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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.

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.

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.

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.

Flourless apple, almond, raisin and ginger cake

Creme caramel

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Six ways with choux pastry

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Beef bibimbap


The name of this Korean classic means "mixed rice". Vegetables, meat, sometimes seafood, and egg are served on bowls of rice and mixed together just before eating and seasoned with a chilli paste.

You'll need

400 gm (2 cups) short-grain rice 3 tsp sesame oil, plus extra for drizzling 1 carrot, cut into julienne on a mandolin 2 garlic cloves, crushed 1 zucchini, cut into julienne on a mandolin 200 gm beef fillet, thinly sliced 2 tbsp soy sauce 180 gm (about 1 bunch) spinach, trimmed 120 gm (1½ cups) bean sprouts, trimmed 4 egg yolks To serve: thinly sliced spring onion and sesame seeds To serve: gochujang (see note)

Method

  • 01
  • Rinse rice under cold running water until water runs clear, transfer to a saucepan with 1 litre water and bring to the simmer over medium heat. Reduce heat to low, cover and steam until cooked through (15 minutes). Set aside.
  • 02
  • Meanwhile, heat 1 tsp of sesame oil in a large frying pan over high heat, add carrot and a third of the garlic and stir-fry for 1 minute, then season to taste, remove with a slotted spoon and set aside. Heat 1 tsp of the oil in pan, add zucchini and half the remaining garlic, stir-fry for 1 minute, then season to taste, remove with a slotted spoon and set aside. Heat remaining oil in pan, add beef and remaining garlic and stir-fry until browned and just cooked through (1-2 minutes). Add soy sauce and set aside.
  • 03
  • Blanch spinach to wilt, then drain, season to taste and drizzle with a little extra sesame oil.
  • 04
  • Divide rice among serving bowls, top with carrot, zucchini, beef, spinach, bean sprouts and egg yolks, scatter with spring onion and sesame seeds and serve hot with gochujang.

Note Gochujang is a Korean chilli paste. It's available from Asian grocers; if it's unavailable substitute another chilli sauce. The egg yolks are added raw, so use the freshest eggs - free-range and organic even better. If you're squeamish about raw yolk, fry the eggs instead. 


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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