2 tablespoons fresh lemon thyme leaves, chopped finely 4 cloves gale, crushed ‘Leup (1809) pitted green Sieian olives 14009 can diced tomatoes 500g silverbeet, trimmed, chopped coarsely ‘¥cup (505) pine nuts, toasted 150g haloumi, grated coarsely sheets filo pastry ‘cup (60s) couscous 8 fresh lemon thyme sprigs ‘4 Preheat oven to 220°C/200°C fan. 2 Heat 2 teaspoons oil in a deep 22cm (base measurement) ovenproof frying pan over high heat. '3 Cook mushrooms, chopped thyme and garlic, stirring occasionally, for § minutes or until mushrooms are golden. Season to taste, ‘4 Coarsely chop three-quarters of the green olives; leave remaining whole. '5 Add tomatoes and chopped olives to pan with ‘mushrooms; cook for § minutes or until thickened. Add silverbeet; cook, string, for 1 minute or until vilted. Transfer to a large bowl; season to taste. Cool. ‘Wipe pan clean and reserve. Finely chop % cup pine ‘nuts; combine with haloumi in a small bow 66 Lightly brush the reserved pan with some of the remaining oil. Unwrap fillo and cover any sheets you aren’ using immediately with baking paper, then a damp tea towel. ‘Lightly brush one sheet of fillo with oil and sprinkle with 2 tablespoons of the haloumi mixture. ‘Top with a second sheet of fill. Repeat with oil, haloumi mixture and fillo to create a stack of three sheets. Place in the frying pan, with edges overhanging. Repeat with remaining fillo, oil and haloumi mixture to create a second stack; place crossways in frying pan. Sprinkle top with remaining halournt mixture and uncooked couscous. £8 Squeeze excess liquid from mushroom mixture. Spoon the cooled mushroom mixture into the pan. Fold over the fillo to cover most of the pie leaving ‘2 6em uncovered round in the centre for steam to ‘escape. Brush pastry top with remaining oll. Place pan on an oven tray. ‘9 Bake pie for 18 minutes; top with thyme sprigs and bake for a further 2 minutes or until golden. Scatter with remaining olives and pine nuts toserve. 64 Conking- with The Ausraan Womens Weekly Frying pan lasagne PRED COOK TIME 30 MAUTES SERVES 6 2 tablespoons extra virgin olive olf ‘large onion (2009), chopped finely 2 cloves garlic, crushed 14009 can brown lentils, drained, rinsed {4004 jar arabbiata pasta sauce 3755 packet fresh lasagne shoots (60g baby spinach leaves, ‘cups (3609) firm ricotta, rumbled ‘1 cups (150g) coarsely grated pizza cheese ‘resh small basil leaves, to serve ‘4 Heat the oll ina deep 20em frying pan over medium-high heat; cook onion and garlic, stirring, for § minutes or until onion softens. Add lentils, pasta sauce and 3% cup (180ml) water; bring to a simmer. Cook for 20 minutes or until sauce reduces slightly. ‘2 Meanwhile, tear lasagne sheets lengthways into strips; set long strips aside and save any small broken pieces. Sprinkle small broken pasta pieces and spinach into pan with sauce mixture; stir gently to combine. 23 Insert long pasta strips, standing upright, into the mixture. Bring the pan to the boil over high heat. Cover pan with fol, reduce heat to low. Cook, covered, for 5 minutes or until pasta is tender. Preheat oven gril '5 Uncover pan; scatter lasagne with both cheeses. Grill for 5 minutes or until cheese begins to brown, Cover; stand for 5 minutes. Scatter with basil; serve. fore the Test Kitchen ‘This recipe is great for using up any veg and ‘cheese you have in the fridge. Bulk up the protein with brown lentils, chickpeas and split peas.& Oy eet Vegetable olive {illo pieZee Fron Italy to your dinner tableyeverything you need to know about this humble household staple. Mangi bene ~ eat well! 