Innholdsfortegnelse for November 2015 i Taste.com.au

this month, I’m so excited to be guest editing taste.com.au magazine and spending time with Brodee and the taste team. I absolutely love these last two months of the year – there’s that buzz in the air, when you know that summer holidays and Christmas are around the bend! In November I click into Christmas mode – the tree, pressies, parties, carols, making it special for my two little boys and the food – the food! That’s where I get my hands dirty… As a chef, I get a real thrill from surprising my family with a new take on the spread each year. This time, I’ve created a get-ahead Christmas menu (see page 68) inspired by vibrant, seasonal ingredients, including zucchini, chilli, berries, mango and pineapple. I grew up…

Louise’s Baked Pumpkin Doughnuts (September 2015, p93 ) are delicious and a fabulous lighter option to bake. The taste and aroma of freshly baked doughnuts is too hard to resist! Danielle Manera My partner and I loved making the Passionfruit, Lemon & Poppy Seed Cake (September 2015, p105 )! We make something together from every issue and it was a true team effort. Cheers! Lucinda Coman The Jaffa Slice (August 2015, p136 ) was easy to make and so fudgy! If you’re a fan of Jaffas, then this slice is for you. Jenny Piliotis It took me all of 20 minutes to whip the ingredients together before throwing Louise’s Pumpkin & Walnut Cupcakes (August 2015, p71 ) into the oven! I added a bit of lime…

snapper with tamarind dressing & coconut rice serves 4 | prep & cooking 30 mins 270ml can light coconut milk330ml (1 1 /3 cups) water1 stick lemongrass,finely chopped250g (1 ¼ cups)basmati rice, rinsed30g palm sugar, grated1 tbs tamarind puree1 long fresh red chilli,finely chopped2 tbs lime juice5 tsp fish sauce1 tsp finely grated fresh ginger250g grape tomatoes, halved1 small red onion, thinly sliced1 /3 cup fresh coriander leaves,coarsely chopped4 (about 150g each)snapper fillets secret ingredient Palm sugar brings the sweetness to this sweet, sour and salty dressing. 1 For the rice, bring the milk, water, lemongrass and rice to the boil in a saucepan over medium heat. Reduce heat to low. Cook, covered, for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Fluff the rice with a fork.…

kitchen staples • red onion • garlic • fresh ginger • eggs • butter • rice • cumin seeds • caster sugar • extra virgin olive oil • sesame oil • apple cider vinegar • cooking saké • light soy sauce • hot English mustard • whole egg mayonnaise • chicken stock Flaky filo pastry and tasty cheesy filling make this vego pie an easy winner! cauliflower filo pie serves 4 | prep & cooking 1 hour 10 mins 1 (about 800g) cauliflower, trimmed, chopped1 tbs extra virgin olive oil1 small red onion, finely chopped2 garlic cloves, finely chopped½ tsp cumin seeds, lightly crushed,plus extra, to sprinkle200g smooth feta, crumbled3 eggs, lightly whisked2 tbs chopped fresh coriander8 sheets filo pastry75g butter, meltedFresh coriander sprigs, to serve, optional 1 Process cauliflower…

crispy salmon & chilli caramel salad serves 8 (as a starter) | prep 15 mins | cooking 10 mins 35g ( ½cup) shredded coconut4 (about 200g each) skinless salmon filletsSea salt flakes, to season45g ( ¼ cup) rice flourVegetable oil, to shallow-fry2 Granny Smith apples, cored,cut into matchsticks1 cup loosely packed fresh mint leaves1 cup loosely packed fresh Thai basil leaves½ cup loosely packed coarselychopped fresh coriander1 red shallot, peeled, thinly sliced1 long fresh red chilli, deseeded, thinly sliced chilli caramel 100g palm sugar, shaved or grated1 tbs water2 tsp fish sauce1 lemongrass stalk, white part only,finely chopped¼ tsp chilli flakes, or to taste1 tbs lime juice 1 For the chilli caramel, place the sugar, water, fish sauce, lemongrass and chilli in a small saucepan over medium-high heat. Cook, stirring,…

