super food ideas – april 2014 -

8/10/2019 Super Food Ideas April 2014 -

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W o r l d M a g s . n e t W o r l d M a g s . n e t

W o r l d M a g s . n e t
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28 Home grown

Advance Australias fare

with these bonzer recipes.

38 Care package

Golden syrup Anzac cheesecake

we salute you!

weekdays45 Our main of the month

Eggplant, fetta and sausage

pasta ready in 30 minutes!

47 10 midweek meals

Midweeks meals are a breeze

with this months top 10!

up front6 Index

Whats cookin this month.

Get your highlighter out and

start planning your meals!

8 This month

A note from our editor.10 Your food ideas

Whats on your mind?

Write in and let us know!

12 Think big!

Super-sized versions of our

favourite cake shop classics.

18 Kims kitchen

Kim is a big fan of Australias

dinkum fare.

25 Super spy

What weve found on our

food travels this month.

26 5 kitchen makeovers

Smart, simple, stress-free design

ideas for happy cooking.

On the cover12 BIG cake-shop favourites try

our Gigantic lamington for size!

28 Home-grown ingredients try

the best Australia has to offer.56 Classic steak and kidney pies.

59 Plus sides to top them off.

77 The ultimate Easter treat

triple-choc hot cross buns!

Cover recipeGigantic lamington,

page 12

Recipe

Kim Coverdale

Photography

Craig Wall

Styling

Jenn Tolhurst

Food Preparation

Claire Brookman

contents

87Lambgoes native

45Pastapronto

55 10-minute desserts

Quick fixes for sweet cravings.

56 The original

Classic steak and kidney pies.

59 Pie pals

Super sides to top them off.

63 bestrecipes.com.au

Our besties share five of their

finest family favourites.

68 Cloud nine

The fluffiest pavlova ever!

april

APRIL 2014 super food ideas 3

52Fast & fresh

LIGHTHOUSE CAKE, SPONGE

AND STEAMED BUN FLOUR

4product

of the

month




4/100

90Final flourish

healthy kids

71 Banana and carrot muffinsNo-fuss baked treats for kids.

72 Flip out!

These savoury pancakes will

make dinnertime stacks of

fun!

75 Golden goodness

Gluten-free Anzac biscuits get

a quinoa makeover.

weekend cooking

77 Triple-choc hot cross bunsNothing succeeds like excess

and these beauties prove it.

78 Tastes just like home

Three supermarket favourites

to make from scratch.

84 Sunday best

Add native flavours to aclassic lamb roast and wow

the crowd.

92 Chocolate, hot & cold

Marthas chocolate recipes are

tempting at any temperature.

98 Last bite

Unwrapped the best choc

biccies that money cant buy!

regulars and

competitions10 Write to us and win!

43 Subscribe and save!

81 WIN a SodaStream pack!

83 Supershelf

91 Puzzles

15I do d-clair!

nextmonth May 2014 issue on sale April 10 (Australia)

ForSuper Food Ideasrecipe success:We use Australian standard measures.

In liquid measures,250ml = 1 cup.

Dry ingredients should be measured

in level 1 cup, 12 cup, 13 cup and14 cup measures.

1 tablespoon = 20ml (note NZ, US

and UK tablespoon = 15ml).

1 teaspoon = 5ml.

We use 59g to 60g eggs.

We use 1000 watt microwaves,

unless otherwise specified.

Email questions about our recipes to

[email protected]

Nutrition know-how

contains no wheat, oats, rye or

barley. low saturated fat, high

fibre, lower sodium with heart-friendly fats.

low saturated fat, high

fibre (not for desserts), lower sodium

with lower-GI carbs. contains foods

with slowly digested carbohydrate(s), which

produce a lower rise in your blood sugar level.

Saturated fat must be < 6g; kilojoules

< 3000kJ; sodium < 800mg.

contains > 5g of fibre per main meal

contents

LOWFAT LOWSATFAT LOWERSODIUM LOWKILOJOULE

Main meal < 1 5g < 6 g < 6 00 mg < 2 00 0kJ

Side dish < 8g < 3g < 4 00 mg < 1 00 0kJ

Light meal < 10g < 4g < 400mg < 1500k J

Snack/dessert < 5g < 2g < 20 0mg < 600kJ

Lighthouse brings

another bakers secret

to your kitchen, with

this new special-purpose

self-raising flour, made

to create light, fluffy

cakes, sponges andauthentic Asian-style

steamed buns.

Lighthouse is a

venerable Australian

company based in

Fremantle, WA, that

has been producing

quality baking products

for the home cook

since 1865.

of the

month

lighthousebaking.com.au

LIGHTHOUSE

Cake, Sponge

& SteamedBun SelfRaising Flour


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EAT WELL.BE WELL .




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index

6 super food ideas APRIL 2014

SIDES,STARTERS&

LIGHTMEALS

BEEF,PORK

&

LAM

B

Steak and

kidney pies

56

Sumac lamb with

cauliflower fritters

49

Slow-cooked

boneless leg

of lamb

67

Crunchy thick-cut

potato chips

61

Mushy pea mash

59

Chunky vegetable

pancake parcels

72

Lemon myrtle

dampers

88

Beer-baked sweet

onions

88

Garlic mashed

potato and gravy

60

Best ever grilled

lamb chops with

lemon myrtle butter

28

Barbecued steak

and mushroom

stacks

53

Baked lamb kibbeh

51

Eggplant, pork and

fennel rigatoni

45

Cottage pie

65

Classic red wine-

marinated steak

with creamy mash

50

Honey-glazed

lamb with mint and

macadamia crumble

86

Hawaiian pancake

melts

74

Meatloaf in

BBQ sauce

64

Mexican pancakes

74

Quiche Lorraine

66

Pork and fennel

sausages

79

Roasted cabbage

with fennel andwalnut salt

60

Oven-roasted

tomatoes withwild herb salt

88

Tomato relish

61

Roast vegetable

and quinoa salad

52VEGETARIAN

Roast potato

and pea salad

89




7/100APRIL 2014 super food ideas 7

SWEETS

POULTRY

Chicken and

prosciutto meatloaf

48

Creamy tarragon

chicken

63

Chicken stroganoff

48

Warm chicken

and artichoke

pasta salad

52

Chicken, chorizo

and potato gratin

50

Creamy chicken and

mushroom pancakes

72

SO

METHINGEXTRA

Ginger beer

80

Semi-dried tomatoes

78

White chocolate hot

cocoa with coconutand rum

94

Triple-choc

hot cross buns

77

Dark chocolate

hot cocoa

94

Milk chocolate

and peanut butterhot cocoa

94

Super-fluffymarshmallow pav

68

Super-sizedvanilla slice

14

The ultimatechocolate-filled

biscuit

98

Pink mega-meringue

16

Spiced pear and

ginger cheesecakes

55

Molten bittersweetchocolate cake

97

Hot fudge over

vanilla ice-cream

97

Hot cocoa ice pops

95

Golden syrup

apple pie

34

Golden syrup

Anzac cheesecake

38

Jumbo chocolate

clair

15

Mango and

passionfruit

trifle cake

90

Choc-macadamiabiscuits

30

Banana, carrot andcinnamon muffins

71

Banana caramel

bread and butter

puddings

55

Enormous

neenish tart

17

Gluten-free quinoa

Anzac biscuits

75

Baked Alaska with

chocolate cake and

chocolate ice-cream

97

FISH

&

SEAFOOD

Barbecued honey

prawns with

pineapple salad

36

Ginger-poached

salmon with

udon noodles

54

Crispy-skinned

barramundi with

garlic and herb oil

32

COVERRECIPE

Gigantic lamington

12




8/100

What do you love about

Australia? I love that at the

cake shop, the classic pie

sits right up next to the best-selling

Thai green chicken curry one. I love

that youre likely to find a cant-resist

chocolate clair nestled next to the

Vietnamese proprietors banh mi

section, where you can order the best

tasting chicken and salad roll youre

likely to eat, ever.

I love that when youre in the country

the milk bar is where you get your

hamburgeranda banging Greek salad;

and that the takeaway at the little

place on the south coast full of fibro

shacks, Jaycos, and kids and dogs

going wild, does a great toastie and

an even better falafel roll.

