2018 01 01FoodToLove PDF

DELICIOUS LOW-FAT MEALS
| COMFORTING CASSEROLES | FOOD IN A FLASH | SPICE IT UP WITH GINGER
Take it easy
Dough
Business! SPICY
WINTER
WARMER
CHILLI BEEF WITH

CORNBREAD
COFFEE DELIGHTS BLOOD ORANGE RECIPES EXCITING RICE DISHES DUMPLINGS
PAGE 102
JANUARY ISSUE 2018 £4

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January
ON THE
COVER
IN SEASON
BLOOD
ORANGE
P18
CONTENTS
Regulars 030
006 Test Kitchen Q&A
028 Subscriptions SPOTLIGHT
048 No−meat Monday ON GINGER
134 Book extract
138 Next month
142 Cook’s notes
144 Recipe index
147 Conversion chart
008
COVER
RECIPE ONIONS
P102 White, brown, green or red
– all of them add a depth of
flavour to many dishes.
Discover some delicious
recipes using onions.
ON THE
COVER
On the cover
Beef, cornbread
dumplings and a
warming blend of
chilli and spices
combine to create a
hearty and delicious
076 084 098
winter meal.
LOW-FAT & FABULOUS A TOUCH OF TENDERNESS COFFEE DELIGHTS
PHOTOGRAPHER
JAMES MOFFATT
Our low fat family meal Try our delicious casseroles, Coffee gives a dusky, rich
STYLIST ideas are as delicious stews and braises and we flavour to desserts and we
SOPHIA YOUNG as they are nutritious – have some tips for choosing, have some delightful
PHOTOCHEF
AMAL WEBSTER and we’ve even included preparing and cooking meat puddings that will impress
a dessert! so it’s lovely and tender. family and friends.
4 FOOD TO LOVE • JANUARY 2018

January Contents
DELICIOUS LOW FAT
|
S till
MEALS COMFORTING CASSEROLES
| FOOD IN A FLASH
| SPICE IT UP WITH GINGER
GET 3 ISSUES Take it easy hungry?

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OD TO LOVE THIS MONTH Dough
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SPICY
more!
W NTER
WARMER
COFFEE DELIGHTS
BLOOD ORANGE RECIPES
EXCITING RICE DISHES CORNBREAD
DUMPL NGS
WITH
PAGE 102
POTAOTES
P96
ON THE ON THE
COVER COVER
038 056 062 068

GRAINS OF GOODNESS WHAT’S FOR DINNER? DINNER FOR TWO FOOD IN A FLASH
From the range of its It’s an age old question. Just cooking for two? Start the stopwatch! We
varieties and textures, to But deciding what’s for These recipes make it so have some fabulous meal
the spectrum of dishes it dinner is easy with our tasty much easier because the ideas that will have dinner
builds and enhances, rice meal ideas you and your ingredients are measured on the table in a matter of
is a pantry staple. family will love! specifically for two servings. minutes.
ON THE ON THE
104 COVER COVER
SLOW COOKING
114 124
RETRO BAKING FRESHLY BAKED
A winter’s day can evoke Who doesn’t love the smell
sentimental feelings – of fresh bread? We use some
and that’s the perfect time delicious flours and flavours
to bake some sweet old and have some useful hints
favourites to warm the heart. and tips for making bread.
Q
Test Kitchen
It might seem like a I have a Caribbean I know that some

recipe I’d like to try microwave ovens
silly question, but I’ve always that calls for black have ‘browning
beans. Are these elements’, but why
wondered what the difference the same as the doesn’t a standard
is between a herb and a spice. black beans used microwave oven
in Chinese recipes? brown food as it
A No question is silly! Generally, a herb is considered to be
the leaf of a plant. The other parts, such as bark, roots and
berries, are spices. For example, the herb coriander is the leaf of A No. Chinese black beans
are fermented soy beans.
cooks?
the coriander plant; the spice coriander is the dried seed of the
same plant. Most spices are used dried.
The black beans you’re referring
to are sometimes called turtle
A Microwave cooking
is akin to steaming −
microwaves penetrate the
beans. They are a common
food, rapidly heating the
ingredient in Caribbean and
inherent moisture (water,
I often find that the I’d love to try Latin American soups, salsas
fat, sugar) which causes the
fruit in my local making salt and and salads and can be found in
food to cook in a very short
most health food stores and
supermarket is only pepper squid. Is large greengrocers.
time through the internal
conduction of heat. You can’t
semi-ripe. Is there there a quick and brown foods in a microwave
a way of ‘helping’ easy way of as the food’s surface gets no
the ripening coating squid? I have a recipe I’d warmer than its interior.
like to try that calls That’s why microwave ovens
process at home?
for American-style with a browning element, or
A Don’t ripen fruit in A Yes! Place the flour, salt

and pepper in a strong pork ribs. What special browning dishes, get
over this problem.
a plastic bag, because plastic bag with the squid; grip is the difference
it will rot before it ripens. the bag tightly closed, then
Instead, place a few pieces gently shake. Remove the between them and
of hard fruit (peaches, plums, squid from the bag and shake pork spare ribs?
nectarines, etc) in a brown off any excess flour mixture.
paper bag with two ripe
bananas. Roll the paper
bag closed tightly and leave
For an Asian flavour, you can
add a sprinkling of Chinese
five spice to the flour mix; and
A American-style pork
ribs, also known as baby
back ribs, are cut from the loin
for a day or two at room for a Mediterranean flavour, section, which is leaner and
temperature for sweet, add a little dried thyme or meatier. Spare ribs, from the
ready-to-eat fruit. oregano, if you like. belly, are fattier.

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In Season
WINTER
vegetables
APPLES ARTICHOKES
CLEMENTINES BEETROOT
KIWI FRUIT BROCCOLI
What’s in LEMONS
MANDARINS
ORANGES
BRUSSELS
SPROUTS
CABBAGE
SEASON
PASSIONFRUIT CELERIAC
PINEAPPLE CHICORY
POMEGRANATE CUCUMBERS
RHUBARB KALE
SATSUMAS LEEKS
TANGERINES MUSHROOMS
TANGELOS ONIONS
PARSNIPS
PEAS
POTATOES
RADISH
SPRING ONIONS
WINTER SQUASH
fruits SWEDE
TURNIPS
WATERCRESS

In Season
Onions can be white, brown, green or red.

But whatever their colour, they’re an essential
PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF CHARLOTTE BINNS-MCDONALD
In Season
TYPES
Brown onions are the most common used in cooking and have a mild
flavour. White onions, used extensively in Asian cooking, can be
interchanged with brown. Red onions have a spectacular colour and
sweet flavour, while shallots are long and slender and used
extensively in Asian and Mediterranean cooking. Spring onions are
ideal to roast whole or use in salads.
CHOOSING
Choose dry onions with papery skin and no sprouts. Spring onions
should be crisp and wet−looking, but not slimy.
STORING
Store dry onions in a cool, dark place with freely circulating air. They
will keep for at least a month if stored in this way, although brown
onions will last longer than white onions. Once cut or peeled, onions
deteriorate rapidly. Cover them in cling film and keep them in the
fridge for up to 2 days. To store spring onions, discard about the top
third of the green stems, then cut off the root ends, pulling back and
removing any loose skin−like layers. Wrap onions in paper towel and
place in an airtight plastic bag; refrigerate until ready to use. Use
within 2 days.
PREPARING
RAW ONIONS can be sliced finely and used in salads and sandwiches or
tossed through pasta. Red and white onions are the best types to use raw.
CARAMELISED ONIONS have a high sugar content. When heated,

the sugar melts, making the onion soft and translucent, before it
changes colour. As the onion caramelises, the flavour becomes
richer, more intense and more fragrant, particularly with brown and
red onions. For the best caramelised onion, cook the onion slowly in
olive oil over low heat until softened, then add a little brown sugar
and balsamic vinegar and continue cooking for 15 minutes or until
sticky and a deep brown or purple colour. Caramelised onion has
myriad uses − try it in pies, tarts, sandwiches and pizza. It’s also
delicious with paté, cheese and steak.

In Season
1 HOUR
30 MINS
PUMPKIN &
FETA
FREEFORM
TART
RECIPE
ON PAGE
13
In Season
1 HOUR
15 MINS
CHICKEN
PASTILLA
TRIANGLES
RECIPE
OPPOSITE

In Season
CHICKEN PASTILLA pastry diagonally across filling to 1 Preheat oven to 200°C/180°C fan.
TRIANGLES form a triangle; continue folding 2 Place pumpkin, onion and thyme
PREP + COOK TIME 1 HOUR 15 MINUTES to end of pastry sheet, retaining on an oven tray lined with baking
(+ STANDING) MAKES 8 triangular shape. Place on a lightly paper; drizzle with oil. Season. Bake
oiled oven tray, seam−side down; for 25 minutes or until tender. Cool.
Pastilla is a traditional Moroccan pie repeat with remaining pastry, oil 3 Meanwhile, make the cream
served on special occasions. and chicken filling. cheese pastry.
5 Brush triangles with a little 4 Roll pastry between sheets of
pinch of saffron threads more oil; dust with the extra baking paper to a 30cm round. Remove
1 tablespoon hot water cinnamon. Bake for 50 minutes top sheet of baking paper; lift pastry
2 tablespoons olive oil or until browned lightly. on paper to a second oven tray. Top
4 spring onions, chopped finely pastry with pumpkin mixture, feta and
2 cloves garlic, crushed SERVING SUGGESTION bocconcini, leaving a 4cm border all
1 teaspoon ground turmeric Serve with yoghurt, lemon wedges around. Fold pastry side over filling,
1 teaspoon ground ginger and coriander leaves. pleating as you go to partially cover.
½ teaspoon ground cinnamon 5 Bake tart for 30 minutes or until
500g minced free−range chicken golden and base is cooked through.
160g (1 cup) roasted whole 6 Meanwhile, make mixed leaf salad.
blanched almonds, chopped 7 Top tart with thyme and serve with
coarsely PUMPKIN & FETA mixed leaf salad.
30g (1 cup) coarsely chopped FREEFORM TART
fresh coriander PREP + COOK TIME 1 HOUR 30 MINUTES CREAM CHEESE PASTRY
30g (1 cup) coarsely chopped fresh (+ REFRIGERATION) SERVES 4 Process flour, salt and cream cheese
flat−leaf parsley until crumbly; add egg and the
8 sheets filo pastry 800g pumpkin, cut into 3cm pieces water, pulse until mixture just comes
125ml (½ cup) olive oil, extra 2 medium red onions (340g), cut together. Knead dough on a floured
¼ teaspoon ground cinnamon, into wedges surface until smooth. Wrap in cling
extra 2 teaspoons fresh thyme leaves film; refrigerate for 20 minutes.
1 tablespoon olive oil
1 Combine saffron and the water 80g feta, crumbled MIXED LEAF SALAD
in a small bowl; set aside. 2 bocconcini (70g), torn Place ingredients in a large bowl; toss
2 Heat oil in a large frying pan 2 tablespoons fresh thyme gently to combine. Season to taste.
over medium−high heat; cook onion,
garlic, turmeric, ginger and the CREAM CHEESE PASTRY
ground cinnamon for 5 minutes or 185g (1¼ cups) plain flour
until onion softens. Add chicken; ½ teaspoon sea salt flakes DID YOU
cook, stirring, for 3 minutes or until
chicken browns. Season with salt.
125g cold cream cheese, chopped
1 free−range egg
KNOW?
Add saffron mixture; cook for 1 tablespoon cold water, Soaking onions in iced
1 minute or until water evaporates. approximately water for 30 minutes
Transfer to a large bowl. Stir in to an hour before
almonds, coriander and parsley; MIXED LEAF SALAD chopping or slicing
set aside to cool completely. 100g baby mesclun slows the release of the
3 Preheat oven to 180°C/160°C fan. 15g (½ cup) coarsely chopped enzymes that cause
4 Brush one sheet of pastry with a fresh flat−leaf parsley the nose and eyes to
little of the extra oil; cut in half 1 tablespoon fresh dill sprigs sting and water. It also
lengthways, top with remaining strip. 1 medium beurre bosc pear (230g), hydrates the onion
Place some chicken mixture in a cut into matchsticks skin, making it easier
corner of the pastry strip, leaving a 1 tablespoon olive oil to peel.
1cm border. Fold opposite corner of 1 tablespoon lemon juice
TOP TIPS In Season
John Dory, cod, ling,
haddock and snapper
will all work well in
this dish.
40
The curry sauce can be MINUTES
made a day ahead.
Reheat the sauce and
add raw fish when you
are ready to serve.
KERALAN
SWEET POTATO,
EGG & FISH
CURRY
RECIPE
ON PAGE
16

TOP TIPS In Season
We used snapper in
this recipe but you
could use any firm
white fish you prefer,
such as ling and
whiting.
50
MINUTES
BEER-
BATTERED
FISH WITH
JALAPEÑO &
WATERMELON
SALAD
RECIPE
ON PAGE
16
In Season
KERALAN SWEET POTATO,

EGG & FISH CURRY
PREP + COOK TIME 40 MINUTES SERVES 6
800g firm white fish fillets, cut into

5cm pieces
1½ tablespoons ground turmeric
1 medium sweet potato (400g),
halved lengthways, sliced thickly
2 tablespoons rice bran oil
2 medium brown onions (300g),
sliced thinly
15g piece fresh ginger, cut into
matchsticks
7g (¼ cup) fresh curry leaves
2 fresh long red chillies, sliced thinly
2 x 400ml cans coconut milk
250ml (1 cup) water
1 tablespoon tamarind purée
1 tablespoon fish sauce BEER-BATTERED FISH 1 Whisk 110g (¾ cup) of the flour,
2 teaspoons lime juice WITH JALAPEÑO & the beer and garlic salt in a medium
500g packaged brown
microwave rice
WATERMELON SALAD bowl to form a thick batter; refrigerate
for 15 minutes.
2 hard−boiled, free−range eggs, 2 Meanwhile, make jalapeño and
halved 185g (1¼ cups) self−raising flour watermelon salad.
2 tablespoons fresh coriander leaves 160ml (⅔ cup) chilled beer 3 Fill a wok to a depth of one−third
1 lime (65g), cut into wedges 2 teaspoons garlic salt with oil; heat to 180°C/160°C fan
vegetable oil, to deep−fry (or until a cube of bread browns in
1 Combine fish and half the turmeric 400g firm white fish fillets, 15 seconds). Place remaining flour
in a medium bowl; refrigerate. cut into thick strips in a medium bowl. Coat fish in flour;
2 Boil, steam or microwave sweet 2 pitta breads shake away excess. Dip fish in batter;
potato until tender; drain. drain off excess. Deep−fry fish, in
3 Heat oil in a large saucepan over JALAPEÑO & batches, until golden and cooked
low heat; cook onion, covered, stirring WATERMELON SALAD through. Drain on paper towel.
occasionally, for 5 minutes or until 2 fresh jalapeño chillies, 4 Serve fish immediately with salad
softened (do not brown). Add ginger, sliced thinly and pitta bread.
2 tablespoons of the curry leaves, 1 small red onion (100g),
half the chilli and remaining turmeric; sliced thinly JALAPEÑO &
cook, stirring, until fragrant. 1 clove garlic, sliced thinly WATERMELON SALAD
4 Add coconut milk, water, tamarind, 2 tablespoons white wine vinegar Combine jalapeños, onion, garlic,
fish sauce and juice; bring to the boil. 1 tablespoon caster sugar vinegar and sugar in a large bowl;
Add fish and sweet potato; return curry 500g seedless watermelon, stand for 10 minutes. Strain jalapeño
mixture to the boil. Reduce heat; chopped coarsely mixture; discard liquid. Return jalapeño
simmer, uncovered, for 3 minutes or 1 baby cos lettuce (200g), mixture to bowl. Add watermelon,
until fish is just cooked through. trimmed, leaves separated lettuce, avocado, coriander, juice and
5 Heat rice following the 2 small avocados (400g), oil; toss to combine.
instructions on packet. sliced thinly
6 Top curry with egg, coriander 30g (1 cup) fresh coriander leaves
and remaining chilli and curry leaves; 2 tablespoons lime juice
serve with lime wedges. 1 tablespoon olive oil

The recipe for the perfect winter garden...
You
aving fun whatever the weather

( The perfect garden! )
On sale now
www.moderngardensmagazine.co.uk
In Season
The blood orange is virtually seedless with blood-red-streaked

rind and flesh; sweet, salmon-coloured pulp and juice having
slight strawberry or raspberry overtones. Gorgeous!

In Season
TASTY ON
TOAST
BITTER BLOOD
ORANGE &
CAMPARI
MARMALADE
RECIPE
ON PAGE
22
TOP TIPS In Season
You will need about
10 blood oranges for
this recipe.
LUSCIOUS
DESSERT
BLOOD ORANGE
SYRUP CAKES
WITH ORANGE
CREAM
RECIPE
ON PAGE
25

In Season
DID YOU
KNOW?
The blood orange’s
Thought to have gorgeous colour
comes from pigments
occurred in nature by accident in STORING called anthocyanins,
17th-century Sicily. The juice of the Keep at room temperature for a couple which are common to
blood orange can be enjoyed on its own of weeks, although blood oranges a range of plants, but
or used in cocktails, sauces, sorbets can be stored in the fridge for a short not citrus fruits.
and jellies; it can also be frozen for use time. You can freeze the juice for up to
in cooking when the growing season six months. Blood oranges are
finishes. The rind is not as bitter as that rich in vitamin C,
of an ordinary orange; grated or finely PREPARING folic acid, calcium,
sliced, it can be strewn over salads, Blood oranges can be eaten like other vitain A, antioxidants
puddings or cakes. orange varieties, they can be halved or and fibre.
quartered and eaten from the skin,
CHOOSING or peeled and eaten.
Blood oranges have a short season, For beautiful segments, cut top
so grab them when you see them! and bottom off the fruit. Following
Blood oranges are available from late the curve of the fruit, cut away the
winter through to spring. When skin with the white pith. Holding the
buying choose those with the most fruit over a bowl, cut down either
colour in the skin which is usually an side of each segment between
indication that the flesh will be highly the membrane to release
coloured, too, and look for fruit that the segment.
feel firm and heavy for their size.
In Season
BITTER BLOOD ORANGE CANDIED BLOOD ORANGES MASCARPONE ICE-CREAM

& CAMPARI MARMALADE 375ml (1½ cups) water Bring juice to the boil in a small
PREP + COOK TIME 2 HOURS 15 MINUTES 125ml (½ cup) strained freshly saucepan; boil for 12 minutes or until
MAKES 2.2KG (6 CUPS) squeezed blood orange juice reduced to 60ml (¼ cup). Cool.
220g (1 cup) caster sugar Refrigerate until cold. Beat cream, icing
1kg blood oranges 3 medium blood oranges (480g), sugar and reduced juice in a small bowl
1.5 litres (6 cups) water cut into 5mm slices with an electric mixer until soft peaks
1.3kg (6 cups) white sugar form. Fold in mascarpone and chopped
125ml (½ cup) Campari MASCARPONE ICE-CREAM candied orange. Spread mixture level
250ml (1 cup) strained freshly into a 1 litre (4 cup) loaf pan. Cover
1 Cut unpeeled oranges in half; slice squeezed blood orange juice surface with cling film; freeze for
halves thickly, reserve seeds. Tie 300ml double cream 6 hours or overnight until firm.
seeds in muslin. 240g (1½ cups) icing sugar
2 Combine fruit, muslin bag (see 250g mascarpone
Tip) and the water in large saucepan;
bring to the boil. Reduce heat; 1 Make candied blood oranges. COOK’S
NOTES
simmer, covered, about 1½ hours or 2 Make mascarpone ice-cream.
until rind is soft. Discard muslin bag. 3 Preheat oven to 180°C/160°C fan.
3 Add sugar to pan; stir over high Grease eight 10cm springform pans.
heat, without boiling, until sugar Line each base and side with baking
dissolves. Bring to the boil; boil, paper.
uncovered, without stirring, about 4 Sift flour and soda into a large
30 minutes or until marmalade jells bowl; whisk in ground almonds and
BITTER BLOOD ORANGE
when tested. Stir in Campari. sugar. Add oil, rind, juice and eggs; & CAMPARI MARMALADE
4 Pour hot marmalade into hot whisk until mixture is smooth. Divide Campari is an alcoholic
sterilised jars; seal immediately. mixture into pans. apéritif (served before a meal
Label and date jars when cold. 5 Bake cakes for 30 minutes or until to stimulate the appetite) made
a skewer inserted into the centre comes from an infusion of herbs and
TIP out clean. Stand cakes in pan for fruit in alcohol and water.
You need a muslin bag that’s suitable 5 minutes before transferring to plates.
for use in preserves preparation for 6 Brush hot cakes with reserved
this recipe. syrup from candied oranges. Top cakes
BLOOD ORANGE CAKES WITH
with candied blood orange slices; serve MASCARPONE ICE-CREAM
BLOOD ORANGE CAKES warm or cool with scoops of ice-cream. If blood oranges are
WITH MASCARPONE CANDIED BLOOD ORANGES
unavailable, use 15 regular
oranges. Depending on their
ICE-CREAM Stir the water, juice and half the sugar size you will need 15-18 blood
PREP + COOK TIME 2 HOURS 10 MINUTES in a large frying pan over medium oranges for this recipe.
(+ COOLING & FREEZING) MAKES 8 heat until sugar dissolves. Add orange
slices; simmer, uncovered, for As a variation, use ground
185g (1¼ cups) self−raising flour 20 minutes or until rind is soft. Add hazelnuts instead of almonds
½ teaspoon bicarbonate of soda remaining sugar to pan; stir gently in step 4.
120g (1 cup) ground almonds until dissolved. Simmer, uncovered,
Serve cakes topped with
275g (1¼ cups) caster sugar a further 10 minutes or until oranges
orange mascarpone instead
125ml (½ cup) extra virgin olive oil are candied and syrup is thickened of the ice-cream: whisk 250g
1 tablespoon finely grated blood slightly. Using a spoon, transfer mascarpone with 250ml (1 cup)
orange rind slices to wire racks on oven trays, single cream to soft peaks.
125ml (½ cup) strained freshly in a single layer. Reserve 250ml Finely chop 100g of the candied
squeezed blood orange juice (1 cup) syrup. Cool. Chop blood oranges and fold into
3 eggs, beaten lightly 100g orange slices for ice-cream. mascarpone mixture.

