Innholdsfortegnelse for April 2017 i Taste.com.au

Welcome to our fourth annual Chocolate Issue, featuring our amazing Tim Tam Tart! I really can’t believe it’s taken us so long to celebrate our favourite chocolate biscuit. Apparently, Aussies munch through 45 million packets a year … and a good many of those are demolished at taste HQ! It’s not an exaggeration to say that our tart may be one of the most delicious desserts you’ll eat this year. And one of the easiest to make; just blitz the Tim Tam base and top it with two layers of melt-and-pour ganache. All of this makes entering our Cook the Cover competition a no-brainer, especially with our easy steps on page 22. And if you happen to have a leftover Tim Tam, post a video of yourself doing a Tim…

“My family’s Easter feast always has a distinctly Asian flavour, with lemongrass prawns and whole steamed fish.” Marion “I absolutely adore fresh seafood, but it’s hard to go past my mum’s hot cross buns that she glazes with marmalade.” Georgia “I once made my own harissa paste to cover a lamb shoulder before slow cooking. Served with a roast carrot salad, it was amazing!” Katrina “I love a Greek-inspired Easter feast, ideally with slow-cooked lamb and finished with a chocolate dessert – it is Easter, after all!” Michelle…

This is that perfect combination of simple and spectacular. Tim Tams make a decadent chocolate crust and decorative ‘spires’, while two types of ganache create a rich, smooth filling. Make it ahead for a dinner party, then just dollop with cream and top with Tim Tams. Believe me, your guests will swoon!Michelle Southan let’s go! tim tam tart serves 8-10 | prep 15 mins (+ 2 hours 35 mins chilling time) | cooking 5 mins 2 x 200g pkts dark chocolate Tim Tams 35g butter, melted, cooled 300ml double cream, whipped to soft peaks Dark cocoa powder, to serve milk chocolate ganache 400g milk chocolate, chopped 250ml (1 cup) thickened cream 50g butter 1 tsp vanilla extract 1 /2 tsp sea salt flakes dark chocolate ganache 150g dark chocolate (70%…

“Such a great recipe and so many colourful and delicious entries worthy of a prize. I was looking for vibrancy and golden, toasty crunch — and while the cake is controversial, I applaud the creativity and it should be rewarded!”matt preston COOK THE COVER JUDGE  “Such a fun and refreshing way to eat cheesecake.” “These were per fect during summer.” “Photo taken at Trigg Beach, WA. They weren’ t completely frozen but tasted really nice when starting to melt.” TO ENTER our Cook the Cover comp this month, see p23. SHARE pics of what you’ve cooked using #cookedwithtaste or SEND to us at tastemag@news.com.au…

“Don’t just feed your body; fuel it. Focus on nourishing your body with quality nutrition, so you have a new appreciation for the joy and positive wellbeing that good eating can bring.” breakfast For those who prefer to eat gluten-free, use quinoa flakes or a combo of chia seeds and flaxseed instead of the oats. cinnamon, cardamom & orange zest bircher muesli serves 2 | prep 10 mins (+ overnight soaking time) 1 cup organic oats 250ml (1 cup) milk of choice or filtered water 1 tbs finely grated orange zest 1 tbs freshly squeezed orange juice 1 /2 cup raw almonds, roughly chopped 1 tbs shredded coconut 1 small pear, grated 2 tbs Greek-style yoghurt 1 tsp ground cinnamon, plus extra, to serve (optional) 1 /2 tsp ground…

“This is great for a dinner party because you can make it ahead of time and won’t be stuck in the kitchen away from your guests. If you’d like to serve the tart warm, just make Steps 1-3 ahead, then finish it on the night.” Manu Feildel “Try serving it with vanilla ice-cream. I love the warm and cold contrast!” pear & chocolate frangipane tart serves 6-8 | prep 25 mins (+ 1 hour resting & cooling time) | cooking 1 hour 15 mins 120g dark chocolate, finely chopped 40g unsalted butter, cut into 1cm pieces 120ml pouring cream 2 eggs 60g ( 1 /2 cup) almond meal 90g caster sugar 20g plain flour Double cream, to serve chocolate shortcrust pastry 150g (1 cup) plain flour 100g Dutch cocoa…

