Innholdsfortegnelse for May 2019 i Taste.com.au

Here at taste HQ, I’m very excited to announce that one of our longest-held dreams is now a reality, thanks to our wonderful partner MasterFoods. We’re uncovering Australia’s secret, most cherished recipes. These ‘forever recipes’ may be dishes that have been passed down from one generation to the next, scribbled on an envelope or remembered by heart. Or, they could be recipes that hold a precious memory, which comes to life each time it is used. Every family has a recipe they’d love to immortalise, and that’s what we’ll be doing. Six readers’ family recipes will feature in an upcoming issue, and six winners will each receive an amazing prize pack from Smeg and MasterFoods, valued at $1299. Enter as many recipes as you like! And be sure to include…

tip 1 Charring capsicum adds a smoky flavour. To make sure it cooks evenly on the grill, press the capsicum down with an egg lifter and hold for a few seconds. tip 2 Another great way to increase the flavour is to cook off the spices for 30-60 seconds. Don’t cook for too long or on high heat, and keep stirring or they will burn. tip 3 To test the vegies are cooked and tender, use a small knife to pierce one of the pieces of pumpkin. If the knife goes in easily, the pumpkin is ready. tip 4 To save on washing up, blend with a stick blender. You can also use a food processor or blender, just cool soup slightly beforehand. tip 5 To make sour cream easier…

PARTY FLAVOURS Calling all entertainers, Patties has extended its range of party food to include empanadas in two delicious flavours inspired by the Mediterranean – Chicken, Cheese, Capsicum and Paprika; and Sweet Potato and Cashew. Serve with avocado and tomato salsa, and let the party begin! Available from Woolworths supermarkets for $8 per pack. GO VIOLET For lovers of colour in the kitchen, the masters of quality, cast-iron cookware Le Creuset have released a striking range in Ultra Violet. The brilliant purple is a great contrast against any dish, but we particularly love it with vibrant green salads and rich casseroles. The trendy colour range is available across the signature cast-iron pieces, stoneware, silicone and accessories. Hunt it down now at Le Creuset stores, or online at lecreuset.com.au. tune in…

fight coughs & colds Leeks are a natural prebiotic promoting the growth of good bacteria. Team this with broccoli – literally packed with disease- and cancer-fighting compounds, and loads of nutrients, such as vitamin C, folate, beta carotene and the mineral iron. Even better, just 100g of broccoli contains a surprising 4.7g of plant-based protein. simple soul food Want to up the veg even more? Swap the vermicelli noodles with 250g zucchini, sweet potato or carrot noodles, cooked until tender. Chicken thighs are more flavoursome than breast and are higher in iron, but are also higher in fat, so make sure you trim well. Use half stock and half water to keep sodium levels down. spiced up superfoods This soup is jam-packed with antioxidant-rich vegies, with four serves of veg…

making laksa paste from scratch is a treat. You know exactly what has gone into it and you can skip additives and preservatives that are often found in store-bought pastes. Turmeric is a powerful antioxidant and has anti-inflammatory and antiviral effects. It’s of particular interest to scientists for its potential role in minimising the risk of neurological disease, such as Alzheimer’s. Broccolini is loaded with beta-carotene, vitamin C, folate, potassium and fibre, as well as sulforaphane, which is thought to have anti-cancer properties. It’s a great one for glowing skin and an all-round nutrient boost. Even though chicken thighs aren’t as lean as the breast, they have twice the iron and zinc, making them a more nutrient-dense option.…

Miranda Q I cook a lot of savoury dishes in my slow cooker. To really get the most from it, can I cook desserts in it too? Yes, you can! The slow cooker is a fantastic vessel to cook sweet treats in. One of my favourite ways to use the cooker for dessert is by making a spiced hot chocolate. I use good quality, high cocoa content dark chocolate combined with milk, ground spices, vanilla and maybe a little chilli for a bit of heat. Slow cook until it’s melted and deliciously smooth. Ladle into mugs and top with cream, marshmallows and extra shaved dark chocolate. Why not experiment with desserts and try a sticky date pudding, lemon delicious or poached pears in red wine with cinnamon, cloves and oranges.…

