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slow-cooked
goodness
ISSUE 75
JUN/JUL 2014
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a coy winter
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PLAYFUL COLOURS.
UNIQUE PLEASURE.
INTRODUCING
AUSTRALIAN
BODYCARE
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RESULTS
V I TA M I N B 3 [ 0 . 5 % ]
B A T H C AV I A R
editor's letter
hello
It doesn't matter where
in the world you come
from or what language
you speak, the universal
dish of comfort is the
same the humble
bowl of chicken soup.
It's the one thing that makes the world
recipes we love
caulilower, caraway
and dat atbread
cicken and ricota
dumpling sop
caramel pok bly
and cam hotpot
banana layer cake
wih hony cream
and whikey caramel
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keeping cosy
With these stylish and practical nds, I'm
more than ready to weather a chilly winter.
paddle power Not one to give up on my summer hobbies
easily, I'm looking forward to paddle boarding through
winter in these warm paddle pants from The Upside.
10
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contents
winter
112
86
70
98
126
everyday
what we're eating
Smoked mozzarella and freekeh, a nutty
19
location
70
in season
special days
subscriptions
every issue
Subscribe for just $42 for one year for all
86
ten in twenty
favourite things
marketplace
27
how to cook
98
make now
38
drinks
inspired
40
quick fix
44
126
150
152
things i love
your fingertips
glossary
style
149
recipe index
48
143
154
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NSW 2010 phone (02) 9282 6500 mailing address donna hay magazine,
PO Box 1224, Queen Victoria Building NSW 1230 email enquiries@
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whats new
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vry ay
this season
sm0ked
mozzarella
smoked mozzarella
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19
this season
freekeh
This ancient grain, used
prolically in Middle Eastern
cooking, is a form of durum
wheat picked when it's still
young and green. The grains
are roasted (traditionally
this happened over a wood
re) lending them a smoky
avour that's totally
delicious. Nutty and earthy
with a pleasant bite, freekeh
is the perfect addition to
pilafs, salads and in soups
where it can be used like
barley. It comes in two
varieties as wholegrains,
pictured below, or cracked.
The latter variety can be
used in porridge, soups
or in burgers and patties.
Find it at health food stores,
specialty food stores and
some delicatessens.
wholegrain freekeh
further 15 minutes. Shred the chicken and stir through the nuts,
currants, lemon and feta. Top with the herbs to serve. Serves 46.
20
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this season
Brusels
sprots
mandarins
parsnips
rhubarb
swedes
wio
photography william meppem + chris court styling steve pearce recipe jessica brook
heirloom
beetroot
Heirloom varieties of
beets come in diferent
colours other than the
standard purple kind,
such as red ribbed
and golden beets.
heirloom beetroot
secure the lids and allow to cool. Refrigerate for 12 days before
eating. Store refrigerated for up to 2 weeks.
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23
this season
chipotle
in adobo
chipotle in adobo
Serve the chicken wings with the sour cream, chives and lime
wedges. Serves 46.
24
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speedy dinners
| ten in twenty
Warm up your weeknights with these creative, yet simple recipes that team
fresh ingredients with time-saving tricks. You'll have tasty fare on the table in 20 minutes.
1.
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27
speedy dinners
2.
3.
fat-tra-k t avor
indian-spiced lamb with spinach and lentils
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speedy dinners
1.
quick chicken
and pumpkin curry
Te ultimat on-pot
3 cloves garlic
1 long red chilli, chopped
Toss the pesto through the hot pasta. Serve with roasted
tomatoes and top with extra parmesan. Serves 4.
3.
indian-spiced lamb
with spinach and lentils
coconut milk, reduce the heat to medium and cook, covered, for
5 minutes. Add the pumpkin and cook for a further 6 minutes,
2.
cup (60ml) extra virgin olive oil, plus extra, for drizzling
the underside of the lamb at 2cm intervals. Rub the lamb with
the curry paste and sprinkle with salt and pepper. Place the
non-stick baking paper and roast for 15 minutes. Turn and roast
Add the garlic and ginger and cook, stirring, for 23 minutes.
Add the spinach and cook for 30 seconds or until just wilted.
a coarse paste.
