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Pea and ham soup

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.

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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Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Malay-style beehoon noodles with John Dory


You'll need

3 cloves of garlic, halved 2 fresh red birdseye chillies 4 red shallots, halved 2 cm piece of ginger, peeled and sliced 100 ml vegetable oil 2 eggs, lightly beaten 600 gm John Dory, skinned and cut into 3cm pieces 150 gm bean sprouts 8 leaves of Asian greens (about 200gm, such as gai choy or bok choy), coarsely shredded 2 tbsp soy sauce 200 gm fine rice vermicelli noodles, soaked in warm water for 2 minutes and drained To serve: Lebanese cucumber, cut into julienne, crisp fried shallots (available from Asian food stores), sliced red chillies and coriander sprigs

Method

  • 01
  • Process garlic, chillies, shallots, ginger, ½ tbsp oil and ½ tsp sea salt in small food processor until a paste forms. Heat ½ tbsp oil in a wok, add beaten eggs, swirl to coat base thinly and cook over medium heat for 2 minutes or until just set. Remove omelette, cool, then roll up tightly and cut into thin slices.
  • 02
  • Heat wok, add 1 tbsp oil, then add half the fish and stir-fry over high heat for 1-2 minutes or until almost cooked, then remove from wok. Repeat with 1 tbsp oil and remaining fish, then remove. Heat remaining oil in wok, add garlic mixture and stir over medium heat for 2-3 minutes or until fragrant.
  • 03
  • Add bean sprouts, Asian greens, soy sauce and 175ml water and stir-fry for 1 minute, then add soaked drained noodles and stir-fry for 2 minutes or until heated through. Add fish and gently stir-fry for 30 seconds or until warmed through. Divide noodles and fish among bowls, top with omelette strips, cucumber, fried shallots, chilli and coriander, and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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