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"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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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.

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Potato, leek and silverbeet gratin


You'll need

1 bunch silverbeet (about 850gm), trimmed, half the stalks reserved 50 ml olive oil 80 gm butter, coarsely chopped 1 leek, thinly sliced 3 garlic cloves, finely chopped 2 kg waxy potatoes, such as kipflers 800 ml pouring cream 80 gm coarse fresh breadcrumbs 3 tsp thyme Finely grated rind of 1 lemon To serve: crisp green salad and crusty bread

Method

  • 01
  • Preheat oven to 180C. Coarsely chop silverbeet leaves and thinly slice the reserved stalks, and set aside separately.
  • 02
  • Heat oil and 20gm butter in a large saucepan over medium-high heat until foaming, add leek, silverbeet stalks and two-thirds of the garlic and stir occasionally until tender (3-4 minutes). Add silverbeet leaves, stir occasionally until tender and wilted (2-3 minutes), season to taste, then transfer to a colander to drain excess liquid.
  • 03
  • Meanwhile, thinly slice potato on a mandolin, combine in a bowl with cream to prevent discolouring, season to taste and set aside.
  • 04
  • Spread silverbeet mixture in the base of a buttered 2-litre baking dish, then arrange potato in overlapping layers on top, seasoning well as you go. Pour over enough cream to just cover, dot with 20gm butter, place on a baking tray and bake until bubbling and golden around the edges (45-50 minutes).
  • 05
  • Meanwhile, melt remaining butter, combine in a bowl with breadcrumbs, thyme and rind, season to taste. Scatter over gratin, bake until crumbs are golden and potato is tender when pierced with a skewer (8-10 minutes). Serve hot with a crisp green salad and crusty bread.

It's common to see a gratin served as an accompaniment to a meat or poultry dish, but with a crisp green salad and plenty of crusty bread, this is really a meal in itself. You can cook it in advance if you like, then add the breadcrumb topping and warm it through just before serving.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

White Bordeaux (semillon sauvignon blend).

Featured in

Jul 2011

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