In Season
SWEET
TREAT
BLOOD ORANGE
CAKES WITH
MASCARPONE
ICE-CREAM
RECIPE
OPPOSITE
In Season
LIGHT &
FRESH
MIDDLE-EASTERN
STYLE FRUIT
SALAD
RECIPE
OPPOSITE

In Season
BLOOD ORANGE remaining hot syrup over hot cakes,

reheating syrup if needed.
2 Add carrot to pan and increase
heat to medium; cook for 20 minutes
SYRUP CAKES WITH 7 Whisk cream with the cold or until syrup is thick and carrot
ORANGE CREAM reserved syrup in a medium bowl is translucent. Using a fork,
PREP + COOK TIME 50 MINUTES (+ FREEZING) until soft peaks form. transfer candied carrot to a small
SERVES 8 8 Serve cakes with orange cream bowl. Transfer unstrained syrup to
and sliced oranges; drizzle cakes a large bowl.
125g butter, softened with reserved syrup. 3 Remove seeds from pomegranate;
2 teaspoons finely grated blood reserve seeds. Using a small sharp
orange rind BLOOD ORANGE SYRUP knife, remove rind and pith from
110g (½ cup) caster sugar Using a zester, peel thin strips of navel and blood oranges, following
2 eggs, separated orange rind. Place rind, orange juice, the curve of the fruit. Cut oranges
150g (1 cup) self−raising flour sugar and the water in a small into 5mm thick rounds; add to the
80ml (⅓ cup) blood orange juice saucepan; stir over high heat, without syrup with pomegranate seeds and
2 medium blood oranges (320g) boiling, until sugar dissolves. Bring to peaches. Add juices to bowl; stir to
250ml (1 cup) double cream the boil; remove from heat. Stir in combine.
lemon juice. 4 Stir half the candied carrot into
BLOOD ORANGE SYRUP fruit salad. Divide fruit salad among
1 medium blood orange (160g) small bowls; serve topped with
250ml (1 cup) blood orange juice remaining candied carrot.
220g (1 cup) caster sugar
180ml (¾ cup) water
1 tablespoon lemon juice
MIDDLE-EASTERN
1 Preheat oven to 180°C/160°C fan. STYLE FRUIT SALAD
Grease an 8-hole (125ml/½-cup) oval PREP + COOK TIME 30 MINUTES SERVES 8
friand pan well. Line bases with
baking paper. 4 medium navel oranges (960g) DID YOU
KNOW?
2 Beat butter, rind and sugar in 10 cardamom pods
a small bowl with an electric mixer 220g (1 cup) caster sugar
until light and fluffy. Beat in egg 500ml (2 cups) water Regal and opulent,
yolks, one at a time. Transfer mixture 1 vanilla pod, split lengthways, blood oranges were
to a medium bowl; stir in sifted flour seeds scraped once the divine right
and juice, in two batches. 2 medium carrots (240g), of royalty and the
3 Beat egg whites in a clean small cut into matchsticks upper classes and
bowl with an electric mixer until soft 1 pomegranate (450g) served for their
peaks form; fold into cake mixture, 4 medium blood oranges (960g) exclusive pleasure.
in two batches. Spoon mixture into 6 medium peaches (900g), halved,
pan holes. stones removed, cut into wedges Such is their beauty,
4 Bake cakes 20 minutes. Stand 160ml (⅔ cup) freshly squeezed blood oranges were
cakes in pan 10 minutes before orange juice featured in many
turning, top-side up, onto a wire rack 125ml (½ cup) freshly squeezed early European
over a shallow tray. lemon juice paintings, mosaics
5 Meanwhile, peel oranges thickly and poems.
to remove all white pith. Cut each 1 Using a vegetable peeler, peel
orange crossways into six slices. rind from one navel orange. Place
6 Make blood orange syrup. Reserve rind in a small saucepan with
333ml (1⅓ cups) of the syrup; freeze cardamom, sugar, the water and
82ml (⅓ cup) of the reserved syrup vanilla seeds and pod; stir over low
for 10 minutes or until cold. Pour heat until sugar dissolves.
In Season
LABNE, ROSEMARY & 6 Reduce oven to 140°C/120°C fan.

BLOOD ORANGE TART 7 Drain labne; whisk in a large
PREP + COOK TIME 1 HOUR 30 MINUTES bowl with eggs, honey, extract
(+ REFRIGERATION & COOLING) SERVES 8 and chopped rosemary. Spoon
mixture into cooled pastry case;
You need to start this recipe the smooth the surface. COOK’S
NOTES
day before. 8 Bake tart for 25 minutes or until
just set. Cool to room temperature.
800g greek−style yoghurt Refrigerate until cold.
3 eggs 9 Place apple juice and extra
2 tablespoons honey rosemary in a medium saucepan; LABNE, ROSEMARY &
1 teaspoon vanilla extract bring to the boil over medium heat. BLOOD ORANGE TART
2 teaspoons finely chopped fresh Add orange slices, reduce heat to low; If blood oranges are not
rosemary leaves simmer for 15 minutes or until tender; in season, use regular
500ml (2 cups) clear no−added− cool. Just before serving, drain oranges instead.
sugar apple juice orange slices and arrange over the
Amaranth, like quinoa,
1 sprig fresh rosemary, extra cooled tart.
is a seed that is used like
3 medium blood oranges (480g),
a grain. It is gluten free,
sliced thinly AMARANTH PASTRY high in protein, and is an
Process flour, starch, salt and coconut excellent source of iron
AMARANTH PASTRY oil until combined. With the motor and manganese.
225g (1½ cups) fine amaranth flour operating, gradually add the iced
2 tablespoons arrowroot starch water in a thin steady stream until You can make the tart a day
pinch of salt mixture forms a dough. Flatten pastry ahead and store in the fridge.
70g (⅓ cup) virgin coconut oil into a disc, wrap in cling film; Cook orange slices close to
125ml (½ cup) ice−cold water refrigerate for 30 minutes. serving time.
1 To make labne, line a medium

sieve with a piece of muslin (or a
clean loosely woven cotton cloth);
place sieve over a large bowl.
Spoon yoghurt into muslin, cover
bowl and sieve with cling film;
refrigerate overnight.
2 Make amaranth pastry.
3 Grease an 11 x 34cm rectangular
loose-based fluted tart pan. Roll
pastry between sheets of baking
paper until 3mm thick. Lift pastry
into pan, press into base and sides;
trim excess pastry. Prick base all over
with a fork. Cover; refrigerate for
30 minutes.
4 Preheat oven to 200°C/180°C fan.
5 Place tart pan on an oven tray;
line with baking paper, fill with dried
beans or rice. Bake for 15 minutes.
Remove paper and beans; bake a
further 5 minutes or until browned
lightly. Cool.
26
In Season
PROTEIN
RICH
LABNE, ROSEMARY
& BLOOD
ORANGE TART
RECIPE
OPPOSITE
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Spotlight on...
Ginger
The deliciously citrusy, spicy, zingy flavour of ginger brings
so many dishes to life. From Asian cuisine to traditional
baking, ginger is a central ingredient.

Spotlight on...
T
he hot, spicy, juicy rhizome or ‘hands’ − an appropriate name GROUND GINGER is used
(root-like stem) of a tropical as they do resemble a plump, mainly in baking, usually for
plant, ginger is thought to deformed hand. Ginger is sweet products such as
have originated in Eastern Asia. harvested twice a year, in late gingerbread, but it can also be
It has been known since remote summer and winter. Early- rubbed into fish or meat before
antiquity and is now grown in warm harvested ginger is immature and cooking. However it is important
climates throughout the world. crisply tender with a sweeter and to note that it cannot substitute
Ginger is essential to the less pungent flavour than satisfactorily for fresh ginger.
cooking of India and most other late-harvested, which is both
Asian countries, and it’s also hotter and more fibrous. Fresh PICKLED GINGER Japanese
important in African, Middle ginger to be used in cooking is pickled ginger, thinly sliced
Eastern and Latin American peeled, then sliced, chopped, and usually dyed pink, is eaten
cooking, too. It has grown rapidly ground in a mortar or grated. A as a palate cleanser as well as
in popularity in Western countries small, inexpensive ceramic ginger a garnish.
as new arrivals, especially those grater, with rows of rounded teeth
from Asia, introduced their cooking instead of sharp edges, is good for PRESERVED GINGER is boiled
styles and ingredients to Western grating ginger efficiently without and steeped in sugar syrup until
cooks. Ginger is available all year, grating your fingers. the sugar has replaced its natural
both fresh and in dried, ground, moisture, and is packed in the
crystallised and pickled forms. DRIED GINGER Often used in syrup in glass or ceramic jars. It is
Fresh ginger is thick and herbal teas; in cooking, dried used as a sweetmeat, in steamed
knobby, and grows underground ginger lacks the fragrance and puddings and in fruit and creamy
by adding on joints. Whole juiciness of fresh ginger but, after desserts, and the syrup can be
rhizomes or large pieces are reconstituting by soaking, is an poured over ice−cream.
referred to in the trade as ‘races’ acceptable substitute.
STARTER
OR MAIN
TANDOORI
CHICKEN
RECIPE
ON PAGE
33
WWW.FOODTOLOVEMAGAZINE.CO.UK
Spotlight on...
KITCHEN TIP STORING

Fresh ginger juice is sometimes Store fresh ginger in the same
called for to season an Asian soup way as onions and garlic, away
or lend its clear, hot flavour and from heat and light and in a place
fragrance to a sauce or marinade. To where air can circulate. To save
obtain it, stand a grater on a piece of time in cooking, peeled chunks
doubled muslin or a new disposable of ginger can be stored in vodka
cloth and grate peeled ginger in a jar in the refrigerator. Store
directly on to the cloth, brushing the dried sliced or ground ginger
residue off the grater with a pastry in an airtight pack or an airtight
brush. Gather up the ginger in the jar, away from heat and light;
cloth and squeeze and wring it over use sliced ginger within 2 years,
a bowl to collect the juice. ground within 1 year.
TASTE OF
JAPAN
GINGER TERIYAKI
BEEF
RECIPE
OPPOSITE

Spotlight on...
CHOOSING
Fresh ginger should
be plump and firm
with lustrous skin
and should not be
wizened and dry
where it has been
cut. All forms of
dried ginger are best
packed in heavy foil,
heavy plastic or
glass as these
GINGER TERIYAKI BEEF exclude moisture
efficiently and are
TANDOORI CHICKEN often resealable.
PREP + COOK TIME 1 HOUR 50 MINUTES 80ml (⅓ cup) teriyaki sauce
125ml (½ cup) hoisin sauce
DID YOU
(+ REFRIGERATION) SERVES 6
2 tablespoons mirin
150g (½ cup) tandoori paste
280g (1 cup) yoghurt
1 tablespoon peanut oil
750g beef strips
KNOW?
2 cloves garlic, crushed 250g broccoli, cut into florets Back in the day,
2cm piece fresh ginger (10g), 250g sugarsnap peas, trimmed inn-keepers and
chopped coarsely 115g fresh baby corn, halved lengthways tavern barmen
1.6kg whole chicken 4cm piece fresh ginger (20g), grated offered little pots of
250ml (1 cup) green ginger wine 120g (1½ cups) beansprouts, trimmed ground ginger for
patrons to sprinkle
1 Combine paste, yoghurt, garlic and 1 Combine sauces and mirin in small jug. into their beer – the
ginger in large bowl; add chicken. Using 2 Heat half of the oil in wok; stir-fry origins of ginger ale.
hands, rub tandoori mixture all over beef, in batches, until browned. Remove And we have the
chicken. Cover; refrigerate overnight. from wok. Ancient Greeks to
2 Preheat oven to 180°C/160°C fan. 3 Heat remaining oil in wok; stir-fry thank for the very
3 Tuck chicken wings under body; tie legs broccoli until tender. first gingerbread.
together with kitchen string. Place chicken 4 Return beef to wok with sauce mixture, They couldn’t get
on oiled rack over baking dish. Pour wine peas, corn and ginger; stir-fry until enough ginger and
into baking dish; bake about 1½ hours or vegetables and beef are cooked. Remove even mixed it into
until chicken is cooked through. from heat; sprinkle with sprouts. their bread dough.
Spotlight on...
SPICY &
SWEET
PEAR &
GINGER
UPSIDE-DOWN
CAKE
RECIPE
ON PAGE
36

Spotlight on...
ALOO TIKKA TAMARIND SAUCE Mould 2 tablespoons of the mixture

PREP + COOK TIME 40 MINUTES 250ml (1 cup) boiling water into balls then flatten to form patties.
(+ STANDING) SERVES 6 45g dried tamarind, chopped Dust patties with remaining besan,
2cm piece fresh ginger (10g), shake away excess.
65g (⅓ cup) yellow split peas grated 4 Heat ghee in large frying pan;
3 large potatoes (900g), chopped 1 teaspoon ground cumin dip patties, one at a time, in egg.
100g (⅔ cup) besan (chickpea 45g palm sugar, chopped Cook until browned, drain on
flour) absorbent paper. Serve patties with
1 tablespoon each coarsely 1 Place split peas in medium bowl; tamarind sauce.
chopped fresh mint and coarsely cover with water. Stand 45 minutes;
chopped fresh coriander drain. Place peas in medium TAMARIND SAUCE Combine water
2 teaspoons garam masala saucepan, cover with cold water; and tamarind in small bowl; stand for
1 teaspoon each ground cumin bring to the boil. Simmer, uncovered, 30 minutes. Strain tamarind into
and ground coriander about 10 minutes or until just tender. small pan, pressing pulp to extract all
2 fresh small red chillies, Drain. liquid; discard tamarind pulp. Add
chopped finely 2 Boil, steam or microwave potatoes ginger, cumin and sugar to pan; bring
1 egg yolk until tender; drain. Mash until to the boil. Simmer, uncovered, about
1 tablespoon lemon juice smooth; cool. 5 minutes or until sauce thickens
2 teaspoons salt 3 Combine mashed potatoes, besan, slightly. Strain sauce, serve warm.
2 tablespoons ghee herbs, spices, chilli, egg yolk, juice
1 egg, beaten lightly and salt in large bowl; stir in peas.
Spotlight on...
PEAR & GINGER mixer until combined. Gently add 1 Rub chicken all over with
UPSIDE-DOWN CAKE combined sifted flour and baking combined rice wine and sauce. Gently
PREP + COOK TIME 1 HOUR 20 MINUTES powder, then milk. Carefully pour slide ginger, garlic and onion under
SERVES 8 batter over pears. chicken skin.
5 Bake cake 10 minutes. Reduce 2 Bring the water to the boil in large
3 medium pears (630g) heat to 180°C/160°C fan; bake a saucepan. Place chicken in the water.
330g (1½ cups) firmly packed further 55 minutes or until a skewer Turn off heat; turn chicken pieces.
brown sugar inserted into the centre of the cake Stand chicken in water 20 minutes.
250ml (1 cup) vegetable oil comes out clean. Cool cake Remove chicken from pan; return
1 medium orange (240g), completely in the pan before liquid to the boil. Return chicken to
rind finely grated carefully turning out onto a platter. pan; stand 20 minutes. Repeat boiling,
2 teaspoons finely grated turning and standing four times.
fresh ginger ORANGE CINNAMON SYRUP 3 Remove chicken from pan; remove
3 eggs Place ingredients in a small saucepan; and discard skin. Brush chicken all
375g (2½ cups) plain flour bring to the boil. Reduce heat; simmer over with remaining sauce, oil and salt.
2½ teaspoons baking powder over medium heat 3 minutes or until 4 Return cooking liquid to the
125ml (½ cup) milk thickened slightly. Cool. boil; boil, uncovered, until reduced
by a half.
ORANGE CINNAMON SYRUP SERVING SUGGESTION 5 Meanwhile, rinse rice thoroughly
80ml (⅓ cup) freshly squeezed Serve with vanilla ice-cream. under cold running water. Place rice
strained orange juice in large saucepan; add enough water
60g butter to cover rice by 2cm. Cover pan; bring
220g (1 cup) firmly packed HAINAN CHICKEN RICE to the boil. Stir several times to
brown sugar PREP + COOK TIME 1 HOUR 45 MINUTES prevent rice sticking. When boiling,
½ teaspoon ground cinnamon (+ STANDING) SERVES 4 remove lid and continue to boil until
tunnels appear in rice and all the
1 Preheat oven to 220°C/200°C fan. 4 single chicken breasts on bone water has evaporated or been
Grease and line a 24cm round (1kg) absorbed; do not stir. Cover; stand
cake pan. 1 teaspoon chinese cooking wine rice 20 minutes. Stir with fork; stand,
2 Make orange cinnamon syrup. 2 teaspoons soy sauce covered, further 10 minutes.
3 Peel and core pears; cut each into 2cm piece fresh ginger, sliced thinly 6 Cut chicken into pieces; serve
eight wedges. Arrange pear in a 1 clove garlic, sliced thinly with rice, cucumber and chilli ginger
decorative pattern on base of cake 2 spring onions, chopped finely sambal. Accompany with a bowl
pan; pour syrup over pears. 2 litres (8 cups) water of cooking liquid sprinkled with
4 Beat sugar, oil, rind, ginger and 1 teaspoon sesame oil extra onion.
eggs in a large bowl with an electric ¼ teaspoon salt
200g (1 cup) jasmine rice CHILLI GINGER SAMBAL
1 lebanese cucumber (130g), Blend ingredients (or grind in a
sliced thinly mortar and pestle) until combined.
1 spring onion, sliced thinly, extra
CHILLI GINGER SAMBAL

4 fresh red thai chillies,
chopped coarsely
1 clove garlic, chopped coarsely
2cm piece fresh ginger (10g),
chopped coarsely
1 teaspoon sesame oil
1 teaspoon water
2 teaspoons lime juice

Spotlight on...
CHINESE
CUISINE
HAINAN CHICKEN
RICE
RECIPE
OPPOSITE
Rice Ideas
Gr i s of
GOOD ESS
From the range of its varieties and textures, to the
spectrum of dishes it builds and enhances, it’s no
wonder that rice is a pantry staple.

Rice Ideas
SALADS &
SIDES
BROWN FRIED
RICE & GREEK
BROWN RICE
SALAD
RECIPES
ON PAGES
42-43
Rice Ideas
KOREAN BEEF LETTUCE 5 Spoon rice into lettuce leaves, top over medium heat; cook, stirring
CUPS WITH PICKLED with some of the pickled vegetables, occasionally, for 10 minutes or
VEGETABLES then some of the beef. Combine

remaining sauce and sesame oil;
until leek is tender, (add an extra
1 tablespoon of water at a time if
PREP + COOK TIME 40 MINUTES
drizzle over beef. Sprinkle with the pan becomes dry).
coriander and sprouts. 3 Add rice and reserved mushrooms
to the pan, stirring to combine. Add
1 fresh long red chilli, PICKLED VEGETABLES 1 cup hot broth mixture; cook,
chopped coarsely Combine ingredients in a large bowl. stirring occasionally, over low heat,
1 tablespoon coarsely chopped Stand for 30 minutes to soften and until broth is absorbed. Continue
lemongrass develop the flavours. adding broth mixture, in 1-cup
2 cloves garlic, halved batches, stirring until absorbed
2 teaspoons finely chopped between additions. Total cooking time
fresh ginger should be approximately 50 minutes
1 tablespoon water MUSHROOM BROWN or until rice is tender. Stir half the
3 teaspoons reduced−salt soy sauce RICE RISOTTO cheese into the risotto.
150g lean beef sirloin steak, PREP + COOK TIME 1½ HOURS SERVES 2 4 Heat oil in a medium non-stick
trimmed, thinly sliced frying pan over high heat. Add oyster
100g (½ cup) low−GI brown rice 20g dried porcini or mixed and chestnut mushrooms and chopped
2 teaspoons rice bran oil mushrooms thyme; cook, stirring occasionally, for 5
6 large little gem lettuce leaves 1.625 litres (6½ cups) water minutes or until mushrooms are
(50g) 125ml (½ cup) water, extra browned lightly. Stir in juice, season
1 teaspoon sesame oil 1 small leek (200g), sliced thinly with black pepper. Remove from heat;
13.75g (¼ cup) firmly packed fresh 1 clove garlic, crushed cover to keep warm.
coriander leaves 130g (⅔ cup) low−GI brown rice 5 Serve risotto topped with
40g (½ cup) beansprouts, trimmed 2 tablespoons finely grated mushrooms, thyme leaves and
pecorino cheese remaining cheese.
PICKLED VEGETABLES 2 teaspoons rice bran oil
1 fresh long red chilli, chopped 75g oyster mushrooms, sliced
finely thinly
1 small carrot (70g), 75g chestnut mushrooms,
cut into matchsticks sliced thinly
120g (1½ cups) shredded ½ teaspoon finely chopped
green cabbage fresh thyme
2 teaspoons caster sugar 1 teaspoon lemon juice
1 tablespoon rice wine vinegar 1 teaspoon fresh thyme
leaves, extra
1 Blend or process chilli,
lemongrass, garlic, ginger, the water 1 Combine dried mushrooms and COOK’S
NOTES
and half the sauce until smooth. the water in a medium saucepan
Combine chilli mixture and beef over medium heat, bring to a
in a small bowl. Cover; refrigerate simmer. Remove from heat; stand
for 30 minutes. for 15 minutes. Drain broth into a
2 Cook rice in a medium saucepan clean saucepan; reserve broth. Finely
of boiling water, stirring occasionally, chop 2 teaspoons mushrooms, discard
for 25 minutes or until tender; drain. the remaining mushrooms. Return MUSHROOM BROWN
3 Make pickled vegetables. broth to heat; simmer, covered, RICE RISOTTO
4 Heat rice bran oil in a wok over over low heat. Brown (wholemeal) rice
high heat; cook beef, in batches, for 2 Combine the extra water, leek is widely available in
30 seconds or until browned all over. and garlic in a medium saucepan supermarkets.