Add the lentils, stirring, until heated through. Slice the lamb and
30
Heat the oil in a large non-stick frying pan over medium heat.
rocket, basil, garlic, anchovy, lemon rind and juice, olive oil,
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serve with the spinach and lentils, salsa and yoghurt. Serves 4.
4.
speedy dinners
5.
4.
a large non-stick frying pan. Press the veal cutlets into the
parmesan mixture. Cook for 3 minutes on one side. Turn, cover
and cook for a further 34 minutes. Divide the gnocchi between
4 bowls. Top with the spinach and veal cutlets. Serves 4.
6.
400g spaghetti
Add the rice and stir to combine. Add the stock and bring to
frying pan over high heat. Add the haloumi and walnuts and cook,
the boil. Cover with a tight-tting lid and reduce the heat to
stirring, for 3 minutes or until golden. Set aside and keep warm.
Add the remaining oil, the garlic, mushrooms, salt and pepper
on top of the rice mixture, cover and remove the pan from the
and cook, stirring, for 34 minutes. Add the cream and reserved
heat. Allow to stand for 4 minutes. Top the pilaf with coriander,
liquid and cook for 3 minutes. Add the pasta to the pan and toss to
coat. Top with the haloumi, walnuts and pepper to serve. Serves 4.
6.
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7.
speedy dinners
7.
8.
and set aside. Rub the mustard over the pork and roll in the
Place half the oil in a large deep-sided frying pan over high heat.
to combine. Bake for the last 5 minutes of the pork cooking time,
Add the sh, skin-side down, and cook for 2 minutes each side.
or until crisp.
Set aside and keep warm. Add the remaining oil to the same pan
over high heat. Add the onion, garlic, chilli and fennel and cook
bring to the boil over high heat. Simmer for 10 minutes or until
and pepper and cook for 12 minutes. Add the stock and quinoa,
potatoes are soft. Drain and return to the saucepan over medium
cover with a tight-tting lid and bring to the boil. Reduce the heat
heat with the cream, salt and pepper and mash until smooth.
Divide between plates and top with slices of the pork. Serve with
tender. Stir through the lemon juice. Divide the stew between
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35
speedy dinners
9.
a nw twit on cowder
hot-smoked salmon chowder with corn and dill
Ti ceat's spinac
pie combines the best elements of
crispy lo pie and simple frittata in
one tasty dish. It's a quick and clever
twist on a mid-week staple.
10
9.
600g sebago (starchy) potatoes, peeled and cut into 3cm pieces
3 rashers bacon (200g), rind removed and thinly sliced
1 small brown onion, thinly sliced
7 eggs
1 litre sh stock
150g ricotta
the leek and garlic, cover with a tight-tting lid and cook for
the egg mixture over the potato mixture and scatter with the
ricotta and spinach leaves. Brush 1 sheet of the pastry with the
soft. Remove from the heat and, using a hand-held stick blender,
extra oil and top with another sheet. Repeat with the oil and
remaining lo and lay the stack over the pie lling. Brush the
the crme frache, salmon, corn, salt and pepper and cook for
top sheet with oil and sprinkle with sesame seeds. Reduce the
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37
how to cook
| no-knead bread
This is the ultimate cheat's bread, made by simply letting the dough rise over several
hours, rather than kneading it, to achieve a light, airy interior and a crunchy crust.
38
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how to cook
Place all the ingredients in a large bowl and mix to form a wet,
sticky dough. Cover the bowl with plastic wrap and allow to
stand for 4 hours or until dough has tripled in size and has
into 7 pieces and shape into rounds. Dust the base of a 30cm-
the rounds inside. Cover the pan with plastic wrap and allow
Remove the lid and cook for a further 20 minutes, or until the
bread is golden and sounds hollow when tapped lightly. Turn out
and allow to cool completely on a wire rack. Makes 7 rolls.
tasting notes
| drinks
Cool winter days call for warming mugs of chai and hot chocolate. Try our takes on
these milky favourites, from a grown-up liqueur-spiked version to a coconut-avoured cup.
photography WILLIAM MEPPEM styling STEVE PEARCE
4 marshmallows
Place the milk, chocolate and vanilla bean and seeds in a small
the milk just comes to the boil. Strain, discard the vanilla pod
and add the coffee liqueur. Divide between 2 cups and top with
40
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1 cinnamon stick
2 cinnamon sticks
2 star anise
6 cardamom pods
Spoon the caramel into the base of 2 glasses. Set aside.
