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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

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Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

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.

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

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Pig’s trotters and potato tourte


This recipe is adapted from Burgundian chef Marc Meneau's tourte de groins de porc, meaning tart of pigs' snouts; pig's feet are relatively easier to find. The tourte itself is spectacular, served warm or cold, with chutney and a winter greens salad.

You'll need

4 pig’s trotters (about 450gm each) 250 ml dry white wine 1 onion, coarsely chopped 1 carrot, trimmed and halved 1 celery stalk, trimmed and halved 2 cloves 5 waxy potatoes, such as Dutch cream or bintje, scrubbed 50 gm butter, coarsely chopped 4 garlic cloves, finely chopped 1 golden shallot, finely chopped 2 tbsp each finely chopped chervil, tarragon and parsley 60 ml (¼ cup) white wine vinegar 1½ tbsp Dijon mustard, plus extra to serve 1 egg, lightly whisked, for eggwash   Pastry 450 gm (3 cups) plain flour 450 gm cold unsalted butter, coarsely grated

Method

  • 01
  • For pastry, sift flour and a pinch of salt onto a work surface, scatter with butter, then cut through butter and flour with a pastry scraper until roughly mixed. Make a well in centre, add 185ml iced water and mix with a pastry scraper until a dough forms. Divide pastry in two, wrap each piece in plastic wrap and refrigerate for 20 minutes to rest. Working with one piece at a time, roll out pastry on a lightly floured surface to form a 1.5cm-thick rectangle, fold shortest ends to meet in centre, then fold in half from the same direction. Repeat with remaining pastry. Cover each piece with plastic wrap, refrigerate for 20 minutes to rest, then repeat twice more with each pastry half.
  • 02
  • Meanwhile, place trotters in a large saucepan, cover with cold salted water, bring to the boil over high heat. Add wine, onion, carrot, celery and cloves, simmer until meat is tender (3 hours). Cool, drain (discard liquid and vegetables), remove skin and meat from trotters (discard bones), finely chop, set aside.
  • 03
  • Meanwhile, preheat oven to 200C. Cook potatoes in boiling, salted water until tender (8-10 minutes). Drain, cool, peel and cut into 5mm-thick slices and set aside.
  • 04
  • Melt butter in a frying pan over medium heat, add garlic and shallot and sauté until soft (6-7 minutes). Add herbs, vinegar, mustard and trotter meat, season to taste, set aside to cool.
  • 05
  • Roll one piece of pastry into a 30cm-diameter round, then line a buttered 20cm-diameter cake tin, allowing pastry to overhang sides. Add one-third of potatoes in an even layer, add half of meat mixture, then repeat layers, finishing with potatoes. Fold pastry edges over filling and brush with eggwash. Roll remaining pastry to 5mm thick and cut a 20cm-diameter round to fit top. Pierce a small hole in centre, brush with eggwash and bake until golden (40-45 minutes). Rest for 20 minutes, then turn out, slice and serve with extra mustard.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jul 2009

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