Rice Ideas
LOW GI
FOOD
KOREAN BEEF
LETTUCE CUPS
WITH PICKLED
VEGETABLES
RECIPE
OPPOSITE
Rice Ideas
SWEET POTATO & ROCKET PILAF GREEK BROWN RICE SALAD

PREP + COOK TIME 45 MINUTES SERVES 2 PREP + COOK TIME 50 MINUTES SERVES 2
Heat 2 teaspoons of extra virgin olive oil in a medium Place 150g (¾ cup) low-GI long grain brown rice and
saucepan over a medium-high heat; cook 150g coarsely 375ml (1½ cups) water in a small saucepan; bring to the
chopped sweet potato and half a finely chopped small boil, then simmer, covered, for 25 minutes or until
brown onion, stirring, for 5 minutes or until onion tender. Remove from heat; stand, covered, for 5 minutes.
softens. Stir in 130g (⅔ cup) low-GI brown rice and 333ml Add 6 pitted halved black olives, 1 chopped lebanese
(1⅓ cups) water; bring to the boil. Reduce heat to low, cucumber, ½ chopped small avocado, 75g (1 cup)
cover; simmer, for 25 minutes or until the rice is tender. halved cherry tomatoes, ½ thinly sliced small red onion
Stir in 30g baby rocket leaves and 1 tablespoon toasted and 2 tablespoons each fresh oregano and basil leaves.
pumpkin seeds. Combine 2 tablespoons red wine vinegar, 3 teaspoons rice
bran oil and 1 crushed garlic clove; pour dressing over
salad, toss to combine.

Rice Ideas
BROWN FRIED RICE CARROT & SPINACH PILAF

PREP + COOK TIME 45 MINUTES SERVES 2 PREP + COOK TIME 45 MINUTES SERVES 2
Cook 130g (⅔ cup) low-GI brown rice in a large pan Heat 2 teaspoons of extra virgin olive oil in a medium
of boiling water for 25 minutes or until tender; drain. saucepan over medium-high heat; cook 6 halved baby
Heat 2 teaspoons of peanut oil in a large wok over a carrots for 5 minutes or until browned. Remove from pan.
medium-high heat; swirl 1 lightly beaten egg to coat base Cook half a finely chopped small brown onion in same
of pan, cook for 1 minute or until just set. Transfer to a pan, stirring, for 3 minutes or until softened. Stir in 150g
plate; slice egg thinly. Heat 2 teaspoons peanut oil in wok (¾ cup) low-GI brown rice and 375ml (1½ cups) water;
over medium-high heat; stir-fry 250g (2 cups) fresh or bring to the boil. Reduce heat; simmer, covered, for
frozen stir-fry vegetable mix and 2 tablespoons water 25 minutes or until the rice is tender, returning carrots
for 5 minutes or until just tender. Add rice to wok with to the pan for the last 10 minutes of cooking time. Stir
2 teaspoons sweet soy sauce; stir to combine. Stir in egg in 40g baby spinach leaves and 1 tablespoon small fresh
and 5g (⅓ cup) fresh coriander leaves. Serve fried rice mint leaves.
topped with sliced fresh long red chilli, if you like.
Rice Ideas
HEALTHY
& FILLING
MUSHROOM
BROWN RICE
RISOTTO
RECIPE
ON PAGE
40

Rice Ideas
VEGGIE
TWIST
CAULIFLOWER
& ROCKET
RISOTTO
RECIPE
ON PAGE
47
Rice Ideas
CHEESY
CHICKEN
CHICKEN
HUNZA PIE
RECIPE
OPPOSITE

Rice Ideas
CHICKEN HUNZA PIE 1 Process flours and butter until CAULIFLOWER &
PREP + COOK TIME 1 HOUR 35 MINUTES
crumbly. Whisk together 2 eggs, ROCKET RISOTTO
1 tablespoon of the oil and the water PREP + COOK TIME 35 MINUTES SERVES 4
in a small jug until combined. Add to
225g (1½ cups) plain flour flour mixture; process until mixture 650g cauliflower, cut into florets
160g (1 cup) wholemeal plain flour almost forms a dough. Knead pastry 1 tablespoon extra virgin olive oil
150g cold butter, chopped coarsely on a floured surface until smooth. 1 teaspoon fresh thyme leaves
4 free−range eggs 2 Roll dough between sheets of 1 litre (4 cups) vegetable stock
2 tablespoons extra virgin olive oil floured baking paper into a 1cm thick, 500ml (2 cups) water
1 tablespoon water 32cm round, large enough to line 40g butter
1.5 litres (6 cups) water, extra a 24cm springform pan. Lift pastry 1 medium brown onion (150g),
200g free−range chicken breast into pan; press over base and chopped finely
fillet three-quarters of the way up the side. 2 cloves garlic, crushed
300g spinach, trimmed, Refrigerate 30 minutes. 300g (1½ cups) arborio rice
chopped coarsely 3 Preheat oven to 180°C/160°C fan. 80ml (⅓ cup) white wine
2 cloves garlic, chopped finely 4 Bring the extra water to the boil in 40g (½ cup) shaved parmesan
250g packaged brown a large saucepan. Add chicken; return 10g butter, extra
microwave rice to the boil. Reduce heat; simmer, 2 tablespoons roasted pine nuts
200g feta, crumbled partially covered, for 12 minutes or 125g rocket, shredded coarsely
480g (2 cups) ricotta until chicken is cooked through.
3 spring onions, chopped finely Remove chicken; cool 10 minutes 1 Preheat oven to 220°C/200°C fan.
15g (1 cup) coarsely chopped fresh then shred coarsely. 2 Combine cauliflower, oil and
flat−leaf parsley 5 Return water to the boil; cook thyme on an oven tray; season. Roast
spinach for 1 minute or until wilted. for 15 minutes or until just tender and
Drain, rinse under cold water; drain. browned lightly.
Squeeze out excess water. 3 Meanwhile, bring stock and the
6 Lightly beat remaining eggs in water to the boil in a large saucepan.
a large bowl. Add spinach, chicken, Reduce heat; simmer, covered.
garlic, rice, feta, ricotta, spring onion 4 Heat butter in a large saucepan
and parsley; stir to combine. Fill over medium heat; cook onion and
pastry case with chicken filling. garlic, stirring, for 5 minutes or
7 Bake pie for 50 minutes or until until soft but not coloured. Add
pie is cooked through and pastry rice to pan; stir to coat in onion
is golden. mixture. Add wine; cook, stirring,
until liquid has evaporated.
SERVING SUGGESTION 5 Add 1 cup of the hot stock
Serve with a green leaf salad mixture to the rice mixture; cook,
and lemon wedges. stirring gently, over medium heat until
DID YOU liquid is absorbed. Continue adding
KNOW?
stock, in 1-cup batches, stirring until
stock is absorbed after each addition.
Rice is believed Total cooking time should be about
20 minutes or until rice is tender.
to be one of the Stir in parmesan and extra butter;
oldest foods in the season to taste.
world, going back 6 Stir pine nuts into risotto with
to 5000BC. two-thirds of the rocket and half
the cauliflower. Serve risotto
topped with remaining
rocket and cauliflower.
No Meat Monday

No Meat Monday
No meat
MONDAY
You don’t need meat to make a meal
complete. These delicious and filling
meat-free recipes are sure to pop up
regularly on your family meal menus
– and not just on Mondays!
No Meat Monday
SERVES 6
SPINACH,
CHEESE & POTATO
CANNELLONI
RECIPE
ON PAGE 54

No Meat Monday
COURGETTE, BLACK BEAN

& SWEETCORN
ENCHILADAS
SERVES 4
3 large courgettes (450g)

80ml (⅓ cup) extra virgin olive oil
2 trimmed sweetcorn cobs (500g)
8 x 20cm white corn tortillas
400g canned black beans,
drained, rinsed
7g (½ cup) fresh coriander leaves
100g feta
3.75g (¼ cup) fresh oregano leaves
1 tablespoon fresh oregano, extra
ENCHILADA SAUCE
800g canned crushed tomatoes
375ml (1½ cups) vegetable stock
2 tablespoons extra virgin olive oil
2 tablespoons coarsely chopped
fresh oregano
2 tablespoons apple cider vinegar
1 medium brown onion (150g),
chopped coarsely
1 clove garlic, chopped
1 tablespoon chopped pickled
jalapeños
1 teaspoon ground cumin
COURGETTE, BLACK BEAN
1 teaspoon caster sugar & SWEETCORN ENCHILADAS
¼ teaspoon ground chilli powder
1 Preheat oven to 180°C/160°C 5 Reheat grill plate (or grill or 8 Bake for 30 minutes or until
fan. Line an oven tray with baking barbecue) over medium-high heat; golden and heated through. Serve
paper. Grease a 25 x 30cm cook tortillas, for 30 seconds each topped with remaining sweetcorn
ovenproof dish. side or until lightly charred. Transfer and extra oregano.
2 Cut courgettes in half lengthways to a plate; cover to keep warm.
then cut each half into long thin 6 Combine courgettes, beans, ENCHILADA SAUCE
wedges. Place on tray; drizzle with coriander, half the corn, half the feta, Blend or process ingredients until
half the oil. Roast 30 minutes or until half the oregano and 125ml (½ cup) smooth; transfer to a medium
just tender; chop coarsely. enchilada sauce in a large bowl. saucepan. Bring to a simmer over
3 Meanwhile make enchilada sauce. 7 Divide courgette filling evenly medium heat for 20 minutes or until
4 Brush sweetcorn with 1 tablespoon among warm tortillas; roll to enclose thickened slightly.
of the oil. Heat a grill plate (or grill or filling. Place tortillas in dish; brush
barbecue) over medium-high heat; tops with remaining oil. Spoon
cook sweetcorn, turning occasionally, remaining enchilada sauce over
for 10 minutes or until golden and tortillas, leaving 2cm at each end
tender. Using a sharp knife, cut of enchiladas uncovered. Top
kernels from cobs; discard cobs. with remaining feta and oregano.
No Meat Monday
30
MINUTES
COURGETTE &
TOFU NOODLES
WITH CORIANDER
PESTO
RECIPE
ON PAGE 54

No Meat Monday TOP TIPS
You will need to buy
3 bunches of coriander
for this recipe.
SERVES 4
MISO BROTH WITH

TAMARI SQUASH
& NOODLES
RECIPE
ON PAGE 54
No Meat Monday
COURGETTE & TOFU sauce; cook for 1 minute. ginger and remaining miso to the
NOODLES WITH 4 Meanwhile, cook noodles in a

large saucepan of boiling water,
boil in a large saucepan. Add noodles
and gai lan; return to the boil. Reduce
CORIANDER PESTO uncovered, until just tender; drain. heat; simmer, for 2 minutes or until
PREP + COOK TIME 30 MINUTES SERVES 4 Return noodles to pan, add pesto; noodles are tender. Stir in remaining
toss to combine. tamari; season to taste.
60ml (¼ cup) extra virgin olive oil 5 Serve noodles with courgette 4 Divide squash and broth into
250g firm tofu, chopped coarsely mixture and tofu; top with cashews bowls; sprinkle with seaweed, spring
250g yellow patty pan squash, and coriander. onion and seeds. Serve with warm
quartered flatbread, if you like.
350g courgette, halved lengthways, CORIANDER PESTO
chopped coarsely Blend or process ingredients until
2 teaspoons finely grated fresh smooth; season to taste. SPINACH, CHEESE &
ginger POTATO CANNELLONI
2 cloves garlic, crushed
MISO BROTH WITH
1 tablespoon light soy sauce SERVES 6
180g dried soba noodles TAMARI SQUASH
75g (½ cup) roasted cashews,
chopped coarsely
& NOODLES 600g potatoes, chopped coarsely
500g spinach, trimmed,
15g (1 cup) loosely packed fresh chopped coarsely
coriander leaves 80g (⅓ cup) red miso paste 200g feta, crumbled
60ml (¼ cup) tamari 80g (1 cup) finely grated pecorino
CORIANDER PESTO 1 tablespoon extra virgin olive oil cheese or parmesan
150g (1 cup) roasted cashews 600g butternut squash, cut into 3 cloves garlic, chopped finely
45g (3 cups) loosely packed fresh 2.5cm thick wedges 2 tablespoons finely chopped
coriander leaves 1.5 litres (6 cups) water fresh sage
1 clove garlic, crushed 40g piece fresh ginger, cut into 60ml (¼ cup) extra virgin olive oil
2 teaspoons finely grated matchsticks 700g tom
lemon rind 140g dried soba noodles 2 teaspoo ar
1 tablespoon lemon juice 250g gai lan (chinese broccoli), 400g canned diced tomatoes
1 fresh long green chilli, seeded, trimmed 60ml (¼ cup) water
chopped coarsely 28g (¼ cup) shredded dried 250g dried instant cannelloni tubes
125ml (½ cup) extra virgin olive oil seaweed (nori)
2 spring onions, sliced thinly 1 Place potatoes in a large saucepan
1 Make coriander pesto. 2 tablespoons toasted sesame seeds with enough cold water to just cover;
2 Heat 2 tablespoons of the oil in bring to the boil. Boil for 15 minutes
a large deep frying pan over high 1 Preheat oven to 200°C/180°C fan. or until potato is tender; drain. Mash
heat; cook tofu for 3 minutes each Line an oven tray with baking paper. potato in a large bowl; season to taste.
side or until golden. Remove from 2 Whisk 1 tablespoon miso, 2 Meanwhile, boil, steam or
pan; keep warm. 2 tablespoons tamari and oil in microwave spinach until wilted; drain.
3 Heat remaining oil in same pan; a large bowl. Add squash; toss When cool enough to handle, squeeze
cook squash and courgette, stirring, to coat. Place squash, in a single excess water from spinach.
5 minutes or until golden and tender. layer, on tray. Roast for 40 minutes 3 Add spinach to mashed potato
Add ginger and garlic; cook, stirring or until golden and tender. with 150g feta, 53g (⅔ cup) pecorino,
for 30 seconds or until fragrant. Add 3 Meanwhile, bring the water, garlic and sage; season to taste.

No Meat Monday
4 Place oil, passata, sugar, tomatoes

and the water in a large saucepan
over medium heat; bring to the boil.
Reduce heat; simmer for 10 minutes
or until reduced slightly.
5 Meanwhile, preheat oven to
180°C/160°C fan.
6 Using a large piping bag, fill
cannelloni with potato mixture.
Spread 125g (½ cup) sauce into a
shallow 25 x 32cm ovenproof dish;
top with cannelloni, in a single layer,
then top with remaining sauce, feta
and pecorino. Cover dish with foil.
7 Bake cannelloni for 30 minutes or
until pasta is tender. Increase oven to
200°C/180°C fan, remove foil from
dish; cook for a further 10 minutes or
until golden.
MUSHROOM, SAGE &

BUCKWHEAT RISOTTO
PREP + COOK TIME 1 HOUR SERVES 4
60ml (¼ cup) extra virgin olive oil

200g button mushrooms, sliced
thinly MUSHROOM, SAGE
& BUCKWHEAT
450g flat mushrooms, sliced thinly
RISOTTO
1 medium onion (150g),
chopped finely
3 cloves garlic, sliced thinly 2 Reheat remaining oil in same pan
2 tablespoons chopped fresh over medium heat; cook onion, garlic
COOK’S
NOTES
sage leaves and chopped sage for 5 minutes or
300g (1½ cups) buckwheat until onion softens. Add buckwheat;
250ml (1 cup) dry white wine cook, stirring, for 1 minute or until
1.25 litres (5 cups) vegetable coated. Add wine; cook, stirring, for
stock, warmed 1 minute.
80g (1 cup) finely grated parmesan 3 Add stock; bring to the boil.
2 tablespoons olive oil, extra Reduce heat to low; simmer, MUSHROOM, SAGE &
4.95g (⅓ cup) fresh sage leaves, uncovered, for 30 minutes, stirring BUCKWHEAT RISOTTO
extra occasionally or until buckwheat is Buckwheat is available
from health food stores.
200g labne (see Cook’s notes) tender. Stir in mushrooms and
55g (⅓ cup) toasted flaked almonds parmesan; season to taste.
Labne is a soft fresh cheese
4 Meanwhile, heat extra oil in made from strained yoghurt,
1 Heat 2 tablespoons of the oil in a small frying pan over medium heat; generally it is rolled into
a large saucepan over high heat; cook extra sage for 30 seconds or balls and stored in olive oil.
cook mushrooms, in two batches, for until crisp. Drain on paper towel. You can use soft
10 minutes or until golden. Remove 5 Serve risotto topped with labne, goat’s cheese if
from pan. crisp sage and almonds. unavailable.
What’s for Dinner?
QUICK &
TASTY
THAI BEEF
OMELETTES
RECIPE
ON PAGE
58

Weeknight
PHOTOGRAPHER LOUISE LISTER STYLISTS SOPHIA YOUNG, SARAH O’BRIEN PHOTOCHEF ANGELA DEVLIN
It’s an age-old question. But deciding what’s for dinner

is easy with our tasty meal ideas your family will love!
5 Bake, uncovered, for 15 minutes APRICOT CHICKEN

or until pasta is heated through. Toss WITH CREAMY RICE
tomato in oil in a small bowl. Top with PREP + COOK TIME 1 HOUR SERVES 4
tomato mixture; sprinkle with 3.75g
(¼ cup) fennel fronds before serving. 12 chicken drumsticks (1.2kg)
2 tablespoons vegetable oil
SERVING SUGGESTION 2 large brown onions (400g),
Seeded bread rolls. sliced thickly
2 teaspoons finely grated
fresh ginger
THAI BEEF OMELETTES 3 trimmed celery stalks (300g),
PREP + COOK TIME 30 MINUTES SERVES 4 chopped finely
425g canned apricot nectar
2 tablespoons peanut oil 250ml (1 cup) water
400g beef rump steak, sliced thinly 40g packaged french onion
BAKED PASTA WITH HAM, 1 small brown onion (80g), soup mix
BLUE CHEESE & FENNEL
sliced thinly 200g (1 cup) calrose rice
2 cloves garlic, crushed 30g baby spinach
BAKED PASTA WITH HAM, 2 tablespoons oyster sauce 1 tablespoon finely chopped fresh
BLUE CHEESE & FENNEL 8 eggs flat−leaf parsley
PREP + COOK TIME 45 MINUTES SERVES 4 1 teaspoon fish sauce
1 teaspoon soy sauce 1 Remove and discard skin from
375g shell pasta 100g enoki mushrooms the chicken if necessary. Heat half
250g ham, sliced thinly 7.5g (½ cup) each fresh mint and the oil in a large frying pan over
4 eggs, beaten lightly thai basil leaves high heat. Cook chicken, in batches,
300ml single cream 80g (1 cup) beansprouts until browned all over; drain on
125ml (½ cup) milk 1 long red chilli, seeded, paper towel.
200g soft blue−vein cheese, cut into strips 2 Heat remaining oil in the same pan;
crumbled cook onion, ginger, garlic and celery,
2 small fennel bulbs (400g), 1 Heat 2 teaspoons of the oil in a stirring, for 10 minutes or until onion
trimmed, sliced thinly, fennel wok over high heat; stir-fry beef, in and celery are browned lightly.
fronds reserved batches, until browned. Remove 3 Return chicken to pan with nectar,
20g (¼ cup) finely grated from wok. the water and soup mix; bring to the
parmesan 2 Heat another 2 teaspoons of the oil boil. Simmer, covered, for 10 minutes.
250g heirloom cherry tomatoes, in wok; stir-fry onion and garlic until Add rice; simmer, uncovered, stirring
halved or quartered fragrant. Return beef to wok with occasionally, for 30 minutes or until
1 tablespoon extra virgin olive oil oyster sauce; stir-fry until hot. Remove rice is tender. Stir in spinach.
from wok; cover to keep warm. Sprinkle with parsley to serve.
1 Preheat oven to 200°C/180°C fan. 3 Whisk eggs with fish and soy
2 Cook pasta in a large saucepan of sauces in a large jug. Heat 1 teaspoon SERVING SUGGESTION
boiling water until just tender; drain. of the oil in same wok; pour in a Steamed vegetables or a salad.
3 Meanwhile, cook ham in a small 63ml (¼ cup) of the egg mixture,
frying pan, over medium heat, stirring, tilting the wok to make a 14cm
for 2 minutes or until browned. omelette, cook until almost set. Slide
4 Combine ham and pasta in a large omelette onto a serving plate; cover
bowl with egg, cream, milk, cheese and to keep warm. Repeat to make a total
fennel; season. Transfer mixture to an of eight omelettes.
oiled deep 2-litre (8-cup) ovenproof 4 Fill omelettes with beef,
dish; sprinkle with parmesan. mushrooms, herbs, sprouts and chilli.

