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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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Crisp chicken wings with fried shallots and red wine vinegar


You'll need

1.6 kg chicken wings 1 tbsp fish sauce 2 tbsp fried shallots, finely crushed (see note) 2 tbsp red wine vinegar 2 tbsp caster sugar For deep-frying: vegetable oil For dusting: seasoned plain flour

Method

  • 01
  • Remove wingtips with a sharp knife, then halve wings at joints. Combine in a non-reactive bowl with fish sauce, cover and refrigerate for flavours to develop (1-2 hours).
  • 02
  • Combine fried shallot and 1 tbsp sea salt in a small bowl and set aside. Combine vinegar and sugar in a separate small bowl, stir to dissolve and set aside.
  • 03
  • Heat oil in a deep-fryer or deep-sided saucepan to 180C. Dust chicken wings in seasoned flour, shake off excess, and deep-fry, in batches, until golden (2-3 minutes; be careful as hot oil may spit). Remove with a slotted spoon, drain on absorbent paper, scatter with shallot salt and serve hot with vinegar dipping sauce.

Note Fried shallots are available from Asian grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Cold crisp pilsener.

Featured in

Jun 2010

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