I love that people come together in

the same ways as our food crossing

over and creating new cultures and

ideas. I also love it when we can look

back again at some old-time recipes

the ones worth revisiting, that is!

Thats why in this issue youll find a

classic meat pie (mind you, its steak

and kidney, so itsreallytraditional),

kibbeh, sumac lamb and Mexican and

Italian-inspired dishes.

Its a true-blue food fest that celebratesboth diversity and ENORMOUSNESS!

this month

We wanted our very first Australian-

themed issue to be about more than

warm and fuzzy reminiscences about

iconic dishes. We also wanted to

address the fact that, more and more,

as consumers, we want to buy local

and eat fresher. One way to achieve

both those things is to cook from

scratch and thats why this issue weve

introduced a new feature: Homemade

(p78). After all, if you make your own

cooking staples such as sausages

or semi-dried tomatoes you know

exactly where they came from and

precisely whats in them. Plus, if you

DIY you get a sense of achievement

and you can save good money as well!

Cant wait to hear what you think

of the issue and to see your versions

of our cake shop classics made

HUGE (p12). They were the biggest

(pardon the pun) hit at the office.

RebeccaRebecca Cox, Editor

Editor Rebecca Cox, [email protected]

Deputy EditorLynne Testoni, [email protected]

Food Editor Kim Coverdale, [email protected]

Deputy Food Editor Claire Brookman,

[email protected]

Art Director Sarah Cooper, [email protected]

Senior Designer Brydie Noonan,[email protected]

Sub-editor Matilda Duffecy, [email protected]

Recipe Analysis Susanna Holt

Reader & editorial enquiries

Rosalie Gordon, [email protected]

Ph: (02) 8045 4891 Fax: (02) 8062 2884

Advertising sales

National Advertising DirectorPrue Cox

[email protected]

New South Wales

NSW Sales Director Paul Blackburn

Ph: (02) 8045 4666, [email protected]

Group Sales Director Belinda Miller Ph: (02) 8045 4651,

[email protected]

Group Sales Director Nicole Bence Ph: (02) 8045 4935,

[email protected]

Group Sales Director Sam Tomlinson


Victoria

Vic Sales Director Kim Carollo Ph: (03) 9292 3204

Group Sales Directors

Sally Paterson Ph: (03) 9292 3217,

Astrid White Ph: (03) 9292 3222,

Lisa Mikkelsen Ph: (03) 9292 3206

Queensland

Queensland Sales Director Rose Wegner


South Australia

SA Account Manager Maree Maresco


Western Australia

WA Advertising RepresentativeBronwyn Robinson

(08) 9326 9806, [email protected]

Commercial IntegrationCommercial Integration ManagerNicole Harris,


Commercial Integration ExecutiveCaitlin Griffith-Pecset


Production Director Mark Moes

Production Manager Neridah Burke

Advertising Production

Katie Nagy, [email protected]

Marketing Director Diana Kay

Brand Manager Renee Gangemi

Marketing Assistant Lucy Johnston

Senior Manager Circulation and Subscriptions

Danielle Stevenson

Senior Circulation Executive Food Sheri Mohamed

Chief Executive Officer Nicole Sheffield

Group Publisher Food Fiona Nilsson

Commercial Director Miffy Coady

General Manager Commercial DevelopmentMarcus Williams

Phone Customer Service, 1300 656 933

(+61 2) 8296 5424 Fax: (+61 2) 9279 3161

Mail NewsLifeMedia, Reply Paid 1224,

Queen Victoria Building NSW 1229

Email [email protected]

Subscriptions

Super Food Ideasis published by NewsLifeMedia Pty Ltd (ACN 088 923 906),2 Holt Street, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiaryof News Limited (ACN 007 871 178). Copyright 2014, NewsLifeMedia Pty Ltd. All rightsreserved. Pre-press by News PreMedia. Printed by Hannanprint, 8 Priddle Street, WarwickFarm NSW 2170 under ISO14001 Environmental Certification. Paper fibre is sourced fromcertified forests and controlled sources. Distributed by Gordon & Gotch,Unit 2, Bldg 2B, MFive Industry Park, 1 Moorebank Ave, Moorebank, NSW 2170.Tel: (02) 8706 1704. Nutrition and health advice contained in Super Food Ideasis of

a general nature only and does not constitute medical or dietetic advice.Readers should seek advice from a health professional to ensure changes to theirdiet and lifestyle are suitable for their individual circumstances.

Environment

ISO 14001




9/100

Hundreds of grains. Millions of possibilities.

Fresh, fragrant and full of flavour

ds of grains. Millions of poss

s dishesesllikikee ththisisTThahaiiBeBeefef aandndRRiciceeSSalad


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Family focusI am writing to thank you. I have

been working full time, teaching fitness

after work three times a week and am

now studying at university. Life had

been so busy that I noticed I had four

unread issues of your magazine on

my iPad. As an avid reader of S FI,

I came to the realisation that my life

was unbalanced and way too busy.

Ive cancelled my fitness classes to

focus on cooking my family good

food from your magazine and saving

money doing it. Im excited!

Belinda Mickaelian, via email

Techno-logicThe iPad I received for Christmas

is being well used in the kitchen, thanks

to the Super Food Ideas digital edition.

I was reading a friends copy of the

magazine the other day and when I saw

the advertisement for the iPad edition,

I was so excited! I love going through

every page and the cook mode feature

makes the recipes so easy to follow. Its

fantastic value and such a user-friendly

tool. I just wish I could do the

crossword on the iPad, too!Jos Crothers, via email

Send letters and a phone number to:SFI/Readers Letters, Locked Bag5030, Alexandria NSW 2015, or email:[email protected]. Lettersmay be edited. This months publishedreaders all receive a classic roastingset from Stanley Rogers Kitchen,worth $62 each. The set containsa deep roasting pan, cooks knife,sharpener and chopping board, allavailable exclusively from Coles. Getready to master the art of roasting,

with all the utensils you need!

Write in and WIN!

IMPORTANTNOTICE

We have become aware that

the battery in the promotional

kitchen timers (pictured below),

which were distributed as a

gift with purchase withSuper

Food Ideasin November 2008

and February 2009, can be

removed easily from the

battery component.

What to doPlease be careful

to keep the timer out of the

sight and reach of children and

consider taping the battery

cover to ensure the battery issecure. If you suspect a child

has swallowed the battery

or placed one in their nose,

immediately go to a hospital

emergency room. Do not let

the child eat or drink and do

not induce vomiting. Call the

Poisons Information Centre

on 13 11 26 for additional

treatment information.


Like something? Hate something? Cooked something?

Want to tell us something? We love all your feedback!

Like us at:facebook.com/superfoodideas

Write tous at:Super Food Ideas,NewsLifeMedia,Level 1 Locked Bag 5030,Alexandria, NSW 2015

Email us at:[email protected]

Follow usonInstagram:@superfoodideas

Follow uson twitter:@superfoodideas

food ideasyour

Follow us at:pinterest.com/superfoodideas

Personal touchThank you for such a wonderful

magazine! Living in western Queensland,

we have limited access to some of the

more unique ingredients found in many

recipes; however, Ive never had this

problem with S FI. There was a perfect

example in the February 14 issue

I already had every ingredient, except

the peppercorns, to make my version

of non-Sichuan Sichuan chicken stir-fry

(p32). I served it with vermicelli noodles

and broccoli, and now my kids are

requesting Mums chicken, trees and

worms be on the weekly menu!

Amanda Bianchi, via email

Top cobI tried the Bacon, basil and

spinach cob loaf dip (Feb 14,

p77) and it was just divine. I made it for

a luncheon I had while I was at my folks

place in Port Macquarie on a holiday.

Everyone loved it and wanted to know

how to make it. It was so easy and got

lots of comments on Facebook!

Debbie Huddy, via email


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11/100

Hundreds of grains. Millions of possibilities.

Learn Spanish

To discover delicious dishes like this Seafood Paella visit sunrice.com.au




12/100

We love our big things in this country, so what better way to celebrate our

first Australian-themed issue than with giant versions of cake shop classics?

