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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

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Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Potenza-style chicken


You'll need

1 tbsp olive oil 20 gm butter, coarsely chopped 1 chicken (1.4kg), cut into 8 pieces 1 onion, diced 5 garlic cloves, finely chopped 200 ml dry white wine 500 gm vine-ripened tomatoes (about 4), coarsely chopped 200 gm canned cherry tomatoes 3 small red chillies, thinly sliced Large pinch of chilli flakes (optional) ¼ cup each torn basil and flat-leaf parsley, to serve To serve: crusty bread

Method

  • 01
  • Heat oil and butter in a non-stick frying pan over medium-high heat, add chicken pieces skin-side down and cook, turning once, until golden (2-4 minutes each side), then transfer to a casserole. Add onion and garlic to frying pan and stir occasionally until very tender (5-10 minutes). Deglaze pan with wine, then add tomato, breaking up with a spoon. Add chilli and herbs, season to taste, transfer to casserole, cover with a lid and simmer over low heat until chicken is just cooked through (30-40 minutes). Stir in herbs and serve hot with crusty bread.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Situated in the instep of the Italian boot, Basilicata remains one of Italy's most rustic regions. The ingredients are straightforward, the flavours bold. (Interestingly enough, it's the only region to use ginger in its cooking.) This dish is all about that rusticity and simplicity - use a flavourful free-range chicken, and if you can't find good, ripe fresh tomatoes, substitute canned ones for the best flavour.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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