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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.

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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Jacques Reymond: Chicken with vin jaune from the Jura


You'll need

50 gm dried morels (see note) 50 ml hazelnut oil 1 1.8kg chicken, cut into 4 pieces 100 gm (2/3 cup) seasoned plain flour 40 gm butter, coarsely chopped 1 onion, thinly sliced 1 carrot, thinly sliced 1 celery stalk, thinly sliced 4 garlic cloves, lightly crushed 150 ml vin jaune (see note) 300 ml pouring cream To serve: steamed rice and chervil sprigs

Method

  • 01
  • Soak morels in cold water until soft (1-2 hours), drain well, making sure there is no grit, set aside.
  • 02
  • Preheat oven to 180C. Heat a casserole over medium-high heat, add two-thirds hazelnut oil. Dust chicken in seasoned flour, shake off excess, add to pan, seal on all sides until golden (6-8 minutes), remove and set aside. Add butter and remaining hazelnut oil to casserole, add vegetables and garlic, stir occasionally until tender (5-6 minutes). Place chicken pieces on top of vegetables, cover with a lid, bake 20 minutes, then remove casserole from oven. Remove vegetables (discard), leaving chicken in casserole.
  • 03
  • Place casserole over medium-high heat, add vin jaune and reduce by two-thirds (2-3 minutes), add cream and morels, gently simmer for 10 minutes. Cover with a lid, turn off the heat, stand for 10 minutes. Scatter with chervil and serve with steamed rice.
Note We used fresh morels but dried morels are more readily available. Alternatively, substitute button mushrooms (you’ll need 400gm; omit step 1). Vin jaune is a yellow wine from the Jura. If unavailable, substitute 100ml dry white wine and 50ml dry sherry.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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