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    31 views116 pages

    Cooking With The Australian Women x27 S Weekly - February 2024

    Uploaded by

    Elizabete

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 116
    family tae TSimple slices & make-ahead muffins Soba. Made better. Editor’s letter Welcome ro: =; custianeSatac? My favours : reoyuromnetve —thismonth month ahead and celebrate the offical end of sumer, Totelpyou get the most ot ofthe ast Taegu ofthe ean en page 12 sry break fe am nda iepted Tull owen dessert and imple recipe iar ests ese a igo eae to cian Kiet per ciekan ou toute veo ee rnaking halen proce Weiler REGGE intent team thst. tp f guide helps make it easy and I can vouch that wil be the est hau youve vertarted Ty presenter and podcast star esa nn ons Lhe Weeiveevoige aDIS OM Psae Use are be shortcut anour for fa wecknight akerway” fy dinners With the daylight sl stretching int evenings it's the prec tine ot year fo ales eating, Our pine stacks are easy t make and transport (page i), plus there are vibrant main course barbecue meals (page 66) and grilled vegie sides (page 70). With work and schol beck in ellewng Roe al ayaa as a intersting wt lunch bos den frat (page 7) skids (age 96). We reckon Lec air imi ose oaeteT Ea ey iethling ahead” tsing etovers snd Sais ina labeising recs ceptable wks or makings bianca telreeze portion of ls healthier and yu cee Tope ou enjoy the sue Vion FRAN ABDALLAOUI, /:di/0r Make my new fave ‘dessert, Double Blscoff Cheesecake with White Chocolate ~ your guests will love iGo the recipe from ‘womensweekiyfood. lafabdallaoul sit uson Instagram @WOMENSWEEKLYFOOD follow us on Facehook or drop us an email at RECIPEENQUIRIES@AREMEDIA.COM.AU id shin us what youre cooking 16 IS Lemon butter almond slice | Cook the cover This one-pan Mexican burito Regulars 3 Eats ter = 6 Inthe kchen: product nove, cooking techniques and more 12. In season: mango 72. Four ways with: boot mince 86 Cooking class: home-made rosemary haloumi 0. g almond slice 100 Four ways with: blueberry muting JO8 Four ways with: ee-cream For lunch & dinner 30) Easy wok recipes 36) Protein-loaded salads 56 Air fryer chicken dinners 78. Make ahead lunches for kids and adults 90 Jessica Rowe's fakeaway faves 96° Kids! lunch box dens that bring the fun [Ss Slice of the month; lemon butter bake makes dinner simple For enlerlaining 20 celebrate Lunar New Year with Asian-nspited family meais and (riental Merchant #4 Finger food fora plenic 52. Enjoy lazy brunch with one-pan vegetarian meals (66) Barbecue mains for your next ‘outdoor gathering 70 Grilled vegie side dishes to ‘complement any meal 102 Fup the bikie jr with these classic recipes What's new in the kitchen Corkiieg- stants HERE TTT td | cotreT ro i mY oad Fig Ne ‘ ee ay , ios ce ay a 4 Peas- snow, Mango o Vine Se Cure) | ~ ceo one ON SE 5 + ee K OL call a te pay Co Wanien eeu . Peach Ca) Caney rey “i Cr , GOT ea) ae oy SS ‘Strawberries aes t. So , _ EGG MYTHS CRACKED Spacing Gack fom foto Hags ave long been a staple in diets workdseide, but myths surrounding their consumption persist Let’ crack open the misconceptions and shed light on the truth about eggs. ‘Myth: We should limit egg consumption to a few times a week. Fact: The Australian Guide to Healthy Eating recommends daily inclusion of foods from the lean meat and poultry, fish, eggs, tofu, nuts and seeds, and Tegumes/beans food group. The amounts needed vary depending on age and gender but the most common recommendation is two-and-a-half serves daily; two large eggs (120g) is equal to one serve. Eggs are nutritious, cost-effective and delicious. ‘Myth: Dally egg Intake increases heart disease risk. Fact: The National Health and Medical Research Council's Australian Dietary Guidelines advise that consumption of eggs every day is not associated with, Increased risk of coronary heart disease. For the general population, it's far ‘more important to ensure you're eating a diet low in saturated fat and adopting an overall healthy lifestyle. ‘Myth: Eating only egg whites Is. healthier. Fact: Egg yolks and whites contain different vitamins and minerals. Egg white isa great source of protein, riboflavin and selenium but most of the ege’s nutrients and nearly half ‘ofits protein is found in the yolk Myth: Organic and free-range eggs are superior. Fact: There are no nutritional differences between organic, free-range and standard eggs. The only nutritional differences in eggs come from those laid by hens with special-fed diets, such as omega-3 enriched eggs. Myth: Individuals with diabetes should avoid eggs. Fact: Diabetes Australia recommends people with diabetes follow the Australian Dietary Guidelines, which state that there does not appear to be any increased health risks with consumption of eggs. The Heart Foundation also advises that people with type 2 diabetes can enjoy up to seven eggs per week as part of a heart-healthy eating pattern. Australian Eggs is a not-for-profit ‘company working alongside the ess industry, farmers and the Australian Government to dispel concerns and highlight the value of eggs in a balanced diet. For more visit australianeggs.org.au 1 Made trom BPA-free plastic, Until's Peak Popcorn Popper is an eco-friendly ‘way to enjoy popcorn at home. Simply place com kernels in the collapsible ‘bowl and microwave. 2 nding fresh herbs to ‘meals is easy with Sow Grow Eats Hers Bag Bundle (set of 3). The organic seeds ‘grow direct inthe bag ‘Choose from basi, chives, Coriander, mint or parsiey. hardtofind. Finds of the month Our top three pi ks for your kitchen. 3 Junior cooks will love this, Kids in the Kitchen Spice Kit by Herbies Spices. With ‘family-friendly spice blends and simple recipes, it's a fun and clever way to get your ids involved at dinnertime. Visit hardtofind.com.au One pan cook the eever This ontpan recipes the ultimate weeknight dinner — it means less tim@ Washing up and more time for the fun stuff! 8 Coakinge visio san Worms We rc 1O Layered Mexican BLACKMORE burrito bake One pan Layered Mexican burrito bake PREP - COOK TIMES MINUTES SERVES ‘You WILL NEED ‘30cm cast ron round shallow casserole pan “medium red onion (1509) 2 cloves gale ‘bunch coriander 44009 can black beans ‘imo (659) ‘large avocado (3209) ‘tablespoon extra vegln olive oft ‘ug lean boot mince 209 packet Mexican-stye spice blend ‘3 Jumbo (28cm) burrito wraps 2x300g jars super smoky chipote salsa 2 cups (200g) grated Mexican cheese ‘our cream, hot sauce and lime wedges, to serve 41Finely chop the onion and garlic. Pick coriander leaves and reserves finely chop roots and stems. Rinse and drain black beans. Juice the lime, ‘Mash avocado in a small bowl; stir in the lime juice and season with sea salt and freshly ground black pepper. ‘Preheat oven to 180°C/160°C fan. ‘3 Heat ol in the pan over medium-high heat; cook the onion, garlic and coriander roots and stems for minutes or until onion is softened. Add the ‘mince; cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add Mexican spice blend and black beans; stir until well combined. Transfer toa large bowl. Wipe pan clean, 4 Place a burrito wrap on base of the pan. Spoon over a third of the meat mixture, a third ofthe salsa, a quarter of the reserved coriander leaves and a third of the cheese; repeat layering twice more 5 Bake for 30 minutes or until top is golden. Stand 5 minutes before slicing, 6 Serve topped with mashed avocado, sour cream, hot sauce, remaining coriander leaves and lime wedges. Test Kitchen notee ‘Tomake this recipe gluten free, cut 6 com tortillas in half and place 4 halves, slightly overlapping, for each wrap layer. Fora vegetarian version, use plant-based mince instead of beef mince. 