know how The poke cake is baking genius – filling holes with sauce is a sure-fire way to make any cake moist and tempting. We’ve used sweetened condensed milk and chocolate for our sauce, then covered the cake with a creamy choc frosting. Michelle Southan you’ll need … let’s go! triple-chocolate poke cake serves 9 | prep 25 mins (+ 1 1 /2 hours cooling & 15 mins chilling time) | cooking 35 mins 225g (1 1 /2 cups) plain flour 75g ( 1 /2 cup) self-raising flour 215g (1 cup) caster sugar 50g ( 1 /2 cup) cocoa powder 150g butter, melted, cooled 250ml (1 cup) milk, plus 2 tbs, extra 3 eggs, lightly whisked 395g can sweetened condensed milk 200g dark cooking chocolate, chopped 50g butter, chopped, extra…

choc-raspberry danish serves 8 | prep 20 mins | cooking 45 mins 1 Preheat oven to 180°C/160°C fan forced. Spread hazelnuts over a baking tray and roast for 6-7 minutes or until the skins blister. Set aside to cool slightly. Place the nuts in a clean tea towel and rub to remove the skins. Set aside to cool completely. Coarsely chop. Reserve 25g of the chopped nuts. 2 Increase oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Roll out the pastry to a 35 x 28cm rectangle. Place on prepared tray. Lightly mark the pastry lengthways into four equal sections. 3 Sprinkle the hazelnuts over the 2 central sections, leaving the outside sections exposed and allowing a 2cm border at each short end. Top with…

Schild Estate Riesling 2016 $15 An excellent value, deliciously crisp and dry wine, with tart crunchy green apple and zingy citrus flavours and a lovely powdery texture in the mouth. It will leave you wondering why you don’t drink riesling more often. Rogers & Rufus Rosé 2016 $28 Bursts of pink grapefruit and tart raspberry are joined by salty sea spray and a lick of lemon sherbet. Pale pink, dry and savoury, a glass of this grenache-based rosé is guaranteed to refresh and revive. Zonte’s Footstep Chocolate Factory Shiraz 2015 $25 This offers up soft, rich, velvety choc-goodness by the bucketload, balanced with lashings of blood plums and black cherries. It’s like a perfect black forest cake. Lick your fingers afterwards!…

Michelle Southan: Seafood feast “Fish is a traditional Easter main, so serve it whole and make an impact. End your feast with something really special, like Manu’s tart.” starter Salmagundi main Snapper stuffed with quinoa & olives dessert Pear & chocolate frangipane tart Katrina Woodman: Too-easy entertaining “Take the stress out of feeding friends and family with quick and easy recipes that let you spend more time with your guests.” starter Teriyaki salmon skewers main Steak with eggplant & cannellini mash dessert Choc-raspberry danish Alison Adams: Easter brunch “After the kids have found all the Easter eggs, everyone can tuck into a buffet-style breakfast with a mix of sweet and savoury dishes.” sweet Cinnamon & orange zest bircher muesli savoury Gluten-free smoked salmon quiche cups sweet Traditional hot cross buns…

tip 1 To grease the tart tin, brush melted butter over the base and sides using a pastry brush. Then, use the back of a spoon to press the biscuit mixture over base and sides of prepared tin. tip 2 When melting chocolate, don’t microwave it for more than 2 minutes, as overheating will make it lose its gloss. Any pieces that are still solid will melt from the heat of the bowl. tip 3 When using a tart tin with a removable base, place it on a lined baking tray before adding the filling so you can’t accidentally push the base out of the tin when moving it. tip 4 After you’ve poured the dark chocolate ganache to make the top layer, use a palette knife to smooth the…

“As much as I love chocolate, these are definitely my kind of Easter egg. They’re big on the wow factor, but really simple to make – perfect for a special brunch or lunch. You could also serve them on a bed of wilted spinach dressed with lemon juice, olive oil, salt and pepper.” Georgia Barnes chicken scotch eggs serves 4 | prep 30 mins (+ 20 mins freezing time) | cooking 20 mins GRAB 6 small free-range eggs, at room temperature 500g chicken sausages, casings removed ¼ cup chopped fresh continental parsley 300g (2 cups) plain flour 150g (2 cups) panko breadcrumbs Rice bran or grapeseed oil, to deep-fry Zucchini noodles, to serve (optional) Tomato relish, to serve (optional) GO... 1 Place 4 eggs in a saucepan. Add enough cold…

