SUMMER ENTERTAINING

[Pages:48]ISSUE 45 ? NOVEMBER 2009 ? .au

MAFGRAEZEINE

YOUR FREE BEAUTY BOOK

GET THE LOOK WITH OUR EXPERT GUIDE

NOW IN SEASON

COOKING WITH THE FLAVOUR

OF THE MONTH

SUMMER ENTERTAINING

? QUICK & EASY RECIPES ? WEEKNIGHT DINNERS ? SIMPLE DESSERTS

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From a good Italian family.

The Woolworths Select range of antipasto products are sourced from the finest produce in the Mediterranean. Like these beautiful Cerignola olives, mild with a sweet taste, they're perfect on a platter for entertaining.

fresh in store

clarissa di pietrantonio

nicky harper

the entertainer

With Summer just about to kick in, we're all heading to the outdoors for our rest and relaxation before the silly season takes off.

This month, we've got lots of easy, no-fuss ways to entertain and catch up with family and friends in your own backyard. It's time to crank up the barbecue and enjoy our favourite time of year in true Aussie tradition with fresh, simple meals that taste great. From appetisers to desserts, we've got you covered.

As the countdown to Christmas begins, we're preparing to bring you our biggest and best issue yet. It's jam-packed with recipes and ideas to help make Christmas day as simple -- and cost-effective -- as possible.

Until next time,

the fresh team

gillian rogan

Look out for your free copy of our bumper December issue. It's packed with lots of great Christmas ideas. In store November 25. Get in early so you don't miss out!

CONTRIBUTORS Woolworths Business Manager - Media Integration: Gillian Rogan Woolworths Fresh Liaison Manager: Nicky Harper Managing Editor: Clarissa Di Pietrantonio Food Editor: Christine Sheppard Acting Art Director: Jane Menon Art Director: Aspasia Comino Production Manager: Neridah Burke Advertising Production Coordinator: Annalicia Young

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woolworths fresh promotion

Top of their class

Now there's no need to go to a restaurant to enjoy premium quality beef. Prepare it at home instead, using a product from Woolworths Always Tender beef range.

For a restaurant-quality meal at home, you can't go past the Woolworths range of premium beef. Whether you fancy rump, fillet or porterhouse, you'll relish the rich, full flavour. Fed on selected grains for 100 days, this succulent beef is sure to please.

For more great recipe ideas, go to .au

Chargrilled fillet steak with basil risotto

Serves: 4 Preparation: 15 minutes (+ 5 minutes standing time) Cooking: 35 minutes

2 tbs olive oil 1 brown onion, finely chopped 1 garlic clove, crushed 1 cups arborio rice 125ml white wine 1L chicken stock, warmed ? cup finely grated parmesan 4 Beef Always Tender 100 Day Grain

Fed Fillet Steaks cup chopped fresh basil small fresh basil leaves, to serve baby rocket leaves, to serve

Roasted capsicum sauce 2 tsp olive oil 1 garlic clove, crushed 3 roasted red capsicums, pureed 125ml chicken stock 2 tsp balsamic vinegar

1To make the roasted capsicum sauce, heat the oil in a small saucepan over low heat. Add the garlic and cook, stirring, for 1 minute. Add the capsicum and stock and cook, stirring occasionally, for 5 minutes or until thickened. Stir in the vinegar. Season with pepper.

2Heat half the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 2 minutes or until soft. Add the rice and cook, stirring, for 1 minute. Add the wine and stir until

absorbed. Add the stock. Bring to the boil. Cover and reduce heat to low. Cook for 20 minutes or until the rice is tender and the liquid is absorbed. Stir in the parmesan.

3Heat a chargrill on high. Brush the steaks with the remaining oil and season with salt and pepper. Cook for 4 minutes each side for medium or until cooked to your liking. Cover loosely with foil and set aside for 3 minutes to rest.

4Reheat the capsicum sauce. Stir the basil into the risotto. Taste and season with salt and pepper. Divide the risotto among serving plates. Top with a steak and drizzle over the capsicum sauce. Top with the basil leaves. Serve with rocket.

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WORDS: EVA-MARIA BOBBERT PHOTOGRAPHY: MARK O'MEARA STYLIST: MARIE HELENE CLAUZON FOOD PREPERATION: JULIE BALLARD

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what's for dinner

CONTENTS NOVEMBER 2009

6

Now in Season

Fresh new flavours of November.

12

All about: Turkey

The countdown to Christmas is on.

Get the heads up on how to cook

the perfect turkey.

16

What's for Dinner?

Easy recipes that will make family

dinner look like a fancy feast.

24

Summer Entertaining

Fresh recipe ideas to enjoy in

the great outdoors.

29

From the Freezer

No-fuss, no-mess desserts.

30

No Fancy Packaging

A cool, refreshing fruit punch that's

easy on the pocket.

35

Selection Made Easy

Make a great start to your day

with Woolworths Select Cereal.

36

What's Happening

in November

The latest news from your local

Woolworths supermarket.

39

Fresh Families

Special report: Pancreatic Cancer.

42

Fresh Food Kids

Cool down this summer with these

yummy fruity pops.

44

Health and Beauty

Love Drew Barrymore's naturally

glam look? Here's how to get it.

