Indholdsfortegnelse for #52 i taste.com.au Cookbooks

welcome

“There’s so much to love about slow cooking. The meals are hearty, comforting and absolutely packed with flavour. And, while they’re slow to cook, they’re a cinch to prepare and reward you with oh-so tender meat and rich sauces you’ll want to soak up with crusty bread. Not to mention the requests for ‘more’ from the family! Speaking of family, mine loves how cosy the kitchen gets as dinner bubbles away and fills the kitchen with mouth-watering aromas. I also love that I can make a double batch and freeze portions for busy weeknights so all I have to do is serve up a side of steamed greens or creamy mash for an easy dinner. There are loads of slow-cooked winners to choose from in this cookbook. We’ve got soups…

1 min

taste.com.au Cookbooks|#52

pork

spicy pineapple roast pork with lemongrass & lime rice serves 8 | prep 20 mins | cooking 8 hours 35 mins 2kg boneless pork leg 375ml (1 ½ cups) pineapple juice 60ml ( ¼ cup) soy sauce 2 garlic cloves, peeled, halved 2 tbs fresh lime juice, plus lime halves, to serve 2 tbs fish sauce 2 lemongrass stems, trimmed, halved 2 long fresh red chillies, thickly sliced, plus extra thinly sliced chilli, to serve 1 tsp sea salt 1 Lebanese cucumber, sliced diagonally 1 carrot, peeled, cut into long matchsticks 1 /2 cup fresh coriander sprigs lemongrass & lime rice 400g (2 cups) jasmine rice, rinsed 80ml ( 1 /3 cup) fresh lime juice 2 lemongrass stems, trimmed, halved 2 tsp lime zest 1 Remove and discard string from…

10 min

taste.com.au Cookbooks|#52

soups

lasagne soup with cheesy toast serves 6 | prep 15 mins | cooking 6 3 /4 hours 1½ tbs olive oil, plus extra, to drizzle 1 brown onion, finely chopped 2 large garlic cloves, crushed 1.2kg piece beef topside roast 400g can diced tomatoes 400g jar tomato passata 1.5L (6 cups) beef stock 1 tsp dried Italian herbs 250g dried curly lasagne sheets, broken into 4cm pieces 1 tsp brown sugar 12 thin slices baguette 120g mozzarella, coarsely grated Fresh continental parsley sprigs, to serve 1 Heat 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute. Transfer to a 6L slow cooker. Add the remaining 2 tsp…

9 min

taste.com.au Cookbooks|#52

beef & lamb

beef & beer stew with cheesy mash topping serves 6 | prep 30 mins | cooking 2 hours 35 mins 60ml ( ¼ cup) olive oil 1.5kg beef chuck or oyster blade steak, cut into 4cm pieces 100g piece speck, cut into lardons 3 carrots, peeled, coarsely chopped 2 brown onions, coarsely chopped 2 garlic cloves, finely chopped 3 fresh thyme sprigs 500ml (2 cups) beef stock 250ml (1 cup) beer 90g ( 1 /3 cup) tomato paste 300g button mushrooms, halved Small fresh parsley leaves, to sprinkle cheesy mash topping 1.2kg sebago potatoes, peeled, chopped 50g butter, chopped 125ml ( ½ cup) hot milk 40g ( ½ cup) finely grated parmesan Melted butter, to brush 1 Heat 1 tbs oil in a large flameproof heavy-based casserole dish over medium-high…

17 min

taste.com.au Cookbooks|#52

chicken

french-braised chicken & lentils serves 4 | prep 20 mins | cooking 1 hour 10 mins 1 tbs extra virgin olive oil 200g piece speck, rind removed, chopped 1 small brown onion, finely chopped 1 carrot, peeled, finely chopped 4 French shallots, peeled, halved 2 garlic cloves, crushed 8 (about 1.2kg) skin-on chicken thigh cutlets 250ml (1 cup) dry riesling 90g ( ½ cup) French green lentils 1 fresh bouquet garni (parsley, bay leaves and thyme) 1½ tbs Dijon mustard 75g ( ¼ cup) crème fraîche Chopped fresh continental parsley and steamed green beans, to serve 1 Heat the oil in a large, shallow heavy-based saucepan over medium heat. Cook the speck, stirring, for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with…

10 min

taste.com.au Cookbooks|#52

dessert

“This better-for-you coconut rice pudding is topped with spiced rhubarb and crispy seed clusters and comes in at just 318 calories per serve.” creamy coconut rice with spiced rhubarb & seed crunch serves 6 | prep 30 mins | cooking 1 hour 5 mins 2 x 400ml cans light coconut milk 115g ( ½ cup) basmati rice, rinsed 1 vanilla bean, split lengthways 2 tbs rapadura sugar seed crunch 2 tbs raw buckwheat 2 tbs sliced natural almonds 2 tbs pepitas 1 tbs rapadura sugar 1 tbs white chia seeds 1 tbs sesame seeds 1 egg white spiced rhubarb 1 bunch rhubarb, washed, trimmed, cut into 6cm lengths 1 orange, rind finely grated, juiced 1 tbs rapadura sugar 1 /2 tsp ground cinnamon ½ tsp Chinese five spice or ground…

9 min