Innehållsförteckning för August 2016 från Taste.com.au

there are so many things to love about working on taste.com.au – the talented, passionate team and the food we’re forced to sample every day (“Not more Cherry Ripe Cupcakes with Cherry Ripe chunks and chocolate drizzles!”), to name just two. But the biggest buzz we get here, far and away, is the privilege of seeing the incredible creations from you and your kitchen – especially the pics you share with us. I have to say, checking out the latest Cook the Cover uploads is often the absolute highlight of my day. It’s not unusual for the whole team to crowd around a computer, gob-smacked: “How did they do that?” In fact, we just did the maths: since we launched the mag in September 2013, we’ve had more than 11,000…

new •  broad beans• blood oranges• globe artichokes• snow peas now •  beetroot• broccoli• brussels sprouts• cabbage• cauliflower• fennel• garlic• lemons• mandarins• pink grapefruit• potatoes• pumpkin• rhubarb• silverbeet be quick •  borlotti beans• celeriac• custard apples• nashi pears• Packham pears• Pink Lady apples• tangelos• turnips rhubarb & vanilla fool Try this simple dessert mid-week. Cook a bunch of chopped rhubarb, 1 /3 cup caster sugar, a scraped vanilla bean and a splash of water, in a saucepan, covered, over medium heat until tender. Cool. Process until smooth. Gently fold through whipped cream. Divide among 4 glasses. garlic en papillote For sweet roast garlic, use a sharp knife to remove top of garlic bulb. Place a fresh thyme sprig, fresh rosemary sprig and fresh bay leaf in the centre of a piece of baking paper. Top with 1 garlic bulb. Drizzle with extra virgin olive oil and sprinkle with extra thyme and rosemary leaves.…

PIZZA BIANCO WITH GORGONZOLA & ZUCCHINI   makes 2 pizzas | prep 10 mins (+ 2 hours 15 mins proving time) | cooking 20 mins 500g bread and pizza flour 1 tsp instant dried yeast 2 tsp salt 60ml (¼ cup) extra virgin olive oil, plus extra to drizzle 310ml (1 ¼ cups) water 2 zucchini, thinly sliced 2 x 200g fresh mozzarella, sliced 120g gorgonzola, crumbled ½ cup fresh marjoram sprigs 1 Place flour and yeast in the bowl of a stand mixer fitted with a dough hook. Stir until combined. Add salt and 2 tbs oil and stir until combined. Gradually add water. Mix for 15 minutes or until water is absorbed. Scrape dough into a lightly oiled bowl. Cover. Set aside for 2 hours or until doubled…

“I was looking for crisp, well-cooked toppings, a smooth pumpkin puree and that certain ‘wow’ factor.”Manu Feildel COOK THE COVER JUDGE cook the cover The winner of the $2,500 cash prize was selected by guest judge Manu Feildel. PRIZE 1 cash prize $2500 Winner! “So tasty, the only pumpkin soup recipe you’ll ever need.” Marzieh Sanee TO ENTER   our Bake the Issue comp this month, see p18…

“ This tangy pie will make your mouth water.” indulgent “This is the ultimate classic lemon pie!” “ You wouldn’ t know this is the healthier option.” light “All the elements of a luscious lemon pie except it’s much better for you!” The pillowy meringue hides a tart curd lemony filling. this is the ultimate lemon meringue pie – the perfect balance of buttery, shortcrust pastry filled with a mouth-watering tangy lemon filling and topped with a mountain of silky sweet meringue. I’ve used a lot of butter in the pastry to make a melt-in-the-mouth base. Adding a little vanilla paste really heightens the flavour and makes the pastry ‘sing’. And I’ve used a little gelatine in the filling to ensure you get a beautifully set…

