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Pea and ham soup

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 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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Lemon saltimbocca with green beans

This classic dish never gets old. If you can't find veal, use chicken instead.

You'll need

8 veal escalopes (about 100gm each) 2 tbsp coarsely chopped sage, plus about 16 extra leaves 20 gm parmesan, finely grated 8 thin slices prosciutto 80 gm butter, coarsely chopped 3 garlic cloves, thinly sliced 2 tbsp baby capers in vinegar, rinsed 150 ml white wine Juice and finely grated rind of 1 lemon 300 gm green beans, steamed


  • 01
  • Pound veal escalopes between 2 sheets of baking paper until about 4mm thick. Scatter both sides with sage and parmesan, pressing to stick, then wrap each in a slice of prosciutto.
  • 02
  • Heat 20gm butter in a large frying pan over high heat until foaming (30 seconds to 1 minute), add 4 veal escalopes and fry, turning once, until browned and cooked through (2-3 minutes each side). Keep warm. Wipe pan clean with paper towels, then repeat with another 20gm butter andremaining escalopes.
  • 03
  • Heat remaining butter and garlic until butter is foaming (30 seconds to 1 minute). Add extra sage leaves and capers, deglaze pan with white wine, then add lemon juice and rind, drizzle sauce over veal and serve with steamed green beans.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2017

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