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donna hay magazine — December 23, 2017

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ISSUE 97
FEB/MAR 2018
www.donnahay.com
L VE SUMME !
our best-ever collection of simple summer recipes
esteelauder.com.au
6
www.donnahay.com
EDITOR-IN-CHIEF Donna Hay
MANAGING EDITOR Pru Engel
SUB-EDITORS Molly Furzer, Krishna Mathrubutham, Abby Pfahl
--------------------------------------------------------------------------------------------CREATIVE DIRECTOR Drina Thurston
DEPUTY ART DIRECTOR Charlotte Matters
DESIGNER Hannah Schubert
SENIOR ART DIRECTOR – PROMOTIONS Elen Le Glanic
--------------------------------------------------------------------------------------------FOOD DIRECTOR Steve Pearce
SENIOR FOOD EDITOR Jessica Brook
FOOD EDITOR Georgie Esdaile
MARKET EDITOR Hannah Brady
PHOTOGRAPHY Chris Court, William Meppem
OFFICE + EDITORIAL COORDINATOR Rebecca Skountzos (02) 9282 6500
DIGITAL EDITOR Virginia Ford
SPONSORSHIPS + COLLABORATIONS MANAGER Ruby Gillard (02) 9282 6500
--------------------------------------------------------------------------------------------GENERAL MANAGER, COMMERCIAL SOLUTIONS STUDIO Renee Sycamore
CLIENT SOLUTIONS DIRECTOR Ed Faith
CLIENT SOLUTIONS MANAGER Donna Hodges
CLIENT SOLUTIONS SPECIALIST Elizabeth Hamilton
QLD COMMERCIAL DIRECTOR, LIFESTYLE Rose Wegner (07) 3666 6903
VIC CLIENT SOLUTIONS DIRECTOR Vanessa Seidel
ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106
--------------------------------------------------------------------------------------------NEWS LIFE MEDIA
CHIEF DIGITAL OFFICER Nicole Sheffield
DIRECTOR OF FOOD Fiona Nilsson
EXECUTIVE ASSISTANT TO GROUP PUBLISHERS
OF LIFESTYLE AND FOOD Peita Byrnes
Preparation time –15 minutes
Cooking time – 10 minutes
Serves – 2
COMMERCIAL MANAGER Serene Soh
DIRECTOR OF COMMUNICATIONS Sharyn Whitten
GENERAL MANAGER, RETAIL AND CIRCULATION Brett Willis
MARKETING AND COMMERCIAL INTEGRATION DIRECTOR Rachael Delalande
MARKETING MANAGER Amanda Donald
NATIONAL CIRCULATION MANAGER Danielle Stevenson
SUBSCRIPTION ACQUISITION MANAGER Grant Durie
DIGITAL PLATFORM MANAGER Stuart McDowell
NATIONAL PRINT SERVICES MANAGER Mark Moes (02) 8045 4918
PRODUCTION MANAGER Leanne George (02) 8045 4921
ADVERTISING COORDINATOR Gina Jiang (02) 8045 4923
PRE-PRESS PRODUCTION News PreMedia
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Surry Hills NSW 2010 PHONE (02) 9288 3000
Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Level 1, 2 Holt St, Surry Hills
NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited
(ACN 007 871 178). Distributed by Gordon & Gotch, Unit 2, Bldg 2B, mFive Industry
Park, 1 Moorebank Ave, Moorebank NSW 2170. Printed by PMP Limited, Paper fibre
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116
62
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Suitable for all skin types and all ages. Use the ‘try me’ free testers on
all Natio display stands to experience the exceptional quality and value.
www.natio.com.au
Available at Myer, David Jones and selected Pharmacies.
L VE
SUMME !
POUR IT IN PLUMM
Touch. Smell. Taste. Plumm takes every glass of wine to the next level.
Plumm is designed in Melbourne and made from European crystal. Designed for wine, our wine glasses are
beautiful, functional and simple. With Australia’s best restaurants choosing to pour in Plumm, you know you will
be enjoying wine at its best. Available at Myer, selected wine and homewares stores and online at plumm.com.
Once made exclusively for Australia’s best chefs.
Now a small batch is saved for you.
With our superior, batch crafted mayonnaise, it’s no wonder Australia’s top chefs
have made Birch and Waite their preferred choice. Made in small batches, with
free range whole eggs and Dijon mustard for a rich, creamy taste guaranteed to
lift the flavours of any cuisine. This sublime mayonnaise, once made exclusively
for Australia’s chefs, is now available for you.
EXCLUSIVELY AVAILABLE IN THE FRESH SALAD SECTION AT WOOLWORTHS STORES
Discover this recipe at birchandwaite.com.au
IT MADE MY
TUMMY SMILE
REVIEWED BY SOPHIE
This muesli slice was homemade with love by Wend
Mother and favourite chef of Sophie
Find this recipe at csrsu a com au favourite-chef
Be someone's favourite chef
Summer’s breezy days are here, and that
means delicious meals with less fuss are
on the menu – try our ideas for fresh,
creamy avocado, succulent roast chicken
and our latest summer crush, the frosé.
photography CHRIS COURT styling STEVE PEARCE
www.donnahay.com
33
r
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a culinary trip
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S EED L E S S PA S S I O N F R U I T
VA N I L L A S L I C E
G LDEN
HA VEST
When SWEET corn is picked at the right time, you can peel back
the papery HUSKS, pull away the GL SSY silks and those PLUMP
little kernels will be bursting with JUICY FLAV U . We’re taking
cues from the deep South, MEXIC and beyond for the
TASTIEST ways to enjoy this sunny SUMME staple.
