The Australian Women’s Weekly Food Magazine
DINNER WINNERS
We love our classic winter dinners so much that we've given them a fresh makeover!
SWEET & SOUR BRAISED PORK
PREP + COOK TIME 50 MINUTES SERVES 8 1 tablespoon cornflour
1 egg, beaten lightly
2 tablespoons soy sauce
1.6kg pork neck, cut into 3cm pieces ¼ cup (60ml) extra virgin olive oil 1 large red onion (300g), chopped 5cm piece fresh ginger, cut into
matchsticks
4 cloves garlic, sliced
3 fresh long red chillies, sliced thinly 1 medium red capsicum (200g),
chopped coarsely
700g fresh pineapple, peeled, core
removed, chopped
3 medium tomatoes (450g), chopped
coarsely ¾ cup (180ml) rice wine vinegar 1 cup (250ml) chinese cooking wine
(shao hsing)
2½ tablespoons honey thin strips green onion tops and lime
wedges (optional), to serve
Combine cornflour, egg and soy sauce in a large bowl; add pork, toss to coat. Season. Heat oil in a large heavy−based saucepan over high heat. Cook pork, in batches, stirring, for 5 minutes or until browned all over; transfer each batch to a large heatproof bowl.
Add red onion, ginger, garlic and chilli to same pan; cook, stirring, for 4 minutes or until soft. Add capsicum; cook, stirring, for 3 minutes. Add pineapple, tomato, vinegar, cooking wine and honey; return pork with any resting juices. Reduce heat to low; cook for a further 20 minutes or until sauce has thickened. Season to taste.
3 Serve half the braised pork with green onion strips and lime wedges (see > serve it). Transfer remaining braised pork to an airtight container; cool, then store (see > store it).
COCONUT RICE
PREP + COOK TIME 20 MINUTES SERVES 4 Place 1½ cups jasmine rice, 270ml can coconut milk, ⅔ cup water and 2 teaspoons finely grated fresh ginger in a heavy−based saucepan, season with salt; stir well to combine. Cover pan with a lid; bring to the boil over medium heat. Reduce heat to low; cook, covered, for 10 minutes. Turn off heat; stand, covered, for a further 5 minutes before serving.
Test Kitchen Notes
Serve it Serve with steamed rice or coconut rice.
Store it Refrigerate braised pork for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
RICHEST BEEF CASSEROLE
PREP + COOK TIME 2¾ HOURS SERVES 8 1.7kg piece beef bolar blade roast,
excess fat trimmed
¼ cup (40g) plain flour
¼ cup (60ml) extra virgin olive oil 8 shallots, peeled, with root ends intact 2 carrots (240g), sliced thickly 1 trimmed celery stalk (100g), sliced
thickly
4 cloves garlic, crushed
2 tablespoons fresh thyme leaves, plus
extra to serve
2 tablespoons tomato paste
1 cup (250ml) red wine
2 tablespoons balsamic vinegar
1 litre (4 cups) beef stock
60g dark chocolate (70% cocoa),
chopped finely Preheat oven to 180°C/160°C fan
Cut beef into 4cm pieces. Place beef and flour in a large bowl; season. Toss to coat beef evenly in flour, shaking off excess flour.
Heat 1 tablespoon of the oil in a 5 litre (20−cup) cast iron or other heavy−based casserole dish over high heat. Cook half the beef, turning, for 5 minutes or until well browned. Transfer beef to a large bowl. Repeat with another 1 tablespoon of the oil and remaining beef; transfer to same bowl.
Reduce heat to medium; add remaining oil, the shallots, carrot, celery, garlic and thyme. Cook, stirring, for 2 minutes or until garlic is fragrant. Add tomato paste; cook, stirring, for 3 minutes or until mixture looks almost dry. Add wine, scraping base of pan with the spoon. Bring to the boil; simmer for 2 minutes.
Return beef to dish; stir in balsamic vinegar and stock. Cover surface of casserole with a large piece of baking paper, ensuring mixture is completely covered; cover with a tight−fitting lid. Transfer dish to oven; bake, stirring occasionally, for 1½ hours. Remove the lid and baking paper; cook for a further 30 minutes or until beef is tender. Stir in chocolate until melted.
Serve half the beef casserole topped with extra thyme (see > serve it). Transfer remaining beef casserole to an airtight container; cool, then store (see > store it).
GARLIC BEANS
PREP + COOK TIME 10 MINUTES SERVES 4 Boil, steam or microwave 400g trimmed green beans until just tender; drain.
