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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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Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

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.

Quick-brined fried polenta chicken


Yes, this is a fry-fest. And, no, there won't be a Heart Foundation tick of approval. But serving it with a crisp and tangy coleslaw must be a positive, right? Start this recipe at least four hours ahead.

You'll need

2½ tbsp sea salt 1 chicken, cut into 8 pieces on the bone 200 ml buttermilk, well shaken 150 ml hot sauce, plus extra to serve 100 gm coarse polenta 100 gm (2/3 cup) self-raising flour ½ tsp smoked paprika, plus extra to serve Pinch of cayenne ½ tsp dried thyme Vegetable oil or lard, for shallow-frying Thinly sliced spring onion and coleslaw, to serve

Method

  • 01
  • Stir salt and 1 litre water in a saucepan over medium-high heat until salt dissolves, set aside to cool, then refrigerate until chilled. Add chicken, ensuring pieces are completely submerged and refrigerate to brine for at least 2 hours.
  • 02
  • Stir buttermilk and hot sauce in a bowl to combine, drain chicken well, add to bowl, mix to coat well, cover and refrigerate for 2 hours.
  • 03
  • Combine polenta, flour, spices and dried thyme in a large plastic snap-lock bag and season to taste with salt. Drain chicken from buttermilk, shake off excess and, working with a couple of pieces at a time, add to bag, seal and shake to coat well. Heat 3cm oil in a large deep frying pan over medium heat until just shimmering, then shallow-fry chicken, turning occasionally, until golden brown (10-12 minutes). Drain on paper towels, season to taste, scatter with spring onion and extra paprika, and serve hot with hot sauce and coleslaw.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Orange wine such as skin-contact viognier.

Featured in

Jun 2016

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