the Kuvings B8000 cold press juicer in Gunmetal Grey is here! The newly designed whole slow juicer is fitted with a large feeding chute that juices whole fruit quietly, giving an optimised juice yield and reduced pulp. You can process all your favourite vegetables with less preparation, and trust in an impressive 20-year motor warranty. If you’re a cold-press fanatic, this is a lifetime machine cleverly designed to be easy to use and simple to clean. The B8000 presses your fruit and veg with more nutrients and real flavour. It includes a free sorbet accessory for making frozen desserts, ice-cream, sauces, dips and baby food. The prize pack includes a whopping $300 Coles voucher, so you can splurge on a fridge full of fresh produce and throw a juicy party…

anything lemon is huge right now, so these bliss balls are the bomb! one of our most popular stir-fries, everyone loves the big flavour everyone is crazy for vego, especially when it’s meatballs nutella & custard bread & butter pudding jaffle bring on gooey goodness in just 10 minutes with your trusty jaffle maker! Ready in 10 minutes and using only six ingredients, this super-speedy dessert is made for the midweek meal madness. serves 2 | prep 5 mins | cooking 5 mins Butter, at room temperature, to spread 4 slices raisin toast 2 tbs Nutella 2 tbs vanilla store-bought custard Icing sugar, to dust Chopped hazelnuts, to serve 1 Preheat a jaffle maker. Butter 1 side of each slice of bread. Put 2 slices of bread, buttered-side down, in…

mushroom steak burger serves 4 | prep & cooking 20 mins 8 large field or portobello mushrooms, stalks trimmed 4 slices cheddar 4 beef or veal steaks (120-150g each) 80g salad leaves 95g ( 1/3 cup) tomato chutney secret ingredient Field or portobello mushies have a dense, firm texture – a great substitute for a bun 1 Preheat grill on high. Place the mushrooms, cup-side down, on the grill tray. Spray with oil and season. Cook for 2 minutes each side or until golden but still firm enough to hold their shape. Place the cheese slices on half of the mushrooms, cup-side up, and grill for 30 seconds or until just melting. 2 Meanwhile, heat a non-stick frying pan or chargrill pan over medium-high heat. Season the steak. Spray the…

“Sustainably farmed Australian barramundi and root vegetables are bursting with potent macronutrients, to help keep you active.” “Autumn brings an abundance of root vegetables. Baby carrots, beetroot, leek and radish are all jam-packed with health benefits.” beet, carrot & feta with orange & hazelnuts serves 4 | prep 20 mins | cooking 30 mins 1 bunch baby beetroot, trimmed, scrubbed 2 bunches baby carrots, trimmed, scrubbed 1 bunch baby radish, trimmed, scrubbed 2 (about 300g) medium beetroot, trimmed, scrubbed 2 tbs olive oil 1 tbs balsamic vinegar 1 tsp Dijon mustard 2 oranges 100g salad leaves (such as radicchio and rocket) 3 fresh thyme sprigs 100g feta, crumbled 50g skinless hazelnuts, roasted, chopped Thinly sliced green shallot, micro herbs and nasturtium leaves, to serve 1 Preheat oven to 200°C/180°C fan…

figs vs pears Pears have 40 per cent more calories and 50 per cent more sugar than figs, but also seven times the folate. However, figs shine through with more than three times the protein and four times the calcium and betacarotene, as well as more fibre and potassium. Plus, figs are also a source of the antioxidant cryptoxanthin. Variety is your best bet, so pop both in your shopping basket. winner: figs chickpea flour vs spelt flour Chickpea flour (besan) is a winner for anyone on a gluten-free diet. It has over five times the calcium, almost three times the fibre and over twice the folate of spelt flour, as well as more protein, betacarotene, and vitamin E, plus slightly fewer calories. Chickpea flour wins but spelt (an ancient…

spicy chicken & prawn laksa serves 4 | prep 15 mins | cooking 25 mins 1 tbs olive oil 185g jar laksa paste 1 tbs finely grated fresh ginger 400ml can coconut milk 500ml (2 cups) chicken stock 2 kaffir lime leaves, plus extra, shredded, to serve 1 chicken breast fillet, thinly sliced 24 green prawns, peeled, deveined, tails intact 1 tbs fresh lime juice 1 tbs fish sauce 2 tsp brown sugar 200g thin rice stick noodles Coconut cream, to serve 65g (1 cup) bean sprouts, trimmed 1 long fresh red chilli, thinly sliced Thai basil leaves, to serve 1 Heat oil in a large saucepan over medium-high heat. Add laksa paste and ginger, and cook, stirring, for 1 minute or until aromatic. Add the coconut milk, stock and…

