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Pea and ham soup

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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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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.

Roast chicken with autumn vegetables and rosemary


You'll need

60 ml (¼ cup) extra-virgin olive oil 2 chicken breasts on the bone and 2 chicken legs (about 1kg total) ½ butternut pumpkin 2 Chioggia beetroot (see note) ½ Spanish onion 1/3 cup (loosely packed) oregano ¼ cup (loosely packed) rosemary 2 small red chillies, finely chopped 1 garlic clove, finely chopped To serve: bitter-leaf salad (optional) and lemon wedges

Method

  • 01
  • Preheat oven to 250C. Heat a large cast-iron ovenproof frying pan over high heat, add 2 tbsp oil, then season chicken to taste and cook skin-side down until golden (3-4 minutes). Turn, then transfer to oven and roast until almost cooked through (14 minutes).
  • 02
  • Meanwhile, dice pumpkin, beetroot and onion and combine in a bowl with remaining oil and remaining ingredients. Season to taste and scatter over chicken, then roast until vegetables are tender and chicken is cooked through (16 minutes). Serve with a bitter-leaf salad and lemon wedges alongside.

Note Chioggia beetroot are available from select greengrocers and farmers' markets. If they're unavailable, substitute golden beetroot or parsnips.


At A Glance

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At A Glance

Featured in

Apr 2013

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