shopping list 1.8KG WHOLE CHICKEN $11.48 750ML BTL DRY SHERRY $6 . 00 250G CHORIZO $6.00 2 X 400G CANS CANNELLINI BEANS $2.00 300G PEELED GREEN PRAWNS $8 . 10 500G PKT SPAGHETTINI PASTA $2.00 4 (ABOUT 150G EACH) BEEF RUMP STEAKS $14.00 1 BUNCH GREEN SHALLOTS $2.50 1 BUNCH ENGLISH SPINACH $4.50 1 BUNCH FRESH BASIL $3.00 TOTAL: $59.58 kitchen staples • extra virgin olive oil • garlic • fresh ginger • low-salt chicken stock • dried chilli flakes • light soy sauce • oyster sauce • caster sugar • peanut oil • crusty bread • jasmine rice spaghettini with prawns & chorizo pangrattato serves 4 | prep & cooking 30 mins 150g crusty bread, chopped 125g chorizo, coarsely chopped 125ml (1/2 cup) extra virgin olive oil 300g dry…

 no single person is credited with creating the brownie. It’s not even known exactly when and where the dense fudgy slice originated, although foodies generally agree it was in the American East in the late 19th century. “The first brownies were so-called to trade off the popularity of a children’s cartoon series.” The brownie’s name actually has nothing to do with its colour. Like many products of that time (Kodak’s Box Brownie camera being one), it was an attempt to trade off the popularity of The Brownies stories by Canadian children’s author and illustrator Palmer Cox. One of the earliest brownie recipes was published in the influential Boston Cooking-School Cook Book by Fannie Merritt Farmer in 1896. Farmer’s brownie uses molasses, not chocolate, and is probably closer to what Americans…

SLOW - COOKED INDIAN - SPICED LAMB LEG serves 6 1 prep 20 mins cooking 5 hours 2kg lamb leg 1 brown onion, sliced 3 garlic cloves, thinly sliced 1 fresh long green chilli, sliced, plus extra, to serve 2 tsp fenugreek seeds 1 tbs extra virgin olive oil 1 large sprig fresh curry leaves 3 tsp ground coriander 2 tsp ground cumin 375ml (1 1/2 cups) tomato passata 750ml (3 cups) chicken stock Saffron rice, yoghurt, mango pickles and coriander leaves, to serve 1 Preheat oven to 220'C/200°C fan forced.Place the lamb, onion, garlic, chilliand fenugreek in a roasting dish. Drizzlewith oil and season. 2 Cook for 20 minutes or until onions golden. Add the curry leaves, coriander,cumin, passata and stock. Cover withbaking paper and foil. Reduce oventemperature to…

PERSIAN ORANGE CAKE   serves 8 | prep 25 mins | cooking 1 hour 15 mins 250g unsalted butter, softened 1 orange, rind finely grated and juiced (about ¼ cup orange juice) 1 tbs orange blossom water 430g (2 cups) caster sugar 4 eggs 225g (1 ½ cups) self-raising flour 55g (½ cup) almond meal 60ml (¼ cup) water 125ml (½ cup) orange juice, extra Whipped cream, to serve 4 figs, thinly sliced Chopped pistachios, to serve 1 Lightly grease a 20cm square cake pan and line with baking paper. Use electric beaters to beat the butter, orange rind, orange blossom water and 1 cup sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flour, almond meal and orange juice and fold…

This is a dessert I have made for years. Once I tried it with a hint of fresh ginger I knew it was the perfect partner to this rich, sticky classic cake. I am yet to find someone who doesn’t love it! Michelle Southan you’ll need Just six steps to sticky pudding heaven. “The dates in this cake help to keep it moist and the ginger and spices add a subtle warmth, making it perfect when heated slightly and served with cream and sauce.” Michelle Southan let’s go! sticky date pudding with butterscotch sauce serves 12 | prep 20 mins (+ cooling time) | cooking 1 hour 10 mins 400g fresh dates, pitted, coarsely chopped 375ml (1 1 /2 cups) boiling water 1 tsp bicarbonate of soda 1 tsp grated…

