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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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Beetroot soup with burrata


"Beetroot is one of those ingredients that in some form or another ends up on almost every menu I write," says Shaun Kelly. "Its earthiness combines beautifully with creamy burrata."

You'll need

1 tbsp olive oil 1 small Spanish onion, diced 2 garlic cloves 750 gm (about 4) beetroot, diced 1 medium (200gm) floury potato, such as coliban, diced 1 small fresh bay leaf ½ tsp ground cumin 1½ tbsp Sherry vinegar 500 gm burrata To serve: extra-virgin olive oil

Method

  • 01
  • Heat oil in a large saucepan over low heat, add onion and garlic and stir occasionally until tender (5-7 minutes). Add beetroot, potato, bay leaf and cumin, place a round of baking paper directly on surface and cook until beetroot and potato are very tender (35-40 minutes), removing baking paper regularly to stir, especially towards end of cooking. Then add enough water to cover (about 1 litre), season to taste, bring to the simmer and cook until stock is well flavoured (10-12 minutes). Discard bay leaf, blend soup in a blender until smooth, add Sherry vinegar and season to taste. Divide among serving bowls, top with coarsely torn burrata, drizzle with extra-virgin olive oil, scatter with pepper and serve hot.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2013

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