Food & Wine

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Simple Portuguese BBQ Chicken & Salad

<p>A great share plate with friends and you can make it as spicy as you like.</p> <p>Preparation time: 20 mins</p> <p>Cooking time: 15 mins</p> <p>Serves: 4</p> <p><strong>Ingredients: </strong></p> <ul> <li>Marinade</li> <li>2 long red chillies</li> <li>10 hot small red chillies</li> <li>2 garlic cloves</li> <li>Juice of 1 lemon</li> <li>1 teaspoon of smoked paprika, get the really good Spanish type</li> <li>1 teaspoon of sea salt</li> <li>1 cup of canola or vegetable oil</li> <li>1 whole chicken jointed, ask your butcher to do this</li> </ul> <p><strong>Salad to accompany: </strong></p> <ul> <li>Good handful of mixed salad leaves, choose one with lots of peppery rocket</li> <li>Packet of cherry tomatoes, halved</li> <li>Sliced red onion</li> <li>Black olives, pitted</li> <li>Dressing of 2 tbsp of olive oil, 1tbsp of lemon juice, pinch of salt and pepper and a teaspoon of dried oregano.</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Blend all of the marinade ingredients in a food processor but do not over process.<br />Reserve a small amount for basting.</li> <li>Cut the chicken into pieces and cover in the marinade. Refrigerate and turn in the marinade regularly for an hour or more.</li> <li>On a high BBQ sear all of the chicken pieces then lower the temperature and close the lid for another 30 minutes, turning now and then. (Note: You can also finish the chicken in the oven once you have charred it, this delivers a really moist chicken)</li> <li>Close to serving, baste the chicken once more with the leftover marinade but don’t turn it, you want the marinade on the surface.</li> <li>Serve on the salad on a platter.</li> </ol> <p><em>Republished with permission of <span><a href="https://www.wyza.com.au/recipes/simple-portuguese-bbq-chicken-and-salad.aspx">Wyza.com.au</a></span>.</em></p>

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Woman’s “life changing” hack that will keep avocados fresh for days

<p>Avocados are a necessity throughout many people’s diets, but while the delicious super fruit makes for a great lunchtime option, it tends to go brown in a day or two, making it difficult to store.</p> <p>But one clever woman has revealed a nifty hack that is not only simple but will keep avocados fresh for days on end – and it only involves a small amount of coconut oil.</p> <p>Is there anything the multi-tasking oil can’t do? Apparently not, as it seems that brushing on some melted coconut oil onto the flesh of an avocado will preserve it and keep it from turning brown.</p> <p>Meaning, you can consume the fruit well after you cut it open rather than the standard few hours.</p> <p>“Brush melted coconut oil over your avocado to keep it sealed,” posted the woman on Facebook.</p> <p>“The little bit of browning was already there before I sealed it,” she said referring to the photo of an avocado that accompanied the hack.</p> <p>The trick has garnered plenty of praise as avocado lovers around the country have found a sure-fire way to preserve their favourite fruit.</p> <p>One person titled the method as “life changing”.</p> <p>But why does it work?</p> <p>Avocados contain an enzyme called polyphenol oxidase, which once exposed to air, the enzyme oxidises and causes the fruit to turn brown.</p> <p>The coconut oil acts as a barrier and prevents air from reaching the flesh, meaning no oxidisation.</p> <p>Will you be trying out this clever hack next time you cut up an avocado? Let us know in the comments below. </p>

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Broccolini and chorizo chimichurri rolls

<p><strong>Time to prepare: </strong>20 minutes</p> <p><strong>Cooking time: </strong>10 minutes</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 bunch broccolini, roughly chopped</li> <li>6 minicaps baby capsicums, halved, thinly sliced</li> <li>2 truss tomatoes, quartered, seed removed, diced</li> <li>½ small red onion, finely chopped</li> <li>4 chorizo, sliced</li> <li>4 soft long rolls, warmed</li> </ul> <p><strong>Chimichurri mayo</strong></p> <ul> <li>1 cup flat leaf parsley leaves</li> <li>⅔ cup coriander leaves</li> <li>1 garlic clove, crushed</li> <li>1 long green chilli, chopped</li> <li>2 tbs olive oil</li> <li>1 tbs red wine vinegar</li> <li>⅔ cup whole egg mayonnaise</li> </ul> <p><strong>Directions:</strong></p> <p>1. To make the mayonnaise, combine the parsley, coriander, garlic and chilli in a food processor. Process until finely chopped then transfer to a small bowl. Stir in oil and vinegar. Remove 2 tbs to a large bowl and set aside. Add the mayonnaise to the small bowl, season and mix well.</p> <p>2. Add the tomato, minicaps and red onion to the reserved sauce in the large bowl and stir gently to combine.</p> <p>3. Add the chorizo to a large, non-stick frying pan. Place over a medium-high heat. Cook, shaking the pan often for 4-5 minutes, or until light golden. Add the broccolini and cook for a further 2-3 minutes until tender.</p> <p>4. To serve, cut the rolls lengthways down the centre without cutting all the way through. Spread both sides of each roll with some chimichurri mayo. Divide the broccolini and chorizo between the rolls. Top with the tomato mixture. Serve with remaining mayo.</p> <p><em>Hero image courtesy of Wyza. Republished with permission of <span><a href="https://www.wyza.com.au/recipes/broccolini-and-chorizo-chimichurri-rolls.aspx">Wyza.com.au.</a></span></em></p>

