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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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Ceviche de sierra


Ceviche de sierra makes a great appetiser when served with the perfect scooping utensil - deep-fried tortillas, also known as tostadas.

You'll need

4 skinless blue mackerel fillets, pin-boned To serve: juice of 1 lime, or to taste, plus wedges 1 pickled jalapeño, thinly sliced 2 tsp oregano 1 avocado, coarsely chopped 1 golden shallot, thinly sliced 1 tbsp olive oil 1 tbsp pomegranate seeds ½ cup each coriander and flat-leaf parsley, torn   Tostadas 220 gm (1¾ cup) masa flour (see note above) For deep-frying: vegetable oil

Method

  • 01
  • For tostadas, stir masa flour, a pinch of salt and 290ml hot water in a large bowl to combine, then knead to a soft dough, adding more hot water if necessary. Set aside to rest (30 minutes), then divide into 15 balls and roll out into 5mm-thick rounds with a rolling pin or tortilla press. Preheat a dry frying pan over medium heat and cook tostadas one at a time, turning occasionally, until golden (3-5 minutes), then cut into rough pieces. Preheat oil to 170C in a deep saucepan. Add tostadas and turn until crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper.
  • 02
  • Combine mackerel in a bowl with lime juice, jalapeño, oregano and a pinch of salt, toss to combine and stand for 1 minute.
  • 03
  • Add remaining ingredients to a separate bowl, toss to combine, add mackerel mixture and serve with tostadas and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A light tequila or an off-dry riesling.

Featured in

Sep 2011

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