Taste.com.auの July 2016 の目次

What about all the eating we do with our nose? How many times in a week, when a beautiful dish is put in front of you, do you close your eyes and put your nose to it, or lift the lid on a pot and place your nose over it when cooking? It’s primal – the nose knows. And this is what I love about winter food – it’s the power end of cooking. You take wonderful seasonal produce – even things with no real scent, like a pumpkin – add them to a pot, and let the magic happen. As the ingredients caramelise, soften, and the flavours blend into each other, out comes steamy air filled with sweet aromas to fill the whole house with unctuous goodness. You…

SATAY BEEF WRAPS   serves 4 | prep 25 mins | cooking 35 mins 600g beef stir-fry strips2 tbs ABC Sweet Soy Sauce Kecap Manis2 garlic cloves, finely chopped1 red onion, chopped, plus extra thinly sliced red onion, to serve3 tbs sunflower oil1 long fresh red chilli, seeds removed, finely chopped, plus extra thinly sliced chilli, to serve1 lemongrass stalk (inner core only), finely chopped 2/3 cup (100g) salted roasted peanuts2 tbs brown sugar Juice of 1 lime, plus wedges, to serve125ml (½ cup) coconut milk125ml (½ cup) water2 Lebanese cucumbers, cut into matchsticks1 cup fresh coriander sprigs20g (¼ cup) shredded coconut, toasted8 flatbread wraps 1 Combine beef, half the kecap manis and half the garlic in a bowl. Cover and set aside to marinate. 2 Process onion in a…

The Cauliflower & Caramelised Onion Lasagne (April 2016, p80) was easy and seriously delicious. Everyone gave it rave reviews! We will definitely keep this recipe up our sleeve for the future. The Middle Eastern Stuffed Pumpkins (April 2016, p76) turned out amazing. Were really easy to make, great for dinner. And the best thing was my 8-month-old ate them too! I made the Choc-hazelnut Celebration Cake (May 2016 p86) for my mothers’ group and the Cancer Council Biggest Morning Tea. It turned out perfectly, was delicious and is now one of my favourite cakes to make I made these Caramel Apple Scrolls (May 2016, p136) for my mum for Mother’s Day and had them served warm for brunch. They were delicious and I loved how pretty they…

“M ayonnaise, coleslaw’s modern dressing, wasn’t invented until the latter half of the 18th century.” this month we devote our attention to the wonderful cabbage salad that gets its name from the Dutch koolsla, where ‘kool’ means cabbage and ‘sla’ is salad. The original Dutch salads were dressed with oil and vinegar and this is the way they still like their coleslaw in Germany and Sweden, where coleslaw is traditionally a side dish for pizza and known as pizzasallad. Cabbage salads have a long history in Europe: the Roman cookbook Apicius contains the first recipe for raw cabbage dressed in oil and vinegar, among a long list of cabbage recipes that shows that the vegetable was almost as popular in ancient Rome as orgies, togas and conquering barbarians. Mayonnaise, coleslaw’s…

“Bake a mix of sesame seeds, nuts and honey until sticky and set. Dunk in a little good-quality dark chocolate for the perfect indulgent finish.” Katrina Woodman choc-dipped sesame nut bars makes 16 bars | prep 20 mins (+ cooling time) | cooking 25 mins 150g (1 cup) mixed or white sesame seeds 160g (1 cup) whole almonds 75g ( 1 /2 cup) whole pistachios 150g honey 75g ( 1 /4 cup) almond butter 1 /4 tsp sea salt 100g dark chocolate (85% cocoa), melted 1 Preheat oven to 180°C/160°C fan forced Grease base and sides of an 18.5cm square cake pan. Line with baking paper, allowing sides to overhang. 2 Place sesame seeds, almonds and pistachios in a large bowl. Place honey, almond butter and salt in a large…

“While this recipe is a labour of love it will be one of the most impressive dishes you will ever create. Sometimes guests are there to impress!”Manu Feildel pâté en croûte serves 8-10 | prep 1 hour (+ 5 hours 30 mins resting & cooling time) | cooking 1 hour 25 mins 500g pork shoulder, minced 500g good-quality pork sausages, skin removed, chopped 50ml brandy 1 tbs quatre épices (see Manu’s tips) 1 tsp table salt 60ml ( 1 /4 cup) extra virgin olive oil 1 brown onion, finely chopped 3 French shallots, finely chopped 1 garlic clove, finely chopped 1 tbs chopped fresh thyme 1 fresh bay leaf 1 bunch fresh continental parsley, leaves picked, finely chopped 2 eggs, lightly whisked dough 575g plain flour 1 tsp…