Recipes Kim Coverdale Photography Craig Wall Styling Kristine Duran-Thiessen Food preparation Adam Cremona

Gigantic lamingtonServes 20

Prep 1 hour Cook 1 hour 40 minutes

(plus cooling time)

12 eggs

2 cups caster sugar

1 cup plain flour

1 cup cornflour

1 cup strawberry jam

300ml tub thickened cream, whipped

225g packet moist coconut flakes,

roughly chopped

Chocolate icing

3 cups icing sugar mixture

1 tablespoons Dutch-processed

cocoa powdercup boiling water

1Preheat oven to 170C/150C fan-forced.

Grease a 6cm-deep, 22cm-square cake pan.

Line base and sides with baking paper.

2Using an electric mixer, beat half the eggsand half the sugar together for 8 to 10

minutes or until thick and creamy (mixture

should form ribbons when dripping off the

beaters). Triple-sift half the flour and half

the cornflour together. Sift flour mixture

over egg mixture. Fold gently until just

combined. Pour mixture into prepared pan.

3Bake for 50 minutes or until golden

and cooked through. Turn sponge cake,

top-side up onto a wire rack lined with

baking paper. Cool completely. Repeat

with remaining eggs, sugar, flour andcornflour to make a second sponge cake.

4Using a serrated knife, cut cakes in half

horizontally. Place 1 cake half on serving

plate. Spread with cup jam. Top with

of cream. Top with a second cake half.Repeat layering with remaining cake halves,

jam and cream, finishing with cake on top.

5Make Chocolate icingSift icing sugar

and cocoa in a bowl. Add boiling water,

stirring, to make a thick, spreadable icing,

adding extra boiling water if necessary.

6Working on one side at a time, carefully

spread icing all over cake. Sprinkle with

coconut, pressing to secure. Refrigerate

until set. Serve.

NUTRITION: (per serve) 1681kJ; 11.9g fat;

7.2g sat fat; 5.6g protein; 69g carbs;0.9g fibre; 128mg chol; 80mg sodium.


think big!

PHOTO

SGETTYIMAGES


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13/100

Giganticlamington

APRIL 2014 super food ideas13

this monthbig cakes

$0.63

per serve

PHOTO

GRAPHYCRAIGWALL

STYLINGJENNTOLHURST

FOODPREPARATIONCLAIREBROOKMAN

COVERRECIPE




14/100

Super-sized vanilla sliceServes 16

Prep 20 minutes (plus 5 hours

refrigeration)

Cook 45 minutes (plus cooling time)

Youll need two 22cm-square cake pans

for this recipe

3 sheets frozen puff pastry, partially thawed

2 cups caster sugar

1cups cornflour

1 cups vanilla custard powder

2 litres milk

125g butter, chopped

4 egg yolks, lightly beaten

2 teaspoons vanilla bean paste

Passionfruit icing

2 cups pure icing sugar, sifted

2 passionfruit

20g butter, melted


Line 3 large baking trays with baking paper.

Place 1 pastry sheet on each tray. Bake, 1

Super-sizedvanilla slice

tray at a time, for 8 to 10 minutes or until

golden, puffed and cooked through. Cool

slightly, then gently flatten pastry using

your hands. Trim each sheet to a 21.5cm

square. Cool completely.

2Meanwhile, grease two 6cm-deep,

22cm-square cake pans. Line base and

sides with baking paper, extending paper

2cm above edges of pans.

3Place half the sugar, cornflour and custard

powder in a large, heavy-based saucepan

over medium heat. Gradually add half the

milk, stirring constantly, until smooth and

combined. Add half the butter. Cook,

stirring constantly, for 10 to 15 minutes or

until mixture simmers and thickens. Remove

from heat. Stir in half the yolks and half the

vanilla. Place 1 sheet of pastry in base of

1 prepared pan. Spoon hot custard over

pastry. Top with a second pastry sheet.

4Place remaining sugar, cornflour and

custard powder in a large, heavy-based

saucepan over medium heat. Gradually

add remaining milk, stirring constantly,

until smooth and combined. Add

remaining butter. Cook, stirring constantly,

for 10 to 15 minutes or until mixture

simmers and thickens. Remove from heat.

Stir in remaining yolks and remaining

vanilla. Place remaining sheet of pastr y

in the base of remaining prepared pan.

Spoon hot custard over pastry in pan.

5Set pans aside for 30 minutes to cool.

Refrigerate for 4 hours or until cold and firm.

6Make Passionfruit icing Place icing sugar,

passionfruit and butter in a heatproof

bowl over a pan of simmering water. Stir

over heat until smooth and combined.

Remove from heat. Carefully turn

pastry-topped vanilla slice onto a serving

plate. Carefully turn remaining slice on

top, pastry-side up. Spread with icing.

Refrigerate for 1 hour or until set. Serve.

NUTRITION: (per serve) 2373kJ; 18.2g fat; 10.7g

sat fat; 6.7g protein; 95g carbs; 1.1g fibre; 82mg

chol; 231mg sodium.


$1.10per serve




15/100

Jumbo chocolate clairServes 12

Prep 15 minutes (plus refrigeration time)


65g butter, chopped

cup plain flour

3 eggs

2 cups thickened cream

2 teaspoons icing sugar mixture

150g dark chocolate, chopped

Extra 20g butter, chopped

250g strawberries, hulled, thinly sliced


Line a large baking tray with baking paper.

2Place butter and cup cold water in a

saucepan over medium-high heat. Bring

to a simmer. Simmer for 1 minute. Reduce

heat to medium. Stir in flour. Cook,

stirring, for 2 minutes or until mixture

comes away from the side of the pan.

Set aside to cool for 5 minutes.

3Place flour mixture in bowl of an electric

mixer. Add eggs, 1 at a time, beating on

low speed until well combined after each

addition. Spoon mixture onto baking tray

to form an 8cm x 30cm rectangle, levelling

top with a spatula and rounding ends.

4Bake for 10 minutes. Reduce temperature

to 200C/180C fan-forced. Bake for a

further 30 minutes or until pastry is golden

and puffed. Transfer to a wire rack to cool.

5Using an electric mixer, beat cream and

icing sugar together until stiff peaks form.

6Place chocolate and butter in a heatproof,

microwave-safe bowl. Microwave on HIGH

$0.94per serve

Jumbochocolate clair

(100%) for 1 to 2 minutes, stirring halfway

through with a metal spoon, until smooth.

7Split clair in half horizontally. Remove and

discard any uncooked dough in centre (see

note). Place pastry base on serving plate.

Dollop with whipped cream and top with

strawberries. Cover with pastry top. Spread

top with chocolate mixture. Refrigerate for

10 minutes or until top is firm. Serve.


sat fat; 4.5g protein; 16.4g carbs; 0.9g fibre;

101mg chol; 96mg sodium.


this monthbig cakes

soft in humid weather. Crisp in the oven,

then allow to cool again before filling.




16/100


Trace a 20cm circle onto a sheet of baking

paper. Line a large baking tray with the

baking paper, traced-side down.

2Using an electric mixer, beat egg whites

until just firm peaks form. Gradually add

sugar, 1 tablespoon at a time, beating until

sugar is dissolved after each addition. Add

vanilla, cornflour and vinegar. Beat until

just combined. Add enough pink food

colouring to tint meringue pale pink.

3Spoon meringue onto prepared tray,

Pink mega-meringueServes 12

Prep 10 minutes

Cook 1 hour 15 minutes (plus cooling time)

6 egg whites

1 cups caster sugar

2 teaspoons vanilla extract

2 teaspoons cornflour

1 teaspoon white vinegar

Rose pink food colouring

Large pink and white sprinkles, to decorate

Mixed berries and whipped cream, to serve

$0.45per serve

Pink mega-meringue

using the traced shape as a guide. Run

a fork around side and top of meringue

to create ridges. Scatter with sprinkles.

4Bake for 1 hour to 1 hour 15 minutes

or until meringue is just firm to the touch

but not browned. Turn off oven. Cool

meringue completely in oven with door

ajar. Serve meringue with mixed berries

and whipped cream.


6.4g sat fat; 2.8g protein; 31.4g carbs;

1.2g fibre; 35mg chol; 38mg sodium.





