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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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Swordfish with agrodolce sauce


Swordfish is great for entertaining - sear it just rare and then warm it in the oven to serve. Prepare the agrodolce sauce ahead if you have the chance; simply toss the pine nuts, lemons and dill in at the last minute.

You'll need

6-8 skinless swordfish steaks (250gm each) For brushing: olive oil To serve: lemon wedges   Agrodolce sauce 180 ml white wine vinegar 50 gm raw sugar Spanish onion, finely chopped 50 gm currants 60 gm pine nuts 2 lemons, segmented ½ cup dill sprigs

Method

  • 01
  • Preheat oven to 170C. For agrodolce sauce, heat vinegar and sugar in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Place onion in a bowl, pour vinegar mixture over, add currants and set aside to steep (5 minutes).
  • 02
  • Meanwhile, roast pine nuts on an oven tray, shaking pan occasionally, until golden (4-6 minutes). Transfer to onion mixture along with lemon segments and set aside until ready to serve, then stir in the dill.
  • 03
  • Heat a barbecue or char-grill pan over high heat. Brush swordfish steaks with olive oil, and seaon to taste, then grill, in batches if necessary, turning once, until golden and cooked medium-rare (1½-2 minutes each side, depending on the thickness of the fish). Serve warm with agrodolce spooned over and lemon wedges to the side.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-flavoured fiano.

Featured in

Feb 2015

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