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Sor Cuneo de Hii a nen a | Eienmpriepeebenriny Cea ee ow i: Deu ees ooo event rery ° | depending on freshness ond Pett | penieet fee Set Sd CO Ereerirencrny ener Ean eer ee ae ee erry | Perey reieanns Lent ree ee Lierr serene ith pecans remeron Peeper Re tarohel yale Peron Leora or ar Peer starch and salt ! | ~~ 35) ro SI Slow-roasted lamb shoulder with Brussels sprout slawOa ea eae Cee eee Nate cy0 OTS O UII with salsa verde“Wy &— Af rc 73 Quick mustard roast beef wit horseradish mash ~ Saiddds (> iWhole roast miso cauliflower with sides PREP COOK TIME HOURS MALES SERVES ‘large butternut pumpkin 41 Preheat oven to 200°C/180°C fan. Place pumpkin on an oven tray lined with 1% cup (@Omi entra virgin ove ol baking paper, drizzle over 1 tablespoon of olive oil, season with salt and freshly "7509 parsnips, pecled, halved lngthways ground pepper. Roast, uncovered, for 1 hour or until flesh is tender and browned. 2 tablespoons brown sugar 2 Place parsnips ona large baking paper-lined tray. Sprinkle over 1% tablespoons ‘% teaspoon freshly ground nutmeg of oil, brown sugar and nutmeg, toss to combine and place in oven to roast 1.3kg whole cauliflower 20 minutes into pumpkin cooking time, until browned and tender. ‘Leup (250m dry sherry ‘3 Meanwhile, cut across in base of cauliflower with a sharp knife, Place cauliflower ‘cup (65g) white miso paste ina large deep, heavy-based cast-iron ovenproof dish. Pour sherry into base ‘cup (60min maple syrup of dish, Combine miso, syrup, 1¥4 tablespoons olive oi, ginger and garlic in a ‘tablespoon finely grated fresh ginger _ small bowl; season. Spread mixture over cauliflower. Cover dish with lid or foil; roast 2 cloves gale, rushed for 20 minutes. Remove foil, roast uncovered fora further 30 minutes or until 2 teaspoons sesame seeds, toasted cauliflower is tender and browned lightly. 3 Place parsnips on a large baking paper-lined tray. Sprinkle over remaining oil, brown sugar and nutmeg; toss to combine. Roast for 40 minutes or until browned and tender. ‘4 Serve cauliflower sprinkled with sesame seeds and topped with green onion. ‘Accompany with parsnips and pumpkin, fresh flat-leaf parsley and mint to serve.Cris t pork witht Salsa verde PREP COOK TIME HOURS SERVES “L75kg rack of potk loin, rind scored at em intervals ‘tablespoon extra virgin olive oi ‘tablespoon finely chopped rosemary ‘tablespoon fennel seeds, coarsely crushed ‘tablespoon sea salt Makes ‘SALSA VERDE ‘cup loosely packed fat-ioat parsley leaves. 2 tablespoons rosemary leaves 2 cloves garlic, peoled 3 anchovy filets ‘tablespoon capers, rinsed ‘tablespoon red wine vinegar ‘Yeup (60 mil extra virgin ole ol ‘4 Preheat oven to 240°C/220°C fan. 2 Place pork in a baking paper-lined baking dish, Drizzle half the oil on the underside of pork and rub in rosemary and fennel. Turn pork rind side up in dish and drizale over remaining oil, tub in salt. Roast pork for about 30-40 ‘minutes until the rind is golden and ‘crackling, Reduce heat to 150°C/130°C fan and roast for a further 45 minutes, until tender and it has reached 62°C internal temperature. Remove pork, cover loosely and rest for 20 minutes before carving, 3B SALSA VERDE Meanwhile, combine the herbs, garlic, anchovies and capers ina mortar and, using a pestle, pound toa coarse paste, stir in red wine vinegar and olive oil and season to taste, Alternatively, use a small food processor. 4 Serve pork with Salsa Verde, and soft polenta, if desired. ‘SOFT POLENTA To make the soft polenta bring 500ml chicken stock and ‘500m! milk to the boil in a medium saucepan. Add 1 cup polenta in a thin steady stream and whisk until mixture ‘comes to the boil. Reduce heat to low; cook, stirring, for about 25 minutes cor until thick. Stir in 30g butter and ¥. cup grated parmesan. Comfort food Quick mustard roast beef with horseradish mash PRED COOK TIMES) MINUTES SERVES 4 ‘cup (709) Dijon mustard ‘tablespoon finely chopped treshfateat parsley, plus extra to serve 2 teaspoons each finely chopped fresh thyme, rosemary, chives and tarragon ‘garlic clove, chopped finely ‘tablespoon extra virgin olive oll 4 pieces beef filet (2005 each), ‘at room temperature cup (BOM dry white wine ‘5 cup (125ml) boot stock steamed green beans, for serving HORSERADISH MASH ‘tg potatoes, peeled, chopped 90g soft butter cup (180m) hot mile ‘tablespoon freshly grated horseradish 4 HORSERADISH MASH Place potatoes {na medium saucepan; add 1 teaspoon of salt and cover with cold water. Bring to the boil then cook over ‘medium heat for 15 minutes or until ‘tender; drain, Mash with a potato ricer ‘or masher then stir through butter, hot milk and horseradish. Season. 