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Pea and ham soup

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.

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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Bread and butter pudding

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The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Mujaddara


This Levantine dish can be served as a side with fish or on its own. The masses of crisp onion give it an earthy sweetness.

You'll need

185 ml (¾ cup) olive oil 40 gm butter, coarsely chopped 6 onions, thinly sliced 3 garlic cloves, finely chopped 1 tsp cumin seeds 1 tsp ras el hanout (see note) 400 gm (2 cups) long-grain rice 750 ml (3 cups) chicken stock 200 gm (1 cup) green lentils To serve: natural yoghurt (optional)   Cucumber and parsley salad 4 Lebanese cucumbers, diced Finely grated rind and juice of 1 lemon 3 cups coarsely chopped flat-leaf parsley

Method

  • 01
  • Preheat oven to 180C. Heat 125ml olive oil and half the butter in a large casserole over medium-high heat, add half the onion and stir occasionally until crisp and dark golden (15-25 minutes). Remove onion with a slotted spoon, repeat with remaining oil, butter and onions, then drain onion (reserve oil mixture) and set aside.
  • 02
  • Return oil mixture to pan, add garlic and spices and cook until fragrant (10-20 seconds), then add rice. Stir, add chicken stock, bring to the simmer, cover and bake until rice is just cooked (15-20 minutes).
  • 03
  • Meanwhile, for cucumber and parsley salad, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 04
  • Meanwhile, cook lentils in boiling water until tender (10-15 minutes), drain and set aside. Stir lentils through rice during last 5 minutes of cooking and serve hot, topped with crisp onion, with cucumber and parsley salad and yoghurt.

Note Ras el hanout is a blend of many different spices, among them cloves, cinnamon, cardamom, coriander and rose, and is available from select delicatessens and online from www.herbies.com.au.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Spicy grenache.

Featured in

Aug 2010

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