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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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Omelette sandwiches with sorrel cream and prawns


You'll need

14 free-range eggs For pan: soft butter 35 gm (¼ cup) sesame seeds, toasted 1 bunch (40gm) sorrel, trimmed 200 gm crème fraîche ¼ cup finely chopped chives 27 (600gm) cooked small king prawns, peeled, cleaned and halved widthways

Method

  • 01
  • Place eggs and ½ cup water in a bowl, season to taste, then whisk until combined.
  • 02
  • Butter a 26cm x 32cm Swiss roll pan and line the base with baking paper. Pour in egg mixture, sprinkle with sesame seeds and cook at 190C for 10-12 minutes or until mixture is just set. Run a small knife around inner edge of pan, then turn out onto a chopping board, peel away paper and cool.
  • 03
  • Meanwhile, place sorrel in a small bowl, pour boiling water over, drain, then refresh in iced water and drain again. Squeeze excess water from sorrel, finely chop, then place in a bowl. Add crème fraîche and chives, season to taste and whisk until thick.
  • 04
  • Trim edges of omelette straight and cut in half lengthways. Cut each half into9 rectangles. Cut each rectangle in half horizontally, not cutting all the way through, then spread with a little sorrel cream and top with prawns. Serve immediately. Sandwiches can be refrigerated for up to 8 hours.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

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