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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 squid with black bean


You'll need

  Stir-fried squid 1 kg (about 4) squid, cleaned and tentacles reserved 2 tbsp peanut oil 1 green capsicum, cut into 2cm pieces 1 long red chilli, thinly sliced diagonally Pinch white sugar 1 tsp dark soy sauce 125 ml (½ cup) chicken stock 1 tsp potato flour (see note) 2 green onions, cut into 3cm pieces To serve: sesame oil   Black bean sauce 1 tbsp black beans, rinsed 1 piece dried tangerine skin (see note) 1 clove garlic, crushed 5 cm piece ginger, peeled and finely chopped 1 tsp white sugar 2 tsp Shaoxing wine

Method

  • 01
  • For black bean sauce, combine beans and tangerine skin in a small bowl. Place in a bamboo steamer over a saucepan of boiling water and steam for 10 minutes or until soft. Combine with remaining ingredients in a mortar and, using a pestle, coarsely crush.
  • 02
  • Using a sharp knife, score inside of squid into a diamond pattern and cut into 4cm pieces. Cook squid and tentacles in a saucepan of boiling water for 30 seconds, drain and pat dry with absorbent paper.
  • 03
  • Heat oil in wok over medium-high heat, add black bean sauce and sauté for 30 seconds, add squid, capsicum and chilli and cook, stirring, for 1 minute. Add sugar, soy and stock and bring to the simmer. In a bowl, combine potato flour and ¼ cup water, add to wok and stir until thickened. Add green onion and a few drops of sesame oil, season to taste with sea salt, stir to combine and serve.

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


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2007

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