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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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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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

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Flourless apple, almond, raisin and ginger cake

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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Six ways with choux pastry

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Red cabbage-apple slaw with speck and caraway dressing


This slaw uses a combination of crunchy raw cabbage and pickled cabbage for textural contrast. Stuff it into soft rolls with barbecued sausages and mustard for a twist on the good old sausage sizzle.

You'll need

200 gm red cabbage (about 1/3), thinly sliced on a mandolin 2 apples, such as pink lady or Granny Smith, quartered, thinly sliced on a mandolin and tossed with juice of ½ lemon to prevent discolouring 1 baby fennel bulb (130gm), thinly shaved on a mandolin and crisped in iced water, fronds reserved To serve: coarsely chopped flat-leaf parsley   Pickled cabbage 200 ml unfiltered apple cider vinegar 100 ml dry white wine 55 gm (¼ cup) caster sugar 1 fresh bay leaf 200 gm red cabbage (about 1/3), thinly sliced on a mandolin ¼ small Spanish onion, thinly sliced   Speck and caraway dressing 150 ml olive oil 100 gm speck, diced 1½ tsp caraway seeds 2 tbsp each lemon juice and unfiltered apple cider vinegar 2 tsp Dijon mustard 1 garlic clove, finely chopped

Method

  • 01
  • For pickled cabbage, bring vinegar, wine, sugar, bay leaf, 125ml water and 1 tsp sea salt to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Add cabbage and onion, stir to combine, remove from heat and cool to room temperature. Transfer to a sterile container and refrigerate to chill. Pickled cabbage will keep for up to a week.
  • 02
  • For speck and caraway dressing, heat 50ml olive oil in a small frying pan over medium-high heat, add speck and fry, stirring occasionally, until browned and crisp (3-4 minutes), adding caraway seeds in the last minute. Remove speck with a slotted spoon and set aside on paper towels to drain. Tip the oil from the pan into a bowl, add remaining ingredients, season to taste and whisk to emulsify.
  • 03
  • Drain pickled cabbage well (discard bay leaf). Combine raw cabbage, apple, fennel, fennel fronds and parsley in a bowl with speck. Just before serving, add pickled cabbage and dressing, toss to combine and serve.

Hot tip To make the most of the varied textures of this slaw, toss it all together and serve immediately - this will ensure the raw elements retain all their crunchy crispness.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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Jan 2015

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