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Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Spring lamb roast with mint yoghurt sauce


This is a variation on the classic Aussie Sunday roast - with a distinct Middle Eastern flavour.

You'll need

120 gm blanched almonds 2 tsp cumin seeds 1 tsp coriander seeds 8 dates, pitted, thinly sliced ½ preserved lemon, rind finely chopped 2 cups (firmly packed) mint, coarsely chopped ¾ cup (firmly packed) flat-leaf parsley, coarsely chopped 3 garlic cloves, finely chopped 1 tsp paprika Large pinch ground cinnamon 1 boneless lamb shoulder 4 carrots, thickly sliced widthways 1 tbsp olive oil   Mint yoghurt sauce 1 cup (loosely packed) mint, finely chopped 400 gm thick natural yoghurt Juice of ½ lemon   Mint burghul 350 gm coarse burghul 3 cups (firmly packed) mint, torn Juice of 1 lemon 2 tbsp extra-virgin olive oil

Method

  • 01
  • Preheat oven to 180C. Scatter almonds on an oven tray and roast, stirring occasionally, until golden (5-7 minutes). Cool, coarsely chop and transfer to a bowl.
  • 02
  • Dry-roast whole spices until fragrant (20-30 seconds). Cool slightly, finely grind in a mortar and pestle, then combine with almonds, dates, preserved lemon rind, mint, parsley, garlic, paprika and cinnamon, season to taste and set aside.
  • 03
  • Open lamb shoulder out, press herb mixture over one half, fold other half over, tie with kitchen string and set aside.
  • 04
  • Place carrots in the base of a roasting pan, place lamb on top, drizzle with oil, season to taste and roast, basting occasionally, until just cooked through (1½-1¾ hours). Cover with foil and set aside to rest (10 minutes).
  • 05
  • For mint yoghurt sauce, combine yoghurt, mint and lemon juice in a bowl, season to taste, stir to combine, refrigerate until chilled.
  • 06
  • Meanwhile, for mint burghul, cook burghul in a saucepan of boiling water over high heat until tender (5-10 minutes), drain and scatter over a tray to cool and dry. Transfer to a bowl, add remaining ingredients and season to taste. Serve with lamb, roast carrots and mint sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Robust grenache rosé.

Featured in

Oct 2010

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