SWEET &
WARMING
APRICOT CHICKEN
WITH CREAMY RICE
RECIPE
OPPOSITE
CHICKEN
& CHICKS
SMOKED PAPRIKA
CHICKEN WITH
TOMATO &
CHICKPEAS
RECIPE
OPPOSITE

SMOKED PAPRIKA
CHICKEN WITH TOMATO
& CHICKPEAS
PREP + COOK TIME 1¼ HOURS
4 chicken legs (1.4kg)

1 tablespoon ground turmeric
2 teaspoons smoked paprika
2 teaspoons finely grated
lemon rind
1 clove garlic, crushed
80ml (⅓ cup) extra virgin olive oil
500g cherry truss tomatoes on
the vine
400g canned chickpeas,
rinsed, drained
4.95g (⅓ cup) fresh flat−leaf
PORK LARB WITH
parsley leaves BROCCOLINI &
NOODLES
1 tablespoon lemon juice
1 Using a knife, cut three slashes PORK LARB WITH 1 Heat oil in a wok over high heat;
widthways into each leg. BROCCOLINI & NOODLES stir-fry garlic and pork for 5 minutes
2 Combine chicken, turmeric, PREP + COOK TIME 25 MINUTES SERVES 4 or until pork is browned.
paprika, rind, garlic and half the oil 2 Add sugar, sauce, lime leaves,
in a large bowl. Cover; refrigerate for 1 tablespoon peanut oil shallots and nuts to wok. Reduce heat
3 hours or overnight. 2 cloves garlic, crushed to low; stir-fry for 2 minutes or until
3 Preheat oven to 220°C/200°C fan. 600g minced pork mixture is slightly dry and sticky.
Line a roasting pan with baking paper. 90g (⅓ cup) grated palm sugar 3 Meanwhile, boil, steam or
4 Place chicken, in a single layer, on 2 tablespoons fish sauce microwave broccolini; drain well.
a wire rack over a baking dish; roast, 4 fresh kaffir lime leaves, Cook noodles following packet
uncovered, for 45 minutes or until sliced finely directions.
chicken is tender. 40g (½ cup) fried shallots 4 Remove larb from heat; add juice,
5 Combine tomatoes and half 45g (⅓ cup) roasted unsalted three−quarters of the coriander,
the remaining oil in a small baking peanuts noodles and broccolini.
dish; roast, uncovered, in oven with 350g broccolini, trimmed, halved 5 Serve larb scattered with
the chicken, for 15 minutes or until lengthways remaining coriander, chilli
just tender. 250g fresh egg noodles and chopped nuts.
6 Just before serving, add 1 tablespoon lime juice
chickpeas, parsley, juice and 15g (1 cup) loosely packed fresh
remaining oil to tomatoes. coriander leaves
1 fresh long red chilli, sliced thinly
SERVING SUGGESTION 2 tablespoons coarsely chopped
Green leaf salad. roasted unsalted peanuts
Serves Two
SPICY
SOUP
LENTIL &
PAPRIKA
MEATBALL
MINESTRONE
RECIPE
ON PAGE
66

Serves Two
ED ELICIO U S M E AL I D E
SO M AS
PHOTOGRAPHER JOHN PAUL URIZAR STYLIST LUCY WEIGHT

PHOTOCHEF SARAH HOBBS
Just cooking for two? Well these

healthy recipes make it so much
easier because the ingredients
are measured specifically
for two serves.
FOR
JUST T OU
HE TWO OF Y
Serves Two
MOROCCAN LENTIL
& SWEET POTATO SALAD
1 medium sweet potato (400g),

cut into 2cm cubes 1 Preheat oven to 180°C/160°C fan.
½ teaspoon extra virgin olive oil Line an oven tray with baking paper.
1 teaspoon cumin seeds Place sweet potato on tray, drizzle COOK’S
NOTES
½ teaspoon each ground cinnamon with oil, sprinkle with seeds and
and coriander spices; toss to coat sweet potato in
¼ teaspoon ground ginger spice mixture. Roast, turning
150g (¾ cup) french−style lentils occasionally, for 20 minutes or
1 small red onion (100g), sliced until sweet potato is tender.
thinly 2 Meanwhile, cook lentils in
40g baby spinach leaves a saucepan of boiling water for
MOROCCAN LENTIL
& SWEET POTATO SALAD
15g (½ cup) coarsely chopped 20 minutes or until tender. Rinse You can replace the sweet
fresh coriander under cold water. Drain. potato with chopped
15g (½ cup) coarsely torn fresh mint 3 Combine sweet potato, lentils, pumpkin, or add broad
1 tablespoon finely grated lemon onion, spinach, coriander, mint, rind beans, if you like. You can
rind and juice in a large bowl; toss to also serve the salad warm or
1 tablespoon lemon juice combine. Season to taste. cold for lunch at work.

Serves Two
WINTER
WARMER
COTTAGE PIE
RECIPE
ON PAGE
66
Serves Two
COTTAGE PIE smooth. Add cream cheese;

PREP + COOK TIME 45 MINUTES SERVES 2 stir to combine, season to taste.
5 Spoon beef mixture into a 1-litre
cooking−oil spray (4-cup) ovenproof pan. Top with
1 large brown onion (200g), squash mash.
chopped finely 6 Bake for 10 minutes or until
1 large carrot (180g), chopped heated through. Sprinkle with
finely chives, and serve with rocket
1 trimmed stalk celery (100g), leaves, if you like.
chopped finely
250g lean minced beef LENTIL & PAPRIKA 1 Combine mince, paprika and
400g canned diced tomatoes MEATBALL MINESTRONE cumin in a small bowl. Roll teaspoons
1 tablespoon worcestershire sauce PREP + COOK TIME 35 MINUTES SERVES 2 of mixture into balls. Lightly spray a
1 large potato (300g) large saucepan with oil; cook
200g butternut squash, 100g lean minced beef meatballs, over high heat, turning
chopped coarsely 1 teaspoon smoked paprika occasionally, for 2 minutes or until
20g spreadable cream cheese ½ teaspoon ground cumin golden. Transfer to a bowl.
1 tablespoon finely chopped cooking−oil spray 2 Add onion, carrot, celery and
fresh chives 1 small brown onion (80g), courgette to same pan; cook, stirring,
chopped finely for 4 minutes or until onion softens.
1 Preheat oven to 220°C/200°C fan. 1 small carrot (70g), chopped Add tomato, stock, lentils and
2 Meanwhile, spray a large saucepan finely meatballs; bring to the boil. Reduce
with oil; add onion, carrot, celery and 1 trimmed stalk celery (100g), heat to medium; cook, covered, for
garlic. Cook on stove top, stirring chopped finely 20 minutes or until lentils are tender.
over high heat, for 5 minutes or until 1 small courgette (90g), chopped Season to taste.
onion softens. finely 3 Meanwhile, make gremolata;
3 Add beef; cook, stirring, for 400g canned diced tomatoes sprinkle over minestrone to serve.
5 minutes. Add tomato and sauce; 500ml (2 cups) chicken stock
reduce to a simmer. Simmer, 65g (⅓ cup) french−style lentils GREMOLATA
stirring occasionally, for 15 minutes Preheat grill. Line an oven tray with
or until beef mixture thickens. GREMOLATA paper. Place garlic on tray; gently
Season to taste. 1 clove garlic, sliced thinly grill for 2 minutes or until golden
4 Meanwhile, cook potato and 1 tablespoon fresh flat−leaf on both sides. Combine with parsley
squash in a large saucepan of boiling parsley leaves and lemon.
water for 15 minutes or until tender; 2 teaspoons finely grated
drain. Return to pan; mash until lemon rind

Serves Two
FISH &
FENNEL
CHAR-GRILLED
TROUT WITH
KIPFLER
POTATO SALAD
RECIPE
OPPOSITE
CHAR-GRILLED
TROUT WITH KIPFLER
POTATO SALAD
6 kipfler potatoes (215g),

unpeeled, washed, sliced thickly
diagonally
2 slices prosciutto (30g), halved
lengthways
2 x 120g ocean trout fillets
cooking−oil spray
170g asparagus, cut diagonally into
5cm lengths
1 baby fennel bulb (130g),
sliced thinly
80g baby rocket leaves
2 teaspoons rinsed, drained
baby capers
BUTTERMILK & FENNEL DRESSING

60ml (¼ cup) buttermilk
2 teaspoons dijon mustard
2 teaspoons lemon juice
1 tablespoon finely chopped
fennel fronds
1 Make buttermilk and fennel

dressing. (or grill or barbecue) with oil; cook fennel, rocket and capers in a large
2 Place potato in a medium trout for 3 minutes each side or until bowl. Drizzle with dressing; toss
saucepan, cover with cold water; cooked to your liking. Transfer to gently to combine. Top potato salad
bring to the boil. Boil for 10 minutes a plate, cover; rest for 5 minutes. with trout to serve.
or until tender. Rinse under cold 4 Cook potato and asparagus on
water. Drain. the grill plate for 2 minutes or until BUTTERMILK & FENNEL DRESSING
3 Wrap prosciutto around fillets. lightly charred. Remove from heat. Whisk ingredients in a
Lightly spray a heated grill plate 5 Combine potato, asparagus, small jug; season to taste.
Food in a Flash
10
MINUTES
TERIYAKI SALMON
RECIPE
ON PAGE 71
Start the stopwatch. We have some meal

ideas that will have dinner on the
table in a matter of minutes!
PHOTOGRAPHER IAN WALLACE STYLIST LOUISE PICKFORD
PHOTOCHEF AMAL WEBSTER, SHARON KENNEDY

Food in a Flash
10
MINUTES
STEAK
SANDWICHES
RECIPE
ON PAGE
71
Food in a Flash
25
MINUTES
CAJUN CHICKEN
WITH LIME
HOLLANDAISE
RECIPE
OPPOSITE

Food in a Flash
CAJUN CHICKEN WITH TERIYAKI SALMON

LIME HOLLANDAISE PREP + COOK TIME 10 MINUTES SERVES 4

4 salmon fillets, skin on (880g)
2 tablespoons cajun seasoning 2 tablespoons japanese soy sauce
4 x 155g chicken breast fillets, 2 tablespoons mirin seasoning
halved lengthways 1 tablespoon light brown sugar
2 tablespoons lime juice 1 spring onion, sliced thinly
2 egg yolks
200g butter, melted 1 Heat oiled large frying pan; cook
125g rocket salmon, skin−side down, about
5 minutes or until skin is crisp. Turn
1 Rub seasoning all over chicken; salmon; add sauce to pan with mirin,
cook chicken on heated oiled grill 2 tablespoons water and sugar;
plate (or grill or barbecue), in STEAK SANDWICHES
simmer, uncovered, until salmon is
batches, until cooked through. cooked as desired.
2 Meanwhile, to make lime 2 Serve salmon sprinkled with
hollandaise, blend or process juice STEAK SANDWICHES onion; drizzle over pan juices.
and egg yolks until combined. With PREP + COOK TIME 10 MINUTES SERVES 4
motor operating, gradually add hot SERVING SUGGESTION
butter in a thin, steady stream; 4 beef fillet steaks (600g) Steamed asian greens.
process until hollandaise is smooth 75g (¼ cup) dijonnaise
and thick, season to taste. 8 thick slices ciabatta bread, per serve 15.6g total fat
3 Serve chicken with lime toasted (3.5g saturated fat); 1404kJ (336 cal);
hollandaise and rocket. 50g mixed salad leaves 3.8g carbohydrate; 43.5g protein;
2 medium tomatoes (300g), 0.1g fibre
per serve 47.6g total fat sliced thickly
(28.8g saturated fat); 2424kJ 110g (⅓ cup) pepper relish
(580 cal); 1.2g carbohydrate;
37.8g protein; 0.5g fibre 1 Season steaks well on both sides.
Cook steaks on heated oiled barbecue COOK’S
NOTES
(or grill or grill pan).
2 Spread dijonnaise on toasted
bread slices. Sandwich salad leaves,
steaks, tomato and relish between
toast slices.
STEAK SANDWICHES
per serve 15.9g total fat You can replace dijonnaise
(4.7g saturated fat); 2646kJ (633 cal); with your favourite
72.1g carbohydrate; 45.4g protein; chutney, relish or sauce.
8.4g fibre Try sourdough bread
instead of the ciabatta.
Food in a Flash
15
MINUTES
SATAY PORK
MEDALLIONS
RECIPE
ON PAGE
75

Food in a Flash
10
MINUTES
SMOKY BEANS
WITH CHORIZO
RECIPE
ON PAGE
75
Food in a Flash
15
MINUTES
PINE NUT & DRIED

FIG COUSCOUS
RECIPE
OPPOSITE

Food in a Flash
PINE NUT & DRIED

FIG COUSCOUS
250ml (1 cup) vegetable stock

200g (1 cup) couscous
130g (⅔ cup) coarsely chopped
dried figs
80g (½ cup) roasted pine nuts
2 teaspoons finely grated SATAY PORK SMOKY BEANS
lemon rind MEDALLIONS WITH CHORIZO
60ml (¼ cup) lemon juice PREP + COOK TIME 15 MINUTES SERVES 4 PREP + COOK TIME 10 MINUTES SERVES 6
15g (¼ cup) finely chopped fresh
flat−leaf parsley 4 pork loin steaks (600g) 1 large red onion (300g),
70g (¼ cup) crunchy peanut butter chopped coarsely
1 Bring stock to the boil in medium 80ml (⅓ cup) coconut cream 1 chorizo sausage (170g),
saucepan. Remove from heat, add 2 tablespoons sweet chilli sauce chopped coarsely
couscous, cover; stand about 2 teaspoons fish sauce 1 large red pepper (350g),
5 minutes or until liquid is absorbed, 1 tablespoon coarsely chopped chopped coarsely
fluffing with fork occasionally. fresh coriander 2 teaspoons smoked paprika
2 Stir remaining ingredients into 800g canned borlotti beans,
couscous; season to taste. 1 Cook steaks on heated oiled grill rinsed, drained
plate (or grill or barbecue). 800g canned crushed tomatoes
per serve 9.9g total fat 2 Meanwhile, combine peanut 2 tablespoons coarsely chopped
(0.7g saturated fat); 1179kJ (282 cal); butter, coconut cream, sauces and fresh flat−leaf parsley
38.5g carbohydrate; 7.4g protein; 63ml (¼ cup) water in small
4.2g fibre saucepan; cook, stirring, over 1 Heat oiled large saucepan; cook
heat about 3 minutes or until onion, chorizo and pepper, stirring,
thickened slightly. until vegetables are tender. Add
3 Serve steaks drizzled with sauce; paprika; cook, stirring, until fragrant.
sprinkle with coriander. 2 Add beans and undrained
COOK’S tomatoes to pan; bring to the boil.
NOTES
SERVING SUGGESTION Reduce heat; simmer, uncovered,
Jasmine rice and steamed asian about 5 minutes or until sauce is
greens. thickened.
3 Serve sprinkled with parsley.
per serve 23.9g total fat
(8.7g saturated fat); 1655kJ (396 cal); SERVING SUGGESTION
PINE NUT & DRIED
FIG COUSCOUS 4.6g carbohydrate; 39.7g protein; Crusty bread.
Add your favourite dried fruit 2.8g fibre
or nuts to the couscous. Serve per serve 9.4g total fat
warm or cold. (3.3g saturated fat); 1225kJ (293 cal);
33g carbohydrate; 15.9g
protein; 6.2g fibre
Lifestyle Food
LOW-FAT
FAMILY
Our low-fat meal ideas are as
delicious as they are nutritious –
and we’ve even included a dessert!
meals

Lifestyle Food
HEALTHY
CHOICE
SPICED LAMB
CUTLETS WITH
TOMATO &
HERB SALAD
RECIPE
ON PAGE
82
PHOTOGRAPHER LOUISE LISTER STYLIST YAEL GRINHAM PHOTOCHEF SHARON KENNEDY
TOP TIPS Lifestyle Food
To use preserved
lemon rind, wash the NICE ’N’
lemon well to remove SPICY
salt; discard the flesh,
and finely chop
the rind. SPICE-RUBBED
BEEF WITH
CHICKPEA
SALAD
RECIPE
ON PAGE
82

Lifestyle Food
PRAWN & BASIL RISOTTO 1 Cook brown rice according to 6 After last addition of stock
PREP + COOK TIME 50 MINUTES SERVES 4 packet directions. mixture, add prawns and brown
100g (½ cup) brown long−grain 2 Shell and devein prawns, rice; cook, stirring, until prawns
rice leaving tails intact. are changed in colour. Remove
500g uncooked medium king 3 Bring stock, wine and 500ml from heat; stir in tomato and herbs.
prawns (2 cups) of the water to the boil in
250ml (1 cup) salt−reduced a medium saucepan. Reduce heat; per serve 1.3g total fat
chicken stock simmer, covered. (0.3g saturated fat) 1572kJ (376 cal)
250ml (1 cup) dry white wine 4 Meanwhile, cook celery, onion 59g carbohydrate 19.3g protein
750ml (3 cups) water and the remaining water in a large 2.5g fibre
1 stalk celery (150g), trimmed, saucepan, stirring, for 10 minutes
chopped finely or until water has evaporated.
1 small brown onion (80g), Stir in arborio rice.
chopped finely 5 Add 125ml (½ cup) of the simmering
200g (1 cup) arborio rice stock mixture to the rice mixture; cook,
2 medium tomatoes (300g), stirring, over low heat, until liquid is
seeded, chopped finely absorbed. Continue adding stock
7.5g (½ cup) loosely packed mixture, in 125ml (½-cup) batches,
fresh basil leaves stirring until liquid is absorbed after
2 tablespoons finely chopped each addition. Cooking time will be
fresh flat−leaf parsley about 35 minutes or until rice is tender.
Bulgur wheat is high
in fibre, and its chewy
texture helps keep
hunger at bay.
LOW IN
FAT
CHICKEN
TABBOULEH
RECIPE
OPPOSITE

Lifestyle Food
CHICKEN TABBOULEH
1 cup (160g) bulgur wheat

12 chicken tenderloins (900g)
4 medium tomatoes (600g),
chopped finely
2 lebanese cucumbers (260g),
seeded, chopped finely
6 spring onions, sliced thinly
60g (1 cup) finely chopped fresh
flat−leaf parsley
80ml (⅓ cup) lemon juice
1 clove garlic, crushed
190g (⅔ cup) low−fat yoghurt
lemon wedges, to serve
1 Dry-fry bulgur wheat in a large

non-stick frying pan over medium
heat, stirring, about 2 minutes or
until browned lightly. Transfer to
a medium heatproof bowl. Cover
bulgur wheat with boiling water;
stand about 10 minutes or until
tender. Drain bulgur wheat;
squeeze out excess liquid, return
wheat to bowl.
2 Cook chicken in the same heated
pan, over medium heat, for 3 minutes
each side or until cooked through.
3 To make tabbouleh; stir tomato,
cucumber, onion, parsley, juice and BAKED APPLES to score around centre of each apple.
garlic into bulgur wheat; season to WITH BERRIES Make a small deep cut in the base of
taste. Serve tabbouleh with chicken, PREP + COOK TIME 55 MINUTES each apple; insert one cardamom pod
yoghurt and lemon wedges. (+ REFRIGERATION) SERVES 4 into each cut.
4 Pack three-quarters of the berries
300g (2 cups) frozen mixed berries firmly into apples; place apples in a
4 large apples (800g) small baking dish. Bake, uncovered,
4 cardamom pods for 45 minutes or until apples are
COOK’S 140g (½ cup) yoghurt just tender.
NOTES
2 teaspoons honey 5 Meanwhile, mash remaining
berries with a fork in a small bowl;
1 Place berries in a fine sieve set stir in yoghurt and honey.
over a small bowl, cover; thaw in 6 Accompany apples with yoghurt
refrigerator overnight. mixture.
BAKED APPLES WITH BERRIES 2 Preheat oven to 160°C/140°C fan.
Use a good-quality baking 3 Core unpeeled apples about per serve 1g total fat (0g saturated fat)
apple such as Granny Smith or three-quarters of the way down 556kJ (133 cal) 25g carbohydrate
Sundowner – these hold their from stem end, making hole 4cm 3.9g protein 4.8g fibre
shape during baking. in diameter. Use a small sharp knife
Lifestyle Food
MEDITERRANEAN SPICED LAMB SPICE-RUBBED

LAMB BURGERS CUTLETS WITH BEEF WITH
TOMATO & HERB SALAD CHICKPEA SALAD
PREP + COOK TIME 20 MINUTES SERVES 4 PREP + COOK TIME 45 MINUTES
6 lamb fillets (400g), chopped
coarsely 2 teaspoons ground cumin
2 egg whites 1 tablespoon each ground 1 teaspoon each of coriander seeds,
70g (1 cup) stale wholemeal coriander and paprika dried chilli flakes and sea salt
breadcrumbs 8 french−trimmed lamb cutlets 2 cloves garlic, crushed
1 tablespoon fresh rosemary sprigs (400g) 600g piece fillet steak, trimmed
1 tablespoon firmly packed fresh 800g mixed baby tomatoes, halved 6 large roma tomatoes (540g),
mint leaves 1 small red onion (100g), peeled
2 teaspoons finely grated lemon rind sliced thinly 400g canned chickpeas,
1 clove garlic, quartered 18g (⅓ cup) each firmly packed rinsed, drained
1 tablespoon tomato paste fresh flat−leaf parsley and small 2 tablespoons finely chopped
cooking−oil spray basil leaves preserved lemon rind
100g mixed salad leaves 2 tablespoons lemon juice 60g (1 cup) finely chopped fresh
1 medium tomato (150g), sliced 120g mesclun flat−leaf parsley
thinly 2 tablespoons balsamic glaze 15g (1 cup) loosely packed fresh
1 medium red onion (170g), 4 large pitta breads (320g), coriander leaves
sliced thinly toasted, torn into pieces 1 tablespoon lemon juice
4 wholemeal bread rolls (280g) lemon wedges, for serving cooking−oil spray
split in half 120g baby spinach leaves
1 Combine spices in a small bowl;
YOGHURT SAUCE sprinkle spice mixture over both sides 1 Using a mortar and pestle, crush
190g (⅔ cup) low−fat plain yoghurt of cutlets. seeds, chilli flakes, salt and garlic into
1 clove garlic, crushed 2 Heat a large non-stick frying pan a coarse paste; rub paste onto beef.
2 tablespoons finely chopped fresh over medium heat; cook cutlets about Cover; refrigerate 20 minutes.
mint leaves 3 minutes each side or until cooked 2 Preheat oven to 200°C/180°C fan.
1 lebanese cucumber (130g), as desired. Line oven tray with baking paper.
seeded, chopped finely 3 Meanwhile, combine tomato, 3 Meanwhile, quarter tomatoes;
onion, herbs and juice in a small discard seeds and pulp. Chop tomato
1 Process lamb, egg white, bowl; season to taste. Place mesclun flesh finely. Place in a medium bowl
breadcrumbs, herbs, rind, garlic in another small bowl; drizzle over with chickpeas, rind, herbs and juice;
and paste until smooth. Using wet balsamic glaze. toss gently to combine.
hands, shape mixture into four 4 Serve lamb with salads, bread 4 Lightly spray a heated grill plate
equal-sized patties. and lemon wedges. (or grill or barbecue) with oil; cook
2 Lightly spray a heated large beef until browned all over. Transfer
non-stick frying pan with oil; cook per serve 7.1g total fat to an oven tray; cook, uncovered, in
patties, over medium heat, for (2.2g saturated fat) 1496kJ (358 cal) oven, for 20 minutes (for medium) or
4 minutes each side or until browned 49.4g carbohydrate 19.3g protein until cooked as you like.
and cooked through. 6.9g fibre 5 Cover beef; rest for 10 minutes,
3 Make yoghurt sauce. then slice thinly. Serve with chickpea
4 Sandwich salad leaves, tomato, salad; accompany with spinach.
patties, onion and yoghurt sauce
between rolls. per serve 9.9g total fat
(5.3g saturated fat) 1344kJ (321 cal)
per serve 8.6g total fat (2.4g saturated 14.1g carbohydrate 39.3g protein
fat) 1688kJ (403 cal) 41g carbohydrate 8.4g fibre
35.7g protein 6.4g fibre

