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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.

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Jicama slaw


Jicama is a tuber used in Asian and Mexican dishes with a taste that sits somewhere between an apple or Asian pear and a radish. It has a firm, crunchy texture that holds well in a slaw. This slaw would go very well with grilled seafood.

You'll need

3 jicama, cut into julienne (see note) 2 kohlrabi, cut into julienne 6 red radishes, cut into julienne 300 gm pineapple (about 1/3), cut into julienne ½ cup coarsely chopped mint 2 green jalapeños, finely chopped 80 ml (1/3 cup) orange juice 2 tbsp lime juice 2½ tbsp olive oil

Method

  • 01
  • Combine jicama, kohlrabi, radish and pineapple in a large bowl, add mint and jalepeño, and toss to combine.
  • 02
  • Whisk citrus juices and olive oil in a bowl, drizzle onto salad and season with two generous pinches of sea salt flakes (this helps balance the sweetness of the pineapple). Transfer to a platter and serve.

Note Jicama, also known as yam bean, is available from Asian grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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