Add beans to a large bowl of iced water; drain well. Halve lengthways; place in a large bowl. Heat 2 tablespoons olive oil and 1 thinly sliced garlic clove in a small frying pan over low heat until garlic just changes colour. Add 2 tablespoons toasted pine nuts; stir until heated through. Spoon mixture over beans.
MASHED POTATO
PREP + COOK TIME 30 MINUTES SERVES 4 Place 1kg peeled, chopped potatoes
(see note) in a medium saucepan. Add enough cold water to barely cover; bring to the boil. Cook over medium heat for 15 minutes or until potato is tender; drain. Return potato to pan, mash until smooth (or use a potato ricer or mouli). Add 40g butter and ¾ cup hot milk; fold in gently until mash is smooth. Season.
Test Kitchen Notes
When choosing the potatoes to make your mash, it's best to use a floury and all−rounder potato; try coliban, toolangi delight, king edward or dutch cream.
Serve it Serve casserole with garlic beans and mash, or soft polenta or crusty bread, if you prefer.
Store it Refrigerate beef casserole for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
MIDDLE EASTERN BRAISED LAMB & EGGPLANT
PREP + COOK TIME 3 HOURS 10 MINUTES SERVES 8 1.8kg butterflied lamb leg
¼ cup (60ml) extra virgin olive oil 1 large eggplant (500g), cut into
3cm pieces
1 large onion (200g), halved, sliced
thinly
2 cloves garlic, crushed
1 litre (4 cups) beef stock 1 cinnamon stick
¼ cup fresh flat−leaf parsley leaves,
chopped coarsely
RAS EL HANOUT
1 Preheat oven to 160°C/140°C fan. 2 Make ras el hanout.
3 Coat lamb in ras el hanout. Heat 1 tablespoon of the oil in a 6.75 litre (27−cup) cast iron or other flameproof casserole dish (see note) over high heat. Cook lamb for 5 minutes on each side or until browned all over. Transfer to a large plate or tray.
4 Heat remaining oil in same dish; cook eggplant, stirring, for 5 minutes or until browned. Add onion; cook, stirring, for 3 minutes or until softened. Add garlic; cook, stirring, for 30 seconds or until fragrant. Return lamb to dish; add stock and cinnamon.
5 Cover dish with a tight−fitting lid. Transfer to oven; bake, stirring occasionally, for 3 hours or until lamb is very tender. Remove and discard cinnamon stick. Season to taste.
6 Serve half the braised lamb topped with parsley (see > serve it). Transfer remaining braised lamb to an airtight container; cool, then store (see > store it).
RAS EL HANOUT
Combine ingredients in a small bowl.
SPINACH LEMON COUSCOUS
PREP + COOK TIME 15 MINUTES SERVES 4 Combine 1 cup couscous, ¾ cup boiling water and 2 teaspoons olive oil in a heatproof bowl. Cover; stand for
5 minutes or until liquid is absorbed. Stir in 1 cup baby spinach leaves, the rind of 1 lemon zested into curls using a citrus zester, 2 tablespoons lemon juice and 2 tablespoons olive oil. Sprinkle with ¼ cup toasted natural flaked almonds and ¼ cup small fresh mint leaves, if you like.
Test Kitchen Notes
Use 2 tablespoons purchased ras el hanout instead of making your own. We used a 28cm round cast iron casserole dish.
serve it Serve with couscous, topped with thin strips of lemon rind, and extra parsley leaves, if you like.
store it Refrigerate braised lamb for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
MIXED BEAN CHILLI PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 8
3 chipotle chillies (see note)
½ cup (125ml) boiling water 2 tablespoons extra virgin olive oil 2 large onions (400g), chopped finely 1 tablespoon ground cumin 1 tablespoon ground coriander 2 teaspoons Mexican chilli powder
2 x 400g cans red kidney beans,
drained, rinsed
2 x 400g cans chickpeas, drained,
rinsed
3 x 400g cans diced tomatoes 1 tablespoon CSR dark brown sugar lime cheeks, to serve
1 Place chillies and the boiling water in a small heatproof bowl; stand for 20 minutes. Coarsely chop chillies; discard stems. Blend or process chopped chillies with soaking liquid until smooth.
2 Heat oil in a large heavy−based saucepan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add cumin, ground coriander and chilli powder; cook, stirring, for 1 minute or until fragrant.
