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Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks Slow Cook

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

“As the temperature really starts to drop and the breeze goes from balmy to icy, I start to crave comfort food. The change of seasons has me longing for braised meat that falls apart at the mere touch of a spoon (there’s no need for a fork, let alone a knife!) served with a sauce so full of flavour you want to soak up every last drop with crusty bread. There’s certainly a lot to love about slow-cooked meals — they’re also simple to make and budget-friendly. Cheaper cuts are actually better for slow cooking and adding pantry staples, such as canned tomatoes and pulses like lentils and beans, is an easy way to make a slow-cooked meal even heartier. We’ve chosen recipes that really shine after hours of slow…

21 min.
meat

“What’s really special about this dish is that there’s enough beef filling for two meals — use the leftovers as a pasta sauce, turn it into pot pies or simply serve with mashed potato and green vegies for an easy dinner.” crunch-topped slow-cooked beef & onion jam serves 4 | prep 30 mins | cooking 3 hours 50 mins 1 tbs olive oil 2 brown onions, halved, thinly sliced 2 fresh thyme sprigs 2 tbs brown sugar 1 tbs red wine vinegar 3 eggs, lightly whisked 250ml (1 cup) milk 25g ( 1 /3 cup) shredded parmesan 1 tbs chopped fresh continental parsley 1 garlic clove, crushed 300g piece Turkish bread, cut into 2cm-thick slices Truss cherry tomatoes, roasted, to serve beef filling 40g ( 1 /4 cup) plain flour 1.5kg beef chuck steak, excess fat trimmed, cut into 5cm pieces 2 tbs olive oil 400g can diced tomatoes 250ml…

10 min.
vegetable

“This superfood vegan combo is a low-fat winner that gets a boost from low-GI barley, low-calorie mushrooms and high-in-iron kale." mushroom, kale & barley pilaf serves 4 | prep 15 mins (+ 10 mins soaking time) | cooking 45 mins 15g dried porcini mushrooms 250ml (1 cup) boiling water 2 tsp extra virgin olive oil 1 leek, trimmed, thinly sliced 2 celery sticks, finely chopped 2 garlic cloves, crushed 500ml (2 cups) homemade or salt-reduced vegetable stock 220g (1 cup) pearl barley, rinsed 350g mixed mushrooms, quartered 80g trimmed kale, stems removed, chopped 2 tbs chopped walnuts, lightly toasted 1 Preheat the oven to 200°C/180°C fan forced. Place the porcini mushrooms in a heatproof bowl and cover with the boiling water. Set aside for 10 minutes to soak. Drain, reserving liquid. Finely chop the porcini mushrooms. 2 Heat the oil in a large saucepan over…

10 min.
chicken

“Sweet apricots and salty olives pop in this revival of a classic 70s dish. The secret to this succulent chicken recipe lies in the tangy herb marinade.” apricot chicken serves 4 | prep 20 mins (+ 4 hours marinating time) | cooking 1 hour 2 whole garlic bulbs, unpeeled 280g jar Sicilian olives, drained 225g pkt dried soft and juicy Mediterranean apricots 125ml ( 1 /2 cup) red wine vinegar 80ml ( 1 /3 cup) extra virgin olive oil, plus 1 tbs, extra 8 fresh thyme sprigs, plus 1 tsp fresh thyme leaves, extra, to serve 2 strips orange rind 2 fresh or dried bay leaves 1 tbs dried oregano 8 chicken thigh cutlets, excess fat trimmed 250ml (1 cup) white wine 55g ( 1 /4 cup, firmly packed) brown sugar 2 tbs drained capers Micro parsley and steamed couscous, to serve 1 Cut about 1cm from…

10 min.
pressure cooker

“This beef version of Brazilian feijoada gets a smoky hit of flavour from chorizo and a zesty burst of sweetness from fresh orange slices.” brazilian beef feijoada serves 4 | prep 15 mins (+ standing time) | cooking 55 mins 3 tsp extra virgin olive oil 1kg beef chuck steak, cut into 5cm pieces 2 (about 200g) chorizo, coarsely chopped 1 red onion, thinly sliced 2 garlic cloves, finely chopped 2 tsp smoked paprika 1 long fresh green chilli, thinly sliced, plus extra, to serve 1 dried bay leaf 500ml (2 cups) beef stock 400g can black beans, rinsed, drained 1 red capsicum, deseeded, thinly sliced Steamed rice, orange slices and chopped fresh continental parsley, to serve 1 Set an electric pressure cooker to Browning or place a stovetop pressure cooker over high heat. Heat 2 tsp oil in the cooker. Cook beef, in 3…

12 min.
dessert

“With just 212 calories and 1.3g of fat per serve, this gluten-free dessert is the perfect guilt-free way to finish off an indulgent winter meal.” spiced poached pears with warm chocolate sauce serves 4 | prep 20 mins (+ cooling time) | cooking 1 hour 10 mins 125ml (½ cup) apple juice 60ml (¼ cup) port 60g (¼ cup) low-GI cane sugar 12 whole cloves 15g-piece fresh ginger, peeled, sliced 2 cinnamon sticks 4 firm pears, peeled warm chocolate sauce 2 tbs port 2 tbs raw cacao powder 1 tbs low-GI cane sugar 1 Place apple juice, port, sugar, cloves, ginger, cinnamon and 1L (4 cups) water in a saucepan over medium-high heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil. Reduce the heat to low. 2 Add the pears and cover the surface with a round piece of…