2 Preheat oven to 220°C/200°C fan, Stir mustard, herbs and garlic ina bbowl to combine; season with salt and freshly ground black pepper 3 Heat oil ina large ovenproof frying pan over medium-high heat; add beef and brown well all over (2-3 minutes). Remove from heat. 4 Brush beef with half the mustard ‘mixture, transfer the pan to the oven and roast until cooked to your liking {about 4 minutes for medium-rare) ‘Transfer beef to warmed plate, rest for $ minutes. '5 Deglaze the pan with wine and reduce by half. Whisk in remaining mustard mixture and stock. Serve the beef with pan juices, steamed green beans and extra herbs, if desired, Slow-roasted lamb shoulder with Brussels sprout slaw PRED AND COOK TIME HOURS SERVES 4 “L5kg lamb shoulder (withthe shank on) ‘tablespoon extra virgin olive ol ‘tg potatoes, sled thinly 2 medium (2009) onions sliced thickly 2 drained anchovy filets, chopped finely 2 whole gare bubs, halved erossways 3 sprigs froch rosemary 2 tablespoons lemon juice, plus lemon chooks to serve 2 cups (500m) saltreduced chicken stock BRUSSELS SPROUT SLAW 500g Grussels sprouts 250 celeriac, eutinto matchsticks Granny Sith apple cut into matchsticks ‘ecu each fresh flat leaf parsley and mint cup (60m extra virgin ove ol 2 tablespoons lemon Jule, orto taste 2 teaspoon Dijon mustard ‘cup (405) pine nuts, toasted 4Preheat oven 180°C/160°C fan. Rub lamb with sat and freshly ground pepper. 22 Heat a flameproof baking dish over a ‘moderately high heat. Add oil, then lamb; ‘ook until lamb is well browned all aver, ‘Tum off heat and remove lamb from baking dish. Discard excess fat in pan. '8 Layer potato, onion and anchovies inbase ofthe same baking dish, seasoning with salt and freshly ground pepper between layers, Place garlic on potatoes. Place lamb on top of potatoes; sprinkle rosemary and lemon juice over potatoes. ‘Pour stock over potatoes. Cover dish tightly with two layers of fol, Roast for hour 30 minutes, Remove foil, reduce ‘oven temperature to 160°C/140°C fan and roast for a further 1%-2 hours or until meat falls from bone. Serve with, slaw and accompanied with lemon cheeks. [BRUSSELS SPROUT SLAW Trim base of Brussels sprouts, reserving any pretty ‘outer leaves, then slice thinly. Combine sprouts, celeriac, apple and herbs in a large bowl. Whisk olive ol, juice and mustard in a bowl, season to taste. Add ‘to bow! and toss to combine; sprinkle with pine nuts.Cero vem reacnlaSuper substitutes Not quite rice... = bet —FS 8 " ey butiso de ICIOUS When blitzed up, cauliflower and broccoli turn into the perfect low-carb rice alternative. Give it a go!Super substitutes Cauliflower rice salad PRED - COOK TIME S0INUTES SERVES 4 ‘small cauliflower (th), cut into lorets ‘teaspoon sea salt fakes 300g frozen peas 3009 snow peas. ‘cup firmly packed fresh mint leaves, chopped coareoly ‘cup firmly packed fresh coriander leaves, chopped coarsely ‘cup firmly packed fresh fatleaf parsley, chopped coarsely "seu (45g) pistachios, chopped coarsely ‘teaspoon finely grated lemon rind 2 tablespoons lemon juice ‘4 eup (60m) extra vigin olive ot ‘4.¢gs, at room temperature ‘xtra fresh latleaf parsley leaves, to serve MINT YooHURT sauce ‘Ys cup (1409) Greek yoghurt 2 tablespoons chopped fresh mint leaves ‘tablespoon lemon juice 4To make mint yoghurt sauce, process yoghurt, mint and lemon juice in a small food processor until smooth. (Alternatively, mix all ingredients together in a small bowl.) Season to taste. 2 Working in batches, process cauliflower and salt until it resembles a couscous-like consistency. Transfer toa clean tea towel, doubled piece of muslin or a nut bag; squeeze all the liquid ut of the cauliflower (see Test Kitchen notes, previous page).. 