0 Conking- ‘th The Australian Womens Weekly a ‘Tropical taste a oweae cig MANGO LOVE Fast facts about the different varieties of this beautifil RL Te eee ee eee es before travelling through the Middle East, Ce Ue to Australia. Today, the sweet, tropical taste Pere em seen ny Erne tee bile Uae Lol) eee or delicious in salads, cocktails, smoothies and desserts, or as a nutritious snack. Ripe eee enor od Se eT ea) calcium and a rich source of fibre and potassium, mangoes are a guilt-free treat, See ag pee nese ci enna ea eens Brena tet esas PULL UUro) ATU ee mney ene Ro EU etna ene Cue eo ens eee ee eens net eer eee ou ‘made up of the famous Kensington Prides. eee eae wae undoubtedly the most well-known and eno ne Sue Cer US ea cee eee ee Se eee Cree ance ce Kensington Prides make up 70 per cent of Peeters ue ee nd eee ee neon TTA DLN eae ROD ROLL RY OTA ae eta flesh works well in salads R2E2s are large, mild-flavoured mangoes enero cmeeesar e Toy ection Poorest eer ates Ge Raen eterna skin, They are avallable from November through to March Their fibrelesslesh, pee errs and smoothies pie ae eee ae ce ae eee CID RU rel ty ‘Smellis the most important indicator of penned ‘mango has a fresh, tropical scent. An unripe ‘mango will have no smell and an unpleasant Seem mecets = which refers to the colour of the skin as it Sen See tee! ae rae eee Se eee td een ee eee a bat are popular in South-East Asian salads. STORING MANGOES Mangoes should be stored out of the refrigerator until ripe. This will ensure that the premium flavour is preserved. To ripen eee hc) remeron PU e ee ena bags as they will sweat, Mangoes will not eRe eg ea can be stored there in order to keep them chilled and fresh, Properly stored mangoes Sore sets rm Conkiing- ee aes . ‘Tropical taste . Ore the Test Kitchen Caramelised mango cheeks 5 = Mango breakfast trifles Ahe ‘Test Barge mangoes (2kg) 4 Peel and cut flesh from 1 mango into medium- Kitchen ‘2medium times 1803) sized chunks. Finely grate the rind from 1 lime; ‘tablespoon caster sugar reserve, Juice the lime; you need 1 tablespoon STHandum strength peatine! 2 sheets (12.5) ttanium- juice. Blend mango flesh, lime juice, 6 cup (180ml) Naar aicer clei ‘strength gelatine water and the sugar until smooth. ‘org sheets, depending 2 cups (2009) granola 2 Place gelatine leaves in a bow of cold water; onthe brand, To ensure ‘3 cups (750mi) unsweetened stand for S minutes or until softened. ‘thatyou are using the vanlla bean yoghurt 3 Meanwhile, pour mango mixture into a small correct weight of gelatine, saucepan; place over low heat, stirring until check the packet andlor ‘mango is just warm to the touch. Remove gelatine weigh the sheets. from water; squeeze out excess water. Add to the warm mango mixture; stir until gelatine has dissolved, (The mango mixture should be just hot enough to dissolve gelatine mixture, otherwise the fresh flavour of the mango will be lost.) Pour mango jelly into a wet 12.Scm x 25,5em (top measurement) loaf pan. Refrigerate 3 hours or overnight until set. 4 Thinly slice remaining mango. Cut jelly in half lengthways. Using a long palette knife, gently ‘remove halves from the pan; eut into small cubes. 5 Divide fresh mango slices among six 1% cup, (610m glasses. Top with granola, yoghurt and! ‘mango jelly. Serve topped with reserved lime rind and remaining lime cut into cheeks or wedges. PREP IT Make the Jelly mixture the night before. Mango cheesecake tart PREP COOK TIME [HOURS MINUTES (REFRIGER TION) SERVES 6 ‘5 eups (225g) plan flour 2 tablespoons caster sugt lus % cup (55s) extra 759 butter '5009 cream cheese, softened ‘% cup (20g) moist coconut fakes 5 cup (BOmi) mile ‘2 medium mangoes (8605) 4 Process flour, sugar, butter and 125g cream cheese until a dough starts to form. Knead dough on a lightly floured surface until just combined, Wrap in plastic wrap; refrigerate for 30 minutes. 2 Roll pastry between two lightly floured sheets of baking paper until large enough to line an Lem x 35cm loose-based rectangular tart tin. Lift pastry into pan, ease into base and sides; trim edges. Prick pastry base with, fork, Refrigerate for 10 minutes. 3 Place coconut flakes on an oven tray; place in cold oven then turn to 180°C/160°C fan to preheat for tart. Roast coconut for 6 minutes or until lightly golden, 4 Line pastry case with baking paper. Fill ‘with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 20 minutes or until pastry is golden. Cool. '5 Meanwhile, process milk, extra sugar and remaining cream cheese until smooth. Spoon ‘mixture into eooled tart, spreading evenly. 6 Cut cheeks from mangoes, Using a large ‘metal spoon, scoop to remove the cheek flesh in one piece; cut lengthways into thin slices. Arrange mango slices on top of tart. Serve tart scattered with coconut. Gor the Test Kitchen Cut flesh from around mango stone and treeze for smoothies.Add 2 teaspoons vanilla bean paste or ‘Tropical taste Caramelised mango cheeks PREP + COOK TIME JS MNUTES SERS 4 ‘1cup 509) faked coconut, “1eup (1505) roasted salted rmacadamias ‘A small mangoos (1.2k9) ‘cup (135g) grated dark palm sugar, plus extra to sarve 2 cups (5609) coconut yoghurt 4Stir coconut in a small frying pan over low-medium heat for 5 minutes ot until lightly toasted. Remove from pan. 2 Coarsely chop macadamias. Remove cheeks from mangoes, ‘then cut parallel lines into the flesh side of each cheek. 13 Heat a heavy-based frying pan (or chargrill pan) over high heat. Sprinkle cut sides of mango with palm sugar; place, cut-side down, in pan for 2 minutes or until sugar caramelises. 4 Divide mango halves among plates; top with yoghurt, toasted ‘coconut and macadamias. Serve sprinkled with extra palm sugar, drizzled with any cooking liquid from pan. finely grated lime rine tothe filing mixture, Ifyou ike. 8 Conkiing- ‘sth The Australian Womens Weekly Mango & passionfruit kulfi PREP + COOKTIME AO MNUTES (CAREIZNG SERVES You will need to make this recipe aday ahead. {medium ripe mango (4303), chopped “4 passiontutt ‘5.eup (H0g) raw easter sugar 5.eg9 yolks 5 up (125m) thickened cream 2009 crdme fraiche 4 medium mango (4309), extra, ‘slcod thinly ‘3 passionfruit, 4Grease a 9.5cm x 20cm loaf pan; Line base and two long sides with baking paper, extending paper Sem over the sides. 