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Pea and ham soup

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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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Salad of poached tuna, feta stuffed eggplant and beans


You'll need

2 200 gm tuna steaks 400 gm baby green beans, trimmed, blanched and refreshed in iced water 2 cups firmly packed rocket 50 gm pinenuts, roasted   Filled eggplants 2½ tbsp olive oil 4 Japanese eggplants, peeled, with stem end intact 100 gm feta, crumbled ¼ cup coarsely chopped flat-leaf parsley 2 lemons, finely grated rind only Pinch allspice   Rosemary vinaigrette 100 ml extra-virgin olive oil 3 chopped anchovy fillets 2 cloves of finely chopped garlic 100 ml red wine vinegar 1 tbsp finely chopped rosemary 3 bay leaves   Fresh tomato and caper relish 4 egg tomatoes, peeled, seeded and chopped 1 small Spanish onion, finely chopped 2 tsp baby capers 15 basil leaves, torn 4 anchovy fillets, finely chopped ¼ cup extra-virgin olive oil 2 tbsp lemon juice

Method

  • 01
  • For rosemary vinaigrette, place olive oil, anchovies and garlic in a saucepan and cook over low heat until lukewarm. Whisk in vinegar, 1½ tbsp water, rosemary and bay leaves, then simmer for 2 minutes. Remove from heat and cool until required. Makes about 200ml.
  • 02
  • For tomato and caper relish, combine tomatoes, onion, capers, basil and anchovy fillets in a bowl. Add olive oil and lemon juice, season to taste and toss to combine well.
  • 03
  • Half fill a wide saucepan with salted water and heat over low heat until 70C, add tuna and cook for 5 minutes, then remove tuna from pan, cool to room temperature. Cut into thin slices.
  • 04
  • Meanwhile, for filled eggplants, heat olive oil in a frying pan, add eggplant and cook over medium heat for 3-4 minutes or until soft and golden all over. Remove, drain on absorbent paper, then cut a pocket lengthways in each eggplant, leaving ends joined. Combine feta, parsley, lemon rind and allspice in a bowl, then divide stuffing among eggplant, place in a roasting pan and bake at 180C for 5 minutes or until heated through.
  • 05
  • Place tuna, beans, rocket and pinenuts in bowl. Add enough rosemary vinaigrette to just coat, then season to taste and toss well to combine. Divide salad and filled eggplant among bowls, top with a spoonful of tomato and caper relish and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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