BLOOMIN’ LOVELY These measuring spoons are a baker’s delight! Inside the “flower” are five non-stick spoons that make measuring out your favourite ingredients quick, easy and no fuss. Zeal Crocus Measuring Spoons, $20.65, also come with a leaf-shaped loop to keep your bouquet together in the kitchen drawer. Find them at hsw.com.au bake mate Say goodbye to separation anxiety! You can now separate egg yolks quickly and without mess using the YolkFish Egg Separator, $18.99. Simply squeeze the fish, press the lips to the yolk and release – the yolks will disappear inside the fish, ready to be added to your dish. Find it at yellowoctopus.com.au Speed feed Hang up the phone – dinner emergencies are saved with Yeo’s Sambal Paste, $3.99. Toss a jar of stir-fry paste through leftover…

hat better time to share our food team’s favourite baking items than in our baking issue? Here are the top five ingredients our foodies keep in their pantries for whipping up cakes, biscuits, pizza and other delicious baked treats. Cobram Estate Extra Virgin Olive Oil 375ml $7 Some people might not realise it, but this works really well in baked goods. Try it instead of butter in a batch of muffins for a healthier option and extra flavour. Use 3 /4 cup olive oil to every 1 cup butter specified. Lighthouse Bread & Pizza Plain Flour 1kg $3.75 This flour is on the foodies’ favourites list because they say it allows you to get the best results every time, whether making a crispy base for pizza right through to light,…

jaffa madeleines makes 12 | prep 15 mins | cooking 10 mins 70g ( 1 /3 cup) caster sugar 1 tsp finely grated orange rind 1 egg 75g ( 1 /2 cup) plain flour 1 /2 tsp baking powder 90g butter, melted, cooled 1 tbs dark cocoa powder Icing sugar mixture, to dust Melted dark chocolate, to drizzle 1 Preheat oven to 180°C/160°C fan forced. Grease twelve 40ml madeleine pans with melted butter. Dust with flour and shake out excess. 2 Use electric beaters to beat the sugar, rind and egg in a bowl for 2 minutes or until pale and creamy. Sift over flour and baking powder. Drizzle butter down the edge of the bowl into orange mixture. Use a spatula to fold until just combined. 3 Transfer half…

Manu Wow guests with the golden starburst pattern and delicate frangipane filling of Manu Feildel’s Rhubarb & Almond Pithivier, p78. Michelle Michelle Southan’s cover recipe Cherry Ripe Cupcakes, p14, hides a choc-cherry surprise underneath luscious choc ganache and swirls of buttercream. Katrina Have dinner ready in no time with Katrina Woodman’s easy weeknight dinners, including Sticky Orange Pork & Vegie Tray Bake, p34. Justine You’ll have everyone asking for seconds when you whip up a batch of Justine Schofield’s Banana Muffins with Sticky Pine Nuts, p111. Matt Score brownie points with Matt Preston’s take on an American classic, Chai Brownies with Cardamom Caramel Orange, p64. Marion Marion Grasby’s Indian-inspired Mini Masala Sausage Rolls are guaranteed to steal the spotlight at any party or get-together, p45.…

“Baking is my passion, so I’ve come up with something extra special for the baking issue! I combined my fave chocolate bar with a classic cupcake to create the ultimate dressed-to-impress dessert. Beneath layers of buttercream and decadent ganache, is a moist cake with a hidden surprise – chewy chunks of Cherry Ripe!” Michelle Southan let’s go! cherry ripe cupcakes makes 12 | prep 45 mins (+ cooling time) | cooking 30 mins 150g (1 cup) self-raising flour 100g (1 cup) caster sugar 45g ( 1 /2 cup) desiccated coconut 30g ( 1 /4 cup) cocoa powder 150g butter, melted 125ml ( 1 /2 cup) coconut cream 2 eggs 4 x 52g pkts Cadbury Cherry Ripe, chopped into 1cm pieces 12 Mini Oreos 3 x 52g pkts Cadbury Cherry Ripe,…

Calling all bakers! #tastebaketheissue Bake one, bake more or bake all of the recipes from this issue marked with the “Bake & Win” symbol (right) for your chance to win. Make the recipes as they appear or add your own twist. There are two awards up for grabs, both paired with incredible V-ZUG prize packs – featuring a Combi-Steam Oven and Combair Single Oven – worth $7,498* each! 2 WAYS TO WIN 1 Judge’s Award Judged by the ‘Bake the Issue’ panel, made up of Food Director Michelle Southan, Food Editor Katrina Woodman and celebrity judges Matt Preston, Manu Feildel and Georgia Barnes. Hint: The judges are looking at your skills as well as your creativity! 2 People’s Choice Award We’re also opening things up for everyone to vote for…

