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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.

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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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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.

Slow-roasted pork shoulder with fennel


"Everyone loves a full-flavoured, meltingly tender shoulder of pork, even the cook," says Moran. "It's easy to prepare, wow at the table and those seductive anise wafts - a thrill to wake up to."

You'll need

1 free-range, bone-in pork shoulder (5kg-6kg) 1 tbsp fennel seeds 1 head garlic, cloves peeled 750 ml white wine 10 large fennel bulbs, halved 75 ml apple cider vinegar

Method

  • 01
  • Preheat oven to 200C. Carefully score skin of pork in a 2.5cm diamond pattern just deep enough to penetrate fat without exposing flesh. Pound fennel seeds, garlic and 2 heaped tsp salt to a paste with a mortar and pestle. Rub all over pork, pushing into scored skin, then place skin-side up in a large deep roasting pan. Place fennel bulbs neatly around pork and pour in wine. Reduce oven to 100C and roast pork overnight (or at least 8 hours). Remove shoulder and fennel from pan and set aside covered to rest (20 minutes).
  • 02
  • Meanwhile, add vinegar to pan and reduce cooking liquid over medium-high heat until sauce consistency (25-30 minutes). Keep warm.
  • 03
  • Serve pork with sauce.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

2012 Shobbrook Sangiovese.

Featured in

Jun 2014

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