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Recipes with zucchini

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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.

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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Blueberry jelly, salted liquorice cream, almond cake and lime


"Albert Adrià of the legendary El Bulli was the first to develop the idea of cooking a light-as-a-feather cake in the microwave, a technique that works equally as well with this almond financier recipe - warm cake straight from the 'oven'," says Quade. "Salted liquorice is my preferred snack in the kitchen (I can thank my Danish genes for that) and pairing it with kaffir lime helps to balance the saltiness on the palate. Crystallising the blueberries is optional, but only takes a second and looks beautiful on the plate."

You'll need

120 gm blueberries ½ tsp lightly beaten eggwhite 150 gm white sugar To serve: thinly sliced kaffir lime leaves and finely grated lime rind   Salted iquorice cream 350 gm double cream 60 gm liquid glucose 15 gm soft salted liquorice, finely chopped   Blueberry jelly 150 gm blueberries 35 gm caster sugar 8 gm gelatine leaves, softened in cold water for 5 minutes (see note) Juice of ½ lime   Almond cake 125 gm chilled butter, diced 125 gm caster sugar 125 gm eggwhite (about 6) 2 tsp vanilla paste 50 gm (½ cup) plain flour, sifted 50 gm almond meal

Method

  • 01
  • For salted liquorice cream, bring cream and glucose to the simmer in a saucepan over medium heat. Immediately pour into a blender, add liquorice and blend until only very small pieces of liquorice remain. Pour into a bowl and freeze until chilled, then refrigerate until required.
  • 02
  • For blueberry jelly, bring blueberries, sugar and 110ml water to the boil in a small saucepan over high heat, stirring to dissolve sugar. Squeeze excess water from gelatine, add to pan with lime juice, stir to dissolve gelatine, then transfer to a blender and process until smooth. Pour into a bowl placed over a bowl of iced water and refrigerate until set.
  • 03
  • For almond cake, heat butter in a small saucepan over high heat, whisking continuously, until foaming and nut-brown (4-5 minutes). Set aside. Whisk sugar, eggwhite, vanilla paste and a pinch of salt until fluffy (2-3 minutes). Add brown butter, flour and almond meal, whisk to combine. Fill 4 disposable paper cups to a third full and microwave on high until set (about 50 seconds, depending on your microwave), set aside.
  • 04
  • Shake blueberries with eggwhite and sugar in a bowl to coat. To serve, crumble cakes on serving plates, dollop with jelly and liquorice cream, then scatter with blueberries, lime leaves and rind.

Note We've increased the gelatine in the jelly for faster setting, but if you have more time you can make the jelly a day ahead using half the amount.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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