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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

Six ways with choux pastry

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

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.

Korean fried chicken burger


You'll need

125 gm potato starch (see note) 1 Lebanese cucumber For deep-frying: vegetable oil 150 gm kimchi (see note), coarsely chopped 2 spring onions, thinly sliced 4 soft sesame seed hamburger buns (about 12cm in diameter), split   Marinated chicken 4 chicken thigh fillets (120gm each) 1 tbsp salt 1 tbsp caster sugar 100 ml Chinese rice wine 2 tbsp sesame oil   Gochujang mayonnaise 150 gm Japanese mayonnaise 35 gm gochujang (see note)

Method

  • 01
  • For marinated chicken, combine chicken thighs with marinade ingredients in a bowl. Mix thoroughly with your hands and refrigerate to marinate (at least 2 hours or overnight). Just before cooking, stir in potato starch to form a batter.
  • 02
  • Using a mandolin or very sharp knife, slice cucumber into 3mm-thick rounds, place in a bowl and sprinkle with 1 tsp salt. Mix and set aside for 25 minutes to draw out liquid, then squeeze excess moisture out, rinse under running water, then pat dry with paper towels. Set aside.
  • 03
  • For gochujang mayo, mix the mayonnaise and gochujang with a whisk until incorporated. Set aside.
  • 04
  • Heat oil to 160C in a deep saucepan or deep-fryer. Carefully add chicken thighs in batches, ensuring they don't stick to the bottom of the pan, and fry until cooked (6-9 minutes; be careful, hot oil may spit). Drain on paper towels and season to taste.
  • 05
  • Meanwhile, steam burger buns in a steamer, or toast under a hot grill (1 minute).
  • 06
  • To serve, spread a generous dollop of mayonnaise on each of the bun bases, then top with a chicken fillet, spoon a generous amount of kimchi on top along with salted cucumber and spring onion. Spoon a little more mayo on the bun tops to taste, place on top and serve.

Note Potato starch, kimchi and gochujang (Korean chilli paste) are available from Korean and most Asian food stores.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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