STEAM CLEAN If there’s one thing that’s likely to make your mama mad, it’s a dirty kitchen or worse, a filthy microwave. So who better to clean it than this stern Angry Mama Microwave Cleaner ($19.95, opusdesign.com.au). Just add water and vinegar to her body, pop her in the microwave for 5 minutes, and Angry Mama will let off steam from small holes in her head. The steam softens dirt and food ready to be easily wiped clean. BE MY LEMON PIE As if we needed an excuse to celebrate the merits of a lemon meringue pie – buttery pastry base filled with creamy lemon curd, topped with dreamy meringue peaks – it’s actually got an entire day, 15 August, dedicated to its deliciousness. This porcelain, retro-inspired Lemon Meringue Pie…

chicken katsu curry serves 4 | prep & cooking 30 mins 4 small (180g each) chicken breast fillets 40g ( 1 /4 cup) plain flour 1 egg, lightly whisked 70g (1 1 /4 cups) panko breadcrumbs 750ml (3 cups) water 100g pkt S&B Golden Curry Sauce Mix Grapeseed oil, to shallow-fry Steamed rice, to serve (optional) cabbage salad 2 tbs rice wine vinegar 2 tsp caster sugar 2 tsp sesame oil 1 /4 (about 400g) green cabbage, thinly sliced 2 green shallots, thinly sliced diagonally 1 fresh long red chilli, thinly sliced diagonally product watch S&B Golden Curry Sauce Mix is perfect for easy midweek dinners. 1 Place the chicken on a chopping board and cover with plastic wrap. Using the palm of your hand, gently press chicken to flatten…

GET CREATIVE AT HARVEY NORMAN HOMEGROWN HERO CHEF’S PRODUCE CHOICE: CHISWICK-GROWN BEETROOT “The rush is addictive,” says Laura Baratto, head chef at Chiswick at the Gallery, located in the Art Gallery of NSW in Sydney. “It’s all about meeting deadlines head on.” Laura thrives in the kitchen. Having started her career in the kitchen at ARIA Sydney, she also worked at Chiswick Woollahra when it opened in 2012 and moved over to be the head chef at Chiswick at the Gallery when it opened in 2014. “I love getting creative with produce. I look at a raw ingredient, like beetroot, and think of ways I can use it to put personality on a plate,” says Laura. Fresh produce is at the heart of the menu at Chiswick at the…

“One of my top winter warmers, this dish takes me back to my childhood. My grandma would braise pork chops, ginger ale and onions in the oven for hours. The onions would soften and sweeten, making a mouth-watering sauce. I’ve added pear and fennel to my variation. Simplicity at its best; just seven ingredients to a hearty, wholesome dinner.” Georgia Barnes ginger ale pork ribs with pear & fennel serves 4 | prep 10 mins | cooking 1 hour 15 mins GRAB 625ml (2 1 /2 cups) dry ginger ale 2 brown onions, finely chopped 1 fennel bulb, sliced, fronds reserved 2 garlic cloves, crushed 1 chicken stock cube 1kg pork rib racks, cut into portions 2 large pears, cut into wedges GO... 1 Preheat oven to 200°C/180°C fan forced.…