22Blend of process mango until smooth; pour into loaf pan, Freeze for 2 hours or until frm. '3 Stir passionfruit pulp, sugar and 4 cup (60m) water in a small saucepan over low heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes ‘oruntil syrup is reduced by half. ‘4 Beat the egg yolks in a small bow! ‘with an electric mixer until pale and ‘creamy. With the motor operating, gradually add hot passionfruit syrup, Continue beating for 5 minutes ot until mixture cools. Fold in thickened ‘cream and créme fraiche, Pour the ‘mixture into loaf pan. Cover and freeze overnight or until firm. 5 Invert kulfi onto a platter Serve topped with extra mango slices and extra passionfruit pulp. Gore the Test Kitchen Kuli can be made up to ‘week ahead. Ke Made in wane AUStralia. ij + Lhe Japanese Way. Made locally using Australian grown wheat, Hakubaku organic noodles’ authentic taste creates natural balance and harmony in every meal Visit hakubsku.comau for Hiyashi Chuka Ramen recipe. Hakubaku Organic Noodles are available at your local ‘ACO. © ACO a supermarket and at many ‘Organic organic and Asian grocers. € Test Kitchen Ce Ee eeu ee eee ete , Sa NEW YEAR: & Welcome the Year of the Dragon with authentic ingredients and our delectable menu, Dd. ye ee Se aE Tet | lasts until February 24th, CeCe See onic communities worldwide including South Korea eo Sn eRe and holds greatest significance in China, + Red and gold are auspicious colours that symbolise prosperity, luck and fortune. asianinspirations.comau | v6 27 By . Green curry chicken skewers with sriracha mayo Ss Ramen noodle Sau \\ NOs y ys qr eS re \ «ae Fish curry Oe ee s — , oe VM Si no 28 Crunchy wonton bites Green curry chicken Kkewers sriracha mayo PREP - COOKTNE 40 MNUTES (6 REFRIGERATION) SERVES 8 _2kg chicken thigh filets ‘Yeeup Valeom Green Curry Paste {green onions, chopped finely ‘cup mlero coriander leaves 2 teaspoons sesame seeds, toasted lime cheeks, to serve ‘SPICY MAYO ‘Leup (2009) srracha | ‘Va cups (3009) Japanese mayonnaise 4.Cut chicken lengthways into thin slices. Ifslices are wide, cut in half again lengthweays to form long strips of meat. 2 Combine chicken with green curry paste and green onion ina medium bowl, Cover; refrigerate for 2 hours or overnight. 3 Make spicy mayo. 4 Thread chicken onto 12 skewers. Cook skewers on a heated oiled chargrill plate (or barbecue) over high heat for 4 minutes each side (or until just cooked through. '5 Sprinkle skewers with coriander and sesame seeds. Serve with spicy mayo and lime cheeks. SPICY MAYO Combine ingredients in a small bowl ‘Test Kitchen Asian celebration Sticky wings with Sesame salt PREP + COOK TIME 40 MNUTES ( REFRIGERATION) SERVES 8 ‘Ye cup (1759) honey ‘% cup (6Omi) ABC Sweet Soy Sauce 2 teaspoons finely grated ginger ‘teaspoon Chinese fve-spice powder “.5kg smal chicken wings (about 16 pieces) ‘teaspoon sesame seeds ‘teaspoon sea salt fakes ‘tablespoon peanut ol ‘tablespoon coarsely grated gingé extra ‘4 Combine honey, sweet soy sauce, finely grated ginger and five-spice in a large bow; add chicken, toss well to coat. Cover; refrigerate for 1 hour. 2 Preheat oven to 200°C/180°C fan. Line ‘two large oven trays with baking paper. 13 Drain chicken mixture; reserve de. Place chicken on trays 2a single layer. Bake for 35 minutes or ‘well glazed and cooked through, brushing with reserved marinade halfway through cooking. ‘4 Meanwhile, place seeds in a small dry frying pan; stir constantly over medium heat until browned, Add salt; remove from pan. '5 Heat oil in same cleaned frying pan; cook extra ginger, stirring, for 1 minute ‘or until lightly browned. 6 Serve chicken sprinkled with sesame salt and fried ginger. Golden Curry Mix s a delicious alchemy that effortlessly vates any cury nto the extraordinary ~the hard work is ‘done for you, simply add tothe pot and wateh ittransform Ingredients into a velvety, lavour-packed dish, Tofu larb with crisp rice papers PREP + COOK TIMES” MINUTES SERVES $5009 fim tofu 8 green onions cup (160m) ime juice ‘Ye cup (125m) vegetable stock 1% (60m cup soy sauce 1% (60mi) cup Squid Brand Fish Sauce 3 tablespoons brown sugar Ye cup (60m vegetable oll 2 ong red chiles, seeded, chopped finely 2 stalks lemongrass, white part only, sliced thinly 2 tablespoons finely chopped fresh ginger 2 cups (2009) coarsely chopped roasted walnuts ‘Ye cup finely chopped fresh coriander 2 fresh long red chilies, sled thinly, extra ‘2 gem lettuce (360g), leaves separated lime wedges, to serve (CRISP RICE PAPERS. Ys cup (Bom vegetable oll 16 x tem re paper rounds 4 Pat tofu dry with paper towel. Crumble tofu into small chunks. Thinly slice white part of green onions. Shred green tops; reserve to serve, 2To make dipping sauce, place lime juice, stock, soy sauce, fish sauce and sugar ina small jugs stir until sugar dissolves. 1B Heat oil ina large wok or frying pan over, high heat; stir-fry tofu for 8 minutes or until golden. Add white part of green onion, chopped chilli, lemongrass and ginger; stit-fry for 1 minute or until fragrant. ‘Add walnuts; stir-fry for 50 seconds. Bring to a simmer, cook for 2 minutes or until reduced slightly. Stir in corlander. Keep warm. 4 Just before serving, make crisp rice papers. '5 Top larb with reserved green onion and extra sliced chill; serve with lettuce leaves, dipping sauce, crisp rice paper and lime wedges. CRISP RICE PAPERS Heat oil ina frying ppan over medium-high heat. Cook one rice paper ata time for 30 seconds, turing halfway through, or until puffed. Drain on paper towel. Ramen noodle salad with fried prawns PREP COOK TIME 25 MINUTES SERVES 2g uncooked king prawns 7209 Hekubsku Organic Ramen Noodles 2 tablespoons extra virgin ove oll 2iarge red chiles, seeded, sliced thinly 12009 baby spinach leaves, ‘green onions sliced finely ‘4009 snow peas trimmed, sliced finely cotlander leaves to serve DRESSING ‘seu (125ml) sey sauce ‘eu (6Omi sesame ol ‘cup (60mi ee wine vinegar 3 tablespoons caster sugar 4 Make dressing. 2 Shell and devein the prawns, leaving their tails intact. 3 Bring a large saucepan of water to the boil; cook the noodles until ust tender. Drain and transfer toa large bowl. Shake the dressing wel; toss a little of the dressing through the noodles. ‘4 Meanwhile, heat a large frying pan over high heat; add oil. Cook prawns, in batches, for a few minutes each side or until browned lightly. Remove from pan. 1 Ada the chilli and spinach to the pan; stir-fry until spinach is just wilted. Add the noodles, onion and snow peas; toss to combine, 66 Divide the ramen mixture between four warm bowls. Top with prawns and the coriander. Spoon over the remaining dressing. DRESSING Place ingredients in a screw-top jar; shake to combine. Asian celebration Fish curry PREP COOK 1NI20 MNUTES SHRES # 121res vegetable stock 2 packets (1849) S&B Golden Curry Mix Mie 8 finger eggplant (2009), sliced thinly 4 ong red chiles, sliced thinly 8 «150g lets blue-eye or other skinless thick white fe broceoitn, steamed rice and lime wedges, to serve 4 Divide stock between two large saucepans; heat over medium heat. Break one packet curry mix into cach pan, stir until melted and well incorporated; bring to a simmer. 