These desserts will have you prepped and ready to impress – they can all be made at least one month ahead, so start right now! Make the Steamed Fig, Whisky & Earl Grey Pudding (page 98) up to two months in advance – it just gets better with age! Or, make the White Christmas Angel Cake (page 104) one month ahead, then layer it with the luscious mascarpone cream two days before serving. You can freeze the dough for the Cherry & Chocolate Babka (page 100), ready to bake, or make the Apricot Ice-cream Pudding (page 102), then decorate it on the day. Happy cooking! Welcome Christmas with the amazing aroma of this spiced pudding steamed fig, whisky & earl grey pudding with chai custard serves 10 | prep 40…

you’ll need… justine’s pork pot stickers in lettuce cups makes 16 dumplings | prep 30 mins | cooking 10 mins 200g pork mince 4 whole fresh or dried shiitake mushrooms, finely chopped (see tip) 3 green shallots, white part only, finely chopped 3cm piece fresh ginger, peeled, finely chopped 1 garlic clove, finely chopped 1 tbs light soy sauce 2 tsp Chinese rice wine ½ tsp sesame oil ½ egg white 1 tsp cornflour Pinch of caster sugar Pinch of salt 16 gow gee wrappers 1 tbs vegetable oil 300ml water 1 iceberg lettuce, leaves carefully separated Fresh coriander sprigs, to serve Bean sprouts, to serve dipping sauce 60ml ( ¼ cup) black vinegar 60ml ( ¼ cup) light soy sauce 1 tsp caster sugar, or to taste 2 tbs…

eight weeks ahead 1 Bake your Christmas pudding now and store it in a cold dark place to mature and allow the flavours to intensify. 2 Confirm the guest list and plan the entire menu two months out, then delegate! I like to play to people’s strengths by tasking them with jobs they enjoy and are good at. Get the wine lover to match drinks to the menu, ask the baker to make the pudding… People will thank you for giving them plenty of time to prepare – and they’ll feel pretty special, too. six weeks ahead 3 Write a detailed shopping list. Keep an ear out for any sales or deals that pop up at the supermarket and bottle shops and jump on them while they last. 4 Consider…

almond & raspberry meringue tarts makes 20 | prep 30 mins (+ 15 mins resting time) | cooking 15 mins 100g unsalted butter, chilled,finely chopped150g (1 cup) plain flour2 tbs caster sugar1 egg yolk2-3 tsp cold water90g ( ¼ cup) raspberry jam20 mini meringuesIcing sugar, to dust filling 40g butter, at room temperature2 tbs caster sugar1 egg yolk40g ( 1 /3 cup) almond meal1 tbs plain flour 1 Preheat oven to 180°C/160°C fan forced. Lightly grease 20 mini muffin pans. Process butter, flour and sugar in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and a little water, processing until dough just comes together, adding more water as needed. Turn onto a lightly floured surface. Knead until just smooth. Divide dough into 2 portions and shape each…

Manu Whip up Manu Feildel’s Crepes with Lemon Sauce, p84, as a sweet, delicate dessert for any time of the day. Michelle Did someone say Chocolate Crème Brûlée? Michelle Southan has the perfect recipe, with just four ingredients! p110. Curtis Guest Editor Curtis Stone has a Get-ahead Christmas Menu, perfect for breezy summer entertaining, p68. Justine Justine Schofield’s Pork Pot Stickers in Lettuce Cups, p106, are just the ticket for an easy starter. Matt Explore the history of soupy ramen noodles with Matt Preston as he shares his recipe for Ramen Burgers, p47. Marion Marion Grasby’s quick and easy Crispy Salmon & Chilli Caramel Salad is full of flavour and crunch, p82. Chrissy Nutritionist Chrissy Freer’s recipes are full of the Good Stuff! Find her healthy low-cal dinners on p56.…

WELCOME GEORGIA We’re stoked to welcome the newest taste.com.au magazine foodie – MasterChef Australia 2015 runner-up Georgia Barnes! Each month Georgia will share her take on a quick, easy and delicious dish – we can’t wait to get stuck in! Check out Grab & Go on page 60 to see her exclusive new recipe. EGGSTRA VALUE We’ve all heard of a double-yolker, but have you ever seen a quadruple-yolker – four yolks in one egg? That’s what a UK woman found while cracking eggs for a breakfast fry-up. When Jan Long bought half-a-dozen eggs from her local shop she noticed that one egg was unusually large. It measured roughly 7.5 x 15cm, more than three times the size of a normal one. Mrs Long said she imagined there must have…

