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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.

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Six ways with choux pastry

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Balsamic pork ribs with barbecue sauce


You'll need

2 racks pork baby back ribs, divided in half For drizzling: canola oil or grapeseed oil 1 tbsp sea salt flakes 4 each flat-leaf parsley and thyme sprigs 4 garlic cloves   Barbecue sauce 260 ml balsamic vinegar 240 ml tomato sauce 190 ml beer 85 gm (¼ cup) honey 55 gm (¼ cup, firmly packed) brown sugar 40 gm seeded mustard ½ Spanish onion, finely chopped 2 garlic cloves, finely chopped 2 tsp molasses 2 tsp Worcestershire sauce 1 tsp Tabasco

Method

  • 01
  • Preheat oven to 180C. Place four 60cm lengths of foil shiny-side up on a work surface. Place a rib rack on each, drizzle with a little oil and rub into the ribs. Scatter each with 1 tsp salt and one-quarter of the herbs and garlic, wrap tightly to enclose, place on an oven tray and roast for 30 minutes. Reduce oven to 120C and roast until meat is fork-tender (1-1½ hours). Open foil and stand for 15 minutes.
  • 02
  • Meanwhile, for barbecue sauce, combine ingredients and 250ml water in a large saucepan over medium-high heat, then bring to the simmer. Reduce heat to low and stir occasionally until thick and well-flavoured (1½-2 hours).
  • 03
  • To serve, brush ribs with barbecue sauce, thickly slice and serve warm with remaining sauce. Barbecue sauce will keep refrigerated for a month.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A rich style of grenache or a spicy shiraz.

Featured in

Nov 2011

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