17/100

this monthbig cakes

Enormous neenish tartServes 16

Prep 40 minutes (plus 50 minutes

refrigeration time)


1 cups plain flour

cup almond meal

cup icing sugar mixture

150g butter, chilled, chopped

2 egg yolks

1 tablespoon iced water

cup raspberry jam

Mock cream

cup caster sugar

cup milk

teaspoon gelatine powder

1 tablespoons boiling water

180g butter, softened

1 teaspoons vanilla extract

Icing

3 cups icing sugar mixture

1 tablespoon Dutch-processed cocoa powder

cup boiling water

Rose pink food colouring

1Using a food processor, process flour,

almond meal, icing sugar and butter until

fine crumbs. Add egg yolks and water.

Process until dough just comes together,

adding extra water if needed. Turn dough

onto a lightly floured surface. Knead

gently until just smooth. Shape into a

disc. Wrap in plastic wrap. Refrigerate for

30 minutes or until firm.


Grease a 4cm-deep, 23.5cm (base) round

loose-based fluted flan tin. Roll pastry

between 2 sheets of baking paper until

3mm thick. Line prepared tin with pastry.

Trim excess. Refrigerate for 20 minutes.

3Place prepared tin on a baking tray. Line

pastry with baking paper. Fill with ceramic

pie weights or uncooked rice. Bake for

10 minutes. Remove weights and baking

paper. Bake for a further 10 minutes or until

golden and cooked through. Cool in tin.

4Meanwhile, make Mock creamPlace sugar

and milk in a heatproof, microwave-safe

bowl. Microwave on MEDIUM (50%), for

20 to 30 seconds or until sugar is dissolved.

Sprinkle gelatine over boiling water in a

heatproof jug. Whisk with a fork until

gelatine has dissolved. Add gelatine to

milk mixture. Cool to room temperature.

Using an electric mixer, beat butter and

vanilla until light and fluffy. Gradually beat

in gelatine mixture until well combined.

5Spread jam over base of pastry case.

Top with mock cream, spreading to level.

Refrigerate while preparing icing.

6Make IcingPlace half the icing sugar in

a bowl. Add cocoa powder and half the

boiling water. Stir well to combine. Repeat

with remaining icing sugar and boiling

water in a separate bowl, tinting mixture

pale pink with food colouring. Spread

chocolate icing over half the tart, levelling

top with a spatula. Cool for 5 minutes.

Spread pink icing over other half of tart.

Set aside for 10 minutes or until set. Serve.


sat fat; 3g protein; 54g carbs; 0.8g fibre; 51mg

chol; 165mg sodium.


$0.70per serve

Enormousneenishtart




18/100

( )


The Australian coastline is home

to fantastic seafood, so make

the most of each states offering

kims kitchen

Whatacatch!

cooking know-how

Food editor Kim Coverdale celebrates Australias

bounty from the ocean to the outback

Abalone

Abalone is

among our most

sought-after (and

expensive!) species

of seafood, much

loved in Chinese

cuisine. Its mildly

flavoured flesh

can become tough

when cooked at

home. Unless you

know how, its best

left to the experts.

Southern

Bluefin Tuna

Southern Bluefin

tuna is found off Port

Lincoln. It has red

flesh with a firm,

dense texture.

Its great for the

barbecue, but is

best cooked rare to

medium, as it can

dry out quickly. Its

particularly good

served raw, which

is why the majority

of it is exported to

Japan for sashimi.

Scallops

Tasmania is

our main producer

of scallops. Its easy

to over-cook and

toughen the tender

flesh, so use quick

methods of cooking,

such as steaming

or pan-frying.

Prawns

Banana, King

and Tiger prawns are

the most common

varieties found here.

Banana prawns are

mildest in flavour while

King and Tiger prawns

are stronger tasting

with firmer flesh.

Sydney Rock

Oysters

Smaller than Pacific

oysters, Sydney Rocks

have creamy

flesh and are

lovely freshly

shucked

in their

own briny

juices.

Barramundi

The Aboriginal

name for this native

fish translates as

large-scaled silver

fish. Its firm, white

flesh is suitable for

pan-frying and

steaming, and goes

really well with bold

flavours, such as

chilli, soy sauce,

curry pastes

and capers.

Crayfish

Also known

as Western rock

lobsters, crayfish are

WAs most valuable

species of seafood

and are exported

widely. Delicately

sweet-flavoured,

crayfish can be

steamed, barbecued

or baked. Pricey

to buy, you wont

find many recipes

for it in SFI!

From bangers to burgers, theres a huge

range of kangaroo cuts available at your

local supermarket. This lean protein has

the Heart Foundation tick of approval

and is a source of omega-3, iron and

zinc. Its ideal for pan-frying, stir-frying

and barbecuing, but because the meat

has so little fat, its best served rare to

medium-rare as overcooking will make

it dry and tough. Kangaroo has quite

a rich, slightly gamy taste, so pair it with

other strong flavours, such as garlic,

red wine and rosemary.

SFIteamloves

HOT TOPIC

Hop to it!

Its hot cross bun time! Did you

know that piping the cross onto

bread was said to ward off evil

spirits and stop the buns going

mouldy? We love Bakers Delight

Traditional hot cross buns, $6.50

for six, with $1 from every half-

dozen sold going to a childrens

hospital in every state. As if you

need an excuse to eat them!

CheckoutthesekangarooburgersfromourOctober2012issue,p24!

WA NTQLD

NSW

TAS

VIC

SA




19/100

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productof theyearintroducing...

Celebrating 27 years of discovering the best new products, the Product of the YearAwards have again unveiled a trolley-load of local family favourites in Australia.Read on to find just a few of the innovative products deemed best in show in 2014.

For the complete list of winners, visit productoftheyear.com.au

the awards in focus

Now held in 38 countries around theglobe, the Product of the Year Awards

were originally founded in France in

1987 to both guide consumers to the

best household products on the market,

as well as reward manufacturers for their

quality and innovation. Still fulfilling

those objectives, the awards are now the

largest independent consumer-voted

product accolades in Australia.

meet the judges

A panel of national retailers, consumerresearchers and media representatives,

including Todayco-host Lisa Wilkinson

andInside Outeditor Claire Bradley,

judged 130 entries across 43 categories

to compile the 2014 Product of the Year

winners. More than 16,000 Australian

grocery buyers also had their say,

providing feedback via an online study

conducted by Nielsen research.

how it works

To be eligible for the shortlist in the 2014Product of the Year Awards, the product

must have been launched in Australia

within the preceding 12-month period.

Categories range from healthy pantry

staples to pet care, giving consumers

a complete list of reputable household

products to include in their next weekly

shop. Read on to learn more about

a select group of 2014 winners.




20/100

winnerbaby wipes category*

*survey of more than 16,000 people by Nielsen research

Freecall 1800 222 099. Curash is a trademark of Church & Dwight (Australia) Pty Ltd.

facebook.com/curash

/Curash. For the love of babys skin.

The new Curash Fragrance Free JUMBO Wipes

are extra large almost double the size of the

standard Curash wipe, making them perfect for

those bigger Oh-no! messes at change time.

These super thick and super soft wipes are

available in the most popular Curash variant,

Fragrance Free, making them suitable for

newborns and even the most sensitive skin.

Theyre also paediatrician and dermatologist

tested and help protect against nappy rash.

Available at Woolworths, Big W,Priceline & selected pharmacies.

NEW




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For totally touchable skin

nair.com.au

NEW

Nair info line Freecall 1800 222 099.

Nair is a trademark of Church & Dwight Co., Inc.

Available from selected Woolworths, Big W, Priceline,Chemist Warehouse and Pharmacies nationally.

VotedProductof the Year 2014.*

*Winner Hair Removal Category.

Survey 16,277 people by Nielsen.

winner hair removal category*





23/100

winner healthy pantrystaple category*





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25/100

...SippeditAfter experimenting

with native herbs

and spices, food ed

Kim discovered a

love of wattleseed.

Its great in desserts

and hot drinks, or

to flavour stews and

fish. From Herbies

Spices (herbies.com.

au) and Outback

Spirit (outback

spirit.com.au).


Jaffles have been making a comeback,

and not just at nannas house! Recently,

we spied a pulled-pork and macaroni

cheese version at a bar in Bondi a far

cry from the baked bean ones we used

to eat after school. Did you know that

Australian company Breville introduced

the Cut-n-Seal technology which

transformed toasted sandwiches into

jaffles all the way back in 1974? Proud!

