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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

Prawn carpaccio


The flesh for any carpaccio must be spanking fresh. Here, fresh prawns lend a sweet and clean taste. The prawn oil is great drizzled over any seafood and is particularly good tossed through seafood pasta.

You'll need

1 tbsp coriander seeds 1.2 kg uncooked large prawns, peeled, deveined, heads and shells reserved for prawn oil Juice and thinly peeled rind of 1 lime 1 long red chilli, finely chopped   Prawn oil 250 ml (1 cup) grapeseed oil 1 each small onion and carrot, coarsely chopped 1 celery stalk, coarsely chopped 2 garlic cloves 1 tbsp tomato paste 2 fresh bay leaves 1 tsp whole black peppercorns

Method

  • 01
  • For prawn oil, heat 1 tbsp oil in a small saucepan over medium heat, add onion, carrot, celery and garlic and stir occasionally until tender (4-5 minutes), stir in tomato paste and stir occasionally until paste darkens (1-2 minutes). Add prawn heads and shells and stir, breaking up with the back of a wooden spoon, until coloured (3-4 minutes). Add bay leaves, peppercorns and 250ml water, bring to the simmer, then add remaining oil and simmer until well-flavoured and infused (1¼-1½ hours). Ladle oil from surface into a jug (discard liquid and solids), then strain oil through a fine sieve (discard solids). Refrigerate until chilled. Prawn oil will keep refrigerated for 3 weeks.
  • 02
  • Dry-roast coriander seeds until fragrant (30 seconds), then set aside. Slice prawns very thinly lengthways and arrange on a serving plate. Cut lime rind into julienne, scatter over prawns, then squeeze lime juice over. Scatter with coriander seeds, chilli and sea salt to taste, drizzle with a little prawn oil and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Lean, mouth-watering vermentino.

Featured in

Dec 2011

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