Taste.com.auの October 2016 の目次

My grandy, a matronly ex-nurse, always used to say “as long as you have your health”, often while ladling out oversized portions of fried brains and brussels sprouts. My sisters and I had no idea what she was talking about. We were young whippets who climbed trees all day. When we hit the ground, we bounced. But two weeks ago, the truth hit me. I was on an all-time high of inspiration – a new regime of nightly running, and working my way through the healthy dinners in this issue – when a pothole by the footpath caught me out. A broken ankle has meant no more running, for many a month, but it hasn’t stopped me cooking healthy – balancing on one leg by the kitchen benchtop, with the…

“I like to start the day with a giant smoothie packed with spinach, kale, apple, cucumber, banana, chia seeds and frozen raspberries.” Marion “An omelette filled with whichever veg I have on hand, some fresh herbs and tomatoes from my garden. Cooks in minutes – delish!” Louise “I love to make my own granola. Loaded with nuts and seeds, it offers a great crunch sprinkled over thick yoghurt and chopped fruit.” Michelle “I love a slice of wholegrain sourdough topped with a poached egg and served with cherry tomatoes and avocado on the side.” Chrissy…

CHEESY tomato tart This tart is full of beautiful Greek flavours, with haloumi, oregano and tomatoes piled on top of a stack of crisp filo pastry. There’s minimal prep – just combine the ricotta, haloumi, oregano, lemon rind and egg, then stack the filo sheets and top with the cheesy mixture and tomatoes. Pop in the oven for a super-simple, absolutely scrumptious vegetarian dinner. spiced chicken bake with cumin pumpkin puree serves 4 | prep & cooking 1 hour 2 large fresh curry leaf sprigs, leaves stripped 2 large garlic cloves, crushed 1 1  /2 tsp brown mustard seeds 1 1  /4 tsp turmeric 1 /2 tsp dried chilli flakes 2 tbs light extra virgin olive oil 8 (about 1.4kg) skinless chicken thigh cutlets, excess fat trimmed 1…

“ Just two ingredients to make the perfect patty.” indulgent “You can’t beat a classic beef burger with the lot.” “ This nutritious burger is bursting with colour.” light “I’ve spiced up a regular chicken burger to make it even tastier.” Onion jam, pickles and cheese give this burger the edge. making the best burger isn’t rocket science. You just want to make sure you get lots of flavour into every mouthful. You will get the best results with a homemade meat patty. I like to keep mine simple with freshly ground beef and finely chopped speck. The speck adds fat, keeping the patty juicy and delicious. A slice of cheese, melted, is a must in my book. And homemade cucumber pickles are a perfect addition, as they…

“When I think of spring, I think of all things green! Leafy green vegetables, fresh herbs and, of course, creamy Hass avocados. These pancakes are one of the simplest and tastiest meals in my repertoire, and I make them regularly. They’re deceptively healthy and it’s a versatile recipe that you can make for breakfast, lunch or dinner.” Georgia Barnes spring vegie pancakes makes 10 | prep 10 mins | cooking 15 mins GRAB 2 cups spring vegetables, finely chopped or grated (such as potato, zucchini, shallots, silverbeet, baby spinach, parsley) 80g (½ cup) wholemeal self-raising flour 1 egg 125ml (½ cup) milk 1-2 tbs tamari, to taste 1 avocado, peeled, thinly sliced 85g (1/3 cup) whole egg mayonnaise Baby spinach leaves, extra, to serve (optional) GO... 1 Place the vegetables…

“Making a batch of aioli takes me back to Provence. Adding it to Aussie prawns and quick pickled vegies brings all the parts of my life together.”Manu Feildel “If you want to make a quick aioli, add your own flavourings to a good-quality mayonnaise.”Manu Feildel prawn baguettes with pickled spring vegetables & saffron aioli serves 4 | prep 30 mins (+ 30 mins marinating time) | cooking 10 mins 12 large green tiger prawns, peeled, deveined, tails intact 100ml olive oil 2 garlic cloves, thinly sliced 2 tsp sea salt 1 lemon, rind finely grated, juiced Mixed lettuce leaves, to serve 1 long baguette, split lengthways, cut into 4 pieces pickled spring vegetables 150ml apple cider vinegar 200ml rice vinegar 100ml mirin 1 tsp yellow mustard seeds 1 tsp…

