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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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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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Braised greens with poached egg


This peasant-style dish is full of contrasts: the bitterness of the greens against the saltiness of the anchovy and capers, and the creaminess of the eggs against the crunch of the fried breadcrumbs.

You'll need

80 ml (1/3 cup) extra-virgin olive oil 2 onions, cut into thin wedges 2 radicchio, outer leaves discarded, coarsely chopped 2 frisée, trimmed, leaves separated 30 ml red wine vinegar 150 gm day-old sourdough bread, coarsely torn 4 eggs, at room temperature   Anchovy and rosemary dressing 5 anchovy fillets, finely chopped 1 tbsp rosemary, finely chopped 1 tbsp salted baby capers, soaked in cold water, drained 1 tbsp Dijon mustard 2 garlic cloves, finely chopped 2 tsp finely grated orange rind 1 tbsp red wine vinegar 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • For anchovy and rosemary dressing, whisk ingredients in a bowl, season to taste, set aside.
  • 02
  • Heat half the olive oil in a large frying pan over low heat, add onion and stir occasionally until very tender (15-20 minutes), add radicchio and frisée and stir until wilted (3-4 minutes). Add vinegar and reduce by half (1 minute). Season to taste and keep warm.
  • 03
  • Heat remaining oil in a small frying pan over medium heat, add breadcrumbs and stir until golden (3-4 minutes), drain on absorbent paper and set aside.
  • 04
  • Bring a large shallow saucepan of lightly salted water to just below the boil over high heat, reduce heat to low. Carefully break eggs into saucepan and poach, spooning water over eggs, until cooked to your liking (3 minutes for soft-poached). Gently remove with a slotted spoon, drain on absorbent paper and keep warm.
  • 05
  • Divide braised greens between shallow serving bowls, top each with a poached egg, spoon over anchovy and rosemary dressing, scatter with breadcrumbs and serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Bold southern Italian red such as an aglianico.

Featured in

Apr 2011

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