2 Divide eggplant and chill evenly between saucepans; cook, ng, for 8 minutes or until the eggplant is tender. 3 Place 4 fillets in each saucepan, cook, covered, § minutes or until fish is just cooked through. 4 Serve curry with broccolini, rice and lime wedges. and come packaged in three convenient 90g bundles. 8 Conkiing- ‘sth The Austaan Womens Weekly Crunchy wonton bites PREP COOK TIMES MINUTES MAKES 24 vegetable ol, for shallow tying 24 gow gee wrappers (240) 125g red cabbage, sedded thinly 1 small carot (709), cut Into matchsticks 2 green onions, cut nto long tin strips ‘email Lebanete cucumber (1009), halved, sliced ‘scp (80m) Kewple Japanese Dressing Roasted Sesame 2 tablespoons lime juice 3 cups (4809) shredded cooked turkey breast ‘Ye cup mint leaves, chopped ‘cup (359) coarsely chopped sated roasted peanuts 2 long red chilies, sliced thinly 2 tablespoons fried shallots ‘small resh mint leaves, extra, to serve 41 Heat oll ina large frying pan over high heat. Shallow-fry wrappers for 30 seconds, turning halfway through, until puffed and golden. Drain on paper towel. 2 Just before serving, combine cabbage, carrot, green onion, cucumber and combined dressing and lime juice in a large bowl. Toss through turkey, ‘mint, peanuts and chill 3 Top wrappers with turkey mixture, Scatter with fried shallots and mint. Serve with lime wedges, ifyou like Gor the Test Kitchen ‘You can find oven roasted turkey breast at most supermarkets. you hhave a deep-try thermometer, heat the oll untiitregisters 160°C. DO AHEAD Wrappers are best {led up to thour ahead store in anairtight container at room ‘temperature. You can prepare Ingredients and refrigerate separately up to 4 hours ahead. ‘Toss dressing through the mixture ‘as close toserving as possible to prevent it becoming soggy. Prep 20 mins Cook 10-15 mins Serves 23 INGREDIENTS 400g fim white fish, finely diced, 60g green beans, ely chopped sinew cemoved ‘red chill deseeded, finely ciced Yup ABC Sweet Soy Sauce 1 299 white Kecap Manis White pepper, sat and sugar, to ‘tsp fish sauce season + tbsp com flour Vegetable ol or fying {Vecups panko breadcrumbs 2 tsp sesame of, 2 sprigs coriander, chopped tbsp lime juice 2 kafirime leaves, finely chopped Lime wedges, to serve B aig cron, hts ony Baby cos or lettuce to serve METHOD 1. Ina mixing bow) combine fish, 1 tbsp ABC Sweet Soy Sauce Kecap Manis, fish sauce, corn flour, Yé cup breadcrumbs, coriander, ime leaves, spring onion, green beans, chil, egg white, a pinch of white pepper salt and sugar. 2. Pace remaining breadcrumbs on a shallow plate. Shane 1 heaped tbsp ‘of mixture ata timo ino 1.5cm-thick pattes. Toss through breadcrumbs to.coat, repeat with remaining mixture. 8. Fist wok with ol heat on medium-high unl hot. Fry fish cakes in batches, for 2-3 mins on each side or until golden and cooked through. Drain on a paper towel 4, Ina small bow, mix remaining Sweet Soy Sauce, sesame ol and ime juice to make a dipping sauce. Serve with ime wedges and lettuce. Enhance your dish with ‘ABC Sweet Soy Sauce Kecap Manis; made from ‘qualty soy beans and sun-dried ‘coconut sugar that creates an authentic thick syrupy texture. (ur traditional recipe ‘ives a unique burst of umami making ABC a trusted, Indonesian favourite, ‘ABC Sweet Soy Sauce ecap Manis s available leading supermarkets ant “Asian grocery stores, r iinet i" heat with these fiery recipes. . Mirae aA Arya dca Tee UTC Tea VIL ae . 7) 4 . Ne Black pepper , prawns \ % Tata eee ce Se Ce end en re ‘1 medium red onion (170g), cut into 6 wedges ce Fee ees eee eee Seen ent eee! 2 teaspoons black sesame seeds, toasted ed eis Pena ees Fs ce ener perro eee) Be eg .. Sree cence Pn Oe SE nog ‘over medium-high heat. Cook onion and cabbage, in two baths, string, for $minaes or unt vegetables ae jus orcs PP ee a ey Reece Ace eas cooked through. Add remaining sauce and oil, the rice, half DR es es ener PSO ener eet res SESAME CHILLI SAUCE Combine ingredients in a small jug. 2 Coa San ee a Stir-fry Black pepper prawns ‘y with cashews PREP COOK TIME J0.MNLTES PREP COOK ME 40 MNLTES SERVES ( REFRIGER TION) SERVES 4 2 tablespoons extra virgin olive oil 8009 pork filets sliced thinly 700g uncooked medium king prawns, 1 eup (60mi) time ulcw peeled, deveined, tals ntact 2 teaspoons grated ginger {173g baby green beans, trimmed '5009 choy sum, halved 2 tablespoons drained fermented 22 medium carrots (2409), cut into black beans rinsed, chopped Jong thin matchsticks ‘1s teaspoons black peppercorns, ‘cup coriander leaves ‘ground coarsely 4 green onions sliced thinly 2eloves gale sliced thinly ‘cup (25g) coarsely chapped 20g plece ginger, cut into matchsticks roasted cashews 2 tablespoons eyster sauce ‘¥ cup Vietnamese mint leaves ‘teaspoon easter sugar GGINGER-LIME DRESSING 3 green onions, sliced thinly 2 teaspoons finely grated ginger ‘2 tablespoons extra virgin olive ol ‘1 Heat oll ina wok over high heat; ‘tablespoons mirin stir-fry prawns and green beans ‘Vs tablespoons soy sauce for 2 minutes or until prawns are ‘tablespoon ime juice almost cooked through. Add black 2 teaspoons finely grated palm sugar _beans, pepper, garlic, ginger, oyster ‘small ed chili, seeded, sliced thinly sauce, sugar and 2 tablespoons water; stir-fry for I minute or 4Place pork, juice and ginger ina until combined. Add the green large bowl; toss to coat in mixture. onion; stir-fry for | minute or Cover; refrigerate for 3 hours or until heated through. overnight, 2 Serve immediately. 2 Make gingr-lime dresing. 3 Heat a lightly oiled wok over high Ge ne heat stir-fry pork, n batches, uni me cooked through. Remove fromwok; “the Lest cover to keep war, faictyiemiedchoyamwm — Kitchen 2 tablespoons water in wok until just wilted. Remove wok from the heat. To grind pepper coarsely, Add pork, carrot, coriander, green _foasen the tension on your onion and dressing to wok; toss Pepper mill to produce a coarser grind or alternatively gently to combine. Top with cashews and mint leaves. GINGER-LIME DRESSING Press ginger between two spoons over a small screw-top jar to extract jules discard solids, Add the remaining ingredients to jar; shake well to combine. Makes ¥ cup. use a mortar and pestle ea the Test Kitchen ee ecnnace eer resenccan 4 Coking ‘sth The Austaan Womens Weekly Lemongrass beef noodle salad PREP COOK HME 5 MANGES (REFRIGER (TION) SERVES 4 66009 beef porterhouse steaks, sliced thinly 2 tablespoons fish sauce 3 stalks lemongrass, white part only, chopped finaly 2 cloves garlic, crushed 2 tablespoons extra virgin ove oll ‘red shallot, halved, sliced thinly 2 teaspoons white suga 2 teaspoons toasted sesame seads VERMICELLISALAD ‘cup (60mi) extra virgin ov ol ‘cup (60mi fish sauce ‘4 tablespoons rice wine vinegar ‘tablespoons caster sugar 12009 dried rice vermicell noodles ‘ong ed chil, seeds, sled thinly 4 baby cucumbers (240g), cutinto long thin sips ‘ medium carrot (1209), cut into tong thin matchsticks ‘Leup mint eaves ‘cup Vietnamese mint I 4Place beef in a medium bow! with fish sauce and half of each the lemongrass and. gaclic; stir to mix well. Refrigerate beef, covered, for at least 30 minutes for flavours to develop. 