Indholdsfortegnelse for The Australian Women's Weekly: Test Kitchen Classics i The Australian Women's Weekly: Test Kitchen Classics

Sautéing Used to cook meat and fish over moderate heat. Also the first cooking step in stews and sauces, used to soften onions, garlic, vegetables and other aromatics, and to build layers of flavour. For this method, use a heavy-based sloped-sided frying pan to facilitate stirring or turning. Heat the pan with the oil until it shimmers. Add ingredients; stir to prevent them burning. To cook garlic alone, use a cold cooking start – place oil and garlic into the pan, place over low-medium heat and stir until fragrant. Searing (browning) Its purpose is to create a crust on food before finishing with a gentler cooking method. Use high heat, oil and dry food. For steak, chicken, fish and mince, pat dry first with paper towel. Ensure the pan (preferably…

Meatball subs PREP + COOK TIME 45 minutes MAKES 4 4 long crusty bread rolls (320g) or1 baguette, cut into 4⅔ cup (70g) grated mozzarellashredded basil leaves, to serve NAPOLITANA SAUCE ¼ cup (60ml) extra virgin olive oil1 small onion (80g), chopped finely2 cloves garlic, sliced thinly2 x 400g (12½oz) cans crushed tomatoes1 basil stalk2 tbsp raw sugar CLASSIC MEATBALLS 500g (1lb) minced (ground) beef, lamb, pork, veal and pork mix or chicken (see tips)2 eggs½ cup (35g) dry breadcrumbs¾ cup (60g) finely grated parmesan¼ cup chopped flat-leaf parsley2 cloves garlic, crushed2 tbsp extra virgin olive oil 1 Make the Napolitana sauce: Heat oil in a large deep frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion is softened. Add tomatoes, ½ cup…

ALMONDS blanched brown skins removed. slivered small pieces cut lengthways. BAKING PAPER also called parchment paper, silicon paper or non-stick baking paper; not to be confused with greaseproof or waxed paper. Used to line pans before cooking and baking, also to make piping bags. BARLEY a nutritious grain used in soups and stews. Hulled barley, the least processed, is high in fibre. Pearl barley has had the husk removed then been steamed and polished so that only the ‘pearl’ of the original grain remains, much the same as white rice. BUTTER we use salted butter unless stated otherwise; 125g is equal to 1 stick (4oz). Unsalted or ‘sweet’ butter has no salt added. CARDAMOM a spice native to India; is available in pod, seed or ground form. Has a distinctive aromatic,…

Fresh pasta with Napolitana sauce Serve the fresh pasta with Napolitana sauce as we’ve done here or turn to page 16 for four other sauce matches. Equally, you can make the Napolitana sauce and serve with 500g (1lb) dried pasta. See over page for step-by-step pasta dough instructions. PREP + COOK TIME 1 hour (+ resting) SERVES 4 PASTA 2 cups (300g) ‘00’ flour, plus extra for dusting3 eggscoarse semolina, for dusting NAPOLITANA SAUCE ¼ cup (60ml) extra virgin olive oil2 cloves garlic, sliced thinly2 x 400g (12½oz) cans diced tomatoes1 tbsp caster (superfine) sugar¼ cup coarsely chopped basil leaves, plus extra leaves to serve 1 Make the pasta: Place flour in a mound on a work surface. Make a well in the centre, large enough to contain eggs. Break…

Roast potatoes two ways These are our favourite styles of roast potatoes. They work with many dishes, but we especially like to pair the classic version with roast meats and the smashed style with fish dishes. Keep them plain or up the ante with the different flavour variations on pages 114 & 115. To elevate roast potatoes further, swap the oil and butter for melted duck fat for even crispier potatoes. CLASSIC PREP + COOK TIME 1 hour 10 minutes SERVES 4 6 Pontiac potatoes (1.2kg), peeled, halved⅓ cup (80ml) olive oil50g (1½oz) butter, diced8 cloves garlic, unpeeled¼ cup fresh rosemary sprigs 1 Preheat oven to 220°C/425°F fan-forced. 2 Boil, steam or microwave potatoes for 5 minutes; drain. Pat dry with paper towel; cool for 10 minutes. Gently rake the…

MEASURES One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml. The difference between one country’s measuring cups and another’s is within a two- or three-teaspoon variance and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings. We use extra-large eggs with an average weight of 60g. DRY MEASURES OVEN TEMPERATURES The oven temperatures in this book are for conventional ovens unless stated; for fan-forced ovens, decrease the temperature by 10-20 degrees. LIQUID MEASURES LENGTH MEASURES…

Roast pumpkin soup PREP + COOK TIME 1 hour 30 minutes SERVES 4 1.5kg (3lb) butternut pumpkin, halved, unpeeled2 small red capsicums (bell peppers) (300g), halved, seeds removed1 bulb garlic2 medium red onions (300g), quartered2.5cm (1in) piece ginger, peeled, sliced¼ cup (60ml) extra virgin olive oil1½ tsp ground cumin½ tsp dried chilli flakes1.25 litres (5 cups) vegetable stock2 tbsp shredded flat-leaf parsleysour cream, to serve 1 Preheat oven to 200°C/400°F. 2 Line a large roasting pan with baking paper. Place pumpkin, cut-side down, at one end of the pan. Cover with foil; roast for 30 minutes. 3 Turn the pumpkin, add capsicum, cut-side up, to the roasting pan with garlic, onion and ginger. Drizzle with oil and sprinkle with spices. Roast, uncovered, for a further 45 minutes or until the…

Roast chicken with gravy Make the roast chicken here with this classic gravy or try one of the flavour variations on pages 152 & 153. PREP + COOK TIME 2 hours 15 minutes SERVES 4 1.6kg (3¼lb) whole chicken60g (2oz) softened butter1 clove garlic, crushed2 tsp chopped sage1 tsp chopped thyme1 medium lemon (140g), quartered4 sprigs thyme1 bulb garlic, halved3 cups (750ml) chicken stock2 tbsp plain (all-purpose) flour 1 Preheat oven to 200°C/400°F. 2 Remove and discard any fat from cavity of chicken. Pat the cavity and skin dry with paper towel. Tuck wings under body. 3 Combine butter, crushed garlic and chopped herbs in a small bowl. Run your fingers carefully between the skin and the breast meat. Spoon butter under skin; push butter through skin to cover breast…