Charred corn & piquillo pepper salad
PREP+COOK TIME 30 MINUTES SERVES 8
8 corn cobs (2.4kg)
6 green onions, sliced thinly
285g jar roasted piquillo peppers, drained, quartered
8 radishes (280g), sliced thinly
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) lime juice
2 cloves garlic, crushed
1/2 cup (60g) corn nuts
1/2 cup (80g) smoked almonds
1/2 cup flat-leaf parsley leaves
1/2 cup coriander leaves
1 Remove husk and silk from corn; trim cobs, then break in half crossways. Place cobs in a large saucepan of boiling water; return water to the boil. Boil, covered, for 10 minutes or until tender; drain.
2 Heat a barbecue (or grill or grill plate) on high; cook corn on lightly oiled barbecue until lightly charred. When corn is cool enough to handle, cut half the cobs into quarters lengthways and cut kernels from remaining cobs.
3 Place all corn in a large bowl with green onion, piquillo peppers, radishes and combined oil, lime juice and garlic. Season to taste.
4 Just before serving, add corn nuts, almonds and herbs to corn and piquillo pepper salad; toss gently to combine.
Masa & chilli-coated squid & school prawns
PREP+ COOK TIME 35 MINUTES SERVES 4
800g baby squid, cleaned vegetable oil, for deep-frying
1 cup (120g) masa harina
1 tablespoon chipotle chilli powder
500g uncooked school prawns
2 teaspoons sea salt flakes
1 teaspoon chipotle chilli powder, extra
AIOLI TWO WAYS
1 cup (300g) whole-egg mayonnaise
1 clove garlic
2 teaspoons finely grated lime rind
3 teaspoons lime juice
1 tablespoon Mexican hot sauce
1/2 teaspoon Mexican spice mix
1 Cut squid hoods into 2cm rings. Cut tentacles into quarters.
هذه القصة مأخوذة من طبعة Issue 80 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 80 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
