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Pea and ham soup

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.

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.

Event: Bacon Week

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Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

Smoked trout kedgeree


You'll need

80 gm ghee (see note) 8 spring onions, white and green parts separated, finely chopped 1 garlic clove, finely chopped 1 long red chilli, finely chopped 1 tbsp black mustard seeds 2 tbsp curry powder, such as Madras 5 gm (1cm piece) ginger, finely grated 170 gm long-grain or basmati rice 2 eggs, at room temperature 700 gm smoked trout, bones removed, coarsely flaked 1 cup (loosely packed) flat-leaf parsley, coarsely torn To serve: juice of 2 lemons, plus lemon wedges

Method

  • 01
  • Heat ghee in a frying pan over medium heat. Add white parts of spring onion, garlic and chilli and stir occasionally until tender (3-5 minutes). Add mustard seeds, cook until popping (1-2 minutes), add curry powder and ginger and cook until fragrant (30 seconds). Add rice, stir to coat, add 750ml water, bring to the simmer, reduce heat to low, cover and simmer, stirring occasionally, until tender (10-12 minutes).
  • 02
  • Meanwhile, cover eggs with cold water in a small saucepan, bring to the boil over high heat, then reduce heat to medium and simmer until soft-boiled (4 minutes). Drain, refresh in cold water, peel, coarsely tear and stir through rice with trout, parsley, lemon juice and green spring onion. Season to taste and serve with lemon wedges.

Note Ghee, or clarified butter, is available from Indian grocers and select supermarkets and delicatessens.


At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Featured in

Jun 2012

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