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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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Tony Tan: pineapple and rum glazed Christmas ham with tomato sambal


You'll need

1 free-range leg ham (about 4.5kg), skin removed, fat scored 1 pineapple, cut into wedges For studding: whole cloves   Tomato sambal 1 kg ripe tomatoes, bases scored 2 tbsp vegetable oil 1 large onion, finely chopped 1 large garlic clove, finely chopped 1½ tsp ground chilli, or to taste 1 tsp ground turmeric 1 tsp brown mustard seeds 125 ml (½ cup) coconut milk ½ tsp caster sugar Juice of 2 limes, or to taste   Pineapple and rum glaze 250 ml (1 cup) pineapple juice 100 gm brown sugar 40 ml golden rum 2 tbsp Dijon mustard 1 tsp each ground coriander and ground fennel ½ tsp each ground cinnamon and ground chilli

Method

  • 01
  • For tomato sambal, blanch tomatoes in a large saucepan of simmering water until skins split (30 seconds), refresh, drain, peel, coarsely chop, set aside. Heat oil in a saucepan over medium-high heat, add onion and garlic, sauté until tender (5-6 minutes). Add spices, sauté until fragrant (1 minute), then add coconut milk, sugar and lime juice. Stir frequently until mixture comes to the boil, then reduce heat to low and stir occasionally until thick (30-40 minutes). Season to taste with sea salt, freshly ground pepper and lime juice, transfer to a sterile container (see cook’s notes p226) and refrigerate until chilled. Makes about 500ml. Tomato sambal will keep refrigerated for 2 weeks.
  • 02
  • Preheat oven to 180C. For pineapple and rum glaze, stir ingredients in a saucepan over medium-high heat until sugar dissolves, bring to the boil then set aside to cool.
  • 03
  • Stud ham with cloves, then place in a large roasting pan, brush generously with glaze and arrange pineapple wedges around it. Pour over remaining glaze and roast on lowest shelf of oven, basting occasionally with pan juices, until glaze is lightly caramelised (1½ hours). Serve hot or at room temperature with tomato sambal and pineapple.

"It's been the family tradition to serve baked ham with pineapple for as long as I can remember - my family probably got the recipe from Aussie friends or relatives. Back in Malaysia we do, however, serve this with a spiced tomato sambal along with a host of condiments such as chilli sauce, chutneys, pickles and salads."


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Fruity grenache rosé.

Featured in

Dec 2011

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