Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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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.

Pea and ham soup

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Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Larb ped (minced duck salad)


You'll need

For shallow-frying: vegetable oil 8 large red shallots, thinly sliced 600 gm coarsely minced duck breasts (about 3 breasts), skin reserved (see note) 15 gm (3cm piece) galangal, sliced 1 tbsp white glutinous rice 2 garlic cloves 60 ml (¼ cup) lime juice 60 ml (¼ cup) fish sauce 1 tbsp light palm sugar, crushed or white sugar ½ cup (firmly packed) coriander, finely chopped ¼ cup (firmly packed) mint, finely chopped, plus extra leaves, to serve 3 tsp roasted dried chilli flakes, or to taste To serve: iceberg lettuce wedges

Method

  • 01
  • Heat vegetable oil in a wok until hot. Add half the shallot and stir occasionally until golden (5-7 minutes). Remove with a slotted spoon, drain on absorbent paper, set aside.
  • 02
  • Add duck skins to oil and turn occasionally until crisp and golden (2-4 minutes), drain on absorbent paper (discard oil), set aside.
  • 03
  • Add duck skins to oil and turn occasionally until crisp and golden (2-4 minutes), drain on absorbent paper (discard oil), set aside.
  • 04
  • Dry-roast galangal in a small frying pan over high heat until fragrant and toasted (4-6 minutes). Pound in a mortar and pestle until finely ground, set aside.
  • 05
  • Add rice to frying pan and cook over high heat, shaking occasionally, until toasted (3-5 minutes). Finely grind in a mortar and pestle, set aside.
  • 06
  • Heat a wok over high heat. Add minced duck and 60ml water and stir continuously until duck is cooked through (3-4 minutes). Remove from heat, add remaining ingredients, ground galangal and 1 tsp ground rice, toss to coat. Adjust seasoning to taste (it should taste sour and salty) and serve scattered with extra ground rice, fried shallot, duck skins and extra mint, with lettuce wedges.

Note Ask your butcher to mince the duck breasts for you and reserve the skin.


The typical Isaan larb or minced meat salad consists of water buffalo and blood, although you'll find chicken, pork, fish and duck versions. We've used lettuce as an accompaniment here, but you could use a variety of additional sides such as white cabbage, Thai basil, snake beans, cucumber slices, green mango slices and steamed rice.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale dry rosé.

Featured in

Feb 2011

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