For the gremolata:
With a small, sharp knife, remove the green 'eye' from the tomatoes as this is tough and bitter to eat. Sit the tomatoes cut-side up in a roasting tray, then scatter over the chopped garlic and caster sugar and season with salt and pepper. Pour ... [... more]
Australian Womens Weekly |
Melon, lemon and ginger frappe
Using a sharp knife, remove skin and pith from lemons. Remove any seeds and segment into the same bowl with the melon. Blend or process melon, lemon, ginger and syrup with ice until smooth. Pour into chilled glasses and decorate with mint ... [... more]
Australian Womens Weekly |
Fennel roasted pork rack
Combine fennel seeds, garlic, sea salt and olive oil in a mortar and pestle. Pound, with the pestle, to a coarse paste. (You should be able to smell the fennel fairly strongly at this stage). Using a sharp knife, score the pork skin deeply at 8mm ... [... more]
Australian Womens Weekly |
Wonton soup
Mince prawns to a coarse paste using a sharp knife or in a food processor (if using a food processor; use the pulse button; otherwise protein will become over-worked and paste will become rubbery). In a medium bowl combine prawn paste, pork ... [... more]
Australian Womens Weekly |
Candied Peel
Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces. Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain. Repeat this process ... [... more]
Australian Womens Weekly |
Slow Roast Pork Shoulder with Apple Sauce
Score the pork rind with a sharp knife at 2 cm intervals (or ask your butcher to do it) and rub with the paste mixture Peel, core and quarter the apples, add the white wine and simmer for approximately 10 minutes or until tender. Place apples in ... [... more]
Australian Womens Weekly |
Corn and whitebait fritters
Chop all the kernels from the cobs of corn with a sharp knife. In a large mixing bowl, whisk together flour, eggs, milk, salt and pepper until smooth. Add corn, whitebait and parsley to batter and mix well (mixture is quite loose). Heat oil in a ... [... more]
Australian Womens Weekly |
Salt & pepper squid
Clean the squid and then cut along one side of each pouch and open out flat. Score the inner side into a diamond pattern with the tip of a small, sharp knife, then cut into 5 cm (2inch) squares. Separate the tentacles if large, and set both to ... [... more]
Australian Womens Weekly |
Clear crab and corn soup
Using a very sharp knife slice corn kernels off cob. Heat oil in medium saucepan, fry corn, capsicum and ginger for about 2 minutes; stir in half of the green onion, reserving the remainder for garnish. Add hot stock and soy sauce; bring to a ... [... more]
Australian Womens Weekly |
Parsley & Bocconcini Chicken with Watercress Salad - ...
Using a small sharp knife, slit a pocket in one side of each chicken fillet, taking care not to cut all the way through. Season the chicken fillet with a little freshly ground pepper. Divide the bocconcini, parsley and garlic between the pockets, ... [... more]
Australian Womens Weekly |
Mustard-glazed ham
Using a sharp knife, cut very shallow criss-cross lines in the fat of the Pre-heat the oven to 180°C or 160°C fan-forced. Place the mustard, sugar, juice, zest, jam, spice and cinnamon into a small saucepan and cook, stirring, 1-2 minutes, until . [... more]
Australian Womens Weekly |
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