3 Cook peas and snow peas in a saucepan of boiling water for 2 minutes, Drain, Transfer to a bowl of iced water; drain. Slice snow peas thinly lengthways. ‘4 Transfer cauliflower couscous to a large bow; fluff with a fork. Add herbs, both peas, pistachios and lemon rind; mix until well combined. 5 Whisk lemon juice and oil ina small bow! until well combined; season to taste, STORAGE Recipe can be prepped a day ahead, Store mint yoghurt sauce, couscous salad and lemon dressing in separate airtight containers, in the fridge. Ifyou are hard boiling the eggs they can be cooked day ahead as well. TO SERVE Place eggs in a small saucepan. Cover with cold waters bring to the bol. Cook for 3 minutes for soft-boiled, 6 minutes for medium- boiled and 8 minutes for hard-boiled. Rinse under cold running ‘water; drain. When cool enough to handle, peel eggs. Drizzle lemon dressing over cauliflower couscous and stir to combine. “Top salad with halved boiled eggs. Spoon over the mint yogburt sauce and scatter with extra parsley leaves. Season to taste. 6 Conking- with The Astaan Womens Week Pepita & sunflower seed broccoli rice PREP » COOK TIME 45 MALTES (STANDING) SERVES ‘Yecup (1005) pepitas 4 cup (1509) sunflowor seeds 400g broccoli trimmed, cut into Morets and stem chopped ‘cup (GO extra virgin ove oi ‘ medium red onion (1709), chopped finely 3 cloves gar, crushed 23 fresh thyme sprigs Aea9s 2 teaspoons finely grated lemon rind ‘cup (60m) lemon juice ‘cup fresh mint leaves ‘cup fresh flavioat parsley leaves 50g soft goat's cheese, crumbled ‘4 Preheat oven to 180°C/160° fan, 2 Spread pepitas and sunflower seeds on an oven tray, Roast for 10 minutes; cool. '3 Meanwhile, process broccoli florets and chopped stem ina large food processor, in batches if necessary, ‘until resembling rice grains. ‘4 Heat 2 tablespoons of the ofl in a large, deep frying pan over medium heat. Cook onion, garlic and thyme, sting occasionally, for § minutes cr until onion softens. Add broccoli ‘ice’; cook, stirring, for 4 minutes or until broccoli is tender. ‘TO SERVE 4 Place eggs directly from fridge into a small saucepan; cover with cold water. Bring to the boil; reduce heat to medium. Cook eggs for 4 minutes for soft-boiled or until cooked to your liking; remove. Rinse under cold running water; pel. 2 Meanwhile, to reheat broccoli mixture, stir over ‘medium heat, in a large frying pan, for 2 minutes or until warmed through. Add lemon rind and julce, toasted seeds, mint and half the parsley. Season totaste. 2 Transfer to a platter; dizale with remaining ol “Top with halved eggs, goats cheese and remaining parsley eaves. Season to taste; serve STORAGE ‘Toasted seeds can be prepped 1 week ahead. Store in an airtight container at room temperature, Broccoli mixture can be prepped a day ahead, Store in an airtight container in the fridge.ERTAINel Lemongrass beef banh miRoll with it The humble sarnie gets a delicious makeover.Apple & celet porchetta rol PREP & COOK TIME20.MAUTES SERVES? ‘Yscup (95s) cljonnaise ‘cup finely chopped fresh flatont parsley ‘small shallot, chopped finely 2 tablespoons extra virgin olive ol 8 fresh sage leaves £2004 thickly sliced roast pork 2 Halianstye bread role (1608) Ys eup baby rocket leaves ‘Lsmall green apple (130s), cut into matchsticks inner stalks from a bunch of celery With leaves attached, sliced thinly 4 Combine dijonnaise, parsley and shallot in a small bowl. ‘2 Heat oil ina small frying pan ‘over medium heat. Add sage leaves, cook for 1 minute or until crisp; drain on paper towel. Add ppork to the same pan; cook for 2 ‘minutes each side or until pork is browned lightly and heated through. Remove from pan. 3 Add bread rolls, cut-side down, to same pan; cook rolls for 144 ‘minutes each side or until toasted. 