Sydney chef and My Kitchen

Rulesregular Colin Fassnidge

has a more modest side when

it comes to his first cookbook:

Recipe books are a collection

of rectified mistakes. For every

winning dish, a chef has made

10 mistakes to get there. Four

Kitchens ($45, Ebury Illustrated)

is a collection of his favourite

recipes. For those enjoying our

all-Aussie issue, why not try

his Wallaby with wild garlic!

Heres cheers to Aussieinnovation! Brown

Brothers Cienna isa subtle red wine madefrom a grape bredby scientists at theCSIRO specifically tocreate a lighter flavourideal for hotter days.$16.90 per bottle. Visitbrownbrothers.com.au.

...Tastedit

The food team loves the fruity

scent, $4.99, from Coles. Its

antibacterial, so it makes a great

pre-cooking wash. It also recently

won a consumer-voted award for

Product of the Year 2014. Check

out productoftheyear.com.au

for all the other winners.

The latest on what the teams eating,buying and loving this month

The Moser Roth chocolate eggs,

with fillings such as Ganache and

Hazelnut Nougat Crme, $3.29/

147g, disappeared in an instant.

We also loved the mouth-tingling Poppin Rockin Easter

Bunny, $4.99, infused with popping candy! Visit aldi.com.au.

...Pumpedit

...Readit...Cookedwithit

...Scoffedit




26/100

in the kitchen

4CORNER STORE

Make the most of the cupboards

under your bench with a carousel shelf

unit. These handy rotating shelves will

ensure that ingredients dont get lost

in those dark corners and you wont

have to fossick around blindly for pesky

packets or rarely used utensils.

Ikea Rationell corner base

cabinet carousel, $100.

5TAP INTO TRENDS

Nothing dates a space like tired

fittings and fixtures. Replacing yourold taps is one of many simple ways

to modernise your kitchen instantly.

The new Brita 3 Way

Water Filter range offers four sleek

Euro-designed taps that provide

instant filtered and tap water. From

$379. Visit brita.com.au for details.

2BOLDLY GO

Give your kitchen a new

lease of life with a splash of

colour. Painting your cabinet

doors or splashback with a bold

tone is a quick and easy way to

make a room more cheerful.

This years look is strong purple.

Or add a brightly coloured

appliance for an instant refresh.

Kenwood kMix hand

mixer in Sunkissed Yellow, $139, and

kMix kettle in Passion Pink, $119.

Available at major electrical retailers.

3PAINT IT BLACK

Turn a wall or cupboard door

into a giant shopping list with

a coat of blackboard paint. Perfect

for weekly meal planning, plus

extra creative space for the kids!

Porters Paints

chalkboard paint in Chalkboard

Black, $39.80 per litre. Visit

porterspaints.com.au for details.

5makeoversJazz up the heart of your homewith these simple, creative ideas

Words Matilda Duffecy

1CLUTTER BUSTER

If you need help getting your pantry

organised, keep an eye out for shelving

that comes with individual compartments.

Look for matching containers to group

your spices, cereals and flours together in

their own spot, for quick and easy access.

For lots of helpful storage

options, check out your local Howards

Storage World. Visit hsw.com.au.




27/100

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Gary Mehigan, leading chef,

restaurateur andMasterChefjudge says:

Rice is fluffier and naturally whiter.

Pasta smells and tastes fantastic. Vegetables are

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3WAY SYSTEM FEATURES:

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Filter change reminder.

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Kit includes water filter, all components and a BRITA dispenser.

3-Way Water Filter DispensersGary Mehigan leading chef, restaurateur and MasterChefjudge knows

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an even easier way to get filtered water, thanks to BRITAs new 3-Way

Water Filter Dispenser. Simply replace your existing tap with a BRITA

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sits below the sink and delivers great-tasting water for six months. You

dont have to drill your benchtop as BRITAs 3-Way Water Filter Dispenser

replaces your existing tap. BRITA Water Filter Dispensers not only look

good, they are clever and easy to use: you have one lever for filtered water

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INNOVATION One lever for BRITA filtered water and the other

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28/10028 super food ideas APRIL 2014

home grownWeve taken some of our best loved Australian ingredients and created

dishes dedicated to showcasing their unique flavours and textures

Recipes Kim Coverdale & Tracey Meharg Photography Guy Bailey Styling Jenn Tolhurst & Kristine Duran-Thiessen

Food preparation Adam Cremona & Sarah Mayoh

Best ever grilled lamb chopswith lemon myrtle butterServes 4

Prep 10 minutes Cook 20 minutes

(plus 5 minutes resting time)

600g baby chat potatoes

2 large carrots, peeled, sliced diagonally

1 cup frozen peas

80g butter, softened

2 teaspoons dried lemon myrtle

2 teaspoons dijon mustard

8 (150g each) lamb loin chops

1 tablespoon olive oil

1Place potatoes in a saucepan. Cover with

cold water. Bring to the boil over high

heat. Reduce heat to medium. Cook for

12 minutes, adding carrot for the last

4minutes of cooking time and peas for

the last 1 minute of cooking time. Drain.

Return to pan. Cover to keep warm.

2Combine butter, lemon myrtle and

mustard together in a small bowl. Season

with salt and pepper. Add half the butter

mixture to vegetables in pan. Toss carefully

to coat. Cover to keep warm. Season

with salt and pepper.

3 Meanwhile, preheat grill to high. Place chops

on a wire rack set over a large baking tray.

Brush chops on both sides with oil. Season

with salt and pepper. Place chops under grill,

5cm away from heat. Grill for 4 minutes.

Turn. Grill for a further 4 minutes for medium

or until cooked to your liking. Cover loosely

with foil. Set aside for 5 minutes to rest.

4Serve chops with vegetables and

remaining lemon myrtle butter.




butter (beginning of step 2) up

to 2 days ahead. Cover and store

in the fridge.

make ahead





Best ever grilled lamb chopswith lemon myrtle butter

35 mins

$4.75per serve

ingredientsaustralian produce




30/100

4Spoon level tablespoons of mixture,

4cm apart, onto prepared trays. Bake

for 18 to 20 minutes or until light golden.

Cool on trays for 5 minutes. Transfer to

wire rack to cool completely.

5Drizzle biscuits with melted chocolate.

Set aside for 30 minutes to set. Serve.

NUTRITION: (each) 602kJ; 9.7g fat; 3.9g sat fat;

1.8g protein; 12.4g carbs; 0.8g fibre; 16mg chol;

66mg sodium.

Choc-macadamia biscuits

Makes 24

Prep 10 minutes

Cook 20 minutes (plus cooling)

1 cup macadamia nut halves

125g unsalted butter, softened

cup caster sugar

1 egg

teaspoon vanilla essence

1 teaspoon ground cinnamon

1cups self-raising flour

50g milk chocolate, melted, to drizzle


Place macadamia nuts on a baking tray.

Roast for 3 to 5 minutes or until light

golden. Allow to cool completely.

2Reduce oven to 160C/140C fan-forced.

Line 2 large baking trays with baking paper.

3Using an electric mixer, beat butter and

sugar until light and fluffy. Add egg, vanilla

and cinnamon. Beat until just combined.

Add flour and macadamia nuts. Using a

wooden spoon, stir until well combined.

30super food ideas APRIL 2014

These biscuits can be stored in

an airtight container at room

temperature for up to 3 days.

storage tip

biscuits by decreasing the amount

of flour to 114cups and adding

112 tablespoons cocoa powder.

variation





$0.35per serve

Choc-macadamiabiscuits





32/100


33/100

australian produceingredients


Crispy-skinnedbarramundi withgarlic and herb oil

free Takes33 mins

$7.75per serve




34/100

1Make Golden syrup applesMelt

butter in a large, deep frying pan over

medium heat. Add sugar, syrup and apple.

Cook, stirring occasionally, for 4 minutes

or until apples are just tender and all their

natural juices are released. Blend cornflour

with 2 teaspoons cold water in a small

bowl. Stir until smooth. Add cinnamon

and cornflour mixture to apple mixture.

Stir to combine. Cook for 1 minute or until

sauce is very thick and coats the apples.

Transfer apples to a bowl. Cool to room

temperature (see notes).

