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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

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Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Chunky chorizo, chicken and vegetable soup


You'll need

2 tbsp extra-virgin olive oil 200 gm smoked pork belly or bacon, cut into 1cm dice 3 onions, cut into 1cm dice 1 carrot, cut into 1cm dice 2 stalks celery, cut into 1cm dice 1 chorizo, cut into 1cm dice 4 free-range chicken thigh fillets, cut into 2cm dice 3 cloves garlic, crushed 1 400 gm can chopped tomatoes 750 ml (3 cups) chicken stock 250 gm (1 cup) tempesta or other small pasta 150 gm (1 cup) green peas (about 400gm unpodded) 2 zucchini, cut into 1cm dice 1 400 gm can cannellini beans, rinsed and drained 50 gm baby spinach leaves 1 tbsp finely chopped parsley or basil leaves To serve: finely grated parmesan

Method

  • 01
  • Heat 1 tbsp olive oil in a large heavy-based saucepan over medium-high heat, add bacon or pork belly and cook, stirring occasionally, for 2 minutes or until starting to colour. Add onion, carrot and celery and cook for 10 minutes, then add chorizo, chicken and garlic and cook, stirring occasionally, for 5 minutes or until chicken becomes opaque. Add tomato and stock and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat to medium, then cover and simmer for 10 minutes. Add pasta, peas, zucchini and beans and stir to combine, increase heat to medium-high and cook, covered, for 10-12 minutes or until pasta is al dente. Remove from heat, stir through spinach, parsley and remaining olive oil. Ladle into bowls and serve immediately scattered with parmesan and some crusty bread, if desired.

“I tried the most comforting chorizo, chicken and vegetable soup while travelling through Orange at Belgravia at Union Bank. It was so chunky I could eat it with a fork. Would you ask chef Scott Want for the recipe?”
James Parry, Surry Hills, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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