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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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

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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Pan-fried cavolo nero, salami and borlotti beans


This is perfect as a side to roast chicken but also hearty enough to enjoy as a meal in its own right. You'll need to begin this recipe a day ahead.

You'll need

200 gm dried borlotti beans, soaked overnight in cold water 60 ml (¼ cup) olive oil 3 garlic cloves, thinly sliced 80 gm piece of Italian salami, cut into 1cm pieces 1 small dried red chilli, finely chopped 200 gm young cavolo nero

Method

  • 01
  • Drain borlotti beans, place in a saucepan, cover with cold water, bring to a simmer over medium heat and cook until tender (45-50 minutes). Drain, set aside.
  • 02
  • Meanwhile, heat oil in a large frying pan over medium heat, add garlic and sauté until golden (2-3 minutes). Add salami and chilli, sauté until salami colours (3-4 minutes), add cavolo nero and cook until wilted (3-4 minutes). Toss through beans, season to taste and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young sangiovese.

Featured in

May 2009

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