RECIPES JESSICA BROOK MERCHANDISING HANNAH BRADY. LATTE WOOD
FROM TOUCHWOOD TRADING. SEE DIRECTORY FOR DETAILS.
photography CHRIS COURT styling STEVE PEARCE
in season . sweet corn
corn and feta croquettes
www.donnahay.com
63
in season . sweet corn
UTTE Y
A
ECUES.
CLASSIC.
64
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chargrilled corn on the cob
with spiced popcorn crumb
crab and sweet corn potato bake
2 cups (360g) cooked picked crabmeat
3 cobs corn, kernels removed
1½ cups (120g) finely grated asiago +
1kg Dutch cream (waxy) potatoes ++,
peeled and thinly sliced
1 white onion, thinly sliced into rounds
½ cup (125ml) single (pouring) cream
100g baby zucchini (courgette), trimmed
chargrilled corn on the cob
with spiced popcorn crumb
sea salt and cracked black pepper
4 cobs corn, silks removed, husks
Preheat oven to 180°C (350°F). Lightly grease
and halved lengthways
pulled back and tied with string
a 6-cup-capacity (1.5L) ovenproof frying pan or
extra virgin olive oil, for brushing
skillet. Reserve and set aside ½ cup (90g) of the
2 cups (25g) store-bought popcorn
crab, ¼ cup (40g) of the corn kernels and ½ cup
¼ cup (20g) finely grated pecorino
(40g) of the cheese.
½ teaspoon smoked paprika
Arrange alternate layers of the potato, onion,
1 teaspoon sumac
and the remaining corn, crab and cheese in the pan.
1 teaspoon sea salt flakes
Evenly pour over the cream and cover the pan tightly
¼ cup (75g) whole-egg mayonnaise
with non-stick baking paper and aluminium foil.
Bake for 1 hour 15 minutes.
Preheat a barbecue or chargrill pan over high heat.
Remove the foil and baking paper. Add the zucchini
Brush the corn with oil and cook, turning occasionally,
and top with the reserved crab, corn and cheese.
for 12–15 minutes or until charred.
Sprinkle with salt and pepper. Bake for a further
Place the popcorn and pecorino in a small food
45 minutes or until golden and the potato is cooked
processor and process until finely chopped. Place the
through. Sprinkle with pepper to serve.
paprika, sumac and salt in a small bowl and set aside.
+ Asiago is a semi-hard Italian cow’s milk cheese,
Spread each corncob with the mayonnaise and
SERVES 6.
sold in specialty grocers and delicatessens. You could
sprinkle with the popcorn mixture and spice mixture
also use parmesan or pecorino here.
to serve.
++ Kipfler and nicola are also varieties of waxy potatoes.
MAKES 4.
in season . sweet corn
crab and sweet corn potato bake
www.donnahay.com
67
in season . sweet corn
STACK
WAFFLES
CH
IZ .
cornbread waffles with chargrilled chorizo
1½ cups (225g) plain (all-purpose) flour, sifted
¼ cup (35g) cornflour (cornstarch), sifted
1 teaspoon baking powder, sifted
1 teaspoon ground coriander
1 teaspoon sea salt flakes
1½ cups (375ml) buttermilk
¼ cup (60ml) vegetable oil
2 eggs, separated
2 green onions (scallions), thinly sliced
½ cup (85g) instant polenta
½ cup (50g) finely grated provolone
3 cobs corn, kernels removed
4 dried chorizo (500g), halved lengthways
cracked black pepper and sour cream, to serve
Place the flour, cornflour, baking powder, coriander
and salt in a large bowl and mix to combine. Add the
buttermilk, oil, egg yolks, onion, polenta, cheese
and corn and whisk until smooth. Set aside.
Place the eggwhites in the bowl of an electric mixer
and whisk until stiff peaks form. Add the eggwhite
to the corn mixture and gently fold to combine.
Preheat a lightly greased waffle maker according to
manufacturer’s instructions. Cook ¼ cup (60ml) of the
batter for 6–7 minutes or until golden brown and crisp.
Set aside and keep warm. Repeat with the remaining
batter to make 12 waffles.
While the waffles are cooking, preheat a chargrill
pan or barbecue over high heat. Add the chorizo and
cook for 2 minutes each side or until charred.
Sprinkle the waffles with pepper and serve with
the chorizo and sour cream.
68
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SERVES 6.
cornbread waffles with chargrilled chorizo
MEXIC
NIGHTS
TAMALES
SM KY CHIP TLE
.
Preheat oven to 200°C (400°F). Heat the oil in a large
heavy-based ovenproof saucepan over medium heat.
Add the onion, garlic, ground coriander, cumin and
coriander root and stem and cook, stirring occasionally,
for 4–6 minutes. Add the chicken, sugar, chilli, adobo
smoky chilli chicken with tamales
sauce and water. Stir to combine and bring to a simmer.
Cover with a tight-fitting lid and bake for 30 minutes
2 tablespoons extra virgin olive oil
or until the chicken is cooked through and tender.
1 onion, finely chopped
While the chicken is cooking, make the cornbread
4 cloves garlic, crushed
tamales. Place the corn husks in a large heatproof bowl.
2 teaspoons ground coriander
Cover with boiling water and allow to stand for 1 minute
2 teaspoons ground cumin
or until softened. Drain and set aside. Slice the corn
¹⁄³ cup finely chopped coriander (cilantro) root and stem
8 x 150g chicken thigh fillets, trimmed
kernels from the cobs and place in a large bowl. Add the
¼ cup (45g) brown sugar
salt and pepper and mix until just combined.
