Cooking with the Australian Womens Weekly Issue 84

Have you ever asked yourself the question, what to cook when you don’t know what to cook? For me, the answer is roast chicken. I’ll often go through fads of what recipes are fashionable, but this humble dish is my go-to. Once you’ve mastered the classic version, like our cover star, you can twist up the flavours to suit your mood – make it Middle Eastern by using more earthy spices such as cumin, coriander and sumac, or flip it to Asian style with lemongrass, ginger and lime. Also in this issue, on page 14 we discover what the Italians have known for decades – that fresh fennel is the shining star in the vegetable stakes. Whether it’s finely sliced in a salad or braised to melting perfection, it lends a…

IN SEASON July Vegetables Artichokes Beetroot Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Fennel 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 Nashi Oranges: Navel, Cara Cara Pomelo Quince Rhubarb Strawberries Tangelos HOW TO Cut fennel Pick off the green feathery fronds; place in a bowl of iced water, reserve as a garnish. Lay the fennel bulb on its side, cut off the stalks, these are delicious chopped and braised in soups or stews. Stand bulb upright and cut in half through the top. To shave fennel, cut crossways or lengthways with a sharp knife, mandoline or V-slicer. For more fennel recipes turn to page 14. For the ’gram When you’re waiting for our next issue, the Women’s Weekly Food…

Hardtofind is the home of personalised gifts. Whether you’re buying for friends, family or yourself, you’re sure to find something special. Here's a few of our favourite finds this month: Tridens meat carving fork This carving fork is so cool! It’s made of food grade stainless steel, and the ergonomic design gives you great control over any cut of meat. The ideal gift for the carnivores in your life. Whiskey gemstones You’ve heard of Whiskey rocks, but these gemstones are a gorgeous level up for those who love both undiluted whiskey on the rocks and pretty things. Visit hardtofind.com.au to find these products and so many more.…

The perfect cup of masala chai is a balance of black tea and warm, aromatic spices steeped in either dairy or plant-based milk (we used coconut). The beauty of homemade chai is the control you have over the spices – try our Winter chai recipe for yourself, its punchy and sweetened with honey: Bring 2 cups of coconut milk and 1 cup of water to a simmer in a saucepan, add 2-3 black tea bags (we love Assam or Darjeeling), turn off the heat and allow to steep while you prepare the spices. Lightly crush 3 slices of fresh ginger, 2 cinnamon sticks, 3 cardamom pods and 1 star anise; add to the saucepan. Allow to infuse to your desired intensity (if you are blessed with the virtue of patience). To…

British TV chef and owner of The Spice Tailor, Anjum Anand has dedicated her career to making authentic Indian cooking accessible to everyone. She shares her culinary ethos, cooking tips and a delicious prawn curry recipe. What is your cooking philosophy? The more one cooks the better is a general philosophy. Professionally, whatever I cook, I want it to be delicious and relevant to the season or occasion. I want my recipes to appeal to people and inspire them to get into the kitchen. Personally, I like to cook with seasonal produce as much as possible. We are vegetarian at home, so I get inspired by what I see in the market and try to make something nutritious and tasty out of it. What are your favourite spices in the pantry? Turmeric…

Classic French-style roast chicken PREP + COOK TIME 2 HOURS 15 MINUTES SERVES 4 Turn the page to follow our step-by-step guide to preparing and carving. 1.6kg whole chicken60g softened butter1 clove garlic, crushed2 teaspoons chopped fresh sage1 teaspoon chopped fresh thyme1 medium lemon (140g), quartered4 sprigs fresh thyme3 cups (750ml) chicken stock2 tablespoons plain flour 1 Preheat oven to 200°C/180°C fan. 2 Remove and discard any fat from cavity of chicken. Rinse chicken inside and out with water. Pat the cavity and skin dry with paper towel. Tuck wings under body. 3 Run your fingers carefully between the skin and the breast meat. Combine butter, garlic and chopped herbs in a small bowl. Spoon butter under skin; push butter through skin to cover breast and tops of drumsticks and thighs. 4 Fill cavity of chicken with…