Spiced roasted chickpeas & edamame makes about 2 cups | prep 10 mins (+ cooling time) cooking 40 mins 400g can chickpeas, rinsed, drained 400g pkt frozen edamame, thawed, podded 2 tsp turmeric 2 tsp ground paprika 2 tsp ground cumin Pinch cayenne pepper 1 Preheat oven to 200°C/180°C fan forced. Line 2 large baking trays with baking paper. Spread chickpeas on a double thickness of paper towel and gently rub to remove as much moisture as possible. Repeat with the edamame until dry. Transfer the chickpeas and edamame to a large bowl. 2 Spray with oil and toss to coat. Sprinkle with turmeric, paprika, cumin and cayenne pepper. Toss to coat evenly. Transfer to prepared trays. Season with salt. Bake, tossing halfway through cooking, for 40 minutes or until…

“I’m always looking for ways to boost my vegie count and this dish is an easy win. The cauli has a chewy, rice-like texture, and the fried shallots give great flavour and crunch.”Marion Grasby you’ll need… Thai-style cauliflower fried ‘rice’ with prawns makes 4 | prep 20 mins | cooking 15 mins 4 coriander roots and stems (about 4cm of stem attached), cleaned 3 garlic cloves, coarsely chopped ¼ tsp ground black pepper 3 tsp fish sauce 1 tbs vegetable oil 24 green prawns, peeled, deveined, tails intact cauliflower fried ‘rice’ 1½ tbs vegetable oil 3 eggs, lightly whisked 1 head (about 700g) cauliflower 4 garlic cloves, coarsely chopped 1 brown onion, thinly sliced 200g baby spinach leaves 80g ( ½ cup) frozen peas 60ml ( ¼ cup) light…

“Dairy may not be linked to the increased risk of heart disease, as was traditionally thought.” Chrissy Freer Could this be the case of the disappearing milk moustache? Dairy, once the drink of choice and a staple in our daily diet straight up with ice for an after-school pick-me-up, added to tea or coffee, blended in shakes and smoothies, or poured over cereal – has been sidelined by many of us. Figures confirm dairy consumption is on the decline. According to the latest 2011-2012 Australian Health Survey, more than half the Australian population (aged 2 years and over) have inadequate intakes of calcium. This means a lot of people are not consuming the recommended three serves of dairy per day. “Declining dairy consumption is not surprising in the face of…

iceblock vs paddle-pop Brands vary, but milk-based iceblocks (paddle-pops) typically have about twice the calories of regular (water-based) iceblocks. Both are high in sugar – around 2.5 teaspoons per serve – though paddle-pops tend to have more sugar than regular iceblocks. The milk in paddle-pops makes them a better source of calcium, as iceblocks have virtually none. But, ultimately, both these treats should be enjoyed in moderation. winner: iceblock cos lettuce vs iceberg lettuce Not all lettuce is created equal. Surprisingly, cos lettuce has twice the calories of iceberg, but with those extra calories comes more than 10 times the betacarotene, three times the vitamin C and over twice the amount of folate. The brighter green colour is the clue to its higher micronutrient content. So, cos wins by a…

Michelle Southan: Sunday brunch “Breakfast is the most important meal of the day, so make sure you do it right with these delicious options.” Katrina Woodman: Light entertaining “Sharing food with friends and family is even better when the food is better for you, and these recipes maximise flavour.” Alison Adams: Healthy afternoon tea “I’m all for snacks that are full of flavour and don’t leave a guilty aftertaste. These deliver on both counts, with a superfood boost as well.”…

step 1 Use fresh spices to ensure maximum flavour in your fritters, as their flavour becomes less potent over time. Place dry ingredients in a large bowl. Make a well in the centre. step 2 Add the egg and water to the well and use a balloon whisk to gradually draw in the dry ingredients. This lets you slowly incorporate the liquid for a lump-free batter. step3 Use a large metal spoon to carefully fold through the onion, peas and chilli. Do not over-mix the batter at this stage to ensure your fritters are nice and light. step4 Add a cube of bread to the oil before starting to fry your fritters to check if the oil is hot enough. A cube of bread will turn golden in 15 seconds…