½ cup (160g) chipotle in adobo +, chillies chopped
and sauce reserved
polenta, flour, baking powder, buttermilk, cheese, butter,
Arrange 2 of the husks on a clean surface, overlapping
by 2cm, to create a rough 10cm x 15cm rectangle. Spoon
1 cup (250ml) water
¼ cup (60ml) of the cornbread mixture into the centre of
coriander (cilantro) sprigs, to serve
the rectangle. Top with 2 more overlapping husks and tie
cornbread tamales
with kitchen string to secure. Repeat with the remaining
2 cobs corn, husks and silks removed,
husks reserved++
husks and cornbread mixture. Place on a baking tray and
½ cup (85g) instant polenta
bake for 10–15 minutes or until golden and cooked through.
Top the chicken with the coriander sprigs and serve
½ cup (75g) plain (all-purpose) flour
with the tamales.
2 teaspoons baking powder
+ Chipotle in adobo, usually sold in tins, is a blend of
¾ cup (180ml) buttermilk
smoke-dried jalapeño chillies in a smoky, spicy Mexican
½ cup (50g) grated mozzarella
sauce. Find it at specialty grocers and delicatessens.
20g unsalted butter, melted
++ Buy corn that has full husks intact, for wrapping the
sea salt and cracked black pepper
tamales. If unavailable, use non-stick baking paper cut to size.
SERVES 6.
in season . sweet corn
smoky chilli chicken with tamales
www.donnahay.com
71
in season . sweet corn
C UNCH
SUMME
SALADS
KE NELS
polenta-crumbed snapper
with charred corn and kale salad
4 cobs corn, husk and silks removed
½ bunch kale (250g), leaves trimmed
2 x 200g plate-sized whole snapper
2 tablespoons instant polenta
1 tablespoon plain (all-purpose) flour
1 teaspoon sea salt flakes
cracked black pepper
G ILL.
vegetable oil, for shallow frying
1 jalapeño chilli, thinly sliced
1 avocado, sliced
1 cup coriander (cilantro) leaves
smoky paprika dressing
1 teaspoon smoked paprika
1 clove garlic, crushed
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons honey
Preheat a barbecue or chargrill pan over high heat.
Cook the corn, turning occasionally, for 12–15 minutes
or until charred. Cook the kale leaves, in 3 batches,
for 1–2 minutes, or until lightly charred. Cut the corn
kernels from the cobs and place in a large bowl. Add
the kale and toss to combine.
To make the smoky paprika dressing, place the
paprika, garlic, vinegar, oil and honey in a small bowl
and whisk to combine. Set aside.
Using a small sharp knife, score the fish on both sides
in a cross-hatch pattern. Place the polenta, flour, salt
and pepper in a large bowl. Mix to combine and add
the fish, one at a time, tossing well to coat. Fill a large
non-stick frying pan or wok with 3cm oil and place over
high heat. Fry the fish, one at a time, for 6 minutes each
side or until crisp and cooked through.
Place the kale and corn salad on a serving platter.
Top with the jalapeño, avocado and coriander and
drizzle with the dressing. Serve with the fish.
72
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SERVES 4.
polenta-crumbed snapper with charred corn and kale salad
in season . sweet corn
corn and feta croquettes
1 tablespoon extra virgin olive oil
4 cobs corn, kernels removed
2 cloves garlic, crushed
20g unsalted butter
2 tablespoons plain (all-purpose) flour
½ cup (125ml) milk
1½ cups (120g) finely grated manchego
¼ teaspoon ground chilli
200g firm feta
sea salt and cracked black pepper, for sprinkling
½ cup (75g) plain (all-purpose) flour, extra
2 eggs, lightly beaten
1½ cups (105g) panko (Japanese) breadcrumbs
vegetable oil, for deep frying
¼ cup (75g) whole-egg mayonnaise
¼ cup (60g) sour cream
1 tablespoon lime juice
lime wedges, to serve
Heat the olive oil in a large non-stick frying pan over
high heat. Add the corn and garlic and cook, stirring,
for 2 minutes. Remove from the pan and set aside.
Wipe the pan clean and return to medium heat. Add
the butter and cook until melted. Add the flour and cook,
stirring, for 1 minute or until bubbling and combined.
Gradually add the milk and cook, stirring constantly,
for 2 minutes or until thick. Add the manchego and
half the chilli and mix to combine. Remove the sauce
from the heat and place in a large bowl.
Place half the corn mixture in a small food processor
and process until smooth. Add the pureéd corn and the
remaining corn mixture to the white sauce. Crumble in
half the feta, sprinkle with salt and pepper and mix to
combine. Spread the mixture onto a tray and refrigerate
for 1 hour or until cold.
Place the extra flour, the egg and breadcrumbs in
3 separate bowls. Roll tablespoons of the chilled corn
mixture into balls. Working in batches, dip the balls into
the flour, egg, then breadcrumbs, tossing gently to coat.
Fill a large saucepan half-full with vegetable oil and
place over medium heat until it reaches 180°C (350°F)
on a deep-frying thermometer. Working in batches, fry
the croquettes for 4 minutes or until golden and crisp.
Remove with a slotted spoon and drain on paper towel.
While the croquettes are cooking, place the mayonnaise,
sour cream, lime juice and the remaining chilli in a small
bowl and mix to combine.
Finely grate the remaining feta over the croquettes and
serve with the dipping sauce and lime wedges.
74
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MAKES 24.
Download
our new
mobile app!
