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Recipes with zucchini

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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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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.

Flourless apple, almond, raisin and ginger cake

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Six ways with choux pastry

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Shaved celery heart, anchovy and bresaola salad with mustard dressing


Salads are a great way to showcase salumi because they allow the flavours of the cold meat to come through in all their complexity.

You'll need

1 celery heart, top trimmed and outer leaves removed 4 anchovy fillets, thinly sliced lengthways 100 gm thinly sliced bresaola (see note) To serve: finely grated parmesan   Mustard dressing 2 tbsp extra-virgin olive oil 1 tbsp Dijon mustard 1 tsp red wine vinegar 1 tsp brown sugar

Method

  • 01
  • Finely shave celery heart lengthways with a mandolin into a large bowl. Add anchovies and bresaola, season to taste, set aside.
  • 02
  • For mustard dressing, whisk ingredients in a bowl and season to taste.
  • 03
  • Divide salad among plates, drizzle with mustard dressing, scatter with parmesan and serve immediately.

Note Bresaola is a lightly salted air-dried beef available from Italian delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Flowery pinot grigio.

Featured in

May 2009

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