Innholdsfortegnelse for May 2016 i Super Food Ideas

Favourite family dinners. There’s something so immediately comforting about those words. They conjure up an image of loved ones gathered around a haphazardly set table, the chatter of friendly banter, and food that everyone tucks into, except for that one kid who’s busy hiding peas. The reality may be nothing like this. If I hark back to my childhood, there was nary a set table in sight; the conversation mainly consisted of “Stop talking, I can’t hear Gilligan’s Island”, and the food was clearly less memorable than the TV show – I remember Mary Ann’s banana cream pie more vividly than the dinners I ate. Don’t get me wrong, I was happy as a clam eating in front of the TV, although as a consequence, I didn’t learn table manners…

Don’t miss: Soup-er Food Ideas! Pages and pages of our favourite winter dish with clever and delicious sides that are the best thing since sliced bread! Pork gets a passport for a trip around the world – classic English roast, Italian porchetta and Texan pulled pork with slaw. Oink. PLUS, Nagi’s chicken soup makes five dinners, desserts starring apple and pear, and the cutest marshmallow snowmen ever!…

PESTO Pesto adds instant flavour and there are so many different varities you can make, from mint and almond to parsley, roasted pistachio and chilli. TV TREATS Remember the TV show Ready Steady Cook ? We used to share the winning recipes and these lamb cutlets with gratin came from the then baby-faced Manu Feildel. CHOCOLATE Milk, dark, white, we couldn’t get enough of chocolate, and it’s safe to say not much has changed! These rich Triple-choc Brownies were drizzled with a hot chocolate fudge sauce – heaven!…

Navel oranges Navel oranges are seedless and have a sweet, juicy flesh. Despite having a thick skin, they’re easy to peel, and the skin is great to turn into marmalade or candied peel. PERFECT PARTNERS: Ginger, vanilla, duck, dark chocolate, almond, pork, honey. QUICK IDEA: Segment oranges and toss with fennel, grilled chicken, red onion, mint and canned baby beets. Dress with orange juice vinaigrette and top with goat’s cheese. Turnips Commonly mistaken for a root vegetable, turnips are actually part of the cabbage family and are ideal additions to soups and casseroles. In many cuisines, such as Lebanese, they are pickled. PERFECT PARTNERS: Cream, vinegar, bacon, leek, chicken, salmon, beef. QUICK IDEA: Layer thinly sliced turnip, leek and potato in a baking dish. Cover with cream and sprinkle with…

1 Star snack We can’t get enough of SunRice’s brown rice chips, $4.99, and we’re clearly not alone – they took out the top spot for Australia’s favourite gluten-free snack in the 2016 Product of the Year Awards, as voted by 14,000 supermarket shoppers! Made from wholegrain brown rice, there are three flavours to try. Find them in the health food aisle of Coles and Woolworths. 2 Hydration sensation BRITA Fill & Go Vital water bottle, $19.95, helps reduce chlorine and other nasties in your drinking water through a clever filter disc that fits underneath the lid. Each disc lasts up to four weeks so it’s better for the environment, your wallet and you! Plus, there are four different coloured lids to choose from. You’ll find them at Coles and…

BARBECUED BEEF SKEWERS WITH YELLOW CURRY SAUCE THE INFO + ASIAN + BARBECUE + HIGH IN IRON SERVES 4 PREP 15 MINUTES (PLUS 1 HOUR MARINATING) COOK 15 MINUTES YOU WILL NEED 12 SMALL PRE-SOAKED BAMBOO SKEWERS. 1½ tablespoons fish sauce ¼ cup brown sugar 600g beef rump steak, trimmed, cut into 3cm pieces 4 green onions, cut into 3cm lengths Canola oil cooking spray 2 tablespoons yellow curry paste 1 lemongrass stalk, trimmed, cut into 4 pieces 270ml light coconut cream 1 tablespoon lime juice 150g sugar snap peas, trimmed, halved ¼ cup chopped unsalted roasted peanuts 2 long red chillies, thinly sliced Extra green onions, thinly sliced, to serve Coriander Rice 1 cup jasmine rice 2 tablespoons chopped fresh coriander leaves 1 Combine 1 tablespoon fish sauce and 1 tablespoon sugar in a large glass or ceramic bowl. Add beef and onion. Toss…

