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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

Lamb spring rolls


You'll need

60 ml (¼ cup) peanut oil 1 onion, finely chopped 1 leek, finely chopped 1 carrot, finely chopped 500 gm minced lamb shoulder ½ tsp ground cumin ½ tsp black pepper 2 tsp oyster sauce 1 tbsp white sugar 1 tsp Shaoxing wine 35 gm (¼ cup) potato flour (see note) 14 medium spring roll wrappers To deep-fry: peanut oil To serve: hoi sin sauce thinned with dry sherry

Method

  • 01
  • Heat 2 tbsp oil in a wok over medium heat, add onion, leek and carrot and sauté for 5 minutes or until tender, add lamb and cook, stirring to break up, for 5 minutes or until browned. Add cumin, pepper, oyster sauce, sugar, remaining peanut oil, Shaoxing wine and cook for 2 minutes or until slightly reduced. Combine 2 tbsp flour with 100ml water, add to wok and stir for 1 minute or until thickened. Refrigerate lamb mixture for 1 hour or until cool.
  • 02
  • Working with 1 spring roll wrapper at a time place on a clean work surface with a corner closest to you. Spoon 2 tbsp of lamb mixture across centre and, starting with corner, roll up enclosing sides. Combine remaining potato flour with 1 tbsp water. Brush pastry end with potato flour mixture to secure. Repeat with remaining spring roll wrappers and lamb filling.
  • 03
  • Heat peanut oil in a deep-fryer or large saucepan to 180C. Cook spring rolls, in batches, for 4-5 minutes or until golden brown. Serve immediately with hoi sin sauce.

Note Potato flour is available from health food stores and Asian supermarkets.


At A Glance

  • Serves 14 people
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At A Glance

  • Serves 14 people

Featured in

Feb 2007

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