ANNA SCOBIE, Chief Subeditor (August 2016, p14) “The kids and I loved making these Cherry Ripe Cupcakes!” KATRINA WOODMAN, Food Editor (August 2016, p72) “The pears were super tasty and easy to make.” DAVID FAIRS, Digital Art Director (August 2016, p42) “This epic healthy crispy chicken was delicious.” DANIELA BERTOLLO, Managing Editor (August 2016, p14) “These sure didn’t last long in our household.”…

bright bites Here’s a simple truth about vegetables – the brighter they are, the better for you they will be. Pumpkin, rich in betacarotene, is a good source of dietary fibre and potassium. Red, yellow and orange capsicums are full of vitamin C, as well as lutein and zeaxanthin, antioxidants that can help reduce the risk of macular degeneration. Green beans and leafy greens give us vitamin K, essential for blood clotting. Green beans are also a source of vitamin C, folate, B2, manganese and iron. spicy grilled pumpkin & tofu salad serves 4 | prep 15 mins | cooking 20 mins 1 tbs honey 1 1  /2 tsp smoked paprika 1 1  /2 tsp ground cumin 1 /2 tsp ground cinnamon 1 1  /2 tbs apple…

shopping list 500G GOURMET BEEF SAUSAGES $7.00 600G PORK FILLETS $9.60 625G PKT BEEF RAVIOLI $8.00 8 WHITE CORN TORTILLAS $4.28 2 X 400G GLUTEN-FREE ARRABBIATA PASTA SAUCE $7.18 300ML CTN CRÈME FRAÎCHE $5.00 500G TUB GREEK-STYLE YOGHURT $4.00 1 SAVOY CABBAGE $3.60 2 PINK LADY APPLES $2.60 1 BUNCH FRESH DILL $2.98 TOTAL: $54.24 kitchen staples • extra virgin olive oil • wholegrain mustard • butter • ground cumin • apple cider vinegar • dried mint leaves • brown sugar sausage, cabbage & apple bake with dill crème fraîche serves 4 | prep & cooking 35 mins 2 tbs extra virgin olive oil 500g gourmet beef sausages ½ savoy cabbage, core intact, cut into 4 thick wedges 1 pink lady apple, cored, cut into thin wedges 2 tbs brown…

salted caramel sesame cacao bites makes 28 squares | prep 40 mins (+ 4 hours 40 mins chilling time) 500g medjool dates, pitted, chopped 75g (¼ cup) hulled tahini 1 tbs coconut oil ¼ tsp sea salt 55g (1/3 cup) sesame seeds, toasted Sea salt, extra, to sprinkle cacao dip 35g (1/3 cup) raw cacao powder 75g (1/3 cup) solidified coconut oil 60ml (¼ cup) maple syrup 1 Grease base and sides of a 21 x 9cm (base measurement) loaf pan and line with baking paper, allowing sides to overhang. 2 Process dates in a food processor until finely chopped. Add tahini, oil and salt. Process until well combined and smooth. Transfer to a bowl. Stir in sesame seeds. Spoon into prepared pan. Smooth surface. Place in fridge for 4…

3 springs fresh rosemary 8 Dutch pancakes, warmed ²/3 cup crème fraîche ¹/3 cup blood orange and pink grapefruit jam ¼ cup caster sugar 2 ruby red grapefruit, peeled, thinly sliced 1 vanilla bean, split, seeds scraped “This spring twist on a classic crepe dish is an easy way to wow your guests.” Michelle Southan caramelised citrus pancakes serves 4 | prep 10 mins | cooking 20 mins 1 Preheat oven to 180°C/160°C fan forced. Place the grapefruit in a baking dish. Add the vanilla bean and seeds, and 2 rosemary sprigs. Sprinkle with the sugar. Bake for 20 minutes or until slightly syrupy. 2 Meanwhile, place the crème fraîche in a bowl. Fold through the jam. 3 Spread the crème fraîche mixture over the pancakes. Fold into triangles. Top…

