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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

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Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

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Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Momofuku's steamed buns

Thomas Keller: BLT


You'll need

100 gm fine sea salt 60 gm caster sugar 500 gm boneless pork belly (see note) 250 ml dry white wine 1 onion, coarsely chopped 1 carrot, coarsely chopped 1 leek, coarsely chopped 2 garlic cloves, coarsely chopped 2 thyme sprigs 8 brioche slices, 5mm thick, to serve 1 black truffle (optional), thinly sliced, to serve 2 tbsp clarified butter   Rocket purée 400 gm wild rocket, picked 45 ml extra-virgin olive oil   Tomato soup 2 tbsp olive oil ½ carrot, finely chopped ½ Spanish onion, finely chopped 2 garlic cloves, thinly sliced 1 golden shallot, finely chopped Pinch of chilli flakes 800 gm canned San Marzano tomatoes (see note) 1 bouquet garni (see note) 2 tbsp crème fraîche

Method

  • 01
  • Combine salt, sugar and 1½ litres water in a large non-reactive container. Submerge pork with weights in brine, cover and refrigerate for 24 hours.
  • 02
  • Preheat oven to 175C. Remove pork from brine, rinse and pat dry with kitchen towel, place in a casserole with wine, onion, carrot, leek, garlic, thyme and 750ml water. Cover and cook in oven until tender (1½-2 hours). Drain pork (discard liquid), press between two trays covered with baking paper, weight with food cans and refrigerate until completely cold.
  • 03
  • For tomato soup, heat olive oil in a small saucepan over medium heat, add carrot, onion, garlic and shallot, stirring occasionally until soft (7-10 minutes). Add chilli flakes, tomato and bouquet garni. Simmer, stirring occasionally until infused and warmed through (10-15 minutes). Remove from heat, discard bouquet garni, process in a blender until smooth. Stir through crème fraîche, add water to adjust to soup consistency, if necessary. Pass through a fine sieve, season to taste and keep warm.
  • 04
  • Meanwhile, for rocket purée, blanch rocket (5-10 seconds), then refresh. Drain well, squeeze out excess moisture, and process in a small food processor until finely chopped (1 minute). With motor running, add oil and process until a fine paste forms, season to taste, refrigerate until required.
  • 05
  • Cut pork into 5mm slices. Spread half the brioche slices with rocket purée, layer with pork and truffle, season to taste, top with remaining bread slices. Brush outsides with clarified butter and toast, one at a time, in a large frying pan over medium heat, turning once, until golden (1-2 minutes, each side). Cut into fingers, serve warm with tomato soup.
Note Use female pork belly where available.San Marzano tomatoes are a type of plum tomato. Substitute a canned Roma-style tomato. For the bouquet garni, Thomas Keller uses 1 bay leaf, 1 thyme sprig, 1 tarragon sprig and 2 black peppercorns.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A fruity rosé.

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