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Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks #48

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
Frequency:
Quarterly
BUY ISSUE
$5.98(Incl. tax)
SUBSCRIBE
$15.98(Incl. tax)
4 Issues

in this issue

1 min.
welcome

“My love affair with Mexican food goes way back – all the way back to my very first proper date, in fact. We had dinner at a not-so-local restaurant with a reputation for authentic Mexican food. Although the relationship with my date didn’t blossom, I was hooked on the big flavours of this Central American cuisine from my first bite. I’ve visited loads of restaurants since then, keen to sample as many dishes as possible. I even had a favourite place across town I would visit just for the hot tamales – they were worth the long drive. But you won’t have to travel anywhere with this cookbook on hand. Get a taste of Mexican street food with our Lamb Tacos al Pastor (p33), topped with smoky chargrilled pineapple, or…

12 min.
starters & small bites

shredded chicken taquitos serves 8 | prep 20 mins | cooking 10 mins 1 barbecued chicken 2 green shallots, finely chopped 1 /4 cup chopped fresh coriander 1 tsp ground cumin 1 tsp dried oregano leaves 8 large wholemeal tortillas Vegetable oil, to shallow-fry 4 cups shredded iceberg lettuce 2 tomatoes, finely chopped 1 /2 small red onion, finely chopped Chipotle chilli sauce, light sour cream, guacamole dip, finely grated parmesan and fresh coriander leaves, to serve 1 Remove the meat and skin from the chicken. Discard the bones. Use 2 forks to shred the meat and finely slice the skin. Transfer the meat and skin to a large bowl. Add the green shallot, coriander, cumin and oregano. Season. Stir well to combine. 2 Place a tortilla on a clean work surface. Top with 3 /4 cup chicken mixture. Brush edge with water. Roll…

14 min.
tacos & nachos

“Delicious! It was an easy and yum recipe for a Friday night. I cooked the mince earlier in the day, then just reheated it before baking with the corn chips and cheese.” teeshyweeshy smokin’ macho nachos serves 4 | prep 30 mins | cooking 45 mins 2 tbs extra virgin olive oil 500g beef mince 1 red onion, finely chopped 2 garlic cloves, crushed 1 tbs ground cumin 1 tbs ground paprika 2 tsp ground coriander 400g can diced tomatoes 1 tbs chipotle in adobo sauce 400g black beans, rinsed, drained 1 kransky or chorizo, chopped 120g cheese-flavoured corn chips 80g (1 cup) coarsely grated smoked cheddar 1 /4 red capsicum, deseeded, finely chopped 1 long fresh green chilli, thinly sliced Crème fraîche, to serve 1 Heat 1 tbs oil in a large frying pan over medium-high heat. Cook the mince, breaking it up with a wooden spoon, for…

16 min.
mains

fast mex shaking beef serves 4 | prep 15 mins | cooking 10 mins 2 garlic cloves, crushed 1 /2 tsp caster sugar 2 tbs tequila 2 tbs fresh lime juice 500g beef scotch fillet, cut into 2cm pieces 60ml ( 1 /4 cup) extra virgin olive oil 2 corncobs, husks and silk removed 300g (3 cups) finely shredded red cabbage 4 radishes, thinly sliced 1 small red onion, cut into thin wedges 1 small bunch coriander, leaves picked 4 whole pickled jalapeños in brine Chipotle chilli sauce, warmed soft tortillas and lime wedges, to serve 1 Combine the garlic, sugar, 1 tbs tequila and 1 tbs lime juice in a glass or ceramic bowl. Stir until the sugar dissolves. Add the beef and toss to combine. Cover and set aside for 10 minutes to marinate. 2 Meanwhile, heat 1 tbs oil in a large frying…

9 min.
salads & sides

smoky chipotle pumpkin & prawn salad serves 4 | prep 5 mins | cooking 25 mins 850g kent pumpkin, cut into 1.5cm-thick wedges 2 tbs extra virgin olive oil 2 tsp smoky chipotle Mexican seasoning 1 tsp cumin seeds 2 x 290g pkts microwave red quinoa, warmed 16 peeled cooked prawns 30g mixed baby leaves 1 /4 cup fresh coriander leaves 1 /4 cup fresh mint leaves 45g ( 1 /4 cup) pepitas, toasted lime & chilli dressing 60ml ( 1 /4 cup) extra virgin olive oil 60ml ( 1 /4 cup) fresh lime juice 1 long fresh red chilli, deseeded, thinly sliced 1 /2 tsp green pepper Tabasco sauce 1 Preheat the oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on the tray in a single layer. Drizzle with the oil and sprinkle with the chipotle seasoning and…

10 min.
sweets

churros with caramel & chocolate sauce makes about 15 | prep 10 mins (+ cooling time) | cooking 30 mins 80g unsalted butter 1 tbs caster sugar, plus 100g ( 1 /2 cup), extra, to roll 150g (1 cup) plain flour Large pinch of salt 2 eggs, at room temperature Vegetable oil, to deep-fry burnt caramel sauce 100g ( 1 /2 cup) caster sugar 80ml ( 1 /3 cup) double cream dark chocolate sauce 200g dark chocolate, coarsely chopped 250ml (1 cup) thickened cream 1 To make the burnt caramel sauce, stir the sugar and 60ml ( 1 /4 cup) water in a saucepan over low heat, brushing down the side of the pan occasionally with a wet pastry brush, for 5 minutes or until the sugar dissolves. Increase the heat to high and bring to the boil. 2 Boil the caramel, without stirring, for…