Wraps get a pretty good rap (!) in our office, and not only at lunchtime – we also bake them into crisp dippers and cheat’s pastry cups, and use them as pizza bases. So we’ve tried and tested more than 20 wraps from the bakery aisle and singled out these five as they made the grade not only on taste and texture, but also on the nutrition front. Here’s our wrap up. Bakers Life Wholegrain Wraps 8pk $1.99 These wraps boast the highest fibre intake of the ones we tried and have a subtle flavour. Plus, they’re easy on the wallet. BFree Quinoa & Chia Seed Wrap 5pk $7.99 Our resident coeliac says that these are the best gluten-free wraps she has ever tried! Mountain Bread Wheat Wraps 8pk $3.99…

pumpkin pie slice serves 8 | prep 30 mins (+ 10 mins resting time) | cooking 1 hour 10 mins 300g (2 cups) plain flour 70g ( 1 /3 cup) caster sugar 125g butter, chilled, chopped 3 eggs 395g can sweetened condensed milk 1 1  /2 tsp ground cinnamon 1 /2 tsp ground ginger 1 /2 tsp mixed spice 1 /4 tsp ground nutmeg 420g cooked Kent pumpkin, pureed Cinnamon sugar, to dust Fresh flowers, to decorate meringue 100ml water 100g ( 1 /2 cup) caster sugar 2 egg whites 1 Preheat oven to 200°C/180°C fan forced. Grease a 3cm-deep, 12 x 33cm (base measurement) fluted tart tin with removable base. 2Process the flour, sugar and butter until fine crumbs form. Add 1 egg and process until dough just…

PRAWN COCKTAILS serves 4 as a starter | prep 10 mins (+ 4 hours chilling time) Shredded iceberg lettuce, to serve 20 cooked prawns, peeled, tails intact Thinly sliced lemon, to serve MARIE ROSE SAUCE 125g (½ cup) whole egg mayonnaise 60ml (¼ cup) thickened cream 2 tbs tomato ketchup 2 tsp fresh lemon juice 1 tsp Worcestershire sauce ½ tsp Tabasco sauce 1 For the sauce, lightly whisk all the ingredients in a bowl until combined. Season with pepper. Cover the bowl with GLAD Wrap and place in the fridge for 4 hours or overnight to develop the flavours. 2 Place some lettuce and 3 prawns in each serving glass. Drizzle with the dressing and top with remaining prawns and the lemon slices. GLAD tip Peel the prawns and…

VANILLA CUPCAKES makes 12 | prep 30 mins | cooking 20 mins 175g unsalted butter, at room temperature 155g (¾ cup) caster sugar 1½ tsp vanilla bean paste 3 eggs, at room temperature 200g (1 1/3 cups) self-raising flour 80ml ( 1/3 cup) milk Maraschino cherries, to decorate Large and small silver cachous, to decorate White chocolate hearts, to decorate FROSTING 250g unsalted butter, at room temperature 2 tsp vanilla extract 450g (3 cups) icing sugar mixture 3 tsp milk Yellow food gel, to tint 1 Preheat oven to 180°C/160°C fan forced. Line twelve (1/3 cup) muffin pans with paper cases. 2 Use electric beaters to beat butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add…

Manu Pickled vegetables and garlicky aioli are the perfect partners in Manu Feildel’s Prawn Baguettes, p64. Michelle Picnic classic Potato Salad, p108, gets a barbecue twist when Michelle Southan gets her hands on it. Katrina Indulge guilt-free with Katrina Woodman’s better-for-you sweet treats, p56, just the right size for sharing. Louise Louise Fulton Keats’ Zingy Chicken Burger turns your usual chicken burger into a dinner winner, p42. Matt Matt Preston investigates Korea’s national dish and offers a cheat’s Chilli Beef with Kimchi, p50. Marion Marion Grasby’s Thai-style Cauliflower Fried ‘Rice’, p98, is so full of flavour you’ll want seconds. Chrissy Upping your vegie intake is easy when you Eat the Rainbow, p36, with Chrissy Freer’s great recipes. Georgia These Spring Vegie Pancakes are the perfect way to use up any…

