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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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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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Chicken liver crostini


This is a take on a traditional chicken liver crostini: we've added some Madeira for extra flavour and kept the texture of the pâté coarse and rustic. You'll need to begin this recipe a day ahead.

You'll need

200 ml Madeira 2 golden shallots, coarsely chopped 1 garlic clove, coarsely chopped 2 thyme sprigs, plus extra to serve 250 gm salted butter, coarsely chopped 1 onion, coarsely chopped 4 rindless bacon rashers, coarsely chopped 600 gm chicken livers, cleaned of sinew, soaked in 300ml milk overnight, drained 200 gm lard (see note) or butter, melted, at room temperature, for sealing 1 baguette For brushing: extra-virgin oilve oil

Method

  • 01
  • Bring Madeira, shallots, garlic and thyme to the boil in a small saucepan and cook over high heat until reduced to 20ml (15-25 minutes). Discard thyme and set aside.
  • 02
  • Heat 80gm butter in a large frying pan. Add onion and bacon and stir occasionally over medium heat until onion is soft (6-8 minutes). Add liver and turn occasionally without browning until livers are cooked to medium (4-5 minutes). Cool slightly, then transfer livers to a food processor using a slotted spoon, discarding pan juices. Process with Madeira reduction until a coarse paste forms, add remaining salted butter and process until combined, season to taste, divide among four 250ml-capacity ramekins and refrigerate until set (3-4 hours). Pour melted lard or butter over and refrigerate again until set (1-2 hours).
  • 03
  • Preheat a chargrill over high heat. Thinly slice baguette, brush with oil and grill, turning once, until golden and crisp (2-4 minutes). Serve with chicken liver pâté.

Note To render lard, place some chopped pork back fat into a saucepan, add enough water to come 2cm up sides of the pan. Cook very slowly over low heat until the fat renders, strain and refrigerate until set. Alternatively, use melted butter or duck fat.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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