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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.

Pea and ham soup

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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.

Jellied ham with condiments


You'll need

1 smoked ham hock (900gm) 1 pork trotter, split lengthways 1 litre (4 cups) good-quality chicken stock 125 ml dry white wine 2 celery stalks, coarsely chopped 1 carrot, coarsely chopped 4 golden shallots, coarsely chopped 6 thyme sprigs 1 fresh bay sprig 6 cracked black peppercorns To serve: toasted baguette slices, witlof leaves, aïoli, cornichons and caperberries

Method

  • 01
  • Combine hock, trotter, stock, wine, celery, carrot, shallot, thyme, bay and peppercorns in a saucepan, top up with water if necessary to just cover meat and bring to the simmer over medium-high heat. Reduce heat to low and simmer, skimming surface occasionally, until meat falls from the bone (3 hours). Cool in liquid, coarsely shred hock and trotter meat (discard skin, bone and sinew), transfer to a pot or jar and set aside in refrigerator. Strain stock through a fine sieve into a jug, season to taste and refrigerate until chilled. Skim fat from surface (discard), then bring stock just to room temperature and pour over meat to just cover. Refrigerate until set (2-4 hours).
  • 02
  • Serve jellied ham on toasted baguette or witlof leaves with aïoli, cornichons and caperberries.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2012 All Saints Estate Rosa Rosé.

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