The Paris issue

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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.

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.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

Flourless apple, almond, raisin and ginger cake

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

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

Chinese-style potato salad with ginger, chilli and spring onion


Potatoes may not be the first ingredient that comes to mind when you think of Chinese food, but in the northern provinces it's not uncommon to see a cold potato dish such as this served as part of a meal. Ginger, chilli and sesame add fragrance and flavour, while Chinkiang vinegar brings requisite piquancy to the table. The potato is cooked very quickly so it still retains a little crunch. You may never look at potato salad the same way again.

You'll need

3 large waxy potatoes, such as Desiree 1 tbsp each peanut oil and sesame oil 2 tbsp julienned ginger 2 garlic cloves, finely chopped 2 small red chillies, finely chopped 1½ tbsp soy sauce 50 ml Chinkiang vinegar (see note) 1 tbsp chicken stock To serve: thinly sliced spring onion

Method

  • 01
  • Cut potatoes into julienne on a mandolin, placing them in a bowl of cold water as you go to prevent them going brown. Set aside to soak to remove starch (30 minutes).
  • 02
  • Meanwhile, heat oils in a wok or frying pan over medium-high heat until shimmering, add ginger, garlic and chilli and stir-fry until fragrant (1 minute). Remove from heat, set aside to cool slightly, then add soy sauce and half the vinegar and set aside.
  • 03
  • Drain potato, rinse, then add to a saucepan of boiling salted water over medium-high heat, bring back to the boil, then cook for 1 minute. Drain well, transfer to a large bowl, add stock and remaining vinegar and stir to coat well. Set aside to cool, then transfer to serving bowls. Drizzle with ginger-chili dressing, scatter with spring onion and serve.

Note Chinkiang vinegar, a Chinese black rice vinegar, is available from Asian grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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