STAR-TURN ROASTS
The Australian Women's Weekly Food|Issue 66 2020
Impress family and friends with one of these show-stopping main courses this Christmas.
STAR-TURN ROASTS

Test Kitchen

Notes You can brown the lamb on a grill plate over high heat for 5 minutes each side, before transferring to a preheated 200°C/ 180°C fan oven to roast as per the recipe.

Chimichurri is an Argentinian herb sauce served with grilled meats. It can be made a day ahead. Cover surface with plastic wrap before refrigerating to prevent discolouring.

Time saver Substitute lamb rump steaks, loin chops or cutlets. Cook for 10 minutes or until browned on both sides and cooked as desired.

ROAST PORK WREATH WITH STONE FRUIT
PREP + COOK TIME 1 HOUR SERVES 6 (OR 12 AS PART OF A BUFFET)

1.25kg pork fillets (3 small or 2 large)

6 fresh bay leaves

1 tablespoon extra virgin olive oil

40g butter, chopped

1 small red onion (100g), quartered

3 medium yellow peaches (450g), halved, stones removed, cut into wedges

3 nectarines (500g), halved, stones removed, cut into wedges

1¼ cups (310ml) sparkling wine Fresh red currants, optional, to serve

1 Preheat oven to 220°C/200°C fan.

2 Create a wreath with the pork fillets by tying the ends together with kitchen string, overlapping by 4cm.

3 Tie string at 5cm intervals around fillets, tucking in bay leaves. Season pork all over.

Esta historia es de la edición Issue 66 2020 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición Issue 66 2020 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE THE AUSTRALIAN WOMEN'S WEEKLY FOODVer todo
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

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!

time-read
3 minutos  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

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.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 minutos  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

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.

time-read
4 minutos  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

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.

time-read
3 minutos  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 minutos  |
Issue 93