HOTTEST
i
Coast through m
of surf, sun and sand with our
2 summer recipes. Made for long l days, calm
tropical nights and r
entertaining, they’re zesty,
spicy, ur i with freshness and great on the rill.
Relax, stay cool and let the li
vibes roll on.
RECIPES DH FOOD TEAM
photography CHRIS COURT styling STEVE PEARCE
www.donnahay.com
77
make now . summer essentials
heirloom tomato tabouli
78
www.donnahay.com
make now . summer essentials
ISLAND
lif
Channel u
r on
your grill. Rum and juicy
c rr pineapple take us
straight to the r ic .
chargrilled spatchcock with honey
rum sauce and caramelised pineapple
4 x 500g spatchcocks (baby chickens)
¼ cup (90g) honey
1 small pineapple, halved
micro (baby) lemon balm leaves, to serve
cracked black pepper, to serve
1 jalapeño chilli, thinly sliced, to serve
pineapple and rum marinade
2 cups (460g) chopped fresh pineapple
²⁄³ cup (160ml) dark rum
¼ cup (60ml) lime juice
4 cloves garlic, crushed
2 teaspoons coriander seeds
2 teaspoons sea salt flakes
¼ cup (55g) caster (superfine) sugar
To make the pineapple and rum marinade, place the
pineapple, rum, lime juice, garlic, coriander seeds, salt
and sugar in a food processor and process until finely
chopped. Set aside.
Cut 1 spatchcock in half+. Thread both halves onto
2 metal skewers. Repeat with the remaining spatchcocks.
Place the spatchcocks in a large non-reactive dish or
tray++ and pour over ¾ cup (180ml) of the marinade.
Refrigerate for 30 minutes.
Place the honey and the remaining marinade in
a small saucepan over medium heat and cook, stirring,
for 10 minutes or until reduced and sticky. Set aside.
Preheat a chargrill pan or barbecue over high heat.
Cook the spatchcocks, skin-side down, for 8 minutes.
Turn and cook for a further 6 minutes or until cooked
through and golden. Set aside and keep warm.
Cook the pineapple halves for 4 minutes each side
or until charred and caramelised.
Sprinkle the spatchcock with lemon balm and pepper.
Serve with the pineapple, sticky honey sauce and
jalapeño.
SERVES 4.
+ To halve a spatchcock, position it, breast-side down, on a board
so the back is facing up and the drumsticks are facing towards
you. Using sharp kitchen scissors or chicken shears, cut closely
along either side of the backbone. Remove the backbone and
discard. Turn the spatchcock, breast-side up, and press down
firmly on the breastbone to flatten. Use a sharp knife to cut the
spatchcock down the centre.
++ Non-reactive materials include glass, plastic or stainless steel.
80
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chargrilled spatchcock with honey rum sauce and caramelised pineapple
make now . summer essentials
TOMATO,
OLIVE
+ SPECK
mixed turkish pide (see recipes, page 100)
82
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SALAMI
+ ONION
SPINACH
+ CHILLI
NDUJA +
PARSLEY
tandoori lamb cutlets with pea, orange and lemon balm salad
make now . summer essentials
SEA
c
A spicy c ri crumb is
all it takes to give these
10-minute mu l a
super cru c change-up.
spanish-style mussels with
crunchy chorizo crumb
¼ cup (60ml) dry sherry
¼ cup (60ml) water
1kg mussels, cleaned
1 dried chorizo, skin removed and chopped
1½ cups (105g) sourdough breadcrumbs
1 clove garlic, crushed
¼ teaspoon dried chilli flakes
1 teaspoon finely grated orange rind
40g unsalted butter, melted
1kg rock salt
¼ cup finely chopped flat-leaf parsley
Place the sherry and water in a large deep-sided frying
pan over high heat and bring to the boil. Add the mussels,
cover with a tight-fitting lid and cook for 1–2 minutes or
until just open+. Drain and set aside to cool slightly.
While the mussels are cooling, place the chorizo in a
small food processor and process until finely chopped.
Transfer to a medium bowl and add the breadcrumbs,
garlic, chilli, orange rind and butter. Mix well to combine.
Preheat oven grill (broiler) to high. Spread the salt on
a large oven tray. Open each of the mussels, removing
and discarding the empty half-shells, and arrange them
on the salt. Spoon the chorizo crumb onto the mussels
and grill (broil) for 3–5 minutes or until golden. Sprinkle
with the parsley and serve immediately.
SERVES 4.
+ When the mussel shells are just open, the mussels will
be partially cooked. They’ll cook further under the grill.
86
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.
coconut and chilli sticky crab
88
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ASIAN
l
In the
rm r months
we crave the fr r ,
spicy sweetness and sticky
x ur of Asian food.
90
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creamy potato salad with white anchovy dressing
.
.
celery and green chilli lobster rolls
.
beer-braised sticky barbecued beef ribs + apple and sesame slaw
102
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make now . summer essentials
chargrilled octopus panini with salsa verde
apple and sesame slaw
4 medium octopus (700g), trimmed
¼ cup (75g) whole-egg mayonnaise
6 cloves garlic, sliced
2 teaspoons sesame oil
¼ cup (60ml) lemon juice
1 tablespoon rice wine vinegar
½ cup flat-leaf parsley leaves, finely chopped
4 cups (360g) finely shredded green cabbage
1 clove garlic, crushed, extra
2 green (Granny Smith) apples, cut into matchsticks
1 teaspoon finely grated lemon rind
3 green onions (scallions), shredded
2 tablespoons extra virgin olive oil
black sesame seeds and shichimi togarashi +, to serve
sea salt and cracked black pepper
4 ciabatta rolls, halved and chargrilled
Place the mayonnaise, sesame oil and vinegar in a small
whole-egg mayonnaise, to serve
bowl and whisk to combine.
dried chilli flakes, to serve
Place the cabbage and apple in a large bowl. Top with
the dressing and toss to coat. Sprinkle with the onion,
Heat a large heavy-based saucepan over high heat. Add
sesame seeds and togarashi to serve.
the octopus, sliced garlic and lemon juice. Cover with
+ Togarashi is a Japanese chilli powder. Find it at Asian grocers.
