The Paris issue

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Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

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.

First look: Cirrus, Sydney

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Flourless apple, almond, raisin and ginger cake

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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Six ways with choux pastry

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Crostini with smoked eel pâté and glacé beetroot


"I love smoked fish, and this eel pâté is delicate, rich and moreish. It goes well with just about any drink and can be made a few days ahead of serving." This recipe makes 24 crostini.

You'll need

1 sourdough baguette, thinly sliced 80 ml (1/3 cup) extra-virgin olive oil   Smoked eel pâté 40 gm butter, coarsely chopped 2 tbsp extra-virgin olive oil 4 golden shallots, thinly sliced 1 smoked eel (450gm), skin removed, bones removed, coarsely flaked 3 thyme sprigs 150 ml dry white wine 250 gm crème fraîche   Glacé beetroot 2 tsp whole allspice 2 tsp black peppercorns 250 gm caster sugar 250 ml (1 cup) balsamic vinegar 1 medium beetroot (190gm), peeled, thinly sliced on a mandolin 1 cinnamon quill

Method

  • 01
  • For eel pâté, heat butter and oil in a deep frying pan over medium heat, add shallots and sauté until pale golden (5-6 minutes). Add eel, thyme and salt to taste (be careful; smoked eel is salty), then stir until eel starts to brown (2-3 minutes). Turn up heat to medium-high and deglaze pan with white wine, simmering until reduced by half (3-5 minutes). Remove from heat, pour mixture into a bowl and refrigerate to cool (45 minutes). Discard thyme, then pulse in a food processor until smooth. Whip crème fraîche in a bowl until soft peaks form and fold into eel mixture. Check seasoning and refrigerate until required. Smoked eel pâté will keep for 4 days in the fridge.
  • 02
  • For glacé beetroot, combine spices, sugar and vinegar in a saucepan and bring to the boil, then simmer over medium heat until reduced by a quarter (10 minutes). Strain into a clean pan, discarding spices. Add beetroot to liquid and gently simmer over medium heat until beetroot is tender and slightly sticky (10-15 minutes). This can be prepared a few days in advance; store in a sealed plastic container. When ready to serve, drain beetroot on absorbent paper.
  • 03
  • Preheat oven to 220C. Place baguette on oven trays, drizzle with oil and toast in the oven, turning once, until golden on both sides (8-10 minutes). Cool completely. Crostini will keep in a sealed container for up to 2 days.
  • 04
  • To serve, scoop 2 tsp of the eel pâté onto each crostini and top with a slice of glacé beetroot.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Egly-Ouriet Brut Rosé Grand Cru or Eastern Peake Pinot Taché.

Featured in

Dec 2013

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