The Paris issue

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Recipes with zucchini

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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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Flourless apple, almond, raisin and ginger cake

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Neil Perry: Braised tofu, family-style, with black vinegar


You'll need

2 tbsp vegetable oil 2 braised shiitake mushrooms, sliced (see note) Small handful of pickled mustard greens, sliced (see note) Small handful pickled salted radish, sliced (see note) ½ knob of ginger, peeled and cut into julienne 2 green onions, sliced 2 tbsp Shaoxing wine (see note) 1 tbsp kecap manis 1 tbsp Chinkiang vinegar (see note) 1 tbsp light soy sauce 1 tsp grated palm sugar 250 ml (1 cup) chicken stock 300 gm firm tofu, sliced into 6 pieces ½ Lebanese cucumber, finely sliced 1 tsp Sichuan peppercorns, roasted and ground

Method

  • 01
  • Heat the vegetable oil in a wok until just smoking. Add the mushrooms, mustard greens, radish, ginger and green onions and stirfry until fragrant (1-2 minutes), then deglaze the wok with the Shaoxing. Add the kecap manis, vinegar, soy sauce, palm sugar and stock. Check for balance, then add the tofu and reduce the heat to very low. Cover with a lid and braise for 4-5 minutes. Carefully transfer to a serving bowl, keeping the tofu intact. Top with the cucumber slices and sprinkle with the Sichuan pepper to serve.
Note Neil Perry uses braised shiitake mushrooms – the recipe is in his book or you can substitute with fresh shiitake mushrooms. Pickled mustard greens, pickled salted radish, Shaoxing wine and Chinkiang vinegar are available from Asian supermarkets.

Easy and delicious, the flavours of the pickles make it worth chasing them down. We used to sell loads of this at Wockpool in Sydney. This tofu is firmer than silken and easier to handle in stirfries, although this particular dish is really more like making a sauce and heating the tofu through. I love all the complex flavours here… very satisfying.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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