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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.

Potato and braised octopus salad


Potato salad can be the starting point to which other ingredients are added to become a meal, as well as a side dish. Waxy potatoes, such as the kipflers used here, are best because they hold their shape and texture.

You'll need

500 gm kipfler potatoes, scrubbed 2 baby fennel bulbs 1 Spanish onion 1 cup (loosely packed) flat-leaf parsley 1 radicchio, washed and coarsely torn 1 egg yolk 200 ml extra-virgin olive oil   Braised octopus 1 octopus (about 1kg), cleaned 1 lemon, coarsely chopped 1 tsp each fennel seeds and coriander seeds 3 fresh bay leaves

Method

  • 01
  • For braised octopus, combine octopus and remaining ingredients in a large saucepan and cover with cold water. Bring to the boil over high heat, reduce heat to low, cover, simmer until tender (25-30 minutes). Drain octopus, reserving 50ml braising liquid, and cool to room temperature, then cut into 5cm pieces.
  • 02
  • Meanwhile, place potatoes in a saucepan, cover with salted water and bring to the boil over high heat, reduce heat to medium, simmer until tender (8-10 minutes). Drain and, when cool enough to handle, cut into 5cm pieces.
  • 03
  • Thinly shave fennel and onion on a mandolin and combine in a bowl with parsley, radicchio, potato and octopus. Whisk reserved braising liquid and egg yolk in a bowl until pale and frothy. Whisk in extra-virgin olive oil in a thin stream until combined and season to taste. Drizzle over salad, toss to combine and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2009

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