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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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Insalata agrodolce di cannellini


You'll need

200 gm (1 cup) dried cannellini beans, soaked in cold water overnight 1 small carrot, coarsely chopped 1 celery stalk, coarsely chopped ½ onion, coarsely chopped 2 fresh bay leaves 200 gm organic farro pelato (see note) ¼ cup (loosely packed) small tarragon leaves 40 gm baby herbs, such as chervil, rocket, chard, rocket cress and parsley (about 4 punnets), trimmed 50 gm truffle pecorino, shaved (see note)   Aged Nebbiolo dressing 1 roasted garlic clove (see note) ¼ tsp Dijon mustard 70 ml olive oil 30 ml Nebbiolo agrodolce red wine vinegar (see note) 2 tbsp lemon juice, or to taste 1 tsp white sugar, or to taste

Method

  • 01
  • Drain and rinse cannellini beans. Place in a saucepan with vegetables and bay leaves, cover with plenty of cold water, bring to the boil over medium heat, reduce heat to low and simmer until cooked through (25-30 minutes). Drain and set aside.
  • 02
  • Meanwhile, bring a saucepan of salted water to the boil. Add farro, return to the boil, reduce heat to low and cook until tender (10-15 minutes). Drain and set aside.
  • 03
  • For aged Nebbiolo dressing, mash roasted garlic and mustard together with a fork in a bowl, gradually drizzle in oil, whisking to combine, then whisk in vinegar and season to taste with lemon juice, sugar, sea salt and freshly ground black pepper. Set aside.
  • 04
  • Combine cannellini beans and farro pelato in a bowl with half the herbs and pecorino. Drizzle over dressing, reserving 1 tsp, toss to combine and spoon into bowls. Combine remaining herbs and dressing, scatter over salad, then scatter over remaining pecorino.
Note Farro pelato is a type of grain available from Italian delicatessens. Truffle pecorino is available from specialty cheese shops. To roast garlic, preheat oven to 200C, wrap a head of garlic tightly in aluminium foil and roast until very soft (20-25 minutes). Squeeze garlic from skin and use as required. Nebbiolo agrodolce red wine vinegar is made from Nebbiolo grapes and is available from Pendolino and select delicatessens.

“I really enjoyed the cannellini bean and farro salad I had at Pendolino’s – the dressing was delicious. Would you ask chef Nino Zoccali for the recipe please?”
Helen Faber, Neutral Bay, NSW

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 6 people
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At A Glance

  • Serves 6 people

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