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Recipes with zucchini

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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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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.

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Char-grilled quail with prosciutto and peaches


"The guys at Huxtable really know how to make elegant food accessible. I'd love to know how to make the char-grilled quail. Could I please get the recipe?"
Alex Noonoo, Toorak, Vic

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

4 quail, butterflied 100 ml olive oil 1 garlic clove, crushed 55 gm (¼ cup) hazelnuts 125 ml (½ cup) extra-virgin olive oil 50 ml red wine vinegar 4 peaches, sliced into thin wedges 2 each red and white witlof, trimmed, leaves separated 6 thin slices prosciutto To serve: hazelnut oil

Method

  • 01
  • Place quail in a non-reactive container. Combine olive oil and garlic then pour evenly over quail, turning to coat. Refrigerate to marinate until required.
  • 02
  • Preheat oven to 180C. Spread hazelnuts on an oven tray and roast, shaking tray occasionally, until golden brown (5 minutes). Remove from oven, cool on tray, wrap in a tea towel and rub to remove skins.
  • 03
  • Heat a barbecue or char-grill pan over high heat. Cook quail skin-side down until golden-brown (3-4 minutes), then turn and cook until golden brown (2-3 minutes). Set aside to rest (5 minutes), then halve.
  • 04
  • Combine extra-virgin olive oil and red wine vinegar in a large bowl, whisk to emulsify and season to taste, then add witlof, peach wedges and hazelnuts, toss lightly and season to taste.
  • 05
  • To serve, arrange salad on a platter with quail, scatter with torn prosciutto and finish with a drizzle of hazelnut oil.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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