Spring Seed Morning Bride Rosé 2015 $18 This organic, dry, textural rosé loves being matched with savoury pastries and tarts. Brimming with tart strawberry and red currant flavours. Yalumba ‘The Y Series’ Tempranillo 2014 $13 Dive into this lively and easy-drinking red, bursting with dark cherries, plums and a hint of coffee. No red flags here, just plenty of good times – olé! Hollick ‘Stock Route’ Shiraz Cabernet Sauvignon 2013 $22 Nothing beats cooking with a vino in hand. And this is the perfect drop. Generous, but balanced – a classic blend.…

step 1 Use a spoon to carefully spread the ganache over the top of each cupcake. Set them aside to allow the ganache to set slightly. step 2 Use electric beaters to quickly beat in melted chocolate to a portion of buttercream. Beating it in stops the chocolate becoming too hard. step3 Place chocolate buttercream in a piping bag fitted with a 1.5cm fluted nozzle. Pipe a flat swirl onto each ganache-topped cupcake. step4 Adding the drops of food gel to a skewer to add to the buttercream gives you more control over the desired colour outcome. Use a spatula to combine. step5 Place the pink buttercream in a piping bag fitted with a 1.5cm fluted nozzle. Pipe a swirl of the pink buttercream on the cupcake finishing with a…

2 V-ZUG OVEN PACKS to win The sleek black V-ZUG Combair SEP 600mm Single Oven is designed to make sure that every process is as easy as possible. Featuring more than 100 EasyCook settings, auto-programming and even effortless self-cleaning. The V-ZUG Combi-Steam HSL 380mm Oven is the perfect tool to help you maintain a healthy, modern lifestyle. An oven and steamer all in one allows vitamins and minerals in your food to be retained with gentle cooking methods. Intelligent programs also make your cooking experience easier. WIN $15,000 in prizes Meet the judges OR email your photo to us at tastecookandwin@news.com.au for your chance to win!…

TRAY-BAKED COQ AU VIN serves 4 | prep 10 mins | cooking 40 mins 1.8kg whole chicken, cut into 8 pieces 10 French shallots, peeled 2 garlic bulbs, halved 10 fresh thyme sprigs 100g sliced pancetta 200g Swiss brown mushrooms, thickly sliced 2 tbs extra virgin olive oil 250ml (1 cup) white wine 250ml (1 cup) chicken stock 25g butter Mashed potato and baby parsley, to serve 1 Preheat oven to 220°C/200°C fan forced. Place the chicken, shallots, garlic, thyme, pancetta and mushrooms in a large, deep baking dish. Season. Drizzle with the oil. Roast for 20 minutes or until chicken is starting to brown. Add the wine and stock. Cook for a further 20 minutes or until the chicken is golden and tender. 2 Divide the chicken mixture between…

“From the second the aromatic Indian spices hit the pan you’ll be counting down the minutes until these tasty pastry bites are baked and ready to eat.These mini rolls are just as happy being passed around at a party as they are in a schoollunch box.” Marion Grasby mini masala sausage rolls makes 40 | prep 40 mins (+ 10 mins chilling time) | cooking 30 mins 2 tbs vegetable oil 25g unsalted butter 1 brown onion, finely chopped 3 garlic cloves, finely chopped 1 cup coarsely grated carrot 1 tbs garam masala 2 tsp cumin seeds 45g (1/4 cup) currants 250g beef mince 250g pork mince 20g (1/2 cup) panko breadcrumbs Finely grated rind of 1 lemon 1/4 cup finely chopped fresh mint leaves 1/4 cup finely chopped fresh…

it’s a blitz! Use whatever toppings you have in the fridge or pantry. crisper raid •1 /4 cup finely chopped fresh herbs (continental parsley, basil, oregano) • 100g button, field or cup mushrooms, sliced fridge raid • 375ml (1 1 /2 cups) milk • 100g salami, prosciutto or ham (or a mixture) • 4 eggs • 150g coarsely grated mixed cheeses (such as cheddar and mozzarella) pantry raid • 8 slices bread • 250ml (1 cup) tomato pasta sauce (arrabiata or napoletana) pizza strata serves 4 | prep 10 mins (+ 25 mins soaking & standing time) | cooking 30 mins what we used up • mushrooms • salami • cheese • bread • eggs • milk • herbs 1 Preheat oven to 180°C/160°C fan forced. Grease a 1.5L (6 cup) ovenproof dish or frying pan. 2 Place…

