The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

Spice-crusted chicken with dirty rice


Dirty rice is a classic Cajun dish made in a similar style to a pilaf. It's the livers in the rice that lend it a "dirty" appearance: rustic and delicious.

You'll need

4 carrots, thickly sliced 2 leeks (white part only), thickly sliced 1 chicken (1.5kg) 2 tbsp olive oil ½ tsp each sweet paprika, ground coriander and ground cumin ¼ tsp ground white pepper 1 bunch thyme 1 lemon, quartered 6 garlic cloves, bruised To serve: Tabasco and mayonnaise   Dirty rice 2 tbsp olive oil 2 celery stalks, finely diced 1 onion, finely diced 1 green capsicum, finely diced 3 garlic cloves, crushed 4 bacon rashers, diced 150 gm pork and fennel sausage meat (about 1 large sausage), removed from skin and coarsely crumbled 400 gm (2 cups) long-grain rice 300 gm chicken livers, trimmed and diced 700 ml chicken stock

Method

  • 01
  • Preheat oven to 180C. Scatter carrot and leek in a roasting pan, place chicken on top, brush with oil, then season with spices and sea salt. Tear thyme and place in the cavity with lemon and garlic, secure cavity with a skewer, tuck in wings and roast until chicken is cooked through (1¼-1½ hours). Set aside to rest (10-15 minutes).
  • 02
  • Meanwhile, for dirty rice, heat oil in a saucepan over high heat, add celery, onion, capsicum and garlic and stir occasionally over medium-high heat until golden (8-10 minutes). Add bacon and sausage meat and stir to combine and break up sausage (2-4 minutes). Add rice and liver, stir to combine, then season to taste. Add stock, bring to the simmer, then reduce heat to low, cover with a tight-fitting lid and cook until liquid is absorbed and rice is tender (13-15 minutes). Remove lid and remove pan from heat, then cover with a tea towel and set aside to rest (5-10 minutes).
  • 03
  • Carve chicken, then serve with pan vegetables, dirty rice, Tabasco and mayonnaise.

Note Allow plenty of time to rest meat so the proteins relax and the juices settle. It really makes the difference for a juicy, tender result. Cover the meat loosely with foil (unless it has crackling, which would lose its crunch) and rest it in a warm place. Large cuts of beef, veal and pork need around 30 minutes, chicken 15 minutes and fish 5-10 minutes.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Super-hoppy American IPA

Featured in

Jun 2013

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