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Ultimate baked beetroot

<p>The ultimate veggie feast for the leadup to winter, this dish is both delicious and sure to give your evening a healthy kick!</p> <p><strong>Ingredients: </strong></p> <ul> <li>500 g beetroots (beet) (about 6 small-medium beets [untrimmed weight minus weights of greens])</li> <li>1 tabelspoon extra virgin olive oil</li> <li>2 teaspoons good balsamic vinegar</li> <li>Sea salt and freshly ground pepper</li> <li>300 g beetroot (beet) greens (total bunch weight about 800g) or chard or English spinach</li> <li>300ml coconut milk</li> <li>60g shelled pistachio nuts, pounded or chopped with a large pinch of sea salt</li> </ul> <p><strong>Special equipment:</strong><br />Casserole dish suitable for serving at table – oval or rectangular and approx. 20 x 30 cm, latex or rubber gloves for handling beetroot, if desired, and foil.</p> <p><strong>Method: </strong></p> <ol> <li>Preheat the oven to 180°C and brush the dish generously with oil. Bring the dish near your chopping board.</li> <li>Scrub the beetroots and drain. (Now you may wish to put on some gloves to stop your hands getting stained.) Do not peel,but cut off the spindly root and any scraggles. Pare the rough bits at the top. Slice quite thinly and toss into the dish as you go.</li> <li>Add the oil and balsamic to the beetroot slices along with salt and pepper. Toss with your hands to coat evenly and spread out to cover the bottom of the dish. Cover with foil, place in the oven and bake for 30 minutes.</li> <li>Meanwhile, prepare the greens. They tend to harbour a lot of dirt. Rinse both leaves and stems first under cold running water and drain the sink thoroughly. Discard any limp or yellowing leaves. Fill the sink to submerge the greens and jostle them about. Leave them while the remaining grit settles. After about 5–10 minutes, lift them out into a colander.</li> <li>Grab a lidded pan that will accommodate the greens. Chop the leaves and stems roughly and place in the pan as you go. Place the pan over a medium heat with just a pinch of salt (no need to add water unless they have dried off completely). Stir, then cover and cook for about 5–7 minutes, stirring occasionally, until the leaves have collapsed. Drain and set aside.</li> <li>When 30 minutes is up on the roots, remove the dish from the oven and distribute the cooked greens over the top. Pour over the coconut milk. Return to the oven for 20 minutes, by which time the roots and greens should be gently bubbling in a thick magenta emulsion.</li> <li>Scatter the crushed pistachios over the top. Return to the oven for 5–7 minutes, until the nuts are light golden. Serve right away, or at room temperature.</li> </ol> <p><strong>Note:</strong></p> <p>Tinned coconut milk may solidify if cool. If you open a tin and find lumps and watery juice, empty into a microwave-safe bowl and nuke for 30 seconds – 1 minute, then whisk until smooth.</p> <p><strong>Tips:</strong></p> <p>Substitute flaked almonds or hazelnuts if pistachios are not available. Serve with cooked grains or crusty bread and a watercress and avocado salad.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/ultimate-baked-beetroot-and-its-greens.aspx"><span>Wyza.com.au</span></a>.</em></p>

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Palace favourite: The Queen's royal pastry chef shares secret Christmas recipe

