Healthy Eating

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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.

Pea and ham soup

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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Tandoori fish fillets with capsicum


You'll need

280 gm (1 cup) natural yoghurt 800 gm wild barramundi fillets (see note) 2 lemons, juice only 2½ cm piece of ginger 6 cloves of garlic 2 large red capsicums 2 tbsp pouring cream ½ tsp carom seeds (see note) 1 tbsp chilli powder For grilling: vegetable oil (optional)

Method

  • 01
  • Put the yoghurt in a strainer lined with muslin cloth for about 2 hours to drain off all the whey. Cut barrumundi fillets into 5cm cubes. Season to taste with sea salt, add lemon juice and set aside.
  • 02
  • Peel ginger and garlic and grind together into a fine paste in a blender with a little water. Cut the capsicums to the same size as the fish and place in a separate bowl with some salt and lemon juice. Place the yoghurt, cream, ground ginger and garlic, carom seeds and chilli powder in a bowl and blend with a whisk. Place the fish into this mix, adjust the seasoning and marinate in the refrigerator for 3 hours.
  • 03
  • Thread the fish and capsicum alternately onto skewers. Preheat the tandoor or chargrill to high. Cook for 6 minutes, remove and rest the skewers to let the excess moisture drain and collect in a tray. Just prior to serving, resume cooking for a further 3 minutes. Alternatively, this can be cooked in the oven. Preheat the oven to 200C. It will need a longer cooking time than on a grill. Baste with some oil if desired.
Note Use the centre cut of large barrumundi fillets that are skinned and boned. Alternatively, you can use any fish that is thick-fleshed and slightly oily. Monitor the cooking time closely as the fish can dry out rapidly in the high heat. Carom seeds, also known as ajowan or ajwain, are similar in taste to caraway seeds and are available from Indian spice shops or Herbie’s Spices.

“The traditional fish tikka is cooked in the tandoor, a clay oven, so this is a slight variation. I have chosen wild barramundi as it lends itself well to the marinade and cooks well in the intense heat.” This recipe is from the book Qmin by Anil Ashokan (Allen & Unwin, $39.95 pbk).

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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