SERVES 4–6.
a tight-fitting lid, reduce the heat to low and cook for 1 hour
or until the octopus is tender. Remove the pan from the
beer-braised sticky barbecued beef ribs
heat and set aside.
Preheat a barbecue or chargrill pan over high heat. Add
the octopus and cook, turning occasionally, for 6 minutes.
While the octopus is cooking, place the parsley, crushed
10 x 6cm beef ribs, cut 2cm-thick across the bone +
330ml pale ale beer
1 cup (250ml) Chinese cooking wine (Shaoxing)
garlic, lemon rind and oil in a large bowl. Add the salt and
2 cups (500ml) water
pepper and mix to combine.
10cm-piece ginger, thinly sliced
Spread the ciabatta with mayonnaise and top with the
octopus. Top with the salsa verde and sprinkle with chilli
to serve.
SERVES 4.
1 bulb garlic, halved horizontally
4 green onions (scallions), cut into 10cm lengths
apple and sesame slaw (see recipe, above), to serve
store-bought kimchi and bread rolls, to serve
chilli and garlic marinade
¼ cup (90g) gochujang++
2 cloves garlic, crushed
1 tablespoon finely grated ginger
¼ cup (60ml) soy sauce
¼ cup (60ml) rice wine vinegar
¹⁄³ cup (80ml) mirin (Japanese rice wine)
Place the ribs, beer, cooking wine, water, ginger, garlic
and onion in a large saucepan over high heat. Bring to
the boil, reduce heat to low, cover with a tight-fitting lid
and cook for 30 minutes or until the beef is tender.
While the ribs are cooking, make the chilli and garlic
marinade. Place the gochujang, garlic, ginger, soy, vinegar
and mirin in a medium bowl and mix to combine.
Remove the ribs from the cooking liquid and place in a
large deep-sided dish. Pour over the marinade, cover with
plastic wrap and set aside for 30 minutes or until cool.
Preheat oven to 220°C (425°F). Place the ribs on 2 lightly
greased oven trays and cook for 30–35 minutes or until
sticky. Serve with the slaw, kimchi and rolls.
SERVES 4–6.
+ Ask your butcher to cut the ribs across the bone, for thin racks.
++ Find gochujang, a spicy Korean chilli paste, at Asian grocers.
104
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chargrilled octopus panini with salsa verde
make now . summer essentials
korean fried chicken burgers
with sticky soy sauce
2 tablespoons grated ginger
3 cloves garlic, crushed
1 tablespoon sea salt flakes
1 teaspoon ground white pepper
2 teaspoons sesame oil
¼ cup (60ml) mirin (Japanese rice wine)
4 x 150g chicken thigh fillets, trimmed and halved
vegetable oil, for deep frying
1 cup (150g) plain (all-purpose) flour
1 tablespoon baking powder
4 brioche burger buns, halved and chargrilled
Japanese-style mayonnaise, to serve
2 cups (180g) finely shredded green cabbage
clams in XO sauce with egg noodles
and steamed buns
store-bought pickled chilli, to serve
chopped salted peanuts, to serve
sticky soy sauce
2 tablespoons vegetable oil
1 tablespoon grated ginger
2 tablespoons finely shredded ginger
1 tablespoon sesame oil
4 cloves garlic, thinly sliced
¼ cup (90g) honey
²⁄³ cup (170g) XO sauce
½ cup (125ml) Chinese cooking wine (Shaoxing)
½ cup (125ml) soy sauce
¼ cup (60ml) apple cider vinegar
1 tablespoon soy sauce
2 tablespoons caster (superfine) sugar
Place the ginger, garlic, salt, pepper, sesame oil and mirin
1kg clams (vongole), rinsed
in a large plastic zip-lock bag and mix to combine. Add the
375g fresh egg noodles
chicken, toss to coat and refrigerate for 30 minutes.
¼ cup chopped chives
To make the sticky soy sauce, place the ginger, sesame
micro (baby) purple shiso leaves, to serve
oil, honey, soy and vinegar in a medium saucepan over
steamed buns, store-bought pickled chilli
medium heat. Bring to the boil, reduce the heat to medium
and black vinegar, to serve
and cook for 6 minutes or until thickened. Set aside to cool.
Fill a large saucepan two-thirds full with oil and place
Heat the oil in a wok or large non-stick frying pan over
over medium heat until the temperature reaches 180°C
high heat. Add the ginger and garlic and cook for 1 minute
(350°F) on a deep-frying thermometer. Add the flour and
or until crisp. Remove with a slotted spoon and set aside.
baking powder to the bag with the chicken and toss to
Add the XO sauce, cooking wine, soy and sugar to the
pieces into the oil and fry for 4–6 minutes or until golden
for 4–6 minutes or until just open. Add the noodles and
and cooked through. Using a slotted spoon, remove the
cook, stirring, for 2 minutes. Return the ginger and garlic
chicken and place on paper towel to drain. Keep warm.
to the pan and toss to combine. Top with chives and
108
coat. Working in batches, carefully lower the chicken
wok and stir to combine. Add the clams and cook, tossing,
Spread the bun bases with mayonnaise and top with the
shiso and serve with steamed buns, pickled chilli and
cabbage and chicken. Spoon over the sticky sauce and top
black vinegar.
with pickled chilli, peanut and bun tops to serve.