4 Spread half the dijonnaise mixture over roll bases, top with rocket, warm pork and sage leaves, then combined apple and celery. Spoon over the remaining dijonnaise mixture; sandwich with bread roll tops. Test Kitehen notes Thisis an ideal recipe to use up leftover roast meat. Substitute lamb, beef or chicken, if preferred. Roll with it Prawnclub sandwiches with aked chips PREP & COOK TIME. MNUTES SERVES £8009 frozen potato chips 2 teaspoons extra virgin ove oi streaky bacon rashers (100g), each cut into tre even pieces crossways ‘Ys cup (1509) whole-egg mayonnaise 2 teaspoons tomato sauce few drops of Tabasco Bslices white sourdough bread (6609) ‘small green oak leat lettuce, leaves seperated ‘2 medium tomatoes (2005), sliced thinly '500¥ shelled cooked tiger prawns ‘4 Preheat oven to 220°C/200°C fan. 2 Place chips on a baking-paper- lined oven tray, season; cook, in oven, according to packet directions. 3 Meanwhile, heat oil ina large frying pan over high heat; cook bacon until crisp. Drain on. paper towel 4 Combine mayonnaise, tomato sauce and Tabasco to taste ina small bowl. Spread bread with the ‘mayonnaise mixture, Sandwich lettuce, bacon, tomato and prawns between bread slices Serve with chips Lemongrass beef banh mi PREP COOK TIME 5 MINES REFRIGERATION) MAKES ¢ ‘cup (759) whole-egg mayonnaise ‘3 teaspoons sriracha or other cil sauce (optional) 2 half baguettes, ends trimmed, halved croseways 2 baby cucumbers, cut into batons ‘carrot jutenned {green onion, cut inte Sem lengths Barge fresh coriander sprigs LEMONGRASS BEEF 300g beef porterhouse or rump steak, {at wiemed, sliced thinly onthe diagonal ‘tablespoon fish sauce 4 stalk fresh lemongrass, white part only, chopped finely ‘clove gale, crushed ‘tablespoon vegetable: ‘red shallot, halved, sliced thinly 2 teaspoon white sugar ‘4 Make lemongrass beet. 2.Combine mayonnaise and chilli sauce in a small bow 13 Split baguette pieces lengthways from the top, without cutting all the way through. Spread sides with mayonnaise mixture; fill baguettes evenly with lemongrass beef, cucumber, carrot, green onion and coriander. Drizzle with extra ‘mayonnaise mixture, LEMONGRASS BEEF Place beef, fsh sauce, half the lemongrass and half the garlic in a bowl; stir to mix well. Refrigerate, covered, for at least 30 :minutes for flavours to develop. Heat a wok or large heavy-based frying pan over high heat. Add half the oi; stir-fry beef for 4 minutes or until browned. Transfer to a plate. Heat remaining oil in wok; stir-fry shallot, remaining lemongrass and garlic for 2 minutes or until fragrant, Return beef to wok, then add sugar; stir-fry to combine for 30 seconds. Season to taste with pepper. Feat Kitohen notee Use chicken breast fillet instead of steak ‘tic-ty unt cooked through. The lemongrass beef can be made up to 2 days in advance and refrigerated in an airtight container. Make bbanh mi the night before or in the morning. Rotrigerate until ready to serve. 8Chips with crunch! what’sin the air fryers Polenta zucchini chips with aioli PREP « COOK TIME 30 MINUTES SERVES 4 Our favourite air fryer recipe this month is the perfect healthy snack. And the polenta coating on these zucchini chips makes them irresistibly crunchy! teas ‘ecu (85s) polenta 95 cup (25g) finely grated parmesan ‘teaspoon gar salt 2 large zucchini (3005), cut into ‘em thick batons ‘xtra virgin ove oll cooking spray ‘Ye cup (150) whole-egg mayonnaise ‘tablespoon lemon juice 2 cloves garlic, crushed ‘cup finely chopped fresh chives. 09 salt flakes, to sorve 4 Lightly beat egg in a large bow. Combine polenta, parmesan and garlic salt in another large bowl, then season with pepper. Add zucchini batons to egg and toss to coat, then dustin polenta mixture, shaking off excess; spray all over with oil. 22 Preheat a 7-itre air fryer to 200°C for 3 minutes. 3 Spray the ar fryer basket generously with oil. Taking care, place half the zucchini chips in the basket; at 200°C, cook for 12 minutes, ‘tuming halfway through cooking time, until golden and tender. Transfer to a plate; cover loosely with foil to keep warm. Repeat cooking with remaining zucchini chips. ‘4 Meanwhile, to make aioli, combine mayonnaise, lemon juice, garlic and 2 tablespoons of the chives in a small bowl; season. B Sprinkle zucchini chips with salt flakes and remaining chives. Serve with aioli. Far MORE Best ofthe Air Fryer onsale now, RRP $29.99. Bringing together the best of our favourite pes, ‘with this book