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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.

Braised beef cheeks with baby carrots and cavolo nero


You'll need

80 ml (1/3 cup) olive oil 6 beef cheeks (about 280gm each), trimmed 2 golden shallots, finely chopped 2 celery stalks, coarsely chopped 1 carrot, coarsely chopped 1 garlic clove, crushed 5 thyme sprigs 1 cinnamon quill 1 fresh bay leaf 3 juniper berries 1 clove 200 ml dry white wine 200 ml port 1.5 litres (6 cups) chicken stock 2 bunches baby carrots, trimmed 120 gm butter, coarsely chopped 2 bunches cavolo nero, trimmed To serve: soft polenta (optional)

Method

  • 01
  • Preheat oven to 160C. Heat half the olive oil in a frying pan over high heat, add cheeks, season to taste and cook, turning once, until browned (1-2 minutes each side). Set aside.
  • 02
  • Heat remaining oil in a large casserole over high heat, add vegetables and garlic and stir occasionally until tender (7-10 minutes). Add herbs and spices, deglaze with wine and port, reduce until almost evaporated (5-6 minutes). Add stock, bring to the simmer, add cheeks, cover and roast until very tender (3-4 hours), then remove cheeks with a slotted spoon and keep warm. Reduce braising liquid over medium-high heat to a sauce consistency (25-35 minutes), set aside and keep warm.
  • 03
  • Meanwhile, bring carrots, 80gm butter and 1 litre water to the simmer in a saucepan over medium heat and simmer until carrots are tender (10-15 minutes), then remove with a slotted spoon. Keep warm. Reduce cooking liquid until light caramel (15-20 minutes). Just before serving, toss through carrots and season to taste.
  • 04
  • Meanwhile, combine cavolo nero and 50ml water in a saucepan over low heat, season to taste, cover and cook until wilted (2-3 minutes), then toss through remaining butter. Serve beef cheeks, sauce, carrots and cavolo nero hot with polenta.
This recipe is from the June 2011 issue of Australian Gourmet Traveller.

"The melt-in-your-mouth braised beef cheeks at Il Bàcaro are the best I've ever had. Please ask chef David Dellai to share his recipe."
Josh Perrin, Prahran, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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