<p>Royal fans have been given a special glimpse into how the Queen spends Christmas Day with her family.</p> <p>The Queen’s royal pastry chef has released a secret recipe from the kitchen of Sandringham House – and it is a Christmas favourite! </p> <p>Sharing the “Christmas Ginger Bread Biscuits” recipe on the Royal Family’s official <a href="https://www.royal.uk/inside-kitchens-buckingham-palace-christmas-ginger-bread-biscuits"><strong><u>website</u></strong></a>, one of the royal pastry chefs revealed a special tip to those who attempt to make the festive treat.</p> <p>"It's always best to let the dough rest, so it's great if you can make the dough the night before," revealed one of the royal pastry chefs.  </p> <p>"You can also roll out the dough, cut the shapes and put them in the freezer for an hour. This ensures they keep their shape nicely," the chef continued.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/Brfh8kjnLjp/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/Brfh8kjnLjp/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">As part of the Christmas celebrations, Royal Pastry chefs have shared their Ginger Bread Biscuit recipe! Follow the link in our bio to find out more and try baking them at home. Together the team in the Kitchens at Buckingham Palace will create thousands of sweet treats and canapés for the receptions hosted at the Palace throughout the year – but Christmas time is especially busy. These Ginger Bread Biscuits can be even be personalised and are sturdy enough to hang on your tree as decorations. #BuckinghamPalace #Christmas #baking</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/theroyalfamily/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank"> The Royal Family</a> (@theroyalfamily) on Dec 17, 2018 at 6:59am PST</p> </div> </blockquote> <p>The royal chef said the biscuits can be decorated with icing and you can even add a special touch by personalising each one.</p> <p>Here is the recipe:</p> <p>Christmas Ginger Bread Biscuits</p> <p>Makes: 10 (50mm diameter) cookies</p> <p>Ingredients:</p> <ul> <li>200g self-raising flour</li> <li>1 teaspoon ground ginger</li> <li>1 teaspoon mixed spice</li> <li>100g unsalted butter</li> <li>75g dark brown soft sugar</li> <li>25g granulated sugar for dusting</li> <li>45g milk</li> <li>Icing to decorate</li> </ul> <p>Method:</p> <ol> <li>Sift together the flour and spices, add the diced butter and crumb together with your fingertips.</li> <li>Add the milk to form a paste. Wrap in film and allow to rest for minimum 2 hours (best left overnight).</li> <li>Preheat oven to 180C.</li> <li>Roll out to approximately 3mm (but depends on the size of the cookie you wish to make), cut shapes out and lay on to greaseproof paper or silicon mat. Sprinkle with a little granulated sugar before baking at 180C until set.</li> <li>Allow to cool fully on a cooling rack before icing with your choice of design.</li> </ol> <p>Will you be making gingerbread biscuits this Christmas? Let us know in the comments below. </p> <p><em>Recipe credit: <span style="text-decoration: underline;"><strong><a href="https://www.royal.uk/inside-kitchens-buckingham-palace-christmas-ginger-bread-biscuits">https://www.royal.uk</a></strong></span></em></p>

Food & Wine

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Asparagus and beef red curry stir-fry

<p>It’s simple, it’s quick and the best part? It’s delicious. This spicy stir-fry is packed full of flavour and is perfect for those nights where you want a satisfying meal with minimal effort. With asparagus, beef and capsicum, there’s something in here for all tastebuds and chances are, you already have all the ingredients sitting in your pantry already.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 bunches asparagus, woody ends removed</li> <li>2 tablespoons oil</li> <li>600g rump steak, trimmed and thinly sliced</li> <li>1 red capsicum, sliced</li> <li>2 garlic cloves, crushed</li> <li>2 tablespoons red curry paste (see Tip)</li> <li>1 tablespoon fish sauce</li> <li>1 tablespoon brown sugar</li> <li>6 Kaffir lime leaves, finely shredded</li> <li>25 Thai basil leaves</li> <li>2 long red chillies, sliced thinly diagonally</li> <li>Steamed Jasmine rice and sliced red chillies (optional), to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Cut asparagus into 8cm lengths.</li> <li>Heat oil in a wok or large pan and stir-fry beef strips in batches for 2-3 minutes until browned. Remove from wok and set aside.</li> <li>Add asparagus and capsicum to pan and stir-fry 2-3 minutes.</li> <li>Add garlic and curry paste to pan and stir-fry for 2 minutes. Stir in fish sauce, sugar, lime leaves and 1/3 cup water and bring to a simmer.</li> <li>Return beef to pan and stir-fry for 2 minutes or until heated through. Check flavours and season as needed.</li> <li>Serve immediately with steamed Jasmine rice and, if liked, scatter with sliced red chillies.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Curry paste is available from supermarkets and Asian groceries.</li> <li>If cooking for kids, reduce or omit chillies according to their taste.</li> <li>For a delicious vegetarian option substitute sliced marinated tofu for beef, omit fish sauce and choose a vegetarian curry paste.</li> <li>You can add more veggies when you add the capsicum, such as carrot strips, sugar snap peas, broccoli and zucchini strips.</li> <li>Serve with brown rice or other grains such as quinoa, or rice and quinoa mix.</li> <li>For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="http://www.asparagus.com.au/recipe.php?s=asparagus-and-beef-red-curry-stir-fry">Australian Asparagus</a></span>.</em></p>