new •  capsicum• honeydew melon• pawpaw• pineapple• rockmelon• tomatoes• valencia oranges• watermelon• witlof• zucchini flowers now •  asparagus• avocado• beetroot• cauliflower• leeks• peas• pumpkin• rhubarb• strawberries be quick •  brussels sprouts• globe artichokes• kohlrabi• navel oranges• silverbeet• snow peas caramelised leek & potato salad Heat butter in a pan over medium heat. Sauté 2 thickly sliced leeks until tender. Add 1 tbs each of balsamic vinegar, brown sugar and water. Cook until caramelised. Toss through par-boiled baby potatoes. Dress with a mayo and mustard dressing. three-cheese zucchini flowers Combine 120g fresh ricotta, 100g goat’s cheese and 1 tbs each of chopped fresh chives and chopped fresh basil in a bowl. Season. Remove stamens from 12 fresh zucchini flowers. Stuff with cheese mixture. Press petals to seal. Dip in prepared packet-mix tempura batter and deep-fry in batches until golden and crisp. Drain. Top with finely grated parmesan and sprinkle with micro herbs. zesty…

“Make sure your fritters are crisp and golden, with an even distribution of peas. I’ll be looking for a great shot and beautiful presentation, too!” matt preston CELEBRITY JUDGE Cook our fast and fabulous Indian-spiced Pea Fritters from the cover of this month’s issue and share a photo with us for your chance to win one of five Kenwood prize packs, each containing a Kenwood Blend-X Pro Blender plus a three-pack of travel flasks, valued at $449. The Kenwood Blend-X Pro Blender is Kenwood’s most powerful, intelligent and versatile blender yet. Featuring unique MultiZone blade technology and six pre-set programmes, it can blend hot soups or crush your frozen drinks in no time. With durable, precision cutting, blending, chopping and slicing, it’ll soon be your secret weapon for healthier cooking.…

Manu around the world   magazine superstar Manu Feildel is living out his food fantasies on his new show, Around the World with Manu. Forget cushy fine dining or business class flights, with $20K in his pocket Manu will attempt to travel to all the countries in Jules Verne’s Around the World in Eighty Days in 30 days, on a culinary journey to discover what the world has to offer. Around the World with Manu premieres after the Paralympics on 7TWO. se-juiced We’re getting serious 50s vibes with the new Smeg Slow Juicer, $499. Fruit, vegies and nuts are pulverised to create cold-pressed juices and nut milks. Plus, you can even customise the amount of pulp in each glass for a thicker juice. Visit smeg.com.au ELECTRIC DREAMS In a shocking…

it’s a blitz! Turn those vegie odds and ends into an easy vegetarian sandwich filling. crisper raid • 4 cups chopped mixed vegies (such as zucchini, capsicum, red onion, sweet potato, pumpkin, cauliflower) • 150g tomato medley mix fridge raid • 1 cup quark, goat’s cheese or fresh ricotta • 2 tbs chopped fresh herbs (such as dill, parsley or basil), plus extra, to serve pantry raid • 2 tbs extra virgin olive oil •½ Turkish loaf, halved horizontally • Balsamic glaze, to serve what we used up • zucchini • pumpkin • capsicum • onion • tomatoes • quark • herbs roasted vegetable panini serves 4 | prep 10 mins | cooking 20 mins 1 Preheat oven to 180°C/160°C fan forced. Place the mixed vegies in a roasting pan. Drizzle with oil. Season. Roast for 10…

“Kimchi is not only an essential part of every meal for Koreans, it has also become a potent totem.” Korea – I love it, but it’s a somewhat confusing place where landmarks that look ancient were actually built recently and not even the national dish is what it seems. This was supposed to be a simple story about kimchi, Korea’s national dish of fermented cabbage and chillies, but dig deep into the subject and you’ll find murky waters where both Japan and China claim they shaped its invention. As both countries have invaded and terrorised Korea for centuries, this sparks a froth of nationalistic fervour. You see, kimchi is not only an essential part of every meal for Koreans, but it has also become something more – a potent totem.…

