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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.

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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.

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.

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.

Momofuku's steamed buns

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Keftedes with tomato, mint and parsley and crisp vine leaves


You'll need

180 ml extra-virgin olive oil 2 large onions, finely chopped 6 large vine-ripened tomatoes 70 gm (¼ cup) tomato paste 1 kg minced veal ¾ cup (firmly packed) each flat-leaf parsley and mint, finely chopped 50 gm (1/3 cup) plain flour, plus extra for dusting 3 tsp each ground cumin, ground cinnamon and ground nutmeg For shallow-frying: light olive oil 8 vine leaves preserved in brine

Method

  • 01
  • Heat 60ml extra-virgin olive oil in a large, deep-sided frying pan over medium heat, add onion and sauté until golden (12-15 minutes). Set aside to cool.
  • 02
  • Meanwhile, preheat oven to 170C. Blanch tomatoes until skins split (30 seconds), then refresh. Peel, halve over a bowl, discard seeds and reserve liquid. Combine 60ml liquid (reserve remainder) with tomato paste and 125ml water in a large bowl. Stir well to dissolve tomato paste, then add veal, herbs, flour, spices and cooked onion, season well, mix thoroughly and refrigerate to rest (1 hour).
  • 03
  • Meanwhile, place tomato halves cut-side down in a roasting pan lined with baking paper, drizzle with 60ml extra-virgin olive oil, season to taste and roast until starting to caramelise (30-40 minutes). Cool slightly, then pulse in a food processor with remaining tomato liquid until coarsely chopped. Season to taste and keep warm.
  • 04
  • Meanwhile, heat 1cm olive oil in a deep-sided frying pan until hot. Add vine leaves one at a time and fry, turning once, until crisp (1-2 minutes), then set aside to drain on absorbent paper.
  • 05
  • Shape veal mixture into walnut-sized keftedes and place on a tray (makes about 40 balls). Heat remaining extra-virgin olive oil in a frying pan over medium heat. Dust keftedes with flour and fry in batches, turning occasionally, until golden and cooked (6-8 minutes). Serve hot with roast tomato sauce and crisp vine leaves.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

“At a charity function I did with Jonathan, I asked him to come up with an idea for an appetiser and he suggested keftedes,” Kyritsis says. “They always remind me of hearty home cooking so when Jonathan came up with these light and fragrant little mouthfuls instead, I was delighted. He said he learned to make them this way from his aunty Diana. Well, she must have been a wonderful cook.”

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Fruity rosé.

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