SAUTÉED MUSHROOMS WITH OREGANO AND PISTACHIO PESTO THE INFO + LOWER SODIUM + SUPER EASY SERVES 4 PREP 15 MINUTES COOK 15 MINUTES 1 tablespoon extra virgin olive oil 20g butter 600g button mushrooms, halved 1 red onion, halved, cut into wedges Lemon zest, to serve Oregano and Pistachio Pesto 1 slice white bread, crusts removed, chopped 2 tablespoons milk 2 tablespoons fresh oregano leaves ½ cup fresh flat-leaf parsley leaves, plus extra to serve 2 tablespoons pistachio kernels 1 garlic clove, chopped 1 anchovy fillet, drained, chopped 2 tablespoons lemon juice ¼ cup extra virgin olive oil 1 Heat oil and butter in a large frying pan over medium-high heat until melted and foaming. Cook mushroom and onion, in 3 batches, for 4 to 5 minutes or until golden and tender. Transfer to a heatproof bowl. Cover to keep warm. 2 Meanwhile, make…

STICKY PEAR PUDDING WITH CARAMEL SAUCE THE INFO + ENTERTAINING SERVES 6 PREP 15 MINUTES (PLUS 10 MINUTES STANDING) COOK 1 HOUR 825g can pear halves in syrup, drained 90g butter, chopped ½ cup brown sugar ½ cup golden syrup ¹/³ cup milk ¼ teaspoon bicarbonate of soda 1 cup plain flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 egg, lightly beaten ¼ cup roughly chopped honey cashews Vanilla ice-cream, to serve Caramel Sauce 1 cup brown sugar 50g butter, chopped 300ml thickened cream 1 Preheat oven to 170°C/150°C fan-forced. Grease a 4cm-deep, 18cm round (base) metal pie dish (see note). Drain pears on paper towel to remove excess moisture. Set aside 6 pear halves. Roughly chop remaining pear halves. 2 Place butter, sugar, golden syrup and milk in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until…

Amira says: Soaked in a sweet, fragrant syrup, this slice is popular throughout the Middle East. Our version happens to be vegan, too! BASBOUSA MIDDLE EASTERN SEMOLINA SLICE THE INFO + SUPER EASY + VEGAN SERVES 24 PREP 15 MINUTES (PLUS 15 MINUTES STANDING AND COOLING) COOK 30 MINUTES 2 cups coarse semolina 1 cup desiccated coconut 1 cup caster sugar 1 cup self-raising flour 1 cup lemonade ¾ cup coconut oil, melted, cooled 24 natural almond kernels Rosewater Sugar Syrup 1½ cups caster sugar 1 teaspoon rosewater essence 1 teaspoon lemon juice 1 Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm x 33cm rectangular roasting pan. 2 Combine semolina, coconut, sugar and flour in a large bowl. Make a well in the centre. Add lemonade and oil. Stir until combined. Press mixture into prepared pan. Cut slice into…

Hit the sauce Lee Kum Kee invented oyster sauce over 127 years ago. Today, the company continues to use its traditional recipe to give dishes an authentic Chinese flavour. Lee Kum Kee Panda Oyster Sauce is an ideal all-purpose sauce for marinating, stir-frying and dipping. Visit LKK.com for recipe ideas and tips. Souped up Looking for a meal boosted with veggies? We’ve got a soup for that! Campbell’s Simply Soup is your perfect heat-and-eat soup. Fancy that! If you’re eating well, don’t leave your furry friend out. Delight your cat with Fancy Feast Inspirations, a range of chef-inspired gourmet food made with fine cuts of fish or meat, carefully cooked and combined with vegetables, wholegrain rice or pasta. Visit fancyfeast.com.au. Goodbye gluten Iconic breakfast favourites Special K, $5.99, and Corn…

