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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.

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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.

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.

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.

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Chicken katsu rolls


Fried chicken in a bun - what's not to love? The classic katsu sando is usually pork tonkatsu between slices of soft white bread. This version, though, slips crumbed chicken into a sweet little brioche bun. A simple slaw is really all it needs, but gomasio, Japan's toasted sesame salt, really makes them rock.

You'll need

2 skinless chicken breasts (300gm each), each sliced diagonally into 4 pieces 1 egg, lightly beaten 1 tbsp milk 100 gm panko crumbs 200 ml grapeseed oil 40 gm butter, plus extra, softened for spreading 4 brioche buns, halved   Slaw 400 gm white cabbage (about ¼ head), thinly sliced on a mandolin ½ small white onion, very thinly sliced 50 gm Japanese Kewpie mayonnaise 1 tbsp lemon juice   Roasted sesame salt 1 tbsp roasted sesame seeds, coarsely crushed in a mortar and pestle 2 tsp sea salt flakes

Method

  • 01
  • Place chicken pieces between 2 sheets of baking paper and flatten with a mallet to 1cm thick. Whisk egg and milk together in a bowl, and place panko crumbs in another. Dip a piece of chicken into eggwash, shake off excess, then dip into crumbs, shake off excess, and set aside on a plate. Repeat with remaining chicken pieces.
  • 02
  • Heat half the oil and butter in a large non-stick frying pan over medium heat and fry half the chicken until golden all over and just cooked through (5-6 minutes). Repeat with remaining oil, butter and chicken. Drain on paper towels.
  • 03
  • Meanwhile, for slaw, toss ingredients in a bowl to combine and season to taste.
  • 04
  • For roasted sesame salt, combine ingredients in a bowl.
  • 05
  • To serve, butter brioche bun bases, top with slaw and fried chicken, season to taste with sesame salt and sandwich with brioche tops.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cloudy wheat beer.

Featured in

Sep 2014

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