Bag these… shopping list 420G SALMON FILLETS = $10.30 1.2KG BEEF CHUCK STEAK = $16.80 375G PKT FILO PASTRY = $3.80 220G TAMARIND PUREE = $5.30 200G CTN CRÈME FRAÎCHE = $3.70 2 LEEKS = $5.00 100G SNOW PEA SHOOTS = $3.20 1.1KG WASHED POTATOES = $2.50 3 GREEN CHILLIES = $1.40 1 BUNCH MINT = $3.00 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - TOTAL = $55 kitchen staples • large knob ginger • garlic • lemons • brown onion • butter • eggs • bread • dried breadcrumbs • extra virgin olive oil • peanut oil • chicken stock • light soy…

Growing up in Rolling Fork, Mississippi, back when your great-grandpappy was a boy, summers down here in the delta were as hot as a Hades hot tub. Even the flies seemed defeated by the heat, moving so slow that a one-eyed frog in FDR’s leg braces could catch ’em. In those days, there were really only three ways for folks to cool off — drink iced tea, eat watermelon or head down to the levee frog-gigging. It wasn’t the sport of catching the frogs that helped to lift that heavy blanket of heat, but the cool Mississippi mud oozing between our toes as we slid along her wide, rich banks. Sho’ nuff, round sundown, no longer able to ignore the insistent grumbling of our empty pappies [stomachs], we kids would…

Trust us, you’ll never want a plain potato chip again! Simply place some chocolate in a microwave-safe bowl and heat on Medium for 1-2 minutes, stirring with a metal spoon, until melted and smooth. Line a baking tray with baking paper. Dip salted crinkle-cut potato chips halfway into the chocolate, shaking off the excess. Place on the prepared tray. Sprinkle the chocolate with chopped pistachios or roasted peanuts. Set aside for 15 minutes to set. Serve immediately.…

This is basically a cookie in a bar. No rolling out biscuit dough — just pop it in a pan, bake and slice. Too easy! salted oat, peanut butter & chocolate chip cookie squares makes 30 | prep 5 mins (+ cooling & setting time) | cooking 30 mins 150g butter, chopped, at room temperature 100g ( 1 /2 cup, firmly packed) brown sugar 100g ( 1 /2 cup) caster sugar 1 tsp vanilla extract 1 egg 130g ( 1 /2 cup) smooth peanut butter 150g (1 cup) plain flour 1 /2 tsp baking powder 90g (1 cup) traditional oats 190g (1 cup) dark chocolate chips 50g (1 cup) pretzels, coarsely chopped, plus 30 extra, to decorate 300g dark chocolate, melted 1 Preheat oven to 180°C/160°C fan forced. Grease a…

1 When lining your cake pan, ensure the baking paper extends 2cm above the sides to prevent the sauce spilling over. This will also make it easier to lift out the cake. 2 It’s best to make the holes in the cake while it is still slightly warm, because as it cools the crust on top of the cake will crumble more easily. 3 When making the chocolate sauce, stir constantly as it can easily catch on the base of the pan and burn. Keep the heat low – don’t let it come to the boil. 4 When you’re pouring the sauce into the holes, tap the pan on the benchtop a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.…

Katrina Q How do I know what percentage of cocoa solids are in chocolate? With such a wide range of dark chocolates now available, it can be difficult to work out the percentage of cocoa solids in each. All products must disclose this, however it isn’t always found on the front of the packet. You may need to check the ingredients list on the back to discover the minimum cocoa solids in the chocolate. Unless specified on the front, most chocolate that’s labelled as ‘dark’ will have around 40% cocoa solids, making it a sweeter, less bitter choice then a chocolate with 70% or more. Milk chocolate has a lower cocoa solid content, around 20-30%, and is higher in sugar. Michelle Q Can I fix chocolate ganache if it splits?…

here’s a lot of talk about superfoods these days, but what does the science say? That’s the question we posed to our nutrition editor, Chrissy Freer. We wanted an ultimate list of the Top 100 Foods that, according to the latest research, offer peak nutrition and that we could update each year. But what’s really valuable about this list is that it’s packed with everyday heroes that are super-easy to incorporate into daily life. In fact, don’t be surprised to find a lot of these foods in your pantry, fridge and fruit bowl right now! That said, we’ve set a high bar for each item on the list, with a strong focus on whole foods – those with little or no processing – because food in its whole state will…