At SFI we love a shepherd’s pie. And why wouldn’t we? They’re economical, easy to make and eat. We also know that adding mash to a dish increases its deliciousness exponentially. Eating is an occupational hazard around these parts, but I made it my business to try all eight recipes. My favourite was the cover recipe (of course), but the Indian-style Shepherd’s Pie was a close second. We thought we’d make it official! Look out for our blue Tested and Trusted logo on features. They’re tested by us, so you can trust our recipes work.…

SIDES, STARTERS, SNACKS & SALADS COVER This dish combines much-loved flavours to create the ultimate family dinner – it will be loved for years to come. BEEF, PORK & LAMB CHICKEN Inspired by zesty Middle Eastern flavours, this chicken is coated in cinnamon, orange rind and fresh herbs, and is just the dish to serve this Mother’s Day. FISH & SEAFOOD SOMETHING EXTRA SWEETS…

Organic on a budget Are you trying to eat more organic food but finding it too expensive? You’re not alone. There’s no easy way to dramatically cut costs (even our readers agree!), but here are some helpful tips and tricks. 1 KNOW YOUR STUFF Organic produce is often more expensive due to the level of regulation in the industry – it’s neither a quick nor cheap process to get a farm certified. If you shop at growers’ markets, look out for ‘in conversion’ produce (a farm that’s not yet certified but is on its way). They tend not to charge as much so you can nab a bargain while they are still in transition. 2 EVERYTHING ORGANIC? The US-based Environmental Working Group (EWG), has created two lists to help shoppers…

1 Coles Finest Traditional Italian Sausages, $8.50 Made from pork and seasoned with fennel, chilli and garlic, this sausage has a herby flavour and despite its juiciness isn’t dripping with oil. Its thick casing doesn’t split during cooking, either. 2 Bean Supreme Roasted Garlic Vegetarian Sausages, $5.95 With its ‘meaty’ texture and crisp, golden casing, it’s hard to believe this snag is made from tofu. The garlic flavour isn’t overpowering. 3 Outback Spirit Beef Sausages with Bush Tomato, $6 A sausage sizzle from Bunnings won’t taste the same after you try this beef banger. It’s made from 100 per cent Aussie beef and has a subtle tomato flavour, so there’s no need to drown it in sauce. 4 Beak & Sons Chicken with Mushroom Sausages, $7 Mixed with garlic, mushroom…

Get ahead: + FOR MONDAY’S DINNER: Make the pizza base for the Gluten-free Mushroom and Ricotta Sweet Potato Pizza Slab. Follow the recipe (right) to the end of step 4, leaving the top layer of baking paper in place. Leave the pizza on the tray and wrap in aluminium foil. Freeze on the tray for up to 1 month. Cook from frozen, following the recipe from step 5. You may need to cook the base slightly longer than 10 minutes. + FOR WEDNESDAY’S DINNER: Prepare the capsicum, broccoli and beans for the Tofu and Vegetable Omelettes, p41 . Store in an airtight container in the fridge for up to 2 days. + FOR THURSDAY’S DINNER: Make the corn rice (step 3) of the Spanish Chorizo Chicken with Corn Rice,…

Best-selling author Sally Wise’s latest cookbook, A Kitchen in the Valley, is filled with more than 100 recipes, from breakfast to dessert. All of them are inspired by the local produce and relaxed living of the beautiful Derwent Valley in Tasmania where she lives with her family. »» Sally says: The cornflake coating on these flathead fillets makes a refreshing change from the more usual breadcrumbs. The lime and basil aioli is a perfect match, too. CORN-CRUSTED FLATHEAD FILLETS WITH LIME AND BASIL AIOLI THE INFO  SERVES 4 PREP 20 MINUTES (PLUS 30 MINUTES REFRIGERATION) COOK 15 MINUTES ¼ cup plain flour 2 eggs 2 cups cornflake crumbs (see notes) 750g flathead fillets ½ cup peanut oil or rice bran oil Lime and Basil Aioli 2 teaspoons finely grated lime rind 1 tablespoon lime juice 1 long red…