SERVES 4.
www.donnahay.com
SERVES 4.
korean fried chicken burgers with sticky soy sauce
make now . summer essentials
smoky portuguese mixed skewers with mint and parsley salsa
110
www.donnahay.com
make now . summer essentials
smoky portuguese mixed skewers with
mint and parsley salsa
SIZZLING
500g lamb shoulder, trimmed and cut into
Fire up the rill to dial
up the flavour. Sear steak,
skewers and
f ,
because it’s not summer
without a r cu .
2cm pieces
12 bay leaves
200g streaky bacon
500g chicken thigh fillets, trimmed and cut
into 2cm pieces
500g rindless pork belly, cut into 2cm pieces
16 thin slices dried spicy chorizo
500g rump steak, trimmed and cut into
1cm-thick slices
portuguese marinade
4 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried chilli flakes
2 teaspoons finely grated lemon rind
chargrilled steaks with piccalilli butter
and sweet potato fries
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
sea salt and cracked black pepper
1kg sweet potato (kumara), cut into 1cm-thick fries
mint and parsley salsa
1 tablespoon extra virgin olive oil, plus extra for brushing
¼ cup finely chopped flat-leaf parsley leaves
sea salt and cracked black pepper
¼ cup finely chopped mint leaves
2 x 500g (5cm-thick) beef rib eye steaks,
1 long green chilli, deseeded and finely chopped
1 teaspoon finely grated lemon rind
at room temperature
worcestershire sauce, to serve
1 tablespoon lemon juice
piccalilli butter
1 tablespoon extra virgin olive oil
100g unsalted butter, chopped and softened
¼ cup (80g) store-bought piccalilli
To make the Portuguese marinade, place the garlic, cumin,
1 eschalot (French shallot), finely chopped
paprika, chilli, lemon rind, vinegar, oil, salt and pepper in
1 teaspoon crushed pink peppercorns
a small bowl and mix to combine.
Preheat oven to 200°C (400°F). Spread the potato on an
skewers and set aside. Cut each bacon rasher in half and
oven tray and drizzle with the oil. Sprinkle with salt and
wrap around the chicken pieces. Thread the chicken and
pepper and roast for 20 minutes or until golden and crisp.
bacon onto 4 metal skewers and set aside. Alternately
Alternately thread the lamb and bay leaves onto 4 metal
To make the piccalilli butter, place the butter, piccalilli,
aside. Thread the beef onto 4 metal skewers. Place all the
combine. Transfer to a piece of non-stick baking paper,
skewers in a deep dish, top with the marinade and set
roll to enclose in a log shape and refrigerate until firm.
aside at room temperature for 15 minutes.
Brush the steaks with the extra oil and sprinkle with
Preheat a barbecue or chargrill pan over high heat.
salt and pepper. Preheat a barbecue or chargrill pan over
Add the skewers, reduce the heat to medium and cook for
high heat. Add the steaks and cook for 8 minutes each side
8 minutes each side or until charred and cooked through.
for medium rare or until cooked to your liking. Loosely
112
thread the pork and chorizo onto 4 metal skewers and set
eschalot and peppercorn in a small bowl and mix to
While the skewers are cooking, make the mint and
cover the steaks with aluminium foil and set aside to rest
parsley salsa. Place the parsley, mint, chilli, lemon rind,
for 5 minutes. Top with slices of the butter and serve with
lemon juice and oil in a small bowl and mix to combine.
the sweet potato fries and Worcestershire sauce.
Drizzle the skewers with the salsa to serve.
www.donnahay.com
SERVES 4.
SERVES 8–10.
chargrilled steaks with piccalilli butter and sweet potato fries
bloody mary tomato vinaigrette
1 tablespoon tomato paste
chunky tartare sauce
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon horseradish cream
¼ cup (75g) whole-egg mayonnaise
1 tablespoon Tabasco
¼ cup (45g) cornichons, finely chopped, plus ¼ cup (60ml)
2 tablespoons honey
reserved cornichon pickling liquid
1 teaspoon celery salt
1 tablespoon capers, drained and chopped
¼ cup (60ml) red wine vinegar
¼ cup dill sprigs, finely chopped
2 tablespoons extra virgin olive oil
¼ cup flat-leaf parsley leaves, finely chopped
2 green onions (scallions), finely chopped
¼ cup (60ml) water
sea salt and cracked black pepper
Place the tomato paste, Worcestershire sauce, mustard,
horseradish, Tabasco, honey, salt, vinegar and oil in a
small jar and seal with a tight-fitting lid. Shake until well
combined. Add the onion and mix to combine.
MAKES 1 CUP.
.
Note: You can store this dressing in the refrigerator for up to
1 week. It’s great with green salads, tomato salads and cold
Note: You can store this dressing in the refrigerator for up to 1 week.
cooked prawns (shrimp).
