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

Six ways with choux pastry

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Cornersmith Annandale opens

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

Roast pork neck with onions and green peppercorns


The beauty of buying pork neck with the skin on is that you end up with a braised piece of meat topped with a lovely piece of crackling - the best of both worlds. This sauce is quite rich and would be good paired with a crisp bitter leaf salad and some mashed potato.

You'll need

1 tbsp olive oil 1 onion, finely chopped ½ tsp allspice 1 tbsp coarsely chopped flat-leaf parsley 2 tsp finely chopped thyme 2 tsp finely grated lemon rind 360 gm minced pork 1 piece pork neck (2.6kg), skin scored 10 pearl onions, halved 100 ml dry white wine 250 ml (1 cup) chicken stock 2 tbsp green peppercorns 200 ml pouring cream

Method

  • 01
  • Heat olive oil in a frying pan over medium heat, add finely chopped onion and sauté until translucent and tender (10-15 minutes). Transfer to a bowl and set aside to cool, then add allspice, herbs, lemon rind and minced pork and mix well to combine. Season to taste, being generous with pepper, and set aside.
  • 02
  • Preheat fan-forced oven to 250C. To butterfly pork neck, place pork skin-side down on a board and cut from the centre horizontally outwards, cutting halfway through the meat, to create an extended flap, then open up and repeat with other side. Place minced pork mixture along the centre, then roll sides over to enclose. Tie securely with kitchen string and place on top of pearl onions in a roasting pan, season to taste and roast until crackling forms (25-30 minutes), then reduce oven to 150C and roast for 30 minutes. Add wine, stock and peppercorns to pan and roast until pork is tender and reaches 68C on a meat thermometer, adding cream in final 30 minutes of cooking (1½-2 hours). Rest uncovered for 20 minutes, then carve and serve with sauce spooned over.

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 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Normandy cider

Featured in

Jun 2013

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