Healthy Eating

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Pea and ham soup

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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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Burrata with green relish


"Burrata is a creamy fresh cow's milk cheese of stretched curd and cream inside a mozzarella skin," says Brigitte Hafner. "It goes really well with this fresh and fragrant relish. Serve it with toasted crusty bread drizzled with lots of extra-virgin olive oil."

You'll need

2 burrata (about 200gm each) To serve: crusty bread   Fragrant green relish 1 tbsp coriander seeds 2 tsp cumin seeds ¾ cup (loosely packed) coriander, coarsely chopped ½ cup (loosely packed) flat-leaf parsley, coarsely chopped ½ long green chilli, finely chopped 2 tbsp coarsely chopped roasted skinned hazelnuts 1 garlic clove, crushed 125 ml (½ cup) extra-virgin olive oil, plus extra to serve Juice of 1 lemon

Method

  • 01
  • For green relish, dry-roast coriander and cumin seeds (4-6 minutes), grind in a coffee grinder or with a mortar and pestle, then combine in a food processor with herbs, chilli, garlic, nuts and oil and blend to a paste. Add a few grinds of black pepper and sea salt to taste. Just before serving add lemon juice to taste and a dash more olive oil. Serve over the burrata with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2013 The Wanderer Chenin Blanc, Yarra Valley.

Featured in

May 2014

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