6 cloves
quick fix
| porridge
When the months get cooler and you crave comfort but are short on time,
this collection of our favourite winter warmers is sure to hit the spot. Start the day with
creamy porridge, lunch on our easy toasties or bake a cheat's pot pie for dinner.
photography william meppem styling steve pearce
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43
quick fix
combine. Bring to the boil, reduce the heat to low and cook
combine. Top with the dates and drizzle with maple syrup to
serve. Serves 4.
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45
quick fix
46
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biofresh.liebherr.com
ISSUE 75
JUN/JUL 2014
www.donnahay.com
slow-cooked
goodness
+ the crunchiest roast pork
+ best-ever chicken soups
+ whiskey-spiked sweets
a coy winter
13 July 2014
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quick fix
| toasties
and Swiss cheese between the slices and sandwich with the
pan over medium heat for 3 minutes. Turn and cook, covered,
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49
quick fix
12 slices prosciutto
salt and pepper. Spread on the bases of the ciabatta and top
place a sage leaf on top of each piece. Wrap each piece loosely
3 minutes each side or until golden and the cheese has melted.
Serves 4.
12 sage leaves
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51
quick fix
over the base of each roll and top with the salami and cheese.
Spread the top half of the rolls with pesto and sandwich together
with the bases. Brush the outside of the sandwiches with oil.
52
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DINNERTIME!
8RE0CIP+ES
ONLY
5
$29.P9
&H)
(plus
quick fix
| pot pies
egg. Cut 4 rounds from the pastry using the ramekin as a guide.
Top the ramekins with the pastry and press to seal. Place the
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55
quick fix
and brush the edges with egg. Cut 4 rounds of pastry using the
ramekin as a guide. Top the ramekins with the pastry and press
to seal. Place the ramekins on a baking tray and bake for 1520
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57
quick fix
58
(310ml) ramekins and brush the edges with egg. Cut 4 rounds
pastry nozzle cut a small hole from each circle. Top the ramekins
with the pastry and press to seal. Place the ramekins on a baking
1 egg, beaten
tray, brush the tops of the pastry with egg and bake for
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73
3 eggs
500g mascarpone
74
Place the our, bicarbonate of soda, sugar and eggs in a bowl and
whisk to combine. Combine the milk and malt vinegar and whisk
into the our mixture. Add the ricotta and fold to combine. Heat
the mixture is rm. Carefully remove the muslin and spoon the
a large non-stick frying pan over medium heat. Brush the pan
+ You can buy goat's milk yoghurt at some supermarkets, specialty food
++ You can also suspend the labne from a wooden spoon balanced over a
ricotta. Buy fresh honeycomb from some greengrocers and health food
large, deep pot or jug. Store the labne in an airtight container in the fridge
for up to 1 week.
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milk bottles and carrier and enamel cup and shaker (opposite) all from doug up on bourke.
6 eggs
over medium heat. Add the garlic and cook for 1 minute. Add
the tomato, stock and borlotti beans, bring to the boil and cook
non-stick frying pan over medium heat and cook the bacon, in
curd and half the rosemary sprigs. Whisk together the eggs,
Add the sage and cook for 1 minute or until the leaves are crisp.
cream, salt and pepper and parmesan and gradually pour over
the bread. Allow to stand for 10 minutes. (The bread will soak up
and just set. Serve with the remaining rosemary. Serves 68.
for 34 minutes or until golden and the cheese has melted. Top
with the bacon and sage and serve with the bread. Serves 4.
if unavailable.
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80
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81
2 eggs
lemon icing
small baking dish and the red beetroot in a separate dish. Mix
to combine the vinegar, sugar, oil, salt and pepper and pour over
the beetroot. Cover each tray with aluminium foil and roast for
Preheat oven to 160C (325F). Place the oil, eggs, lemon rind,
combine. Sift over the our and stir until smooth. Pour into
over medium heat. Bring to the boil and cook for two minutes.
a well greased 24cm non-stick Bundt tin and bake for 5055
Remove from the heat and place the beetroot across the base of
the frying pan. Using the pan as a guide, cut a 23cm circle from
82
around the edges. Bake for 3035 minutes or until puffed and
juice and boiling water. Carefully turn the cake out onto a cake
the pastry is deep golden. Carefully invert onto a large plate, top
stand and spoon over the icing while the cake is still hot.
with the goats cheese and beetroot leaves and serve immediately.