it’s a blitz! Use it up in this cheesy bake. crisper raid • 400g cauliflower, trimmed, coarsely chopped • 250g cup mushrooms, coarsely chopped • ¼cup chopped fresh basil leaves, plus extra, to serve •1 /3 cup chopped fresh continental parsley, plus extra, to serve fridge raid • 120g (1 ½ cups) coarsely grated cheese, such as cheddar or mozzarella • 2 tbs crème fraîche, sour cream or thickened cream • 6 fresh lasagne sheets pantry raid • 1 tbs olive oil • 2 brown onions, halved, thinly sliced • 2 garlic cloves, finely chopped • Pinch dried chillies, optional • 180ml (¾ cup) tomato pasta sauce • 125ml ( ½ cup) water vegie cannelloni with pink sauce serves 4 | prep 20 mins | cooking 1 hour 5 mins 1…

spicy calamari with pineapple, blueberry & mint salad serves 4 | prep 15 mins | cooking 5 mins Place Sichuan seasoning in a sealable plastic bag. Add squid and seal bag. Shake to coat. Preheat a barbecue or chargrill on high. Add 2 tbs oil. Cook squid, turning, for 30 seconds or until opaque and just cooked through. Transfer to a plate. Season with salt. Place blueberries, lime rind and juice and remaining oil in a bowl. Use a fork to press some of the blueberries against the side of the bowl to release juices. Season with salt. Arrange pineapple on a serving plate. Top with blueberry vinaigrette, squid and mint. “This is a speedy midweek meal that I love eating outdoors. Sweet and a little spicy, it’s a dish…

menu Starters Berry sangria with passionfruit ice Chorizo & manchego gougères Yoghurt dip with chilli oil Seeded crackers Main Roast pork belly with thyme salt & blackberry vinaigrette Dessert Mango pineapple tart Shop now! Find all the recipe ingredients at Coles. “This festive cocktail is the perfect thing to serve on a summer day. Try adding the passionfruit seeds back into the strained juice before freezing for a lovely texture.” Curtis Stone berry sangria & passionfruit ice serves 8 | prep 5 mins (+ 10 hours freezing & 2 hours chilling time) 2 x 750ml btl WahuMarlboroughSauvignon Blanc100g ( ½ cup) caster sugar250g strawberries, washed,hulled, halved125g fresh blueberries125g fresh raspberries passionfruit ice 185ml ( ¾ cup) strainedpassionfruit juice (see tip, below)185ml ( ¾ cup) water1½ tbs caster sugar • To shop…

“These are also fantastic with an orange sauce – just replace the lemons with 2 tbs of orange juice, ½ tbs of lemon juice and the zest of 1 orange.”Manu Feildel Manu’s crepes with lemon sauce serves 4 | prep 15 mins (+ 2 hours resting time) | cooking 15 mins 2 eggs3 tsp caster sugar200ml milk½ vanilla bean, halved lengthways,seeds scrapedPinch of salt125g plain flour2 tsp dark rum40g unsalted butter, melted, cooled lemon sauce 120g caster sugar80ml ( 1 /3 cup) water1 lemon, rind finely zested, juiced 1 Place the eggs, sugar, milk, vanilla seeds and salt in a large bowl. Whisk to combine. Slowly add the flour, whisking constantly, until a smooth batter forms. Whisk in the rum and 25g of the melted butter. Cover with plastic wrap.…

These gorgeous make-ahead desserts are part of the incredible festive recipe collection that you’ll find in the latest release from taste.com.au’s All-time Favourites Cookbook series, Christmas. It’s packed with mouth-watering mains, starters, sides and more, featuring traditional touches and modern twists, plus tips and tricks to help you get ahead and save time. Find it at supermarkets and newsagencies for $9.99.…

“You only need four ingredients to make these single-serve pots of perfection!”Michelle Southan you’ll need The perfect choc crème brûlée is just six steps away! let’s go! chocolate crème brûlée serves 6 | prep 20 mins (+ 2 hours cooling & overnight chilling time) | cooking 45 mins 600ml thickened cream 150g dark chocolate, finely chopped 6 egg yolks, at room temperature 70g ( 1/3 cup) caster sugar 1½ tbs caster sugar, extra 1 Preheat the oven to 150°C/130°C fan forced. Place the cream and chocolate in a saucepan and cook over low heat, stirring constantly, until melted and smooth. Set aside for 5 minutes to cool slightly. 2 Place the egg yolks and sugar in a large bowl and whisk until thick and pale. Whisk the chocolate mixture into…