2 Meanwhile, make vermicell sala. 3 Heat a wok over high heat. Add half the oil; stir-fry half the beef for 3 minutes or until just browned. Transfer to a plate. Repeat with remaining beef, 4 Heat remaining oil in wok. Add shallot and remaining lemongrass and garlic; stir-fry for 2 minutes or until fragrant. Return beef to wok, add sugar; stir-fry for 30 seconds. Season. ' Divide vermicelli salad among bowls or plates; top with beef and sesame seeds, Serve with remaining dressing. \VERMICELLI SALAD For dressing, place oil, lime juice, fish sauce, vinegar and sugar in a screw-top jar; shake well. Place noodles in a bowl, pour boiling water over to cover; stand 2 minutes to soften. Drain well. Place noodles and remaining ingredients ina large bowl with half the dressing; toss gently to coat. Reserve remaining dressing to serve. BULGOGI SAUCE & MARINADE Zz OUT ACU ole oak a a CES a Ble ols a OMe |S Sao R ama die Romsey - * Grilled Marinated Meat Rea Rei ee Wee useee cs Full of flavour So Nei C@nvanl ‘Chicken can be marinated a day ahead: pare eet! . Soy-glazed ocean trout sushi salad bowl PRED COOK TMME.AS MING TES SERVES 4 Full of flavour ‘Yacup(125mi) soy sauce 4 Preheat oven to 220°C/200°C fan. Line an oven tray with baking paper. Ys cup (75g) caster suger 2 To make marinade, combine soy sauce, sugar, 1 tablespoon of the ginger, ‘stablespoons finely grated ginger 2 tablespoons of the vinegarand the oil in a small saucepan; cook over high ‘sup (80mi rice wine vinegar heat for 4 minutes or until thickened. Reserve half the marinade in a small bowl. ‘tablespoon sesame ol 3 Place trout on tray; brush with remaining marinade. Roast trout for 8 minutes 66009 boneless ocean trout filets fr until golden and almost cooked through. 2 tablespoons teriyaki sauce 4 Meanwhile, to make dressing, combine teriyaki sauce, remaining ginger 14509 packet microwave brown ice and vinegar ina smnall bowl. ‘Lebanese cucumber (130g),julanned _§ Reheat rice following packet directions. ‘large carrot (180g), julienned 6 Combine warm rice and teriyaki dressing in a bowl. mall avocados (4009), ‘Flake trout into large pleces; discard skin. halved longthways. Divide rice mixture, trout, cucumber, carrot and avocado evenly os ‘tablespoon sesame seeds, toasted among bowls; drizzle with reserved marinade. Serve salad bowls Ya sheot toasted seaweed, scattered with sesame seeds and seaweed. shredded finely Lamb & haloumi skewers with roast Full of flavour ib & haloumi s ‘an roast vegetable sal Sree vera oe jewers 44005 lamb backstraps, cut into em plocos 45g packet pistachio dukan 2 tablespoons extra veg olive oll 2 tablespoons lemon juice ‘¥ceup (60m) extra virgin ove oll 250g halouml, cut into 2em pleces ‘1cup (2005) pear barley ‘mint leaves, corlander sprigs and lamon 3% teaspoon pomagranate molasses chooks, to serve ‘tablespoon lemon julee ROAST VEGETABLE AND BARLEY SALAD 60g mixed salad leaves 44009 broecol, ut into small florets ‘4009 can chickpeas, drained, rinsed 3 cloves gatlle, crushed ‘tablespoon ground cumin 4 Make roast vegetable and barley salad. 2 Meanwhile, combine lamb, dukkah, oll and juice ina large bowls season, Marinate for 15 minutes. 3 Pat halouml dry with paper towel. Thread lamb and haloum! ately onto eight skewers. Cook skewers on a heated oiled grill plate (or pan or barbecue) over high heat, turning, for 8 minutes or tuntil browned all over and lamb is medium or until cooked as desired. ‘4 Transfer salad to a large platter and top with lamb and haloumi skewers; season to taste. Scatter with mint and coriander; serve with lemon cheeks. ROAST VEGETABLE AND BARLEY SALAD Preheat oven to 180°C/160°C fan. Place broccoli, pumpkin, chickpeas, 2 cloves garlic, the cumin and 2 tablespoons oil ina large bowl; toss to coat. Transfer vegetable mixture to a baking-paper-lined oven tray roast for 35 minutes or until browned and tender. Meanwhile, place barley, 3 cups (750ml) water and a pinch of salt in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 30 minutes of nti barley is tender and the water is absorbed. Cool. For the dressing, combine pomegranate molasses, juice, remaining garlic and oil in a small jug; season to taste, Just before serving, combine barley, dressing and salad leaves in a bowl; top with roasted vegetables and chickpeas. Season to taste. al iors. the Test Kitchen using bamboo skewers, soak them in water for at least 1 hour before using to prevent them splintering ‘and scorching during cooking, You can use quinoa instead of barley, f you tke, Prepare following packet directions. 4009 Kent pumpkin, cut into thin wedges Chicken vith green mango slaw DRED « COOK TIME 25 MANUTES (STANDING) SERSTS 4 ‘medium rod cabbage 2309), sliced thinly 3 200g chicken breast filets ‘lage carot (1809), peeled, jullenned ‘large green mango (600s), peeled, jllenned 5 shallot, sliced thinly 4 cup (1509) frozen shelled edamame, thawed cup mint leaves 5 cup Thal basil leaves ‘4 cup (40g) white sesame seeds, toasted ‘CHILLI-LIME ORESSING 1 cup (BOmi time juice 2 tablespoons grapeseed olf ‘tablespoon fish sauce chopped finely A Spread cabbage ina single layer over an oven tray; stand at room. temperature for 50 minutes to dry (Chis will help stop colour bleeding). 2 Meanwhile, place chicken in a ‘medi saucepan with enough Water to cover. Bring to the boil; reduce heat to low and cook chicken for 10 minutes or until cooked through. Cool in liquid for 10 minutes. Remove chicken from poaching liquid; shred finely Discard liquid. 3 Place chicken, cabbage, carrot, green mango, shallot, edamame, herbs and sesame seeds in a bowl. ‘4 Make chilli-lime dressing. 5 Just before serving, drizzle dressing over salad; toss gently to combine. CHILLI-LIME DRESSING Place Ingredients in a small screw-top jar; shake well until sugar dissolves. Season to taste. 