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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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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Seafood khoresh


"I am craving the seafood stew we ate at Peel St in Adelaide recently. Please ask the chef his secret."
Kate Alfred, Barton, ACT

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.

You'll need

2 tbsp olive oil 25 gm butter, diced 2 onions, finely chopped 1 tsp ground cinnamon 4 cardamom pods, crushed 400 ml freshly squeezed orange juice 350 ml chicken stock 400 gm skinless snapper fillets, cut into 4 pieces 16 cockles, scrubbed 16 black mussels, debearded and scrubbed 8 uncooked prawns, peeled and cleaned 1 medium squid (about 120 gm), cleaned and sliced into 2cm-wide strips 1 carrot, julienned 2 oranges, segmented 1 tsp orange-blossom water Juice of 1 lime 80 gm pistachios, roasted and lightly crushed ¾ cup each (loosely packed) mint, coriander and flat-leaf parsley, coarsely chopped, plus extra to serve 40 gm flaked almonds, toasted To serve: boiled moghrabieh (see note)   Candied orange zest 200 gm caster sugar Finely sliced rind of 1 orange

Method

  • 01
  • For candied orange zest, boil rind in a small saucepan over medium-high heat to remove bitterness (8-10 minutes), then drain. Stir sugar in a small saucepan with 250ml water to dissolve, then bring to the boil, add rind and simmer until syrupy (8-10 minutes). Transfer with a slotted spoon to a tray and set aside to cool (discard liquid).
  • 02
  • Heat oil and butter in a large saucepan over medium heat, add onion and stir occasionally until tender (5-6 minutes), then add spices and cook until fragrant (1-2 minutes). Increase heat to high, add orange juice and stock, season to taste and boil until reduced by half (15-20 minutes).
  • 03
  • Reduce heat to low, add snapper, cockles, mussels, prawns and squid and half the carrot. Cover with a lid and cook until seafood is just cooked through (5-7 minutes). Transfer seafood with a slotted spoon to a serving platter and cover with foil to keep warm.
  • 04
  • Add half the orange segments to pan with remaining carrot, orange-blossom water, lime juice, half the pistachios, candied orange zest and herbs. Pour mixture over fish, scatter with almonds, and remaining pistachios and orange segments, and extra herbs. Serve warm with moghrabieh.
Note Moghrabieh, a large, round couscous, is available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2014

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