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Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

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Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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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.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Charcoal-grilled chicken with aji (Pollo a la Brasa)


In Peru, aji means both chilli and a spicy chilli sauce. This version of aji uses Peru's classic yellow chilli, aji amarillo. You'll need to begin this recipe a day ahead.

You'll need

1 tsp cumin seeds 3 garlic cloves 2 tbsp oregano Juice of ½ lime 1 tbsp olive oil 1 free-range organic chicken (1.4kg) 1 kg small potatoes, such as kipfler or royal blues   Aji 1 large ripe vine-ripened tomato, cut into 1cm dice 1 tbsp finely chopped coriander ½ Spanish onion, finely chopped 2 aji amarillo chillies, finely chopped (see note) 1 tsp aji amarillo paste (see note) Juice of ½ lime, or to taste

Method

  • 01
  • Pound cumin in a mortar and pestle until finely crushed. Add garlic, pound to a paste, then add oregano and pound to crush. Add lime juice, oil and 1 tbsp sea salt flakes and pound to combine. Set aside.
  • 02
  • Remove backbone from chicken and flatten bird out, cut a few medium slashes in breasts and legs, then place in a non-reactive container, rub marinade all over and refrigerate overnight.
  • 03
  • Bring chicken to room temperature. Set up a charcoal barbecue for indirect grilling. When coals die down to medium heat, grill chicken bone-side first and turn occasionally until just cooked through (1 hour-1 hour 20 minutes).
  • 04
  • Meanwhile, wrap potatoes in foil, add to coals and cook, turning occasionally, until tender (20-30 minutes).
  • 05
  • For aji, combine ingredients in a bowl with 1½ tbsp chilled water and ½ tsp sea salt flakes and serve with hot chicken and potatoes.

Note Aji amarillo chillies are available bottled and in paste form from Tierras Latinas en Australia. If they're unavailable, substitute bottled jalapeños.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Vibrant grenache rosé.

Featured in

Jan 2013

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