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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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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.

Snapper with saffron-braised potato and green olive dressing


You'll need

1 litre fish stock 1 tsp saffron threads, dry roasted 500 gm kipfler potatoes, peeled and cut into 2cm pieces 4 bulbs of baby fennel, halved lengthways 4 snapper fillets (about 200gm each), skin on and pin-boned 2 tbsp olive oil 180 gm balsamic cipollini onions (see note)   Green olive dressing 2 tbsp green olive tapenade 1 wedge of preserved lemon, rinsed and finely chopped 1 tbsp salted capers, soaked for 10 minutes and drained 1 green shallot, finely chopped 1 tbsp lemon juice 2 tbsp extra-virgin olive oil

Method

  • 01
  • Place fish stock in a large saucepan and bring to the boil over high heat, season to taste with sea salt and freshly ground black pepper, add saffron and simmer for 2 minutes or until stock is coloured, then add potatoes, reduce heat to low and simmer gently for 10 minutes. Add fennel and cook for another 10 minutes or until vegetables are tender, then drain, discard stock and cool slightly.
  • 02
  • Score snapper skin and season to taste. Heat olive oil in a large frying pan, add snapper, skin-side down, cook for 3 minutes on each side or until just cooked through.
  • 03
  • For green olive dressing, place all ingredients in a small bowl, season to taste, then stir to combine. Pour half the dressing over potatoes and fennel, add onion and stir gently to combine.
  • 04
  • Spoon vegetables onto plates, top with snapper fillets, spoon over remaining green olive dressing and serve immediately.

Note Balsamic cipollini onions are baby onions pickled in balsamic vinegar. Available from David Jones Food Halls, Simon Johnson and delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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