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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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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Parsnip chips with ancho chilli salt


You'll need

  Parsnip chips 4 large parsnips For deep-frying: Vegetable oil   Ancho chilli salt ½ ancho chilli (see note) 2 small dried red chillies

Method

  • 01
  • Peel parsnips and, using a mandolin or peeler, slice lengthways into long, thin shavings. Heat vegetable oil in a large deep saucepan or deep-fryer to 180C and fry parsnip, in batches, for 3-4 minutes or until just starting to turn golden. Drain on an absorbent paper-lined tray.
  • 02
  • For ancho chilli salt, dry-fry chillies in a frying pan over medium heat for 5 minutes or until fragrant and slightly blackened, then cool. Place chillies in a mortar and, using a pestle, pound until finely ground, then combine with 2 tbsp sea salt.
  • 03
  • Scatter ancho chilli salt over parsnip chips to taste and serve at room temperature. Parsnip chips are best made up to 8 hours before serving.

Note Ancho chillies are available from Herbie's Spices and select delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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