Food & Wine

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Bananamisu

<p>We’ve all tried and loved the classic tiramisu. So we know you’ll love this spin on the much loved dessert featuring bananas! With caramel, mascarpone and coffee, this fun dish is going to be a guaranteed hit at your next dinner party and is sure to satisfy the sweet tooth of every dessert lover.</p> <p><strong>Serves:</strong> 6-8
</p> <p><strong>Prep:</strong> 30 mins + 3 hours chilling</p> <p><strong>Ingredients:</strong></p> <ul> <li>375ml thickened cream 
</li> <li>395g can or jar caramel 
</li> <li>250g mascarpone 
</li> <li>1/3 cup instant coffee powder 
</li> <li>1 cup hot water 
</li> <li>1 tablespoon caster sugar 
</li> <li>3 tablespoons Kahlua 
</li> <li>300g savoiardi sponge finger biscuits</li> <li>10 bananas, sliced (Lady Finger or Cavendish) 
</li> <li>Cocoa powder, to serve</li> </ul> <p><strong>Method:</strong> 
</p> <ol> <li>Pour the cream into a large electric mixer. Add half of the caramel and whisk together on low speed to form soft peaks. Add the mascarpone and whisk on low speed until just combined. 
</li> <li>Combine coffee, hot water, caster sugar and Kahlua in a shallow dish, stir to dissolve the sugar. Dip the savoiardi sponge fingers one at a time into coffee mixture and arrange in a single layer over the base of a 5cm deep, 6-cup capacity dish, trimming to fit as required. 
</li> <li>Mix the remaining caramel in a bowl until smooth. Carefully spread half over the sponge biscuits. Spread over a layer of caramel cream mixture then top with a layer of bananas. Repeat the layers. 
</li> <li>Place the remaining caramel cream mixture into a piping bag fitted with a 1cm round nozzle. Pipe dollops on top of the banana to cover. Refrigerate 3 hours. 
</li> <li>Just before serving dust generously with cocoa. 
</li> </ol> <p><strong>Tips: </strong></p> <ul> <li>To make this child-friendly, replace the Kahlua with ¼ cup of chocolate milk. 
</li> <li>To check if your dish is big enough, pour 6 cups water into the dish and it should fill the dish. Your dish can be a little bigger but not smaller. 
</li> </ul> <p><em>Recipe and image courtesy of </em><a href="https://australianbananas.com.au/"><em>Australian Bananas</em></a><em>.</em></p>

Food & Wine

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Summer banana fruit salad

<p>Who doesn’t love a good fruit salad? Not only do they make for a great afternoon snack, but they’re also a healthy option when you want to feel fuller for longer. This delicious banana fruit salad will not only satisfy your cravings for something sweet, but it’s also easy and quick to whip up.</p> <p><strong>Serves:</strong> 6</p> <p><strong>Prep:</strong> 30 mins</p> <p><strong>Ingredients: </strong></p> <ul> <li>4 bananas, sliced (Lady Finger or Cavendish)</li> <li>1 small pineapple peeled, chopped</li> <li>2 mangoes peeled and chopped</li> <li>300g cherries, pitted</li> <li>2 peaches, chopped</li> <li>1 cup purple grapes sliced</li> <li>250g strawberries hulled, halved</li> <li>2 kiwi fruit peeled, chopped</li> <li>½ cup pistachio kernels, toasted, roughly chopped</li> <li>Small basil leaves or edible flower, to garnish, optional</li> <li>Thick Greek yoghurt, to serve</li> </ul> <p><strong>Basil sugar</strong></p> <ul> <li>¼ cup white sugar</li> <li>6 large basil leaves</li> </ul> <p><strong>Method:  </strong></p> <ol> <li>For the basil sugar; place sugar and basil in a small food processor. Process until finely chopped. Transfer to a jar, refrigerate until needed.</li> <li>For the fruit salad; combine all the fruit in a large bowl. Spoon over two-thirds of the basil sugar and stir gently to coat.</li> <li>Sprinkle over the pistachio then remaining basil sugar. Scatter over the basil leaves or flowers and serve with yoghurt.</li> </ol> <p><strong>Tips: </strong></p> <ul> <li>Basil sugar will keep up to 3 weeks in the fridge in an airtight jar.</li> <li>Autumn fruit salad combo: Banana, apple, grapes, kiwi fruit, pear, nashi and passionfruit.</li> <li>Winter fruit salad combo: Banana, apple, custard apple, mandarin, nashi, persimmon, kiwi fruit and passionfruit.</li> <li>Spring fruit salad combo: Banana, grapes, melon, pineapple, tangelo, berries and passionfruit.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="https://australianbananas.com.au/">Australian Bananas</a></span>.</em></p>

Food & Wine

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Banana & mango frozen yoghurt pops

