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Pea and ham soup

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.

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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Coffee culture: A history

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Chicken biryani


In this one-pot Indian classic, the rice soaks up all the spicy goodness and chicken juices. Use a heavy-based casserole to keep it from scorching on the bottom. Start this recipe a day ahead to marinate the chicken.

You'll need

1 onion, thinly sliced 150 ml vegetable oil 2½ tbsp sweet paprika 1 tbsp each black peppercorns, cumin seeds and coriander seeds 2½ tsp each ground turmeric and ground chilli ¼ tsp finely grated nutmeg 3 cardamom pods 2 cloves 2 star anise 1 cinnamon quill, broken into rough pieces 2 long dried chillies, broken into rough pieces 1 fresh bay leaf 500 gm thick natural yoghurt ½ cup each finely chopped mint and coriander, plus extra coriander sprigs to serve 1½ tbsp finely grated ginger 4 garlic cloves, finely chopped 4 chicken Marylands, halved through the joint 400 gm basmati rice 50 gm butter, diced 70 ml milk ¼ tsp saffron threads To serve: fried shallots and lemon wedges

Method

  • 01
  • Fry onion in 120ml oil in a saucepan over medium-high heat, stirring occasionally, until golden (6-8 minutes). Transfer to a bowl and cool. Dry-roast spices, chilli and bay leaf over medium heat, then pound with a mortar and pestle to a fine powder. Add to onion along with yoghurt, herbs, ginger, garlic and 2 tsp sea salt and mix well. Add chicken, stir to coat, cover and refrigerate overnight to marinate.
  • 02
  • Spread chicken mixture in the base of a heavy-based casserole with a tight-fitting lid. Bring rice, 20gm butter, remaining oil and enough well-salted water to cover by 2cm to the boil in a saucepan over medium-high heat. Drain and spread over chicken.
  • 03
  • Bring milk, saffron and remaining butter to the simmer in a saucepan over medium-high heat, then pour over rice, cover with foil, then the lid. Cook over low heat until rice is fluffy and chicken is cooked through (50 minutes-1 hour). Stand for 15 minutes without removing the lid, then serve hot, scattered with fried shallots and coriander sprigs, and with lemon wedges to the side.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Perfumed viognier.

Featured in

Jun 2015

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