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Pea and ham soup

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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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Roast quail with bacon, peas and mint


Quail used to be caught in large numbers on Capri, a stopping-off point during their migration. They're great in this summer dish, enlivened with the addition of a generous handful of mint.

You'll need

60 ml (¼ cup) olive oil 6 quail (about 250gm each) 20 gm butter, coarsely chopped 1 onion, thinly sliced 4 garlic cloves, thinly sliced 6 smoky streaky bacon rashers, 3 coarsely chopped 2 tbsp thyme, plus extra to serve 250 ml dry white wine 250 ml (1 cup) chicken stock 150 gm frozen peas ½ cup (loosely packed) mint

Method

  • 01
  • Preheat oven to 180C. Heat half the oil in a casserole or large frying pan over medium heat. Add quail and cook, turning occasionally, until browned (5-6 minutes). Set aside.
  • 02
  • Heat remaining oil and butter in casserole, add onion, garlic, chopped bacon and thyme and cook, stirring occasionally, until golden (8-10 minutes). Add wine and stock, bring to the simmer and season to taste. Add quail breast-side up and roast until cooked through (18-20 minutes). Add peas and return to the oven to warm through (3-4 minutes), then season to taste.
  • 03
  • Meanwhile, heat a large frying pan over medium-high heat, add bacon rashers and cook, turning occasionally, until crisp (4-5 minutes).
  • 04
  • Serve quail topped with mint, crisp bacon and extra thyme.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Savoury red piedirosso.

Featured in

Mar 2015

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