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Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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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Salt cod empanadillas


You'll need

250 ml (1 cup) extra-virgin olive oil 250 ml fino sherry 185 gm (1¼ cups) each of plain and self-raising flour 1 egg, lightly beaten For deep-frying: vegetable oil   Salt cod filling 1 Sebago potato (about 400gm) 750 gm salt cod, cut into 5cm-thick pieces, soaked in cold water for 36 hours, changing water 4 times, drained 1½ tbsp olive oil 1 large onion, finely chopped 300 ml pouring cream 2 tbsp finely chopped flat-leaf parsley 1 garlic clove, thinly sliced ½ tsp dried chilli flakes

Method

  • 01
  • For salt cod filling, cover potato with enough cold water in a saucepan. Bring to boil and cook over high heat until potato is soft (20-30 minutes). Drain, peel and mash. Remove skin and bones from salt cod and discard. Set cod aside. Heat olive oil in a saucepan over medium heat, add onion and cook until soft and golden (6-8 minutes). Add cream, parsley, garlic, chilli and salt cod and simmer, stirring occasionally to break down salt cod, until cream is reduced by two-thirds (10-12 minutes). Add potato and mix to a coarse paste. Season to taste with freshly ground black pepper, then cover with plastic wrap and refrigerate until required.
  • 02
  • Combine extra-virgin olive oil, sherry, flours and a pinch of fine sea salt in a bowl, turn onto a lightly floured surface and knead until smooth. If dough is too sticky, add extra flour. Cover with plastic wrap and stand for 30 minutes at room temperature.
  • 03
  • On a lightly floured surface and, working with one 50gm piece of dough at a time, roll to a 5mm-thick round. Place a heaped tablespoon of salt cod mixture in the centre. Brush edges with beaten egg, fold pastry over filling to form a semi-circle, then pleat edges in one direction to seal. Place on a lightly floured tray and repeat with remaining dough and salt cod mixture (you may have some salt cod mixture remaining).
  • 04
  • Preheat vegetable oil in a deep-fryer or deep saucepan to 190C. Add 4 pastries, cook until golden (4-6 minutes), drain on absorbent paper, then repeat in batches with remaining pastries. Serve immediately.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

A tangy manzanilla such as La Goya, or a fino such as San León.

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