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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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Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Turmeric pork chops with green chilli and coconut sambal


A turmeric-garlic rub adds another layer of flavour to these pork chops, served with an Indian-inspired potato salad and spicy sambal. If you're short on time, you could skip the sambal, but we highly recommend it.

You'll need

750 gm kipfler potatoes, scrubbed 15 gm turmeric, finely grated 1 garlic clove, finely grated 50 ml vegetable oil 8 pork chops (200gm each) 30 gm coconut oil 3 sprigs fresh curry leaves ¾ tsp brown mustard seeds ¾ tsp coarsely crushed coriander seeds ½ onion, thinly sliced Juice of 2 limes, or to taste, plus extra wedges to serve   Green chilli and coconut sambal 150 gm coarsely grated fresh coconut ¾ cup (firmly packed) coriander, coarsely chopped 3 long green chillies, thinly sliced 1 tbsp finely chopped onion 1 tbsp finely grated ginger 1 garlic clove, finely chopped

Method

  • 01
  • For sambal, process ingredients in a food processor to a paste, season to taste and refrigerate until required.
  • 02
  • Boil potatoes in salted water over medium-high heat until tender when pierced with a skewer (20-25 minutes). Drain, then, when cool enough to handle, peel, thickly slice and place in a bowl.
  • 03
  • Combine turmeric, garlic and oil in a bowl, season to taste and rub all over pork chops. Set aside to marinate for 30 minutes.
  • 04
  • Meanwhile, heat coconut oil in a frying pan over medium-high heat, add curry leaves and fry until crisp (30 seconds to 1 minute). Remove with a slotted spoon and drain on paper towels. Add mustard seeds and coriander seeds to pan, fry until they pop (30 seconds to 1 minute), then add onion and fry until caramelised (8-10 minutes). Remove from heat, stir in lime juice, then pour mixture over potatoes, toss to coat, season to taste and set aside.
  • 05
  • Heat a barbecue or char-grill pan to medium-high heat. Brush excess marinade from chops and grill, turning occasionally, until browned and just cooked through (5-7 minutes), then set aside to rest for 10 minutes. Serve pork chops with green chilli sambal, lime wedges and potato salad scattered with curry leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Yeasty saison.

Featured in

Jan 2016

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