The Paris issue

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Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Flourless apple, almond, raisin and ginger cake

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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Slow-roasted veal breast stuffed with sausage


Make sure you use a sharp filleting knife to cut the pocket for the stuffing. And if, by some chance, the veal isn't devoured in the first sitting, it makes a cracking sandwich the next day.

You'll need

1 veal breast (about 750gm; see note) 60 ml (¼ cup) olive oil 1 onion, finely chopped 3 garlic cloves, thinly sliced 1 carrot, finely diced 2 tsp fennel seeds 140 gm (2 cups) coarse fresh breadcrumbs 2 tbsp finely chopped sage 500 gm Italian pork and fennel sausages (about 8), skins removed To serve: pickled onions (optional)

Method

  • 01
  • Preheat oven to 150C. Cut a pocket in the longest side of the veal breast and set aside.
  • 02
  • Heat half the oil in a frying pan, add onion and garlic and sauté over low heat until beginning to caramelise (12-15 minutes). Add carrot and fennel seeds and sauté until carrot is tender (4-5 minutes). Stir through breadcrumbs and sage and set aside to cool, then add sausage meat, season to taste and mix well to combine, then stuff veal breast and tie at intervals with kitchen string.
  • 03
  • Heat remaining oil in a large frying pan over high heat, add veal and cook, turning once, until browned (3-4 minutes each side). Transfer veal to a roasting pan and roast until very tender (2½-3 hours). Thickly slice and serve hot with pickled onions.

Note You may need to order veal breast in advance from your butcher.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Chianti Riserva.

Featured in

May 2010

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