2Process flour, baking powder, salt,

butter and caster sugar together until fine

crumbs form. Add egg and water. Process

until mixture just comes together (dough

will still look crumbly). Place dough on

a flat surface. Knead until dough comes

together and is smooth. Press of dough

into a 2cm-thick disc. Wrap in plastic

wrap. Press remaining of dough into

a 2cm-thick disc. Wrap separately in plastic

wrap. Refrigerate for 20 minutes.

Golden syrup apple pieServes 8


refrigeration)

Cook 55 minutes (plus cooling and

standing time)

2 cups plain flour

1 teaspoon baking powder

1 teaspoon fine sea salt

170g unsalted butter, chilled, chopped

2 tablespoons caster sugar

1 egg (see notes)

2 tablespoons chilled water

cup almond meal

1 egg white, lightly beaten

3 teaspoons white sugar

Golden syrup apples

25g butter

1 tablespoon brown sugar

cup golden syrup

7 (1.2kg) granny smith apples, peeled,

cored, thinly sliced

1 tablespoon cornflour

teaspoon ground cinnamon





35/100

Its best to use an egg straight

from the fridge for this recipe to

make sure the pastry stays cold.

Make sure the cooked apples

are completely cooled before

filling the pie base, as the crust

will become soggy and messy

if the apples are still warm.

If youd like to add a bit of extra

flavour to your apple pie, stir a

pinch of cinnamon into the white

sugar before sprinkling it over

the top of the pie.

made the day before. Store,

separately, in the fridge. Remove

pastry 20 minutes before rolling.

make ahead



Place a baking tray on the lowest shelf.

4Roll out the larger dough disc between

sheets of baking paper to a 4mm-thick,

25cm round. Line a 18cm (base), 22cm

(top), 4cm-deep pie plate with pastry

(do not trim excess pastry). Sprinkle base

with almond meal. Fill with cooled apple

mixture. Roll out smaller dough disc

between sheets of baking paper to a

3mm-thick, 22cm round. Place over apples

in plate. Fold the overhanging pastry up

and over to seal the edge. Brush top of pie

with egg white and sprinkle with white

sugar (see notes). Using the tip of a knife,

score pastry a few times at the centre.

5Bake pie on the hot tray in the oven

for 20 minutes. Reduce temperature

to 180C/160C fan-forced. Bake for

25 minutes or until golden and bubbling.

Stand the pie for 20 minutes before

serving. Serve with ice-cream, custard

or cream, if desired.




$2.10per serve

Golden syrupapple pie





36/100

1 Lebanese cucumber, quartered,

finely diced

2 green onions, thinly sliced

cup fresh coriander leaves

1Peel and devein prawns, leaving tails

intact. Using a small sharp knife, cut a

slit along the back of each prawn, being

careful not to cut all the way through.

Place prawns in a glass or ceramic bowl.

Add garlic, ginger and 1 tablespoon honey.

Toss well to coat. Stand for 5 minutes.

2Meanwhile, place remaining honey and

2 tablespoons cold water in a small pan

over medium heat. Bring to the boil.

Barbecued honey prawnswith pineapple saladServes 4


standing time)

Cook 10 minutes

750g medium green prawns

1 garlic clove, finely chopped

2cm piece fresh ginger, peeled,

cut into thin matchsticks

cup Australian blue gum honey

2 teaspoons vegetable oil

1 teaspoon sesame seeds, toasted

250g pineapple, peeled, cored,

finely diced





37/100

free

Barbecued honeyprawns withpineapple salad


35 mins

$4.95per serve

Reduce heat to low. Simmer for 2 minutes.

3Heat a barbecue or hot plate over

medium-high heat. Drizzle with

oil. Cook prawns for 2 minutes each

side or until charred and prawns are

cooked through. Transfer to a bowl.

Add sesame seeds and warm honey

sauce. Season with salt and pepper.

Toss to combine.

4Combine pineapple, cucumber, green

onion and coriander in a bowl. Serve

prawns topped with pineapple salad.




ingredients australian produce




38/100

This rich, golden syrup-topped cheesecake is our salute to the

tradition of the Anzac biscuit as we mark the centenary of WWI

care package

Recipe Kim Coverdale Photography Craig Wall Styling Jenn Tolhurst Food preparation Claire Brookman

1

anzac day cheesecake

Golden syrupAnzac cheesecakeServes 16


(plus standing and refrigeration time)

Youll need to start this recipe 1 day ahead

1 cups traditional rolled oats

cup plain flour

cup desiccated coconut

75g butter

cup golden syrup

cup brown sugar

500g cream cheese, softened

cup caster sugar

1 teaspoon vanilla extract

3 eggs

Golden syrup caramel

60g butter

cup brown sugar

cup golden syrup

2 tablespoons thickened cream

1Preheat oven to 150C/130C

fan-forced. Grease and line the

base of a 20cm-round (base)

springform pan.

2Combine rolled oats, flour

Golden syrupAnzac cheesecake

$0.58per serve


and coconut in a bowl. Place butter, golden

syrup and brown sugar in a small saucepan

over medium heat. Cook, stirring, for

5 minutes or until melted and smooth.

Stand for 2 minutes. Add butter mixture

to coconut mixture. Mix well to combine.

Stand for 5 minutes. Press mixture over

base and side of prepared pan, leaving

a 1cm border around top edge of pan.

3Using an electric mixer, beat cream cheese,

sugar and vanilla until light and fluffy.

Add eggs, 1 at a time, beating until just

combined. Pour mixture into pan, levelling

top with spatula. Place pan on baking tray.

Bake for 50 minutes or until filling is just

set (cake will wobble slightly in the centre).

Turn oven off. Cool cheesecake in oven for

1 hour with door slightly ajar. Cool at

room temperature. Refrigerate overnight.

4Meanwhile, make Golden syrup caramel

Place butter, brown sugar and golden

syrup in a small saucepan over medium

heat. Cook, stirring for 5 minutes or until

smooth. Stir in cream. Bring to the boil.

Simmer for 2 minutes. Remove from heat.

Cool for 20 minutes. Transfer to a bowl.

Cover. Refrigerate overnight.

5Remove cheesecake from pan. Stand

cheesecake and sauce at room temperature

for 10 minutes. Drizzle golden syrup

caramel over centre of cheesecake. Serve.







39/100

ADVERTISEMENT

Its a favourite in stir-fries and dressings, but did you know youcan also use Red Island Extra Virgin Olive Oil in pastry anddessert? These holidays, treat family and friends to this deliciousfeast and watch eyes light up as you serve the Anzac cake!

Extra virgin olive oil is fresh, delicious,

versatile and packed with health benefits,

and Australian extra virgin olive oils are

among the highest quality in the world.

Bursting with flavour, just an extra drizzle

over a dish before serving can take a meal

from everyday to sensational.

GOFOR GOLD

If youre looking for great quality Aussie extra

virgin olive oil at a great price, then Red Island

Extra Virgin Olive Oil is for you. The warm,

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technology, Red Island harvests their plump

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picking so all the goodness is locked into the

bottle straight away. In contrast, many

olive oils labelled simply as Olive Oil have

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shipped to our shores. By purchasing Red

Island Extra Virgin Olive Oil youre getting

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HEALTHY& DELICIOUSNatural, cholesterol-free, packed with

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monounsaturated fats, Red Island Extra Virgin

Olive Oil is one of the healthiest oils available.

A number of studies have shown that extra

virgin olive oil can positively affect blood

pressure and boost immune systems.

Weve put together some fabulous recipes

using extra virgin olive oil on the following

pages. From savoury tarts to a mouth-watering

twist on a traditional Anzac biscuit, youll love

what you can create with some liquid gold.

GOLD

www.redisland.com




40/100

ROASTED TOMATO, FETTA AND

ASPARAGUS TARTS

Serves4

Prep20 minutes (plus 30 minutescooling time)

Cook20 minutes

250g packet truss cherry tomatoes, cut

into small portions

1 garlic clove, unpeeled

2 tablespoons Red Island Extra Virgin

Olive Oil

1 bunch asparagus, trimmed, cut into thirds

cup light spreadable cream cheese

50g reduced-fat fetta, crumbled

1tablespoons chopped fresh

basil leaves1 tablespoon lemon juice

Extra small basil leaves, to serve

Extra virgin olive oil pastry

cup Red Island Extra Virgin Olive Oil

1 egg, lightly beaten

cup chilled water

1 tablespoon lemon juice

2 cups plain flour

1Make PastryWhisk oil, egg, water and

lemon juice in a jug. Place flour in a large

bowl. Make a well. Add oil mixture. Season.

