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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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Autumn's most popular recipes 2017

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.

Farro and roasted corn salad


You can transport the farro mixture dressed, but toss the herbs through at the last minute for freshness.

You'll need

300 gm farro (see note) 4 corn cobs, husks removed 60 ml (1/3 cup) olive oil 1 spring onion, thinly sliced diagonally Juice of 2 limes, or to taste Juice of 1 lemon, or to taste 1 cup (firmly packed) each flat-leaf parsley and mint, torn

Method

  • 01
  • Cook farro in boiling water over high heat until tender (15-20 minutes). Drain well, then spread over a tray to cool and dry (15 minutes). Transfer to a large bowl and set aside.
  • 02
  • Meanwhile, heat a char-grill pan over high heat. Brush corn with 2 tsp oil, season to taste and grill, turning occasionally, until tender and charred (15-30 minutes). Set aside to cool slightly, then remove kernels with a knife and transfer to farro.
  • 03
  • Add spring onion, juices and remaining oil to farro mixture, season to taste. Just before serving, toss through herbs.

Note Farro is a grain available from select delicatessens and Italian grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied, heady viognier.

Featured in

Oct 2010

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