It’s perfect with fish and chips (see recipe, page 97), and seafood.
yuzu, cucumber and coriander dressing
creamed honey mustard dressing
1 Lebanese cucumber
2 tablespoons Dijon mustard
¼ cup (60ml) yuzu juice +
2 tablespoons creamed honey
1 teaspoon grated ginger
¼ cup (60g) crème fraîche
2 tablespoons rice wine vinegar
¼ cup (60ml) white wine vinegar
¼ cup (60ml) mirin (Japanese rice wine)
2 tablespoons finely chopped coriander (cilantro) leaves
1 green onion (scallion), thinly sliced
sea salt and cracked black pepper
Place the mustard, honey, crème fraîche, vinegar,
oil, salt and pepper in a small jar and seal with a
Finely grate the cucumber into a bowl. Transfer the
tight-fitting lid. Shake until well combined.
cucumber (with any liquid) to a small jar. Add the yuzu
Note: You can store this dressing in the refrigerator for up
juice, ginger, vinegar, mirin, coriander, onion, salt and
to 1 week. Toss it through green salads or steamed greens.
MAKES 1 CUP.
pepper and seal with a tight-fitting lid. Shake well until
combined.
MAKES 1 CUP.
+ Yuzu juice is a Japanese citrus juice. It tastes similar to a mix
BLOODY MARY
TOMATO
VINAIGRETTE
of lemon and lime juice. It’s available from Asian supermarkets.
If unavailable, use lemon juice.
Note: You can store this dressing in the refrigerator for up to
1 week. It’s delicious with oysters and shellfish.
CHUNKY
TARTARE
SAUCE
CREAMED HONEY
MUSTARD DRESSING
YUZU, CUCUMBER
+ CORIANDER
DRESSING
favourite things . pasta salads
PASTA SALADS
A PICNIC CL ASSIC SEEN ON SUMMER TABLES
EVERYWHERE, PASTA SALADS WIN US OVER TIME AND
AGAIN WITH THEIR SIMPLICIT Y AND DEPENDABILITY.
OUR NEW TAKES COMBINE FRESH NEW FL AVOURS,
VIBRANT INGREDIENTS AND SILKY PASTA TO CREATE
PLATES AS EFFORTLESS AS THEY ARE BEAUTIFUL .
photography CHRIS COURT styling STEVE PEARCE
chargrilled bean, ricotta and chervil pasta salad
www.donnahay.com
117
tomato and crispy parsley pasta salad
118
www.donnahay.com
.
tuna, olive and parsley pasta salad
www.donnahay.com
121
WHEN IT COMES TO SUMMER
ENTERTAINING, WE CAN’T GO
PAST THE EASE AND SPEED OF
TOSSING TOGETHER A PASTA
SALAD. SIMPLE AS THEY MIGHT
SEEM, THESE SATISFYING
DISHES ARE PACKED WITH
FRESH SEASONAL FL AVOURS,
MAKING THEM PERFECT FOR
REL AXED SUNNY DAYS.
122
www.donnahay.com
.
.
.
.
.
inspired . iced coffee
Inspired by a CLASSIC ESPRESSO MARTINI,
this grown-up granita packs a tempting
TRIO OF FLAVOUR AND TEXTURE in each
scoop: snowy flakes of iced coffee, a lavish
dash of liqueur and SILKY WHIRLS of
whipped créme fraîche.
espresso martini granita
with whipped crème fraîche
1½ cups (375ml) strong espresso coffee
1 cup (220g) caster (superfine) sugar
½ cup (125ml) coffee-flavoured liqueur
3 cups (750ml) water
½ cup (120g) crème fraîche
1 cup (250ml) single (pouring) cream
2 tablespoons icing (confectioner’s) sugar, sifted
dutch cocoa, for dusting
Place the espresso, sugar and coffee liqueur in
a medium saucepan over high heat. Bring to the
boil and cook for 1 minute. Remove from the
heat, add the water and mix to combine. Pour
into a 20cm x 30cm slice tin and freeze for 6 hours
or until completely frozen. Using a fork, scrape
the granita and return to the freezer.
Place the crème fraîche, cream and icing sugar
in a medium bowl and whisk until soft peaks
form. Spoon the cream mixture into a piping
bag fitted with a 1.5cm star-shaped nozzle.
Spoon the granita into serving glasses or cups,
top with the whipped crème fraîche and dust
with cocoa to serve.
SERVES 6.
.
.
stockists
directory + measures
No matter where you live, you’ll be able to use our recipes by following these
simple guidelines. For a more extensive conversion chart visit donnahay.com.
Where to find the suppliers used in
this issue of donna hay magazine.
