The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Recipes with zucchini

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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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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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Pot-set yoghurt with lemon verbena and blueberries


"Besides the wonderful probiotic benefits of yoghurt, this recipe incorporates the calming benefits of lemon verbena and a side of blueberries, which have the highest capacity of antioxidants of any fruit," says McEnearney. Start this recipe two days ahead to incubate and chill the yoghurt.

You'll need

1 litre (4 cups) skim milk 1 cup (loosely packed) lemon verbena, leaves and stalks bruised by squeezing, plus extra leaves to serve 50 gm natural yoghurt 200 gm (about 2 punnets) blueberries

Method

  • 01
  • Warm milk and lemon verbena in a saucepan over low heat to 92C to kill bacteria, then cool to 37C, add yoghurt and whisk to combine. Strain through a fine sieve and place in 8-10 sterilised jars of 150ml-200ml capacity (or any small jars). Insert a leaf of lemon verbena in each jar so that it peeks out at the top, seal jars with lids and place in a deep container. Place container in an Esky or large container with a tight lid. Fill halfway up the sides with 37C-40C water and seal. Stand to incubate, changing water regularly to maintain the warm temperature (15-20 hours). Refrigerate for a day before using. Yoghurt will keep for 2-3 days. Serve with blueberries.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

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