<p>With summer right around the corner, these banana and mango frozen yoghurt pops are the perfect midday treat for when it’s blazing hot outside. The refreshing snack is not only satisfying, but it’s also delicious and easy to make. Try it out for yourself!</p> <p><strong>Makes:</strong> 8</p> <p><strong>Prep:</strong> 15 mins + overnight freezing </p> <p><strong>Ingredients:</strong></p> <ul> <li>4 large bananas (Cavendish)</li> <li>1½ cups thick Greek yoghurt</li> <li>2 large mangoes, peeled, fruit chopped</li> <li>1 tablespoon honey</li> <li>200g white chocolate, melted</li> <li>2 tablespoons hundreds and thousands</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Peel and roughly chop bananas. Place into a snap lock bag. Freeze for 4 hours or overnight.</li> <li>Place frozen bananas into food processor. Process until finely chopped. Add the mango, yoghurt and honey. Process until smooth.</li> <li>Divide the mixture between 8 plastic cups, insert a paddle pop stick into each. Cover and freeze overnight.</li> <li>Remove the yoghurt pops from the cups. Drizzle with white chocolate and sprinkle with hundreds and thousands. Serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>When fresh mangoes are not available, replace with 1 cup frozen Australian mango or 250g fresh or frozen strawberries or raspberries, pureed.</li> <li>Once frozen, wrap the pops either in or out of the cups tightly with plastic wrap to prevent freezer burn. They will keep up to 4 weeks in the freezer.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="https://australianbananas.com.au/">Australian Bananas</a></span>.</em></p>

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Banana pavlova trifle

<p>This delicious banana pavlova trifle is sure to be a hit at your upcoming Christmas party. Not only is it easy to whip up, but it’s the perfect summer treat for when you’re craving something sweet and refreshing for the warm December evenings.</p> <p><strong>Serves:</strong> 8</p> <p><strong>Prep:</strong> 40 mins</p> <p><strong>Cooking:</strong> 75 mins</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 cups (500ml) mango nectar</li> <li>½ cup caster sugar</li> <li>4 tsp gelatin powder</li> <li>12 passionfruit, halved</li> <li>8 bananas (Lady Finger)</li> <li>250g mascarpone</li> <li>¼ cup icing sugar</li> <li>1 cup (250g) thick vanilla custard</li> <li>300ml thickened cream, whipped</li> <li>Little pavlovas</li> <li>4 egg whites</li> <li>1 cup caster sugar</li> </ul> <p><strong>Method:  </strong></p> <ol> <li>To make the little pavlovas; preheat oven to 100°C fan forced. Line two baking trays with baking paper. Draw 6 x 10cm circles on one piece of paper. Turn the paper over so pencil mark facing down.</li> <li>Using an electric mixer, beat egg whites on high speed until soft peaks form. Reduce speed to medium. Add sugar, 1 spoon at a time, beating constantly until meringue is thick and glossy. Spoon or pipe 24 little meringue onto the second tray. Spoon the remaining meringue onto the rounds to fill the circles. Bake both trays for 60-75 minutes or until they feel crisp and dry on the surface. Turn the oven off and leave the oven door ajar for 2 hours.</li> <li>Meanwhile, whisk mango nectar, sugar and gelatine together in a medium saucepan to combine. Place over medium heat, heat for 4 minutes until hot, not boiling. Set aside for 10 minutes. Remove the pulp from the passionfruit. Spoon 2 tablespoons into a bowl, cover and refrigerate. Strain the remaining passionfruit, pressing down on the seeds to remove as much juice as possible – you should have 150ml. Discard the seeds. Stir the passionfruit juice into the mango mixture. Pour into a 7-cup capacity trifle bowl. Cover and refrigerate 4 hours or until set.</li> <li>Peel 6 bananas and slice into rounds. Arrange over jelly. Break the pavlovas into large pieces, arrange over the banana. Gently stir the mascarpone and icing sugar together. Fold through the custard and cream. Spoon over the pavlova. Refrigerate until ready to serve.</li> <li>Just before serving, peel and slice remaining bananas. Arrange the little meringues and banana slices over the trifle. Drizzle with reserved passionfruit. Serve.</li> </ol> <p><strong>Tips</strong>:</p> <ul> <li>To save time, replace homemade pavlova with 150g store bought meringues or pavlova.</li> <li>On a hot summer’s day, place the mixing bowl and beaters into the freezer for 15 minutes to get cold before whipping the cream.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="https://australianbananas.com.au/">Australian Bananas</a></span>.</em></p>