fisherman’s pie Growing up, my all-time favourite dinner was my father’s fish pie. It is made with milk-poached smoked cod, removing a lot of the salt from the fish and giving the pie its deliciously pungent aroma. This handed-down recipe fed my dad and his siblings, and is still made by my father for our family today. – Imogen Rafferty, editorial coordinator serves 4-6 | prep 30 mins | cooking 1 hour 2 sheets frozen puff pastry, just thawed 2 brown onions 750g smoked cod 2 whole cloves 1 dried bay leaf 750ml (3 cups) milk 60g butter, chopped 300g (2 cups) mixed vegetables (such as peas, cauliflower and carrot) 2 tbs plain flour ¼ cup chopped fresh continental parsley 1 egg, lightly whisked 1 Preheat the oven to 200°C/180°C…

Devil’s Corner 2018 Resolution Riesling, $30 This Tasmanian riesling is bright, crisp and punchy, yet still retains elegance and finesse. Loaded with fresh lime and lemon juice, and a wonderfully fine acidity, it cuts through brilliantly and brightens creamy seafood- and chicken-based recipes. DRINK IT WITH risotto, laksa, chicken dishes. Better-for-you chicken & prawn laksa p89 Heartland 2016 Cabernet Sauvignon, $19 If you’re looking for a great-value cab sav to wash down your slow-cooked meats and stews, here it is. All the blackberry and blackcurrant fruit flavours you love are there, along with a smattering of dried herbs and cloves. DRINK IT WITH meat stews, braises, roasts. Beef biryani p113 Innocent Bystander 2018 Rosé, $20 A vegan-friendly, blushing pale pink rosé, this wine is made from 100 per cent Yarra…

Whether you prefer semisweet, bittersweet or dark chocolate, there’s a drinking chocolate out there for everyone, including a very sippable sugar-free cuppa. We did the leg work and reviewed our five favourite brands. They were so good we’ll have your back if you decide to try all five too. Nomad West Africa 45% Dark Drinking Chocolate, $10 This fancier drinking chocolate is decadent and beautifully packaged. It boasts a deep choc flavour with subtle notes of maple and vanilla, and goes particularly well with soy milk. Vittoria Original Chocochino Drinking Chocolate, $4.90 Made with milk, cocoa and sugar, this is an authentic cafe-style hot chocolate at home. It stirs well into hot or cold milk, and is sweet and smooth. With a built-in duster too, you’ll be a hot choc…

oaty golden syrup tart  serves 8 | prep 40 mins (+ 15 mins chilling) | cooking 50 mins 150g (1 cup) plain flour 100g butter, chilled, chopped 45g (¼ cup, lightly packed) brown sugar 35g ( 1 /3 cup) rolled oats, plus extra 2 tsp 1 egg yolk 3 tsp iced water Vanilla ice-cream, to serve filling 150g raw macadamias 60g ( 1/3 cup, lightly packed) brown sugar 125g butter, chopped, at room temperature 125ml (½ cup) golden syrup, plus extra, to serve 2 eggs 20g (¼ cup) desiccated coconut 40g (¼ cup) plain flour 1 Preheat oven to 200°C/180°C fan forced. Grease a 3cm-deep, 23cm fluted tart tin with removable base. Process flour, butter and sugar in a food processor until resembles fine breadcrumbs. Add oats, egg yolk and…

90-second mile-high Nutella mug cake This microwave single-serve cake is a revelation! “I have never made a cake in the microwave before but I will be making this regularly from now on! Very quick and delicious. Large serves.” COLLEENFRANK “I make this pretty often. It’s super good, especially with a scoop of vanilla ice-cream.” AMYMAYL One-pan creamy chicken pesto pasta Fettuccine, wine, basil and cream put this simple pasta in top spot. “Easy and delicious. I forgot about the wine and it still tasted fantastic!” JOANNAMAC “This was very nice. Usually I just stir pesto through pasta, but by making a sauce with it is much tastier. The pine nuts are a nice extra touch too. Will make this again.” DRAGONLASS Mid-week lamb ragu A cheat’s ragu with all of…