you'l have all the Inspiration you need to make the ‘mast and more of your ar frye. ‘Available where all good books are sold and at awwcookbooks.com.au el 2 Conkiinge i The Ausalan Womens WeelNo-fuss favourites Clever recipes that will help you achieve maximum flavour and minimal food waste. Sustainable » Suppers... \= : potato \¥ turkey t, ’ z j burgers ue a 4 1 Whe * )No-fuss favourites Moroccan chicken & cauliflower pilaf PREP + COOK TIME HOUR SERVES 2 tablespoons Moroccan spice mix 2 tablespoons extra virgin olive ol 8 chicken drumsticks (1.2kg) 2 medium red onions (3409) ut into wedges ‘4 wedges preserved lemon, flesh removed, 1wedge sliced thinly ‘a cup loosely packed fresh flat-eaf parsley leaves (CAULIFLOWER PILAF 2 tablespoons extra virgin olive ot 14009 canned chickpens, drained rinsed ‘medium cauliflower (tka, stems chopped finely, florets chopped coarsely ‘Ys cup (45g) pistechios ‘ecu coarsely chopped fresh flat-ieat parsley ‘4Preheat oven to 200°C/180°C fan. Oil two large shallow oven ‘trays; ine with baking paper. 2.Combine spice mix and half the ol ina large bowl; add chicken, ‘05s to coat. Season, ‘3 Heat half the remaining oil in a large deep frying pan over high heat; cook chicken, in batches, for 3 minutes or until browned, ‘Transfer to a tray. Bake chicken for 25 minutes or until cooked. 4 Meanwhile, heat remaining oil in same frying pan; cook onion, stirting occasionally, for 2 minutes or until softened slightly. ‘Transfer onion to second tray; bake onion in oven with chicken for final 15 minutes of cooking time. '5 Make cauliflower pilaf. 6 Serve pilaf topped with chicken and onions, sprinkled with preserved lemons and parsley. ‘CAULIFLOWER PILAF Heat oil in a large frying pan over high heat; cook chickpeas, sttring occasionally, for 4 minutes or until they start to make a popping sound. Process cauliflower stems and florets, in batches, until finely chopped. Add to frying pan; cook, stirring occasionally, for 12 minutes or until cauliflower is just tender, Stir in remaining ingredients; season to taste. Gere, the Test Kitchen WHY IT'S SUSTAINABLE: This recipe uses chicken ‘drumsticks, a cheaper, lessused cut and utilises the ‘cauliflower stems and florets, Preserved lemon is North African specialty. Only ‘the rnd is usec remove and discard the fish from the Find. Rinse the rind well under cold water before use. ‘Chicken thigh filets would also work well inthis recipe. Pork cutlets with sweet &sticky apple PREP « COOK TIME S5.MAUTES SERVES 4 2 tablespoons extra virgin olive oll 142359 free-ange pork cutlets “4 medium red apples (6009), unpeoled ‘tablespoon soy sauce -4em pleco fresh ginger (209), rated finaly 2 tablespoons brown sugar 2 teaspoons finely grated orange rind 1 cup (250m) freshly squeezed orange juice { medium radicchio (200g), iemed, leaves separated 44 Heat half the oll in a large frying pan ‘over medium eat; cook pork for § minutes each side or until browned and cooked through. Remove from pan; cover to keep warm. 2 Cut apples ina variety of ways: sliced, halved, quartered and in wedges. 3 Heat remaining oil in same frying pan over high heat; cook apples, turning cccasionally, until just tender and still hold their shape. Remove from pan. 4 Add soy sauce, ginger, sugar, rind and juice to same pan; bring to the boil. Reduce heat; simmer for $ minutes or until sauce thickens. Return apples to an; toss to coat in sauce. ' Serve pork and radicchio with apple, drizzled with remaining sauce. og the Test Kitchen ae Uses teerone put No prt he iuniconauaieaieay Soiree te andro pean trac, teaNo-fuss favourites Eggplant pahi & poached eggs PRED = COOK TIME SS MINUTES SERVES € ‘Yeu (@Omi) sunflower oi 2 small white onions (240g), unpeeled, each cut Ito 6 wedges ‘2 medium red capsicums (4006), cut into wedges ‘large eggplant (5009), cut into 8 wedges 1 fresh tong red chil iced thinly 109 piece fresh ginger, unpested, grated 3 cloves gare, crushed 2 teaspoons yellow mustard seeds ‘teaspoon ground turmeric ‘teaspoon curry powder ‘teaspoon mixed spico 