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Sweet potato scones

<p>Good news! These scones are heart-friendly. They're low in saturated fat because they're made with oil instead of butter. So, tuck in!</p> <p><strong>Makes:</strong> 12 scones</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 3/4 cups (245g) plain flour</li> <li>1/4 teaspoon salt</li> <li>1 tablespoon baking powder</li> <li>pinch of nutmeg</li> <li>1 cup (250g) cooked, mashed orange sweet potato</li> <li>1/4 cup (60ml) vegetable oil</li> <li>1/4 cup (60ml) low-fat milk</li> <li>1 large egg, lightly beaten</li> <li>2 tablespoons brown sugar</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 210°C.</li> <li>Sift flour, salt, baking powder and nutmeg into a small bowl. Stir together sweet potato, oil, milk, egg and sugar in a medium bowl. Stir in flour mixture just until evenly moistened.</li> <li>Turn dough out onto a floured work surface. Pat out to a 2cm-thick round. Cut into rounds with a 6cm biscuit cutter. Place rounds on a baking tray about 2.5cm apart.</li> <li>Gather up remaining dough. Pat into a circle; cut out remaining scones.</li> <li>Bake until golden, 12-15 minutes. Serve warm.</li> </ol> <p><em>This article first appeared in <span><strong><a href="http://www.readersdigest.com.au/recipes/sweet-potato-scones">Reader’s Digest</a></strong></span>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Mango chicken salad

<p>Here is a very special salad – new potatoes, slices of tender grilled chicken and asparagus tossed in a fresh orange dressing while still warm and then gently mixed with juicy mango slices and baby salad leaves. It makes a delicious and well balanced meal all on its own.</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 clove garlic, crushed</li> <li>1 teaspoon grated fresh ginger</li> <li>1 tablespoon light soy sauce</li> <li>2 teaspoons sunflower oil</li> <li>2 skinless chicken breast fillets, about 175g each</li> <li>800g new potatoes, scrubbed</li> <li>2 large sprigs of fresh mint</li> <li>125g asparagus spears</li> <li>1 ripe mango, peeled and sliced</li> <li>150g mixed baby salad leaves such as English spinach, and cos and red coral lettuces</li> </ul> <p><strong><em>Fresh orange dressing</em></strong></p> <ul> <li>1/2 teaspoon finely grated orange zest</li> <li>1 tablespoon orange juice</li> <li>1 teaspoon dijon mustard</li> <li>2 tablespoons sunflower oil</li> <li>1 tablespoon walnut oil</li> <li>salt and pepper</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Put the garlic, ginger, soy sauce and sunflower oil in a bowl and whisk together. Add the chicken breasts and turn to coat both sides, then leave to marinate for 15 minutes.</li> <li>Put the potatoes in a saucepan, pour over boiling water to cover and add the mint sprigs. Cook for 15-20 minutes, or until tender. At the same time, put the asparagus in a steamer basket or metal colander, cover and set over the pan of potatoes to steam. Cook thin asparagus spears for 4-5 minutes, thick spears for 8-10 minutes, or until just tender.</li> <li>Drain the potatoes (discard the mint) and leave until cool enough to handle, then cut into thick slices. Cut the asparagus diagonally into 6cm lengths.</li> <li>Preheat the grill to moderate. Remove the chicken from the marinade and place it on the grill rack. Grill for about 15 minutes, brushing frequently with the marinade and turning once, until cooked through and the juices run clear when the chicken is pierced with the tip of a knife. Leave to rest for 3-4 minutes, then slice.</li> <li>To make the dressing, put the orange zest and juice, mustard and sunflower and walnut oils in a large serving bowl, and whisk together until slightly thickened. Season with salt and pepper to taste.</li> <li>Transfer the warm sliced chicken, potatoes and asparagus to the serving bowl and gently toss together to coat with the dressing. Add the mango and salad leaves and toss gently again. Serve immediately, while still warm.</li> </ol> <p><em>This article first appeared in <span><strong><a href="http://www.readersdigest.com.au/recipes/mango-chicken-salad">Reader’s Digest.</a></strong></span> For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p>

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Egg fried rice

<p>You can eat this dish by itself or as an accompaniment to meat and vegetable dishes.</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 cups (400g) long-grain white rice</li> <li>2 tablespoons vegetable oil</li> <li>4 eggs, beaten</li> <li>250g (8oz) slices rindless bacon (bacon strips), trimmed and chopped</li> <li>3 carrots, diced</li> <li>8 spring onions (scallions), thinly sliced</li> <li>2 cloves garlic, crushed</li> <li>1½ cups (200g) frozen baby peas</li> <li>250g (8oz) raw prawns (uncooked shrimp), peeled and deveined</li> <li>2 cups (180g) bean sprouts, trimmed</li> <li>3 tablespoons salt-reduced soy sauce</li> <li>3 tablespoons sake or dry sherry</li> <li>3 tablespoons mirin or 1 teaspoon honey</li> <li>1 tablespoon sesame oil</li> </ul> <p><strong>Preparation:</strong></p> <ol> <li>Put the rice into a large saucepan with 3 cups (750ml) water and 1 teaspoon of the vegetable oil.</li> <li>Bring to the boil, then reduce the heat, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed and the rice is cooked.</li> <li>Meanwhile, heat 1 tablespoon of the vegetable oil in a wok or large non-stick frying pan over medium heat.</li> <li>Add the eggs and swirl the wok to make a thin omelette.</li> <li>Cook the eggs until set.</li> <li>Remove to a plate, cool and thinly slice.</li> <li>Add the remaining oil to the wok and cook the bacon over medium heat until cooked through.</li> <li>Add the carrots, reduce the heat and cook for 2 minutes.</li> <li>Add the spring onions, garlic and peas and cook for a further 2 minutes.</li> <li>Add the prawns to the wok, turn up the heat, and cook for 3-4 minutes, or until they start to turn pink and are cooked through, then add the bean sprouts and toss well to combine.</li> <li>Add the rice and egg to the wok, then pour in the soy sauce, sake, mirin and sesame oil and mix well to combine and coat the rice.</li> <li>Stir-fry over high heat for a further 5 minutes, or until the mixture is dry.</li> <li>Serve immediately.</li> </ol> <p><em>This article first appeared in <span style="text-decoration: underline;"><strong><a href="http://www.readersdigest.com.au/recipes/egg-fried-rice">Reader’s Digest.</a></strong></span> For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p>