cup conversions for basic ingredients
1 cup almond meal (ground almonds)
110g
3¾ oz
1 cup brown sugar
175g
6 oz
+ Aesop 1300 721 754; aesop.com/au
1 cup white sugar
220g
7 oz
+ Byron Bay Beachlife byronbaybeachlife.com.au
1 cup caster (superfine) sugar
220g
7 oz
1 cup icing (confectioner’s) sugar
150g
5 oz
+ Design Casa 1300 730 244; designcasa.com.au
1 cup plain (all-purpose) or self-raising flour 150g
5 oz
+ Donna Hay (02) 9525 6483; donnahay.com.au
1 cup fresh breadcrumbs
70g
2²⁄³ oz
+ Drift Essentials driftessentials.com
1 cup finely grated parmesan
80g
2½ oz
1 cup uncooked rice
200g
7 oz
1 cup cooked rice
165g
5¾ oz
+ Hale Mercantile Co (03) 9939 1267; halemercantilecolinen.com
1 cup uncooked couscous
200g
7 oz
+ House of Orange (03) 9500 9991; houseoforange.com.au
1 cup cooked, shredded chicken, pork or beef 160g
5¾ oz
+ IKEA (02) 8020 6641; ikea.com
1 cup pitted olives
5¾ oz
+ Country Road 1800 801 911; countryroad.com.au
+ Cloudy Bay au.cloudybay.co.nz
+ Estée Lauder 1800 613 783; esteelauder.com.au
+ Freedom 1300 135 588; freedom.com.au
160g
+ Jac + Jack (02) 9380 6630; jacandjack.com
+ Jayson Home jaysonhome.com
+ LightCo 1300 795 548; lightco.com.au
liquid measures
+ Lunatiques 0488 043 232; lunatiques.com
cups
metric
imperial
+ Mecca 1800 007 844; mecca.com.au
¼ cup
60ml
2 fl oz
¹⁄ ³ cup
80ml
2½ fl oz
½ cup
125ml
4 fl oz
+ Poppy & Co (02) 6680 9862; poppyandco.com
²⁄ ³ cup
160ml
5 fl oz
+ Robert Plumb (02) 9316 9066; robertplumb.com.au
¾ cup
180ml
6 fl oz
+ Seletti 1300 730 244; seletti.com.au
1 cup
250ml
8 fl oz
2 cups
500ml
16 fl oz (1 American pint)
2½ cups
625ml
20 fl oz (1 Imperial pint)
4 cups
1 litre
32 fl oz
+ Mud Australia (02) 9569 8181; mudaustralia.com
+ Nathaniel Grey 0404 615 847; nathanielgrey.com.au
+ Nerida Winter (02) 9363 0822; neridawinter.com
+ Sunnylife (02) 8755 1500; sunnylife.com.au
+ The Antipodes Gin Co antipodesgin.com
+ The Beach People (07) 5523 4841; thebeachpeople.com.au
+ Touchwood Trading 0424 324 168; touchwoodtrading.com.au
solid measures
oven temperatures and measures
metric
imperial
All oven temperatures in recipes assume a fan-forced oven
20g
¾ oz
countries, but the difference is generally not sufficient to affect
60g
2 oz
a recipe. All measures are level. One Australian measuring cup
125g
4 oz
holds 250ml (8 fl oz). One Australian metric teaspoon holds 5ml
180g
6 oz
250g
8 oz
When measuring dry ingredients, add the ingredient loosely and
500g
16 oz (1 lb)
level with a knife. The measures listed here are approximate.
1kg
32 oz (2 lb)
setting. Measuring cups and spoons may vary slightly between
and one Australian tablespoon holds 20ml (four teaspoons). North
America, NZ and the UK use 15ml (three teaspoons) tablespoons.
152
www.donnahay.com
IF ITEMS ARE NOT LISTED, THEY ARE FROM DONNA HAY’S PERSONAL COLLECTION OR FROM OVERSEAS. ALL PRICES LISTED ARE
APPROXIMATE AND CORRECT AT THE TIME OF GOING TO PRESS. DETAILS WERE GIVEN BY THE SUPPLIERS AND MANUFACTURERS LISTED.
+ Fella Swim fellaswim.com
advertising directory
EACH ISSUE, WE BRING YOU THE BEST AND THE LATEST PRODUCTS AND SERVICES FROM OUR ADVERTISERS.
Lee Kum Kee
Sunbeam
KitchenAid
Convenient and delicious, having a packet of
Each Sunbeam sultana is dried under the intense
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Mildura sun for at least 12 days before harvest to
Cutter Attachment creates ultra-thin sheets
Chicken in the pantry allows any home cook to
develop its super sweet flavour. They taste great,
from zucchini, apple, cucumber and more,
bring an authentic signature stir-fry to the dining
are a source of fibre and are perfect for baking,
perfect to use as wraps, snacks or a substitute for
table in just minutes. Visit oriental.com.au
cooking or snacking. Visit sunbeamfoods.com.au
pasta, bread and pizza. Visit kitchenaid.com.au
Estée Lauder
Queen
ABC
New Pure Color Envy Paint-On Liquid Lip Color
All-new and innovative Queen Baking Pastes are
ABC Sweet Soy Sauce (also known as kecap
from Estée Lauder paints on perfectly sculpted,
designed specifically for baking and let you add
manis) is an Indonesian staple, made by mixing
highly pigmented and silky-smooth lips in one
an intense natural flavour to biscuits, meringues,
soy sauce with palm sugar. It is thick enough
stroke. It’s available in 20 ultra-saturated shades
cakes, slices and icing, without worrying about
to drizzle and has a deep, smoky flavour that
and three bold finishes. Visit esteelauder.com.au
mess or seasonality. Visit queen.com.au
is equal parts sweet and salty.
Kuvings
Wedgewood
Smeg
With an adjustable temperature and time
Vera Bande crystal stemware and giftware
“Life is too short to eat or drink poorly” is an
control, plus over 100 recipes included, the
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Kuvings Fermenting Machine enables you
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understatement. Visit wedgwood.com.au
create healthy meals. Visit smeg50style.com.au
things I love
m
r
While clearing out my garage, I made a gorgeous discovery that really
warmed my heart. In a crumply old cardboard box, beneath crinkly layers
of dusty newspaper, I uncovered some treasures that brought lots of fond
memories flooding back. These vintage coloured cocktail glasses were my
first foray into food styling! As a little girl, I would often help Mum prepare
for dinner parties, and my specialty was chocolate mousse. I would
carefully scoop the mousse into these glasses and top with my signature
chocolate-coated leaves (picked from our camellia bush earlier that day).
In fact, I loved the glasses so much I would specifically search for recipes
I could serve in them – prawn cocktail was also on high rotation. I loved
seeing my creations displayed so prettily – some things never change!
154
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PHOTOGRAPHY WILLIAM MEPPEM
cl
© 2018 Estée Lauder Inc.
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