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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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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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Baked pork and veal meatball sub


Who doesn't love a meatball sandwich? This version ups the ante with a garlic butter melting into the crusty baguette.

You'll need

50 ml olive oil 1 onion, diced 2 garlic cloves, finely chopped 800 gm canned cherry tomatoes 500 ml (2 cups) passata 100 ml red wine 2 fresh bay leaves 2 thyme sprigs 1 tbsp red wine vinegar, or to taste 2 medium crusty baguettes, split lengthways To serve: shaved parmesan and wild rocket   Garlic butter 150 gm softened butter 1 garlic clove, finely chopped 40 gm finely grated parmesan ¼ cup finely chopped flat-leaf parsley Finely grated rind of 1 lemon, juice of 2   Pork and veal meatballs 1½ tbsp olive oil ½ onion, finely diced 1 garlic clove, finely chopped 60 gm mild pancetta, diced 500 gm each minced pork and minced veal 100 gm firm ricotta 30 gm each finely grated parmesan and pecorino 30 gm fine fresh white breadcrumbs 2 tbsp each finely chopped oregano and flat-leaf parsley 2 tsp each finely chopped thyme and rosemary 1 egg To taste: freshly grated nutmeg

Method

  • 01
  • For pork and veal meatballs, heat oil in a saucepan over medium-high heat, add onion, garlic and pancetta, and sauté until tender and fragrant (4-5 minutes). Transfer to a bowl, cool completely, then add remaining ingredients, season to taste and mix well with your hands to combine. Roll into golfball-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).
  • 02
  • Heat half the oil in a casserole, add onion and garlic and sauté until tender (4-5 minutes). Add cherry tomatoes, passata, wine and herbs, season to taste and simmer until beginning to thicken (15-20 minutes). Season to taste and set aside.
  • 03
  • Preheat oven to 160C. Heat remaining oil in a large frying pan, add meatballs and brown all over. Add to tomato sauce, transfer to oven and bake, turning meatballs occasionally, until cooked through and sauce is thick and rich (30-40 minutes). Remove from oven, discard herbs and stir in vinegar.
  • 04
  • For garlic butter, beat ingredients in a bowl to combine and season to taste.
  • 05
  • Heat grill to high. Spread garlic butter all over the inside of both baguettes and grill until golden and bubbling (2-3 minutes). Fill baguettes with meatballs, top with sauce, shaved parmesan and rocket, cut each into 2 or 3 portions and serve hot.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

American pale ale.

Featured in

Apr 2015

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