Within the brioche cake lies the goodness of smooth cheesecake. You may need to cook the meringues in batches if you don’t have space in yur oven for them all at once. salted meringue & golden pear crunch stack serves 8-10 | prep 30 mins | cooking 45 mins 7 egg whites 380g (1 3 /4 cups) caster sugar 1/2 tsp salt flakes 500g mascarpone 600ml double cream 3 x 50g Cadbury Crunchie bars, coarsely chopped golden pear 125ml ( 1 /2 cup) golden syrup 2 small Beurre Bosc pears, cut into 2-3mm thick slices (top to base, skin and core intact) 30g butter, chopped 1 Preheat oven to 120°C/100°C fan forced. Draw five 20cm circles on 5 sheets of baking paper. Place the baking paper, pencil-side down,…

Preheat oven to 200°C/180°C fan forced. Cut 1.2kg Desiree potatoes into 3mm-thick slices. Finely grate 1 /3 cup parmesan and reserve 1 tbs. Pick 1 tbs fresh rosemary leaves. Thinly slice 3 garlic cloves. Melt 60g butter. Place a layer of potato in base of a greased ovenproof frying pan, overlapping slightly. Brush with a little melted butter. Sprinkle with a little parmesan, rosemary and garlic. Season. Continue layering with the remaining potato, butter, parmesan, rosemary and garlic, laying the potato in a circular fashion. Cover with foil and bake for 50 minutes to 1 hour or until potato is tender. Remove foil and sprinkle the top with reserved parmesan. Bake, uncovered, for 20-30 minutes or until golden. Set aside for 15 minutes to cool slightly. Cut into wedges to…

Michelle Q How do you properly whip egg whites for meringues? For light and fluffy clouds of meringue, always have eggs at room temperature, use a clean and very dry bowl, make sure there is no egg yolk in the mix and always add sugar a little at a time to allow it to dissolve properly. If you are really worried, you can always add a pinch of cream of tartar to help stabilise the egg whites. Try our Salted Meringue & Golden Pear Crunch Stack on page 82. Katrina Q What’s your go-to, easy one-pot dish? It would be a hearty, adaptable chicken casserole. Saute onion and any vegies, such as fennel, carrots, capsicum, sweet potato or pumpkin, along with some garlic and handful of olives. Deglaze the pan…

Michelle Southan: Christmas in July “Break with tradition and serve up something different, with this Indian-inspired roast chook and Manu’s pastry-wrapped pâté sets the tone for what’s to come.” Katrina Woodman: Healthy and hearty “Hearty doesn’t have to mean heavy. This veg-filled menu starts with cauliflower steaks, then mushroom pilaf before a fruit-filled cake with a sweet tahini glaze.” Alison Adams: Cosy weekend lunch “Colder weather is the perfect excuse to settle in for a long lunch. Throw together an easy flatbread, dish up stuffed schnitzel roll-ups and end with a family fave.”…

step 1 Place one sheet of pastry on a piece of baking paper. Use a palette knife or back of a spoon to spread the cheese filling out evenly. step 2 Top with another sheet of pastry. Press top sheet lightly to seal. Use a ruler to make evenly shaped twists. Chill to make twisting easier. step3 Take the ends of one pastry strip in each hand and twist the pastry in opposite directions, to create a spiral effect. step4 Place the pastry twist on a board. Keeping one end still, coil the other end around itself, until the pastry is all coiled. Tuck the end underneath the coil, to keep it together. step5 Place each pastry twist back on the lined tray, as you go. Place twists in the…

finger lickin’ Nail biters beware, this news item may make you fall off the wagon. KFC has teamed up with ad agency Ogilvy & Mather to create edible KFC nail varnish. Uh huh! You read correctly. The nail varnish, which for now is only in Hong Kong, comes in two flavours (and sparkly colours) – Original Recipe (taupe) and Hot & Spicy (red). We’re hoping the recipe includes the Colonel’s 11 secret herbs and spices. One thing’s for sure, you won’t be needing polish remover! FINDERS KEEPERS Navigating the urban jungle just got easier with the release of Frank Green’s Go Wild range of reusable coffee cups and drink bottles. Available in Zebra, Leopard and Anaconda prints, these eco-friendly cups and bottles are as clever as they are good-looking with…