Mix well to combine and knead gently.

Shape into a disc. Cover with plastic wrap.

Refrigerate for 30 minutes.

2Preheat oven to 200C/180C fan-forced.Grease 4, 2cm-deep, 11cm-round (base)

fluted loose-based flan tins with olive oil.

Roll of the dough between 2 sheets of

baking paper until 3mm thick and large

enough to line the base and side of

1 prepared tin. Trim edge. Prick base with

a fork. Repeat with remaining dough. Place

tins on a baking tray. Line pastry with

baking paper. Fill with ceramic pie weights

or uncooked rice. Bake for 10 minutes.

Remove weights or rice and baking paper.

Bake for 10 minutes or until golden.3Meanwhile, place tomato and garlic on a

Bake for 15 minutes, adding asparagus in

the last 5 minutes of cooking.

4Combine cream cheese, fetta and

chopped basil in a bowl. Squeeze garlic

from skin and add to mix ture. Stir well.

5Carefully remove tart cases from tins.

Spoon cream cheese mixture into cases.

Top with tomatoes and asparagus. Drizzle

with remaining oil and lemon juice. Serve

sprinkled with extra basil leaves.

STARTERServe a small bowl of Red

Island Extra Virgin Olive Oil with a

bowl of dukkah and dip warm crusty

bread in the oil then the dukkah.

DRESSING Combine Red Island

Extra Virgin Olive Oil with balsamic

vinegar, a little mustard and a dash

of maple syrup.

PERFECT FINISHDrizzle some Red

Island Extra Virgin Olive Oil over

barbecued seafood and vegetables

just before serving for extra flavour.

MARINADE Add some freshlychopped rosemary and garlic to

Red Island Extra Virgin Olive Oil

to marinate chicken or lamb.

SPAGHETTIMake a quick sauce to

serve with spaghetti: gently fry

crushed garlic, chopped anchovies

and sliced fresh chilli in cup ofRed

Island Extra Virgin Olive Oil for a few

minutes or until garlic goes clear.

Remove from heat and toss through

cupeach of chopped fresh parsley and

basil. Toss through cooked spaghettiand serve with shaved parmesan.

SWEET TIMES Use Red Island Extra

Virgin Olive Oil in place of butter or

vegetable or canola oil in muffins,

Super ideas




41/100

ADVERTISEMENT

To learn more about Red Island

Extra Virgin Olive Oil, visit www.redisland.com

RED ISLAND EXTRA VIRGIN OLIVE OIL

AND ROSEMARY CHICKEN

Serves 4

Prep 10 minutes

Cook50 minutes

8 chicken thigh cutlets

6 sprigs fresh rosemary, torn

5 long strips orange rind

2 tablespoons orange juice

4 garlic cloves, bruised

8 small pickling onions, halved


500g chat potatoes

Extra fresh rosemary, to garnish

Steamed green beans and roasted

chat potatoes, to serve


Place chicken, rosemary, orange rind, juice,

garlic and onion in a roasting pan. Drizzle

with extra virgin olive oil. Season with salt

and pepper and roast for 30 minutes.

2Meanwhile, cook potatoes in a saucepan

of boiling water for 8 to 10 minutes or until

just tender. Drain and gently crush. Add

to chicken and season with sea salt

and pepper. Cook for a further 20 to

25 minutes or until chicken is browned

and cooked through, basting chicken and

potatoes with the extra virgin olive oil.

3Garnish chicken with extra fresh

rosemary and serve with beans,

onion and potatoes.




42/100

WARM ANZAC CRUMBLE CAKE

Serves 10

Prep 20 minutes

Cook1 hour


3 eggs

cup caster sugar

2 teaspoons vanilla extractcup golden syrup

1 teaspoon ground cinnamon

cup almond meal

1cups self-raising flour

Extra golden syrup and double cream,

to serve

Crumble topping

25g butter, chilled, chopped

2 tablespoons brown sugar

2 tablespoons plain flour

2 tablespoons shredded coconut

teaspoon ground ginger

teaspoon ground cinnamon

cup rolled oats


Grease a 6cm-deep, 20cm-round cake pan

with olive oil. Line base and sides with

2 layers of baking paper.

2Make Crumble topping Rub butter,brown sugar, flour, coconut, ginger and

cinnamon together in a bowl. Stir in oats.

3Whisk oil, eggs, sugar, vanilla and golden

syrup in a bowl. Stir in cinnamon, almond

meal and flour. Pour mixture into prepared

pan. Sprinkle top evenly with crumble.

4Bake for 1 hour or until a skewer inserted

into centre of cake comes out clean. Stand

cake in pan for 10 minutes. Turn, top-side

up, onto a wire rack.

5Drizzle cake with extra golden syrup.

Serve warm or cold with double cream.

Look out for the Red Island Australian

made olive oil bottles in supermarkets

and specialty stores around Australia.

ADVERTISEMENT




43/100

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44/100




45/100

30 mins

$4.11per serve


Eggplant, porkand fennel rigatoniServes 4

Prep 10 minutes

Cook 20 minutes

1 (280g) eggplant, cut into small cubes

2 teaspoons salt

450g Italian-style pork and

fennel sausages (see note)

1 tablespoons olive oil

Olive oil cooking spray

1 small red onion, finely chopped

700g bottle tomato passata

400g dried rigatoni

250g fresh ricotta, crumbled

1Place eggplant on a plate. Sprinkle with

salt. Stand for 5 minutes. Remove sausage

meat from casings (see note). Discard casings.

Break sausage meat into small pieces.

2Rinse eggplant under cold water. Pat dry

with paper towel. Heat 2 teaspoons oil in

a large frying pan over medium heat. Cook

sausage meat for 3 to 4 minutes or until

browned and cooked through. Transfer

sausage meat to a plate lined with paper

towel. Carefully wipe pan clean. Returnpan to heat. Spray eggplant with oil. Add

eggplant to pan. Cook, stirring, for 2 minutes

or until golden. Transfer to a plate.3Reduce heat to medium-low. Add

remaining oil to pan. Add onion. Cook,

stirring frequently, for 5 minutes or until

softened. Add passata and 1 cup cold

water. Season well with salt and pepper.

Simmer, stirring occasionally, for

10 minutes or until sauce thickens.

4Meanwhile, cook pasta in a large

saucepan of boiling salted water,

following packet directions, until

just tender. Drain. Return to pan.

5Add sausage meat and eggplant totomato mixture. Cook for 1 to 2 minutes

Eggplant, pork andfennel rigatoni

or until heated through. Add to pasta

with half the ricotta. Toss to combine.Divide pasta among bowls. Top with

remaining ricotta. Serve.


11.1g sat fat; 32.6g protein; 87.1g carbs; 8.3g

fibre; 57mg chol; 2240mg sodium.

cook the sausages whole, then slice

diagonally and toss into the tomato

sauce in step 3.

weekdaysRecipes to keep your week on track, plus practical pasta to please




46/100




47/100

1Make step 2 of Chicken and

prosciutto meatloaf, p48.

Cover, refrigerate for up to 1 day.

2Make yoghurt sauce (step 4)

forSumac lamb with cauliflower

fritters, p49. Transfer sauce to an

airtight container. Refrigerate for

up to 2 days.

3Make Chicken stroganoff, p48,

to the end of step 2. Cool.

Transfer to an airtight container.

Refrigerate for up to 2 days.

Sunday prep

Recipes Cathie Lonnie Photography Guy BaileyStyling Kristine Duran-Thiessen Food preparation Adam Cremona

Plan ahead to make your weekly

menu sing with fresh flavours,

while still keeping it simple

midweek

meals

midweekmains



http://worldmags.net/http://worldmags.net/http://worldmags.net/http://worldmags.net/http://worldmags.net/


48/100

Chicken andprosciutto meatloafServes 4


8 thin slices prosciutto

500g chicken mince

small brown onion, finely chopped

small red capsicum, finely chopped


cup fresh breadcrumbs

2 tablespoons finely chopped fresh chives

cup barbecue sauce

2 tablespoons tomato sauce

1 tablespoon brown sugar

Steamed chat potatoes and green beans,

to serve


Grease a 6cm-deep, 9cm x 19cm (base)

loaf pan. Line base and sides of pan with

prosciutto slices, slightly overlapping.

