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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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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.

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.

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Chargrilled prawns with salmorejo and pancetta


You'll need

1 egg, at room temperature 12 green king prawns, peeled, head and tails intact, cleaned 1 garlic clove, crushed with a mortar and pestle ¼ cup (firmly packed) flat-leaf parsley, finely chopped ½ lemon, juice only 1 tbsp olive oil 4 thin slices of pancetta   Salmorejo 200 gm very ripe vine-ripened tomatoes, coarsely chopped 1 small garlic clove, crushed 50 gm crustless two-day-old bread, coarsely chopped 1 tbsp extra-virgin olive oil, plus extra for drizzling

Method

  • 01
  • For salmorejo, process tomato and garlic in a food processor until smooth. Pass through a fine sieve, discarding solids. Place bread in food processor, add tomato juice and pulse to combine, then rest for 15 minutes. Season to taste with sea salt. With motor running, gradually add olive oil and 40ml chilled water and process until mixture is smooth and velvety. Set aside.
  • 02
  • Cook egg in a saucepan of boiling water until hard boiled (7-9 minutes). Cool under running water, peel, coarsely chop, place in a bowl and refrigerate until needed.
  • 03
  • Combine prawns, garlic, 1 tsp parsley, lemon juice and olive oil in a bowl. Season to taste and set aside.
  • 04
  • Meanwhile, preheat a grill on high heat. Place pancetta on a lightly greased oven tray and grill until crisp and golden (3-5 minutes each side). Cool, then crumble.
  • 05
  • Heat a barbecue or chargrill plate on high. Cook prawns, turning once, until just cooked through (2-3 minutes each side). Spoon salmorejo evenly into 4 serving dishes, top with 3 prawns and scatter chopped egg, crumbled pancetta and remaining parsley over. Drizzle with olive oil and serve immediately.

“Loved the prawn tapa with chopped egg and pancetta at Melbourne’s Añada. Would Jesse Gerner be willing to share the recipe?”
John Conway, Albert Park, Vic

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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 4 people
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At A Glance

  • Serves 4 people

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