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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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Ham hock soup

Slow-roasted veal breast stuffed with sausage


Make sure you use a sharp filleting knife to cut the pocket for the stuffing. And if, by some chance, the veal isn't devoured in the first sitting, it makes a cracking sandwich the next day.

You'll need

1 veal breast (about 750gm; see note) 60 ml (¼ cup) olive oil 1 onion, finely chopped 3 garlic cloves, thinly sliced 1 carrot, finely diced 2 tsp fennel seeds 140 gm (2 cups) coarse fresh breadcrumbs 2 tbsp finely chopped sage 500 gm Italian pork and fennel sausages (about 8), skins removed To serve: pickled onions (optional)

Method

  • 01
  • Preheat oven to 150C. Cut a pocket in the longest side of the veal breast and set aside.
  • 02
  • Heat half the oil in a frying pan, add onion and garlic and sauté over low heat until beginning to caramelise (12-15 minutes). Add carrot and fennel seeds and sauté until carrot is tender (4-5 minutes). Stir through breadcrumbs and sage and set aside to cool, then add sausage meat, season to taste and mix well to combine, then stuff veal breast and tie at intervals with kitchen string.
  • 03
  • Heat remaining oil in a large frying pan over high heat, add veal and cook, turning once, until browned (3-4 minutes each side). Transfer veal to a roasting pan and roast until very tender (2½-3 hours). Thickly slice and serve hot with pickled onions.

Note You may need to order veal breast in advance from your butcher.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Chianti Riserva.

Featured in

May 2010

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