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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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Duck rendang


This duck curry is cooked in a chilli-coconut sauce with fragrant lemongrass. Cucumber pickles, coriander and roti all make great accompaniments.

You'll need

4 duck breasts (150gm each), halved crossways 2 duck Marylands (300gm each), halved through the joint 15 each dried long red chillies and dried small red chillies, broken up and soaked in hot water for 2 hours 1 small onion, coarsely chopped 50 gm ginger, coarsely chopped 25 gm galangal, finely chopped 4 garlic cloves, coarsely chopped 2 lemongrass stalks (white part only), coarsely chopped, green ends reserved 8 gm fresh turmeric, coarsely chopped 3 tsp roasted shrimp paste (see note) 60 ml (¼ cup) vegetable oil 500 ml (2 cups) coconut milk 3 tsp finely grated palm sugar, or to taste For seasoning: lime juice To serve: steamed long-grain rice

Method

  • 01
  • Heat a large non-stick deep frying pan over medium-high heat. Add duck in batches, skin-side down and fry without turning until fat renders and skin is golden brown (2-4 minutes). Set aside, reserving 1 tbsp fat in pan.
  • 02
  • For curry paste, drain and chop chillies, then combine with onion, ginger, galangal, garlic, lemongrass, turmeric, shrimp paste and oil in a small food processor or blender and process to a coarse paste.
  • 03
  • Heat reserved fat over medium heat, add curry paste and fry until colour deepens and onion becomes fragrant (8-10 minutes). Add coconut milk and 375ml water, bring to a simmer over high heat, then add duck and lemongrass ends, and bring back to a simmer. Reduce heat to low and simmer covered with a lid for 30 minutes, then remove lid and stir occasionally until duck is very tender and sauce is thick and deepened in colour (1½-1¾ hours; curry will release fat as it cooks – you can spoon this off as you go, but leave a little for the sauce to fry as it reduces). Add palm sugar and stir until dissolved (1-2 minutes). Season well with salt and lime juice and serve curry with steamed rice.

Note Roasted shrimp paste is available from Asian grocers; to roast it yourself, wrap shrimp paste in foil and roast in a moderate oven until pungent (5-10 minutes).


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fragrant, hoppy India pale ale.

Featured in

Jul 2015

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