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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.

Steamed rice noodles with dried shrimp and cucumber


You'll need

2 spring onions, thinly sliced 150 ml peanut oil 4 large red shallots, thinly sliced 450 gm fresh rice noodle sheets cut into large squares, at room temperature (see note) 1 Lebanese cucumber, cut into thin, long wedges ½ cup bean sprouts, trimmed ½ cup each (loosely packed) coriander, Vietnamese mint and mint leaves 40 gm dried shrimp, soaked in warm water for 5 minutes, drained (see note) To serve: long red chilli, seeds removed, cut into julienne (optional)   Nuoc cham 80 ml (1/3 cup) fish sauce, or to taste 80 ml (1/3 cup) lime juice, or to taste 2 tbsp caster sugar, or to taste 1 tbsp rice wine vinegar 2 red birdseye chillies, finely chopped 1 coriander root, cleaned, finely chopped 1 garlic clove, crushed

Method

  • 01
  • Place spring onion in a heatproof bowl and set aside. Heat oil in a wok over medium heat, add shallot and stir occasionally until golden (3-5 minutes). Strain shallot through a fine metal sieve over spring onion. Set aside spring onion oil and fried shallot separately.
  • 02
  • For nuoc cham, combine ingredients and 1 tbsp water in a bowl and set aside, stirring occasionally until sugar dissolves (10 minutes).
  • 03
  • Meanwhile, separate noodles slightly, then steam in a large bamboo steamer placed over a saucepan of simmering water until softened (5-10 minutes). Transfer to serving plates, top with cucumber, bean sprouts, herbs, shrimp, fried shallot and chilli. Pour over nuoc cham and serve drizzled with spring onion oil to taste.

Note Fresh rice noodle sheets and dried shrimp are available from Asian grocers. Some grocers will have a selection of sizes; opt for the largest shrimps you can afford because they'll have the best flavour.


Slippery rice noodles are great stir-fried with pork and egg or in a soupy broth, but this Vietnamese way of serving them, with a chilli and lime dressing and herbs, makes a really fresh alternative. Cut the noodles any way you like, or even buy the noodles rolled or pre-cut - the flavour will be the same.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2010

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