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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.

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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Kylie Kwong: Grilled black Berkshire pig with organic sweet and sour sauce


You'll need

80 gm honey 60 ml (¼ cup) tamari (see note) 60 ml (¼ cup) extra-virgin olive oil 4 ham steaks (about 125gm each; see note)   Sweet and sour sauce 180 ml organic brown rice vinegar (see note) 110 gm (½ cup) brown sugar 100 ml Shaoxing wine 4 garlic cloves, crushed 2 tbsp julienned ginger 140 gm pineapple (about ¼), cored, thinly sliced, then chopped 1 carrot, sliced into ribbons on a mandolin 1 small Lebanese cucumber, seeds removed, thinly sliced diagonally ½ yellow capsicum, seeds removed, thinly sliced 2 small tomatoes, cut into thin wedges 2 tbsp tamari (see note)

Method

  • 01
  • Combine honey, tamari and oil in a non-reactive container, add ham steaks, turn to coat, cover, refrigerate to marinate (2-6 hours).
  • 02
  • Meanwhile, for sweet and sour sauce, combine vinegar, sugar and Shaoxing in a saucepan over high heat, stirring to dissolve sugar. Add garlic and ginger, reduce heat to low and simmer until reduced by half (20-25 minutes). Add pineapple, carrot, cucumber, capsicum and tomato, simmer until tomato becomes tender (5-7 minutes). Remove from heat, stir through tamari, keep warm.
  • 03
  • Heat a large char-grill pan over high heat, cook ham steaks, turning once, basting frequently with remaining marinade, until well-seared (3-4 minutes each side). Serve topped with sweet and sour sauce.
Note Tamari and organic brown rice vinegar are available from select supermarkets and health-food shops. Kwong uses Saskia Beer’s Black Pig ham steaks. If unavailable, substitute another good-quality ham steak.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Organic farmhouse cider.

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