Healthy Eating

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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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Ham hock soup

Stir-fried beef with baby corn, tomato and sesame


If you can find baby corn that isn't sold in a packet or is still in the husk it'll have a better flavour. This stir-fry has great summery flavours and plenty of texture.

You'll need

200 gm steak, such as sirloin, thinly sliced diagonally 1 tbsp dark soy sauce 2 tbsp light soy sauce 60 ml (¼ cup) chicken stock 2 tsp cornflour 60 ml (¼ cup grapeseed oil 8 baby corn, halved lengthways 2 banana shallots, or large golden shallots, cut into thin wedges 1 garlic clove, thinly sliced 150 gm cherry tomatoes, halved 2 tbsp coarsely chopped coriander 3 tsp sesame seeds 2 tsp sesame oil To serve: steamed jasmine rice (optional)

Method

  • 01
  • Combine steak, dark soy sauce and half the light soy sauce in a bowl, toss to coat and set aside.
  • 02
  • Stir chicken stock, cornflour and remaining light soy sauce in a bowl and set aside.
  • 03
  • Heat oil in a wok over high heat, then stir-fry corn and shallot until golden (1-2 minutes). Remove from pan and set aside. Add beef to wok along with garlic and stir-fry until just cooked (1-2 minutes). Return corn and shallot to pan, add tomatoes, coriander, sesame seeds and sesame oil, and toss to combine. Add stock mixture, season to taste and stir-fry until everything is glossy (1 minute). Serve with rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Elegant young cabernet

Featured in

Feb 2016

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