46

From the Bakery

Little rolls for the perfect snack.

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now in season

Enjoy the fresh flavours of November.

red capsicum

To buy Capsicum are available in a number of colours. All begin life green, then ripen to red, yellow, orange, brown or purple. Red capsicum are a little sweeter than green and are the best choice for roasting. Look for brightly-coloured, smooth-skinned capsicum with no wrinkles or discoloured patches.

Best in salads, stuffed and baked. Great in dips or savoury dishes. Storage Store capsicum in the crisper section of your fridge for up to 1 week. Available all year around from the fresh fruit and vegetable department at your local Woolworths supermarket.

Ratatouille

Preparation: 20 minutes Cooking: 50 minutes Serves: 8

cup olive oil 2 red onions, chopped ? tsp dried thyme 1 large eggplant 2 zucchini 5 tomatoes

6

1 red capsicum 1 yellow capsicum 4 garlic cloves, chopped 1 cup chopped basil ? cup chopped continental parsley

1Heat a quarter cup of the oil in a large heavy based pan over medium heat. Add onion and thyme and cook for 1 minute. Reduce heat to low and cook for 10 minutes or

until onions are soft.

2Meanwhile, roughly cut eggplant, zucchini and tomatoes into 2cm dice. Cut sides from the capsicums, discard seeds and dice.

3 Stir all the chopped vegetables and garlic into pan, cover and cook over low heat, stirring occasionally for 30 minutes until vegetables are soft. Season with salt and pepper, add herbs and remaining oil. Cook for a further 5 minutes.

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pork rashers To buy Fresh pork rashers should have even layers of fat and meat with a pale pink colour. Best on the barbecue or baked in the oven marinated with sweet flavours such as orange, maple syrup, honey or plum sauce. Storage Remove from packet or meat tray and store in an airtight container in the fridge. Available from the meat department at your local Woolworths supermarket.

now in season

Southern-style pork rashers

Preparation: 10 minutes + overnight marinating Cooking: 2 hours Serves 4

1 tbs olive oil 2 cloves garlic, crushed 1 small onion, finely chopped 2 tbs Woolworths Select Spicy

Barbecue Seasoning ? cup tomato sauce 1 tbs Worcestershire sauce 2 tbs vinegar 1 kg pork rashers

1Combine oil, garlic, onion and barbecue seasoning in a bowl and stir until well combined. Stir sauces and vinegar.

2 Lay pork rashers in a shallow baking dish and pour over marinade, turning the rashers to coat. Cover and refrigerate for a few hours or overnight if time permits.

3 Preheat oven to 160?C. Place a rack over a baking dish lined with foil or baking paper. Remove rashers from marinade and arrange on rack. Cover with foil and bake for 1 hour 30 minutes, turning every 30 minutes. Remove foil and baste with marinade. Increase oven temperature to 200?C and bake for 20-30 minutes until crisp.

4 Meanwhile, transfer marinade to a small pan and bring to the boil. Reduce heat and simmer for 10 minutes. Serve with cooked pork rashers.

NUTRITIONAL VALUE Per serve: 29g protein, 27g fat (8.5g saturated fat), 15g carbohydrate, 1.5g dietary fibre, 1795 kJ (430 Cals).

Woolworths fresh 7

PHOTOGRAPHY: LOUISE LISTER RECIPE DEVELOPMENT, FOOD PREPARATION AND STYLING: CHRISTINE SHEPPARD

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chicken breast fillets

To buy Chicken breast should be pale pink in colour and nice and plump. The fillet should be appear lean with little fat visible. Best in Chicken breast fillets are great poached, baked, fried, barbequed or stirfried. Kids will love sliced cooked chicken breasts served in wraps with shredded lettuce, sweet chilli and grated carrot and shredded cheese. Storage Chicken breast fillets are best kept in airtight container in the fridge. Available from the fresh delicatessen at your local Woolworths supermarket.

Chicken involtini with risoni

Preparation: 15 minutes Cooking: 20 minutes Serves: 4

4 chicken breast fillets 8 thin slices prosciutto ? cup purchased pesto 4 bocconcini, quartered 30g butter 1 cup risoni pasta 2 tbs olive oil, extra 2 garlic cloves, crushed finely grated rind of 1 lemon and

2 tbs juice 2 tbs chopped continental parsley steamed green beans, to serve

1Trim tenderloin from chicken breast fillets and reserve for another use. Lay fillet flat on a chopping board and press down on top with your hand. Using a large knife cut through the middle of the breast to make 2 thin slices.

2Lay a slice of prosciutto on the chopping board, top with a slice of chicken and spread with 2 tsp of the pesto. Top with 2 pieces of the bocconcini and roll up to enclose. Secure with a toothpick.

3Heat half the butter in a non-stick frying pan over medium heat and when foaming, add half of the chicken rolls and cook for 2 minutes, turning until golden brown on all sides. Remove from pan and repeat with remaining rolls. Return all rolls to pan, cover and cook for 10 minutes until cooked through.

4 Meanwhile, cook risoni in boiling salted water for 8 or 10 minutes. Drain and return to pan with oil, garlic, lemon juice and rind and parsley. Toss to reheat and serve with Involtini and beans.

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