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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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Grilled cuttlefish, roast zucchini, pickled celery and olives


You'll need

8 cuttlefish, cleaned, tentacles and wings reserved 125 ml (½ cup) extra-virgin olive oil, plus extra for brushing and drizzling Juice of 1 lemon 1 garlic clove, finely chopped long red chillies, seeds removed, thinly sliced 3 green zucchini, cut diagonally into wedges ¼ bunch thyme, leaves picked 100 gm black olives, such as Taggiasche, squashed, pitted 1 cup (loosely packed) each flat-leaf parsley and mint ½ preserved lemon, flesh only, thinly sliced   Pickled celery 125 ml (½ cup) white wine vinegar 2 tsp caster sugar 2-3 inner white celery stalks, thinly sliced, leaves reserved

Method

  • 01
  • Preheat a char-grill pan over high heat. Open cuttlefish bodies, score inside in a cross-hatch pattern, cut into thirds, brush with a little olive oil, season to taste and grill until just opaque (30 seconds each side). Cool slightly, then combine in a non-reactive bowl with 100ml olive oil, lemon juice, garlic and one-third of the chilli. Refrigerate to marinate (4 hours-overnight).
  • 02
  • For pickled celery, combine vinegar, sugar and 125ml water in a saucepan, bring to the simmer, transfer to a non-reactive bowl and cool to room temperature. Add celery and set aside to pickle (15 minutes).
  • 03
  • Meanwhile, preheat oven to 180C. Season zucchini to taste and toss in remaining olive oil. Place in a roasting pan, scatter with thyme and roast until golden and tender (20-25 minutes).
  • 04
  • Drain cuttlefish and celery (discard liquid), place on a large plate with olives, herbs, preserved lemon and zucchini. Sprinkle with celery leaves and remaining chilli, drizzle with a little olive oil, season to taste and serve.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“I love the fact that you can cook cuttlefish on a smoking grill but the flesh remains soft and yielding. I also love the simplicity of this dish and the contrasting textures, colours and flavours.” You’ll need to begin this recipe a day ahead. Andrew Cibej, Vini, Surry Hills, NSW

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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