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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.

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Apple and cinnamon hot cross buns

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Pork shoulder braised in beer


Using pale ale instead of a darker, heavily hopped beer prevents this dish from tasting too bitter because the flavours intensify during the cooking process.

You'll need

60 ml (¼ cup) olive oil 2 onions, coarsely diced 4 carrots, coarsely diced 4 celery stalks, coarsely diced 4 fresh bay leaves 6 star anise 2 cinnamon quills 2 tsp fennel seeds 1.5 litres (6 cups) pale ale 1.5 litres (6 cups) chicken stock 3 kg piece of boneless pork shoulder, rolled and tied with kitchen twine   Potato purée 1.5 kg Dutch cream potatoes, scrubbed 125 gm butter, coarsely chopped 300 ml milk

Method

  • 01
  • Preheat oven to 150C. Heat oil in a large casserole over high heat. Add vegetables and bay leaves and sauté until golden (8-10 minutes). Add spices and sauté until fragrant (1-2 minutes). Add ale, stock and pork shoulder, bring to the boil. Roast, covered with a lid, until pork is tender (3 hours).
  • 02
  • Meanwhile, for potato purée, place potatoes in a large saucepan of salted water, bring to the boil over high heat. Cook until tender (15-20 minutes), drain and peel, then mash or pass through a potato ricer. Stir through butter and season to taste. Meanwhile, heat milk in a saucepan until just below boiling point, add to potatoes and stir to combine.
  • 03
  • Slice pork shoulder and serve with roast vegetables and potato purée.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jul 2009

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