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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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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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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.

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Baked red mullet sandwiches with pea and fennel salad


We've tied these little parcels with kitchen string, but if you're in a hurry, this isn't necessary. Just assemble the parcels on the baking tray and press firmly to ensure the flavoursome breadcrumbs don't spill out.

You'll need

80 ml (1/3 cup) olive oil 2 tsp fennel seeds 1 golden shallot, finely chopped 1 garlic clove, finely chopped 80 gm fine sourdough breadcrumbs 1 tbsp each coarsely chopped flat-leaf parsley, mint and oregano 2 lemons, finely grated rind only 1 lemon, juice only 16 red mullet fillets (80gm each), pin-boned   Pea and fennel salad 150 gm podded peas (about 300gm unpodded) or frozen peas 120 gm sugar snap peas, trimmed 1 cup (loosely packed) pea tendrils (see note) ½ baby fennel bulb, thinly shaved on a mandolin, fronds reserved for stuffing 60 ml (¼ cup) extra-virgin olive oil 30 ml lemon juice, or to taste

Method

  • 01
  • Preheat oven to 200C. Heat 20ml oil in a small saucepan over medium-high heat, add fennel seeds and sauté until they start to pop (1 minute). Add shallot and garlic and sauté until tender (4-5 minutes), transfer to a bowl. Add breadcrumbs, herbs and lemon rind, season to taste and mix well to combine.
  • 02
  • Combine lemon juice with remaining oil, season to taste and set aside. Lay mullet fillets skin-side down on a work surface, spread a tablespoon of breadcrumb mixture over half the mullet, pressing firmly, then drizzle over a little lemon juice mixture and sandwich with remaining mullet, skin-side up. Secure with kitchen string if desired, and transfer to an oven tray lined with baking paper. Drizzle with remaining lemon juice mixture and bake until just cooked through (5-6 minutes).
  • 03
  • Meanwhile, for pea and fennel salad, blanch peas and sugar snap peas until tender (1-2 minutes), refresh, transfer to a bowl. Add pea tendrils, fennel, olive oil and lemon juice, season to taste, toss lightly to combine. Serve with mullet sandwiches, drizzled with pan juices.

Note Pea tendrils are available from select greengrocers. If unavailable, substitute rocket.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale, dry, Provençal-style rosé.

Featured in

Feb 2010

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