Cooking with the Australian Womens Weekly Issue 83

Welcome to our winter comfort issue. It seems an obvious but apt theme for June, where more than any other time of the year yummy, warming food provides both physical and emotional security, kind of like a big warm hug! As the temperature drops, the biting cold makes you long for the contentment of warming stews, spicy curries and hearty roasts, and the slow cooker is our go-to kitchen assistant. You’ll have dinner on the table with minimal fuss. This month in The Weekly’s Test Kitchen we’ve created more than 25 new recipes that will help you get the most out of your slow cooker, with new flavours, old favourites and a multitude of vegetarian options. Fresh winter seafood is our focus this month too, with recipes that will inspire you to experiment…

IN SEASON June Vegetable Beetroot Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Fennel Jerusalem artichokes Kale Kohlrabi Leeks Onions Parsnips Potatoes Pumpkin Radicchio Silverbeet Spinach Swede Sweet potato Turnips Fruit Apples Avocados Banana Custard apples Dates Grapefruit Kiwifruit Lemons Mandarins Oranges: Navel Passionfruit Pears Quince Rhubarb HOW TO Winter seafood: OYSTERS There are two mainstream lines of oysters in Australia: Sydney rock oysters from the North and South Coast of New South Wales, and Pacific oysters from South Australia and Tasmania. The main differences between the two species, apart from the quality and size, is a difference in flavour. Pacific oysters can be a bit stronger in flavour, and hold a lot more salt content than a Sydney rock oyster. You will also see Pacific oysters in a large variety of sizes; from the size of a normal Sydney rock, all the way through to an oyster the size of your palm. You can buy your oysters either live (closed), which you will need to open yourself, or already opened and in the half shell. If you…

You will need 4 cups of ice cold water for every 1 cup of rolled oats you use. 1 Add oats and water to a high-powered blender. Blend for 20-30 seconds, making sure to not over-blend. 2 Strain the oat milk mixture by pouring through a nut milk bag or thin towel over a large mixing bowl or pitcher. If you’d like you can double strain the mixture to make sure all the sediment is removed. 3 Transfer the oat milk to a sealed container and store in the fridge. Notes: You can optionally add maple syrup, vanilla extract or a pinch of salt if you want to adjust the flavour of the oat milk to your preferences. Using ice cold water, avoiding over-blending, and straining really well are the best ways to avoid…

SERVES 4 PREP + COOK TIME 1 HOUR 55 MINUTES (+ CHILLING + RESTING TIME) Nothing says the perfect winter meal like a hearty and warming chicken pie, straight from the oven. 75g butter, chopped1 large (350g) leek, thinly sliced2 garlic cloves, chopped finely½ cup (125ml) white wine finely grated rind and juice of½ lemon1 tablespoon caster sugar½ cup (75g) plain flour3 cups (750ml) chicken stock½ cup (120g) sour cream1 tablespoon chopped fresh thyme, plus extra sprigs for scattering2 tablespoons extra virgin olive oil250g Swiss brown mushrooms, sliced thinly750g chicken thigh fillets, cut into bite-sized pieces1 egg yolk, beaten with 1 tablespoon milk, for egg wash SOUR CREAM PASTRY1⅔ cup (250g) plain flour125g chilled butter, chopped½ cup (120g) sour cream1 egg yolk 1 SOUR CREAM PASTRY Pulse flour, butter and 1 teaspoon sea…

Test Kitchen note Dried black olives have a concentrated and salty taste so you may not need to season with additional salt. You can use kalamata olives instead. Root vegies absorb lots of nutrients from the soil, making them some of the heartiest, healthiest foods you can find in the colder months. When in season, roots have a deeper, sweeter flavour. Potatoes The Sebago potato is your common white potato and a true all-rounder. Desiree potatoes have a red-skin and tend to be both waxy and starchy. Kipfler potatoes are small and have a slightly yellow flesh and are not so good for roasting or frying. Sweet potatoes Sweet potatoes, or kumaras, bring a nice sweetness and earthiness to dishes. You can readily find the Gold variety, which is orange-fleshed, and the Red, which has red…

from the Test Kitchen If you don’t have an ovenproof frying pan, transfer fish to an oven tray lined with baking paper before putting in the oven. from the Test Kitchen Pearl couscous (also called Israeli couscous) is mild in flavour and has a pleasant chewy texture. Some mussels might not open after cooking. Do not discard; just pry open carefully and cook a little more. Spicy fish tagine with red couscous PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4 1 tablespoon finely grated lemon rind2 teaspoons dried chilli flakes2 cloves garlic, crushed2 tablespoons extra virgin olive oil4 x 200g barramundi or other firm white fish fillets, skin on, pin-boned30g butter2 baby fennel bulbs (260g), trimmed, cut into thin wedges, fronds reserved150g green beans, trimmed⅓ cup (50g) raisins1 cup (250ml) dry white wine pinch…