healthier chicken breast & zucchini linguine serves 4 | prep & cooking 20 mins 450g chicken breast fillets, halved horizontally 1 tbs olive oil 2 garlic cloves, crushed 500g zucchini noodles 125ml ( 1/2 cup) light cream 80ml ( 1/3 cup) chicken stock 1 tbs fresh dill leaves 2 tbs chopped fresh chives 30g baby spinach, to serve 30g parmesan, finely grated secret ingredient Fresh dill pairs well with fish, poultry, eggs, veg and salad. 1 Spray a large non-stick frying pan with oil and heat over medium-high heat. Season the chicken well and cook for 2-3 minutes each side or until golden and cooked through. Remove from the pan and keep warm. 2 Heat oil in the pan. Add the garlic and cook, stirring, for 30 seconds. Add the…

choose Fruit that is heavy for its size with smooth, leathery and unblemished skin. cook Seeds are great eaten fresh or cooked in sweet or savoury dishes. Serve over lamb and haloumi. Make a pomegranate Bellini with sparkling rosé, pomegranate juice and seeds. store At room temperature for up to a week, or a few weeks in the fridge. eat with • haloumi • feta • pistachios • chocolate • lamb • couscous • quinoa • mint • coriander • lemon • salmon • figs…

as the weather starts to cool down I love making a big, warming bowl of laksa. It is packed full of flavour and has a fairly good kick of spice to warm the soul. To make it easy on those busy weeknights, I like to have my pantry stocked with a jar of laksa paste, a can of coconut milk (and coconut cream for the decadent swirl on top) and a packet of dried rice stick noodles. Then the rest is simple from there. This month I stuck to a more traditional approach to laksa with chicken and prawns, but you could always add your own twist with pumpkin and tofu for a vegetarian take, or even add mixed seafood. If you like your soup milder, just pull back a…

northern-style chinese lamb serves 6 | prep 15 mins | cooking 8 hours 45 mins 2 tsp Sichuan peppercorns 2 tsp cumin seeds ½ tsp turmeric 2kg lamb shoulder, bone in 2 tsp olive oil 1 brown onion, cut into wedges 5cm-piece fresh ginger, peeled, thinly sliced 3 garlic cloves, finely chopped 1 cinnamon stick 2 star-anise 80ml ( 1/3 cup) soy sauce 2 tbs Chinese cooking wine 1 tbs brown sugar 1 tsp sesame oil 1 bunch baby buk choy, trimmed, leaves separated 450g fresh hokkien noodles Toasted sesame seeds, to serve 1 Set a 5L slow cooker to Browning (see tips, page 114). Once heated, add peppercorns, cumin and turmeric. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until…

Spring onions, also referred to as green shallots, are deliciously crisp and crunchy, with plump white stems topped with rich green leaves. They’re fantastic added to stir-fries, omelettes, quiches, rice paper rolls or thinly sliced in salads and sprinkled over soups. It’s easy to cultivate fast-growing spring onions at home, so you can have a constant supply of this versatile and tasty vegetable. step-by-step spring onions Long stemmed spring onions can be grown in a vegetable patch or in pots. Find a spot that receives at least six hours of sunshine a day and enrich the soil by digging in some organic soil improver or use a good-quality potting mix. Sow seed 6mm deep in shallow furrows, direct where the spring onions are to grow. Keep just moist and seedlings…

THYME IS UP With the cooler months upon us, it’s time to cook stews and casseroles to warm up homes and hearts. An aromatic, floral herb with woody notes, thyme leaves add a distinctive, slightly minty flavour to our favourite winter dishes.Visit masterfoods.com.au. STOCK UP Low on sodium but big on flavour, Massel’s certified organic liquid stocks are all-Australian, vegan friendly and now in new-look packs.Visit massel.com.au. COOK UP A STORM Synonymous with style Smeg’s Stand Mixer, available in seven colours, makes an art form out of every meal. Visit smeg.com. MEAT-FREE ZONE Patties provides for vegetarians with its tasty selection of quiches and rolls, made from a delicious combination of vegetables, cheese and golden brown pasty. Perfect for the non-meat eaters at your next party. Visit pattiesfoods.com.au. DAIRY DELIGHTS…