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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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Mum's crisp quail


"Eating small birds is one of life's true pleasures and I order this dish every time I go to Mum's restaurant," says Hong. "I love it because the quail skin is always super-crisp, the dressing is super-tasty and, somehow, this dish makes me like capsicum. On an ordinary day, I don't care for capsicum, but the way this dish is prepared, it's a winner." Start this recipe a day ahead to marinate the quail.

You'll need

125 ml (½ cup) Knorr Liquid Seasoning (see note) 150 gm caster sugar 100 ml dry Sherry 2½ tbsp salt 1 tbsp finely grated ginger 1 spring onion, finely chopped 1 tsp ground white pepper 6 quails, quartered 175 gm potato starch (see note) For deep-frying: vegetable oil To serve: lemon cheeks and watercress   Capsicum salsa 1 each red, green and yellow capsicum, finely diced 1½ tsp salt 3½ tbsp vegetable oil 2 garlic cloves, finely chopped 1 tsp chilli flakes 2 tsp caster (superfine) sugar

Method

  • 01
  • Whisk together Knorr Liquid Seasoning, sugar, Sherry, salt ginger, spring onion and white pepper in a large bowl, then add the quail pieces and turn them through the marinade to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but ideally for 24 hours.
  • 02
  • For capsicum salsa, place capsicum in a bowl, add the salt and mix well. Let mixture stand for 1 hour, then drain off the water that has leached out. Heat 1 tbsp oil in a frying pan over medium-high heat, then add the garlic and fry until golden and crisp (30 seconds to 1 minute). Add capsicum, chilli flakes, sugar and remaining oil. Stir well, remove from the heat and set aside.
  • 03
  • The next day, add the potato starch to the marinating quail and mix until the starch and marinade combine and coat the quail. Fill a large wok or deep-fryer to a third full with oil and heat to 180C or until a cube of bread dropped in the oil turns golden in 15 seconds. Deep-fry the quail in batches, turning occasionally, for about 4 minutes each batch, or until golden and very crisp. Drain on paper towels. Transfer to a serving plate and top with the capsicum salsa and watercress sprigs, and serve with lemon cheeks.

Note Knorr Liquid Seasoning and potato starch are available from Asian grocers. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A medium-bodied white wine with texture and hints of spice: I’d open an Ottin Petite Arvine Valle d’Aosta, Italy.

Featured in

Nov 2014

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