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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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Flourless apple, almond, raisin and ginger cake

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.

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Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Orange caramel sticky doughnuts


You'll need

2 tbsp each almonds, walnuts and pistachios 300 gm (2 cups) self-raising flour, sieved 55 gm (¼ cup) caster sugar ¼ tsp cinnamon 200 ml milk 50 ml orange juice 1 egg, beaten For deep-frying: vegetable oil 6 figs, cut into wedges   Orange caramel 110 gm (½ cup) caster sugar 320 ml orange juice 3 tsp cornflour mixed with 1 tbsp water or orange juice

Method

  • 01
  • Preheat oven to 180C. Roast nuts on an oven tray until golden (4-6 minutes), then coarsely chop and set aside.
  • 02
  • For orange caramel, combine sugar and 60ml water in a small saucepan and stir over medium-high heat until sugar dissolves, then brush down sides of pan with a wet pastry brush and cook until caramel (4-6 minutes). Add juice (be careful as hot caramel will spit), stir until dissolved (1-2 minutes), add cornflour mixture, whisk until thickened, bring to the boil and set aside.
  • 03
  • Heat oil in a deep saucepan to 170C. Combine flour, sugar, cinnamon and a pinch of salt in a bowl, add milk, juice and egg and beat with a wooden spoon until smooth. Working in batches, scoop tablespoons of dough into oil with a lightly oiled spoon and deep-fry, turning occasionally, until golden (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, toss in orange caramel and serve scattered with nuts and figs.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

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Young marmalade-like muscat.

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