Claire says: Skip breakfast in bed and treat Mum to this pretty lunch instead – it even includes a gorgeous edible gift Menu DRINK Raspberry, Mint and Orange Iced Tea STARTER Carrot and Zucchini Fritters with Chilli and Pistachio Honey SIDES Pan-fried Cauliflower with Harissa Walnuts Fennel and Radish Salad MAIN Cinnamon-spiced Chicken with Pomegranate Dressing DESSERT Orange Blossom and Almond Layer Cake GIFT White Chocolate and Rosewater Truffles CARROT AND ZUCCHINI FRITTERS WITH CHILLI AND PISTACHIO HONEY THE INFO + ENTERTAINING + VEGETARIAN SERVES 8 (AS A STARTER) PREP 20 MINUTES COOK 25 MINUTES 2 (300 g) carrots, grated 2 (300 g) zucchini, grated 2 green onions, thinly sliced ¼ cup chopped fresh mint leaves ¼ cup chopped fresh flat-leaf parsley leaves ½ teaspoon ground cumin ²/³ cup plain flour 1 egg , lightly…

Claire says: Shower Mum with love this Mother’s Day with these sweet flower pots. She can even eat the flowers! FLOWER POT CUPCAKES THE INFO + KID FRIENDLY MAKES 24 PREP 1 HOUR (PLUS COOLING AND 30 MINUTES REFRIGERATION) COOK 20 MINUTES 125g butter , softened ½ cup firmly packed brown sugar 1 teaspoon vanilla extract 1 egg 1¹/³ cups plain flour ½ teaspoon baking powder 5 double chocolate chip cookies 50g white chocolate, chopped 24 pretzel sticks 2 x 2.8g packets edible wafer daisies 2 green snakes, thinly sliced diagonally Assorted sprinkles, to decorate Caramel White Chocolate Ganache 180g block white chocolate, chopped 1 tablespoon brown sugar 2 tablespoons thickened cream 1 Preheat oven to 180°C/160°C fan-forced. Grease a 24-hole (1½-tablespoon-capacity) mini muffin pan. 2 Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg. Beat…

Summer delight The Sticky Chicken Sausages with Apple ’Slaw (March, p40) looked so delicious, I just had to make it! I love salads during warmer weather, and coleslaw is one of my favourites. It was sensational, with the lovely crunch from the celery and apple, and the addition of potatoes. I look forward each month to buying your mag! Simone Brain, via email SLICE OF HEAVEN I made the Nectarine and Macaroon Slice (Jan/Feb, p74) as a special treat for my husband. I don’t often bake things that turn out looking like the pictures in your magazine, so I was so pleased. Even better, it tasted great, too. Thanks SFI for your inspiring and, more importantly, easy recipe ideas. Cathy Nixon, via email Chef in the making Thank you SFI…

Kim says: From cocktails to high tea, check out what we’ve been up to. Plus, we reveal our family favourite dinners FAMILY FAVES Here, we share the team's favourite family dinners, past and present: Kim: Corned beef with white sauce. My mum still makes it when I visit. Claire: Jamie Oliver's simple baked lasagne. It has a sweet, spicy flavour. Rosie: Malaysian satay stir-fry. It was from a bottle, but so good! Chloe: Spaghetti bolognese! Reb: We're fans of a roast chook with lots of gravy, peas and chips. Sarah: My favourite dinner was honey lemon chicken. Mum would double the quantity of sauce. Amira: I love my mum's freekahstuffed spatchcocks. She brushes them with butter so the skin is so crispy. Steph: Vermicelli salad with spring rolls. We only…

Claire says: Green is the new black, particularly when it comes to eating nutritious and delicious food. Vegetables such as kale might be hogging the spotlight, but don’t forget the classics Green power Leafy green vegetables, such as Asian greens, silverbeet, spinach and Brussels sprouts are in season, so now’s the time to pile your plate high. At their peak nutritionally, they’re packed with vitamin C, antioxidants, folate, fibre and are low in kilojoules! They’re also incredibly delicious and versatile. Take a look at these four recipes to see how easy it is to add them to your meals and up your vegie count. YOGHURT An everyday ‘superfood’, yoghurt is high in protein and a good source of vitamin B, calcium and probiotics. If you're interested in your health and…