Serves 4.
+ You can nd goats milk yoghurt at some specialty food stores and
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8 egg yolks
the heat and set aside. Place the egg yolks and sugar in a bowl
and whisk until thick and pale. Pour the milk mixture slowly
Place the our, baking powder, icing sugar, orange rind and
mixture back into the saucepan and stir over medium heat for
liqueur and eggs and pulse until the mixture comes together.
spoon. Whisk in the goats curd and refrigerate until cold. Place
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85
in season . cauliflower
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87
in season . cauliflower
parmesan-crumbed sardines
with warm cauliflower salad
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89
in season . cauliflower
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91
in season . cauliflower
oil and cook half the sardines for 12 minutes each side or
oil and sardines. Serve the sardines with the warm cauliflower
+ You can ask your fishmonger to butterfly the sardines for you.
with a tight-fitting lid and cook for 2025 minutes or until the
over the cauliflower and roast for 20 minutes. Pour over the
parmesan-crumbed sardines
with warm cauliflower salad
Place the yeast, sugar and water in a bowl and mix to combine.
8 thyme sprigs
Place the flour, salt and 1 tablespoon of the oil in a large bowl.
Make a well in the centre, add the yeast mixture and combine
towel and set aside in a warm place for 30 minutes or until the
2 teaspoons sumac
Heat the remaining oil in a small frying pan over medium heat.
Add the garlic and cook for 12 minutes or until lightly golden.
Heat a large baking tray in the oven for 510 minutes or until
hot. Place the cauliflower, onion, date, cream, salt and pepper in
a large bowl and toss to combine. Roll out the dough on a lightly
remove the tray from the oven and, working quickly, brush
until golden and cooked through. Set aside and keep warm.
with a little of the garlic oil and top with the dough. Spread the
92
the caraway seeds and thyme and drizzle with the remaining
toss to combine. Dust the sardines in the flour, dip into the
garlic oil. Bake for 1520 minutes or until puffed and golden.
Serves 68.
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in season . cauliflower
mascarpone, to serve
To make the coriander and lime salt, place the coriander
Place the cauliflower in the bowl of a food processor and, with
and lime rind in a mortar and pound with a pestle until well
combined. Add the salt and stir until just combined. Set aside.
Heat the oil in a large saucepan over high heat until the
heat. Add the onion and garlic and cook, stirring occasionally,
for 45 minutes or until softened. Add the wine and cook for
2 minutes. Add the rice and cook, stirring, for 12 minutes. Cook,
sprinkle with salt and pepper and cook for 34 minutes or until
the skin is crisp. Turn, cover with a tight-fitting lid and cook for
250g macaroni
and set aside. Wipe out the pan and return to medium heat. Add
the walnuts, sage and remaining butter and cook for 23 minutes
or until browned. Divide the risotto between plates and top with
the mascarpone and walnut sage butter. Serve with the chicken.
Serves 4.
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95
in season . cauliflower
cauliflower is a
natural partner for cheese, lemon, capers,
anchovy, olives and other strong avours
because it contains mustard oils like its
other siblings in the brassica family.
This gives the vegetable its unique flavour.
Incredibly versatile, why not try the
cauliower pure with roast chicken,
fish and even with rich roasted pork.
and shape into a 15cm log. Roll to enclose, twisting the ends to
3 egg yolks
high heat, cover with a tight-fitting lid and bring to the boil.
400g spaghetti
Place the cream, egg yolks, parmesan, salt and pepper in a bowl,
in a large non-stick frying pan over high heat. Sprinkle the veal
whisk to combine and set aside. Heat the oil and butter in a large
rack with salt and pepper and cook for 68 minutes or until
non-stick frying pan over high heat. Add the cauliflower, garlic,
thyme, salt and pepper and cook for 1012 minutes or until
foil, for 510 minutes. Wipe out the pan and heat the remaining
oil and of the pink peppercorn butter over high heat. Add the
of the cooking liquid. Return the pasta to the pan over low heat.