You could use oregano
instead of rosemary.
Patties can be made
3 days ahead; store,
covered, in the fridge,
or freeze for up to FULL OF
3 months. FLAVOUR
YOGHURT SAUCE
Combine ingredients
in a small bowl. MEDITERRANEAN
LAMB BURGERS
SERVING
SUGGESTION
Serve with some RECIPE
homemade OPPOSITE
oven−baked potato and
sweet potato wedges.
Stews & Casseroles
Tenderness
If you don’t have a slow cooker or a
pressure cooker, don’t worry. You can still
warm up in the cooler weather with
DELICIOUS CASSEROLES, stews and
braises. They’re cooked easily on the stove
top or in the oven, so try our sumptuous
recipes. We’ve also included SOME
TOP TIPS on the best ingredients to
use and how to prepare them.
PHOTOGRAPHER JOHN PAUL URIZAR STYLISTS SOPHIA YOUNG, VIVIAN WALSH PHOTOCHEF KIRSTEN JENKINS

Stews & Casseroles TOP TIPS
You need to soak
the dried beans for
8 hours at the start
of this recipe.
WORTH
THE WAIT
LAMB SHANK &

BEAN CASSEROLE
RECIPE
ON PAGE
90
TOP TIPS Stews & Casseroles
The success of a
casserole depends on
long, slow simmering.
Once the dish has been
brought to a boil,
reduce heat and simmer
gently. If liquid boils
for an extended
period, meat can
become tough
and dry.
COMFORT
FOOD
OSSO BUCO
WITH SAFFRON
RISOTTO
RECIPE
ON PAGE
93

Stews & Casseroles
Before you begin… gives the meat a coating that seals in the
flavour and juices. The flour also thickens the
Casseroles are simple dishes. Once liquid during cooking, while browning
you’ve put the dish on to cook, your work imparts a good rich colour to the casserole.
is done – time and heat take care of the Toss the meat in the flour just before
rest. It’s the long, slow cooking that brings browning. Don’t do this ahead of time
out the flavours and makes the meat because the meat juices will absorb the flour
succulent and tender. There are a few and the coating will become gluey. You can
things you need to know, though, before put the meat in a bowl, turning the pieces
you put your feet up. in the flour by hand, or throw everything in
a clean plastic bag, toss it and shake off the
CHOOSING INGREDIENTS excess flour.
Slow cooking in liquid tenderises
even the toughest meat, so the cheaper cuts BROWNING MEAT
are suitable for casseroles. In fact, it’s best Heat butter and/or oil in a
to avoid the more expensive cuts, as they heavy-based saucepan or flameproof
tend to be lean, and can become dry. Meat casserole dish and add the floured meat,
that is well marbled, or streaked with in batches. Sear the meat quickly over
internal fat, is best; the fat melts after an medium to high heat, turning the pieces
hour or so in the dish, making the meat until they are golden brown and sealed on
beautifully succulent. If you’re making all sides. Always be careful not to crowd the
a beef casserole, look for chuck, stewing pan. If you try to cook too many pieces at
or round steak; if you’re cooking lamb, once, they will stew rather than brown.
buy chump chops or lamb shanks; if it’s
chicken, use drumsticks or thighs. COOKING
Root vegetables are the ones most Our recipes give you the approximate
often used in casseroles – they’re strongly litre/cup capacity for cookware. The shape
flavoured and their starch content can doesn’t matter, however, if cookware is too
help to thicken the sauce. Happily, they small, food may boil over, and if too large,
are usually the cheaper vegetables. But food may dry out. Flameproof dishes can be
don’t buy vegetables past their prime; used in the oven as well as on the stove-top
fresh is always best, even with long, slow – these include cast-iron and stainless-steel
cooking. Old vegetables, as well as lacking dishes. Corningware and cast-iron dishes
nutrition, will not contribute much to the retain higher heat than most other
flavour of a casserole. cookware, so cooking time and temperature
may need to be reduced slightly. To prevent
PREPARING THE MEAT sauce sticking, ensure the dish has a heavy
Trim away any surplus fat from the meat base and a close-fitting lid, or is covered
first. The weights given in our recipes take tightly with foil. Use a simmer mat on a
this wastage into account. When cutting gas burner, so the flame can be dispersed
meat, cut across the grain. Conversely, evenly and kept low.
when cutting a chicken thigh fillet, cut As a rule, cooking time in the oven will
lengthways with the grain. This helps the be longer than on the stove-top. Simply
chicken to keep its shape and produces a continue to cook until meat is tender when
more tender dish. pierced with a fork, or follow guidelines in
the recipe. Many of these recipes can be
FLOURING & BROWNING adapted to cook in slow cookers or pressure
The first stage of the cooking process cookers. Before you begin, read the
often involves coating the meat with flour and manufacturer’s instructions. Always follow
browning it in butter and/or oil. This process all safety precautions.
Stews & Casseroles
ASIAN
FLAVOURS
CHINESE-
BRAISED VEAL
RECIPE
ON PAGE
94

Use sheets of
absorbent kitchen
paper to soak up fat
from the top of a stew,
if required.
Handy meals
One of the best things about
casseroles and stews is their
convenience because they can
be made ahead.
MAKE NOW, EAT LATER

Casseroles are excellent do-ah
dishes. They don’t suffer at al
being stored in the fridge for
or two. In fact, many casserol
much tastier after being left a with the load but you should place
as the flavours have had a cha the hot dish on a heatproof tray at
develop. You can also remove first to protect the shelf. Just before
when the casserole is cold, ma reheating, remove any fat that has
a much healthier dish. solidified on top.
Cook the casserole a day i
advance and cool as quickly a FREEZING
possible. Hot food should be c Unless they contain fish, dairy
then placed directly in the products, or are mainly made u
refrigerator to cool: vegetables, casseroles can be fr
refrigerators c successfully. Cool the casserole
refrigerator and remove and dis
any fat. Spoon into a freezer con Thaw casserole in refrigerator
leaving about 3cm at the top fo overnight before reheating. Add green
expansion, or line a bowl with a vegetables and dairy products just
plastic bag, spoon in the cooled before serving. Also, check the
casserole and freeze. Once the consistency as flour-thickened sauces
casserole is frozen, lift plastic b sometimes break down when frozen
of the bowl and squeeze out any and you may need to re-thicken the
sealing with a tie. Casseroles ca casserole by adding a little extra
frozen for up to 2 months. blended flour and water, then stirring
until mixture boils.
Stews & Casseroles
LAMB SHANK celery, garlic and chilli, stirring, for 1 Remove rind and trim fat from
& BEAN CASSEROLE 5 minutes or until onion softens. pork. Cut pork into six pieces, toss in
PREP + COOK TIME 3 HOURS 6 Return lamb to dish with beans, flour; shake away excess. Heat oil in a
(+ STANDING) SERVES 4 vinegar, tomatoes, anchovies, casserole over high heat; cook pork,
cinnamon, rosemary, wine and the in batches, 10 minutes or until
100g (½ cup) dried haricot beans water; bring to the boil. Cover with browned lightly. Remove from dish.
100g (½ cup) dried borlotti beans a lid; cook in oven, 1 hour, turning 2 Cook leek, celery and sliced
2 tablespoons plain flour shanks halfway through cooking. fennel in same dish stirring, over
8 french−trimmed lamb shanks Uncover; cook a further 1 hour medium heat 8 minutes or until
(2.4kg) or until meat is almost falling off softened. Add garlic, thyme and
2 tablespoons extra virgin olive oil the bone. chilli; cook, stirring, 1 minute or
1 large brown onion (200g), 7 Just before serving, stir parsley until fragrant. Add stock and the
chopped through casserole. water; bring to the boil. Return pork
1 medium carrot (120g), chopped to pan; stir to cover with liquid.
1 stalk celery (150g), trimmed, SERVING SUGGESTION Reduce heat to very low; simmer,
chopped coarsely Serve with polenta or mashed potato. covered, 2 hours or until tender,
2 cloves garlic, crushed stirring occasionally.
1 fresh long red chilli, chopped 3 Make sweet potato gnocchi.
finely 4 Remove pork from pan; shred into
60ml (¼ cup) balsamic vinegar smaller pieces. Return pork to pan
400g canned crushed tomatoes PORK & FENNEL RAGÙ with olives and juice. Season to taste.
8 anchovies WITH SWEET POTATO Cover; keep warm over low heat.

1 cinnamon stick
2 sprigs fresh rosemary
GNOCCHI 5 Cook gnocchi, in batches, in
a large saucepan of boiling salted
PREP + COOK TIME 2 HOURS 50 MINUTES
125ml (½ cup) red wine water 2 minutes or until gnocchi
SERVES 6
500ml (2 cups) water float to the surface. Remove
4.95g (⅓ cup) fresh flat−leaf 1.6kg piece boneless pork shoulder gnocchi with a slotted spoon;
parsley sprigs 2 tablespoons plain flour drain on paper towel.
1 tablespoon extra virgin olive oil 6 Serve gnocchi topped with ragù,
1 Place dried beans in a large bowl, 2 medium leeks (700g), white part sprinkled with reserved fennel fronds
cover with cold water; soak 8 hours only, sliced and extra thyme leaves, if you like.
or overnight. 2 trimmed celery stalks (200g),
2 Drain soaked beans, rinse under chopped SWEET POTATO GNOCCHI
cold water; drain. Place beans in a 2 medium fennel bulbs (600g), Place whole sweet potato in a medium
medium saucepan, cover with water; sliced thinly, fronds reserved saucepan, cover with cold water.
bring to the boil. Reduce heat; 4 cloves garlic, chopped Cover pan with lid; bring to the
simmer, uncovered, for 15 minutes 1 teaspoon chopped fresh boil. Reduce heat; simmer, partially
(beans will not be fully cooked at this thyme leaves covered, 45 minutes or until tender.
stage). Drain. ¼ teaspoon dried chilli flakes Drain. Cool slightly; peel. Mash sweet
3 Preheat oven to 180°C/160°C fan. 500ml (2 cups) chicken stock potato in a large bowl until smooth.
4 Place flour in a medium bowl; 500ml (2 cups) water Cool to room temperature. Stir in
season with salt and pepper. Toss 120g (1 cup) green sicilian olives cheese and egg yolks; season. Add
lamb in flour; shake away excess. 1 tablespoon lemon juice enough of the flour to mix to a soft,
Heat half the oil in a large casserole slightly sticky dough. Divide dough
over medium heat; cook lamb, in SWEET POTATO GNOCCHI into six portions; roll each portion on
batches, turning until browned all 1kg sweet potato, unpeeled a floured surface into a 2cm thick log.
over. Remove from dish. Wipe dish 120g soft goat’s cheese, crumbled Using a floured knife, cut logs into
clean if necessary. 2 egg yolks 2cm lengths. Place gnocchi on a large
5 Heat remaining oil in dish over 150g (1 cup) plain flour, cling film-lined tray, in a single layer.
medium heat; cook onion, carrot, approximately Cover; refrigerate until required.

If you don’t want to use
sweet potatoes, you
can use maris pipers,
désirées or russets to
make your gnocchi
WINTER
WARMER
PORK & FENNEL

RAGÙ WITH SWEET
POTATO GNOCCHI
RECIPE
OPPOSITE
TOP TIPS Stews & Casseroles
Complete recipe to
end of step 5. Pack
into freezer−proof
containers, leaving a
2.5cm space to allow
for expansion. Seal,
label and freeze up to
3 months.
DELICIOUS
BEEF
RAGÙ ALLA
BOLOGNESE
RECIPE
OPPOSITE

Stews & Casseroles
RAGÙ ALLA BOLOGNESE OSSO BUCO WITH 3 Cook onion in same pan, stirring
PREP + COOK TIME 5 HOURS SERVES 4
SAFFRON RISOTTO over medium−high heat, for 5 minutes
PREP + COOK TIME 2 HOURS 45 MINUTES or until softened. Add garlic, tomato,
250g sliced hot pancetta, SERVES 8 bay leaves and wine; bring to the boil.
chopped coarsely Reduce heat; simmer 2 minutes. Add
20g butter 150g (1 cup) plain flour stock, herbs and the water; return
800g beef chuck steak, 8 x 3cm thick veal osso buco (2kg) osso buco to pan, stirring well to
chopped coarsely 60ml (¼ cup) extra virgin olive oil combine. Bring to the boil. Cover
180ml (¾ cup) dry red wine 2 medium onions (300g), with a lid; cook in oven 2 hours,
1 small brown onion (80g), chopped finely turning osso buco halfway through
chopped finely 2 cloves garlic, crushed cooking time, or until almost falling
1 medium carrot (120g), 4 medium tomatoes (600g), grated off the bone.
chopped finely coarsely, skin discarded 4 Half an hour before osso buco
1 stick celery (150g), trimmed, 2 bay leaves is cooked, make saffron risotto.
chopped finely 250ml (1 cup) dry white wine 5 Meanwhile, make gremolata.
10g dried porcini mushrooms 500ml (2 cups) chicken stock 6 Spoon risotto into bowls, top
10 fresh sage leaves (10g) 2 teaspoons each finely chopped with osso buco. Sprinkle with
95g (⅓ cup) tomato paste fresh sage, rosemary and thyme gremolata.
750ml (3 cups) beef stock 250ml (1 cup) water
25g (⅓ cup) finely grated SAFFRON RISOTTO
parmesan SAFFRON RISOTTO Combine saffron and wine in a
2 teaspoons finely grated ½ teaspoon saffron threads small bowl; stand 5 minutes. Heat
lemon rind 180ml (¾ cup) dry white wine stock and the water in a medium
750ml (3 cups) chicken stock saucepan. Melt half the butter in a
1 Preheat oven to 150°C/130°C fan. 750ml (3 cups) water large saucepan over medium heat;
2 Cook pancetta in a heated large 90g butter cook onion 5 minutes or until
flameproof dish, stirring, until 1 large onion (200g), chopped softened. Add rice; stir 1 minute to
browned lightly. finely coat in mixture. Add wine mixture;
3 Add butter and beef to dish; cook, 450g (2¼ cups) arborio or cook, stirring, 3 minutes or until
stirring, until beef is browned. Add carnaroli risotto rice liquid is almost evaporated. Stir in
wine; cook, uncovered, for 5 minutes. 60g (¾ cup) finely grated 250ml (1 cup) of hot stock mixture;
4 Add onion, carrot and celery parmesan cook, stirring, over low heat until
with mushrooms and sage; cook, liquid is absorbed. Continue adding
stirring, for 5 minutes. Add paste; GREMOLATA stock mixture in 250ml (1-cup)
cook, stirring, for 5 minutes. Add 2 medium lemons (280g) batches, stirring until liquid is
stock; roast, covered, for 4 hours. 30g (½ cup) finely chopped fresh absorbed after each addition.
Uncover dish; return to oven, roast flat−leaf parsley Cook 25 minutes or until all stock
for 30 minutes. 1 clove garlic, crushed has been absorbed and rice is
5 Skim and discard excess fat from tender. Remove from heat; stir
surface. Season to taste. Using two 1 Preheat oven to 170°C/150°C fan. in parmesan and remaining butter.
forks, shred meat coarsely. 2 Place flour in a bowl; season with Season to taste.
6 Serve bolognese topped with salt and pepper. Coat osso buco in
cheese and rind. flour; shake off excess. Heat oil in a GREMOLATA
large casserole over high heat; cook Remove rind from lemons with
SERVING SUGGESTION 2 minutes each side or until browned. a zester, into thin strips. Combine
Serve with your favourite pasta. Remove from pan. ingredients in a small bowl.
Stews & Casseroles
CHINESE-BRAISED VEAL balanced in flavour once the vinegar 1 Combine beef, garlic, mint,
PREP + COOK TIME 5 HOURS 15 MINUTES and sugar are added in step 7. chopped coriander, cinnamon,
SERVES 6 6 Cook rice according to directions ground coriander, half the cumin
on packet. Steam or microwave pak and half the chilli in a large bowl;
2.2kg cubed veal shoulder choi; toss in sesame oil and seeds season. Roll level tablespoons of
(or other stewing cut) while hot. mixture into balls.
350g (1¾ cups) medium−grain rice 7 Meanwhile, place reserved 2 Heat oil in a tagine or large frying
500g baby pak choi clarified stock with vinegar and pan over medium heat; cook
2 teaspoons sesame oil sugar in a large frying pan over meatballs, in two batches, until
1 tablespoon toasted sesame seeds high heat; bring to the boil. Boil for browned. Remove from tagine.
60ml (¼ cup) rice wine vinegar 10 minutes or until syrupy. Reduce 3 Cook onion in same heated tagine,
55g (¼ cup) caster sugar heat, add reserved veal; cook, stirring, stirring, until softened. Add tomato,
2 spring onions, sliced thickly until veal is well coated in dark saffron and remaining cumin and
7.5g (¼ cup) fresh coriander leaves syrupy mixture. chilli; bring to the boil. Reduce heat;
8 Serve rice, pak choi and veal in simmer, uncovered, 15 minutes or
CHINESE STOCK bowls, topped with spring onion until tomatoes soften.
1 medium orange (240g) and coriander. 4 Return meatballs to tagine;
8 spring onions, halved simmer, uncovered, 10 minutes or
10 cloves garlic, halved CHINESE STOCK until meatballs are cooked and sauce
75g piece fresh ginger, Using a vegetable peeler, peel wide thickens slightly. Season to taste.
sliced thinly lengthways strips of rind from orange. Combine Carefully crack eggs into tagine;
375ml (1½ cups) light soy sauce rind with remaining ingredients in simmer, covered, 5 minutes or until
1.5 litres (6 cups) water a large casserole. whites of eggs are set and yolks
500ml (2 cups) chinese cooking remain runny. Sprinkle tagine with
wine (shao hsing) coriander leaves.
10 star anise
4 cinnamon sticks
1 teaspoon sesame oil MEATBALL
TAGINE WITH EGGS
1 Preheat oven to 160°C/140°C fan. COOK’S
NOTES
PREP + COOK TIME 1 HOUR SERVES 4
2 Make chinese stock.
3 Add veal to chinese stock; bring to 500g minced beef
a simmer over low heat. Transfer to 1 clove garlic, crushed
oven; cook, covered, 4½ hours or until 15g (¼ cup) finely chopped
meat is very tender. fresh mint
4 Strain mixture over a large 2 tablespoons finely chopped
MEATBALL TAGINE WITH EGGS
heatproof bowl; reserve braising fresh coriander A tagine is both the meal and
liquid. Remove and discard whole 1 teaspoon ground cinnamon the traditional earthenware
spices and rind from veal mixture; 1 teaspoon ground coriander vessel used for cooking it in.
reserve veal. 2 teaspoons ground cumin The vessel has a flat-bottomed
5 Line another strainer with paper ½ teaspoon chilli powder base and a conical lid,
towel; place over another heatproof 1 tablespoon extra virgin olive oil designed to trap the steam
bowl. Add reserved braising liquid to 1 medium brown onion (150g), and keep the food moist.
strainer a ladleful at a time, changing chopped finely An enamelled cast-iron pan
paper as needed until you have 1.75 4 large tomatoes (880g), which holds the heat evenly is a
litres (7 cups) clarified (clear) stock. chopped coarsely good alternative.
Reserve 375ml (1½ cups) for this pinch saffron threads
recipe (freeze remaining stock for 4 eggs
another use). The stock will taste 7.5g (½ cup) loosely packed fresh
quite salty at this stage but will be coriander leaves

Stews & Casseroles
MOIST &
TASTY
MEATBALL TAGINE
WITH EGGS
RECIPE
OPPOSITE
Perfect Potatoes
The spud may be ‘humble’ but it’s a 1 POTATO

WEDGES WITH
versatile old friend. Here are some SUN-DRIED TOMATO
potato classics that always please. Preheat oven to 220°C/200°C fan.
PHOTOGRAPHER IAN WALLACE STYLIST LOUISE PICKFORD PHOTOCHEF AMAL WEBSTER Cut 1kg unpeeled kipfler potatoes
into wedges; toss wedges in large
bowl with 2 tablespoons extra virgin
olive oil. Place wedges, in single
layer, on oiled oven trays. Combine
1 tablespoon sun-dried tomato pesto,
2 teaspoons tomato sauce and
1 teaspoon sambal oelek in small
bowl; brush mixture on wedges.
Roast, uncovered, turning
occasionally, about 40 minutes or
until crisp and cooked through.

Perfect Potatoes
2 SAUTÉED 3 PERFECT 4 POTATO

POTATOES MASHED POTATO CHIPS
PREP + COOK TIME 25 MINUTES SERVES 4 PREP + COOK TIME 30 MINUTES SERVES 4 PREP + COOK TIME 30 MINUTES (+ STANDING)
SERVES 4
Cut 1kg unpeeled désirée potatoes Boil, steam or microwave 1kg coarsely
into 1cm slices. Heat 2 tablespoons chopped spunta or maris piper Cut 1kg russet potatoes lengthways
extra virgin olive oil and 50g chopped potatoes until tender; drain. Using the into 1cm slices; cut each slice
butter in large frying pan; cook back of a wooden spoon, push potato lengthways into 1cm wide pieces.
potato, covered, over medium heat, through a fine sieve into a large bowl; Stand pieces in large bowl of cold
turning occasionally, until browned stir in 40g butter and 188ml (¾ cup) water 30 minutes. Drain; pat dry with
lightly. Reduce heat; cook, tossing hot milk. Using hot milk instead of absorbent paper. Heat peanut oil in
pan to turn potato slices, about 10 cold gives a creamier mash. deep-fryer, wok or large saucepan;
minutes or until tender. cook chips, in three batches, about
4 minutes each batch or until just
tender but not browned. Drain on
absorbent paper; stand 10 minutes.
Reheat oil; cook chips again, in three
batches, separating any that stick
together with a slotted spoon, until
crisp and golden brown. Drain on
absorbent paper.
WWW.FOODTOLOVEMAGAZINE.CO.UK
Coffee delights
Two related trees produce coffee berries, whose seeds are

coffee beans. One yields superior beans called
‘arabica’ and the other yields beans of lesser quality
called ‘robusta’. Arabica beans develop a more balanced
flavour; robusta have less flavour but they have a higher
yield and more ‘body’ than arabica. Good−quality coffee is
usually 100% arabica, but blending beans of different
origins to make the perfect blend is a skilled art.
Generally, a light roast gives lighter flavour and a dark roast
gives richer flavour. It’s good to buy whole roasted beans
and grind as required, as ground coffee rapidly loses its
freshness. Store coffee in an airtight glass or
steel container, away from light, at cool room
temperature. Storing in the fridge or freezer can cause
condensation to form, which would ruin the flavour.

