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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.

Paprika chicken and coleslaw rolls


You'll need

3 garlic cloves, coarsely chopped 3 tsp sweet paprika lemons, finely grated rind and juice only 40 ml olive oil 8 skinless chicken thigh fillets (about 120gm each) 4 large fluffy white rolls, split and buttered 1 baby cos, leaves separated   Coleslaw 1 small Spanish onion, thinly sliced 1 garlic clove, finely chopped 1 lemon, juice and finely grated rind only 120 gm each red and white cabbage 1 large carrot 50 gm sour cream 50 ml olive oil 20 ml white wine vinegar 1 green onion, thinly sliced

Method

  • 01
  • Combine garlic, paprika, lemon rind and juice and half the olive oil in a small bowl and season to taste. Slash skin-side of chicken thighs with a small knife several times. Rub paprika mixture into chicken and set aside.
  • 02
  • Meanwhile, for coleslaw, combine onion, garlic, lemon rind and juice in a bowl and set aside. Thinly slice cabbage and shred carrot on a mandolin and set aside. Add sour cream, olive oil and vinegar to onion mixture, mixing well to combine. Add cabbage, carrot and green onion, season to taste and toss to coat.
  • 03
  • Heat remaining olive oil in a large frying pan over medium-high heat. Add chicken thighs and cook, turning occasionally, until browned and cooked through (7-8 minutes).
  • 04
  • To serve, stuff rolls with chicken thighs, coleslaw and lettuce and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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