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Pea and ham soup

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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Brown rice congee with ginger and chilli-black bean sauce


Congee, also known as jook in China and chao in Vietnam, is one of the world's most comforting dishes. It has a mild flavour, but when served with condiments it can be as tasty as your palate demands. Top it with a couple of seared scallops for a little bit of luxe.

You'll need

750 ml (3 cups) chicken stock 350 gm (1½ cups) brown rice 30 gm ginger, thinly sliced plus extra, finely grated, to serve 8 dried scallops 2 tbsp vegetable oil 12 scallops, cleaned To serve: thinly sliced spring onion   Chilli-black bean sauce 100 gm long red chillies 4 red birdseye chillies, half the seeds discarded 100 gm salted black beans, rinsed and finely chopped (see note) 2 tbsp peanut oil 2 tbsp Shaoxing wine 2 tbsp Chinkiang vinegar 1 tbsp white sugar, or to taste

Method

  • 01
  • For chilli-black bean sauce, process chillies and black beans in a small food processor until finely chopped, then fry in oil over low-medium heat to soften (4-5 minutes). Stir in Shaoxing and vinegar, simmer until reduced by half (2-3 minutes), stir in sugar. Refrigerate in a sterile jar for up to 3 weeks.
  • 02
  • Bring stock, rice, ginger, scallops and 2.25 litres water to the simmer in a large saucepan over medium-high heat. Reduce heat to low, half-cover with a lid and simmer, stirring occasionally, until mixture reaches a porridge consistency (1¼-1½ hours). Season to taste with sea salt and coarsely ground white pepper.
  • 03
  • Heat oil in a frying pan over high heat, add scallops and sear, turning once, until browned at the edges (30 seconds each side).
  • 04
  • Serve congee hot topped with seared scallops, spring onion, grated ginger, coarsely ground white pepper and chilli-black bean sauce.

Note Salted black beans are available in jars from Asian grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Nutty dark porter.

Featured in

Jun 2015

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