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"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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Barramundi with braised oxtail


You'll need

litres (6 cups) veal stock 4 barramundi fillets (160gm each) 1 tbsp olive oil 20 gm butter 1 small garlic clove, finely chopped 1 thyme sprig To serve: coarsely torn flat-leaf parsley   Braised oxtail 30 ml vegetable oil 1 kg oxtail pieces 1 onion, coarsely chopped 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 3 garlic cloves 2 thyme sprigs, leaves picked 4 fresh bay leaves 200 ml tawny Port 6 white peppercorns 1 star anise

Method

  • 01
  • Bring veal stock to the boil in a large saucepan, then simmer over medium heat until reduced to 500ml (18-20 minutes).
  • 02
  • For braised oxtail, preheat oven to 130C. Heat oil in a large frying pan, season oxtail, add to pan and cook over medium heat until fat renders and meat is golden brown (7-8 minutes), then transfer to a casserole. In the same frying pan, add vegetables and garlic and cook over medium heat until caramelised (5-6 minutes), then add to casserole. Add reduced veal stock, port and spices to casserole and bake, covered, until meat falls from the bone (1½-2 hours).
  • 03
  • Remove oxtail, cool, then pick meat from bones (discard bones) and set aside. Strain cooking liquid through a fine sieve into a medium saucepan, cool, skim fat from surface and cook over medium heat until reduced to 500ml and sauce is sticky (7-8 minutes). Add oxtail, season to taste and keep warm.
  • 04
  • Increase oven to 200C. Season barramundi to taste. Heat oil in a large oven-proof frying pan, add barramundi fillets skin-side down and cook over medium heat until skin is golden brown and crisp (4-5 minutes), transfer pan to oven and cook until just cooked through (6-7 minutes). Return to stove top, add butter, garlic and thyme, turn barramundi and cook over low heat, basting regularly with pan juices until skin is golden (2-3 minutes).
  • 05
  • To serve, divide oxtail among bowls, top with a barramundi fillet, scatter over parsley and serve immediately with beetroot Lyonnaise.

“I enjoy doing variations of surf ‘n’ turf, a lot of people don’t really like it, but I think it works. The earthiness of the barramundi suits something stronger like the richness of the braised oxtail.” — Warren Turnbull

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium-bodied cabernet or cabernet blend.

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