15 fresh curry leaves ‘1eup (250m) water ‘cup (60mi) apple cider vinegar 2 teaspoons brown suger ‘ tablespoon apple cider vineg Aeggs cotlander sprigs and naan, to serve ‘4¥Heat 1 tablespoon of the ofl into a large flameproof casserole dish over medium-high heat; cook onfon, turning once, for 6 minutes ‘or until tender. Transfer toa tray; sprinkle with salt. 2 Heat 1 tablespoon of the remaining oil in same dish; cook capsicum, stirring for 5 minutes for until tender. Transfer to tray with onion, ‘3 Heat | tablespoon of remaining oil in same dish; cook eggplant; stirring for 5 minutes cor until tender. Transfer to tray with onion and capsicum, 4 Heat remaining cil in dish; cook chilli ginger, garlic and spices, stirring, for 1 minute or until fragrant, Return all vegetables to dish, then add the water, vinegar and sugar. Bring to the boil. Reduce heat to low; simmer, uncovered, for 12 minutes or until most ofthe liquid had evaporated. Season. '8 Meanwhile, half-filla large frying pan with water, add extra vinegar; bring to the boil. Break ‘one egg into a cup, then slide into pan; repeat ‘with remaining eggs. When all eggs are in the pan, return water to the boll. Cover pan, turn Off heat; stand for 4 minutes or until alight film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on paper towel-lined saucer briefly to blot up any poaching liquid. 6 Serve vegetables topped with poached eges; top with coriander, serve with naan. 8% Conking- with The Ausraan Womens Weekly Sweet potato turkey burger EP + COOK TINE HOUR (- REFRIGERATION) MAKES 6 ‘large orange sweet potato (500g), unpeeled cooking-oll spray ‘Ys cup 25) quinos flakes ‘cup (60m mi ‘4009 minced free-range turkey or chicken ‘small zucchin (906), grated coarsoly “small purple carrot (70g), grated coarsely ‘email ed onion (1009), grated coarsely ‘tablespoon finely chopped fresh flateat parsley 2 tablespoons extra virgin olive ol ‘large tomato (2206), sed thinly 1009 trimmed watereross ‘small ed onion (100), extra, sliced thinty ‘tablespoon sesame seeds, toasted (GREEN TAHINI ‘Ye cup (709) tahini 2 tablespoons fresh flatleat parsley leaves 2 tablespoons lemon juice ‘tablespoon olive oll “small love gare, crushes ‘4 Preheat oven to 200°C/180°C fan. Oil and line two large oven trays with baking paper. 2 Cut sweet potato into 12 x 1.Sem thick rounds; keep tapered tends for another use. Place sweet potato slices, ina single layer, (on trays; spray with cooking oil. Roast 20 minutes or until tender. Cover to keep warm. 3 Combine quinoa and milk in a small bowl; stand for 10 minates. 4 Meanwhile, make green tahini. 5 Combine turkey, zucchini, carrot, onion, parsley and quinoa ‘mixture in a medium bow; season. Using damp hands, shape turkey mixture into six Sem patties. Cover; refrigerate 30 minutes. 6 Heat oil in a large non-stick frying pan over medium heat; ‘cook patties for 4 minutes on each side or until golden and cooked through. 7 Place patties on six sweet potato rounds; top with tomato, green tahini, watercress, extra onion and remaining sweet potato rounds. ‘Top with sesame seeds. GREEN TAHINI Process ingre nts until smooth; season to taste. Gon the Test Kitchen WHY IT'S SUSTAINABLE: This recipe uses sliced Lnpeeled sweet potato as an alternative to burger buns and uses free-range mince. ‘The sweet potato needs to be about 12cm in diameter, as twill be the ‘bun’ for the burgers.Eggplant p poached eggs iCRISP SKIN SALMON BS ab ways with Take salmon fillets to the next level with ‘eB these delicious sauces and toppings. x Crisp skin salmon fillets Tei ae ie apo at apo leas wt ce salmon, skin-side down, in a heated frying pan in a frying pan over medium-high heat or on a barbecue (Ea ed ie ere our tT ert atete ies ete eed Samon best served Ite rel the ete Serve wth ene ofthe fon oping ” Cooking with The Ausraan Womens WeeklyHerbs & spice Process 5 peeled cloves garlic, 3 long green chillies, seeded, chopped coarsely, % cup fresh coriander leaves, 2 coriander roots, 2 tablespoons fish sauce, 2 tablespoons grated palm sugar, 