Salt cod croquettes
Soak the salt cod overnight in cold water, changing the water at least once. In a medium sized saucepan, heat olive oil, milk and bouquet garni until it reaches a simmer and set aside. Place salt cod in a medium saucepan and enough water to ... [... more]
Australian Womens Weekly |
Roast red band snapper with wakame
Served with cucumber salad, ginger mirin sauce and yabbie tails INGREDIENTS Poach yabbie tails in a little chicken stock for 2-3 minutes. Set aside. Prepare ginger mirin syrup: combine syrup ingredients in a saucepan. Heat and reduce the mirin ... [... more]
Australian Womens Weekly |
Pumpkin And Pancetta Risotto
Preheat the oven to 180°C. Lay the pancetta onto a baking tray and cook for 10- 12 minutes or until crisp. Set aside to cool and break into small pieces. In a large heavy-based saucepan heat the olive oil. Add the onion and pumpkin and sauté .. [... more]
Australian Womens Weekly |
Brilliant Bolognaise- JO PEARSON
Boil lentils as per instructions on packet, or alternatively use pre-cooked or tinned lentils. In large deep non-stick frying pan, or large saucepan heat virgin olive oil. Fry onions until clear. Add garlic and capsicum, and stir-fry for just a ... [... more]
Australian Womens Weekly |
Lamb backstraps with a minted burghul and roasted truss ...
In a medium saucepan heat 1 tablespoon of olive oil. Stir in almonds cooking for 1 minute or until golden. Add burghul stirring to coat. Pour in chicken stock, bring to the boil, cover and simmer for 8 minutes or until all the water is absorbed. ... [... more]
Australian Womens Weekly |
Veal Ragout With Fresh Fettuccine
In a medium saucepan heat 1 tablespoon of olive oil. Add the onion and chilli and saute for 2 minutes. Add the tomatoes and tomato paste bring to the boil and reduce heat to low and simmer for 15- 20 minutes until thickened. Remove from the heat ... [... more]
Australian Womens Weekly |
Duck With Blood Orange Sauce
Score the fat of the duck fillets and season well. Place in a hot pan and cook for 5 minutes or until crisp. Turn and cook the other side for a further 5 minutes. Meanwhile in a separate saucepan heat butter and oil. Add turnips and cook for 1 ... [... more]
Australian Womens Weekly |
Saffron and prawn risotto
Bring stock to the boil in a saucepan and blanch prawns for 1 minute. Set aside. In a medium heavy based saucepan heat oil over a medium heat. Add onion, garlic, and chillies and cook until soft. Stir through rice to coat and add tomatoes. Pour ... [... more]
Australian Womens Weekly |
Anzac biscuits
Combine butter and syrup in a small saucepan. Heat gently until butter and syrup melt. Combine bicarbonate of soda and water in a small bowl and stir into butter mixture. Combine remaining ingredients in a large bowl. Pour over warm butter ... [... more]
Australian Womens Weekly |
White Bean Puree
Drain and rinse beans. Bring to a boil in a medium saucepan of water; boil, uncovered, about 15 minutes or until very tender. Drain. Meanwhile, combine oils, rosemary and garlic in small saucepan. Heat over low heat until garlic just begins to ... [... more]
Australian Womens Weekly |
Marinated pork chops with braised artichokes, broad bean ...
Preheat oven to 180°C. Grind the garlic, salt, pepper and rosemary leaves in a mortar. Add the lemons and olive oil and make a paste. Spread over the chops and refridgerate until needed. In a large heavy based saucepan heat the olive oil. Add the ... [... more]
Australian Womens Weekly |
Moussaka
Sprinkle the eggplant with 1 tablespoon of salt and allow to sweat for 30 minutes (optional) In a large heavy based saucepan heat 1 Tablespoon of the olive oil over a medium heat and add the onions. Cook stirring occasionally for 5 minutes. Add ... [... more]
Australian Womens Weekly |