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Fetta and couscous salad

<p>Apart from being an excellent source of starchy carbohydrate, couscous is a great background for other ingredients. In this lunch salad, both raw and lightly steamed vegetables are added to the couscous together with toasted almonds, fresh mint and creamy fetta.</p> <p><strong>Serves:</strong> 4<br /><strong>Preparation:</strong> 30 minutes<br /><strong>Cooking:</strong> About 5 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>1¼ cups (230g) couscous</li> <li>300ml hot vegetable stock</li> <li>170g slim asparagus spears, halved</li> <li>2 zucchinis, cut into thin sticks</li> <li>1 red capsicum, seeded and cut into thin strips</li> <li>⅓ cup (30g) toasted flaked almonds</li> <li>Handful of fresh mint leaves, finely chopped</li> <li>170g fetta</li> <li>Chilli dressing</li> <li>3 tablespoons extra virgin olive oil</li> <li>Grated zest of 1 lemon</li> <li>1 tablespoon lemon juice</li> <li>1 clove garlic, finely chopped</li> <li>½ teaspoon dried red chilli flakes</li> <li>Salt and pepper</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Put the couscous into a large bowl and pour over the hot stock.</li> <li>Set aside to soak for 15-20 minutes, or until all the liquid has been absorbed.</li> <li>Meanwhile, steam the asparagus for 3 minutes.</li> <li>Add the zucchini and continue steaming for 2 minutes, or until the vegetables are just tender but still retain some crunch.</li> <li>Tip the vegetables into a colander and refresh under cold running water.</li> <li>Drain well.</li> <li>To make the dressing, combine the oil, lemon zest and juice, garlic, chilli flakes, and salt and pepper to taste in a screw-top jar.</li> <li>Shake well to blend and emulsify the mixture.</li> <li>Fluff up the couscous with a fork, then fold in the capsicum strips, almonds, mint, and asparagus and zucchini.</li> <li>Pour over the dressing and stir gently together.</li> <li>Crumble the fetta over the top and serve.</li> </ol> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/fetta-and-couscous-salad"><span>Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN87V"><span>best subscription offer</span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Little custard pot

<p>These creamy baked custards, delicately flavoured with vanilla and accompanied by a fresh cherry compote, are easy to make and sure to be popular with all ages. Take care not to overcook the custards – they should be just set when you take them out of the oven.</p> <p><strong>Serves:</strong> 6<br /><strong>Preparation:</strong> 15 minutes<br /><strong>Cooking:</strong> About 1 hour</p> <p><strong>Ingredients</strong></p> <ul> <li>600ml low-fat milk</li> <li>½ vanilla pod, split</li> <li>2 eggs</li> <li>2 egg yolks</li> <li>2 tablespoons caster sugar</li> <li>½ teaspoon cornflour</li> <li>Cherry compote</li> <li>2 tablespoons raw sugar</li> <li>500g fresh cherries, stoned</li> <li>2 teaspoons arrowroot</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Place the milk and vanilla pod in a saucepan and heat until almost boiling.</li> <li>Remove from the heat, cover and set aside to infuse for 15 minutes.</li> <li>Preheat the oven to 160°C.</li> <li>Put the whole eggs, egg yolks, caster sugar and cornflour into a bowl and lightly whisk together.</li> <li>Bring the milk back to boiling point, then remove the vanilla pod and pour the hot milk over the egg mixture, whisking all the time.</li> <li>Strain the mixture into a jug, then divide among 6 lightly buttered ½ cup (125ml) ramekin dishes.</li> <li>Set the ramekins in a roasting tin and pour enough hot water into the tin to come halfway up the sides of the ramekins.</li> <li>Bake for 30-35 minutes, or until lightly set – the custards should still be slightly wobbly, as they will continue cooking for a few minutes after being removed from the oven.</li> <li>Lift them out of the tin of hot water and place on a wire rack to cool.</li> <li>Once cold, chill until ready to serve.</li> <li>For the cherry compote, put the raw sugar and 90ml water in a saucepan and heat gently until the sugar has dissolved.</li> <li>Bring to the boil, then reduce the heat and add the cherries.</li> <li>Cover and simmer gently for 4-5 minutes, stirring occasionally, until tender.</li> <li>Lift out the cherries with a draining spoon and put them into a serving bowl.</li> <li>Mix the arrowroot with 1 tablespoon cold water.</li> <li>Stir into the cherry juices in the saucepan and simmer for 1 minute, stirring, until thickened and clear.</li> <li>Allow to cool for a few minutes, then pour over the cherries.</li> <li>Spoon a little of the cherry compote over the top of each custard pot and serve the rest of the compote in a bowl.</li> </ol> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/little-custard-pot"><span>Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN87V"><span>best subscription offer</span>.</a></em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Double chocolate creams

