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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.

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.

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Pork belly with clams, cavolo nero namul and corn (samgyeopsal)


"Belly pork is my favourite thing to eat at Korean barbecue: the meat is served as rashers and finished with salt and sesame oil," says Sears. "The fatty, sweet pork with nutty sesame oil and the smoky flavours of the barbecue is immensely satisfying. Korean cuisine also does surf and turf pretty well, and clams and pork go very nicely together." Namul essentially means marinated vegetable; the marinade here will make more than you need, but it lasts well in the fridge and goes with most green vegetables. Ssämjang is a mix of Korean miso and gochujang and can be served with everything. It keeps well in the fridge, too.

You'll need

1 kg diamond-shell (or other large) clams 1 bunch cavolo nero, trimmed 1 tsp grapeseed oil 600 gm pork belly, cut across the grain into 2cm-thick strips To taste: sesame oil 1 punnet baby corn (115gm)   Namul marinade 50 gm doenjang (soy bean paste) 2 tbsp maesil (fermented plum extract) 10 gm toasted sesame seeds, coarsely ground with a mortar and pestle 1 tsp sesame oil 1 tsp caster sugar   Ssämjang 75 gm doenjang (soy bean paste) 75 gm gochujang (chilli paste) 75 gm toasted sesame seeds, finely ground with a mortar and pestle 15 gm caster sugar 2½ tsp maesil (fermented plum extract) 30 ml mirin, or enough to thin

Method

  • 01
  • Heat a saucepan over high heat until lightly smoking, add clams and 200ml water, cover with a lid and cook, removing them with tongs as they open (2-4 minutes). Strain the liquid off and refrigerate while you remove the meat from the shells. Place the meat in the juice and refrigerate.
  • 02
  • For namul marinade, combine ingredients in a bowl to a smooth paste.
  • 03
  • For ssämjang, combine ingredients except mirin in a bowl to a smooth paste, then add mirin, thinning to your desired consistency.
  • 04
  • Blanch cavolo nero (30-40 seconds). Drain, pat dry, then mix with 2 tbsp namul marinade and keep warm. Reserve remaining marinade for serving.
  • 05
  • Heat oil in a frying pan over medium-high heat until smoking, then add pork in batches and cook, turning occasionally, until deep golden and cooked through (2-3 minutes each side). Transfer to a warm plate, brush with sesame oil, season with sea salt flakes and keep warm. Return pan to heat.
  • 06
  • Briefly fry baby corn in batches in the pork fat (1-2 minutes) and serve with pork, drained clams and cavolo nero, with ssämjang to the side.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2011 Scholium Project “Gardens of Babylon” red blend, Suisun Valley, USA.

Featured in

Jul 2014

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