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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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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.

Momofuku's steamed buns

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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Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Chicken and lemon tagine with cracked green olives


You'll need

1 chicken (about 1.6 kg), jointed 1 onion, coarsely grated 2 garlic cloves, finely chopped 1 tsp each ground ginger and finely ground black pepper ½ tsp each ground cumin and sweet paprika ¼ tsp saffron threads, ground with a mortar and pestle 900 gm green olives, pitted 120 ml lemon juice, plus extra to taste 400 gm (2 cups) couscous 2 tbsp extra-virgin olive oil 500 ml (2 cups) chicken stock 1 cup (firmly packed) each flat-leaf parsley and coriander, coarsely chopped, plus extra to serve To serve: toasted slivered almonds and thinly sliced preserved lemon rind

Method

  • 01
  • Combine chicken, onion, garlic, spices and 1 litre water in a large casserole, bring to the boil over medium heat, cover, reduce heat to low and simmer, turning chicken occasionally, until almost cooked through (15-20 minutes). Add olives and lemon juice and cook until chicken is tender (10-15 minutes).
  • 02
  • Meanwhile, preheat griller to high. Place couscous in a heatproof bowl, drizzle with olive oil and massage through the grains. Bring chicken stock to the boil, pour over couscous, stir, cover bowl tightly with plastic wrap, stand for 10 minutes. Remove plastic wrap, season generously to taste and fluff grains with a fork.
  • 03
  • Remove chicken from casserole, place on oven tray lined with foil, grill, skin side up, until brown (3-5 minutes), set aside, keep warm.
  • 04
  • Meanwhile, reduce cooking liquid over medium-high heat until thick (7-10 minutes), season to taste with extra lemon juice, sea salt and freshly ground black pepper. Return chicken to casserole, stir through herbs and serve with couscous, scattered with extra herbs, slivered almonds and preserved lemon rind.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

“The tagine at Pata Negra is among the best I’ve had outside Morocco. Would you ask chef Kurt Sampson for the recipe?”
Julia North, Applecross, WA

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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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