<p><strong>Serves:</strong> 6<br /><strong>Preparation:</strong> 15 minutes, plus chilling<br /><strong>Cooking:</strong> Nil</p> <p><strong>Ingredients</strong></p> <ul> <li>200g dark chocolate (70 per cent cocoa) </li> <li>1¾ cups ready-made custard, at room temperature </li> <li>1 tablespoon brandy or other liqueur </li> <li>½ cup whipping cream </li> <li>30g white chocolate, finely grated </li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Chill 6 drinking glasses. Melt the dark chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir until melted and smooth, about 3 minutes. </li> <li>Pour in about one-third of the custard and stir lightly. The chocolate will begin to thicken and become glossy. Don’t overmix – a couple of large scooping stirs are enough. Pour in the remaining custard and stir to combine with the chocolate. Stir in the brandy. The mixture will thicken as the chocolate cools. Spoon into the chilled glasses and place in the freezer to chill for 20 minutes, or until set. </li> <li>Whip the cream until it holds its shape. Stir in white chocolate. Spoon into the glasses and serve immediately. </li> </ol> <p><strong>TIP:</strong> Dark chocolate with 70 per cent cocoa content gives a deep, rich flavour.</p> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/double-chocolate-creams"><span>Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN87V"><span>best subscription offer</span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Pecan waffles with maple and blackberry sauce

<p><strong>Serves:</strong> 4 (Makes 4-8 waffles depending on the size of the iron)<br /><strong>Preparation:</strong> 20 minutes<br /><strong>Cooking:</strong> Approx. 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>¾ cup (110g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200ml low-fat milk</li> <li>1 tablespoon (20g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50g) pecans</li> <li>100g blackberries</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer's instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium-sized mixing bowl.</li> <li>Make a well in the centre and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3-4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer's instructions – usually allow 2-3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round-bladed knife and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <p><em>This recipe first appeared in <span><a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN87V"><span>best subscription offer</span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Fruity vegetable muffins

<p>Not only do grated vegetables and dried fruit add food value and flavour to these muffins, but they also make them deliciously moist. Unlike many muffins, these are not too sweet, so they are as good in a packed lunch or as a snack, as they are for breakfast or a teatime treat.</p> <p><strong>Makes:</strong> 12 muffins</p> <p><strong>Ingredients:</strong></p> <ul> <li>125g self-raising flour</li> <li>125g self-raising wholemeal flour</li> <li>2 teaspoons ground cinnamon</li> <li>¾ cup (170g) caster sugar</li> <li>½ cup (60g) dried mixed fruit or raisins</li> <li>¾ cup (115g) finely grated carrot</li> <li>1 cup (135g) finely grated zucchini</li> <li>½ cup (125ml) sunflower oil</li> <li>3 eggs</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Preheat the oven to 180°C.</li> <li>Grease a 12-cup deep muffin tin or line the cups with paper muffin cases; the cups should be about 3-3.5cm deep.</li> <li>Sift both types of flour, the cinnamon and sugar into a mixing bowl, adding any bran left in the sieve.</li> <li>Stir in the dried mixed fruit or raisins and make a well in the middle.</li> <li>In another bowl, beat the carrot, zucchini, oil and eggs together.</li> <li>Pour this mixture into the well in the dry ingredients and stir until almost blended, but with a small amount of dry flour still visible in places.</li> <li>Divide the mixture among the cups, filling them about two-thirds full.</li> <li>Bake for 20-25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch.</li> <li>Transfer the muffins to a wire rack to cool.</li> <li>Serve the muffins warm or at room temperature.</li> <li>They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days.</li> <li>Alternatively, freeze them for up to 3 months.</li> </ol> <p><em>This article first appeared in <span><strong><a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a></strong></span>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&amp;utm_campaign=RDSUB&amp;utm_medium=display&amp;keycode=WRA85S"><span style="text-decoration: underline;"><strong>offer</strong></span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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