Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Matt Moran’s Lemon & Ricotta Doughnuts
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Light and fluffy Italian style doughnuts will blow your guests tastebuds away. This is a matt Moran recipe that I made to serve to the attendees at my last supper club. These were incredible and there was not one left, some even took a doggy bag home to enjoy later on. I hope you make them otherwise I would love to have you experience them.
- 200g firm ricotta, plus 50 g extra
- 2 eggs
- 75g plain flour
- 20g caster sugar, plus 120g extra for dusting
- 1½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- Scraped seeds of 1 vanilla bean
- Finely grated rind of 1 lemon
- Vegetable oil, for deep-frying
- Heat the vegetable oil in a deep fryer or large saucepan to 180°c.
- Beat 200g ricotta and eggs in a bowl until smooth, stir in the flour, sugar, baking powder, cinnamon, vanilla and half the lemon rind and mix to just combine.
- Stir in the remaining ricotta, trying to keep little chunks of ricotta throughout the batter.
- Combine the remaining sugar and remaining lemon rind in a bowl and set aside.
- Carefully add heaped spoonfuls of batter in batches to the oil (be careful, as hot oil will spit) – the doughnuts will form in the bottom of the oil but will puff up and rise to the surface as they cook.
- Fry, turning occasionally for 3-4 minutes until golden brown, then remove with a slotted spoon, drain briefly on paper towels and toss in the lemon sugar.
- Serve hot.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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