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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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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.

Proper mincemeat tart


This fruit tart makes a delicious alternative to Christmas pudding. It goes well with a dollop of double cream or a scoop of vanilla ice-cream. Begin this recipe a day ahead to macerate the fruit.

You'll need

160 gm pitted prunes, coarsely chopped 120 gm sultanas 50 gm mixed peel 50 gm currants 30 gm dried cranberries 200 ml brandy 50 ml green ginger wine Finely grated rind of 1 orange and juice of ½ 100 gm brown sugar ½ tsp each mixed spice and ground cinnamon 1 pink lady apple (about 130gm), coarsely grated 40 gm suet (see note), coarsely grated 1 egg, lightly beaten with 2 tsp milk, for eggwash   Almond shortcrust pastry 500 gm (3 cups) plain flour 350 gm butter, chilled, diced 130 gm caster sugar 130 gm almond meal 2 eggs

Method

  • 01
  • For fruit mince, combine fruit, brandy, wine and orange rind and juice in a bowl and stand until macerated and plump (overnight or up to 2 days).
  • 02
  • For almond shortcrust pastry, process flour and butter in a food processor until sand textured. Add sugar and almond meal, pulse to combine, then add eggs and 1½ tbsp chilled water and pulse until a dough forms. Turn out onto a lightly floured surface, divide in half, pat into 2 flat rectangles, wrap in plastic wrap and refrigerate to rest (3 hours).
  • 03
  • Bring fruit mince to the simmer in a saucepan over medium heat. Add sugar and spices, then transfer to a food processor and pulse until coarsely chopped. Stir in apple and suet and refrigerate until required.
  • 04
  • Roll one pastry rectangle out to a 4mm-thick rectangle, line an 11cm x 35cm rectangular tart tin and refrigerate to rest (30 minutes). Spoon fruit mince into pastry case, roll out remaining pastry to 4mm-thick, place over fruit mince, then trim and pinch edges to seal and refrigerate to rest (30 minutes).
  • 05
  • Preheat oven to 180C. Brush tart with eggwash and bake until golden (40 minutes). Set aside to cool, then serve. Tart will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.
Note You may need to order suet ahead from your butcher.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2013

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