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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.

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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...

Neil Perry: Salt-and-pepper squid with tomato nahm jim


You'll need

For deep-frying: vegetable oil 2 tsp fish sauce 1 tbsp cornflour, to bind 500 gm (about 6) baby or bottle squid tubes, scored in a 5cm-crisscross pattern To serve: fried golden shallots and garlic (see note), and a lime cheek   Tomato nahm jim 2 cloves of garlic, coarsely chopped 2 coriander roots, washed and coarsely chopped 1 each of long red and green chillies, seeds removed, coarsely chopped 6 ripe cherry tomatoes, coarsely chopped 1-2 small green chillies, thinly sliced 2 small red shallots, thinly sliced 2 tbsp light palm sugar, finely crushed 2 tbsp fish sauce 60 ml (¼ cup) lime juice, or to taste   Sichuan flour mix 10 gm (1 tbsp) Sichuan peppercorns 100 gm (2/3 cup) cornflour

Method

  • 01
  • For tomato nahm jim, combine garlic and coriander root in a mortar and, using a pestle, pound to a coarse paste. Add long chillies and pound to a fine paste. Add tomatoes and pound until just pulped, then add green chilli, shallot, palm sugar, fish sauce and lime juice and stir to dissolve. Check hot, salty, sour and sweet flavours are balanced, adjust as necessary. Makes about 1/3 cup.
  • 02
  • For Sichuan flour mix, toast peppercorns in a frying pan over medium heat for 2 minutes or until aromatic, then finely grind using a mortar and pestle. Sift through a fine sieve, discarding husks. Combine pepper, cornflour and 3 tsp fine sea salt in a bowl. Check seasoning and adjust as necessary.
  • 03
  • Heat oil in a deep-fryer or large wok to 180C. Whisk fish sauce, cornflour and 1/3 cup cold water in a bowl to combine, add squid and mix to coat thoroughly, then drain well. Set aside 2 tbsp flour mix and toss squid lightly in remaining flour, shaking off excess, then deep-fry, in batches, for 2 minutes or until golden.
  • 04
  • To serve, dust squid with reserved flour mix and arrange on a plate. Serve, scattered with fried shallot and garlic with tomato nahm jim and lime cheeks to the side.
Note Fried golden shallots and garlic are available from Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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