These shortcakes are easier to assemble than individual tarts, with a rustic meringue top that doesn’t require any extra baking. rhubarb shortcake meringues makes 6 | prep 35 mins (+ cooling time) | cooking 25 mins 300g (2 cups) self-raising flour 80g butter, chilled, chopped 215g (1 cup) caster sugar 2 eggs, separated 80ml ( 1/3 cup) milk 1 bunch rhubarb, trimmed, cut into 4cm pieces 1 Preheat the oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. Sift flour into a large bowl. Add butter. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in 1/4 cup sugar. 2 Whisk the egg yolks and milk in a jug. Add to the flour mixture. Use a flat-bladed knife to…

Preheat oven to 200°C/180°C fan forced. Trim ends of pineapple and remove skin. Use a small sharp knife to remove the ‘eyes’, cutting diagonal lines from the top to the bottom of the pineapple. Place in a small baking dish lined with baking paper. Cook 3 /4 cup maple syrup, 80g butter and 1 1 /2 tsp vanilla bean paste in a small saucepan over medium heat, stirring, for 3 minutes or until mixture comes to the boil. Pour over pineapple. Bake, basting every 20 minutes, for 1 hour or until caramelised. Transfer pan juices to a small saucepan. Bring to the boil over medium heat. Simmer for 5 minutes or until thickened. Pour over pineapple. Serve with thickened cream.…

  This is potato salad, but not as you know it. We’ve kept the best bits – soft potato, crispy bacon, tangy dressing – and added a smoky barbecue flavour. This reinvented classic will have everyone begging for more. Michelle Southan “Let simple ingredients speak volumes by barbecuing the potato slices and just lightly drizzling with dressing.” Michelle Southan you’ll need… let’s go! potato salad serves 6 | prep 20 mins | cooking 30 mins 1.2kg desiree potatoes, scrubbed 80ml ( 1 /3 cup) extra virgin olive oil 1 tbs apple cider vinegar 65g ( 1 /4 cup) whole egg mayonnaise 2 tbs crème fraîche 1 tbs wholegrain mustard 1 tbs milk 3 green shallots, thinly sliced 1 /4 cup coarsely chopped fresh continental parsley 2 tbs coarsely chopped fresh…

Raidis Estate 2013 Billy Cabernet Sauvignon $30 This boutique producer is big on sustainable practices, like using goats to clean up the vineyards! This Cab Sav is sure to be a regional star. Oliver’s Taranga 2016 Fiano $25 Corrina Wright makes what some say is the best Fiano in Australia. There is minimal intervention, wild yeasts and no added acid – just pure McLaren Vale goodness. Pizzini 2015 Pinot Grigio $21 This bright, vibrant Pinot Grigio is the perfect match for fresh, zingy salads. Tangy lime is balanced by pear to create a wine that is sure to please any lunchtime crowd.…

QUEEN BEE-N Stronger than vanilla extract, each teaspoon of Queen Madagascan Vanilla Bean Paste is the equivalent of one whole vanilla bean. With its rich vanilla taste and heavenly aroma, this indulgent ingredient takes the crown for flavour. For suggested recipes, visit queen.com.au MIX IT UP Mix, blend, slice, knead, puree and more with the Magimix Cook Expert. With 12 automatic functions and an Expert mode, this multi-tasking food processor can make a myriad of dishes, from starters to desserts. For further details, visit magimix.cambur.com.au GLAD TO HELP GLAD Wrap is an essential companion used by home cooks and chefs in kitchens across Australia. As well as providing a quick and easy way to keep food fresher for longer, it can be used in a range of clever ways when…

“ONE THING THAT’S BEEN THERE WITH US ALL THE WAY IS GLAD WRAP. QUITE FRANKLY, WHERE WOULD WE BE WITHOUT IT?” So many trends have come and gone (and often come back again) over the past 50 years. But one thing that’s been there with us all the way is GLAD Wrap. Quite frankly, where would we be without it? No wonder when it launched in Australia back in 1966, shop windows in Sydney and Melbourne that featured “The Amazing New Plastic Wrap” were kept under armed guard for three days (see right). So, please join us in celebrating 50 years of this all-time kitchen great with a selection of our favourite classic dishes and bakes – one for each decade that GLAD was right there beside us, helping us…