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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.

Herbed duck and rabbit pie with suet crust


You'll need

  Pie filling 4 duck marylands 1 rabbit, jointed 1 onion, finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 1 clove garlic, finely chopped 25 ml (½ cup) dry white wine 500 ml (2 cups) chicken stock ¼ cup each finely chopped flat-leaf parsley, French tarragon and sage 1 tbsp each thyme leaves and finely chopped rosemary 1 egg, lightly beaten with 1 tbsp milk To serve: mixed herb salad   Suet crust 200 gm self-raising flour 100 gm coarsely grated suet (see note)

Method

  • 01
  • Preheat oven to 160C. Heat a heavy-based frying pan over medium-high heat, add duck, skin-side down and cook for 5-6 minutes or until golden, turn and cook for another 5 minutes, then transfer to a roasting pan. Add rabbit to pan and cook, turning once, for 5-6 minutes or until golden, then transfer to roasting pan. Drain fat from frying pan, add onion, carrot, celery and garlic and cook for 5 minutes or until soft. Add wine and cook for 1-2 minutes. Add stock, season to taste with sea salt and freshly ground black pepper and bring to the boil. Pour over meat, cover tightly with foil and cook for 3-4 hours or until meat falls from the bone.
  • 02
  • For suet crust, combine flour, suet and 1 tsp sea salt in a bowl and rub together using fingertips until mixture resembles breadcrumbs. Add 2-3 tbsp iced water until mixture just comes together, then knead on a lightly floured surface until just smooth, wrap in plastic wrap and refrigerate for 2 hours.
  • 03
  • Remove meat from braising liquid and coarsely shred, discarding skin and bones. Strain braising liquid into a large saucepan, adding strained vegetables to meat. Simmer braising liquid over medium-high heat for 15 minutes or until reduced to 2 cups, then pour over meat, add herbs and mix to combine. Spoon into a 6 cup-capacity ceramic pie dish.
  • 04
  • Roll pastry to 3mm thick on a lightly floured work surface, place over filling pressing to seal edges and trimming with a small sharp knife. Brush pie with eggwash and make a hole in centre of pie. Bake for 30 minutes or until pastry is golden. Serve immediately with a mixed herb salad.

Note Suet is beef or mutton fat, and is available from butchers. You may need to order it ahead.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Cool-climate pinot noir.

Featured in

Jun 2007

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