the Mediterranean diet has been a healthy traditional lifestyle across the olive-growing areas of the Mediterranean for thousands of years. It is the most comprehensively researched and scientifically validated diet in the world. Studies have repeatedly shown it to be the ideal diet for maintaining a healthy heart, as well as preventing diabetes and metabolic syndrome (including fatty liver, abdominal obesity and insulin resistance), some cancers, Alzheimer’s disease and Parkinson’s disease. It may even help prevent depression. Recent studies have also shown that it may promote longevity by protecting DNA. There is not just one type of Mediterranean diet but as many variations as there are countries bordering the Mediterranean Sea – Greece, Cyprus, Italy, Spain, Croatia, Morocco and Portugal. what all mediterranean diets have in common Despite the many…

plum vs nectarine Nectarines typically have 15 per cent more calories than plums, thanks to their slightly higher sugar content. However, calorie and sugar content does vary across varieties and seasons. Nectarines have more than twice the vitamin C and vitamin K of plums, as well as more potassium and calcium, but plums are a better source of beta-carotene. Boost dietary variety by eating both. winner: it’s a tie pâté (chicken liver) vs guacamole Brands vary, but guacamole is typically lighter, with about 35 per cent fewer calories and about half the saturated fat, as well as more fibre, potassium and folate. But pâté is excellent for iron – gram-for-gram it has almost four times as much as fillet steak – and it’s one of the richest sources of vitamin…

“I start with a cold entree as it can be prepared ahead of time and that means one less thing to do when guests arrive!” Justine “Get out all your serving plates and tag with Post-it notes so you know what goes where when serving in a hurry!” Michelle “I always prepare things like sides and desserts ahead. My other rule is to keep things simple… it always ends up tasting better!” Chrissy “Fancy drinks without the effort! I make cocktail mixes beforehand and simply shake and pour.” Marion…

ready to crack on with our amazing Strawberry & Basil Ice-cream Cake? Cook your version and share a picture of your creation with us and you could win one of five Curtis Stone 6-piece Hard Anodised Cooksets, worth $179 each! Perfect for cooks of any skill level, this versatile cookware is tough enough to stand up to a bit of rough-handling, while the non-stick surface makes cleaning easy! Terms and conditions: Entries open 00:01 (AEDT) 15/10/15 and close 23:59 (AEDT) 11/11/15. Open to Australian residents only. Winners determined 14:00 (AEDT) 13/11/15 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in taste.com.au magazine January/February 2016. Total prize pool valued at $895.00. Full terms and conditions available at taste.com.au/cookthecovercomp “ I’ ll be looking for smooth…

Visit any big Australian city these days and it seems as if ‘ramen’ is the word of the day. Foodie friends will thrust a crumpled card detailing a hidden away hole-in-the-wall into your hand, whispering, “do yourself a favour”. It’s the same overseas, where this simple noodle soup is having a zeitgeist moment from Cape Town to San Francisco, with top chefs like David Chang idolising it to such a degree that his hip food mag Lucky Peach dedicated a whole issue to it. While Japan is seen as the home of ramen, its roots lie elsewhere in Asia. It seems likely that the first noodles in the world were probably made in Korea from acorn flour being ground there back in the Neolithic period, but the earliest archaeological discovery…

moroccan lamb sliders with fetta & pickled red onion  makes 12 | prep 15 mins (+ 30 mins marinating & 30 mins resting time) | cooking 10 mins 1 large red onion, thinly sliced60ml (¼ cup) red wine vinegar1 tbs caster sugar1 tsp sea salt flakes400g lamb mince1 tsp ground cinnamon1 tsp ground cumin1 tsp ground coriander½ tsp ground allspice2 tsp olive oil12 small soft bread rolls, split100g Lemnos Smooth Fetta Cheese, crumbled¼ cup fresh mint leaves¼ cup fresh coriander leaves 1 Combine the onion, vinegar, sugar and salt in a bowl. Set aside for 30 minutes to marinate. Drain well. 2 Meanwhile, combine the lamb, cinnamon, cumin, coriander and allspice in a medium bowl. Use your hands to combine. Divide into 12 even portions. Shape each portion into an…

cacao kapow bars makes 8 bars | prep 15 mins (+ 4 hours setting time) | cooking 10 mins 55g ( ¼ cup) raw buckwheat55g ( ¼ cup) white quinoa80g ( ½ cup) pepitas30g ( ½ cup) coconut chips75g ( ½ cup) dried cranberries55g ( 1 /3 cup) sunflower-seed kernels1 tbs black chia seeds125g ( 1 /3 cup) rice malt syrup60g ( ¼ cup) solidifiedcoconut oil2 tbs hulled tahini30g ( ¼ cup) raw cacao powder,plus extra, to serve 1 Grease the base and sides of an 8.5 x 21cm (base measurement) straight-sided loaf pan and line with baking paper, allowing the edges to overhang. 2 Heat a large heavy-based saucepan over medium-high heat. Add the buckwheat. Cook, stirring constantly, for 1 minute. Add the quinoa. Cook, stirring constantly, for 1-2…