2Combine mince, onion, capsicum, egg,

breadcrumbs, chives and 2 tablespoons

barbecue sauce in a bowl. Season with

salt and pepper. Press meatloaf mixture

into prepared pan. Cover with foil. Bake

for 25 minutes.

4Meanwhile, combine tomato sauce, sugarand remaining barbecue sauce in a small

bowl. Carefully turn meatloaf onto a baking

paper-lined baking tray. Brush meatloaf

with sauce mixture. Bake for a further

15 to 20 minutes or until sauce caramelises

and meatloaf is cooked through. Stand for

5 minutes before slicing. Serve meatloaf

with steamed potatoes and beans.




Chicken stroganoffServes 4


2 tablespoons olive oil

600g chicken breast fillets, thinly sliced1 brown onion, thinly sliced

2 garlic cloves, crushed

200g button mushrooms, sliced

1 teaspoon sweet paprika

1 tablespoon tomato paste

1 tablespoon worcestershire sauce

1 cup chicken stock

cup sour cream

100g baby spinach

Steamed white long-grain rice, to serve

1Heat 1 tablespoon oil in a large fryingpan over medium-high heat. Add chicken.

Cook, stirring, for 5 minutes or until

browned. Transfer to a bowl.

2Heat remaining oil in pan. Add onion,

garlic and mushroom. Cook, stirring, for

5 minutes or until onion is softened and

mushroom is browned. Add paprika. Cook,

stirring, for 1 minute. Add tomato paste,

worcestershire sauce and stock. Bring to the

boil. Return chicken to pan. Simmer for 5 to

7 minutes or until chicken is cooked through.

3Stir in sour cream and spinach. Season

with salt and pepper. Cook for 1 to

2 minutes or until heated through.

Serve with steamed rice (see note).


14g sat fat; 42.6g protein; 60.4g carbs;

3.8g fibre; 154mg chol; 490mg sodium.

fettuccine or other long, wide pastas.

Chicken andprosciutto meatloaf

Chickenstroganoff


35 mins

$2.57per serve

$3.65per serve

when returning the chicken to

the pan in step 2. Or serve the

stroganoff with a crisp green salad.

add greens




49/100

30 mins

midweekmains

$3.95per serve

Sumac lamb with

cauliflower fritters

Serves 4


cup plain flour

1 teaspoon ground cumin

teaspoon ground turmeric

cup finely chopped fresh coriander leaves


medium cauliflower, finely chopped

(see note)


8 (800g) lamb chump chops

1 teaspoon sumac

Olive oil, for shallow frying

1 cup plain Greek-style yoghurtBaby rocket and cherry tomatoes, to serve

the cauliflower, cut into large florets

and remove and discard the stems.

1Combine flour, cumin, turmeric and half

the coriander in a bowl. Place egg and

cup cold water in a jug. Whisk to combine.

Gradually whisk egg mixture into flourmixture to form a smooth batter. Season

with salt and pepper. Stir in cauliflower.

2Lightly spray a frying pan or chargrill

pan with oil. Heat over medium-high heat.

Sprinkle lamb with sumac. Season with salt

and pepper. Cook lamb for 3 to 4 minutes

each side, for medium, or until cooked to

your liking. Transfer to a plate. Cover loosely

with foil. Set aside for 5 minutes to rest.

3Meanwhile, add enough oil to a large,

deep frying pan to come 1cm up side of

pan. Heat over medium-high heat. Drop1 level tablespoon of batter into pan.

Repeat 3 more times. Cook fritters for

2 to 3 minutes each side or until golden

and cooked through. Transfer to a plate

lined with paper towel. Cover with foil tokeep warm. Repeat with remaining batter.

4Combine yoghurt and remaining

coriander in a small bowl. Serve lamb with

fritters, yoghurt, rocket and tomatoes.


sat fat; 42g protein; 26.7g carbs; 3.3g fibre;



Sumac lamb withcauliflower fritters




50/100


Lightly spray a large frying pan with

oil. Heat over medium-high heat.

Cook chorizo and chicken, stirring, for

5 minutes or until browned. Transfer

to a bowl. Drain any excess fat from pan.

2Add butter to frying pan. Cook over

medium-high heat for 1 minute or until

melted. Add the eschalot, celery and

potato. Cook, stirring, for 5 minutes

or until browned. Add the flour. Cook,

stirring, for 1 minute. Gradually stir in

the stock. Bring to the boil. Return the

chicken and chorizo to the pan with

zucchini and half the thyme. Stir to

combine. Remove from heat.3Spoon the chicken mixture into four

1-cup-capacity ovenproof dishes.

Combine breadcrumbs, parmesan and

remaining thyme in a bowl. Sprinkle

over the chicken mixture. Place dishes

on a large baking tray.

4Bake for 15 to 20 minutes or until

chicken is cooked through and

breadcrumbs are golden. Stand

for 5 minutes before serving.


sat fat; 36.5g protein; 28.2g carbs; 3.9g fibre;131mg chol; 1194mg sodium.

Classic red wine-marinatedsteak with creamy mashServes 4


cup red wine

2 garlic cloves, crushed

1 tablespoon chopped fresh rosemary

1 tablespoon olive oil

4 x 150g beef rump steaks

1kg coliban or sebago potatoes,

peeled, chopped

cup buttermilk

25g butter, chopped


Steamed broccoli and baby carrots,

to serve

1Combine wine, garlic, rosemary and oil

in a ceramic dish. Season with salt and

pepper. Add steak. Turn to coat. Cover.

Refrigerate for 10 minutes.

2Meanwhile, place potato in a large

saucepan. Cover with cold water. Bring

to the boil over medium-high heat. Boil,

uncovered, for 15 minutes or until tender.

Drain. Mash potato until smooth. Add

buttermilk and butter. Season with

salt and pepper. Mash until combined.Cover to keep warm.

3Lightly spray a barbecue or chargrill

pan with oil. Heat over medium-high

heat. Drain steak from marinade. Cook

for 3 to 4 minutes each side, for medium,

or until cooked to your liking. Serve steak

with mash, steamed broccoli and carrots.


sat fat; 42.8g protein; 35g carbs; 8.5g fibre;


Chicken, chorizoand potato gratinServes 4



1 chorizo sausage, cut into 1cm pieces500g chicken thigh fillets,

cut into 3cm pieces

20g butter, chopped

4 eschalots, thinly sliced

2 celery stalks, finely chopped

2 medium desiree potatoes,

cut into 1cm pieces

2 tablespoons plain flour

2 cups chicken stock

1 medium zucchini, cut into 1cm pieces

1 tablespoon finely chopped fresh thyme

1 cup fresh breadcrumbscupfinely grated parmesan

Classic red wine-marinatedsteak with creamy mash

Chicken, chorizoand potato gratin

$3.90per serve


$4.15per serve





mainsmidweek

Baked lambkibbeh

$3.15per serve

Baked lamb kibbeh

Serves 4


standing time) Cook 30 minutes

1 cup burghul (cracked wheat)

cup olive oil

1 garlic clove, crushed

600g lamb mince

1 medium brown onion, finely chopped

cup pine nuts, toasted

1 teaspoon ground allspice

2 tablespoons finely chopped fresh

coriander leaves

teaspoon sumac

Plain yoghurt, Lebanese bread and lemon

wedges, to serve


Lightly grease a 19cm x 29cm slice pan. Place

burghul in a heatproof bowl. Cover with

boiling water. Stand for 15 minutes. Drain

through a fine sieve, pressing with the back

of a spoon to remove any excess moisture.

2Meanwhile, heat 1 tablespoon oil in

a frying pan over medium-high heat.

Add garlic, 200g of the mince and half the

onion. Cook, stirring with a wooden spoon

to break up any lumps, for 2 to 3 minutes

or until mince has browned. Stir in pine

nuts and half th

super food ideas – april 2014 -

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