Add the cream mixture and reserved cooking liquid and stir for
golden. Slice the veal and serve with the cauliflower pure,
brown mushrooms.
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97
p
u
s
c
i
Mag
It's the stuf of legend. It comforts. It heals. It makes you strong. And every grandmother
has a recipe that's a cure-all for anything that ails you. It's chicken soup. Regardless
of which part of the world you live in, it's the golden bowl that speaks a universal
language of love and caring. Simmered slowly over the stove and partnered with
aromatics, vegetables, spices, herbs and more, a fragrant base is created to which any
manner of vegetables, plump dumplings, noodles or pasta can be added. Chicken falls of
the bone to star in these simple broths or rustic, generous soups that inspire a whole
new repertoire of soothing bowls and magically make everything better.
photography ChRIS CouRt styling Steve peARCe
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101
6 sprigs thyme
6 sprigs thyme
1 sprig rosemary
3 litres water
3 litres water
kale pesto
Heat the oil in a large saucepan over high heat. Add the
onion, garlic, half the carrot, half the celery and half the
ricotta dumplings
2 eggs
and carrot, the fennel and pasta and cook for 5 minutes.
and bring to the boil over high heat. Reduce the heat to
Strain the soup, reserving the stock and the whole chicken.
Return the stock to a clean saucepan and bring to the boil
over high heat. Chop the chicken, discarding the skin and
bones. Add the extra carrot and celery and the leek to the soup.
Carefully drop tablespoons of the dumpling mixture into the
soup and cook for 8 minutes or until the vegetables are tender
and the dumplings rise to the surface. Add the chicken and
cook for a further 2 mintues or until warmed through. Divide
the soup between bowls and top with the kale pesto and extra
parmesan to serve. Serves 46.
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103
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105
3 litres water
sea salt
1 eggwhite
a large saucepan over high heat. Add the chicken wings, leek,
bring to the boil over high heat. Reduce the heat to medium
golden. Add the halved chicken, water, soy sauce, dashi, miso
paste and dried mushrooms and bring to the boil over high
and sprinkle with salt. Wipe out the pan and return to medium
heat. To make the chilli sesame oil, add the vegetable oil and
or until golden. Remove from the heat and add the chilli,
heat. Add the dumplings, cover with a lid and cook for
to a clean saucepan over high heat and bring to the boil. Add
hot stock. Top with the extra green onion and micro
the fresh mushrooms and cook for 5 minutes. Add the chicken
herbs and serve with the chilli and vinegar. Serves 46.
and noodles and cook for 46 minutes or until the noodles are
tender. Divide the noodles between bowls. Spoon over the
soup and top with the crisp chicken skin. Drizzle with the
chilli sesame oil and sprinkle with herbs to serve. Serves 46.
+ You can find dashi powder (a soup stock base) and dried shiitake
mushrooms from the Asian section of the supermarket and Asian
supermarkets and grocery stores.
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107
chicken laksa
2 tablespoons vegetable oil
1 litre water
laksa paste
3 cloves garlic
4 eggs
pickled chilli
the stock to a clean saucepan and bring to the boil over high
heat. Shred the chicken, discarding the skin and bones. Add
the chicken, corn kernels, extra ginger and kecap manis and
to combine the chilli, salt and sugar and allow to stand for
and slip into the stock. Poach for 4 minutes or until the
eggs are just cooked. Divide the soup and eggs between
bowls and top with the eschalots, pickled chilli and coriander.
Tip: You can freeze this soup for up to 3 months. Simply omit
the eggs and poach them in the stock once you have thawed
and reheated it.
chicken laksa
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109
4 stalks basil
6 sprigs thyme
3 litres water
3 litres water
over high heat. Reduce the heat to medium and simmer for
Shred the chicken, discarding the skin and bones. Set aside.
Heat the oil in a large, clean saucepan over medium heat.
Add the stock, salt and pepper and bring to a simmer over
combine. Spoon the soup into bowls and top with the dill
add the onion and garlic and cook, stirring, for 46 minutes.
