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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.

Roast lamb and carrots with buckwheat and carrot-top pilaf


If you have time, marinate the lamb overnight for a deeper flavour, but otherwise a couple of hours will do the trick. We used a mixture of different-coloured Dutch carrots, but use whatever is available. Don't let the carrot tops go to waste - toss the greenest ones through the pilaf along with the herbs.

You'll need

80 ml (1/3 cup) olive oil, plus extra for drizzling 3 garlic cloves, finely chopped Finely grated rind of 2 lemons and juice of 1, plus 2 extra lemons cut into wedges 2 tsp each dried mint and dried Greek oregano 1 tsp dried chilli flakes 1 lamb leg (about 2kg), bone in, slashed at intervals 200 ml chicken stock 80 ml dry white wine 4 bunches Dutch carrots, trimmed, scrubbed and halved (reserve a quarter of the leaves, coarsely chopped for pilaf)   Buckwheat and carrot-top pilaf 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 170 gm buckwheat 450 ml chicken or vegetable stock Finely grated rind and juice of ½ lemon, or to taste ½ cup each coarsely chopped flat-leaf parsley and mint

Method

  • 01
  • Combine 50ml oil, garlic, lemon rind and juice, herbs and chilli in a bowl, season to taste, then rub all over lamb and into incisions. Wrap in plastic wrap and refrigerate to marinate (2 hours or this can be done overnight for more flavour). Stand at room temperature for 1 hour before cooking.
  • 02
  • Preheat oven to 180C. Place lamb in a roasting pan, add stock and wine, drizzle with a little extra oil and roast, basting occasionally, until browned and cooked medium-rare (1¾-2 hours). Set aside to rest for 15 minutes.
  • 03
  • Spread carrots and lemon wedges on a separate oven tray lined with baking paper, drizzle with remaining oil, season to taste and roast until tender and golden brown (20-25 minutes), then set aside.
  • 04
  • For buckwheat and carrot-top pilaf, stir oil, onion and garlic in a saucepan over medium-high heat until tender (4-5 minutes), then stir in buckwheat and toast lightly (1-2 minutes). Add stock, bring to the simmer, cover with a lid, reduce heat to low and cook until buckwheat is tender (15-20 minutes). Stand for 10 minutes, then stir in rind, juice, herbs and reserved carrot tops. Serve hot with carved roast lamb, roast carrots and roast lemon wedges.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Old-fashioned Barossa shiraz.

Featured in

Apr 2015

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