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"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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Mustard and sage pork cutlets with red wine cabbage and lentils


You'll need

200 ml veal stock 200 gm small green lentils 1 fresh bay leaf ¼ cup (firmly packed) sage 2 tbsp wholegrain mustard 1 garlic clove, finely chopped 1 tbsp red wine vinegar 2½ tbsp olive oil 4 pork cutlets (about 250gm each)   Red wine cabbage 30 ml olive oil ½ Spanish onion, thinly sliced 1 garlic clove, finely chopped 500 gm red cabbage (about ½ small), shredded 250 ml red wine 250 ml (1 cup) veal stock 2 tbsp red wine vinegar, or to taste

Method

  • 01
  • Preheat oven to 200C. Combine stock, lentils, bay leaf and 300ml water in a saucepan, bring to the boil over medium-high heat, skim scum, reduce heat to medium, simmer until lentils are just tender and most stock is absorbed (15-20 minutes), season to taste, keep warm.
  • 02
  • Meanwhile, for red wine cabbage, combine oil, onion and garlic in a large frying pan and sauté over medium-high heat until tender (4-5 minutes). Add cabbage, season to taste and sauté until beginning to wilt (4-5 minutes), add wine and stock, simmer until cabbage is tender and liquid is almost completely reduced (8-10 minutes). Add vinegar, season to taste and keep warm.
  • 03
  • Meanwhile, process sage, mustard, garlic, vinegar and 1½ tbsp oil in a small food processor to a smooth paste, season to taste and brush thickly over both sides of each cutlet. Heat remaining oil in a large ovenproof frying pan over medium-high heat, add cutlets and cook, turning once, until golden (2-3 minutes on each side), transfer to oven until just cooked through (4-5 minutes). Serve hot with lentils and red wine cabbage.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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