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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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Marinated veal T-bone steaks with grilled pumpkin and anchovies


You'll need

6 (300gm each) veal T-bone steaks 6 fresh bay leaves, torn 2 tbsp lemon thyme leaves 2 tbsp extra-virgin olive oil 500 ml dry white wine 1 kg piece of Japanese pumpkin, seeded and cut into thin wedges 3 Spanish onions, cut into wedges ¼ cup olive oil 24 marinated anchovies (see note)

Method

  • 01
  • Place steaks in a single layer in a large glass or ceramic dish, then season to taste with sea salt and freshly ground black pepper. Scatter with bay leaves and thyme, pour over extra-virgin olive oil and wine, then cover and refrigerate for at least 15 minutes.
  • 02
  • Brush pumpkin and onion wedges with olive oil and char-grill over medium-high heat for 5 minutes on each side or until tender.
  • 03
  • Meanwhile, remove veal from marinade and pat dry on absorbent paper, then char-grill for 4-5 minutes on each side for medium-rare or until cooked to your liking.
  • 04
  • Divide char-grilled pumpkin, onion and anchovies among 6 plates, top with veal and serve immediately.

Note Marinated anchovies, also known as boquerones, are fresh anchovies from Spain's north coast that have been marinated and preserved in a vinegar mixture. Available from Simon Johnson.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Clare Valley cabernet or malbec.

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