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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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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

Poached egg and nettle sauce


You'll need

100 gm pearl barley 1 garlic clove, crushed 1 tsp coriander seeds 1 fresh bay leaf 1 piece lemon peel 6 eggs To serve: baby cress To serve: olive oil   Nettle sauce 400 gm nettles (see note) 200 ml milk To taste: finely grated nutmeg

Method

  • 01
  • Cook barley, garlic, coriander seeds, bay leaf and lemon peel in a saucepan of boiling salted water over medium-high heat until barley is tender (20-25 minutes). Drain, spread on a tray and refrigerate until cooled to room temperature (10-15 minutes).
  • 02
  • Meanwhile, for nettle sauce, blanch nettles until wilted (20-30 seconds), refresh under cold running water, drain well and coarsely chop. Blend in a blender until smooth, adding milk to form a thick purée, then add nutmeg, season to taste and set aside.
  • 03
  • Poach eggs in a large saucepan of simmering water over medium heat until soft-poached (2-3 minutes), remove with a slotted spoon and pat dry on absorbent paper. Serve hot with barley and nettle purée, scattered with cress and drizzled with oil.
Note Stinging nettles are harvested from the wild and are available from select Italian grocers and greengrocers. When preparing nettles, wear rubber gloves, because contact will result in itchiness for up to a day. Wash them well under cold running water. If nettles are unavailable, substitute a bitter green, such as kale.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2008 Fanny Sabre Bourgogne Blanc, Burgundy, France

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