110
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PERTH 11 - 13 JULY
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BRISBANE 17 - 19 OCTOBER
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perfect pork
We've lost count of all the tasty reasons pork belly is the best and most
versatile protein to cook this winter. Whether it's roasted until the skin is
golden and crunchy, slow cooked to rich, fall-apart goodness, or crumbed
and fried in a new take on schnitzel, it really is one of the most forgiving
and comforting cuts around. And did we mention the crackling?
photography chris court styling steve peArce
nikko bowl and revol platter and dishes (opposite) from tomkin.
society napkin (opposite) from ondene.
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the pears. Poach for 20 minutes or until the pears are tender.
Set aside in the pickling liquid. Slice the pork and divide
heat and cook for 810 minutes, swirling the pan occasionally
(do not stir) or until golden caramel in colour and all the sugar
has dissolved. Remove the pan from the heat, carefully add
heat and add the ginger and garlic. Add the pork, chillies and
peanuts and bring to a simmer. Reduce the heat to low and
they open. Serve the hot pot with enchoy leaves, pickled
and set aside. Reduce the heat to medium, add the garlic,
6 thyme sprigs
Add the red wine, vincotto, tomatoes, salt and pepper and
transfer to the oven and bake for 2 hours. Shred the pork
of cold salted water. Bring to the boil and cook for 10 minutes
Preheat oven to 180C (350F). Rub the salt into the pork skin,
cream and goats curd and mash until smooth. Divide the
mash between plates, spoon over the pork and serve with
(400F), turn the pork and cook for a further 1 hour or until the
While the pork is roasting, make the pickled pears. Place the
cider, vinegar, thyme, bay leaves, sugar and water in a medium
saucepan over high heat. Add the pears, cover with a round of
non-stick baking paper and top with a small lid to submerge
Preheat oven to 180C (350F). Heat the oil in a large heavy2 tablespoons sea salt akes
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platter from country road. society linen from ondene. jug from this...design and living.
marble plate (opposite) from elements i love.
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4 star anise
3 cinnamon sticks
peel of 1 lemon
3 whole cloves
tender and the rind is dark golden. Remove from the oven
and carefully turn over. Slice the pork and set aside.
wide saucepan over high heat. Sprinkle the pork with salt
and pepper and add to the saucepan, skin-side down. Bring
to the boil, reduce the heat to low and simmer for 2 hours
bun in half, taking care not to cut all the way through. Fill
piece of baking paper and top with a baking tray. Weigh down
the pork with 23 cans (see tips + tricks, page 125) or a heavy
society linen from ondene. marble tile (opposite) from lived in coogee.
dish from this...design and living.
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6 cloves garlic
watercress, to serve
cooked rice noodles and micro (baby) coriander and shiso leaves
(optional), to serve
Add the pork, skin-side up, cover with aluminium foil and roast
for 2 hours or until the pork is tender. Remove the pork from
the pork with a second piece of baking paper and top with a
for 5 minutes. Drain and set aside. Strain the reserved cooking
liquid into a medium saucepan and add the black beans, sugar
salt and pepper. Bring to a simmer over high heat. Reduce the
and extra ginger and the vinegar. Bring to the boil and cook
heat to low, cover with a tight-tting lid and cook for 1 hours,
non-stick frying pan over medium heat. Cut the pork into
and cook for a further 30 minutes. Shred the pork using two
6 even pieces and brush the skin with oil. Cook, skin-side
down, for 810 minutes or until golden and crisp. Cook for
baking trays and roast for 20 minutes or until crisp and golden.
++ See tips + tricks, page 125. The pork can be cooked 1 day in advance
122
To make the crackle chips, divide the pork rind between two
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southern-style pulled pork with cheese and pickle biscuits and crackle chips
1 x 2kg piece boneless pork belly, skin on, cut into 3cm squares
3 eggs
dish with the mirin, rice wine vinegar and soy sauce. Cover
with aluminium foil and roast for 1 hour. Remove the pork
Strain the cooking liquid into a small frying pan over high
heat. Cook for 10 minutes or until thick and glossy. Set aside.