Coffee delights
SMOOTH
& RICH
VIETNAMESE
COFFEE CRÈME
CARAMEL
RECIPE
ON PAGE
101
Coffee delights
SWEET &
STICKY
TIRAMISU
SELF-SAUCING
PUDDING
RECIPE
OPPOSITE

Coffee delights
TIRAMISU VIETNAMESE COFFEE

SELF-SAUCING PUDDING CRÈME CARAMEL Coffee facts
PREP + COOK TIME 1 HOUR SERVES 8 PREP + COOK TIME 1 HOUR (+ REFRIGERATION)
SERVES 6 Decaffeinated coffee is made
150g (1 cup) self−raising flour by soaking beans in water to
2 tablespoons cocoa powder You will need to make this recipe a day ahead. dissolve out the caffeine or by
110g (½ cup) caster sugar 165g (¾ cup) caster sugar using a chemical solvent to
125ml (½ cup) milk 80ml (⅓ cup) boiling water extract it, then steaming the
1 egg, beaten lightly 3 teaspoons instant beans to evaporate off any
2 tablespoons golden syrup espresso coffee granules remaining solvent. A more
150g butter, melted, cooled 2 tablespoons boiling water, extra recent method is to use carbon
220g (1 cup) firmly packed 6 egg yolks dioxide at high pressure to
brown sugar 395g canned sweetened extract the caffeine. The
1 tablespoon instant condensed milk method used is usually marked
espresso coffee granules 375ml (1½ cups) milk on the container from which
250ml (1 cup) boiling water 2 tablespoons moist coconut the beans are sold or on the
60ml (¼ cup) marsala flakes, toasted package. Instant coffee is
125ml (½ cup) double cream 40g (¼ cup) roasted cashews made by roasting and grinding
2 teaspoons cocoa powder, extra beans and using hot water to
1 Preheat oven to 160°C/140°C fan. extract coffee. The liquid
MASCARPONE CREAM 2 Stir sugar and the water in a small coffee is then either spray− or
250g mascarpone saucepan over medium-low heat freeze−dried to form soluble
180ml (¾ cup) double cream without boiling until sugar dissolves. granules. While coffee
2 tablespoons icing sugar Bring to the boil. Boil, without aficionados avoid instant
stirring 5 minutes, brushing down coffee, it is a good ingredient
1 Preheat oven to 180°C/160°C the side of the pan occasionally with for cakes and desserts.
fan. Grease a 1.5-litre (6-cup) shallow a wet pastry brush to remove any
ovenproof dish. undissolved sugar crystals, or until
2 Sift flour and cocoa into a large mixture turns a golden caramel. Pour COOK’S
bowl; stir in caster sugar, milk, egg,
syrup and half the butter. Spread
mixture into dish.
3 Stir brown sugar, coffee granules
into a 20cm round cake pan; cool.
3 Stir coffee granules and extra
boiling water in a small cup until
coffee dissolves; cool. Place coffee
NOTES
and the water in a medium heatproof mixture in a large bowl; whisk in egg
jug until sugar is dissolved. Stir in yolks, then sweetened condensed VIETNAMESE COFFEE
marsala, cream and remaining butter. milk and milk until smooth. CRÈME CARAMEL
Slowly pour coffee mixture over the 4 Pour milk mixture over caramel Vietnam’s French influences are
obvious in this dish. Common
back of a spoon, over pudding batter. in cake pan. Place cake pan in a throughout the country, it is called
4 Bake pudding 40 minutes or until roasting pan; add enough boiling bánh caramel, caramen or kem
firm in the centre. Stand 5 minutes. water to come a third of the way up caramel in northern Vietnam or bánh
flan or kem flan in southern Vietnam.
5 Meanwhile, make mascarpone id f h k
cream.
6 Dust pudding with extra cocoa;
serve with mascarpone cream. TIRAMISU SELF-SAUCING
PUDDING
Pudding is best made close to
MASCARPONE CREAM
serving as the sauce will thicken
Beat mascarpone, cream and sifted and be absorbed if left to stand.
icing sugar in a small bowl with an Not suitable to freeze.
electric mixer until soft peaks form.
On the Cover
Cover
Recipe
Beef, cornbread dumplings and a warming blend of chilli
and spices combine to create a hearty, delicious winter meal.
CHILLI BEEF 1 Preheat oven to 220°C/200°C fan.

WITH CORNBREAD 2 Heat oil in a deep, 28cm diameter
DUMPLINGS flame-proof frying pan; cook onion,

beef, garlic and spices, stirring, until COOK’S
NOTES
PREP + COOK TIME 1 HOUR 10 MINUTES beef is browned.
SERVES 4 3 Add beans to pan with tomatoes,
1 tablespoon extra virgin olive oil stock, the water and sugar; bring
1 medium brown onion (150g), to the boil. Reduce heat; simmer,
chopped coarsely uncovered, 30 minutes, stirring
800g minced beef occasionally. Season to taste. Stir CHILLI BEEF WITH
3 cloves garlic, crushed in parsley. CORNBREAD DUMPLINGS
2 teaspoons ground cumin 4 Meanwhile, make cornbread Use wet hands when rolling
2 teaspoons smoked paprika dumplings. the dumplings to stop them
½ teaspoon cayenne pepper 5 Roll level tablespoons of the sticking.
400g canned kidney beans, dumpling mixture into balls and
drained, rinsed place on top of beef mixture; Use a wide saucepan so you
800g canned cherry tomatoes sprinkle with the extra polenta. have more surface area for the
dumplings to cook.
250ml (1 cup) beef stock Bake, covered, 15 minutes or until
250ml (1 cup) water dumplings are cooked.
It is important to use a deep
1 tablespoon brown sugar 28cm diameter flame-proof
2 tablespoons coarsely chopped CORNBREAD DUMPLINGS frying pan for a good fit for
flat−leaf parsley Combine sifted flour, polenta and the dumplings.
½ teaspoon polenta cheddar in a medium bowl; stir in
corn, egg and milk.
CORNBREAD DUMPLINGS
200g (1⅓ cups) self−raising flour
55g (⅓ cup) polenta
30g (⅓ cup) coarsely grated cheddar
60g (¼ cup) creamed corn
1 egg, beaten lightly
125ml (½ cup) milk

On the Cover
SERVES
4
CHILLI BEEF WITH

CORNBREAD
DUMPLINGS
RECIPE
OPPOSITE
TOP TIPS Slow Cooking
We used a
Shiraz−style wine in
this recipe. Ask the
butcher to butterfly the
lamb for you.
TASTY
COMBO
LAMB WITH
SAGE &
PROSCIUTTO
RECIPE
ON PAGE
107

Slow Cooking
LOW
S
su
nt
c
cul
e
A SLOW COOKER IS ONE OF THE GREAT KITCHEN
appliances. Once you’ve prepared the ingredients you can
set it and let it do its job. Then you’ll enjoy a delicious
and warming meal − one of the joys of winter!
We used a
Chardonnay−style
wine in this recipe.
This recipe is not
suitable to freeze.
PROTEIN
RICH
BEAN &
SPINICH RAGÙ
RECIPE
OPPOSITE
FOOD TO LOVE • JANUARY 2018

Slow Cooking
LAMB WITH SAGE BEAN & SPINACH RAGÙ LIQUID CONTENT

& PROSCIUTTO PREP + COOK TIME 8 HOURS 45 MINUTES
SERVES 6
CASSEROLES, STEWS, CURRIES
PREP + COOK TIME 8 HOURS 45 MINUTES & TAGINES As a general rule the
SERVES 6 slow cooker should be at least half
375g dried four−bean mix full when cooking these dishes.
1 large brown onion (200g), 50g butter, chopped coarsely Place the vegetables into the
chopped coarsely 1 tablespoon extra virgin olive oil cooker, put the meat on top of the
2 stalks celery (300g), trimmed, 1 large brown onion (200g), vegetables and then add the liquid.
chopped coarsely chopped finely SOUP This is one of the easiest
1 large carrot (180g), 2 stalks celery (300g), trimmed, dishes to prepare in a slow cooker;
chopped coarsely chopped finely just make sure the cooker is at
125ml (½ cup) dry red wine 1 medium carrot (120g), least half full.
1.5kg lamb shoulder, bone in chopped finely
ROASTS Whole pieces of meat
3.75g (¼ cup) loosely packed fresh 3 cloves garlic, crushed
or poultry used for roasting are
sage leaves 125ml (½ cup) dry white wine
sometimes cooked with minimal
4 cloves garlic, sliced thinly 2 tablespoons tomato paste liquid content, especially if the
12 thin slices prosciutto (180g) 400g canned crushed tomatoes meat is being cooked on a bed
500ml (2 cups) vegetable stock of vegetables. Sometimes a small
1 Place onion, celery, carrot and wine 2 teaspoons sea salt flakes quantity of liquid is added to make
in a 4.5-litre (18-cup) slow cooker. 2 teaspoons caster sugar a sauce or gravy.
2 Open out the lamb and place on 4 sprigs fresh thyme
a board, fat-side down. Slice through 50g baby spinach leaves
the thickest part of the lamb 80g (1 cup) finely grated parmesan
SLOW COOKER SAFETY
horizontally, without cutting all the Always read the instruction
way through. Open out the flap to 1 Place bean mix in a medium manual of the appliance carefully.
form one large even piece; season, saucepan; cover with 5cm cold water.
Make sure the slow cooker sits
then scatter over sage and garlic. Roll Bring to the boil over a medium-low
securely on a flat surface well
lamb up to enclose seasoning. Wrap heat. Boil for 5 minutes; drain. away from water, any heat source,
prosciutto around lamb, securing with Transfer beans to a 4.5-litre (18-cup) curtains, walls, children and pets.
kitchen string at 2cm intervals. Add slow cooker.
lamb to slow cooker. Cook, covered, 2 Heat butter and oil in a large Treat the slow cooker like any
on low, about 8 hours. frying pan over medium heat; cook other electrical appliance. The
3 Carefully remove lamb from onion, celery, carrot and garlic, cord should be well away from
any water or heat source, and not
cooker; cover to keep warm. Strain stirring, for 5 minutes or until
hanging on the floor, as someone
sauce into a medium saucepan. softened. Add wine; bring to the boil.
might trip over it.
Discard solids. Bring to the boil over Boil until wine has almost evaporated.
medium heat; boil, uncovered, for Stir in paste, tomatoes, stock, salt, The metal parts of a slow cooker
5 minutes or until sauce has sugar and thyme. Transfer mixture get very hot, so make sure no one
reduced to 188ml (¾ cup). Drizzle to cooker. Cook, covered, on low, for touches them when the cooker is
lamb with sauce. 8 hours. Season to taste. in use.
3 Discard thyme. Stir in spinach Never submerge the base of the
SERVING SUGGESTION until just wilted. Serve ragù topped slow cooker in water or any other
Roasted root vegetables. with parmesan. liquid.
Slow Cooking
w inf
slow cooker cooking
SLOW COOKERS are available such as not leaving the appliance
in a range of shapes and sizes unattended at any time.
and come with a host of features. Some cookers heat from the
We tested the recipes in this base and sides, while others heat
feature using a 4.5 litre just from the base; some have
(18-cup) slow cooker. If you timers that cut off after the
have a smaller or larger cooking time has
cooker you will have LIFTING expired, while others
to decrease or THE LID ON have timers that
increase the SLOW COOKERS will keep your
quantity of food, food warm by
As tempting as it is to check
and almost on your meal, lifting the lid reducing the
certainly the constantly causes heat to temperature
escape and can set your until you’re ready
liquid content, cooking time back by
in the recipes. up to half an hour to eat. It is about
The first step each time. finding what works
when using your slow best for you and your
cooker is to read the slow cooking needs.
manufacturer’s instructions as A general rule of thumb is
each cooker will differ depending that high heat settings on a slow
on its features. It will also outline cooker will cook twice as fast as
appropriate safety measures, the lower setting.

Slow Cooking
THE Slow
FREEZING LEFTOVERS
One of the best assets of the
slow cooker is its ability to
cook a large amount of food
at once. This allows you to
Cooker
BEST CUT
feed large groups of people SETTINGS
or, alternatively, have
leftovers that you can freeze The longer the meat takes to
for another time. cook, the more tender and
If frozen properly, more intense the flavours
slow-cooked meals will keep
for up to three months. L ong, slow cooking
will tenderise even
− Beef: topside,
braising, skirt, round
will be; so if you have the
time, set your cooker to a
There is usually a large the toughest cut of meat. and chuck and stewing low setting. If you’re pressed
quantity of liquid, so Stewing or braising cuts streak. for time, setting the slow
remove the meat and are the best choice for − Veal: osso buco, cooker on high will halve the
vegetables to appropriate- the slow cooker. Tough shanks, shoulder. cooking time. No matter
sized freezer-friendly cuts are usually − Lamb: neck chops, which setting you use, the
containers, pour in enough inexpensive, but cutting boneless shoulder, food will reach its simmering
of the liquid to cover the the meat off the bone shanks and boneless point. Some slow cookers
meat etc, seal the container, yourself can usually save shank. have a warm setting, this
and freeze, remembering to you more money, as − Other types of meat: is not used for cooking, but
label and date the container. you’re not paying for the secondary cuts of goat, is used to maintain the
convenience of pre-cut venison, rabbit, hare, temperature of the food until
Handy hint Any sauce meat. In addition to and so on, are suitable you’re ready to eat.
that is left over can be saving money, cutting up to use in the slow
frozen separately and used your own meat gives you cooker.
as a base for another recipe the opportunity to trim − Seafood: is generally
such as a soup or a sauce. off visible fat and make not suitable as it
BROWN YOUR
the pieces a uniform size. toughens quickly.
However; there are TIPS
THE BEST CUTS OF many recipes for
THE HIGH SETTING
MEAT FIRST MEAT TO USE ARE: sauces that can be
COMES IN HANDY
Browning the meat first cooked in the slow
enhances its flavour and − Chicken: any pieces cooker and the seafood WHEN YOU
colour. Do this in a heated, on the bone, such as added just before NEED TO ADD
oiled, large frying pan, drumsticks, thighs and you’re ready to serve. INGREDIENTS OR
adding the meat in batches, legs. Large octopus will TO THICKEN THE
and turning it so that it − Pork: chops, neck, cook and become SAUCE AT THE END
browns evenly. Use enough shoulder, belly. tender in a slow cooker.
oil in the pan so that it
OF THE COOKING
caramelises rather than TIME. REMOVE THE
scorches. Have the pan on LID AND ADD THE
high heat, otherwise the INGREDIENTS, OR
meat will stew rather than THE MIXTURE YOU
brown. The meat/and or ARE USING TO
vegetables can be browned
THICKEN THE
the night before. Once
everything is browned, put it
SAUCE, REPLACE
in a sealable container, along THE LID AND LEAVE
with any juices, and IT ON HIGH FOR
refrigerate until the next day. 10-20 MINUTES.
Slow Cooking
COOK’S
NOTES
CASSOULET
Suitable to freeze at
the end of step 5.
BOURBON-GLAZED
BEEF RIBS
PREP + COOK TIME 8 HOURS 30 MINUTES
SERVES 4
CASSOULET
1 medium brown onion (150g),
chopped finely
CASSOULET 2 Heat half the oil in a large frying 5 cloves garlic, chopped coarsely
PREP + COOK TIME 8 HOURS 45 MINUTES pan over medium-high heat; cook 140g (½ cup) tomato sauce
SERVES 6 sausages and speck, turning, until 140g (½ cup) sweet chilli sauce
100g piece speck browned. Transfer to a 4.5-litre 80ml (⅓ cup) light soy sauce
2 tablespoons extra virgin (18-cup) slow cooker. 125ml (½ cup) bourbon
olive oil 3 Cut lamb into 3cm pieces. Cook 175g (½ cup) honey
3 thick pork sausages (360g) lamb in same pan, in batches, over 8 beef short ribs (2kg)
900g boned lamb shoulder medium-high heat, until browned.
1 large brown onion (200g), Transfer lamb to slow cooker. Drain 1 Combine onion, garlic, sauces,
chopped finely fat from pan. bourbon and honey in a 4.5-litre
1 bay leaf 4 Heat remaining oil in same pan (18-cup) slow cooker. Add beef; turn
5 cloves garlic, chopped finely over medium heat; cook onion and to coat in mixture. Cook, covered, on
800g canned diced tomatoes bay leaf, stirring, for 5 minutes or low, about 8 hours. Carefully remove
2 tablespoons tomato paste until onion softens. Add garlic; cook, beef from cooker; cover to keep warm.
4 x 400g canned white beans, stirring, for 1 minute or until fragrant. 2 Transfer sauce to a large frying
drained, rinsed Transfer to slow cooker. pan; bring to the boil. Boil, skimming
250ml (1 cup) water 5 Add tomatoes, paste, beans and fat from surface, for 10 minutes or
2 tablespoons finely chopped fresh the water to cooker. Cook, covered, until sauce reduces to 500ml (2 cups).
flat−leaf parsley on low, for 8 hours. 3 Spoon sauce over beef to serve.
6 Just before serving, sprinkle
1 Discard the rind from the speck. cassoulet with parsley and, if you like, SERVING SUGGESTION
Cut speck into 3cm pieces. lightly toasted breadcrumbs. Thinly sliced fried potatoes.

Slow Cooking TOP TIPS
Suitable to freeze at
the end of step 1.
Short ribs are sections

LUXURY of beef ribs usually
taken from the second
DISH to the tenth rib. Each
‘slab’ can contain from
two to eight ribs. The
BOURBON-GLAZED meat is full of flavour
BEEF RIBS but very tough so it is
best braised slowly
RECIPE over low heat.
OPPOSITE
This recipe is not
suitable to freeze.
SWEET &
FRESH
STICKY BALSAMIC
ROAST CHICKEN
RECIPE
OPPOSITE

Slow Cooking
STICKY BALSAMIC
ROAST CHICKEN
PREP + COOK TIME 6½ HOURS SERVES 4

125ml (½ cup) balsamic vinegar
2 tablespoons dijon mustard
1 tablespoon brown sugar
1 tablespoon extra virgin olive oil
fresh oregano
fresh flat−leaf parsley
2kg whole chicken
1 Combine garlic, vinegar, mustard,

sugar, oil and half the herbs in a
4.5-litre (18-cup) slow cooker.
2 Discard excess fat from chicken
cavity. Place chicken in cooker; turn
to coat in mixture. Cook, covered, on
low, for 6 hours.
LAMB SHANK &
3 Carefully remove chicken from SPINACH KORMA
CURRY
cooker; cover to keep warm. Transfer
cooking liquid to a medium frying pan;
skim and discard fat from surface of LAMB SHANK & SPINACH 2 teaspoons ground coriander
cooking liquid. Bring liquid to the boil. KORMA CURRY 2 teaspoons ground turmeric
Boil, uncovered, for 10 minutes or until PREP + COOK TIME 8 HOURS 30 MINUTES 2 teaspoons sea salt flakes
sauce is reduced to 125ml (½ cup). SERVES 6 60ml (¼ cup) vegetable oil
4 Serve chicken drizzled with sauce
and topped with remaining herbs. 6 french−trimmed lamb shanks 1 Make korma paste.
(1.5kg) 2 Combine lamb, tomatoes, onion,
SERVING SUGGESTION 400g canned crushed tomatoes cream and paste in a 4.5-litre (18-cup)
Serve with roasted truss cherry 1 large brown onion (200g), slow cooker. Cook, covered, on low,
tomatoes and rocket leaves. sliced thickly for 8 hours.
300ml single cream 3 Add spinach and peas to cooker;
100g baby spinach leaves cook, covered, for 10 minutes or until
120g (1 cup) frozen peas heated through.
KORMA PASTE KORMA PASTE

1 tablespoon cumin seeds Place cumin in a small frying pan
3 cloves garlic, quartered over high heat; cook, stirring, for
1 tablespoon finely grated fresh 1 minute or until fragrant. Remove
ginger from heat. Blend or process cumin
50g (⅓ cup) toasted cashew nuts with remaining ingredients until
60ml (¼ cup) tomato sauce smooth.
15g (¼ cup) coarsely chopped
fresh coriander roots and stems SERVING SUGGESTION
2 tablespoons desiccated coconut Serve with steamed basmati
1 tablespoon garam masala rice, yoghurt and naan.
Freshly Baked
A winter’s day often evokes

a sentimental feeling – and
that’s the perfect time to bake
some sweet old favourites.
The ones that warm the
heart and soothe the soul.
PHOTOGRAPHER JOHN PAUL URIZAR STYLIST LOUISE BICKLE
PHOTOCHEF ADAM CREMONA

Freshly Baked
FRUITY
DELIGHT
RASPBERRY
CREAM
SPONGE
RECIPE
ON PAGE
117
Freshly Baked
TEATIME
TREAT
CREAM BUNS
RECIPE
OPPOSITE

