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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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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A celebration of one of our favourite breakfast foods.

Kylie Kwong: Goong Goong's pickles


You'll need

750 gm cabbage, core removed 1 Lebanese cucumber 2 carrots, peeled 1 white radish (daikon), peeled 1 bunch (about 8) radish, trimmed and halved lengthways 1/4 cup sea salt 1.5 litres (6 cups) white vinegar 495 gm (2¼ cups) white sugar 60ml (¼ cup) light soy sauce 1 tsp chilli oil

Method

  • 01
  • Cut cabbage into 5cm x 2cm pieces and separate leaves. Halve cucumber and carrots lengthways, then cut into 7cm x 1cm pieces. Halve white radish lengthways and cut into 3cm x 2cm pieces.
  • 02
  • Combine all the vegetables in a large bowl, sprinkle with salt and mix well to combine, then cover and refrigerate overnight.
  • 03
  • Combine vinegar and sugar in a heavy-based non-reactive saucepan and stir over low heat until sugar dissolves. Simmer uncovered, without stirring, for 30 minutes, or until reduced by one-third and slightly syrupy. Cool, then refrigerate overnight.
  • 04
  • Pour cooled syrup over vegetables, add remaining ingredients and mix thoroughly. Transfer to a jar or airtight container and refrigerate for 2-3 days to allow flavours to develop. Pickles will keep refrigerated for several months.

"This recipe comes from my mother's father (my grandfather), Goong Goong. These dynamic, delicious pickles remind me a little of an Italian giardiniera. Straight from the jar, they're perfect served as an appetiser or palate awakener, or finely sliced they can be added to a salad or thrown into a stir-fry to add body and complexity." - Kylie Kwong

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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