Healthy Eating

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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.

Pea and ham soup

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Bread and butter pudding

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Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Fried quail with cucumber and lettuce wedges


You'll need

4 jumbo quail, butterflied and halved lengthways 200 ml light soy sauce 100 ml chicken stock 40 gm caster sugar 2 pieces orange rind, removed with a peeler 10 gm (2cm piece) ginger, thinly sliced 1 star anise, coarsely crushed For deep-frying: vegetable oil 1 tsp each Chinese five-spice and dried chilli flakes ¼ iceberg lettuce, cut into thin wedges ½ telegraph cucumber, cut into 4cm batons To serve: lime wedges and coriander sprigs

Method

  • 01
  • Place quail in a single layer in a non-reactive dish and set aside. Combine soy sauce, stock, sugar, orange peel, ginger and star anise in a small saucepan, stir over medium heat until sugar dissolves. Cool, pour half over quail and set aside to marinate for 10 minutes. Return remaining mixture to heat and cook until syrupy (5-7 minutes), strain through a fine sieve into a heatproof bowl and set aside.
  • 02
  • Meanwhile, preheat oil in a deep-fryer or deep-sided frying pan to 180C. Combine five-spice, chilli and 2 tbsp sea salt flakes in a small bowl and set aside. Drain quail (discard marinade) and pat dry with absorbent paper. Deep-fry in batches until golden and crisp (3-4 minutes). Toss through reduced marinade, season with five-spice salt and serve with lettuce, cucumber, lime and coriander.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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