Freshly Baked
CREAM BUNS 6 Bake buns 10 minutes. Reduce 1 Preheat oven to 180°C/160°C fan.
PREP + COOK TIME 1½ HOURS (+ STANDING) heat to 180°C/160°C fan. Bake buns Grease deep 22cm square cake pan
MAKES 12 a further 10 minutes. with butter.
2 teaspoons (7g) dry yeast 7 Make glaze. Brush hot buns with 2 Beat eggs and sugar in small bowl
600g (4 cups) plain flour hot glaze; cool on wire racks. with electric mixer about 10 minutes
55g (¼ cup) caster sugar 8 Make washed mock cream. Split cold or until thick and creamy and sugar
125ml (½ cup) warm milk buns; fill with jam. Pipe or spoon cream has dissolved; transfer to large bowl.
½ teaspoon mixed spice into buns; top with more jam. Dust tops 3 Sift dry ingredients twice, then sift
90g butter, chopped with sifted icing sugar, if you like. over egg mixture; fold dry ingredients
55g (⅓ cup) sultanas into egg mixture. Spread mixture
250ml (1 cup) warm water BUN GLAZE into pan.
1 tablespoon milk, extra Sprinkle gelatine and sugar over 4 Bake sponge about 25 minutes.
80g (¼ cup) raspberry jam water in heatproof cup, stand in Turn sponge immediately onto
small pan of simmering water; stir baking-paper-covered wire rack, then
BUN GLAZE until dissolved. turn top-side up to cool.
1 teaspoon powdered gelatine 5 Make raspberry glacé icing.
1 tablespoon caster sugar WASHED MOCK CREAM 6 Split sponge in half (See Cook’s
1 tablespoon water Beat ingredients in small bowl with notes). Sandwich with jam and cream.
electric mixer until light and fluffy. Spread sponge with raspberry icing;
WASHED MOCK CREAM Remove bowl from mixer; cover butter top with fresh raspberries.
250g butter, softened mixture with cold water, swirl around
2 teaspoons vanilla extract bowl for 1 minute, pour off water. RASPBERRY GLACÉ ICING
220g (1 cup) caster sugar Repeat washing and beating about six Push the raspberries through a fine
times, until mixture is white in colour sieve into small heatproof bowl;
1 Combine yeast, 1 teaspoon of the and sugar dissolved. discard solids. Sift icing sugar into
flour, 1 teaspoon of the sugar and all same bowl; stir in butter and enough
the warm milk in a small bowl. of the water to make a thick paste.
Cover; stand in a warm place about RASPBERRY Place bowl over small saucepan of
10 minutes or until frothy. CREAM SPONGE simmering water; stir until icing
2 Sift remaining flour and spice into PREP + COOK TIME 50 MINUTES is spreadable.
large bowl, stir in remaining sugar. (+ COOLING) SERVES 16
Rub in butter, then stir in sultanas.
Stir in yeast mixture and water; mix 4 eggs
to a soft dough. 165g (¾ cup) caster sugar
3 Knead dough on floured surface 100g (⅔ cup) wheaten cornflour
until smooth and elastic. Place dough 30g (¼ cup) custard powder
in a large greased bowl, cover; stand 1 teaspoon cream of tartar
in a warm place for about 40 minutes ½ teaspoon bicarbonate of soda
or until doubled in size. 240g (¾ cup) raspberry jam COOK’S
NOTES
4 Knead dough on floured surface 375ml (1½ cups) double cream,
until smooth; divide dough into whipped
12 portions. Knead portions into
balls; place on greased oven trays. RASPBERRY GLACÉ ICING
Stand dough, uncovered, in warm 45g fresh raspberries RASPBERRY CREAM SPONGE
place about 15 minutes or until well 320g (2 cups) icing sugar Use a serrated or electric knife
risen. Brush evenly with extra milk. 15g butter, softened to split and cut the sponge.
5 Meanwhile, preheat oven to 2 teaspoons hot water,
200°C/180°C fan. approximately
Freshly Baked
FINGER BUNS in a warm place about 10 minutes 1 Preheat oven to 240°C/220°C fan.
PREP + COOK TIME 45 MINUTES or until buns are well risen. Grease 8 x 26cm bar cake pan; line
(+ STANDING & COOLING) MAKES 16 5 Bake buns 8 minutes; cover with strip of foil extending over long
loosely with foil, bake a further sides of pan.
4 teaspoons (14g) dry yeast 5 minutes or until golden brown. 2 Place pastry sheet on oven tray.
55g (¼ cup) caster sugar 6 Make glaze. Turn buns, top-side Bake about 15 minutes or until
375ml (1½ cups) warm milk up, onto wire rack; brush with hot puffed; cool. Split pastry in half
600g (4 cups) plain flour glaze, cool. horizontally; remove and discard any
60g butter, chopped 7 Make icing. Spread icing over top of uncooked pastry from centre. Flatten
1 egg, beaten lightly cold buns; sprinkle lightly with coconut. pastry pieces gently with hand; trim
80g (½ cup) sultanas both to fit pan. Place top half in pan,
40g (¼ cup) dried currants BUN GLAZE top-side down.
20g (¼ cup) desiccated coconut Combine ingredients in small pan; 3 Meanwhile, combine sugar,
stir over heat, without boiling, until cornflour and custard powder in
BUN GLAZE sugar and gelatine have dissolved. medium saucepan; gradually stir in
1 tablespoon caster sugar milk. Stir over heat until mixture boils
1 teaspoon powdered gelatine GLACÉ ICING and thickens. Reduce heat; simmer,
1 tablespoon hot water Sift icing sugar into small heatproof stirring, about 3 minutes or until
bowl, stir in butter and enough custard is thick and smooth. Remove
GLACÉ ICING milk to make a firm paste; tint pink pan from heat; stir in butter, egg yolk
160g (1 cup) icing sugar with colouring. Stir over hot water and extract.
10g butter, melted until spreadable. 4 Spread hot custard over the pastry
1 tablespoon milk, approximately in pan; top with remaining pastry,
pink food colouring bottom-side up, press down gently.
VANILLA Cool to room temperature.
1 Grease two 20 x 30cm lamington PASSIONFRUIT SLICE 5 Meanwhile, make passionfruit
pans. Combine yeast, sugar and milk in PREP + COOK TIME 45 MINUTES icing.
small bowl. Cover; stand in warm place (+ COOLING & REFRIGERATION) MAKES 8 6 Spread pastry with icing; set
about 10 minutes or until frothy. at room temperature. Refrigerate
2 Sift flour into large bowl, rub in 1 sheet puff pastry 3 hours before cutting.
butter. Stir in yeast mixture, egg and 55g (¼ cup) caster sugar
fruit; mix to a soft dough. Cover; 35g (¼ cup) cornflour PASSIONFRUIT ICING
stand in warm place about 45 minutes 1½ tablespoons custard powder Sift icing sugar into small heatproof
or until doubled in size. 310ml (1¼ cups) milk bowl; stir in passionfruit and enough
3 Preheat oven to 220°C/200°C fan. 30g butter water to make a thick paste. Stir over
4 Knead dough on floured surface 1 egg yolk small saucepan of simmering water
about 5 minutes or until smooth ½ teaspoon vanilla extract until icing is spreadable.
and elastic. Divide dough into
16 portions; shape into buns PASSIONFRUIT ICING
15cm long. Place eight buns 120g (¾ cup) icing sugar
into each pan; cover loosely with 1 tablespoon passionfruit pulp
lightly oiled cling film, stand 1 teaspoon water, approximately

Freshly Baked
FRESH
FLAVOUR
VANILLA
PASSIONFRUIT
SLICE
RECIPE
OPPOSITE
Freshly Baked
PRETTY
IN PINK
FINGER BUNS
RECIPE
ON PAGE
118

Freshly Baked
TASTY
CLASSIC
SULTANA &
LEMON SCONES
RECIPE
ON PAGE
122
Freshly Baked
SULTANA & BRANDY SNAPS

LEMON SCONES PREP + COOK TIME 40 MINUTES MAKES 32
PREP + COOK TIME 35 MINUTES MAKES 16

90g butter, chopped
375g (2½ cups) self−raising flour
COOK’S 110g (½ cup) firmly packed dark
NOTES
1 tablespoon caster sugar brown sugar
¼ teaspoon salt 115g (⅓ cup) golden syrup or
30g butter treacle
80g (½ cup) sultanas 1 teaspoon ground ginger
2 teaspoons grated lemon rind 100g (⅔ cup) plain flour
180ml (¾ cup) milk 1 teaspoon lemon juice
125ml (½ cup) water, BRANDY SNAPS 310ml (1¼ cups) double cream,
approximately Brandy is not an whipped (see Cook’s notes)
ingredient in brandy
snaps today, but
1 Preheat oven to 240°C/220°C fan. 1 Preheat oven to 180°C/160°C fan.
possibly was included
Grease deep 19cm square cake pan. Grease oven trays.
many years ago. If you
2 Place flour, sugar and salt in large like, add a little icing 2 Stir butter, sugar, syrup and
bowl; rub in butter with fingertips. sugar and a tablespoon ginger in medium saucepan over low
Stir in sultanas and the rind. of brandy to the heat until smooth. Remove from heat;
3 Make a well in the centre of the whipped cream. stir in sifted flour and juice.
flour mixture; add milk and almost all 3 Drop rounded teaspoons of
of the water. Using a knife, cut the TIPS mixture about 5cm apart onto trays
milk and water through the flour It is fine just to use (see Tips). Using a wet, thin metal
mixture to mix to a soft, sticky dough. 1 x 300ml carton of spatula, spread mixture into 8cm
Add the remaining water only if cream for this recipe. rounds. Bake snaps about 8 minutes
needed for correct consistency. or until bubbling and golden brown.
Bake the first tray of
4 Knead dough quickly and lightly 4 Slide a thin metal spatula under
snaps and, while they
on floured surface until smooth. Press are cooking, prepare the each snap; quickly shape each one
dough out evenly to 2cm thickness. next tray of snaps; put into a cone. Place snaps on a wire
Dip 4.5cm round cutter into flour; cut them into the oven as rack to cool. Fill with whipped cream
as many rounds as you can from the you’re getting the first just before serving.
piece of dough. batch out. If you handle
5 Place scones side by side, just four snaps at a time, the
touching, in pan. Gently knead scraps process will be easy.
of dough together; repeat pressing
and cutting out of dough. Place The snaps are best made
rounds in pan; brush tops with a little on the day of serving.
extra milk.
6 Bake scones about 15 minutes.
SERVING SUGGESTION
Butter and jam or lemon curd.

Freshly Baked
CREAMY
DELIGHT
BRANDY SNAPS
RECIPE
OPPOSITE
Bread Baking
Bread
It is said that ‘all sorrows are less
with bread’ and the uplifting scent
of freshly baked bread is certainly
emotive. At its simplest, this
staple is little more than flour,
water and leavening, yet these
three ingredients are open to
myriad interpretations using
different flours and flavours.
Bread Baking
MAKES 3
LOAVES
SOURDOUGH
RYE BREAD
RECIPE
ON PAGE
128
Bread Baking
About Commercial dried yeast is

freeze-dried to produce the fast-acting
yeast we buy from supermarkets.
NO-KNEAD SPELT
LINSEED & CUMIN BREAD
BREAD
PREP + COOK TIME 1½ HOURS MAKES 1 LOAF
Occasionally you can buy fresh yeast
from bakeries and health-food stores. 2 teaspoons (7g) dried yeast
To substitute fresh yeast, use double 330ml (1⅓ cups) lukewarm water
the weight of dried yeast. 200g (1⅓ cups) organic wholemeal
spelt flour
MAKING BREAD AT HOME STAGES OF BREAD MAKING 60g (⅓ cup) linseeds
Making bread isn’t difficult, nor does it Kneading While you can use a 2 teaspoons cumin seeds
require speciality equipment, however, machine and a dough hook (even the 1 tablespoon olive oil
if you want to be more serious about it, Romans had a ‘machine’ to knead 2 teaspoons golden syrup
then the two most important things bread – an ox, or a slave, who walked 2 teaspoons sea salt
to invest in are scales and a good, around a large stone bowl turning 300g (2 cups) bread flour
heavy-duty oven tray or baking stone wooden paddles), great pleasure is 1 teaspoon bread flour, extra
that will retain and provide even heat. gained from kneading the dough 1 teaspoon cumin seeds, extra
yourself. You will feel the change in
MEASURING the dough through your hands – from 1 Before starting read ‘About Bread’,
While our recipes list ingredients in tacky or sticky, to elastic and smooth. opposite.
both gram and cup weights, if you What you are actually doing is 2 Place yeast and the water in
have a choice, opt for scales for forming a network of gluten giving a large bowl; whisk until combined.
accuracy and speed. Don’t feel that the dough elasticity and texture. Add spelt flour, seeds, oil and syrup;
you have to limit your weighing to just stir until combined.
the dry ingredients, as it is also a good Proving After kneading, bread is set 3 Add salt and bread flour; mix into
idea to weigh liquids, such as water aside to prove. During this rest period, a sticky dough. Cover bowl with cling
and milk. Millilitre measures are equal yeast produces carbon dioxide, film; stand in a warm place for 1 hour
to gram measures for thin liquids; expanding the dough. Warmth or until dough has doubled in size.
therefore 250ml water or milk in a stimulates rising, too much heat, 4 Turn dough out onto a lightly
measuring cup will weigh 250g. though, will kill it. However, in cool floured work surface; press out to
conditions, even the fridge, the dough form a 25cm round. Fold the dough
YEAST will continue to expand, though at a under itself to form a 16cm round
Yeast is a fungus that consumes slower rate. The advantages of a slow loaf. Place seam-side down on a
carbohydrates (starchy foods such as rise is better texture and taste. Proving baking-paper-lined oven tray. Dust
flour and sugar) and produces carbon can take up to one or more hours, so with extra flour; cover with a clean
dioxide. Gas trapped within the bread factor this into the time it will take to tea towel. Stand in a warm place
stretches it, causing it to rise. Yeast make the bread. for 45 minutes or until almost
occurs naturally in the air (wild yeast), doubled in size.
and sourdough bread uses a ‘starter’ Second rising After the initial 5 Preheat oven to 220°C/200°C fan.
made from wild yeast as a leavening rising, the dough is knocked back to 6 Using a small sharp knife, score
agent; this lends a distinct flavour and redistribute the yeast cells. It is then five straight lines across the top of
texture to the bread. shaped before being left to rise again the bread. Sprinkle with extra cumin
and to relax the gluten before baking. seeds. Bake for 30 minutes or until
Starters are made by combining bread is browned and sounds hollow
flour, sugar and water, they can be Storing Cool the bread on wire racks when tapped.
temperamental so including a little to eliminate steam, which softens the
commercial yeast to get them going crust. Store in a ventilated bread bin.
can be helpful (see our starter recipe Keeping times will vary depending
page 128), although purists would on the type and size of the bread.
be horrified at the thought of adding Freezing is the best way to extend
commercial yeast. shelf life.

Bread Baking TOP TIPS
Spelt is an ancient
grain with similarities
to wheat. While it’s not
gluten−free and is
unsuitable for coeliacs,
some people find
it easier to digest.
Unlike plain flour,
which is refined by
removing the germ and
bran, the nutritious
part of the spelt grain
remains when it is
milled into flour.
Linseeds are one of the

richest plant sources of
healthy omega 3 fats.
SEEDS
’N’ SPICE
NO-KNEAD SPELT
LINSEED &
CUMIN BREAD
RECIPE
OPPOSITE
Bread Baking
COOK’S
NOTES
SOURDOUGH STARTER
Combine yeast, sugar and the water
in a large bowl. Cover; stand for 10
minutes or until bubbling. Add sifted
flour; stir to combine. Cover; stand at
room temperature for 2 days before
using. After 2 days the starter should
have a pleasant mildly sour smell and
small bubbles on the surface – a sign
that it’s active.
The starter will keep indefinitely in

the fridge with a little love and care.
Every week you will need to feed it
with 75g (½ cup) plain flour and
approximately 125ml (½ cup) water to
maintain a thick-cream consistency. If
you are not using the starter, either tip
away half or freeze for when you are
making a larger quantity of bread, or to
keep as backup if your main starter dies.
SOURDOUGH RYE BREAD 2 Make the bread on day three. Stir in a large oiled bowl. Cover; stand in
PREP + COOK TIME 1 ¼ HOURS (+ STANDING) the yeast with 1 teaspoon of the sugar a warm place for 40 minutes or until
MAKES 3 LOAVES (KEEPS UP TO 2 DAYS) and 1 teaspoon of the plain flour in doubled in size. Punch dough down
a small bowl. Add 125ml (½ cup) of with your fist. Turn onto a floured
4 teaspoons (14g) dried yeast the water, stand in a warm place for surface.
1 tablespoon brown sugar 15 minutes or until mixture starts 5 Divide dough into three portions.
675g (4¾ cups) plain flour to bubble. Shape each portion on a well-floured
750ml (3 cups) lukewarm water 3 Sift remaining flours and sugar surface into an 8 x 30cm oval-shaped
500g (4 cups) rye flour with salt into a large bowl; return hulls loaf. Gently lift each loaf onto
3 teaspoons fine salt in sifter to flour. Stir in 1 tablespoon a lightly oiled oven tray. (You may
1½ tablespoons caraway seeds of the seeds. Make a well in the centre need to place them diagonally on the
2 tablespoons olive oil of the dry ingredients. Combine yeast trays to fit.) Cover trays with clean tea
2 tablespoons plain flour, extra mixture, remaining lukewarm water, towels; stand in a warm place for
oil and 63ml (¼ cup) of the sourdough 15 minutes or until dough has risen.
SOURDOUGH STARTER starter. Add to dry ingredients; mix to 6 Preheat oven to 250°C/230°C fan.
2 teaspoons (7g) dried yeast form a dough. You may need an extra 7 Dust a little extra flour on the top
1 teaspoon caster sugar 63−125ml (¼−½ cup) lukewarm of each loaf. Using a small, sharp knife,
310ml (1¼ cups) lukewarm water water, if the mixture is too dry (flour cut a long slash lengthways across the
225g (1½ cups) plain flour varies in its moisture content). top. Sprinkle with remaining seeds.
4 Turn the dough onto a well-floured 8 Bake bread for 30 minutes or until
1 Make sourdough starter three surface; knead for 8 minutes or until hollow sounding when tapped on the
days ahead (see Cook’s notes). smooth and elastic. Place dough base. Transfer to wire racks to cool.

Bread Baking
A B STEP BY STEP
Different flours provide different tastes
and gluten content. Some of the
tastiest – rye and wholemeal – don’t
have as much gluten as white flour, or
in the case of buckwheat flour, no
gluten at all. Gluten is the protein in
bread that provides structure and
without it a loaf is very dense. Mixing
two flours, as we do here, can give you
the best of both worlds.
A Mix the sourdough starter and

leave for two days after which time
it should have a pleasant mildly
sour smell with evidence of small
air bubbles.
C D
B Sift the flours together over
a large bowl. Return any husks
(from the rye flour) that remain
at the bottom of the sieve to the
bowl with the flour.
C Add wet ingredients to dry

ingredients − you may need to
add more water if the mixture is
dry (this is because flour varies
in its moisture content).
D Knead the dough by pushing

it away then pulling it up over
itself, repeat the action for
8 minutes or until the dough
E F feels smooth and elastic.
E Shape dough into oval-shaped

loaves, tucking the ends under the
loaf. Place the loaves on oiled oven
trays or into a proving basket if you
have one.
F Dust a little flour over the top of

each loaf. Use a small, sharp knife to
make a slash lengthways down the
loaves, then sprinkle with extra
caraway seeds.
TOP TIPS Bread Baking
Loaf keeps for up
to 3 days
NUTTY
TEXTURE
SEEDED
BUTTERNUT
SQUASH
BREADSTICKS
RECIPE
ON PAGE
132

Bread Baking TOP TIPS
Loaf keeps for up
to 2 days
MORNING
TREAT
BUTTERY
FRENCH
BRIOCHE
RECIPE
ON PAGE
132
Bread Baking
portions; roll each portion into a 45cm 1 tablespoon sea salt flakes
length. Place dough lengths on a large 1 egg, beaten lightly
greased oven tray; cross lengths over 50g (¼ cup) pumpkin seeds
and under each other into a plait. Cover; 1 tablespoon poppy seeds
stand in a cool place for 1 hour or until 2 tablespoons sunflower seed
dough has nearly doubled in size. kernels, extra
7 Brush plait with extra egg;
sprinkle with extra sugar. Bake 1 Before starting read ‘About Bread’,
brioche for 10 minutes. Reduce heat page 126.
to 180°C/160°C fan; bake for 2 Preheat oven to 180°C/160°C fan.
a further 20 minutes or until golden 3 Place squash on an oven tray, cover
and bread sounds hollow when tapped. with foil; bake for 1¼ hours or until very
tender. When cool enough to handle,
BUTTERY FRENCH SERVING SUGGESTION scoop flesh into a medium bowl; mash
BRIOCHE Try this for breakfast with soft with a fork. You need 300g (1½ cups)
PREP + COOK TIME 1 HOUR scrambled eggs and smoked salmon, mashed squash.
(+ REFRIGERATION & STANDING) MAKES 1 LOAF or jams or marmalade. 4 Combine yeast, honey and the
water in a small bowl; cover with cling
4 teaspoons (14g) dry yeast film. Stand in a warm place for 10
80ml (⅓ cup) warm water minutes or until frothy. Stir in oil.
55g (¼ cup) caster sugar 5 Combine sifted flours, sunflower,
600g (4 cups) plain flour sesame and linseed seeds, and salt in
1 teaspoon fine salt a large bowl. Add yeast mixture and
5 eggs, beaten lightly mashed squash; mix to a soft dough.
250g butter Knead dough on a floured surface for
1 egg, extra, beaten lightly 10 minutes or until smooth and elastic.
1 tablespoon caster sugar, extra (If you have an electric mixer with a
dough hook, mix on medium speed for
1 Before starting read ‘About Bread’, 6 minutes or until smooth and elastic.)
page 126. 6 Place dough in a large oiled bowl;
2 Whisk yeast, the water and cover with cling film. Stand in a warm
1 tablespoon of the caster sugar place for 1 hour or until doubled in size.
in a small bowl until yeast dissolves. SEEDED BUTTERNUT 7 Increase oven temperature to
Cover; stand in a warm place for SQUASH BREAD STICKS 200°C/180°C fan. Punch down dough
10 minutes or until mixture is frothy. PREP + COOK TIME 2 HOURS (+ STANDING) with your fist. Knead on a floured
3 Sift flour, salt and remaining caster MAKES 6 STICKS surface for 1 minute or until smooth.
sugar into a large bowl, then add yeast Roll dough into six 4 x 30cm lengths;
mixture and egg; stir until just 900g butternut squash, halved place on a large oiled oven tray. (Or
combined. Turn dough onto a floured lengthways, seeds removed divide dough into 12 even-sized balls,
surface, knead for 10 minutes or until 2 teaspoons (7g) dried yeast roll in seeds; see introduction, above.)
dough is smooth and elastic. 1 tablespoon honey 8 Cover dough loosely with oiled
4 Divide butter into 10 equal 125ml (½ cup) lukewarm water cling film. Stand in a warm place for
portions. Knead each portion of butter 2 tablespoons vegetable oil 40 minutes or until dough is almost
into dough, kneading well after each 200g (1⅓ cups) wholemeal plain doubled in size.
addition, until all the butter is flour 9 Brush dough with egg, sprinkle
incorporated and dough is smooth and 300g (2 cups) ‘00’ flour, bread flour with pumpkin seeds, poppy seeds and
glossy. Place dough into a large bowl; or plain flour extra sunflower seeds. Bake for 25
cover, refrigerate overnight. 75g (½ cup) sunflower seeds minutes or until golden and bread
5 Preheat oven to 200°C/180°C fan. 2 tablespoons sesame seeds sounds hollow when tapped. Cool on
6 Divide dough into three equal 1 tablespoon linseeds a wire rack.