Slice the pork into 8cm x 1cm pieces. Place the eggs and milk
in a small bowl and whisk to combine. Place the our and
the our, followed by the egg mixture and press into the
over high heat. Cook the pork belly, in batches, for 12 minutes
seeds and cumin seeds and toast, shaking the pan frequently,
pork with the reserved teriyaki dressing, chilli sauce and micro
herbs. Serves 6.
and make for a light-golden crumb when fried. Find them in Asian
grocery stores and the Asian section of the supermarket. Use fresh,
tips + tricks
Want perfect, golden, crunchy crackling? First score
the skin at 1cm intervals. We use a metal ruler and
a sharp knife (you can also use a stanley knife).
Make sure you only cut through the fat and not the
meat. This allows the heat to penetrate evenly and
the cuts help baste the pork as it cooks.
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whiskey
spiked
sweets
With smooth avours ranging from malty and
smoky to fruity and honey-like, it's little wonder
that whiskey makes a natural partner for any
number of luscious sweets and desserts. A blissful
match for dark chocolate, caramel, apple, banana,
vanilla and more, nd out why this liquid amber
is well and truly the avour of the moment.
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129
top of the cake and drizzle with the whiskey caramel to serve.
Serves 68.
2 tablespoons honey
1 teaspoon vanilla extract
4 eggs
1 cup (250ml) single (pouring) cream
3 eggs
2 tablespoons whiskey
Preheat oven to 150C (300F). Place the sugar and water in a
Preheat oven to 160C (325F). Place the our and sugar in a
medium saucepan over high heat and stir until the sugar is
large bowl and stir to combine. Make a well in the centre and
dissolved. Bring to the boil and cook, without stirring, for 1012
add the banana, sultanas, butter, honey, vanilla and eggs. Stir
20cm round cake tin lined with non-stick baking paper. Bake
coat the tins. Set aside for 5 minutes or until the caramel has set.
Place the milk and cream in a medium saucepan over
medium heat and bring to the boil. Remove from the heat.
Place the eggs, extra yolks, extra sugar and vanilla in a bowl
and whisk until well combined. Gradually add the milk mixture,
and cook over low heat for 23 minutes or until the mixture is
the heat and carefully add the cream and whiskey. Return
the saucepan to the heat and stir until combined. Set aside
up the sides of the tins. Bake for 3540 minutes or until just set
Place the cream, sour cream and extra honey in a bowl and,
using a hand-held electric mixer, whisk until stiff peaks form.
the tins from the dish and allow to cool completely at room
temperature. Refrigerate for 34 hours or until chilled. Makes 6.
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1 egg, separated
1 egg
running, add the egg yolks and water and process until a dough
forms. Bring the dough together and atten between two sheets
2 tablespoons whiskey
for 30 minutes. Remove the dough from the paper and use it to
heat and stir until the butter has melted. Bring to the boil and
Heat a large non-stick frying pan over high heat. Add the
brown sugar and butter and stir to combine. Add the pears
add the whiskey and stir well to combine. Set aside and allow
to cool completely.
Set aside. Heat the oil in a large saucepan over high heat until
until melted. Allow to cool slightly and place in a bowl with the
thermometer. Place the our, brown sugar, salt, egg, milk and
extra brown sugar, golden syrup, eggs, whiskey and cream and
the tart tin on a baking tray and arrange the pears over the
the mixture and toss to coat. Cook the fritters, in batches for
base. Pour the chocolate lling over the pears and bake for
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2 eggs
1 teaspoon cinnamon
1 egg
1 tablespoon whiskey
sugared walnuts
1 cups (150g) walnuts
over high heat. Bring to the boil and remove from the heat.
1 tablespoon whiskey
the whiskey.
a small bowl and set aside for 5 minutes or until the mixture
Place the date mixture, butter and sugar in the bowl of a food
processor and process until well combined. Add the eggs and
mixture and mix until a sticky dough forms. Knead the dough
our and process until just combined. Pour the mixture into
the dough into 6 even pieces and roll each into a ball. Place
saucepan over low heat and cook, stirring, until melted and
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137
combined. Increase the heat to high, bring to the boil and cook,
without stirring, for 78 minutes or until lightly caramelised.
