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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.

Grilled apricot salad with jamón and Manchego


Here we've scorched apricots on the grill and served them with torn jamón, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

You'll need

6 apricots, halved Olive oil, for drizzling 8 thin slices jamón Ibérico, or other dry-cured ham, such as prosciutto, torn 1½ cups (loosely packed) rocket ½ cup mint ¼ Spanish onion, thinly sliced 30 gm Manchego, shaved with a vegetable peeler Coarsely chopped smoked or roasted almonds, to serve   Sherry vinaigrette 1 garlic clove, finely grated Juice and finely grated rind of ½ lemon 50 ml extra-virgin olive oil 1 tbsp sherry vinegar, or to taste

Method

  • 01
  • Preheat a barbecue or char-grill pan to high. Drizzle cut sides of apricots with oil, season to taste and grill cut-side down until charred and just tender (2-3 minutes). Cool briefly and season to taste.
  • 02
  • For sherry vinaigrette, combine garlic, juice and rind in a jar and set aside for a few minutes to soften the garlic. Add remaining ingredients, season generously to taste and just before serving shake well to combine.
  • 03
  • Arrange grilled apricots and torn jamón Ibérico on serving plates and drizzle with a little sherry vinaigrette. Combine rocket, mint and onion in a bowl, drizzle with a little dressing, season to taste and toss to combine, scatter salad over apricots and jamón, top with Manchego and almonds and serve.

At A Glance

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At A Glance

Featured in

Mar 2017

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