4 Chicken & avocado club salad PREP COOK TIME SO MNUTES SERVES 4 442004 chicken breast filets, halved horizontally 2 tablespoons finely chopped rosemary leaves 2 cloves gatlc, crushes 14 cup (6Omi) extra virgin ove oi seg9s 8 slices (2806) clabatta bread '% cup (90g) grated smoked cheddar 8 slices pancetta (1209) 2 baby cos lettuces (3608), leaves sep 2609 grape or cherry tomatoes, halved 22 medium avocados (500g), sliced BUTTERMILK DRESSING ‘cup (125mi) buttermilk ‘cup (1809) whole-egg mayonnalse 2 tablespoons chopped chives ‘teaspoon finely chopped rosemary leaves ‘clove gatc, hopped finely ‘teaspoon finely gated lemon rnd ‘tablespoon lemon juice 4 Combine chicken, rosemary, garlic and 2 tablespoons of the ol in a large bowl; season, 12 Cook eggs ina saucepan of boiling ‘water for 7 minutes. Cool to room, temperature; peel. 3 Meanwhile, make buttermilk dressing. ‘4 Brush bread with remaining oll. Cook ona heated oiled grill plate (or pan or barbecue) over high heat for 1 minute each side or until golden, Place on an oven tray and scatter with cheese; grill under a hot grill for 2 minutes or until cheese melts. 5 Cook chicken on grill plate for 4 minutes on each side or until golden and cooked through; transfer to a plate. Grill pancetta for 30 seconds or until crisp. Cut chicken Into thick pleces and break pancetta into bite-sized pieces. 6 Divide lettuce, tomato, avocado, halved eggs, chicken and pancetta among plates; drizzle with dressing, reserving some to serve, Seasonto taste. ‘Tserve salad with grilled cheddar toast and remaining dressing. BUTTERMILK DRESSING Whisk Ingredients in a medium bow! until combined; season to taste. Makes 1 cup, Full of flavour Grilled beef & broccolini salad PRED COOK TIME 35 MINUTES SERVES 4 2 cups (400g) uncracked greenwheat freekeh ‘ medium head broecoll (350g), cut into sm. ‘ buneh breceolin (175g), trimmed, eut into dem lengths {6005 bet rump steak ‘%4 cup (209) flaked almonds, toasted “long red chit, sled thinly HERB DRESSING 2 cups lateat parsley leaves ‘long red chill, seeded, chopped finely S anchovy filets ‘tablespoon Dijon mustard ‘3 gherkins (459), chopped coarsely ‘tablespoon red wine vinegar ‘Yecup (125m) extra viegin olive ol 41Place the freekeh and 1 litre (4 cups) water ina saucepan over ‘medium heat; bring to the boll. Reduce heat to low; cook, covered, for 20 minutes or until just tender. 2 Meanwhile, make herb dressing. 23 Preheat a large grill plate (or pan or barbecue) over medium heat until smoking. Add broccoli and broccolini; grill for 3 minutes on each side or until light char marks appear. Transfer toa large bowl ‘4 Grill steak for 4 minutes; turn and cook for a further 3 minutes for medium-rare or until cooked as desired. Rest for § minutes. Transfer steak toa shallow bowl with 1 cup of herb dressing; stand steak for § minutes. B Slice steak thinly; return to dressing in bowl and turn to coat in mixture. Add steak and freekeh to vegetables; toss to mix well. 66 Transfer the freekeh mixture toa platter or divide among plates; top with almonds and chilli. Season, Serve with remaining dressing. Scatter with micro herbs, if you like. HERB DRESSING Process ingredients ina small food processot until finely chopped and combined. Makes 144 cups. fom. the Test Kitchen Use quinoa, couscous or pearl barley instead of freekeh and prepare following packet directions, Use a bunch of gal lan Instead of broccoli, ifyou lke. You can use whatever cut of steak you prefer; adjust the cooking time accordingly. 2 Coking ‘sth’ The Austaan Womens Weekly Soe Deed PRED COOK TIME JHOLR SERVES £ ‘cup basil eaves ‘Yecup chopped dit 2 cloves gatlle, crushed 3 teaspoons wholegrain mustard ‘seu (80m extra virgin ove oll ‘4 pork cutlets (9409), tmmed '5009 kpfier potatoes, halved ‘Amedium orange sweet potato (4009), cut into wedges 4 rindloss bacon sicas (2609) 1009 curly endive lettuce 4 small red onion (100g), sliced thinly 250g light sour cream 2 tablespoons white wine vinegar ‘4 Preheat aven to 220°C/200°C fan, Line a large aven tray with baking paper. 2 Finely chop % cup of the basil. Place in a large bowl with % cup of the dill, 1 clove garlic, 2 teaspoons of the mustard and half the oil; season. Add pork; turn to coat in mixture. Cover; refrigerate. '3 Place potato and sweet potato on lined tray; drizale with remaining oll and ‘season. Roast, turning once, for 45 minutes or until golden and tender. 4 Meanwhile, heat a large oiled frying pan over medium heat. Drain pork; discard marinade. Cook pork for 4 minutes on each side or until just cooked through, Rest, covered loosely with fot 'B Cook bacon in same pan over high heat for 3 minutes on each side or until browned; tear or crumble into pieces. 6 Place lettuce, onion, remaining basil and dill, and roasted potatoes ina large bowl; toss to combine. 17For the dressing, combine sour cream, vinegar, 2 tablespoons water and remaining garlic and mustard in a small bowl; season to taste, ' Divide potato salad among plates; top with pork and bacon. Drizzle with dressing. 43 “ » S, a c Good to go \ \" + “\Beetroot& = J} teaspoon tnely grated lemon tind fetta whip TES MAKESS CUR 1809 marinated Persian fetta in oll. 500g vacuum: packed cooked Cervera sai ‘cu (250) wants, tasted fA ‘cup tem packed mint eqves | 8! * Peet hen Tote sco cata sneha pan eect, 41Drain fetta in a sieve over ameasuring __ Shaking pan gently, unt fragrant. ‘4 cup (60mi) lemon julee ‘teaspoon cumin seeds, toasted jug, reserving ¥4 cup (80ml) oil Serve dip with crspbread or crudités, 2 Process or blend ingredients, including To maketh nutfree, use sunflower seeds Instead of walnuts the reserved oil, until almost smooth; Dip can be made up to 3 days in advance and refrigerated in an airtight season to taste. container. Pack dip n serving sized alright containers. g Mini capsicum, ham & jalapeno scones PREP COOK TIME 50 MINUTES « COOLING) MAKES 24 ‘5 cups (2259) settling flour 2 teaspoons easter suger Ycup (909) grated cheddar 2 teaspoons thyme leaves, ‘cup (250m) mi 30g butter, melted 2009 sliced leg ham, torn 24 drained pickled jalapofo slces ‘CAPSICUM CHEESE ‘Leup (1209) grated cheddar 1759 cream cheese 40g chargtlled capsicum, chopped coarsely ‘cup (759) mayonnaise ‘teaspoon cayenne pepper ‘teaspoon onion salt ‘4 Preheat oven to 200°C/180°C fan, Line an oven tray with baking paper. 2 Place flour, sugar, cheddar and th bowl; season. Make a well Use a butter knife to “cut” the milk through the flour mixture until a soft, sticky dough. Do not overmix. 3 Tur dough out onto a floured surface and bring together, dusting with a little extra flour ifneeded, Press dough out until 2cm thick. Dip 2 3,Sem round cutter in flour; cut as many rounds as possible from dough. Place scanes side-by-side, just touching, on tray. Gently knead scraps ‘of dough together; repeat pressing and cutting of dough. Place rounds on tray. Brush tops with butter. ‘Bake scones for 1S minutes or until browned lightly. Transfer to a wire rack to cool '5 Meanwhile, make capsicum cheese. 