“My luscious dessert is a family fave – perfect for winter. indulgent “The key to this bread & butter pudding is the crisp caramel on top.” “ The wholesome ingredients make this the healthier choice.” light “Even rich desserts can be nourishing.” The raisins soaked in sherry add richness to this dish. bread and butter pudding is one of my favourite winter puddings. My version has a rich, gooey custard laden with sherry-soaked fruit that bursts in your mouth as you eat. Don’t be tempted to use cheap cooking sherry to soak them. Splash out on the pedro ximenez sherry – it’s totally worth it. You can vary the texture of this dish by trying different breads, such as rich, buttery brioche or croissants. Finish the pudding…

“You’ll have homemade pizza in no time with my three-ingredient pizza dough, inspired by pumpkin scones. I love this recipe because it’s quick, healthy and tastes amazing. For me, simple pizza toppings are the best. This one is extra special with the smoked cheese and heirloom tomatoes.” Georgia Barnes pumpkin crust pizza with smoked mozzarella & basil serves 4 | prep 20 mins (+ 10 mins resting time) | cooking 30 mins GRAB 420g (1 1 /2 cups) mashed pumpkin 450g (3 cups) wholemeal self-raising flour, plus extra to dust 60ml ( 1 /4 cup) extra virgin olive oil, plus extra to drizzle 70g ( 1 /4 cup) tomato paste 200g heirloom or mixed tomatoes, large halved 250g smoked cheese, preferably smoked mozzarella, thinly sliced 1 cup fresh basil…

This book, Indian Made Easy, is about discovering a casual attitude towards Indian cookery, provoking the inventive side in experienced cooks and building confidence in others. Stripped back are the regal layers associated with Indian cuisine, making way for a new approach to cooking with Indian spices and ingredients. You will find traditional favourites plus classic dishes from the north and south of India, some of which have been distilled and pared back for busy modern cooks. The recipes continue to hold true to tradition while fitting in with the way you want to cook – preparing ahead where possible. Quick, uncomplicated dishes, with simple steps and helpful tips, will allow you to dip in and out of Indian cooking when the mood suits you. It is all about cooking…

“This Chinese-style braised lamb is a gloriously rich and comforting infusion of sweet and savoury Asian flavours. The secret here is the blend of Chinese spices and soothing aromatics, such as ginger, that warm the soul on even the coldest winter evening.” Marion Grasby you’ll need… marion’s red-braised lamb with egg noodles serves 6 | prep 25 mins | cooking 2 hours 20 mins 1 tbs vegetable oil1kg boneless lamb shoulder, cut into 3cm pieces4cm-piece fresh ginger, peeled1 brown onion, sliced4 garlic cloves, finely chopped125ml ( 1 /2 cup) Shaoxing wine2 whole star anise1 cinnamon stick 1 tsp Chinese five spice1 /2 tsp ground black pepper60ml ( 1 /4 cup) light soy sauce1 tsp dark soy sauce1 tbs tomato paste45g ( 1 /4 cup, lightly packed)brown sugar2 tsp cornflour3…

Wirra Wirra Original Blend Grenache Shiraz 2015 $25 With its easy drinkability and finish of savoury spice, this red is full of flavour and a brilliant match for a hearty stew. De Bortoli G.S. Yarra Valley Chardonnay 2014 $16.99 Bargain value for Chardy lovers! It has retro groove but still enough modern styling, fresh acidity and stone fruit to liven up a winter lunch. Tyrrell’s Wines Rufus Stone Heathcote Shiraz 2013 $25 Generous and smooth with ripe blackberry, plum, vanilla and spice, this is the perfect wine for cold weather comfort.…

PURE FLAVOUR Infuse soups, stir-fries, salads and more with the authentic Asian flavour of Yeo’s Pure Sesame Oil. Just a few drops adds a roasted, nutty element to a huge range of dishes. Visit oriental.com.au WINTER MAGIC Need a hot, nourishing, quick and tasty meal for the whole family? Campbell’s has a soup for that! Campbell’s Condensed soups are a great way to warm up the family when on a budget. For more details and recipes, visit campbellskitchen.com.au KEEPING IT SIMPLE Looking to boost the vegies in your diet? Campbell’s has a soup for that! Campbell’s Simply Soup is the perfect heat-and-eat option, and it’s available in a range of vegie-packed varieties. For details and recipes, visit campbellskitchen.com.au USE YOUR NOODLE Hakubaku Organic Ramen is a thin and slightly chewy…

