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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.

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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.

Cornersmith Annandale opens

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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.

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Philippe, Melbourne review

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Char-grilled palm-sugar chicken


Serve this Thai-inspired chicken as a snack, or with sticky rice and a green papaya salad for a meal.

You'll need

20 gm (4cm piece) ginger, coarsely grated 10 gm (2cm piece) galangal, coarsely grated 4 garlic cloves 1 lemongrass stalk, white part only, thinly sliced 2 coriander roots, coarsely chopped 55 gm (¼ cup) light palm sugar, coarsely chopped (see note) 250 ml (1 cup) light soy sauce 1 chicken (about 1.6kg), butterflied, backbone removed For brushing: vegetable oil   Roast chilli dressing 2 tsp dried chilli flakes 2 tsp finely grated galangal 1 garlic clove 2 tbsp coarsely grated light palm sugar 1 tbsp ground roast rice 80 ml (1/3 cup) fish sauce 2 red shallots, thinly sliced Juice of 2 limes, or to taste

Method

  • 01
  • Pound ginger, galangal, garlic, lemongrass and coriander root to a paste in a mortar and pestle, add sugar, pound to combine. Transfer to a bowl, add soy sauce and chicken, turn to coat, cover, refrigerate to marinate (2-3 hours).
  • 02
  • Strain marinade into a small saucepan and simmer over medium-high heat until reduced to a glaze (8-10 minutes).
  • 03
  • Preheat a char-grill pan over low heat. Pat chicken dry with absorbent paper, brush with oil and char-grill, starting skin-side down and turning and basting with marinade occasionally, until cooked through (20-25 minutes).
  • 04
  • Meanwhile, for roast chilli dressing, dry-roast chilli in a frying pan over high heat until smoky (30 seconds), transfer to a bowl. Add galangal to pan, dry-roast until fragrant and dried (2-3 minutes), then pound in a mortar and pestle until fine. Add garlic, palm sugar and ground rice, pound to combine. Stir in remaining ingredients, drizzle over hot char-grilled chicken and serve.

Note Palm sugar is extracted from the sap of the Palmyra palm and comes in jars, small tablets or large discs. It requires grating or crushing before use. We found the tablets and discs easier to handle than the jar form.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Spätlese, or medium-sweet riesling.

Featured in

Sep 2011

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