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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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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.

Shane Delia: Carrot and apricot croquettes with garlic and lemon ricotta


You'll need

5 carrots (660gm), coarsely chopped 90 gm day-old white breadcrumbs 4 dried apricots, finely diced 2 spring onions, thinly sliced 1½ tbsp pine nuts 1 small garlic clove, crushed ½ tsp Aleppo pepper (see note) 4 each flat-leaf parsley, mint and dill sprigs, coarsely chopped 1 small egg For dusting: plain flour 200 ml olive oil, for shallow-frying   Garlic and lemon ricotta 250 gm ricotta Finely grated rind of 1 lemon 1 garlic clove, crushed 200 gm natural yoghurt

Method

  • 01
  • Steam carrot in a steamer over a saucepan of boiling water until tender (20-25 minutes). Transfer to a bowl, mash to a smooth purée, add remaining ingredients (except flour and oil), season to taste and mix to form a soft dough, adding more breadcrumbs if dough is too sticky. Roll tablespoons of mixture into cigar shapes, lightly dusting with flour to prevent dough from sticking, then place on a tray lined with baking paper and refrigerate until firm (1-2 hours).
  • 02
  • Heat olive oil to 1cm-deep in a deep-sided frying pan over medium-high heat. Cook croquettes, in batches, until golden and cooked through (6-8 minutes), then drain on absorbent paper.
  • 03
  • Meanwhile, for garlic and lemon ricotta, combine ingredients in a bowl, season to taste and serve with warm croquettes.
Note Aleppo pepper is hot dried Turkish chilli, available from Turkish grocers. If unavailable, substitute roasted chilli flakes, available from Asian grocers.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.

“When my one-year-old daughter Jayda comes into the restaurant for lunch every Thursday, this is the dish she craves. I love sitting in the restaurant watching her eat them. She starts off like her mother, so feminine and delicate, tasting one small mouthful at a time with a little whipped ricotta. Before you know it, she transforms into me, demolishing the whole bowl in a matter of minutes with debris spread all over her face and the restaurant floor.”

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic, heady Eden Valley viognier.

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