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Chocolate Recipes for Easter

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.

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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.

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.

Momofuku's steamed buns

Toasted lamb sandwich with Fontina and green tomato relish


You'll need

16 thick slices white sourdough bread For spreading: softened butter 160 gm Fontina, coarsely grated   Green tomato relish 550 gm green tomatoes (about 4; see note), coarsely chopped 250 ml (1 cup) white wine vinegar 250 gm brown sugar 1 onion, finely diced 1 Granny Smith apple, coarsely chopped 125 gm raisins 25 gm fine sea salt 1 tsp white peppercorns 1 long red chilli, finely chopped ½ tsp ground cloves Finely grated rind of 3 lemons   Lamb shoulder 2½ tbsp olive oil 1 lamb shoulder, bone in (about 1.2kg) 4 golden shallots 2 tbsp Sherry vinegar 500 ml (2 cups) chicken stock 2 thyme sprigs

Method

  • 01
  • For green tomato relish, process ingredients in a food processor to a coarse paste. Transfer to a large saucepan, bring to the simmer over high heat, stir to dissolve sugar, then reduce heat to low and stir occasionally until thick (1 hour). Set aside to cool.
  • 02
  • Meanwhile, for lamb shoulder, preheat oven to 150C. Heat oil in a large frying pan over medium heat. Season lamb to taste and cook, turning once, until browned (5-7 minutes). Transfer to a large roasting pan and set aside. Add shallots to frying pan and cook, stirring occasionally, until tender (8-10 minutes). Deglaze with vinegar, then add stock, bring to the simmer, add thyme and pour mixture over lamb. Roast until meat is tender and falling off the bone (5-6 hours). Set aside to cool then, when cool enough to handle, coarsely shred meat (discard bones, sinew and fat) and set aside. Strain pan juices into a small saucepan and simmer over medium heat until reduced by one-third (20-25 minutes), skim fat and stir in lamb, season to taste and set aside.
  • 03
  • Butter bread slices on one side. Spread green tomato relish on unbuttered side of half the slices, top with lamb and Fontina then sandwich with remaining bread, butter-side up.
  • 04
  • Heat a large frying pan (or sandwich press) over medium heat and cook sandwiches, turning once, until golden and cheese melts (4-5 minutes). Serve warm.
Note Green tomatoes are available from select greengrocers.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

“I love the lamb sandwich with Fontina and green tomato relish at Melbourne’s Trocadero. Please share the recipe.”
Lisa McCarthy, Melbourne, 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 8 people
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At A Glance

  • Serves 8 people

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