3 chopped shallots and 4 cup lime juice until smooth; season to taste. Serve on crisp skin salmon filets with extra coriander leaves and lime wedges. Process 2 cups firmly packed fresh flat-leaf parsley leaves, 1% tablespoons loosely packed fresh lemon ‘thyme leaves, 1 tablespoon capers, 1 crushed clove ‘garlic, 1 teaspoon caster sugar, % cup extra virgin clive oil and 1"4 tablespoons white wine vinegar until ‘combined. Season to taste. Serve on crisp skin salmon fillets with extra thyme and chargrilled lemon halves, Stir 1¥4 tablespoons each grated palm sugar and fish saute in a saucepan over low heat until sugar dissolves. Cool for § minutes. Combine 1 coarsely, ‘grated green mango with 154 tablespoons lime juice, 2 chopped shallots and I thinly sliced small red chilli. ‘Add sugar mixture; toss. Serve on crisp skin salmon. fillets with extra chilli, if you like. Process ¥ cup each firmly packed fresh lat-eaf parsley and coriander eaves, 2 chopped cloves gar, 1 teaspoon each chill flakes, ground cumin and ground coriander until combined. Ad 1 tablespoon each lemon. juice and extra virgin olive oil; process until smooth. Stitin ¥4 cup Greek- style yoghurt; season, Serve on crisp skin salmon fillets with extra flat-lat parsley. aVegan fast food All your favourite takeaway treats but make them vegan! | baad. Vegan fast food Sweet potato, black bean & ella’ sausage rolls PREP « COOK TIME 4 HOURS MAKES 2 "7809 orange sweet potatoes, pecled, ‘4Preheat oven to 180°C/160°C fan. Line two oven trays with ‘et nto 2em cubes baking paper. 4 medium red onion (1709), chopped finely 2 Place sweet potato and onion on one tray. Lightly spray with, ‘live oll cooking spray live oil; season, Roast for 30 minutes or until sweet potato is sof. 400g can black beans, drained, rinsed ool slightly. Increase oven to 250°C/210°C fan. ‘Vs cup coarsely chopped fresh flatieat parsley 23 Place roasted vegetables ina large bowl with the beans; using a fork, ‘cup (409) pine nuts, toasted, chopped coarsely crush lightly. Add parsley and pine nuts; mix well. Gently fold in fetta, 400g marinated vegan almond feta, crumbled 4 Cut pastry sheots in half. Place a quarter of the filing mixture along, 2 sheets frozen vegan puff pastry (330), just thawed one long edge; brush the opposite edge with soy milk. Roll up t ‘tablespoon soy mile enclose filling. Cut roll into three pieces; place, seam-side down, on 2 teaspoons black sesame seeds second lined tray. Repeat with remaining pastry and filling mixture. ‘2 teaspoons white sesame seeds 'S Brush top of rolls with remaining soy milk; sprinkle with combined ‘1eup (3209) tomato relish sesame seeds, 6 Bake sausage rolls for 30 minutes or until golden brown. Serve hot (or room temperature with tomato relish. 4 Conking- with The Austaan Womens Week»« 100 Crispy tofu y ‘ banh miVegan fast food Beer battered potato scallops with minty edamame PREP COOK TIME 30.MINUTES SERVES ¢ $5009 potatoes ‘4Peel potatoes and sweet potatoes; cut into lem thick slices. Cook 250g orange sweet potatoes, potatoes together in a saucepan of boiling water for 3 minutes. 14009 frozen shelled edamame ‘Drain well; pat dry with paper towel. Cool ‘cup finely chopped fresh mint '2Meanwhile, cook edamame ina saucepan of boiling water for ‘clove garlc, crushed $5 minutes; drain well. Place edamame in a food processor with Yecup (80m tahini ‘mint, garlic, tahini, water and lemon juice; process until well ‘Ye cup (125m) water combined. Season to taste. 1% cup (60m) lemon juice ‘3 Fila large saucepan one-third full with oi; heat to 180° (or until ‘vegetable oll, for deep-rying cube of bread tums golden in 15 seconds). (1506) pain Nour ‘4 Whisk flour and beer in a medium bow! until smooth; season. (310mi) lager beer 8 Dip potato slices in bater, allowing excess to drain off. Deep-Iry,, ‘and lemon wedges, to serve in two batches, for 5 minutes or until potato are tender, golden ind crisp. Drain on paper towel. Sprinkle with salt. 66 Serve hot potato scallops with minty edamame, malt vinegar ‘and lemon wedges.