Bread Baking
COOK’S
NOTES
BUTTERY FRENCH BRIOCHE
One of the most sumptuous of
all breads is brioche, with a
lightly sweetened flavour and
tender, almost cake-like texture
thanks to its enrichment with
both butter and eggs. Why not
make double and freeze a loaf
for another time?
While this bread can be

kneaded by hand, it is much
easier to incorporate the
butter using a bench mixer
and dough hook.
SEEDED BUTTERNUT
SQUASH STICKS
This lovely wholesome bread
has a nutty texture from the
seeds. If you’d prefer to make
rolls, divide the dough into
12 smooth rounds. Place ROSEMARY KALAMATA surface for 5 minutes or until smooth
pumpkin and poppy seeds in
a small bowl; roll dough rounds OLIVE BREAD and elastic. Place dough in an oiled
in the seeds to coat. Place 1cm PREP + COOK TIME 1 HOUR (+ STANDING) bowl; cover, stand in a warm place for
apart on an oiled oven tray in a MAKES 1 LOAF 1⅓ hours or until dough has doubled.
rectangle shape (three across 4 Turn dough onto a lightly floured
and four down). Continue the
2 teaspoons (7g) dried yeast surface; knead until smooth. Press the
recipe from step 8.
1 teaspoon caster sugar dough into a 23 x 28cm rectangle.
310ml (1¼ cups) warm milk Spread olives and rosemary over dough,
500g (3⅓ cups) plain flour leaving a 2cm border. Roll up dough
ROSEMARY KALAMATA 1 teaspoon salt from the long side, tuck ends
OLIVE BREAD 60ml (¼ cup) extra virgin olive oil underneath; place on a lightly greased
This is a simple bread with
120g (1 cup) pitted kalamata oven tray.
the classic Greek pairing of
rosemary and plump purple olives, chopped finely 5 Sift a little extra flour over bread.
kalamata olives. For an 1 tablespoon fresh chopped rosemary Holding scissors vertically, make cuts
Italian-themed pairing, try
about 2.5cm apart, along centre of
pitted green sicilian olives and
either rosemary or thyme. For 1 Before starting read ‘About Bread’, bread. Place bread in a warm place;
a Cypriot-inspired bread, add page 126. stand, uncovered, for 1½ hours or until
half mint and rosemary with 2 Combine yeast, sugar and milk in doubled in size.
the kalamata olives.
a small jug; stand in a warm place for 6 Meanwhile, preheat oven to
Bread is best eaten on 15 minutes or until mixture is frothy. 180°C/160°C fan.
day of baking. 3 Sift flour and salt into a large bowl. 7 Bake for 45 minutes or until bread
Stir in yeast mixture and oil; mix to a is browned and sounds
firm dough. Knead dough on a floured hollow when tapped.
Book Extract
BOOK
COVER
THE BAKING
COLLECTION
Published by The Australian
Woman’s Weekly £20
www.octopusbooks.co.uk
This book is available to Food to

Love readers at £3.50 each, plus
free UK P&P. To order, please call
01903 828503 quoting, BO005.
Offer subject to availability, please
allow 7 days for delivery.
BOOK EXTRACT
A freshly baked cake is a joy to behold and it's best enjoyed in the afternoon with a hot
cup of tea (freshly brewed in the pot, of course). Today's baker seeks to pair exciting
flavours with vibrant colours and the recipes here are no exception. Imagine having
friends to visit and serving up the impressive marble cake – so decadent!

Book Extract
LIGHT &
BRIGHT
MARBLE CAKE
RECIPE
ON PAGE
137
Book Extract
CHOC
DELIGHT
LITTLE CHOCOLATE
& COCONUT
SPONGES
RECIPE
OPPOSITE

Book Extract
LITTLE CHOCOLATE & MARBLE CAKE

COCONUT SPONGES PREP + COOK TIME 1 HOUR 40 MINUTES
SERVES 12
PREP + COOK TIME 50 MINUTES MAKES 18
250g butter, softened

4 eggs 1 teaspoon vanilla extract
165g (¾ cup) caster sugar 275g (1¼ cups) caster sugar
100g (⅔ cup) self−raising flour 3 eggs
35g (⅓ cup) cocoa powder 335g (2¼ cups) self−raising flour
90g butter, melted 180ml (¾ cup) milk
1 tablespoon hot water pink food colouring
160ml (⅔ cup) double cream 2 tablespoons cocoa powder
2 tablespoons caster sugar, extra 2 tablespoons milk, extra
15g (⅓ cup) flaked coconut
BUTTER FROSTING
CHOCOLATE GANACHE 125g butter, softened
200g dark eating (semi−sweet) 320g (2 cups) icing sugar
chocolate, chopped coarsely 2 tablespoons milk
160ml (⅔ cup) double cream
1 Preheat oven to 180°C/160°C fan.
1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan;
Grease two 9−hole (125ml/½−cup) line base with baking paper.
friand pans. 2 Beat butter, extract and sugar in a
MARBLE CAKE
2 Beat eggs in a small bowl with an medium bowl with an electric mixer
electric mixer until thick and creamy. until light and fluffy. Beat in eggs, one
Beat in sugar, a tablespoon at a time, at a time. Stir in sifted flour and milk,
until dissolved. Transfer mixture to a in two batches.
large bowl; fold in sifted flour and 3 Divide mixture into three bowls;
cocoa, then butter and the hot water. tint one mixture pink. Blend sifted COOK’S
NOTES
Spoon mixture into pan holes. cocoa with extra milk in a cup; stir
3 Bake sponges about 12 minutes. into second mixture. Leave remaining
Turn immediately onto baking−paper− mixture plain. Drop alternate
covered wire racks to cool. spoonfuls of mixtures into pan. Pull
4 Meanwhile, make chocolate a skewer backwards and forwards
ganache. through cake mixture to create
MARBLE CAKE
5 Beat cream and extra sugar in a a marble effect. The traditional colours for
small bowl with an electric mixer until 4 Bake cake about 1 hour. Stand in a marble cake are chocolate
soft peaks form. pan 5 minutes; turn, top−side up, onto brown, pink and white, but you
6 Split cold sponges in half. Spread a wire rack to cool. can use any food colouring you
bases with cream; replace tops. Spread 5 Meanwhile, make butter frosting. like. Make the colours fairly
ganache on cakes; top with coconut. 6 Spread frosting all over cold cake. strong for maximum impact, as
they may fade during baking.
CHOCOLATE GANACHE BUTTER FROSTING
Stir ingredients in a small saucepan Beat butter in a small bowl with an This cake will keep in an
over low heat until smooth. Remove electric mixer until light and fluffy; airtight container, at room
temperature, for up to three
from heat; stand until thickened. beat in sifted icing sugar and milk,
days. Uniced cake can be frozen
Filled sponges are best eaten the day in two batches.
for up to three months.
they are made. Unfilled sponges can
be frozen for up to one month.
FEB
SPOTLIGHT ON CHEESE
Potato, pepper & spinach frittata
PERFECT PIES
Lamb, pea & rosemary pies
DATE NIGHT SAUCY SECRETS BEAUTIFUL BAKING

Salmon carpaccio Rice balls & tomato chutney Chocolate cream cake pots
S till
hungry?
Head to
www.foodtolo
magazine.co.uve
k
to find out
more!
EDITOR Clare Kelly
ART EDITOR Emily Reynolds
PRODUCTION EDITOR Debbie Oliver THE
WITH SPECIAL THANKS TO: TEAM
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H BAUER ACADEMIC HOUSE, 24-28

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PUBLISHED BY H BAUER PUBLISHING Academic House, 24−28 Oval Road, London,

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© 2017 All rights reserved.
Printed by William Gibbons, West Midlands, WV13 3XT.
Distributed by Frontline.
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soon be seeing the exciting new range of colours. These were available for the first time
in November 2017. Copper, Brass and Wolfram make their debut in time for Christmas. Check out the website to
find the ideal gift but be aware you’ll want to treat yourself first. www.theknifesharpenerguy.co.uk
COOK’S NOTES
WE USE LARGE EGGS
IN OUR RECIPES
THAT HAVE AN
AVERAGE WEIGHT
BA K ING BOWLS
Non-reactive bowls are
made from ceramic,
stainless steel and glass.
OF 60G, UNLESS These types of bowls
OTHERWISE We use metric measures. See Conversion Chart should be used when
marinating ingredients
INDICATED. for more information. that contain acid, such
as lemon, vinegar
and tomato.
ALL
OVEN
ROASTING
FRUIT
and vegetables are
FORGOT TO
TAKE THE EGGS TO MELT
NUTS
considered peeled,
unless otherwise
OUT OF THE FRIDGE?
CHOCOLATE,
PLACE
indicated. All nuts Simply place eggs in a
are shelled.
RELEASES THEIR bowl of warm, not hot,
PHOTOGRAPHER JOHN PAUL URIZAR + STYLIST JUSTINE POOLE

water for 5-10 minutes
AROMATIC OILS: PLACE to bring them to room CHOPPED CHOCOLATE IN A
NUTS IN A SINGLE LAYER
Roasting
temperature. HEATPROOF BOWL OVER A PAN
OF BARELY SIMMERING WATER.
ON AN OVEN TRAY IN A
NUTS
THE WATER MUSTN’T TOUCH
180°C/160°C FAN OVEN. THE BASE OF THE BOWL. STIR
STIR NUTS EVERY FEW CHOCOLATE UNTIL SMOOTH,
Measuring
N AS
MINUTES UNTIL THEY FROM THE PA
To dry-roast spices, AND REMOVE
cake pans
ARE GOLDEN. WATCH seeds or nuts, heat them SOON A
S IT’S M
ELTED.
in a dry pan, stirring
CAREFULLY AS THEY CAN
continuously over
OVER-BROWN VERY medium-high heat until Cake pans are
fragrant and just starting measured across the
QUICKLY. REMOVE
to colour (seeds will top, from one inside
IMMEDIATELY FROM THE begin to pop). Be careful edge to the other.
TRAY TO PREVENT not to burn as this makes
them bitter. Remove
BURNING. immediately from the
pan to cool, then use
according to the recipe.

Cook’s Notes
HOW TO
★ Some recipes in this book
MAY CALL FOR RAW OR
BARELY COOKED EGGS;
exercise caution if there is a salmonella
STERILISE problem in your area. The risk is greater for
those who are pregnant, elderly or very young,
JARS STORE and those with impaired immune systems.
MOST CAKES KEEP THE HIGHER THE FAT (BUTTER) CONTENT OF A CAKE, THE
WELL FOR 2-3 DAYS,
LONGER ITS KEEPING QUALITIES.
DEPENDING ON THE
CLIMATE AND TYPE
OF CAKE.
Run clean
BUTTER
jars through the Cool the cake to room
hot rinse cycle in a temperature before OVENS
dishwasher or wash storing it in an airtight should be preheated
them in hot soapy container, as close in to their indicated
water and rinse well. temperature for at If the butter is still cold
size to the cake as least 10 minutes and hard, just grate it
Place jars and metal
possible, to minimise before using. into a bowl using the
lids on a tray in a cold
the amount of air coarsest side of a box
oven; heat to 120°C
(100°C fan) and heat around the cake. grater. If you heat the
for 30 minutes. grater under hot water,
FREEZE CAKES then dry it well, the
butter will easily slip
UN-ICED AND
UNFILLED READ THE off the grater.
Breads, scones BECAUSE ICING RECIPE POSITION OVEN

& pastries CAN CRACK THROUGH BEFORE
DURING RACKS BEFORE
ARE AT THEIR BEST THAWING. STARTING, THIS WAY PREHEATING
EATEN ON THE DAY OF YOU WILL KNOW WHAT THE OVEN.
BAKING, HOWEVER, Before freezing, place EQUIPMENT YOU NEED,
THEY CAN BE FROZEN cake in a freezer bag, WHETHER ANY
FOR UP TO 3 MONTHS. or wrap in freezer PARTICULAR SKILLS
wrap, and expel as ALL INGREDIENTS
much air as possible. ARE NEEDED, OR IF SHOULD BE AT
YOU NEED TO REST, ROOM
TEMPERATURE
STAND, REFRIGERATE
UNLESS OTHERWISE
OR FREEZE THE RECIPE INDICATED.
FOR ANY LENGTH
OF TIME.
Recipe Index
What’s
IPE INDEX
ON THE
MENU
BEEF, LAMB, PORK & VEAL lamb with sage & prosciutto 107
baked pasta with ham, blue cheese & fennel 58 lentil & paprika meatball minestrone 66
bourbon−glazed beef ribs 110 meatball tagine with eggs 94
cassoulet 110 mediterranean lamb burgers 82
chilli beef with cornbread dumplings 102 osso buco with saffron risotto 93
chinese−braised veal 94 pork & fennel ragù with sweet potato gnocchi 90
cottage pie 66 pork larb with broccolini & noodles 61
ginger teriyaki beef 33 ragù alla bolognese 93
korean beef lettuce cups with pickled vegetables 40 satay pork medallions 75
lamb shank & bean casserole 90 smoky beans with chorizo 75
lamb shank & spinich korma curry 113 spice−rubbed beef with chickpea salad 82
spiced lamb cutlets with tomato & herb salad 82
steak sandwiches 71
thai beef omelettes 58
POULTRY
apricot chicken with creamy rice 58
cajun chicken with lime hollandaise 71
chicken hunza pie 47
chicken pastilla triangles 13
chicken tabbouleh 81
hainan chicken rice 36
smoked paprika chicken with tomato & chickpeas 61
sticky balsamic roast chicken 113
tandoori chicken 33
SEAFOOD
beer−battered fish with jalapeño
& watermelon salad 16
char−grilled trout with kipfler potato salad 67
keralan sweet potato, egg & fish curry 16
prawn & basil risotto 79
teriyaki salmon 71

Recipe Index
Never
miss an
issue!
Start your
YOUR GUIDE TO THE RECIPES subscription n
on page 28
ow
IN THIS ISSUE. TIME TO MAKE
YOURSELF HUNGRY AGAIN...
MEAT-FREE
aloo tikka 35
bean & spinich ragù 107
brown fried rice 43
carrot & spinich pilaf 43
cauliflower & rocket risotto 47
courgette, black bean & sweetcorn enchiladas 51
courgette & tofu noodles with coriander pesto 54
greek brown rice salad 42
miso broth with tamari squash & noodles 54
moroccan lentil & sweet potato salad 64
mushroom brown rice risotto 40
mushroom, sage & buckwheat risotto 55
perfect mashed potato 97
pine nut & dried fig couscous 75
potato chips 97 cream buns 117
potato wedges with sun−dried tomato 96 finger buns 118
pumpkin & feta freeform tart 13 little chocolate & coconut sponges 137
sautéed potatoes 97 marble cake 137
spinich, cheese & potato cannelloni 54 pear & ginger upside−down cake 36
sweet potato & rocket pilaf 42 raspberry cream sponge 117
sultana & lemon scones 122
SAVOURY BAKING vanilla passionfruit slice 118
buttery french brioche 132
no−knead spelt linseed & cumin bread 126 DESSERTS & SWEETS
rosemary kalamata olive bread 133 baked apples with berries 81
seeded butternut squash bread sticks 132 labne, rosemary & blood orange tart 26
sourdough rye bread 128 middle−eastern style fruit salad 25
tiramisu self−saucing pudding 101
SWEET BAKING vietnamese coffee crème caramel 101
blood orange cakes with mascarpone ice−cream 22
blood orange syrup cakes with orange cream 25 SUNDRIES
brandy snaps 122 bitter blood orange & campari marmalade 22
THE FOOD TO LOVE
TEST KITCHEN
ESTABLISHED 1950
Our recipes come from The Australian Women’s
Weekly whose Test Kitchen has, for the past 67
years, been developing, triple-testing, styling and
photographing thousands of recipes for home
cooks across the world. Our wonderful chefs work
hard to deliver delicious fail-safe recipes for all
cooks, young and old. So whenever you see the
Triple Tested ‘seal of approval’ stamp, this is our
guarantee that what you make at home will turn
out looking as beautiful as our photographs.
Conversion Chart
25
24
23
Metric ruler
MEASURES DRY MEASURES LIQUID MEASURES { actual size }
22
The difference between one METRIC IMPERIAL METRIC IMPERIAL
country’s measuring cups and
another’s is within a two− or 15G ½OZ 30ML 1 FLUID OZ
21
three−teaspoon variance, and
will not affect your cooking 30G 1OZ 60ML 2 FLUID OZ
results. The United Kingdom,
20
North America and New Zealand 60G 2OZ 100ML 3 FLUID OZ
and use a 15ml tablespoon.
90G 3OZ 125ML 4 FLUID OZ
19
One Australian metric 125G 4OZ (¼LB) 150ML 5 FLUID OZ
measuring cup holds
approximately 250ml; one 155G 5OZ 190ML 6 FLUID OZ
18
Australian metric tablespoon
holds 20ml; one Australian 185G 6OZ 250ML 8 FLUID OZ
metric teaspoon holds 5ml.
17
220G 7OZ 300ML 10 FLUID OZ
All cup and spoon
measurements are level. The 250G 8OZ (½LB) 500ML 16 FLUID OZ
16
most accurate way of measuring
dry ingredients is to weigh 280G 9OZ 600ML 20 FLUID OZ
them. When measuring liquids,
use a clear glass or plastic jug 315G 10OZ 1000ML (1 LITRE) 1¾ PINTS
15
with the metric markings.
345G 11OZ
The imperial measurements 10 INCH
14
375G 12OZ (¾LB)
used in these recipes are
approximate only.
LENGTH MEASURES
Measurements for cake pans are
410G 13OZ 25 CM
13
approximate only. Using same−
440G 14OZ
METRIC IMPERIAL
shaped cake pans of a similar
size should not affect the 3MM ⅛IN
470G 15OZ
12
outcome of your baking. We
measure the inside top of the 6MM ¼IN
500G 16OZ (1LB)
cake pan to determine sizes.
1CM ½IN
11
750G 24OZ (1½LB)
We use large eggs with an
average weight of 60g. 2CM ¾IN
1KG 32OZ (2LB)
10
2.5CM 1IN
5CM 2IN
9
OVEN TEMPERATURES 6CM 2½IN
8CM 3IN
8
The oven temperatures in this book are for conventional ovens; if you
have a fan-forced oven, decrease the temperature by 10-20 degrees. 10CM 4IN
°C (CELSIUS) °F (FAHRENHEIT)
7
13CM 5IN
VERY SLOW 120 250 15CM 6IN

6
SLOW 150 300 18CM 7IN
MODERATELY SLOW 160 325 20CM 8IN

5
MODERATE 180 350 22CM 9IN

4
MODERATELY HOT 200 400 25CM 10IN
HOT 220 425 28CM 11IN

3
VERY HOT 240 475 30CM 12IN (1FT)

2
15g = 1 cup loosely packed 55g = 1 cup firmly packed 1 INCH

WEIGHING HERBS 30g = 1 cup coarsely chopped 60g = 1 cup finely chopped
2.5 CM
1
Alternatively, use a 250ml teacup and follow the recipe guidelines.

Making sure you get perfect results is important to us and so each recipe you see has been tested not once, not twice
but three times. We hope this gives you the confidence to try something new, knowing that it’s going to be a success!

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DELICIOUS LOW-FAT MEALS

| COMFORTING CASSEROLES | FOOD IN A FLASH | SPICE IT UP WITH GINGER

CHILLI BEEF WITH

JANUARY ISSUE 2018 £4

4 FOOD TO LOVE • JANUARY 2018

GET 3 ISSUES Take it easy hungry?

JANUARY ISSUE 2018 £4

038 056 062 068

104 COVER COVER

It might seem like a I have a Caribbean I know that some

A Don’t ripen fruit in A Yes! Place the flour, salt

6 FOOD TO LOVE • JANUARY 2018

• Create your own

JANUARY ISSUE 2018 £4

8 FOOD TO LOVE • JANUARY 2018

Onions can be white, brown, green or red.

PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF CHARLOTTE BINNS-MCDONALD

CARAMELISED ONIONS have a high sugar content. When heated,

10 FOOD TO LOVE • JANUARY 2018

12 FOOD TO LOVE • JANUARY 2018

14 FOOD TO LOVE • JANUARY 2018

KERALAN SWEET POTATO,

800g firm white fish fillets, cut into

16 FOOD TO LOVE • JANUARY 2018

aving fun whatever the weather

The blood orange is virtually seedless with blood-red-streaked

18 FOOD TO LOVE • JANUARY 2018

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BITTER BLOOD ORANGE CANDIED BLOOD ORANGES MASCARPONE ICE-CREAM

22 FOOD TO LOVE • JANUARY 2018

24 FOOD TO LOVE • JANUARY 2018

BLOOD ORANGE remaining hot syrup over hot cakes,

LABNE, ROSEMARY & 6 Reduce oven to 140°C/120°C fan.

1 To make labne, line a medium

JANUARY ISSUE 2018 £4

QUOTE Z802 TO SAVE

WEBSITE WWW.GREATMAGAZINES.CO.UK/FOODTOLOVE • PHONE 01858 438 884

30 FOOD TO LOVE • JANUARY 2018

KITCHEN TIP STORING

32 FOOD TO LOVE • JANUARY 2018

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ALOO TIKKA TAMARIND SAUCE Mould 2 tablespoons of the mixture

CHILLI GINGER SAMBAL

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38 FOOD TO LOVE • JANUARY 2018

VEGETABLES then some of the beef. Combine

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SWEET POTATO & ROCKET PILAF GREEK BROWN RICE SALAD

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BROWN FRIED RICE CARROT & SPINACH PILAF

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COURGETTE, BLACK BEAN

3 large courgettes (450g)

52 FOOD TO LOVE • JANUARY 2018

MISO BROTH WITH

NOODLES WITH 4 Meanwhile, cook noodles in a

54 FOOD TO LOVE • JANUARY 2018

4 Place oil, passata, sugar, tomatoes

MUSHROOM, SAGE &

60ml (¼ cup) extra virgin olive oil