Recipe index
Plus our cook’s notes.
MEASURES & EQUIPMENT * All cup and spoon measures are level and based on Australian metric measures.
* Eggs have an average weight of 59gm unless otherwise specified. * Fruit and vegetables are washed, peeled and medium-sized unless otherwise specified.
* Oven temperatures are for conventional ovens and need to be adjusted for fan-forced ovens. * Pans are medium-sized and heavy-based; cake tins are stainless steel, unless otherwise specified.
COOKING TIPS
* When seasoning food to taste, we use sea salt and freshly ground pepper unless otherwise specified.
* To blanch an ingredient, cook it briefly in boiling water, then drain it. To refresh it, plunge it in plenty of iced water (this stops the cooking process), then drain it.
* We recommend using free-range eggs, chicken and pork. We use female pork for preference. * To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they’re fragrant. The cooking time varies depending on the spices used.
RSPCA Australia’s recommendations for killing
* crustaceans humanely are to first render the animals insensible by placing them in the freezer (under 4C – signs of insensibility are when the tail or outer mouth parts can be moved without resistance); crustaceans must then be killed quickly by cutting through the centreline of the head and thorax with a knife. For crabs, insert a knife into the head. This splitting and spiking destroys the nerve centres of the animal.
All herbs are fresh, and both leaves and tender * stems are used, unless otherwise specified. Non-reactive bowls are made from glass, * ceramic or plastic. Use them in preference to metal bowls when marinating to prevent the acid in marinades reacting with metal and imparting a metallic taste.
Eggwash is lightly beaten egg unless otherwise * specified, used for glazing or sealing.
Sugar syrup is made of equal parts caster sugar * and water, unless otherwise specified. Bring the mixture to the boil to dissolve the sugar, remove it from the heat and cool it before use.
Acidulated water is a mixture of water and lemon * juice; it prevents discolouration.
To sterilise jars and lids, run them through the * hot rinse cycle in a dishwasher, or wash them in hot soapy water, rinse well, place on a tray in a cold oven and heat at 120C for 30 minutes. To blind bake, line a pastry-lined tart tin with * baking paper, then fill it with weights (ceramic weights, rice and dried beans work best).
To test whether marmalade, jam or jelly is at * setting point, you’ll need a chilled saucer (place a couple in the freezer before you start cooking). Remove the pan from the heat, spoon a little mixture onto the saucer and return it to the freezer for 30 seconds, then draw your finger through the mixture – it should leave a trail, indicating that the mixture has reached setting point. If not, cook for another few minutes before testing again. If you prefer, use a sugar thermometer to measure when the mixture reaches 105C; once it does, you can begin testing for setting point. To clarify butter, cook it over low heat until the fat * and the milk solids separate. Strain off the clear butter and discard the milk solids. You will lose about 20 per cent of the volume in milk solids.