3 Add beans, chickpeas, chilli mixture, tomatoes, sugar and ½ cup (125ml) water to pan; bring to the boil. Reduce heat to low; cook for 30 minutes or until the sauce thickens.
4 Serve half the mixed bean chilli with lime cheeks (see > serve it). Transfer remaining chilli to an airtight container; cool, then store (see > store it).
CHIMICHURRI PREP TIME 10 MINUTES MAKES ¾ CUP
Combine ½ finely chopped small red onion, 1 finely chopped garlic clove, ½ teaspoon sweet paprika, ½ cup extra virgin olive oil, 1½ tablespoons red wine vinegar, ½ cup finely chopped fresh flat− leaf parsley and 2 tablespoons finely chopped fresh oregano in a small bowl. Season to taste.
TORTILLA CRISPS PREP + COOK TIME 10 MINUTES SERVES 4
Preheat oven to 200°C/180°C fan. Spray four 17cm quartered white corn tortillas with olive oil spray; sprinkle with ½ teaspoon sweet paprika, if you like. Place on an oven tray; bake for 5 minutes or until golden and crisp.
Test Kitchen Notes
Chipotle chillies are dried jalapeño chillies; they are available from some delicatessens or spice stores and greengrocers.
serve it Top with chimichurri and serve with tortilla crisps, and sour cream, if you like.
store it Refrigerate bean chilli for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
GINGER & MANGO CHUTNEY PORK BELLY CASSEROLE
PREP + COOK TIME 3 HOURS 10 MINUTES SERVES 8
1 Preheat oven to 200°C/180°C fan.
Line a large oven tray with baking paper. Place a wire rack on top to fit inside tray.
2 To remove skin from pork belly, cut horizontally through fat that connects skin to belly using a sharp knife. Remove as much fat from skin as possible (this helps the crackling become crunchy and also prevents casserole from being too fatty). Place skin, fat−side down, on a board; score with a sharp knife at 4mm intervals, taking care not to cut all the way through the skin. Place pork skin, fat−side down, onto prepared rack, rub skin evenly with salts. Cook on top oven shelf for 1½ hours or until crisp and golden. Set aside at room temperature until ready to serve.
3 Reduce oven temperature to 180°C/160°C fan.
4 Cut pork belly into 4cm pieces. Heat a 7 litre (28−cup) cast iron or other flameproof casserole dish (see note) over high heat. Cook pork pieces, in batches, turning, for 6 minutes or until browned (enough fat should render out of the pork to cook with, so you won't need to add oil); transfer each batch to a large heatproof bowl.
Return pork to dish with spring onions, coriander roots, garlic, ginger and chilli; cook, stirring, for 2 minutes or until onion softens slightly. Stir in chutney, fish sauce and stock; bring to a simmer. Cover dish with a tight−fitting lid.
Transfer dish to oven; bake for 2 hours or until pork is tender and almost falling apart. Season to taste.
Serve half the pork belly casserole with the crackling, and topped with coriander leaves (see > serve it). Transfer the remaining pork belly casserole to an airtight container; cool, then store
(see > store it).
COCONUT RICE
PREP + COOK TIME 20 MINUTES SERVES 4 Place 1½ cups jasmine rice, 270ml can coconut milk, ⅔ cup water and 2 teaspoons finely grated fresh ginger in a heavy−based saucepan, season with salt; stir well to combine. Cover pan with a lid; bring to the boil over medium heat. Reduce heat to low; cook, covered, for 10 minutes. Turn off heat; stand, covered, for a further 5 minutes before serving.
STEAMED ASIAN GREENS
PREP + COOK TIME 15 MINUTES SERVES 4 Layer 350g trimmed broccolini,
150g trimmed snow peas, 2 halved baby buk choy and 1 thinly sliced fresh long red chilli in a large baking−paper− lined bamboo steamer. Steam, covered, over a large wok of simmering water for 5 minutes or until vegetables are just tender. Combine vegetables, 2 tablespoons char siu sauce and 2 teaspoons sesame oil in a large bowl. Heat 1 tablespoon peanut oil in a small saucepan until hot; pour over vegetable mixture, then toss to combine. Sprinkle with 1 tablespoon toasted sesame seeds.
Test Kitchen Notes
For best results, start the crackling a day ahead. Remove rind from pork, score and refrigerate overnight, covered with a tea towel to dry out. We used a 25cm x 33cm oval cast iron casserole dish.
serve it Serve with coconut rice and steamed asian greens.
store it Refrigerate pork belly casserole for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.