Cooking with the Australian Womens Weekly issue 90

Welcome to our fresh February issue, brimming with ideas to help you get organised and enjoy everything late summer has to offer. It’s the time of year when tomatoes are at their juiciest and most flavourful. This month’s In Season (page 12) celebrates the “love apple” in all its varieties, from tiny cherries to heirlooms. For me, a perfectly ripe tomato is one of life’s simple pleasures. Add a sprinkle of salt, extra virgin olive oil, fresh basil, and throw in some crusty bread and a glass of chilled pinot grigio and I’m as happy as a clam. If you’ve never cooked octopus or squid on the barbecue, you’ll find how-to prep tips on page 7, plus fast and delicious recipes in our seafood feature (page 32). They literally take minutes to…

IN SEASON February Fruit Avocados Berries; blueberries, raspberries, strawberries Figs Grapes Limes Lychees Mangoes Mangosteens Melons Nectarines Oranges (Valencia) Passionfruit Peaches Pears (Williams) Pineapples Plums Prickly pears Rambutans Vegetables Beans; butter, flat, green, snake Capsicum Celery Chillies Chokos Cucumbers Eggplant Lettuce Mushrooms Onions Okra Peas (Sugar snap) Radish Spinach Squash Sweetcorn Tomatoes Zucchini IMMUNITY HIT Tiny bottle, huge boost If you’re feeling worn out after Christmas then we’ve got the perfect pick-me-up for you. These little shots from Jiva Tonics pack quite the punch! There are six fresh flavours to choose from: Glow, Defender, Reset, Ginger +, Restore and Vitality. And each has a special combo of vitamins, nutrients, probiotics and more. Visit jivaproducts.com.au Cookware for life Every good cook needs a quality Dutch oven – it’s one of the most versatile and durable cooking dishes. This one from Ironclad Pan Co. is Australian made from 100 per cent recycled cast iron and can be used on all cooking surfaces, from induction stovetops to campfires. Check out ironcladpan.com for more. Cold brews,…

Step 1 REMOVING HEAD AND ENTRAILS Using a twisting motion, pull head firmly away from body; most entrails will come out as well. Step 2 REMOVING QUILL Pull out and discard the clear quill that runs down the inside of the squid body (hood). Rinse hoods well. Step 3 REMOVING HEAD Cut the tentacles from the head, just below the eyes. Using your fingers, push out the hard black ‘beak’ in centre of tentacles. Step 4 REMOVING MEMBRANE Pull membrane away from the hood and flaps. Wash hood and flaps well. To help with gripping, dip your fingers in salt.…

Legumes keep your heart healthy by being delicious sources of protein, fibre, and healthy fats. Even better, they are budget-friendly and can be stored in your pantry for ages. A recent survey by The Heart Foundation has found that Aussies lack confidence cooking with beans, lentils and chickpeas. So we’ve got some tips for how to include more fantastic legumes in your diet. • Add beans to your taco mix and lentils to your favourite bolognese to stretch it further. • Use lentils, chickpeas or beans to jazz up soups – add them in whole or blend them up. • Use canned mixed beans in salads to give colour and texture. • Blend your legumes up to make plant-based burger patties. • Try chickpeas in dip form – make your own hummus and eat it…

The ingredients The best fruits for jam-making are those with a good balance of acid and pectin, such as grapes, tart apples, plums, quinces and citrus. When pectin is combined with sugar and acid it develops thickening properties similar to gelatine and creates a jell that allows the jam to set. (Try our Spiced Plum & Marsala Jam recipe on page 54). It is sugar that acts as a preservative. Use granulated white sugar, unless otherwise specified. To prevent sugar crystallising, ensure it is dissolved before bringing a mixture to the boil. The equipment • PANS Use a large, wide pan made from heavy aluminium, enamel or stainless steel; avoid copper or unsealed cast-iron pans, as acids in fruit and vegetables may react with these metals. Don’t leave mixtures standing in aluminium pans for…

Lamb kofta with beetroot tzatziki PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4 Juicy herb and spice flavoured lamb skewers pair perfectly with earthy beetroot and silky yoghurt. ½ cup (35g) fresh breadcrumbs2 tablespoons milk600g minced lamb1 teaspoon ground allspice⅓ cup fresh oregano leaves, chopped coarsely100g fetta, crumbled1½ tablespoons extra virgin olive oil¼ cup (70g) Greek yoghurt1 tablespoon lemon juice1 baby cos lettuce, trimmed, leaves separated BEETROOT TZATZIKI 200g beetroot1 cup (280g) Greek yoghurt2 tablespoons chopped fresh mint1 clove garlic, crushed1 tablespoon finely grated lemon rind 1 Make beetroot tzatiki. 2 Place breadcrumbs and milk in a medium bowl; stand for 3 minutes or until milk is absorbed. Add lamb, allspice and oregano; season. Using your hands, work mixture until well combined. Add fetta; mix until combined. Roll heaped tablespoonful measures of lamb mixture into…