Healthy Eating

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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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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.

Roast corn-fed chook with rocket, radicchio and daikon salad


You'll need

4 heads of young garlic (see note), coarsely chopped Juice of 1 large lemon 1 tbsp Dijon mustard 250 ml (1 cup) extra-virgin olive oil, plus extra for drizzling 1 tbsp coarsely chopped rosemary, plus flowers to serve (optional) 2 corn-fed chickens (1.8kg each) 8 banana chillies, quartered, trimmed, seeds removed 2 tbsp cabernet sauvignon vinegar 1 kg new potatoes, scrubbed 1 kg asparagus (about 4 bunches)   Rocket, radicchio and daikon salad 100 gm rocket 1 Treviso radicchio, leaves separated ¼ daikon, cut into julienne on a mandolin 150 ml extra-virgin olive oil 2 tbsp chardonnay vinegar 1 tsp Dijon mustard

Method

  • 01
  • Process garlic, lemon juice and mustard in a food processor, then season to taste. With motor running, add oil in a thin steady stream until incorporated. Transfer to a small bowl and stir in rosemary. Set aside.
  • 02
  • Halve chickens, removing backbone and thigh bone. Rub generously with garlic marinade and refrigerate until required.
  • 03
  • Preheat oven to 200C. Arrange chillies skin-side up in a baking tray. Dress with olive oil, season to taste and drizzle vinegar over, then roast until tender and slightly charred (25-30 minutes). Keep warm. (You can also roast chillies in advance and reheat to serve.)
  • 04
  • Increase oven to 210C. Place chicken in a roasting pan and roast until skin is crisp and golden and juices run clear when leg is pierced with a skewer (40 minutes).
  • 05
  • Meanwhile, cook potatoes in a saucepan of boiling salted water until just tender (15-20 minutes), then drain. Blanch asparagus until just tender (1-3 minutes). Transfer potatoes and asparagus to pan with roasted chillies, season to taste, toss with extra olive oil, then arrange on a platter.
  • 06
  • For rocket, radicchio and daikon salad, combine rocket, radicchio and daikon in a bowl. Whisk oil, vinegar and mustard in a small bowl to combine, season to taste, pour over salad and toss to combine.
  • 07
  • Halve chicken pieces, place on top of vegetables, sprinkle with rosemary flowers, then pour pan juices over. Serve hot with rocket, radicchio and daikon salad.

Note Young garlic is available from select greengrocers. If it's unavailable, substitute a head of mature garlic.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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