Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Pistachio doughnuts with rosewater glaze
- 75 gm pistachio kernels
- 320 gm plain flour
- 110 gm (½ cup) caster sugar
- 3 tsp baking powder
- Finely grated rind of 1 orange
- Scraped seeds of 1 vanilla bean
- 250 ml (1 cup) milk
- 60 gm butter, melted and cooled
- 1 egg, lightly beaten
- For deep frying/greasing: vegetable oil
- 120 gm caster sugar
- 2 small strawberries, crushed
- 225 gm pure icing sugar, sieved
- 3 tsp rosewater, or to taste
Prep time 20 mins, cook 20 mins (plus resting, standing)
These doughnuts are made from a cake-like batter. Serve with Turkish delight and pistachios, if you like.
Process pistachios in a food processor until finely ground, transfer to a large bowl, add flour, sugar, baking powder, orange rind, vanilla seeds and a pinch of salt. Stir to combine, make a well in the centre, then add milk, butter and egg. Mix until smooth, transfer to a piping bag fitted with a 2cm-fluted nozzle, refrigerate to rest for 1 hour.
For rosewater glaze, combine sugar and 50ml water in a small saucepan, stir over medium-high heat until sugar dissolves, add strawberries, simmer until syrupy (2-3 minutes). Strain into a heatproof bowl (discard pulp), add icing sugar, whisk until smooth, then whisk in rosewater and set aside (thin with a little water to drizzling consistency if necessary.)
Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Pipe 8cm-diameter rings onto squares of lightly oiled baking paper. Slide rings, in batches, into oil and cook, turning occasionally, until puffed, golden and cooked through (3-4 minutes; be careful as hot oil may spit). Drain on absorbent paper, then, while still warm, drizzle with rosewater glaze and place on a cooling rack until glaze sets. Serve warm or at room temperature.