“I find the local farmers’ markets is usually the best and the most cheap when it comes to organics. It’s also fresh and seasonal without all the packaging. We also grow our own produce.” Chelle Toni Schultz It’s worth buying certified organic for meat and eggs due to associated animal welfare requirements. As for vegies, a mix of organic and non-organic is probably more realistic.” Kim Nerfgun “Grow it yourself and swap with friends.” Laurie Rand “Or more the question is, can you save money whilst buying organic? I know that all the organic places around us are far too expensive.” Kerry Cooke “My rule is if it gets peeled, I don’t buy organic.” Cynthia Alberti-Gilane “No, they are overpriced. I tried a local organic shop and they wanted $7.99…

Amira says: The perennially fashionable shepherd’s pie has stood the test of time. And with these recipes it’s so easy to adapt and update, so it will never go out of style LAMB AND ROSEMARY SHEPHERD'S PIES WITH ROASTED GARLIC MASH THE INFO + HIGH IN IRON + KID FRIENDLY SERVES 4 PREP 15 MINUTES (PLUS COOLING) COOK 50 MINUTES 10 garlic cloves, unpeeled Olive oil cooking spray 1 tablespoon extra virgin olive oil 1 brown onion, finely chopped 600 g lamb mince 1 celery stalk, finely chopped 1 carrot, finely chopped 1 tablespoon chopped fresh rosemary leaves 1 tablespoon instant beef gravy powder 400g can crushed tomatoes 2 cups beef stock 800g cream delight potatoes, peeled, chopped ¹/³ cup milk, warmed 30g butter, softened Extra 1 tablespoon chopped fresh rosemary leaves 1 Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking…

“ONE-WAY TICKET TO FRIED CHICKEN HEAVEN, PLEASE!” I’ve always joked that my next overseas trip will be for the sole purpose of sampling the world’s best fried chicken. From Japan to China to America, each country has its own take on this dish and each is as yummy and crunchy as the next. And while I’m yet to book my round-the-world tickewt, these recipes are a delicious glimpse at what there is to look forward to. Now, let’s get frying! »» Nagi says: This is the ultimate American bar food. I don’t know why, but the combination of crispy wings, buttery spicy buffalo sauce, fresh celery sticks and creamy blue cheese dip is a match made in heaven. Whoever invented it should be awarded a Nobel Prize! SPICY BUFFALO WINGS…

CHILLI CON CARNE THE INFO + HIGH FIBRE SERVES 6 PREP 30 MINUTES COOK 30 MINUTES 2 brown onions, quartered 2 garlic cloves, quartered 1 large carrot, roughly chopped 2 stalks celery, chopped 1 red capsicum, quartered, seeded 4 fresh chorizo sausages 2 tablespoons extra virgin olive oil 500g beef mince 1½ teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon chilli powder 2 tablespoons sweet paprika 2 cinnamon sticks 1 teaspoon caster sugar 2 teaspoons salt 2 x 400g cans diced Italian tomatoes 2 tablespoons red wine vinegar 400g can chickpeas, drained, rinsed 400g can borlotti beans, drained, rinsed 2 tablespoons tomato paste 2 avocados, halved 1 lime, juiced 1 bunch coriander, leaves picked Sour cream and tortillas (see notes), to serve 1 Place onion, garlic, carrot, celery and capsicum in a food processor. Pulse mixture in short bursts until coarsely chopped. Transfer to a bowl. 2 Squeeze meat from chorizo casings and…

‘My nonna Roma was born in Adelaide to Calabrian parents. In Italy, cooking and eating together is an important part of family life and Roma has certainly kept this tradition alive. She loves cooking for her large family and her kitchen is always open. She doesn’t just make Italian dishes either. She learnt how to make Australian classics from her old next-door neighbour, Miriam. She now makes a mean pavlova! Roma first learnt how to cook gnocchi from her northern Italian mother-in-law. Gnocchi is made in large batches and eaten fresh, and my cousins and I love joining Roma in the kitchen when she’s cooking – it is a bit of a ritual. While it’s delicious with a butter sauce, Roma serves hers with a secret homemade Napoli sauce. Sharing…