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As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Strawberry and almond shortcake crumble


Strawberries poached in their own juices have intense flavour, and need little more than a dollop of crème fraîche and a scattering of crumble to top them off.

You'll need

1 kg strawberries (about 4 punnets), hulled 3 thyme sprigs, plus extra leaves to serve Zested rind and juice of ½ orange and ½ lemon 75 gm caster sugar 375 gm crème fraîche 25 gm pure icing sugar, sieved ½ lemon, finely grated rind only   Almond shortcake crumble 75 gm (½ cup) self-raising flour 30 gm pure icing sugar, sieved 1 lemon, finely grated rind only 70 gm butter, coarsely chopped 50 gm natural almonds, coarsely chopped

Method

  • 01
  • Coarsely chop 750gm strawberries and place in a large heatproof bowl with thyme, citrus rind and juice, then cover tightly with several layers of plastic wrap to seal. Place over a large saucepan of simmering water and cook until strawberries become pulpy and juices leach (45 minutes-1 hour). Strain through a fine sieve (don’t press solids), transfer juices to a large deep-sided frying pan with caster sugar and stir over medium-high heat until sugar dissolves. Thickly slice remaining strawberries lengthways, add to pan, bring just to the simmer, remove from heat and cool completely.
  • 02
  • Meanwhile, for almond shortcake crumble, preheat oven to 180C. Sieve flour and icing sugar into a bowl, then add lemon rind and a pinch of salt and stir to combine. Add butter, rub in with your fingertips until mixture clumps together, then stir in almonds. Spread onto a baking tray lined with baking paper and bake until golden brown and crisp (20-25 minutes). Cool completely, then coarsely crumble and set aside. Crumble will keep, stored in an airtight container, for 1 week.
  • 03
  • Whisk crème fraîche, icing sugar and lemon rind in a bowl to combine (if the crème fraîche is very thick, add a little milk to the mixture). Serve poached strawberries and syrup scattered with a topping of almond shortcake crumble.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2009

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