6 Split scones in half, spread each with capsicum, cheese; fill with ham. Top scones with jalapenos; secure with toothpicks. CAPSICUM CHEESE Process ingredients ‘until smooth. Gm the Test Kitchen Capsicum cheese can be made up to 3 days ahead; keep covered inthe fridge. Bring to room temperature before using. Scones are best made on the day of serving. Good to g0 Grilled salmon rice paper ro! PREP + COOK TIME 50 MNUTES (+ CDOLING) MAKES 6 {6009 skinless salmon filet, boned 2 tablespoons rice bran oll 16 x 22cm ree paper wrappers (1509) 46 betel or shiso leaves, washed, drained, stalks tmmed 46 smal fresh por ‘email beetroot (1205), cut into 4Ocm matchsticks “ medium carrot (120g), cut into tOem matchsticks {609 snow pea sprouts, rimmed to 10cm ‘Leup Vietnamese mint leaves betel or shiz leaves, extra, to serve optional) purple salt, to serve (optional) DIPPING SAUCE ‘Ys eup (125m) min ‘% cup (6Omi freshly squeezed orange juce ‘tablespoon thinly siced pickled ginger ‘teaspoon samba oolek 4 Make dipping sauce. 2 Heat a large grill plate (or barbecue) over medium heat. Cut a piece of baking paper slightly smaller than the aril plate; place paper on gt with oll; season with sea salt. Cook salmon on grill plate fot 3 minutes each side or until medium rare. Remove from heat; cool. Cut salmon into 16 pieces, about 10¢m long. 13 Dip 4 rice paper wrappers in a medium bow! of warm water, one ata time, until just softened. Carefully lift ‘wrappers from water, onto a board covered witha tea towel. Place a betel leaf and a perilla leaf in the centre of each ‘wrapper, shiny-side down. Divide a quarter of the beetroot, carrot, snow pea sprouts and salmon between wrappers; top with a quarter of the mint, pinching off any spiky stalks that will pierce the rice paper. (Make sure all the filling ingredients run in the same direction so you don’t risk breaking the rice paper. Roll up, tucking in the ends. Place rolls on a tray lined with clamp paper towel. Repeat, working in batches, with remaining wrappers and filing ingredients to make 16 rolls in total. 4 Cut rolls diagonally in half. Place rolls on a platter partially lined with extra betel leaves; sprinkle with purple salt, Serve rolls with dipping sauce. DIPPING SAUCE Stir ingredients ina bow until combined. I plate. Brush salmon ig the Test Kitchen Perila leaves are commonly used In Korean culsine and taste lke ‘across between mint and basil availabe from specialty shops. Use baby salad leaves instead. If the rice paper gets too dry to ‘work with while applying the filing, wet your fingers slightly. 49 Good to go Goat’s cheese, ‘Twisted zucchini slice Chicken, mushroom prosciutto & pea tart PRED + COOK TIME HOUIIOMNUTES & zucchini cakes PREP COOK ME SSAINUTES (COOLING SERVES 8 PREP COOK TIME 50 MINUTES (REFRIGERATION SERVISS (COOLING) MAKES + cup 2209) soni pasta 2 cups (300g) plain four 500g zucchini, gated coarsely ‘cup (60m ove i 180g chile buter, chopped ‘Ys teaspoon finely grated lemon tne 1009 sliced Swiss brown mushrooms 2% cup (609) nly grated 2509 halour, gated coarsely 4 small onion 805), chopped finely pecorino chesse 4 green onions, chopped finaly 3.598 ‘1699 yak ‘love gai, crushed cup (109) setae four ‘tablespoon chiled water approximately Ys cup (25 nay grated parmesan ‘Ycup (909) grated cheddar 100g tiny sliced proscitto 2 tablespoons finaly chopped ‘cup finely chopped fateat parsley Aesgs ftatieat parsiey 2 teaspoons tinely chopped thyme ‘cup (125m) pouring cream 4.0995, beaten lightly ‘1medium zucchini (120g), grated ° eup (409) rozen peas, thawed ‘cup (759) seltalsing flour 1509 barbecued chicken, 709 goat's cheose chopped finely 2 teaspoons thyme eaves 4 Cook risont in a saucepan of Imeto sore eaves to s0rve boiling salted water for 8 minutes 4 Preheat oven to 180°C/160°C fan. ‘or until just tender. Drain; cool. Grease a 12-hole (¥4-cup/80ml) 4 Process flour and butter until Preheat oven to 180°C/160°C fan. muffin pan. crumbly. Add ¥ cup of the pecorino, Grease a 20em x 30em slice pan; 2 Heat 2 teaspoons ofthe oll ina the egg yolk and enough chilled water line with baking paper, extending large frying pan over medium-high tomake ingredients cling together. paper Sem over long sides. hheat; cook mushrooms, stirring Knead pastry on floured surface until Squeeze as much liquid from ‘occasionally, until browned lightly smooth. Enelose in plastic wrap. zucchini as possible; transfer to a and tender. Remove from pan cool. Reftigerate for 30 minutes large bowl. Add risoni, lemon rin 3 Heat another 2 teaspoons ofthe 2 Preheat oven to 180°C/160°C fan, half the halourn, the green onion, cil in same pan; cook onion, 3 Grease an Llem x 34em rectangular garlic, parmesan, parsley and eg stirring, for 3 minutes or until Joose-based flan tin, Rell pastry stirto combine, Ada flour; stir well softened. Remove from pan; cool. between sheets of baking paper until to combine. Season. ‘4 Whisk eggs ina large bowl; add Jarge enough to line tin. Ease pastry 4 Pour mixture into prepared pan, sifted flour, cheddar, remaining into tin, gently press over base and smooth the surface; scatter with cil and the herbs, mix well. Add sides; trim, Refigeratefor 30minutes. __remaininghaloumi.Bake 45 minutes mushrooms, onion, zucchini and ‘4Place flan tin on oven tray; line ‘or until firm, golden and cooked chicken; mix wel. Season. Divide pastry with baking paper, then through. Cool in pan 15 minutes. mixture between pan holes. fill with dried beans or uncooked Cut into eight pieces. ' Bake 20 minutes or until a skewer rice. Bake for 15 minutes. Gently inserted into the centre comes out remove paper and beans; bake clean. Stand cakes in pan 5 minutes fora further 10 minutes or until before turning, top-side up, ontoa 5 Meanwhile, roll prosciutto slices the Test Into rosettes and place in a single layer onan oven tray. Bake on Kitchen 10 minutes or until browned. ‘You will need about 4 medium pecorino age gun Raeeeeee cee Kitchen pociitocipearkpenyese agente Seen crumbled gatechee andthyme. an ane Seer esos aaa oe eer Sonaneccarneet Coking ‘with The Ausraan Womeris Weekly Simple vegetarian One-pan brunch Deliciously easy, these meat-free meals are made for weekends together. P ‘Olini Nv frittata ‘You need a frying pan with an ovenproof handle forthis recipe, or cover the handle with afew layers of fol o protect it from the heat ofthe gril ‘Serve with an Indian chuthey, such as mango ‘+ folish or eggplant Binal, aneinaan. ‘ iatoy 0 AO. ts Oia ier * shakshuka Dhal-spiced chickpea Roce ‘nicks PREP - COOK TINE.SO MNUTES SERVES ‘2 bunches broccoli (3606), trimmed Beggs ‘bunch coriander, washed an dried, ‘chopped finely ‘%ccup (60m) extra veg ove ol ‘4009 can chickpeas, drained, rinsed 2 teaspoons finely grated ginger 2 cloves gale, crushed 2 teaspoons cumin seeds, crushed ‘teaspoon ground turmeric 1009 paneer cheese sliced thinly ‘teaspoon chil fakes ‘% cup (206) shredded coconut Greek yoghurt and extra coriander leaves, 4 Preheat oven grill to 180°C/160°C fan. 2 Place 3 stalks of broccolini in a heatproof bowl; cover with boiling water. Stand for 2 minutes; drain Coarsely chop remaining broccolini, 23 Crack eggs into a medium bow. ‘Add chopped coriander leaves, roots and stems; season, Whisk to combine. 