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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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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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Martin Boetz: Steamed noodle rolls with crab, ginger and spring onion


You'll need

1 packet fresh rice noodle sheets (about 400gm) 500 gm picked green crabmeat 1 tbsp sesame oil 50 gm (8cm) piece of ginger, cut into julienne 4 spring onions, thinly sliced 3 long red chillies, seeds removed, cut into julienne 3 Asian celery stalks, thinly sliced 10 snow peas, cut into julienne To serve: coriander leaves, fried shallots and snow pea leaves   Dressing 100 ml chicken stock (see recipe for mussel and clam salad) 60 ml (¼ cup) oyster sauce 60 ml (¼ cup) Shaoxing wine 60 ml (¼ cup) light soy sauce 2 tsp caster sugar 2 tsp sesame oil 2 tsp thinly sliced spring onion, white part only

Method

  • 01
  • Unfold the noodle sheets, cut into fourteen 10cm squares and cover with a damp tea towel until required. Remaining noodle sheets will keep, stored in an airtight container at room temperature, for 2 days.
  • 02
  • Place crabmeat in a bowl, season to taste with sea salt and freshly ground white pepper. Add sesame oil, toss through ginger, spring onion, chilli, celery and snow peas. Working with one rice noodle square at a time, place 3 tablespoons of crab mixture along one edge of each square and roll into cylinders. Place snugly in a single layer in two lightly oiled 20cm-square ceramic baking dishes and steam, covered, in batches, in a large steamer over boiling water until rolls are tender and crab is cooked (8-10 minutes).
  • 03
  • Meanwhile, for dressing, bring ingredients (except spring onion) to the boil in a small saucepan. Stir through spring onion, set aside.
  • 04
  • Carefully transfer noodle rolls to a platter, spoon over dressing, garnish with coriander leaves, fried shallots and snow pea leaves.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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