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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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Ham hock soup

Rib-eye steak with cornmeal onion rings and charred tomato salad


You'll need

500 gm grape or cherry tomatoes 1 red capsicum 2 tsp cabernet sauvignon vinegar or other red wine vinegar 6 baby golden or red beetroot, trimmed, boiled, peeled and halved ½ tsp cayenne, plus a pinch 4 dry-aged yearling grain-fed rib-eye steaks (about 400gm each), at room temperature For shallow-frying: vegetable oil 75 gm (½ cup) plain flour 85 gm (½ cup) fine cornmeal 3 (110gm each) white onions, cut into 1cm slices and separated into rings ½ cup buttermilk To serve: grainy mustard

Method

  • 01
  • Char-grill or barbecue tomatoes, turning for 2 minutes or until just beginning to collapse, then place in a bowl. Char-grill or barbecue capsicum for 5 minutes or until charred. Cool slightly, then peel, remove seeds and cut into thin strips, add to tomatoes with vinegar, beetroot and a pinch of cayenne, then season to taste and stir gently to combine.
  • 02
  • Brush steaks with a little oil, then barbecue over medium heat for 6 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate, season to taste and leave for 10 minutes.
  • 03
  • Meanwhile, combine flour, cornmeal and cayenne in a bowl. Toss onion rings with buttermilk in a bowl until well coated, then add to flour mixture and toss until well coated. Heat 2cm vegetable oil in a frying pan and cook coated onion rings, in 3 batches, for 45 seconds on each side or until golden, then drain on absorbent paper. Serve onion rings immediately scattered with salt, with steaks topped with a spoonful of mustard and charred tomato salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

The gutsy, roasted berry flavour of a French grenache-based red.

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