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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.

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Curry recipes

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Thai grilled pork salad with green mango


You'll need

1 piece of pork neck (about 1kg), trimmed, split in half lengthways 1 cup (loosely packed) each mint, coriander and Thai basil 2 green mangoes, shredded on a mandolin 3 spring onions, thinly sliced 3 red shallots, thinly sliced on a mandolin 3 kaffir lime leaves, shredded Juice of 2½ limes 2 tbsp fish sauce 1 tbsp ground chilli 1 Lebanese cucumber, sliced into large batons   Coriander marinade 3 coriander roots, scraped, plus 1½ cups coarsely chopped coriander 3 garlic cloves, finely chopped 1 lemongrass stalk (white part only), finely chopped 2 tbsp light palm sugar, coarsely crushed 1 tbsp each fish sauce and dark soy sauce

Method

  • 01
  • Heat a barbecue or char-grill pan to medium-high heat. For coriander marinade, combine ingredients in a food processor and process to a smooth paste.
  • 02
  • Place pork in a non-reactive container, pour marinade over it, turn to coat and leave to marinate for 10 minutes.
  • 03
  • Drain pork, then grill, turning occasionally, until cooked through (10-12 minutes). Leave to rest for 5 minutes, then thinly slice.
  • 04
  • Meanwhile, toss herbs, mango, spring onion, shallot, lime leaves, lime juice, fish sauce and chilli in a bowl to combine and adjust seasoning to taste. Add pork neck and cucumber and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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