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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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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."

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.

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Lemon-oregano chicken with tomato yoghurt and village salad


This twist on souvlaki uses whole lemon in the marinade for extra bite. Start a day ahead to marinate the chicken and drain the yoghurt.

You'll need

100 ml olive oil ½ cup (firmly packed) fresh oregano 1 tbsp dried Greek oregano (see note) 1 lemon, unpeeled, coarsely chopped 3 garlic cloves 2 tbsp red wine vinegar 8 chicken thigh fillets, skin on 16 fresh bay leaves   Village salad 1 iceberg lettuce, coarsely chopped Lebanese cucumbers, coarsely chopped 2 tbsp mint 1 spring onion, thinly sliced 1 thick slice of Greek feta (about 100gm) 1½ tbsp extra-virgin olive oil Juice of ½ lemon, or to taste   Tomato yoghurt 500 gm Greek yoghurt 6 vine-ripened tomatoes 1 garlic clove, finely chopped Juice of ½ lemon, or to taste

Method

  • 01
  • Blend olive oil, fresh and Greek oregano, lemon and garlic in a food processor until smooth, add half the vinegar, season and process to combine. Pour into a large snap-lock bag, add chicken, seal and massage chicken to coat. Marinate in fridge for 3 hours or preferably overnight.
  • 02
  • For tomato yoghurt, tip yoghurt into a muslin-lined sieve over a bowl, cover and drain overnight. Preheat a barbecue to high. Drizzle tomatoes with oil and barbecue until slightly blackened and skins split (8-10 minutes). Process in a food processor until smooth, pass through a fine sieve (discard solids), transfer to a saucepan and simmer until thickened (6-8 minutes). Cool, then stir through drained yoghurt with garlic and lemon juice, season to taste and refrigerate until required.
  • 03
  • Remove chicken from marinade and thread onto skewers with a couple of bay leaves so the leaves sit under the flesh side of the chicken. Barbecue, turning occasionally until cooked through and juices run clear (10-15 minutes).
  • 04
  • For village salad, combine lettuce, cucumber, mint and spring onion in a bowl and top with feta. Shake oil and lemon juice in a jar, season to taste, drizzle onto salad, season feta and serve salad with chicken and tomato yoghurt.

Note Greek oregano is available at delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp dry white such as Greek assyrtiko or Hunter sémillon.

Featured in

Jan 2015

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