Manu Follow Manu Feildel’s expert tips to turn out a Pear & Chocolate Frangipane Tart , p90, that will win over your guests. Michelle Michelle Southan presents a wickedly good Tim Tam Tart , p20, that’s a triple-choc dream come true. Katrina Everyone can indulge in Katrina Woodman’s decadent, yet dairy-free chocolate treats , p72. Louise Louise Keats’ vegan Nutty Chocolate Caramel Slice , p68, is not so naughty and oh so nice. Matt Matt Preston takes y’all on a trip to the Deep South to uncover the origins of the Mississippi Mud Pie , p64. Marion Try Marion Grasby’s quick and easy Teriyaki Salmon Skewers , p42, next time you’re entertaining. Chrissy Chrissy Freer’s seafood dishes , p52, are a real catch! Plus, they make great low-cal meals to…

new •  broccolini• chestnuts• nashi pears• parsnips• pomegranate now •  bok choy• cauliflower• corn• eggplant• English spinach• Josephine pears• kiwifruit• royal gala apples• swede• zucchini be quick •  figs• papaya• persimmons• plums• snake beans grilled corn with chilli & lime mayo Remove the husks and silk from corncobs. Brush the corn with oil and barbecue until charred. Combine1 /3 cup mayonnaise, 1 tbs sriracha, 1 tbs fresh lime juice and a little salt. Drizzle corn with mayo mixture. Sprinkle with parmesan and chopped fresh coriander. broccolini wraps Blanch 2 bunches broccolini. Divide into 6. Wrap each with prosciutto. Heat 1 1 /2 tbs olive oil in a frying pan over medium heat. Cook, turning, for 3 minutes or until golden. Transfer to a plate. Add 1 1 /2 tbs olive oil to pan. Add 2 thinly sliced garlic cloves, zest of 1 lemon, 1 sliced fresh red…

“I’ll be looking for creamy, smooth ganache filling, spiky Tim Tam shards and a finished dessert that ’s to-die- for.” matt preston CELEBRITY JUDGE Our wickedly good Tim Tam Tart could win you a wickedly good prize! Simply make, snap and enter for your chance to win a Sunbeam Zumbo prize pack, including a Sunbeam Zumbo Mixmaster, $599, and Sunbeam Zumbo Food Processor, $399. We have three packs to give away, valued at $998 each. Sunbeam partnered up with Adriano Zumbo to create its latest range. The mixmaster features a Scrapemaster Spatula Beater and Super-Scraper Whisk, while the food processor features both 2L and 400ml processing bowls, plus a drawer to tidy away accessories. two ways to enter email it: Send a photo of your creation, with your name,…

“These skewers make an impressive addition to any Easter barbecue, but they’re easy enough to make for a midweek dinner, too. The simple homemade teriyaki sauce gives the salmon a super-intense savoury flavour and deep, burnished colour.” Marion Grasby teriyaki salmon skewers serves 4 | prep 25 mins | cooking 15 mins 1 large leek, trimmed, halved lengthways, cut into 5cm lengths, layers separated (see tips) 500g skinless salmon fillets, cut into 2cm pieces Vegetable oil, to grease teriyaki sauce 60ml ( 1 /4 cup) sake 60ml ( 1 /4 cup) mirin 60ml ( 1 /4 cup) soy sauce 55g ( 1 /4 cup, firmly packed) brown sugar nashi pear coleslaw 85g ( 1 /3 cup) Kewpie mayonnaise 1 tbs fresh lemon juice 4 cups thinly shredded white cabbage 1…

