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Pea and ham soup

Autumn's most popular recipes 2017

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.

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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Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Caramel pears with rice pudding ice-cream


You'll need

300 gm honey 150 ml dessert wine Thinly peeled rind and juice of 1 orange and 1 lemon 6 ripe Bosc pears, halved, cores removed with a melon baller   Rice pudding ice-cream 800 ml pouring cream 500 ml (2 cups) milk Scraped seeds of 1 vanilla bean 20 gm butter, coarsely chopped 80 gm arborio rice 200 ml dessert wine 280 gm raw caster sugar 10 egg yolks

Method

  • 01
  • For rice pudding ice-cream, bring 200ml cream, 200ml milk and half the vanilla seeds to the simmer in a saucepan over medium heat, then set aside. Melt butter in a separate saucepan over medium heat, add rice and stir until lightly toasted (1-2 minutes). Add half the dessert wine, stir until absorbed, then add milk mixture and bring to the simmer. Reduce heat to low-medium and cook, stirring occasionally, until thick and rice is tender (20-25 minutes). Whisk 100gm sugar and 3 yolks in a bowl to combine, stir into rice mixture and cook, stirring continuously, until thickened (1-2 minutes). Spread on a tray and refrigerate until chilled. Meanwhile, bring remaining cream, milk, dessert wine and vanilla seeds to the simmer in a clean saucepan over medium-high heat. Whisk remaining sugar and yolks in a bowl until thick and pale (3-4 minutes), pour cream mixture into yolks and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a spoon (4-5 minutes), strain into a clean bowl and refrigerate until chilled. Freeze in an ice-cream machine, then transfer to a container and fold in rice pudding mixture. Freeze until required. Makes about 1.5 litres.
  • 02
  • Boil honey in a large frying pan over medium-high heat until caramelised (4-5 minutes), then carefully add dessert wine (be careful, hot caramel will spit), rind and juice and cook until lightly syrupy (2-3 minutes). Add pears, cut-side down, and cook, turning occasionally, until tender and caramelised (8-10 minutes). Serve pears and syrup warm with rice pudding ice-cream.

Note When you're making caramel, stir water and sugar over heat until sugar dissolves, then let mixture boil without stirring but swirling the pan so the caramel cooks and colours evenly, brushing down the sides with a pastry brush to remove sugar crystals.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2013

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