“Serve my lighter oven-baked croquettes with a delicious iron-rich spinach and cashew pesto.” my deep-fried croquettes are crispy, gooey balls of goodness and are one of the most popular dishes at my restaurant – we often change up the filling, but they’re always a favourite! I love the earthy flavours from the smoked fish and richness from the stock – this is true comfort food. Once they’re cooked, don’t waste any time – serve them right away! There’s nothing better than dunking these croquettes into my horseradish crème fraîche – just mix 250g crème fraîche with 1 tablespoon each of horseradish sauce and lemon juice, and the finely grated rind of 1 lemon. Use a horseradish sauce with a high percentage of actual horseradish – it will add a big…

Start the day with these healthy popsicles! Divide 2/3 cup thick Greek yoghurt among eight 100ml popsicle moulds. Tap on the bench to level. Top with ¾ cup berry granola muesli. Place a wooden ice-block stick in centre of each mould. Pour 1 tsp maple syrup into moulds. Place in the freezer for 2 hours or until set. Divide ½ cup milk among moulds. Place in the freezer for 2 hours or until set. Divide 125g pureed raspberries among moulds. Place in the freezer for 2-3 hours or until set. Divide 2/3 cup five:am Cacao Yoghurt among moulds. Sprinkle with chia seeds and place in the freezer for 8 hours or overnight until completely frozen.…

1 classic bruschetta Grill thickly sliced Italian bread until lightly charred. Rub with the cut side of a halved, unpeeled garlic clove. Drizzle well with extra virgin olive oil. Top with sliced tomato and fresh basil leaves. Season. 2 minted pea & pancetta Grill thickly sliced Italian bread until lightly charred. Rub with the cut side of a halved, unpeeled garlic clove. Drizzle well with extra virgin olive oil. Top with blanched, lightly crushed peas, baby mint leaves, thinly sliced chargrilled zucchini and crisp pancetta pieces. 3 gorgonzola & pumpkin Grill thickly sliced Italian bread until lightly charred. Rub with the cut side of a halved, unpeeled garlic clove. Drizzle well with extra virgin olive oil. Top with thin slices of roasted pumpkin, honeycomb, toasted walnuts, gorgonzola and rocket leaves.…

mix it up Thought all blenders were created equal? The new KitchenAid Magnetic Drive Blender, $999, is top of the class with a first-of-its-kind magnetic drive system which safely locks the jug in place. It also has a Diamond Blending System which increases power, and an innovative front-load design, which makes blending soups, sauces, smoothies and more easier than ever, leaving your hands free for the next step! See kitchenaid.com.au for more info. the new ’wave The new Panasonic NN-ST785S Microwave Oven, $639, uses intelligent Cyclonic Inverter Technology to deliver heat faster and more evenly through food, ensuring your dinner will be heated all the way through, with no cold spots! Modern fittings, including an LCD display and stainless steel fascia make it a stylish choice. See panasonic.com.au for more…

When it comes to off-the-shelf staples that are ready to go, what do the taste foodies have in their Christmas fridge and pantry? Here’s their top selection to have on hand for easy cheats to buy now, so you’re ready for action! Birch & Waite Whole Egg Mayonnaise Aioli Garlic 440g $6.98 Aioli is handy to have in the fridge at Christmas – just add sriracha and lime rind for a dipping sauce. Sunbeam Sultanas 375g $3.74 Place sultanas in jars with plenty of rum or brandy, some brown sugar and mixed spice, and store in the fridge, ready for fruitcakes, mince pies and truffles. Coles Finest Pavlova Wreath 400g $15 This is the perfect cheat's entertaining dessert! Simply decorate with whipped cream and pile on fresh raspberries macerated in…

Best’s Great Western Riesling 2015 $25 Summer means riesling! Join the party and open a bottle of this zingy, limey, dry and fresh riesling from Victoria. Vinoque Nebbiolo Rosé 2015 $25 This salmon-pink rosé is made for summer weather, canapés and good friends. Savoury, delicate, fresh and bone-dry, it will match a range of occasions. Angove Organic Shiraz Cabernet 2014 $16 An easy-drinking blend that is lighter-bodied than you might expect, this is a great red for summer sipping.…