The Paris issue

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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.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

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.

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.

Gnocco fritto with prosciutto di San Daniele


"Berta's deep-fried gnocco fritto is very unusual, but it works so well. I would love to make it for my friends."
Iris Suen, Crows Nest, NSW

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.

You'll need

155 ml milk 5 gm dried yeast 340 gm (2¼ cups) plain flour, plus extra for dusting 30 gm softened butter, coarsely chopped For deep-frying: vegetable oil 200 gm thinly sliced San Daniele prosciutto

Method

  • 01
  • Heat milk in a small saucepan until just lukewarm, add yeast and mix until it dissolves, then set aside. Pulse the flour, butter and a large pinch of salt in a food processor until just combined (30 seconds). Add milk mixture and pulse until a soft dough forms (30 seconds). Turn out onto a lightly floured bench and knead lightly until smooth (5-7 minutes). Transfer to a lightly oiled bowl, cover with a tea towel and set aside until doubled in size (45 minutes to 1 hour).
  • 02
  • Turn dough out onto a very lightly floured surface, divide in half and, working with a piece at a time, roll to 5mm thick with a rolling pin. Roll through a pasta machine on widest setting, then fold it over and feed it through again. Continue to feed through the rollers, reducing settings by a notch at a time, until dough is about 2mm thick. Using a crinkle cutter or knife, cut dough into 8cm squares and set aside on trays lined with baking paper and lightly dusted with flour. Cover with plastic wrap and refrigerate to rest (1 hour).
  • 03
  • Heat oil in a frying pan to 180C. Gently lower gnocco fritto into the oil in batches (be careful, hot oil will spit) and turnover a few times until they just start to colour (2-3 minutes). Drain well on absorbent paper and repeat with remaining dough. Serve warm with prosciutto or other Italian cured meats.

Note Gnocco fritto are fried, light dough puffs from the Emilia-Romagna region that are eaten with cured meats and cheese. Berta chef O Tama Carey says once the dough is rolled and cut, it can be frozen for later use.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2014

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