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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.

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Shane Osborn: Roast venison with swede and potato gratin infused with pine nuts


You'll need

50 gm butter 1 tbsp olive oil 2 pieces venison strip loin (750gm each), trimmed of sinew   Swede and potato gratin 120 gm (¾ cup) pine nuts 500 ml (2 cups) milk 100 ml heavy cream (45% milk fat) 6 garlic cloves, bruised 2 sprigs each of thyme and rosemary 3 large (1.3kg) sebago potatoes, thinly sliced on a mandolin 3 large (1.2kg) swedes, thinly sliced on a mandolin For greasing: butter

Method

  • 01
  • For swede and potato gratin, preheat oven to 180C. Scatter pine nuts evenly over a baking tray and roast until golden (4-5 minutes). Combine one-third of pine nuts with milk, cream, garlic and herbs in a large saucepan and cook over a very low heat until infused (20 minutes). Remove from heat, cover and stand for 30 minutes, then strain (discard solids). Place alternate layers of potato, swede and cream mixture in a buttered 2.5-litre-capacity ovenproof dish, seasoning to taste as you go and finishing with a layer of cream mixture. Cover with foil, bake until cooked through (1½-2 hours). Remove foil, cook until gratin is golden and liquid has evaporated (20-30 minutes). Set aside to rest for 20 minutes and keep warm.
  • 02
  • Heat a large ovenproof frying pan over medium-high heat, add butter and oil, and when foaming add venison, season to taste, cook until golden, turning once (1-2 minutes each side). Transfer to oven, roast to medium-rare (3-5 minutes), cover and rest 10 minutes.
  • 03
  • Thickly slice venison, season to taste, scatter with remaining pine nuts and serve with swede and potato gratin.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Châteauneuf-du-Pape.

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