Manu Impress your guests with Manu Feildel’s pâté en croûte. It might take a little time, but it’s worth the wait, p68. Michelle Michelle Southan gives us the best smoky baked beans ever. One taste and you’ll never eat canned again, p112. Katrina Katrina Woodman serves up delicious Skinny Sweets, p60, that are perfect for afternoon tea or lunchbox treats. Louise Louise Fulton Keats’ bread & butter pudding is made with rye bread for a fibre-rich take on this classic, p41. Matt Matt Preston makes coleslaw hot again with a brussels sprouts hot slaw. It’s the perfect winter side, p47. Marion Marion Grasby’s Chinese-style red-braised lamb with noodles will become your cold-weather fave, p108. Chrissy Take care of yourself during flu season with Chrissy Freer’s recipes filled with winter superfoods,…

new • pink grapefruit• radish• seville oranges• strawberries• tamarillo• tangelos now • apples• beetroot• broccoli• cabbage• cauliflower• fennel• lemons• mandarins• nashi• potatoes• pumpkin be quick • Braeburn apples• Jonathan apples• passionfruit• sugar snap peas broccoli & almond pesto Process blanched broccoli florets with a handful of toasted almonds, a handful of grated parmesan, 1 crushed garlic clove and enough extra virgin olive oil and lemon juice to make a paste. Toss through al dente pasta or spread on toast. turmeric cauliflower steaks Cut 1 large (about 1.2kg) cauliflower into four 1.5cm-thick slices, leaving base intact. Cook steaks in extra virgin olive oil in a non-stick frying pan over medium-high heat for 2-3 minutes each side or until golden. Transfer to a foil-lined baking tray. Combine 1 /4 cup extra virgin olive oil with 1 tsp ground turmeric in a bowl. Brush over steak. Roast at 180°C/160°C fan forced for 12-15 minutes…

AROMATIC dhal A hearty meal of rice, lentils and spices fried in ghee and cooked down until tender and creamy – this is great wholesome vegetarian comfort food! The curry leaves add an essential level of flavour and using red lentils means it won’t take ages to cook. Serve with a spoonful of coriander raita for the complete Indian experience.…

People say to me, “oh, you’re that Greek chef” but I’m not. I’m an Aussie and I cook Australian food. That’s a can of worms right there: what is Australian food? Really, it’s an amalgamation of all the food traditions that came to this country with the families who settled here. But because we’re a young country and not locked into long-standing food traditions of our own we are able to play with it a bit and blur the lines. In my latest book, Greek, I offer my interpretation of modern Greek cooking, created by a proud Aussie with a Hellenic heart. “This salad is colourful and really yummy. For maximum flavour, make sure the peas are served at room temperature.”George C alombaris garden peas, cauliflower, almonds, lemon serves 4…

If there’s one thing I really love about this time of year it’s all the amazingly delicious dishes that come into their own when the temperature falls! There’s nothing more comforting than filling the house with the spicy and sweet aromas of warming winter meals.”Michelu SouthanFood Director “ If you’d prefer not to serve with sour cream, you could try a dollop or two o f Greek yoghurt instead.” Michelle Southan loaded meatballs with eggs serves 4-6 | prep 35 mins | cooking 1 hour 5 mins 600g pork and veal mince 1 zucchini, grated, excess moisture squeezed 1 /4 cup chopped fresh basil 2 garlic cloves, crushed 2 tsp smoked paprika 2 tbs extra virgin olive oil 1 large brown onion, finely chopped 3 (about 400g) tomatoes, chopped 700g…

Smoky and sweet, there’s no better breakfast food for a chilly morning. The Brits have their English-style and the Yanks have Boston baked beans but here’s my fuss-free, hands-off version. Make ahead and freeze – perfect with toasted sourdough or savoury waffles. Michelle Southan “This dish is rich and flavoursome, with chunks of tender, smoky ham. It makes a filling and sustaining breakfast for the whole family.” Michelle Southan you’ll need Just six steps to smokin’ beans. let’s go! smoky baked beans with ham hock serves 8 | prep 20 mins (+ overnight soaking time) | cooking 3 hours 45 mins 375g pkt dried borlotti beans, rinsed1kg ham hock1 tbs extra virgin olive oil1 brown onion, finely chopped1 red capsicum, deseeded, finely chopped 2 garlic cloves, crushed2 tsp…

been eating nutrient-rich foods, cutting out processed sugars and fats and still not seeing a shift in the scales? Even worse, seeing the scales go up, you’d be forgiven for wondering what’s going on? Just by making a few tweaks to your superfood diet, you can enjoy all the benefits, including a trimmer waist. Eating clean and focusing on whole foods is, without a doubt, one of the most important things you can do to improve your overall health and nutrition. Eating clean, however, is not also a free ticket to eat as much as you like. The basic principle that total energy in needs to equal total energy out to maintain weight still stands true. Avocado, healthy oils, nuts, seeds and oily fish, for example, are jam-packed with heart-healthy…