“ You’re going to love my cheat ’s caramel!” “ C oconut cream and dates make a great faux caramel.” A buttery biscuit base with caramel, chocolate and banana chips. for my take on this classic slice, I’ve lightly spiced the biscuit base with a touch of ground ginger, cinnamon and nutmeg to give extra depth of flavour. I wanted the caramel layer to be really rich and thick, so I’ve made a cheat’s version of dulce de leche, which is a thick, milk-based caramel from South America. The traditional version is made by boiling milk and sugar over low heat for a long time – 7 hours or more – but my shortcut lets the oven do all the work and delivers a luscious, golden caramel that’s…

“This food is brimming with flavour, but low on the difficulty scale.” creole chicken menu Chicken and rice is a winning combo. When given the ‘Fast Ed’ treatment, it’s a guaranteed crowd-pleaser. “Spice rubs and pastes are the best choice for adding flavour to chicken.” dapper cornbread makes 2 loaves | prep 5 mins (+ 15 mins standing time) | cooking 45 mins 2 cups fine polenta 3 /4 cup plain flour 2 tsp baking powder 2 tsp fine salt 1 tsp caster sugar 125ml ( 1 /2 cup) vegetable oil 600ml buttermilk 2 eggs, beaten 1 Preheat the oven to 180°C/160°C fan forced. Line 2 medium loaf pans with baking paper. 2 Mix the polenta, flour, baking powder and salt in a large bowl. Stir in the sugar, oil,…

fact Choose eggplant with firm, glossy skin and enjoy it while it’s still fresh. The older the eggplant, the more bitter it may taste. 10 secrets of eggplant 1 From the nightshade family, eggplant is related to the poisonous belladonna (which is historically linked to witchcraft!). 2 For a long time after arriving in Europe, eggplants were considered inedible and were grown only as an ornamental plant. 3 Purple is not the only colour. Some varieties of eggplant are actually pale green, white or even orange! And they range in size from big globe varieties to long sausage-shaped ones and small, round pea-sized ones. 4 Think eggplant is a vegetable? Think again – botanically, it’s actually a berry. 5 It’s the vegetable of choice around the globe. Some of the…

hop to it These adorable pastel-coloured Easter Crackers, $26.95, are the perfect excuse to pop a bon-bon (or two!). Team them with these Easter Bunny Cups, $13.95 for 12, for a table setting that’ll keep your kids hippity hoppity happy! Find them and other cutesy Easter treats at meltbakeshop.com.au COOL CHANGE Great news for lovers of almond milk: Australia’s Own Organic Almond Milk and Almond Coconut Milk, both $3.99, are the first chilled almond milks in the Freedom Foods range. They’re delicious poured over cereals, used to make smoothies or swigged straight from the bottle. Get them in the refrigerated section (duh!). TEAM TAM We’re a little hesitant when someone messes with a classic, but when Tim Tam announced their new collab, they had us at “Gelato Messina”. You heard…

hot cross bun vs danish pastry You might like to switch your Danish pastry for a hot cross bun at Easter time – gram for gram, they have 20 per cent fewer calories and almost one-quarter of the fat of Danish pastries, as well as a little less sugar. They also have three times the iron and twice the magnesium. When choosing hot cross buns, go for a smaller size to keep your portion leaner, and try to resist adding butter. winner: hot cross bun lamb moussaka vs lamb kofta Kofta typically has about 40 per cent more calories and fat than moussaka, plus less than half the calcium and about twice the salt. Moussaka also offers a serve of vegies (eggplant). But kofta wins on protein, with over…

baby chicks in nests makes 12 | prep 25 mins (+ cooling time) cooking 15 mins 130g (2 cups) shredded coconut 100g ( 1 /2 cup) caster sugar 2 egg whites, lightly whisked filling 80ml ( 1 /3 cup) thickened cream 2 strips lemon rind, pith removed 180g white chocolate, finely chopped Yellow food colouring, to tint Mini orange M&M’s Chocolate writing icing 1 Preheat oven to 180°C/160°C fan forced. Cut twelve 8cm squares of baking paper. 2 Combine coconut, sugar and egg whites in a bowl. Place a heaped tablespoon of coconut mixture on a square of baking paper. Use wet fingertips to press to a 7cm round. Place in a round-bottomed patty pan. Repeat with the remaining coconut mixture and paper squares. Bake for 10-12 minutes or until…