4 Heat oil in a 25cm non-stick ovenproof frying pan over medium heat. Add the chopped broccolini, chickpeas, ginger, garlic and spices. Cook, stirring and scraping base of pan, for 5 minutes or until chickpeas start to break up and broccolini is tender; season well. Pour egg mixture into pan and stir to evenly disperse. Lay cooked broccolini stalks over mixture in pan, then top with paneer and seatter with chilli Cook for 5 ‘minutes or until frittata starts to pull slightly around the edge ofthe pan. '5 Transfer pan to the oven grill; cook for 7 minutes or until egg is just set. Scatter with coconut and grill for a further 1 minute or until coconut is golden. Stand frittata for $ minutes. 6 Serve topped with yoghurt and extra coriander leaves, Simple vegetarian Cheesy smoked baked beans with pumpkin PRED + COOK TIME 45 MNUTES SERIES 4 2 tablespoons extra virgin olive ol ‘1medum red onion (1705), cut into wedges "7009 Kent pumpkin, chopped ‘34009 cans four-bean mix, drained, rinsed {400g ean chickpeas, drains ‘% cup (60g) canned chipotle chilies Inadobo sauce ‘tablespoon honey 2 tablespoons barbecue sauce ‘teaspoon Dijon mustard "7009 botted tomato passata “cup (906) grated cheddar 4 eup (40g) coarsely grated charged bread, to serve 4 Preheat oven to 220°C)/200°C fan. 2 Heat oi ina large frying pan over high heat; cook onion and pumpkin, stirring occasionally, for 4 minutes ‘or until onion has softened slightly. ‘Add beans, chickpeas, chillies in adobo sauce, honey, barbecue sauce and mustard; cook, stirring occasionally, for'3 minutes or until heated through, Stir in passata; bring to the boil Boil for 3 minutes or until thickened slightly; season to taste. 28 Sprinkle bean mixture with cheeses. Bake for 15 minutes or until cheese is browned lightly. 4 Serve baked beans with cchargrilled bread, Feet Kitehen notec Chipotle chillin adebo sauce can be found Inmost good grocers and delleatessens; ‘you can substitute with 2 teaspoons ‘smoked paprika and s teaspoon ground, chill, Use potatoes or sweet potato Instead of pumpkin, ifyou Tike, rm Coking ‘sth The Austaan Womens Weekly Chickpea shakshuka PREP © COOK TIME 30 MINUTES SERVES 4 ‘teaspoon caraway seeds ‘teaspoon cumin seeds ‘teaspoon smoked paprika 2 tablespoons extra virgin olive lt 2 cloves gate, crushed “fesh long red chill, chopped finaly ‘large onion (200g), chopped coarsely ‘large red capsicum (3509), ‘hopped coarsely {400g ean chickpens, drain 14009 can diced tomatoes 2 teaspoons harissa 2 teaspoons caster sugar aeags ‘cup corlander leaves ‘4 Heat a large, deep heavy-based frying pan over medium heat; ‘cook seeds and paprika, stirring, for 1 minute or until fragrant. Add oil, garlic and chilli; cook for I minute or until fragrant. 2 Add onion and capsicum; cook, stirring, for 8 minutes or until ‘onion is softened. Add chickpeas, tomatoes, I cup (250ml) water, the hharissa and sugar; bring to the boil Reduce heat; simmer for § minutes ‘or until the vegetables are tender ‘and liquid has thickened slightly. 'B Using a spoon, make four shallow indents in the tomato mixture, Crack Legg into each hole. Cook, covered, con low heat, for 5 minutes or until ‘egg whites are set and yolks are ‘cooked to your liking. Serve topped. with coriander leaves. Fest Kitehen notre Harissa fsa hotell paste; there are many different brands available ‘on the market, and the strengths vary enormously. you have alow heatlevel tolerance, simply omit harissa from recip Cheesy smoked baked beans = = 5. Midweek meals inner winner x: Easy chicken dinners foybusy’ ( A. whipped up int Pf) rc O4 Southern fried chicken Roast chicken — a goodness with secret RReEeR herbs & spices = ve the Test Kitchen To roast truss tomatodisjadd them to the edge of the basket while cooking the schnitzels in step 4; cook for 6 minutes. Chicken parmi Midweek meals vc O4 Portuguese Heat the drained marinade ina small saucepan for3 minutes untilreduced — ¢ and thickened slightly, then use to baste the chicken while cooking. BBQ bourbon chicken wings PREP «COOK TMIE 0 MNLITES SERVES ¢ ‘Yicup (1409) barbecue sauce 4 Combine barbecue sauce, bourbon and mustard in @ large bowl; ‘% cup (60m) bourbon add chicken and toss to coat. ‘tablespoon Djon mustard 2 Preheat air fryer to 180°C for 3 minutes. ‘U5kg chicken wing nibbles ‘8 Taking care, place chicken in the alr fryer basket; at 180°C, cook for extra barbecue sauce,to serve 20 minutes, basting and turning occasionally, or until cooked through. ‘Serve chicken brushed with extra barbecue sauce. 60. Cooking ‘vith The Austaan Womens Weekly ~ OO Feet Green curry chic > with pickled radisl Chicken taquitos PRED COOK TIME.S5 MINUTES SERVES 4 $2. 18cm com tortihas ‘barbecue chicken 12k) ‘Ys eup (140g) barbecue sauce 2 teaspoons Tabasco chipotle sauce, Plus extra to serve 300g light sour ream 2 cobs com (8009), kernels removed ‘4009 can black beans, drained, rinsod 2% cup (2006) grated cheddar cotlander leaves, sliced fresh jolapefo chiles, ‘quartered cherry tomatoes sliced red onion and lime wedges, to serve GuAcAMOLE :2 medium avocados (500g) ‘green onion, chopped finaly ‘clove gatlc, grated finely 2 tablespoons lime juice ‘small ed chill, seeded, chopped finely 2 tablespoons chopped coriander stems 4 Preheat air fryer to 180°C. Wrap tortillas in foil; place in air fryer basket for 5 minutes to softe 12 Meanwhile, shred meat from chicken, discarding skin and bones. Combine sauces and half the sour cream in a bowl. Add chicken, corn and beans; combine well. 3 Make guacamole. ‘4 Taking care, remove tortillas from air fryer. Working with one tortilla at atime, and keeping the others covered, place a twelfth of the chicken mixture along the bottom of a tortilla in a line, then roll up. Secure with a toothpick, if necessary. Repeat with remaining tortillas and chicken mixture S Line basket with baking paper, then place half the taquitos, side-by-side, in basket; scatter with half the cheddar. Cook for 10 minutes or until taquitos are heated through and golden. Transfer cooked taquitos toa plate; cover to keep warm, Repeat cooking with remaining. taquitos and cheddar. {6 Top taquitos with remaining sour cream, the guacamole, coriander, jalapefio, cherry tomatoes, red onion and extra chipotle sauce. Serve with lime wedges. GUACAMOLE Scoop flesh from avocados Into a bowl; add remaining ingredients and ‘mash with a potato masher. Season to taste. Midweek meals Roast chicken odness with PREP ~ COOK TIME [HOUR IS MINUTES EROS 4 660g butter, softened ‘Lelove gale, crush ‘teaspoon sweot paprika 2 teaspoons chopped rosemary ‘teaspoon chopped thyme “124g whole chicken ‘%medium lemon (70g), halved {8 sprigs lemon thyme cooking ll spray ‘bulb gare, halved

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