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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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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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

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.

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."

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Pea and ham salad


This is a twist on the traditional pairing of pea and ham - a more festive, summer version. It's also a great way to use leftover ham if you don't want to cook a leg just for this dish.

You'll need

1 picnic ham (about 4.5kg; see note) 300 gm each sugarsnap peas and snow peas, trimmed, reserving tendrils, to serve 200 gm frozen peas, defrosted 2 tbsp tarragon, coarsely torn 1 cup (loosely packed) mint, coarsely torn 60 ml (¼ cup) extra-virgin olive oil 40 ml (2 tbsp) Sherry vinegar   Sherry vinegar, quince and mustard glaze 100 ml Sherry vinegar 100 gm quince paste, coarsely chopped 80 gm brown sugar 1 tbsp Dijon mustard

Method

  • 01
  • Preheat oven to 180C. For Sherry vinegar, quince and mustard glaze, combine ingredients in a small saucepan over low heat with 100ml water and stir frequently until a thick glaze forms (6-8 minutes). Remove from heat and set aside.
  • 02
  • Gently peel back the skin of the ham from the leg to the shank being careful not to tear the fat. Use a sharp knife to score the skin around the shank then remove it in a single piece and reserve. Score the fat diagonally across the leg at 2cm intervals and repeat scoring in the opposite direction to create a diamond pattern. Place ham in a roasting pan, brush with glaze, pour in 1cm water and roast, basting occasionally, until deep golden and warmed through (50 minutes to 1 hour). Set aside to cool slightly. Cut roughly 12 thick slices and coarsely chop. Leftover ham will keep for a week covered in the fridge.
  • 03
  • Blanch sugarsnaps and snow peas until bright green (30 seconds to 1 minute), drain and refresh, and drain again. Blanch peas until bright green, drain and refresh, and drain again. Combine in a large bowl with herbs, add ham, olive oil and Sherry vinegar, season to taste and serve topped with snow pea tendrils.

Note A picnic ham is smaller than a regular ham. Order it ahead from you butcher. 


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A fruity rosé.

Featured in

Dec 2013

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