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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.

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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Tomato, pomegranate and caramelised walnut salad


You'll need

8 vine-ripened tomatoes, thickly sliced 120 gm soft goat’s milk feta, coarsely crumbled 3 preserved lemon quarters, flesh and pith discarded, rind thinly sliced (see note) ½ cup coarsely chopped flat-leaf parsley leaves ½ cup (about 1 pomegranate) pomegranate seeds (see note)   Caramelised walnuts 100 gm (1 cup) walnuts 40 gm (¼ cup) pure icing sugar, sifted 400 ml vegetable oil, for deep-frying For seasoning: cayenne pepper   Walnut vinaigrette 60 ml (¼ cup) walnut oil (see note) 1 tbsp verjuice 2 tsp lemon juice

Method

  • 01
  • For caramelised walnuts, cook walnuts in boiling water for 5 minutes, drain well and combine in a bowl with icing sugar. Heat oil in a deep-sided saucepan to 160C, add walnuts and fry for 2 minutes or until golden. Drain well on absorbent paper and season to taste with cayenne pepper, sea salt and freshly ground black pepper. Caramelised walnuts will keep stored in an airtight container for up to 1 month.
  • 02
  • For walnut vinaigrette, whisk ingredients in a bowl to combine. Makes about 1/3 cup.
  • 03
  • Arrange tomato on plates, drizzle with 1 tsp walnut vinaigrette and season to taste. In a bowl, combine walnuts, feta, preserved lemon rind, parsley and pomegranate seeds, drizzle with 1 tbsp walnut vinaigrette and season to taste with freshly ground black pepper. Divide walnut salad between plates, drizzle with remaining vinaigrette and serve.
Note George Sinclair makes his own preserved lemons. Place 250gm coarse salt, 10 scrubbed and quartered lemons, 1 bay leaf, 1 cinnamon quill and 150ml lemon juice in a sterilised airtight container. Pour over enough warm water to cover lemons, cover with Go-between and seal. Store in a cool, dark place, turning occasionally, for 2-3 months before using. Alternatively, you can buy preserved lemons from select delicatessens. To remove pomegranate seeds, halve pomegranate and use a small metal spoon to scoop out seeds, removing any pith. Walnut oil is available from select delicatessens.

“My partner and I relished a lovely salad at Yellow Bistro in Sydney’s Potts Point. It was tomato-based, with pomegranate seeds, walnuts and soft cheese. Would you please ask George Sinclair to share his recipe?”
Jo Gintly, via email

Request a recipe
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 4 people
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At A Glance

  • Serves 4 people

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