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Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

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Slow-cooked lamb shoulder with roast vegetables


You'll need

1.5 kg lamb shoulder 1 glass red wine 500 ml chicken stock 1 punnet mini-truss tomatoes   Roast vegetables 1 head garlic, halved 2 red onions, quartered 4 potatoes, peeled and quartered 4 zucchini, chopped 1 eggplant, roughly chopped Some fresh thyme sprigs 2 lemons, juice only

Method

  • 01
  • Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
  • 02
  • For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.

Wine to try
2007 Tar and Roses Tempranillo, Heathcote, A$24
Shoulder of lamb is one of the sweetest meats – none sweeter than the slow-cooked milk-fed lamb, a specialty of the elevated plateau region of northern Spain. Naturally, the Spanish drink a local red with their shoulder of lamb – and tempranillo is the predominate variety of the area – be it a traditional Rioja or famed Ribera del Duero. Tempranillo is a new arrival to Australian shores, but has quickly found a comfy niche with several of our winemakers championing the variety. Don Lewis is one, perhaps best known as the long-standing winemaker at the Mitchelton winery in Victoria. Few realise that he skives off to Spain to make wine in Australia’s off-season. His Tar & Roses Tempranillo carries the classic hallmarks of the variety – dark fruit, licorice and a hint of spice. These flavours combine beautifully with the shoulder and the caramelised flavours of the roasted vegetables. Unlike a more typical Australian red, tempranillo is mid-weight yet intensely flavoured, its fruitiness tempered by a slash of bright acidity, the perfect foil to the sweetness of the dish.

This recipe appeared in the April/May 2009 issue of Gourmet Traveller WINE.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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