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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

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

Flourless apple, almond, raisin and ginger cake

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Leeks with green sauce


"If you can't find baby leeks, you are probably better off using spring onions," says Shaun Kelly. "You can make the green sauce the same day you serve it, but it's even better made a couple of days ahead to round out the flavours. I like to cook the leeks on the barbecue, although you could blanch them quickly and cook them in a char-grill pan instead."

You'll need

90 gm coarse fresh white breadcrumbs 5 tsp olive oil 2 large bunches baby (pencil) leeks For squeezing: lemon wedges   Green sauce 125 ml (½ cup) olive oil ½ cup (loosely packed) each flat-leaf parsley, mint and chervil, plus extra to serve ¼ cup (loosely packed) dill, plus extra to serve 1 tbsp (loosely packed) tarragon, plus extra to serve 15 (45gm) anchovy fillets, finely chopped 2 tsp salted capers, rinsed 1 small garlic clove, finely chopped

Method

  • 01
  • For the green sauce, pour a good glug of the oil into a mixing bowl and place next to your chopping board. Finely chop the herbs, leaving a little texture, and place them straight into the oil so they don’t lose their goodness. Add anchovies, capers and garlic, mix well and season to taste – the anchovies should take care of the salt, but you can add a healthy grind of pepper. Add remaining oil, or enough to form a drizzling consistency (you may not need all the oil), cover and refrigerate until required.
  • 02
  • Preheat oven to 180C. Mix breadcrumbs and 3 tsp oil in a bowl to combine, season to taste, spread on an oven tray and bake, stirring occasionally, until toasted and golden (10-12 minutes). Set aside to cool.
  • 03
  • Preheat a barbecue to high. Wash and trim the leeks, leaving a good amount of green on, and the roots, too, if they’re not too dirty. Drizzle with remaining oil and barbecue in batches, turning once, until charred and wilted (1-2 minutes each side). Serve hot with a good helping of green sauce, a sprinkle of toasted breadcrumbs, extra herbs and a squeeze of lemon.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2013

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