Feast around the world
The Australian Women's Weekly Food|Issue 93
We've got protein covered as we head into the cooler months with international flavours to excite.
Feast around the world

Pulpo a la Gallega (grilled octopus with potatoes)

PREP+COOK TIME 1 HOUR 20 MINUTES SERVES 6

1 Make braised octopus, then picada.

2 Meanwhile, cook potatoes in a large pot of boiling salted water until just tender, about 20 minutes. Drain. Cool. Thinly slice potatoes into rounds.

3 Combine oil, paprika and vinegar in a large bowl; season. Cut octopus into large pieces. Heat a barbecue grill plate (or grill pan) over high heat. Grill octopus for 2 minutes, turning, until grill marks appear. Dip in paprika oil mixture.

4 Arrange potato slices on a large. serving plate and top with octopus. Spoon over picada and drizzle with any remaining paprika oil mixture.
BRAISED OCTOPUS Place ingredients in a large saucepan with 2 litres (8 cups) water over medium heat. Bring to the boil; reduce heat to low. Weigh octopus down with a plate so it is completely submerged. Cover with lid and cook for 1 hour or until tender. Remove octopus; cool.
PICADA Process almonds, parsley, bread and garlic until finely chopped. With motor operating, gradually add oil in a thin steady stream until well combined. Season to taste. (Makes 1½ cups.)

Beef pörkölt stew with tarhonya

PREP+ COOK TIME IHOUR 50 MINUTES (+ STANDING) SERVES 6

1 Season beef. Heat half the oil in a large heavy-based saucepan over high heat. Cook beef, turning, for 3 minutes or until browned all over. Transfer to a plate.

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Denne historien er fra Issue 93-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA THE AUSTRALIAN WOMEN'S WEEKLY FOODSe alt
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 mins  |
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 mins  |
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 mins  |
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 mins  |
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 mins  |
Issue 93