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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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Pork and pineapple tacos


You'll need

¼ pineapple, peeled, cored and chopped 8 cooked tortillas   Pineapple-marinated pork 5 garlic cloves, finely chopped 1 tsp chopped canned chipotle chilli in adobo 190 ml fresh pineapple juice 25 ml white vinegar ½ tsp ground cumin 2 tbsp coarsely chopped fresh oregano ½ tsp sweet paprika 500 gm pork neck, thinly sliced and cut into 3cm strips 25 ml canola oil   Green salsa 2 tbsp finely chopped green capsicum ¾ tsp finely chopped long green chill, seeds removed 1 tsp finely chopped onion ½ green tomato 1/3 cup coriander 2 tsp lime juice Pinch each of salt and caster sugar to taste

Method

  • 01
  • For pineapple-marinated pork, combine garlic, chipotle, pineapple juice, vinegar, cumin, oregano and paprika in a bowl. Add pork and a good pinch salt and stand to marinate for 4 minutes (but no longer or the acid in the juice will break down the pork).
  • 02
  • Meanwhile, for green salsa, process ingredients in a blender until smooth. Check seasoning and set aside. Makes ½ cup.
  • 03
  • Drain pork, then toss in canola oil. Cook in batches in a char-grill pan over high heat, turning occasionally, until caramelised (1-2 minutes).
  • 04
  • Briefly warm tortillas in a non-stick pan. Place a spoonful of grilled marinated pork on each tortilla, add a few chunks of pineapple and 1-2 teaspoons of green salsa and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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