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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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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.

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.

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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.

Momofuku's steamed buns

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Soy-poached turkey breast


This is a great recipe if you're short on time to brine a whole turkey.

You'll need

4 green onions 125 ml (½ cup) soy sauce 125 ml (½ cup) Shaoxing wine 1 head garlic, halved 8 cm piece ginger, peeled and coarsely chopped 4 pieces orange rind, removed with a peeler 2 each cinnamon quills and star anise 1 (about 1.2kg) turkey breast, skin on 2 tbsp rice vinegar 1 tsp sesame oil 200 gm sugar snap peas, blanched and split lengthways 1 cup (loosely packed) coriander sprigs 2 long red chillies, thinly sliced diagonally 1 telegraph cucumber, thinly sliced into ribbons using a mandolin To serve: toasted sesame seeds

Method

  • 01
  • Coarsely chop half the green onions and combine in a large saucepan with soy sauce, Shaoxing wine, garlic, ginger, orange rind, spices, turkey breast and enough cold water to cover. Bring to the simmer over medium heat, cook for 10 minutes, then remove from heat and stand for 30 minutes.
  • 02
  • Skim fat from surface, then combine 2/3 cup of poaching liquid in a bowl with vinegar and sesame oil, whisk to combine and set dressing aside.
  • 03
  • Meanwhile, thinly slice remaining green onions diagonally, combine in a small bowl with sugar snap peas, coriander, chilli and cucumber ribbons and set salad aside.
  • 04
  • To serve, remove turkey from poaching liquid (see note), thickly slice and arrange on a platter with salad. Ladle over dressing, scatter with sesame seeds and serve at room temperature or chilled.

Note Reserve the poaching liquid to poach other Asian-style poultry. Refrigerate for up to 1 month and bring to the boil before using.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Spicy, earthy red mourvedre.

Featured in

Dec 2007

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