Remove from the heat and allow to stand for 4 minutes (the
extra water. Top the pie with the meringue and use a small
+ The mixture may look like it has split at this stage; simply whisk it
again to combine.
toffee meringue
TIP: You can make the pie 1 day in advance and refrigerate. Make the
saucepan over high heat and stir with a metal spoon until
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slow-cooked
ISSUE 75
JUN/JUL 2014
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crispy pork belly with
cider pickled pears
over 75
recipes
a coy winter
extra
tips
cook
modes
hip flask from michael greene antiques. see directory for stockist details.
140
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2-6 Birmingham Street, Alexandria NSW 2015 | tel. 02.83391500 | sales@baxtershop.com.au | www.baxtershop.com.au
d. Doriana e Massimiliano Fuksas - ph. Andrea Ferrari
s y d n e y
| www.baxter.it
style . winter
winter
warmth
We've thought of some chic ways to bring
a little cosiness into your home this season,
whether it's through glowing colour, clever
cookware or a styling idea. Some are
inspired by our personal nds as well as
stories in this issue a warming whiskey
in a classic crystal tumbler perhaps?
We've been just a little bit
obsessed with copper lately.
It's been on trend for a while
in architectural nishes and
the like and we're nally
starting to see it trickle
down to home appliances
and tableware. We love its
warmth and glow, whether
in a shiny nish or a cool
matte look. Why not work
a few pieces into your
winter palette this season.
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Warehouse.
144
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style . winter
weddinggiftsdirect.com.au.
on Manning.
146
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style . winter
style . winter
148
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marketplace
winter
essentials
A collection of goodies to
help you entertain your way
through the season.
drink on-th-g
chivas regal from leading liquor outlets nationally. nikka whisky from dan murphy's. cocktail kit
from the woodsfolk. ramekins from donnahay.com. braun blender from harvey norman. ice cube
tray from simon johnson. cider from small acres cyder. see directory for stockist details.
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149
recipe index
recipe index
meat + poultry
20
78
120
77
57
116
108
102
108
106
58
56
94
116
bread soup
110
35
lime salt
52
51
something sweet
30
51
19
120
49
124
cauliflower pure
122
96
102
74
84
82
140
84
136
45
sugar apples
no-knead bread rolls
30
134
everything else
55
138
37
anchovy pesto
130
134
92
fish + seafood
hot-smoked salmon chowder
37
23
32
32
94
salami toastie
77
and walnuts
24
82
chicken wings
chicken laksa
dumpling soup
30
and lentils
tarte tatin
goats cheese and caramelised onion
46
39
43
96
44
35
74
32
drinks
94
150
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92
40
41
40
41
celeriac remoulade
advertising directory
Each issuE, wE bring you thE bEst and thE latEst products and sErvicEs from our advErtisErs.
Barilla
Cobram
Edgell
now. Keep your eye out for the 2013 harvest badge
Lurpak
KitchenAid
Sirena
Barkers
Liebherr
glossary
directory + measures
Where to find the suppliers used in this
issue of donna hay magazine.
+ Ariel Booksellers (02) 9332 4581; arielbooks.com.au
+ Arquilla (03) 9387 1040; arquilla-wine.com
110g
3 oz
175g
6 oz
220g
7 oz
220g
7 oz
150g
5 oz
150g
5 oz
70g
2 oz
80g
2 oz
200g
7 oz
165g
5 oz
200g
7 oz
160g
5 oz
160g
5 oz
cups
metric
imperial
cup
60ml
2 oz
cup
80ml
2 oz
cup
125ml
4 oz
cup
160ml
5 oz
+ Nespresso nespresso.com/au
cup
185ml
6 oz
1 cup
250ml
8 oz
2 cups
500ml
16 oz (1 American pint)
2 cups
625ml
20 oz (1 Imperial pint)
4 cups
1 litre
32 oz
solid measures
metric
imperial
20g
oz
60g
2 oz
125g
4 oz
180g
6 oz
250g
8 oz
500g
16 oz (1 lb)
1kg
32 oz (2 lb)
152
liquid measures
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advertising directory
Each issuE, wE bring you thE bEst and thE latEst products and sErvicEs from our advErtisErs.
Revlon
Rachels
Kikkoman
rachelsyoghurts.com.au
Barkers
Lemnos
Lurpak
way into the little grooves and the good bits. now
visit lemnosfoods.com
Sunrice
Miele
Coles
things I love
by the re
154
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