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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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

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Frozen lime yoghurt with crack crumble and toasted meringue


You'll need

330 gm (1½ cups) caster sugar 210 gm (¾ cup) Greek-style yoghurt 160 ml lime juice, strained, plus finely grated rind of 2 limes to serve 90 gm sour cream   Crack crumble 45 gm each brown sugar and white sugar 40 gm digestive biscuits or oat biscuits 25 gm plain flour 40 gm butter, cut into cubes and frozen   Meringue 125 ml (½ cup) eggwhite (about 3 eggs) 190 gm caster sugar

Method

  • 01
  • Bring sugar and 375ml water to the boil in a saucepan over medium-high heat, stir to dissolve sugar, then remove from heat and refrigerate until chilled. Transfer 500ml sugar syrup to a food processor (reserve remainder for another use), add yoghurt, lime juice and sour cream, process to combine, then freeze in an ice-cream machine. Freeze until required. Makes about 1 litre.
  • 02
  • For crack crumble, preheat oven to 170C. Process sugars, biscuits, flour and ¼ tsp sea salt in a food processor to combine. Add butter, pulse until butter is no longer visible, then spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden (8-10 minutes). Cool completely, coarsely crumble, process in a food processor to a fine crumb and store in an airtight container until required.
  • 03
  • For meringue, whisk eggwhite, sugar and ½ tsp sea salt in a heatproof bowl over a saucepan of simmering water until mixture reaches 60C (4-5 minutes). Transfer to an electric mixer and whisk until thick, glossy and cooled to room temperature (8-10 minutes), then refrigerate until required.
  • 04
  • To serve, spread a thin layer of meringue to one side of heatproof bowls and brown with a blowtorch. Top with a scoop of frozen lime yoghurt, scatter crack crumble to the side, scatter with lime rind and serve immediately.

"We wanted to serve a key lime pie but didn't want to serve it in that form, so we ended up with this," say Dotolo and Shook. Graham crackers are used to make the crack crumble at Son of a Gun, but we've substituted digestive biscuits.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A glass of moscato.

Featured in

Nov 2011

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