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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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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.

Thai-style barbecued quail with lemon pepper dipping sauce


You'll need

2 tsp white peppercorns 2 tbsp grapeseed oil 1 garlic clove, finely chopped 80 ml (⅓ cup) each lemon juice and lime juice 26 kaffir lime leaves 12 butterflied quail   Herb and lychee salad ½ cup (loosely packed) each Vietnamese mint and coriander ¼ cup bean sprouts 2 spring onions, thinly sliced, placed in iced water to crisp, then drained 6 lychees, halved 1 tbsp grapeseed oil 2 tsp each lemon juice and lime juice To serve: fried shallots (see note)

Method

  • 01
  • Dry-roast peppercorns until fragrant (1 minute), then finely grind in a mortar and pestle. Combine half the pepper in a non-reactive container with oil, garlic and half the juices. Finely shred 2 lime leaves, add to mixture, then add quail, cover and refrigerate, turning once, to marinate (30 minutes).
  • 02
  • Meanwhile, for herb and lychee salad, combine herbs, bean sprouts, spring onion and lychees in a bowl, toss to combine, cover and refrigerate until required. Just before serving, add oil and juices, toss lightly to combine and scatter with fried shallots.
  • 03
  • Preheat a barbecue or char-grill pan to high heat. Remove quail from marinade and season skin with sea salt. Barbecue, skin-side down, until golden (1-2 minutes). Place two lime leaves on each quail to cover breasts, turn and barbecue until just pink (1-2 minutes). Discard lime leaves, transfer quail to a platter. Combine remaining pepper, remaining juices and 1 tsp salt in a bowl and serve with quail, with herb and lychee salad.
Note Fried shallots are available from Asian grocers.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant gewürztraminer.

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