“Roast pears in a mix of fragrant spices, fresh orange juice and a little maple syrup.”Katrina Woodman “This is a moist and light friand packed full of hazelnut meal, raw cacao and a hit of espresso. Top with a little dark chocolate for added indulgence.” Katrina Woodman choc-hazelnut espresso friands makes 9 | prep 30 mins | cooking 20 mins 50g ( 1 /2 cup) raw cacao powder2 tbs gluten-free cornflour50g CSR Sugars of the World Mexican Agave Sugar1 /2 tsp gluten-free baking powder230g (2 1 /4 cups) hazelnut meal40g dark chocolate (85% cocoa), finely chopped100ml light flavour extra virgin olive oil125g ( 1 /3 cup) honey80ml ( 1 /3 cup) freshly brewed espresso5 egg whites10 hazelnuts, thinly sliced 1 Preheat oven to 180°C/160°C fan forced. Grease nine 110ml-capacity…

“Buttery, golden, crunchy and sweet – are there any better words in cooking? This traditional French recipe ticks all the right boxes.” Manu Feildel “Piling the filling high and decorating with spiral cuts is traditional, but also prevents the filling from spilling out.” manu’s rhubarb & almond pithivier serves 6-8 | prep 25 mins | cooking 50 mins 1 bunch rhubarb, trimmed, washed, cut into 2cm-pieces1 tbs caster sugar1 tsp vanilla paste or 1 vanilla bean, split, seeds scraped2-3 large strips orange rind2 sheets puff pastry1 eggThick cream or vanilla ice-cream, to serve almond filling 150g unsalted butter, chopped, at room temperature100g ( 1 /2 cup) caster sugar200g almond meal1 egg, lightly whisked 2 tbs plain flour 1 tbs brandy or Cointreau 1 Place the rhubarb, sugar, vanilla and…

Check the brioche loaf after 20 minutes of baking time. If necessary cover with foil to prevent over-browning.   The soft brioche conceals rich veins of pistachio crumble, toffee-sweet and fragrant with ginger and cinnamon chai spiced brioche loaf serves 8 | prep 1 hour (+ 2 hours 30 mins proving & cooling time) | cooking 1 hour 5 mins 250ml (1 cup) milk1 1  /2 tbs loose leaf chai tea6 cardamom pods, bruised1 cinnamon stick2 star anise2 tsp finely grated orange rind7g sachet dried yeast70g ( 1 /3 cup) raw caster sugar2 eggs400g (2 2 /3 cups) plain bread flour100g butter, at room temperature,cut into 1cm pieces filling 150g pistachios, lightly toasted150g butter, at room temperature70g ( 1 /3 cup) raw caster sugar55g ( 1 /4 cup)…

“Glam up banana muffins with a tasty topping of sticky pine nuts and coconut, toasted until crunchy and toffee-like. They’re the perfect counterpoint to the banana and double cream.” Justine Scho field you’ll need… banana muffins with sticky pine nuts makes 12 | prep 20 mins (+ cooling time) | cooking 45 mins 265g (1 3 /4 cups) plain flour 155g ( 3 /4 cup) caster sugar 1 tsp baking powder 1 /4 tsp bicarbonate of soda 1 /4 tsp sea salt 1 /2 tsp ground cinnamon, plus extra, to dust 1 vanilla bean 3 ripe large bananas, mashed well, plus extra, sliced, to serve 2 eggs, lightly whisked 125g unsalted butter, melted 2 tbs milk Double cream, to serve sticky pine nut topping 70g pine nuts 70g…

puff pastry vs shortcrust pastry Gram for gram, shortcrust pastry has about ten per cent more calories than puff pastry made with oil and 20 per cent more fat. But comparing shortcrust with butter puff, the fat and calorie differences are negligible. Shortcrust has over 1.5 times the fibre of puff, as well as more protein, but it also has about twice the sugar. Ideally, both should be used sparingly. So, when making pies, use only a pastry topper and let the pie dish form the base. winner: puff pastry purple carrots vs orange carrots A carrot’s colour is a major clue to its nutritional content. Unlike purple carrots, orange carrots are rich in carotenoids, which convert to vitamin A in the body. However, purple carrots are a much richer…