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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.

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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Tomato salad (Salat tomat)


You'll need

2 tbsp desiccated coconut 60 ml (¼ cup) kecap manis 1 tsp finely grated dark palm sugar (gula melaka) 3 small red chillies, finely chopped 6 vine-ripened tomatoes, thickly sliced

Method

  • 01
  • In a small pan, dry-roast desiccated coconut over medium heat, stirring frequently, until golden and fragrant. In a small bowl, combine kecap manis, dark palm sugar and chilli and season to taste with sea salt.
  • 02
  • Add all but 1 tsp of coconut to kecap manis mixture and stir to combine. To serve arrange tomatoes in a bowl, drizzle with dressing and scatter with remaining coconut.

This is a new dish I ate recently at Amandari Malay Restaurant in Penang. Traditionally, tomatoes as a salad are served unadorned. At most, a dip combining roasted shrimp paste, pounded chilli and sometimes a dash of sugar may be served, but here I was surprised to be offered a dip of dark soy, mixed with roasted coconut, palm sugar and chilli. It reminded me of a Thai dip as it was sweet, hot and coconutty.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2007

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