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The Australian Women’s Weekly Food Issue 58

The Australian Women’s Weekly FOOD magazine is all about food; how to create, make, bake and cook it. With masses of tips, hints, and useful ‘how-to’ pictures and videos, FOOD helps readers to cook with confidence.

Are Media Pty Limited
10 Issues

in this issue

1 min
ed's letter

Welcome to our mouthwatering March issue, jam-packed with recipes, ideas and tips for everyday inspiration. Weeknight cooking can become repetitive and I firmly believe that there should be joy in every dish. This month, we share a new twist on family favourites, so get excited about planning your mid-week menus with our chicken dinners revisited (p44), fresh ways with fish fillets (p52), ‘glammed-up’ mince (p58) and fast after-work meals using, yes, only four ingredients (p72). Speaking of joy, fresh vegies are worth celebrating – whether vegetarians or meat-eaters, we should all be eating more of them, so take a look at our vegan mains (p25) to find ways of making them family favourites. Who knew the humble pie maker would become a social media phenomenon! We’ve embraced the trend by devising a host…

3 min
back to basics

Whether you're a seasoned gourmet or totally new to the world of cooking, understanding the terms used in everyday recipes is really helpful for a successful end result. Here are some of the most common terms you'll find in recipes. FRYING Pan–frying means to cook food (such as a steak, chicken breast or fish fillet) in a tiny amount of hot oil or butter in a frying pan. Stir–frying means to quickly cook meat and vegetables in a very hot, deep-sided wok. Because the wok retains heat well, the foods must be stirred regularly to stop them burning. Everything should be sliced thinly or chopped into bite-sized pieces so they cook quickly and evenly, and can be eaten from one bowl with chopsticks or a fork. Shallow–frying means to cook meat, fish or vegetables…

1 min
chop chop!

HOW TO .... Chop an onion: Cut it in half through the root end (keep the root end intact, as this holds the onion together, making it easier to slice). Peel off the outer skin; lie the onion cut-side down and slice through the top from front to back towards the root end. Next, cut the onion crossways (as if cutting into slices); the onion will fall into small cubes. Crush garlic: Press unpeeled garlic firmly with the surface of a blade of a large knife, crushing the clove. Pull off the papery skin and chop the clove finely with the knife. Alternatively, a garlic press removes and leaves the skin behind as you crush the garlic. Finely chop: The dice is about ½ cm square. Coarsely chopped: The dice is about 1½ cm…

1 min
what's your favourite cooking method ?

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD Deep frying gives food a golden hue, juicy interior and crunchy surface – I’m thinking Japanese tempura, Spanish churros, Italian arancini or homemade fish and chips. Once you understand the importance of oil temperatures, the results will be mouthwatering. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS Sautéing is the first step in many recipes to build a layer of flavour. We all know how pungent raw onion and garlic is but cooked slowly they become surprisingly sweet. Adding salt at the start will help to draw out their moisture and expedite their wondrous alchemy. Sarah Murphy FOOD EDITOR, AWW FOOD Caramelising sugar always terrified me when I started cooking. I’d never nail the right moment at which to remove it from the heat and I…

2 min
pie high

PUB-STYLE GUINNESS BEEF PIES “These pies will be on constant rotation in your household. Using eye fillet steak speeds up the cooking time without compromising the rich flavour.”Sophia Young, Editorial & Food Director, AWW Cookbooks PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 6 6 sheets frozen shortcrust pastry, thawed2 sheets frozen puff pastry, thawed1 egg, beaten lightlyPotato mash and gravy, to serve BEEF FILLING 2 cloves garlic2 teaspoons fresh rosemary1 small onion (80g)1 stalk celery (150g)1 medium carrot (120g)3 portobello mushrooms (150g)750g beef eye fillet steak1 tablespoon extra virgin olive oil1 tablespoon plain flour1 cup (250ml) Guinness½ cup (125ml) beef stock 1 Make beef filling. 2 Lightly grease and preheat a 4-hole (¾-cup/180ml) pie maker. 3 Using the pastry cutter provided with the machine, cut six large rounds (15.5cm) from shortcrust pastry and six small rounds…

1 min
foodie forum

Catch up Our top posts and favourite reader pics this month Penny's Greek odyssey – Instagram user @pennyfreeman79 has outdone herself with her take on our lamb, kofta and butter bean salad with beetroot tzatziki from our September 2019 issue. Remember to tag @womensweeklyfood in your posts for a chance to be featured in the magazine. These decadent chocolate brownies had our Instagram followers drooling. They’re the ultimate bite-sized sweet treat that you can share with friends, family and workmates. Scroll play – with the return of the working week, lunchbox snacks are in full motion. These cheesy olive & bacon scrolls were a hit among our Facebook fans. Full of bright and delicious ingredients, our Pinterest community loved the look of our sashimi tuna poke bowl. Just the thing for a healthy, fresh meal. Visit…