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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.

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."

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Cuttlefish and beans in red wine with chilli and aïoli


The key to this dish is to use fresh Australian cuttlefish; the frozen imported variety doesn't have the same flavour. A salad of shaved fennel tossed in olive oil and lemon juice makes the perfect accompaniment. Start this recipe a day ahead to soak the beans.

You'll need

60 ml (¼ cup) olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 250 gm dried cannellini beans, soaked overnight in cold water 250 ml red wine 100 gm peeled canned Italian tomatoes, crushed 100 ml chicken stock 2 fresh bay leaves 2 rosemary sprigs 1.5 kg cuttlefish, cleaned, tentacles reserved, cut into rough 2cm strips To serve: extra-virgin olive oil and dried chilli flakes   Aïoli 1 garlic clove, crushed 1 egg yolk 200 ml olive oil 50 ml extra-virgin olive oil 2 tsp lemon juice

Method

  • 01
  • Preheat oven to 150C. Heat olive oil in a shallow casserole over medium heat, add onion and garlic and stir occasionally until onion is very tender (15-20 minutes). Add drained beans, red wine, tomato, chicken stock and herbs, and bring to a simmer, cover with a lid and braise in oven until beans are just tender (2 hours). Add cuttlefish and braise until cuttlefish and beans are very tender (25-30 minutes).
  • 02
  • Meanwhile, for aïoli, pound garlic and a pinch of salt to a smooth purée using a large mortar and pestle. Add yolk and stir vigorously with the pestle until creamy, gradually add oils and continue stirring until incorporated and mixture is thick and emulsified. Add lemon juice, season to taste and stir to combine.
  • 03
  • Drizzle braised cuttlefish and beans with olive oil, scatter with chilli flakes, and serve with aïoli and fennel salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A round, generous nero d’Avola.

Featured in

Apr 2014

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