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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

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.

Momofuku's steamed buns

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Stir-fried chicken and ginger


You'll need

35 gm (¼ cup) potato flour, plus 1 tsp extra (see note) 420 gm organic chicken breast, thinly sliced across the grain 2 tbsp peanut oil 5 cm piece ginger, peeled and crushed with the side of a cleaver 1 golden shallot, finely chopped 100 gm sugar snap peas 60 ml (¼ cup) chicken stock 2 tsp Shaoxing wine ½ tsp light soy sauce Pinch white sugar

Method

  • 01
  • Combine potato flour and 1 cup water in a large bowl and stir to dissolve. Add chicken pieces and mix to combine. Cover and refrigerate for 10-15 minutes.
  • 02
  • Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.
  • 03
  • Heat oil in a wok over high heat, add ginger and shallot, then chicken and sugar snap peas and stir-fry for 1 minute, add chicken stock, then Shaoxing wine, soy sauce and sugar and stir-fry for 1 minute. Season to taste with sea salt.
  • 04
  • Combine extra potato flour and 2 tbsp cold water and stir into wok, cook for 1 minute or until thickened. Serve immediately.

Note Potato flour is available from health food stores and Asian supermarkets. Recipe shown above with mushroom fried rice.


At A Glance

  • Serves 4 people
Easter
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At A Glance

  • Serves 4 people

Featured in

Feb 2007

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