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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

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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.

Flourless apple, almond, raisin and ginger cake

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Lamb neck shepherd’s pie


This hearty shepherd's pie is serious comfort food. You can make and assemble the pie several hours before baking it, making it the perfect do-ahead dish. Serve it with a piquant tomato relish for extra bite.

You'll need

90 ml olive oil 2 each onions, carrots and celery stalks, finely chopped 2 garlic cloves, finely chopped 1.5 kg lamb neck, finely diced 300 ml stout 750 ml (3 cups) beef stock 60 ml (¼ cup) tomato purée 60 ml (¼ cup) Worcestershire sauce 1½ tbsp hot English mustard 1½ tbsp thyme 2 fresh bay leaves 75 gm (½ cup) plain flour 1 egg, lightly beaten, for eggwash   Potato crust 1.2 kg floury potatoes, such as Sebago, coarsely chopped 200 ml pouring cream 60 gm butter, coarsely chopped, plus extra, melted, to serve 1 tbsp hot English mustard

Method

  • 01
  • Heat 30ml oil in a casserole over medium-high heat, add vegetables and garlic and stir occasionally until very tender (8-10 minutes).
  • 02
  • Meanwhile, heat remaining oil in a large frying pan over high heat, add lamb in batches and stir occasionally until browned (2-3 minutes). Add to vegetables with stout and cook until reduced by half (2-3 minutes). Add stock, tomato purée, Worcestershire sauce, mustard and herbs, bring to the boil, then reduce heat to medium and simmer until meat is very tender (45 minutes-1 hour).
  • 03
  • Combine flour and 120ml cold water in a bowl and mix to a smooth paste, gradually add to lamb mixture, stirring until slightly thickened (2-3 minutes). Season to taste, then transfer to a 1.6-litre ovenproof dish, filling to 1cm below rim, and set aside.
  • 04
  • Meanwhile, for potato crust, preheat oven to 180C. Place potatoes in a large saucepan, cover completely with cold water, bring to the boil over high heat and cook until tender (10-15 minutes). Drain, return to pan and mash with a fork. Bring cream and butter to the simmer in a small saucepan, add to potato, mash until very smooth, stir in mustard and season to taste. Pile on top of lamb mixture, ensuring it’s completely covered, brush with eggwash then bake until and golden (15-20 minutes). Serve hot with mushy peas.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A bottle of claret. Or Burgundy.

Featured in

Jun 2011

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